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HomeMy WebLinkAboutInvitation to Bidf _) "EXHIBIT A" LLL111 - ` JF 0 0 El 0 0 i Li U F" I Invitation To Bid Standard Contract {-ITB) IFFY 2005-2006 care i program -__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 Yucca Zucchini _ -_Apes Alli -pal vrieties) Applesauce A ricot Halves Bananas Fruit Cocktail Fruit Salad, Canned % Frozen Skinless, pre-cut Light syrup, U.S. Grade'B OF U -S_ Choice Grade A or Fresh Roots completely covered with bark -like skin, free from cracks, sliminess or mold. U.S. No.1 Fresh `J U.S. No. 1 Must be delivered to Institution with even bright yellow color, un -bruised ,_; _to -serve Sliced ���:'`,:.,-r�w�: •a^.tea �T=1.•:.. �1G'.��._]•:: Y.'-��, .'.':�: ) Fanc Canned Plants with h Frozen Sli.ced,..regular_pack_in water, U.S. Grade A or U.S. Fancy Unsweetened, regular texture, natural color, U.S, Grade A or U.S. Fanc _ fight syrup U.S. Grade A Grapefruit Light syrup, U.S. Grade'B OF U -S_ Choice Grade A or Fresh Roots completely covered with bark -like skin, free from cracks, sliminess or mold. U.S. No.1 Fresh `J U.S. No. 1 Must be delivered to Institution with even bright yellow color, un -bruised ,_; _to -serve Chilled orfi a Pa .Read - z:. S a - d ac e di Plants with h _- continuous USD - --ID n - - - -- - - - --- inspection. e - Salad a t -lu d r e ---_- n e -_ ---- -�c sections, 5 - h u ks _pineapple-_- d -grapefruit sections. _ +-`'ate.- — - ..L - - _a:�?, :'_-r�i/•_--•A:TM•'•%_-- - - - - - - Grapefruitefr - - u' - tnot t 0 exceed Grapefruit - - - ---- All varieties) ( eties) -= - _ r= = `-_ _' _::: __;. _ _ X: = =Fresh7)jght U.S. ��..::'? :i?:: ns, U.S. •':§i'.%:�'` Sectio Grade B, - - _ rxj �, - ... _... Chilled Choice. Whole in sections, Florida light- _ Pack is ru yru .Sectioed under continuous USDA Juice, Ready -to- inspection. All juice must be 100% Serge fruit getable juice, USDA inspected and pasteurized. juice must be fortified with 100% or more All (All varieties) of vitamin C unless it is orange or uice. Juice must be deli grapefruit d to the institution Oran es r = _ -- _vere read -to-serve. (All varieties) ar es - _ -_;- - - - --es anc - Y -+4 T" 1 - = d-S Gr - d e Pe a c he - - - - - Dr H - F cu nc a 0 r sl• -- clin stone, ne - light - h g -- is 9 - _ '' -- -w:• U.S. No. 1 U.S. Grade B Choice.v- ;= -= Pears- :- Halves or U.S. Gr ade B to light U.S. No ineaPP ru U_S. Grade B ac p ked in MO. --r - (Chunks, crushed, or ='_���• fi < - rs. a juice, of Hawaii, Phili ines r .< _ ,;: rr U.S. No, 1 or Thailand �;�x-`" - �.::;' PlantainS �.,.: _ =;� _ _.. - C. _ tit41 _ Slr - - e d Cl�dua - -_ - I II Quick .. - - moi: ;�,f,; __`.7,-'." ' i:• _ _ _ _ Ripe re or e F _ roz en, pre-cooked, oven P green, ready to ready. coo_k_ Prunes Dried, Pitted, whole U.6. Grade A Small or Medium FFY2005-2006 Page 22 of 37 Seasonal Fresh Fruit Pre-packaged sweet items; (Granola, Fruit, or Cereal Bars, Cookies, Muffins, Canned Frozen Fresh Cantaloupe —"Full slip" L i ,dN;, '� �� � � r ,°r r �L 'r � wW,Y stem end, free from lumps 9,S,F^��. �. i� SvT• _,r.•.l ,F-it���{ i P -i, : j_,;;o?3#r ':`!+ ^. *vvi,.- _ t r :.,1•sa`'y��>S'�: •_s,i,: �,:.'':; cr.:., ��fi 'M. r or soft spots, �y;�j+e .. rt !u +�zix;.n y Sd.P ''•+a., �k-�3, -Sr<p ••du•,: _ -'"� �r.�..: Honeydew — S 1" •`.si .iy ;:+r7: s». :Lk�'t'r:;�`" Y :%'... s+.., ; „:2st ^s — ymmetrl :�+ � -. • ; �"s3' '''� �' (-:.•�;;��::.� Cal, - firm -not rock -hard, hard • �:: .M:'� 4 •, - — -- — — free_ '..:].-.y'rM••C.73:`q,:aJS�,:'.K��:��i:_ •t-?.9a:'>j "',x:_i;._�"..•:'i?;=•Yt .Ca'.r v:,.�. =-- •— , . from lumps �: or soft s ots �.•�, _t":7r;,-�,1,tX s�Ffi ;£_ax•.':st r",'. ' • ti:��r� :- �.':_ a<,.= ,,,:ti,: �:,-,. <:..P,'•_+-_'.- .;.Ta.:. J:�S . YriW!i,'Sr�:: > s- r- :��,.. _ -�a�x�, �� z,. Strawberries — U.S. No. 1 .�":;,;w:,• J SKS •F=:-icvw... - ti: 7...::p:. • �.j. .