ATTACHMENT 1 - MARKET BASKET PRICE PROPOSAL Spreadsheet - PA NJ NY - Version 2 10-07-25.xlsx
XLSX spreadsheet 351 KB Posted
- Attached to
- Full Line Food and Beverage Service for Pennsylvania, New Jersey, and Southern New York Regions
- Solicitation number
- SPE30025R0002
About this file
This document is an attachment to a solicitation (SPE300-24-R-0026) for a market basket price proposal for food products in the Pennsylvania, New Jersey, and Southern New York regions. The detailed spreadsheet contains 56 line items of frozen and processed food products, primarily focused on meat, poultry, seafood, and prepared foods. Key product categories include beef cuts, chicken products, pork items, fish fillets, frozen vegetables, breakfast items, and prepared entrees.
The market basket represents a comprehensive food service contract for the Defense Logistics Agency Troop Support Subsistence, with an estimated five-year contract value of $23,641,271.94. The contract will be structured in three tiers: a 24-month initial period, followed by two 18-month periods, with a guaranteed minimum of 10% of the total estimated value. Products must meet specific USDA grade requirements, packaging specifications, and nutritional standards, such as sodium content limits and protein minimums. The solicitation aims to establish an Indefinite Delivery Indefinite Quantity (IDIQ) contract for food distribution across the specified regional military and government food service locations.
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TOTALS
| Solicitation #: | SPE300-24-R-0026 |
| Region: | PA, Southern NY, & NJ |
| Offeror: |
AGGREGATE TOTALS
| DELIVERED | DISTRIBUTION | $ Total | |||
| Tier 1 | 24.00 | MONTHS | $ - 0 | ERROR:#DIV/0! | ERROR:#DIV/0! |
| Tier 2 | 18.00 | MONTHS | $ - 0 | ERROR:#DIV/0! | ERROR:#DIV/0! |
| Tier 3 | 18.00 | MONTHS | $ - 0 | ERROR:#DIV/0! | ERROR:#DIV/0! |
| AGGREGATE | 60.00 | MONTHS | $ - 0 | ERROR:#DIV/0! | ERROR:#DIV/0! |
| WEIGHTED DIST @ 11.5 | $ - 0 | ERROR:#DIV/0! | ERROR:#DIV/0! |
ITEM INFORMATION
| Line Item | StockNumber | ItemDesc - from Market Basket | Services' Requirements | Grade / Trait | Current Brand | Manufacturer SKU | Alternate Y or N? | Current Warehouse Item? Y or N? | Distribution Price Category Number | Distribution Category Unit of Measure (UoM) | Unadjusted Annual Quantity (Based on Distr. Category UoM) | Annual Quantity - Adjusted for Offered Evaluation Unit (Column O) | Evaluation Unit of Measure (UoM) | Historic Evaluation Units Per Case | Offered Evaluation Units Per Case |
| 1 | 890501E607135 | BEEF FAJITA STRIPS, FZN, min US Sel Gr, max 10% sol, 4/5 lb bg, IMPS 135C | BEEF FAJITA STRIPS, RAW |
IMPS NAME AND NUMBER: Beef for Stir Fry, IMPS 135C GRADE REQUIREMENT: Minimum USDA Select or Choice PORTION SIZE/WEIGHT RANGE: 5 – 10 pound packages (no added tolerance shall be applied)
PACKAGING AND MARKING:
Vacuum packaging is preferred.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the USDA’s Institutional Meat Purchase Specifications, Fresh Beef Series 100.
USN – unseasoned only; USA, USAF, USMC - Product may be seasoned or unseasoned.
This item may contain not more than 10% added solution.
Meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield pieces that are approximately ½-inch (12 mm) in width, 1 inch (25 mm) thickness, and 3 inches (75 mm) in. length.
No individual surface shall be more than 4 inches in length.
Slices shall be free of bone, cartilage, heavy connective tissue, and lymph glands. Surface and seam fat shall not exceed ¼ -inch (7mm) at any point.
No additives beyond standard fajita type seasonings permitted.
PSO 2 - The item shall be made exclusively from I, NAMI # 121D- Inside Skirt, # 193 - Flank Steak, and/or #130 - Chuck. All membranous tissue shall be removed.
| Sodium content shall be 100 mg or less per ounce (300 mg sodium per 3 ounce serving); 3 g Total Fat per ounce; and 1 g Saturated Fat per ounce. Protein shall be a minimum of 5.5 g Protein per ounce | SIX POINTS | 5683 | 1 | LB | 4907 | 4,907 | LB | 20 | ||
| 2 | 890501E607559 | BEEF BRAISING STK, SWISS, RAW, FZN, US CH GR, 28/6 OZ EA, N#1102 | BEEF BRAISING STEAK, SWISS, RAW |
NAMI NAME AND NUMBER: Beef Braising Steaks, Swiss, NAMI 1102 GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 6 oz. each (+/– 0.5 ounce tolerance)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Manufacturing Practices
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMINAMI Meat Buyers Guide. Steaks must be prepared from the round, loin, rib, or chuck sections.
Raw steaks may be tenderized once by multiple probes or pinning method.
| No added solutions or marinades will be acceptable for any raw meat products, unless identified under the specific item requirements. | SIX POINTS | 5678 | 1 | LB | 4616 | 4,616 | LB | 11 | ||
| 3 | 890501E620964 | BEEF, GRD, PATTIES, F/C, FZN, 85% lean, charbroiled, 40/4 oz ea, prep fr N#1136 | BEEF, GROUND, PATTIES, 85% LEAN, FULLY COOKED |
NAMI NAME AND NUMBER: Prepared from Ground Beef Patties, NAMI 1136
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 3.2 oz., 4 oz., or 5.3 oz. each (+/- 0.25 ounce tolerance)
PACKAGING AND MARKING:
Patties shall be IQF or separated from each other by means to prevent them from sticking together when packaged, must be able to remove individual patties from case without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
Principle Display Panel must declare “Prepared from 85% lean”; “Prepared from 15% fat”; or “Prepared from 85% lean/15% fat”.
Principle Display Panel must declare “Ground Beef Patties”. The use of beef patties, which may contain added fat and/or organ meat, is not acceptable.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
Lean content of finished product shall be a minimum of 85%. Fat content of finished product shall not exceed 15%.
May be flame broiled or charbroiled.
