HomeMy WebLinkAboutChild Care Food Programr
hild Care Food Program (CCrF- f
invitation To Bid
Contractual Services
Bidder Acknowledgement
Page 1 of 37 pages.
This section to be completed by the Institution:
-Note. Institution-means-a-sponsoring-organization,—child-care center or-outsideschooi-hours care center wtiicfi
enters into an agreement with the Department of Health to assume final administrative and financial responsibility
for Child Care Food Program operation .
of institution) (Authorization No.
(Contact Name) (Phone No.)
Submit Bids To; dqA
�I 4 5-w n V
(Street Address)
Bids Will Be Opened: Vonky, �C�j vl`lc�s 2--o-o an)
(Date) (Time)
Bids will not be accepted aftersuch date and time.
This.section to be completed by the Food Service Management Company (Caterer):
Note: Food Service Management Company means an organization other than a public or private nonprofit school
or another CCFP approved Institution with which an Institution may contract far preparing and delivering meals '
for use in the Child Care Food Program. For the purposes of this contract, the Food Service Management
Company will be referred to as the Caterer.
Caterer Name:
Caterer Mailing Address:
(Street and mailing)
Caterer Phone Number:
(Area Code and number, include / i ; L j f' ,
toll free if applicable) (_�..J IL� � _ "C 1 lL.l
I certify that this bid is made without prior understanding, agreement, or connection with any corporation, firm, or person
submitting a bid for the same materials, supplies or equipment, and is in all respects fairand without collusion or fraud. t
agree to abide by all conditions of this bid and certify that I am authorized to sign this bid for the Caterer and that the
Caterer is in compliance withal/ requirements of the Invitation to Bid, including but not limited to, certification requirements.
Authorized Caterer Signature:
Print Name and Title:
FFY 2005-2006
Page 1 of 37 c-006-0
Invitation to Bid Contract (iTB)
General Conditions
Sealed Bids: All mandatory bid attachments and the bidder acknowledgement form must be executed and
submitted in duplicate in a sealed envelope. The face of the envelope shall contain the Institution's address
and date and time of the bid opening. This form and bid attachments will not be accepted after date and time
noted on page one (1) of this invitation To Bid. If the bid is to be submitted via express mail or in a courier
envelope, the bid documents should be submitted in a separate sealed envelope within the courier envelope.
The face df -this sealed envelope dhall contdin the Institution's address and date and time of the bid opening.
Express mail or courier envelopes will be opened and discarded. Bids received prior to the time of opening will .
be securely kept, unopened. The date and time of bid opening may not be changed by the Child Care Food
Program (CCFP) Institution after the bids have been received. Only one bid may be offered by any one party.
If more than one bid is offered by any one party, by or in the name of a clerk, partner, or other assistant or
employee, all such bids will be rejected. Bids not submitted on bidder acknowledgement form and appropriate
attachments shall be rejected, All bids are subject to the conditions specified herein. Those which do not
comply with these conditions are subject to rejection.
1. Execution of Bid: Bid must contain a manual signature of authorized representative in the space
provided on page one (1) of this Invitation To Bid. Bid must be typed or printed in ink. Use of erasable ink
is not permitted. All corrections made by Caterer to his/her bid price must be initialed. The company name
shall appear on each page of the bid as required_ Each bidder shall be registered as a caterer with the
Department of Health, Bureau of Child Nutrition Programs, prior to submitting a bid.
2. Bid Opening: Bids shall be opened, read publicly and recorded on the date and at the time specified on
the bid form. it is the Caterer's responsibility to assure that his/her bid is delivered at the proper time and
place of the bid opening. Bids which for any reason are not so delivered will not be considered. Offers by
telegram or telephone are not acceptable. A bid may not be altered after the opening of the bids.
Evaluation for responsiveness of bids is anticipated to occur no more than seventy-two (72) hours from bid
opening. Bid files may be examined during normal working hours by appointment.
3. Prices, Terms and Payment: All prices are fixed for the duration of the contract period.
a) Taxes: Any applicable taxes are in addition to the bid price and are not included therein_
b) Cash Discounts: Cash discounts for prompt payment shall not be considered in determining the
lowest net cost forbid evaluation purposes.
c) Mistakes: In case of mathematical errors, the Caterer's unit price shall be considered the bid price. it
is the Caterer's responsibility to understand the terms, conditions, and specifications of the bid. Failure
to do so will be at the Caterer's risk and he/she cannot secure relief on the plea of error.
d) Term: it is anticipated that the contract resulting from this Invitation to Bid will be effective:
20 5 through September 30, 20 og
Month/Day
e) Invoicing and Payment: The Caterer shall submit itemized invoices to the institution biweekly or
monthly. If the institution is a sponsor of child care centers, the Caterer shall also provide a biweekly or
monthly statement to each child care center to which it delivers meals. The statement must specify the
number of meals provided to the center, the unit price for each meal and the amount paid by the
sponsor on the center's behalf. The Institution shall pay the caterer the unit price specified in the
invoice within thirty days of receipt. The Caterer may charge up to 2% of the amount past due for a
period in excess of 30 days. The 2% penalty for late payment shall not be paid from CCFP funds. See
Termination for Breach in Special Conditions for non-payment of services rendered.
f) Availability of Funds: The institution shall have the option to cancel the contract if it is not
approved by the Department of Health to participate in the Child Care Food Program or if the funds to
support the Child Care Food Program are not available due to federal or state budget constraints.' it is
further understood that, in the event of cancellation of the contract, the Institution shall be responsible
for meals that have already been assembled and delivered in accordance with this contract.
FFY 2005-2006
Page 2 of 37
4. Conflict of Interest: The It,__.Abtion shall maintain a written code of standards of conduct which shall
govern the performance of their officers, employees or agents engaged in the award and administration of
contracts supported by Program payments. No employee; officer or agent of the grantee shall participate
in selection, or in the award or administration of a contract supported by the Child Care Food Program if a
conflict of interest, real or apparent, would be involved. Any Institution and its responsible principals and
responsible individuals shall be subject to termination and disqualification from the Child Care Food
Program if a conflict of interest exists in the institution's procurement or execution of a contract. Any
contract procured with the existence of a conflict shall be void from its inception and the contract shall be
re -bid. See Attachments 9 & 10 Conflict of In erest Questionnair_es..
5. Awards: Award shall be made to a single responsive, responsible bidder on the basis of the lowest
aggregate cost to the Institution. Any bid totaling $50,000 or more shall be submitted by the Institution to
the Florida Department of Health for approval before acceptance.
6. Legal Requirements: Applicable provisions of all Federal, State, county and local laws, and all
ordinances, rules, and regulations shall govern development, submittal and evaluation of all bids received
in response hereto and shall govern any and all claims and disputes which may arise between person(s)
submitting a bid response hereto and the State. of Florida, by and through its officers, employees and
authorized representatives, or any other person, natural or otherwise; and lack of knowledge by any bidder
shall not constitute a cognizable defense against the legal effect thereof.
7. Minority Participation: Institutions shall take affirmative steps to assure that small businesses,
minority-owned businesses -and women's business enterprises are utilized whenever possible. Affirmative
steps shall include the following:
a) Including qualified small businesses, minority-owned businesses and women's business enterprises on
solicitation lists;
b) Assuring that small businesses, minority-owned businesses and women's businesses are solicited
whenever they are potential sources;
c) When economically feasible, dividing total requirements into smaller tasks or quantities so as to permit
maximum small business, minority-owned business and women's business participation;
d) Where the requirement permits, establishing delivery schedules which will encourage participation by
small businesses, minority-owned businesses and women's businesses;
e) Using the services and assistance of the Small Business Administration and the Department of
Commerce's Minority Business Development Agency in the solicitation and utilization of small
businesses, minority-owned firms and women's business enterprises.
8. Assignment and Subcontracting: No assignment of an order or monies to be derived therefrom is
acceptable without the prior written approval of the Institution. The Caterer shall not subcontract for the
total meal with or without milk, or for the assembly of the meal.
9. Facilities: The Institution, designated program officials of the Florida Department of Health and program
officials of the U.S. Department of Agriculture reserve the right to inspect the Caterer's preparation facilities
prior to award and without notice at any time during the contract period, including the right to be present
during preparation and delivery of meals. A copy of the current license to operate a food service facility
shall be submitted with the bid,
10. Recordkeeping: The Caterer shall maintain records supported by delivery tickets, purchase orders and
production records for this contract or other evidence for inspection and reference to support payments and
claims. For reimbursement, the Caterer shall maintain such records as the Institution will need to support
its claim and such other records as may be necessary to comply with federal and State laws and
regulations. Such records shall be available for a period of three years from the date of receipt of final
payment under the contract, for inspection and audit by representatives of the Institution, Florida
Department of Health, USDA, and the US Genera( Accounting Office, at any reasonable time and place. if
audit findings have not been resolved, the records must be retained beyond the three-year period as long
-as required for the resolution of the issue raised by the audit. All Caterer records pertaining to the
Institution shall be.maintained while the contract is in effect.
NOTE: ANY AND ALL SPECIAL CONDITIONS AND SPECIFICATIONS ATTACHED HERETO WHICH VARY
FROM THESE GENERAL CONDITIONS SHALL HAVE PRECEDENCE.
FFY 2005-2006
Page 3 of 37
ITB
Special Conditions
Purpose
The purpose of this Invitation to Bid is to establish a contract to furnish meals to children participating in the
Child Care Food Program.
Scope of Work
The scope of this bid is to provide meals specified by the Institution and deliver said_meals_to the-site(s)
identified -by the Institution on Attachment 6 Delivery Schedule. Meals shall be delivered on a daily basis and
in accordance with all bid specifications and attachments regarding this Invitation to Bid.
(See Attachments 1 - 7.)
Cycle Menu .
The Institution has selected the state approved cycle menu included as Attachment 3.
Caterer Registration and Compliance with Contract and Licensure Requirements
All Caterers who bid on any contract to provide CCFP meals for children in participating child care centers shall
registerwith the Department of Health.priorto submission of any bid. Registrations shall be in compliance with
Rule 64F-17.004, Florida Administrative Code. By entering into a contract with an Institution participating in
the CCFP, the caterer is authorizing the Department to terminate its registration under Rule 64F-17004, Florida
Administrative Code, if it fails to meet the requirements of the contract, fails to comply with procurement
requirements for entering into the contract or fails to meet the standards set forth in its applicable licensure
requirements, regardless of whether such violations of its licensure laws and rules result in discipline by the
applicable regulatory authority.
Contract insurance Requirement
The Caterer shall secure and maintain, at its sole expense and for the duration of the contract, the following
term insurance policies to protect itself and the Florida Department of Health. The Caterer shall save and hold
harmless and indemnify the Institution against any and all liability, claims, judgements or costs of whatsoever
kind of nature for injury to, or death of any person or persons and for loss or damage to any property resulting
from the use, service operation, or performance of work under the terms of this contract, resulting in whole or
in part from the negligent acts or omissions of Caterer, or any of the employees, agents, or. representatives of
the Caterer.
A. Worker's Compensation in accordance with applicable state laws and regulations and Employer's
Liability insurance with a limit of not less than $100,000;
B. Comprehensive General Liability Insurance covering all operations and services under the contract with
limits of bodily injury and property damage coverage of not less than $300,000 combined single limit
issued on a per occurrence basis; and
C. Comprehensive Automobile Liability Insurance, including owned, non -owned and hired vehicle
coverage of not less than $100,000 combined single limit, issued on a per occurrence basis, if
operations and services under the contract involve the use of operation of automotive vehicles on the
Institution's premises.
Certificates of insurance coverage described above shall be furnished by the awarded Caterer
within thirty (30) days after notice of award. Failure, by the awarded Caterer to furnish the required
certificates within the time designated, shall cause the Institution to withdraw the award and
proceed with the next lowest responsive bidder.
Regulatory Compliance
The Caterer agrees that this bid shall be governed by, and construed to be consistent with, all federal and state
regulations applicable to the Ch lid Care Food Program established under Title 7 Code of Federal Regulations
Part 226, as such regulations may be amended from time to time.
FFY 2005-2006
Page 4 of 37
1 .1
Mandatory Provisions
The Florida Department of Health has established certain requirements with respect to bids to be submitted by
Caterers. The use of "shall", "must" or "will" (except to indicate simple futurity) in this Invitation to Bid indicates
a requirement or condition from which a material deviation may not be waived by the Florida Department of
Health. A deviation is material if, in the Department's sole discretion the deficient response is not in substantial
accord with the Invitation to Bid requirements, provides an advantage to one Caterer over other Caterers, has
a potentially significant effect on the quantity or quality of items bid, or on the cost to the State. Material
deviations cannot be waived. The words"sboul.d" ar"may"in-this-Invitation-to-Bid-indicate-desirable-attributes
or conditions, but are permissive in nature. Deviation from, or omission of, such a desirable feature, will not in
itself cause rejection of a bid.
Submission of Mandatory Forms
The bid shall be signed by a representative who is authorized to contractually bind the Caterer. Specified
Attachments shall be signed and returned with bid. See Attachment 11 Caterer Checklist.
Certificate of Independent Price Determination
Certificate of Independent Price Determination must be completed by Caterer and Institution and returned with
this Invitation to Bid. See Attachment 8 Certificate of Independent Price Determination.
Equal Employment Opportunity
As part of this contract, the institution and Caterer must comply with Executive Order (E.O.) 11246, "Equal
Employment Opportunity," as amended by E.O. 11375, "Amending Executive Order 11246 Relating to Equal
Employment Opportunity," and as supplemented by regulations at 41 CFR part 60, "Office of Federal Contract
compliance Programs, Equal Employment Opportunity, Department of Labor."
Preference for Drug -Free Workplace
Registered caterers must make a good faith effort to maintain a Drug -Free Workplace (DFW). The Institution
reserves the right to request from the Caterer the method used to maintain a DFW prior to bid award as
outlined in Title 7 Code of Federal Regulations Part 3021.
Authority to Contract
Any Caterer that is awarded a contract under this procurement is attesting that it is authorized to enter into the
contract and is not suspended, debarred or otherwise prohibited from entering into.the contract under the
terms of Title 7 Code of Federal Regulations Part 3017.
