A handbook for developing specifications in school foodservice.
SAMPLE SPECIFICATIONS
STANDARDS USED BY USFA
RESOURCES
2025 EDITION
Specifications are essential to fair, open, and competitive procurement.
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CONTENTS
4
INTRODUCTION: WHO IS USFA & PROCUREMENT OVERVIEW
6
WRITING FOOD SPECIFICATIONS FOR SCHOOL FOODSERVICE
What is Included in a Specification?
7 7 8 9
Specification Template
How are Food Specifications Used?
Examples & Resources
10
USFA STANDARDS
Antibiotic-Free (ABF) Chicken Standard Responsible Antibiotic Use Turkey Standard Boost the Roost, NAE Chicken Pilot by USFA Ingredient Guide & Quick Reference
11 11
12 13
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SAMPLE SPECIFICATIONS
Compostable 5 Compartment Plate Sample Bid Sheet for “LOCAL” Apples
15 16 19 19
Beef Burger Beef Crumbles
Chicken Breast Patty, Breaded Chicken Breast Tender, Breaded Chicken Breast Chunk, Breaded Chicken Drumstick, Unbreaded Cereal, Single Serve 1 oz Cereal, Single Serve 2 oz French Toast Stick with Egg French Toast Stick, Baked or Grilled Pizza, Cheese 16 Inch Round Pizza, Pepperoni 16 Inch Round Pizza, French Bread, Cheese
20 20 21 21 22 22 23 23 24 24 25 25 26 26 27
Turkey Breast, Sliced Turkey Ham, Sliced Turkey Crumbles
Turkey Frank
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RESOURCES
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K-12 SPECIFICATION GUIDE
WHO IS THE URBAN SCHOOL FOOD ALLIANCE?
The Urban School Food Alliance (USFA) is a data-driven nonprofit founded in 2012 by school nutrition professionals in large districts with a mission to change the landscape of child nutrition. For more than a decade, its members have worked to improve food quality, access, and sustainability in the United States. Their achievements include helping school districts adopt an antibiotic-free standard for poultry, even before many of the nation’s leading restaurants, and removing 225 million polystyrene trays from landfills every year by implementing compostable plates. USFA leverages this expertise and experience to share evidence-informed practices, make high-quality ingredients available and affordable, and advocate for policies that support programs and students.
The Urban School Food Alliance operates under the leadership of an executive director, board of directors, and is supported by a dedicated team of employees.
MISSION STATEMENT
VISION STATEMENT
Leveraging our Collective Voice to Transform School Meals
To be the leading change agent for advancing high-quality school meals that foster student achievement.
Values Statements
Remain visionary and lead with influence. We responsibly use our expertise and experience to strengthen school meals and we strive to set an innovative standard for what a positive school meal experience should be. Nourish children and prioritize student health. We believe that all children require high-quality, healthy meals to learn and grow and we put the well-being of students at the forefront of every decision.
Ensure access. We are tenacious about ensuring that all students have access to the food they need. Partner with purpose. We believe that partnership and collaboration are key to cost-effective systems-change success, particularly within Alliance member districts. Elevate environmental stewardship. We strive to keep sustainability at the forefront of our decision-making.
To learn more, visit: www.UrbanSchoolFoodAlliance.org
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IMPORTANCE OF GOOD PROCUREMENT
The goal of good procurement is to obtain the items you want at the best prices in a consistent supply. You begin by defining: • what you want (specifications) • what quantity
• timing of purchases • forecasting volume and sharing that with your partners in the process.
SPECIFICATIONS AND STANDARDS
Specifications
A specification is a concise statement of a set of requirements to be satisfied by a product, material, and/or process. It is important to write a clear specification. The clearer the specification, the more likely you will receive the anticipated product. Specifications are used by school food authorities to identify a specific product in the procurement process and as a key component in the award criteria of the procurement.
Well written clear specifications help the vendor understand exactly what you want so a competitive price can be quoted. 1
Standards
A standard is a repeatable, harmonized, agreed and documented way of doing something. Standards contain precise criteria designed to be used consistently as a rule, guideline, or definition. Standards result from collective work by experts in a field and provide a consensus at the time when the standards are developed. Any organization can establish standards for internal or external use. Adherence to standards is voluntary, unless they are a requirement of legislation or regulation, or are incorporated as part of a formal contract. Standards are an important way of protecting consumers. While consumer protection is often visible through government policies or consumer protection organizations, standards create an extra protective environment that lies behind the perception of most consumers.
1-Virginia Department of Education, Office of School Nutrition Programs
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K-12 SPECIFICATION GUIDE
WRITING FOOD SPECIFICATIONS FOR SCHOOL FOOD SERVICE
What is a specification?
A specification is a statement of a set of
requirements to be satisfied by a product, material, and or process. Specifications are used by school food authorities to identify a specific product in the procurement process and as a key component in the award criteria of the procurement.
WHAT IS INCLUDED IN A SPECIFICATION?
