Specifications include, but are not limited to: Salad Dressing Spread - Type 1 Salad Dressing. Flavor A Plain. Style 1 Regular. Agricultural Practice (a) Conventional. Vegetable Oil and Egg Content: Shall contain not less than thirty (30) percent by weight of vegetable oil and not less egg yolk containing ingredient than is equivalent in egg yolk solids content to 4 percent by weight of liquid egg yolks as noted in 21 CFR 169.150. Certificate of Analysis/Technical data sheet shall be submitted with bid response verifying vegetable oil and egg content of product offered. Bids which do not comply with this requirement are subject to rejection. Egg Ingredients: Must be reported as Salmonella Negative per 100 grams and must be limited to a Standard Plate Count of no greater than 20,000 colony forming units (CFU) per gram as reported on a recognized USDA certificate of analysis. Egg ingredients must have been processed and continuously inspected according to the Regulations Governing the Inspection of Eggs and Egg Products (9 CFR Part 589) as amended...
