HomeMy WebLinkAboutExhibit2009
Summer Food Service Program
Invitation to Bid and Contract Document
All Summer Food -Service Program (SFSP) Sponsors utilizing a registered Food Service
Management Company
(FSM or Food Service Vendor to provide Breakfast, Lunch,
Supper Meals or Snack Supplements
Must Use This Contract Document
0
Florida Department of Education
Food and Nutrition Management Section
Tallahassee, Florida 32399
Telephone 1-500-504-6609 .
Fax 850-245=9276
Michelle Morris, Program Manager
David Whetstone; Proeureineut`and Contract pecialist-- -" - - "
Cathy Reed, MS, RD, LD, Child Nutrition Program Administrator
Florida Department of Education SFSP Vended Meat Contract Prototype FY2009 Ph 800-504-6609 1-27-09 Y23b dw
PART I - TABLE OF CONTENTS
Pages
SECTION A — Vendor and Sponsor Contract and Acceptance Farm.......................................3
SEC TION B — Equal Opportunity / Civil Rights Guidance, ......................................................4
SECTION C — Procurement Guidance and Instructions to Bidders..........................................5
SECTION D — General Contract Terms and Conditions.........................................................11
SECTION E —Menu and Meal Requirements.........................................................................15
10 Day Cycle Menu...............................................................:..................................:
Guidelines for Meal Components.......................................................................................19
Summer Food Service Program Meal Pattern ............................................................ .......21
USDA Grain and Bread Instruction...................................................................................22
SECTIONF — Scope -.of Work.................................................................................................25
Schedule A — Instructions and List of Sites to be Serviced...............................................27
Schedule B —Bid Summary Sheet & SFSP Meal Reimbursement Rates ...........................29
Schedule C — Unit Price Schedule.............................................................
SECTION G — Certificate of Independent Price Determination; (Vendor & Sponsor) ..........31
SECTION I -I — USDA Certification Regarding Debarment; (Vendor)....................................32
SECTION I — Vendors Statement of No Bid Form.................................................................34
SECTION 7 — Certification of Drug Free Workplace Form; (Vendor)....................................35
SECTION K — Contract Checklist Form; (Sponsor)...............................................................3 8
SECTION L — Vended Meal Production Records (Vendor)....................................................3 9
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SECTION A
Vendor and Sponsor Contract and Acceptance Form
Issued by:
Sponsor: City of Miami Solicitation Number: 141109
Contact Person: Yusbel Gonzalez Date Issued: April 16, 2009
Phone Number: (305) 416-1958 Bid Opening Date: Mav 1, 2009
Fax Number: (305) 400 5104 Time: 11:00 A:M.
Secondary Contact: n/a Location: City Clerk, City Hall
3500 Pan American Drive. Miami, FL 33133
TOTAL AMOUNT OF BID: $ 474 S 68.J% O
Offer
In compliance with facts and information above and subject to all terms and conditions set forth herein, the
undersigned offers and agrees, if this bid is accepted; to deliver all items at the prices quoted 'and delivered at
designated locations within the timeframe(s) specified. It is understood by both parties, this bid and all attached
schedules, addenda, forms and submissions will constitute a formal written contract between the Sponsor and
Vendor when executed.
Name of Bidder:
400i N.W. 3J-
Address of Bidder:
IMAm►. �. 33 2
Address of Bidder:
Telephone of Bidder:
(3 QS) 633 —,8 0G�
Alternate Telephone Number of Bidder:
Contract Number:
Prompt Payment Discount Offered:
Bi 's Signa .
�Cww OLMO
Print or Type Name of Bidder:
V! IE NT
Title of Official Signing Bid:
Date of/Sigaatufe:
Sponsor's Acceptance and Signature
Date Opened:
Sponsor's, Representative Name and Title:
Date Accepted:
Signature: Date:
Witnessed by: Date:
(Month)D ay/ Y eax)
(Month/Day/Year)
The Sponsor's repres.entative and a witness must sign and'date this form for the Bid Contract to be valid.
SECTION B
Equal Opportunity
During the performance of this contract, the vendor agrees to the following.'
The vendor will not discriminate against any employee or applicant for employment because of race, color, sex,
age, disability or national origin. The vendor will take affirmative action to ensure that applicants are employed
and that employees are treated during employment without regard to their race, color, sex, age, disability or
national origin. Such action shall include, but not be limited to, the following: Employment, upgrading,
demotion, or transfer; recruitment or recruitment advertising; layoff or termination; rates of pay or other forms
of compensation; and selection for training, including apprenticeship. The vendor agrees to post in conspicuous
plac(-,s, available to employees and applicants for employment, notices setting forth the provisions of this Equal
Opportunity clause. The vendor will comply with all provisions of Executive Order No. 11246 of September
24, 1965, as amended by Executive Order 11375 of October 13, 1967, and of the rules, regulations and relevant
orders of the Secretary of Labor. The vendor will furnish all information anal reports required by Executive.
Order No. 11246 of September 24, 1965, as amended by Executive Order No. 11375 of October 13, 1967, and
by the nudes, regulations, and orders of the Secretary. of Labor, or pursuant thereto, and will permit access to his
books, records, and accounts by the contracting agency, Florida Department of Education (FLDOE) and the
Secretary of Labor for purposes of investigation to ascertain compliance with such rules, regulations and orders.
In the event of the vendor's non-compliance with the Equal Opportunity clause of this contract or with any of the
said rules, regulations, or orders, any Sponsor's contract may be canceled, terminated, or suspended, in whole or
in part, and the vendor may be declared ineligible for further Government contracts in accordance with
procedures authorized in Executive Order No. 11246 of September 24,_ 1965, as amended by Executive Order
No. 11375 of October 13, 1967, and sdch other sanctions as may be imposed and remedies invoked as provided
in Executive Order No. 11246 of September 24, 1965, as amended by Executive Order No. 113 75 of October
13, 1967, or by rule, regulation, or order of the Secretary of Labor, or as otherwise provided by law. .
The vendor will include the above provisions in every subcontract or purchase order unless exempted by rules,
regulations or orders of the Secretary of Labor issued pursuant to Section 204 of Executive Order No. 11246 of
September 24, 1965, as amended by Executive Order No. -11375. of October 13, 1.967, so that such provisions
will be binding upon each sub -vendor or vendor.
The vendor will take such action with respect to any subcontract or purchase order as the contracting agency
may direct as a means of enforcing such provisions, including sanctions for non-compliance. Provided,
however, that in the event the vendor becomes involved in, or is threatened with, litigation with a sub -vendor or
vendor as a result of such direction by the contracting agency, the vendor may request the United States to enter
into such litigation to protect the interests of the United States.
H
SECTION C
General Procurement Guidance and Instructions to Bidders
2009 SFSP PROCUREMENT OUTLLNE FOR BIDDING
Each SFSP sponsor using a Food Service Management Company (FSMC) to provide breakfast, lunches, supper
meals or snack supplements must conduct a competitive procurement process to award a bid estimated to
expend more than the Sponsors internal procurement threshold or 5100,000 whichever is the lower figure. -The
2009 SFSP prototype bid must be used for this procurement.
Please follow the attached outline to begin the SFSP procurement process.
1. Review the bid document and guidance materials sent to you. by SFSP staff.
2. Estimate the number of sites to be operated, number of meals and snacks per day-, Refer to pages 25-27
entitled "Pre -Opening Operational Reguirements" to walk through the estimating process.
3. Review the list of registered FSMC's operating near your program.
4. Post public notice of intent to bid this contract. Maintain all documents needed to validate this process
was advertised, open and competitive and completed prior to commencement of services.
5. Review FLDOE's Ten Day Cycle Menu on pages 16-17 to see if this meal pattern meets the needs of
your target population. You may also inquire if the vendor is offering an alternate menu. (All alternate
menus must be reviewed and approved by FLDOE staff.)
6. Once the menu is selected; assemble and review the completed bid document.
7. Send your bid document to FLDOE for review, you will. receive our comments by email within five
business days. (Staff comments will be returned, but not the document)
8. Conduct a pre-bid meeting with vendors and distribute a maps showing all sites.
9. Respond to vendor requests for information promptly; finalize the bid package.
10. Assemble the number of bid packages needed and produce several more bids than estimated; Keep one
copy for your records. (Bids may be emailed to vendors and cc'd to David.Whetstone(a),fldoe.org
11. Distribute the bids to registered vendors, allowing at least two weeks before the opening date -
12. Publicly open the bids at the time and place specified; Record and publicly post the offers from each
vendor.
13. If no protests are received, Sponsor and Vendor sign and date the Contract Acceptance form on Pg 3;
Check all applicable forms in sections G, FL I, J were signed and dated. (some by both parties)
14. Sponsor and vendor each receive a fully executed copy bid document; Send one complete bid with all
forms and attachments to FLDOE for review. Sponsor should receive approval/denial/request for
additional documentation from FLDOE within five business days of submission.
15. If the procurement process has failed to produce a cost effective and acceptable contract, the sponsor
must notify FLDOE immediately by email or fax. It may to possible to "Piggyback" on another fully
compliant bid, pursuant to State Board of Education Rule 6A-1.012 (5). This alternative is only
permitted with FLDOE's prior approval. (Do not execute a contract vdthout first informing this Agency)
16. Contact your area representative or David Whetstone at FLDOE -,dth questions 1-800-504-6609 or
--- -...._-._$50-245-9332.-----------�----------------- __—_---=------------- -- --- -- ......___ ---- ...---- - -- --
Instructions to Bidders
Definitions and instructions as used herein:
A. The term solicitation means a Competitive Invitation for Bids (IFB) where the procurement is publicly
advertised, federal entitlement funds expended are anticipated to exceed $100,000 per year or a lesser
amount, in accordance with the Sponsors' food service policy statement. Procurements shall be in
compliance with applicable USDA regulations and policies set forth primarily in 7 CFR Parts 225, 3016,
3019 and 2009 Administrative Guidance manual for Sponsors.
B. The term Sponsor means the individual institution approved by the State Agency (SA) to participate in the
Summer Food Service Program (SFSP).
C. The term site means the institution, church, park, school or physical location, where meals will be delivered,
'inspected, served to eligible children and meal counts recorded.
D. A Food Service Management Company (FSMC) or Vendor, is a for profit business or commercial
enterprise that has contracted with a Sponsor to prepare, deliver, and/or serve, any combination of meals,
meal components or snacks referenced in this document. The term bidder or vendor means any TSMC or
Vendor, registered with the FLDOE that has submitted a bid.
E. The term Local Education Agency (LEA) is generally; a not-for-profit Public School District food service
department that has contracted or offered to contract with a Sponsor to prepaxe and/or deliver any
combination of meals, meal components or snacks referenced in this document. In the context of this
guidance, an LEA is generally considered to be a bidder or vendor, not a Sponsor.
F. A Piggyback Bid is defined as one SFSP sponsor joining or being added to an existing, fully compliant bid
that has already been reviewed and approved by FLDOE. The new sponsor must accept the price terms and
conditions as set forth in the original bid and vendor must also agree. This procedure is permitted by State
Board of Education Rule 6A-1.012 Paragraph (5).
G. Special Accounts, as described in 7 CFR 225.6(f) and the Administrative Guide (Page 92). The SA may
require the sponsor and vendor to open and maintain a special joint account established for the receipt and
disbursement funds paid by the SA for meal reimbursements. Both sponsor and vendor must authorize and
co-sign all checks drawn on this account.
H. Contract disputes will be resolved in accordance with Summer Food Service Program regulations 7 CFR
225; the 2009 SFSP Administrative Guidance Manual; USDA regulation, policy and guidance; State of
Florida Laws, Statutes and Administrative Rules and Policy; Florida Depart of Education Rules, Policy and
Guidance.
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Preparation of Bids by Vendors
Vendors are expected to examine the specifications, schedules and all instructions. Failure to do so will be at the
vendor's risk. Bids must be executed and subnutted in triplicate. Your bid, if accepted, will becorne the main
contract effective for all Sponsors referenced in the offer. One copy of the contract will be forwarded to the
successful bidder ,with the notice of award. The copy marked "Original" will govern should there be any
variance between the copy of the bid solicitation document and the copies submitted by the bidder. No changes
in the specifications, general terms and conditions are permitted by the bidder. Bidders may attach an
explanation by memorandum or letter if needed. Any changes, alterations or erasures in the bidder's response
must be initialed and dated by the bidder prior to submission. Failure to do so may result in rejection of the
entire bid or for the item or items so affected. Bid responses must be securely sealed in suitable envelopes,
addressed and marked on the outside with name of bidder, invitation number and the date and time of the bid
opening. Schedule A, Site Information Lists will be completed by the Sponsor. The vendor will complete
Schedule B Summary Bid Sheet, and C Unit Price Schedule. Do not use white-out or alter the original bid
document. as this may result in disqualifications of the bid submitted.
Explanation to Vendors
Any explanation desired by a vendor regarding the meaning or interpretation of the solicitation, specifications,
etc., must be requested in writing and with sufficient. time allowed for a reply to reach vendors before the
submission of their offers. Oral explanations or instructions given before the award of the contract will not be
binding. Any information given to a prospective vendor concerning a solicitation will be famished to all
prospective vendors.
Aelmowledaement of Amendments to Solicitations
Receipt of an amendment to this solicitation by a vendor must be acknowledged by s Daning and.returniug the
amendment to the Sponsor. Such acknowledgement must be received prior to the hour and date specified for
bid offers to be opened.
Subnnissions of Offers
Offers and modifications thereof shall be enclosed in sealed envelopes and addressed to the office specified in
the solicitation. The vendor shall show the hour and date specified in the solicitation for receipt, the solicitation
number and the name and address of the vendor on the face of the envelope.
