Cereal Sample Clauses

Cereal. A minimum of three (3) assorted cold cereals will be offered daily. Also one (1) hot cereal will be available in season. Grade & Quality Standards (Minimum Acceptable Standards) Meats • Beef – All Beef cuts will be USDA Choice (Minimum 80% lean), steers and heifers only. • Primal cuts – Include round, loin, flank, rib and ▇▇▇▇▇. Plates and ▇▇▇▇▇▇ will not be acceptable. • All ground beef will come from 100% carcass • Pork and Lamb – USDA No. 1 Cured, smoked and fresh. No mutton will be used. • Veal – USDA Choice • Poultry – Fresh USDA Grade “A” No. 1 • Hot Dogs/Brats/Lunch Meat – Only all meat products will be used. Dairy • Milk – Grade “A” under 30,000 bacterial c.c. • Cream – 20% Butterfat • Buttermilk – 8.25% milk solids • Whipping Cream – Heavy-36% butterfat • Dried milk solids will be used for baking purposes only. • Ice Cream – 12% Butterfat • Cheese – USDA Grade “AA” with natural, non-processed cheeses used when served as a prime ingredient in an entrée, sandwich or spread except for American Process cheese. Beverages • Coffee – Grade #1, no soluble will be used • Tea – Orange Pekoe or Pekoe Eggs • Grade “A” large, fresh – no liquid or storage eggs will be acceptable Seafood/Fish • Grade “A” – where grade exists Canned Fruits and Vegetables • USDA Grade “A” or Fancy only • Highest grades obtainable in each commodity • USDA Grade “A” • Pure vegetable deep frying – zero grams trans-fat per serving • FSP shall submit planned weekly menus for review and publication by such persons designated by the College at least one week prior to use. The FSP should include any special items they intend to offer. Any changes to menus shall be communicated to a designated GC representative at least one week prior to implementing change for review and approval. FSP shall communicate any approved changes to students and staff. • Food rates shall be consistent and reasonably priced for students, staff, and community and competitive in the local food service industry. • If, during the term of the contract, the FSP deems an increase in the price of menu items is necessary, a written proposal to the College requesting such an increase must be submitted within 30 days of the beginning of a new semester. The proposal shall set out the amount of increase sought by the FSP, as well as documentation and an explanation for why an increase is being requested. If approved by the College, the FSP will be permitted to increase the price of specific menu items. Price increases shall n...

Cereal. A minimum of three (3) assorted cold cereals will be offered daily. Also one (1) hot cereal will be available in season. Assorted breads, bagels, and English Muffins (minimum of four (4) different kinds) will be available daily. Jams, jellies and peanut butter will be offered along with assorted condiments such as salsa, tabasco, margarine, and cream cheese. Juices, milk, regular and decaf coffee, hot tea, hot chocolate and a variety of carbonated beverages will be available.

Cereal. Dry - individual servings, i.e., Cream of Wheat, Malt O'Meal, Zoom, oatmeal, cornmeal, grits

Cereal. Only the brands and varieties of cereal listed on the Approved Food List may be purchased. Participants may choose any combination of size boxes or cereal varieties (cold and hot) as long as they are approved products and do not exceed the number of ounces listed on their benefits.

Cereal. The cereal commodity to be procured will consider price, lead time, and preference, and could include White Rice (25% broken).