Name of Product
Use common language of the industry Example: chicken or corn. When available the Standard of Identify should be used. Describe the product, main ingredients, weight, portion size (raw or pre-cooked), shape, and, in some cases, manufacturer’s name, product code and pack size may be included. If specifying manufac- turer and product code respondents may quote on brand name or pre-approved equal products to insure maximum open competition. Describe the main and secondary ingredients desired in the product in as much detail as possible such as whole chicken breast meat or once frozen pollack. Standards of Identity (SOI) for foods are federal requirements that define what a food product is. SOIs protect consumers by ensuring labels accurately describe the products contained within the package. Grade standards are USDA quality standards and are based on measurable attributes that describe the value and utility of the products. U.S. Grade Standards provide a uniform language for describing the quality and condition for meat, poultry, fresh fruits and vegetables, and processed fruits and vegetables. More information about quality indicators is available on the USDA website. What is the minimum size of the product? What is the maximum size of the product? What is the desired meal pattern contribution from the product? CN label preference. When creating a specification indicate what ingredients are prohibited in the product such as food additives, artificial colors and flavors, hydrogenated fat, monosodium glutamate (MSG), and assorted allergens. How should the item be packaged, and how big are the cases? Example: 6/#10 cans, or 4/5# loaves, or case not to exceed 25#, Items individually wrapped, 48count, cases not to exceed 30 pounds. What are the nutritional standards for the product? Minimum or maximum nutrient or ingredient requirements or limitations. Example: Product must meet NSLP specific meal pattern requirements, or sodium, or sugar content per serving. How will the SFA team determine which company is offering the best price for an acceptable product? How will the unit price be determined for an acceptable product? Some possible descriptions may include by the case, by the serving size, or per pound.
Description
Main Ingredients
Quality Indicators
Minimum and Maximum Size Pieces Meal Pattern Contribution
Prohibited Ingredients
Case and Pack Weight
Desired or Required Nutritional Standards
Unit on which Award is Made
CLICK HERE TO DOWNLOAD A TEMPLATE
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K-12 SPECIFICATION GUIDE
HOW ARE FOOD SPECIFICATIONS USED?
BY MANUFACTURERS
FOR SCHOOL FOOD AUTHORITY RFP’S
Specifications are used by manufacturers to consistently produce products with the same size, ingredients, nutritional quality, meal components, color, texture, and any other characteristics that are deemed important to product performance. Without a properly written specification, manufacturers cannot produce the same product every time.
When responding to school food authority request for proposal, specifications are used to determine if the item the manufacturer produces will meet the requirements. Many times, manufacturers make multiple items of a particular type, such as: beef patty, taco filling, mac and cheese or cheese sauce and some will qualify, while others will not due to fat, sodium, size, pack, and flavor. A good specification will help you get exactly what you are looking for.
FOR DISTRIBUTORS
Specifications included in a school district bid or RFP are used by distributors to determine the specific item(s) that a school is requesting to procure. These specifications are a critically important aspect of the solicitation, ensuring the buying and selling parties are in agreement about the product that is being requested. Distributors need to know as much information as possible about the products the district is wishing to procure PLUS, approximate annual projected case usage. The distributor sends the solicitation to the broker/vendor community for them to review and offer their best price. It is helpful to notate if the item is a hard spec or not. Distributors receive pricing and multiple substitutes for the items listed because other vendors want to sell their brands as an alternate to the brands requested. If you are bidding through the distributor they need to know if you want to see information and pricing for alternate items.
FOR PRODUCE PURCHASING
BY SCHOOL DISTRICTS
Produce specifications should include Pack/Size and Grade. Information about produce grade and size can be found in USDA AMS grades and standards. School districts should work with a produce distributor to identify the appropriate grade and size of fruits for schools. For example, if a district replaces 113ct fancy oranges for 138ct choice grade oranges they could save thousands of dollars (or more) annually. Districts should utilize the expertise of the produce vendor to learn about produce and how to write school appropriate specifications.
Specifications are used by school districts to communicate the specific product and product qualities desired in a solicitation document in a manner mutually understandable to the buyer and potential sellers. Specifications must be included in bid evaluation criteria and award documents.
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EXAMPLE SPECIFICATIONS
Corn Corn, whole kernel, frozen, IQF, domestic, 2.9 oz# suggested portion or amount to meet ½ cup veg, starchy subgroup, suggested pack: 20#, Grade A, delivered frozen, heat and serve, packaged bulk, less than 10% calorie from sat. fat, less than 50 mg sodium per ½ cup serving.
Cheese Pizza Pizza Cheese: Whole grain rich crust, topped with part-skim mozzarella cheese, frozen. Total sodium not to exceed 500mg per portion and 35% or less calories from fat. No added trans-fats. Must be CN labeled or product specifications required. One portion must contribute 2 M/MA and 2 grain equivalents.
RESOURCES
Procurement in the 21st Century
USDA Agricultural Marketing Commercial Item Description
School Food and Nutrition Management for the 21st Century By Dorothy Pannell-Martin & Julie Boettger
USDA Produce Food Safety
Urban School Food Alliance Resource Center
USDA Agricultural Marketing Service Grades
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USFA STANDARDS
The Urban School Food Alliance continues to support research-based nutrition policy and guidelines that boost student achievement and educate young people about healthy choices and lifestyles. We are committed to serving students healthy, flavorful meals with the use of local products as often as possible. The members of the Alliance work hard to gain student approval of menu items that meet the strong nutrition standards set through federal regulations.