�u���.c . Ly r,;7•'.. ,�'7;} k !;:_ ;r'�r'�'-,5,:;� _)• ` r �'�,..�i a : ;?-T � �4',��'?5r Y {Y ;"^- ..C.:"„;;.•>•:- ^2`w,�.-`;t:.3a :r• ?cin�3Y^ :;�`.ii ^ e!iti•'.';=�:?c4.x..- a:.;:•.�:k -: Watermelon — With Y n;yn �X'�J�.rJ 'iY=—.-i" ,:7+•.4:.'r '-Iu�'sc z •.4•�.i;u'':.; fly>. .� u.,H �:,�;t -1� out se dull s rti".a.-.ys-�•n�: �?'.K ,,;�-,�n:.•�:r�,_��� �:t ,;,..;.;�:�.,>:-.,��Y�>nz�, ;��u:Y.�::� n, no �<�j�: ... .n 1`1, — .,�Y:r `:l' f'��Z♦N�1w.y,`�?l ��.�. �1.'e4ry.ii• A:: ; flat sides, h :•�'.: ,:°�._x:��s •'- __�,��; ,..; .� ;s�.�-. ..- . �:;,;_�r::�ti;�=;,;, as hollow :>w.„- Ssac, „yt=:i:. -'a,�:h�:.'.'L,a-'!i: '-s:;(p_',"-,%:� +;?5:::'„%a x.151->;,.vr'•-. �.:,_.;_�. .:s Must have enriched flour or meal or whole grain as the first ingredient listed on the package. Ready -to -Eat Must contain 10 grams of sugar or less per serving as stated on the Nutrition Facts Cereals Label. All Other graintbread Must meet GrainBread Requirement for Child Care Food Program, Exhibit A. Products 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.D0 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, Beef, Canned S ices and seasonings, No dried whole e s or MSG allowed. Cubed Lean meat only, in juice. % inch to 1 inch cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; 1MPs 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 Beef, Salisbury seasonings- No dried whole e s or MSG allowed. 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),mater, vegetable protein Beef, Shoulder roduct, spices and seasonings. No dried whole epgs or MSG allowed. USDA Grade Good 12-14 Ib. Roasts. Frozen. The shoulder clod roast is the same Clod Roast as the 1MPs 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 b in irthwise. 1MPs Item #144A. . FFY2o05-2006 Page 23 of 37 Beef, for _ - -_... _... ...-.._... _.-....:.-... ..... ....... . _.:. .., ci-•.....t•:uiY. h.......vs:acif•_,i},i.`�i��-J'.X�Ni:�� M��'� 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% ie�n_Not less -than _75.%,.by-weight, .of -the diced pieces shall— of a size which is equivalent of not less than a % inch cube or not more than a 1 Yz inch cube and no individual surface of these pieces shall exceed 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 Y 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 Ins ection Stamp. Cheese Processed – American, U,S. Standard Grade. (Cubed, loaf, Cheddar – U.S. Grade A. shredded or sliced) Mozzarella – Low moisture, Part skim, 100% natural cheese. Swiss – U.S Grade B Cheese, Cottage Plain – reduced fat, Gght and fat free or dry curd, Grade A pasteurized. Chicken, Frozen, fully cooked. CN Label required. 3.00 oz. patty provides a 2.00 oz, meat/meat Breaded patty alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, s ices and seasonin s. No MSG allowed. Chicken, 8 Piece Raw individually quick frozen, ice glazed, cleaned and ready to cook, hand out from Cut USDA 'inspected grade A fryers. Portions shall be cut from 2-Y to 2-Y 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 Y oz_ Packaged in heavy duty of bags inside legibly labeled heavy-duty master cartons. Chicken, Frozen, fully cooked. CN Label required. Minimum five 0.60 oz, nuggets to provide Nuggets 2.00 oz. meat/meat alternate and 1 serving bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. The Caterer must inform the Institution of appropriate serving sizes for 1-5 year olds (4 nu ets} and 6-12 ear 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 a pra riate can sizes fora es 1-5 6 strips) 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'/ oz Packaged in heavy duty poly bags inside legibly labeled heav -du ' master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to cook, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 lb. Packaged in heavy duty poly bags inside le ibl labeled hea -du master cartons. Eggs USDA inspected Grade A or better, 100% candied. