285328 - turkey spaghetti sauce white & dark fully cooked cn - Nutrislice
2014-2015 School Year Jennie-O Turkey Store Products are classified as "Buy American", meaning that the products are processed in the United States and over 51% of the cost of all components of the end item are domestic in origin as defined by the Buy American Act.
285328 - TURKEY SPAGHETTI SAUCE WHITE & DARK FULLY COOKED CN Commodity Code: A-534/100124
Product Information
Product Features Frozen Fully cooked Pre-seasoned Heat and serve convenience Consistent product CN Labeled Provides ¼ cup serving of vegetable credit Utilizes dark and white meat Contains No Allergens or Gluten Meets the Alliance for a Healthier Generation criteria for protein
LIST OF INGREDIENTS: GROUND TURKEY, WATER, TOMATO PASTE (TOMATOES), SPAGHETTI SAUCE SPICE (DEHYDRATED ONION, SUGAR, MODIFIED FOOD STARCH, SALT, GARLIC POWDER, SPICES, DEHYDRATED PARSLEY), SALT.
Product Attributes
Basic Preparation Instructions*
Fully prepared spaghetti meat sauce Create fast and easy pasta entrées & calzones Great alternative to traditional beef or pork spaghetti meat sauce Boil-in-bag – steam or stove top preparation Use scoop/disher #8 to meet 2 oz. mt/mt alt.
Thaw Instruction: Thaw in the refrigerator at least 48 hours for single bag units or up to 72 hours for multiple bag units in box. DO NOT thaw at room temperature. BOIL-IN-BAG METHOD Estimated Reheating Times From Frozen and Thawed State: Fill large pot with enough water to cover bag and bring to a boil on high heat. Place frozen or thawed bag of product in boiling water. Reduce to medium-high heat according to chart time AND until internal temperature is 140°F. as measured by a meat thermometer. Remove from water. Cut open bag and pour package contents into desired serving pan & serve. Time/Temperature: Frozen - 1 hr. 15 min./med-high; Thawed - 40 min./med-high STEAMER METHOD Estimated Reheating Times From Frozen and Thawed State: Place frozen or thawed bag of producti nto a steam pan and place in steamer. Heat according to chart time AND until internal temperature is 140°F. as measured by a meat thermometer. Remove from steamer. Cut open bag and pour package contents into desired Serving pan & serve. Time: Frozen - 1 hr. 15 min.; Thawed - 40 min. * For preparation by a food preparation establishment only, according to the food code or equivalent.
Specifications Ship Container UPC:
10042222285381
Frozen Shelf Life:
365 DAYS FROZEN FROM PACK DATE
Pallet Pattern:
13 x 5 = 65
Full Pallet Net Weight:
1820 LB
Gross Weight:
1885 LB
Catch Weight?
N
Master Dimensions Case Dimensions:
14.31"L x 9.31"W x 8.37"H
Cubic Feet:
0.645 FT
Net Weight:
28 LB
Gross Weight:
29 LB
Pack:
004/7.00 LB
Servings Per Case:
91
I certify that the above information is true and correct, and that a 4.89 OZ serving of the above product (ready for serving) contain 2 OZ of cooked lean meat/meat alternate when prepared according to directions. I further certify that any VPP used in this product is authorized as an alternate food in the Child Nutrition Programs and its use conforms to Food and Consumer Service Regulations (7CFR part s 210, 225 or 226, Appendix A).
Nutritional Information Per 2 OZ . MT./MT. Alternate Serving Svg Size (oz.)
Calories (Kcal)
Total Fat (g)
Sat. Fat (g)
Trans Fat (g)
Cholest. (mg)
Sodium (mg)
Carbs (g)
Fiber (g)
Sugars (g)
Protein (g)
Vit. A (%)
Calcium (%)
Vit. C (%)
Iron (%)
4.89 OZ
130
4
1
0
55
400
7
0
4
17
8%
4%
25 %
8%
Jennie-O Turkey Store P.O. Box 778 Willmar, MN 56201
www.jennieofoodservice.com/schools Printed on Nov 05, 2014 at 3:41 PM
Barilla Whole Grain Enriched for Food Service 1/22/13
PRODUCT CATEGORY: ISSUE DATE: 1. PRODUCT DEFINITION
A shelf stable dry pasta product made from enriched semolina and durum wheat flour, GMO free. This product is food grade and in all respects, including labeling, is in compliance with current Good Manufacturing Practices and all applicable government regulations. Our products are manufactured with a disciplined management system. 2. KOSHER DESIGNATION: This product is approved by the O.U. and certified as Kosher. 3. ANALYTICAL AND PHYSICAL ATTRIBUTES A.
