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HomeMy WebLinkAboutAmendment No. 1r BID NO.: DESCRIPTION: TERM OF CONTRACT: CONTRACT PERIOD: COMMODITY CODE: AMENDMENT NO. I 141109(12) SUMMER FOOD SERVICE PROGRAM ONE (1) YEAR, WITH OPTION TO RENEW FOR TWO (2) ADDITIONAL ONE- YEAR PERIODS MAY 29, 2009 THROUGH MAY 28, 2010 952 (SECTION #1 — VENDOR AWARD Master Host d/b/a Greater Miami Caterers Inc. 4001 NW 3151 Avenue Miami, FL 33142 Contact: Mr. John Olmo Phone: (305) 633-4616 Ext. 106 Fax: (305) 635-5202 Email: iolmoaamcater:com `SECTION #2 — AWARD/BACKGROUND`:INFORMATION/APPLICABLE ORDINANCES/NOTES CC AWARD DATE: • : :MAY 28, 2009 RESOLUTION NO: .R-09-0255 TOTAL CONTRACT AMOUNT: 'N/A Note: Funds allocated from the various sources of funds from the user departments,:subject..to the availability of funds and.budgetary approval at -the time of need, Effective immediately, a 15=Day Cycle'Menu is hereby replacing the 10-Day Cycle Menu.under..the existing contract for Summer Food Service Program. AMENDED AMOUNT: INSURANCE REQUIREMENTS: ;PERFDRMANCEBOND: APPLICABLE ORDINANCES: NIA YES YES N/A SECTION #3 - REQUESTING DEPARTMENT DEPARTMENT OF PARKS AND RECREATION Contract Administrator: Gwendolyn Kitchen Phone: (305) 416-1308 Fax: (305)416-2154 SECTION #4 - PROCURING AGENCY CITY OF MIAMI, DEPARTMENT OF PURCHASING Sr. Buyer: Yusbel Gonzalez, CPPB Phone: (305) 416-1958 Fax: (305) 400-5104 Prepared By: Max Sagesse, 5/20/2010 A CONTRACT AWARD SHEET INSTRUCTIONAL GUIDE TO ASSIST YOU WITH THE INFORMATION CONTAINED HEREIN IS AVAILABLE IN THE (SUPPLIER INFORMATION SECTION OF OUR WEBPAGE AT: • W WW.MIAMIGOV.COM/PROCUREMENT ..■---- _IIIII-__ BEGIN END DAYS MEAL AVC. MAX. TOTAL DATE DATE OP. TYPE MEALS/ MEALS MEALS — _— _DAY_ _ DAY Revised 2/2/11 SERVING TIME 2ITY OF MIAMI 2011 SUMMER MEALS .PROGRAM 33 PARK SITES NAME, PHONE NUMBERS AND ADDRESS _____ _ _ — African Si uare Park 6/09/11 8/05/] 1 44 Breakfast Suppl. 0 0 0 0 0 0 0 0 0 62"' Stree 1t -.- AM 2,200 12:00 2:00 (305)3 579-3408 Yes III No MEM PM Su + + I. 50 50 60 60 2,200 0 3:00 0 4:00 0 REFRIG. ALL MEALS XMa Supper 0 0 0 0 0 Armbrister Park 6/09/11 8/05/11 44 Breakfast 0 0 v 0 0 236 ) Avenue iT 50 55 2,200 12:00 2:00 44 (305) 442 0376 MIN No PM Su + +1. Supper 50 0 55 0 2,200 0 3:00 0 40 REFRIG. ALL MEALS X 0 0 0 0 Barnyard 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 3870 on Ave. �� ® 120 ® 5,280 12:00 2.00 (305) 446-6216 30) 446-6 ��� Su 120 125 5,280 3:00 4:00 MI N0 PM ' +1. 0 0 0 0 0� REFRIG. ALL MEALS X �- Supper Breakfast 0 0 0 0 0 B an Park �� 6/09/11 8/05/11 44 0 0 0 0 0 23SW 13 ' 150 (305 643-7150 REFRIG. ALL MEALS =:= Yes X No - Lunch PM Su + +1. Supper 451,980 45 0 0 50 0 0 1,980 0 0 12:00 3:00 0 0 2:00 4:00 0 0 Buena Vista Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 200 NW 53 ' Street AM Suppl. 12:00 2:00 (305 795-2334 =:= • No Lunch PM Su + + 1. 25 25 0 30 30 0 1,100 1,100 0 3-.000 4:00 0 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Clemente Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 101 NW 34th Street AM Suppl. 6,600 12:00 2:00 (305 573-6133 REFRIG. ALL MEALS �: 52211111 X MINSupper No PM Su + +l. 150 160 0 0 170 180 0 0 6,600 0 0 3:00 0 0 4:00 0 0 Coral Gate Park ��� 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 1415 SW 32°' Avenue AM Suppl. 0 0 0 (305) 442 0377 �= PARK CLOSE Lunch PMSu++1. 0 0 0 0 A 0 0�No � 0 0 0 0 0 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Curtis Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 1901 NW 24 ' Avenue : AM Suppl. 2,420 12:00 2:00 (305 634-4961 1111111111111.111.1111721 No ® PM Su + I. Supper 60 0 60 65 0 2,640 0 3:00 4.0 0 0 REFRIG. ALL MEALS X 0 0 0 0 0 Dorse Park �N� 6/09/11 8/05/11 44 Breakfast AM Suppl. 0 0 0 0 0 1701 NW 1 s' Avenue • III 40 50 1,760 12:00 2:00 305) 579-6940 ��� 55 1,980 3:00 4:00 � �No PMPM®� 0 0 0 0 REFRIG. ALL MEALS ©� I 44 Supper Breakfast AM Suppl. 0 0 0 0 0 0 0 0 0 0 0 Dou las ParkINEMEMMII =:: 6/09/09 8/05/1 ] (305 442-0374 -MI ®E.1 90 90 95 3,740 3,960 12:00 3:00 2:00 4:00 INIIIIIIIIIIIIINMIM REFRIG. ALL MEALS Yes X No PM Su + +1. Supper 0 1 Breakfast 0 ..A.M 0 munch s =P M / � Suppe n vA :,' Y 'Snacks' • buarte Park I 6/09/11 8/05/11 44 Breakfast 0 I 0 0 0 0 2800 NW 17°i Avenue AM Suppl. 0 0 0 0 0 (305) 635-2710 ( Lunch 80 80 3,520 12:00 2:00 PM Suppl. 85 85 3,740 3:00 4:00 I Yes I No Srlpper -0____._ 0 0 0 0 R=RRRIG,— li1r--11E : r rr•A•f•---t �� Gibson Park — 6109/09- -8105Y09 _ 44-- _ ~ rea as _ 0 —t1-- 0 0 Y AM Suppl. 0 0 0 0 0 401 NW 12tt' Street CLOSE Lunch 0 0 0 0 0 (305) 579-6843 PARK PM SuppL 0 0 0 0 0 Yes No Supper 0 0 0 0 0 i REFRIG. ALL MEALS X Grapeland Park ! 6/09/11 8/05/09 44 Breakfast 0 0 0 0 0 AM Suppl. 0 0 0 0 0 1550 NW 37thAvenue Lunch 85 90 3,740 12:00 2:00 (305) 634-5624 PM Suppl. 85 90 3,740 3:00 4:00 Yes No Supper 0 0 0 0 0 REFRIG. ALL MEALS X Hadley Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 AM Suppl. 0 0 0 0 0 1300 NW 50t° Street Lunch 170 180 7,480 12:00 2:00 (305) 634-5791 PM Suppl. 175 185 7,700 3:00 4:00 Yes No Supper 0 0 0 0 0 REFRIG. ALL MEALS X Jose Marti Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 AM Suppl. 0 0 0 0 0 351 SW 4tt' Street Lunch 125 130 5,500 12:00 2:00 (30) 557-6958 _ PM Suppl. 125 125 5,500 3:00 4:00 Yes No Supper 0 _ 0 _ 0 0 0 REFRIG. ALL MEALS X Kinloch Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 AM Suppl. 0 0 0 0 0 455 NW 47tt' Avenue Lunch 100 125 4,400 12:00 2:00 (305)461-7204 PM Suppl. 100 125 4,400 3:00 4:00 Yes No Supper 0 0 0 0 0 REFRIG. ALL MEALS X Legion Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 AM Suppl. 0 0 0 0 0 6447 NE 7tt' Avenue Lunch 100 125 4,400 12:00 2:00 (305) 758-9027 PM Suppl. 100 125 4,400 3:00 4:00 Yes No Supper 0 0 0 0 0 REFRIG. ALL MEALS X Lemon City Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 AM Suppl. 0 0 0 0 0 27 NE 58th Street Lunch 80 90 _ 3,520 12:00 2:00 (305)759-3512 PM Suppl. 80 90 3,520 3:00 4:00 Yes No Supper 0 0 0 0 0 REFRIG. ALL MEALS X Lummus Park 6/09/11 NEW 8/05/09 44 Breakfast 0 0 0 0 0 AM Suppl. 0 0 0 0 0 404 NW 3rd Street SITE Lunch 170 180 7,480 12:00 2:00 (305) 579-6934 PM Suppl. 170 180 7,480 3:00 4:00 Yes No Supper 0 0 0 0 0 REFRIG. ALL MEALS X Moore Park 6/09/11 8/15/11 44 Breakfast 0 0 0 0 0 AM Suppl. 0 0 0 0 0 765 NW 36°i Street • Lunch 215 225 9,460 12:00 2:00 (305) 633-2089 PM Suppl. 215 225 9,460 3:00 4:00 Yes No Supper 0 0 0 0 0 REFRIG. ALL MEALS X j } t -I v -. Y3 1 , Breakfast �, A M:' 1 tL�unch 2 � S y .^Snacks 3E• t ,, t, 1 i. 'SSupper a �;a1 ?1 ;MI ,;c - :• ' .` Page Total vleals ' 0' 0 49;500 ''49,940, ; 0 .. l,?".S4:;t. .r •,r .r.-r.r,?S iE pr, f �1111} .. �. Y, Y ., r• �,... } �.,. .t .. n..`• • :1= .4,. ,, •�.6; Sil n• ... �� ,�:.'r , .; .. ,',!, 4f; i.ig:e. )1.,,1" - � M.:� .� . _,. . N { �t _ . ,., r.. F (,'. .•,1- 3.,y.>,@Ni , ..1 Morningside Park 6/09/1 I 8/05/11 44 Breakfast 0 0 0 0 0 750 NE 556 Street AM Suppl. 0 0 0 _ 0 0 --: (305).7=511_1:242.----- �__ _ _ . Lunch 80 90 3,420 12:00 2:00 es _ o rick maw.. = :.11010 REFRIG. ALL MEALS X Supper 0 0 _ 0 0 0 Range Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 525 NW 62'd Street AM Suppl. 0 0 0 0 0 (305)757-7961 Lunch 1'00 125 4,400 12:00 2:00 Yes No PM SuppL 100 140 4,400 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Reeves Park 6/09/11 8/05/1 ] 44 Breakfast 0 0 0 0 0 600 NW 10th Street AM Suppl. 0 0 0 0 0 (305) 579-6970 Lunch 70 80 3,080 12:00 2:00 Yes No PM Suppl. .70 80 3,080 3:00 4:00 REFRIG. ALL MEALS ( X Supper 0 0 0 0 0 Robert King High Park 6/09/1] 8/05/11 44 Breakfast 0 0 0 0 0 7025 W. Flagler Street AM SuppL 0 0 0 0 0 (305)261-6151 Lunch 50 60 2,200 12:00 2:00 Yes No PM Suppl. 50 60 2,200 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Shenandoah Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 1800 SW 21stAvenue AM Suppl. 0 0 0 0 0 (305) 856-9551 Lunch 170 180 7,480 12:00 2:00 Yes No PM SuppL 170 180 7,480 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Virrick Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 3255 Plaza Street AM Suppl. 0 0 0 0 0 (305)445-0123 Lunch 70 75 3,030 12:00 2:00 Yes No PM Suppl. 70 75 3,030 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 West End Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 250 SW 601b Avenue AM Suppl. 0 0 0 0 0 (305)264-0341 Lunch 130 170 5,720 12:00 2:00 Yes No PM Suppl. 130 140 5,720 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Williams Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 1717 NW 5t Avenue AM Suppl. 