The file's text, extracted by GovTribe without its formatting.
Beans
| 1 |
| Beans, Dry, Black Beans, Whole, CID A-A-20337, Type II, Class 4 |
| LB |
| 2 |
| Beans, Dry, Black Eyed Pea, CID A-A20337, Type II, Class 11 |
| LB |
| 3 |
| Beans, Dry, Great Northern, Whole, CID A-A20337, Type II, Class 5 |
| LB |
| 4 |
| Beans, Dry, Kidney, Whole, CID A-A-20337, Type II, Class 3 |
| LB |
| 5 |
| Beans, Dry, Lentils, Whole, CID A-A20337, Type II, Class 8 |
| LB |
| 6 |
| Beans, Dry, Navy, Whole, CID A-A-20337, Type II, Class 7 |
| LB |
| 7 |
| Beans, Dry, Pinto, Whole, CID A-A-20337, Type II, Class 1 |
| LB |
| 8 |
| Beans, Dry, Split Pea, Green Split, CID A-A20337, Type II, Class 10 |
| LB |
| 9 |
| Beans, Kidney or Red, Canned, In Brine, Light or Dark Red, US Grade A or B, CID A-A-20134C, Type 1, Class D, E or I, Style 1, 6/#10 Cans Per Case |
| CS |
| 10 |
| Beans, Garbanzo,(Chick Peas), US Grade A or B, CID A-A-20134C, Type 1, Class J, Style 1, 6/#10 Cans Per Case |
Rice
| 11 |
| Rice, Parboiled Light, Long Grain, U.S. No. 1 or 2 - U.S. Standards for Grades |
| LB |
| 12 |
| Rice, Whole Grain, Light, long or medium grain milled rice, grading U.S. No. 2 or better - U.S. Standards for Grades |
| LB |
| 13 |
| Rice, Whole Grain, Brown, long or medium grain milled rice, grading U.S. No. 2 or better - U.S. Standards for Grades |
| LB |
Pasta
| 14 |
| Pasta, Macaroni, Elbow Form, Enriched, Regular, CID A-A-20062D, Style A |
5 lb to 40 lb sealed bags
LB
| 15 |
| Pasta, Macaroni, Ziti Form, Enriched, Regular, CID A-A-20062D, Type XII |
LB
| 16 |
| Pasta, Lasagna Noodles, Curl Form, Enriched, Regular, CID A-A-20062D, Type VIII, Style A |
LB
| 17 |
| Pasta, Macaroni, Rotini, Enriched, Regular, CID A-A-20062D, Type V, Style D - Tri color (spinach, tomato, and regular) |
LB
| 18 |
| Pasta, Spaghetti, Long Form, Enriched, Regular, CID A-A-20062D, Style A |
LB
| 19 |
| Pasta, Noodles, Egg, Enriched, Ribbon Shaped Noodles, CID A-A-20063C, Type I |
LB
Corn Starch, Flour, Cornmeal & Non-Fat Dry Milk
| 20 |
| Cornmeal, Yellow, De-germed, Course Ground, CID A-A-20066A, Type III, Class B, Color 2, Granulation A |
| LB |
| 21 |
| Cornstarch, Powdered |
| LB |
| 22 |
| Flour, General or All Purpose, Unbleached, CID A-A-20126F, Type III, Style A |
| LB |
| 23 |
| Milk, Nonfat Dry, Fortified with Vitamins A and D, Low Heat, CID A-A-20085C, Type II, Class A |
| LB |
R Cereal
| 24 |
| Cereal, Ready to Eat, Bulk Package Range -12 to 40 lb Case, Wheat Bran, Whole Grain, CID A-A-20000C, Type I, Class 5, Grain Composition A |
| LB |
| 25 |
| Cereal, Ready to Eat, Wheat Bran, Whole Grain, CID A-A-20000C, Type I, Class 5, Grain Composition A, .81 oz. to 1.5 oz. Individual Package |
| EA |
| 26 |
| Cereal, Wheat, Quick-Cooking, Enriched Farina, Unflavored, CID A-A-20108B, Type I, Style A, Flavor 1 |
| LB |
| 27 |
| Cereal, Hominy Grits, White, Quick-Cooking, Enriched, Unflavored, CID A-A-20035C, Type 1, Style B, Flavor 1 |
| LB |
| 28 |
| Cereal, Rolled Oats, Quick-Cooking, Enriched, Unflavored, CID A-A-20090C, Type II, Flavor A |
| LB |
National Menu Specifications Quote Sheet Institution _______________ For the ____ Quarter FY __, No Deliveries Accepted Before ________ Failure to comply with the stated item specifications will result in your quoted item not being considered for award.
No specification substitutions will be accepted.
