Foster Farms 086087 & 96087 ea. Vendor's Minimum shipment: Sausage Roll Fully – Product Brand 22.1410 4,528 70/2 oz. cooked skinless Code Sausage, breaded with ≥ 50% Whole Grain flour, Delivery individually wrapped. Dates: Sodium 185 mg. Must 08/30/17 566 ≤ equal 1 oz. equivalent # cs per meat/meat alternate and 1 UPC Code pallet oz. equivalent grains. 09/27/17 566 CN Label Required 10/25/17 566 Approved: Double B 4093 & 4693, Lechi 65826 11/29/17 566 12/27/17 566 01/31/18 566 02/28/18 566 Lechi Not Approved: 60826 03/28/18 566 ea. Vendor's Minimum shipment: Reference Price Number Brand Name per Unit Item Description Unit of Cal Qty Pack & Codes Pack Serving Price Product Roll, Whole Wheat Slider Brand 22.1412 720 288/1.1 Code Sliced, Frozen, Bulk Delivery Whole Wheat Flour ≥50% Dates: 08/30/17 144 Minimum Weight Criteria 09/27/17 Required per Roll: 144 Must equal 1 oz. equivalent # cs per 10/25/17 UPC Code grains pallet 144 for USDA Child Nutrition 12/13/17 Programs 144 03/08/17 144 Approved Product:
Foster Farms 086087 & 96087 ea. Vendor's Minimum shipment: 22.1410 4,528 70/2 oz. Sausage Roll – Fully cooked skinless Brand Product Code Sausage, breaded with ≥ 50% Whole Grain flour, individually wrapped. Sodium ≤ 185 mg. Must equal 1 oz. equivalent meat/meat alternate and 1 oz. equivalent grains. Delivery Dates: 08/30/17 566 09/27/17 566 UPC Code # cs per pallet 10/25/17 566 CN Label Required 11/29/17 566 Approved: Double B 4093 & 4693, Lechi 65826 12/27/17 566 01/31/18 566 02/28/18 566 03/28/18 566 Not Approved: Lechi 60826 ea. Vendor's Minimum shipment: Reference Price Number Brand Name per Unit Unit of Cal Qty Pack Item Description & Codes Pack Serving Price 22.1412 720 288/1.1 Roll, Whole Wheat Slider Brand Product Code Sliced, Frozen, Bulk Delivery Dates: ≥50% Whole Wheat Flour 08/30/17 144 09/27/17 144 Minimum Weight Criteria Required per Roll: 10/25/17 144 Must equal 1 oz. equivalent grains UPC Code # cs per pallet 12/13/17 144 for USDA Child Nutrition Programs 03/08/17 144 Approved Product:
Frozen%20Bid%20SY17-18.docx