0 0 0 0 0 (305) 579-6978 Lunch 160 170 7,040 12:00 2:00 Yes No PM Suppl 160 170 7,040 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Hope Center 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 666 S.W. 4m Street AM Suppl. 0 0 0 0 0 (305) 545-5752 Lunch 90 95 3,960 12:00 2:00 Yes No PM Suppl. 40 45 1,760 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 t: , et a f « . , sk Breakfast t "AN°, � fi $ n PM ,, S ers7 z ', rt n .,.: ��, .:•: fi.:4 1 :.� zu +t 7 rr+. `1 s P ,g q . #�5.,:. pOg�;fTsota"1 r, nt i ;s Meals i l 0< ,. , .,, :. , �0.; z r i �4'4;830, �,�42;630,�' o, s+ >('�,,:�Ors, t,:� 11 , • rtx �J (.�"� + i:1 ti, Z WIYa "T. 1 �..el"rl -r i_ } f ..a i y ,-,5 z '.Y Little Haiti Park 6/9/11 8/5/11 44 Breakfast 0 0 0 0 0 6301 NE 2 Ave. AM Suppl 0 0 0 0 0 . (305) 762-7462 Lunch 100 100 4,400 12:00 2:00 PM Suppl. 100 100 4,44 3:00 4:00 REFRIG. ALL MEALS Supper 0 0 0 0 0 Sandra Delucca Center 6/9/11 8/5/11 44 Breakfast 0 0 0 0 0 3870 NW 47 Ave. AM Supple. 0 0 0 0 0 (305) 461 -7201 Lunch 150 150 6,600 12:00 2:00 PM Suppl. 150 150 6,600 3:00 4:00 REFRIG. ALL MEALS YES No Supper 0 0 0 0 0 X Fern Isle 6/9/11 8/5/11 44 Breakfast 0 0 0 0 0 2201 NW 11 Street AM Supple. 0 0 0 0 0 (305)642-1925 Lunch 60 70 2,640 12:00 2:00 Yes No PM Suppl. 70 80 3,080 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Little Haiti Cultural Center 6/9/11 8/5/11 44 Breakfast 0 0 0 0 0 260 NE 59 Street AM Supple. 0 0 0 0 0 (305) 960-2969 NEW SITE Lunch 75 80 3,300 12:00 2:00 Yes No PM Suppl. 75 90 3,300 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 Miami Learning Center 6/9/11 8/5/11 44 Breakfast 0 0 0 0 0 2780 SW 37 Avenue AM Supple. 0 0 0 0 0 (786) 270-0562 NEW SITE Lunch 30 35 1,320 12:00 2:00 Yes No PM Suppl. 30 35 1,320 3:00 4:00 REFRIG. ALL MEAL X Supper 0 0 0 0 0 Henderson Park 6/09/11 8/05/11 44 Breakfast 0 0 0 0 0 950 NW 3 Street AM Supple. 0 0 0 0 0 (305) 575-5264 NEW S1'1'.± Lunch 25 30 1,320 12:00 2:00 Yes No PM Suppl. 30 30 1,320 3:00 4:00 REFRIG. ALL MEALS X Supper 0 0 0 0 0 jF i f k yl.� ' d t "k 3 fl . F �{ S ChL{ a<i �� {{ ]a 1�CS �/ k a BreakfasO s�� r(( f'S4r its 1 , j-'S S > stA .M �� ES t�F ftl:,unch S�l ^4 Ih ) ,S°nacks�, „P2tI�{ s+ ' !Su er ;x PP - i� ; s_,.... { t i r' z .r" , f Page!Tota13Mea1s . Q ;; < , 0:'' . 44;960 4; 4'6,620 k0 s ,,_ An Estimated count for the 2011 Summer Meals (Lunch/Snack) Program for City of Miami Park Site (a.) Grand Total Number of Lunches to be served: 136;570 (b.) Grand Total Number of Snacks to be served: 136,570 3i•eakf0sE SECTION E - Fifteen -Day Cycle Menus - Days 1-5 it Minimum Meil Panel n 8 oz Fl 'old 1j1i11t,',/z c Ve' ef:ible/F► nit/Jiitce epd'1 sei'vin G1'ii115/I3l Bads :Ma , add Meat/Meat Altet n'itive T .. • i; Day 1 Day 2 Day 3 Day 4 Day 5 Mille 1 While/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 (1. Oz.) White/Chocolate Milk (1 c. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 II. Oz.) White/Chocolate Milk (lc. Or 8 n. Oz.) V/F Sliced Peaches ('/z c. or larger) 100% Juice ('/ c. or 4 (1. oz.) Citrus Fruit Cup (%z c. or larger) 100% Juice ('h c. or 4 11. oz.) Fresh Apple Wedges (I c. or larger) G/F I Enriched Cold Cereal (3/4 c. or 1 oz./28 g. or larger) Bagel w/Cream Cheese (I oz.125 g. or larger) Enriched Cold Cereal ('/< c. or 1 oz./28 g. or larger) Cinnamon Roll (unfrosted) (I.8 oz./ or larger) Enriched Cold Cereal (% c. or 1 oz./28 g or larger) Lund. of Supper 1\'linimuni: Mehl. Pattern :8 oz Fluid ilk• '/a c ;Total, Servin Ve et le/Fi wt/Juice from 2, tems•l set. t)i Gl a ins/Bread s and - m g g � ) I y, 2 oz: Meat/(yleai Aiiei native g Ili Day 1 Day 2 Day 3 Day 4 Day 5 Milk I i, White/Chocolate Milk (Ic.Or811.Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc.Or8n.Oz.) M/MA Ham and Cheese on Bun (2''A oz. Ham and %z oz. cheese) Turkey Wrap (2'% oz. Deli Turkey & %oz. cheese) Bologna and Cheese Sandwich (PA oz. Bologna & %z oz. cheese) Sliced Chicken and Cheese on Bun (21/2 oz. chicken & %z oz. cheese) Submarine Sandwich (2'/% oz. Turkey Ham** & /•_ oz. cheese) 1st V/F Carrot & Celery Slicks (!A c. total or larger) Potato Salad ('/. c. or larger) Lettuce & Tomato ('/4 c. or larger) Carrot & Celery Sticks ('/ c. total or larger) Marinated Tomato Salad ('/< c. or larger) 2nd V/F Ir ! I Applesauce CA c. or larger) Fresh Fruit ('/z c. or larger) g ) Fruit Cocktail h c. or larger) ( g ) Fresh Fruit (/z c. or larger) Diced Pears (/z c, or larger) G/B f p(1.8 Hamburger Bun oz./50 g. or larger) 10" Flour Tortilla (9 oz./25 g. or larger) White Bread 2 slices (1.8 oz./50 g. or larger) Whole Wheat hamburger Bun (1.8 oz./50 g. or larger) Sub Roll (.9 oz./25 g. or larger) Other 1. (Options Mustard/Mayonnaise (1 pkg. ea.) Mustard/Mayonnaise (1 pkg. ea.) Assorted Salad Dressing (2 T.) Assorted Salad Dressing (2 T.) Mustard/Mayonnaise (1 pkg. ea.) Snack ' Minimum Mehl.Pattei n = Select 2 of 4.Com onent Grou s 8`oz Fluid Mille ,4i. c Vegetable/Fi iut/Juice 1 sei vin ' Grviis/Breeds or 1 oz P P( r g > g ' Meat/Melia Altei native 1 Day 1 Day 2 Day 3 Day 4 Day 5 Milk I M/MA 1 Fruited Yogurt (4 oz. or %z c.) American Cheese (1.0 oz. or larger) V/F a" 1 100% Juice (%c.or6ftoz.) 100% Juice ('/ic.or4n.oz.) 100% Juice (3/4c.or6n.oz.) 100% Juice (% c. or 6 n. oz.) G/B Il ' Graham Crackers (.9 oz./25 g. or larger) Pretzels (.9 oz./25 g. or larger) Saltine Crackers (8 Squares/.7 oz./20 g.) Animal Crackers (.9 oz./25 g. or larger) Cereal Bar (1.3 oz. or larger) ii CIIA1 ! ES ACCEPTEI) BY CITY OF MIAMI X DATE: , Day 6 SECTION E - Fifteen -Day Cycle Menus - Days 6-10 Day 7 Day 8 ay a lit Mel t/IMeat,A1401i tive, Day 9 Day 10 11'lilk V/F G/F White/Chocolate Milk (lc. or 8 I1. Oz.) White/Chocolate Milk (Ic. Or 8 11. Oz.) White/Chocolate Mill: (Ic.Or811.Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (Ic.Or 8 11. Oz.) Sliced Peaches ('/ c. or larger) 100% Juice ('/c.or411.oz.) Fruit Cocktail (% c. or larger) 100% Juice (1 c. or 4 11. oz.) Tropical Fruit Salad Cup ('/ c. or larger) Enriched Cold Cereal ('/< c. or 1 oz./28 g. or larger) English Muffin w/Iviargarine (1 oz./25 g. or larger) Enriched Cold Cereal (1/2 c. or 1 oz./28 g. or larger) AAuffin (1.8 oz./50 g. or larger) Enriched Cold Cereal (1/2 c. or i oz./28 g. or larger) Lnnclt o Supper 1? intnntiri Meal P'3tteit oz: Meat%1Meat Alternative, Fluid Mlllc,''' c Total Setytng Vegeinhle/Ftiiil/J setyi�ig Grp its/BYeals end.; Day 6 Day 7 Day 8 Day 9 Day 10 I''1ilk White/Chocolate Milk (lc. or 8 tl . Oz.) White/Chocolate Milk (1 c. or 8 11. Oz.) While/Chocolate Milk (lc. or 8 n. Oz.) White/Chocolate (vlilk (lc. or 8 11. Oz.) White/Chocolate Milk (Ic. or 8 Fl.Oz.) M/MA 1st V/F i Midnight Sub Sandwich (11/2 oz. Ham, 3/4 oz. Pork & %/ oz. cheese) Cole Slaw ('/ c. or larger) Turkey and Cheese Sandwich (2'/ oz. Turkey &'h oz. cheese) Fresh Baby Carrots ('// c. or larger) Salami and Cheese Sandwich (2 oz. Salami & / oz. cheese) Lettuce & Tomato ('/ c. or larger) Turkey Ham and Cheese Sub Sandwich (21/2 Turkey 1-lanr &'/ oz. Cheese) 100% Juice (not same as fruit) ('/ c. or 4 fl. oz.) Tuna Salad & Cheese Sub Sandwich (21/2 oz. Tuna Salad & / oz. cheese) Carrot & Raisin Salad ('/< c. or larger) 2nd V/Fie Chiller) Applesauce ('/z c. or larger) Fresh Fruit ('/ c. or larger) Sliced Peaches ('/ c. or larger) Fresh Fruit (3/8 C. or larger) Pineapple Tidbits ('/x c. or larger) G/B Midnight Sub Roll (.9 oz. or larger) Whole Wheat Bread 2 slices (1.8 oz./50 g. or larger) White Bread 2 slices (1.8 oz./50 g. or larger) Whole Wheat Sub Roll (.9 oz. or larger) Sub Roll (.9 oz. or larger) Other 11 (Option4 Snack: Mustard/Mayonnaise (1 pkg. ea.) Ranch Dressing Dip (2 T.) linnnuni Meal Pai:tei n Selet t;2 of 4 Component Grgnps i\lleat/Meat Alteri►ative Assorted Salad Dressing (2 T.) 8 i Fii>;ii a Animal Crackers (.9 oz./25 g. or larger) Mayonnaise (1 pkg. ea.) cgetal le/Ft nit/Jntce, 1`aei yiiig Grams/Breds, of 1 04. ao G/B I Day 6 100% Juice (% e. or 6 11. oz.) Day 7 Whole Fresh Fruit ('/< c. or larger) Day 8 100% Juice (%c.or611.oz.) Day 9 Whole Fresh Fruit ('/ c. or larger) Day 10 White/Chocolate Milk (lc. or 8 II. Oz.) Snack Crackers (.9 oz./25 g. or larger) Snack Mix (.9 oz./25 g. or larger) Wheat Snack Crackers (.9 oz./25 g. or larger) Tortilla Chips (.9 oz./25 g. or larger) Cookies (2.2 oz./63 g. or larger) CHAT\ ES ACCEPTED BY CITY OF MIAMI X DATE: �rf Bieakfas .'1 SECTION E - Fifteen -Day Cycle Menus - Days 11-15 ;. Minimnm`Meal P' ttern, 8 oz Fl d iMilk, ?