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URBAN SCHOOL FOOD ALLIANCE ANTIBIOTIC USE STANDARDS
Antibiotic-Free Chicken Standard 2014; updated July 2024
Informed by suppliers, non-profit partners, and government agencies, the Alliance committed to the following standard:
The Urban School Food Alliance Standard requires that all chicken products must be produced under a USDA Process Verified Program that includes compliance with No Antibiotics Ever (NAE). The use of vegetarian feed is preferred but not required and vendors able to comply should provide proof during the qualification process.
CRAU Turkey Standard (2021)
Informed by suppliers, non-profit partners, and government agencies, the Urban School Food Alliance has created the following standard:
The Urban School Food Alliance Responsible Antibiotic Use Turkey Standard requires that all turkey products must be produced under a USDA process verified program that includes compliance with the Certified Responsible Antibiotic Use Standard (CRAU).
When available, chicken and turkey products uphold no antibiotics ever (NAE) or certified responsible use of antibiotics (CRAU). NAE products are most favorably considered.
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K-12 SPECIFICATION GUIDE
NAE CHICKEN SPECIFICATION RESOURCES
Boost the Roost Chicken Pilot From March of 2021 to June of 2024 the Urban School Food Alliance set out to challenge an outdated procurement model. The successful completion of the pilot project culminated in the delivery of nearly one million pounds of No Antibiotic Ever chicken to over 16 school districts.
You can download or view the NAE chicken specification sheets below.
Access the full digital recap of the Boost the Roost Pilot project complete with videos, articles, and resources by scanning the QR code or clicking the link above.
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INGREDIENT GUIDE FOR BETTER SCHOOL FOOD PURCHASING
Free Resource This guide is a resource for school food leaders and manufacturers alike who are committed to improving the overall quality, nutritional value and safety of food provided to all students in every school. It highlights unwanted ingredients to eliminate, and those to watch out for as new food products are developed and others are modified. How to Use the Guide School districts should decide what works best for their school food programs according to the unique needs of their community. This guide is a tool that can be used by school districts of any size or geographic location to: • Share with industry partners, manufacturers, food entrepreneurs, brokers and anyone wanting to enter the school nutrition space to guide their decision-making process in the development of new products and alteration of current products intended for schools; it can be used
To view the Ingredient Guide for Better School Food Purchasing, click above.
to help clarify expectations and understand market demand.
• Guide purchasing decisions and recipe development; it can be used directly in food bids or RFPs (Requests for Proposal). • Communicate food philosophy to students and families via school nutrition websites or social media platforms. • Steer overall menu direction and program vision. • Overall, if school nutrition operators using this guide have questions about whether or how an ingredient is used, we encourage them to reach out to the manufacturer or vendor.
Also Available: Quick Reference Guides in both English and Spanish
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K-12 SPECIFICATION GUIDE
SAMPLE SPECIFICATIONS
Example Specs for Your Program
Use the following examples to help write future specifications.
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COMPOSTABLE 5 COMPARTMENT TRAY
Name of Product
Plate, Compostable
Description
Compostable plate, 5 compartments able to hold 5 meal components including a milk carton/bottle. Center compartment must be able to hold a ½ pint milk carton or bottle, round or oval shapes for compartments are acceptable. The other compartments measure: minimum 4.3” x 2.9”, minimum Depth: 0.900”, size: approximately 10.7” outer rim, 9.5” inner rim, minimum thickness: 0.0195 inches (19.5 MIL). Minimum Weight: 25 grams. Must not have a wax or plastic coating (polypropylene). Prefer no pre-consumer materials used and where possible made entirely from one primary material such as sugarcane, post- consumer paper, wheat, etc. Must be sturdy and durable, able to endure hot and cold food without seepage. Waterproof and minor oil proof. All components of the product must be 100% certified compostable. Must be tested by a Biodegradable Products Institute certified lab and shown to be compliant with ASTM D6868. Must be food safe for all type and varieties of food and have FDA GRAS certification for food contact. 5 compartments able to hold 5 meal components including a milk carton/ bottle. Center compartment must be able to hold a ½ pint milk carton or bottle, round or oval shapes for compartments are acceptable. The other compartments measure: minimum 4.3” x 2.9”, minimum Depth: 0.900”, size: approximately 10.7” outer rim, 9.5” inner rim, minimum thickness: 0.0195 inches (19.5 MIL). Minimum Weight: 25 grams.
Main Ingredients Quality Indicators
Min/Max Size Pieces
Meal Pattern Contribution Prohibited Ingredients Desired or Required Nutritional Standards Unit on which Award is Made
Must not have a wax or plastic coating (polypropylene).
Preferred color of natural white or beige. All colors will be reviewed. Must be able to be safely handled by users. Prefer packed five hundred per case in sanitary, protected plastic, carton or other component to ensure clean and food safety from manufacturer to user.
Cost per plate.