Discounts
As an incentive for the various Sponsors to make prompt payment of invoices, each individual Sponsor may be
entitled to the discount outlined on the Contract and Acceptance Form (pg. 3). The vendor is not required to offer a
discount. It is anticipated that all Sponsors contracting for meals will have funds in advance for payment of these
invoices.
Bidders Flavina an Interest in More Than One Bid
- If more than one bid is submitted to any -Sponsor --by-a-registered FSMC vendor,—or in -the name -of this vendor's--- --- -_
family, employee, clerk, partner, or any other person affiliated with the above mentioned vendor, all such bids
will be rejected and the vendor shall be subject to possible sanctions including termination as a registered
vendor for up to three years.
Time for Receiving Bids
Bids received prior to the time of opening will be kept secured and unopened. Sealed bids will, be delivered at
the Sponsor's address no later than Friday, May 1, 2009 by 11:00 a.m. a.m./p:m.
(Month -Day -Year) (Time)
Errors in Bids Submitted
Bidders or their authorized representatives are expected to be frilly informed concerning the conditions,
requirements and specifications before submitting bids; failure to do so will be at the bidder's risk and the vendor
cannot secure relief with a plea of error or omission. Neither law nor SFSP regulations make allowances for errors
omission or commission on the part of bidders. When an error in price extensions occurs, the per / unit price shall
govern categorical totals.
Bid Bonds
Each FSMCNendor who submits a -bid over $100,000 shall obtain a bid bond in an amount of five percent (5%) of
the value of the contract for which the bid is made. A copy of the bid bond shall accompany each bid submitted.
(7 CFR 225.15 (m) (5))
Performance Bonds
Each FSMC or Vendor who enters into a food service contract for over $10D,000 with a Sponsor shall obtain a
performance bond in an amount of ten percent (-10%) of the value of the contract for which the bid is made. Any
FSMC that enters into more than one contract with any one Sponsor may obtain one performance bond covering
all contracts if the aggregate amount of the contracts that exceed $100,000. Sponsors shall require the FSMC to
famish a copy of the performance bond within ten days of the awarding of the contract, but in all cases, prior to
commencement of performance, (7 CFR 225.15 (m) (6))
Approved Suretv Companies for Bonds
Each FSMC shall obtain bid bonds and performance bonds only from- surety companies listed in the current
Department of the Treasury Circular 570. No Sponsor shall allow a FSMC to post any "alternative" forms of bid
or performance bonds, including but not limited to cash, certified checks, letters of credit, or escrow accounts.
(7 CFR 225.15 (m) (7)) This information may also be found at http://fins.treas.gov or call (202) 874-6850.
Award of Contract
The contract will be awarded to the responsible registered FSMC vendor whose offer, conforming to the
solicitation will be most advantageous to the Sponsor, price and all other factors considered. The Sponsor
reserves the right to reject any or all offers and to waive informalities and minor irregularities in offers received
in accordance with the Sponsors purchasing policies and applicable state and federal rules, laws and regulations.
The Sponsor reserves the right to reject the response of a bidder who has previously failed to perform properly
.-or -complete .contracts_of a similar mature -in _a timely-manner,'or the bid of a vendor in which an- investigation._-__ _
indicates is not in a position to fulfill the contract. When more than one type of meal is being solicited by a
Sponsor, the prices offered will be considered based on the average cost and price range for all meals offered
within the bid. The vendor and Sponsor shall operate at all times in accordance with current SFSP regulations,
guidance, policy and Health Department inspection criteria.
17endor Assurances
Vendor certifies by signing this bid that he will comply with Title VI of the Civil Rights Act of 1964
(P.L. 88-352) and in accordance with Title VI of that Act, no person in the United States shall, on the ground of
race, color, sex, age, disability, or national origin, be excluded from participation in, be denied the benefits of, or
be .otherwise subjected to discriminatior- under this contract. Vendor shall indemnify each Sponsor and the
State against any loss or damage (including attorney's fees and other costs of litigation) caused by the vendor's
negligent acts or commission of vendor's agents or employees. Vendor expressly agrees to defend any suit
against any Sponsor alleging personal injury, sicicness or disease arising out of consumption or use of the
merchandise sold, as well as any loss resulting from pilferage by vendor's employees. Each Sponsor shall
promptly notify the vendor and the SA in writing of any claims against either vendor or the Sponsor and in the
event of a suit bemg-filed, shall promptly forward to the vendor and the SA all papers in connection therewith.
The Sponsor shall not incur any exTense or make any settlement without vendor's consent, provided however,
that if the vendor refuses or neglects to defend any such suit, the Sponsor may defend, adjust or settle any such
claim, at -id the costs of such defense, including reasonable attorney's fees to be charged to vendor's account. The
vendor shall procure and maintain. the following insurance:
Worker's Compensation Insurance as prescribed by the laws of the State of Florida, Comprehensive Bodily
Injury, Property Damage, Liability and Products Liability Insurance, including bodily injury and property
damage caused by automobiles with. minimum limits of $100,000 for injury or death of any one person, and
$300,000 for injury or death of two or more persons in any one accident, $50,000 for property damage in any
one accident, and $250,000 for products liability in any one accident The vendor shall furnish the Sponsor with
such evidence of insurance including insurance covering Vendor's Contractual Liability hereunder as the
Sponsor may reasonably require.
Late Bids, Modifications of Bids or Withdrawal of Bids
Any bid received after the exact time specified for receipt will not be considered unless it is received before the
award is made and it was sent by registered or certified mail not later than the fifth (5`) calendar day prior to the
date specified for the receipt of bids. A Bid response or offer received by telegraph, telephone, fax or email
is not acceptable, as. the bid must contain the original signature of an authorized FSMC or LEA
representative. Any modification or withdrawal of a bid is subject to the same conditions as above except that
withdrawal of a bid by telegram, fax or email is authorized. Bids may also be withdrawn in person by the bidder
or an authorized representative, prior to the scheduled bid opening time, provided the identity of the authorized
representative is made known to the Sponsor and a receipt is signed for the withdrawn bid. The acceptable
evidence to establish timely mailing. shall be the following:
The date of mailing a bid modification or withdrawal sent either by registered or certified mail in the U.S. Postal
Service (USPS) system, is the postmark on the outside of the original delivery envelope and receipt. If the USPS
postmark or label does not display a legible date, the bid, late modification or bid withdrawal may be deemed to
have been mailed late, unless other documentation is submitted. The tern "Postmark" means a printed or
stamped mark -or -impression that is -readily -identifiable -without -further -evidence as having -been affixed on the
date of mailing. Delivery or withdrawal of a bid is also acceptable when conveyed by registered commercial
'carriers such as, but not limited to, Federal Express, United Parcel Service or Airborne Express..
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Notwithstanding the above, a late modification of a bid already in the possession of the Sponsor may be
permitted if accomplished prior to the published time of opening and witnessed by officials or staff of the
Sponsor. In this case, both bid offers from the vendor would be retained by the Sponsor, and the lowest and best
offer may be accepted in accordance with applicable procurement rules, laws and policies. This provision is
intended to allow a vendor the opportunity to correct an inadvertent mathematical error, such as price extension
calculations or the summation of categorical totals.
Bid Protests by a Sponsor or Participating Vendor
An action to protest the intended award of the SFSP bid will be addressed by the provisions and timelines set
forth in Florida Statute Chapter 120.57 (3). Only a participating, registered FSMC or vendor has the right to file
a protest of the intended bid award with the Sponsor. (Sponsor shall fax or email a copy of any bid protest
received to FLDOE staff the same business day.) FLDOE may request additional information or documentation
at any time during the bid process or performance of the SFSP contract.
Formai Bid Requirements 7 CFR 225.15(in)(4)
Sponsors that choose to purchase meals from school food authorities are not required to conduct competitive
procurements to obtain those meals but must still enter into contracts; which include the terms and conditions of
the purchasing arrangements with the school food authorities. Further, a Sponsor that is a school or school food
authority, that has an existing year-round contract with a food service management company to prepare meals
not exceeding either the lower of the State or local threshold, or $10,000, does not have to comply with
competitive sealed bid procedures. In addition to any applicable State or local laws governing bid procedures,
all other Sponsors that contract with a food service management company shall comply with the competitive.
sealed bid procedures below. The State agency is responsible for ensuring that contracting and bidding
procedures meet USDA requirements and will provide technical assistance to Sponsors to help them met these
requirements.
Formal Competitive Sealed Bid Procedures 7 CFR 225.15(m)(4)(i)-(xii)
This procedures includes a minimum of five steps:
1. Preparing an Invitation for Bid.(IFB) package
2. Publicly announcing all IFBs not less than 14 days before bids are opened. Announcements must
include the time and place of the bid opening.
3. Sponsor must notify the SA at least .14 days prior to the bid opening. The notification must include the
time and place of the opening.
4. Publicly open all bids.
5. Submit to the SA copies of all contracts, a Certificate of Independent Price Determinations, and copies
of all bid received, as well as the Sponsor's reasons for selecting the lowest and best offer. In some
cases, these documents must be submitted to the State Agency prior to contract award.
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SECTION D
General Contract Terms and Conditions
Delivery Requirements
Deliveries will be made daily by the vendor to each site for all meal types in accordance with the orders from
the Sponsors and the vendors bid response. Sponsors roust have adequate refrigeration and storage capacity at
the site for breakfast, lunch, supper or snack supplements when delivered. Breakfast meals or a.m. supplements
-may be delivered on the previous day, to allow the vendor to establish an efficient delivery schedule. Meals are
to be delivered and unloaded in a location suitable for counting and inspection; which has been designated by i
the Sponsor's site personnel. The vendor shall be responsible for delivery of all meals during the mutually
agreed upon timeframe and within the designated safe temperature zones as specified by USDA and Department
of Health (DOH) regulations. The sponsor and vendor must check and record the temperature of products and
the time of site delivery. The Sponsor is responsible for maintaining proper ternperatures of the food after
delivery is made. (See specific temperature requirements on page 15, para. 10). j
Adding and Deleting Sites Subsequent to Bid Opening
Due to unforeseen circumstances, the Sponsor may delete sites appearing on the original Site Information List or
add new sites after the bid opening. The successful FSMC is not contractually obligated to provide service to
sites added after the bid opening which exceed 15% percent of the total requested quantity of meals. When
possible, the FSMC will accommodate these additional sites and/or increased meal counts that exceed the 15%
threshold stated above. Sites may be added or deleted after the bid opening up urliil five (5) calendar days
before.the program begins operations. This will allow the completion of the truck routing schedules to proceed
without unnecessary last .minute changes. Deletion of sites once the program begins will be made with not less
than twenty-four (24) hours (one business day) advance notice to the vendor. Meal counts from sites deleted will
not be considered in making Flexible Unit Cost adjustments found on page 29.
Supervision and Inspection
The vendor shall provide management supervision at all times and maintain constant quality control inspections
to check for portion size, appearance and packaging in addition to the quality of products- Unitized meals and
or components -.of meals must be date coded and may not be delivered out of schedule with the cycle menus.
Exceptions to this policy may be granted only by the Sponsor, in writing, who must then inform FLDOE
monitors and the SA headquarters. The delivery of meals out of cycle with the approved menu may occur only
during the first week (5 days) of operation with the mutual consent of the Sponsor and FSMC vendor.
Sponsor and Vendor Recordkeepinff
Delivery invoices -must be prepared with four copies; two for the vendor, one for the delivery site and one for
the Sponsor's billing statement. Invoices must be itemized to show the number of meals of each type included in
-the delivery-for-each--day.--Each-site-designee will -check adequacy -of -delivery -and -meals before signing the --
invoice. Invoices shall be signed by each Sponsor's designee at the site. The vendor shall furnish itemized
statements each billing period to each Sponsor. Additional copies of invoices may be requested by each
Sponsor. The vendor shall maintain menu and production records supported by invoices, receipts or other
evidence of the amount of each type of food used to meet meal pattern component requirements. The books and
11
records of the FSMC pertaining to each. Sponsor's feeding operation, including food substitutions for special
dietary needs, -shall be available for a period of three (3) years, plus the current year froze. -the date of receipt of
final payment under this contract for inspection and audit by representatives of the SA, USDA and Sponsor.
Method of PaN,ment by Sponsor
Vendor shall submit a billing statement at the end of each two (2) week period beginning with the first day of
operation. Each statement shall give a detailed brealcdo Am of the number of meals by type delivered at each site
during the preceding two (2) week period. No payments shall be made unless the required delivery receipts and
the statement have been forwarded as specified and signed by the sponsor's site representative.
The Sponsor may request a cash advance from the SA for each month that the program is operated. Sponsors
shall make payments of all valid statements received within 10 days following receipt of the vendor's invoice.
Partial payments will be made in the event the cash advance is not adequate to satisfy the amount of the invoice.
Inspection of Vendor's Food Service Production Facilities
The Sponsor, FLDQE, USDA and the Department of Health reserve the right to inspect the vendor's food
preparation facilities. and transport vehicles prior to bid award and at any time without notice, during the
contract period.
Availability of Funds
These contracts are expressly made contingent upon adequate funding from Federal sources and in the event that
adequate funding shall not be made available to enable each respective Sponsor to continue this program or
satisfy its financial obligations hereunder, then each Sponsor shall have the option to terminate his portion of the
contract by giving the vendor 48 hours written notice.. It is farther understood that, in the event of termination
of any contract as herein described, that Sponsor shall only be responsible for meals that have already been
delivered or assembled or prepared for service within the 48 hour period of notice.
