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Formal Invitation to Bid
a '� Invitation To Bid Standard contract (ITB) FFY 2008-2009 child care f �d program .�--�--'—��4z fir. frWYtSs�` '�iFk4sh�l —building healthy habits for life 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.state.fl.us/ccfp In accordance with Federal law and U.S. Department of Agriculture (USDA) policy, all institutions that participate in the Child Care Food Program are prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (202) 720-5964 or toll free at (866) 632-9992 (voice and TDD). USDA is an equal opportunity provider and employer. �_.,Ild Care Food Program (CCFI` , Formal Invitation To Bid Contractual Services Bidder Acknowledgement age I of 38 pages. This section to be completed by the institution: Note: Institution means a sponsoring organization, child care center or outsideschool-h ours care center which Inters into an agreement with the Department of Health to assume final administrative and financial responsibility ror Child Care Food Proaram operations. City of Miami (Name of Institution) Yusbel Gonzalez (Authorization No.) 305-416-1958 (Contact Name) (Phone No.) Submit Bids To: City of Miami -City Clerk 3500 Pan American Drive Miami, FL 33133 (Street Address) City of Miami -City Clerk 3500 Pan American Drive Miami, FL 33133 (Mailing Address) Monday, January 26, 2009 @ 12:00 PM EST. 3ids Will Be Opened: (Date) (Time) Bids will not be accepted after such 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 for 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 toll free if applicable) 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 fair and without collusion or fraud. I 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 with all requirements of the Invitation to Bid, including but not limited to, certification requirements. Authorized Caterer Signature: Print Name and Title: FFY 2008-2009 Page 1 of 38 C-006-04 Invitation to r5io l.UnLI aLA ki I u) General Conditions -ealed Bids: Bidders shall complete and execute all mandatory attachments and the bidder acknowledgement )rm and submit the originals and one copy of each in a sealed envelope. The face of the envelope shall contain ie institution's address and date and time of the bid opening. This form and bid attachments will not be accepted Iter the date and time noted on page one (1) of this Invitation to Bid. If the bid is to be submitted via express mail r in a courier envelope, the bid documents should be submitted in a separate sealed envelope within the courier nvelope. The face of the sealed envelope shall contain the Institution's address and the date and time of the bid pening. Express mail or courier envelopes will be opened and discarded. Bids received prior to the time of peeing will be securely kept, unopened. The date and time of bid opening may not be changed by the Child Care ood Program (CCFP) Institution after the bids have been received. Only one bid may be offered by any one party. more than one bid is offered by any one party, whether it is offered by or in the name of a clerk, partner, or other ssistant or employee, then all bids from that party will be rejected. Bids not submitted on a bidder cknowledgement form and submitted without specified attachments shall be rejected Execution of Bid: The bid must contain a manual signature of an authorized representative in the space provided on the Bidder Acknowledgement of this Invitation to Bid. The bid must be typed or printed in ink. Use of erasable ink is not permitted. All corrections made by the Caterer to his/her bid price must be initiaied. The company name shall appear on each page of the bid as specified herein. Each bidder shall be registered as a caterer with the Department of Health, Bureau of Child Nutrition Programs, prior to submitting a bid. 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. 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 for bid evaluation purposes. c) Mistakes: In case of mathematical errors, the Bidder's unit price(s) shall be used to determine the Grand Total. 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 through September 30, 20 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 forty one days of its receipt of the invoice. The caterer may impose the following late fees, but is not required to do so. Any late fees shall not be paid from CCFP funds. See Termination for Breach in Special Conditions for non-payment of services rendered. Time Period from invoice receipt date Allowable late fee Late fees 42 to 52 days Greater of $200 or 2% of invoice amount 1st fee 53 to 62'days 1 s fee plus the greater of $200 or 2% of 2nd fee invoice amount 63 to 72 days 1" and 2" fee plus the greater of $200 or 3`d fee 2% of invoice amount _ 73 to 82 days 1s' , 2" and 3` fee plus the greater of 4th fee o $200 or 2% of invoice amount FFY 2008-2009 Page 2 of 38 f) Availability of E-ungs: I r SIRUUU11 snail IIGIVG u1c _F. , the Department of Health to participate in the Child Care Food Program, ,r it is terminated or suspended by the Department of Health from 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. Conflict of Interest: The Institution shall maintain a written code of standards of conduct which shall govern the performance of its officers, employees or agents engaged in the award and administration of contracts supported by Child Care Food 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 Interest Questionnaires. 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. 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. 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. Assignment and Subcontracting; The contractual obligations arising from this procurement shall not be assigned. The Caterer shall not subcontract meals provided under the terms of this procurement. �. Facilities: Employees of the Institution, designated program officials of the Florida Department of Health, the Florida Department of Law Enforcement, and U.S. Department of Agriculture shall be authorized 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. 0. Recordkeeping: The Caterer shall maintain all records related to performance of the contract, including delivery tickets, purchase orders and production records for this contract or other evidence for inspection and reference to support payments and claims. The Caterer shall maintain such records as the institution will need to support its claim for meal reimbursement 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, the Florida Department of Health, United States Department of Agriculture, the Florida Department of Law Enforcement, and the US General 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. VOTE: ANY AND ALL SPECIAL CONDITIONS AND SPECIFICATIONS ATTACHED HERETO WHICH VARY FROM THESE GENERAL CONDITIONS SHALL HAVE PRECEDENCE. FFY 2008-2009 Page 3 of 38 ITB Special Conditions 'urpose he purpose of this Invitation to Bid is to establish a contract to furnish meals to children participating in the hild Care Food Program (CCFP). cope of Work he scope of this bid is to provide meals specified by the Institution and deliver said meals to the site(s) entified by the Institution on Attachment 6 Delivery Schedule. Meals shall be delivered on a daily basis and , accordance with all bid specifications and attachments regarding this Invitation to Bid. See Attachments 1 - 7.) ycle Menu he Institution has selected the state approved cycle menu included as Attachment 3. Any changes to A, B, nd C cycle menus or menus other than A, B, and