|
Ground Beef: Fresh Ground Beef, First Grade, Coming From Cuts Such As Chuck, Duckling Or Muscle, Free Of Bones, Cartilage And Foreign Matter.• Shape And Appearance: Ground, With Fine Granulation; Natural, Bright Red Color, Without Darkening Or Discolored Areas.• Fat: Maximum 5% Fat, Without Excess Sebum Or Rancid Fats.• Conservation: Chilled Or Frozen, As Provided For In The Notice.• Health Inspection: Product Must Be From An Establishment Under Official Inspection (Sif, Sie Or Sim) And With A Visible Stamp And Registration Number.• Packaging: A Vacuum, In A Non-Toxic, Transparent And Resistant Plastic Bag, With Identification Of The Company, Batch, Date Of Manufacture And Minimum Validity Of 30 Days From Delivery.• Transport: Refrigerated At A Temperature Of 0-4 °C (Chilled) Or Stored At -18 °C Or Lower (Frozen) Until Delivery To The Institution.• Compliance: Customer Service Current Standards, Muscle-Type Beef: • Muscle-Cut Beef, Fresh, With A Clean Cut, Without Bones, Cartilage Or Impurities.• Appearance And Flavor: Natural Red Color, Characteristic Odor, Without Rancid Smell Or Changes.• Fat: Generally Up To 10% Of Total Fat, Preferably With The Removal Of Excess Visible Fat.• Conservation: Chilled Or Frozen As Per Notice, Without Signs Of Refreezing (No Ice Crystals Or Excessive Water).• Inspection: Registration In Establishment Under Official Inspection (Sif/Sie/Sim) And Inspection Stamp.• Packaging: Resistant Non-Toxic Plastic Bag With Full Identification, Date Of Manufacture And Minimum Validity Of 30 Days After Delivery.• Transport: Depending On Temperature Suitable For Chilled/Frozen.• Compliance: Sanitary Standards, Food Safety And Pnae Requirements., Free-Range Chicken Egg: • Free-Range Chicken Eggs, Class A (Intact Shell, Without Cracks, Clean And Without Deformations).• Size: Type 2 (Large) Or According To The Standard Defined In The Notice.• Inspection: Registration And Inspection Seal According To Health Legislation (Anvisa/Ministry Of Agriculture, When Applicable).• Packaging: Safe And Non-Toxic Trays Or Boxes, With A Label Containing The Brand, Date Of Manufacture/Harvest And Expiration Date.• Minimum Validity Period: Generally Established In The Notice (For Example, A Minimum Of 3/4 Of The Total Period At The Time Of Delivery).• Conservation: Stored And Delivered Under Conditions That Preserve The Integrity And Safety Of The Eggs. (Adequate Temperature And Without Exposure To Contamination).• Compliance: Meet Legal Requirements For Hygiene, Health And Labeling For Poultry Products. Characteristic Flavor, Without Mold Or Sensory Defects; Firm Texture Suitable For The Product.• Packaging: In Non-Toxic And Resistant Plastic Packaging (Weight Defined In The Notice, For Example, 1 Kg), With Manufacturer Identification, Date Of Manufacture And Minimum Expiration Date (For Example, Minimum Of 2 Months After Delivery).• Inspection And Labeling: Label In Accordance With Health Legislation (Including Nutritional Information, Ingredients, Weight Liquid, Dates And Inspection Seal When Applicable).• Conservation: Maintained At A Temperature Appropriate To Its Nature (Refrigerated), Transportation And Delivery Under Conditions That Preserve The Quality Of The Food.• Compliance: Compliance With The Health Production Standards And Related Legislation
|