Compostable plate, 5 compartments able to hold 5 meal components including a milk carton/bottle. Center compartment must be able to hold a ½ pint milk carton or bottle, round or oval shapes for compartments are acceptable. The other compartments measure: minimum 4.3” x 2.9”, minimum Depth: 0.900”, size: approximately 10.7” outer rim, 9.5” inner rim, minimum thickness: 0.0195 inches (19.5 MIL). Minimum Weight: 25 grams. Must not have a wax or plastic coating (polypropylene). Prefer no pre-consumer materials used and where possible made entirely from one primary material such as sugarcane, post- consumer paper, wheat, etc. Must be sturdy and durable, able to endure hot and cold food without seepage. Waterproof and minor oil proof. All components of the product must be 100% certified compostable. Must be tested by a Biodegradable Products Institute certified lab and shown to be compliant with ASTM D6868. Must be food safe for all type and varieties of food and have FDA GRAS certification for food contact. Preferred color of natural white or beige. All colors will be reviewed. Must be able to be safely handled by users. Prefer packed five hundred per case in sanitary, protected plastic, carton or other component to ensure clean and food safety from manufacturer to user.
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SAMPLE BID SHEET FOR “LOCAL” APPLES
Adapted from “Getting Local Foods into New York State Schools.” New York State Department of Agriculture and Markets, Division of Agriculture Development.
[SFA Name] District Information:
The food service department is currently seeking vendors to supply fresh fruits and vegetables meeting the below listed specifications to implement a focus on locally grown fruits and vegetables in the school cafeteria. Informal Bid Quote Worksheet Product Name: Apples Specifications: • U.S. Fancy / No. 1 • Smooth skin – free of blemishes, bruises, or scars.
• Tenderness and Maturity–not more than an average of five percent in any lot and ten percent in individual containers may be further advanced in maturity than firm ripe. Delivery: • Delivered within [___] hours of harvest • Deliveries may be made to [Desired drop off location] between [___] AM and [___] PM • Other delivery or packaging requirements Qualifications & Experience: • Overview of food safety procedures • Three references • Able to provide farm/facility tour or classroom /cafeteria visit. Variety: Products will meet color and desirable characteristics typical of each variety as listed below: (List of apple varieties available within the district definition of “Local” and a brief description of the desirable characteristics of the variety) Example: • Cortland - Firm, juicy & tender • Braeburn - Skin is thin and seems to disappear in the mouth. The flesh is yellow- green to creamy yellow, breaking and crisp in texture. Geographic Preference: Able to provide produce from within the geographic preference area (list below):
Variety Available
Count Ct/ Case
Packed Price/Case Estimated Quantity
Minimum Delivery
Months Available
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Apple Variety information:
State
Resource 1
Resource 2
California
CalApple.Org
Florida Georgia
Apples Not grown commercially
365 Atlanta Traveler MarylandApples.com MassFarmToSchool.Org MichiganApples.com NewEnglandApples.org
Maryland
NewEnglandApples.org NewEnglandApples.org
Massachusetts
Michigan New York
Oregon
GardenGuides.com
Pennsylvania
MarketsAtShrewsbury.com Texas A&M AgriLife Extension
NewEnglandApples.org
Texas
Washington
Trip Savvy
Additional Information for Bidding Local Produce Produce information Sheets: USDA Product Information Sheets - Fruit USDA Geographic Preference: What it is and how to use it
1. [SFA Name] desires to serve [_______] (describe preference) grown products to its students. 2. Under federal law, [SFA Name], as the purchasing institution, has the authority not only to apply a “local” geographic preference to minimally processed foods, but also to determine what is “local” for the purposes of United States Department of Agriculture (USDA) programs such as the National School Lunch Program, the School Breakfast Program, the Fresh Fruit & Vegetable Program, the Special Milk Program, the Child and Adult Care Food Program, the Summer Food Service Program, and the Department of Defense Fresh Program. 3. [SFA Name] defines “locally grown products’ as grown within [___________] of the [SFA Name] district office located at [District office Address]. 4. As allowed under federal law, [SFA Name] will provide a point preference during evaluation of quotes to “locally grown products” purchased for school food procurement as defined under this geographic preference. The point preference is as follows: 5. If a product is grown and packaged or processed within [___________] • 15-point weighted preference will be applied. • If a product is not grown packaged or processed within [___________], though meets the definition of “local” specified in paragraph (C), a 10-point weighted preference will be applied. 6. Pursuant to USDA regulations, the geographic preference in this section is applied only to “minimally processed” agricultural products that retain their inherent character.
CONTINUED >>
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SAMPLE BID SHEET FOR “LOCAL” APPLES: CONTINUED
Evaluation of Solicitation: Award will be made to the lowest responsible bidder. The lowest responsible bidder will be determined based on an evaluation of the price, products available, delivery timelines and evaluation criteria shown hereafter. Such determination will, of necessity, require judgmental evaluations by district representatives. The decision resulting from the evaluation process as to which product best meets the needs of various programs remains the sole responsibility of [SFA Name] and is final. Example Criteria: Buy American: [SFA Name] require bidders to certify that all products are processed in the U.S. and contains over 51% of its agricultural food component from the U.S. to be in compliance with all requirements regarding “Buy American.”