/? c .Vegetable/Fiilif/Jntceanil l,s lilting:!;tams/Bleads,,Ma :add�lVlent/MegtAltelnative. i , Day 11 Day 12 Day 13 Day 14 Day 15 Milk White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 It Oz.) V/F Sliced Peaches ' (1/4 c. or larger) 100% Juice (A c. or 4 11. oz.) Citrus Fruit Cup ('/ c. or larger) 100% Juice ('/z c. or 4 11. oz.) Fresh Apple Wedges ('/ c. or larger) G/F Enriched Cold Cereal (3/4 c. or 1 oz./28 g. or larger) Bagel w/Cream Cheese (I oz./25 g. or larger) Enriched Cold Cereal (3/4 c. or I oz./28 g. or larger) Muffin (1.8 oz./or larger) Enriched Cold Cereal (3/4 c. or 1 oz./28 g. or larger) Lintel or Sippei p ` Minimum Meal Pattei n• 8 oz Elrod 1�lilli'i 4 c Total Sel vnig Vegetable/Fi wt/lulc�;(fl om 2 items), 1 set vi ig Gr ns/Bi earls and oz, meat/lVfeat Altel dative Day 11 Day 12 Day 13 Day 14 Day 15 Milk I' • White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) While/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) White/Chocolate Milk (lc. Or 8 11. Oz.) M/MA I Roast Beef Sub Sandwich (2 oz. Roast Beef) Bologna and Cheese on Bun (11/2oz. Bologna & oz. cheese) Midnight Sub Sandwich (1'/< oz. Han), 3/4 oz. Pork & %: oz. cheese) Turkey and Cheese on Croissant (21/2 oz. Turkey& 1/2Sandwich oz. cheese) Salami and Cheese (2 oz. Salami & /x oz. cheese) Ist V/F ' Potato Salad ('/4 c. or larger) , Carrot & Celery Sticks ('/4 c. total or larger) Marinated Bean Salad ('/4 c. or larger) Lettuce & Tomato ('/4 c. or larger) Fresh Baby Carrots ('/4 c, or larger) 211d V/F Mandarin Orange Sections (';4 c. or larger) , Fresh Fruit ('// c. or larger) Diced Pears (% c. or larger) Fresh Fruit ('/ c. or larger) Sliced Peaches ('/ c. or larger) G/B I`' Whole Wheat Sub Roll (.9 oz./25 g. or larger) Hamburger Bun (1.8 oz./50 g. or larger) Midnight Sub Roll - (.9 oz. or larger) Croissant Roll (1.1 oz./25 g. or larger) Whole Wheat Bread 2 slices (1.8 oz./50 g. or larger) Other (Oplion;l J Barbeque Sauce ' (1 pkg. ea.) Mustard/Mayonnaise (1 pkg. ea.) Mustard/Mayonnaise (1 pkg. ea) Assorted Salad Dressing (2 T.) Ranch Dressing Dip (2.1 ) Snack l Inirnune IP atte1t 11:Seec2 o4.Cbm 01e1t G1Ol Meat/MelAltenative 8'ozFluid M11C ,'/c Vegeable/Fmt/Juke servmg g usB1gad, 0- 1 oz, 1 1 Day 11 Day 12 Day 13 Day 14 Day 15 Milk White/Chocolate Milk (Ic. or 8 Il. Oz.) IV1/MA Cheese Stick (1 oz.) Cottage Cheese (41 oz. or'/: c.) V/F 100% Juice (;., c. or 6 fl. oz.) , Whole Fresh Fruil ('/ c. or larger) 100% Juice (' c. or 6 11. oz.) G/B Vienna Cremes Cookies (1.75 oz./49 g. or larger) honey Bun (unfrosted) (2 oz./50 g. or larger) Peanut Buller & Jelly Graham Sandwich (2.2 oz./62 g. or larger) Famous Antos Chocolate Oreo Cookies (2.2 oz./62 g. or larger) CIIAES ACCEPTED BY CITY OF MIAMI X DATE: 1 Summer Food Service Program Invitation to Bid and Contract Document All Summer Food Service Program (SFSP) Sponsors utilizing a registered Food Service Management Company (FSl3?C) or Food Service Vendor to provide Breakfast, Lunch, Supper Meals or Snack Supplements Must Use This Contract Document Florida Department of Education Food and Nutrition Management Section Tallahassee, Florida 32399 Telephone 1-S06-504-6609 Fax 850-245-9276 Michelle Morris, Program Manager David Whetstone, Procurement and Contract Specialist Cathy Reed, MS, RD, LD, Child Nutrition Program Administrator Florida Department of Education SFSP Vended Meal Contract Prototype FY 2009 Ph 800-504-6609 1-27-09 v23b dw PART I - TABLE OF CONTENTS Pages SECTION A - Vendor and Sponsor Contract and Acceptance Form 3 SECTION B — Equal_ Opportunity / Civil Rights Guidance SECTION C — Procurement Guidance and Instructions to Bidders 5 SECTION D — General Contract Terms and Conditions 11 SECTION E — Menu and Meal Requirements 15 10 Day Cycle Menu 17 Guidelines for Meal Components 19 Summer Food Service Proeram Meal Pattern ? 1 USDA Grain and Bread Instruction 22 SECTION F — Scope of Work �5 Schedule A —Instructions and List of Sites to be Serviced �7 Schedule B — Bid Summary Sheet & SFSP Meal Reimbursement Rates 99 Schedule C — Unit Price Schedule 30 SECTION G — Certificate of independent Price Determination; (Vendor & Sponsor) .31 SECTION =i - USDA Certification Regarding Debarment; (Vendor) 32 SECTION I — Vendors Statement of No Bid Form 34 SECTION J — Certification of Dr ag Free Workplace Form; (Vendor) 35 SECTION K — Contract Cheoldist Form; (Sponsor) 38 SECTION L — Vended Meal Production Records (Vendor) 39 2 -SECTION A Vendor and Sponsor Contract and Acceptance Form Issued by: City of Miami Sponsor: Contact Person: Phone Number: Fax Number: Yusbel Gonzalez (305) 416-1958 (305) 400-5104 Secondary Contact: ra/h Offer In compliance with facts and undersigned offers and agrees, designated locations within the schedules. addenda. forms and Vendor when executed. Solicitation Number: LAB 132100 Date Issued: Bid Opening Date: Time: City Clerk., City Hall. Location: Miami, FL 33133 3500 Pan American Drive, TOTAL AMOUNT OF BID: information above and subject to all terms and conditions set forth herein, the if this bid is accepted, to deliver all items at the prices quoted and delivered at timeframe(s) specified. It is understood by both parties. this bid and all attached submissions will constitute a formal written contract between the Sponsor and Name of Bidder: Address of Bidder: Address of Bidder: Telephone of Bidder: Alternate Telephone Number of Bidder: Prompt Payment Discount Offered: Bidder's Signature: Print or Type Name of Bidder: Title of Official Signing Bid: Date of -Signature: Contract Number: Sponsor's Acceptance and Signature Date Opened: Date Accepted: Sponsor's Representative Name and Title: Signature: Witnessed by: Date: Date: (Month/Day/Year) (Month/Day/Year) The Sponsor's representative and a witness must sign and date this form for the Bid Contract to be valid. 3 SECTION B Equal Opportunity During the performance of this contract, the vendor agrees to the following: The vendor will not discriminate against any employee or applicant for employment because of race, color, sex, age, disability or national origin. The vendor will take affirmative action to ensure that applicants are employed and that employees are treated during employment without regard to thew race, color, sex, age, disability or national origin. Such action shall include, but not be limited to, the following: Employment, upgrading, demotion, or transfer; recruitment or recruitment advertising; layoff or termination; rates of pay or other forms of compensation; and selection for training, including apprenticeship. The vendor agrees to post in conspicuous places, available to employees and applicants for employment, notices setting forth the provisions of this Equal Opportunity clause. .The vendor will comply with all provisions of Executive Order No. 11246 of September 24, 1965, as amended by Executive Order 11375 of October 13, 1967, and of the rules, regulations and relevant orders of the Secretary of Labor. The vendor will furnish all information and reports required by Executive Order No. 11246 of September 24, 1965, as amended by Executive Order No. 11375 of October 13, 1967, and by the rules, regulations, and orders of the Secretary of Labor, or pursuant thereto, and will permit access to his books, records,. and accounts by the contracting agency, Florida Department of Education (FLDOE) and the Secretary of Labor for purposes of investigation to ascertain compliance with such rules, regulations and orders. In the event of the vendor's non-compliance with the Equal Opportunity clause of this contract or with any of the said rules, regulations, or orders, any Sponsor's contract may be canceled; terminated, or suspended, in whole or in part, and' the vendor may be declared ineligible for further Government contracts in accordance with procedures authorized in Executive Order No. 11246 of September 24, 1965, as amended by Executive Order No. 11375 of October 13, 1967, and such other sanctions as may be imposed and remedies invoked as provided in Executive Order No. 11246 of September 24, 1965, as amended by Executive Order No. 113 75 of October 13, 1967, or by rule, regulation, or order of the Secretary of Labor, or as otherwise provided by law. The vendor will include the above provisions -in every subcontract or purchase order unless exempted by rules, regulations or orders of the Secretary of Labor issued pursuant to Section 204 of Executive Order No. 11246 of September 24, 1965, as amended by Executive Order No. 11375 of October 13, 1967, so that such provisions will be binding upon each sub -vendor or vendor. The vendor will take such action with respect to any subcontract or purchase order as the contracting agency may direct as a means of enforcing such provisions, including sanctions for non-compliance. Provided, however, that in the event the vendor becomes involved in, or is threatened with, litigation with a sub -vendor or vendor as a result of such direction by the contracting agency, the vendor may request the United States to enter into such litigation to protect the interests of the United States. 