C cycle menus must have prior written approval from the lorida Department of Health. aterer Registration and Compliance with Contract and Licensure Requirements II Caterers who bid on any contract to provide CCFP meals for children in participating child care centers shall ,gister with the Department of Health prior to submission of any bid. Registrations shall be in compliance with ule 64F-17.004, Florida Administrative Code. By entering into a contract with an Institution participating in ►e CCFP, the caterer is authorizing the Department to terminate its registration under Rule 64F-17004, Florida dministrative Code, if it fails to meet the requirements of the contract, fails to comply with procurement ;quirements for entering into the contract or fails to meet the standards set forth in its applicable licensure ;quirements, regardless of whether such violations of its licensure laws and rules result in discipline by the pplicable regulatory authority. The Department of Health is not a party to this contract. :ontract Insurance Requirement he Caterer shall secure and maintain, at its sole expense and for the duration of the contract, the following .rm insurance policies to protect itself and the Institution. The Caterer shall save and hold harmless and idemnify the Institution against any and all liability, claims, judgments or costs of whatsoever kind of nature for ijury to, or death of any person or persons and for loss or damage to any property resulting from the use, ervice operation, or performance of work under the terms of this contract, resulting in whole or in part from the egligent 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 $1MOOD,- 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 Child Care Food Program established under Title 7 Code of Federal Regulations Part 226, as such regulations may be amended from time to time. FFY 2008-2009 Page 4 of 38 Mandatory Provisions -he Florida Department of Health nas established certain requirements with respect to bids to be submitted by :aterers. The use of "shall", "must" or "will" (except to indicate simple futurity) in this Invitation to Bid indicates i requirement or condition from which a material deviation may not be waived by the Florida Department of -lealth. 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 s potentially significant effect on the quantity or quality of items bid, or on the cost to the State. Material leviations cannot be waived. The words "should" or "may" in this Invitation to Bid indicate desirable attributes )r conditions, but are permissive in nature. Deviation from, or omission of, such a desirable feature, will not in :self cause rejection of a bid. >ubmission of Mandatory Forms -he 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. ,ertificate of Independent Price Determination ;ertificate of Independent Price Determination must be completed by Caterer and Institution and returned with -iis Invitation to Bid. See Attachment 8 Certificate of Independent Price Determination. :qua[ Employment Opportunity �s part of this contract, the Institution and Caterer must comply with Executive Order (E.O.) 11246, "Equal :mployment Opportunity," as amended by E.O. 11375, "Amending Executive Order 11246 Relating to Equal :mployment Opportunity," and as supplemented by regulations at 41 CFR part 60, "Office of Federal Contract :ompliance Programs, Equal Employment Opportunity, Department of Labor." 'reference for Drug -Free Workplace Zegistered caterers must make a good faith effort to maintain a Drug -Free Workplace (DFW). The Institution eserves the right to request from the Caterer the method used to maintain a DFW prior to bid award as ?utlined in Title 7 Code of Federal Regulations Part 3021. kuthority to Contract any Caterer that is awarded a contract under this procurement is attesting that it is authorized to enter into the :ontract and is not suspended, debarred or otherwise prohibited from entering into the contract under the erms of Title 7 Code of Federal Regulations Part 3017. lean 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 Nater Pollution Control Act as amended (33 U.S.C,. 1251 et seq.). Violations shall be reported to the department of Health and the Regional Office of the Environmental Protection Agency (EPA). Failure to ;omply constitutes an inability to fulfill the terms of the contract. 3yrd Anti -Lobbying Amendment nstitutions 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. Buy American Requirement Public Law 100-237 requires, whenever possible, to purchase only food products that are produced in the United States. Exceptions to the "Buy American" requirement are allowed when: 1) the recipients have a unusual or ethnic food preferences that can only be met through purchases of products not produced in the United States; 2) products are not produced or manufactured in the United States in sufficient and reasonable available quantities of a satisfactory quality; or 3) the cost of the domestic —produced food product is significantly higher than that of the foreign product. FFY 2008-2009 Page 5 of 38 iendments amendments to the Invitation to Bid shall be made by the Institution or the Caterer without the prior express tten consent of the Florida Department of Health. If the Invitation to Bid is amended, the amended version ill be provided to any person who requested a copy and all bids shall be based on the amended version. -;cussions Prohibited and Bids Refected mmunication between the Institution and any Caterer regarding the bid shall be limited to information larding the bid process and procedure. Any caterer who attempts to communicate with any employee of the titution regarding the substance of the bid or contract shall be disqualified as a bidder and its bid shall be acted. ice Schedule and Instructions cing shall be based on the cycle menu selected by the Institution. Bid price must include (unless otherwise acified in Attachment 5 Meal Services to be Provided) price of food, milk, packaging, transportation and all ier related costs (e.g., condiments, single service ware, straws, napkins, etc.). The Institution shall not be ligated to place any minimum dollar amount of orders under this contract or any minimum number of orders. e utilization of the Caterer for services specified in Meal Services to be Provided, Delivery Schedule, and ice Schedule columns 1 and 2 (Attachments 5-7) shall be dependent upon the needs and requirements of Institution. The quantities of such services specified in these Schedules are estimated figures given only a guideline for the Caterer preparing this bid and should not be construed as representing actual figures der the contract. The Price Schedule shall be completed and returned with the bid response. The Caterer all complete Attachment 7, columns 3-5. The unit prices of each meal type and the grand total which the iterer agrees to furnish must be written in ink or typed. The Institution shall complete Attachment 7, columns and 2, Attachment 5 and 6 for type of services desired and site location(s). id Evaluation ds which do not meet the requirements specified in this Invitation to Bid will be considered non-responsive. asponsive bids meeting the mandatory requirements will be evaluated. As the best interest of the institution ay require, the Institution reserves the right to reject any and all bids or waive any minor irregularity or chnicality in bids received. Caterers are cautioned to make no assumptions unless their bid has been taluated as being responsive. asis of Award single award will be made to the responsive, responsible bidder offering the lowest grand total for Dntracted meal services requested. 