Updated July 2013
| No. |
| Item Description |
| Unit of Issue |
| Units to Order |
| Price per Unit |
| Total |
Peanut Butter
| 29 |
| Peanut Butter, Regular, Stabilized, Non-fortified, CID A-A-20328A, Style I, Class A, Texture 1, Type A |
1/2 oz. to 50 lb sealed containers
LB
| 30 |
| Peanut Butter, Regular, Stabilized, Non-fortified, CID A-A20328A, Style I, Class A, Texture 1, Type A, 100 - 2 oz. Individual Packets per case |
| CS |
Soy Products
| 31 |
| Soy, Textured Protein, Beef Flavor Chunks, Dehydrated, Consisting of Chunks 1/2" to 1" in Size |
| LB |
| 32 |
| Soy, Textured Protein, Beef Flavored Granules, Dehydrated, Consisting of Granules. |
| LB |
| 33 |
| Soy, Textured Protein, Chicken Flavor Chunks, Dehydrated, Consisting of Chunks 1/2 “ to 1" in Size |
| LB |
| 34 |
| Soy, Textured Protein or all Vegetable Patties, Frozen, 3 to 4 oz Portion, Fully Cooked, May Not Exceed 400 Mg of Sodium per Portion |
| LB |
| 35 |
| Soy Tofu, Silken Firm Tofu: Water, Soybeans, Isolated Soy Protein, Gluconolactone, Calcium Chloride, Refrigerated or Shelf Stable Packaging, (Must specify packaging on Quote) |
| LB |
Shortening
| 36 |
| Shortening, For deep-fry cooking, All Vegetable, (no animal byproducts) Solid, The general purpose shortening must consist only of partially hydrogenated deodorized vegetable oil or blends of vegetable oils, Smoke point minimum must meet or exceed 425 degrees F, 50 lb Block |
| BL |
| 37 |
| Shortening, Liquid Shortening (deep-fry cooking) must consist only of deodorized vegetable fats and oils, or blends of vegetable oils. The fats and oils must have been processed by hydrogenation. The liquid shortening (deep-fry cooking) must contain antifoaming agents and may contain antioxidants. Smoke point minimum must meet or exceed 425 degrees F, 5-Gallon Container |
| CT |
Oil
| 38 |
| Oil, Salad, Bulk, 100 % Vegetable, CID A-A-20091D, Type I - Canola (rapeseed), corn, cottonseed, olive (refined), safflower, soybean, sesame, sunflower, or any other vegetable oils or combinations of these oils, "not cold pressed, expeller pressed, or extruded", |
4/1 Gallon, or 6/1 Gallon Plastic containers per case
GL
| 39 |
| Oil, Salad, Bulk, CID A-A-20091 D, Type I, Canola (rapeseed), corn, cottonseed, olive (refined), safflower, soybean, sesame, sunflower, or any other vegetable oils or combinations of these oils, "not cold pressed, expeller pressed, or extruded", 5 Gallon container |
| CT |
Margarine
| 40 |
| Margarine, Bulk, All Vegetable, must Conform to USDA Specifications for Vegetable Oil Margarine, The margarine must be made from one or more of the following vegetable oils; canola, safflower, sunflower, corn, soybean, or peanut oil, "not cold pressed, expeller pressed, or extruded" |
| LB |
| 41 |
| Margarine, Reddie, All Vegetable, 90 Patties per lb, on Paper Chips, must Conform to USDA Specifications for Vegetable Oil Margarine, the margarine must be made from one or more of the following vegetable oils; canola, safflower, sunflower, corn, soybean, or peanut oil, "not cold pressed, expeller pressed, or extruded", 12 lbs. per case |
| CS |
Dressing & Vinegar
| 42 |
| Dressing, Salad, Creamy Italian, CID A-A-20030A, Type IV, |
4/1 Gallon Plastic containers per case
CS
| 43 |
| Dressing, Salad, Mayo Style, CID A-A-20140C, Type II, Style A, |
CS
| 44 |
| Dressing, Salad, Mayo Style, 9 Gram Individual Packet, CID A-A-20140C, Type II, Style A, |
200 Packets per case
CS
| 45 |
| Dressing, Salad, Mayo Style, 9 Gram Individual Packet, CID A-A-20140C, Type ll, Style A, |
500 Packets per case
CS
| 46 |
| Vinegar, Cider or Distilled, 50 Grain Strength, 4/1 Gallon Containers per case |
| CS |
Condiments
| 47 |
| Mustard, Prepared, Yellow (Salad Style), CIDA-A-20036C,Type l, |
CS
| 48 |
| Mustard, Prepared, Yellow (Salad Style), 4.5 Gram Individual Packet, CID A-A-20036C, Type I, 500 Packets per case |
| CS |
| 49 |
| Mustard, Prepared, Yellow (Salad Style), 4.5 Gram Individual Packet, CID A-A-20036C, Type I, 200 Packets per case |
| CS |
| 50 |
| Relish, Pickle, Sweet, Bulk, Cured, 4/1 Gallon Plastic containers per case |
| CS |
| 51 |
| Relish, Pickle, Sweet, Individual, Cured, 200 - 9 Gram containers per case |
| CS |
| 52 |
| Pickles, Dill, Hamburger Slice, Small, 4/1 Gallon Plastic containers per case |
| CS |
| 53 |
| Pickles, Dill, Hamburger Slice, Small, bulk pack, 5-Gallon Plastic container |
| CT |
| 54 |
| Pimento, Diced, Peeled, 24 – 14 oz. Cans per case |
| CS |
| 55 |
| Pimento, Diced, Peeled, 6 #10 Cans per case |
| CS |
| 56 |
| Tartar Sauce, Individual Packet, CID A-A-20140, Type III, Style A, 200/9 Gram Packets per case |
| CS |
Jelly
| 57 |
| Jelly, Sugar Free, Grape Flavor, Regular, 10 Gram Individual Portion, CID A-A-20078B, Type II, Style 1, 200 Packages per case |
| CS |
| 58 |
| Jelly, Sugar Free, Grape Flavor, Regular, 10 Gram Individual Portion, CID A-A-20078B, Type II, Style 1, 500 Packages per case |
| CS |
| 59 |
| Jelly, Sugar Free, Apple Flavor, Regular, 10 Gram Individual Portion, CID A-A-20078B, Type II, Style 1, 200 Packages per case |
| CS |
| 60 |
| Jelly, Sugar Free, Apple Flavor, Regular, 10 Gram Individual Portion, CID A-A-20078B, Type II, Style 1, 500 Packages per case |
| CS |
| 61 |
| Jelly, Sugar Free, Assorted Flavors, Regular, 10 Gram Individual Portion, CID A-A-20078B, Type II, Style 1, 200 Packages per case |
