Bids Are Invited For Hiring A Specialized Company To Supply Perishable Foodstuffs, Such As Meats, Derivatives, Baked Goods And Others, To Serve Municipal Departments And Students Enrolled In The Municipal Teaching Network For Early Childhood Education (Pnae-Creche), Pre-School Education (Pnae-Pré) And Elementary Education (Pnae-Fundamental), Youth And Adult Education (Pnae-Eja), And Pnae-Aee (Specialized Education Assistance/After-Shift) According To The Program Guidelines

Top Quality Smoked Pork Bacon In Blankets, Clean, Low Fat, Chilled Free From Additives Or Foreign Substances To The Product, Which Are Unsuitable For Consumption And Which Alter Its Natural Characteristics (Physical, Chemical And Leptic Oregano), Inspected By The Ministry Of Agriculture. Housed In Cardboard Boxes In Perfect Structural Conditions, Standardized And Sealed., Beef, Acem; Ground (Packages Of 1 Kg) With A Maximum Of 7% Onion And Fat, With A Firm, Non-Softened And Non-Sticky Appearance, Bright Red In Color, Without Darkening Or Greenish Stains, With Its Own Smell And Flavor. Meat Is Called The Edible Muscular Part Of Mammals, Handled Under Hygienic Conditions And Coming From Animals In Good Conditions. Health, Slaughtered Under Federal Inspection. It Must Be Frozen Using The Individually Quick Frozen Method (Iqf) At A Temperature Of –18ºc (Minus Eight Degrees Celsius) Or Lower And Transported Under Conditions That Preserve The Characteristics Of The Frozen Food Or Cooled If Requested. General Product Characteristics Composition: 100% Ground Chuck. Beef, When Ground, Must Contain A Maximum Of 7% Fat And Be Completely Free Of Cartilage And Bones. Classification – By Species: Beef; By Category: Monday; Cut: Beef In Natural Sensory Characteristics: Pinkish Red Color Without Greenish Stains And Firm Texture, Not Soft Or Sticky, Own Flavor And Odor, And After Cooking: Brown Color, Soft And Juicy Texture, Muscle; Pieces (1 Kg Packs)The Muscle Is A Cut From The Rear Portion Of The Bovine, Obtained Through Deboning. It Must Be Frozen Using The Individually Quick Frozen Method (Iqf) At A Temperature Of –18ºc (Minus Eight Degrees Celsius) Or Lower And Transported Under Conditions That Preserve The Characteristics Of The Frozen Food Or Cooled If Requested. General Product Characteristics. Composition: Bovine Muscle, Clean (Free From Covering Connective Tissue), Boneless, Cut Into Cubes Measuring Approximately 2 Cm X 2 Cm X 2 Cm. Beef Must Contain A Maximum Of 7% Fat, Be Completely Free Of Cartilage And Bones And Contain A Maximum Of 3% Of Aponevroses, Therefore Considering A Maximum Of 10% Of Trimmings (Discard, Loss). Classification – By Species: Beef; By Category: Monday; Cut: Muscle. In Natura Sensory Characteristics: Pinkish Red Color Without Greenish Spots And Firm Texture, Soft And Juicy Texture., Ground Pork; Ham, Boneless; Meat Coming From Males Of The Swine Species, From Animals In Good Health Conditions, Slaughtered Under Federal Veterinary/Health Inspection, Coming From The Rear Part Of The Pork Carcass (Lenk), Handled Under Satisfactory Hygienic Conditions, Trimmed And Presented In A Ground Type Cut. It Must Be Frozen Using The Individually Quick Frozen Method (Iqf) At A Temperature Of –18ºc (Minus Eight Degrees Celsius) Or Lower And Transported Under Conditions That Preserve The Characteristics Of The Frozen Food. General Characteristics Of The Product. Composition: 100% Ground Pork Ham. Classification – By Species: Pork; Cut: Shank. Pork Meat Must Contain A Maximum Of 5% Fat And Be Free Of Cartilage, Bones And Aponevroses. In Natura Sensory Characteristics: Pink Color, No Greenish Stains, Texture