Cancellation
Sponsors reserve the right to- cancel the contract if the vendor fails to comply with any material requirements in
the contract or delivery schedules. The Sponsor shall notify the vendor of specific instances of non-compliance
in writing with copies to the SA. When the vendor has been notified of repeated non-compliance and has not
taken immediate corrective actions, that sponsor shall have the right upon written notice, for cancellation of this
contract. The vendor may be liable for the sponsor expenses that exceed the rate of. allowable meal
reimbursements, when crosses are attributed to the vendor's failure to perform in accordance with contract terms.
Subcontracts and Assignments
The vendor shall not enter into. any subcontracts for preparation of meals to be furnished under this contract and
._shall not assign, without -the -advance, written consent_of the -Sponsor -and .SA, any portion of tl�.'s. contraci....._ . . _ __ ._
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Evidence of Ability
In submitting a quotation, each bidder shall include a local health certificate for the facility in which. it is
preparing meals. The bidder must be a registered FSMC with the FLDOE.
Accuracy and Delivery Times
The vendor will be held responsible for accuracy of the rnunber of meals delivered to the Sponsor. Vendor must
deliver and make available the number of meals ordered in accordance with agreed upon schedules and
timelines. Counts of meals will be made at all sites, at the time of delivery and before the meals or snacks are
accepted by the Sponsor for subsequent payment. Damaged, incomplete or out of condition meals failing to
meet specified portions, the proper number of components, the approved cycle menu or temperature
requirements will not be included when the number of delivered meals are determined. The above cited
problems may not become apparent to the Sponsor until after the meals or snacks have been accepted and signed
for by the Sponsor's representative. In such cases, the Sponsor must call the vendors at the earliest possible
time, but in all cases, during the same business day with any complaint or failure to perform on the part of the
vendor. Sponsors must make every effort to preserve samples of the,problem items or failure to comply with
any specified part of the contract and also notify FLDOE of the problems encountered no later than the next
business day. Any claim by the Sponsor or vendor for failure to perform on the part of the other party will be
reviewed based on the documentation made available to FLDOE staff or their designated representatives.
Damaged or out of condition -meals or supplements that have been refused by one Sponsor or site. may not be
delivered to any other site or Sponsor by the vendor.
Emergencies
Emergency circumstances precluding delivery of meals on the required day(s) are the responsibility of the
vendor; penalty for meals not delivered at or before the time(s) specified is set at the replacement value of the
meals not delivered. In the event of unforeseen emergency circumstances, the vendor is required to immediately
notify the affected Sponsor by telephone of the following: (1) the impossibility of on-time delivery; (2) the
circumstances) precluding delivery, and (S) a statement of whether or not succeeding deliveries will be
affected.
Emergency circumstances at the site precluding utilization of meals are the concern of the Sponsors. Each
Sponsor reserves the right to cancel orders, without penalty up to 7:00 a.m. on the date of scheduled delivery.
Deliveries will be received and payment made for same, in situations wherein notification to vendor was not
made in time to "hold" .or "recall" deliveries. Emergency situations affecting the vendor's ability to deliver
meals, or Sponsors' ability to utilize meals, for periods longer than twenty-four (24) hours will be mutually
worked out between vendor and Sponsors.
In cases of documented nonperformance or noncompliance on the part of the food service vendor, the vendor
shall pay the Sponsor for any excess costs which the Sponsor may incur by obtaining meals from another
source, but which shall be limited to the maximum federal reimbursement rates for meals listed on page 28. By
--mutual-agreement,- as -set -forth on -the delivery- documents -and confirmed by--the-vendor's corporate -office; -the- - -
vendor may agree not to charge the Sponsor for meals that are not reimbursable due to any failure to perform on
the vendor's part, or the vendor's suppliers, such as, but not limited to the following:
13
1. The approved menu cycle was not followed, without prior written sponsor consent (by facsimile);
2. Meal components were missing or wrong portion size, malting the meals or snacks non -reimbursable;
3. The meals were refused by the Sponsor due to temperature ranges not in compliance with Program
regulations or DOH requirements;
4. Other circumstances determined by the Sponsor or FLDOE program monitor to be substantially under
the control of, or primarily the responsibility of the vendor.
Contract Work Hours and Safety Standards Act
Overtime Compensation
The contract, to the extent that it is of a character specified in the Contract Work Hours and Safety Standards
Act (40 USC 327-33), is subject to the following provisions and to all other applicable provisions and
exceptions of such Act and the regulations ,of the Secretary of Labor thereunder:
Overtime requirements: No contractor or subcontractor contracting for any part of the contract work which
may require or involve the employment of laborers, mechanics, apprentices, trainees, watchmen, and guards
shall require or permit any laborer, mechanic, apprentice, trainee, watchman or guard in any workweek in which
he is employed on such work to work in excess of eight hours in any calendar day or in excess of forty hours in .
such workweek on work subject to the provisions of the Contract Work Hours and Safety Standards Act unless
such laborer, mechanic, apprentice, trainee, watchman, or guard receives compensation at a rate not less than
one and one-half times his basic rate of pay for all such hours worked in excess of eight hours in any calendar
day or in excess of forty (40) hours in such workweek, whichever is the greater number of overtime hours.
Violation liability for unpaid wages and liquidated damages: In the event of any violation of the provisions
of the above paragraph, the vendor and any sub -vendor responsible therefore shall be liable to any affected
employee for his unpaid wages. In addition, such vendor and sub -vendor shall be liable to the United States for
liquidated damages. Such liquidated damages shall be computed with respect to each individual laborer,
mechanic, apprentice, trainee, watchman, or guard employed in violation of the provisions of the above
paragraph -in the sum of $10 for each calendar day on which such employee was required or permitted to be
employed on such work in excess of eight hours or in excess of his standard workweek o?forty hours without
payment.of the overtime wages required by the above paragraph.
Withholding for unpaid wages and liquidated damages: Each Sponsor may withhold from the vendor, any
monies payable on account of work performed by the vendor or sub -vendor, such sums as may administratively
be determined to be necessary to satisfy any liabilities of such vendor or sub -vendor for unpaid wages and
liquidated damages as provided in the provisions of the above paragraph.
Subcontracts: The vendor shall insert the above paragraphs in all subcontracts, and shall require their inclusion
in all subcontracts of any tier. Records: The vendor shall maintain payroll records containing the information
specified in 29 CFR 516.2(a). Such records shall be preserved for three (3) years, plus the current year fiom the
completion of the contract, (7 CFR 225.6 (h)(2)(ii)): A FSMC may not subcontract with another company for
the iotai meal (with or vvitliouf--milk) or fofassembly-of'thd inedr- Silbcoutractiiig- it -=
inflates costs and lessens the Sponsor's control aver the quality and supply of the meals.
14
Menu and Meal Requirements
The bid should reflect the vendor's ability to provide the specific 10 day menu cycle for Breakfast, a.m. Supplement,
Lunch, p.m. Supplement, and Dinner meals as presented on the following pages. The attached menus meet the SFSP
meal pattern and denote the minimum meal components and portion sizes requirements. Vendors may bid meals with
larger meal portion sizes, but component portion sizes must meet minimum requirements. Vendors should use these
menus to calculate food/supply costs and submit meal bids. However, keep the following in mind:
Vendors must keep production records denoting food items and amounts used to prepare meals and must submit
production records to sponsors weekly. See production records on pages 38-39.
2. Foods used must meet Guidelines for Meal Components as dedescribed on pages 18-19.
3. All meals are to be made within 24 hours of delivery.
4. Cereals, lettuce and tomato slices, salads, and crackers must be. individually wrapped -and sealed.
5. All sandwiches should to be individually wrapped, using a high barrier polypropylene, Dupont Myler, or equivalent
Elm. Fresh sandwiches must be date coded to indicate date of production. Fresh sandwiches must be used within 24
hours of production.
6. Wrapped napkin/spoon/straw kits are required for each meal.
T Each individual meal and supplement must be packaged as a single unit and include the beverage to insure proper
distribution to program participants..
o Approved tray packaging for the unitized lunches and breakfasts is Styrofoam or fiber trays overwrapped and
heat sealed.
o Lunches and breakfasts are to be packed for delivery in clean, sturdy, tightly closed and sealed cardboard boxes
acceptable to the local health department. Twenty (20) meals are to be packed in each box to facilitate counting
and handling and to prevent crushing of meals.
o Boxes should be made of corrugated paper or similar material. They must have dimensions of approximately-
12-1/4"
pproximately12-1/4" deep, 13" wide, and 18" long, which is the size that can be used as long as the strength and capacity
requirements are met. Boxes with smaller dimensions may be used for the unitized breakfasts.
8. Lunch orders delivered to each individual site should contain approximately 25.% low fat white milk and 75 % lour
fat chocolate milk (see menu). The low fat white mills should be randomly mixed with the chocolate milk in each
sealed box of twenty (20) unitized lunches so that each box will contain approximately 25 % white milk.
9. Condiments (Mustard- 4.5 grams, Mayonnaise -not less than 12. grams, and Salad Dressing -not less than 12 grams)
must be individually packaged and included as appropriate with meals.
10. Meals to be maintained at 41° F or below prior to and at delivery. Refrigerated trucks may be used, or insulated
transporters using dry ice to maintain temperature at 41° F in vans or trucks. Meals are expected to arrive at sites at
41° F or below and temperatures will be monitored upon delivery. Meals not meeting temperature requirements will
not be, accepted. It is acceptable to freeze milk or juice, but other food items should not arrive frozen, such as lettuce
or other fresh vegetables/fruit as it will have a negative impact on food quality.
15 ,
If a vendor wishes to propose alternate menus, they must receive prior approval of the FLDOE-FNM staff. Please contact
Michelle Morris or Amy White at 800-504-6609 to receive information outlining these requirements. DOE staff will
evaluate menus based on compliance with meal pattern requirements, acceptabilini of items to children, and variety of
items offered. It may take up to 2 weeks for FLDOE approval, so plan accordingly. FLDOE staff may contact
you for clarification or additional information. You may be asked to alter menus to better suit the needs of the children
attending the SFS?. You will receive written documentation of approval for your menus.
SECTION E — Ten -Day Cycle Menus - Days 1-5
rpakfast Mlntmurr>, e�l�?a e 8 z ld it , , e e a • 1 'r i � er ng ra ,,,Y ,ea., s a. d 'ea ; ea e;Gn
Da 1 Day 2 Dav 3 Da 4
Da 5
iViilk White/Chocolate Niilk White /Chocolate Milk White/Chocolate Milk White/Chocolate Milk White/Chocolate Milk
(t
C. or 8 tl. oz.) (i C. or 8 fl. oz.) (I C. or 8 tl. oz.) (I C. or 8 fl. oz.) (1 c. or 8 fl. oz.)
V/F Sliced Peaches 100% Juice Citrus Fruit Cup 100% Juice Fresh Apple Wedges
('�= c. or lar erl ('/= c. or =1 fl. oz.) ('/ c, or lar er) (/= c. or 4 fl. oz.) ('/, r. or larger)
G/l3 Enriched Cold Cereal Bagel Enriched Cold Cereal Cinnamon Roll (unfrosted) Enriched Cold Cereal
(3/4 c. or 1 oz./28 g. or larger) (.9 oz,/25 g. or lamer) ('/a c. or 1 oz./28 or larger) (1.8 oz./ or larger) ('/o c
or 1 oz./28 Q or lar er
•r�:;.. �,.t , ,1:��t..��;t, : a�. ��� i _ , ( g/ • • , a .
,GLuneh orittpper I�(Ilnlm r1Yleal�l'at ern., '8 z. • : l 1,
sx �xc * ' r tit s
Meat/Meat Alterraier�•�z '� at
Da 1 Da 2 Da 3 Da 4 Da
Milk White/Chocolate Milk White/Chocolate Milk White/Chocolate Milk White/Chocolate Milk White/Chocolate Milk
(l
C. or 8 fl. oz.) (1 c. or 8 fl. oz.) (1 c. or 8 ll. oz.) (l c. or 8 fl. oz.) (1 c. or 8 fl. oz.)
I1Ul�tA Ilam and Cheese Turkey Wrap Bologna and Cheese Sliced Chicken on Bun Submarine Sandwich
(2'/a oz. `turkey Ham** & '/= oz.
Sandwich (2,/2 oz. -rur-key (2 '/3 oz. Deli Turkey* &/a oz. Sandwich (1'/ oz. Bologna&. (2 oz. of sliced chicken)
�
, cheese) '/ oz. Cheese) Cheese)
Ilam*' and,/,- oz. Cheese)
151 V/F Carrot & Celery Sticks Lettuce & Tomato in Lettuce & Tomato Carrot & Celery Sticks Lettuce &Tomato
(1,1� c. total or larger) Wrap ('/. c. or larger) ('/4 c. or larger) ('/+c. total or larger) ('/< c. or larger)
2" V/F Applesauce Fresh Fruit Fruit Cocktail Fresh Seasonal Fruit Pear Halves
c. or larger)
('
(11".c. or lamer) ('/ C. or larger) ('/= C. or lar er) ('/= c. or larger) /z
G/B Hamburger Bun 10" Flour Tortilla Wheat or White Bread Hamburger Bun Sub Roll
(1.8 oz.) (_9 oz./25 g. or larger) (2 slices) (1.8 g. or larger)
Other Mustard/Mayonnaise Assorted Salad Dressing Ranch Dressing Dip Assorted Salad Dressing Mustard/ Mayonnaise
(Optional)
I k ea 2 h) l► T) _
(2 T.) kg. e
l P g )
Ill t �. l '4 k.k d S Y f,� �dd4Y i ,. ' d .
�a� r� P
:i t r J%r� xr trV r °P�G' ? .Grains
nack<Miriimum�/(ealattem el�e'ryc�t2of�4.0 mt1 nent Gro T1 RB oz: ' 1 i Mi /4 c. ,egg ab'e F
n, y
�IvleatFiVleat�Alfernate �.�`T'
Day 1 Day 2 Day 3 Da 4 Day 5
Milk
11UMA Fruited Yogurt American Cheese
(1 oz. or V- c.) (1 oz. or larger)
V/F (4
Juice 100% Juice 100% Juice
(% c. or 6 fl. oz.) (% c. or 6 fl. oz.) (3/4 c. or 6 tl. oz.)
