HomeMy WebLinkAboutFormal Invitation To Bid4101SLMA
Invitation To Bid
Standard Contract
(ITB)
FFY 2008-2009
program
...building healthy habits for life
Florida Department of Health
Bureau of Child Nutrition Programs
4052 Bald Cypress Way, Bin #A-17
Tallahassee, Florida 32399-1727
Phone: 850.245.4323
Fax: 850.414.1622
Web site: www.doh.state.fl.us/ccfp
In accordance with Federal'law and U.S. Department of Agriculture (USDA) policy, all institutions that participate in the
Child Care Food Program are prohibited from discriminating on the basis of race, color, national origin, sex, age, or
disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue,
S.W., Washington, D.C. 20250-9410 or call (202) 720-5964 or toll free at (866) 632-9992 (voice and TDD). USDA is an
equal opportunity provider and employer.
�_,il ' '.are Food Program (CCFI" ,
-ormal Invitation To Bid
Contractual Services
Bidder Acknowledgement
Page 1 of 38 pages.
This section to be completed by the Institution:
Note: institution means a sponsoring organization, child care center or outsideschool-h ours care center which
enters into an agreement with the Department of Health to assume final administrative and financial responsibility
for Child Care Food Program operations.
City of Miami
(Name of institution)
Yusbel Gonzalez
(Authorization No.)
305-416-1958
(Contact Name) (Phone No.)
Submit Bids To: City of Miami -City Clerk 3500 Pan American Drive Miami, FL 33133
(Street Address)
City of Miami -City Clerk 3500 Pan American Drive Miami, FL 33133
(Mailing Address)
Monday, January 26, 2009 @ 12:00 PM EST,
Bids Will Be Opened: (Date) (Time)
Bids will not be accented after such date and time.
This section to be completed by the Food Service Management Company (Caterer):
Note: Food Service Management Company means an organization other than a public or private nonprofit school
or another CCFP approved Institution with which an Institution may contract for preparing and delivering meals
for use in the Child Care Food Program. For the purposes of this contract, the Food Service Management
Company will be referred to as the Caterer.
Caterer Name:
Caterer Mailing Address:
(Street and mailing) .
Caterer Phone Number:
(Area Code and number, include
toll free if applicable)
I certify that this bid is made without prior understanding, agreement, or connection with any corporation, firm, or person
submitting a bid for the same materials, supplies or equipment, and is in all respects fair and without collusion or fraud. 1
agree to abide by all conditions of this bid and certify that I am authorized to sign this bid for the Caterer and that the
Caterer is in compliance with all requirements of the Invitation to Bid, including but not limited to, certification requirements,
Authorized Caterer Signature:
Print Name and Title:
rt- r _,vuo-zuvy
Page 1 of 38 C-006-04
Ir viLatiui I LU SIU \JVI ni ak.L ,1 1 v1
General Conditions
Sealed Bids: Bidders shall complete and execute all mandatory attachments and the bidder acknowledgement
form and submit the originals and one copy of each in a sealed envelope. The face of the envelope shall contain
the Institution's address and date and time of the bid opening. This form and bid attachments will not be accepted
after the date and time noted on page one (1) of this invitation to Bid. If the bid is to be submitted via express mail
or in a courier envelope, the bid documents should be submitted in a separate sealed envelope within the courier
envelope. The face of the sealed envelope shall contain the Institution's address and the date and time of the bid
opening. Express mail or courier envelopes will be opened and discarded. Bids received prior to the time of
opening will be securely kept, unopened. The date and time of bid opening may not be changed by the Child Care
Food Program (CCFP) Institution after the bids have been received. Only one bid may be offered by any one party.
if more than one bid is offered by any one party, whether it is offered by or in the name of a clerk, partner, or other
assistant or employee, then all bids from that party will be rejected. Bids not submitted on a bidder
acknowledgement form and submitted without specified attachments shall be rejected
1. Execution of Bid: The bid must contain a manual signature of an authorized representative in the space
provided on the Bidder Acknowledgement of this Invitation to Bid. The bid must be typed or printed in ink. Use
of erasable ink is not permitted. All corrections made by the Caterer to his/her bid price must be initialed. The
company name shall appear on each page of the bid as specified herein. Each bidder shall be registered as a
caterer with the Department of Health, Bureau of Child Nutrition Programs, prior to submitting a bid.
?. Bid Opening: Bids shall be opened, read publicly and recorded on the date and at the time specified on the
bid form. It is the Caterer's responsibility to assure that his/her bid is delivered at the proper time and place of
the bid opening. Bids which for any reason are not so delivered will not be considered. Offers by telegram or
telephone are not acceptable. A bid may not be altered after the opening of the bids. Evaluation for
responsiveness of bids is anticipated to occur no more than seventy-two (72) hours from bid opening. Bid files
may be examined during normal -working hours by appointment.
Prices, Terms and Payment: All prices are fixed for the duration of the contract period.
a) Taxes: Any applicable taxes are in addition to the bid price and are not included therein.
b) Cash Discounts: Cash discounts for prompt payment shall not be considered in determining the lowest
net cost for bid evaluation purposes.
c) Mistakes: In case of mathematical errors, the Bidder's unit price(s) shall be used to determine the Grand
Total. It is the Caterer's responsibility to understand the terms, conditions, and specifications of the bid.
Failure to do so will be at the Caterer's risk and he/she cannot secure relief on the plea of error.
d) . Term: It is anticipated that the contract resulting from this Invitation to Bid will be effective:
,20 through September 30, 20
Month/Day
e) Invoicing and Payment: The Caterer shall submit itemized invoices to the Institution biweekly or monthly.
if the ipstitution is a sponsor of child care centers, the Caterer shall also provide a biweekly or monthly
statement to each child care center to which it delivers meals. The statement must specify the number of
meals provided to the center, the unit price for each meal and the amount paid by the sponsor on the
center's behalf. The institution shall pay the caterer the unit price specified in the invoice within forty one.
days of its receipt of the invoice. The caterer may impose the following late fees, but is not required to do
so.11111101132121Z=o. _Rd See Termination for Breach in Special Conditions for
non-payment of services rendered.
Time Period from invoice receipt date
Allowable late fee
Late fees
42 to 52 days
Greater of $200 or 2% of invoice amount
1s1 fee
53 to 62,days
15 fee plus the greater of $200 or 2% of
2nd fee
invoice amount
63 to 72 days
1 oand 2" fee plus the greater of $200 or
3`d fee
2% of invoice amount
73 to 82 days
1" 2'0 and 3` fee plus the greater of
4 to fee
$200 or 2% of invoice amount
FFY 2008-2009
Page 2of38
f) Availability of Funds: TI- stitution shall nave the option to cancer cunuaci n n ID IwL 0PiJ(UVcu Uy
the Department of Health to NarJ ate in the Child Care Food Program, it i' terminated or suspended by
the Department of Health from ti. .;hild Care Food Program, or if the fund: support the Child Care Food
Program are not available due to federal or state budget constraints. It is further understood that, in the
event of cancellation of the contract, the Institution shall be responsible for meals that have already been
assembled and delivered in accordance with this contract.
4. Conflict of Interest: The Institution shall maintain a written code of standards of conduct which shall govern
the performance of its officers, employees or agents engaged in the award and administration of contracts
supported by Child Care Food Program payments. No employee, officer or agent of the grantee shall participate
in selection, or in the award or administration of a contract supported by the Child Care Food Program if a
conflict of interest, real or apparent, would be involved. Any Institution and its responsible principals and
responsible individuals shall be subject to termination and disqualification from the Child Care Food Program if a
conflict of interest exists in the institution's procurement or execution of a contract. Any contract procured with
the existence of a conflict shall be void from its inception and the contract shall be re -bid. See Attachments 9 &
10 Conflict of Interest Questionnaires.
D. Awards: Award shall be made to a single responsive, responsible bidder on the basis of the lowest aggregate
cost to the Institution. Any bid totaling $50,000 or more shall be submitted by the Institution to the Florida
Department of Health for approval before acceptance.
3. Legal Requirements: Applicable provisions of all Federal, State, county and local laws, and ail ordinances,
rules, and regulations shall govern development, submittal and evaluation of all bids.
Minority Participation: Institutions shall take affirmative steps to assure that small businesses, minority-
owned businesses and women's business enterprises are utilized whenever possible. Affirmative steps shall
include the following:
a) Including qualified small businesses, minority-owned businesses and women's business enterprises on
solicitation lists; I
b) Assuring that small businesses, minority-owned businesses and women's businesses are solicited whenever they
are potential sources;
c) When economically feasible, dividing total requirements into smaller tasks or quantities so as to permit maximum
small business, minority-owned business and women's business participation,-
d)
articipation;d) Where the requirement permits, establishing delivery schedules which will encourage participation by small
businesses, minority-owned businesses and women's businesses;
e) Using the services and assistance of the Small Business Administration and the Department of Commerce's
Minority Business Development Agency in the solicitation and utilization of small businesses, minority-owned
firms and women's business enterprises.
3. Assignment and Subcontracting; The contractual obligations arising from this procurement shall not be
assigned. The Caterer shall not subcontract meals provided under the terms of this procurement.
a. Facilities: Employees of the Institution, designated program officials of the Florida Department of Health, the
Florida Department of Law Enforcement, and U.S. Department of Agriculture shall be authorized to inspect the
Caterer's preparation facilities prior to award and without notice at any time during the contract period, including
the right to be present during preparation and delivery of meals. A copy of the current license to operate a food
service facility shall be submitted with the bid.
10. Recordkeeping: The Caterer shall maintain all records related to performance of the contract, including
delivery tickets, purchase orders and production records for this contract or other evidence for inspection and
reference to support payments and claims. The Caterer shall maintain such records as the Institution will need
to support its claim for meal reimbursement and such other records as may be necessary to comply with federal
and State laws and regulations. Such records shall be available for a period of three years from the date of
receipt of final payment under the contract, for inspection and audit by representatives of the Institution, the
Florida Department of Health, United States Department of Agriculture, the Florida Department of Law
Enforcement, and the US General Accounting Office, at any reasonable time and place. If audit findings have
not been resolved, the records must be retained beyond the three-year period as long as required for the
resolution of the issue raised by the audit.
NOTE: ANY AND ALL SPECIAL CONDITIONS AND SPECIFICATIONS ATTACHED HERETO WHICH VARY
FROM THESE GENERAL CONDITIONS SHALL HAVE PRECEDENCE.
FFY 2008-2009
Page 3 of 38
ITB
Special Conditions
Purpose
The purpose of this Invitation to Bid is to establish a contract to furnish meals to children participating in the
Child Care Food Program (CCFP).
Scope of Work
The scope of this bid is to provide meals specified by the Institution and deliver said meals to the site(s)
identified by the Institution on Attachment 6 Delivery Schedule. Meals shall be delivered on a daily basis and
in accordance with all bid specifications and attachments regarding this Invitation to Bid.
(See Attachments 1 - 7.)
Cycle Menu
The Institution has selected the state approved cycle menu included as Attachment 3. Any changes to A, B,
and C cycle menus or menus other than A, B, and C cycle menus must have prior written approval from the
Florida Department of Health.
Caterer Registration and Compliance with Contract and Licensure Requirements
All Caterers who bid on any contract to provide CCFP meals for children in participating child care centers shall
register with the Department of Health prior to submission of any bid. Registrations shall be in compliance with
Rule 64F-17.004, Florida Administrative Code. By entering into a contract with an Institution participating in
the CCFP, the caterer is authorizing the Department to terminate its registration under Rule 64F-17004, Florida
Administrative Code, if it fails to meet the requirements of the contract, fails to comply with procurement
requirements for entering into the contract or fails to meet the standards set forth in its applicable licensure
requirements, regardless of whether such violations of its licensure laws and rules result in discipline by the
applicable regulatory authority. The Department of Health is not a party to this contract.
Contract Insurance. Requirement
The Caterer shall secure and maintain, at its sole expense and for the duration of the contract, the following
term insurance policies to protect itself and the Institution. The Caterer shall save and hold harmless and
indemnify the Institution against any and all liability, claims, judgments or costs of whatsoever kind of nature for
injury to, or death of any person or persons and for loss or damage to any property resulting from the use,
service operation, or performance of work under the terms of this contract, resulting in whole or in part from the
negligent acts or omissions of Caterer, or any of the employees, agents, or representatives of the Caterer.