SENSORY
Uncooked Texture:
Hard; not brittle.
Appearance:
Gold to light tan in color with Bran.
Cooked Taste:
Wheat flavor. No off flavors.
Aroma:
Wheaty aroma, no off notes.
B. ANALYTICAL ATTRIBUTE Moisture Fiber
UPPER RANGE LIMIT 13.50% 12.0 %
C. DEFECTS The product will have no extraneous or off odor, flavors or colors. When stored at ambient temperature, the product will have no noticeable change during its shelf life.
Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
4. MICROBIOLOGICAL AND SAFETY REQUIREMENTS The procedures for microbiological analysis will be those described in the current edition of the U.S. Food and Drug Administration’s (FDA) “Bacteriological Analytical Manual for Foods”. Acceptance of the product requires the following microbiological criteria be met: ATTRIBUTE Aerobic Mesophilic Plate Count Coagulase Positive Staphylococci Mold Yeast Total Enterobacteria Salmonella
UPPER RANGE LIMIT 100000 c.f.u. in 1 gram 25 c.f.u. in 1 gram 1000 c.f.u. in 1 gram 1000 c.f.u. in 1 gram 10000 c.f.u. in 1 gram absent in 25 grams
Products shall be in compliance with government guidelines and regulations concerning Salmonella and other product specific pathogens of public health significance. Sampling and testing protocols shall be in accordance with in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual (BAM). Effective measures shall be taken to protect against the inclusion of metal or other extraneous material in food. Compliance with this requirement may be accomplished by using sieves, traps, magnets, electronic metal detectors, or other suitable effective means. Electronic metal detectors shall be calibrated and programmed for maximum sensitivities for ferrous, non-ferrous, and stainless steel standards. 5. SHIPPING AND STORAGE TEMPERATURE REQUIREMENTS Products shall not be shipped until the specifications have been met. The product shall be stored and shipped in a clean, dry environment at an ambient temperature. 6. SHELF LIFE The product shall have a dry shelf life of 18 months unopened under optimal storage conditions. 7. PACKAGING, LABELING AND CODING Upon receipt, the master case shall be intact and the master case and inner packages shall be constructed in a manner to preserve product integrity. Each master case shall be identified with the name of the product, net weight, ingredient declaration and an open “Best By” date. The inner pack shall be identified with a “Best By” date and the name of the product. The product must have production date code. Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
“Best By” code dates shall be easily read on the outer packaging of master cases and all individual inner packages. Documents of each shipment indicating production code(s) and the number of containers with each shall be kept on file at the manufacturer’s location. Concept name and/or logo shall not be placed on any packaging material without prior permission of the concept. PRODUCTION CODE: Example:
57 4300 U010 10:40
Explanation:
57 430 0 U010
= = = =
Packaging Line Production Lot Code Year 1 letter & 2 digits or 2 letters for production facility 10:40 = Packaging Hour (Military Time)
BEST BY DATE: Example:
APR2010 (Production date plus 18 months)
Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
8. NUTRITIONAL/INGREDIENT/ALLERGEN STATEMENTS:
INGREDIENTS: WHOLE GRAIN DURUM WHEAT FLOUR, SEMOLINA (WHEAT), DURUM WHEAT FLOUR, OAT FIBER, NIACIN, IRON (FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID. CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
This document applies to the following products: Barilla Food Service WG Item No. 1000011147 1000011148 1000011149 1000011150
Product Description PENNE WG BA 160oz x2 USA SPAGHETTI WG BA 160oz x2 USA ROTINI WG BA 160oz x2 USA ELBOWS WG BA 160oz x2 USA
NP No 2029004443 2029004442 2029004444 2029004445
1 cup cooked pasta = 2 Grains/Breads - 160 portions per case.
Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
285328 - TURKEY SPAGHETTI SAUCE WHITE & DARK FULLY COOKED CN Commodity Code: A-534/100124
Product Information
Product Features Frozen Fully cooked Pre-seasoned Heat and serve convenience Consistent product CN Labeled Provides ¼ cup serving of vegetable credit Utilizes dark and white meat Contains No Allergens or Gluten Meets the Alliance for a Healthier Generation criteria for protein
LIST OF INGREDIENTS: GROUND TURKEY, WATER, TOMATO PASTE (TOMATOES), SPAGHETTI SAUCE SPICE (DEHYDRATED ONION, SUGAR, MODIFIED FOOD STARCH, SALT, GARLIC POWDER, SPICES, DEHYDRATED PARSLEY), SALT.
Product Attributes
Basic Preparation Instructions*
Fully prepared spaghetti meat sauce Create fast and easy pasta entrées & calzones Great alternative to traditional beef or pork spaghetti meat sauce Boil-in-bag – steam or stove top preparation Use scoop/disher #8 to meet 2 oz. mt/mt alt.
Thaw Instruction: Thaw in the refrigerator at least 48 hours for single bag units or up to 72 hours for multiple bag units in box. DO NOT thaw at room temperature. BOIL-IN-BAG METHOD Estimated Reheating Times From Frozen and Thawed State: Fill large pot with enough water to cover bag and bring to a boil on high heat. Place frozen or thawed bag of product in boiling water. Reduce to medium-high heat according to chart time AND until internal temperature is 140°F. as measured by a meat thermometer. Remove from water. Cut open bag and pour package contents into desired serving pan & serve. Time/Temperature: Frozen - 1 hr. 15 min./med-high; Thawed - 40 min./med-high STEAMER METHOD Estimated Reheating Times From Frozen and Thawed State: Place frozen or thawed bag of producti nto a steam pan and place in steamer. Heat according to chart time AND until internal temperature is 140°F. as measured by a meat thermometer. Remove from steamer. Cut open bag and pour package contents into desired Serving pan & serve. Time: Frozen - 1 hr. 15 min.; Thawed - 40 min. * For preparation by a food preparation establishment only, according to the food code or equivalent.
Specifications Ship Container UPC:
10042222285381
Frozen Shelf Life:
365 DAYS FROZEN FROM PACK DATE
Pallet Pattern:
13 x 5 = 65
Full Pallet Net Weight:
1820 LB
Gross Weight:
1885 LB
Catch Weight?
N
Master Dimensions Case Dimensions:
14.31"L x 9.31"W x 8.37"H
Cubic Feet:
0.645 FT
Net Weight:
28 LB
Gross Weight:
29 LB
Pack:
004/7.00 LB
Servings Per Case:
91
I certify that the above information is true and correct, and that a 4.89 OZ serving of the above product (ready for serving) contain 2 OZ of cooked lean meat/meat alternate when prepared according to directions. I further certify that any VPP used in this product is authorized as an alternate food in the Child Nutrition Programs and its use conforms to Food and Consumer Service Regulations (7CFR part s 210, 225 or 226, Appendix A).
Nutritional Information Per 2 OZ . MT./MT. Alternate Serving Svg Size (oz.)
Calories (Kcal)
Total Fat (g)
Sat. Fat (g)
Trans Fat (g)
Cholest. (mg)
Sodium (mg)
Carbs (g)
Fiber (g)
Sugars (g)
Protein (g)
Vit. A (%)
Calcium (%)
Vit. C (%)
Iron (%)
4.89 OZ
130
4
1
0
55
400
7
0
4
17
8%
4%
25 %
8%
Jennie-O Turkey Store P.O. Box 778 Willmar, MN 56201
www.jennieofoodservice.com/schools Printed on Nov 05, 2014 at 3:41 PM
Barilla Whole Grain Enriched for Food Service 1/22/13
PRODUCT CATEGORY: ISSUE DATE: 1. PRODUCT DEFINITION
A shelf stable dry pasta product made from enriched semolina and durum wheat flour, GMO free. This product is food grade and in all respects, including labeling, is in compliance with current Good Manufacturing Practices and all applicable government regulations. Our products are manufactured with a disciplined management system. 2. KOSHER DESIGNATION: This product is approved by the O.U. and certified as Kosher. 3. ANALYTICAL AND PHYSICAL ATTRIBUTES A.
