Islands (where the work/delivery is to be performed)
Oahu
Category
Goods and Services
Release Date
05/30/2016
Amendment Date
06/02/2016
Amendment Reason
Fish Patty is 3.6oz not 3 oz
Offer Due Date & Time
06/13/2016 02:00 PM
Description
School Food Service Type of Products - The Hawaii Youth Correctional Facility participates in United States Department of Agriculture Food and Nutrition Service program. This program requires healthy food to be served to children in order to receive reimbursement. This Solicitation is for products that meet these requirements such as Child Nutrition labels, Whole Grain products, Zero Trans fat, Calorie restrictions and sodium restrictions. USDA is an equal opportunity provider and employer.
Direct all questions regarding this Solicitation, and any questions or Issues relating to the accessibility
of this Solicitation (Including the appendices and exhibits to this Document, and any other document related
to this Solicitation), to: Nimcheski, Ronald.
Beef, Ground, 80/20, by the pound. Beef, Ground, Regular Grind, No "finely textured beef", IMPS 136, 80% Lean, USDA Standard for ground beef per 9 CFR 319.15, delivered Frozen, Ground Beef shall consist of chopped fresh and/or frozen beef without seasoning and without the addition of beef fat as such, shall not contain more than 20 percent fat, and shall 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 shall be limited to 25 percent; (NO ORGAN OR TONGUE MEAT) Delivered cases must be labeled with ingredients and fat percentage. 4-10lb chubs Finished product shall not contain more than 20 percent fat, and shall not contain added water, phosphates, binders, or extenders. No partially defatted tissue or advanced meat recovery product. PRODUCT MUST BE 6 MONTHS OR YOUNGER UPON DELIVERY WITH THE DATE CLEARLY ON THE LABEL, (NO STAMPED OR WRITTEN DATES ALLOWED). When beef cheek meat (trimmed beef cheeks) is used in the preparation, the amount of such meat shall be limited to 25 percent; (NO ORGAN OR TONGUE MEAT) Delivered cases must be labeled All Beef, Pure Beef, or 100% Beef and with fat percentage. Manufacturer's letters will NOT be accepted in lieu of labeling. Upon delivery, product must have a rosy red appearance. Product that is grey, brown or tan in color will be rejected. Clear 1 mil or thicker sealed bags. No open bags, opaque or colored bags.
Meat Ball, all Beef, 1 oz., Fully Cooked, Frozen, 10 lb case
Description
Meat Ball, all Beef, 1 oz., Fully Cooked, Frozen, No More than 20% Added Ingredients, No Organ Meat, No "finely textured beef", 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. NO CN Label required this is not served at Breakfast or Lunch
Beef, Ground Patties, 80/20, 10# case IMPS 1136 Beef, ground, patties, 5.33 oz, IMPS 1136, frozen, 80% lean, No "finely textured beef", round in shape with paper separation or individually quick frozen. Ground beef patties shall consist of chopped fresh and/ or frozen beef without seasoning and without the addition of beef fat as such, shall not contain more than 20 percent fat and shall 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 shall be limited to 25 percent; and if in excess of natural proportions, its presence shall be declared on the label, in the ingredient statement. Delivered cases must be labeled with ingredients and fat percentage. No Fillers
Beef, Ground Patties, 80/20, 10# IMPS 1136 Beef, ground, patties, 2 oz, IMPS 1136, frozen, 80% lean, No "finely textured beef", round in shape with paper separation or individually quick frozen. Ground beef patties shall consist of chopped fresh and/ or frozen beef without seasoning and without the addition of beef fat as such, shall not contain more than 20 percent fat and shall 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 shall be limited to 25 percent; and if in excess of natural proportions, its presence shall be declared on the label, in the ingredient statement. Delivered cases must be labeled with ingredients and fat percentage.
Beef for Chop Suey, 1"x 3", 1/8" thick, USDA Choice, 10# case, Lean, Imps 135C.Beef for stir-fry shall be prepared from any portion of the carcass exclusive of shank, detached cutaneous muscles, and heel meat unless otherwise specified. When heel meat is allowed by the purchaser, the M. superficial digital flexor shall be separated and excluded from the M. gastronemius through the natural seams. The meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield pieces that are approximately ½-inch (12 mm) in width, 3/8 inch (9.5 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. Beef for stir-fry shall be made from raw materials that comply with fat limitation option 6, peeled, denuded, surface membrane removed.