A. Worker's Compensation in accordance with applicable state laws and regulations and Employer's
Liability Insurance with a limit of not less than $100,000;
B. Comprehensive General Liability Insurance covering all operations and services under the contract with
limits of bodily injury and property damage coverage of not less than $300,000 combined single limit
issued on a per occurrence basis; and
C. Comprehensive Automobile Liability Insurance, including owned, non -owned and hired vehicle
coverage of not less than $100,000 combined single limit, issued on a per occurrence basis, if
operations and services under the contract involve the use of operation of automotive vehicles on the
Institution's premises.
Certificates of insurance coverage described above shall be furnished by the awarded Caterer
within thirty (30) days after notice of award. Failure, by the awarded Caterer to furnish the required
certificates within the time designated, shall cause the Institution to withdraw the award and
proceed with the next lowest responsive bidder.
Regulatory Compliance
The Caterer agrees that this bid shall be governed by, and construed to be consistent with, all federal and state
regulations applicable to the Child Care Food Program established under Title 7 Code of Federal Regulations
Part 226, as such regulations may be amended from time to time.
FFY 2008-2009
Page 4 of 38
Mandatory Provisions
The Florida Department of Health naF `ablished certain requirements with reF ;t to bids to be submitted by
Caterers. The use of "shall", "must" oi ✓ill" (except to indicate simple futurity) i. . pis Invitation to Bid indicates
a requirement or condition from which a material deviation may not be waived by the Florida Department of
Health. A deviation is material if, in the Department's sole discretion the deficient response is not in substantial
accord with the Invitation to Bid requirements, provides an advantage to one Caterer over other Caterers, has
a potentially significant effect on the quantity or quality of items bid, or on the cost to the State. Material
deviations cannot be waived. The words "should" or "may" in this Invitation to Bid indicate desirable attributes
or conditions, but are permissive in nature. Deviation from, or omission of, such a desirable feature, will not in
itself cause rejection of a bid.
Submission of Mandatory Forms
The bid shall be signed by a representative who is authorized to contractually bind the Caterer. Specified
Attachments shall be signed and returned with bid. See Attachment 11 Caterer Checklist.
Certificate of Independent Price Determination
Certificate of Independent Price Determination must be completed by Caterer and Institution and returned with
this Invitation to Bid. See Attachment 8 Certificate of Independent Price Determination.
Equal Employment Opportunity
As part of this contract, the Institution and Caterer must comply with Executive Order (E.O.) 11245, "Equal
Employment Opportunity," as amended by E.O. 11375, "Amending Executive Order 11246 Relating to Equal
Employment Opportunity," and as supplemented by regulations at 41 CFR part 60, "Office of Federal Contract
compliance Programs, Equal Employment Opportunity, Department of Labor."
Preference for Drug -Free Workplace
Registered caterers must make a good faith effort to maintain a Drug -Free Workplace (DFW). The Institution
reserves the right to request from the Caterer the method used to maintain a DFW prior to bid award as
outlined in Title 7 Code of Federal Regulations Part 3021.
Authority to Contract
Any Caterer that is awarded a contract under this procurement is attesting that it is authorized to enter into the
contract and is not suspended, debarred or otherwise prohibited from entering into the contract under the
terms of Title 7 Code of Federal Regulations Part 3017.
Clean Air Act and the Federal Water Pollution Control Act
A contractor entering into a contract in an amount in excess of $100,000 must comply with all applicable
standards, orders or regulations issued pursuant to the Clean Air Act (42 U.S.C. 7401 et seq.) and the Federal
Water Pollution Control Act as amended (33 U.S.C,. 1251 et seq.). Violations shall be reported to the
Department of Health and the Regional Office of the Environmental Protection Agency (EPA). Failure to
comply constitutes an inability to fulfill the terms of the contract.
Byrd Anti -Lobbying Amendment
Institutions who award and Caterers who bid for a contract of $100,000 or more shall certify that they will not
and have not used CCFP (Federal appropriated) funds to pay any person or organization for influencing or
attempting to influence an officer or employee of any agency, a member of Congress, officer or employee of
Congress, or an employee of a member of congress in connection with this contract pursuant to Title 31 United
States Code §1352.
Energy Policy and Conservation Act (P.L. 94-163)
The Institution and Caterer shall comply with mandatory standards and policies relating to energy efficiency
which are contained in the State energy efficiency conservation plan issued in compliance with P.L. 94-163.
Buy American Requirement
Public Law 100-237 requires, whenever possible, to purchase only food products that are produced in the
United States. Exceptions to the "Buy American" requirement are allowed when: 1) the recipients have a
unusual or ethnic food preferences that can only be met through purchases of products not produced in the
United States; 2) products are not produced or manufactured in the United States in sufficient and reasonable
available quantities of a satisfactory quality; or 3) the cost of the domestic —produced food product is
significantly higher than that of the foreign product.
FFY 2008-2009 Page 5 of 38
Amendments
No amendments to the Invitation to B )all be made by the Institution or the C rer without the prior express
written consent of the Florida Department of Health. If the Invitation to Bid is amended, the amended version
shall be provided to any person who requested a copy and all bids shall be based on the amended version.
Discussions Prohibited and Bids Rejected
Communication between the Institution and any Caterer regarding the bid shall be limited to information
regarding the bid process and procedure. Any caterer who attempts to communicate with any employee of the
Institution regarding the substance of the bid or contract shall be disqualified as a bidder and its bid shall be
rejected.
Price Schedule and instructions
Pricing shall be based on the cycle menu selected by the Institution. Bid price must include (unless otherwise
specified in Attachment 5 Meal Services to be Provided) price of food, milk, packaging, transportation and all
other related costs (e,g., condiments, single service ware, straws, napkins, etc.). The Institution shall not be
obligated to place any minimum dollar amount of orders under this contract or any minimum number of orders.
The utilization of the Caterer for services specified in Meal Services to be Provided, Delivery Schedule, and
Price Schedule columns 1 and 2 (Attachments 5-7) shall be dependent upon the needs and requirements of
the Institution. The quantities of such services specified in these Schedules are estimated figures given only
as a guideline for the Caterer preparing this bid and should not be construed as representing actual figures
under the contract. The Price Schedule shall be completed and returned with the bid response. The Caterer
shall complete Attachment 7, columns 3-5. The unit prices of each meal type and the grand total which the
Caterer agrees to furnish must be written in ink or typed. The Institution shall complete Attachment 7, columns
1 and 2, Attachment 5 and 6 for type of services desired and site location(s).
Bid Evaluation
Bids which do not meet the requirements specified in this Invitation to Bid will be considered non-responsive.
Responsive bids meeting the mandatory requirements will be evaluated. As the best interest of the Institution
may require, the Institution reserves the right to reject any and all bids or waive any minor irregularity or
technicality in bids received. Caterers are cautioned to make no assumptions unless their bid has been
evaluated as being responsive.
Basis of Award
A single award will be made to the responsive, responsible bidder offering the lowest grand total for
contracted meal services requested.
Renewal
The Institution reserves the option to renew the contract for two (2) additional one (1) year periods under the
same terms and conditions of this Invitation to Bid unless different terms and conditions are required by the
Department of Health; in such event these terms and conditions will be incorporated into the Renewal
Contract. Renewal of the contract shall be by mutual agreement in writing. Re -negotiation of price changes
pertaining to the unit price will be allowed in the subsequent years of the contract. The annual percentage
increase shall not exceed the Consumer Price Index as determined by the Florida Department of Health,
Bureau of Child Nutrition Programs. No price increase may be implemented under this provision without
prior written approval of the Institution.
Non -Payment for Spoilage
No payment shall be made for meals that are spoiled or unwholesome at time of delivery, or do not meet
detailed specifications for each food component specified or do not otherwise meet the requirements of the
contract. Specifications shall include but not be limited to cycle menu, grade, purchase units, style, condition,
weight, ingredients, formulations, and delivery time.
Default
Failure to perform according to this bid and/or the resulting contract shall be cause for the Caterer to be found
in default in which event any and all re -procurement costs may be charged against the Caterer. Any violations
of these stipulations may also result in:
• Caterer's name being removed from the Florida Department of Health, Bureau of Child Nutrition Programs'
Registered Caterer List.
• All Institutions being advised not to do business with the Caterer without written approval of the Florida
Department of Health, Bureau of Child Nutrition Programs.
FFY 2008-2009 Page 6 of 38
Termination at Will
This contract may be canceled by either party with a thin 30 day written notice. Notice shall be delivered by
certified mail, return receipt requested, or in person with proof of delivery.
Termination for Breach
The Institution shall have the right to terminate this contract if the Caterer fails to comply with any of its
-equirements. The Institution shall notify the Caterer verbally and in writing of specific instances of non-
:ompliance with the terms and conditions of the contract. If the Caterer does not take immediate corrective
action, the Institution shall have the right, upon written notice, to immediately terminate the contract and the
'aterer shall be liable for any damages incurred by the Institution.
fhe Institution shall by written notice to the Caterer terminate the right of the Caterer to proceed under this
;ontract if it is found by the Institution that gratuities in the form of entertainment, or gifts, or if any other thing of
value was offered or given by the Caterer to any officer or employee of the Institution with a view toward
Securing a contract or securing favorable treatment with respect to the awarding or amending of the contract.
rhe Caterer may terminate this contract upon written notice if the Institution fails to comply with any of the
equirements of this contract, including but not limited to, terms of payment for services rendered.
3ost of Bid Preparation
Jeither the Florida Department of Health nor the Institution is liable for any costs incurred by a Caterer in
esponding to this Invitation to Bid.
ontract
rhe contract must be executed by the Caterer and returned with the bid package to be considered responsive.
See Attachment 13 Contract Page, between the Institution and the Caterer.
FFY 2008-2009
Page 7 of 38
I- ILLLuvi n I. — . IL
ITB
Bid Specifications
Bid price shall include price of food, milk, disposable meal service products, packaging, transportation and all other
related costs (e.g., condiments, utensils, etc.). The Caterer shall not be paid for unauthorized menu changes,
incomplete meals, or meals not delivered within the specified delivery time period.
Meal Requirements
1, The Caterer shall provide menu components which meet the nutritional requirements specified by the Child Care
Food Program Meal Pattern for Children, Attachment 2 included in this bid package.
2. The Caterer shall not make changes or substitutions to the cycle menu on which the bid was based, Attachment
3, Cycle Menu.
3. The Caterer shall provide foods that meet the Minimum Food Specifications as stated in Attachment 4.
Food Preparation Requirements
1. Meals shall be prepared under properly controlled temperatures and assembled not more than 24 hours prior to
delivery.
2. All refrigerated foods must be held and delivered between 33° and 41'F.
3. All frozen foods must be held and delivered below 5°F.
4. All hot foods must be held and delivered at or above 140°F.
5. It is the Institution's responsibility to provide equipment to hold foods at proper temperatures subsequent to
delivery.
6. The Caterer shall date and hold a sample of each meal at a temperature of 41'F or below for a period of three
days as a controlled sample.
Delivery Requirements
1. Delivery shall be made by the Caterer to each designated site in accordance with the Meal Services to be
.Provided, Attachment 5 and the Delivery Schedule, Attachment 6.
2. Meals shall be delivered daily, unloaded, and placed in the designated site by the Caterer's personnel at the
specified location(s) and time(s) listed in Delivery Schedule, Attachment 6.
3. The Caterer shall provide exactly the number of meals ordered. A count of meals shall be made by the
Institution site(s) before acceptance. Damaged or incomplete meals shall not be included when the number of
delivered meals is determined.
4. The Caterer shall be responsible for delivery of all meals and dairy products at the specified time. Adequate
refrigeration and heating shall be provided in clean vehicles during delivery of all food to ensure the
wholesomeness of food at delivery in accordance with State and local health codes.
5. The Institution shall be entitled to add or delete sites from its food delivery orders. Oftniah I ala �ddPd �r
d i at pr i l -int - = F once tom► Fuer at least se sn cal:endaw- days p.0=to%tf da f d bi�ser�y.