'enewal he Institution reserves the option to renew the contract for two (2) additional one (1) year periods under the arae terms and conditions of this Invitation to Bid unless different terms and conditions are required by the )epartment of Health; in such event these terms and conditions will be incorporated into the Renewal ;ontract. Renewal of the contract shall be by mutual agreement in writing. Re -negotiation of price changes ,ertaining to the unit price will be allowed in the subsequent years of the contract. The annual percentage -crease shall not exceed the Consumer Price Index as determined by the Florida Department of Health, 3ureau of Child Nutrition Programs. No price increase may be implemented under this provision without )rior written approval of the Institution. Von -Payment for Spoilage Uo 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 2008-2009 Page 6 of 38 rmination at Will s contract may be canceled by either party with a thirty 30 day written notice. Notice shall be delivered by tified mail, return receipt requested, or in person with proof of delivery. . rmination for Breach e Institution shall have the right to terminate this contract if the Caterer fails to comply with any of its luirements. The Institution shall notify the Caterer verbally and in writing of specific instances of non- -npliance with the terms and conditions of the contract. If the Caterer does not take immediate corrective :ion, the Institution shall have the right, upon written notice, to immediately terminate the contract and the terer shall be liable for any damages incurred by the Institution. e Institution shall by written notice to the Caterer terminate the right of the Caterer to proceed under this itract if it is found by the Institution that gratuities in the form of entertainment, or gifts, or if any other thing of iue was offered or given by the Caterer to any officer or employee of the Institution with a view toward curing a contract or securing favorable treatment with respect to the awarding or amending of the contract. e Caterer may terminate this contract upon written notice if the Institution fails to comply with any of the juirements of this contract, including but not limited to, terms of payment for services rendered. )st of Bid Preparation zither the Florida Department of Health nor the Institution is liable for any costs incurred by a Caterer in 3ponding to this Invitation to Bid. antract ie contract must be executed by the Caterer and returned with the bid package to be considered responsive. ;e Attachment 13 Contract Page, between the Institution and the Caterer. TY 2008-2009 Page 7 of 38 HLLOUI III IGI Il i ITB Bid Specifications ,id price shall include price of food, milk, disposable meal service products, packaging, transportation and all other ;fated costs (e.g., condiments, utensils, etc.). The Caterer shall not be paid for unauthorized menu changes, icomplete meals, or meals not delivered within the specified delivery time period. leaf Requirements The Caterer shall provide menu components which meet the nutritional requirements specified by the Child Care Food Program Meal Pattern for Children, Attachment 2 included in this bid package. The Caterer shall not make changes or substitutions to the cycle menu on which the bid was based, Attachment 3, Cycle Menu. The Caterer shall provide foods that meet the Minimum Food Specifications as stated in Attachment 4. ood Preparation Requirements Meals shall be prepared under properly controlled temperatures and assembled not more than 24 hours prior to delivery. All refrigerated foods must be held and delivered between 33' and 41 °F. All frozen foods must be held and delivered below 5'F. All hot foods must be held and delivered at or above 140'F. It is the Institution's responsibility to provide equipment to hold foods at proper temperatures subsequent to delivery. 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. ►elivery Requirements 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. 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. 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. 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. 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. Institutions shall order meals by 5:00 p.m. two days prior to delivery in accordance with the Catered Meal Change Form, Attachment 12. Institutions shall notify the Caterer two weeks in advance of any non -emergency closure, including holidays. 'ackaging Requirements Meals shall be delivered according to Meal Services to be Provided, Attachment 5. Any product or substance that comes into contact with food, including but not limited to products used to package, contain or serve food shall meet federal food safety standards, including but not limited to 21 United States Code 348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. L 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. 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'F or below. 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 by age group (i.e. ages 1-5 and 6-12; portions for ages 1-5 based on meal pattern portion sizes for ages 3-5) • Serving size information by cups, ounces, and individual pieces • Date of production FFY 2008-2009 Page 8 of 38 >upervision and Inspection Requirements 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. The Caterer shall maintain a valid state or federal food service license. Also, the Caterer shall submit copies of the applicable state orfederal regulatory inspections and current license annually upon request to the Department of Health. mergency Requirements 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. 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 plan for operation during the pending emergency. For instance, if a hurricane warning 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. J. 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. ;ecordkeeping Requirements 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). Delivery tickets must be itemized to show the number of meals of each type delivered to each Institution site and the individual meal components for each meal type and age group. 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 (with the exception of non- perishable items) received above 41 OF or below 140°F upon delivery will not be accepted. The number of catered meals claimed by the Institution shall not exceed the number of meals identified as delivered on the delivery tickets. 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. 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 Florida Department of Law Enforcement, the Institution and the Comptroller General of the United States at any reasonable time and place. 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. TY 2008-2009 Page 9 of 38 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. 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 lcwfat milk be served. To encourage adequate calcium intake, lowfat.flavored milk can be served. Conversions: %2 cup = 4 fl. 