Prices are to be for for diverted commodities, Freight Prepaid and quoted “Fee Service” Allowed, FOB Philadelphia. Price quotations must also be submitted on official company letterhead with the signature of an authorized company official. Price quotations and required submissions must be received no later than 2 P.M. on Friday, January 26, 2018 Address submittal to: Attn: Lauren McCabe School District of Philadelphia Division of Food Services 440 N. Broad Street, Suite 331 Philadelphia, PA 19130 QUALITY CONTROL Bacteria Microbiological Standards of the Division of Food services, School District of Philadelphia, are to be met for frozen cooked foods. The School District may require the vendor to provide a Certificate of Analysis (COA) for each load or order of finished product delivered to our vendor (s) or warehouse. Products requiring a COA may include, but are not limited to, chicken, turkey, beef and egg products. Bacteriological Standards: The basis for acceptability is as follows: Product cannot exceed 100 coliform bacteria per gram or 100,000 total bacteria per gram. Any product in excess will be rejected. Any product tested and yielding a positive result to the presence of pathogenic organisms, including, but not limited to, staphylococcus, E.coli O157:H7, salmonella and listeria, will be rejected. Yeast - Cooked foods, bread and rolls cannot exceed one-hundred (100) yeast count per gram; cupped fruits and juice cannot exceed fifty (50) yeast count per gram. Mold - any product cannot exceed one-hundred (100) mold count per gram. Cultured or aged cheese utilized in any food product is exempted from meeting the total bacteria count requirements in 1. above. In addition, initial counts for yeast and mold (3, 4 above) in products utilizing cultured or aged cheese are allowed to maximum of 5,000 count per gram only if these counts are reduced to a maximum of 100 count per gram after the product is cooked according to preparation instructions and if no off-color or off-taste is evident. Each lot is to be tested and reported for acceptable levels: Total Coliform < 100 CFU/g
Prices are to be quoted “Fee for Service” for diverted commodities, Freight Prepaid and Allowed, FOB Philadelphia. Price quotations must also be submitted on official company letterhead with the signature of an authorized company official. Price quotations and required submissions must be received no later than 2 P.M. on Friday, January 26, 2018 Address submittal to: Attn: Lauren McCabe School District of Philadelphia Division of Food Services 440 N. Broad Street, Suite 331 Philadelphia, PA 19130 QUALITY CONTROL Bacteria Microbiological Standards of the Division of Food services, School District of Philadelphia, are to be met for frozen cooked foods. The School District may require the vendor to provide a Certificate of Analysis (COA) for each load or order of finished product delivered to our vendor (s) or warehouse. Products requiring a COA may include, but are not limited to, chicken, turkey, beef and egg products. Bacteriological Standards: The basis for acceptability is as follows: Product cannot exceed 100 coliform bacteria per gram or 100,000 total bacteria per gram. Any product in excess will be rejected. Any product tested and yielding a positive result to the presence of pathogenic organisms, including, but not limited to, staphylococcus, E.coli O157:H7, salmonella and listeria, will be rejected. Yeast - Cooked foods, bread and rolls cannot exceed one-hundred (100) yeast count per gram; cupped fruits and juice cannot exceed fifty (50) yeast count per gram. Mold - any product cannot exceed one-hundred (100) mold count per gram. Cultured or aged cheese utilized in any food product is exempted from meeting the total bacteria count requirements in 1. above. In addition, initial counts for yeast and mold (3, 4 above) in products utilizing cultured or aged cheese are allowed to maximum of 5,000 count per gram only if these counts are reduced to a maximum of 100 count per gram after the product is cooked according to preparation instructions and if no off-color or off-taste is evident. Each lot is to be tested and reported for acceptable levels: Total Coliform < 100 CFU/g
Provisions-USDA-FOODS-Letter-2018.docx