6. Institutions shall order meals by 5:00 p.m. two days prior to delivery in accordance with the Catered Meal
Change Form, Attachment 12.
7. ll iti 1011 - ir" f i l a't10 f a'm � closure it fang Koji Aay .
Packaging Requirements
1. Meals shall be delivered according to Meal Services to be Provided, Attachment 5.
2. Any product or substance that comes into contact with food, including but not limited to products used to
package, contain or serve food shall meet federal food safety standards, including but not limited to 21 United
States Code 348(h)(6), and instructions or regulations issued by the United States Food and Drug
Administration,
3. Hot Meal Unit: Packaging must be suitable for maintaining meals in accordance with local health standards.
Container and overlay must have an airtight closure, be of non-toxic material, and be capable of maintaining
internal temperatures of hot food at 140°F or above.
4. Cold Meal Unit (or unnecessary to heat): Packaging must be suitable for maintaining meals in accordance with
local health standards. Container and overlay must have an airtight closure, be of non-toxic material, and be
capable of maintaining internal temperatures of cold food at 41°F or below.
5. Each container (bulk or carton with unitized meals) shall be labeled. Label shall include:
• Caterer's name and address
• Food item and number of portions by age group (i.e. ages 1-5 and 6-12; portions for ages 1-5 based on meal
pattern portion sizes for ages 3-5)
• Serving size information by cups, ounces, and individual pieces
• Date of production
FFY 2008-200-Q
Page 8 of 38
Supervision and Inspection Requ._ ements
1. The Caterer shall provide management supervision at all times and maintain constant quality control
inspections to check for portion size, quality of products, time and femperature, appearance and
packaging.
2. The Caterer shall maintain a valid state or federal food service license. Also, the Caterer shall submit
copies of the applicable state or federal regulatory inspections and current license annually upon request to
the Department of Health.
Emergency Requirements
1. Generally:
If the center is required to close due to an emergency all food previously delivered to a center must be paid
for. CCFP will not reimburse for meals which are not served to enrolled children, regardless of the reason
for the failure to serve the meal. Institutions must notify the caterer at the earliest time feasible if a child
care center will be closed for any reason.
2. Emergencies affecting a geographical area:
a. In the event of an emergency affecting an entire geographical area each party shall act in good faith to
keep the other informed of its ability to perform the conditions of the contract.
b. Caterers must immediately notify all centers served if the emergency requires Caterer closure,
alterations of menu or other interruptions or partial interruptions of service. Any disruption or alteration
of service shall be documented and a copy provided to the center and to the Department.
c. Upon issuance of a notice of an emergency situation or pending emergency situation by state or local
officials for the state or a geographical region, Institutions shall notify Caterers of their plan for operation
'during the pending emergency. For instance, if a hurricane warning is issued, the Institution shall notify
the Caterer of its contingency plans for the emergency, specifically the factors it will use to determine
closure, such as: it will close if school districts close or, government offices close, or local stores close.
d. If the institution does not provide reasonable notice of its closure it shall be responsible for payment for
meals attempted to be delivered during regularly scheduled times.
Recordkeeping Requirements
1. Wets must be prepared by the Caterer with a minimum of two copies: one for the Caterer and
one for the Institution (and if the Institution is a sponsoring organization asjs,.it).
2. Delivery tickets must be itemized to show the rw@ffrn to aoh l a i utio=n
91and theit i rd l l c rnponent f a mal type and ag yriouup. Designee(s) of the Institution
site(s) shall check a��q f i It r , ,� sits, as well as va fq*f;@:c,:W p tures before signing the
delivery ticket. pa d and any %*As ..uct (with the exception of non-
perishable items) ram0ed1.WbTVW40FF or bet aI O upon delivery` iii iwnD;ttbe _cgs ed.
3. The number of catered meals claimed by the Institution shall not exceed the number of meals identified as
delivered on the delivery tickets.
4. The Caterer shall maintain records supported by delivery tickets, purchase orders, invoices, production
records for this contract or other evidence for inspection and reference to support payments and claims.
These records shall also include cooking temperature and holding temperature logs, storage and
transportation temperature logs of all foods catered to the Institution.
5. The books and records of the Caterer pertaining to this contract shall be available for a period of three
years from the date of submission of the final claim for reimbursement or until the final resolution of any
audits for inspection and audit by representatives of the Florida Department of Health, representatives of
the U.S. Department of Agriculture, the Florida Department of Law Enforcement, the Institution and the
Comptroller General of the United States at any reasonable time and place.
3. If reimbursement is denied as a direct result of the failure of the Caterer to comply with the meal
requirements of this contract, the Caterer shall reimburse the Institution for the contract amount for all
meals denied.
FFY 2008-2009
Page 9 of 38
Attachment 2
ITB
Child Care Food Program Meal Pattern for Children
Children age one and older participating in the Child Care Food Program, must be served at least the
total minimum amount of food authorized per meal as stated below in order to qualify for
reimbursement.
Child Meal Pattern Age Group and Serving Size:
Food Components: 1 and 2 3— 5 6— 12
year olds: year olds: year olds:
Milk"
Fluid milk
1/2 cup
3/4 cup1
cup
Vegetables and FruitslD
N w
Vegetable(s) and/orfruit(s) or
1/4 cup
1/2 cup
1/2 cup
m
Y 0
Full-strength vegetable or fruit juice2
1/4 cu
1/2 cu
1/2 cu
("D a
Grains/Breads3' 10
0
Bread or
1/2 slice
1/2 slice
1 slice
V
Cornbread, biscuits, rolls, muffins, etc. or
1/2 serving
1/2 serving
1 serving
Cold dry cereal or
1/4 cup or 1/3 oz.
1/3 cup or 1/2 oz.
3/4 cup or 1 oz.
Cooked cereal grains or
1/4 cup
1/4 cup
1/2 cup
Cooked pasta or noodle products
1/4 cup
1/4 cup
1/2 cu
Milk"
Fluid milk
1/2 cup
3/4 cup
1 cup
Vegetables and Fruits"
Vegetable(s) and/or fruit(s), 2 or more
1/4 cup total
1/2 cup total
3/4 cup total
Grains/Breads3' 10
E
Bread or
1/2 slice
1/2 slice
1 slice
L •�
Cornbread, biscuits, rolls, muffins, etc. or
1/2 serving
1/2 serving
1 serving
CL
Cooked pasta or noodle products or
1/4 cup
1/4 cup
1/2 cup
M
= N
Cooked cereal grains
1/4 cup
1/4 cu
1/2 cu
Meat and Meat Alternates"
c
Lean meat or poultry or fish' or
1 oz.
1 1/2 oz.
2 oz.
a
Alternate protein products° or
1 oz.
1 112 oz.
2 oz.
F
0
cheese or
1 oz.
1 1/2 oz.
2 oz.
U
Egg (large) or
1/2 egg
3/4 egg
1 egg
Cooked dry beans or peas or
1/4 cup
3/8 cup
1/2 cup
Peanut butter or soynut butter or other nut/seed
butters or
2 Tbsp.
3 Tbsp.
4 Tbsp.
Peanuts or soynuts or tree nuts or seeds9 or
1/2 oz. = 50%
3/4 oz. = 50%
1 oz. = 50%
Yogurt, plain or flavored, unsweetened or
sweetened
4 oz. or 1/2 cup
6 oz. or 3/4 cup
8 oz. or 1 cu
Note: Milk must be served with each breakfast, lunch and supper meal. Between a child's first and
second birthday, whole milk must be served. After the child's second birthday, it is recommended that
lowfat milk be served. To encourage adequate calcium intake, lowfat flavored milk can be served.
Conversions: Y2 cup = 4 fl. oz. 1 pint = 2 cups
cup = 6 fl. oz. 1 quart = 2 pints = 4 cups
1 cup = 8 fi. oz. 1 gallon = 4 quarts = 16 cups
FFY 2008-2009 Page 10 of 38
Attachment 2 (Continued)
CUP Meal Pattern for Children (continued)
1. Children age 12 and up may be served larger portion sizes based on the greater food needs of older boys
and girls, but must be served the minimum quantities specified for children ages 6-12.
2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice,
it must also be fortified with 100% or more of Vitamin C.
3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread, biscuits,
rolls, muffins, etc., must be made with whole grain or enriched meal or flour, cereal must be whole grain or
enriched or fortified. Prepackaged grain/bread products must have enriched flour or meal or whole grain as
the first ingredient.
4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less.
5. Edible portion as served.
6. Must be equal to at least 80% of the protein quality of milk (casein) determined by the Protein Digestibility
Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight when fully
hydrated or formulated.
7. At snack, select at least two different food components. Juice must not be served when milk is served as
the only other component.
8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both. Full-
strength vegetable or fruit juice must not be counted to meet more than one-half of this requirement.
9. At lunch and supper, no more than 50 % of the meat/meat alternate requirement can be met with nuts or
seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For
purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat,
poultry, or fish.
10. Can be an equal amount of any combination of this component. Note: Less than 1/8 cup of fruit or
vegetables is not creditable.
11. After the child's first birthday and prior to the second birthday, whole milk must be served. After the child's
second birthday, it is strongly encouraged that lowfat or fat free milk be served.
FFY2008-2009 Page 11 of 38
Child Meal Pattern
Age
Group and Serving
Size:
Food Components:
1 and 2
3— 5
6— 12
year olds:
year olds:
year olds:
Milk"
Fluid milk
1/2 cup
112 cup
1 cup
Vegetables and Fruits"
Vegetable(s) and/or fruit(s) or
112 cup
112 cup
3/4 cup
Full-strength vegetable or fruitjuice2
112 cup
112 cup
314 cup
Grains/Breadss,,o
o
Bread or
1/2 slice
112 slice
1 slice
Cornbread, biscuits, rolls, muffins, etc. or
1/2 serving
112 serving
1 serving
o
Cold dry cereal or
114 cup or 1/3 oz.
1/3 cup or 112 oz.
3/4 cup or 1 oz.
Cooked cereal grains or
1/4 cup
1/4 cup
112 cup
a!
Cooked pasta or noodle products
114 cup
114 cu
1/2 cu
Meat and Meat Alternates10
D
Lean meat or poultry or fishy or
112 oz.
1/2 oz.
1 oz.
Alternate protein products" or
112 oz.
1/2 oz.
1 oz.
W
cheese or
112 oz.
1/2 oz.
1 oz.
W
Egg (large) or
112 egg
1/2 egg
1/2 egg
Cooked dry beans or peas or
1/8 cup
1/8 cup
1/4 cup
Peanut butter or soynut butter or other nut or
seed butters or
1 Tbsp.
1 Tbsp.
2 Tbsp.
Peanuts or soynuts or tree nuts or seeds or
1/2 oz.
1/2 oz.
1 oz.
Yogurt, plain or flavored, unsweetened or
sweetened
2 oz. or 114 cup
2 oz. or 114 cup
4 oz. or 1/2 cup
1. Children age 12 and up may be served larger portion sizes based on the greater food needs of older boys
and girls, but must be served the minimum quantities specified for children ages 6-12.
2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice,
it must also be fortified with 100% or more of Vitamin C.
3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread, biscuits,
rolls, muffins, etc., must be made with whole grain or enriched meal or flour, cereal must be whole grain or
enriched or fortified. Prepackaged grain/bread products must have enriched flour or meal or whole grain as
the first ingredient.
4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less.
5. Edible portion as served.
6. Must be equal to at least 80% of the protein quality of milk (casein) determined by the Protein Digestibility
Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight when fully
hydrated or formulated.
7. At snack, select at least two different food components. Juice must not be served when milk is served as
the only other component.
8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both. Full-
strength vegetable or fruit juice must not be counted to meet more than one-half of this requirement.
9. At lunch and supper, no more than 50 % of the meat/meat alternate requirement can be met with nuts or
seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For
purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat,
poultry, or fish.
10. Can be an equal amount of any combination of this component. Note: Less than 1/8 cup of fruit or
vegetables is not creditable.
11. After the child's first birthday and prior to the second birthday, whole milk must be served. After the child's
second birthday, it is strongly encouraged that lowfat or fat free milk be served.