Evaluation Criteria
Maximum Points to be Awarded
Price
Price per pound and count per case
30 Points 15 Points 15 Points 15 Points 10 Points 5 Points 5 Points
Product Specifications Quality of the products offered
Delivery
Location and delivery time
Qualifications & Experience
Service history in general and additional qualifications and/or conditions Ability to show STATE of origin on invoice Ability to show FARM of origin on invoice Opportunity for farm tours or farmer classroom visits
Invoice Data
Farm Tours
Geographic Preference Ability to provide products sourced from within the stated geographic preference area
15 Points
Variety Available
Product variety available for distribution. Preference will be provided for a vendor who may provide more than one variety of the product specified
0-5 Points
*weighted points vary by product requested
USDA Produce Safety University Resources: • USDA Professional Standards • Fresh Produce Handling Webinar
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BEEF BURGER
Name of Product
Beef, burger
Description
Beef burger, fully cooked. IQF
Main Ingredients
Beef
Quality Indicators
100% beef
Min/Max Size Pieces
2.25 + oz.
Meal Pattern Contribution
One portion must contribute 2 oz. meat/meat alternate, must be CN labeled or product formula- tion statement required.
Prohibited Ingredients Desired or Required Nutritional Standards Sodium not to exceed 150 mg, no more than 20% fat, and contains no added trans-fats Unit on which Award is Made Cost per serving Beef burger, Beef burger fully cooked, IQF, 100% beef, 2.25+ oz. One portion must contribute 2 oz. meat/meat alternate, must be CN labeled or product formulation statement required. Sodium not to exceed 150 mg, no more than 20% fat, and contains no added trans-fats. Unit on which award is made, cost per serving.
BEEF CRUMBLES
Name of Product
Beef, crumbles
Description
Beef crumbles, fully cooked. IQF
Main Ingredients
Beef
Quality Indicators
100% beef
Min/Max Size Pieces Meal Pattern Contribution
One portion must contribute 2 oz. meat/meat alternate, must be CN labeled or product formulation statement required.
Prohibited Ingredients Desired or Required Nutritional Standards Unit on which Award is Made
Sodium not to exceed 150 mg, no more than 20% fat, and contains no added trans-fats
Cost per serving
Beef crumbles, Beef crumbles fully cooked, IQF, 100% beef, one portion must contribute 2 oz. meat/meat alternate, must be CN labeled or product formulation statement required. Sodium not to exceed 150 mg, no more than 20% fat, and contains no added trans-fats. Unit on which award is made, cost per serving.
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K-12 SPECIFICATION GUIDE
CHICKEN BREAST PATTY, BREADED
Name of Product
Chicken breast, breaded
Description
Fully Cooked, chicken breast patty with rib meat, breading must be at least 50% whole grain rich
Main Ingredients
Chicken
Quality Indicators
Made with whole muscle
Min/Max Size Pieces
3.3 oz+
Meal Pattern Contribution
One portion must contribute 2M/MA 1 Grain, must be CN labeled or product formulation statement required.
Prohibited Ingredients Desired or Required Nutritional Standards Unit on which Award is Made
No Antibiotics Ever required, Total Sodium not to exceed 500 mg, no added trans fats
Cost per serving
Chicken, breast breaded, fully cooked chicken breast patty with rib meat breading must be at least 50% whole grain rich. Chicken breast with rib meat, made with whole muscle. 3.3 oz+ one portion must contribute 2m/ma and 1 grain equivalent, must be CN labeled or product formulation statement required. No antibiotics ever required, total sodium not to exceed 500 mg per serving, no added trans fat. Unit on which award is made, cost per serving.
CHICKEN BREAST TENDER, BREADED
Name of Product
Chicken tender, breaded
Description
Fully cooked chicken breast tender, breading must me at least 50% whole grain rich., tender shaped chicken breast patty
Main Ingredients
Chicken breast with rib meat
Quality Indicators
Made with whole muscle
Min/Max Size Pieces Meal Pattern Contribution
One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formula- tion statement required.
Prohibited Ingredients Desired or Required Nutritional Standards Unit on which Award is Made
No Antibiotics Ever required, Total Sodium not to exceed 500 mg, no added trans fats
Cost per serving
Chicken tender breaded, fully cooked chicken breast tender, breading must be at least 50% whole grain rich, tender shaped chicken breast patty made with chicken breast with rib meat. Made with whole muscle. One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required. No Antibiotics Ever required, Total Sodium not to exceed 500 mg, no added trans fats. Unit on which award is made Cost per serving.
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CHICKEN BREAST CHUNK, BREADED
Name of Product
Chicken breast chunk, breaded
Description
Chicken breast chunk fully cooked, breading must be at least 50% whole grain rich
Main Ingredients
Chicken
Quality Indicators
Made with whole muscle
Min/Max Size Pieces
3.3 oz+
Meal Pattern Contribution
One portion must contribute 2M/MA 1 Grain, must be CN la- beled or product formulation statement required.
Prohibited Ingredients Desired or Required Nutritional Standards Unit on which Award is Made
No Antibiotics Ever required, Total Sodium not to exceed 500 mg, no added trans fats
Cost per serving Chicken breast chunk, breaded. Chicken breast chunk fully cooked, breading must be at least 50% whole grain rich. Chicken, made with whole muscle white meat. One portion must contribute 2M/MA 1 Grain, must be CN labeled or product formulation statement required. No Antibiotics Ever required, Total Sodium not to exceed 500 mg, no added trans fats. Unit on which award is made, cost per serving.
CHICKEN DRUMSTICK, UNBREADED
Name of Product
Chicken drumstick, unbreaded
Description
Chicken drumstick unbreaded, fully cooked, oven roasted, bone in.