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, or broken homogenized and Fish, Tuna Canned ..pasteurized. Chunk, light, in water, dolphin safe. FFY2005-2006 Page 24 of 37 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 required. Fish, Whiting Pre-cooked, breaded (for oven use only) 64.2% fish flesh. To provide .5oz. of meat _Sticks _and_,5 se[ving_of br_ead._No min�ed.,_USDC Grade A, USDC_c_ontinuous inspectio.n._ with USDC Seal on each box. Four one ounce sticks per portion. CN Label required. 160/one oz. sticks per 10# box. The Caterer must inform the institution of appropriate serving sizes fora es 1-5 3 sticks and a es 6-12 4 sticks . Peanut Butter US Grade A, smooth. Pork, Breaded Fully cooked, breaded, CN Label required. Minimum 2.83 oz. patty to provide 1.50 oz. patty meatlmeat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz, pattyto provide 2.00 oz. meat/meat alternate and 1-1/4 serving of bread for children Turkey, Breast 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 e ps or MSG allowed. Pork Ham Lean boneless cured ressed skinless — Full -cooked Moist heat Pull FFY2005-2006 Page 25 of 37 P y man, 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 201/6. Turkey, Breast Deli -style, whole muscle, roastedtfully cooked, boneless, skinless, minimum 96% fat free, rriay be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 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 Plain, flavored, sweetened or unsweetened -commercially re ared. FFY2005-2006 Page 25 of 37 Combinatlon main dish food items must be made from a standardized recipe. A standardized recipe gives 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: -Purhased,pre-prepared products mus�have aCN latiel stating--te—s-er—ing—siz—e an—m--eal— co-ntr— ibutionper serving wilh'the exception of tuna salad. The Caterer must inform the Institution of the appropriate serving size for CN Labeled products. Pizza, Breakfast Eqq and ham/bacon - Frozen, 50/50 part skim mozzarella cheese/cheese substitute blend, to provide 1 serving grain/bread, 1 oz. mebUrneat alternate. CN Label required. FFY 2005-2006 Page 26 of 37 Sausage and TVP product— Frozen, 50/50 part skim mozzare)la 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 cheeselcheese 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 cheeselcheese 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 Caterermust 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 2005-2006 Page 26 of 37 Grains/Breau--'Requirement for Child Care ir-od Proqram Refer to A Guide to Crediting Foods regarding criteria for determining acceptable Grains/Breads and minimum serving sizes. Exhibit A -- Grains/Breads for the Food Based Alternatives on the Child Nutrition Programs' ou A Minimum Servin Size for Grou A ad Type Coating 1 serving = 20gm or 0.7 oz. ad Sticks (hard) r '/ serving = 15 gm or 0.5 oz. w Mein Noodles % serving = 10 gm or 0.4 oz_ ckers (saltines and snack crackers) % serving = 6 gm or 0.2 oz. routons Pretzels (hard) Stuffing (dry) note: weights apply to bread in stuffing Group B Minimum Serving Size for Group B Bagels 1 serving = 25gm or 0.9 oz. Batter Type Coating '/ 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 % serving = 16 gm or 0.6 oz. Croissants % serving = 8 gm or 0.3 oz. Pancakes Pie Crust (dessert pies2, fruit turnovers3• and meat meat/alternate pies) Waffles 1. Some of the following foods or [heir accompaniments may contain more. sugar, sail 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, FFY 2005-2006 Page 27 of 37 Group G Minimum Serving Size for Group G Exhibit A Continued 1 serving = 115 gm or 4 oz. Grou D Minimum Servin Size for Group0 Doughnuts (cake and yeast raised, unfrosted) 1 serving = 50 gm or 1.8 oz, Granola Bars3 (plain) '1 serving = 38 gm or 1.3 oz. Muffins/QuicY. Breads (all except corn) serving = 25 gm or.9 oz. `112 Sweet Rolla (unfrosted) % serving = 13 gm or 0.5 oz. — -Toaster Pastry3(unfrosted)-----I--------------- dry) Group E I Minimum Serving Size for Group E Cookies (with nuts, raisins, chocolate pieces, 1 serving = 63gm or 2.2 oz. and/or fruit purees) '/ serving = 41 gm or 1.7 oz. Doughnuts (cake and yeast raised, frosted, or %serving = 31 gm or 1.1 oz. glazed) '/< serving = 16 gm or 0,6 oz. French Toast Grain Fruit Bars3 Minimum Serving Size for Group I Granola Bars3 (with nuts, raisins, chocolate lserving ='/ cup or 1 oz, whichever is less pieces, and/or fruit) Sweet Rolls (frosted) Toaster Past frosted Group F Minimum Serving Size for Group F Cake (plain, unfrosted) 1 serving = 75 gm or 2.7 oz. Coffee Cake3 '/ serving = 56 gm or 2.0 oz. serving = 38 gm or 1.3 oz, serving = 19 gm or 0.7 oz. Group G Minimum Serving Size for Group G Brownies (plain) 1 serving = 115 gm or 4 oz. Cake (all varieties, frosted) '/ serving = 86 gm or 3 oz, '/ serving = 5B gm or 2 oz_ serving = 29 gm or 1 oz. oup H Minimum Servin Size for Group H rley 1 serving ='/ cup cooked (or 25 gm akfast Cereals4 (cooked) r dry) gur or Cracked Wheat caroni (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 cerea04 (cold, dry) lserving ='/ cup or 1 oz, whichever is less 1, Some of the following foods or their accompaniments may contain more sugar, sell and/orfal than others. This -should be a consideration when deciding how often to serve them. 2. Allowed only for supplements (snacks) served under the CCFP. 3. Allowed only for supplements (snacks) served under the CCFP and for breakfasts served under the CCFP, 4. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1 through 5 in the CCFP. Breakfast cereals are traditionally served as a breakfast Ilem but may be served in meals other than breakfast. Note: Only ready -to -eat breakfast cereals with 10 grams of sugar or less per serving as stated on the Nutrition Facts label on the cereal box are allowed under the•CCFP. Page 28 of 37 Child Care Food Program (CCFP) Menu Ideas for "Boxed Lunches" Below is a list of cold food items organized by CCFP meal pattern components and sample menus for five days. Mix and match food items to create appetizing "boxed" lunch menus that meet CCFP meal pattern requirements. This..list-is-notinclusive-and-additional-food-items-can-be-added-for-variety and taste preferences of children being served. Milk: Vegetable/Fruit/Juice: Sample Menus: Fluid milk must be served at lunch. Must select at least 2 items Mondav: Lowfat or fat free milk is Carrots Cheese rolled in soft tortilla recommended for healthy children Celery Shredded lettuce and tomato age 2 and older. To encourage Tomatoes Salsa adequate calcium intake, lowfat Lettuce Apple wedges flavored milk can be served, Cucumber Milk Melon cubed or sliced Meat/Meat Alternate: (cantaloupe, honeydew, Tuesday: Cheese cubed or sliced watermelon) Peanut butter and jelly sandwich (1 Tbsp. String cheese orange wedges Peanut butter, 1 tsp. jelly, 1 slice bread) Hummus (chickpea dip) Apple wedges Yogurt (112 cup along with peanut butter Cold cuts (turkey, ham chicken) Bananas will meet 3-5 age group) Tuna salad Pineapple cubes Carrot sticks (or carrot and raisin salad) Chicken salad Peaches Banana Peanut butter Pears Milk Hard-boiled egg or chopped egg Mixed fruit Egg salad Salsa Wednesday: Deviled eggs Broccoli florets Pita pocket stuffed with tuna or egg salad Yogurt Cauliflower florets Broccoli florets with lowfat ranch dip Cottage Cheese Zucchini sticks Orange wedges Carrot and Raisin salad Milk Grains/Breads: Bread (white or whole wheat) Coleslaw Thursday: Pita Potato salad Ham and cheese sandwich on whole Bagel Bean salad wheat bread English muffin Carrot and raisin salad Rolls Apple wedges Tortilla Milk Pretzels Tortilla chips Cott Cottage Cheese Bread sticks Pasta salad Sliced peaches Assorted crackers Carrot, celery, and cucumber sticks Pretzels Milk FFY 