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 FFY 2008-2009 Page 10 of 38 Age Group and Serving Size: Child Meal Pattern 1 and 2 3-5 6— 12 Food Components: year olds: year olds: yearoids. Milks' Fluid milk 1/2 cup 3/4 cup 1 cup Vegetables and Fruits1D Vegetable(s) and/or fruit(s) or 1/4 cup 112 cup 1/2 cup 4 0 Full-strength vegetable or fruit juice2 1/4 cup 1/2 cup 112 cu ° Grains/Breads"' �o m Bread or 112 slice 1/2 slice 1 slice ,U Cornbread, biscuits, rolls, muffins, etc. or 1/2 serving 1/2 serving 1 serving v Cold dry cereal4 or 1/4 cup or 1/3 oz. 1/3 cup or 112 oz. 3/4 cup or 1 oz. Cooked cereal grains or 1/4 cup 114 cup 1/2 cup Cooked pasta or noodle prodUGtS 1/4 cup 114 cu 1/2 cu Milk" Fluid milk 1/2 cup 3/4 cup 1 cup Vegetables and Fruits'' 10 Ve etable s and/or fruit(s), 2 or more 114 cup total 112 cup total 3/4 cup total Grains/Breads3, ' E Bread or 112 slice 1/2 slice 1 slice L •� Cornbread, biscuits, rolls, muffins, etc. or 112 serving 112 serving 1 serving a Cooked pasta or, noodle products or 1/4 cup 114 cup 112 cup a Cooked cereal grains 114 cup 114 cup 112 cu n c Meat and Meat Alternates10 Lean meat or poultry or fishy or 1 oz. 1 1/2 oz. 2 oz. a Alternate protein products' or 1 oz. 1 1/2 oz. 2 oz. -' E cheese or 1 oz. 1 112 oz. 2 oz. 0 Egg (large) or 1/2 egg 3/4 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% 3/4 oz. = 50% 1 oz. = 50% Yogurt, plain or flavored, unsweetened or sweetened 4 oz. or 1/2 cup 6 oz. or 3/4 cup 8 oz. or 1 cu 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 lcwfat milk be served. To encourage adequate calcium intake, lowfat.flavored milk can be served. Conversions: %2 cup = 4 fl. 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 FFY 2008-2009 Page 10 of 38 Attachment 2 (Continued) CCFP Meal Pattern for Children (continued) Child Meal Pattern Age Group and Serving Size: 1 and 2 3— 5 6— 12 Food Components: ear olds: year olds: year olds: Milk" Fluid milk 1/2 cup 1/2 cup 1 cup Vegetables and Fruits" Vegetable(s) and/or fruit(s) or1/2 cup 1/2 cup 3/4 cup Full-strength vegetable or fruit juice2 1/2 cup 1/2 cup 3/4 cup 0 Grains/Breads3' 11 C Bread or 1/2 slice 1/2 slice 1 slice E Cornbread, biscuits, rolls, muffins, etc. or 1/2 serving 1/2 serving 1 serving c) Cold dry cereal '4 or 1/4 cup or 1/3 oz. 1/3 cup or 1/2 oz. 3/4 cup or 1 oz. = Cooked cereal grains or 1/4 cup 1/4 cup 1/2 cup Cooked pasta or noodle products 1/4 cup 1/4 cu 1/2 cu Meat and Meat Alternates'° Lean meat or poultry or fishy or 1/2 oz. 1/2 oz. 1 oz. N Alternate protein products) or 1/2 oz. 1/2 oz. 1 oz. cheese or 1/2 oz. 1/2 oz. 1 oz. Egg (large) or 1/2 egg 1/2 egg 1/2 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 1/2 oz. 1/2 oz. 1 oz. Yogurt, plain or flavored, unsweetened or sweetened 2 oz. or 1/4 cup 2 oz. or 1/4 cup 1 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 1/8 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. FFY 2008-2009 Page 11 of 38 ITB Additional CCFP Meal Pattern Requirements for Children Y Sweet grain/bread foods must be whole grain or made with enriched flour or meal and may be 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. Y 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 and the ingredient statement must show that the primary grain ingredient is whole grain, enriched flour or meal, bran, or germ. Y 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. Y 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. Y 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. y Less than 1/8 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. Y Donated foods cannot be used to contribute to the child meal pattern requirements. FFY 2006-2009 Page 12 of 38 Httacnment 3 Cycle Menu B Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this bid. Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and second birthday, whole milk must be served. After age 2, it is recommended that lowfat (1%) or fat free milk be served. Week One Monday Tuesday Wednesday Thursday Friday Fresh Orange Slices Prunes Apple Juice Seasonal Fresh Fruit Grape Juice Cinnamon Raisin Bagel French Toast Breakfast Cornflakes Banana Muffin cream cheese Special K Syrup Milk Milk Milk Milk Milk Ham Lunch/ Roll Green Beans Supper Sweet Potatoes Milk Lasagna (with ground turkey or beef) 1 serv.=1-1/2 oz. mtlmt alt. and 1 brd. for 1-5 yr. olds and 2 oz. mt/mt alt. and 1 brd. for 6-12 yr. olds. Italian Bread Tossed Salad (Lettuce, Tomato, Cucumber) Lowfat Ranch Dressing Pears Milk Baked Chicken Rice Whole Wheat Roll Peas & Carrots Peaches Milk *Breaded Fish Ketchup Biscuit Baked Beans Fruit Salad Milk Tacos (with soft, flour tortilla, ground turkey or beef) 1 serv.=1 oz. mt/mt alt. and 1 brd. Shredded Cheese (1 oz.) Shredded lettuce and diced tomato Mild Salsa Spanish Rice Mexican Corn Milk Saltine Crackers Yogurt Oatmeal Cookie Banana Assorted Crackers SnackFlavored 4 oz cup Milk Peanut Butter Tuna Salad Fruit Cocktail Animal Crackers *Requires a Child Nutrition Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item) Effective FFY 2008-2009 Serv. = serving; mt/mt alt. = meatlmeat alternate; brd. = bread Page 13 C-001-04 Cycle Menu B (Continued) Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this bid. Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and x–t—I^ . altr meet ho corvetl After anP_ 2_ it is recommended that lowfat (1%) or fat free milk be served. Week Two Monday Tuesday Wednesday Thursday Friday Blended 100% Juice Fresh Orange Wedges Peaches Grape Juice Pancakes Apple Juice Breakfast Cornflakes Raisin Bread Biscuit Syrup Crispix Cereal Milk Margarine Milk Jelly Milk Sausage Milk Milk Sliced Ham & Cheese Chicken & Noodles Sandwich *Chicken Nuggets 1 serv.=1-1/2 oz. mt/mt alt. and 1 brd. for 1-5 yr. olds Hamburger On Bun 1 serv.=1-1/2 oz. intlint alt. Barbecue Sauce *Ravioli and 2 oz. mt/mt alt. and 1 Mustard L o owfat May, 8 and 1 brd. for 1-5 yr. olds and 2 oz. mt/mt alt. and 1 Lunch/Mashed Whole Wheat Roll Garlic Bread brd. for 6-12 yr. olds Ketchup Lettuce, Tomato. Pickle brd. for 6-12 yr. olds Potatoes Green Peas Corn Bread Mustard, Lowfat Mayo Supper pp Cooked Baby Carrots Pears Broccoli Green Beans Lettuce, Tomato & Milk Milk Seasonal Fresh Fruit Banana Pickle Milk Milk Baked Beans Pineapple Tidbits Milk Vanilla Wafers Graham Crackers Peanut Butter Crackers Assorted Crackers Blueberry Muffin Snack Applesauce Milk Orange Juice Fruit Cocktail Milk Requires a Child Nutrition Label. When a drink is not specifically nsied with a snacK, water is recommended as a beverage. (Note: water is NUI a creditable food item) Effective FFY 2008-2009 Serv. = serving-, mt/mt alt. = meat/meat alternate; brd. = bread Page 14 Cycle Menu B (Continued) Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this bid. Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and second birthday, whole milk must be served After age 2, it is recommended that lowfat (1%) or fat free milk be served. Week I Monday Three Breakfast Orange Juice Cinnamon Toasters Milk Sloppy Joe Lunch/ Bun Mixed Vegetables Supper Peaches Milk Tuesday Seasonal Fresh Fruit Toasted English Muffin Margarine and jelly Milk Turkey and Cheese Sandwich on Whole Wheat bread (At a minimum, 1 sand.= 1-1/2 oz. mt/mt alt. and 1 brd. For 1-5 yr. olds; 2 oz mt/mt alt. and 1 brd for 6- 12 yr. olds) Lowfat Mayonnaise & Mustard Carrot, Pineapple and Raisin Salad Tater Tots Milk Wednesday Blended 100% Juice Crispy Rice Cereal Milk Barbecue Chicken Rice Italian Green Beans Applesauce Milk Thursday Orange Wedges Cinnamon Roll Milk Spaghetti & Meat Sauce (with ground turkey or beef) 1 sere.