G/B Graham Crackers Pretzels Saltine Crackers Animal Crackers Cereal Bar
(.9 oz./25 g, or larger) (.9 oz./25 g. or larger) (8 Squares/3 oz./20 .) (.9 oz./25 g. or larger) (1.3 oz. or larger)
" Deli Turkey has water added and dues not credit ounce for ounce. You must use 1.6 ounces of Deli Turkey for I ounce Meat/Meat Alternate
"iianUTurkey Ilam has water added and does not credit ounce for ounce. You nutst use 1.4 ounces of Turkey Ham for l ounce Meat/Meat Alternate
Milk
LTH
G/B
Mill:
11i/IVI:I,
1" V/F
z V/F
C'i 113
Day 6
White/Chocolate Milk
( t c, or 8 fl. oz.)
Sliced Peaches
(i= e. or larger)
Enriched Cold Cereal
(iy c. or 1 oz./28 g, or larger)
Day 6
White/Chocolate Milk
(l C. or 8 tT oz.)
Ham and Cheese
Sandwich (2i oz. Turkey
Ilam** and % oz. Cheese)
Lettuce & Tomato
(V, c. or larrver)
Chilled Applesauce
(% C. or larger)
Hamburger Bun
( l .8 oz /50 g. or larger)
Other I Nlustard/Ntayonnaise
(Optional) (1 pkg. ea.)
Day 6
1V[ilk
V/F 100% Juice
0K c.or6il.oz.)
G/B Snack Crackers
(.9 oz./25 g. or larger)
SECTION E — Ten -Day Cycle Menus - Days 6-10
Day 7
White/Chocolate Mill:
(I c, or 8 11. oz.)
100% Juice
('/ c. or 4 fl. oz.)
English Muffin
(.9 oz./25 g. or larger)
Day 7
White/Chocolate Milk
(I c. or 8 fl. oz.)
Turkey and Cheese
Sandwich (2 / oz.
Turkey * and %s oz. Cheese;
Fresh Baby Carrots
('/a e. or larger)
Fresh Fruit
(% e. or larger)
Wheat or White Bread
(2 slices)
Ranch Dressing Dip
(2'r.)
7
Whole Fresh Fruit
('/a c, or larger)
Snack Mie
(.9 ozJ25 g, or larger)
Day 8
White/Chocolate Milk
(1 C. or 8 11. oz.)
Fruit Cocktail
(%, e. or larger)
Enriched Cold Cereal
('/a c. or 1 oz./28 g. or larger)
Day 8
White/Chocolate Milk
( I C. or 8 fl. oz.)
Salami and Cheese
Sandwich (2 oz. Salami &
/ oz. Cheese)
Lettuce & Tomato
('/. c. or larger)
Sliced Peaches
(% c. or larger)
Wheat or White Bread
(2 slices)
Assorted Salad Dressing
(2 T.)
8
100% Juice
('/, c, or 6 11. oz.)
Wheat Snack Crackers
(.9 oz./25 g. or larger)
Day 9
White/Chocolate Milk
(I c. or 8 fl. oz.)
100% Juice
(%a c. or 4 fl. oz.)
Muffin
(1.8 oz./50 g, or larger)
Day 10
White/Chocolate Milk
(1 C. or 8 fl. oz.)
Fruit Cup
('/a c, or larger)
Enriched Cold Cereal
('/a c. or I oz./28 g. or larger)
Day 9
Day 10
White/Chocolate Milk
White/Chocolate Milk
(I c. or 8 fl. oz.)
(I c. or 8 fl. oz.)
Submarine Sandwich
Bologna and Cheese
(2%. oz. Turkey Ham** & % oz,
Sandwich (1'/ oz. Bologna &
Cheese)
/ oz. Cheese)
100% Juice (not same as
Lettuce & Tomato
fruit)
(%a c. or larger)
(% c. or 4 fl. oz)
Fresh Fruit
Fresh Fruit
(% c. or lar er)
(% C. or larger)
Sub Roll
Wheat or White Bread
(.9 oz./25 g or larger)
(2 slices)
Animal Crackers
Dill Pickle Slices
(.9 oz./25 g or larger)
(2 slices)
x Doli Turkey has water added and dues not credit ounce For ounce. You must use 1.6 ounces of Deli Turkey for I ounce MeaUMeat Alternate
Day 9
Fresh Fruit
('/, C. or larger)
Tortilla Chips
(.9 oz./ 25 g. or larger)
Day 10
White/Chocolate Milk
(I C. or.8 fl. oz.)
Cookies
(2.2 oz./63 g. or larger)
SECTION E (continued)
Guidelines for Meal Components
• Meats must be USDA inspected.
• All M/MA servings must be a 2 ounce portion.
• Meat and cheese can be served in combination (I ounce of meat and I ounce of cheese = 2
ounces total M/MA).
• Yogurt may be served as a M/Iv1A component.
• Breakfast and Snack - 4 oz. (weight) or %z cup (volume) of plain, sweetened, or flavored
yoga t to equal 1 ounce of the meatlmeat alternate component.
• Lunch and Supper - 8 oz. (weight) or 1 cup (volume) yogurt to equal 2 ounces of the
meat/meat alternates component:
Meat and Do not use homemade yogurt, as it may present food safety dangers. Frozen yogurt or other
Meat yob rt -flavored snack products are not considered yogurt and therefore do not meet the
Alternates requirements. .
• Cheese must be natural or processed to be creditable as a M/M.A. Products labeled "imitation"
(M/MA) cheese or cheese "product" are not creditable M/MA'and should not be served as cheese. Cheese
products labeled, cheese "food", cheese "spread", or cheese substitute are creditable, but 2
ounces of product must be used to achieve 1 ounce of WMA.
• Turkey ham or ham/turkey with water added do not yield ounce for ounce as a MDMA. It will
take a 1.4 ounce portion of these products to achieve a 1 ounce MDMA credit.
• Hot dogs and/or bologna should not contain: 1) meat or poultry byproducts; 2) cereals; 3)
binders; or 4) extenders. One ounce of these items credits as 1 ounce MWA.
• Roast Turkey Breast (all white meat, no turkey roll) and must contain all white skeletal boneless .
turkey meat, no skin, and no ground or comminuted meat. Soy products cannot be used as
binding; however, modified food starch or carrageen is acceptable.
• Two different fruits/vegetables-must be served at lunch meals. It can be 2 fruits, 2 vegetables, or
1 of each. The total FA7 serving must be a minimum of 3/ cup.
• Canned Fruits.
• Fruits can be packed in fruit juice, water, light syrup, or natural juices.
• Must be US Grade B or greater.
Portion may include a small amount of the juice that the item is packed in.
• Fruit Juices
Fruits and Only 100 percent strength juice is allowed.
Vegetable
(FM o Reconstituted Juice must be diluted according to the manufacture's instructions to achieve a
100% juice strength.
Should be packaged in leak proof containers
• Fruit -flavored drinks, ades, or punches that contain less than 50 percent strength juice are not
acceptable.
• Juice or syrup from canned fruit cannot be used as fruit juice.
• Lettuce and tomato should be packaged separately from the sandwich.
• Fresh fruit sizes must be a minimum of % cup in volume and should be. ripe and ready to eat.
• Picldes will not be counted as a FN. They will only count as a condiment.
19
Guidelines for Meal Components
• All items served as G/B components must comply to weight/volume standards accoring to •the
Grain read Zistruction.
• Use grains/breads that are whole -grain or enriched, or made from whole -grain or enriched flour
or meal. Read labels on commercial products to guide you when detennininb if the product is
made of whole -o ain or enriched grain products. Bran and germ are credited the same as whole -
grain or enriched flour and/or meal.
Grains . Cold cereals must be whole -grain, enriched, or fortified. Individual cereal should be not less than
and 3/4 cup of volume or ]oz. of weight (whichever is less).
-Breads ) o All cereals must be packed in individual leak -proof "bowl" shaped boxes.
It is acceptable to serve both sweetened and unsweetened cereal varieties. However,
sweetened cereals should contain less than 40 % of sucrose or other sugars by weight.
• General - All sandwiches must be made with whole grain or other enriched flour breads. Bread
must be at least 4" by 4".
• Hamburger Buns must be 3 1/2" in diameter.
• Submarine/Hoagie Buns, must not be a hot dog bun and should be at least 4" in length.
•
kis to be served as a beverage. A portion of the breakfast miD( can be used with cereal.
Fluid • Fluid milk maybe served as flavored or unflavored and should be a combination of 1% and 2%
Milk unflavored milk and I% chocolate flavored milk.
(Milk) • Milk must be provided in au 8 ounce carton or pouch and must be maintained at 41° F or less at
all times.
20
SECTION E (continued)
Snmrner Vand Service Program (SFSP) Meal Patterns
Minimum Portion Sizes
Food
Lunch or
Supplement)
Components
BreakfastSupper
(Choose two (2) of the
four (4) components)
MilIc
3
2
• Milic, fluid
I cup (8 fl oz)-
I cup (8 fl oz)
1 cup (8 fl oz)
Veaetables 'andfor Fruits
• Vegetable(s) and/or fruit(s) OR
• '/1 cup OR
a
• 3/ cup total
• 3/ cup OR
• Full-strength vegetable or fruit juice OR
• '/' cup (4 fl oz) OR
(of at least 2 different
• 3/4 cup (6:0 oz) OR
• An equivalent quantity of any combination
vegetables and/or
of vegetables(s), fiuit(s), and juice
. /2p
fruits)
. 3/ cup
s
Grains and Breads
• Bread OR
• 1 slice OR
• 1 slice OR
• 1 slice OR
• Cornbread, biscuits, rolls, muffins, etc. OR
• 1 serving OR
• 1 serving OR
• 1. serving OR
• Cold dry cereal OR
I v
G
G
USDA Grains/Breads Instruction
Grains/Breads Requirement for the Food -Based Menu Planning Alternatives in the Child Nutrition Programs
RE, Z<'ERENCE:
U.S. Department of Agriculture FCS Instruction Number 783-1, REV.2, 1-8-97
SOURCE CITATION:
7 CFR 210.10, 210.3 On, 220.8,220.8 a, 22.5.16, and 226.20
APPLICABLE TO:
The food -based menu planning alternatives in the Child Nutrition Programs (i.e., the National School
Lunch Program "SLP),the School Brealdast program (SBP), the Child and Adult Care Food Program
(CACFP), and the Summer Food Service Program (SFSP) contain a requirement that all meals offered
include grains/breads or bread/bread alternate food item(s), hereafter termed "grains/breads." Program
regulations set forth the minimum quantities of grains/breads required for breakfasts, lunches, suppers
and supplements (snacks) to be reimbursable. This Instruction sets forth the criteria to be used to
determine acceptable grains/breads, the criteria to be used to determine equivalent minimum sewing
sizes, and examples of foods that qualify as grains/breads for meals served under the food -based menu
planning alternatives in all Child Nutrition Programs.
j,
A. All grains/bmads items must be enriched or whole -grain, made from enriched or whole -grain meal
CRITERIA FOR DETERNIINING
or flour, or if it is a cereal, the product must be whole -grain, enriched or fortified. Bran and germ
ACCEPTABLE
are credited the same as enriched or whole -grain meal or flour.
GRAINS/BREADS UNDER THE
B• The label must indicate that the product is enriched or whole -grain; made from enriched or whole -
FOOD -BASED MENU
grain meal or flour as well as bran and/or germ, or fortified. If it is enriched, the item must meet the
Food and Drug Administration's Standards of Identify (21 CFR Section 136, 137, 139) for
PLANNING ALTERNATIVES
enriched bread, macaroni and noodle products, rice, or cornmeal.
