Specifications include, but are not limited to: Beef, veal, pork and lamb shall be of at least USDA Good. The fat and/or soy content of all ground meat products to be used cannot be in excess of 20 and 6 percent respectively. [Soy presence and content must be disclosed on the menu.] All breaded products must have a product weight of 3 oz. before breading per serving. Poultry shall be at least USDA Grade B. Chicken quarters can be no less than 8 oz. raw weight per serving. Legs or thighs must be 6 oz. minimum raw weight. All breaded products must have a product weight of 3 oz. before breading. Canned fruits and vegetables shall be at least USDA Grade C (or standard). Frozen fruits and vegetables shall be at least USDA Grade B. Fresh produce shall be at least USDA No. 2. The Contractor may serve comparable portions of other popular fresh fruits per meal service (lunch and dinner). Eggs shall be at least USDA Grade B Medium or in an unadulterated frozen eggs mix. Frozen fish and seafood must be a nationally distributed brand, packed under continuous government inspection. All breaded products must have a product weight of 3 oz. per serving before breading. Bakery products - A minimum of 60 percent whole-grain products must be used. As long as they are within their "sell-by" dates, day-old breads may be purchased but must be used within 48 hours or frozen until the time of use (seven-day maximum hold).