Roast beef prepared from top (inside) round or outside round in accordance with the USDA Institutional Meat Purchase Specification (IMPS) item description # 623/623A (cap-off) and item description # 624 respectively.Fully-cooked, whole (unsliced) and frozen. The roast beef shall be grade USDA CHOICE.The roast beef shall be grade USDA Select or Better, Fat trimmed to 1/8 inch average and 1/4 inch maximum, .Free of major sinews, exposed ligaments, heavy connecting tissue and internal fat pockets. ,tied or netted, if necessary to facilitate slicing with a power meat slicer to a uniform 1/4 - 3/8 inch thickness. If injected, shall only include the following: water, salt, preservatives and flavorings. Injection of meat protein, ground meat trimmings or other meat derivatives is not acceptable.No binders, extenders, tenderizers, soy protein, carrageenan or milk protein hydrolyzates. Cooked to medium degree, very slight pink interior color. Smoke cooking is not acceptable. The weight of the cooked product shall not exceed the starting (green) weight. The product shall be dry packed with 7% maximum natural juices.Roast beef prepared from top (inside) round or outside round in accordance with the USDA Institutional Meat Purchase Specification (IMPS) item description # 623/623A (cap-off) and item description # 624 respectively.Fully-cooked, whole (unsliced) and frozen. The roast beef shall be grade USDA CHOICE.The roast beef shall be grade USDA Select or Better, Fat trimmed to 1/8 inch average and 1/4 inch maximum, .Free of major sinews, exposed ligaments, heavy connecting tissue and internal fat pockets. ,tied or netted, if necessary to facilitate slicing with a power meat slicer to a uniform 1/4 - 3/8 inch thickness. If injected, shall only include the following: water, salt, preservatives and flavorings. Injection of meat protein, ground meat trimmings or other meat derivatives is not acceptable.No binders, extenders, tenderizers, soy protein, carrageenan or milk protein hydrolyzates. Cooked to medium degree, very slight pink interior color. Smoke cooking is not acceptable. The weight of the cooked product shall not exceed the starting (green) weight. The product shall be dry packed with 7% maximum natural juices. Beef shall be frozen to 0 degrees internal temperature (IMPS Freezing Option 1). The delivered products shall be from current production and shall have been cooked and packaged not more than 90 days prior to delivery. 30-50lb Cases
Beef, primal and sub-primal cuts, made from purchased carcasses
Quantity
0
Unit of Measure
POUND
Title
Beef, Lip-On Ribeye, USDA Select or Better, Chill Only IMPS 112A
Description
Beef, Lip-On Ribeye, USDA Select or Better, Chill or frozen IMPS 112A Rib, 9-11 or up. This item is at Zero qty because we have cattle at HYCF that we usually get this item from. Sometime the Beef isn't ready to slaughter.
Bacon, Smoked, Layer, 14/16 ct. Bacon: raw; sliced; IMPS 538A; 14/16 ct. slices per pound 15lb case. NO Child Nutrition Label Required, IMPS 538A - Bacon, Sliced, Center Cut (Cured and Smoked). The slices shall be produced only from skinless slab bacon Item No. 538. The bacon slices shall be approximately uniform in length, ranging from 7 to 9 inches without underfolding. Maximum width of the slices shall not exceed 2.25 inches. Minimum width of the slices shall be not less than .75 inch (19 mm). The surface lean on the face side of the slice (opposite of skin side) shall extend for a combined distance of at least 90% of the length of the slice. Unsliced pieces or slices showing hanger comb marks, product residue, punctured or mutilated sections, cracked slices due to hard or granular fat, or those cut on an appreciable slant or bias, or from small or irregular pieces, or which have other serious damage shall be excluded. One part slice may be used per package to make exact weight (part slice shall not be considered when determining defects). The individual packages of sliced bacon shall be of the number of slices per pound as specified.
Pork, primal and sub-primal cuts, made from purchased carcasses
Quantity
225
Unit of Measure
POUND
Title
Pork, Boneless Pork Butt, IMPS 406A
Description
Pork Roast, 50 LB case -by the pound. 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, No fat moe than 1/4"
Boneless porkloin, pork loin,whole,roast, frz.,imps #413, frozen, uncooked. from usda inspected fresh pork loins, boneless. single muscle. all surface fat in excess of 1/4" in depth shall be removed. natural, unseasoned, no added sodium, msg or solutions permitted. sodium content not to exceed 100 mg per 4 ounce portion. . acceptable pack size: encased and commercially sealed in moisture/vapor-proof polyfilm ; 2 to 6 loins per case; each loin to weigh between 8 lb to 18 lb.