FFY2008-2009 Page 11 of 38
ITB
Additional CCFP Meal Pattern Requirements for Children
Sweet grain/bread foods must be whole grain or made with enriched flour or meal and may be
credited as a bread serving at breakfast and snack only. Prepackaged grain/bread products
must have enriched flour or meal or whole grains as the first ingredient listed on the package.
No more than two sweet grain/bread breakfast items and no more than two sweet grain/bread
snack items may be served per week (not to exceed four sweet items per week).
Only ready -to -eat breakfast cereals containing 10 grams of sugar or less per serving as stated
on the Nutrition Facts label are allowed and the ingredient statement must show that the
primary grain ingredient is whole grain, enriched flour or meal, bran, or germ.
Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or
grapefruit juice, it must also be fortified with 100% or more of vitamin C.
➢ Fruit juice must not be served more than once a day.
➢ Fresh, frozen, or canned vegetables and/or fruits must be served at least twice a week on the
breakfast menu and twice a week on the snack menu. Please note: For those centers that
claim two snacks and one meal, instead of two meals and one snack, fresh, frozen or canned
vegetables and/or fruits must be served at least twice a week at each snack time.
Y Good Vitamin A sources must be served a minimum of twice a week and must come from
vegetables and fruits,
A Good Vitamin C sources must be served daily and must come from vegetables and fruits.
Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable/fruit
component.
➢ Commercially processed combination foods (convenience entrees — frozen or canned) must
have a CN label or manufacturer's analysis sheet stating the food component contribution to
the meal pattern.
Y Donated foods cannot be used to contribute to the child meal pattern requirements.
FFY 2008-2009
Page 12 of 38
Attachment 3
Cycle Menu B
Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this bid.
Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and
second birthday, whole milk must be served. After age 2, it is recommended that lowfat (1%) or fat free rnilk be served.
Week One
Monday
Tuesday
Wednesday
Thursday
Friday
Apple Juice
Slices
Seasonal Fresh Fruit Fresh OrangeGrape
Juice Prunes
Breakfast
Cornflakes
Banana Muffin
Cinnamon Raisin Bagel
Cream Cheese
Special K
French Toast
Syrup
Milk
Milk
Milk
Milk
Milk
Lasagna (with ground
Tacos (with soft, flour
turkey or beef)
tortilla, ground turkey or beet)
1 serv.=1-1/2 oz. mtlmt alt.
1 sere.=1 oz. mt/mt alt. and
and 1 brd. for 1-5 yr. olds
Baked Chicken
*Breaded Fish
1 brd.
Ham
and 2 oz. mt/mt alt. and 1
Rice
Ketchup
Shredded Cheese
Lunch/
Roll
brd. for 6-12 yr. olds.
Whole Wheat Roll
Biscuit
(1 oz.)
Green Beans
Italian Bread
Peas & Carrots
Baked Beans
Shredded lettuce and
Supper
Sweet Potatoes
Tossed Salad
Peaches
Fruit Salad
diced tomato
Milk
(Lettuce, Tomato, Cucumber)
Milk
Milk
Mild Salsa
Lowfat Ranch Dressing
Spanish Rice
Pears
Mexican Corn
Milk
Milk
Saltine Crackers
Yogurt
Oatmeal Cookie
Banana
Assorted Crackers
Snack
Fruit Cocktail l��v�
Flavored 4 oz cup
Animal Crackers
Milk
Peanut Butter
Tuna Salad
*Requires a Child Nutrition Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a
creditable food item)
Effective FFY 2008-2009
Serv. = serving; mt/mt alt. = meat/meat alternate; brd. = bread
Page 13
C-003-04
Cycle Menu B (Continued)
Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this bid.
Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and
second birthday, whole milk must be served. After age 2, it is recommended that lowfat 1% or fat free rnilk be served.
Week Two Monday Tuesday Wednesday ThursdayI Friday
Breakfast
Lunch/
Supper
Blended 100% Juice
Cornflakes
Milk
*Chicken Nuggets
Barbecue Sauce
Whole Wheat Roll
Mashed Potatoes
Cooked Baby Carrots
Milk
Fresh Orange Wedges
Raisin Bread
Margarine
Milk
*Ravioli
Garlic Bread
Green Peas
Pears
Milk
Peaches
Biscuit
Jelly
Milk
Chicken & Noodles
1 serv.=1-112 oz. mt/mt alt
and 1 brd. for 1-5 yr. olds
and 2 oz. mt/mt alt. and 1
brd. for 6-12 yr. olds
Corn Bread
Broccoli
Seasonal Fresh Fruit
Milk
Grape Juice
Pancakes
Syrup
Sausage
Milk
Hamburger On Bun
Mustard, Lowfat Mayo, &
Ketchup
Lettuce, Tomato, Pickle
Green Beans
Banana
Milk
Apple Juice
Crispix Cereal
Milk
Sliced Ham & Cheesc
Sandwich
1 serv.=1-1/2 oz. mtlint alt.
and 1 brd. for 1-5 yr. olds
and 2 oz, mt/mt alt. and 1
brd. for 6-12 yr. olds
Mustard, Lowfat Mayo
Lettuce, Tornato &
Pickle
Baked Beans
Pineapple Tidbits
Milk
*Requires a Child Nutrition Label. When a annK Is not specirncany nsLeu VVILII a biI& .r\, VVC7lC1 IJ It:UUI11111CIIUCU CIJ CI UCVCIclytC. `IVUtC. VVdICI Is IwI a
creditable food item)
Effective FFY 2008-2009
Serv. = serving; mt/mt alt. = meat/meat alternate; brd. = bread
Page 14
Snack
Vanilla Wafers
ApplesaucW.A,,,s/
Graham Crackers
Milk
Peanut Butter Crackers
Orange Juice
Assorted Crackers
Fruit Cocktail '.,
Blueberry Muffin
Milk
*Requires a Child Nutrition Label. When a annK Is not specirncany nsLeu VVILII a biI& .r\, VVC7lC1 IJ It:UUI11111CIIUCU CIJ CI UCVCIclytC. `IVUtC. VVdICI Is IwI a
creditable food item)
Effective FFY 2008-2009
Serv. = serving; mt/mt alt. = meat/meat alternate; brd. = bread
Page 14
Cycle Menu B (Continued)
Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this bid.
Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and
second birthda , whole milk must be served. After age 2, it is recommended that lowfat 1% or fat free milk be served.
Week Monday Tuesday Wednesday Thursday Friday
Three
Blended 100% Juice
Crispy Rice Cereal
Milk
Barbecue Chicken
Rice
Italian Green Beans
Applesauce
Milk
Orange Wedges
Cinnamon Roll
Milk
Spaghetti & Meat Sauce
(with ground turkey or beef)
1 serv.=1-1/2 oz. mt/mt alt.
and 1 brd. for 1-5 yr. olds
and 2 oz. mt/mt alt. and 1
brd. for 6-12 yr. olds
Italian Bread
Tossed Salad
(Lettuce, Tomato, Cucumber)
Lowfat French Dressing
Pears
Cantaloupe Cubes
Ham & Cheese Biscuit
Milk
Arroz con Pollo
Cuban Bread
Peas & Carrots
Plantanos
Milk
Seasonal Fresh Fruit
Breakfast
Orange Juice
Toasted Fnglish Muffin
Cinnamon Toasters
Margarine and jelly
Milk
Milk
Turkey and Cheese
Yogurt
Sandwich on Whole
Granola or Cereal Bar
Wheat bread
Cheese Slice
Flavored 4 oz cup
(At a minimum, 1 sand.=
Snack
Sloppy Joe
1-1/2 oz, mt/mt alt. and 1
Soft Tortilla -�'N� f
Bun
brd. For 1-5 yr. olds; 2 oz.
Lunch/
mt/rnt alt. and 1 brd for 6 -
Mixed Vegetables
12 yr. olds)
Supper
Peaches
Lowfat Mayonnaise &
e-
Milk
Mustard
Carrot, Pineapple and
Raisin Salad
Blended 100% Juice
Crispy Rice Cereal
Milk
Barbecue Chicken
Rice
Italian Green Beans
Applesauce
Milk
Orange Wedges
Cinnamon Roll
Milk
Spaghetti & Meat Sauce
(with ground turkey or beef)
1 serv.=1-1/2 oz. mt/mt alt.
and 1 brd. for 1-5 yr. olds
and 2 oz. mt/mt alt. and 1
brd. for 6-12 yr. olds
Italian Bread
Tossed Salad
(Lettuce, Tomato, Cucumber)
Lowfat French Dressing
Pears
Cantaloupe Cubes
Ham & Cheese Biscuit
Milk
Arroz con Pollo
Cuban Bread
Peas & Carrots
Plantanos
Milk
*Requires a Child Nutrition Label. Wrnen a onnK is not speumually IIZIUcu VVIL11 d �� �d��, vvaia, ,J , cw„ n „ci ,ucu a vcvci ayc. �ivv,c. vvaiCi io ivv i a
creditable food item)
Effective FFY 2008-2009
Serv. = serving; mUmt alt. = meat/meat alternate; brd. = bread
Page 15
Tater Tots
Milk
Milk
I
����
Yogurt
Fresh Broccoli and
Granola or Cereal Bar
Banana Muffin
Cheese Slice
Flavored 4 oz cup
Cauliflower Florets
Snack
Milk
Grape Juice
Soft Tortilla -�'N� f
Fruit Cocktail
Cheese Sauce
Cheese Crackers
e-
*Requires a Child Nutrition Label. Wrnen a onnK is not speumually IIZIUcu VVIL11 d �� �d��, vvaia, ,J , cw„ n „ci ,ucu a vcvci ayc. �ivv,c. vvaiCi io ivv i a
creditable food item)
Effective FFY 2008-2009
Serv. = serving; mUmt alt. = meat/meat alternate; brd. = bread
Page 15
Cycle Menu B (Continued)
Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age geoups specified in this bid.
Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and
second birthday, whole milk must be served. After age 2, it is recommended that lowfat (1%) or fat free milk be served.
Week Monday Tuesday Wednesday Thursday Friday
Four
Orange Juice Pears Orange Wedges Fruit Salad Apple Juice
Breakfast Blueberr Muffin French Toast Bagel Honey Nut Scooters
Cornflakes y Syrup Cream cheese Cereal
Milk Milk Milk Milk Milk
Lunch/
Supper
*Breaded Pork Pattie
Gravy
Biscuit
Cooked Carrots
Mashed Potatoes
Milk
Turkey Tetrazzini
1 sere.=1-1/2 oz. mt/mt alt
and 1 brd. for 1-5 yr. olds
and 2 oz. mt/mt alt. and 1
brd. for 6-12 yr. olds
Roll
Broccoli
Pineapple Tidbits
Milk
Hamburger Patty
Bun
Lettuce, Tomato, Pickle
Mustard & Ketchup
Baked Beans
Fruit Cocktail
Milk
Chicken and Vegetable
Stir Fry
1 serv.= 1-1/2 oz. mt./mt
alt. and % c veg. for 1-5 yr.
olds; 2 oz. mt./rnt. alt. and
3/8 c veg. for 6-12 yr. olds.
Rice
Peaches
Milk
Graham Crackers Yogurt Banana
Vanilla Wafers Flavored 4 oz cup Milk
Snack Applesauce ��'` Milk
Animal Crackers
'Fish Sticks
Ketchup
Roll
Green Beans
Coleslaw
Milk
*Requires a Child Nutrition Label. When a drink is not specifically listed with a snack, water is recommended as a beverage
creditable food item)
Effective FFY 2008-2009
Serv. = serving; mt/mt alt. = meat/meat alternate; brd. = bread; veg. = vegetable
Page 16
Turkey (cubed or slicE
Assorted Crackers
(Note: Water is NOT a
Cycle Menu B (Continued)
Refer to Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this bid.
Milk must be served with each breakfast, lunch and supper meal. Milk must be served with snack as indicated. Between a child's first and
second birthda , whole milk must be served. After acie 2, it is recommended that Iowfat 1% or at free milk be served.