Main Ingredients
Chicken drumstick
Quality Indicators Min/Max Size Pieces Meal Pattern Contribution Prohibited Ingredients Desired or Required Nutritional Standards
One portion must contribute 2M/MA 1 Grain, must be CN labeled or product formulation statement required.
No Antibiotics Ever required, Total Sodium not to exceed 500 mg, no added trans fats
Unit on which Award is Made Cost per serving Chicken drumstick, unbreaded: Fully cooked oven roasted, bone in. Chicken drumstick. One portion must contribute 2 oz meat/meat alternate, must be CN labeled or product formulation statement required. No Antibiotics Ever required, Total Sodium not to exceed 320 mg, no added trans fats. Unit on which award is made, Cost per serving.
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CEREAL, SINGLE SERVE 1 OZ.
Name of Product
Cereal, Single serve 1 oz.
Description
Cereal must contain at least 51% whole grain. State flavors.
Main Ingredients
Wheat, rice, or corn
Quality Indicators Min/Max Size Pieces
1 oz package
Meal Pattern Contribution
1 package meets 1 oz grain equivalent. Provide portion size in grams. Product analysis sheet shall specify serving size to meet USDA certi- fied grain servings and provide information about other USDA food categories and number(s) of servings provided by this serving size.
Prohibited Ingredients Desired or Required Nutritional Standards
No High fructose corn syrup or artificial sweeteners
Added sugar not to exceed 6gm per 1 oz of cereal.
Unit on which Award is Made Cost per serving Cereal, Single serve 1 oz. Cereal must contain at least 51% whole grain. State flavors. Wheat, rice, or corn.1 oz package. 1 package meets 1 oz grain equivalent. Provide portion size in grams. Product analysis sheet shall specify serving size to meet USDA certified grain servings and provide information about other USDA food categories and number(s) of servings provided by this serving size. No High fructose corn syrup or artificial sweeteners. Added sugar not to exceed 6gm per 1 oz of cereal. Unit on which award is made, cost per serving.
CEREAL, SINGLE SERVE 2 OZ.
Name of Product
Cereal, Single serve 2 oz.
Description
Cereal must contain at least 51% whole grain. State flavors.
Main Ingredients
Wheat, rice, or corn
Quality Indicators Min/Max Size Pieces
2 oz package
Meal Pattern Contribution
1 package meets 2 oz grain equivalent. Provide portion size in grams. Product analysis sheet shall specify serving size to meet USDA certi- fied grain servings and provide information about other USDA food categories and number(s) of servings provided by this serving size.
Prohibited Ingredients Desired or Required Nutritional Standards
No High fructose corn syrup or artificial sweeteners
Added sugar not to exceed 6gm per 1 oz of cereal.
Unit on which Award is Made Cost per serving Cereal, Single serve 2 oz. Cereal must contain at least 51% whole grain. State flavors. Wheat, rice, or corn. 2 oz package. 1 package meets 2 oz grain equivalent. Provide portion size in grams. Product analysis sheet shall specify serving size to meet USDA certified grain servings and provide information about other USDA food categories and number(s) of servings provided by this serving size. No High fructose corn syrup or artificial sweeteners. Added sugar not to exceed 6gm per 1 oz of cereal. Unit on which award is made, cost per serving.
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FRENCH TOAST STICK WITH EGG
Name of Product
French Toast Stick
Description
Fully cooked, whole grain rich, dipped in egg batter, oven baked
Main Ingredients
Whole grain rich wheat bread, egg
Quality Indicators Min/Max Size Pieces Meal Pattern Contribution
1 package meets 2 oz grain equivalent. Provide portion size in grams. Product analysis sheet shall specify serving size to meet USDA certified grain servings and provide information about other USDA food categories and number(s) of servings provided by this serving size.
Prohibited Ingredients
No High fructose corn syrup or artificial sweeteners
Desired or Required Nutritional Standards Unit on which Award is Made Cost per serving
French Toast Stick Fully cooked, whole grain rich, dipped in egg batter, oven baked. Whole grain rich wheat bread, egg. 1 serving meets a minimum of 1 oz. eq. meat and 1 oz. eq. grain. CN Labeled or Product formulation statement. Sodium not to exceed 310 mg per serving, no added trans-fats. Unit on which award is made, cost per serving.
FRENCH TOAST STICK, BAKED OR GRILLED
Name of Product
French Toast Stick
Description
Fully cooked, must contain 51% whole grain wheat flour. Baked or grilled
Main Ingredients
Whole grain rich wheat bread
Quality Indicators Min/Max Size Pieces Meal Pattern Contribution Prohibited Ingredients Desired or Required Nutritional Standards
1 serving meets a minimum of 2 oz. eq. grain. CN Labeled or Product formulation statement.
Sodium not to exceed 290 mg per serving, no added trans-fats, no high fructose corn syrup.
Unit on which Award is Made Cost per serving French Toast Stick. Fully cooked, must contain 51% whole grain wheat flour, baked or grilled. Whole grain rich wheat bread. 1 serving meets a minimum of 2 oz. eq. grain. CN Labeled or Product formulation statement. Sodium not to exceed 290 mg per serving, no added trans-fats, no high fructose corn syrup. Unit on which award is made, cost per serving.