Beef for Stew, 1 1/2" USDA Choice, Stew Meat, Beef, by the pound. Beef for Stewing, Raw, IMPS 135A, diced pieces shall be sized - not less than a 3/4 “ cube or not more than a 1-1/2 “cube and no individual surface shall be more than 2.5 inches in length, the fat thickness of the surface and or seam fat shall not exceed 1/4 inch at any point. Packed in cases no larger than 10lbs. cases
Pork, primal and sub-primal cuts, made from purchased carcasses
Quantity
40
Unit of Measure
POUND
Title
Pork, Ground, 80/20, Medium Grind IMPS 496
Description
Pork, Ground 80/20, The meat shall be free of bones, cartilages, skin, seedy mammary tissue, heavy exposed tendons, exposed heavy (opaque) connective tissue, prefemoral, popliteal, prescapular lymph glands specifically and other exposed lymph glands shall be removed. The tendinous ends of shanks shall be removed so that a cross-sectional cut exposes at least 80 percent lean. Meat from automatic deboning machines is acceptable provided it is ground on the same day as deboning. NO "lean finely textured pork" Medium Grind
Hams, preserved (except poultry), made from purchased carcasses
Quantity
60
Unit of Measure
POUND
Title
Pork, Ham, Smoked, Pit 2 pc 13-15lb each" With Natural Juices
Description
Pit Smoked Ham, Boneless, 30# , Boneless, Fully Cooked , range 13 to 15 lbs, 2 each per case.Ham With Natural Juices, IMPS 505, NO Child Nutrition Label Required The skinless, completely boneless (cured and smoked) fully-cooked whole muscle ham shall be free of exposed lymph glands, the popliteal lymph gland and exposed, heavy (opaque) connective tissue. The femur bone shall be removed closely without undue scoring or damaging the ham. Approximately half or more of the shank (anterior to the Achilles tendon but not beyond the stifle joint) shall be removed by a straight cut made at a right angle to the shank. Naturally attached shank meat may be included and shall be folded into femur bone cavity as a plug. The ham shall be fully cooked using a dry-heat method. All surface fat in excess of 0.25 inch (6 mm) depth at any point shall be removed. The prepared cured ham shall be encased in a close-fitting, artificial casing of good transparency showing the exterior characteristics of the smoked ham. The casing must be of suitable size, strength, and quality to withstand conventional careful handling of the product to the time of delivery. The ham shall be handled and placed in the casing with the major muscle fibers running parallel (lengthwise) with the casing to permit customary slicing at approximate right angles to the long axis of the ham. The resulting ham shall be a smooth, compact, cohesive item of good symmetry having a cylindrical, oval, or elliptical shape and without detrimental recesses (pockets of air, moisture, rendered fat), in the finished product. No added water, Sugardale or Equal
Poultry, Boneless Turkey Roast raw, netted US Grade A
Description
US Grade A, Turkey Roast, Boneless Breast & Thigh Roast, Ready-To-Cook, Frozen. Netted Or Tied. Processed From USDA Inspected, USDA Grade A Fryer-Roaster Or Young Turkey. Processed From Birds Of United States Origin. Product To Be Labeled Accordingly. Natural, Unseasoned. Shall Not Contain MSG. Sodium Content Not To Exceed 200 Mg Per 4 Ounce Portion. Maximum Of 12% Added Solutions; Shall Be Declared On Product Label. Formula: The Following Proportions Of Ingredients Must Be Used In Preparing Each Turkey Roast With Skin Covering Uniformly Distributed Over 50% Outer Surface Of The Product. Not Less Than 50% Whole Muscle Breast Meat; Not More Than 40% Whole Muscle Thigh Meat; Not More Than 10% Skin. Additional Breast Meat May Replace Thigh Meat. Additional Breast Meat Or Thigh Meat May Replace Skin. One Piece Of Breast & One Piece Of Thigh May Be Cut From The Recognizable Portions Of Meat & Added To The Roast During Fabrication To Meet Exact Formulation Percentages. Mechanically De-Boned Meat Is Not Permitted. Acceptable Pack Size: : Encased And Commercially Sealed In Moisture/Vapor-Proof Polyfilm; 2 To 4 Turkey Roasts Per Case; Each Turkey Roast To Weigh Between 8 Lb To 16 Lb.
Poultry, Chicken Breast Patty, Breast meat, Breaded 3 oz
Description
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 12- 15lb cases - Brakebush GTIN 10038034594407 Tyson UPC Code: 00023700025166 or Equal NO Child Nutrition Label For Dinner Service.