The addition of Lean Finely Textured Beef (LFTB) is not considered.
| Sodium content shall be or less 180 mg of sodium per ounce. Protein shall be a minimum of 7 g per ounce. | SIX POINTS | 96040 | 1 | LB | 15484 | 15,484 | LB | 10 | ||
| 4 | 890501E607474 | BEEF LOIN, T-BONE STK, FZN, US Ch Gr, 14/12 oz ea, N#1174, PSO 4 | BEEF LOIN, T-BONE STEAK, RAW |
NAMI NAME AND NUMBER: Beef Loin, T-bone steak, Raw, NAMI 1174, PSO: 4 GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 12 – 14 oz. each (no added tolerance shall be applied).
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
Color and texture of the lean and fat must be indicative of product from the steer/heifer classes of beef.
Surface fat trim shall be ¼ inch maximum at any one point.
| PSO 4 = max tail length of 1 inch. | SIX POINTS | 7474 | 1 | LB | 5435 | 5,435 | LB | 11 | ||
| 5 | 890501E610752 | BEEF, GRD, BULK, FZN, 90% MIN LEAN, 2/5 LB CHUB PG, N#136 | BEEF, GROUND, BULK, 90% LEAN, RAW |
NAMI NAME AND NUMBER: Ground Beef, Raw,NAMI 136
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds packages (no added tolerance shall be applied)
PACKAGING AND MARKING:
Each chub shall be packaged in a tube closed with clips at each end or any approved method which protects the product against damage/deterioration during shipment and storage and prevents purge from soaking the shipping container.
| • | Packing and marking shall be in accordance with Good Commercial Practice. |
| • | Principle Display Panel must declare “90% lean”; “10% fat”; or “90% lean/10% fat”. |
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
| • | Lean content of finished product shall be a minimum of 90%. Fat content of finished product shall not exceed 10%. | |||||||||
| • | The addition of Lean Finely Textured Beef (LFTB) is not permitted. | |||||||||
| • | NOTE: Smaller packaging sizes are permissible with prior Service Headquarters approval. | SIX POINTS | 6034 | 1 | LB | 11122 | 11,122 | LB | 10 | |
| 6 | 890501E591434 | MEATBALLS, BEEF, P/C, FZN, W/ITALIAN SEASONING, 2/5 LB BG, 160/1 OZ EA | MEATBALLS, F/C |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1/2 oz., 1 oz., 1 ½, or 2 oz. meatballs as specified by the user
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
MSM or LFTB is not preferred Item can be with or without Italian seasoning.
Allowable formulations include beef; beef and pork; chicken; or turkey.
| Sodium content shall be 140 mg or less per ounce (unsauced). Total fat content shall be maximum 4 grams per ounce and Saturated Fat content shall be maximum of 2g Saturated Fat per ounce. Protein shall be a minimum of 4 grams of protein per ounce. | ROSINA | 40071 | 1 | LB | 8534 | 8,534 | LB | 10 | ||
| 7 | 890501E607139 | BEEF FOR STEWING, RAW, FZN, MIN US SEL GR, 2/5 LB BG, N#135A | BEEF, DICED , RAW |
NAMI NAME AND NUMBER: Beef for Stewing, NAMI 135A GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no added tolerance shall be applied)
PACKAGING AND MARKING:
Not less than 5 pounds or more than 10 pounds shall be in each package, vacuum packaging is preferred.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
The meat shall be hand-diced or mechanically diced. Grinding is not permitted.
The fat thickness of the surface and/or seam fat shall not exceed 0.25 inches at any point.
Product shall be unseasoned.
| No added solutions or marinades will be acceptable for any raw meat products, unless identified under the specific item requirements. | SIX POINTS | 5191 | 1 | LB | 5575 | 5,575 | LB | 10 | ||
| 8 | 890501E621396 | BEEFSTK, SALISBURY, F/C, FZN, 85% lean, seas, oval shaped, 4.6 oz ea, 1/10 lb cs | BEEFSTEAK, SALISBURY, F/C |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 4 – 6 oz. each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed IAW Good Manufacturing Practices and be a high quality commercial item.
Portion weight shall be determined by the users at time of cataloging.
Product is to be prepared from 85% lean ground beef and bread crumbs or rolled oats.
Product may contain vegetables (such as but not limited to onions and tomatoes), spices, and seasonings.
Product is to be without gravy.
| Sodium content shall be 110 mg or less per oz. Protein shall be a minimum of 4 grams protein of per ounce | SIX POINTS | 91012 | 1 | LB | 5021 | 5,021 | LB | 10 | ||
| 9 | 890501E607126 | BEEF, GRD, PATTIES, IQF, 85% min lean, 40/4 oz ea, N#1136 | BEEF, GROUND, PATTIES, 85% LEAN, FULLY COOKED |
NAMI NAME AND NUMBER: Prepared from Ground Beef Patties, NAMI 1136
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 3.2 oz., 4 oz., or 5.3 oz. each (+/- 0.25 ounce tolerance)
PACKAGING AND MARKING:
Patties shall be IQF or separated from each other by means to prevent them from sticking together when packaged, must be able to remove individual patties from case without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
Principle Display Panel must declare “Prepared from 85% lean”; “Prepared from 15% fat”; or “Prepared from 85% lean/15% fat”.
Principle Display Panel must declare “Ground Beef Patties”. The use of beef patties, which may contain added fat and/or organ meat, is not acceptable.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
Lean content of finished product shall be a minimum of 85%. Fat content of finished product shall not exceed 15%.
May be flame broiled or charbroiled.
The addition of Lean Finely Textured Beef (LFTB) is not considered.
| Sodium content shall be or less 180 mg of sodium per ounce. Protein shall be a minimum of 7 g per ounce. | SIX POINTS | 6000 | 1 | LB | 5720 | 5,720 | LB | 10 | ||
| 10 | 890501E625723 | BEEF LOIN, STRIP STK, BNLS, CC, FZN, US Sel Gr, 20/8 oz ea, N#1180A, PSO 4 | BEEF LOIN, STRIP LOIN STEAK, BONELESS, CENTER-CUT, RAW |
NAMI NAME AND NUMBER: Beef Loin, Strip Loin Steak, Boneless, Center-Cut, Raw,NAMI 1180A, PSO: 4 GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 6 ounce or 8 ounce each as specified by the user (+/- 0.5 ounce tolerance)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
Surface fat trim shall be ¼ inch maximum at any one point.