Clean Air Act and the Federal Water Pollution Control Act
A contractor entering into a contract in an amount in excess of $100,000 must comply with all applicable
standards, orders or regulations issued pursuant to the Clean Air Act (42 U.S.C. 7401 et seq.) and the Federal
Water Pollution Control Act as amended (33 U.S.C. 1251 etseq.). Violations shall be reported to the
Department of Health and the Regional Office of the Environmental Protection Agency (I=PA). Failure to
comply constitutes an inability to fulfill the terms of the contract.
Byrd Anti -Lobbying Amendment
Institutions who award and Caterers who bid for a contract of $100,000 or more shall certify that they will not
and have not used CCFP (Federal appropriated) funds to pay any person or organization for influencing or
attempting to influence an officer or employee of any agency, a member of Congress, officer or employee of
Congress, or an employee of a member of congress in connection with this contract pursuant to Title 31 United
States Code §1352.
Energy Policy and Conservation Act (P.L. 94-163)
The Institution and Caterer shall comply with mandatory standards and policies relating to energy efficiency
which are contained in the State energy efficiency conservation plan issued in compliance with P.L. 94-163,
Amendments
No amendments to the Invitation to Bid shall be made by the Institution or the Caterer without the prior express
written consent of the Florida Department of Health. If the Invitation to Bid is amended, the amended version
shall be provided to any person who requested a copy and all bids shall be based on the amended version.
FFY 2005-2006
Page 5 of 37
Discussions Prohibited and Bids Rejected
Communication between the Institution and any Caterer regarding the bid shall be limited to information
regarding the bid process and procedure. Any caterer who attempts to communicate with any employee of the
Institution regarding the substance of the bid or contract shall be disqualified as a bidder and its bid shall be
rejected.
Price Sche.dule and Instructions
Pricing_ shall..be.-based_on_the- .cycle -menu -selected -by -the -Institution—Bid- price -must -include -(unless -otherwise
specified in Attachment 5 Meal Services to be Provided) price of food, milk, packaging, transportation and all
other related costs (e.g., condiments, single service ware, straws, napkins, etc.). The Institution shall not be
obligated to place any minimum dollar amount of orders under this contract or any minimum number of orders.
The utilization of the Caterer for services specified in Meal Services to be Provided, Delivery Schedule, and
Price Schedule columns 1 and 2 (Attachments 5-7) shall be dependent upon the needs and requirements of
the institution. The quantities of such services specified in these Schedules are estimated figures given only
as a guideline for the Caterer preparing this bid and should not be construed as representing actual figures
under the contract. The Price Schedule shall be completed and returned.with the bid response. The Caterer
shall complete Attachment 7, columns.3-5. The unit prices of each meal type and the grand total which the
Caterer agrees to furnish must be written in ink or typed. The institution shall complete Attachment 7, columns
1 and 2, Attachment 5 and 6 for type of services desired and site focation(s).
Bid Evaluation
Bids which do not meet the requirements specified in this Invitation to Bid will be considered non-responsive.
Responsive bids meeting the mandatory requirements will be evaluated. As the best interest of the Institution
may require, the Institution reserves the right to reject any and all bids or waive any minor irregularity or
technicality in bids received. Caterers are cautioned to make no assumptions unless their bid has been
evaluated as being responsive.
Basis of Award
A single award will be made to the responsive, responsible bidder offering the lowest grand total for
contracted meal services requested.
Renewal
The Institution reserves the option to renew the contract for two (2) additional .one (1) year periods under the
same terms and conditions of this Invitation to Bid unless different terms and conditions are required by the
Department of Health, in such event these terms and conditions will be incorporated into the Renewal
Contract. Renewal of the contract shall be by mutual agreement in writing. Re -negotiation of price changes
pertaining to the unit price will be allowed in the subsequent years of the contract. The annual percentage
increase shall not exceed the Consumer Price index as determined by the Florida Department of Health,
Bureau of Child Nutrition Programs. No price increase may be implemented under this provision without
prior written approval of the Institution.
Non -Payment for Spoilage
No payment shall be made for meals that are spoiled or unwholesome at time of delivery, or do not meet
detailed specifications for each food component specified or do not otherwise meet the requirements of the
contract. Specifications shall include but not be limited to cycle menu, grade, purchase units, style, condition,
weight, ingredients, formulations, and delivery time.
Default
Failure to perform according to this bid and/or the resulting contract shall be cause for the Caterer to be found
in default in which event any and all re -procurement costs may be charged against the Caterer. Any violations
of these stipulations may also result in;
• Caterer's name being removed from the Florida Department of Health, Bureau of Child Nutrition Programs'
Registered Caterer List.
All Institutions being advised not to do business with the Caterer without written approval of the Florida
Department of Health, Bureau of Child Nutrition Programs,
FFY 2005-2006
Page 6 of 37
Termination at Will
This contract may be canceled by either party with a thirty 30 day written notice. Notice shall be delivered by
certified mail, return receipt requested, or in person with proof of delivery.
Termination for Breach
The Institution reserves the right to terminate this contract if the Caterer fails to comply with any of the
__requirements-of.this-contract.—The-institution-shall-notify-the-Caterer-of-specific-instancesrof-non�cor pliance
with the terms and conditions of the contract and if the Caterer has not taken immediate corrective action, the
Institution shall have the right, upon written notice, of immediate termination of the contract and the Caterer
shall be liable for any damages incurred by the Institution..
The Institution shall by written notice to the Caterer terminate the right of the Caterer to proceed under this
contract if it is -found by the Institution that gratuities in the form of entertainment gifts or otherwise were offered
or given by the Caterer to any officer or employee of the Institution with a view toward securing a contract or
securing favorable treatment with respect to the awarding or amending of the contract.
The Caterer may terminate this contract if the Institution fails to comply with any of the requirements of this
contract, including but not limited to, terms of payment for services rendered.
Cost of Bid Preparation
Neither the Florida Department of Health nor the Institution is liable for any costs incurred by a Caterer in
responding to this Invitation To Bid.
Contract
The contract must be executed by the Caterer and returned with the bid package to be considered responsive.
See Attachment .12 Contract Page, between the Institution and the Caterer.
FFY 2005-2006
Page 7 of 37
Attachment 1
ITB
Bid Specifications
Bid price shall include price of food, milk, disposable meal service products, packaging, transportation and all
other related costs (e.g., condiments, utensils, etc.). The Caterer shall not be paid for unauthorized menu
changes, incomplete meals, or meals not delivered within the specified delivery time period.
Meal -Requirements
1. The Caterer shall provide menu components which meet the nutritional requirements specified by the Child
i Care Food Program Meal Pattern for Children, Attachment 2 included in this bid package.
2. The Caterer shall not make changes or substitutions to the cycle menu on.which the bid was based,
Attachment 3, Cycle Menu.
3. The Caterer shall provide foods that meet the Minimum Food Specifications as stated in Attachment 4.
Food Preparation Requirements
1. Meals shall be prepared under properly controlled temperatures and assembled not more than 24 hours
prior to delivery.
2. All refrigerated foods must be held and delivered between 33° and 41 °F.
3. All frozen foods must be held and delivered below 5°F.
4. All hot foods must be held and delivered at or above 140°F.
5. It is the Institution's responsibility to provide equipment to hold foods at proper temperatures subsequent to
delivery.
6. The Caterer shall date and hold a sample of each meal at a temperature of 41'F or below for a period of
three days as a controlled sample.
Delivery Requirements
1. Delivery shall be made by the Caterer to each designated site in accordance with the Meal Services to be
Provided, Attachment 5 and the Delivery Schedule, Attachment 6.
2. Meals shall be delivered daily, unloaded, and placed in the designated site by the Caterer's personnel at
the specified location(s) and time(s) listed in Delivery Schedule, Attachment 6.
3. The Caterer shall provide exactly the number of meals ordered. A count of -meals shall be made by the
Institution site(s) before acceptance. Damaged or incomplete meals shall not be included when the
number of delivered meals is determined.
4. The Caterer shall be responsible for delivery of all meals and dairy products at the specified time.
Adequate refrigeration and heating shall be provided in clean vehicles during delivery of all food to ensure
the wholesomeness of food at delivery in accordance with State and local health codes.
5. The Institution shall be entitled to add or delete sites from its food delivery orders. Sites shall be added or
deleted by providing written notice to the Caterer at least seven calendar days prior to the date of delivery.
6. Institutions shall order meals by 5:00 p.m, two days prior to delivery.
7. Institutions shall notify the Caterer two weeks in advance of any non -emergency closure, including
holidays.
Packaging Requirements
1. Meals shall be delivered according to Meal Services to be Provided, Attachment 5.
2. Hot Meal Unit: Packaging must be suitable for maintaining meals in accordance with local health
standards. Container and overlay must have an airtight closure, be of non-toxic material, and be capable
of maintaining internal temperatures of hot food at 140°F or above.
3. Cold Meal Unit (or unnecessary to heat): Packaging must be suitable for maintaining meals in accordance
with local health standards. Container and overlay must have an airtight closure, be of non-toxic material,
and be capable of maintaining internal temperatures of cold food at 41 OF or below.
4. Each container (bulk or carton with unitized meals) shall be labeled. Label shall include:
• Caterer's name and address
• Food item and number of portions
• Serving size information by cups, ounces, and individual pieces
Date of production
FFY 2005-2006
Page 8 of 37
Supervision and Inspection Requirements
1. The Caterer shall provide management supervision at all times and maintain constant quality control
inspections to check for portion size, quality of products, time and temperature, appearance and
packaging.
2. The Caterer shall maintain a valid state or federal food service license. Also, the Caterer shall submit
copies of the applicable state or federal regulatory inspections and current license annually upon request to
the Department of Health
Emergency Requirements
1. Generally:
If the center is required to close due to an emergency all food previously delivered to a center must be paid
for. CCFP will not reimburse for meals which are not served to enrolled children, regardless of the reason
for the failure to serve the meal. Institutions must notify the caterer at the earliest time feasible if a child
care center will be closed for any reason.
2. Emergencies affecting a geographical area:
a. In the event of an emergency affecting an entire geographical area each party shall act in good faith to
keep the other informed of its ability to perform the conditions of the contract.
b. Caterers must immediately notify all centers served if the emergency requires Caterer closure,
alterations of menu or other interruptions or partial interruptions of service. Any disruption or alteration
of service shall be documented and a copy provided to the center and to the Department_
c. Upon issuance of a notice of an emergency situation or pending emergency situation by state or local
officials for the state or a geographical region, Institutions shall notify Caterers of their pian for operation
during the pending emergency. For instance, if a hurricane waming is issued, the Institution shall notify
the Caterer of its contingency plans for the emergency, specifically the factors it will use to determine
closure, such as: it will close if school districts close or, government offices close, or local stores close.
d. If the institution does not provide reasonable notice of its closure it shall be responsible for payment for
meals attempted to be delivered during regularly scheduled times.
Recordkeeping Requirements
1.. Delivery tickets must be prepared by the Caterer with a minimum of two copies: one for the Caterer and
one for the Institution (and if the Institution is a sponsoring organization a copy for each site).
2. Delivery tickets must be itemized to show the number of meals of each type delivered to each Institution
site. Designee(s) of the Institution site(s) shall check adequacy of delivery, meals, as well as verify food
temperatures, before signing the delivery ticket, Date and time of delivery shall be noted and any food
product. received above 41 OF or below 140°F upon delivery will not be accepted.
3. The Caterer shall maintain records supported by delivery tickets, purchase orders, invoices, production
records for this contract or other evidence for inspection and reference to support payments and claims.
These records shall also include cooking temperature and holding temperature logs, storage and
transportation temperature logs of all foods catered to the Institution.
4. The books and records of.the Caterer pertaining to this contract shall be available for a period of three
years from the date of submission of the final claim for reimbursement or until the final resolution of any
audits for inspection and audit by representatives of the Florida Department of Health, representatives of
the U.S. Department of Agriculture, the Institution and the Comptroller General of the United States at any
reasonable time and place.
5. If reimbursement is denied as a direct result of the failure of the Caterer to comply with the meal
requirements of this contract, the Caterer shall reimburse the Institution for the contract amount for all
meals denied.
FFY 2005-2006
Page 9 of 37
Attachment 2
ITS
Child Care Food Program Meal Pattern for Children
Children age one and older participating in the Child Care Food Program, must be served at least the
total minimum amount of food authorized per meal as stated below in order to qualify for
reimbursement.
Child Meal Pattern
Age Group and Serving Size:
1 and 2
3-5
6 —12
Food Components:
year olds:
year olds:
ear olds:
Milk"Fluid
milk
1/2 cup
3/4 cup
1 cup
Vegetables and Fruits"
N
Vegetable(s) and/or fruit(s) or
114 cup
112 cup
112 cup
`c° 0
Full-strength vegetable or fruit juice'
114 cup
1/2 cu
112 cu
M ¢.
Grains/Breads", 10
m o
Bread or
112 slice
1/2 slice
1 slice
Cornbread, biscuits, rolls, muffins, etc. or
112 serving
1/2 serving
1 serving
Cold dry cereal4 or
1/4 cup or 113 oz.
113 cup or 112 oz.
314 cup or 1 oz.
Cooked cereal grains or
114 cup
1/4 cup
1/2 cup
Cooked pasta or noodle products
114 cup
114 cup
1/2 cu
Milk"
Fluid milk
112 cup
3/4 cup
1 cup
Vegetables and Fruits 8' 10
Vegetable(s)) and/or fruit(s), 2 or more
114 cup total
112 cup total
3/4 cup total
Grains/Breads3, to
h
Bread or
112 slice
112 slice
1 slice
Combread, biscuits, rolls, muffins, etc. or
112 serving
1/2 serving
1 serving
�u>
Cooked pasta or noodle products or
1/4 cup
114 cup
112 cup
CL 1
Cooked cereal grains
114 cu
1/4 cup
112 cu
c
Meat and Meat Alternates"
c
Lean meat or poultry or fish's or
1 oz.
1 112 oz.
2 oz.
n
Alternate protein products' or
1 oz.
1 1/2 oz.
2 oz.
E
cheese or
1 oz.
1 1/2 oz.
2 oz.