| CS |
| 62 |
| Jelly, Sugar Free, Assorted Flavor, Regular, 10 Gram Individual Portion, CID A-A-20078B, Type II, Style 1, 500 Packages per case |
| CS |
Sugar & Syrup
| 63 |
| Sugar, Brown, Light or Dark |
| LB |
| 64 |
| Sugar, Confectioners, Cane or Beet, CID A-A-20135, Type I, Style C |
| LB |
| 65 |
| Sugar, Granulated, White, 25 or 50 lb bags, Cane or Beet, Fine, Extra-fine, or Super-fine, CID A-A-20135C, Type I, Style A or B |
| LB |
| 66 |
| Sugar, Granulated, White, Individual Packet, Cane or Beet, Fine, 2,000 - 1/10 oz. Packages per case |
| CS |
| 67 |
| Sugar, Granulated, White, Individual Packet, Cane or Beet, Fine, 3,000 - 1/10 oz. Packages per case |
| CS |
| 68 |
| Sugar Substitute, Individual Packet, Non-carbohydrate, Saccharin, Acesulfame-k, Aspartame, Sucralose, or Neotame, Non-nutritive, 3,000 - 0.75 to 1.0 Gram Packets per case |
| CS |
| 69 |
| Syrup, Imitation Maple, Regular Style, Thick, 100-1 oz. Packages per case |
| CS |
| 70 |
| Syrup, Imitation Maple, Regular Style, Thick, 4/1 Gallon Plastic containers per case |
| CS |
| 71 |
| Syrup, Imitation, Maple, Powder Mix, (Case 4-22.5 oz. Packs), Each pack yields 1 gallon, Each case yields 4-1 gallons of finished syrup product. |
CS
Pastries & Dough Foods (Pizza, Tacos, Tortillas, Waffles)
| 72 |
| Pastries, Assorted, Individual, Fresh or Frozen, Thaw and Serve, Breakfast Cakes, Muffins, Bagels (Please specify Item being quoted), PORTION SIZE-3 to 5 oz. |
| EA |
| 73 |
| Pizza, Prepared, Frozen, Cheese, approximately 4 to 6 oz Portion, Thin Enriched Wheat Crust, Mozzarella Cheese per (21 CFR 133.155), Packed as pre-cut sheets, individually quick frozen, CID, A-A-20277, Type I, Style of Pizza A, Type of Cheese A, Shape 1-wedge,2- rectangular or 3-round, -Ingredients: pizza will consist of a dough crust, tomato sauce, cheese and spices. The dough crust will contain enriched flour and yeast and/or other leavening agents. The sauce shall be prepared from peeled and cored tomatoes, tomato puree, and/or tomato paste; water; and spices, including salt; and/or other ingredients as appropriate. Product shall be manufactured not more than 180 days prior to delivery. Bid Quote MUST indicate actual portion weight, dimensions, & case pack |
| EA |
| 74 |
| Taco Shells, Corn, Fresh, Deep Fried, U Shaped, Corn, CID A-A-20143A, Type III, Style A, Size 3 or 4, Shape B, Enrichment Type I, 200 count per case |
| CS |
| 75 |
| Tortillas, Flour, Shelf Stable or Frozen, Minimum 8” Diameter |
| DZ |
| 76 |
| Tortillas, Corn, Shelf Stable or Frozen, Minimum 6”Diameter |
| DZ |
| 77 |
| Waffles, Fully Cooked, Frozen, 144 count per case, Size: 1.25 to 1.4 waffle, CID#A-A-20234B. |
| CS |
| 78 |
| Waffles, Fully Cooked, Frozen, Size: 1.25 to 1.4 waffle, CID#A-A-20282, 96 count per case |
| CS |
| 79 |
| Pastries, Assorted, Individual, Fresh or Frozen, Thaw and Serve, Breakfast Cakes, Muffins, Bagels (Please specify Item being quoted), PORTION SIZE-3 to 5 oz. |
| EA |
Tomato Products
| 80 |
| Tomato Catsup, US Grade A, U.S. Standards for Grades, |
6/#10 Cans per case
CS
| 81 |
| Tomato Catsup, Individual Packet, U.S. Grade A, U.S. Standards for Grades, |
200 - 7 Gram Packets per case
CS
| 82 |
| Tomato Catsup, Individual Packet, U.S. Grade A, U.S. Standards for Grades, |
500 - 7 Gram Packets per case
CS
| 83 |
| Tomato Catsup, Individual Packet, U.S. Grade A, U.S. Standards for Grades, |
1000 - 7 Gram Packets per case
CS
| 84 |
| Tomato, Diced, Tomato Soluble Solids (TSS) 12% or Greater; Color, Flavor, Oder to be equivalent to Grade A for Tomato Puree; Minimum Drain Weight 63.5 oz., Grade Standard Reference Title 7 CFR 52.5168, |
CS
| 85 |
| Tomato, Crushed, Peeled, Tomato Soluble Solids (TSS) 12% or Greater; Color, Flavor, Oder to be equivalent to Grade A for Tomato Puree; Minimum Drain Weight 63.5 oz., Grade Standard Reference Title 7 CFR 52.5168, |
CS
| 86 |
| Tomato, Paste, U.S. Grade A, U.S. Standards for Grades, |
CS
| 87 |
| Tomato, Whole, Peeled, Tomato Soluble Solids (TSS) 12% or Greater; Color, Flavor, Oder to be equivalent to Grade A for Tomato Puree; Minimum Drain Weight 63.5 oz., Grade Standard Reference Title 7 CFR 52.5168, |
CS
Vegetables (6/#10 Cans)
| 88 |
| Vegetable, Bean Sprouts, Canned, CID A-A-20042, Color Creamy White to Slightly Off-white, |
CS
| 89 |
| Vegetable, Beans, Green, Canned, Blue Lake Variety, Cut, Packed to Standard of U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Minimum Drain Weight 60 oz., Grade Standard Reference Title 7 CFR 52.449, 6/#10 Cans per case |
| CS |
| 90 |
| Vegetable, Beets, Sliced or Diced, Packed to standard U.S. No. 1, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Grade Standard Reference Title 7 CFR 51.375 through 51.394, |
CS
| 91 |
| Vegetable, Carrots, Diced or Sliced, Canned, Packed to standard U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Minimum Drain Weight 66 oz., Grade Standard Reference Title 7 CFR 52.673, |
CS
| 92 |
| Vegetable, Corn, Whole Kernel, Canned, Packed to standard U.S. Grade B or Better, Golden, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Minimum Drain Weight 70 oz. wet pack, 75 oz. vac- pack., Grade Standard Reference Title 7 CFR 52.883, |
6/#10 Cans per case or 6/75 oz. Vac-Pack Cans per case
CS