Week Five Monday Tuesday Wednesday Thursday Friday
Breakfast Grape Juice Applesauce Orange Juice
Crispix Cereal Cinnamon Toast Apple Zings Cereal
Milk Milk Milk
Banana
Toast
Jelly & Margarine
Scrambled Eggs
Milk
Cantaloupe Cubes
Waffles
Syrup
Milk
*Requires a Child Nutrition Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a
creditable food item)
Effective FFY 2008-2009
Page 17
Turke Roast
y
Ham
*Chicken Strips
*Salisbury Steak
GravyCornbread
{Pizza
Whole Wheat Roll
Macaroni & Cheese
BISCUIt
Sliced Tomatoes
Corn
Green Salad (Romaine
Lunch/
Mashed Potatoes
Roll
Tater Tots
Baby Green Lima
lettuce, Tomato,
Supper
Mixed Vegetables
Broccoli
Ketchup
Beans
Cucumber)
Pears
Pineapple Tidbits
Fruit Cocktail
Peaches
Lowfat French Dressing
Milk
Milk
Milk
Milk
Milk
Tortilla (Chips or soft Flour
Pita Brea7--iO�ve
pieces)
Very Mild SalsaSnack
Oatmeal Cookie
Assorted Crackers
Granola or Cereal B�,.
�Iw
Cheese
.v,
ange Wedges
Milk
Three Bean Salad
Milk
*Requires a Child Nutrition Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: water is NOT a
creditable food item)
Effective FFY 2008-2009
Page 17
Attachment 4
ITB
Minimum Food Specifications
The Caterer shall purchase and provide foods according to the following food specifications and Cycle
Menu, Attachment 3. Bid price shall include price of food, milk, disposable meal service products,
packaging, transportation and all other related costs (e.g. condiments, utensils, etc.). The Caterer shall .
not be paid for unauthorized menu changes, incomplete meals, or meals not delivered within the
specified delivery time period.
The Caterer must ensure that meals are delivered in packaging suitable for maintaining meals in
accordance with local health standards. Containers and overlays must have airtight closures, be of non-
toxic material, and be capable of maintaining internal temperatures of hot food at 140'F or above for hot
foods and 41'F or below for cold foods.
Menu substitutions shall be made for emergency circumstances only and must be documented by the
Caterer. The Caterer shall inform the Institution site(s) of menu substitutions prior to delivery.
The Institution site(s) shall check adequacy of delivery, meals as well as verify food temperatures, before
signing the delivery ticket. Date and time of delivery shall be noted and any cold food product received
above 41 OF or hot product below 140°F upon delivery will not be accepted.
The Caterer shall maintain records supported by delivery tickets, purchase orders, invoices, production
records for this contract or other evidence for inspection and reference to support payments, and claims.
These records shall also include cooking temperature and holding temperature logs, storage and
transportation temperature logs of all foods catered to the Institutions.
Must meet State and local standards for fluid milk. Must be pasteurized whole, or
reduced fat, or lowfat, or fat free, or cultured buttermilk. Must contain vitamins A and
D at levels specified by the Food and Drug Administration.
Note: Milk must be served with each breakfast, lunch and supper meal. Between a
child's first and second birthday, whole milk must be served. After the child's second
birthday, it is recommended that lowfat milk be served. If necessary, lowfat flavored milk
may be served.
y - • • -
Canned
Frozen
Fresh
Beans, Baked
Beans, baked, sauce
containing brown sugar,
ketchup and mustard
sauce. U.S. Grade A or
Fancy.
Beans, Black
U.S. Grade A or Fancy
Beans, Garbanzo
U.S. Grade A or Fancy
Beans, Green
Cut, 1-'/2", 4 sieve, U.S.
U.S. Grade A or Fancy
U.S. No. 1
Grade A or Fanc
Beans, Lima,
U.S. Grade A or Fancy
U.S. Grade A or Fancy
U.S. No, 1
Bab
Beans, Red
Dark or light red, U.S.
Grade A or Fancy, water
packed.
Broccoli
Cut, U.S. Grade A cr
Fancy.
U.S. No. 1
Broccoli and
U.S. Grade A, 50%
Cauliflower
Broccoli, 50% Cauliflower
U.S. No. 1
FFY2008-2009 Page 18 of 38
IM . - IFI �
Canned
Frozen
'"resh
Broccoli, Ready-
orets — 1 to 2-3/4 in, by 1
to -use
to 1-1/2 in., U.S. No. 1,
USDA, QVT
Carrots
Sliced or diced
Sliced or diced
Whole, U.S. No. 1
U.S. Grade A, Fanc
U.S. Grade A
Carrots, Ready -Baby
-cut — 2 in., 3/8" to
to -use
11/16' U.S. No. 1, from
USDA inspected plant.
Sticks — 3-3/4 in. to 4 in.,
%" to 1/2", U.S. No. 1, from
USDA inspected plant.
Carrot, Pineapple
Prepared salad pack —
& Raisin Salad
Must be from a USDA
inspected plant.
Cabbage
U.S. No.1
Cabbage, Ready-
Shredded —Green, 1/16
to -use
in., U.S. No. 1, from USDA
inspected plant.
Salad mix — Shredded
green cabbage, shredded
red cabbage and carrots
mixed, U.S. No. 1, from
USDA inspected plant.
Cauliflower,
Florets — 1 to 2-1/2 in. by 1
Ready -to -use
to 1-1/2 in., U.S. No. 1,
USDA, QVT
Celery
U.S. Extra No. 1
Celery, Ready -to-
Sticks — %2 in. by 4 in., U.S
use
No. 1, from USDA
ins ected lant.
Coleslaw
Prepared salad pack —
Must be from a USDA
inspected plant,
Corn
Vacuum pack, whole
kernel, golden sweet
U.S. Grade A
U.S. No. 1, with or without
Midwest. U.S. Grade A or
husk
Fancy
Corn, Mexican
U.S. Grade A or Fancy
U.S. Grade A
Cucumbers
=
U.S. No. 1
Greens
(Collard, Mustard or
Chopped, U.S. Grade A or
Chopped, U.S. Grade A
U.S. No.1
Turnip)
Fancy
LettuceIceberg
head - U.S. Grade
No. 1
Romaine (or cos lettuce),
U.S. Grade No. 1
Lettuce, Ready-
Chopped — Medium,
to -use
iceberg, U.S. No. 1,.from
USDA inspected plant
Salad mix —Chopped
iceberg lettuce and
romaine, U.S. No. 1, from
USDA inspected plant.
FFY2008-2009 Page 19 of 38
• • t •
Canned
Frozen
Fresh
Mixed
U.S. Grade A or Fancy
California Style - U.S.
Vegetables
Grade A, broccoli cuts,
cauliflower florets, carrot
cuts
5 Vegetable Blend - U.S.
Grade A, 28% each corn
and carrots, 17% each
peas, and beans, 10%
limas
Italian Veaetables - U.S.
Grade A, !QF sliced
zucchini, cauliflower, carrot
chunks, Italian green
beans, lima beans and red
peppers
Oriental Style- U.S. Grade
A, French cut green beans,
broccoli cuts, onion strips,
sliced mushrooms, diced
red peppers
Okra
Cut, U.S. Grade A or
U.S. No.1
Fancy
Peas, Black Eye
Monarch or Clemson
U.S. Grade B
varieties, light skin with
U.S. No. 1
dark eye
Peas, Green
U.S. Grade A or Fancy
U.S. Grade A
U.S. No.1
Peas and Carrots
U.S. Grade A or Fancy,
U.S. Grade A, carrots shall
carrots shall not comprise
not comprise less than
less than 25% by weight
25% by weight and peas
and peas shall not
shall not comprise less
°
comprise less than 5010 by
than 50% by weight
weight
Peppers, Green
U.S. No. 1
and Red
Whole or re -cut, Julienne
Pickles, Dill
Prime Quality, firm, plump
strips
and uniform in size, cut
length wise with kosher
taste
Pickles, Dill
US Grade B
slices
Pickles, Sweet
US Grade B, cross cuts or
chip
slices
Potatoes
Whole or sliced,
U.S. No.1
U.S. Grade A
Potatoes, French
Especially made for oven
Fried - Crinkle
preparation. Made from
cut, curls, or
USDA Grade A Russet
shoestring
potatoes,
FFY 2008-2009 Page 20 of 38
by=, F1 #I
inned
Frozen
resh
Potatoes,
Canned instant mashed,
Fancy
Mashed
pe a)made with
U.S. Grade A, carrots shall
vitamin C and milk
not comprise less than
substitute
25% by weight and peas
Or
shall not comprise less
Dehydrated instant
than 50% by weight.
granules with milk, Vitamin
Three Bean
C enriched
Potatoes,
mixture of green beans,
Uniform cuts, USDA Grade
Natural -cut
wax beans, and dark or
A, made from Russet
wed a friespotatoes
e n marinated.
light red beans,
Potatoes, New
Whole or sliced,
Roasted redskin chunks.
U.S. No. 1
U.S. Grade.A
IQF, oven prep
U.S. No.1
Potatoes, Patty
Standard.
Hash brown oval patty,
Tomato Sauce
U.S. Grade B or Extra
U.S. Grade A, oven ready,
-
Standard
a serving must equal '/
Vegetable Sticks
CUP or Y2 cup vegetable
Potatoes,
USDA Grade A, Tater
Rounds
_
Tots, Gems, Vitamin C
enriched.
-
Potatoes, Sweet
U.S. Grade A in Light
Yam Patties- packed in
U.S. No.1
Syrup
USDA inspected plant
Potato Salad
vegetable sticks are
Prepared salad pack —
equivalent to'/ cup
Must be from a USDA
vegetable requirement.
ins ected plant.
Salsa
Mild, containing all
vegetable w/ minor
amounts of spices.
Spinach
Chopped, Grade A or
r__-1
Chopped, U.S. Grade A
U.S. No.1
Squash, Yellow,
Sliced, U,S, Grade A or
U.S. No.1
Summer
Fancy
Succotash
U.S. Grade A ar Fancy,
U.S. Grade A, carrots shall
carrots shall not comprise
not comprise less than
less than 25% by weight
25% by weight and peas
and peas shall not
shall not comprise less
comprise less than 50% by
than 50% by weight.
wei ht.
Three Bean
U.S. Grade A or Fancy,
Salad
mixture of green beans,
wax beans, and dark or
e n marinated.
light red beans,
Tomatoes
Whole, sliced, or crushed,
U,S. Grade B or Extra
U.S. No.1
Standard.
Tomato Sauce
U.S. Grade B or Extra
-
Standard
Vegetable Sticks
Blend of corn, carrots,
onions and green beans
_
are formed into a uniform
"stick" shape, and then
-
slightly coated with
crunchy breading. 4
vegetable sticks are
-
equivalent to'/ cup
vegetable requirement.
FFY 2008-2009 Page 21 of 38
1kT=_ 711 Canned
Frozen _ Fresh
oots completely covered
_
Yucca
Skinless, pre-cut with bark -like skin, free
from cracks, sliminess or
mold.
Zucchini
Sliced, U.S. Grade A or
U.S. No.1
Fanc
Canned
Sliced, regular pack in
Frozen
Fresh
Apples
(All varieties)
water, U.S. Grade A or
U.S. No. 1
U.S. Fancy
Applesauce
Unsweetened, regular
texture, natural color, U.S.
;;;;;;
Grade A or U.S. Fanc .
Apricot Halves
Light syrup, U.S. Grade A
Bananas
Must be delivered to
Institution with even bright
yellow color, un -bruised
Fruit Cocktail
Light syrup, U.S. Grade B
or U.S. Choice
Fruit Salad,
Chilled — Florida Pack.
Ready -to -serve
-
Salad packed in plants with
continuous USDA
inspection. Salad to
include orange sections,
pineapple chunks, and
grapefruit sections.
Grapefruit not to exceed
50%.
Grapefruit
Fresh- U.S. No. 1 .
(All varieties)
Sections, U.S. Grade B,
Chilled — Sections, Florida
Choice. Whole in light
Pack in light syrup.
syrup.
Sections packed under
continuous USDA
inspection.
Juice, Ready -to-
All juice must be 100% fruit or vegetable juice, USDA Inspected and pasteurized. All
serve
juice must be fortified with 100% or more of vitamin C unless it is orange or grapefruit
(All varieties)
juice. Juice must be delivered to the Institution read -to-serve.