0
Egg (large) or
112 egg
314 egg
1 egg
Cooked dry beans or peas or
114 cup
3/8 cup
1/2 cup
Peanut butter or soynut butter or other nut/seed
butters"or
2 Tbsp.
3 Tbsp.
4 Tbsp,
Peanuts or soynuts or tree nuts or seeds9 or
1/2 oz. = 50%
314 oz. = 50%
1 oz: = 50%
Yogurt, plain or flavored, unsweetened or
sweetened J.
4 oz. or 1/2 cup
6 oz. or 3/4 cup
8 oz. or 1 cup
Note: Milk must be served with each breakfast, lunch and supper meal_ Between a child's first and
second birthday, whole milk must be served. After the child's second birthday, it is recommended that
lowfat milk be served. To encourage adequate calcium intake, lowfat flavored milk can be served.
Conversions:
'/ Cup = 4 ft. oz. 1 pint = 2 cups
3/ cup = 6 fl. oz, 1 quart = 2 pints = 4 cups
1 cup = 8 fl. oz. 1 gallon = 4 quarts = 16 cups
FFY2005-2006 Page 10 of 37
�l Attachment 2 (Continued) (,v�
CCFP Meal Pattern for Children (continued)
Age Groupand ServingSize:
Child Meal Pattern 1 and 2 3-5 6 —12'
Food Components: ear olds: year olds: year olds:
MHO
1. Children age 12 and up may be served larger portion sizes based on the greater food needs of older boys
and girls, but must be served the minimum quantities specified for children ages 6-12.
2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice,
. it must also be fortified with 100% or more of Vitamin C.
3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread, biscuits,
rolls, muffins, etc., must be made with whole grain or enriched meal or flour, cereal must be whole grain or
enriched or fortified_ Prepackaged grain/bread products must have enriched flour or meal or whole grain as
the first ingredient.
4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less.
5. Edible portion as served,
6. Must be equal to at least 80% of the protein quality of milk (casein) determined by the Protein Digestibility
Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight when fully
hydrated or formulated.
7. At snack, select at least two different food components. Juice must not be served when milk is served as
the only other component.
8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both. Full-
strength vegetable or fruit juice must not be counted to meet more than one-half of this requirement.
9. At lunch and supper, no more than 50 % of the meat/meat alternate requirement can be met with nuts or
seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For
purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat,
poultry, or fish.
10. Can be an equal amount of any combination, of this component. Note: Less than 118 cup of fruit or
vegetables is not.creditable.
11. After the child's first birthday and prior to the second birthday, whole milk must be served. After the child's
second birthday, it is strongly encouraged that lowfat or fat free milk be served.
FFY2005-2006 Page 11 of 37
Vegetables and Fruits"
Vegetable(s) and/orfruit(s) or
Full-strength vegetable or fruit juice2
1/2 cup
112 cup
112 cup
1/2 cup
3/4 cup
3/4 cup
d
Grains/Breads", 10
o
Bread or
112 slice
112 slice
1 slice
E
Cornbread, biscuits, rolls, muffins, etc. or
1/2 serving
1/2 serving
1 serving
D
Cold dry cereal or
1/4 cup or 1/3 oz.
1/3 cup or 1/2 oz.
314 cup or 1 oz.
A
=
Cooked cereal grains or
114 cup
114 cup
1/2 cup
= i
Cooked pasta or noodle products
1 1/4 cup 1
114 cup
1 1/2 cu
in W
It
Meat and Meat Alternates'°
'L
Lean meat or poultry or fish6 or
1/2 oz.
1/2 oz.
1 oz.
Alternate protein products6 or
1/2 oz.
1/2 oz,
1 oz.
cheese or
1/2 oz.
1/2 oz.
1 oz.
Egg (large) or
112 egg
1/2 egg
112 egg
Cooked dry beans or peas or
1/8 cup
1/8 cup
1/4 cup
Peanut butter or soynut butter or other nut or
seed butters or
1 Tbsp.
1 Tbsp.
2 Tbsp.
Peanuts or soynuts or tree nuts or seeds or
112 oz.
1/2 oz.
1 oz.
Yogurt, plain or flavored, unsweetened or
sweetened
2 oz. or 114 cup
2 oz. or 114 cup
4 oz. or 1/2 cup
1. Children age 12 and up may be served larger portion sizes based on the greater food needs of older boys
and girls, but must be served the minimum quantities specified for children ages 6-12.
2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice,
. it must also be fortified with 100% or more of Vitamin C.
3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread, biscuits,
rolls, muffins, etc., must be made with whole grain or enriched meal or flour, cereal must be whole grain or
enriched or fortified_ Prepackaged grain/bread products must have enriched flour or meal or whole grain as
the first ingredient.
4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less.
5. Edible portion as served,
6. Must be equal to at least 80% of the protein quality of milk (casein) determined by the Protein Digestibility
Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight when fully
hydrated or formulated.
7. At snack, select at least two different food components. Juice must not be served when milk is served as
the only other component.
8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both. Full-
strength vegetable or fruit juice must not be counted to meet more than one-half of this requirement.
9. At lunch and supper, no more than 50 % of the meat/meat alternate requirement can be met with nuts or
seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For
purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat,
poultry, or fish.
10. Can be an equal amount of any combination, of this component. Note: Less than 118 cup of fruit or
vegetables is not.creditable.
11. After the child's first birthday and prior to the second birthday, whole milk must be served. After the child's
second birthday, it is strongly encouraged that lowfat or fat free milk be served.
FFY2005-2006 Page 11 of 37
ITB
Additional CCFP Meal Pattern Requirements for Children
Sweet-grain/bread-foods-must-be-whole grain -or -ma -de With enriched flour or mealand maybe
credited as a bread serving at breakfast and snack only. Prepackaged grain/bread products
must have enriched flour or meal or whole grains as the first ingredient listed on the package.
➢ No more than two sweet grain/bread breakfast items and no more than two sweet grain/bread
snack items may be served per week (not to exceed four sweet items per week).
➢ Only ready -to -eat breakfast cereals containing 10 grams of sugar or less per serving as stated
on the Nutrition Facts label are allowed.
Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or
grapefruit juice, it must also be fortified with 100% or more of vitamin C,
➢ Fruit juice must not be served more than once a day.
➢ Fresh, frozen, or canned vegetables and/or fruits must be served at least twice a week on the
breakfast menu and twice a week on the snack menu. Please note: For those centers that
claim two snacks and one meal, instead of two meals and one snack, fresh, frozen or canned
vegetables and/or fruits must be served at least twice a week at each snack time.
➢ Good Vitamin A sources must be served a minimum of twice a week and must come from
vegetables and fruits.
➢ .Good Vitamin C sources must be served daily and must come from vegetables and fruits.
➢ Less than 118 cup of vegetables and fruits may not be counted to meet the vegetable/fruit
component.
➢ Commercially processed combination foods (convenience entrees — frozen or canned) must
have a CN label or manufacturer's analysis sheet stating the food component contribution to
the meal pattern.
➢ Donated foods cannot be used to contribute to the child meal pattern requirements.
FFY 2005-2006
Page 12 of 37
Attachment 4
ITS
Minimum Food Specifications
The Caterer shall purchase and provide foods according to the following food specifications and Cycle
Menu, Attachment 3. Bid price shall include price of food, milk, disposable meal service products,
packaging; transportation and all other'related costs Te.g. condiments, btensils, etc.) -The Caterer shall
not be paid for unauthorized menu changes, incomplete meals, or meals not delivered within the
specified delivery time period. "
The Caterer must ensure that meals are delivered in packaging suitable for maintaining meals in
accordance with local health standards. Containers and overlays must have airtight closures, be of non-
-toxic material, and be capable of maintaining internal temperatures of hot food at 140°F or above for hot
foods and 41 OF or below for cold foods.
Menu substitutions shall be made for emergency circumstances only and must be documented by the
Caterer. The Caterer shall inform the institution site(s) of menu substitutions prior to delivery.
The Institution site(s) shall check adequacy of delivery, meals as well as verify food temperatures, before
signing the delivery ticket. Date and time of delivery shall be noted and any cold food product received
above 41 OF or hot product below 140°F upon delivery will not be accepted.
The Caterer shall maintain records supported by delivery tickets, purchase orders, invoices, production
records for this contract or other evidence for inspection and reference to support payments, and claims_
These records shall also include cooking temperature and holding temperature logs, storage and
transportation temperature logs of all foods catered to the Institutions.
Must meet State and local standards for fluid milk. Must be pasteurized whole, or
reduced fat, or lowfat, or fat free, or cultured buttermilk. Must contain vitamins A and
D at levels specified by the Food and Drug Administration_
Note: Milk must be served with each breakfast, lunch and suppermeal. Between a
child's first and second birthday, whole milk must be served. After the child's second
birthday, it is recommended that lowfat milk be served. If necessary, lowfat flavored milk
may be served.
wc �_.++v •r .._ V . _v. :✓,..... :vc._ rs'•.;:r., +iy_ . :.5.. .k:: - Yvcp':.'=.rF"+. C�
._, .-l2 v... ..... .a^:.. _-:+: -S.p.. .. .. ar<.. ,...... r......, y,. ._.. ..,:.,.»a..._7 X'� ;H-:_ - •.:,c:=^:r: (:P.:••%:"
n i ^rG%:. vin+-%•.� ..@r.: iT.. - ,. 4_^ __ G\L 1 .:-R�., :1'.,..-:.;r. F �='ai:..-..`:,'.
Y-J.l_<: �•I,Yi _\:: ^:1-. ..L.hA.-_?:+5'1: _ � - �:1,-.."fC....::in>_:::.r:.:,::Y%y":.._...•i-.. _ _
. - .. Canned Frozen
Fresh
B eans Baked
;it'll=, ;:'i�3} _::;1;iY• _ -
Be ns bake sauce
a d -
-- isiiis�.:ac�_;;;:iiif::�lj:;;,r;:r.::.-;.
� -
- -- -
i%t
f
,�•
f'
:`t n yr
containing 9br w sugar, -
r'? %gY�i�
- -
- -
ketchupn mustard
mus a d-
-
�{
_ - Y:
sauce, Gr do
't.. -
Beans Black
U.S. Grade A or Fanc ..l.. � , ^'Y..: •. - .. l"'l„
4 lH
_ J..::`wF:�.. __ �... - :i'L'i: .''TS. _ ,.: \nib-,;''
- :!'' <:< ..
U S_ A Fan
-
Ga banzo
Beans, r
e r -•,���
Grad o -
=
Beans, Green
Cut, 1-'!", 4 sieve, U.S.
I
U.S. Grade A or Fancy
U.S. No. 1
Grade A or Fancy.
Beans, Lima,
U.S. Grade A or Fancy U.S. Grade A or Fancy
U.S. No, 1
Bab
Beans Red
SI.. _ :.4%' - ,'.\•.
Dark or light red U.S. ;;:-:_ x,_
- - - r -Cr Vii.::V-::!•�:i::,..,.�.:::
;1_�..tt. _ .•:•�•,:,-
.�Cet
-t'
:.•
Grade A or- watr -
r��:
packed.
Broccoti
Cut,.`U.S. Grade A or
U.S_ No. 1
Fancy
Broccoli and
- ;.`y,fjr.� i:1��,�%ih� C�cr,.- -£rade A 50%
'1:1.x;;
_ :- U.S.U'..�
Cauliflower
•U,r
s1 'a',ti4r =, = -;
-t =. ;=:' Broccoli, 5D% Cauliflower
U.S. No. 1
FFY2005-2006 Page 18 of 37
• Canned Frozen Fresh
'.'3i :a% : .V3,' •>r:'i:'=;i9:' N"�:!ir�,-;, V(c _ p2;_",C:,:_,..:r..:'
Broccoli,7Read7y-',,zFlorets - 1 to 2-3/4iti_e,ysv"i �:ly.;r ::VFAs'N ..... _ y Cyt• "'J ifs%. „" aff ` r�t:`v_�•j:;7:•.wM).: •:.•:, :�2:frrf,:'c,:�.
to -use <='.'.w.��.b� ::.: :,N�::�r�s�=4;'-.:'' :;s:; ::_,�r�:, to 1-1/2 in. U.S. No. 1
Sliced or diced Sliced or diced Whole, U.S. No• 1
U.S. Grade A, Fanc U.S. Grade A
Carrots `"�'-Ready- .• Baby -cut - 2 in. 3/8" to
[Carrots
-.=!q/.FFF_" ,o-U$e `:Ai• ua• .ar _ 1. a.
-- - -•• s a;>; ' T,', ! �,- :� 1.1./1.6"..-U•S•-No 1 fro
�i•rjiLL`'..•�fh 'i•• 1. �` 3x ;':'ski:.. ''TS''r.:4pX`i". ...r-.,: L
�: :ct:;wu• ."- aUSDA ins ected plant.
•i.%u{:�.:''�'u'+.t;l�, i�''^;���. �•3y>iT�'�;�;.,.`t't��-'w,".;•Y`,.sl,,.•4,*-fF�)�I•i,�'!"{'',:.��,
r )'.:4� :ari T.iaa, ^`:f :�.�'- r":_r3tar,4."]: •'g7�J"'r3:t•_= J:: C :�t?`•�:?x
ssy-. � K:31•`^•. - sv � <� •� ^: ury:� � ..,ti ' T.�j_i:.,,.s�',,j,rtn �A\
fY -_ ;r :l 1, :iln' ,(I�.:T`.:^'f`,•-.. r?=•: �L,§ i-.
a.�v� ��„•,:��, i..._ �.1!::..y..';%�� ' --�,<i . �klr'-rr= P Sticks - 3-3/4 4 in.
'r.vG::^'M:'p:=�',1�'.'„� n��v: E y'2•,. ;'ru'�,� •'::ti+„'�',•_'+'-.. 1.,-:�_==..•.,_,;n;'r•,:�ri�'.c� :
. C>.ra.,`.t"'...Fa�',',C'%” ,:i�t;;`Z�°:n t!�N.+'s�� `,t'd"v.. m jf•'.r::-•�r n5;. -
�;-•�,� r" .��_,. __ ,; h .J� tL.>tr:•9'.a.: ,!!rf'jo.L c�+ W--u'J«�;'.;:
Y4" � n /�
•3 -N f.»y �. r.:. .��j� ��y :1' .,,;G;i�:n.;Y•.,f�;'HIKI'.i"Ifi--,_�.-"'n:KSSL��•;�. to , U.S. No. 1
• �y�l-._�i���i:';)l•�i,�?.Ln...``,'. �,�,.��,•lAi'."._ i•'.�.: )i��%:ry .n�':;+il i`:lrt�L � v(. 77 yj� 1 from
�.;t^•••.. .. .. •y� -F :-iii`...^.. �•.,�
..,:� :_�R..y �,.��.:.•ry :..-tea=:. ;�_, �;�� �x�, Ty �A-F-��: •'- ,s;�::�
USDA inspected plant.
