Specifications include, but are not limited to: 3.1 All products shall be fully cooked and be ready to heat & serve. 3.2 Ready- to–cook or par-cooked products are not acceptable. 3.3 All products shall be fully cooked in accordance with good commercial practice. Poultry products shall be cooked to an internal temperature of 165oF in the thickest part of the product. Beef products shall be cooked to an internal temperature of 145oF in the thickest part of the product. 3.4 All products shall be suitable for reheating using commercial microwave, conventional thermal/convection and wet steam (combination) type ovens, set at no more 400 degrees F. 3.5 All products shall be frozen after cooking and be held at a uniform temperature not to exceed 0 degrees F during storage and delivery. 3.6 When re-heated and ready to serve, the products shall have a characteristic texture, flavor and aroma typical of its type. 3.7 All materials and ingredients shall be free from foreign materials, foreign odor and color. 3.8 The products shall be free of bones, cartilage, lymph glands, heavy connectivity and tendon tissue. 3.9 The products shall be free of monosodium glutamate. 3.10 The products shall not contain pork or pork derivatives. 3.11 Additives used in small quantities intended as a flavoring, coloring, preservative, texturizer, binder, emulsifier and other processing aids are acceptable. 3.12 Beef Style Patties, 3.5 – 4.2 oz., Fully-cooked. 3.12.1 Each beef style patty shall have a net weight, as packed, of at least 3.5 oz. but no more than 4.2 oz. 3.12.2 Total fat content shall not exceed 6.0 grams for each 28 grams of product weight. 3.12.3 Sodium content shall not exceed 35 mg for each 28 grams of product weight. 3.12.4 Protein content shall be at least 4.0 grams for each 28 grams of product weight. 3.12.5 The flavor shall be of the plain variety and may be lightly seasoned. 3.12.6 The beef style patties’ primary composition shall use only beef, chicken and texturized vegetable protein products as follows: 3.12.6.1 The beef style patties shall contain no less than 40 % natural beef by raw weight. 3.12.6.2 Chicken is not mandatory but may be incorporated into the patty. The chicken content shall not exceed 30% by raw weight. 3.12.6.3 A texturized vegetable protein product is not mandatory but may be incorporated into the patty. No more than 30% by weight, of a texturized vegetable protein product may be used. The texturized vegetable protein product may not be a predominant ingredient over the beef or chicken ingredient. 3.12.7 The beef style patties shall not contain animal by-products, variety, organ or head meats. 3.12.8 Beef deboned utilizing Advanced Meat Recovery (AMR) systems shall not be used. 3.12.9 Each unit shall be individually quick frozen.