User may select the portion weight required.
PSO: 4 = max tail length of 1 inch
| No added solutions or marinades will be acceptable for any raw meat products, unless identified under the specific item requirements. | SIX POINTS | 5908 | 1 | LB | 1427 | 1,427 | LB | 10 | ||
| 11 | TBD | FRANKS, BEEF, FZN, 6/1, 6 IN. LG, 1/10 lb cs | FRANKFURTERS |
NAMI NAME AND NUMBER: Frankfurters, NAMI 800
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 4/1; 5/1; or 6/1 per pound – All Services 5/1 or 8/1 per pound – USA IMT only
PACKAGING AND MARKING:
Product shall be packaged to protect against deterioration during shipment and storage and in a manner which will permit removal of individual franks without damage while frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed requirements of the NAMI Meat Buyers Guide.
Formula D, Beef or Formula A, Beef and pork in any combination; Style C, skinless or Style D, collagen casings.
| Sodium content shall be 232 mg or less per oz. Total fat content shall be maximum 7.8 grams per ounce for USA; 7.84 g per oz for USN and USMC | 1 | LB | 4304 | 4,304 | LB | 10 | ||||
| 12 | 890501E625960 | BEEF RIBEYE ROLL, BNLS, RAW, FZN, US Sel Gr, 4-5 ct, 8-12 lb ea, IW, N#112 | BEEF RIB, RIBEYE ROLL for PRIME ROAST, RAW |
NAMI NAME AND NUMBER: Beef Rib, Ribeye Roll, Raw,NAMI 112 GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 8 – 13 pounds each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Each cut shall be packaged individually, vacuum packaging preferred.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specifications of the NAMI Meat Buyers Guide.
| Surface fat trim shall be ¼ inch maximum at any one point | SIX POINTS | 58880 | 1 | LB | 2196 | 2,196 | LB | 10 | ||
| 13 | 890501E625933 | BEEF FLANK STK, FZN, min US Sel Gr, 2-5 lb ea, IVP, 1/8-12 lb cs, N#193 | BEEF FLANK, FLANK STEAK, RAW |
NAMI NAME AND NUMBER: Beef Flank, Flank Steak (IM), Raw, NAMI 193 GRADE REQUIREMENT: USDA Choice or Select PORTION SIZE/WEIGHT RANGE: 1- 5 pounds each (no added tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
| Surface shall be practically free of fat and the membranous tissue. | SIX POINTS | 5016 | 1 | LB | 2285 | 2,285 | LB | 10 | ||
| 14 | 890501E190146 | CKN, QTR, IF, RAW, WOG, US Gr A, ice glz, 4/10 lb bgs, N#P1009 | CHICKEN, QUARTERED, RAW |
NAMI NAME AND NUMBER: Broiler Quarters, NAMI P1009 GRADE REQUIREMENT: USDA Grade A PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 5 pounds each without necks and giblets.
PACKAGING AND MARKING:
Product shall be packaged in a manner which will protect the item from deterioration/damage and will permit removal of individual pieces without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Poultry Buyers Guide.
Product shall be processed from the broiler/fryer class of chickens.
Product shall be cut into four equal parts.
| IQF processing is preferred. | TYSON | 11111090952 | 2 | LB | 31861 | 31,861 | LB | 40 | ||
| 15 | TBD | CKN THIGH FLT, BNLS, RAW, FZN, skls, US GrA or equiv, 4.5-5.5 oz ea, 4/5 lb co | CHICKEN THIGH, BONELESS/SKINLESS, RAW |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 4- 6 ounce each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be packaged in a manner which will protect the item from deterioration/damage and will permit removal of individual pieces without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Poultry Buyers Guide.
Product shall be processed from the broiler/fryer class of chickens.
IQF processing is preferred in 5 - 10-pound containers.
| No added solutions or marinades will be acceptable for any raw meat products, unless identified under the specific item requirements. | 2 | LB | 6358 | 6,358 | LB | 20 | ||||
| 16 | 890501E591144 | CKN WINGS, F/C, FZN, jt 1&2, OR, 1-2 oz ea, 3/5 lb pg, from N#P1036 | CHICKEN WINGS, OVEN ROASTED, JOINTS 1 & 2, F/C |
NAMI NAME AND NUMBER: Prepared from Broiler Wing, NAMI P1036
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1.0 - 2.5 oz each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be packaged in a manner which will protect the item from deterioration/damage and will permit removal of individual pieces without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Poultry Buyers Guide.
Wing Tips shall be removed.
Product shall be processed from the broiler/fryer class of chickens.
IQF processing is preferred.
| Sodium content shall be maximum of 190 mg per ounce. Protein shall be a minimum of 4 grams protein of per ounce. | TYSON | 10033030928 | 2 | LB | 12045 | 12,045 | LB | 15 | ||
| 17 | 890501E625731 | CKN BRST FLT, IF, w/rm, ice glz, US GRA, 4.5-5.5 oz ea, 2/5 lb bg | CHICKEN BREAST FILLET WITH RIB MEAT, RAW |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: USDA Grade A PORTION SIZE/WEIGHT RANGE: 5 oz. each (+/- 0.5 ounce tolerance)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from the broiler/fryer class of chickens.
Product shall be boneless and skinless.
Product shall be processed from 3-6 pound birds.
Breast fillet must be cut from the membrane side (shiny top) of the breast.
The use of “pressed” products will not be considered.
| No added solutions or marinades will be acceptable for any raw meat products, unless identified under the specific item requirements. | TYSON | 10294660952 | 2 | LB | 15085 | 15,085 | LB | 10 | ||
| 18 | TBD | SAUSAGE, BKFST LINKS, F/C, FZN, TURKEY, 214/0.80 OZ EA | SAUSAGE, BREAKFAST, LINKS, TURKEY, F/C |
NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 0.8 - 1 oz. per link (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be packaged to protect against damage/deterioration during storage and shipping, must be able to remove individual links without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
| MISCELLANEOUS REQUIREMENTS:Product shall be processed in accordance with Good Manufacturing Practices | 2 | LB | 10161 | 10,161 | LB | 11 | ||||
| 19 | 890501E622366 | CKN BRST FLT, F/C, FZN, W/RM, GRILL MARKS, 4 OZ EA, 36-46 CT, 2/5 LB BG | CHICKEN BREAST FILLET WITH RIB MEAT. WITH GRILL MARKS, F/C |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 2.5 - 3.5 or 3.5 - 4.5 oz. each as specified by the user (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be packaged in a manner which will protect the item from deterioration/damage and will permit removal of individual pieces without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from the broiler/fryer class of chickens.