... _,._.�..: >i'. - ....__ .__.''.-z�'.(.S._... .... ..•___z_�F:SC .. ant.
.,t�«y,{�YV` . '+<L.••-,si . k•`x"•: i •,; " _ 4Yr....t�v-.2•�` ',,s`^.ti';'1' lu r"r
Carrot 8� Raisin a4 ;:.a r '': -
�;�,.ri�_�';�_t::r� 'k�s�=�'-i;...�: �..,,,�. ��•-�.� .�� Prepared salad pack
Salad .r:_>_� �' k> _;;• �5�c >.�Tl�":�':._-n-.'
�..Y ,• ,�: 1 ; }, �.;: ���.\'' Must be from a USDA
'� r:;y;j5t'1i��,�.>1nn<.,a..,.••r�`.�T' � �9:•LS���:t �.t:'!�',i'r,:,::ii�ir"'n,r'.` i;�•`•o�`�'Yxa, ' •`
- v;:z=rr:_:••'._ ..._r<:_,.;,�,�'��-;,, ,;:_�� ,--�' _�.f-��
inspected plant.
i�i�::•'fL'F°:s5'!h,t?7_ _ •yYT a. %T<';':::"C
vi.`�Y,y;''.L�s�rt{+ah':_ 3GL',�£cr'.�._;.,', t.,',fi.:.;.�:.i:1r:'�1=L•.�.�•i7;ri=4 i i.-:f:•yt.�a'i!�,,.r�:.:". ��::.-:Y�iriC1,�_;T��:i-•{a's }<:':iea,u':.'_:i'cI FC.sr.n:M1r_•.�_'�C1r:`--i.-=s�r.N �_'`�:ti_:+'�..:':=Y_\r:-;;?;s;,�:;=°....+i_,w'-;!..:-:_x:'.'�C-ft'"r:?•iti :--=:i;,-'-x,..:�.MCabbage :.'tix...+<�•i�l,.0
U.S. No.
Cabbage, Ready- 1
Green , .
Shredded
1/16
to -use ,.M., it:- in.i U.S. No. 1, from USDA
:. J.:�.:ac`^' �:=yy r ::.r:�::,;: _y�>...`v�fivi f.`95'_ ''., ;:cf - 4.:2"�.:<3.cieYar�,•S_-•.
u-` tom' .e� rr.L"r ;,j..�.. :,-`r'a`ai. ..s.a.;cv. a:; ;; iry r 3r-`'^•`?.-'>`� r;' .;-=`:TS ;i'•..:y. _
inspected plant,
Yn4:..�? P
,::.: .n„-7 :'S� - `'�F ,j�1i�- �,L _ ..:..�.. .•-.Y.'ir�tctii_c'.y:_ri< f,. yM1f_:,_.-�:�
.r il.s'^ ”":� :•�'r?z ::;�='�r�;''__,_. �7s :;�%:;�`.� c;. t�<:F-r,^.`'f': �'='" .2 a.ti:1'f<""°'•.
Salad mix -Shredded
-.-`a:�• s:Ji`$`e:C�.:*z 'i'•��-wi4:i `., �-:... •',_,a3:'. •.4F
reen cabbage, ge, shredded
i� rte.- "`•'__ ��s'�''-_';
i4;J• "s;i°•'•.+rli
�. _�� .1<< - ,^� '=;<rr -- red cabbage a is
- ���-�H-�� : �'>��='�> �-'°�;.��9 and Garro
:;= = -- p_: =,^`c, ;:,. ,.•:,..,.:R, mixed U.S, No. 1 from
16N. -•"'•"q ern S�',�3I��•`: .t-�fS � �:! -i�F-: �ti:'L`.h��'..a::�5'!tiF,y
K;�•7:�ag-:.•''s,-:; rte =�'•\'•''g"'r'-'ct�. o,* _�L_+._ :.ii���:v�;3=S�`.'..r c''[M1'�;j��.r
:n
_:::.-::>,._:�,?:;,„„�.--:-->>�.�:•.;._��`�•�>��:yb: .=�= - --`_<�...--:�;-:
acted ins plant.
.USDA
=::�ti. _ :^Fiw.^:R ra:H. 7r,i„e::<G':T'Ji�r il., - `_v-F„F'3, ..= - `.;jil :,jt' �•.
Cele iiL:. �xsz3_-%-�; �:s.-AE�.. _:-:•tx_,:.I-,:•;: yr`�%_-`,�'?�;':..�.Je:c:;�""g•.':'.,i%3,:fR�:;.. �'^'`.�.lj.r U a7.
��:;�_ :;:'�,w_�fn>;�•;K;`r:..�r�_ --�:L.�,: Extrallo.1
rii�'v:K ".::Si•- -- L-(-,•.''�-->:�yff..i � -'.'.Y�+.i'i'l.•hi'--a<•�'iih'Yin•'� y:_:.n
Cele Ready-to-
use
ead-to-:-->��i�•,:. _ _
Celery', Y-„�.-:-�- ,:._:� ;;:,�r�• �_,:.•,..�- � ��,�.�:_ ,:z.4��-c-;;�•-R�-�t-•��'��� / in, by 4 in_, U.S
use _.:�::>>:' �;�v= �;::�<�: �=�L;:...� _ �:.:' ��:;:. �-�;: � : • :.,:- : -- r.�'.� No. 1 0
_'i! = '��.4 ;':y`_'�i:,f;1�V'i a•� 5 c.�,�rl : � yN.`:. � _ _ �'+”-uj w.v�:�'..m�.��...:`f:; �.
\ri}a`'-•�„1,'�::j,YR',a!���%!!. -,1�• 4�:F_i .lam-. ` �� -_ r.Y'r-�-��,;an•'. ��.�.y�• .��1:'.::
_;_2>.: 'i...i2^'-'..:!^,,' rl<.'c: ��'R•^�_•f:>•. ,�F •'•'�r,�_-' l:,">i, �` 7:L't:.`.y;-�-_-_:.'G.-x --JwSj`:Tn?1:4ti,::`:n`_^o%� �ns iii Cit�.d
- afr_. �,\e - - - _ u�.A�?:i:.t=:•%� ��(:�,;:::�,..:,;-�.: last.
:,7>^.; 'sraltrt:_:�'s""�='j,r: r!-: ,.;,.r,: 5:34�i�'t" ; w•• --•;•"-!^:�.::;- -
Coleslaw =fir � =?;,.. •,x- rn=:.'"'-• - , i .-.-sttta.- .&'i -:iii: �%;r_1-,�•'i:'�=;��+",'
oack-
;: y::;,r}.;e��:, r�,� ;.��. ��• .�hr. �.:� �-..n.:.;,��r- :; x�:,( <,t;_=t::: �.;n��� Must be from a U
Y+.C,:.. .. � - .. �<-- -...�. 1. 4 r- - �_,<}'!3.: yiw.� �- F• SDA
Corn
Vacuum pack, whole
kernel, golden sweet
U.S. No. 1, with or without
U.S. Grade A
Midwest. U.S. Grade A or
husk
Fancy
Corn, Mexican
U Grade A or Fancy U.S. Grade A
-S.
Cucumbers
Greens
Chopped, U.S. Grade A or
(Collard, Mustard or
Chopped, U.S. Grade A
U.S. No.1
Fancy
Turnip)
Lettuce
U.S. No. 1Iceb rg head
.
F_ i
:•^_:.Y:�<��
:�<--„:t•,i'�1/:��:. !U'
;cam.`-?.y't.,j�l�Y4'-:!'.^S ,::si,�:�_i`N:•"v�j,N{
A
r,},,:.\,��� ':�•�-=\="0:y'i'i:�4t�:G.',�f�i',',':,:r4.l�!:.�=._:,_:\,a-s:a:
�`l.:i_. ..t._,yi�u;y,*•':'!:..•�,\�,.-
:t�;'t
Read
Lettuce Y`
S^L ':ii41 ^C'rliMy - t:?d.::_ -' •W(i:-C._Y!X::: •--
:�,' -.�.. :�-: .�s:;R --
sji - ==rift. -�':.. �,,•
-reg'
Chopoed-Medium,
:.r—:�t's',�� M- — �.r.;;:' ,.tr.,=<.;��,'-`�'
.- :r.�,t.:.
'"�,\ ;_ '<:N w'4:.• ,yU'.!.'( �� Jly'•:.iyiii'�>•.+ - .?1t:
.,,
to -use
,�::_ :-s:> ��..- ���- '::�a.. •.�>r:'�� .,��`,�'
iceberg, i r U.S. No. 1 from
-.:..t .•.:<
aiz.4r
-S_% l,rt;„:
•..
USDA inspected
- - - i .:.
- �'ai-•�:_•aL'S,•
:_ti,r;..�'-.r.-
plant
�+i..'.n�..
'--••�_
1 e ti-- ::.:n-.�:;�.'L•':;'ii"f::1ji''___•'av-o1r>:y.h, I^.
, �. V. .^--.�J,`i.i^lf::' !i�,L, - �.
�_YS...'Al- '��f
C--'.'
�::
-.i
�.'t \��"isv'7sir:.�4,_:q-
i'X,”i%..w.x'
iLr�:i=':' .-r5 ilk.. l.: .:1,. :.:1'•:�_Sti i• .:j C;:?„f Aii{.
a ._t:r _^rt�i: „ '
C•::- G..IRR%C- :iv:7tii}ti_, _ _ vr'a,..
.:i,> �.,'P:�n ;-3.r'.'da.
:;;;tA�,,,,,. -;a^`�
Salad mi —Chopped
.;.. ::^t<iMµ `ii��^D,::.:. .':V:. 'r''1'b:^.:GC' :V:y:::jK „4.i?t \IC:! M�'pA',•�?•N..,['p,%
:::
'cebe
__ ���' _ ,::a.- ;;,.. ,.,.::;��'=a�:;•. +:,..
:�> _;�•,> >�,.: .,,�::- .,:.=:�1,-:�;>.� .:;...�',_r��:.�:: ;�,., ..,r:�,_
'��I
1 rg lettuce and
M1,t. i'Y\:r r::i�'�:�rt4',rY:<i^
:'t.': :riJ
il•'- ,S�y'�:1'i:::, r�,,� , .:: t:.ah4':. ,: K:-.
-.r%r=:�, ,...,::•r�r. ;;; .::�x��� �:r::;,::�7_:.,:,_ p �>�::�.:
ne, U.S. No. 1 from
FFY2OO5-2006 Page 19 of 37
Mixed
Vegetables
Canned
U.S. Grade A or Fancy
Frozen
California Style - U.S.
Grade A, broccoli cuts,
cauliflower florets, carrot
cuts
Fresh
U.S. No,1
U.S. No. 1
S. No.1
Dickies Dill
Prime Quality,firm,plump_
_t V[.Pt:Ldu1C ICI Iu=1J.J._
It
�•Y:k'�N.^ - _ -1'y__ -. - _ - _'�.?,tis•.. _: -
_ •�°��'� ' �� _ _
_ _ _ `.tiw'hh=tVa=?'�,Ss•;.. •ll�:
Fried - C Crinkle
A, 28% each corn
preparation. Paration. Made from
!
- -
and carrots, 17% each
a uniform in size, cut
�ii�•
rade Russe
USDA G A
peas, and beans, 10%
'
limas
shoestrinq
Italian Vegetables - U,S.
potatoes.
Grade A, IQF sliced
.t•}�` t�lx'-_ .r:�-�.t :7t:.: _
zucchini, cauliflower, carrot
taste
chunks, Italian green
Pickles, Dill
�c I
beans, lima beans and red
-
peppers
=)?�y - —_ ,-• r;;t•_�.`-Zr•:tn,,,
^r' Va.�*
Oriental Style- U,S. Grade
slices
A, French cut green beans,
::,::�='iii': ..tom`:,; ;�: _ary
- - - �;,:';::,;_;,;;;r!.�a=
Pickles Sweet
broccoli cuts, onion strips,
(. -
- �•,r=`_ -
=x
=�.r_ ?����� , ra-
r.Ar
sliced mushrooms, diced
- -_ -
red peppers
Okra
slices
Cut, U.S. Grade A or
Potatoes
Fancy
Peas, Black Eye
U.S.- No.1
Monarch or Clemson
U.S. Grade A
U.S. Grade B
varieties, light skin with
dark eye
Peas, Green
U.S. Grade A or Fancy
U.S. Grade A
Peas and Carrots
U.S. Grade A or Fancy,
U.S. Grade A, carrots shall
carrots shall not comprise
not comprise less than
less than 25% by weight
25% by weight and peas
and peas shall noto
shall not comprise less
comprise less than 50% by
than 50% by weight
weiaht
Fresh
U.S. No,1
U.S. No. 1
S. No.1
Dickies Dill
Prime Quality,firm,plump_
`.'3=x i:l:' = •e':i •: - _
..�Y . _ _ �-
��.- ,..t:iiu;3iS.'"._ <C(,j::. •7�Sa
�•Y:k'�N.^ - _ -1'y__ -. - _ - _'�.?,tis•.. _: -
_ •�°��'� ' �� _ _
_ _ _ `.tiw'hh=tVa=?'�,Ss•;.. •ll�:
Fried - C Crinkle
i ti!
preparation. Paration. Made from
!
- -
strips
a uniform in size, cut
�ii�•
rade Russe
USDA G A
-
'
shoestrinq
length wise with kosher
potatoes.