| 93 |
| Vegetable, Greens, Collard, Packed to standard U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada. Standard Reference Title CFR 52, |
CS
| 94 |
| Vegetables, Mixed, Packed to standard of CID A-A-20120D, Minimum Drain Weight 65 oz. Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, 6/#10 Cans per case |
| CS |
| 95 |
| Vegetable, Mushrooms, Stems and Pieces, Packed to standard U.S. Grade B or Better, |
CS
| 96 |
| Vegetable, Peas and Carrots Mixed, Packed to standard U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Carrots to be Diced, Peas not less than 50% of drained weight, Carrots not less than 25%, Minimum Drain Weight 70 oz., Grade Standard Reference Title 7 CFR 52.6203, |
CS
| 97 |
| Vegetable, Peas, Green, Sweet, Canned, Packed to standard U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Minimum Drain Weight 70 oz., Grade Standard Reference Title 7 CFR 52.228, |
CS
| 98 |
| Vegetable, Peppers, Jalapenos, Sliced, Packed to standard U.S. Grade A, |
CS
| 99 |
| Vegetable, Pickles, Dill, Hamburger Slice, Small, |
CS
| 100 |
| Vegetable, Potatoes, White, Mashed Instant Powder or Flakes, CID A-A-20032F, Type II, Style A or Style B, |
CS
| 101 |
| Vegetable, Sauerkraut, Shredded, U.S. Grade A or U.S. Fancy, |
CS
| 102 |
| Vegetable, Spinach, Cut, U.S. Grade A, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, |
CS
Vegetables (Frozen)
V
| 103 |
| Vegetable, Beans, Green, Cut, Frozen, Packed to standard U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Grade Standard Reference Title 7 CFR 52.2328 |
| LB |
| 104 |
| Vegetable, Broccoli, Frozen, Packed to standard U.S. Grade B or Better, Grade Standard Reference Title 7 CFR 52.2328 |
| LB |
| 105 |
| Vegetable, Carrots, Sliced or Crinkle Cut, frozen, Packed to standard U.S. Grade A, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada. Grade Standard Reference Title 7 CFR 52.703 |
| LB |
| 106 |
| Vegetable, Corn, Whole Kernel, Yellow or Golden, Frozen, Packed to standard U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Grade Standard Reference Title 7 CFR 52.913 |
| LB |
| 107 |
| Vegetable, Greens, Collard, Chopped, Frozen, Packed to standard U.S. Grade A or B, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Grade Standard Reference Title 7 CFR 52.1376 |
| LB |
| 108 |
| Vegetables, Mixed, Frozen, consisting of 20% to 30% green or wax beans (round type, 1/2 to 1-1/2 in cuts), 20% to 30% carrots (diced style 3/8 to 1/2 in cubes), 20% to 30% corn (sweet, golden or yellow, whole kernel), and 10% to 20% green peas (early or sweet type), optional - 8% to 20% lima beans (any single varietal type), Packed to standard U.S. Grade A or B, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada. |
| LB |
| 109 |
| Vegetable, Peas and Carrots Mixed, Frozen, Packed to standard U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada , Carrots to be Diced, Peas not less than 50% by weight, Carrots not less than 25%, Standard Reference Title 7 CFR 52.2503 |
| LB |
| 110 |
| Vegetable, Peas, Green, Sweet, Frozen, Packed to standard U.S. Grade B or Better, Size #3 or #4, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Grade Standard Reference Title 7 CFR 52.3512 |
| LB |
| 111 |
| Vegetable, Potatoes, White, French Fries, Frozen, Grade A, Ovenable, Crinkle Cut or Straight Cut, 3/8" X 3/8" or Vz X 1/4°.30% to 34% solids, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Grade Standard Reference Title 7 CFR 52.2395 |
| LB |
| 112 |
| Vegetable, Potatoes, White, French Fries, Frozen, for Frying, Grade A, Shoestring, Crinkle Cut or Straight Cut, 30% to 34% solids, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada, Grade Standard Reference Title 7 CFR 52.2395 |
| LB |
| 113 |
| Vegetable, Potatoes, White, Tater Tots Fries, Frozen, Ovenable |
| LB |
| 114 |
| Vegetable, Potatoes, White, Dehydrated Instant Flakes, Bulk Packed in sealed bags or containers, Minimum Rehydration: 1 lb. of Potato Flakes produces 28 - 4 oz. portions. Product label must have rehydration instructions and yield amounts. |
| LB |
| 115 |
| Vegetable, Spinach, chopped, frozen, U.S. Grade B or Better, Originated from crops that have been 100 percent grown, processed, and packed in the United States or Canada. |
| LB |
Sauces & Flavors
| 116 |
| Sauce, Barbeque, Plain/regular, CID A-A-20335A, 4/1 Gallon Plastic containers per case |
| CS |
| 117 |
| Sauce, Enchilada or Red Chili Sauce, 4/1 Gallon Plastic containers per case |
| CS |
| 118 |
| Sauce, Hot, CID A-A-20097E, Type I, 4/1 Gallon Plastic containers per case |
| CS |
| 119 |
| Sauce, Hot, CID A-A-20097E, Type I, 200/7 Gram Individual packets per case |
| CS |
| 120 |
| Sauce, Soy, CID A-A-20087C, Type I, 4/1 Gallon Plastic containers per case |
| CS |
| 121 |
| Sauce, Worcestershire, CID A-A-20099B, 4/1 Gallon Plastic containers per case |
| CS |
| 122 |
| Flavor, Lemon, Artificial, Single Strength, 1 Quart Plastic container |
| QT |
| 123 |
| Juice, Lime, 100% lime juice from concentrate, 1 Quart Plastic bottles |
| QT |
Canned Meat
| 124 |
| Fish, Tuna, Light Meat, Chunk, Packed in Water, CID A-A-20155C, Type A or B, Form 1, Color A, Packing Media 1, Salt/sodium Level A, 6 - 66.5 oz. Cans or 6-22 oz. Dry Packed Flexible Pouches per case |
* Quote must specify if quoting on cans or pouches.