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K-12 SPECIFICATION GUIDE
PIZZA, CHEESE 16 INCH ROUND
Name of Product
Pizza, cheese 16-inch round
Description
Pizza, whole grain rich crust with part skim mozzarella cheese, frozen. Whole grain rich wheat crust, part skim mozzarella cheese
Main Ingredients
Quality Indicators Min/Max Size Pieces Meal Pattern Contribution Prohibited Ingredients Desired or Required Nutritional Standards
One portion must contribute 2 M/MA and 2 grain equivalents. CN Label or product formation statement required.
Total sodium not to exceed 500mg per portion and 35% or less calories from fat, no added trans-fats.
Unit on which Award is Made Cost per serving Pizza, cheese 16-inch round. Pizza, whole grain rich crust with part skim mozzarella cheese, frozen. Whole grain rich wheat crust, part skim mozzarella cheese. One portion must contribute 2 M/MA and 2 grain equivalents. CN Label or product formation statement required. Total sodium not to exceed 500mg per portion and 35% or less calories from fat, no added trans-fats. Unit on which award is made, cost per serving.
PIZZA, PEPPERONI 16 INCH ROUND
Name of Product
Pizza, pepperoni 16-inch round
Description
Pizza, whole grain rich crust with part skim mozzarella cheese and pepperoni (beef or turkey), frozen. Whole grain rich wheat crust, part skim mozzarella cheese
Main Ingredients
Quality Indicators Min/Max Size Pieces Meal Pattern Contribution Prohibited Ingredients Desired or Required Nutritional Standards
One portion must contribute 2 M/MA and 2 grain equivalents. CN Label or product formation statement required.
Total sodium not to exceed 600mg per portion and 35% or less calories from fat, no added trans-fats.
Unit on which Award is Made Cost per serving Pizza, pepperoni 16-inch round. Pizza, whole grain rich crust with part skim mozzarella cheese and pepperoni (beef or turkey), frozen. Whole grain rich wheat crust, part skim mozzarella cheese. One portion must contribute 2 M/MA and 2 grain equivalents. CN Label or product formation statement required. Total sodium not to exceed 600mg per portion and 35% or less calories from fat, no added trans-fats. Unit on which award is made, cost per serving.
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PIZZA, FRENCH BREAD, CHEESE
Name of Product
Pizza, French bread, cheese
Description
Pizza, whole grain rich crust with part skim mozzarella cheese, frozen. Whole grain rich wheat crust, part skim mozzarella cheese
Main Ingredients
Quality Indicators Min/Max Size Pieces Meal Pattern Contribution Prohibited Ingredients Desired or Required Nutritional Standards
One portion must contribute 2 M/MA and 2 grain equivalents. CN Label or product formation statement required.
Total sodium not to exceed 500mg per portion and 35% or less calories from fat, no added trans-fats.
Unit on which Award is Made Cost per serving Pizza, WG French bread, cheese. Pizza, whole grain rich crust with part skim mozzarella cheese, frozen. Whole grain rich wheat crust, part skim mozzarella cheese. One portion must contribute 2 M/MA and 2 grain equivalents. CN Label or product formation statement required. Total sodium not to exceed 500mg per portion and 35% or less calories from fat, no added trans-fats. Unit on which award is made, cost per serving.
TURKEY BREAST, SLICED
Name of Product
Turkey breast, sliced
Description
Pre-sliced, all natural minimally processed turkey breast
Main Ingredients
Turkey breast
Quality Indicators
Utilizes white turkey
Min/Max Size Pieces
.5 oz
Meal Pattern Contribution
One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required.
Prohibited Ingredients Desired or Required Nutritional Standards
CRAU turkey preferred. Total sodium not to exceed 480 mg per portion.
Unit on which Award is Made Cost per serving Turkey breast, sliced. Pre-sliced, all natural minimally processed turkey breast. Turkey breast utilizes white turkey, .5 oz minimum slice. One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required. CRAU turkey preferred. Total sodium not to exceed 480 mg per portion. Unit on which award is made, cost per serving.
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K-12 SPECIFICATION GUIDE
TURKEY HAM, SLICED
Name of Product
Turkey ham, sliced
Description
Pre-sliced, all natural minimally processed turkey ham 5% water added
Main Ingredients
Turkey
Quality Indicators
Utilizes dark meat turkey
Min/Max Size Pieces
.5 oz
Meal Pattern Contribution
One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required.
Prohibited Ingredients Desired or Required Nutritional Standards
No nitrates or nitrites.
CRAU turkey preferred. Total sodium not to exceed 430 mg per portion.
Unit on which Award is Made Cost per serving
Turkey ham, sliced. Pre-sliced, all natural minimally processed turkey. Turkey ham utilizes dark meat turkey, .5 oz minimum slice. One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required. CRAU turkey preferred. Total sodium not to exceed 430 mg per portion, no added trans fats no nitrates or nitrites. Unit on which award is made, cost per serving.
TURKEY CRUMBLES
Name of Product
Turkey crumbles
Description
Fully cooked, all natural minimally processed turkey.
Main Ingredients
Turkey
Quality Indicators
Utilizes dark meat turkey
Min/Max Size Pieces Meal Pattern Contribution
One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required.