Product shall be boneless and skinless.
IQF processing is preferred.
| Sodium content shall be 135 mg or less per oz. Protein shall be a minimum of 6 grams protein of per ounce | TYSON | 10383010928 | 2 | LB | 6899 | 6,899 | LB | 10 | ||
| 20 | 890501E602237 | CKN BRST FLT, BRD, P/C, FZN, W/RM, ITALIAN, 32-36 CT, 4.7 OZ AVG, 2/5 LB BG | CHICKEN BREAST FILLET WITH RIB MEAT, BREADED, F/C |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 4 - 5 ounce each (no tolerances shall be applied)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from whole muscle breast meat in accordance with Good Manufacturing Practices.
Product shall be boneless and skinless.
Product shall natural fillet shaped.
Use of metal detection devices to ensure product safety is required.
Batter/breading shall NOT be more than 30% of the finished product weight.
| Minimum amount of protein is 3.75 g per ounce and maximum of 127 mg of sodium per ounce. | TYSON | 10040020928 | 2 | LB | 6344 | 6,344 | LB | 10 | ||
| 21 | TBD | CKN BRST FLT, BRD, F/C, FZN, w/rm, 4-5 oz ea, 2/5 lb pg | CHICKEN BREAST FILLET WITH RIB MEAT, BREADED, F/C |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 4 - 5 ounce each (no tolerances shall be applied)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from whole muscle breast meat in accordance with Good Manufacturing Practices.
Product shall be boneless and skinless.
Product shall natural fillet shaped.
Use of metal detection devices to ensure product safety is required.
Batter/breading shall NOT be more than 30% of the finished product weight.
| Minimum amount of protein is 3.75 g per ounce and maximum of 127 mg of sodium per ounce. | 2 | LB | 4861 | 4,861 | LB | 10 | ||||
| 22 | 890501E624458 | CKN TENDERS, BRD/BTRD, FZN, RAW, W/RM, 12% sol max, 1.6-2.0 oz ea, 2/5 lb bg | CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, RAW |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
ORTION SIZE/WEIGHT RANGE: 1.0 - 2.5 oz each in a 10 pound case (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be IQF and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed from the broiler/fryer class of chickens.
Product shall be whole muscle chicken breast strips. Chopped and formed products are will not be considered.
Product breading shall NOT be more than 30% of product weight.
Various flavor profiles are permissible.
| Solution added shall not exceed 12% maximum | 2 | LB | 6703 | 6,703 | LB | 10 | ||||
| 23 | TBD | CKN FAJITA STRIPS, BRST MEAT, F/C, FZN, w/rm, grilled, 2/5 lb pg | CHICKEN BREAST FAJITA STRIPS, F/C |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be processed and packaged in a manner which will protect the item from deterioration/damage and will permit removal of product without damage while frozen, vacuum packaging is preferred.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be processed in accordance with Good Manufacturing Practices.
Meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield pieces that are approximately ½-inch (12 mm) in width, ½-inch (12 mm) thick. Minimum of 3 inch length IQF processing is preferred.
| Sodium content shall be 165 mg or less per oz. Protein shall be a minimum of 6 grams protein of per ounce | 2 | LB | 3928 | 3,928 | LB | 10 | ||||
| 24 | 890501E625761 | CKN, 8 CUT, IF, ice glz, WOG, US GrA, fr 3-5lb bird, 96pcs, 1/40-50 lb cs, P1005 | CHICKEN, 8 WAY CUT, RAW |
NAMI NAME AND NUMBER: Chicken, 8 Piece Cut Broiler-WOG, NAMI P1005 GRADE REQUIREMENT: USDA Grade A PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 6 pounds each without necks and giblets.
PACKAGING AND MARKING:
Product shall be packaged in a manner which will protect the item from deterioration/damage during shipment and storage.
Users will specify if bulk packaging is permitted at time of cataloging.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Poultry Buyers Guide.
Product shall be processed from the broiler/fryer class of chickens. Tail shall be excluded.
IQF processing is preferred.
| No added solutions or marinades will be acceptable for any raw meat products, unless identified under the specific item requirements. | TYSON | 11111980952 | 2 | LB | 13479 | 13,479 | LB | 45 | ||
| 25 | TBD | CKN, 8 CUT, BRD, F/C, FZN, from 3-6 lb bird, 1/15 lb cs, from N#P1005 | CHICKEN, 8 WAY CUT, BREADED, F/C |
NAMI NAME AND NUMBER: Prepared from Chicken, 8 Piece Cut Broiler-WOG, NAMI P1005
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 6 pounds each without necks and giblets.
PACKAGING AND MARKING:
Product shall be IQF and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Poultry Buyers Guide.
Product shall be processed from the broiler/fryer class of chickens. Tail shall be excluded.
| Sodium content shall be 170 mg or less per oz. Protein shall be a minimum of 5.5 grams protein of per ounce | 2 | LB | 4986 | 4,986 | LB | 15 | ||||
| 26 | 890501E294263 | BACON, SL, FZN, HICKORY SMK, 18-22/LB, LAID-OUT, 1/15 LB CS, N#539 | BACON, CURED, SLICED, RAW |
NAMI NAME AND NUMBER: Bacon, Sliced (Cured and Smoked), Skinless, NAMI 539
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 18-22 slices per pound
CKAGING AND MARKING:
Product shall be shingle packed or laid out on grease resistant paper/board.
Vacuum packaging is preferred.
Product shall be packaged in bulk or one pound units as specified by the user.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
| Sodium content shall be no more than 290 mg or less per one ounce raw serving/15-17grams cooked (serving size is typically 2 slices). | 3 | LB | 20516 | 20,516 | LB | 15 | ||||
| 27 | 890501E607116 | PORK LOIN CHOPS, CC, BNLS, FZN, max 10% sol, 32/5 oz ea, N#1412B, PSO 4 | PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW |
NAMI NAME AND NUMBER: Pork Loin Chops, Center-Cut, One Muscle, Boneless, NAMI 1412E, PSO 1 or NAMI 1412B (Same cut) with PSO 4 without tail.