CS
Hummus
| 125 |
| Hummus, Prepared, Made from cooked mashed chickpeas, blended with tahini, oil, citrus juice, salt and garlic. |
| LB |
Spice
| S-1 |
| Spice, Allspice, Ground, Packaging must indicate actual delivered weight of product, Pure - no additives, extenders, flow agents |
LB
| S-2 |
| Spice, Baking Powder, Single Action |
| LB |
| S-3 |
| Spice, Baking Soda, Packaging must indicate actual delivered weight of product, Pure - no additives, extenders, flow agents. All delivered product must be labeled with ingredients. |
LB
| S-4 |
| Spice, Basil, Sweet, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-5 |
| Spice, Bay Leaves, Whole, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-6 |
| Spice Blends, Seasoning Blend (No Salt) with Garlic and Herbs, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-7 |
| Spice, Celery Seed, Whole, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-8 |
| Spice, Chili Powder, Ground, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-9 |
| Spice, Cinnamon, Ground, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-10 |
| Spice, Cumin, Ground, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-11 |
| Spice, Garlic Powder, Packaging must be Labeled with Ingredients and Actual Delivered Weight of Product, Pure, From Dehydrated Garlic Bulb Ground to a Fine Powder, 100% Air Dried Garlic After the Milling Process, Appearance - Cream Brown Fine Powder With The Characteristic Odor and Flavor of Garlic. No Off Notes, Texture - A Dry Medium Fine Granular Powder, Slightly Fibrous, Moisture - No More Than 12%, Grade - Free From Foreign Matter. Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-12 |
| Spice, Ginger, Ground, Packaging Must be Labeled with Ingredients and Actual Delivered Weight of Product, Pure, Must be Derived From Dried Root and Must Possess an Aromatic Odor, Pungent Flavor, and a Tan to Pale Brown Color, Free From Foreign Matter. Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-13 |
| Spice, Oregano, Ground, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-14 |
| Spice, Paprika, Ground, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-15 |
| Spice, Parsley Flakes, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-16 |
| Spice, Pepper, Black, Ground, Min 0.15 grams per package, 3/1,000 Count per case |
| CS |
| S-17 |
| Spice, Pepper, Black, Ground, Min 0.15 grams per package, 6/1,000 Count per case |
| CS |
| S-18 |
| Spice, Pepper, Black, Ground, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-19 |
| Spice, Pepper, White, Ground, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-20 |
| Spice, Pepper, Red, Crushed, Packaging must indicate actual delivered weight of product, Pure spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-21 |
| Spice, Sage, Ground, Packaging must indicate actual delivered weight of product, Pure spice-no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-22 |
| Spice, Salt, Iodized, Disposable Shakers, 48/4 oz. Plastic containers per case |
| CS |
| S-23 |
| Spice, Salt, Table, Iodized, Bulk, Pure Salt - no extenders, All delivered product must be labeled with ingredients. |
| LB |
| S-24 |
| Spice, Salt, Table, Iodized, Fine Granulated or Evaporated, 0.75 Gm. Ind. Pkg, 3/1,000 per case |
| CS |
| S-25 |
| Spice, Salt, Table, Iodized, Fine Granulated or Evaporated, 0.75 Gm. Ind. Pkg, 6/1,000 per case |
| CS |
| 2-26 |
| Spice, Thyme, Ground, Packaging must indicate actual delivered weight of product, Pure Spice - no additives or extenders. All delivered product must be labeled with ingredients. |
LB
| S-27 |
| Spices, Cocoa, Powdered. All delivered product must be labeled with ingredients. |
| LB |
Soup Bases
| SB-1 |
| Spice, Soup Base, Beef Flavor, No Animal Products, Low Sodium, (maximum of 140 mg of sodium per 8 oz. of finished product), Finished product must be completely soluble in boiling water when prepared according to the label instructions, Single yield: The one (1) lb. of powdered finished product must dilute to a final volume of not less than five (5) gallons (5.67 grams makes an 8 oz. cup serving size) (Double yield -1 lb = 10> gal) (triple yield -1 lb = 15> gallon), Yield must be marked on container, All delivered product must be labeled with ingredients. |
NOTICE: Quote must include cost for finished 10 gallons of broth 1 lb to 25 lb sealed containers
LB
| SB-2 |
| Spice, Soup Base, Chicken Flavor, No Animal Products, Low Sodium, (maximum of 140 mg of sodium per 8 oz. of finished product), The finished product must be completely soluble in boiling water when prepared according to the label instructions. Single yield: The one (1) lb. of powdered finished product must dilute to a final volume of not less than five (5) gallons (5.67 grams makes an 8 oz. cup serving size), (Double yield -1 lb = 10> gal) (triple yield -1 lb = 15> gallon). Yield must be marked on container. All delivered product must be labeled with ingredients. |
NOTICE: Quote must include cost for finished 10 gallons of broth
LB
| SB-3 |
| Spice, Soup Base, Vegetable, No Animal Products, Low Sodium, (maximum of 140 mg of sodium per 8 oz. of finished product), Finished product must be completely soluble in boiling water when prepared according to the label instructions. Single yield: The one (1) lb. of powdered finished product must dilute to a final volume of not less than five (5) gallons, (5.67 grams makes an 8 oz. cup serving size), (Double yield -1 lb = 10> gal) (triple yield -1 lb = 15> gallon). Yield must be marked on container. All delivered product must be labeled with ingredients. |
NOTICE: Quote must include cost for finished 10 gallons of broth
LB
Meats
Raw Beef
| RM-1 |
| Beef, Ground, Regular Grind, 80% Lean, USDA Standard for ground beef per 9 CFR 319.15, delivered Frozen, Ground Beef must consist of chopped fresh and/or frozen beef without seasoning and without the addition of beef fat as such, must not contain more than 20 percent fat, and must not contain added water, phosphates, binders, or extenders. When beef cheek meat (trimmed beef cheeks) is used in the preparation of ground beef, the amount of such cheek meat must be limited to 25 percent; No Partially Defatted Tissue, No Advanced Meat Recovered Product (Pink Slime) (NO ORGAN OR TONGUE MEAT) Delivered cases must be labeled 100% Beef or list the ingredients on the label and must have the lean to fat percentage. PRODUCT MUST BE IN SEALED BAGS, NO OPEN BAGS OR PACKAGING. |
| LB |
| M-2 |
| Beef, Ground, Patties, 4 oz., IMPS 1136, Frozen, 80% Lean, Frozen, Round in Shape, with Paper Separation or Individually Quick Frozen, Ground Beef Patties must consist of chopped fresh and/or frozen beef without seasoning and without the addition of beef fat, must not contain more than 20 percent fat, and must not contain added water, phosphates, binders, or extenders. No Partially Defatted Tissue, No Advanced Meat Recovered Product (Pink Slime), When trimmed beef cheek meat is used in the preparation of ground beef, the amount of such cheek meat must be limited to 25 percent; and if in excess of natural proportions, its presence must be declared on the label, in the ingredient statement Delivered cases must be labeled 100% Beef or list the ingredients on the label and must have the lean to fat percentage. |
| LB |
| M-3 |