=1-1/2 oz. mt/mt alt. and 1 brd. for 1-5 yr. olds and 2 oz. mt/mt alt. and 1 brd. for 6-12 yr. olds Italian Bread Tossed Salad (Lettuce, Tomato. Cucumber) Lowfat French Dressing Pears Milk Snack Granola or Cereal Bar Banana Muffin Cheese Slice Yogurt Flavored 4 oz cup Milk Grape Juice Soft Tortilla Fruit Cocktail Friday Cantaloupe Cubes Ham & Cheese Biscuit Milk Arroz con Pollo Cuban Bread Peas & Carrots Plantanos Milk Fresh Broccoli and Cauliflower Florets Cheese Sauce Cheese Crackers *Requires a Child Nutrition Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a creditable food item) Effective FFY 2008-2009 Serv. = serving; mt/mt alt. = meat/meat alternate; brd. = bread Page 15 Cycle Menu B (Continued) Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age gooups specified in this bid. Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and _�., �:.�►„�.,., .AIti.,10 rTIiIIr rnIIQf hp ,Prveri_ After age 2. it is recommended that lowfat (1%) or fat free milk be served. SeCOI1U ►JII LIIM 1 , —1 - -- - - --- --- - Week Monday Tuesday Wednesday Thursday Friday Four Orange Wedges Fruit Salad Apple Juice Breakfast Orange Juice Pears Blueberry Muffin French Toast Bagel Honey Nut Scooters Cornflakes Syr -up Cream cheese Cereal Milk Milk Milk Milk Milk Turkey Tetrazzini Chicken and Vegetable *Breaded Pork Pattie 1 serv.=1-1/2 oz. mt/mt alt. Hamburger Patty Stir Fry Fish Sticks Gravy and 1 brd. for 1-5 yr. olds Bun 1 serv.= 1-1/2 oz. mt./mt Ketchu p Lunch/ Biscuit and 2 oz. mt/mt alt. and 1 Lettuce, Tornato, Pickle alt. and '/4 c veg. for 1-5 yr. Roll Supper Cooked Carrots brd. for 6-12 yr. olds Roll Mustard & Ketchup Baked Beans olds; 2 oz. mt./mt. alt. and 3/8 c veg. for 6-12 r olds. g y Green Beans Mashed Potatoes Broccoli Fruit Cocktail Rice Coleslaw Milk Pineapple Tidbits Milk Peaches Milk Milk Milk Graham Crackers Vanilla Wafers Yogurt Banana Turkey (cubed or sliced) Snack Applesauce Milk Flavored 4 oz cup Milk Assorted Crackers Animal Crackers *Requires a Child Nutrition Label. When a drink is not specifically listed with a snacK, water is recommended as a beverage. (Note: water is NU i a creditable food item) Effective FFY 2008-2009 Serv. = serving; mt/mt alt. = meat/meat alternate; brd. = bread; veg. = vegetable Page 16 Cycle Menu B (Continued) Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this bid. Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and _-A ti:_+L,rl •.. IA16n o mills MI Mt hP_ SP_rvP_(i_ After ane 2. it is recommended that Iowfat (1%) or fat free milk be served. Week Five Monday Tuesday Wednesday Thursday Friday Banana Gra e Juice Breakfast p Applesauce Orange Juice Toast Jelly & Margarine Cantaloupe Cubes Waffles Crispix Cereal Cinnamon Toast Apple Zings Cereal Scrambled Eggs Syrup Milk Milk Milk Milk Milk Turkey Roast y Ham *Chicken Strips Salisbury Steak Pizza Whole Wheat Roll Macaroni 8� Cheese Biscuit Sliced Tomatoes Gravy Cornbread Corn Green Salad (Romaine Lunch/ Mashed Potatoes Roll Tater Tots Baby Green Lirna lettuce. Tomato, Supper Mixed Vegetables Broccoli Ketchup Beans Cucumber) Pears Pineapple Tidbits Fruit Cocktail Peaches Lowfat French Dressing Milk Milk Milk Milk Milk Tortilla (Chips or soft flour Pita Bread pieces) Oatmeal Cookie Assorted Crackers Granola or Cereal Bar Very Mild Salsa Snack Cheese Slice Orange Wedges Milk Three Bean Salad Milk `Requires a Child Nutrition Label. When a drink is not speciticaiiy listed with a snacK, water is recommended as a beverage. (Note: vvater is NUI a creditable food item) Effective FFY 2008-2009 Page 17 Attachment 4 (TB 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 (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. 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°F 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 °F 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 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. if necessary, lowfat flavored milk may be served. Canned Frozen Fresh rBeans, Baked Beans, baked, sauce containing brown sugar, ketchup and mustard sauce. U.S. Grade A or Fancy. Beans, Black U.S. Grade A or Fancy Beans, Garbanzo U.S. Grade A or Fancy Beans, Green Cut, 1-'/2", 4 sieve, U.S. 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 Dark or light red, U.S. Grade A or Fancy, water _ ...., .... packed. Broccoli Cut, U.S. Grade A or U.S. No. 1 Fancy Broccoli and U.S. Grade A, 50% U.S. No. 1 Cauliflower Broccoli, 50% Cauliflower FFY 2008-2009 Page 18 of 38 - . - r I . Canned Frozen TFresh Broccoli, Ready- Florets — 1 to 2-3/4 in. by 1 to -use to 1-1/2 in., U.S. No. 1, USDA, QVT Carrots Sliced or diced Sliced or diced Whole, U.S. No. 1 U.S. Grade A, Fang U.S. Grade A Carrots, Ready- Bab\/ -cut — 2 in., 3/8" to to -use 11/16", U.S. No. 1, from USDA inspected plant. Sticks — 3-3/4 in. to 4 in., '/" to V2", U.S. No. 1, from USDA inspected plant. Carrot, Pineapple Prepared salad pack — & Raisin Salad Must be from a USDA ins ected plant. Cabbage U.S. No.1 Cabbage, Ready- Shredded — Green, 1/16 to -use in., U.S. No. 1, from USDA inspected plant. Salad mix — Shredded green cabbage, shredded red cabbage and carrots mixed, U.S. No. 1, from USDA inspected plant, Cauliflower, Florets — 1 to 2-1/2 in. by 1 Ready -to -use to 1-1/2 in., U.S. No. 1, USDA, QVT Celery U.S. Extra No. 1 Celery, Ready -to- Sticks -'/2 in. by 4 in., U.S use No. 1, from USDA inspected plant. Coleslaw Prepared salad pack — Must be from a USDA ins ected plant. Corn Vacuum pack, whole kernel, golden sweet U.S. Grade A U.S. No. 1, with or without Midwest. U.S. Grade A or husk Fancy Corn, Mexican U.S. Grade A or Fancy U.S. Grade A Cucumbers U.S. No. 1 Greens (Collard, Mustard or Chopped, U.S. Grade A or Chopped, U.S. Grade A U.S. No.1 Turnip) Fancy Lettuce Iceberg head - U.S. Grade No. 1 Romaine (or cos lettuce), U.S. Grade No. 1 Lettuce, Ready- Chopped —Medium, to -use _ . _::_............ _,. _ ....... _ . :..... _ iceberg, U.S. No. 1, from USDA inspected plant Salad mix — Chopped iceberg lettuce and romaine, U.S. No. 1, from USDA inspected plant. FFY 2008-2009 Page 19 of 38 FFY 2008-2009 Page 20 of 38 =@- r Canned Frozen Fresh Mixed U.S. Grade A or Fancy California Style - U.S. Vegetables Grade A, broccoli cuts, cauliflower florets, carrot cuts 5 Vegetable Blend - U.S. Grade A, 28% each corn and carrots, 17% each peas, and beans, 10% limas Italian Vegetables - U.S. Grade A, IQF sliced zucchini, cauliflower, carrot chunks, Italian green beans, lima beans and red peppers Oriental Style- U.S. Grade A, French cut green beans, broccoli cuts, onion strips, sliced mushrooms, diced red peppers Okra Cut, U.S. Grade A or U.S. No.1 Fancy Peas, Black Eye Monarch or Clemson U.S. Grade B varieties, light skin with U.S. No. 1 dark eye Peas, Green U.S. Grade A or Fancy U.S. Grade A U.S. No.1 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°1° by weight weight Peppers, Green U.S. No. 1 and Red Whole or re -cut, Julienne Pickles, Dill Prime Quality, firm, plump strips and uniform in size, cut length wise with kosher to ste Pickles, Dill US Grade B slices Pickles, Sweet US Grade B, cross cuts or chip slices Potatoes Whole or sliced, U.S. No.1 . U.S. Grade A Potatoes, French Especially made for oven Fried - Crinkle - preparation. Made from cut, curls, or USDA Grade A Russet shoestring potatoes. FFY 2008-2009 Page 20 of 38 Potatoes, Mashed Canned I Frozen Canned instant mashed, pearl -style, made with vitamin C and milk substitute Or Dehydrated Instant granules with milk, Vitamin C enriched Potatoes, Uniform cuts, USDA Grade Natural -cut A, made from Russet wedge fries potatoes Potatoes, New Whole or sliced, Roasted redskin chunks. U.S. No. 1 U.S. Grade A IQF, oven prep Potatoes, Patty Hash brown oval patty, U.S. Grade A, oven ready, a serving must equal '/ cu or % cup vegetable Potatoes, USDA Grade A, Tater Rounds Tots, Gems, Vitamin C enriched. Potatoes, Sweet U.S. Grade A in Light Yam Patties- packed in U.S. Nc.1 Syrup USDA inspected plant Potato Salad Prepared salad pack — Must be from a USDA inspected plant. Salsa Mild, containing all vegetable w/ minor amounts of spices. Spinach Chopped, Grade A or Chopped, U.S. Grade A U.S. No.1 Fancy Squash, Yellow, Sliced, U.S. Grade A or U.S. No.1 Summer Fancy Succotash U.S. Grade A or Fancy, U.S. Grade A, carrots shall carrots shall not comprise note comprise less than less than 25% by weight 25% by weight and peas and peas shall not shall not comprise less comprise less than 50% by than 50% by weight. weight, Three Bean U.S. Grade A or Fancy, Salad mixture of green beans, wax beans, and dark or light red beans, marinated. Tomatoes Whole, sliced, or crushed, U.S. Grade B or Extra U.S. No.1 Standard. Tomato Sauce U.S. Grade B or Extra Standard Vegetable Sticks Blend of corn, carrots, onions and green beans are formed into a uniform "stick" shape, and then slightly coated with crunchy breading. 