4 sELTioN C General Procurement Guidance and Instructions to Bidders 2009 SFSP PROCUREMENT OUTLINE FOR BIDDING Each SFSP sponsor using a Food Service Management Company (FSMC) to provide brew ast, lunches, supper meals or snack supplements must conduct a competitive procurement process to award a bid estimated to expend more than the Sponsors internal procurement threshold or $1.00,000 whichever is the lower figure, The 2009 SFSP prototype bid must be used for this procurement. Please follow the attached outline to •begin the SFSP procurement process. 1. Review the bid document and guidance materials sent to you by SFSP staff. 2. Estimate the 'number of sites to be operated, number of meals and snacks per day; Refer to pages 25-27 entitled "Pre -Opening Operational Reguirements" to walk through the estimating process. 3. Review the list of registered FSMC's operating near your program. 4. Post public notice of intent to bid this contract. Maintain all documents needed to validate this process vas advertised, open and competitive and completed prior to commencement of services. 5. Review FLDOE's Ten Day Cycle Menu on pages 16-17 to see if this meal pattern meets the needs of your target population. You may also inquire if the vendor is offering an alternate menu. (All alternate menus must be reviewed and approved by FLDOE staff.) . 6. Once the menu is selected, assemble and review the completed bid document. 7. Send your bid document to FLDOE for review; you will receive our comments by email within five business days. (Staff comments will be returned, but not the document) 8. Conduct a pre -bid meeting with vendors and distribute a maps showing all sites. 9. Respond to vendor requests for information promptly; finalize the bid package. 10. Assemble the number of bid packages needed and produce several more bids than estimated; Keep one copy for your records. (Bids may be emailed to vendors and cc'd to David.Whetstonerfdoe.org 11. Distribute the bids to registered vendors, allowing at least two weeks before the opening date. 12. Publicly open the. bids atthe time- and place specified.; Record and publicly post the offers from each vendor. 13. If no protests are received, Sponsor. and Vendor sign and date the Contract Acceptance fog on Pg 3; Check all applicable forms in sections G, H, I, J. were signed and dated. (some by both parties) 14. Sponsor and vendor each receive a fully executed copy bid document; Send one' complete bid with all forms and attachments to FLDOE for review. Sponsor should .receive approval/denial/request for •additional documentation from.FLDOE within Eve business days of submission. 15. If the procurement process has .failed to produce a cost effective and acceptable contract, the sponsor must notify FLDOE immediately by email or fax. It may to possible to "Piggyback" on another fully compliant bid, pursuant to State Board of Education Rule 6A-1.012 (5). This alternative is only permitted with FLDOE's prior approval. (Do not execute a contract without first informing this.Agency) 16. Contact your area representative or David Whetstone at FLDQE with questions 1-800-504-6609 or 850-245-9332. • 5 -Instr-uetions_to_Bidder s_ Definitions and instructions as used herein: A. The term solicitation means a Competitive Invitation for Bids (IFB) where the procurement is publicly advertised, federal entitlement funds expended are anticipated to exceed S 100,000 per year or a lesser amount, in accordance with the Sponsors' food service policy statement. Procurements shall be in - compliance with applicable USDA regulations and policies set forth primarily in 7 CFR Parts 225, 3016, 30] 9 and 2009 Administrative Guidance manual for Sponsors. B. The term Sponsor means the individual institution approved by the State Agency (SA) to participate in the Summer Food Service Progam.(SFSP). • C. The term site means the institution, church, park, school or physical location, where meals will be delivered, inspected, served to eligible children and meal counts recorded. D. A Food Service Management Company (FSMC) or Vendor, is a for profit business or commercial enterprise that has contracted with a Sponsor to prepare, deliver, and/or serve, any combination of meals, meal_ components or snacks referenced in this document: The term bidder or vendor means any FSMC or Vendor, registered with the FLDOE that has submitted a bid. The term Local Education Agency (LEA) is generally, a not -for -profit Public School District food service department that has contracted or offered to contract with a Sponsor to prepare and/or deliver any combination of meals, meal components or snacks referenced in this document. In the context of this guidance, an LEA is generally considered to be a bidder or vendor, not a Sponsor. F. A Piggyback Bid is defined as one SFSP sponsor joining or being added to an existing, fully compliant bid that has already been reviewed and approved by FLDOE. The new sponsor must accept the price terns and conditions as set forth in the original bid and vendor must also agree. This procedure is .permitted by State Board of Education Rule 6A-1.012 Paragraph (5). F. G. Special Accounts, as described in 7 CFR225.6(f) and the Administrative Guide (Page 92). The SA may require the sponsor and vendor to open and maintain a special joint account established for the receipt and disbursement funds paid by the SA for meal reimbursements. Both sponsor and vendor must authorize ,and co-sign all checks drawn on this account. H. Contract disputes will be resolved in accordance with Summer Food Service Program regulations 7 CFR 225; the 2009 SFSP Administrative Guidance Manual; USDA regulation, policy and guidance; State of Florida Laws, Statutes and Administrative Rules and Policy; Florida Depart of Education Rules, Policy and Guidance. 6 Er_eparation_of.Bids by Vendors Vendors are expected to examine the specifications, schedules and all instructions. Failure to do so will -be at the vendor's risk. Bids must be executed and submitted in triplicate. Your bid,•if accepted, will become the main contract effective for all Sponsors referenced in the offer. One copy of the contract will be forwarded to the successful bidder with the notice of award. The copy marked "Original" will govern should there be any variance between the copy of the bid solicitation document and the copies submitted by the bidder. No changes in the specifications, general terms and conditions are permitted by the bidder. Bidders may attach an explanation by memorandum or letter if needed. Any changes, alterations or erasures in the bidder's response must be initialed and dated by the bidder prior to submission. Failure to do so may result in rejection of the entire bid or for the item or items so affected. 'Bid responses must be securely sealed in suitable envelopes, addressed and marked on the outside with name of bidder, invitation number and the date and time of the bid opening. Schedule A, Site Information Lists will be completed by the Sponsor. The vendor will complete Schedule B Summary Bid Sheet, and C Unit Price Schedule. Do not use white -out or alter the original bid document. as this may result in disqualifications of the bid submitted. Explanation to Vendors Any explanation desired by a vendor regarding the meaning or interpretation or the solicitation, specifications, etc., must be requested in writing and with sufficient time allowed for a reply to reach vendors before the submission of their offers. Oral explanations or instructions given before the award of the contract will not be bin,ding, Any infoiruation given to a prospective vendor concerning a solicitation will be furnished to all prospective vendors. Acknowledgement of 4mendments to Solicitations Receipt of an amendment to this solicitation by a vendor must be aclrnowiedged by signing and returning the amendment to the Sponsor. Such acknowledgement must be received prior to the hour and date specified for bid offers to be opened. • ✓ Submissions of Offers Offers and modifications thereof shall be enclosed in sealed envelopes and addressed to the office specified in the solicitation. The vendor shall show the hour and date specified in the solicitation for receipt, the solicitation number and the name and address of the vendor on the face of the envelope. Discounts As an incentive for the various Sponsors to make prompt payment of invoices, each individual Sponsor may be entitled to the discount outlined on the Contract and Acceptance Fonn (pg. 3). The vendor is not required to offer a discount. It is anticipated that all Sponsors contracting for meals will have funds in advance for payment of these invoices. Bidders Having an Interest in More Than One Bid If more than one bid is submitted to any Sponsor by a registered FSMC vendor, or in the name of this vendor's family, employee, clerk, partner, or any other person affiliated with the above mentioned vendor, all such bids will be rejected and the vendor shall be subject to possible sanctions including termination as a registered vendor for up to three years. 