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 ounce each (+/- 0.25 ounce tolerance)
PACKAGING AND MARKING:
Product shall be layer packed (separators shall be placed between the layers) or vacuum packed (individual or bulk) as specified by the users during catalog development, must be able to remove individual chops from case without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
Surface fat trim shall be 1/8 inch maximum at any one point.
| This item may contain not more than 10% added solution. | SIX POINTS | 8371 | 3 | LB | 8583 | 8,583 | LB | 10 | ||||||
| 28 | TBD | SAUSAGE, ITALIAN, LINKS, SWT, RAW, FZN, pork, 30/5 oz ea | SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD), LINKS, RAW SERVICES AUTHORIZED: USA NAMI NAME AND NUMBER: Italian Sausage, NAMI 818 GRADE REQUIREMENT: N/A PORTION SIZE/WEIGHT RANGE: 3 – 5 oz. each (no additional tolerance shall be applied) PACKAGING AND MARKING: • Packing and marking shall be in accordance with Good Commercial Practice. MISCELLANEOUS REQUIREMENTS: • Product shall be packaged to protect against damage/deterioration during storage and shipping, must be able to remove individual links without damage while solidly frozen. • Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide. • Formula G, pork only; Type E, linked; Style B, natural casing or Style D, collagen casing; Cooking Option C, uncooked. | 3 | LB | 6289 | 6,289 | LB | 9 | |||||
| 29 | TBD | PORK SPARERIBS, FZN, St. Louis style, 2-3 lb ea, IW, 1/30 lb cs, N#416A | PORK SPARERIBS, ST. LOUIS STYLE, RAW |
NAMI NAME AND NUMBER: Pork Spareribs, St. Louis Style, Raw,NAMI 416A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 2 – 3 or 3-4 pounds each (no additional tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be layer pack or vacuum packaged to prevent damage/ deterioration during shipment and storage, vacuum packaging is preferred.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
| Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide. | 3 | LB | 8160 | 8,160 | LB | 30 | ||||
| 30 | 890501E198272 | PEPPERONI, SL, FZN, 2/12.5 LB BG | PEPPERONI, SLICED |
NAMI NAME AND NUMBER: Pepperoni, NAMI 821
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 13-18 slices per ounce
PACKAGING AND MARKING:
Product shall be packaged to protect against damage/deterioration during storage and shipping, must be able to remove individual links without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
| Formula A or G, pepperoni shall contain no extenders or binders. | 4 | LB | 1874 | 1,874 | LB | 25 | ||||
| 31 | 890501E624808 | SAUSAGE, BKFST PATTIES, F/C, FZN, pork, seas, 80/2 oz ea, N#802B | SAUSAGE, BREAKFAST, PATTIES, PORK, F/C |
NAMI NAME AND NUMBER: Breakfast Sausage, Cooked, NAMI 802B
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1 - 2 oz. patties (after cooking)
PACKAGING AND MARKING:
Product shall be packaged to protect against damage/deterioration during storage and shipping, must be able to remove individual patties without damage while solidly frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
Formula C, Pork ; Style C, skinless.
| Specific weight to be specified by customer. | SMITHFIELD | 70247138156 | 4 | LB | 17395 | 17,395 | LB | 10 | ||
| 32 | 890501E620761 | VEAL STK, CUBED, PAR/C, BRD, FZN, 27/6 oz ea, 1/10 lb cs | VEAL, STEAK, BREADED, RAW OVENABLE |
NAMI NAME AND NUMBER: N/A
GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 5 - 6 oz. each (no added tolerance shall be applied).
PACKAGING AND MARKING:
Layer Pack (separators shall be placed between layers) or Vacuum Packaging (individual or bulk) as specified by the user, must be able to remove individual steaks from case.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product shall be a high quality commercial item.
Portion weight specified includes the breading; breading shall NOT be more than 30% of the end product weight. Fritters are NOT authorized.
| Product must be flaked and formed or cubed. Chopped and formed product will not be considered. | ADVANCE | 10000017982 | 5 | LB | 814 | 814 | LB | 10 | ||
| 33 | 890501E612406 | SHRIMP, WHL, RAW, P&D, IQF, US GRA, tail-off, 26-30/lb, 12/3 lb co | SHRIMP, PEELED AND DEVEINED, RAW, GRADE REQUIREMENT: US Grade A |
PORTION SIZE/WEIGHT RANGE:
• 21 to 25 per pound, 26 to 30 per pound, or 31 to 35 per pound finished product count.
• 26 to 30 per pound or 31 to 35 per pound, fantail (butterfly) or round, tail on or tail off.
PACKAGING AND MARKING:
• Product shall be packaged in sealed bags to protect against damage and/or deterioration during shipping and storage and to permit removal of solidly frozen individual shrimp.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product must comply with all requirements of the United States Standards for Grades of Fresh and Frozen Shrimp.
• Product shall have the following characteristics:
• Type 3 –individually frozen
• Sub Style A – glazed
• Sub Style B – unglazed
• Style 1 – raw
• Market Form (5), peeled and deveined, round, tail on (all shell removed except last shell segment and tail fins, with segments shallowly slit to last segment). (6), peeled and deveined, round, tail off (all shell and tail fins removed, with segments shallowly slit to last segment).
| (c) Sodium should not be more than 120 mg per 1 oz. | BOJA'S | SP2630 | 6 | LB | 3686 | 3,686 | LB | 36 | ||
| 34 | 890501E597709 | POLLOCK FLT, RAW, IQF, Alaskan, skls, bnls, US Gr A, 4-6 oz ea, 1/25 lb cs | POLLOCK FILLETS, RAW, RADE REQUIREMENT: US Grade A |
PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (other portion sizes may be considered based on market availability)
PACKAGING AND MARKING:
• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from deterioration during shipping and storage and to permit removal of individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product must comply with all requirements of the United States General Standards for Grades of Fish Fillets.
• Product shall be prepared from fillets that have the following characteristics:
o Type 2 – frozen (IQF) o Sub Style A – glazed o Style 1 (iv) – single, skin off o Bone Classification 1 – there shall be as few bones as possible
| • Sodium shall be a maximum of 120 mg per ounce. | TRIDENT | 400176 | 6 | LB | 6463 | 6,463 | LB | 25 | ||
| 35 | 890501E625661 | CRAB LEGS & CLAWS, ALASKAN KING, BRN/GOLD, F/C, IQF, split, 16-22 ct, 1/20 lb cs | CRAB LEGS AND CLAWS, ALASKAN KING, SPLIT AND/OR BUTTERFLIED, FULLY COOKED, GRADE REQUIREMENT: N/A |
PORTION SIZE/WEIGHT RANGE: 16 to 22 count
PACKAGING AND MARKING:
• Product shall be packaged to protect it from deterioration during shipping and storage and to permit removal of solidly frozen individual portions without damage.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Product shall be processed in accordance with Good Manufacturing Practices.
