Specifications include, but are not limited to: All Food Specifications must meet requirements of the United States Department of Education (USDA) Food Buying Guide (FBG), 7 CFR Part 210, USDA Guidance Memos, other applicable federal regulations, and GADOE’s Administrative Reference Manual (ARM)
All USDA-donated commodities offered to the SFA and made available to FSMC are acceptable and should be utilized in as large a quantity as may be efficiently utilized.
For all other food components, specifications shall be as follows:
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.
Beef must be at least 70:30 lean to fat, preferably 80:20 lean to fat.
Poultry should be U.S. Grade A when applicable and should meet the recommendations outlined in Specifications for Poultry Products, A Guide for Food Service Operators from USDA.
For breaded and battered items, all flours must be whole grain or enriched for breads/grains credit and breading/batter must not exceed 30% of the weight of the finished product.
For 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.