7 _Time.for Receiving. Bids Bids received prior to the time of opening will be kept secured and unopened. Sealed bids will be delivered at the Sponsor's address no later than by a.rri./p.m. (Month -Day -Year) Errors in Bids Submitted (Time) Bidders or their authorized representatives are expected to be fully informed concerning the conditions, requirements and specifications before submitting bids; failure to do so will be at the bidder's risk and the vendor cannot secure relief with a plea of error or omission. Neither law nor SFSP regulations make allowances for errors omission or commission on the part of bidders. When an error .in price extensions occurs, the per / unit price shall govern categorical totals. Bid Bonds Each FSIvIC/Vendor who submits a bid over S1.00,000 .shall obtain a bid bond in an amount of five percent (5%) of the value of the contract for which the bid is made. A copy of the bid bond shall accompany each bid submitted. (7 CFR 225.15 (m) (5)) Performance Bonds Bach FSMC or Vendor who enters into a food service contract for over S100,000 with a Sponsor shall obtain a performance bond in an amount often percent (10%) of the value of the contract for which the bid is made. Any FSMC that enters into more than one .contract with any one Sponsor may obtain one performance bond covering all contracts iftheaggregate amount of the contracts that exceed S 100,000. Sponsors shall require the FSMC to furnish a copy of the perfoiniance bond within ten days of the awarding of the contract, but in all cases, prior to commencement of performance. (7 C.'_R 225.15 (rn) (6)) Approved Surety Companies for Bonds Each FSMC shall obtain bid bonds and performance bonds. only from surety companies listed in the current Department of the Treasury Circular 570: No Sponsor shall allow a FSMC to post any "alternative" fowls of bid or performance bonds, including but not limited to cash, certified checks, letters of credit, or escrow accorints. (7 CFR 225.15 (m) (7)) This information may also be found at http://?ms.treas.gov or call (202) 874-6850. Award of Contract The contract will be awarded to the responsible registered FSlvMC vendor whose offer, conforming to the solicitation will be most advantageous to the Sponsor, price and all other .factors considered. The Sponsor reserves the right to reject any or all offers and to waive informalities and minor irregularities in offers received in accordance with the Sponsors purchasing policies and applicable state and federal rules, laws and regulations. The Sponsor reserves the right to reject the response of a bidder who has previously failed to perform properly or complete contracts of a similar nature in a timely manner, or the bid of a vendor in which an investigation indicates is not in a position to fulfill the contract. When more than one type of meal is being solicited by a Sponsor, the prices offered will be considered based on the average cost and price range for all meals offered within the bid. The vendor and Sponsor shall operate at all times in accordance with current SFSP regulations, guidance, policy and Health Department inspection criteria. 8 Vendor. Assurances Vendor certifies by signing this bid that he will comply with Title VI of the Civil Rights Act of 1964 -_ (P.L. 88-352) and in accordance with Title VI of that Act, no person in the United States shall, on the ground of race, color, sex, age, disability, or national origin, be excluded from participation in, be denied the benefits of, or be otherwise subjected to discrimination under this contract. Vendor shall indemnify each Sponsor and the State against any loss or damage (including attomey's fees and other costs of litigation) caused by the vendor's negligent acts or commission of vendor's agents or employees. Vendor expressly agrees to defend any suit against any Sponsor alleging personal injury, sickness or disease arising out of consumption or use of the merchandise sold, as well as any loss resulting from pilferage by vendor's employees. Each Sponsor shall promptly notify the vendor and the SA in writing of any claims against either vendor or the Sponsor and in the event of a suit being filed, shall promptly forward to the vendor and the SA all papers in connection therewith. The Sponsor, shall not incur any expense or make any settlement without vendor's consent; provided however, that if the vendor refuses or neglects to defend any such suit, the Sponsor may defend, adjust or settle any such claim, and the costs of such defense, including reasonable attomey's fees to be charged to vendor's account. The vendor shall procure and maintain the following insurance: Worker's Compensation Insurance as prescribed by the laws of the State of Florida, Comprehensive Bodily Injury, Property Damage, Liability and Products Liability Insurance, including bodily injury and property damage caused by automobiles with minimum limits of $100,000 for injury or death of any one person, and S30O,DD0 for injury or death of two or more persons in any one accident, $50,000 for property damage in any one accident, and $250,0.00 for products liability in any one accident. The vendor shall furnish the Sponsor with such evidence of insurance including insurance covering Vendor's Contractual Liability hereunder as the Sponsor may reasonably require. Late Bids. Modifications of Bids or \ nitbdrawal of Bids Any bid received after the exact time specified for receipt will not be considered unless it is received before the award is made and it was sent by registered or certified mail not later than the lfth (5th) calendar day prior to the date.specified for the receipt of bids: A Bid response or offer received by telegraph, telephone, fax or email is not acceptable, as the bid roust contain the original signature of an authorized FSMC or LEA representative. Any modification or withdrawal of a bid is subject to the same conditions as above except that withdrawal of a bid by telegram, fax or email is authorized. Bids may also be withdrawn in person by the bidder or an authorized representative, prior to the scheduled bid opening time, provided the identity of the authorized representative is made known to the Sponsor and a receipt is signed for the withdrawn bid. The acceptable evidence to establish timely mailing shall be the following: The date of mailing a bid modification or withdrawal sent either by registered or certified mail in the U.S. Postal Service CUSPS) system, is the postmark on the outside of the original delivery envelope and receipt: If the LISPS postmark or label does not display a legible date, the bid, late modification or bid withdrawal may be deemed to have been mailed late, unless other documentation is submitted. The term "Postmark" means a printed or stamped mark or impression that is readily identifiable without further evidence as having been affixed on the date of mailing. Delivery or withdrawal of a bid is also acceptable when conveyed by registered commercial carriers such as, but not limited to, Federal Express, United Parcel Service or Airborne Express. 9 ntcvithstandinthe pQSSeSSlon of the Sponsor may be permitted if" accomp s tea pnor- o - e -puer,A_:_ .+ �±�=*aoaoaRma++. rS� �>zl...