| Beef Roast, Raw Beef Top or Bottom Round (Gooseneck), IMPS 168,170, 170A, 171,171 A, 171B Frozen, weight range 12 to 28 lb . No Added Solution. Quote MUST indicate actual IMPS & average roast weight of quoted item. |
| LB |
| M-4 |
| Beef for Stewing, Raw, IMPS 135A, diced pieces must be sized - not less than a 3/4" cube or not more than a 1-1/2 "cube and no individual surface must be more than 2.5 inches in length, the fat thickness of the surface and or seam fat must not exceed 1/4 inch at any point. Packed in cases no smaller than 10 lbs., and no larger than to 40 lbs., Delivered Frozen. |
| LB |
Chicken
| M-5 |
| Chicken, Boneless, Skinless, Raw, White Meat (Tender or Breast Meat), Frozen, A or B quality per the USDA, United States Classes, Standards and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq. Boneless, skinless breasts must be free of cartilage and fat. Boneless breasts (excluding the attached tenderloin) must be free of tendons. Tendons normally associated with tenderloins are permitted. Tenderloins or boneless, skinless parts must be free of blood clots, bruises, cuts, tears, and holes in the muscle tissue. Slight discolorations and separation of the muscle tissue is permitted on boneless, skinless parts, provided it does not detract from the appearance of the product. Boneless, skinless parts may be diced. The dicing process must result in size-reduced portions of meat that are intact, not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat must be relatively uniform in size and shape, and consistent with the size reduction process. No Solution or Ingredients Added, Un-breaded. Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition. |
| LB |
| M-6 |
| Chicken, Boneless, Skinless, Raw, Thigh, Meat, Frozen, A or B quality per the USDA, United States Classes, Standards and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq. Boneless thighs must be free of cartilage, fat, tendons, blood clots, bruises, cuts, tears, and holes in the muscle tissue Boneless, skinless parts may be diced. The dicing process must result in size-reduced portions of meat that are intact, not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat must be relatively uniform in size and shape, and consistent with the size reduction process. No Solution or Ingredients Added, Un-breaded. Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition. |
| LB |
| M-7 |
| Chicken, Whole Chicken Tenders, Clipped, Un-Breaded, Raw, Frozen, 1.5 to 2 oz. Target weight, A or B quality per the USDA, United States Classes, Standards and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq. Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition. |
| LB |
| M-8 |
| Chicken, Whole Chicken Tenders, Clipped, Breaded Pre-Fried or oven ready, Frozen, 1.5 to 2.5 oz. Target weight. Chicken products must be prepared in accordance with good commercial practice (21 CFR Part 110). Chicken products must meet the requirements of FSIS regulations, Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition. |
| LB |
| M-9 |
| Chicken, Leg Quarter, Raw Ready to Cook, Frozen, U.S. Grade A, U.S. Standards, and Grades for Poultry, Un-breaded. "Leg quarter" consists of a poultry thigh and drumstick, with a portion of the back attached. Delivered amounts are to be uniform in portion size and not random sizing. Quotes must identify portion size being offered. Leg Quarter portion size not to be smaller than 12 ounces and not to exceed 20 ounces. Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition. |
| LB |
| M-10 |
| Chicken, Quartered, Ready to Cook, Frozen, U.S. Grade A, U.S. Standards, and Grades for Poultry, Un-breaded. Delivered amounts are to be uniform in portion size and not random sizing. Quotes must identify portion size being offered. Portion size not to be smaller than 12 ounces and not to exceed 20 ounces. Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition. |
| LB |
| M-11 |
| Chicken Patty, Breaded, All White Meat, (Not Mechanically Separated, Comminuted Meat) Breading set in vegetable oil, Weight Range: 3.5 to 4.2 oz. Individually Quick Frozen, Uniform in shape, CID A-A-20276A, Style A & B, Meat (Whole muscle or Chunked and formed, 1/2 inch cube or greater (9 CFR § 381.171(f))) Type b (100 percent white meat), Combined breading and added ingredients may not exceed 30% by weight, finished meat product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
| LB |
| M-12 |
| Chicken, Ground, Raw, (Not Mechanically Separated), Bulk, Frozen, Fat content may not exceed 15%, No Solution or Ingredients Added, PRODUCT MUST BE IN SEALED BAGS, NO OPEN BAGS OR PACKAGING, Delivered cases must be labeled with fat content. |
| LB |
Turkey
| M-13 |
| Turkey, Ground, Raw, (Not Mechanically Separated), Bulk, Frozen, Fat content may not exceed 15%, No Solution or Ingredients Added, PRODUCT MUST BE IN SEALED BAGS, NO OPEN BAGS OR PACKAGING, Delivered cases must be labeled with fat content. |
| LB |
| M-14 |
| Turkey, Boneless, Roast, Raw, Natural, Boned Rolled and Tied, netted or in roasting pack, 8 -12 lb Range, Breast Meat (Minimum) 50 %, Skin (Maximum) 12.5%, Sodium content per 4 oz. serving must not exceed 200 mg, Label must have nutritional information to include sodium content per serving. |
| LB |
| M-15 |
| Turkey Ham, Frozen, Fully Cooked Chunked and Formed, (No ground, MST or Comminuted meat) No More than 20% Water Added, (No Turkey Ham Picnics), All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
| LB |
Pork
| M-16 |
| Pork Roast, Pork, Shoulder, Boston Butt, Boneless, Raw, IMPS 406A, Frozen, No Solution or Ingredients Added, No Paper Wrapping, Weight Range A or B, 4 to 8 lb, Quote MUST indicate average roast weight of quoted item |
| LB |
| M-17 |
| Pork Loin Chops, Bone in Bladeless, lMPS# 141 OB, Frozen, Chops are prepared from Item No. 411, No Mis-cuts, No Injection or solution, 5 oz. Target Portions |
| LB |
| M-18 |
| Pork Loin Chops, Boneless, lMPS# 141 OB, Frozen, Chops are prepared from Item No. 413, No Mis-cuts, No Injection or solution, 4 oz. Target Portions |
| LB |
Fish
| M-19 |
| Fish, Fillets, Raw, (Practically Boneless), White meat fish such as: Pollack, Whiting, Flounder, Sole, Cod, Tilapia, Etc. Individually Quick Frozen or Shatter Pack, 100% net weight, No water added or glaze weight, Fish portion must meet weight requirements when thawed and drained, Delivered cases must be labeled 100% net weight. (Skin on) or (Skin off-Skinless), Grade A or B Based on the United States Standards for Grades of Fish Fillets, 100% fish, Quote MUST indicate if quoted item is (skin-on) or (skin-off), 4 to 6 oz. Solid Fillets |
| LB |
| M-20 |
| Fish, Breaded and Oven Ready, Natural Fillet, Solid Muscle, No Chopped or Minced Meat. White Meat Fish such as but not limited to: Pollack, Whiting, Flounder, Sole, Cod, Tilapia, Etc...Individually Quick Frozen, no more that 86% moisture. The breaded and battered fried fish portions must meet the minimum requirement of 65 percent by weight of fish flesh and be uniform in size and weight. |
5 to 7 oz. Portions
LB
| M-21 |
| Fish, Oven Ready, Breaded, Frozen, Cut from solid muscle or fillet block, White meat fish such as but not limited to: Pollack, Whiting, Flounder, Sole, Cod, Tilapia, Etc., Not Minced. Oven Ready Portion Weight 4 oz. Rectangle Shape, Meets the Requirements of Grade A (65% by Weight of Fish Flesh) U.S. Standards for Grades Frozen Fried Fish Portions, Crumb Coated Breading, CID A-A-20325, Fish Species III, Style A, Form B, Type 2, Oven Ready Weight C, Shape (1), Fried Fish Type B, Composition A, Coating (1), All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