4 vegetable sticks are equivalent to'/ cup vegetable requirement. FFY 2006-2009 Page 21 of 38 M11 Canned Frozen Fresh Roots completelycove Yucca Skinless, pre-cut with bark -like skin, free from cracks, sliminess or mold. Zucchini Sliced, U.S. Grade A or U.S. No.1 Fanc Canned Frozen Fresh Apples Sliced, regular pack in (A III varieties) water, U.S. Grade A or U.S. No. 1 U.S. Fanc Applesauce Unsweetened, regular texture, natural color, U.S. Grade A or U.S. Fanc . Apricot Halves Li ht s ru , U.S. Grade A Bananas Must be delivered to Institution with even bright yellow color, un -bruised Fruit Cocktail Light syrup, U.S. Grade B or U.S. Choice Fruit Salad, Chilled — Florida Pack. Ready -to -serve Salad packed in plants with continuous USDA inspection. Salad to include orange sections, pineapple chunks, and grapefruit sections. Grapefruit not to exceed 50%. Grapefruit Fresh- U.S. No. 1 , (All varieties) Sections, U.S. Grade B, Chilled — Sections, Florida Choice. Whole in light Pack in light syrup. syrup. Sections packed under 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- -serve. Oranges Fresh- U.S. Fancy (All varieties) Chilled- US Grade A or Fancy Peaches Halves or slices. Yellow, cling stone, light syrup. U.S. No. 1 U.S. Grade B, Choice. Pears Halves or slices. Bartlett, U.S. Grade B in light U.S. No. 1 syrup. Pineapple U.S. Grade B packed in (Chunks, crushed, or juice, product of Hawaii, U.S. No. 1 sliced) Philippines or Thailand _.... Plantains Sliced, Individually Quick Ripe or green, ready to Frozen, pre-cooked, oven cook. ready. Prunes Dried, ifted, whole. U.S. Grade A Small or Medium FFY2008-2009 Page 22 of 38 Canned Frozen Fresh Seasonal Fresh _Cantaloupe — "Full slip" Fruitstem end, free from lumps or soft spots. Honeydew — Symmetrical, firm -not rock -hard, free from lumps or soft spots. Strawberries — U.S. No. 1 Watermelon — With or without seeds, dull skin, no flat sides, has hollow sound when tapped. Pre-packaged sweet items: (Grain and Cereal Must have enriched flour or meal or whole grain as the first ingredient listed on the and Granola 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. roducts 1� M-71111 MM Beef, Breaded Frozen, fully cooked. CN Label required. Minimum 2.90 oz. patties to provide 1.50 oz. country fried meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.88 oz. patties patties to provide 2.00 oz. meat/meat alternate and 1-1/4 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 Cubed Lean meat only, in juice. % inch to 1 inch cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label required. Minimum 1.95 oz. flamebroiled beef patty to provide 1.50 oz. meat/meat alternate for children ages 1-5. Minimum 2.50 oz. flamebroiled 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 eggs or MSG allowed. Beef, Salisbury Frozen, fully cooked. CN Label required. Minimum 2.14 oz. patty 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 Ib. Roasts. Frozen. The shoulder clod roast is the same as Clod Roast the IMPs 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. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1 " 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 tying girthwise, IMPs Item #144A. FFY 2008-2009 Page 23 of 38 sly) M-- 711Y177-1 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 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a 3/ inch cube or not more than a 1 '/2 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 Pasteurized, plain — reduced fat, light and fat free or dry curd. USDA Quality Approved. Cheese, Pimento Pasteurized process cheese spread. USDA Quality Approved. 2 oz. = 1 oz meat/meat alternate. Cheese, Sauce Canned, milk cheddar, USDA Quality Approved, 3 oz = 1 oz meat/meat alternate, 1 1/2 oz = 1/2 oz meat/meat alternate. Chicken, Frozen, fully cooked. CN Label required. 3.00 oz. patty provides a 2.D0 oz. meat/meat Breaded patty alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Chicken, 8 Piece Raw individually quick frozen, ice glazed, cleaned and ready to cook, hand cut from Cut USDA inspected grade A fryers. Portions shall be cut from 2-'/2 to 2-%2 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 of bags inside legibly labeled heavy-duty master cartons. Chicken, Frozen, fully cooked. CN Label required. Minimum five O.5D 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 nu ets . 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 appropriate servin sizes fora es 1-5 6 stri s and ages 6-12 8 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 of bags inside legibly labeled heavy-duty 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 Ib. Packaged in heavy duty poly bags inside legibly 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 FFY2008-2009 Page 24 of 38 Alternates 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. No minced. USDC Grade A, USDC continuous inspection 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 ages 6-12 4 sticks). Peanut Butter US Grade A, smooth. Pork, Breaded Fullycooked, breaded. CN Labe! required. Minimum 2.83 oz. patty to provide 1.50 oz. patty mea meat 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 #508. 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 -Style — 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. backfat 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, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may 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. 8-10 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. Turkey, Whole Young Tom Eviscerated, 16 Ib. and over. USDA Grade A. Yogurt Low fat or non-fat, flavored, sweetened, commercially prepared 4 oz cups. USDA Quality Approved. FFY 2008-2009 Page 25 of 38 FFY 2008-2009 Page 26 of 38 ... Combination main is food items mus f be made from a standardized recipe. A standardized recipegives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the Institution of the appropriate serving size. Note: Purchased, pre-prepared products must have a CN label stating the serving size and meal contribution per serving with the exception of tuna salad. The Caterer must inform the Institution of the appropriate serving size for CN Labeled products. Pizza, Breakfast Eqg and ham/bacon - Frozen, 50/50 part skim mozzarella cheese/cheese substitute blend, to provide 1 serving grain/bread, 1 oz. meat/meat alternate. CN Label required. Sausage and TVP product — Frozen, 50/50 part skim mozzarella cheese/cheese substitute blend, with red sauce, to provide 1 serving grain/bread, 1 oz. meat/meat alternate. CN Label required. Pizza, Stick or Frozen, cheese filled, made from 50/50 part skim mozzarella cheese/cheese substitute Pocket blend, each stick to provide 1 serving grain/bread, 1 oz. meat/meat alternate. CN Label required, Or Fully cooked, cheese filled pizza dough stick. Each 5" stick provides 1 bread, 1 meat/meat alternate requirement. CN Label required. Pizza, Wedge Frozen, cheese, pepperoni, or sausage. 