�d:-: Sponsor. In this case, both bid offers from the vendor would be retained by the Sponsor, and the lowest and best offer may be accepted in accordance with applicable procurement rules; laws and policies. This provision is intended to allow a vendor the opportunity to correct an inadvertent mathematical error, such as price extension . calculations or the summation of categorical totals. .Bid Protests by a Sponsor or Participating Vendor An action to protest the intended award of the SFSP bid will be addressed by the provisions and timelines set forth in Florida Statute Chapter 120.57 (3). Only a participating, registered FSMC or vendor has the right to file a protest of the intended bid award with the Sponsor. (Sponsor shall fax oY email a copy of any bid protest received to FLDOE staff the same business day.) FLDOE may request additional information or documentation at any time during the bid process or performance of the SFSP contract: Formal Bid Requirements 7 CFR 225.15(m)(4) Sponsors that choose to purchase meals from school food authorities are not -required to conduct competitive procurements to obtain those meals but must still enter into contracts, which include the terms and conditions of the purchasing arrangements with the school food authorities. Further, a Sponsor that is a school or school food authority, that has an existing year-round contract with a food service management company to prepare meals not exceeding either the lower of the State or local threshold, or SI0,000, does not have to comply with competitive sealed bid procedures. in addition to any applicable State or local laws governing bid procedures, all other Sponsors that contract with a food service management company shall comply with the competitive sealed bid procedures below. The State agency is responsible for ensuring that contracting and bidding procedures meet USDA requirements and will provide technical_ assistance to Sponsors to help them met these requirements. - Formal Competitive Sealed Bid Procedures 7 CFR 225.15(m)(4)(i)-(nii) This procedures includes a minimum of rive steps: 1. Preparing an Invitation for Bid (IFB) package 2. Publicly announcing al] IFBs not less than 14 days before bids are opened. Announcements must include the time and place of the bid opening. 3. Sponsor must notify the SA at least 14 days prior to the bid opening. The notification must include the time and place of the opening. 4. Publicly open all bids. 5. Submit to the SA copies of all contracts, a Certificate of Independent Price Determinations, and copies of all bid received, as well as the Sponsor's reasons for selecting the lowest and best offer. In some cases, these documents must be submitted to the State Agency prior to contract award. 10 r-, ,SE_ "'[ION D General Contract Terms and Conditions Delivery Requirements Deliveries will be made daily, by the vendor to each site for all meal types ir, accordance with the orders from the Sponsors and the vendors bid response. Sponsors must have adequate refrigeration and storage capacity at the site for breakfast, lunch, supper or snack supplements when delivered. Breakfast meals or a.m. supplements may be delivered on the previous day, to allow the vendor to establish an efficient delivery schedule. Meals are to be delivered and unloaded in a location suitable for counting and inspection, which has been designated by the Sponsor's site personnel. The vendor shall be responsible for delivery of all meals during the mutually agreed upon timeframe and within the designated safe temperature zones as specified by USDA and Department of Health (DOH) regulations. The sponsor and vendor must check and record the temperature of products and the time of site delivery. The Sponsor is responsible for maintaining proper temperatures of the food after delivery is made. (See specific temperature requirement on page 15, para. 10). , Adding and Deleting Sites Subseauent to Bid Opening Due to unforeseen circumstances, the Sponsor may delete sites appearing on the original Site Infouuation List or add new sites after the bid opening. The successful FSMC is not contractually obligated to pro -vide service to sites added after the bid opening which exceed 15% percent of the total requested quantity of meals. When possible, the FSMC will accommodate these additional sites and/or increased meal counts that exceed the 15% threshold stated above. Sites may be added or deleted after the bid opening up until five (5) calendar days before the program•begins operations. This will allow the completion of the truck routing -schedules to proceed without unnecessary last minute changes." Deletion of sites once the program begins will be made with not less than twenty-four (24) hours (one business day) advance notice to the vendor. Meal counts from sites deleted will not be considered in making Flexible Unit Cost adjustments found on page 29. Supervision and Inspection The vendor shall provide management supervision at all times and maintain constant quality control inspections to check for portion size, appearance and packaging in addition to the quality of products. unitized meals and or components of meals roust be date coded and may not be delivered out of schedule with the cycle menus. Exceptions to this policy may be granted only by the Sponsor, in writing, who must then inform FLDOE monitors and the SA headquarters. The delivery ofineals out of cycle with the approved menu may occur only during the first week (5 days) of operation with the mutual consent of the Sponsor and.FSMC vendor. Sponsor and Vendor Recordlceeping Delivery invoices must be prepared with four copies; two for the vendor, one for the delivery site and one for the Sponsor's billing statement. invoices must be itemized to show the number of meals of each type included in the delivery for each day. Each site designee will check adequacy of delivery and meals before signing the invoice. Invoices shall be signed by each Sponsor's designee at the site. The vendor shall furnish itemized statements each billing period to each Sponsor. Additional copies of invoices may be requested by each Sponsor. The vendor shall maintain menu and production records supported by invoices, receipts or other evidence of the amount of each type of food used to meet meal pattern component requirements. The bobks and 11 S onsnn.s. ftepug opezatian,_iitcluazng iood substitutions for special dietary needs, all be availab e or a Remo 0i ring payment under this contract for inspection and audit by representatives of the SA; USDA and Sponsor. Method of Payment by Snonsor Vendor shall submit a billing statement at the end of each two (2) week period beginning with the first day of operation. Each statement shall give a detailed breakdown of the number of meals by type delivered at each site during the preceding two (2) week period. No payments shall be made unless the required delivery receipts and the statement have been forwarded as specified and signed by the sponsor's site representative. The Sponsor may request a cash advance from the SA for each month that the prograni is operated. Sponsors shall make payments of all valid statements received within 10 days following receipt of the vendor's invoice. . Partial payments will be made in the event the cash advance is not adequate to satisfy the amount of the invoice. Inspection of Vendor's Food Service Production Facilities The Sponsor, FLDOE, USDA and the Department of Health reserve the right to inspect the vendor's food preparation facilities and transport vehicles prior to bid award and at any time without notice, during the contract period. Availability of Funds These contracts are expressly made contingent upon adequate funding from Federal sources and in the event that adequate funding shall not be made available to enable- each respective Sponsor to continue this program or satisfy its financial obligations hereunder, then each Snonsor shall have the option to terminate his portion of the contract by giving the vendor 48 hours written notice. It is further understood that, in the event of termination of any contract as herein described, that Sponsor shall only be responsible for meals that have already been delivered or assembled or prepared for service within the 48 hour period of notice. Can cellation Sponsors reserve the right to cancel the contract lithe vendor fails to comply with any material requirements in the contractor delivery schedules. The. Sponsor shall notify the vendor of specific instances of non-compliance in writing with copies to the SA. When the venddr has been notified of repeated non-compliance and has not taken immediate corrective actions, that sponsor shall have the right upon written notice, for cancellation of this contract. The vendor may bs liable for the sponsor expenses that exceed the rate of allowable meal reimbursements, when losses are attributed to the vendor's failure to perform: in accordance with contract terms. Subcontracts and Assignments The vendor shall not enter into any subcontracts for preparation of meals to be furnished under this contract and shall not assign without the advance written consent of the Sponsor and SA, any portion of this contract. 