.t•}�` t�lx'-_ .r:�-�.t :7t:.: _
,1jll.�"�.:t`. wr �y wi li.Y%.: •i�'1.:f.5'r: ,•L�i:i
taste
Pickles, Dill
�c I
US Grade B
-
=)?�y - —_ ,-• r;;t•_�.`-Zr•:tn,,,
^r' Va.�*
.`�2'�.la:.aat.:,._,.:._w.Y,,.?,.r�s•r=:�;
��
slices
�:�_ - -
r��. - `=h�_�
::,::�='iii': ..tom`:,; ;�: _ary
- - - �;,:';::,;_;,;;;r!.�a=
Pickles Sweet
US B cross cuts or
(. -
- �•,r=`_ -
=x
=�.r_ ?����� , ra-
r.Ar
- -_ -
tit• :rih''���✓i
chip
slices
Potatoes
Whole or sliced
::�_ _
U.S.- No.1
U.S. Grade A
Potatoes, French
Especially made for
- -
Fried - C Crinkle
i ti!
preparation. Paration. Made from
!
- -
c r
cut,
-
- - -
�ii�•
rade Russe
USDA G A
- -_
- i:j-
./
- -
'
shoestrinq
potatoes.
FFY2005-2006 Page 20 of 37
•
Canned
Canned instant mashed
Frozen
�.. . y
<: ° °' is3w`v, y,A..1. . �S
Fresh
,.,,. 1.
is i;'- :4jN[6'`.{ ;: �ll`'' : 1 S,, 4 Kit
otatoes
Mashed
made with
pearl-style,r
'At'�rxr�:, :�,..vw�..Jr;j • .����,. 15-'
,yi :s" �S-'.;`i.:1:r. %s<.,t,i.,u,3l cr i:k•'L.
vitamin C and milk
_ .y;
',;%�T'?Sti.,.r..,_ '^ :�:.itf)::i�.:' <. ,;.%
l+:i •�- eF,til•' i"'f'N. 1•`(`i;':1•„- :'d
,:.-. �, ;=�,�w ;���_�'�* ��.NJ-.:
;:p�,,,;?.. ?i�>� 'tSJ,- �`.liltc�:t
_5r..,� ✓:k.a:. .'�:: ..,1':,,.j�ti ;L •,,Sc,'
Y'ru�j�l' fir?.::f •.y., ;<4µ �. .7a�
• r� ,�.: =�� '>•-1
-.l,rts �.?ra
substituteOr
w.i;2','l.ryr• rr_
3.:4q�t c
,:_�� .;�r”=t . i;�r, .���.5_;>3 tpy .
+�'r''s
J ,(3nr -a y ;t y y.!nr y,l,•,tz.a•
tin
!r+-•1, ,x tyt4•y���q;.; .
mdr ted insta
granules with milk Vitamin
'"•;�i=f:?j.:Jx:'„s:'!HI::--`•a.vt, 7+Ty.04.:.-�j�",+•':zl- ,L}1`.'`.v+.^:.$.'ii��ya%,�:sT:x.:r4i1•yly�irrtr'.�:.�/l:,._.
'i-RiaxL10;bffK_4r7nt
;;f.: '_�:?',y �•?y' w::.t:: ::3:
'
,
} �r.L, ';:t�ar;i. `; a:,-�r,'K.-.__.4•:ip.e.,.r.- `.:a.:;:':•._..•.5 7;;.':�r)I:.yi.t,`
-:Yi:-::r:<...ie;�' �-iy-� 'L>v{,!'y'T „=-:� ;i
=.•:i
�- ,:e
•..j1'i i, vy\ri�v',i4r'
,. t' • A t ;fir,.
`,Y�J:',yti�l.'J.l�s,_5?ilt'..•fL:-LRt1;1'L':`
C enriched
rl': ��{r t:
Potatoes
t,_}:_
:,:. :Ei'.;:
•_;,. ,':;� �'?'
Uniform cuts USDA Grade
's�:-?•',r�•:�:::�:>,�„__.._:�!:,.>, :.
Natural -cut
:,::-�r,.,r!
s�`-
A made from Russet
§.�.1.- `'r a .�i-?„<yi:_ ',{r_:-. +y':C '•1''
,:: __
ra' _ ,�..,. _
^!le~
J�F,'t ; .i:ti:'�".tii�'. :•Yl�:�:= s.��'n}ii:ill�'xf•;:..'-ii-
�lr�:i`
wedge
potatoeswed
a >;;r.: .:,r:•,_r,.,.._.-
- - -
Potatoes, New
Whole or sliced,
Roasted redskin chunks,
U.S. No. 1
U.S. Grade A
IQF, oven prep
Potatoes, PattyHash
;:Sr'�tidYi'=r=:y:cn.. :::v :'+•i•? .i.{
brawn ovalpatty,
YJ":.:�i':":°;`:':=v:1•>i?�-z:. ir.;�t.': i:::::
- i�,.fi=.x,._., �_:'.;•.c::~;�.h-:�.;,,.:� >J
-
U.S.Grade A oven ready,
.,•,
_ >--dc:! �:.:K",: t•'r7, 4 WYi
l'f,`”-^'�r-�+ r.,]:Y�c`:al.:`.;, i)P..-?,'za:�;:��"t.'i.�',•.Y_>
'/
-
�.+G ^
r-S•'.;_.p.�_:_osaee_ ,=1?'��:a3_S� .S . f .
~^�Lr=:+•�,`:ts'3=':�'4sn'Ir::
- ��r.:-::,;%,..--.,
.9`� ':t.:i{,;:'i
a serving must equal
- -S
•.;.Jt,.:l:x�t:a�:'S`:i... :.�:_Tl•�Yv=l
up or Y2 cup vegetable
:�..'rm`�:v��.,.•,�•',`_': :'t
Potatoes,
z:r< .:ryy,:: c"fu`:
- - =--:��=f',_-.,�,:=
Yr. -`',::.`-
DA Grade A Tater
.�ii'r :-.+ui•?n=i`',�:f> :a:o a_:r?< _
Rounds
,-:br :l::: _a.::;
y:1r:!a _i%+� _ �-•:�: • _4!Ii.::Ff," ..,:''::l:il:
Tots, Gems, Vitamin C
.::,^';t:r :Su::�::lr,'c':•._. ,v
- :l..ir,::•+..4.x.:1.. ���:., wy�":T:r:t`Ll:':,•>
a'ti �=-I-, M7--,
"':'li'•^.- -
y:: -f.•- -
- _ <a-��" w:�`'����•` 'J�:=
enriched.
::J:r-?ti:-r-";:!::}'•}:atta,-.::�w:'.e=r:.<,�.t•,
Potatoes, Sweet
U.S. Grade A in Light
Yam Patties- packed in
U.S. No.1
Syrup
USDA inspected plant
Potato Salad
_
;
Prepared salad pack —
Must be from a USDA
;.�.
_ ...'kl-
.tr:�
inspected plant,
Salsa
Mild containing all
,ri•;%='_'r
vegetable wl minor
1I+
x•9i :
amounts ofs IVeS.
Spinach
Chopped, Grade A or
Chopped, U.S. Grade A
U.S. No.1
Fancy
Squash, Yellow,
=' r==`"° 5�
Sliced, U_S. Grade A or
Summer
-> ;n Ttw:::f -- :!i•:+ 1"'�l
Succotash
carrots shall not comprise
-r.
not comprise less than
`'` °�'�° �1;�.:�:=1 eiE_is:�'�'!o-^3,'^ra-,1%M'i•^'^'`�''' �?>`:
a-
o
less than 25 /o by weight
o
2b /o by weight and peas
�=� • �=��'�`=. �_° r`<^;^''�-=
M�-'"�';""'��� '=: ?+-• �':�. �::,-�w' r
and pe as shalt not
_ - r='�4°
shall not comprise less
P
comprisewi-i''
less than 5D% b
by
.,!,,fir•
5D% b wet
tha Y 9
,�...
;<:..; :� Y�'�i�iinzJ'''_ a"(�, ,.,
weight.
Tomatoes
Whole, sliced, or crushed,
U.S. Grade B or Extra
rF:l: ;�•=`<-. ;; = _=
U.S. No.1
Standard.
»�>_� `" • •
Tomato Sauce
U.S. Grade B or Extra
;,e:.as`%:rs _ �:,,•r� _,:.' - - . «-�:.
�
.xr�•:; .?ti��:L�,::� - ��; ,:.�.`a+'
- - - =,'tars ::_-'% '�Yr
-_. - 7�;�,-:::,�<"..,.:.,...,w,...-:,;�:l;:r
J<Y:
nom_ F::. _.S.•R[RNV�i �:��- iF:�,:.--
r: t+'=nt w•'1�;.!4.',=:t...- _
ill::: - ,:.\c:�:::
^�",..S":ter'='�i5:;�i':l:gy ��.,-t.,_x..:._;°:<':
Standard
Vegetable Sticks
"
Blend of corn carrots
- -
''•�'�•
;;:;:; :• :cd
onions an green beans
2
,.,r....._ _.}, ..,:•„>•. ._�:::..::::;:•
...,..:tri• _
�.:�<';•
formed into a uniform
ars f me
:::;,,.>r'.;;s<:;•:;:
}cC
,,[..
-;..�
;>e;= - �:.�,,
i.,i �� µ:t4;`- '-•��i%e` °"��s;;>
_ -
- - x,}��: ''S •!•;:ia
`:tY•'ta}-,
wJ:.=_
..1^�•- rn-
-j..,,..
<:�; •:,; :s:
fl
e and then
stick shape,
.<.,: -
.fir'%:�
�t..
:-t:•:
slightly Dated with
G
crunch b
Y 9'
_ ..:.r<.:•
..:.,,.- ,.._,.,:::::,-:,,:•c:a; ”„ ., •.,:...
_. ...:.r:?,.
vegeta ble sticks are
it
'
s
4 �',
uiv ale nt t P
a
n.e1,
ve etable
-
FFY 2005-2006 . Page 21 of 37
MIAMI-DADE COMMUNITY ACTION AGENCY
i
R e�'���(_� s
AFTERSCHOOL SNACK PROGRAM�`'�
�'
C'}�GLC Wt6. _1jL7�
MENU
PROGRAM YEAR 20061-2006
Milk,Fruit, Juice,
Vegetable 112 Cup
Orange Juice
Toasty Sandwich Crackers
Fresh Apple
Graham Crackers
Apple Juice hoz.
Fresh Orange
Gra a iJuice
p
Bread -1/2 slice
Cereal 1 oz.
with Peanut Butler
(6 pack)
{2 pack) 2 each
Vanilla Sandwich
Cookies 6 pack)
( P }
SaHine Crackers
(2 pack) 4 each
Cheese Sandwich Crackers
3
Water hoz.
Cheese -American
W/Cheese (6 pack)
!
Singles
I
� p
ft'
Milk, Fruit, Juice,
Vegetable 112 cup
Apple Juice
Chocolate Sandwich
Fresh Orange
Saltine Crackers
Grape Juice
White Bread (1 slice)
Fresh Banana
. Orange Juice
3
3
Bread -112 slice
Cookies (6 pack)
(2 pack) 4 each
Peanut Butler
Cheese Sandwich
Dolce lie Leche Sandwich
a
Cereal 1 oz.
Crackers with Peanut
Cookies (6 pack)
r*
Water hoz.
Butter (6 pack)
,z
z
v:
(Milk, Fruit, Juice,
Vegetable 1/2 Cup
Orange .Juice
Strawberry Sandwich
Fresh Apple
Saltine Crackers
Apple Juice
Cheese Sandwich
Fresh Orange
Gra e
p
Juice
Bread -112 slice
Cereal 1 oz.
Cookies ( pack) 6 ack
(2 pack) 4 each
Crackers with Peanut
Toasty Sandwich Crackers
with Peanut Butler
Graham
(2 pac k)
Crackers
2 each
Water hoz.
Butter 6 pack)
( P )
(6 pack)
b
Milk, Fruit, Juice,
Vegetable 112 Cup
Grape Juice
Dulce de Leche Sandwich
Fresh Apple
Cheese Sandwich
Orange Juice
Raisin Bread (1 slice)
Fresh Banana
Saltine
Apple
Juice
U
Inc
Bread -1/2 slice
Cereal 1oz.
Cookies (6 pacts)
Crackers tivilh Cheese
Margarineack
Crackers
2
( pack) 4 each
Chocolate
Cookies
Sandwich
(6
(6 pack)
pack)
z
Water hoz.
'uI �
P
LJ
LI
0
J
11
Ell
F
J In accordance with Federal law and U.S. Department of Agriculture policy, this Institution is prohibited, from
discriminating on the basis of race, color, national origin, sex, age, or disability, 7o file a complaint of
discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 9400 Independence
L Avenue, SW, Washington, D.C. 20250-9410 or call (202) 720-5964. USDA is an equal opportunity provider and
employer.
t
0
C
U
I�
u
i�
Invitation To Bid
Standard Contract
FFY 2005-2006
hild
. . . . . . . . '' ``• ::
c re
S.
program.
«moo;.
__.building healthy habits for rife
Florida Department of Health
Bureau of Child Nutrition Programs
4052 Bald Cypress Way, Bin #A-17
Tallahassee, Florida 32399-1727
Phone: 850.245.4323
Fax: 850.414.1622
Web site: www.doh.stateAuslccfp
"EXHIBIT A"
- • r •
Canned '', Frozen Fresh
_
Roots completely covered
Pears
with bark-like"3n free
ski
Frust Salad,t
Skinless, ,
`;.\�:i Jy p
Ready -to -serve
:4' ^G.;:J'�':C^..:i:lT..4'f,-.';•.iii ; ,
-'.t-_' ;-1'>t :•s,.;: ,LM�z,r°ti from cracks, sliminess or
ready.
Y
mold.
Zucchini
'i• Sliced) U.S. Grade A or
a -i t i.. � 1. � -•�) Tti�.. 51 ^
r U.S. No.1
:,,:ry
.};i. i ,� :i?+Cyt•1_'. 6^ .k� Fancy
17,
Canned Frozen Fresh
- - - - --pineapple_ chunks, and
-_Ap.ple$Slice_d.,.reguIar_pack_in
(Alt varieties)
water, U.S. Grade A or U.S. No. 1
J ,
( Chunks crushed or
Fancy
ae'` ?:';Ya';>':
- ;;i. ��--,�;ssrr,
.S.