Oranges
Fresh- U.S. Fancy
(All varieties)
Chilled- US Grade A or
Fancy
Peaches
Halves or slices. Yellow,
cling stone, light syrup.
U.S. No. 1
U.S. Grade B, Choice.
Pears
Halves or slices. Bartlett,
U.S. Grade B in light
U.S. No. 1
syrup.
Pineapple
U.S. Grade B packed in
(Chunks, crushed, or
juice, product of Hawaii,
U.S. No. 1
sliced)"
Philippines or Thailand
Plantains
Sliced, Individually Quick
Ripe or green, ready to
Frozen, pre-cooked, oven
cook.
ready.
Prunes
Dried, pitted, whole. U.S. Grade A Small or Medium
FFY200s-2009 Page 22 of 38
FFY 2008-2009 Page 23 of 38
Canned Frozen Fresh
Seasonal Fresh
Cantaloupe — "Ful) slip"
Fruit
stem end, free from lumps
or soft spots.
Honeydew — Symmetrical,
firm -not rock -hard, free
from lumps or soft spots.
Strawberries — U.S. No. 1
Watermelon — With or
without seeds, dull skin, no
flat sides, has hollow
sound when tapped.
Pre-packaged
sweet items:
(Grain and Cereal
Must have enriched flour or meal or whole grain as the first ingredient listed on the
and Granola Bars,
package.
Cookies, Muffins,
Quick Breads
Ready -to -Eat
Must contain 10 grams of sugar or less per serving as stated on the Nutrition Facts
Cereals
Label.
All Other
grain/bread
Must meet Grain/Bread Requirement for Child Care Food Program, Exhibit A.
roducts
Beef, Breaded
Ji
Frozen, fully cooked. CN Label required. Minimum 2.90 oz. patties to provide 1.50 oz.
country fried
meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.88 oz,
patties
patties to provide 2.00 oz. meat/meat alternate and 1-1/4 serving of bread for children
ages 6-12. Ingredients: Ground beef not to exceed 30% fat, water, vegetable protein product,
spices and seasonings. No dried whole eggs or MSG allowed.
Beef, Canned
Lean meat only, in juice. 3/ inch to 1 inch cubes. USDA inspected.
Cubed
Beef, Ground
Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat.
Beef, Patties
Frozen, fully cooked. CN Label required. Minimum 1.95 oz. flamebroiled beef patty to
provide 1.50 oz. meat/meat alternate for children ages 1-5. Minimum 2.50 oz.
flamebroiled beef patty to provide 2.00 oz. meat/meat alternate for children ages 6-12.
Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and
seasonings. No dried whole eggs or MSG allowed.
Beef, Salisbury
Frozen, fully cooked. CN Label required. Minimum 2.14 oz. patty to provide 2.00 oz.
patties
meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein
product, spices and seasonings. No dried whole eggs or MSG allowed.
Beef, Shoulder
USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as
Clod Roast
the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the
underlying fat must be trimmed to comply with the surface fat thickness requirements.
The heavy tendons at the elbow end of the cold shall be trimmed even with the lean
and all sides shall be trimmed so that the clod is not less than 1" thick at any point.
When smaller toasts are specified, the thick end of the clod shall be made into one
roast and the thin end shall be split length -wise, the ends reversed and the boned
surfaces placed together to produce a uniformly thick roast. These roasts shall be held
intact by tying girthwise. IMPs Item #144A.
FFY 2008-2009 Page 23 of 38
FFY 2008-2009 Page 24 of 38
EEO
Beef, for USDA Standard Grade, IMPs 135A. Cutting with electric saw will be permitted. Meat
Stewing with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels,
heavy connective tissue and the pre -scapular lymph gland shall be removed. The thick
tendinous ends of the shank shall be removed by cutting back until a cross sectional
cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall
be of a size which is equivalent of not less than a 3/ inch cube or not more than a 1
inch cube and no individual surface of these pieces shall exceed 2 %2 inches in length.
This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of
the boneless meat prior to dicing shall not exceed'/ inch in any thickness at any one
point. In addition, the fat content of the boneless meat determined visually shall not
exceed 20%. Container to provide proper labeling and identification and USDA
ins ection tamp.
Cheese
Processed —American, U.S. Standard Grade.
(Cubed, loaf,
Cheddar —U.S. Grade A.
shredded or sliced)
Mozzarella - Low moisture, Part skim, 100% natural cheese.
Swiss — U.S Grade B
Cheese, Cottage
Pasteurized, plain — reduced fat, light and fat free or dry curd. USDA Quality
A roved.
Cheese, Pimento
Pasteurized process cheese spread. USDA Quality Approved. 2 oz. = 1 oz meat/meat
alternate.
Cheese, Sauce
Canned, milk cheddar, USDA Quality Approved, 3 oz ='l oz meat/meat alternate, 1 1/2
oz = 1/2 oz meat/meat alternate.
Chicken,
Frozen, fully cooked. CN Label required. 3.00 oz. patty provides a 2.00 oz. meat/meat
Breaded patty
alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product,
spices and seasonings. No MSG allowed.
Chicken, 8 Piece
Raw individually quick frozen, ice glazed, cleaned and ready to cook, hand cut from
Cut
USDA inspected grade A fryers. Portions shall be cut from 2-%2 to 2-%2 pound fryers,
without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly
bags inside legibly labeled heavy duty master cartons. Average cases weight 27
pounds. .96 ortions er cases.
Chicken,
Raw individually quick frozen, ice glazed, clean and ready to cook, hand cut from
Drumsticks
USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus'/ oz.
Packaged in heavy duty of ba s inside legibly labeled heavy-duty master cartons.
Chicken,
Frozen, fully cooked. CN Label required. Minimum five 0.60 oz. nuggets to provide
Nuggets
2.00 oz. meat/meat alternate and 1 serving bread.
Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed.
The Caterer must inform the Institution of appropriate serving sizes for 1-5 year olds
4 nuggets) and 6-12 year olds 5 nuggets).
Chicken, Strips
Frozen, fully cooked. CN Label required. Chick strips are breaded with enriched flour
and made from USDA inspected chicken. Eight strips equal 2 oz. meat/meat alternate
and .75 bread components per portion. Packed 3/5 pound bags per cases.
Approximately 680 strips per 15 pound cases. The Caterer must inform the Institution
of appropriate servin sizes fora es 1-5 6 strips) and ages 6-12 8 strips).
Chicken, Thighs
Raw, individually quick frozen, ice glazed, cleaned and ready to cook, hand cut from
(No back)
USDA inspected Grade A fryers. Raw portion weight 4.1 oz plus or minus 1/2 oz.
Packaged in heavy duty. polybags inside legibly labeled heavy-duty master cartons.
Chicken, Whole
Raw frozen, ice glazed, cleaned and ready to cook, USDA inspected grade A broilers,
fryers, or hens. Average portion weight 6-8 Ib. Packaged in heavy duty poly bags
inside legibly labeled heavy-duty master cartons.
Eggs
USDA inspected Grade A or better, 100% candled. Eggs may be raw in shell, fully
cooked whole eggs, frozen diced, or broken homogenized and pasteurized.
Fish, Tuna
Chunk, light, in water, dolphin safe.
Canned
FFY 2008-2009 Page 24 of 38
FFY 2008-2009 Page 25 of 38
Fish, Whiting
3.6 oz. squares pre -coked, breaded (for oven use only), USDC Grade "A" 71.3% fish
Portion
flesh. No minced. To provide 2 oz. of meat and one serving of bread. USDC
continuous Government inspection with USDC Seal on each box. CN Label re wired.
Fish, Whiting Pre-cooked, breaded (for oven use only) 64.2% fish flesh. To provide .5oz. of meat
Sticks and .5 serving of bread. No minced. USDC Grade A, USDC continuous inspection
with USDC Seal on each box. Four one ounce sticks per portion. CN Label required.
160/one oz. sticks per 10# box. The Caterer must inform the Institution of appropriate
serving sizes fora es 1-5 3 sticks and ages 6-12 4 sticks).
Peanut Butter
US Grade A, smooth.
Pork, Breaded
Fully cooked, breaded. CN Label required. Minimum 2.83 oz, patty to provide 1.50 oz.
patty
meat/meatalternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz.
patty to provide 2.00 oz. meat/meat alternate and 1-1/4 serving of bread for children
ages 6-12. ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product,
spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed.
Pork, Ham
Lean. boneless, cured, pressed, skinless — Fully -cooked. Moist heat, Pullman,
approximately 4-1/4" square. Must be fully cooked, sectioned and formed. USDA
Inspected and stamped. IMPs #508.
Smoked — Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham
is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham
shall not be encased in an artificial casing. The boneless ham shall be rolled and string
tied.
Deli -Style — Round or flat buffet. No binders, fillers or soy allowed. Minimum 94%
lean.
Pork, Roast
Raw, fresh or frozen. Boston but, center loin, or blade -end. U.S. Grade No. 1, less
than 1 in. backfat thickness.
Pork, Sausage
Patty, Link or Market Style. Lightly seasoned and or flavored. No artificial casings.
Total fat content not to exceed 2D%.
Turkey, Breast
Deli -style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat
free, may be smoked.
Turkey, Ground
Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, 85% lean.
Turkey, Roast
Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural
skin, netted. 8-10 Ib. each.
Turkey, Sausage '
Frozen, ready to cook., Prepared from 100% ground turkey, which is derived from
turkey carcasses in good condition. No TVP or fillers. Seasoned and formed to give
traditional sausage taste and appearance. Cannot exceed 17% fat.
Turkey, Slices
Fully cooked. Made with no less than 60% white meat, no skin added, no binders,
fillers, or soy allowed. Must be less than 10% fat.
Turkey, Whole
Young Tom Eviscerated, 16)b. and over. USDA Grade A.
Yogurt
Low fat or non-fat, flavored, sweetened, commercially prepared 4 oz cups. USDA
Quality Approved.
FFY 2008-2009 Page 25 of 38
QDmb-ination
Combination main dish food items must be made from a standardized recipe. A standardized recipe gives
the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must
meet or exceed the minimum specifications on previous pages. The Caterer must inform the Institution
of the appropriate serving size.
Note: Purchased, pre -prepared products must have a CN label stating the serving size and meal contribution per
serving with the exception of tuna salad. The Caterer must inform the Institution of the appropriate serving
size for CN Labeled products.
Pizza, Breakfast Egg and ham/bacon - Frozen, 50/50 part skim mozzarella cheese/cheese substitute
blend, to provide 1 serving grain/bread, 1 oz. meat/meat alternate. CN Label required.
Sausage and TVP product— Frozen, 50/50 part skim mozzarella cheese/cheese
substitute blend, with red sauce, to provide 1 serving grain/bread, 1 oz, meat/meat
alternate. CN Label required.
Pizza, Stick or Frozen, cheese filled, made from 50/50 part skim mozzarella cheese/cheese substitute
Pocket blend, each stick to provide 1 serving grain/bread, 1 oz. meat/meat alternate. CN
Label required.
Or
Fully cooked, cheese filled pizza dough stick. Each 5" stick provides 1 bread, 1
meat/meat alternate requirement. CN Label required.
Pizza, Wedge Frozen, cheese, pepperoni, or sausage. 50/50 part skim mozzarella cheese/cheese
substitute blend, to provide 1 serving grain/bread, 2 oz. meat/meat alternate. CN Label
required.
Ravioli Meat or cheese ravioli in tomato sauce, ravioli to provide 2 oz. meat/meat alternate.
CN Label required.
Sandwiches Must provide the minimum amount of meat/meat alternate and bread/grain per serving
(Midnight, Ham for children ages 1-5 and ages 6-12 as specified by the Child Care Food Program Meal
and cheese, Pattern for Children, Attachment 2. (Children age 1 and 2 shall receive the same
Turkey and minimum meal pattern amounts as children age 3-5.)
cheese, Tuna Note: The Caterer must deliver sandwiches pre -assembled (not in separate, bulk
Salad) food containers) to Institutions, unless requested otherwise by the Institution.
Condiments may be sent separately.