12 EMiden.ce_of.Ability In submitting a quotation, each bidder shall include a local health certificate for the facility in which it is preparing meals. The bidder must be a registered FSMC with the FLDOE. Accuracy and Delivery Times The vendor will be held responsible for accuracy of the number of meals delivered to the Sponsor. Vendor must deliver and make available the number of meals ordered in accordance with agreed upon schedules and timelines. 'Counts of meals will be made at all sites, at the time of delivery and before the meals or snacks are accepted by the Sponsor for subsequent payment. Damaged, incomplete or out of condition meals failing to meet specified portions, the proper number of components, the approved cycle menu or temperature requirements will not he included when the number of delivered meals are determined. The above cited problems may not become apparent to the Sponsor until after the meals orsnacks have bean accepted and signed for by the Sponsor's representative: In such cases, the Sponsor must call the vendors at the earliest possible time,'.but in all cases, during the same business day with any complaint or failure to perform on the part of the vendor. Sponsors must make every effort to preserve samples of the problem iterri.. or failure to comply with any specified part of the contract and also notify FLDOE of the problems encountered no later than the next business day. Any claim by the Sponsor or vendor for failure to perform on the part of the other party will be reviewed based on the documentation made available to FLDDE staff or their designated representatives.. Damaged or out of condition meals or supplements that have been refused by one Sponsor or site. May not be delivered to any other site or Sponsor by the vendor. Emereencies Emergency circumstances precluding delivery .of meals on the required day(s) are the responsibility of the vendor; penalty for meals not delivered at or before the rime(s) specified is set at the replacement value of the meals not delivered. In the event of unforeseen emergency circumstances, the vendor is required to immediately notify the affected Sponsor by telephone of the following: (1) the impossibility of.on-time delivery; (2) the circumstance(s) precluding delivery; and (3) a statement of whether or not succeeding deliveries will be affected. Emergency•circumstances at the site precluding utilization of meals are the concern of the Sponsors. Each Sponsor reserves• the right to cancel orders, without penalty up to 7:00 a.rn. on the.date of scheduled delivery-. Deliveries will be received and payment made for same, in situations wherein notification to vendor was not made in time to "hold" or "recall" deliveries. •Emergency situations affecting the vendor's ability to deliver meals, or Sponsors' ability to utilize meals, for periods longer than twenty-four (24) hours will be mutually worked out between vendor and Sponsors. In cases of documented nonperfouuiance or noncompliance on the part of the food service vendor, the vendor shall pay the Sponsor for any excess costs which the Sponsor may incur by obtaining meals from another source, but which shall be limited to the maximum federal reimbursement rates for meals listed on page 28. By mutual agreement, as set forth on the deliver}. documents and confirmed by the vendor's coiporate office, the vendor may agee not to charge the Sponsor for meals that are not reimbursable due to any failure to perform on the vendor's part, or the vendor's suppliers, such as, but not limited to the following: 13 __J.Sh,pproved menu -cycle was not followed. withoutprior written sponsor consent (by facsimile); -G..1Vre CP`�21333'34-�}i-- - az�.-rcrK;g:r-�,_�;.„.+•-�+�r.+•ass=rr..a:rru-u�aa::�rsr' 3. The meals were refused by the Sponsor due to temperature ranges not iil . compliance with Program regulations or DOH requirements; 4. Other circumstances determined by the Sponsor or FLDOE program monitor to be substantially under the control of or primarily the responsibility oft:: vendor. Contract Work Hours and Safety Standards Act Overtime Compensation The contract, to the extent that it is of a character specified in the Contract Work Hours and Safety Standards Act (40 USC 327-33), is subject to the following provisions and to all other applicable provisions and exceptions of such Act and the regulations of the Secretary of L ab'or thereunder: Overtime requirements: No contractor or subcontractor contracting for any part of the contract work which may require or involve the employment of laborers, mechanics, apprentices, trainees, watchmen, and guards shall require or pennit any laborer, mechanic, apprentice, trainee, watchman or guard in any workweek in which he is employed on such work to work in excess of eight hours in any calendar day or in excess of forty hours in such workweek on work subject to the provisions of the Contract Work Hours and Safety Standards Act unless such laborer, mechanic, apprentice, trainee, watchman, or guard receives compensation at a rate not less than one and one -hail times his basic rate of pay for all such hours worked in excess of eight hours in any calendar day or in excess of forty (40) hours in such workweek, whichever is the greater number of overtime hours. Violation liability far unpaid wages and liquidated damages: In the event of any violation of the provisions of the above paragraph, the vendor and any sub -vendor responsible therefore shall be liable to any affected employee for his unpaid wages. In addition, such vendor and sub -vendor shall be liable.to the 'United States for liquidated damages. Such liquidated damages shall be computed with respect to each individual laborer, mechanic, apprentice, trainee, watchman, or guard employed in violation of' the provisions of the above paragraph in the sum of $l0 for each calendar day on which such employee was required or permitted to be employed on such work in excess of eight hours or in excess of his standard workweek of forty hours without payment of the overtime wages required by the above paragraph. Withholding for unpaid wages and Iiquidated damages: Each Sponsor may withhold from the vendor, any monies payable an account of work perfo.nied by the vendor or sub -vendor, such sums as may administratively be determined to be necessary to satisfy any liabilities of such vendor or sub -vendor for unpaid wages and liquidated damages as provided in the provisions of the above paragraph. Subcontracts: The vendor shall insert the above paragraphs in all subcontracts, and shall require their inclusion in all subcontracts of any tier. Records: The vendor shall maintain payroll records containing the information specified in 29 CFR 516.2(a). Such records shall be preserved for three (3) years, plus the cunent,year from the completion of the contract. (7 CFR 225.6 (h)(2)(ii)): A FSMC may not subcontract with another company for the total meal (with or without mills) or for assembly of the meal. Subcontracting is prohibited because it inflates costs and lessens the Sponsors control over the quality and supply of the meals. 14 Menu and Mea1_Req.uir_ements The _bid should reflect the vendor's ability to provide the specific 10 day menu cycle for BreaI ast, a.m. •Stipplement, Lunch; p.m. Supplement, and Dirmer meals as presented on the fo]lowingpages. The attached menus meet the SFSP meal pattern and denote the minimum meal components and portion sizes requirements. Vendors may bid meals with larger meal portion sizes, but component portion sizes must meet minimum requirements. Vendors should use these menus to calculate food/supply costs and submit meal bids. However, keep the following in mind: 1. Vendors must keep production records denoting food items and amounts used to prepare meals and must submit production records to sponsors weekly. See production records on pages 38-39. 