Applesauce ce
Unsweetened, regular
r s
Grapefruit
-- Ku
-
(All varieties)
texture, coloU.S, =���•
ar
,4i;„%)?.J,,.,. :nom'.. - ckj
_i.t,.•t`•`.,i;: .,ti�
Grade A or U.S. Fancy.ms -��-- - -_.Is.:�:;:�:;��:��:::��•::;.=�;:
Apricot aloes
Li ht syrup, U.S. Grade A "
-
Bananas
_
- max::
.=ice' `;i:. _ _
•t:n a •-EC
c ,moi`" - .Cr:r' `'fit•
^.?4'' fir•:. -,,t`X -
::�;:' �5:, ,;.. - -;'i;`` _.,.•<.: Must be delivered to
.,� ,;�
Institution with even bright
Juice, Ready to-
-
...:.:_,.•::: ..ks.�,-t-::.::,,�:..:._': �)'�: s:::. -. ..: _ _ .. _ wised
- ,:r��`' - - - _ ,•'�...:_._.../4:»- yellow color, un-br
Fruit Cocktail
�j-'-:i•.:;,�:,:Y,�_'`.�:"
his syrup, U.S, Grade B
Light
9 Y P)
�?:iic_
_
" - ::{-45t)::�,iVr.-==- r..,y"�%�';iY:_'.; '•ft s.. _;,y n -S
U.S. Choice =_•�-
Pears
or - - :Jt - - - :;;;� _ ::)
--Florida=iori
Frust Salad,t
-
,..- ::1.w..c'..,'%" n.- .n.r-„-r::.,rt IM-._.-.:_::.::� ,:;' �.' �:.. • X2-:5 ic:
.,.,�.. .�-',;.,.,::;::.._�,,, .,,: •�:��, .;>,�-=criii�aPack...
..:��r:s•::��'•_:;.:r.._:....,_.,:,,.„>� ,;_, ,=r::;
Ready -to -serve
_ �:;,_u iYSalad
- - - - - 'r-ked i n with
ready.
Ann - - packed plants
- - continuous S USDA
A
_
to
inspection.Salad
:,,:ry
p:,-�- - - include orange sections,
g
Pineapple
_
- - - - --pineapple_ chunks, and
_
- -- - - - grapefruit sections.
s .
( Chunks crushed or
�./... ,--ilei: _ �y':r:.- - 'ii•'' -:..sem -
- Gra efruIt of to exceed
ae'` ?:';Ya';>':
- ;;i. ��--,�;ssrr,
U.S. No. 1
Sliced)
Philippines or Thailand
Grapefruit
_ ==:
- - - =Fresh- U.S.o
(All varieties)
;Y Li,''�:.- _ rSs:L:7•�
Sections, U.S. Grade 8, :,;-` i- =: -1`” Chilled — Sections, Florida
__
Choice. Whole in light �� _ ;=°;:< - -'_ Pack in light syrup.
_
syrup. 5�^.` �_=; �_r -' ^ = Sections packed under
~=� �,;= -- ':��� - ;;=r=
continuous USDA
inspection.
Juice, Ready to-
All juice must be 100% fruit or vegetable juice, USDA Inspected and pasteurized. All
serve
juice must be fortified with 100% or more of vitamin C unless it is orange or grapefruit
(All varieties)
juice. Juice must be delivered to the Institution ready -to -serve.
Oranges
9
i5 -:
���.=-'�'�.''w•�' -- - :<���:�--��:>:;:;, Fresh U.S. Fancy .
;�?,�.�° �=: � -
(All varieJes)
- .:.5_� ;._<�..,.., � _ _ - _
.t• f
?''•'r':�F)�::"'F�
_-R=1 +:•i:t o
Chilled- Grade A
Peaches
Halves or slices. Yellow,'�rt'="
cling stone, light Syrup.
U.S. Grade B Choice.
_
U.S. No. 1
Pears
Halves or slices. Bartlett
TM;':; -;4= _ : >:- r•'s
cook.
U.S. Grade B In light
ready.
U.S. No. 1
Prunes Dried, pitted, whole. U.S. Grade A Small or Medium
syrup.
:,,:ry
Pineapple
U Grade B packed in
-S_
( Chunks crushed or
juice, product of Hawaii,
ae'` ?:';Ya';>':
- ;;i. ��--,�;ssrr,
U.S. No. 1
Sliced)
Philippines or Thailand
Plantains ' ` = __ : ,:`;;:-= • -
Sliced, Individually Quick
pre-cooked, oven
P green, ready to
.
_Frozen,
cook.
ready.
Prunes Dried, pitted, whole. U.S. Grade A Small or Medium
FFY 2005-2006 Page 22 of 37
FFY2005-2006 Page 23 of 37
Canned Frozen Fresh
Seasonal Fresh
,
-M Cantaloupe — "Full slip"
Fruit
.41 .7 stem end, fr e from lumps
v,
or soft spots.
% Honeydew Symmetrical,
2. firm -not rock -hard, free
t7q*
K�4 from lumps or soft spots.
Wii
4
M I X V.
T, gtg� Strawberries — U.S. No. I
Watermelon —With
or
no
. . . . . . . . . . . .
Pre-packaged
sweet items:
(Granola, Fruit, or
Must have enriched flour or meal or whole grain as the first ingredient listed on the
Cereal Bars,
package.
Cookies, Muffins,
Quick Breads)
Ready -to -Eat
Must contain 10 grams of sugar or less per serving as stated on the Nutrition Facts
Cereals
Label.
All Other
grain/bread
Must meet Grain/Bread Requirement for Child Care Food Program, Exhibit A.
products
Ml
rile Vrc .
S
-7
IT
RNIW��*9`Z` E
0%00 NMI vmp 0, -A
Beef, Breaded
-Frozen, fully cooked. CN Label required. Minimum 2.90 oz. patties to provide 1.50 oz.
ountry fried
country
meat/meat alternate and I serving of bread for children ages 1-5. Minimum 3.88 oz.
patties
patties to provide 2.00 oz. meattmeat alternate and I-1 /4 serving of bread for children
ages 6-12. Ingredients: Ground beef not to exceed 30% fat, water, vegetable protein product,
spices and seasonings. No dried whole eggs or MSG allowed. - . .
Beef, Canned
Lean meat only, in juice. :1/4 inch to 1 inch cubes. USDA inspected.
Cubed I
Beef, Ground
Beef, ground, bulk, frozen; IMPs 136; 80:20 Jean to fat ratio or less than 20% fat,
Beef, Patties
Frozen, fully cooked. CN Label.required. Minimum 1.95 oz. flamebroiled beef patty to
de 1.50 oz. meat/meat alternate for children ages I
Prov -5. Minimum 2.50 oz,
i
flamebrolled beef patty to provide 2.00 oz, meat/meat alternate for children ages 6-12.
Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and
seasonings. No dried whole e or MSG allowed..
Beef, Salisbury
Frozen, fully coo e . CN Labelrequired. Minimum 2.14 oz, pasty to provide 2.00 oz.
patties
meat/meat alternate. Ingredients: Ground beef (not more than 30% fat),.water, vegetable protein
product, spices and seasonings. No dried whole eggs or MSG allowed,
'Beef, Shoulder
USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as
t
Clod Roast heM Ps 114 except that the shoulder (cutaneous muscle) shall be removed when the
underlying fat must be trimmed to comply with the surface fat thickness requirements.
Thehea tendons at the elbow end of the cold shall be trimmed even with the lean
all sides
andI es shall be trimmed so that the clod is not less than T' thick at any point.
When smaller toasts are specified, the thick end of the clod shall be made into one
roast and the thin end shall be split length -wise, the ends reversed 'and the boned
surfaces placed together to produce a uniformly thick roast. These roasts shall be held
intact by in girthwise, IMPs Item #144A.
FFY2005-2006 Page 23 of 37
Beef, for
USDA Standard Grade. IMPS 135A. Cutting with electric. saw will be permitted. Meat
Stewing
with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels,
heavy connective tissue and the pre -scapular lymph gland shall be removed. The thick
tendinous ends of the shank shall be removed by cutting back until a cross sectional
cut shows at least 75%lean_Not less_than_7.5.%a,.by_weight,.of.the diced pieces shall—
be of a size which is equivalent of not less than a % inch cube or not more than a 1
inch cube and no individual surface of these pieces shall exceed 2'/2 inches in length.
This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of
the boneless meat prior to dicing shall not exceed % inch in any thickness at any one
point. In addition, the fat content of the boneless meat determined visually shall not
exceed 20%. Container to provide proper labeling and identification and USDA
Inspection Stamp.
Cheese
Processed – American, U.S. Standard Grade.
(Cubed, loaf,
Cheddar– U.S. Grade A.
shredded or sliced)
Mozzarella – Low moisture, Part skim, 100% natural cheese.
Swiss – U.S Grade B
Cheese, Cottage
Plain – reduced fat, light and fat free or dry curd, Grade A pasteurized.
Chicken,
Frozen, fully cooked. CN Label required. 3.00 oz, patty provides a 2.00 oz. meat/meat
Breaded patty
alternate and 1 serving of bread. ingredients: Ground chicken, vegetable protein product,
s ices and seasonings. No MSG allowed.
Chicken, 8 Piece
Raw individually quick frozen, ice glazed, cleaned and ready to cook, hand out from
Cut
USDA inspected grade A fryers. Portions shall be cut from 2-% to 2-1/ pound fryers,
without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly
bags inside legibly labeled heavy duty master cartons. Average cases weight 27
pounds. 96 portions per cases.
Chicken,
Raw individually quick frozen, ice glazed, clean and ready to cook, hand cut from
Drumsticks
USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus %< oz.
Packaged in heavy duty polybags inside legibly labeled heavy-duty master cartons.
Chicken,
Frozen, fully cooked. CN Label required. Minimum five 0.60 oz, nuggets to provide
Nuggets
2.00 oz. meat/meat alternate and 1 serving bread.
Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed.
The Caterer must inform the Institution of appropriate serving sizes for 1-5 year olds
(4 nuggets) and 6-12 year olds 5 nuggets).
Chicken, Strips
Frozen, fully cooked. CN Label required. Chick strips are breaded with enriched flour
and made from USDA inspected chicken. Eight strips equal 2 oz. meat/meat alternate
and .75 bread components per portion. Packed 3/5 pound bags per cases.
Approximately 680 strips per 15 pound cases. The Caterer must inform the Institution
of a pro riate serving sizes fora es 1-5 6 strips) and ages 6-12 S strips).
Chicken, Thighs
Raw, individually quick frozen, ice glazed, cleaned and ready to cook, hand cut from
(No back)
USDA inspected Grade A fryers, Raw portion weight 4.1 oz plus or minus 1/2 oz.
Packaged in heavy duty poly bags inside legibly labeled heav -du ' master cartons.
Chicken, Whole
Raw frozen, ice glazed, cleaned and ready to cook, USDA inspected grade A broilers,
fryers, or hens. Average portion weight 6-8 lb. Packaged in heavy duty poly bags
inside le2ibly labeled heavy-duty master cartons.
Eggs
USDA inspected Grade A or better, 100% candled. Eggs may be raw in shell, fully
cooked whole eggs, frozen diced, or broken homogenized and pasteurized.
Fish, Tuna
Chunk, light, in water, dolphin safe.
Canned
FFY2005-2006 Page 24 of 37
f ` 1
_ d
7. i T S ,sy(, N i1 r a u rl ail, 4:
) t.EL
�>Ir k.
.J.;,u
Fish,Whiting 3.6 oz, squares pre -coked, breaded (for oven use only), USDC Grade "A" 71.3% fish
Portion flesh. No minced, To provide 2 oz. of meat and one serving of bread. USDC
continuous Government inspection with USDC Seal on each box.. CN Label re uired.
Fish Whiting
Pre-cooked, breaded (for oven use only) 64.2% fish flesh. To provide .5oz. of meat
Sticks
_and_,5_serving_of bread._Nc minced., USDC Grad_e._A, USDC continuous inspe_ctio.n.
with USDC Seal on each box. Four one ounce sticks per portion. CN Label required.
160/one oz. sticks per 10# box. The Caterer must inform the Institution of appropriate
serving sizes fora es 1-5 3 sticks and a es 6-12 4 sticks).
Peanut Butter
US Grade A, smooth.
Pork, Breaded
Fully cooked, breaded, CN Label required. Minimum 2.83 oz, patty to provide 1,50 oz.
patty
meattmeat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz.
patty to provide 2.00 oz. meat/meat alternate and 1-1/4 serving of bread for children
ages 6-12, Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product,
spices and seasonings- Breading not to exceed 30%. No dried whole eggs or MSG allowed.
Pork, Ham
Lean boneless cured pressed skinless — Fully -cooked. Moist heat, Pullman,
approximately 4-1/4" square. Must be fully cooked, sectioned and formed. USDA
Inspected and stamped. IMPs 4508.
Smoked — Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham
is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham
shall not be encased in an artificial casing. The boneless ham shall be rolled and string
tied.
Deli -S le — Round or flat buffet. No binders, fillers or soy allowed. Minimum 94%
lean.
Pork, Roast
Raw, fresh or frozen. Boston butt, center loin, or blade -end. U.S. Grade No. 1, less
than 1 in. back -fat thickness.
Pork, Sausage
Patty, Link or Market Style. Lightly seasoned and or flavored. No artificial casings.
Total fat content not to exceed 20%,
Turkey, Breast
Deli -style, whole muscle, roastedtfully cooked, boneless, skinless, minimum 96% fat
free, rriay be smoked.
Turkey, Ground
Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, 85% lean.
Turkey, Roast
Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural
skin, netted. 8-1 D Ib, each.
Turkey, Sausage
Frozen, ready to cook. Prepared from 100% ground turkey, which is derived from
turkey carcasses in good condition. No TVP or fillers, Seasoned and formed to give
traditional sausage taste and_appearance. Cannot exceed 17% fat,
Turkey, Slices
Fully cooked. Made with no less than 60% white meat, no skin added, no binders,
'
fillers, or soy allowed. Must be less than 10% fat.
Turke , Whole
Young Tom Eviscerated, 16 Ib, and over. USDA Grade A.
Yogurt
Low fat Plain, flavored, sweetened or unsweetened - commercially prepared.