Prohibited Ingredients Desired or Required Nutritional Standards
CRAU turkey preferred. Total sodium not to exceed 430 mg per portion.
Unit on which Award is Made Cost per serving
Turkey crumbles. Fully cooked, all natural minimally processed turkey. Utilizes dark meat turkey. One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required. CRAU turkey preferred. Total sodium not to exceed 430 mg per portion, no added trans fats. Unit on which award is made, cost per serving.
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TURKEY FRANK
Name of Product
Turkey frank
Description
Frozen, fully cooked, skinless
Main Ingredients
Turkey
Quality Indicators
Utilizes dark meat turkey
Min/Max Size Pieces
8/1
Meal Pattern Contribution
One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required.
Prohibited Ingredients Desired or Required Nutritional Standards
No nitrates or nitrites.
CRAU turkey preferred. Total sodium not to exceed 270 mg per portion.
Unit on which Award is Made Cost per serving Turkey frank. Fully cooked, skinless turkey frank. Utilizes dark meat turkey, 8/1. One portion must contribute 2 oz. meat/meat alternate and one grain equivalent, must be CN labeled or product formulation statement required. CRAU turkey preferred. Total sodium not to exceed 270 mg per portion, no added trans fats no nitrates or nitrites. Unit on which award is made, cost per serving.
Specifications are statements
that describe the requirements to be satisfied by the product or services.
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K-12 SPECIFICATION GUIDE
ADDITIONAL RESOURCES
Procurement & Specification Resources
Resources available at your fingertips - ready for when you need them the most.
28 K-12 SPECIFICATION GUIDE
RESOURCES
USDA Local Procurement
USDA Common Specification Resources for Writing Excellent Bid Specifications
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K-12 SPECIFICATION GUIDE
PROCUREMENT TRAINING: WRITING BID SPECIFICATIONS
The following information is from a procurement training by the Virginia Department of Education, Office of School Nutrition (VADOE-OSN). This training has been included with the approval of the VADOE-OSN. For additional resources visit the VADOE-OSN website.
Bid Specification Preparation
Writing Bid Specifications Overview
What are the first two documents you need to have before you begin to write bid specifications?
• What is the definition? • What are specification characteristics? • How to develop bid specifications
1. Cycle Menus 2. Standardized Recipes
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Specification Definition
• Prohibited ingredients • Nutritional Standards • Unit on which award is made • Quality Indicators • Meal pattern requirements/ child nutrition (CN) label
The physical descriptions of products, material, and/or process • Words to describe: • Color • Size • Packaging • Numbers or letters to describe: • Grade
Product specification: Name of product
• Weight • Quality
• WG Breaded Chicken Nuggets • Milk, Fluid, Unflavored • Apples, Red Delicious • WG Breaded Cod • Beans, Green • Cups, Foam
Why do you need a specification?
• Required for SNP • Helps the vendor understand exactly what you want so a competitive price can be quoted
Product specification: Product Description
Clearly identify the product listed • Type • Cut and Shape • Portion Size
Product specification Information
• Precooked Weight • Frozen, Fresh, or Dry
• Name of product • Description of the product • Case pack and weight • Minimum and maximum size and pieces • Main ingredient(s) • Other product ingredients
*If specifying a brand, ensure to state that “an equal” product may be offered and describe the performance or other relevant requirements of the product.
CONTINUED >>
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K-12 SPECIFICATION GUIDE
CONTINUED: PROCUREMENT TRAINING: WRITING BID SPECIFICATIONS
Product specification: Minimum and maximum sizes or pieces Describes the minimum and maximum size of the product • Possible description may include: Each serving must weigh a minimum of 3.9 ounces and cannot exceed 4.1 ounces
Product Specification: Quality indicators for fruits and vegetables • Grade A or U.S. Fancy: First quality private label • Grade B or U.S. Choice: Second quality private label • Vegetables: Grade B or U.S. Extra Standard: Second quality private label • Grade C or U.S. Standard: Third quality private label Example: Apples, Fresh: Packed to U.S. Fancy Grade; Red Delicious; 100 count; 40lb Case
Product specification: Main ingredients
Describes the main ingredients • Pinto beans, black beans • Whole grain-rich tortilla • Deboned white chicken meat Product specification: Unit on which award is made Describes how the unit price will be determined • By the case • By the serving • Per pound
Product Specification: Quality indicators for meats
• Beef
• Prime • Choice • Select • Poultry: Grade A • Fish: Grade A • Pork: Not Graded
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Product Specification: Meal pattern requirements/CN label
Developing Specifications Process
• Describes if the product has to have a CN label • Needs to meet certain meal component requirements
• Develop a cycle menu • Create standardized recipes • Evaluate customer quality and acceptance of current items • Research the market on new items • Request a description of the product from the manufacturer • Taste test with your customers • Write the bid specification
Product Specification: Practice
• Item: Ketchup, made from tomato concentrate, not less than 33% solids • Pack size - 1000/9 grams • Unit bid - Case
REFERENCES
Procurement in the 21st Century USDA Agricultural Marketing Services Grades USDA Agricultural Marketing Commercial Item Description USDA Produce Food Safety 21 CFR Food and Drugs
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K-12 SPECIFICATION GUIDE
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