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Canada Gouvernementaux Canada Public Works and Government Services Travaux publics et Services 1 1 Canada gouvernementaux Canada RETURN BIDS TO: Title - Sujet RETOURNER LES SOUMISSIONS À: Fish & Seafood Bid Receiving Solicitation No. - N° de l'invitation Amendment No. - N° modif. PWGSC E6TOR-13RM18/A 001 33 City Centre Drive Client Reference No. - N° de référence du client Date Suite 480 Mississauga E6TOR-13RM18 2015-03-30 Ontario GETS Reference No. - N° de référence de SEAG L5B 2N5 PW-$TOR-033-6518 Bid Fax: (905) 615-2095 File No. - N° de dossier CCC No./N° CCC - FMS No./N° VME TOR-3-36239 (033) Time Zone SOLICITATION AMENDMENT Solicitation Closes - L'invitation prend fin at - à 02:00 PM Fuseau horaire MODIFICATION DE L'INVITATION Eastern Standard Time on - le 2015-09-30 EST F.O.B. - F.A.B. The referenced document is hereby revised; unless otherwise Plant-Usine: Destination: Other-Autre: indicated, all other terms and conditions of the Solicitation remain the same. Address Enquiries to: - Adresser toutes questions à: Buyer Id - Id de l'acheteur Martin, Lesley tor033 Ce document est par la présente révisé; sauf indication contraire, Telephone No. - N° de téléphone FAX No. - N° de FAX les modalités de l'invitation demeurent les mêmes. (905) 615-2033 ( ) (905) 615-2060 Destination - of Goods, Services, and Construction: Destination - des biens, services et construction: Comments - Commentaires Instructions: See Herein Vendor/Firm Name and Address Raison sociale et adresse du Instructions: Voir aux présentes fournisseur/de l'entrepreneur Delivery Required - Livraison exigée Delivery Offered - Livraison proposée Vendor/Firm Name and Address Raison sociale et adresse du fournisseur/de l'entrepreneur Issuing Office - Bureau de distribution Telephone No. - N° de téléphone Public Works and Government Services Canada Facsimile No. - N° de télécopieur Ontario Region Name and title of person authorized to sign on behalf of Vendor/Firm 33 City Centre Drive (type or print) Suite 480 Nom et titre de la personne autorisée à signer au nom du fournisseur/ Mississauga Ontario de l'entrepreneur (taper ou écrire en caractères d'imprimerie) L5B 2N5 Signature Date Canada Page 1 of - de 2 Solicitation No. - N° de l'invitation Amd. No. - N° de la modif. Buyer ID - Id de l'acheteur E6TOR-13RM18/A 001 tor033 Client Ref. No. - N° de réf. du client File No. - N° du dossier CCC No./N° CCC - FMS No/ N° VME E6TOR-13RM18 TOR-3-36239 SEE ATTACHED DOCUMENT Page 2 of - de 2 A-85-269-002/FP-Z01 CF Food Quality Specifications FQS 9 Fish and Seafood FQS-9 Fish and Seafood Description: This specification covers fresh, chilled or frozen fish and fish products. The term "fish" means any marine animal, including fish, shellfish, crustaceans, mollusks and also other marine animals and any parts, products or by products. Fish and Seafood supplied: must be in full compliance with the requirements of the Canadian Food and Drugs Act and the Food and Drug Regulations and the Canadian Food Inspection Agency; must be in full compliance with the Fish Inspection Act and Fish Inspection Regulations; must be in full compliance with the standards as outlined in the Fish Products Standards and Methods Manual; must be in full compliance with the requirements of the Code of Practice for Fish and Fishery Products- Codex Alimentarius; must come from a facility that meets HACCP criteria as outlined in the Annex to The Recommended Code of Practice- General Principles of Food Hygiene- CODEX ALIMENTARIUS; must be refrigerated or properly iced; must be delivered in good condition and show no evidence of damage or deterioration at the time of deliver; must be of the size and variety specified; must be sound, wholesome, clean and free from foreign matter and from substances toxic or aesthetically offensive to man; must have a flavor that ranges from characteristic to neutral; must smell fresh and mild, not fishy, sour, or ammonia-like. Fish should smell subtly of the water form which it came (if it has a strong fishy smell it is not fresh; must be blemish-free with the outside skin being neither slick nor soggy; must be firm and the flesh should spring back when touched; must display no darkening or drying around the edges; must have no green or yellowish discoloration, and should not appear dry or mushy in any areas;, comply with food packaging and labeling requirements listed under Consumer Packaging and Labeling Act, and Consumer Packaging and Labeling Regulations. 