FFY 2008-2009 Page 26 of 38
Grains/Breac, ?-quirement for Child care , ,nry t-rograrn
Refer to A Guide to Crediting Foods regarding criteria for determining acceptable
Grains/Breads and minimum serving sizes.
Exhibit A -- Grains/Breads for the Food Based Alternatives on the Child
Nutrition Programs'
Group A Minimum Serving Size for Group A
Bread Type Coating 1 serving = 20gm or 0.7 oz.
Bread Sticks (hard) 3/ serving = 15 gm or 0.5 oz.
Chow Mein Noodles % serving = 10 gm or 0.4 oz.
Crackers (saltines and snack crackers) '/ serving = 5 gm or 0.2 oz.
Croutons
Pretzels (hard)
Stuffing (dry) note: weights apply to bread in
stuffing
.Group B
Minimum Serving Size for Group B
Bagels
1 serving = 25gm or 0.9 oz.
Batter Type Coating
3/ serving = 19 gm or 0.7 oz.
Biscuits
/2 serving = 13 gm or 0.5 oz.
Breads (white, wheat, whole wheat, French,
'/ serving = 6 gm or 0.2 oz.
Italian)
Buns (hamburger and hot dog)
Crackers (graham crackers - all shapes, animal
crackers)
Egg Roll Skins, Won Ton Wrappers
English Muffins
Pita Bread (white, wheat, whole wheat)
Pizza Crust
Pretzels (soft)
Rolls (white, wheat, whole wheat, potato)
Tortillas (wheat or corn)
Tortilla Chips (enriched or whole grain)
Taco Shells
Group C
Minimum Serving Sizes for Group C
Cookies (plain)
1 serving= 31 gm or 1.1 oz.
Cornbread
3/ serving = 23 gm or 0.8 oz.
Corn Muffins
'h serving = 16 gm or 0.6 oz.
Croissants
'/ serving = 8 gm or 0.3 oz.
Pancakes
Pie Crust (dessert pies 2, fruit turnovers3,
and meat meat/alternate pies)
Waffles
1. Some of the following foods or their accompaniments may contain more sugar, salt and/or fat than others. This
should be a consideration when deciding how often to serve them.
2. Allowed only for supplements (snacks) served under the CCFP.
3. Allowed only fbr supplements (snacks) served under the CCFP and for breakfasts served under the CCFP.
4. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1 through
5 in the CCFP. Breakfast cereals are traditionally served as a breakfast item but may be served in meals other than
breakfast.
Note: Cornmeal and corn flour -and products using cornmeal and corn flour
such as tortillas, tortilla chips, taco shells, cornbread, and corn muffins must
include the words "whole" or "enriched" on the product label.
FFY 2008-2009
Page 27 of 38
Exhibit A Continued
Group D Minimum Serving Size for Group D
Doughnuts'' (cake and yeast raised, unfrosted) 1 serving = 50 gm or 1.8 oz.
Granola Bars' (plain) 3/ serving = 38 gm or 1.3 oz.
Muffins/Quick Breads (all except corn) '/z serving = 25 gm or.9 oz.
Sweet Roll' (unfrosted) '/ serving = 13 gm or 0.5 oz.
Toaster Pastr 3(unfrosted
Group E Minimum Serving Size for Group E
Cookies (with nuts, raisins, chocolate pieces, 1 serving = 63gm or 2.2 oz.
and/or fruit purees) 3/ serving = 47 gm or 1.7 oz.
Doughnuts '(cake and yeast raised, frosted, or '/2 serving = 31 gm or 1.1 oz.
glazed) '/ serving = 16 gm or 0.6 oz.
French Toast
Grain Fruit Bars3
Granola Bars3 (with nuts, raisins, chocolate
pieces, and/or fruit)
Sweet Rolls3 (frosted)
Toaster Pastry frosted
Group F
Minimum Serving Size for Group F
Cake (plain, unfrosted)
1 serving = 75 gm or 2.7 oz.
Coffee Cake3
a/ serving = 56 gm or 2.0 oz.
'/ serving = 38 gm or 1.3 oz.
'/ serving = 19 gm or 0.7 oz.
Group G
Minimum Serving Size for Group G
Brownies (plain)
1 serving = 115 gm or 4 oz.
Cake (all varieties, frosted)
a/ serving = 86 gm or 3 oz.
'/2 serving = 58 gm or 2 oz.,
'/ serving = 29 gm or 1 oz.
Group H
Minimum Serving Size for Group H
Barley
1 serving = Y cup cooked (or 25 gm
Breakfast Cereal S4 (cooked)
dry)
Bulgur or Cracked Wheat
Macaroni (all shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice enriched white or brown
Group I
Minimum Serving Size for Group t
Ready to eat breakfast cereal' cold, dr
1 serving = 3/ cup or 1 oz, whichever is less
1. Some of the following foods or their accompaniments may contain more sugar, salt and/or fat than others. This should be a
consideration when deciding how often to serve them.
2. Allowed only for supplements (snacks) served under the CCFP.
3. Allowed only for supplements (snacks) served under the CCFP and for breakfasts served under the CCFP.
4. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1 through 5 in
the CCFP. Breakfast cereals are traditionally served as a breakfast item but may be.served in meals other than breakfast.
Note: Only ready -to -eat breakfast cereals with 10 grams of sugar or less per serving as
stated on the Nutrition Facts label on the cereal box are allowed under the CCFP.
FFY 2009-2009
Page 28 of 38
Chip, Care Food Program (CCFP)
"Boxed Lunch" Menus
Below are five "box lunch" menus when requested by the Institution for field trips; the menus shall be rotated.
FFY 2008-2009
Peanut butter and jelly sandwich
Yogurt
Carrot sticks
Apple wedges
Menu One Milk
(1 Tbsp. peanut butter plus 4 oz. yogurt = 1,5 year
old mt/mt alt. requirement; 1 Tbsp, peanut butter
plus 6 oz. yogurt = 6-12 year old mt/mt alt. or 2
Tbsp. peanut butter plus 4 oz. yogurt = 6-12 year
old mt/mt alt.)
Egg Salad on whole wheat roll
Seasonal fresh fruit
Menu Two
Celery sticks
100% whole grain or 100% multi -grain chips
Milk
Turkey and cheese sandwich on whole wheat
bread
Mayo/mustard
Menu Three
Sliced cucumber and tomato
Mixed fruit cup
Milk
Ham and cheese sandwich on whole wheat
bread
Mayo/mustard
Menu Four
Carrot and celery sticks
Orange wedges
Milk
Tuna salad on bun
Dill pickle strips
Menu Five
Sliced peaches
Pretzels
Milk
Page 29 of 38
ITB
,.teal Services to be Provided
1) The Institution must select meal types and how food items shall be delivered by checking the appropriate
boxes. Note: Breakfast, Lunch and Supper must include milk. Snack may include milk according to cycle menu
selected.
❑ Breakfast ❑ Lunch/Supper FV] Snack
0 Bulk ❑ Bulk✓C] Bulk
❑ Unitized ❑ Unitized ❑ Unitized
2) The Institution must select milk type(s) and size(s) of milk container(s) to be delivered. Note: Between a
child's first and second birthday, whole milk must be served. After a child's second birthday, lowfat or skim milk is
strongly encouraged. Note: Bid price must include the price of milk to be included with program meals. The
Caterer must charge separately should additional milk be requested by the Institution outside the scope of
this bid.
❑ Fat Free (Skim)
❑
Gallon
❑
Half -gallon
❑
Individual 8 oz. cartons
❑
Other:
7✓ 1 % Chocolate
❑
Galion
❑
Half -gallon
F,
Individual 8 oz. cartons
❑
Other:
Z % (LOwfat)
❑ Gallon
❑ Half -gallon
® Individual 8 oz. cartons
❑ Other:
❑ Whole
❑ Gallon
❑ Half -gallon
❑ Individual 8 oz, cartons
❑ Other:
❑ 2% (Reduced Fat)
❑ Gallon
❑ Half -gallon
❑ Individual 8 oz. cartons
0 Other:
Maximum number of
children age one:
3) The Institution must check below if the Caterer shall deliver sandwich foods in bulk or pre -assembled. The
Institution must be authorized to assemble sandwiches onsite and have adequate storage space to hold
sandwiches at proper temperatures.
❑ Bulk, we want sandwich foods delivered 7 Pre -assembled, we want sandwiches delivered
separately in bulk. pre -made.
4) The Institution must check below if the Caterer shall supply disposable meal service products. Note: See
minimum paper product specifications below. Note: Bid price must include the price of disposable meal service
products when the "yes" box below is checked. The Caterer may charge separately should additional
quantities of disposable meal service products be requested by the Institution outside the scope of this bid.
❑ Yes, we want disposable meal service ✓0 No, we do not want disposable meal service
products. products.
• 8 oz. paper cold cup
• 10 oz. paper cold cup
• 8 oz. foam cup
• 10 oz. foam cup
• 9 oz. soft plastic,
• translucent cup
• 10 oz. soft plastic,
translucent cup
Minimum Disposable Meal Service Products:
• 9 in., 3 -compartment, white,
un -laminated foam plate
• 10.25 in., 3 -compartment,
white, un -laminated foam
plate
• 4 oz. or 8 oz. foam container
• 5 oz., white, impact bowl
• 12X13, 1 ply, white, 1/4 fold
napkins
• Medium weight, plastic forks
• Medium weight, plastic spoons
• Individually wrapped plastic
straws
5) The institution must check below if the Caterer shall supply with each delivery, clean serving utensils (scoops
and/or ladles and/or measuring -serving spoons of standard sizes, disposable or stainless) to ensure appropriate
serving size of foods as specified by the Child Care Food Program Meal Pattern for Children, Attachment 2
and the Cycle Menu, Attachment 3.
❑ Yes, Caterer must supply serving utensils. R✓ No, we do not need Caterer to supply serving
utensils.
FFY 2008-2009 Page 30 of 38
Attachment 6
ITS
Delivery Schedule
To be completed by Institution (in ink and retain copy) prior to providing bid package to interested bidders. (Make additional copies if needed.)
Note: The Institution must delete or 'add sites at least one week prior to the required date of service. The Delivery Schedule or other
written notice must be used to add or delete sites.
*B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2008-2009 .
Page 31 of 38
Type of Meal &
Institution Site(s)
Address
Telephone
No
Contact Person
Estimated Total No.
Desired
Delivery Times)
Needed Per Da
African Square
1400 NW 62 Street
305-579-3408
Olinda Alexis
AS - 50
Between 12:00 PM
and 2:30 PM
Buena Vista Park
NW 53 St.
305-795-2334
Gilbert Eddie
AS - 20
Between 12:00 PM
I200 and 2:30 PM
Coral Gate Park
1415 SW 32 Ave.
305-442-0374
Pedro Grifol
AS - 40
Between 12:00 PM
and 2:30 PM
Douglas Park
2755 SW 37 Ave.
302-442-0374
Jackquely Dumethy
AS -30
Between '12:00 PM
and 2:30 PM
Duarte Park
2800 NW 17 Ave_
305-635-2710
Mike Moreno
AS -.60 '
Between 12:00 PM
and 2:30 PM
Hadley Park
1300 NW 50 Ave.'
305-634-5791
Antavius Howell
AS - 65
Between 12:00 PM
and 2:30 PM
Kinloch Park
455 NW 47 Ave.
305-461-7204
John Dato
AS - 35
Between 12:00 PM
and 2:30 PM
Morningside Park
750 NE 55 Ter.
305-754-1242
Omar Bayona
AS - 65
Between 12:00 PM
and 2:30 PM
Range Park
525 NW 62 Street
305-757-7961
Sharon Mason
AS - 40
Between 12:00 PM
and 2:30 PM
*B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2008-2009 .
Page 31 of 38
Attachment 6
ITB
Delivery Schedule
To be completed by Institution (in ink and retain copy) prior to providing bid package to interested bidders. (Make additional copies if needed.)
Note: The Institution must delete or add sites at least one week prior to the required date of service. The Delivery Schedule or other
written notice must be used to add or delete sites.
Institution Site(s)
Address
Telephone
No
Contact Person
Type of Meal` &
Estimated Total No.