2005-2006 Page 29 of 37 (� Attachment 5 J ITB Meal Services to be Provided 1) The Institution must select meal types and how food items shall be delivered by checking the appropriate boxes. Note: Breakfast, Lunch and Supper must include milk. Snack may include milk according to cycle menu selected. ❑ Breakfast ❑ Lunch/Supper ❑ Snack __❑R.ulk-D--Bulk 0--Bulk- 0 Unitized ❑ Unitized 0 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 chlid'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: ❑ 1% Chocolate O Gallon D Half -gallon O Individual 8 oz. cartons Other: Other: ❑ 1% (Lowfat) D Gallon ❑ Half -gallon 0 Individual 8 oz. cartons ❑ Other: ❑ Whole 0 Gallon ❑ Half -gallon ❑ Individual 8 oz. cartons ❑ Other: ❑ 2% (Reduced Fat) ❑ Galion ❑ Half -gallon ❑ Individual 8 oz. cartons 0 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. Cl 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. OT'8 oz, foam container • . 5 oz., while, impact bowl • 12X13, 1 ply, white, 1/4 fold napkins • Medium weight, plastic forks • Medium weight, plastic spoons • Individually wrapped plastic straws 5) The In 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_ FFY20o5-2006 Page 30 of 37 Attachment 6 ITS Delivery Schedule To be completed by Institution (in ink and retain copy) prior to providing bid package to interested bidders. (Make additional I, opies 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. 9Y -o3g� 4h As© z ` Telephone Type of Meal* & Desired Institution Site(s) Address No Contact Person Estimated Total No. Delivery Times) Needed per Da I q.S- J�tJ �.G avg 'yNl 0377 (A//05 t 3c s RC2 7- tor, 1 en Uist� 1dos 7 x 7'' AV ) 4 ---, As - j ov � t�?o Stt� (o rL YI �c Grkiiv: f1 S - !r- � r7 { , �'-L ii T4s - /Oc) I to, - I!= 5 � ki, i L( NW t1i /�v� c 9Y -o3g� 4h As© z W(U! U 0. I q.S- J�tJ �.G avg 'yNl 0377 (A//05 fs - I % RC2 en Uist� *B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack FFY2005-2008 Page 31 of 37 Attachment 6 ITS Delivery Schedule To be completed by Institution (in ink and retain copy) prior to providing bid package to interested bidders. (Make additional i '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. Telephone Type of Meat{ & I ©wired Institution Site(s) Address No. Contact Person Estimated Total No. II Delivery Time(g) Needed Per Da �vai �e 3o.S I 'U' A)-- 's S - JL5. Z2 T�GrJ2S G NUJ IC) A, % -•`17 2, U r2 1. 3� S �c [,Df /V ,) y n Sr. j.3 aid Coy lam. �> - Lf S- a ria 30.E �vr rf 15!11 r 'w �` A -e Y -Li � � zeI V :� /N-1- ��- 3 eS- } I U:1 u ;755 SC,v 37 ive 37It 1. C�: w SAS- 9 i -L rL /J *6 = Breakfast, L = Lunch, 5 = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack FFY 2006-2006 Page 31 of 37 Attachment 6 ITB Delivery Schedule To be completed by Institution (in ink and retain .copy) prior to providing bid package to interested bidders. (Make additional copies if needed.) Note: The Institution must delete or add sites at least one week prior to the requlred date of service. The Delivery Schedule or other written notice must be used to.add or delete sites. I I I `B = Breakfast, L =Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack FFY 2005-2006 Page 31 of 37 Telephone Type of Meal* & Desired institution Site(s). Address No. Contact Person Estimated Total No. Delivery Time(s) Needed Per Da 3C)5 I env,' Ct 1 E .5 r` f Mr 757- 3S z D ' So tv a- � i t (- 7oC�j / L t �/ j -CJ 1 t i/ n \7� '✓G ^' iN. !3 r` Sf. �y l< 305 I 7 _ 1I j ri 01 4v,o qqd,- 0331 L v i 4_ ��o AS 15- I I I `B = Breakfast, L =Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack FFY 2005-2006 Page 31 of 37 Nov -22-05 15:04 ' From- T-322 P.001/001 i --tat . �T-a=T C- 4 r7 N )OE ARRIOLA City Manager o u November 35, 2005 SENT VIA FAX Ms.:Jacqueline Butler Greater.Miazni Caterers, Inc. 40D1 NW 31 Avenue Mi=L FL 33142 Subject: Bid No. 04-05-133 , Snacks for After School.Program DaarMs- Butler: We are in