• Product shall be processed Red, Brown, and/or Golden Alaskan King crabs.
• Product shall contain legs and claws in their natural proportion (1 claw for every 3 legs).
• Product shall meet minimum 80 percent fill.
| • Sodium shall be a maximum of 330 mg per ounce | TRIDENT | 400047 | 6 | LB | 635 | 635 | LB | 20 | ||
| 36 | 890501E625736 | COD FLT, PORTION, RAW, IQF, BNLS, SKLS, US Gr A, 4-6 oz ea, 1/10 lb cs | COD FILLETS, RAW ,GRADE REQUIREMENT: US Grade A |
PORTION SIZE/WEIGHT RANGE: 4 – 6 oz. each (no added tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product must comply with all criteria of the United States Standards for Grades of Cod Fillets.
User may specify the raw portion weight required.
Product shall be Type 3, frozen, individually; Style 2, skinless; Bone Classification 1, practically boneless.
| Sodium content shall be 120 mg or less per 1 ounce. | TRIDENT | 400049 | 6 | LB | 6579 | 6,579 | LB | 10 | ||
| 37 | 890501E625764 | SALMON FLT PORTION, RAW, IQF, Chum, skls, boned, US Gr A, 4-6 oz ea, 1/10 lb cs | SALMON FILLETS, RAW, SKIN OFF, GRADE REQUIREMENT: US Grade A |
PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (no added tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product must comply with all criteria of the United States Standards for Grades of Fish Fillets.
Product prepared from Atlantic, Coho, Sockeye, Chinook, or (Chum is acceptable when other varieties not available).
Customer may specify desired weight within 4-6 oz. each.
| Sodium content shall be 90 mg or less per 1 ounce | TRIDENT | 400048 | 6 | LB | 2899 | 2,899 | LB | 10 | ||
| 38 | 890501E626839 | SALMON PORTION, RAW, IQF, SOCKEYE, skin-on, bnls, US Gr A, 4-6 oz ea, 1/10 lb cs | SALMON FILLETS, RAW, SKIN ON, GRADE REQUIREMENT: US Grade A |
PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (no added tolerance shall be applied)
PACKAGING AND MARKING:
Product shall be Individually Quick Frozen and packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual portions without damage.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
Product must comply with all criteria of the United States Standards for Grades of of Fish Fillets.
Product prepared from Atlantic, Coho, Sockeye, Chinook, or (Chum is acceptable when other varieties not available) .
Customer may specify desired weight within 4-6 oz. each.
| Sodium content shall be 90 mg or less per 1 ounce. | TRIDENT | 400055 | 6 | LB | 1611 | 1,611 | LB | 10 | ||
| 39 | 890501E623770 | POLLOCK FLT, STUFFED, BRD, RAW, FZN, Alaskan, Maryland style, PUFI, 36/4.4 oz ea | POLLOCK FILLETS, STUFFED, RAW,Grade Requirement: PUFI |
b. Portion Size/Weight Range: 4 - 5 oz. each (other portion sizes will be considered based on market availability)
c. Packaging and Marking:
(1) Product shall be packaged to protect against damage/deterioration during shipment and storage, must be able to remove individual portions without damage while solidly frozen.
(2) Packing and marking shall be in accordance with Good Commercial Practice.
(3) Miscellaneous Requirements:
(a) Product must comply with all applicable criteria of the United States General Standards for Grades of Fish Fillets.
(b) Various flavor profiles, to include Maryland style, Louisiana style, Florentine styles, are permissible.
| (c) Sodium should not be more than 120 mg per 1 oz. | TRIDENT | 400032 | 6 | LB | 3203 | 3,203 | LB | 10 | ||
| 40 | 890501E595586 | TUNA, wht, Albacore, in water, 6/43 oz flexible pouch pg | TUNA, CANNED OR VACUUM POUCH, ORTION SIZE/WEIGHT RANGE: USA & USAF, USSF - 66.5 oz. can or 43 oz. pouch; USN & USMC – 43 oz. pouch only. |
PACKAGING AND MARKING:
Product shall be packaged in hermetically sealed cans or vacuum foil pouches.
Packing and marking shall be in accordance with Good Commercial Practice, “Light Tuna” IAW CID A-A-20155D, CFR 161.190, CFR Part 123 and part 110
MISCELLANEOUS REQUIREMENTS:
Product must comply with all the criteria of The U.S. Department of Agriculture (USDA).
Product shall be processed in accordance with Good Manufacturing Practices.
Product shall be Type A or B can or flexible pouch, Form I or II chunk or solid, color a light, packaging media 1 water USAF, USSF & Uor leSA IMT only – oil pack is also permissible.
| Sodium content shall be 125 mg or less per 1ounce and 150 mg or less ounce for flavored. | STARKIST | 740120 | 6 | LB | 1397 | 1,397 | LB | 16 | ||||||
| 41 | 894001E624847 | CHILI CON CARNE, W/O BEANS, CN, 106 oz cn, 6/#10cn | Must be avoided: Trans fats, cured meat, saturated fats greater than 5g per serving, monosodium glutamate | CHEF MATE | 50000-050885 | 7 | CS | 147 | ERROR:#DIV/0! | EA (106 OZ CN) | 6 | |||
| 42 | 893501E623099 | SOUP MIX, CKN NOODLE, water prep, 1 gl yld, 4/13.3 oz pg | According to the DoD MENU STANDARDS, No more than 800 mg of sodium per 8-oz serving | KNORR | 10048001252001 | 7 | CS | 314 | ERROR:#DIV/0! | GL | 1 | |||
| 43 | 891501E196280 | CORN, FZN, GOLDEN, US GRA, 12/2.5 LB CO | CORN, WHOLE KERNEL, FROZEN |
REFERENCE NAME: United States Standards for Grades of Frozen Whole Kernel (or Whole Grain) Corn GRADE REQUIREMENT: US Grade A PORTION SIZE/WEIGHT RANGE: All size packages are permissible
PACKAGING AND MARKING:
Product is to be individually quick frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
| Permissible colors include golden/yellow or white. | 8 | CS | 508 | ERROR:#DIV/0! | LB | 30 | ||||
| 44 | TBD | CAULIFLOWER, FZN, US GrA,12/2 LB BG | CAULIFLOWER, FROZEN |
REFERENCE NAME: United States Standards for Grades of Frozen Cauliflower GRADE REQUIREMENT: US Grade A PORTION SIZE/WEIGHT RANGE: All size packages are permissible
PACKAGING AND MARKING:
Product is to be individually quick frozen.