SENSORY
Uncooked Texture:
Hard; not brittle.
Appearance:
Gold to light tan in color with Bran.
Cooked Taste:
Wheat flavor. No off flavors.
Aroma:
Wheaty aroma, no off notes.
B. ANALYTICAL ATTRIBUTE Moisture Fiber
UPPER RANGE LIMIT 13.50% 12.0 %
C. DEFECTS The product will have no extraneous or off odor, flavors or colors. When stored at ambient temperature, the product will have no noticeable change during its shelf life.
Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
4. MICROBIOLOGICAL AND SAFETY REQUIREMENTS The procedures for microbiological analysis will be those described in the current edition of the U.S. Food and Drug Administration’s (FDA) “Bacteriological Analytical Manual for Foods”. Acceptance of the product requires the following microbiological criteria be met: ATTRIBUTE Aerobic Mesophilic Plate Count Coagulase Positive Staphylococci Mold Yeast Total Enterobacteria Salmonella
UPPER RANGE LIMIT 100000 c.f.u. in 1 gram 25 c.f.u. in 1 gram 1000 c.f.u. in 1 gram 1000 c.f.u. in 1 gram 10000 c.f.u. in 1 gram absent in 25 grams
Products shall be in compliance with government guidelines and regulations concerning Salmonella and other product specific pathogens of public health significance. Sampling and testing protocols shall be in accordance with in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual (BAM). Effective measures shall be taken to protect against the inclusion of metal or other extraneous material in food. Compliance with this requirement may be accomplished by using sieves, traps, magnets, electronic metal detectors, or other suitable effective means. Electronic metal detectors shall be calibrated and programmed for maximum sensitivities for ferrous, non-ferrous, and stainless steel standards. 5. SHIPPING AND STORAGE TEMPERATURE REQUIREMENTS Products shall not be shipped until the specifications have been met. The product shall be stored and shipped in a clean, dry environment at an ambient temperature. 6. SHELF LIFE The product shall have a dry shelf life of 18 months unopened under optimal storage conditions. 7. PACKAGING, LABELING AND CODING Upon receipt, the master case shall be intact and the master case and inner packages shall be constructed in a manner to preserve product integrity. Each master case shall be identified with the name of the product, net weight, ingredient declaration and an open “Best By” date. The inner pack shall be identified with a “Best By” date and the name of the product. The product must have production date code. Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
“Best By” code dates shall be easily read on the outer packaging of master cases and all individual inner packages. Documents of each shipment indicating production code(s) and the number of containers with each shall be kept on file at the manufacturer’s location. Concept name and/or logo shall not be placed on any packaging material without prior permission of the concept. PRODUCTION CODE: Example:
57 4300 U010 10:40
Explanation:
57 430 0 U010
= = = =
Packaging Line Production Lot Code Year 1 letter & 2 digits or 2 letters for production facility 10:40 = Packaging Hour (Military Time)
BEST BY DATE: Example:
APR2010 (Production date plus 18 months)
Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
8. NUTRITIONAL/INGREDIENT/ALLERGEN STATEMENTS:
INGREDIENTS: WHOLE GRAIN DURUM WHEAT FLOUR, SEMOLINA (WHEAT), DURUM WHEAT FLOUR, OAT FIBER, NIACIN, IRON (FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID. CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
This document applies to the following products: Barilla Food Service WG Item No. 1000011147 1000011148 1000011149 1000011150
Product Description PENNE WG BA 160oz x2 USA SPAGHETTI WG BA 160oz x2 USA ROTINI WG BA 160oz x2 USA ELBOWS WG BA 160oz x2 USA
NP No 2029004443 2029004442 2029004444 2029004445
1 cup cooked pasta = 2 Grains/Breads - 160 portions per case.
Keith Schafer, Barilla America, Inc.
CONFIDENTIAL 1.22.13