receipt of your bid for the provision of Snacks for After School Program to be.utilized by the Deparnnent.5 of Parks and Recreation„ Bids were opened on November 7, 2005 and Greater Ivliami Caterers, Inc, was the only response received. Pursuant to City of Miami Ordinance No_ 12271, SecTion 18-95, the Chy hu tho authority to negotiate with the sole bidder for bettel' ricin or re -bid, whichever is in the best interest of the City. Additionally, we feel compelied to ask since Greater Miami Caterers, Inc, is currently providing aftemoaas snarl -,s for the City's Day Care Program at a rate of $-45/ea- Please note that fhe Department of Parks and Rocrantion's estimated budget for this service was based on these figures, and on the State of Plorida's n=imurn reimbursable rate for this type of program. Although, an inareasc would be expected, this new bid amouait far exceeds the estimated 'budget the Parks and Recreation Department has established for this service. The City hereby requests that you carefully arta)yze your bid price for any cost savings you aan in tum exeend to the City, and provide what is considered your firm's "best and final offer" as it pertains to your cost to provide snacks for after schoial program to the City. This offer should be faxed to the -attention of Ms. Maritza Suarez, (305) 416-1925 by no Iater than 3 p.m_ on Thuroday, NoYember x7, 2005. MAR;ips 5incere)y, P&D dor Glenn Marcos Director Pumbasing Department YreaeerMiarrxi Caterers, Inc. Unit Price Best and Final Orfer: (par9uant io Bid No, 04-05-133) gA�� (�( CAA PRp�R. iT 1 tem No. _ ._ _ - _ __ _ _ . _ _ _ 1. Afternoon Snacks $,F9/each/each Authorized Signature: Title: Y L� p�tmu ► Daze: 1.JLj—,710 5 EPAR7MFNT QF PURCHASING 444 5.W -2nd Aveilkic, 6"FJoor Miami, FL33n1.30 {Jp5) 41 6-1900 Fax: (305) 115-1923 / Mailing Address= P.Q. Bux 77D70B Miami, Florida .13233-0708 R e c f� -- a .T' 1 me Nov' 2 2, lS� 3 ¢'P )SfP4CI.f7tld^ t Fl „� lNuivclin• hnn'//tel —1-1"113 Z 'd 8119'oN SH8303 INVIN 8LUH N'd90:8 9002 'ZZ')toN 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.7----- IQame of Institution: Ci iJ r� M i i CCFP Authorization No.: Attachment 3 Cycle Menu Selected (A, B, or C): Estimated Total Estimated No. of Type of Meal No. of Meals per Serving Days per Contract Specifications Day per Year 1 2 Unit Price per Meal Total Price 3 4 Breakfast (Ages 1-5) Breakfast (Ages 6-12) Lunch (Ages 1-5) Lunch (Ages 6-12) Supper (Ages 1-5) Supper (Ages 6-12) Morning Snack (Ages 1-5) Morning Snack (Ages 6-12) Afternoon Snack (Ages 1-5) Afternoon Snack (Ages 6-12) Uo 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. �f Institution must keep documentation of field trip and menu served.`J� Grand Total 5 By affixing my signature on this bid, I hereby state that 1 have read all bid terms, conditions and specifications and agree to all terms, and conditions, provisions, and specifications. 1 certify that I will provide and deliver to the location(s) specified in the bid. Name of Caterer: t—►�L�C ��C� " ,',C�rCI --� Authorized Caterer Representative: Name and Title: Mignature) 02,16EbbC�fV-I�jtCCt (Print or Type) FFY2005-2006 Page 32 of 37 (Date) �i q CGS (Date) Attachment 8 ITS Certificate of independent Price Determination Both the Institution and the Caterer(bidder) shall_exe_cu.te_.thi.s. Ce.rtificate_of_Lndependent_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 taw, 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. Sig f a ure (Authorized Caterer.Representative Title Date- Note: Accepting a bidder's offer does not constitute award of the contract. FFY 2005-2006 Page 33 of 37 Attachment 9 ITS Conflict of Interest Questionnaire The authorized Institution representative must complete this Attachment 9. If you answered Yes to any of the above questions, please provide a written explanation of your answer_ declare that the above questions are