Chicken, Thigh strips, Fajita Strips, 30lb Case, 6/5 lb, No Skin, Cartilage, excessive Fat. US Grade A, Ready-To-Cook, Frozen. Shall Be USDA Inspected, USDA Grade A Broiler/Fryer Or Roaster Chicken; Product To Be Labeled Accordingly. Processed From Birds Of United States Origin. Natural, Unseasoned. Shall Not Contain MSG. Maximum Of 28 Mg Sodium Per 29 Gram (1 Ounce) Serving. Maximum Of 12% Added Solutions; Shall Be Declared On Product Label. Acceptable Packaging: Box, Lined, No Bulk Pack, Georges, Mountain Meadow or Equivalent
Poultry, Chicken, Boneless, Skin-on Legs 28lb case US Grade A
Description
Chicken Leg Quarter, Without Tail Or Abdominal Fat, Boneless, Skin-On, White Or Yellow. Ready-To-Cook, Frozen, 6 Oz To 8 Oz Each. Shall Be USDA Inspected, USDA Grade A Broiler/Fryer Or Roaster Chicken; Product To Be Labeled Accordingly. Processed From Birds Of United States Origin. Natural, Unseasoned. Shall Not Contain MSG. Maximum Of 28 Mg Sodium Per 29 Gram (1 Ounce) Serving. Maximum Of 12% Added Solutions; Shall Be Declared On Product Label. Acceptable Packaging: Box, Lined,
USDA Choice, Fabricated from the #167 Sirloin Tip Knuckle, peeled Solid muscle that has had the small "cap" muscle and all remaining outer fat removed Sliced 1/8" in thickness, 10lb Case Only.
Poultry, Chicken Thighs, Skin on, 4-6oz each, Backbone removed Chicken Thighs, 50# Average, Grade A, 4/10lb or 6/5lbs, NO Tray Packing or IQF No pelvic or rib bones
Mahi Mahi, Skin On Fillet, Individual quick frozen, 50LB cs ThailandMust Conform To All Current FDA Rules, Regulations And Procedures For The Safe And Sanitary Processing And Importing Of Fish, Fishery Products And Seafood (21 CFR 123 & 1240)
Seafood, Fish - CN Label (Frozen) Fish portions 1.5
Description
Seafood, Fish - Prepared/Processed (Frozen) Fish portions 1.5 to 2 oz Fish, 1-2 oz oz portions,Whl Grain breaded, PANKO, or battered, frozen, cut from: Pollack, Whiting, Flounder, or Cod ( Not Minced). Oven ready portion weight 1.5-2 oz, rectangle shape, meets the requirements of Grade A( 65% by weight of fish flesh) US 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 Services (FSIS) Food Standards and Labeling Policy. 418308 Trident-Hiliner or Equal CN Labled Fish, 10 lb case
Seafood, Fish - CN Label (Frozen) Breaded Fish Portion 3.6 oz
Description
Fish, 3.6 oz portions, oven ready, breaded, frozen, cut from: Pollack, Whiting, Flounder, or Cod ( Not Minced). Oven ready portion weight 3 oz, rectangle shape, meets the requirements of Grade A( 65% by weight of fish flesh) US 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 Services (FSIS) Food Standards and Labeling Policy 400305 GTIN 00028029003055
Salmon Fillet, Bnls, Skin-on, 2/3# ave, 30# Must Conform To All Current FDA Rules, Regulations And Procedures For The Safe And Sanitary Processing And Importing Of Fish, Fishery Products And Seafood (21 CFR 123 & 1240) Aqua Star
Imitation Crab Flakes, 20# Imitation Crab (Surimi), Flakes, Fully Cooked, Ready-To-Eat, Frozen. Blend Of White Fish With Natural & Imitation Crab Flavor, Minimum Of 36 Percent Surimi Protein Content, Red & White In Color. Must Conform To All Current FDA Rules, Regulations And Procedures For The Safe And Sanitary Processing And Importing Of Fish, Fishery Products And Seafood (21 CFR 123 & 1240). Product To Be Encased In Commercially Sealed Moisture/Vapor-Proof Polyfilm. Acceptable Pack Sizes: 2.5 Lb To 5lb
Kielbasa, by the pound. Kielbasa, Polish Sausage, All Beef, Beef & Turkey or Beef & Chicken, 5/1 Oz Link, 5/1 oz. or Rope cuts or bulk Rope Link, Artificial or non-pork collagen casing, Fully Cooked, Frozen, The 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.
Pork, Ham Hocks, Smoked, 30#case, 33 pc case Made from IMPS 417
Description
Red Cured Color,, fully cooked, smokey flavor, muscular interior texture, evenly colored, slight to moderate brown surface color, None to slight fat cover, may contain some emulsion internally, slight to moderate salty taste, other flavors may be present, bone in product. Made from Imps 417 - Pork Hocks - Hocks may come from either the front feet or the hind feet and shall be separated from the front feet at or above the upper knee joint of the knee or separated from the hind feet at or above the hock joint.. Hocks shall be at least 2.0 inches (5.0 cm) in length.
Direct all questions regarding this Solicitation, and any questions or Issues relating to the accessibility
of this Solicitation (Including the appendices and exhibits to this Document, and any other document related
to this Solicitation), to: Nimcheski, Ronald.