50/50 part skim mozzarella cheese/cheese substitute blend, to provide 1 serving grain/bread, 2 oz. meat/meat alternate. CN Label required. Ravioli Meat or cheese ravioli in tomato sauce, ravioli to provide 2 oz. meat/meat alternate. CN Label required. Sandwiches Must 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 and cheese, Pattern for Children, Attachment 2. (Children age 1 and 2 shall receive the same Turkey and minimum meal pattern amounts as children age 3-5.) cheese, Tuna Note: The Caterer must deliver sandwiches pre-assembled (not in separate, bulk Salad) food containers) to Institutions, unless requested otherwise by the Institution. Condiments may be sent separately. FFY 2008-2009 Page 26 of 38 Grains/Breac, Zequirement for Child Care . mod urogram Refer to A Guide to Crediting Foods regarding criteria for determining acceptable Grains/Breads and minimum serving sizes. Exhibit A =- Grain's/Breads for the Food Based Alternatives on the Child Nutrition Programs' Group A Minimum Serving Size for Group A Bread Type Coating 1 serving = 2Dgm or 0.7 oz. Bread Sticks (hard) '/ serving = 15 gm or 0.5 oz. Chow Mein Noodles '/2 serving = 10 gm or 0.4 oz. Crackers (saltines and snack crackers) '/ serving = 5 gm or 0.2 oz. Croutons Pretzels (hard) Stuffing (dry) note: weights apply to bread in stuffin Group B Minimum Serving Size for Group B Bagels 1 serving = 25gm or 0.9 oz. Batter Type Coating % 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) Rolls (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 3/ serving = 23 gm or 0.8 oz. Corn Muffins '/2 serving = 16 gm or 0.6 oz. Croissants % serving = 8 gm or 0.3 oz. Pancakes Pie Crust (dessert piesZ, fruit turnovers3' and meat meat/alternate pies) Waffles 1. Some of the following 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 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 traditionally served as a breakfast item but may be served in meals other than breakfast. Note: Cornmeal and corn flour and products using cornmeal and corn flour such as tortillas, tortilla chips, taco shells, cornbread, and corn muffins must include the words "whole" or "enriched" on the product label. FFY 2008-2009 Page 27 of 38 Exhibit A Continued � Group D I Minimum Servinq Size for Group D Doughnuts (cake and yeast raised, unfrosted) 1 serving = 50 gm or 1.8 oz. Granola Bars (plain) 3/ serving = 38 gm or 1.3 oz. Muffins/Quick Breads (all except corn) % serving = 25 gm or.9 oz. Sweet Rolla (unfrosted) '/ serving = 13 gm or 0.5 oz. Toaster Pastr 3 unfrosted Group E Minimum Serving Size torE Cookies 2 (with nuts, raisins, chocolate pieces, .Group 1 serving = 63gm or 2.2 oz. and/or fruit purees) a/ serving = 47 gm or 1.7 oz. Doughnuts '(cake and yeast raised, frosted, or '/2 serving = 31 gm or 1.1 oz. glazed) '/ serving = 16 gm or 0.6 oz. French Toast Grain Fruit Bars3 Granola Bars3 (with nuts, raisins, chocolate pieces, and/or fruit) Sweet Rolls3 (frosted) Toaster Pastry frosted Group F Minimum Serving Size for Group F Cake (plain, unfrosted) 1 serving = 75 gm or 2.7 oz. Coffee Cake 3/ serving = 56 gm or 2.0 oz. %2 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. Cake (all varieties, frosted) 3/ serving = 86 gm or 3 oz. '/2 serving = 58 gm or 2 oz. '/ serving = 29 gm or 1 oz. Group H Minimum Serving Size for Group H Barley 1 serving = % cup cooked (or 25 gm Breakfast Cereals4 (cooked) dry) Bulgur or Cracked Wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice enriched white or brown Group I Minimum Serving Size for Group I Ready to eat breakfast cereal' cold, dr 1 serving = 3/ cup or 1 oz, whichever is less 1. Some of the following foods or their accompaniments may contain more sugar, salt andfor 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 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 traditionally served as a breakfast item 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. FFY 2008-2009 Page 28 of 38 Child Care Food Program (CCFP) "Boxed Lunch" Menus ,elow are five "box lunch" menus when requested by the Institution for field trips; the menus shall be rotated. FFY 2008-2009 Page 29 of 38 Peanut butter and jelly sandwich Yogurt Carrot sticks Apple wedges Menu One Milk (1 Tbsp. peanut butter plus 4 oz. yogurt = 175 year old mt/mt alt. requirement; 1 Tbsp. peanut butter plus 6 oz. yogurt = 6-12 year old mt/mt alt. or 2 Tbsp. peanut butter plus 4 oz. yogurt = 6-12 year old mt/ml alt.) Egg Salad on whole wheat roll Seasonal fresh fruit Menu Two Celery sticks 100% whole grain or 100% multi -grain chips Milk Turkey and cheese sandwich on whole wheat bread Mayo/mustard Menu Three Sliced cucumber and tomato Mixed fruit cup Milk Ham and cheese sandwich on whole wheat bread Mayo/mustard Menu Four Carrot and celery sticks Orange wedges Milk Tuna salad on bun Dill pickle strips Menu Five Sliced peaches Pretzels Milk Page 29 of 38 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 F/] Snack ❑ Bulk ❑ Bulk ❑✓ Bulk ❑ Unitized ❑ Unitized ❑ 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: Bid 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 ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: F✓ 1 % Chocolate ❑ Galion ❑ Half -gallon Q Individual 8 oz. cartons ❑ Other: ❑✓ 1 % (Lowfat) ❑ Gallon ❑ Half -gallon © Individual 8 oz. cartons ❑ Other: ❑ Whole ❑ Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ 2% (Reduced Fat) ❑ Galion ❑ 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 • 4 oz. or 8 oz. foam container • 5 oz., white, impact bowl • 12X13, 1 ply, white, 1/4 fold napkins • Medium weight, plastic forks r 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 ladles and/or measuring -serving spoons of standard sizes, disposable or stainless) to ensure appropriate serving size of foods 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 2006-2009 Page 30 of 38 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 must be used to add or delete sites. - Type of Meal- & Desired Address Telephone Contact Person Estimated Total No. Delivery Time(s) Institution Site(s) No. Needed Per Da 1400 NW 62 Street 305-579-3408 Olinda Alexis AS - 50 Between 12:00 PM and 2:30 PM African Square Between 12:00 PM 200 NW 53 St. 305-795-2334 Gilbert Eddie AS - 20 and 2:30 PM Buena Vista Park 1415 SW 32 Ave. 305-442-0374 Pedro Grifol AS - 40 Between 12:00 PM and 2:30 PM Coral Gate Park Between 12:00 PM 2755 SW 37 Ave. 302-442-0374 Jackquely Dumethy AS - 30 and 2:30 PM Douglas Park 2800 NW 17 Ave. 305-635-270 Mike Moreno AS -.60 Between 12:00 PM and 2:30 PM Duarte Park 1300 NW 50 Ave. 305-634-5791 Antavius Howell AS - 65 Between 12:00 PM and 2:30 PM Hadley Park 455 NW 47 Ave. 305-461-7204 John Dato AS - 35 Between 12:00 PM and 2:30 PM Kinloch Park Between 12:00 PM Morningside Park 750 NE 55 Ter. 305-754-1242 Omar Bayona AS - 65 and 2:30 PM Between 12:00 PM 525 NW 62 Street 305-757-7961 Sharon Mason .AS - 40 and 2:30 PM Range Park S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack *B =Breakfast, L:-,: Lunch, FFY 2008-2009. Page 31 of 38 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 must be used to add or delete sites. Institution Site(s) Address Telephone No Contact Person Type of Meal & Estimated Total No. Needed Per Day Desired