4 oz. Portions
LB
Hot Dogs & Sausage
| M-22 |
| Hotdogs, Beef, Skinless, Cooked, 10 Hotdogs per lb, finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water, The finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Standards and Labeling Policy. |
| LB |
| M-23 |
| Hotdogs, Turkey or Chicken, or combination of, Skinless, Cooked, 10 Hotdogs per lb, finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water, finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
| LB |
| M-24 |
| Kielbasa, Polish Sausage, Beef, Turkey or Chicken - (or combination of), 4 oz. Link, 4 oz. Rope cuts or bulk Rope Link, Artificial or non-pork collagen casing, Fully Cooked, Frozen, finished products may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
| LB |
| M-25 |
| Breakfast Sausage, Beef, Turkey or Chicken,(or combination of), Frozen, (No mechanically separated, Comminuted meat), finished products may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. 2 oz. Patties or 2 oz. Links (Bidder must specify patty or link) |
| LB |
Bologna & Salami
| M-26 |
| Bologna, Beef and Turkey or Chicken, Artificial Casing 4" to 5" Diameter, Frozen, Finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water, The finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA FSIS Food Standards and Labeling Policy. |
| LB |
| M-27 |
| Bologna, Turkey and or Chicken, Artificial Casing 4" to 5" Diameter, Frozen, Finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water, Finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
| LB |
| M-28 |
| Salami, Beef and Turkey Artificial Casing 3.5" - 4.5" Diameter, Frozen, No Organ meat, All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
| LB |
| M-29 |
| Salami, Turkey and or Chicken Artificial Casing 3.5" - 4.5" Diameter, Frozen, No Organ Meat, finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
| LB |
Meatball
| M-30 |
| Meatball, Beef, 1 oz., Fully Cooked, Frozen, No More than 20% Added Ingredients, No Organ Meat, finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name, All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts. |
| LB |
| M-31 |
| Meat Ball, Beef and Turkey or Chicken, 1 oz., Fully Cooked, Frozen, No More than 20% Added Ingredients, No Organ Meat, finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name, All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. |
| LB |
Burritos
| M-32 |
| Burritos, Prepared, Frozen, Beef and Bean w/ red or green chilies, Oven Ready, 5 - 6 Oz, CID A-A-20292, Type II, Flavor B & E, The prepared burritos shall have a flour tortilla rolled around the filling and have tucked ends. The filling shall have the characteristic color for the flavor of burrito. There shall be no foreign color to the product. |
| EA |
Cheeses
| C-1 |
| Cheese, Sliced, (Real Cheese, Not Imitation), As specified in the Code of Federal Regulations, TITLE 21, CHAPTER I, SUBCHAPTER B, PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS , Subpart B, 133.173 ,One of the following cheeses, (To be determined by the FSA), Pasteurized Process Cheese American, Cheddar, Provolone, Swiss or Monterey Jack . Each of the ingredients used in the food shall be declared on the label |
| LB |
| C-2 |
| Cheese, Cheddar, Natural, Loaf/Block or Shredded Coarse, (Real Cheese, Not Imitation) As specified in the Code of Federal Regulations, TITLE 21, CHAPTER I, SUBCHAPTER B, PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS, Subpart B, 133.113, Rineless, Aged 30 - 60 Days, Milk Fat Solids: 50% Minimum, Moisture 39% Maximum, Wisconsin Grade A or Equivalent, Packaging: 5 lb to 60 lb sealed Bags or containers. Each of the ingredients used in the food shall be declared on the label.) Bidder needs to indicate if cheese is Loaf/Block or Shredded Coarse) |
| LB |
| C-3 |
| Cheese, Mozzarella, Part Skim, Loaf/Block or Shredded, (Real Cheese, Not Imitation). As specified in the Code of Federal Regulations, TITLE 21, CHAPTER I, SUBCHAPTER B, PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS, Subpart B, 133.156, Low Moisture, Milk Fat in Solids: 40% Minimum, Moisture 52% Maximum, Wisconsin Grade A or Equivalent, Packaging: 5 lb to 40 lb sealed Bags or containers. Each of the ingredients used in the food shall be declared on the label. (Bidder needs to indicate if cheese is Loaf/Block or Shredded Coarse) |
| LB |
| C-4 |
| Cheese, Parmesan or Parmesan and Romano Mixed, Grated, Italian Style, |
12-1 lb Containers per case
CS
Weekly Dairy- Milk, Cottage Cheese & Sour Cream
| D-1 |
| Milk, 2% Milk Fat, CID A-A-20338, Group I, Type B, Pint containers |
| EA |
| D-2 |
| Milk, 2% Milk Fat, CID A-A-20338, Group I, Type B, ½ Pint containers |
| EA |
| D-3 |
| Milk, 2% Milk Fat, CID A-A-20338, Group I, Type B, 5 Gal container for Milk Dispenser |
| CT |
| D-4 |
| Milk, Nonfat/skim/fat-free, CID A-A20338, Group I, Type D, Pint containers |
| EA |
| D-5 |
| Milk, Nonfat/skim/fat-free, CID A-A-20338, Group I, Type D, 5 Gal container for Milk Dispenser |
| CT |
| D-6 |
| Cheese, Cottage, Low-fat, Large or Small Curd, CID A-A-20154, Group A or B, Subgroup 1 or 2, Type II, Class 1, Style A or B |
| LB |
| D-7 |
| Sour Cream, CID A-A-20251, Group I, Type F, 5 lb. container |
| CT |
Weekly Bread
| B-1 |
| Bread, Hoagie, 5", White, Fresh, Enriched, 8 per Package |
| Pkg |
| B-2 |
| Bread, Hot Dog Buns, White, Fresh, Enriched, 12 per Package |
| Pkg |
| B-3 |
| Bread, Hamburger Buns, White, Fresh, Enriched, 12 per Package |
| Pkg |
| B-4 |
| Bread, White, Enriched, Pan Baked, Sandwich, Regular Slice, 24 oz. Loaf |
| Loaf |
| B-5 |
| Bread, Whole Wheat, Fresh, Enriched, Pan Baked, Sandwich, Regular Slice, (First Ingredient Must Be Whole Wheat Flour), 24 oz. Loaf |
| Loaf |
| B-6 |
| Bread, Whole Wheat, Fresh, Enriched, Pan Baked, Sandwich, Regular Slice, (First Ingredient Must Be Whole Wheat Flour), 24 oz. Loaf |
| Loaf |
| B-7 |
| Bread, Rolls, Baked, Enriched, Dinner Roll, Unsliced, Fresh, Seedless, CID A-A-20053B, Type I, Class of roll E, Slice type (ii), Product state (a), Seed type (I), 24 per Package |
| Pkg |
| B-8 |
| Bread, Rolls, Baked, Enriched, Dinner Roll, Unsliced, Frozen, Seedless, CID A-A-20053B, Type I, Class of roll E, Slice type (ii), Product state (b), Seed type (I), 24 per Package |
| Pkg |
| B-9 |
| Bread, Rolls, Unbaked, Enriched, Dinner Roll, Frozen, Seedless, CID A-A-20289, Type II, Style A, Enrichment Type 1, 24 per Package |
| Pkg |
Eggs
| E-1 |
| Eggs, Whole, Fresh, U.S. Grade A, Large, 30 Dozen per case |
| CS |
| E-2 |
| Eggs, Whole, Fresh, U.S. Grade A, Medium, 30 Dozen per case |
| CS |
| E-3 |
| Eggs, Whole, Frozen, Pasteurized, 6/5 lb. containers per case |
| CS |
Produce
Fresh Fruit
| F-1 |
| Fruit, Apples, Fresh, Eating, Any Variety, U.S. Fancy Grade, U.S. No. 1 Grade or U.S. No. 1 Early Grade, U.S. Standard for Grade, 125 to 138 per case |
| CS |
| F-2 |
| Fruit, Bananas, Fresh, Yellow Variety, Maturity Level to Ensure Ripening, Green Tip, Min 1-1/8” Diameter, Minimum 5.5” Long, 5 Fingers/hand, 40 lb. case 120 Count |
| CS |
| F-3 |
| Fruit, Grapefruit, Fresh, to be packed to U.S. No. 1 Grade standard; Ruby red; 40 count 40 lb |
Carton.
