Section 226.22 - Procurement standards(a)General. This section establishes standards and guidelines for the procurement of foods, supplies, equipment, and other goods and services. These standards are furnished to ensure that goods and services are obtained efficiently and economically and in compliance with the provisions of applicable Federal law and Executive orders.(b)Compliance. Institutions may use their own procedures for procurement with Program funds to the extent that: (1) Procurements by public institutions comply with applicable State or local laws and standards set forth in 2 CFR part 200 , subpart D and USDA implementing regulations 2 CFR parts 400 and 415 ; and(2) Procurements by private nonprofit institutions comply with standards set forth in 2 CFR part 200 , subpart D and USDA implementing regulations 2 CFR parts 400 and 415 .(c)Geographic preference.(1) Institutions participating in the Program may apply a geographic preference when procuring unprocessed locally grown or locally raised agricultural products, including the use of "locally grown", "locally raised", or "locally caught" as procurement specifications or selection criteria for unprocessed or minimally processed food items. When utilizing the geographic preference to procure such products, the institution making the purchase has the discretion to determine the local area to which the geographic preference option will be applied so long as there are an appropriate number of qualified firms able to compete;(2) For the purpose of applying the optional geographic preference in paragraph (c)(1) of this section, "unprocessed locally grown or locally raised agricultural products" means only those agricultural products that retain their inherent character. The effects of the following food handling and preservation techniques will not be considered as changing an agricultural product into a product of a different kind or character: Cooling; refrigerating; freezing; size adjustment made by peeling, slicing, dicing, cutting, chopping, shucking, and grinding; forming ground products into patties without any additives or fillers; drying/dehydration; washing; packaging (such as placing eggs in cartons), vacuum packing and bagging (such as placing vegetables in bags or combining two or more types of vegetables or fruits in a single package); addition of ascorbic acid or other preservatives to prevent oxidation of produce; butchering livestock and poultry; cleaning fish; and the pasteurization of milk.88 FR 57857, Aug. 23, 2023 81 FR 66492, 9/28/2016; 88 FR 57857, 9/22/2023; 89 FR 32092, 7/1/2024