Delivery Time(s) Gibson Park 401 NW 12 Street 305-579-6843 Ben Hanks AS - 70 Between 12:00 PM and 2:30 PM Grapeland Park 1550 NW 37 Ave. 305-633-5536 Sabrina Martinez AS - 40 Between 12:00 PM and 2:30 PM Between 12:00 PM Henry Reeves Park 600 NW 10 Street 305-579-6970 Deborah Chishulm AS - 40 and 2:30 PM Between 12:00 PM Jose Marti Park 351 SW 4 Street 305-575-2103 Armando Peleez AS - 100 and 2:30 PM Legion Park 6447 NE 7 Ave. 305-758-9027. Jose Rilo AS - 25 Between 12:00 PM and 2:30 PM Little Haiti 6301 NE 2 Ave. 305-762-7462 Kendrick Simmons AS - 90 Between 12:00 PM and 2:30 PM Moore Park 765 NW 36 Street 305-633-2089 Tyrone Miller AS - 105 Between 12:00 PM and 2:30 PM Shenandoah Park 1800 SW 21 Ave. 305-856-9551 Adina Diaz AS -125 Between 12:00 PM and 2:30 PM Robert King High Park 7025 W. Flagler St. 305-261-6151 Yudenia Gallardo AS - 25 Between 12:00 PM and 2:30 PM *B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack FFY 2006-2009 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 must be used to add or delete sites. Type of Meal* & Institution Site(s) Address Telephone No Contact Person. Estimated Total No. Desired Delivery Time(s) Needed Per Da Roberto Clemente 101 NW 34 Street 305-573-6133 Kathy Cottle AS - 40 Between 12:00 PM and 2:30 PM Sandra DeLucca 4560 NW 4 Terr 305-461-7056 Nadia Arguelles AS - 15 ' Between 12:00 PM and 2:30 PM Virrick Park 3255 Plaza Street 305-445-0123 Vicky Covington AS - 100 Between 12:00 PM and 2:30 PM West End Park 250 SW 60 Ave. 305-264=0341 Zhaoming Guam AS - 70 Between 12:00 PM and 2:30 PM Williams Park 1717 NW 5 Ave. 305-579-6978 Terrence Fisher AS - 25 Between 12:00 PM and 2:30 PM Armbrister Park 236 Grand Ave. 305-442-0376 Natasha Jenkins AS - 50 Between 12:00 PM and 2:30 PM Dorsey Park 1701 NW 1 Ave. 305-579-6940 Joseph Wallace p AS - 25 Between 12:00 PM and 2:30 PM Between 12:00 PM Fern Isle Park 2201 NW 11 St. 305-642-1925 Eduardo Quintana A5 - 30 and 2:30 PM Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack *B = Breakfast, L = FFY2008-2009 Dano q1 of 'dA Attachment 7 ITB 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: City of Miami CCFP Authorization No.: Attachment 3 Cycle Menu Selected (A, B, or C): 8 Type of Meal per Contract Specifications Estimated Total No. of Meals per Day 1 Estimated No. of Serving Days per Year 2 Unit Price per Meal 3 Total Price 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) 1 1380 240 Evening Snack (Ages 1-5*) Evening Snack (Ages 6-12) "Boxed" Lunches (Ages 1-5*) "Boxed" Lunches (Ages 6-12) Note: "Boxed" lunches may be requested by the Institution for field trips. Institution must keep documentation of field trip and menu served. Grand Total *Ages 1-5 based on meat pattern portion sizes for ages 3-5. 5 3y affixing my signature on this bid, 1 hereby state that I have read all bid terms, conditions and specifications and agree to dl terms, and conditions, provisions, and specifications. I certify that I will provide and deliver to the location(s) specified in he bid. dame of Caterer: authorized Caterer Representative: game and Title: (Signature) (Date) (Print or Type) (Date) FFY2008-2009 Page 32 of 38 Attachment 8 ITB Certificate of Independent Price Determination Both the Institution and the Caterer (bidder) shall execute this Certificate of Independent 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. Signature of Authorized Caterer Representative Title FFY 2008-2009 Note: Accepting a bidder's offer does not constitute award of the contract. Page 33 of 38 Date Attachment 9 ITB Conflict of Interest Questionnaire The authorized Institution representative must complete this Attachment 9. Yes No I . Do you, your immediate family, or business partner have financial or other interests in any of the potential bidders? ❑ ❑ L 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? ❑ ❑ f. Do you plan to obtain a financial interest, e.g. stock, in any of the bidders? ❑ ❑ �. Do you plan to seek or accept future employment with any of the potential bidders? ❑ ❑ 3. 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. I declare that the above questions are answered truthfully and to the best of my knowledge. Signature of Authorized Institution Representative FFY 2008-2009 Page 34 of 38 Date Attachment 10 ITB Conflict of Interest Questionnaire The authorized Caterer representative must complete this Attachment 10. Yes 1. Do you, your immediate family, or business partner have financial or other interests in the Institution of which you are submitting this bid? ❑ 2. Have gratuities, favors or anything of monetary value been offered to you or accepted by you from the Institution? ❑ 3. Have you been employed by the Institution within the last 24 months? ❑ 4. Do you pian to obtain a financial interest, e.g. stock, in the Institution? ❑ 5. Do you plan to seek or accept future employment with the Institution? ❑ 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. declare that the above questions are answered truthfully and to the best of my knowledge. Signature of Authorized Caterer Representative FFY 2008-2009 Page 35 of 38 Date Attachment 11 ITB Caterer Checklist For your convenience, we offer the following Caterer 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 2. Attachment 7, Price Schedule, page 32 3. Attachment 8, Certificate of Independent Price Determination, page 33 4. Attachment 10, Conflict of Interest Questionnaire, page 35 5. Attachment 13, Contract Page, page 38 Note: Certificates of insurance coverage, page 4, must be furnished by the awarded Caterer within thirty days after notice of award. FFY 2008-2009 Page 36 of 38 Attachment 12 ITB Catered Meal Change Form When making changes to the number of catered meals ordered, the Institution must complete the meal change form below or one that is substantially similar and fax to the Caterer by 5:00 p.m. two days prior to delivery. The Caterer will confirm the requested change(s) with a return fax to the Institution. Please note: This form is to be used for changing the number of meals orderedonly• Meal type must be based on original contract or renewal contract Price Schedule. Institution Name: Site Name: Site Address.- Caterer ddress: Caterer Name: Authorized Institution Representative: (Signature) (CCFP Authorization No.) (Pax No.) (Date) Meal Type Current Total No. of Meals Ordered per Day Change Total No. of Meals Ordered To: Time Period (Please designate "until further notice" or with specific dates) 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) Evening Snack (Ages 1-5) Evening Snack (Ages 6-12) "Boxed" Lunches (Ages 1-5) "Boxed" Lunches (Ages 6-12) Caterer received date: FFY 2008-2009 Maximum number of children age one: Page 37 of 38 Effective change date: Attachment 13 Invitation To Bid Contract Page The bidder certifies that he/she shall operate in accordance with all applicable State and federal regulations. 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 38 page contract to be executed by their undersigned officials as duly authorized. Caterer. I have read this 38 page contract and Institution: I have read this 38 page contract and understand each section and paragraph. I understand each section and paragraph. Original Signature of Authorized Caterer Original Signature of Authorized Institution Representative Representative Printed Name of Authorized Caterer Representative Printed Name of Authorized Institution Representative Title I Title Date Attest: Signature of Witness to Caterer FFY 2008-2009 Date Attest: Signature of Witness to Institution Page 38 of 38