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
| Permissible styles include clusters or nuggets/small clusters. | 8 | CS | 389 | ERROR:#DIV/0! | LB | 24 | ||||||||
| 45 | 894001E590270 | ENT-I, CKN CORDON BLEU, FZN, 24/7 OZ EA (CONUS ONLY) | Pre-prepared protein entrees (without included starch and/or vegetable) must contain less than 800 milligrams of sodium per serving. Mixed entrees (protein plus starch and /or vegetable) must contain no more than 1,100 mg of sodium. Pre-prepared entrees must contain a minimum of 18 grams of protein. | BARBER | 10000020703 | 9 | CS | 817 | ERROR:#DIV/0! | LB | 11 | |||
| 46 | 891501E099462 | POTATOES, FR FRIES, FZN, BEER BTRD W/SKIN, 1/4 X 1/2 IN. THK, XL, 6/5 LB BG | POTATOES, FRENCH FRIES, FROZEN |
REFERENCE NAME: United States Standards for Grades of Frozen French Fried Potatoes GRADE REQUIREMENT: US Grade A PORTION SIZE/WEIGHT RANGE: All size packages are permissible
PACKAGING AND MARKING:
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
| Permissible styles include general (straight or crinkle cut), strips (1/4 x 1/4, 3/8 x 3/8, 1/2 x 1/4, 3/8 x 3/4), slices, dices, rissole, or other. | BREW CITY | BCI00256 | 9 | CS | 530 | ERROR:#DIV/0! | LB | 30 | ||
| 47 | 892001E624456 | FRENCH TOAST, WG, F/C, FZN, cin glz, 144/2.9 oz ea | GRIDDLE BREADS, SHELF STABLE AND HEAT AND SERVE, FROZEN |
PORTION SIZE/WEIGHT RANGE: WAFFLE 4 INCH SQUARE, 144/1.25 OZ EA, 122/1.23 OZ, 2.04 KG PG, 200GM PG, 12 PG PER CS PANCAKES 144/1.2OZ EA/PG, 144/1.3-1.58 EA, MINI 72, 1.2 OZ 12/12CT PG, OR 216, 1.15 OZ MIN 96-120 /2.3 OZ FRENCH TOAST: THICK 144/1.5 OZ, , 1.5 OZ 8/18 CT/PK, 72/2.55OZ, STICKS 10/2 LB PG, 5/2 LB PG, 2.6 oz /100, 1 OZ EA, 2/5 LB BG
BELGIAN 72/2OZ EA, OR 7 IN RD, 1 INCH THK, 35/5 OZ EA
PACKAGING AND MARKING: Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• The following shapes are acceptable:
o Shape 1 - Round - 10.16 cm (4 in) o Shape 2 - Mini round - 3.18 cm (1-¼ in) o Shape 3 - Square - 9.53 cm x 9.53 cm (3-¾ in x 3-¾ in) o Shape 4 - Small rectangle - 6.67 cm x 9.21 cm (2.63 in x 3.63 in) o Shape 5 - Large rectangle - 9.21 cm x 10.80 cm (3.63 in x 4-¼ in) o Shape 6 - Strip or stick - 2.54 cm x 10.16 cm (1 inch x 4 inches) o Shape 7 - Novelty shapes (mini bread, dinosaurs, etc.)
o Shape 8 – Other
• Type I (shelf stable) and Type II (frozen (heat and serve)) are acceptable.
• Style A (regular) and Style B (low fat) are acceptable (CFR § 101.62 (b) (2)).
• The following Class 1 waffle flavors are acceptable o A – Plain o B – Blueberry o C – Buttermilk o D - Apple cinnamon o E – Chocolate o F - Oat bran o G – Multigrain o H – Cinnamon o I – Strawberry o J – Maple o K – Banana o L - Chocolate chip o M – Other
• The following Class 2 pancake flavors are acceptable o A – Plain o B – Blueberry o C – Buttermilk o D – Chocolate o E – Maple o F - Whole grain o G - Sweet potato, o H – Other
• The following Class 3 French toast flavors are acceptable o A – Plain o B – Cinnamon o C – Whole grain o D – Other
• The following Class 4 Belgian waffle flavors are acceptable: A – Plain; B – Other
• Shelf stable flavors are acceptable.