answered truthfully and to the best of my knowledge. Signature of Authorized Institution Representative FFY 2005-2006 Page 34 of 37 Date Yes No I . Do you, your immediate family, or business partner have financial or other interests in any of the potential bidders? ❑ p' 2. Have gratuities, favors or anything of monetary value been offered to you or accepted by you from any of the potential bidders? O u3" 3. Have you been employed by any of the potential bidders within the last 24 months? ❑ l� 4. Do you plan to obtain a financial interest, e.g. stock, in any of the bidders? ❑ 0 5. Do you pian to seek or accept future employment with any of the potential bidders? ❑ 1r 5. Are there any other conditions which may cause a conflict of interest?.. D it 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 Institution Representative FFY 2005-2006 Page 34 of 37 Date Attachment 10 ITB Conflict of Interest Questionnaire The authorized Caterer representative must complete this Attachment 10. If you answered Yes to any of the above questions, please provide a written explanation of your 'answer. I declare that the above questions are answered truthfully and to the best of my knowledge. Sign�fµi re of FFY 20�0,J-2006 uthorized Caterer Representative Page 35 of 37 Date Yes No 1, Do you, your immediate family, or business partner have financial or other interests in the Institution of which you are submitting this bid? ❑ 2. Have gratuities, favors or anything of monetary value been offered to by from Institution? you or accepted you the ❑ Q/ 3. Have you been employed by the institution within the last 24 months? ❑ L 4. Do you plan 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. I declare that the above questions are answered truthfully and to the best of my knowledge. Sign�fµi re of FFY 20�0,J-2006 uthorized Caterer Representative Page 35 of 37 Date Attachment 11 ITB Caterer Checklist _._For your convenien.ce., we_offe.r_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, 32 3. Attachment 8, Certificate of Independent Price Determination, page 33 4. Attachment 10, Conflict of Interest Questionnaire, page 35 5. Attachment 12, Contract Page, page 37 Note: Certificates of insurance coverage, page 4, must be furnished by the awarded Caterer within thirty days after notice of award. FFY 2005 -too 6 Page 36 of 37 Attachment 12 Invitation To Bid Contract Page __Thebidder_certifies th.at_he/she-shall-operate_in_a.c.cor_dance_with-.ali_.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 Chi)d Nutrition Programs. This agreement is solely between the Institution and bidder. The Florida Department of Health, Bureau of Child Nutrition Programs is in no way liable as an active participant in this contract, The Department of Health, Bureau of Child Nutrition Programs acts only in an advisory capacity. IN WITNESS THEREOF, the parties hereto have caused this 37 page contract to be executed by their undersigned officials as duly authorized. Signatures Note: The Caterer must sign the Contract Page before submitting the bid to be considered responsive. The Institution must sign afterthe bid is determined to be the lowest responsive bid. Grand Total amounts exceeding $50,00D must be approved by the Florida Department of Health, Bureau of Child Nutrition Programs before the Institution signs the Contract Page. Caterer. I have read this 37 page contract and Institution: 1 have read this 37 page contract and understand each section and paragraph. understand each section and paragraph. Origih I Si'ature of Authorized Caterer Original Signature of Authorized Institution Repre entative` f Representative Printed Authorized Caterer Representative Printed Name of Authorized Institution �Ne.of Representative . 'Title\` + r V U `-t ( Title Date Date Atte t. Attest-, Signature Witness to Calever Signature of Witness to Institution FFY 2005-2006 Page 37 of 37