C. The item must be provided in quantities specified in the regulations. One-quarter (1/4) of a serving
FCS INSTRUCTION 783-1
FX1 V. 2
rx3TMTT A
GRAINTS/BREADS FOR THE FOOD -BASED MENU PLA I� G ALTERlSTATIVES IN
THE CHILD NUTRITION PROGRAMS' -
GROUP A j MINIMUM SERVING SIZE. FOR GROUP A
• Bread type coating I serving = 20 gm or 0.7 oz
• Bread sticks (hard) N serving = 15 gm or 0.5 oz
• Chow mein noodles '/ serving= 10 am or 0.4 oz
• Crackers (saltines and snack crac)cers) % serving = 5 ¢m or 0.2 cz
• Croutons
• Pretzels (hard)
• Stuffing (dry) Note: Weights apply to bread in stuffing
GROUP B
MINIMUM SERVING SIZE FOR GROUP B
• Bagels
I serving =
25 2;m or 0.9 oz
'/ serving =
19 gm or 0.7 oz
• Batter type coating
% serving =
13 gin or 0.5 oz
• Biscuits
J Serving =
6 gm or 0.2 oz
• Breads (white, wheat, whole wheat, French, Italian)
• Buns (hamburger and hotdog)
• Crackers (graham crackers —all shapes, animal crackers)
• Egg roll skins
• English muffins
• Pita bread (white, wheat, whole wheat)
• Pizza crust
• Pretzels (soft)
• RoIls (white, wheat, whole wheat, potato)
• Tortillas (wheat or corn)
• Tortilla chips (wheat or corn)
• Taco shells
GROUP C
MUMVIUM SERVING SIZE
FOR GROUP C
• Cookies2 (plain)
1 serving = 31 gm or 1.1 oz
'/ serving = 23 'or 0.8 oz
• Cornbread
'/2 serving = 16 gm or 0.6 oz
• Com muffins
'/ serving = 8 gm or 0.3 oz
• Croissants
• Pancakes
• Pie crust (dessert pies`', fruit turnovers3, and meat/rneat alternate pies)
• Waffles
Group D
MINIMUM SERVING SIZE FOR GROUP D
• Doughnutss (cake and yeast raised, unfrosted)
I seining =
50 gm or 1.8 oz
Y4 Serving=
38 gm or 1.3 oz -...--
• _Granolabars3
% servin =
25 nor 0.9 oz
• Muffins (all, except com)
'/ serving =
13 gm or 0.5 oz
• Sweet ro113 (unfrosted)
• Toaster pastry3 (unfrosted)
23
GRA-PSIS/BREADS; FOR THE FOOD -BASED MENU PLAN?qNG ALTERNATIVES IN
THE CHILD NUTRITION PROGRAMS'
GROUP E WN17V1UM SERVING SIZE FOR GROUP E
• Cookies' (with nuts, raisins, chocolate pieces and or/fruit purees) 1 serving = 63 gm or 2.2 oz
• Doughnuts' (cake and yeast raised, frosted or glazed) 3/4 servin = 47 gm or i.7 oz
• French toast 1/2 serving = 31 gm or LI oz
• Grain fruit bar? ll4 serving = 16 or 0.6 oz
• Granola bars3 (with nuts, raisins, chocolate pieces and or/fruit)
• Sweet rolls3 (frosted)
• Toaster pastry3 (frosted)
GROUP F
MINIMITM SERVING SIZE FOR GROUP F
• Cake2 (plain, unfrosted)
1 serving = 75 gm or 2.7 oz
3/4 serving = 56 gm or 2 oz
• Coffee cake
1/2 serving = 3 8 gm or 1.3 oz
1/4 serving = 19 grn or 0.7 oz
GROUP G
MINIMUM SERVING SIZE FOR GROUP G
•-Brownies2 (plain)
• Ca.1 2 (all varieties, frosted)
1 serving = 1 115 gm or 4 oz
3/4 serving = 86 or 3 oz
1/2 servin = 58 M or 2 oz
1/4 serving = 29 gm or 1 oz
GROUP H
MINIMUM SERVING SIZE FOR GROUP H
• Barley
• Breakfast cereals (cooked)4
1 serving =
1/2 cup cooked (or 25
gm dry)
• Bulgur or cracked wheat
• Macaroni (all shapes)
• Noodles (all varieties)
• Pasta (all shapes)
• Ravioli (noodle only)
• Rice (enriched white or brown)
GROUP I
MIND6UM SERVING SIZE FOR GROUP I
• Ready -to -eat breakfast cereal (cold dry) 4
1 serving-=
3/4 cup or 1 oz,
whichever is less
1- Some of the following foods or their acdompaniments 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 desserts under the enhanced food -based menu planning alternative specified in section 210.10 and supplements
(snacks) served under the NSLP, SFSP, and CACFP.
3. Allowed for desserts under the enhanced food -based menu planning alternative specified in section 210.10 and supplements
(snacks) served under the NSLP, SFSP, and CACFP, and for breakfasts served under the SBP, SFSP, and CACFP.
4- Refer to program regulations for the appropriate serving size for supplements served to children aged Ithrough 5 in the NSLP;
breakfasts served under the SBP; and meals served to children ages 1 through 5 and adult participants in the CACFP. Breakfast
cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast.
24
SECTION F
Scone of Work
Program Sponsors have an option to contract for vended meals under the USDA sponsored SFSP. The
successful vendor agrees to provide meals inclusive of milk to all Sponsors and all designated locations, in
accordance with attached specifications and contract requirements. All meals furnished must meet or exceed
USDA requirements cited herein. Contract period - Vendor shall furnish meals as ordered by each Sponsor
during the periods indicated on the respective site location sheets. Meals are to be served five (5) days .a week,
unless otherwise noted. Pricing shall be on the menus and specifications as described in Schedule B. All
bidders must submit bids on the same menu cycle. This menu shall be an integral part of the contract. Bids must
include price of food, milk, packaging, transportation and all other related costs. The net price of each meal
which the bidder agrees to furnish must be written in ink or typed in the blank spaces provided and must include
proper packing as required in the specifications and delivery to designated sites. Net price shall include taxes,
but any charges or taxes which are required to be paid under future laws must be paid by the bidder at no
additional charge to the Sponsors. The vendor is required to provide any tax-exempt certificates or blanks that
may be necessary.
Meal Orders
Meals will be. ordered by the respective Sponsors each day by 2:00 p.m. on the normal business day before
delivery. Orders will include breakdown totals for each site each day. A limited number of changes in the
number of meals ordered by the Sponsor -may be made by notifying the vendor notlater that 5:00 p.m. of the day
previous to the service of the meal. Notification for Monday will be made by 5:00 p.m. on the previous Friday.
Menu -Cycle Substitution Procedure
Menu substitutions must be approved in written form or by telephone by the respective Sponsor after receiving
approval from'the FL•DOE at 1-800-504-6609. The vendor will not be reimbursed for unauthorized menu
changes or for any incomplete meals or for any meals not meeting specifications and conditions of this bid. If
any portion of a meal does not coincide with the menu cycle, then payment may be withheld for that meal.
Vendors v611 be informed within forty eight (48) hours of disallowed meals, Vendor must inform the various
Sponsors of any emergency situations which might prevent the delivery of any specified meal component before
scheduled delivery date so that substitutions may be agreed upon. 'The substitutions must be approved by the
respective Sponsor and the FLDOE. The mutual agreement or acceptance of any substitution becomes a part of
the required Sponsor records. Because of 'the short notification time for increasing or decreasing orders, the
Sponsor agrees that the vendor needs some flexibility in the requirement for a daily uniform menu at all sites. If
a vendor has leftover meals due to reductions in orders from that Sponsor, these meals, if not more than one day
old and if kept properly refrigerated, may be mixed in with a regular cycle menu. Leftover or over -produced
meals not on the approved cycle menu may only be delivered to Sponsor with prior written permission.
Date Coding of Food Items
--If the Sponsor ahows.the vendorto-deliver an -out of cycle meal or supplement; date or color coding of these -
meals is required. The vendor may not deliver nor the Sponsor accept, meals that do not follow the approved
menu cycle. The only exception to this policy is when the sponsor and vendor are both making every effortrto
meet the requirements of the menu cycle during the first 5 days of operation and the meals ordered or accepted
E
25
by the Sponsor fall below 80% of the estimated usage stated in the bid document. Ah changes to the approved
menu cycle must be documented in writing between the parties.
VENDOR PRE -OPENING OPERATION REQUIRE, ME
Deiiverl, Routinff and Scheduling
1. Not later than one week prior to opening, the veridor shall visit all sites to determine: (1) proper street
location and drop-off point; (2) assign site to pz•oper truck route•, and (3) establish approximate time of
delivery and order of delivery on the speck route.
2. The Route/Delivery Time Sheet will be given to the Sponsor not later than three days, or the Friday before
opening. This Route/Delivery Time Sheet shall contain. (1) number and name of site; (2) number of truck
route; (3) driver's name; (4) time of drop-off from earliest to latest; and (5) any special instructions (See
sample below). The drivers should attempt to make contact with each Site Supervisor during the dry runs.
The Sponsor will inform the vendor at the earliest possible time the name of the Site Supervisor at each site.
3. The assembly line in the production area used by the vendor will be set-up and operating on the fust
working day prior to opening. Sample.meals will be assembled to ensure that all equipment is working
properlyand employees are trained on the production line.
4. Vendor must provide at least two telephone numbers for Sponsors to call if problems arise, or deliveries are
not received at the scheduled time. The contact numbers must be staffed during delivery times:_
Example of a Route / Delivery Time Sheet
Instructions for Completion of Schedule A
Site Information List
Complete the Schedule A Form beginning with the Sponsor name and address in the blanks provided as
Sponsor name. The sites listed on this form must match the information given to FLDOE by the Sponsor.
1. Under column (1), enter the site name and complete address for all sites listed (no P.O. Boxes)..
2. Under.column (2), enter the beginning dates for meal service at each site. See example below if the site has
different dates for each meal service
3. Under column (3), enter the ending dates for meal service at each site. See example below if the site has
different dates for each meal service.
4. Under column (4), enter the total number of days meals will be served at each site. See example below if
the site has different number of days for each meal service.
5. Under column (5), enter the appropriate code(s) for the meal types to be delivered : Breakfast - Bk - Lunch -
L - Supper - Su - Supplement - Sn
6. Under column (6), enter a Y for yes, or N for no to indicate whether or not site has adequate refrigeration to
store all meals ordered and could receive early deliveries.
7. Enter in column (7) beside the appropriate meal type, the average number of meals estimated to be served
each day at site. For example, if a site plans to serve 11,000 lunches for 44 days during the summer, then
the average is 250 (11,000 _ 44). Do Not Over Estimate? (See possible meal price surcharges for over
estimating daily meal counts in Flexible Unit Cost Adjustments on page 30)
8. Enter in column (8) beside the appropriate meal type, the maximum number of meals estimated to be served
on any one day at the site. Use at least 10% more than the average.
9. Enter in column (9) the result of column (4) times column (7). (Total day's tmes average meals per day.)
10. Enter the beginning and ending serving times in columns (10) and (11). Lunch may not exceed 2 hours.
Breakfast and supplements may not exceed 1 hour. Three hours must elapse between the beginning of 'one
approved meal service (including snacks) and the beginning of another. These times are estimates only and
may change before the program begins and delivery schedules become available.
When estimating the Average Meals Served per Day use the average from the prior summer if the site was in
operation at 'that time. An adjustment may need to be made if site enrollment changes. Since Schedule A
must be completed well it advance of the May 15th Site Application deadline, it is recognized that changes
may occur in the information by the time the program begins. However, be as accurate as possible since the
data is used by the vendor, to arrive at their bid prices. See Section* D, General Contract Terms and
Conditions, regarding the addition and deletion of sites.
EXAMPLE FOR VARIABLE DATES OF NTAL SERVICE
(1) (2) (3) (4) . (5) (6) (7) (8) (9) (10) (11)
27
Bea=- mg
Ending
Total
Meal
Refrig.
Average
Max
Total
Serving Times
Site Name and Address
Date
Date
Number
Types
Avail?
Meals/
Meals/
Meals
Begin
End
-- ...._..._-....
of days
Day -
Day
Lauderdale Manor
6/5/09
6/30/09
10 (L)
L
Y
175
225
1750
11:00
1:00
Playground
7/10/09
8/18/09
30 (p.m.)
p.m. Sin.
175,
225
5250
3:00
4:00
1340 Chateau Drive
Ft. Lauderdale, FL
27
Schedule A — Site Information List
CITY OF MIAMI 2009 SUMMER
FOOD SERVICE PROGRAM
31 PARK SITES NAME, PHONE BEGIN� END DAYS MEAL -AVG': MAX.
NUMBERS AND ADDRESS DATE DATE I OP. TYPE JMEALS? ]vJEALS
DAY DAY
..
TOTAL
MEALS
SERVING TIME
BEGIN END
African Square Parlc 6/8/09 8/14/09 49 Breakfast 0 0 0
1466 NW 62" Street AM Suppl. :0 0 0
(305) 579-3408 Lunch 90 100 4,410
Yes No PM Su 1. 100 115 4,900
REFRIG. ALL MEALS X ( Supper 0 0 0
0 0
0 0
12:00 2:00
3:00 4:00
0 0
Armbrister Park f 6/8/09 8/.14/09 49 Breakfast ;0 0 0 0 0
236 GrandAvenue AM Su 1. 0 0 0 0 0
(305)442-0376 Lunch 70 80 3,430 12:00 2:00
Yes No PM Suppl. 90 100 4,410 3:00 4:00
REFRIG. ALL MEALS X Supper 0 0 0 0 0
Barn and
6/8/09
8614/09
49 Breakfast :0 0 0 0 0
3870 Washington. Ave.
AM Suppl. "0 0 0 0 0
(305) 446-6216
Lunch 11`6 120 5,390 12:00 2:00
Yes No
PM Su 1. .16 120 5,390 3:00 4:00
REFRIG. ALL MEALS X I I
I Supper 0 1 0 0 0 0
Bryan Park . 1
6/8/09
8/14/09
49 Breakfast p 0 0 0 0
2301 SW 13 Street
AM Suppl. 0 0 0 0 0
305 643-7150Lunch
3.0 40 1,470 12:00 2:00
Yes )No
PM Su 1. 30 40 1,470 3:00 4:00
REFRIG. ALL MEALS X !
Supper 0 0 0 1. 0 0
Buena Vista Park
6/8/09
8/14/09
49
Breakfast 0 0 0 0 0
200 NisJ 537 Street
AM Suppl. 0 0 0 0 0
(305)795-2334
Lunch 30 40 1,470 12:00 2:00
Yes IND
PM Su 1. 4Q 40 1,960 3:00 4:00
REFPJG.ALLNEALSj X I JLJ
Supper 0 0 0 0 0
Clemente Park
6/8/09
8/14/09
49
Breakfast 0; 0 0 0 0
101 NW 34"' Street
AM Suppl. 0 0 0 0 0
(305) 573-6133
Lunch 1;0:0 125 4,900 12:00 2:00
Yes IND
PM Suppl. 1Q0 125 4,900 3:.00 4:00
REMG. ALL MEALS X
Supper 0' 0 ( 0 0 0
Coral Gate Park f
6/8/09
8/14/09
49
Breakfast ;0 0 0 0 0
1415 SW 32 Avenue
AM Suppl.