Needed Per Da
Desired
Delivery Times)
Gibson Park
401 NW 12 Street
305-579-6843
Ben Hanks
AS - 70
Between 12:00 PM
and 2:30 PM
Grapeland Park
1550 NW 37 Ave.
305-633-5536
Sabrina Martinez
AS - 40
Between 12:00 PM
and 2:30 PM
Henry Reeves Park
600 NW 10 Street
305-579-6970
Deborah Chishulm
AS - 40
Between 12:00 PM
and 2:30 PM
Jose Marti Park
351 SW 4 Street
305-575-2103
Armando Pelaez
AS - 100
Between 12:00 PM
and 2:30 PM
Le ion Park
9
6447 NE 7 Ave.
305-758-9027.
Jose Rilo
AS - 25
Between 12:00 PM
and 2:30 PM
Little Haiti
6301 NE 2 Ave.
305-762-7462
Kendrick Simmons
AS - 90
Between 12:00 PM
and 2:30 PM
Moore Park
765 NW 36 Street
305-633-2089
Tyrone Miller
AS - 105
Between 12:00 PM
and 2:30 PM
Shenandoah Park
1800 SW 21 Ave.
305-856-9551
Adina Diaz
AS - 125
Between 12:00 PM
and 2:30 PM
Robert King High Park
7025 W. Fla ler St.
9
305-261-6151
Yudenia Gallardo
AS - 25
Between 12:00 PM
and 2:30 PM
*B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack .
FFY 2008-2009
n__._ IA -L nn
Attachment 6
ITB
Delivery Schedule
To be completed by Institution (in ink and retain copy) prior to providing bid package to interested bidders. (Make additional copies if needed.)
Note: The Institution must delete or add sites at least one week prior to the required date of service. The Delivery Schedule or other
written notice must be used to add or delete sites.
Institution Site(s)
Address
Telephone
No
Contact Person.
Type of Meal* 8&
Estimated Total No.
Desired
Needed Per DayDelivery
Times)
Roberto Clemente
101 NW 34 Street
305-573-6133
Kathy Cottle
AS - 40
Between 12:00 PM
and 2:30 PM
Sandra DeLucca
4560 NW 4 Terr
305-461-7056
Nadia Arguelles
AS - 15
Between 12:00 PM
and 2:30 PM
Virrick Park
3255 Plaza Street
305-445-0123
Vicky Covington
AS - 100
Between 12:00 PM
and 2:30 PM
West End Park
250 SW 60 Ave.
305-264=0341
Zhaoming Guam
AS - 70
Between 12:00 PM
and 2:30 PM
Williams Park
1717 NW 5 Ave.
305-579-6978
Terrence Fisher
AS - 25
Between 12:00 PM
and 2:30 PM
Armbrister Park
236 Grand Ave.
305-442-0376
Natasha Jenkins
AS - 50
Between 12:00 PM
and 2:30 PM
Dorsey Park
1701 NW 1 Ave.
305-579-6940
Joseph Wallace
AS - 25
Between 12:00 PM
and 2:30 PM
Fern Isle Park
2201 NW 11 St.
305-642-1925
Eduardo Quintana
AS - 30
Between 12:00 PM
and 2:30 PM
*B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2008-2009
Attachment 7
ITB
Price Schedule
The Institution must complete columns 1 & 2 (in ink and retain copy) prior to providing bid package to
interested bidders. Caterer must complete remainder of form and return with bid proposal by date and time
specified in this contract.
Name of Institution: City of Miami CCFP Authorization No.:
Attachment 3 Cycle Menu Selected (A, B, or C): B
Type of Meal
per Contract Specifications
Estimated Total
No. of Meals per
Day
1
Estimated No. of
Serving Days
per Year
2
Unit Price per
Meal
3
Total Price
4
Breakfast (Ages 1-5*)
Breakfast (Ages 6-12)
Lunch (Ages 1-5*)
Lunch (Ages 5-12)
Supper (Ages 1-5*)
Supper (Ages 6-12)
Morning Snack (Ages 1-5*)
Morning Snack (Ages 6-12)
Afternoon Snack (Ages 1-5*)
Afternoon Snack (Ages 6-12)
1380
240
Evening Snack (Ages 1-5*)
Evening Snack (Ages 6-12)
"Boxed" Lunches (Ages 1-5*)
"Boxed" Lunches (Ages 6-12)
Note: "Boxed" lunches may be requested by the Institution for field trips.
Institution must keep documentation of field trip and menu served.
Grand Total
*Ages 1-5 based on meal pattern portion sizes for ages 3-5. 5
3y affixing my signature on this bid, I hereby state that I have read all bid terms, conditions and specifications and agree to
3II terms, and conditions, provisions, and specifications. 1 certify that I will provide and deliver to the location(s) specified in
`he bid,
dame of Caterer:
4uthorized Caterer Representative:
Name and Title:
(Signature) (Date)
(Print or Type) (Date)
FFY 2008-2009 Page 32 of 38
Attachment 8
ITB
Certificate of Independent Price Determination
Both the Institution and the Caterer (bidder) shall execute this Certificate of Independent Price Determination.
Name of Institution Name of Caterer
A. By submission of this offer, the bidder certifies and in the case of a joint offer, each party thereto certifies
as to its own organization, that in connection with this Invitation to Bid:
1) The prices in this offer have been arrived at independently, without consultation, communication or
agreement, for the purpose of restricting competition, as to any matter relating to such prices with any
other bidder or with any competitor;
2) Unless otherwise required by law, the prices which have been quoted in this offer have not been
knowingly disclosed by the bidder and will not knowingly be disclosed by the bidder prior to opening of
this advertised bid directly or indirectly to any other bidder or to any competitor; and
3) No attempt has been made or will be made by the bidder to induce any person or firm to submit or not
to submit, an offer for the purpose of restricting competition.
B. Each person signing this offer on behalf of the Caterer certifies that:
1) He or she is the person in the Caterer's organization responsible for the decision as to the prices being
offered herein and has not participated, and will not participate, in any action contrary to A. 1) through
A. 3) above; or
2) He or she is not the person in the Caterer's organization responsible'for the decision as to the prices
being offered herein, but that he or she has been authorized in writing to act as agent for the persons
responsible for such decision in certifying that such persons have not participated and will not
participate, in any action contrary to A. 1) through A. 3) above, and as their agent does hereby so
certify; and he or she has not participated, and will not participate, in any action contrary to A. 1)
through A. 3) above.
in accepting this offer, the Institution certifies that no representative of the Institution has taken any action which
may have jeopardized the independence of the offer referred to above.
Signature of Authorized Institution Representative Title Date
To the best of my knowledge, this Caterer, its affiliates, subsidiaries, officers, directors and employees are not
currently under investigation by any governmental agency and have not in the last three years been convicted or
found liable for any act prohibited by State or Federal law in any jurisdiction, involving conspiracy or collusion
withrespect to bidding on any public contract.
Signature of Authorized Caterer Representative Title Date
FFY 2008-2009
Note: Accepting a bidder's offer does not constitute award of the contract.
Page 33 of 38
Attachment 9
ITB
Conflict of Interest Questionnaire
The authorized Institution representative must complete this Attachment 9.
Yes No
1. Do you, your immediate family, or business partner have financial or
other interests in any of the potential bidders? ❑ ❑
2. Have gratuities, favors or anything of monetary value been offered to
you or accepted by you from any of the potential bidders? ❑ ❑
3. Have you been employed by any of the potential bidders within
the last 24 months? ❑ ❑
4. Do you plan to obtain a financial interest, e.g. stock, in any of the
bidders? ❑ ❑
6. Do you plan to seek or accept future employment with any of the
potential bidders? ❑ ❑
6. Are there any other conditions which may cause a conflict of interest? ❑ ❑
If you answered Yes to any of the above questions, please provide a written explanation of your
answer.
I declare that the above questions are answered truthfully and to the best of my knowledge.
Signature of Authorized Institution Representative
FFY 2008-2009
Page 34 of 38
f
D ate
Attachment 10
ITB
Conflict of Interest Questionnaire
The authorized Caterer representative must complete this Attachment 10,
Yes No
1. Do you, your immediate family, or business partner have financial or
other interests in the Institution of which you are submitting this bid? ❑ ❑
2. Have gratuities, favors or anything of monetary value been offered to
you or accepted by you from the Institution? ❑ ❑
3. Have you been employed by the institution within the last 24 months? ❑ ❑
4. Do you pian to obtain a financial interest, e.g, stock, in the
Institution? ❑ ❑
5. Do you plan to seek or accept future employment with the
Institution? ❑ ❑
6. Are there any other conditions which may cause a conflict of interest? ❑ ❑
If you answered Yes to any of the above questions, please provide a written explanation of your
answer.
I declare that the above questions are answered truthfully and to the best of my knowledge.
Signature of Authorized Caterer Representative
FFY 2008-2009
Page 35 of 38
Date
Attachment 11
ITB
Caterer Checklist
For your convenience, we offer the following Caterer checklist of items that must be executed and
submitted in duplicate by the bidding deadline to be considered a responsive bid.
1. Invitation to Bid /Bidder Acknowledgement, page 1
2. Attachment 7, Price Schedule, page 32
3. Attachment 8, Certificate of Independent Price Determination, page 33
4. Attachment 10, Conflict of Interest Questionnaire, page 35
5. Attachment 13, Contract Page, page 38
Note: Certificates of insurance coverage, page 4, must be furnished by the awarded Caterer
within thirty days after notice of award.
FFY 2008-2009
Page 36 of 38
Attachment 12
ITB
Catered Meal Change Form
When making changes to the number of catered meals ordered, the Institution must complete the meal change
form below or one that is substantially similar and fax to the Caterer by 5:00 p.m. two days prior to delivery,
The Caterer will confirm the requested change(s) with a return fax to the Institution. Please note: This form is
to be used for changing the number of meals ordered only. Meal type must be based on original
contract or renewal contract Price Schedule.
Institution Name:
Site Name:
Site Address:
Caterer Name:
Authorized Institution Representative:
(Signature)
(CCFP Authorization No
(Fax No.)
(Date)
Meal Type ,
Current Total
No. of Meals
Ordered per
Da
Change Total No.
of Meals Ordered
To
'
Time Period
(Please designate "until
further notice" or with
specific dates)
Breakfast (Ages 1-5)
Breakfast (Ages 6-12)
Lunch (Ages 1-5)
Lunch (Ages 6-12)
Supper (Ages 1-5)
Supper (Ages 6-12)
Morning Snack (Ages 1-5)
Morning Snack (Ages 6-12)
Afternoon Snack (Ages 1-5)
Afternoon Snack (Ages 6-12)
Evening Snack (Ages 1-5)
Evening Snack (Ages 6-12)
"Boxed" Lunches (Ages 1-5)
"Boxed" Lunches (Ages 6-12)
Caterer received date:
FFY 2006-2009
Maximum number of children age one:
Page 37 of 38
Effective change date:
Attachment 13
Invitation To Bid
Contract Page
The bidder certifies that he/she shall operate in accordance with all applicable State and federal regulations.
The bidder certifies that all terms and conditions within the Invitation to Bid shall be considered a part of this
contract as if incorporated therein.
This contract may be extended up to two additional one year periods upon mutual written agreement of both
parties and subject to review by the Department of Health, Bureau of Child Nutrition Programs.
This agreement is solely between the Institution and bidder. The Florida Department of Health, Bureau of
Child Nutrition Programs is in no way liable as an active participant in this contract. The Department of Health,
Bureau of Child Nutrition Programs acts only in an advisory capacity.
IN WITNESS THEREOF, the parties hereto have caused this 38 page contract to be executed by their
undersigned officials as duly authorized.
Caterer. I have read this 38 page contract and+ Institution: I have read this 38 page contract and
understand each section and paragraph. + understand each section and paragraph.
Original Signature of Authorized Caterer Original Signature of Authorized Institution
Representative Representative
Printed Name of Authorized Caterer Representative
Title
Date
Attest:
Signature of Witness to Caterer
FFY 2008-2009
Printed Name of Authorized Institution
Representative
Title
Date
Attest:
Signature of Witness to Institution
Page 38 of 38