9.1 Raw Food Specifications All food and supplies purchased shall, at a minimum, be in compliance with the stricter of the relevant Federal and State standards or the standards specified in the contract. Solid meat portions shall be a minimum of three (3) ounces, ready-to-serve weight (exception is poultry – which shall be four (4) ounce portions, ready-to-serve). Extended meat portions shall be a minimum of eight (8) ounces ready-to-serve weight. All meat cuts shall be in accordance with USDA IMP specifications. • Meat – USDA Grades o Beef – All beef cuts will be USDA No. 1 or Choice, cut to I.M.P. specifications or better o Pork – USDA No. 1 – Cured, smoked, and fresh. o Lamb – U.S. Choice. No mutton used. o Veal – U.S. Choice o Poultry – U.S. Grade A (Solid meat portion four (4) ounce, ready-to-serve) o Ground Beef – Ground beef patties and all other ground beef used shall be ground beef only, minimum 80% lean and maximum 20% fat with no soy or other extenders. Labels must read “Ground Beef” or “Ground Beef Patties”. No other labeling is acceptable. o Hot Dog – All meat products must be used. • Dairy Products – Minimum Standards. All dairy products shall be USDA Grade A. o Milk – Grade “A”, Class 1 Homogenized and Pasteurized. Milk fat content shall be in accordance with the Federal standard for milk type being served. Whole and 2% should be available on a regular basis. o Cream – 18% milk fat o Whipping cream – Heavy, 30% butterfat. Whipped topping and dried milk solid will be used for baking purposes only. o Ice cream – 12% milk fat o Cheese – U.S. Grade “A” where grade is available. No processed cheese foods shall be used. Use of processed cheeses such as American or Swiss will be allowed. Non-processed cheese shall be used for all catering unless processed cheeses are specifically requested.
