Specifications include, but are not limited to: •Breads, bread alternates, and grains must be made from whole-grain or enriched meal or flour. All breads and grains must be fresh (or frozen, if applicable) and must meet the minimum weight per serving as listed in the FBG. If applicable, product should be in moisture-proof wrapping and pack code date provided.•All meat and poultry must have been inspected by USDA and must be free from off color or odor.oBeef must be at least 70:30 lean to fat, preferably 80:20 lean to fat.oPoultry should be U.S. Grade A when applicable and should meet the recommendations outlined in Specifications for Poultry Products, A Guide for Food Service Operatorsfrom USDA.oFor breaded and battered items, all flours must be whole grain or enriched forbreads/grains credit and breading/batter must not exceed 30% of the weight of the finished product.oFor sausage patties, the maximum fat allowed is 50% by weight; industry standard of 38% to 42% fat preferred.•All cured processed meats (bologna, frankfurters, luncheon meat, salami, others) shall be made from beef and/or poultry. No variety meats, fillers, extenders, non-fat milk solids, or cereal will be allowed. Meats must not show evidence of greening, streaking, or other discoloration.•All cheese should be firm, compact and free from gas holes; free of mold; free of undesirable flavor and odors; pasteurized when applicable; and preferably reduced or low-fat. All cheese should also have a bright, uniform, and attractive appearance; and have a pleasing flavor; demonstrate satisfactory meltability; and contain proper moisture and salt content.•All fish must have been inspected by the United States Department of Commerce (USDC) and meet minimum flesh and batter/breading required for USDC Grade A product orproduct packed under federal inspection (PUFI) by the USDC.