11 June 2012 Version 1.1 1 A-85-269-002/FP-Z01 CF Food Quality Specifications FQS 9 Fish and Seafood Fresh fish shall be thoroughly chilled as soon as possible after catching or removing from the water and shall have received no preserving treatment other than chilling to a temperature between -1°C and +4°C. The chilling shall be accomplished by packing the fish in well dispersed, finely crushed ice from potable water or other suitable method of chilling. Dressed or filleted fish shall be re-chilled immediately after processing. Fresh fish shall be maintained at a temperature between -1°C and +4° C until it reaches the food services operation. Whole fish will have head on, dressed, individually quick frozen, glazed, entrails removed; will have body cavity washed and cleaned; will be sound, wholesome, clean and free from toxic substances; will have an odour and flavour that is characteristic (fresh seaweed) to the fish; will have clear glossy eyes, and bulge a little (except for a few naturally cloudy-eyed fish types, such as walleye pike); will have firm, shiny flesh; have shiny red gills free from slime; have a firm body; have flesh that springs back when pressed, and is free from abnormal conditions such as excessive jelly, milky, dry or granular appearance, and bruises (diffuse blood in the tissue); have skin that is free of any dark blemishes, or discernible damage to the skin; have no sigh of parasites or discoloration; and have a tail that is not dried out, brittle or curled. Fish Steaks will be uniform units cut from dressed fish with normally associated skin and bone without scales; will have two parallel surfaces and is derived from sawing or cutting perpendicularly to the axial length of the backbone of a whole fish; will be uniform thickness ( minimum 17 mm to maximum 22 mm thickness); will be from fish that is sound, wholesome, clean and free from toxic substances; will have an odour and flavour that is characteristic (fresh seaweed) to the fish; 11 June 2012 Version 1.1 2 A-85-269-002/FP-Z01 CF Food Quality Specifications FQS 9 Fish and Seafood will have flesh that is firm and resilient and free from abnormal conditions such as excessive jelly, milky, chalky ( halibut only), dry or granular appearance, and bruises ( diffuse blood in the tissue); will be free of parasites or discolouration’s; will have no readily discernible damage to the skin; and will have a skin color characteristic of the color of the species. Fish Fillets will be from the carcass of a fish in which all internal organs, head, fins and discolored flesh has been removed; will be slices of fish irregular in size and shape removed form the carcass of a fish by cuts made parallel to the backbone; will be boned (v-cut) and free from foreign matter and scales and shall be reasonably free form ragged edges, tares, flaps, fins, blood clots, bruises, black membranes (belly wall); will be free of parasites or discolouration; will be from fish that is sound, wholesome, clean and free from toxic substances; will have an odour and flavour that is characteristic (fresh seaweed) to the fish; and will have flesh that is firm and resilient and free from abnormal conditions such as excessive jelly, milky (sole only), dry or granular appearance. Frozen fish will not show any symptoms of freezer burn such as brown or dry edges; will not have packaging that is open, torn or crushed on the edges; and will be stored at a temperature of -26°C or cooler and shall not exceed -18°C during transport. Fresh whole shellfish will be live; Z Lobsters and crabs are to be moving and not sagging at the joints and tails. Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared; Z Clams, oysters and mussels should have shells that close tight or shut with a little hand pressure; 11 June 2012 Version 1.1 3 A-85-269-002/FP-Z01 CF Food Quality Specifications FQS 9 Fish and Seafood Intact. Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken. Unacceptable fish have dull flesh which could mean the fish is old. (Fish fillets that have been previously frozen may have lost some of their shine, but they are fine to eat.) Fish and Seafood purchased outside of Canada: must not be adulterated1, must not be contaminated2, must be edible, must be in full compliance with the requirements of the Canadian Food and Drugs Act and the Food and Drug Regulations and the Canadian Food Inspection Agency, and must be in full compliance with the Fish Inspection Act and Fish Inspection Regulations or equivalent in the country of origin; must be in full compliance with the standards as outlined in the Fish Products Standards and Methods Manual; and/or meet all the requirements of applicable local food legislation whenever those requirements are stricter .All fish and seafood shall be obtained by sources approved by the applicable local and international laws, regulations, procedures and requirements and; must be in full compliance with the requirements of the Code of Hygienic Practice for Fish and Fishery Products- Codex Alimentarius must come from a facility that meets HACCP criteria as outlined in the Annex to The Recommended Code of Practice- General Principles of Food Hygiene- CODEX ALIMENTARIUS and/or 1 Within the meaning of sections B.01.046 and B.01.047 and Division 15 of Part B of the Food and Drug Regulations.
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