Product_Specifications_26-JG-019.pdf
PDF 156 KB Posted
- Attached to
- Ice Cream Products
- Solicitation number
- 26-JG-019
- Issued by
- Pinellas County, Florida
About this file
This is a Product Specifications document for ice cream products required by the Pinellas County School District in Florida. The Pinellas County School District is soliciting sealed electronic bids for ice cream products with a submission deadline of 3:00 pm on Wednesday, May 27, 2026, via the District e-Procurement Portal at https://procurement.opengov.com/portal/PCSB. Bidders are strongly encouraged to register through the OpenGov Procurement system to receive automatic notifications of solicitations and addenda. The District will not be responsible for notifying bidders of addendums if bid documents are obtained from sources other than the official portal.
The ice cream products must conform to the State Frozen Dessert Act and FDA regulations under Title 21, Food and Drug, Part 135, containing a minimum of 10% milk fat except for milkshakes or low-fat items. Products must be portion-controlled at no larger than 4 ounces to comply with Pinellas County School Board Wellness Policy and must meet USDA nutrition standards for "Smart Snacks in School" including specific requirements for first ingredients (fruit, vegetable, dairy, or protein), calorie limits of 200 calories for snacks, sodium limits of 200 mg, total fat limits of 35% of calories, saturated fat below 10% of calories, zero grams of trans fat, and sugar limits of 35% by weight. All products must be trans-fat free except for naturally occurring trans-fats, net contents shall not exceed 100% overrun by weight, and individually wrapped spoons must be provided at no additional cost with each cup of ice cream, frozen yogurt, or sherbet.
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Other files
| File | Type | Posted |
|---|---|---|
| Ice_Cream_Products.pdf | ||
| Delivery_Site_List_26-JG-019.pdf | ||
| Sample_Label_26-JG-019.pdf | ||
| Bid_Protest_Procedure.pdf | ||
| Insurance_Specifications_for_Contractors.pdf |
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Text version
PRODUCT SPECIFICATIONS
The ice cream products required herein shall conform to the State Frozen Dessert Act and to the provisions of the U.S. Food and Drug Administration, Title 21, Food and Drug, Part 135, Subpart B, “Requirements for Specific Standardized Frozen Desserts”. Ice Cream Ingredients must conform to the standard of identity for ice cream products.
Ice Cream products must contain a minimum of 10% milk fat, except milkshakes or low fat items.
Net contents of ice cream cups shall not exceed 100% overrun, as determined by weight.
Individually wrapped spoons (one per cup) shall be supplied with ice cream, frozen yogurt and sherbet cups by the successful bidder at no additional cost.
All products must be trans-fat free with the exception of naturally occurring trans-fats.
The portion size of all ice cream products must be no larger than 4 oz. in order to comply with the Pinellas County School Board Wellness Policy.
Additionally, all proposed products shall meet the requirements of the United States Department of Agriculture 7 CFR Parts 210 and 220 National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods Sold in School as required by the Healthy, Hunger- Free Kids Act of 2010, also known as “Smart Snacks in School”.
These standards require;
Have as the first ingredient a fruit, a vegetable, a dairy product or a protein food;
Food must also meet several nutrient requirements:
• Calorie Limits: Snack items: ≤ 200 calories
• Sodium Limits: Snack items: ≤ 200 mg
• Fat Limits: Total Fat: ≤35% of calories
• Saturated Fat: < 10% of calories
• Trans Fat: zero grams
• Sugar Limit: ≤ 35% of weight from total sugars in food
File details come from the government source that posted it. Updated .