FFY2005.2006 Page 25 of 37
fRE"u- U it
Zx)mbinaflon
'f-oads
Combination main dish food items must be made from a standardized recipe. A standardized recipe gives
in these dishes must
the number of servings, serving size, and minimum meal contribution, Ingredients .
meet or exceed the minimum specifications on previous pages. The Caterer must inform the Institution
of the appropriate serving size.
statim -the- - Mi�g—ii�ze—�in�iii-eEil—c6nFri6u[ic)n per
Note* �--Pt)rChaYo--d,—p-re-pr&P-iired-Prci-dac-t��—mijs-f-hav—e CCN 1.�bel g se
t t
serving with'the exception of tuna salad, The Caterer must inform the institution of h appropriate serving
size for CN Labeie products.
Pizza, Breakfast Egg and ham/bacon - Frozen, 50/50 part skim mozzarella cheese/cheese substitute
blend, to provide I serving grain/bread, I oz, meat/meat alternate. CN Label required.
Sausage and TVP product- Frozen, 50150 part skim mozzarella. cheese/cheese
substitute blend, with red sauce, to. provide I serving grain/bread, I oz. meat/meat
alternate, CN Label required.
Pizza, Stick or
Frozen, cheese filled, made from 50/50 part skim mozzarella cheese/cheese substitute
to 1 serving grain/bread, I oz. meat/meat alternate. CN
Pocket
blend, each stick provide
Label required,
Or
Fully Cooked, cheese filled pizza dough stick. Each 5" stick provides 1 bread, I
meat/meat alternate reguirement. CN Label required,
Pizza, Wedge
Frozen, cheese, pepperoni, or sausage, 50/50 part skim mozzarella cheese/cheese
substitute blend, to provide I serving grain/bread, 2 oz. meaVmeat alternate. CN Label
required.
Ravioli
-Wedt or cheese ravioli ravioli in tomato sauce, ravioli to provide 2 oz. meat/meat alternate.
CN Label required.
Sandwiches
Muist provide the minimum amount of meat/meat alternate and bread/grain per serving
(Midnight, Ham
for children ages 1-5 and ages 6-12 as specified by the Child Care Food Program Meal
Pattern for Children, Attachment 2. (Children age I and, 2 shall receive the same
and cheese,
minimum meal pattern amounts as children age 3-5.)
Turkey and
Note: The Caterer must deliver sandwiches pre -assembled (pot in separate, bulk
cheese, Tuna
food containers) to Institutions, u ' niess reqyested otherwise by the Institution.
Salad)
Condiments may be sent separately.
FFY 2005-2006 Page 26 of 37
Grains/Breat—, Requirement for Child Carer-od Program
Refer to A Guide to Crediting Foods regarding criteria for determining acceptable
Grains/Breads and minimum serving sizes.
Exhibit A -- Grains/Breads for the Food Based Alternatives on the Child
Nutrition Programs
Group A Minimum Serving Size for Group A
Bread Type Coating 1 serving = 20gm or 0.7 oz.
Bread Sticks (hard) '/ serving = 15 gm or 0.5 oz.
Chow Mein Noodles % serving = 10 gm or 0.4 oz.
Crackers (saltines and snack crackers) Y. serving = 5 gm or 0.2 oz.
Croutons
Pretzels (hard)
Stuffing (dry) note: weights apply to bread in
stuffing
Group B
Minimum Serving Size for Group B
Bagels
1 serving = 25gm or 0.9 oz.
Batter Type Coating
'4 serving = 19 gm or 0.7 oz. .
Biscuits
% serving = 13 gm or 0,5 oz.
Breads (white, wheat, whole wheat, French,
% serving = 6 gm or 0.2 oz.
Italian) .
Buns (hamburger and hot dog)
Crackers (graham crackers - all shapes, animal
crackers)
Egg Roll Skins, Won Ton Wrappers
English Muffins
Pita Bread (white, wheat, whole wheat)
Pizza Crust
Pretzels (soft)
Roils (white, wheat, whole wheat, potato)
Tortillas (wheat or corn)
Tortilla Chips (enriched or whole grain)
Taco Shells
Group C
Minimum Serving Sizes for Group C
Cookies (plain)
1 serving = 31 gm or 1.1 oz.
Cornbread -
% serving = 23 gm or 0.8 oz.
Corn Muffins
% serving = 16 gm or 0.6 oz.
Croissants
% serving = 8 gm or 0.3 oz.
Pancakes
Pie Crust (dessert pies2, fruit turnovers3,
and meat meat/alternate pies)
Waffles
I- Some of the fallowing foods or their accompaniments may contain more.sugar, salt and/or fat than others. This
should be a consideration when deciding how often to serve them.
2. Allowed only for supplements (snacks) served under the CCFP.
3. Allowed only for supplements (snacks) served under the CUP and for broakfasts served under the CCFP.
1. Refer to program regulations for the appropriate serving size for snacks and meats served to children ages 1 tfirough
5 In the CCFP. Breakfast cereals are traditionally served as a breakfast item but may be served in menls other than
breakfast.
FFY 2005-2006.
Page 27 of 37
Exhibit A Continued
D
I Minimum Servin Size for Grou D
uts (cake and yeast raised, unfrosted)
1 serving = 50 gm or 1.8 oz.
Bars3 (plain)
r
'/ serving = 38 gm or 1.3 oz.
Quick Breads (all except corn)
'/z serving = 25 gm or.9 oz.
oll' (unfrosted)
'/ serving = 13 gm or 0.5 oz.
Past a (unfrosted —
- - –�- ------ - —
Group E
Minimum Serving Size for Group E
Cookies (with nuts, raisins, chocolate pieces,
1 serving = 63gm or 2.2 oz,
and/or fruit purees)
3/ serving = 47 gm or 1.7 oz.
Doughnuts (cake and yeast raised, frosted, or
'/ serving = 31 gm or 1.1 oz.
glazed)
'/< serving = 16 gm or 0.6 oz.
French Toast
Grain Fruit Bars"
Granola Bars3 (with nuts, raisins, chocolate
pieces, and/or fruit)
Minimum Servinq Size for Group I
Sweet Rolls (frosted)
Toaster Past frosted
Group F
Minimum Serving Size for Grou F
Cake (plain, unfrosted)
1 serving = 75 gm or 2.7 oz.
Coffee Cake3
3/ serving = 56 gm or 2.0 oz.
serving = 38 gm or 1.3 oz.
serving = 19 gm or 0.7 oz.
Group G
Minimum -Serving Size for Group G
Brownies (plain)
1 serving = 115 gm or 4 oz.
Cake2 (all varieties, frosted)
'/< serving = 86 gm or 3 oz.
'/ serving = 58 gm or 2 oz.
serving = 29 9 m or 1 oz.
Group H
Minimum Serving Size for Gro.up H
Barley
1 serving ='/ cup cooked (or 25 gm
Breakfast Cereals" (cooked)
dry)
Bulgur or Cracked Wheat
Macaroni (all shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice enriched white or brown
Group 1
Minimum Servinq Size for Group I
to eat breakfast cereal4 (cold
Iservinq ='/ cup or 1 oz, whichever is less
1. Some of the following foods or their accompaniments may contain more sugar, salt and/orfal than others. This -should be a
consideration when deciding how often to serve them.
2, Allowed only for supplements (snacks) served under the CCFP.
3. Allowed only for supplements (snacks) served under the CCFP and for breakfasts served under The CCFP.
4. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1 through 5 in
the CCFP. Breakfast cereals are Iradhionally served as a breakfast Ilem but may be served in meals other than breakfast.
Note: Only ready -to -eat breakfast cereals with 10 grams of sugar or less per serving as
stated on the Nutrition Facts label on the cereal box are allowed under the'CCFP.
Page 28 of 37
Child Care Food Program (CCFP)
Menu Ideas for "Boxed Lunches"
Below is a list of cold food items organized by CCFP meal pattern components and sample menus for five
days. Mix and match food items to create appetizing "boxed" lunch menus that meet CCFP meal pattern
requirements._This.li.st-is_n.ofinciusive-and-additional-food-items-can-be-added-for-variety-and taste --
preferences of children being served,
Milk:
Fluid milk must be served at lunch
Lowfat or fat free milk is
recommended for healthy children
age 2 and older. To encourage
adequate calcium intake, lowfat
flavored milk can be served.
Meat/Meat Alternate:
Cheese cubed or sliced
String cheese
Hummus (chickpea dip)
Cold cuts (turkey, ham chicken)
Tuna salad
Chicken salad
Peanut butter
Hard-boiled egg or chopped egg
Egg salad
Deviled eggs
Yogurt
Cottage Cheese
Grains/Breads:
Bread (white or whole wheat)
Pita
Bagel
English muffin
Rolls
Tortilla
Pretzels
Tortilla chips
Bread sticks
Pasta salad
Assorted crackers
FFr 2005-2006
Vegetable/Fruit/Juice:
Must select at least 2 items
Carrots
Celery
Tomatoes
Lettuce
Cucumber
Melon cubed or sliced
(cantaloupe, honeydew,
watermelon)
Orange wedges
Apple wedges
Bananas
Pineapple cubes
Peaches
Pears
Mixed fruit
Salsa
Broccoli florets
Cauliflower florets
Zucchini sticks
Carrot and Raisin salad
Coleslaw
Potato salad
Bean salad
Page 29 of 37
Sample Menus:
Monday:
Cheese rolled in soft tortilla
Shredded lettuce and tomato
Salsa
Apple wedges
Milk
Tuesday:
Peanut butter and jelly sandwich (1 Tbsp.
Peanut butter, 1 tsp. jelly, 1 slice bread)
Yogurt (1/2 cup along with peanut butter
will meet 3-5 age group)
Carrot sticks (or carrot and raisin salad)
Banana
Milk
Wednesday:
Pita pocket stuffed with tuna or egg salad
Broccoli florets with lowfat ranch dip
Orange wedges
Milk
Thursday:
Ham and cheese sandwich on whole
wheat bread
Carrot and raisin salad
Apple wedges
Milk
Friday:
Cottage Cheese
Sliced peaches
Carrot, celery, and cucumber sticks
Pretzels
Milk
(— Attachment 5 ^ J
iTB -
Meal Services to be Provided
1) The Institution must select meal types and how food items shall be delivered by checking the appropriate
boxes. Note: Breakfast, Lunch and Supper must include milk. Snack may include milk according to cycle menu
selected
❑ Breakfast ❑ Lunch]Supper ❑ Snack
_ __ ❑_B.ulr ❑--13u1k el --Bulk —
b Unitized ❑ Unitized D Unitized
2) The Institution must select milk type(s) and size(s) of milk container(s) to be delivered. Note: Between a
child's first and second birthday, whole milk must be served. After a child's second birthday lowfat or skim milk is
strongly encouraged. Note: Hid price must include the price of milk to be included with program meals, The
Caterer must charge separately should additional milk be requested by the Institution outside the scope of
this bid.
❑ Fat Free (Skim)
❑
Gallon
D
Half -gallon
O
Individual 8 oz. cartons
❑
Other:
❑ 1% Chocolate
❑
Gallon
❑
Half -gallon
❑
Individual 8 oz. cartons
❑
Other:
❑ 1% (Lowfat)
❑
Gallon
❑
Half -gallon
❑
individual 8 oz. cartons
❑
Other:
❑ Whole
❑
Gallon
❑
Half -gallon
❑
Individual 8 oz. cartons
D
Other:
❑ 2% (Reduced Fat)
❑ Gallon
❑ Half -gallon
❑ Individual 8 oz, cartons
❑ Other:
Maximum number of
children age,one:
3) The Institution must check below if the Caterer shall deliver sandwich foods in bulk or pre -assembled. The
Institution must be authorized to assemble sandwiches onsite and have adequate storage space to hold
sandwiches at proper temperatures.
❑ Bulk, we want sandwich foods delivered ❑ Pre -assembled, we want sandwiches delivered
separately in bulk. pre -made.
4) The institution must check below if the Caterer shall supply disposable meal service products. Note: See
minimum paper product specifications below. Note: Bid price must include the price of disposable meal service
products when the "yes" box below is checked. The Caterer may charge separately should additional
quantities of disposable meal service products be requested by the Institution outside the scope of this bid.
❑ Yes, we want disposable meal service ❑ No, we do not want disposable meal service
products. products.
• 8 oz, paper cold cup
• 10 oz, paper cold cup
• 8 oz, foam cup
• 10 oz. foam cup
• 9 oz. soft plastic,
• translucent cup
• 10 oz. soft plastic,
translucent cup
Minimum Disposable Meal Service Products:
• 9 in,, 3 -compartment, white,
un -laminated foam plate
10.25 in., 3 -compartment,
white, un -Laminated foam
plate
• A oz. or 8 oz. foam container
• ' 5 oz., while, impact bowl
• 12X13, 1 ply, white, 114 fold
napkins
• Medium weight, plastic forks
• Medium weight, plastic spoons
• individually wrapped plastic
straws
5) The institution must check below if the Caterer shall supply with each delivery, clean serving utensils (scoops
and/or ladies and/or measuring -serving spoons of standard sizes, disposable or stainless) to ensure appropriate
serving size of fonds as specified by the Child Care Food Program Meal Pattern for Children, Attachment 2
and the Cycle Menu, Attachment 3.
❑ Yes, Caterer must supply serving utensils
❑ No, we do not need Caterer to supply serving
utensils.
FFY 2005-2006 Page 30 of 37
Attachment 6
ITB
Delivery Schedule
in ink and retain co prior to providing bid package to interested bidders. Make additional Lpies if needed -
7o be completed by Institution ( py) p p g P 9 ( I)
Note: The Institution must delete or add sites at least one week prior to the required date of service. The Delivery Schedule or other
written notice must be used to add or delete sites.
'B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2005-2006
Page 31 of 37
?es
Type of Meal* & �.
Desired
Institution Site(s) Address
Contact Person Estimated Total No.Delivery
Tirne(s)
IA
yS i
Aho
Needed Per Da
ll
,y
f4 -7 -7 A VC !' �
73-i-- 101'7
�Uvrr 1 � �r�c•c//rs QS " �.�
n
�R/�F�
'B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2005-2006
Page 31 of 37
?es
J i,,r
S�2n d �.
ftVV
IA
yS i
c �r Cl �c a S
As
ll
y0 �
Nw s
12-,
/
S G�
SW �o tL /�v�•
- 3 yl
011-111i41, I
AS
- r - aIY\
n3�-
VIC is
I 5�.
