FCI Berlin FY26 2ND QTR Fish

Federal Prison System - Bureau of Prisons

13,000 EA of Chicken Leg Quarters, by the pound: Meats, Chicken, Leg Quarter, Raw, Whole, Ready to Cook, Frozen, Frozen, U.S. Grade A. Broiler Leg, United States Classes, Standards and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq, Unbreaded. "Whole Leg quarter” consists of a poultry thigh and drumstick (attached), with a portion of the back attached. Delivered amounts of Leg Quarter portions can be random sizing, with the portion size not to be smaller than 12 ounces and not to exceed 18 ounces. Packed in poly bag boxes Polyethylene-fim Bags — Shall have a wall thickness of not less than 2 mil; and shall protect the commodity from dehydration, freezer bumn, or quality deterioration during the conditions of use. All packaging and packing materials must be clean and in new condition. Products produced or labeled with any phrase “under religious exemption” will be refused. See attached file.

Federal Prison System - Bureau of Prisons

8,000 EA of Beef Patty, 5 oz, by the pound: Meats, Beef, Ground, Patties, IMPS 1136, 80% Lean, Frozen, Round in Shape, with Paper Separation or Individually Quick Frozen. Ground Beef Patties shall consist of chopped fresh andlor frozen beef without seasoning. In addition product must be produced from current raw material, no bench trimmings, steak trim, or re-ground product to be used as raw material. Finished product shall not contain more than 20 percent fat, and shall not contain added water, phosphates, binders, or extenders. See attached file.

Federal Prison System - Bureau of Prisons

75 EA of Cheddar Cheese 40 Pound Case: Cheese, Cheddar, U.S. Grade AA or A, CID-A-A-20208C, Type | - Cheddar cheese (21 Code of Federal Regulations (CFR) §133.113), Total Price| Style A, B, D, K (loaf, shredded coarse), Shred size 1, 2, or 3, Agricultural practice (a). “Cheddar cheese" is cheese made by the cheddaring process or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced by the cheddar process and is made from cow's milk with or without the addition of coloring matter and with ccommon salt, contains not more than 39 percent of moisture, and in the water-free substance, contains not less than 50 percent of milk fat and conforms to the provisions of §19.500, “Definitions and Standards of Identity for Cheese and Cheese Products.” Food and Drug Administration (21 CFR 133.113). Manufacturer's letters will NOT be accepted in lieu of labeling (Bidder needs to indicate if cheese is Loaf/Block or Shredded Coarse). Packaging: 5 Ib to 40 Ib sealed Bags or containers. See attached file.

Federal Prison System - Bureau of Prisons

160 EA of Cottage Cheese, 5 pound container: Dairy, Cottage Cheese, Cultured or Acidified, Low Fat (2%), Fat Free, Cottage Cheese, or No Salt Added Low Fat Types, Unflavored, Small or Large Curd, Once the cottage cheese is packaged, the cottage cheese must have a remaining shelf lfe of at least 60 days. (CID A-A-20154C, Group | or l, Style A or B, Types 2, 3, 4, or 5, Flavor (a), Packaging size (7) - Other (as specified by purchaser), Agricultural practice (a). 150,000 EA of Skim Milk, 1/2 Pints, Each-1: Dairy, Milk, Pasteurized, Nonfat, Skim, or Fat Free, No Flavor. (CID A-A-20338A, Group |, Type D, Flavor 5 - No Flavor, Packaging size cor d, Agricultural practice (1)). % pint containers. See attached file.