305)442-0377
Lunch 70 80 3,430 12:00 2:00
Yes No
PM Suppl. 70 80 3,430 3:00 4:00
REFRIG. ALL MEALS X
Supper p 0 0 0 0
Curtis Park
6/8/09
8/14/09
49
Breakfast 0' 0 0 0 0
1001 NW 24 Avenue
AM Suppl. 0 0 0 0
305 634-4961
Lunch 40 50 1,960 12:00 2:00
Yes No
PM Suppl. 60 70 Z,940 3:00 4:00
REFRIG. ALL MEALS X
Supper Q: 0 0 0 0
Dorse Park
6/8/09
8/14/09
49
Breakfast 0. 0 0 0 0
1701 NW I" Avenue
AM Suppl. 0. 0 0 0 0
(305)579-6940
Lunch 40 55 1,960 12:00 2:00
Yes No
PM Suppl: GO 75 2,940 3:00 1 4:00
REFRIG. ALL MEALS X
Supper Q 0 0 0 0
Douglas Park
6/8/09
8/14/09
49
Breakfast 0 0 0 0 0
2755 SW 37 ' Avenue
AM Suppl. 0. 0 0 0 0
(305)442-0374
Lunch 75 80 3,675 12:00 2:00
YesNo
PM Suppl. •,7.5 80 3,675 3:00 4:00
REFRIG. ALL MEALS X
Supper 0: 0 0 0 0
8 _, rr
.
G 5
- iBreak£asAruun#91 al w
Da
armlH -_ §-
a eon els�0�32- 15:.OWN
Schedule A — Site information List
CITY OF MIAMI 2009 SUMMER
FOOD SERN710E PROGRAM
31 PARI{ SITES NAME, PHONE BEGIN END DAYS RMAL
NUIhSERS AND ADDRESS DATE DATE OP. TYPE
AVG. IvQa. TOTAL
MEATS% MEALS MEALS
DAY, DAY
SERVING TINE
BEGIN END
LDuarteark 6/8/09 8/14/09 49 Breakfast
27'Avenue AM Suppl.
2710 Lunch
Yes No PM Su pl.
REFRIG. ALL MEALS X Supper
0
0
80
80
D
0
0
95
95
0
0
0
3,920
3,920
0
0
0
12:00
3:00
0
0
0
2:00
4:00
0
Gibson Park
6,8/09
8/14/09
49
Breakfast
0
0
0
0
0
401 NW 12 'Street
AM Suppl. 0 0 0 0
0
(305 579-6843
Lunch 150 175 7,350 12:00
2:00
Yes 1 INC)
PM Su 1. 1561 175 7,350 3:00
4:00
REFRIG. ALL MEALST X
Supper I D 0 1 0 1 0
0
Gra eland Park
6/8/09
8/14/09
49
Breakfast
D
0
0.
0
0
1550 NW 37 Avenue
AIv1 Suppl. 0 0 C 0
0
(305) 634-5624
Lunch 60 75 2,940 12:00
2:00
Yes No
PM Suppl. 80. .90 3,920 3:00
4:00
REFRIG. ALL MEALS I X
Supper '0 0 0 0
0
Hadley Park
6/8/09
8/14/09
49
Breakfast
-0
0
0
0
0
1300 NW 50"' Street
AM Suppl. 0 0 0 0
0
(305) 634-5791
Lunch 1150 200 7,350 12:00
2:00
Yes I INo
PM Suppl. 15.0 200 7,350 3:.00,-
4:00
REFRIG. ALL MEALS X
Supper 0 0 0 0
0
Jose Marti Park f
6/8/09
8/14/09
49
Breakfast
0
0
0
0.
0
351 SW4u Street
AM Suppl. p 0 0 0
0
30 557-6958
Lunch 123 135 6,125 12:00
2:00
Yes No
PM Suppl, 140 150 6,860 3:00
4:0.0
REFRIG. ALL MEALS I X
Supper 0: 0 0 0
0
Kinloch Park
6/8/09
8/14/09
49
Breakfast
0
0
0
0
0
455 NW 47 Avenue
AM Suppl. .0. 0 0 0
0
(305)461-7204Lunch
s75. 75 3,675 12:00
2:00
Yes. No
PM Su 1. 5 75 3,675 3:00
4:00
REFRIG. ALL MEALS X
Supper 9 0 0 0
0
Legion Park
6/8/09
8/14/09
49
Breakfast
;0
0
0
0
0
6447 NE 7 Avenue
AM Suppl. 0, 0 0 0
0
305) 758-9027
Lunch 1'60 100 4,900 12:00
2:00
yes
PM 5u L 110: 120 5,390 3:00
4:00.
REFRIG. ALL MEALS X
X4
Supper 0 0 0 0
0
Lemon Ci Park
6/8/09
8/14/09
49
Breakfast
P
0
0
0
0
27 NE 58Street
AM Suppl. ;0: 0 0 0
0
305 759-3512
Lunch 56 70 2,450 12:00
2:00
Yes No
PM Su 1. 60 80 2,940 3:00
4:00
REFRIG. ALL MEALS X
Supper O. 0 0 0
0
Moore Park
6/8/09
8/14/09
49
Breakfast
0
0
0 0
0
765 NW 36"' Street
AM Suppl. Q 0 0 0
0
—:—(3 0-5) 633-2089
Lunch .ISO 190 8,820 12:00
2:00
Yes No
PM Su I. -
180 190 -- 8,$20 ---3:00 — -.-4:00
-
REFRIG. ALL MEALS X
'Supper 0 0 0 0
0
... - - W
rt
reahfastj E tlnch'�7 Scup
- �.- -i�x' t�
�.
s^.R.-'
w -:
� 4`�: ..�:
a e ntal eats . ,.:_ _ x< 0 0 �;, 9;530 J0, 225 ' .:-
Schedule A — Site Information List
CITY OF MIAMI 2009 SUMMER
FOOD SERVICE PROGRAM
31 PARIC SITES NAME, PHONE BEGD� END TS-SMEAL, AVG MAX. TOTAL SERVING TIME
NUIv1BERS AND ADDRESS DATE DATE YPE ATE, ALS( MEALS MEALS
DAY DAY
REGTN 1 F.NM
Mornnigside Park
750 NE 55" Street
305 754-1242
REFRIG. ALL MEALS X
49 Breakfast
AM Suppl.
Lunch
4�No PM Su 1.
Supper
0
0
I 60
i GO
0
0
0
70
70
0
0
0
2,940
2,940
D
0
0
0
0
IZ:00
2:00
3:00
4:00
0
0
Rance Park
525 NW 62° Street
305 757-7961
Yes.1
REFRIG. ALL MEALS X
49 Breakfast
:0
0
0
0
0
AM Suppl. :0 0 0
0
0
Lunch 1 025 150 6,125
12:00
2:00
PM Su 1. 1 1-:50 200 7,350 3:00
4:00
Supper :0 0 0 0
0
Reeves Park
J
-49
Breakfast
0
0
0
0
0
600 NW 10" Street
AM Suppl. :0 0 0 0
0
(305)579-6970
Lunch 4 65 2,205 1 12:00
2:00
Yes No
PM Suppl. 45 65 1 2,205 1 3:00
4:00
REFRIG. ALL MEALSI X
Supper 0 0 0 0
0
Robert King High Park
f
49
Breakfast
0
0
0
0
7025 W. Flaaler Street I
AM Suppl. 0 0 0 0
0
(305)261-6153 1
Lunch 510 55 2450 12:00
2:00
Yes No
PM Suppl. 70 75 3,430 3:00
4:00
REFRIG. ALL MEALS X
Supper 0 0 0 0
0
Shenandoah Park
49
Breakfast
Q:
0
0
0
0
1800 SW 21'Avenue I
AM Suppl. fl 0 0 0
01
(305)856-9551 (
250 260 12,250 12:00
.2:00
Yes j No
ELunk
PZ50 270 12,250 3:00
4:00
REFRIG. ALL MEALS X
Supper 0: 0 0 0
0
VirrickPark
49
Breakfast 1
.0
0
0
0
0
3255 Plaza Street
AM Suppl. ;Q 0 0 0
0
(305)445-0123
Lunch 7.00 110 4900 12:00
2:00
Yes No
PM Supp]. 100 125 4900 3:00
4:00
REFRIG. ALL MEALS X
Supper ;0 0 . 0 . 0
0
West End Park
49
Breakfast
;0
0
0
0
0
250 SW 60 Avenne
AM Suppl. ;0 7 0 0 0
0
305 264-0341
Lunch 10:0 105 4,900 12:00
2:00
Yes No
PM Su 1. 1.0.0 105 4,900 3:00
4:00
REFRIG.ALLIvMALSI X I I I
Supper ;0 0 0 0
0
Williams Park 1
49
Breakfast
0
0
0
0
0
1717 NW 5 Avenue
AM Suppl. 0 0 0 0
0
305 579-6978
Lunch 8.6 90 3,920 12:00
2:00
Yes No
PM SUPPI 9.6 90 3 920 3:00
4:00
REFRIG. ALL MEALS X
Supper 0 0 0 0
0
Hope Center
49
Breakfast
0.
0
0
0
0
666 S.W. 4' Street
AM Suppl. 0 0 0 0
0
- -(305) 545-5752-
Lunch ._- _ -..90_ ... 100.._ - ..4,410-. _.12:00 .
2:00 .
Yes No
PM Suppl. 90 106 4 410 3:00
4:00
REFRIG. ALL MEALS X
Supper ;0: 0 0 0
0
�� j _
-�reakfastiA'Y
- F
21N1(fSupe
M, t0v low0
4 16Q�F_ 05
3
Schedule A— Site Information List
CITY OF MIAMI 2009 SITM]1S CR
FOOD SERVICE PROGRAM
:r
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reaas�
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�
31 PARK SITES NAME, PHONE BEGIN
NUMBERS AND ADDRESS DATE
END 'DAYS
DATE OP.
MEAL
TYPE
I AUG: NiAX-
MEALS MEALS
DAT' DAY
TOTAL
MEALS
SERVING M4E
BEGIN END
Little Haiti Park
49
Breakfast
0
0
0
0
0
6301 NE 2 Ave.
AM Su 1
;0
0
0
0
0
(305)762-7462
Lunch
80
90
3,920
12:00
2:00
PM Su 1.
80
90
3,920
3:00
4:00
REFRIG. ALL MEALS
Supper
' 0
0
0
0
0
Sandra Delucca Center
49
Breakfast
;0
0
0
0
0
3870 NW 47 Ave.
JAM supple. I
;0 1
0 1
0
0
0
305)461-7201
,Lunch
5,0
60
2,450
12:00
2:00,
PM Su 1.
50
60
2,450
3:00
4:00
REFRIG. ALL A4EALS I YES I JNoJj
Supper
0
0
0
0
0
X
Fern Isle
49
Breakfast
0
0
0
0
0
2201 NW 11 Street
JAM Supple. I
Q 1
0
0
0
0
(305) 642-1925
Lunch
40
60
1,960
12:00
2:00
Yes INO
PM Suppl.45
60
2,205
3:00
4:00
REFRIG. ALL MEALS I X
Supper
Q
0
0
0
0 1
rte--
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An estimated count for the 2009 summer meals (lunch/snack) nroaram for
(a.) Grand Total Number of B -U to be served: 132;0 .5.
(b.) Grand Total Number of Snacks to be served. 14� 12U
Revised 3/13/09 gk
Ell
Schedule B
Bid Summary Sheet
Vendor Name: e PIATEE K MIAMI CIATERER3, II�C_ �
Sponsor Name: City of Miami
Total Number of Sites: 31
1.
Aid calculations (I) C6I 9-Sched A (2) (3)
MEAL TYPE
TOTAL, NUMBER OF UNIT COST BID
MEALS
= TOTAL .COST PER
MEAL TYPE
Breald'ast
$
$
a.m. Supplements
$
$
Lunch
Q
132,055 $ o
$ / 1
/ 0 , 316^ , O
P.M. Supplements
141,120 $ d lG /
q4_550.40
!
$ 4_ 55v. 40
Suppers
$
$ .
TOTAL BID EXPENSE
$ 47.4, 3 E & ZO
Note: Column (1) X Column (2) = Column (3)
II. Contract Period
Dates of meal service: From June 8, 2009 To Auqust 14 , . 2009
Days per week: 5 Date(s) closed Friday, July 3, 2009
(i.e. holidays)
III. All unit prices per meal indicated above may not exceed the curxent maximum federal reimbursement for
operational costs for a particular meal type:
2009 Meal Reimbursement Rates
Breakfast: $ 1.65
Lunch or Supper: $ 2.88
A.M. or P.M. Supplement: $ 0.67'
29
Schedule C 1 oI 2
SPONSOR: city of Miami
Meal Type: Lunch
EXAMPLE OF COMPUTING THE UNIT PRICE SCHEDULE FOR EACH ITEM (from pg. 28)
(Vendor must complete for each Meal Type on the Summary Bid Sheet)
Meal Type Average Daily Total Number Unit Cost Total Bid per Meal Type
(i.e. Lunch) Meals Served of Meals x $ _ $
Lunches Page 27, 1000 x $2.50 = $2,500
Column 7
The Summation of Total Costs for each meal type in (Col.3) = the Total Bid Price
FLEMLE UNIT COST '
Additional cost per meal for meal orders less than the above "Average Daily Meals Served":
Average Meals Per Dav
80% or below 105,644
70% or below 92,438
60% or below 79,233
Multiply "Unit Cost"
Above by this Amount
New Flexible Unit Cost/Meal
$3a 02
$3��.�
$3
The vendor will invoice the Sponsor at 100% of the bid cost indicated above, on a bi-weekly basis. The
"Average Daily Meals Served (Col 7)" is used for determining if an additional cost per meal may be due to the
vendor, and is calculated for each billing cycle, to provide notice to the Sponsor of inaccurate or over-estimated
meal orders . To calculate, divide the total number of meals billed (lunch, brealdast, supper, or supplements) by
the greatest number of days operated by any site offering the same meal type. Any additional charges; if
permitted by SA, resulting from the higher "flexible unit cost" will be reflected in the final statement from the
vendor as a separate (specified) price adjustment.