• Wheat flour shall be enriched in accordance with 21 CFR 137.165
| • Product shall be processed in accordance with Good Manufacturing Practices. | PAPETTI'S | 46025-75014-00 | 9 | CS | 385 | ERROR:#DIV/0! | OZ | 418 | ||
| 48 | 891501E099453 | POTATOES, HASH BRN PATTIES, FZN, US GrA, for bk, 2.15-2.35 oz ea,114-125 ct/cs | POTATOES, HASH BROWN, FROZEN |
REFERENCE NAME: United States Standards for Grades of Frozen Hash Brown Potatoes GRADE REQUIREMENT: US Grade A PORTION SIZE/WEIGHT RANGE: All size packages are permissible
PACKAGING AND MARKING:
Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
| Permissible styles include shredded, diced, patties, and chopped | 9 | CS | 873 | ERROR:#DIV/0! | OZ | 270 | ||||||||
| 49 | 892001E602379 | PIZZA CRUST, FZN, PAR/BK, RAISED CRUST, 10 IN., RD, 20/9 OZ EA | No Current Service Requirements | 9 | CS | 772 | ERROR:#DIV/0! | OZ | 180 | |||||
| 50 | 892001E624792 | BISCUITS, BTRMILK, FZN, P/BK, EASY SPLIT, 75/2.85 OZ EA | No Current Service Requirements | 9 | CS | 714 | ERROR:#DIV/0! | OZ | 214 | |||||
| 51 | 892001E591009 | WAFFLES, BELGIAN, FZN, 72/2.4 OZ EA | GRIDDLE BREADS, SHELF STABLE AND HEAT AND SERVE, FROZEN |
PORTION SIZE/WEIGHT RANGE: WAFFLE 4 INCH SQUARE, 144/1.25 OZ EA, 122/1.23 OZ, 2.04 KG PG, 200GM PG, 12 PG PER CS PANCAKES 144/1.2OZ EA/PG, 144/1.3-1.58 EA, MINI 72, 1.2 OZ 12/12CT PG, OR 216, 1.15 OZ MIN 96-120 /2.3 OZ FRENCH TOAST: THICK 144/1.5 OZ, , 1.5 OZ 8/18 CT/PK, 72/2.55OZ, STICKS 10/2 LB PG, 5/2 LB PG, 2.6 oz /100, 1 OZ EA, 2/5 LB BG
BELGIAN 72/2OZ EA, OR 7 IN RD, 1 INCH THK, 35/5 OZ EA
PACKAGING AND MARKING: Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• The following shapes are acceptable:
o Shape 1 - Round - 10.16 cm (4 in) o Shape 2 - Mini round - 3.18 cm (1-¼ in) o Shape 3 - Square - 9.53 cm x 9.53 cm (3-¾ in x 3-¾ in) o Shape 4 - Small rectangle - 6.67 cm x 9.21 cm (2.63 in x 3.63 in) o Shape 5 - Large rectangle - 9.21 cm x 10.80 cm (3.63 in x 4-¼ in) o Shape 6 - Strip or stick - 2.54 cm x 10.16 cm (1 inch x 4 inches) o Shape 7 - Novelty shapes (mini bread, dinosaurs, etc.)
o Shape 8 – Other
• Type I (shelf stable) and Type II (frozen (heat and serve)) are acceptable.
• Style A (regular) and Style B (low fat) are acceptable (CFR § 101.62 (b) (2)).
• The following Class 1 waffle flavors are acceptable o A – Plain o B – Blueberry o C – Buttermilk o D - Apple cinnamon o E – Chocolate o F - Oat bran o G – Multigrain o H – Cinnamon o I – Strawberry o J – Maple o K – Banana o L - Chocolate chip o M – Other
• The following Class 2 pancake flavors are acceptable o A – Plain o B – Blueberry o C – Buttermilk o D – Chocolate o E – Maple o F - Whole grain o G - Sweet potato, o H – Other
• The following Class 3 French toast flavors are acceptable o A – Plain o B – Cinnamon o C – Whole grain o D – Other
• The following Class 4 Belgian waffle flavors are acceptable: A – Plain; B – Other
• Shelf stable flavors are acceptable.
• Wheat flour shall be enriched in accordance with 21 CFR 137.165
| • Product shall be processed in accordance with Good Manufacturing Practices | KRUSTEAZ | 10368 | 9 | CS | 575 | ERROR:#DIV/0! | OZ | 173 | ||||||
| 52 | TBD | ENT-M, CRM CHIPPED BEEF, FZN, 4/76 OZ CO | Pre-prepared protein entrees (without included starch and/or vegetable) must contain less than 800 milligrams of sodium per serving. Mixed entrees (protein plus starch and /or vegetable) must contain no more than 1,100 mg of sodium. Pre-prepared entrees must contain a minimum of 18 grams of protein. | 9 | CS | 252 | ERROR:#DIV/0! | LB | 19 | |||||
| 53 | 892001E091978 | COOKIES, SHORTBREAD, LORNA DOONE, 4 CT, 120/1 OZ PG | No Current Service Requirements | 10 | CS | 629 | ERROR:#DIV/0! | OZ | 120 | |||||
| 54 | 894001E597941 | POTATO CHIPS, BBQ, 104/1 OZ PG | Must be avoided: Trans fats, cured meat, saturated fats greater than 5g per serving, monosodium glutamate | 10 | CS | 140 | ERROR:#DIV/0! | OZ | 104 | |||||
| 55 | 892501E398107 | CANDY, CHOC COV PEANUT, PAN-COATED, ASST COLORS, 1.74 OZ PG, 8/48 CT BX | ||||||||||||
| NO CURRENT SERVICE REQUIREMENTS. | 11 | CS | 10 | ERROR:#DIV/0! | OZ | 668 | ||||||||
| 56 | 892001E598920 | CEREAL, VARIETY, KELLOGG'S, FAVORITE, 1.3-2.8 oz cups, 60 ct, 1/7.5 lb cs | CEREALS, PREPARED, READY-TO-EAT |
PORTION SIZE/WEIGHT RANGE: 70/.80 OZ PG, 96/0.69 OZ BOWL PG
VARIETY 70 INDIVIDUAL SERVING CT CS, 1/3.71 LB CS, 96/0.75 OZ BOWL P00G, 12/18 OZ BOX, 96/ 1 OZ BOWL PG, 70/0.95OZ BX, 4/2 LB BAGS, 4/ 14-41 OZ BOX/PG, 96/10Z PG, 17OZ BOX/16 PER CS, 37OZ BG, 2 PER CASE.
PACKAGING AND MARKING:
• Preservation, packaging, packing, labeling, and case marking shall follow commercial guidelines unless otherwise specified in the solicitation, contract, or purchase order.
• Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:
• Type, flavor, and style are based on a Service’s preference.
• The following guidance for nutrient content must be met when healthy cereal is an option (variety packs also should meet these standards):
• Fiber – The cereal must be made with at least 2.5 grams of fiber per serving. The U.S. Army requirement is 3 grams per serving.
• Fat – The cereal shall contain less than 10 percent saturated fat per 100 g serving.
• At least 80 percent of the cereals should meet the green standard of Go 4 Green; 20 percent of the cereals may be yellow or red Go 4 Green selections.
• No Partially Hydrogenated Oil (PHO) is acceptable in any food products according to FDA regulations.
• Analytical testing must be performed on subsamples or on retail packages that are randomly selected from the lot when USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order. The number of subsamples must be based on the Federal Grain Inspection Service (FGIS) Processed Commodities Handbook.
• Product shall be processed in accordance with Good Manufacturing Practices.
NOTE: The goal by July 2024 is that all cereals in the wellness (healthy) variety cereal packs will meet two or more of the following requirements:
• 125 to 225 calories per serving
• >20 grams of whole grains
• =/> 4 grams of fiber per serving
• <12 grams of added sugar per serving
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