Specifications include, but are not limited to: Packed: • 50 lb. per box • Wax-coated boxes; no liners or poly bags • Box size – 15” wide, 21” long, 4 to 5” deep. • Boxes must be labeled with product codes, nutritionals, net weight and pack date. Style: • Frozen – Must be frozen at or below 0°F within 48 hours after processing • Processed from USDA-inspected birds • Processed in a plant that has an approved HAACP plan in operation. Documentation must be submitted before product is received. • Product must never exceed 45° F during processing. • Final ground product must be sized 1/16th to 1/8th inches. • Must have a color and texture of lean ground beef • Shall contain no additives • No visible feathers, necks, skin, plastic, metal detectable by metal detector or other extraneous material shall be found in product. • Shall contain no mechanically separated chicken; must come from all dark meat chicken. Documentation: Vendor agrees to submit required documentation as noted below: • Must supply a letter of guarantee that assures the manufacturer employs Critical Control Points (CCP) or other control points to address Salmonella; that describes the CCP, the monitoring of the CCP and the use of any interventions. • Letter must list any Certificates of Analysis (COA – test results) and sampling method used by the manufacturer. • COA must reveal a NEGATIVE result for Salmonella. If COA reveals a POSITIVE result for Salmonella, GCI will refuse product. All documentation must be submitted for each production lot number or pack date; documentation must be submitted before product is received.