Periodic invoice amounts due from the Sponsor to the Vendor must be billed at the bid price as submitted. Any
adjustments to the invoices as reflected in the surcharge may only occur at the end of the program. Any
exception to this policy must be submitted to the FLDDE staff for review. Both the sponsor and vendor must
monitor these calculations; they are intended to provide ample notice to Sponsors of the possibility of
surcharges for failing to meet initial bid estimates. The vendor must notify the Sponsor in writing, on the
periodic billing statements about purchased meals falling below levels estimated in the bid solicitation, or the
flexible unit cost provision will rot be enforceable by the vendor. These notices should occur at least one per
-- month or every other-billing..cyole:._._.__..- -- — ----- - = - ---- -- - ---- --- - -- -
NOTE: Adjusted flexible unit charges per meal, may not under any circumstances, exceed the maximum
operational reimbursement for each meal type as stated in Part 7 CFR 225 of the federal regulations,
and as shown at the bottom of page 29. .
30 a)
Schedule C 2 of 2 Meal Type: P.N. <)
supplements 1
SPONSOR: City of Miami
EXAMPLE OF COMPUTING THE UNIT PRICE SCHEDULE FOR EACH ITEM (from n�. 28)
(Vendor must complete for each Meal Type on the Summary Bicl Sheet)
Meal Type Average Daily Total Number Unit Cost Total Bid per Meal Type
(i:e. Lunch). Meals Served of Meals x $ _ $
Lunches Page 27, 1000 x $2.50 = $2,500
Column 7
The Summation of Total Costs for each meal type in (Col.3) = the Total Bid Price
FLE5JBLE UNIT COST
Additional cost per meal for meal orders less than the above "Average Daily Meals Served":
Average'Meals Per Day
80% or below Zit , 896
70% or below 98,784
60% or below 84,672
Multiply "Unit Cost" New Flexible Unit Cost/Meal
Above by this Amount
1.05% $ Q. 7 0D
1.10% $ (2)a %
. 1.15% s0.77
The vendor will invoice the .Sponsor at 100% of the bid cost indicated above, on a bi-weekly basis. The
"Average Daily Meals Served (Col 7)" is used for determining if an additional cost per meal ma31 be due to the
vendor, and is calculated for each billing cycle, to provide notice to the Sponsor of inaccurate or over-estimated
meal orders. To calculate, divide the total number of meals billed (lunch, brealdast, supper, or supplements) by
the -greatest number of days operated by any site offering the same meal type. Any additional charges, if
permitted by SA, resulting from the higher "flexible unit cost" will be reflected in the final statement from the
vendor as a separate (specified) price adjustment.
Periodic invoice amounts due from the Sponsor to the Vendor must be billed at the bid price as submitted. Any
adjustments to the invoices as reflected in- the surcharge may only occur at the end of the program. Any
exception to this policy must be submitted to the FLDOE staff for review. Both the spbnsor and vendor must
monitor these calculations; they are intended to provide ample notice to Sponsors of the. possibility of
surcharges for failing to meet initial bid estimates. The vendor must notify the -Sponsor in writing, on the
periodic billing statements about purchased meals falling below levels estimated in the bid solicitation, or the
flexible unit cost provision will not be enforceable by the vendor. These notices should occur at least one per
-----
NOTE: Adjusted. flexible unit charges per meal, may not under any cireurnstanees, - exceed the maxi nunn
operational reimbursement for each weal type as stated in Part 7 CFR 225 of the federal regulations,
and as shown at the bottonn of page 29.
30 b).
SECTION G
USDA — Certificate of Independent Price Determination
1. By submission of this offer, the vendor certifies and in the case of a joint offer, each party thereto certifies as
to its own organization, that in connection with this procurement:
a) 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 vendor or with any competitor;
b) Unless otherwise required by law, the prices which have been quoted in this offer have not been
knowingly disclosed by the vendor and will not knowingly be disclosed by the vendor prior to
opening in the case of an advertised procurement or prior to award in the case of a negotiated
procurement, directly or indirectly to any other vendor or to any competitor;
c) No attempt has been made or will be made. by the vendor to induce any person or firm to submit or
not to submit an offer for the purpose of restricting competition.
2. Each person signing this offer certifies that:
a) He/She is the person in the vendor's organization responsible within that organization for the
decision as to the prices being offered herein and that he has not participated, and will not
participate, in any action contrary to (1)(a) through (1)(c) above; or
He/She is not the person in the vendor's organization responsible within that organization for the decision as to
the prices being offered herein but that he 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 (l)(a) .through (1)(c) above, and as their agent does hereby so certify; and he has not
participated, and will not participate, in any action contrary to (1)(a) through (1)(c) above.
_Oxx NtC�-.Res r>:�N-r
S' afore / endor's Au oAzed Representative Date
In accepting this offer, the Sponsor certifies that the Sponsor's officers, employees or agents have not taken any
action, which may have jeopardized the independence of the offer referred to above.
Signature / Title of Authorized Sponsor's Representative Date
Note: Accepting a vendor's bid response for review, does not constitute acceptance of the contract. Both
the Sponsor and Vendor must execute this USDA Certificate of Independent Price Determination
32
SECTION $
U.S. DEPARTMENT OF AGRICULTURE
Certification Regarding Debarment, Suspension,
Ineligibility and Voluntary Exclusion - Lower Tier Covered Transactions
This certification is required by the regulations implementing Executive Order 12549, Debarment and
Suspension, 7 CFR Part 3017, Section 3017.510, Participants' responsibilities. The regulations were published
as Part IV of the January 30, 1989, Federal Register. Copies of the regulations may be obtained by contacting
the Department of Agriculture with which this transaction originated.
BEFORE COMPLETING CERTIFICATION, READ INSTRUCTIONS ON Page 32)
1. The prospective lower tier participant certifies, by submission of this proposal, that neither it nor. its
principals is presently debarred, suspended, proposed for debarment, declared ineligible, or voluntarily
excluded from participation in this transaction by any Federal department or agency.
2. Where.the prospective lower tier participant is unable to certify to any of the statements.in this certification,
such prospective participant shall attach an explanation to this proposal.
i R� 1/��yl,� ? s�1Ncy I�� ���� ��t7�Ma��D5t�i RoeRAM
Vendor or Organization Name PR/Award Number or Project Name
.:j QgrJ ' L -1A Q-)
Name(s) and Title(s) of Vendor's Authorized Representatives)
Date
32
USDA Form AD - 1048 (2009)
Instructions for Certification — Debarment
By sigi'ng and submitting this form, the prospective lower tier participant is providing the certification set out
on the reverse side in accordance with these instructions.
1. The certification in this clause is a material representation of fact upon which reliance was placed when this
transaction was entered into. If it is later determined that the prospective lower tier participant knowingly
rendered an erroneous certification, in addition to other remedies available to the Federal Government, the
department or agency with which this transaction originated may pursue available remedies, including
suspension and/or debarment.
2. The prospective lower tier participant shall provide immediate written notice to the person, which this
Proposal is submitted if at any time the prospective lower tier participant learns that .its certification was
erroneous when submitted or has become erroneous by reason of changed circumstances.
The terms "covered .transaction," "debarred," "suspended," "ineligible," "lower tier covered transaction,"
"participant," "person primary covered transaction," " principal," "proposal," "voluntarily excluded," as
used in this clause, have the meanings set out in the Definitions and Coverage Sections of rules
implementing Executive Order 12549. You may contact the person to which this proposal is submitted for
assistance in obtaining a copy of those regulations.
3. The prospective lower tier participant agrees by submitting this form that, should the proposed covered
transaction be entered into, it shall not knowingly enter into any lower tier covered transaction with a person
.Who is debarred, suspended, declared ineligible, or voluntarily excluded from participation in this covered
transaction, unless authorized by the department or agency with which this transaction originated. -
4. The prospective lower tier participant further agrees by submitting this form that it will include this clause
titled, "Certification Regarding Debarment, Suspension, Ineligibility and Voluntary Exclusion - Lower Tier.
Covered Transactions," without modification, in all lower tier covered transactions and in all solicitations
for lower tier covered transactions.
5. A participant in a covered transaction may rely upon a certification of a prospective participant in a lower
tier covered transaction that it is not debarred, suspended, ineligible, or voluntarily excluded from the
covered transaction, unless it knows that the certification is erroneous: A participant may decide the method
and frequency. by which it determines the eligibility of its principals. Each participant may, but is not
required to, check the Non -procurement List.
Nothing contained in the foregoing shall be construed to require establishment of a system of records in
order to render in good faith the .certification required by this clause. The knowledge and information of a
participant is not required to exceed that which is normally possessed by a prudent person in the ordinary
course of business dealings.
b. Except for transactions authorized under paragraph five of these instructions, if a participant in a covered
—transaction -knowingly enters-into-a-lower-tier-eovered-transaction-with-a-person who is -suspended, debarred, ---
ineligible, or voluntarily excluded from participation in this transaction, in addition to other remedies
available to the Federal Government, the department or agency with which this transaction originated may
pursue available remedies, including suspension and/or debarment.
USDA Form AD - 1048 (2009)
33
SECTION I
Vendors Statement of No Bid Form
.NOTE: If a vendor requested a copy of the bid, but did not submit a bid response to this solicitation, this form
must be completed and returned to the Sponsor on or before the bid opening date.
Sponsor:
City of Niani
We, the undersigned, have declined to submit a bid on your Bid No. 141109 for an Annual
Contract for SFSP for the following reasons:
Specifications too "tight", i.e., geared toward one brand or manufacturer only (explain below).
Insufficient time to respond to the Invitation for Bid.
We do not offer this product or service.
Our previously scheduled work would not permit us to perform.
We are unable to meet specifications.
We are unable to meet Bid Bond requirements.
Specifications are unclear (please explain below -give examples).
We are unable to meet insurance requirements.
Remove us from your bidders' list.for. this commodity or service.
Other (specify below).
Remarks:
We understand that if this statement is not completed and returned, our ccnMany may be excluded from future
bids let by this Sponsor. �.
Company Name:Nar .� T t , aa]
Signature:
Telephone:
Date:
34
SECTION J
U.S. DEPARTMENT OF AGRICULTURE FORM
CERTIFICATION REGARDING
DRUG-FREE WORKPLACE REQUIREMENTS (GRANTS)
ALTERNATIVE I - FOR GRANTEES OTHER THAN INDIVIDUALS
This certification is required by the regulations implementing Sections 5151-5160 of the Drug -Free Workplace
Act of 1988 (Pub. L. 100-690, Title V, Subtitle D; 41 USC 701 et seg.), 7 CFR Part 3017; Subpart F, Section
3017-600, Purpose: The January 31, 1989, regulations were amended and published as Part IT of the May 25,
1990 Federal Register (pages 21681-21691). Copies of the regulations may be obtained by contacting the
Department of Agriculture agency offering the grant.
A. The grantee certifies that it will or will continue to provide a drug-free workplace by:
(a) Publishing a statement notifying employees that the unlawful manufacture, distribution,
dispensing, possession, or use of a controlled substance is prohibited in the grantee's workplace
and specifying the actions that will be taken against employees for violation of such prohibition:
(b) Establishing an ongoing drug-free awareness program to inform employees about;.
(1) The dangers of drug abuse in the workplace;
(2) The grantee's policy of maintaining a drug-free workplace;
(3) Any available drug counseling, rehabilitation, and employee assistance programs; and
(4) Thepenalties that may be imposed upon employees for drug abuse violations occurring in
the workplace.'
(c) Making it a requirement that each employee to be engaged in the performance of the grant be
given a copy of the statement required by paragraph (a);
(d) Notifying the employees in the statement required by paragraph (a) that, as a condition of
employment under the grant, the employee would:
(1) Abide by the terms of the statement; and
B. The grantee certifies that it will or will continue to provide a drug-free workplace by:
(a) Publishing a statement notifying employees that the unlawful manufacture, distribution,
dispensing, possession, or use of a controlled substance is prohibited in the grantee's workplace
and specifying the actions that will be taken against employees for violation of such prohibition:
(b) Establishing an ongoing drug' -free awareness program to inform employees about:
-The dangers of drug abuse li the Wd place -- ----- — -" -- --- — –
(2) The grantee's policy of maintaining a drug-free workplace;
(3) Any available drug counseling, rehabilitation, and employee assistance programs; and
(4) The penalties that may be imposed upon employees for drug abuse violations occurring in
the workplace.
35
(c) Making it a requirement that each employee to be engaged in the performance of the grant be
given a copy of the statement required by paragraph (a);
(d) Notifying the employees in the statement required by paragraph (a) that, as a condition of
employment under the grant, the employee would:
(1) Abide by the terms of the statement; and
(2) Notify the employer in writing of his or her conviction for a violation of a criminal drug
statue occurring in the workplace so later than five calendar days after such conviction;
(e) Notifying the agency in writing, within ten calendar' days after receiving notice under
.subparagraph (d)(2) from an employee or otherwise receiving actual notice of such conviction.