/z/5 -o6-3
L-je 5j,S
6"f"' I i
AS -
/06
5`U 5
/kv�-
.
30�
6)t,u
cs
1 S st J . 3�h 4vg
yY�- 6371
Ccii fo3
r
/'s -
17
SCS
(( �
UP�IL'. V -J7
} rr
�c� J l% Ir) h� div
79"-0 q
illi ht
Tc kt
AS
'B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2005-2006
Page 31 of 37
Attachment 6
ITB
Delivery Schedule
To be completed by Institution (in ink and retain copy) prior to providing bid package to interested bidders. (Make additional Lpies if needed.)
Note: The institution must delete or add sites at least one week prior to the required date of service. The Delivery Sctledule or other
written notice must be used to add or delete sites.
Institution Site(s)
Address
Telephone
No.
Contact
Person
A
Y1✓aF'�e
J
n
S - c�S
wAu,
-1710,'
SG,4 .y
- zt S
s•
A- CSG
�Su g
- 4r
_
h�
l2ecver
7q-
-
aa-1�
0-14,
Gr z
Ge
1c r,t8
fC�( rVyl
Y'z 5i
�'3-�Y!�.
•
�s
CV rs
15 J1
. Lu
�` A e-
Y-'4 7
l u:
a�7S3
�;<j
3 7
-0 37 Y
E13 !.
G t
,oC
.
,GS
7o S (.).
Y,r
`B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
PFY 2003-2000
Page 31 of 37
to
Type of Meal* &
Estimated Total No.
Needed Per Da
Desired
Delivery Tim
Time(s)
A
S - c�S
- zt S
s•
A- CSG
�Su g
- 4r
_
h�
Attachment 6
ITB
Delivery Schedule
To be completed by Institution (in ink and retain .copy) prior to providing bid package to interested bidders. (Make additional copies if needed.)
Note: The Institution must delete or add sites at least one week prior to the required date of service. The Delivery Schedule or other
written notice trust be used to add or delete sites. I
*B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2005-2006
Page 31 of 37
(Q)
Telephone
Type of Meal*
esired
Institution Site(s).
Address
No.
Contact Person
Estimated Total
Time(s)
Needed Per Da
+,Delivery
3GS
"
v,� C[�
S ri f MA
7S7-3StL
D" >oiv
a- �
IAICII��Vd
1,i Au
er" 11
c? 57
S+.
0y - 7150
c C 1�
fc
rr
305
i
Oa. Av,
4qd-- b3.� t
4s 15-
I_ F) VVI
*B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2005-2006
Page 31 of 37
(Q)
i Nov -22-05 15:04 ' From -
-g- -af �t �
Novomber J5, 2005
Ms. Jacqueline Butler
GrealerMiarni Caterers, Inc.
4001 N W 31 Avenue
Miami., FL 33142
T-322 P-oul/Doi r-sstl
SENT VIA FAX
Subject: Bid No. 04-05-133 ,
Snaoks for After School Program
Danz Ms_ Butler:
JOE ARRK)LA
QV Manager
We are in receipt of your bid for the provision of Saachs for After School Program to beardlized by the
Deparnnerm of Parks and Re=ation, Bids were opened on November 7, 2005 and Greater "ami
Caterers, Jnc, was the only response received.
Pursuant to City of Miami Ordinance No. 12271, Section 18-85, the City has the authority to negotiate
with the sole bidder fox bettgUrieing`or re-bidwhichever is in the best inxerest of the City. Additionally,
we fool coulpelled to ask since Greater Miami Caterers, Inc, is currently providing aftemoon snachi for
the City's Day Care Program at a rate of S.45/ca- Please note that the Department of Parks and
Racreatiov's estimated budget for this service was based on these figures, and an the State of plorida's
maximum reimbumable rate for this type of program. Although, an increase would be expected, this
new bid amoLmt fer exceeds The estimated -badget the Parks and 1. ecreatiart Departinvufhas established
for this service.
The City hereby requests that you carefully analyze your bid price for any cost savings you can in turn
extend to the City, and provide what is considered your fum's "best and final offer" as it pertains to your
cost to provide snacks for at}tr school program to the City. This offer should be fatted to the -attention of
Ms. Maritaa Suarez, (305) 416-1925 by ne later than 3 p.m. on Thu>E Day, November 17, 2005.
5incarely,
U -`-'-C RA dor
Glenn Marcos
D irector
Pumbasing Department
MAR:tns
..-.-.-.-.ww-.-.---•-.r.-...r---.-,.-s-.V-)/V Y, -f- ..-.r.r.-....r.-.---.-.r.r..,----.-.-.-,-. .........
I.14n.Mrr-..0
'treater Miami Caterers, Inc,
Unit Price Best and Final Offer:
(pursuant to Bid No. 04-05-133) CAA ?R09RArn ` A -(--N
tem No. _ //�- _
1. Aftlrrnoon Snacks $.�9/each $ 0,05 leach -
Authorized Signature: Title: V tc P7- D-Atc: &7 V
EPARTMFNT OF PURCHASING
444 S.W. 2nd Avenue, 61Flopr Miami, FL 33730 (305) 41 L -i 900 Fax; (305) 416-1925 / Mailing Address. P.Q. Bux 730708 Miami, Florida 33233-0706
R e e r 1 t' � l T,! m B NOy - 2 2• ld 3 4 7 P Mls��ei.mi�n. " �Noheitn• "n"trt mlatrtl Ails
Z d 8119'ON S0310 INVIN d31V389 Nd90:8 9002 'ZZ -ADN
Attachment 7
f TB
Price Schedule
The institution must complete columns 1& 2 (in ink and retain copy) prior to providing bid package to
interested bidders. Caterer must complete remainder of form and return with bid proposal by date and time
specified -in this contract: -----
Name of institution: Gil CCFP Authorization No.:
Attachment 3 Cycle Menu Selected (A, i3, or C):
Type of Meal
PContract Specifications
Estimated Total
No. of Meals per
Day
1
Estimated No. of
Serving Days
per Year
2
Unit Price per
Meal Total Price
3 4
Breakfast (Ages 1-5)
Breakfast (Ages 6-12)
Lunch (Ages 1-5)
Lunch (Ages 6-12)
Supper (Ages 1-5)
Supper (Ages 6-12)
Morning Snack (Ages 1-5)
Morning Snack (Ages 6-12)
Afternoon Snack (Ages 1-5)
Afternoon Snack. (Ages 6-12)
, 6 ,
Evening Snack (Ages 1-5)
Evening Snack (Ages 6-12)
"Boxed" Lunches (Ages 1-5)
"Boxed" Lunches (Ages 6-12)
Note: "boxes" tuncrnes may ne requestea ny the institution Tor neio trips.
institution must keep documentation of field trip and menu served.�Jx j� l Of
Grand Total
5
By affixing my signature on this bid, I hereby state that i have read all bid terms, conditions and specifications and agree to
all terms, and conditions, provisions, and specifications. 1 certify that l will provide and deliver to the locations) specified in
the bid.
Name of Caterer:
GrL-Aer Icicn1
Authorized Caterer Representative:
Name and Title:
�pignature)
AuIE&ev
(Print or Type) '
FFY 2005-2006 Page 32 of 37
i,
(Date)
2DO's
(Date)
Attachment 8
iTB
Certificate of Independent Price Determination
Both the Institution and the Caterer (bidder)_shall _exec.ute_this. Certificate_ofJndependent_Price_Determination:
Name of Institution Name of Caterer
A. By submission of this offer, the bidder certifies and in the case of a joint offer, each party thereto certifies
as to its own organization, that in connection with this invitation to Bid:
1) .The prices in this offer have been arrived at independently, without consultation, communication or
agreement, for the purpose of restricting competition, as to any matter relating to such prices with any
other bidder or with any competitor;
2) Unless otherwise required by law, the prices which have been quoted in this offer have not been
knowingly disclosed by the bidder and will not knowingly be disclosed by the bidder prior to opening of
this advertised bid directly or indirectly to any other bidder or to any competitor; and
3) No attempt has been made or will be made by the bidder to induce any person -or firm to submit or not
to submit, an offer for the purpose of restricting competition.
B. Each person signing this offer on behalf of the Caterer certifies that:
1) He or she is the person in the Caterer's organization responsible for the decision as to the prices being
offered herein and has not participated, and will not participate, in any action contrary to A. 1) through
A. 3) above, or
2) He or she is not the person in the Caterer's organization responsible for the decision as to the prices
being offered herein, but that he or she has been authorized in writing to act as agent for the persons
responsible for such decision in certifying that such persons have not participated and will not
participate, in any action contrary to A. 1) through A. 3) above, and as their agent does hereby so
certify; and he or she has not participated, and.will not participate, in any action contrary to A. 1)
through A. 3) above_
In accepting this offer, the Institution certifies that no representative of the Institution has taken any action which,
may have jeopardized the independence of the offer referred to above.
.Signature of Authorized Institution Representative Title
Date
To the best of my knowledge, this Caterer, its affiliates, subsidiaries, officers, directors and employees are not
currently under investigation by any governmental agency and have not in the last three years been convicted or
found liable for any act prohibited by State or Federal law in any jurisdiction, involving conspiracy or collusion
with respect to bidding on any public contract.
,�f es &"�l
Signakure �f Authorized Caterer Representative Title
FFY 2005-2006
Note: Accepting a bidder's offer does not constitute award of the contract.
Page 33 of 37
kmns
Date
Attachment 9
ITB
Conflict of Interest Questionnaire
The authorized Institution representative must complete this Attachment 9.
If you answered Yes to any of the above questions, please provide a written explanation of your
answer.
No
9
��
tM,
i
Rr
I declare that the above questions are answered truthfully and to the best of my knowledge.
Signature of Authorized Institution Representative Date
FFY 2005-2006
Page 34 of 37
Yes
1.
Do you, your immediate family, or business partner have financial or
other interests in any of the potential bidders?
❑
2.
Have gratuities, favors or anything of monetary value been offered to
you or accepted by you from any of the potential bidders?
❑
3.
Have you been employed by any of the potential bidders within
the last 24 months?
❑
4.
Do you plan to obtain a financial interest, e.g. stock, in any of the
bidders?
❑
5.
Do you plan to seek or accept future employment with any of the
potential bidders?
❑
6.
Are there any other conditions which may cause a conflict of interest?.,
❑
If you answered Yes to any of the above questions, please provide a written explanation of your
answer.
No
9
��
tM,
i
Rr
I declare that the above questions are answered truthfully and to the best of my knowledge.
Signature of Authorized Institution Representative Date
FFY 2005-2006
Page 34 of 37
Attachment 10
ITB
Conflict of Interest Questionnaire
The authorized Caterer representative must complete this Attachment 10,
If you answered Yes to any of the above questions, please provide a written explanation of your
answer.
I declare that the above questions are answered truthfully and to the best of my knowledge.
Sign Vre of
FFY 2005-2006
Authorized Caterer Representative
Page 35 of 37
Date
���
Yes
No
1. Do you, your immediate family, or business partner have financial or
other interests in the Institution of which you are submitting this bid?
❑
E2/
2. Have gratuities, favors or anything of monetary value been offered to
by from the Institution?
❑
you or accepted you
12
3.. Have you been employed by the Institution within the last 24 months?
❑
)
4. Do you plan to obtain a financial interest, e.g. stock, in the
Institution?
❑
I�
5. Do you plan to seek or accept future empioymenf with the
Institution?
❑
6. Are there any other conditions which may cause a conflict of interest?
❑
CY
If you answered Yes to any of the above questions, please provide a written explanation of your
answer.
I declare that the above questions are answered truthfully and to the best of my knowledge.
Sign Vre of
FFY 2005-2006
Authorized Caterer Representative
Page 35 of 37
Date
���
Attachment 11
ITB
Caterer Checklist
--_F_or yo_u.r convenien.ce., we_offer_the_foIIowing -Cate rer-checklist-of-items-that -must-be-executed-and-------
submitted in duplicate by the bidding deadline to be considered a responsive bid..
1. Invitation to Bid /Bidder Acknowledgement, page 1
V' 2. Attachment 7, Price Schedule, 32
3, Attachment 8, Certificate of Independent Price Determination, page 33
4, Attachment 10, Conflict of Interest Questionnaire, page 35
5. Attachment 12, Contract Page, page 37
Note: Certificates of insurance coverage, page 4, must be furnished by the awarded Caterer
within thirty days after notice of award.
FFY2005-2006
Page 36 of 37
Attachment 12
Invitation To Bid
Contract Page
The bidder -certifies -that- h.e./.sh.e-shall-oper.ate-in-ac;.c.ordance-with-.all-applicable-State-and -federal-reg ulations-.
The bidder certifies that all terms and conditions within the Invitation to Bid shall be considered a part of this
contract as if incorporated therein.
This contract may be extended up to two additional one year periods upon mutual written agreement of both
parties and subject to review by the Department of Health, Bureau of Child Nutrition Programs.
This agreement is solely between the Institution and bidder. The Florida Department of Health, Bureau of
Child Nutrition Programs is in no way liable as an active participant in this contract. The Department of Health,
Bureau of Child Nutrition Programs acts only in an advisory capacity.
IN WITNESS THEREOF, the parties hereto have caused this 37 page contract to be executed by their
undersigned officials as duly authorized.
FFY 2005-2006
Page 37 of 37
Signatures
Note: The Caterer must sign the Contract Page
before submitting the bid to be considered responsive,
The Institution must sign after the bid is determined to be the lowest responsive bid.
Grand Total amounts exceeding $50,000 must
be approved by the Florida Department of Health, Bureau of
Child Nutrition Pro rams before the Institution signs
the Contract Page.
Caterer. I have read this 37 page contract and
Institution: I have read this 37 page contract and
understand each section and paragraph.
understand each section and paragraph.
Orig'l I Si6,nature of Authorized Caterer
Original Signature of Authorized Institution
Repre entative�t.
Representative
Printed N me of Authorized Caterer Representative
Printed Name of Authorized Institution
Representative
'Title
�c) v 4r 20C
Title
Date
Date
Atte t.
Attest:
Sig natur6`67✓Witness to Catera
Signature of Witness to Institution
FFY 2005-2006
Page 37 of 37