CS
| F-4 |
| Fruit, Oranges, Fresh, U.S. No. 1 Standard for Grade, 113 to 125 Count, 40 lb. case |
| CS |
| F-5 |
| Fruit, Apricots, Fresh: to be packed to U.S. No. 1 Grade standard; Sizes-Medium: 16 per lb. |
| LB |
| F-6 |
| Fruit, Blueberries, Fresh: to be packed to U.S. Grade No. 1, 12 / 6-oz. dry pints. |
| PT |
| F-7 |
| Fruit, Cantaloupe, Fresh: to be packed to U.S. No. 1 standard; 40 lb. box/case; 9 to 23 count. |
| CS |
| F-8 |
| Fruit, Cherries, Fresh: to be packed to U.S. Grade 1 standard; by the pound. |
| LB |
| F-9 |
| Fruit, Clementine, Fresh: to be packed to U.S. No. 1 Grade standard; 5 lb. case |
| CS |
| F-10 |
| Fruit, Grapes, Fresh: green variety; to meet Grade standard for U.S. No. 1; 30 Pound Case |
| CS |
| F-11 |
| Fruit, Grapes, Fresh: Red variety; to meet Grade standard for U.S. No. 1; 30 Pound Case |
| CS |
| F-12 |
| Fruit, Honeydew melon, Fresh: to be packed to U.S. No. 1 standard; 30 lb. box; size 4 or 5. |
| CS |
| F-13 |
| Fruit, Kiwi fruit, Fresh: packed to U.S. No. 1 Grade standard; 22 lb. case |
| CS |
| F-14 |
| Fruit, Mango, Fresh: partially ripened, blemish free, 40 lb. case. |
| CS |
| F-15 |
| Fruit, Nectarine, Fresh: to be packed to U.S. No. 1 Grade standard; freestone; 25 lb. Case. |
| CS |
| F-16 |
| Fruit, Peach, Fresh: to be packed to U.S. Extra No. 1 Grade standard; freestone; loose-fill 25 lb. box |
| CS |
| F-17 |
| Fruit, Pear, Fresh: to be packed to U.S. No. 1 Grade standard; any summer or winter variety except |
Keiffer; 36-lb bulk loose-fill cartons
CS
| F-18 |
| Fruit, Pineapple, Fresh: to be packed to U.S. No. 1 grade standard, 12-count case |
| CS |
| F-19 |
| Fruit, Plum, Fresh: to be packed to U.S. No. 1 Grade standard; blue or purple; size 8 to 9 count; 28 lb. |
loose pack carton
CS
| F-20 |
| Fruit, Strawberries, Fresh: to be packed to U.S. No. 1 Grade standard; by the pint. |
| PT |
| F-21 |
| Fruit, Tangerine, Fresh: to be packed to U.S. No. 1 Grade standard; medium or 100 count; loose or |
Tray pack.
CS
| F-22 |
| Fruit, Watermelon, Fresh: picnic variety; whole melons; to be packed to U.S. No. 1 standard; |
Average 22 to 26 lb. Each
EA
Fresh Vegetables
| V-1 |
| Broccoli fresh, US No. 1, , Style I, packed in ice, CID A-A-20290, the fresh cut broccoli shall possess good, bright, distinct green characteristic color. The tops of the head may show a slight purplish cast and be free from discoloration (yellow, orange). Broccoli shall be practically free from grit and silt. The fresh broccoli shall be fresh, crisp and firm. 18 Bunches to a case, 20-24pound case. |
| LB |
| V-2 |
| Cabbage fresh, US No 1, green, green cabbage shall be whitish green or green in color, heads of cabbage are firm, and well-trimmed and free from soft rot, seed stems, and from damage caused by bursting, discoloration, freezing, disease, birds, insects, mechanical or other means. Weight of head shall not be less than 3 pounds. 50 pound bag |
LB
| V-3 |
| Carrots fresh, US No 1style I (whole) topped, Form 2 ( un-peeled), Size A 7/8" to 1 ½ “ diameter, 6" to 8" length, CID A-A-2019C, carrots shall be well formed and well-trimmed in accordance with U.S. Standards for grades for topped carrots shall possess good exterior bright orange-yellow color and be free from green or orange-brown units, carrots shall be crisp and firm. , 50 pound bag |
| LB |
| V-4 |
| Cauliflower fresh, US No 1, CID A-A-20291, florets shall be compact fresh and firm, florets shall possess white, creamy white or cream characteristic color. The florets shall be free from discoloration ( yellow or abnormal color) florets shall have a diameter of 1 to 2 ½ inches, at the widest part with less than 5 % being over 2 ½ inches and have a length of 1 to 1 ½ inches with less than 10 % having a length over 1 ½ inches. 12 or 16 head to a 25 pound case. |
| CS |
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