Employers of convicted employees must provide notice, including position title, to every grant
officer on whose grant. activity the convicted employee was working, unless the Federal agency
has designated a central point for the receipt of such notices. Notice shall include the
identification number(s) of each affected grant,
(f) Taking one of the following actions, within 30 calendar days of receiving notice under
subparagraph (d)(2), with respect to any employee who is so convicted -
(1) Taking appropriate personnel action against such an employee, up to and including
termination, consistent with the requirements of the Rehabilitation Act of 1973, as
amended, or
(2) Requiring such employee to participate satiLEActorily in a drug abuse assistance or
rehabilitation program approved for such purposes by Federal, State, or local health, law
enforcement, or other appropriate agency;
(g) The grantee may insert 'in the space provided below the site(s) for the performance. of work done
in connection with the specific grant;
Place of Performance (Street address, city, county, state, zip code)
400i NLOSJ- '�-L, 331,42-
Check
31`42
Check H if there are workplaces on file that are not identified here.
IAN INC. % i E41ALOq SomrY xTOD,
Organization Name Award Number or Project Name
Napie-apd Title o Authorized Representative
M
Date
FormAD1049 (REV 5190)
INSTRUCTIONS FOR CERTIFICATION
DRUG FREE WORK PLACE ACT OF 1988
1. By signing and submitting this form, the grantee is providing the certification set out on pages 1 and 2.
2. The certification set out on pages 1 and 2 is a material representation of fact upon which reliance is placed when the agency
awards the grant. If it is later determined that the grantee knowingly rendered a false certification, or otherwise violates the
requirements of the Drug Free Workplace Act, the agency, in addition to any other remedies available to the Federal Government,
may take action authorized under the Drug -Free Workplace Act.
3. Workplaces under grants, for grantees other than individuals, need not be identified on the certification. If known, they may be
identified in the grant application. If the grantee does not identify the workplaces at the time of application, or upon award. If
there is no application, the grantee must keep the identity of the workp)ace(s) on the file in this office and make the information
available for Federal inspection. Failure to identify all known workplaces constitutes a violation of the grantee's drug-free
workplace requirements.
4. Workplace identifications must include the actual address of buildings (or.parts of buildings) or other sites where work under the
grant takes place. Categorical descriptions may be used (e.g., all vehicles of a mass transit authority or State highway department
while in operation, State employees in each local unemployment office, performers in concert halls or radio studios).
5. If the workplace identified in the agency changes during the performance of the grant, the grantee shall inform the agency of the
cbange(s), it previously identified the workplaces in question (see paragraph three).
5. Definitions of terms in the Nonprocurement Suspension and Debarment common rule and Drug Free Workplace common rule
apply to this certification. Grantees' attention is called, in particular, to the following definitions from these rules:
• Controlled substance means a controlled substance in Schedules I through V of the Controlled Substances Act
(21 USC 812) and as further defined by regulation (21 CFR 1308.11 through 1308.15);
• Conviction means a finding of guilt (including a plea of nolo contendere) or imposition of sentence, or both, by
any judicial body charged with the responsibility to determine violations of the Federal or State criminal drug
statutes;
• CriminaI drug statute means a Federal or non -Federal criminal statute involving manufacture, distribution,
dispensing, use, or possession of any controlled substance;
Employee means, the employee of a grantee directly engaged in the performance of work under a grant, including (1) all "direct
charges" employees; (ii) all "indirect charge" employees unless their impact or involvement is insignificant to the performance of the
grant; and, (iii) temporary personal and consultants who are directly engaged in the performance of work under :the grant and who are
on the grantee's payroll. This definition does not include workers not on the payroll of the grantee (e.g., volunteers, even if used to
meet a matching requirement; consultants or independent vendors not on the grantee's payroll; or employees of subrecipients or
subvendors in covered workplaces).Form AD -1049 (REV 512005)
End of Drug Free W orkplace Form.
37
SECTION K
FSMC Contract Compliance Checldist Form for Sponsors
1. FLDOE Prototype contract was used.
2. Contract Acceptance form was signed/dated by both Sponsor and Vendor.
3. How many bid responses were received Were all FLDOE registered Vendors?
4. Schedule B, Summary Bid Sheet was completed and the total bid amount was correct.
5. Schedule C, Flexible Unit Cost Adjustment form was completed correctly.
6. Certificate of Independent Price Determination was signed and dated by Sponsor and Vendor.
7. USDA Debarment and Suspension Form A.D. 1048 was completed by the Vendor.
8. FLDOE approved prototype 10 day cycle menu was used or FLDOE approved replacement.
9. FLDOE Statement of NO BID form was signed by non -participating Vendors, if applicable.
10. USDA Certification Regarding a Drub Free Workplace was correctly executed.
11. USDA Bid requirements were met per applicable regulations in 7 CFR 225, 3016 & 3019.
12. FLDOE Part H Product Specifications and Product descriptions were attached. .
13. Successful bidder is included on FLDOE's list of registered FSMC or Catering vendors.
14. Florida Statute Chapter 120.57 is defined as source for resolution of bid protests. -
15. Sery-Safe site checklist forms are used by Sponsor to monitor safe food handling practices.
16. The 5% Bid bond was attached to bid when submitted, if over $100,000; Amount $
17. The 10% Performance Bond was received by Sponsor if bid over $100,000; Amount $
18. Contract was fully executed prior to the first day of performance; Copy on file at FLDOE
Continents:
Contract Reviewed by:
38
Date:
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
YES
NO
Date:
Site Manager Signature:
I
Florida Department of Fdueation
Summer Food Service Program
(SFSP)
Daily Meal Production Record
Sponsor M 04-.
Sponsor Name:
Site Name:
39
A
Menu Item and Food Item Used
(E.g.: Hain and Cheese Sandwich or Tyson Chicken Nuggets)
n C
Portion Size Total # Portions
(E.g. 1.4 oz Turkey Ham Prepared
and i oz Cheese or 5 (Children and Adult)
Pieces)
o
Total Amount of
Food Used
(E.g. 2# Ilam and I#
Cheese or 2 cs)
r
# Portions
Leftover
(# portions left at
end of meal)
R
Left -over
Codes
(Use codes on back)
c
Temps Of Items
(Record temps at start
and end of thea!
service)
..:. _.
Iir;e.,a._le.. fa.:._t..- •.�v,.r.
r I".A B;.$oFi,M.iniI
tntmum
..........=:.lY. Ie,.a..�:..:sa
..
�._�1.dn
I.r t5n�In�,�it.� V,�t,�! u:•.:,.a.Lti_Lu��, •..�I:iIrfI�. N ,.,:i,.,�
aa1l,�r•..r.P1.d,t:.t,.Itilt-4: i.ti.,.1:1...�I1�: �.�.:.�.J,..I.a�. Iu.r, mntia�:..:l',c �1.i:r. 1l0wldaL..a i�•�:rr
:t.�ia) h�: hr:l.�..s,,1•. I:��.l�aZr,:yiL1r,.:nA'1l
a
�
FN
B/G
I
Milk
1
TVI/MA
Other
,. ,. :: ....
Am;Su lement_!
_
FN
_...:... .... ,. .... ..... .:.... 'u 1:. .,a.e.' .:'U .1 ... .. ....tr. ., r. A.:I l.I a.LLI l.n.l dJA ..Ail u..r.l,9ilr
:4+i ..h ,. ;,.. 1 II:.. u 1 1.�+ i�
mnnumiMealPatfern-=SelecfcZ o !d^Co a onent,Gro�l
M....,_,.._..._:.:..___I.•._..,_.._.ua._.,....._„_.t.•,:Iww ,:,.�_. w.._l. .,. ..Ill:
I
IdllaFhry : , LI. .•:
. i:� .!11 � 21(f,, III: i��t:��.1
1/8 ozu ;i i f,gg:)j er ,J
�: .. c.:1k�NNx41 d!vtiair..TY-..
II. •iL.lA .r.N01.d: J::, �'y4' i ]IxBv!-:@Yu nV
:�� . 1.f7,I.� . ,/ ,ilir !:.:. I• '.!:Ma. � r!i
.+aklu�efum . I• ":oP, 021 y�� �.
.3: .b11 I.Ii. ,_su rHJ=1Ys�llfl7niiirllYuPJilitdulnGZ.3sdl.Gnt�taluuu
t I ' - ' ' 1i M.d II i I � �
` n I� : I� I ��,.y.
�•"'
yr: •:�h
Star•}a
d@_, l 'dIF!?_.:..W
GIB
IvillvLA
'
•
Milk
.•n s
aLu ich=Mtmt
�._.._!_. _.._..._n_m_;Me�l,7;atterii,�i$.�?�•I�Filutc�,;MiLlc„Ulsp��lliT,ota]��Sertyl??gl����(I�rg1Yl�2,��?,�?��).n.?�?
IvI/MA
..: __ �'- .•: r:-. c.., p.•.:.,.I
I.
u -
I
a ..,, a � �: :.... ,.. -,.. -. :..:
reWl9:7:. LLil
! Id. , i
°
•. ,.,: .y 1,4..;1
4.a
{,wan''.
- ;r ,•.: �.r1 A.:.:y,.�r:. ,.Au r,+,..:,
:,C-,7.�8'��an�l�'�o?�li�i1!L�:utd[d�fi!elliAkn_�,III:.aI1�lA1!��,alb•,�t�AV,lu�y���!tt�la�l��tnt�4
. 'p.^ o i� _r i ,,' I
N u.d,r I'I'ili
... a, �$. -� p J �. ';:
htlr:4 pl4Ar,. �•ni ltd'i:n{ I biY.•'
�rw�liildStar,���lleu'.1✓nd�!1'>:,.
;ir. ',:iaui ,�'
.6',
IZV i„^: -hi
a. s ,:
I
151 F/V .
1
I
GB
I
i•
,
Milk
1
Other
39
Summer Food Service Program (SFSP) Daily Meal Production Record
Menu Item and Food Item
j r
)Menu Item and Food Item Used
(E.g„ Ham and Cheese Sandwich or Tyson Chicken Nuggets)
{
I
n
Portion Size
(E.g. lA oz Tnrkey Ham
and l oz Cheese or 5(Children
Pieces)
C
Total # Portions
Prepared
and Adult)
o
Total Amount of
Food Used
(E.g. 29 Ham and 1#
Cheese or 2 cs)
E
# Portions
Leftover
(# portions lett at
ettd of meal)
r
Left -over
Codes
(Use codes on back)
c
Temps Of Items
(Record temps at start
and end of meal
service)
v,. K :ii. �. :�: �-v uu ....d. �,
,�
. ,.,. ......... _.,._ '-:! : :II {, t•
Pm'Su lemenYi Iblmmnlm• eat attern..Select 2,,of ,Com
.... r... n..... .........,._ _ ., .,....._.... _....� ..._.__. ,.._.....:�
�Vt,.�1:a: ul dd:ua�ui,:,, .,.nn!.a,t. y!n;�.
'�
.:1 ' k
onent k it s,
...._....
. �iu::u, , Ii I
a � I fIn �.a
, ...l ! . ,Wp� ' .:.:..
,8CNoz.1 k-�
_
' ilLtLdlth,E:,,,. {, •Bfi.d:.
I ,.:.. ,
ell�l 1
7 ervin os
, ,.,, . ,
� AIIA4. . ., . -'� � eE: U
g ,.: .... d,, ..
�ioz M, L:,,1,'�+��.�„
��_ ..t1,9111f1�.F�)f>.
�a,�•9„r,•�•'fgii ._ '..• ::n
.,.u. 1 L ,,,:,�, .:..,
;�.
Spar(,
�1,. ._fl._dlfnk
List the total number (children + adult) of portion's prepared for each menu item. (E.g. - 30 Sandwiches)
F/V
Total Amount of Food Used
Indicate the amount of food used to prepare the number of servings listed in column C. (E.g.- Turkey Ham- 2 3/ pound, Cheese - 2
Ipounds
and Bread - 60 slices
F
# Portions Leftover
Count the number of leftover portions for each food item, (E.g.- 3 burgers, 6 milks, 10 oranges, 4 servings of rice). If any amount in
GJB
t
i
remains in'pans, convert to number of servings.
F
Left -over CodI es
List the appropriate leftover code that is listed at the bottom of the page.
IVIAIAA
Nlilk
Supper - MijAinum
Meal Pattern- 8 oz. Fluid Milk, 1/4 c. Total Serving F/V (from 2 items 1 servui G/B, and 2 oz. MIMA
IrS:tare`1 I
'nd3
MAMA
!
I
•
I" F/V
I
end FEN.
-i
i
i
G/13
I
j
Milk
Other
i
Component Codes: M/MA= Meat/lMieat Alternate, FN= Fruit/.IuiceNegetable, G/B= Grains/Bread, and Mill.-- Fluid Milk
Leftover Codes: (1)Freeze (2)Refrigerate (3)Serve Next Day (d)Disposed of (5) Returned to stock. (6) Served free to students
Instructions: This document must be completed daily and provided to the sponsor weel.ty_ It dncurnents that reimhur".sahle meals were nrofliwed.
A
Menu Item and Food Item
Indicate the menu' item name and next to the appropriate component group. (E.g.- Ham and Cheese Sandwich)
Used
B
Portion Size
Indicate the.specific food products used to prepare the item and the actual portion size for each food listed to meet the component
portion size requirement. (E.q.- List Turkey Ham - 1 A oz and Cheese - 1 oz. under M/MA and Bread - 2 slices under G/B
C
Total # Portions Prepared
List the total number (children + adult) of portion's prepared for each menu item. (E.g. - 30 Sandwiches)
D
Total Amount of Food Used
Indicate the amount of food used to prepare the number of servings listed in column C. (E.g.- Turkey Ham- 2 3/ pound, Cheese - 2
Ipounds
and Bread - 60 slices
F
# Portions Leftover
Count the number of leftover portions for each food item, (E.g.- 3 burgers, 6 milks, 10 oranges, 4 servings of rice). If any amount in
remains in'pans, convert to number of servings.
F
Left -over CodI es
List the appropriate leftover code that is listed at the bottom of the page.
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End of 2009 SFSP Bid Document