Budget_needs_Certified_Food_3rd_qtr_2016-kae_amended.docx

Certified Religious Diet Specifications Quote Sheet RFQP0700AMS160REL1

Institution ______USP Atlanta _ Fiscal Year: 2016 Quarter: 3rd_

Updated October, 2015

Religious Certification Requirements for Meals All items offered on this bid must be certified by an accepted Orthodox Kosher certification agency from the United States or Canada, such as: OU - Union of Orthodox Jewish Congregations; OK - Organized Kashrus Laboratories; Star K, KOFK; KAJ K'hal Adas Jeshurun; OKS Organization of Orthodox Kashrus Supervision; OV Vaad Hoeir of Saint Louis; CRC - Central Rabbinical Congress of the USA and Canada; CRC - Chicago Rabbinical Counsel; or Kosher Overseers of America. Quoters will include a letter of certification from the religious certification agency dated no more than 11 months from the date of the quote provided.

Kosher items will not contain alcohol, emulsifiers, mind altering substances, enzymes and/or chemicals.

General Meal Specifications - Items 1 through 15

1) The tray for all meals will be:

a) Made with non-metallic packaging that allows microwave and conventional oven heating and be heat sealed directly to the tray with clear plastic and wrapped with a separate sealed clear plastic wrapper which encloses the entire tray.

b) A three compartment tray with a large compartment of 21 fluid ounces and two compartments of 6 fluid ounces each.

2) All Meals will contain the food products per the individual product specification including the stated volume and/or weight of item as listed.

3) No substitutions may be made to the meats, vegetables, starches, sauces or preparation methods.

4) Meals (items 1 through 16) may be quoted as frozen and/or shelf stable products. Pricing must be identifiable as either frozen or self stable.

5) Each individual meal must be marked with the certification symbol from the religious certification agency.

6) Heating directions must be provided for various wattage microwaves or oven heating including recommended method.

7) Mixed Vegetables will contain carrots, corn, peas, green beans, and lima beans with:

a) Not more than 40 percent by weight carrots.

b) Not more than 40 percent by weight corn (sweet, golden or yellow, whole kernel com).

c) Not more than 40 percent by weight green peas.

8) Peas and Carrots will contain:

a) Not more than 40 percent by weight carrots.

b) Not more than 40 percent by weight green peas.

9) Mashed Potatoes will be made with commercially prepared potato flakes without peel, adding only water according to the manufacturers’ preparation instructions; or fresh potatoes prepared using only water and spices with only the amount of binder which will ensure the product does separate in processing. No extenders of any type are allowed.

10) Tomato Sauce will be commercially prepared or crushed and/or pureed tomatoes, tomato paste and spices using only the amount of binder required to ensure the product does not separate during processing.

Issue

Per Unit Total

consisting of:

- 4 ounce-weight Fish Fillet cut from solid muscle fillet block pollack, whiting, flounder, cod, tilapia: or other white fish flesh fillet (not Breaded)

- 2 ounce-weight Tomato Sauce

- 4 ounce-weight White Rice

- 4 ounce-weight Mature Lima Beans

- 4 ounce Beef Franks or Cocktail Franks no artificial colors,

- 8 ounce-weight Vegetarian Beans w/Tomato Sauce

- 6 ounce-weight Diced Potatoes Note: The finished product of the Beef Frank may not contain more than 3.5% of a non dairy- non-meat binders and extenders 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.

- 4 ounce-weight Chicken Patty made from chunked and formed white meat (not from mechanically de-boned meat). Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5% soy used as a stabilizer)

- 2 ounce-weight Chicken Gravy

- 6 ounce-weight Mashed Potatoes,

- 4 ounce-weight Mixed Vegetables.

Chicken Cacciatore made from:

- 4 ounce-weight Breaded Chicken Nuggets made from chunked and formed white meat, (not from mechanically de-boned meat), Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5% soy used as a stabilizer)

- 4 ounce-weight Tomato Sauce

- 4 ounce-weight Diced Tomatoes

- 1/2 ounce-weight Mushrooms

- 1/2 ounce-weight diced Onion, Garlic, spices and vegetable oil

- 3 ounce-weight Pasta Macaroni

- 4 ounce-weight Sliced or Diced Carrots

Chicken Chow Mein entree made from:

- 4 ounce-weight Breaded Chicken Nuggets made from chunked and formed white meat (not from mechanically de-boned meat), Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5% soy used as a stabilizer)

- 6 ounce-weight Gravy thickened w/corn starch

- 1 ounce-weight Celery, Bell Pepper and Onion

- 2 ounce-weight Green Beans

- 3.5 ounce-weight White Rice

- 3.5 ounce-weight Sweet Peas and Carrots

- 4 ounce-weight Turkey Cutlet made from chunked and formed white meat (not from mechanically de-boned meat), Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5% soy used as a stabilizer)

- 2 ounce-weight Gravy

- 6 ounce-weight Mashed Potatoes

- 4 ounce-weight Mixed Vegetables.

- 4 ounce-weight Meatloaf (made with ground beef with not more than: 20% fat; 20% added ingredients)

- 2 ounce-weight Brown Gravy

- 6 ounce-weight Mashed Potatoes

- 4 ounce-weight Mixed Vegetables Note: The finished product of the Meatloaf may not contain more than 3.5% of a non dairy- non-meat binders and extenders 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.

- 4 ounce-weight Salisbury Steak (made with ground beef with not more than: 20% fat; 20% added ingredients)

- 2 ounce-weight Brown Gravy

- 6 ounce-weight Mashed Potatoes

- 4 ounce-weight Mature Lima Beans Note: The finished product of the Salisbury Steak may not contain more than 3.5% of a non dairy- non-meat binders and extenders 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.

- 4 ounce-weight cooked Beef Meatballs (made with ground beef with not more than: 20% fat; 20% added ingredients ;)

- 5 ounce-weight Spaghetti Pasta

- 3 ounce-weight Tomato Sauce

- 8 ounce-weight Sweet Peas Note: The finished product of the Meatball may not contain more than 3.5% of a non dairy- non-meat binders and extenders 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.

Kosher Parve - 13 Ounce Vegetable Protein Cutlet Meal consisting of:

- 3.6 ounce-weight (minimum) Vegetable Protein Cutlet. Product not to exceed 260 mg sodium must have a minimum of 12g protein and not less than 5g of dietary fiber. (Must use soy protein concentrate for at least 70% of the Protein requirement) Product must be coated with batter mix or bread crumbs not to exceed 30% of total weight.

- 2 ounce-weight Mushroom Gravy

- 3.4 ounce-weight White Rice

- 4 ounce-weight Lima Beans

consisting of:

- 6 ounce-weight Vegetable Protein Stuffed Cabbage (not to exceed 270 mg. sodium & not less than 13g of protein. (Must use soy protein concentrate for at least 70% of the protein requirement)

- 2 ounce-weight Tomato Gravy

- 4 ounce-weight Parsley Potatoes

- 4 ounce-weight Mixed Vegetables

Vegetable Protein Chili made from:

- 4 ounce-weight Textured Soy Protein concentrate seasoned to resemble ground beef.

- 3.5 ounce-weight Kidney Beans

- 4 ounce-weight Crushed Tomatoes, Onions spices and stabilizers as required to maintain taste and consistency

- 3.5 ounce-weight White Rice -4 ounce-weight Mixed Vegetables

- 3 ounce-weight Plain Egg Omelet

- 1 ounce Spanish Sauce

- 3 ounce Potatoes

Page 9 of 9 October 6, 2015