2. Foods used must meet Guidelines for Meal Components as dedescribed ori'pages 18-19. 3. All meals. are to be made within 24 hours of delivery. 4. Cereals, lettuce and tomato slices, salads, and crackers must be individuallywrapped and sealed. 5. A]] sandwiches should to be individually wrapped, using a high barrier:polypropylene, Dupont Myler, or equivalent film. Fresh sandwiches must be date coded to indicate date of production. Fresh sandwiches must be used within 24 hours of production. 6. Wrapped napkin/spoon/straw kits are required for each meal. 7. Each individual meal and supplement must be -packaged as a single unit and include the beverage to insure proper distribution to program participants. o Approved tray packaging for the unitized lunches and breakfasts is Styrofoam or fiber trays overwrapped and heat sealed. o Lunches and break asts are to be packed for delivery in clean, sturdy, tightly closed and sealed cardboard boxes acceptable to the local health depai lucent. Twenty (20) meals are to be packed in each box to facilitate counting and handling and to prevent crushingof meals. o Boxes should be made of corrugated paper or similar material. They must have dimensions of approximately 12-1/4" deep, 13" wide, and 18" long, which is the size that can be used as long as the strength and capacity requirements are met. Boxes with smaller dimensions may be used for the unitized breakfasts. 8. Lunch orders delivered to each individual site should contain approximately 25 % low fat white millc and 75 % low fat chocolate milk (see menu)...The low fat white milk should be randomly mixed with the chocolate milk in each sealed box of twenty (20) unitized lunches so that each box will contain approximately 25% white milk.. 9. Condiments (Mustard- 4.5 grams, Mayonnaise -not less than 12 grams, and Salad Dressing -not Iess than 12 grams) must be individually packaged and included as appropriate with meals. 10. Meals to be maintained at 41° F or below prior to and at delivery. Refrigerated trucks may be used, or insulated transporters using dry ice to maintain temperature at 41° F in vans or trucks. Meals are expected to arrive at sites at 41' F or below and temperatures will be monitored upon delivery. Meals not meeting temperature requirements will not be accepted:: ftis acceptable to freeze milk or juicer but other food items should not arrive frozen, such as lettuce or other fresh vegetables/fruit as it will have a negative impact on food quality. 15 —lf=ar-vendni viabesato_ a 9 h is 1e e Morns or evaluate menus based on compliance with meal pattern requirements, acceptability of iteins to children, and -variety -of items offered. It may take up to 2 weeks for FLDOE approval, so plan accordingly. FLDOE staff may contact you for clarification or additional information. You may be asked to alter menus to better suit the needs of the children attending the SFSP. You will receive written documentation of approval for your menus. nage,,,R Ingit,ineadu5._thej.musta�ecejye rior approval of the FLDOE-FNM staff. Please contact .. '"'"' '"'" o'r�e a�i::ra _ ..arsmeaur no•ea art —cis. ;�.-• • • - — ��' a 1 SECTION .r -Ten Oast —/ele Menus - Days 1.-5 r ealctvast.E`�. • -. FRI G/l rv1J CIA (O1 tiortal) ON er (O1 tioual) lilN:Irliij:GlVLlaya:4,:�rg.•of��F_I1Y':4:C�::�u v' :fl!Pd. °�:•rfl•.� (s°:W ��II!'u••; !^ !..:. ,r_z �.. ?&ildad°,_..: .. o ,.r.._ i Luueh'or°Su .�rdVitn , -! I'• ° 1,. . unuiil all •alteln 8 oz.Ji tub � ..' a�cr. P---....:�JL_..�„___._.._�.l ,�._.. I _.� _ . ,(�,11 •,u� . , taltSetivrn __ '`}k f I "� a,�.- `-.�`_'Yxa" ,r .::� !: iq l" c til?f' .i"•t"PSJ;'P9 m Pr'"L:"_ 7,,.r: �, rtii .r. s, ?', Rrl•:7 V � titn•b e ,Patti . 8,• x. 1 d ft.lk , / r�.. a ! .... ° .... .,Q � ut , rn .J ce � e etaUle .a e �1'L"ii�t_ .__ . � gl...._.....?;1��:.....•.e.....:.,. �..._.,L�...�__ s -3 Gral Mik M/MA 1gt A' /\T 2nd F/V G/13 Ot rer O )ti01ta1) . Da'1 White/Chocolate Milk (1 c. or 8 II. oz.) Sliced Peaches c. or larger) Enriched Cold Cereal (3/ c. or 1 oz./28 g or lar:er) Day 1 White/Chocolate Milk (1 c. or 8 fl. oz.) Turkey Wrap (2',4 oz. Deli Turkey* & %z oz. cheese) Lettuce &Tomato in Wrap (54 c. or larger) Da'2 'White/Chocolate Milk (lc.or811.oz.) 100% Orange Juice c. or 411. oz.) Bagel (.9 oz./25 : or larger) Jelly (1 T) Day 2 White/Chocolate Milk (1c.or8B.oz. Chef Salad (2 % oz. each -Turkey I'Iam*1' & oz Cheese) Lel-luce and Tomato in Salad (1 c. total or larger) ile3�'�r�(i�y�laCl Da'3 While/Chocolate Milk (1 c. or 811. oz.) Citrus Fruit Cup ('Y2 c. or larger) Enriched Cold Cereal (% c. or 1 oz./28 g or lar:er) eat/I.TOKe 3I.k' ifar!I iil.rr 1 .;FF_,reg!n i Day 5 White/Chocolate (1c.or8fl. oz.); Fresh Apple We'' ('/z c. or larger) ! Enriched Cold Cere` or 1 oz./28 a or lm- Peanut Buttei (1 -1) Day 4 White/Chocolate Milk (1 c. or 8 11. oz.) 100% Grape Juice (%1 c. or 4 fl. oz.) Cinnamon Roll (unfrosted) (1.8 oz./ or larger) lk es (?; c. tiIP: 5cj ly:l:lt: `;+var �!eijr d 7�A IA9 � � "vt,:N � �tf a�: I.J F ati�.+;�� lll/ n .i �.r 1 ¢ t trig tce%yU_e etal�ieuf lrput�2�tleLtl )a`;M� Seaytu6'I�,�jca_. NI all' N ZINIM1Nlgnit ramtx ray: Day3 Da'4 Days White/Chocolate (1c.or8fl. oa. White/Chocolate Milk lc.or811.oz. Triple Decker PBJ Sandwich (4 T. PB & 2 T Jell Carrot & Celery Sticks ( ('/ c. total or larger) Applesauce (% c. or larger) 10" Flour Tortilla (.9 oz./25 g. or larger Mustard/Mayonnaise (1 pkg. ea.) • yr. Snack;;;(vlmunum;[vlguit£eni„5iigh O Day 1 Mi it MA FIT G/i3 Other (Optional) Fruited Yogurt (4 oz. or 'AG.) Whole Banana CA c. or larger) Saltine Crackers (8 Sr uares or .9 oz./25 ) Assorted Salad Dressing • (2f) .rom 7onenl.GJrou tsi` 8:oz1�FdLildtivlil � 3a ul• tut Graham Crackers (.9 oz./25 : or lar:er) Water Da 2 100% Apple Juice (%cor6fl.oz.) Solt or Hard Pretzel (.9 oz./25 g or larger) Crispy Chicken Salad (3 oz. Breaded Chicken Patty cut into Strips) Lettuce and Tomato in Salad (1 c. total or larger) Fruit Cocktail Fresh Seasonal Fruit (%x c. or larger) Wheat or White Bread ('ri c. or larger) Hard Breadsticks (3 slices) (.9 oz./25 g or larger) Ranch Dressing Dip Assorted Salad Dressing (11) (2 T.) Submarine Sand (2'/., oz. each -Turkey oz CheesL= Lettuce &Toti c. or.large1- Pear halve• ('/•_ c. or laree'I llo, :ilk 0 lingte":�7'„4!.Lm'1'.?f;�I!:J..�Y.,,9:I�r1;9P.4LJral�i��,+i �'.':�.itiitiy,�n,� �.i u �,i-I., egl;lathe;LXt�selvaGrant9Breail�'no1P?�ipzilvleal/Meat�Altei�>_a k alla{ 1,: ,, Day 3 Day 4 American Cheese (1 oz. or lar:er) Saltine Crackers (8 Squares/.9 oz./25 g) Water * deli Turkey has water added and does not credit ounce for ounce. You must use 1.6 ounces of Deli Tutkey for 1 ounce MeaUMeat Alternate *Turkey Ham has water added and does not credit mince for ounce. You must use 1.4 ounces of Turkey Ham for 1 ounce Meat/Meat Alternate 17 Animal Crackers (.9 oz./25 g or lar:er) Sub Roll (.9 oz./25 g or l: 1\vlustard/h'.iayonna (1 pkg. ea.) Day 5 100% Orange lice (3/ c. or 6 fl.•' ) Fruit and Gra 'rBar (2.2 oz./63 : or-'..'er) White/Chocolate Milk (1c.or8fl.oz.) , SECTION E -Ten Da} Cycle Menus - Days 6-10 i'isie �-. ):ealefash . .. _ .-:._ .. -.. . ... _... .......,.. r-. ,.. n„«-, .. .. ...: 7•v., ,...,, .,..,._.,, :.:-.n .d F.. ,:;,-or..ty„ r�r °�. iiv rte� .,T•.�i,7 fir:, =r -- ��•.r _.....'t, . � n u.:..I :..r,.•'.°. .. 14.., T.. S,-� � , -. .°.IFb„ 41n I.0 , , .1'�t , i ' :Ca . .t ' ES : ;CJr�.J- t __l �..d: c_ — -:t-:c - .V.. „1 1.. , d..1.,. ° r . ii 4 :is ,� I" iE,r — - — i J -, at l }/ c:• �}lu�/j.urbe/ .1 eia6lii'%taJll' "��eIN:rd",CJlaifi7l�i'i8d: �:%lrtliiF• �aU etllrAllerfiale,-'1'=i'c,E, .r.,L:; _:.u5. rS ,l,_i ,, r,ta� m .t t. � ' y�. ;. "Imq up Nfeah ,al�ear=�&ort�FlitLti.tv�l. � ....,._.._.. r_�.__- ..__1F�.._.__.4„ .g ..,..__.___., �!vt,. _,,.:,�,,,.. , ....�—.__...._._��. _.._ ._._.r ,�.t : _., j Day 6 Day 7 Day 8 Day' 9 Day 10 l Milk. White/Chocolate Milk White/Chocolate Milk White/Chocolate Iv.[ilk White/Chocolate Milk While/Chocolate (1 c. or 8 fl. oz.) (1c.or8.Il.oz.) (1 c. or 8 fl. oz.) (1c.or8fl. oz.) (1 c. or 8 11. oz. 14; III Ik .Ff\' Sliced Peaches 100% Orange Juice Fruit Cocktail 100% Grape Juice Citrus Fruit Ct1 th c. or larger) 1/2 c- or 4 fl. oz-) ('/ c. or lar•er (1/2 c. or 4 fl. oz.) (% c. or larger) iI G/B Enriched Cold Cereal English Muffin Enriched Cold Cereal Blueberry Muffin Enriched Cold C ('/-° c. or 1 oz./28 g or larger) (.9 oz./25 g or larger) (3/ c. or 1 oz./28 g or larger) 1.8 oz./50 _ or larger (% c. or 1 oz./28 g o'A!: Y‘al 'gel) (O1l�A l tiottal, Other Jelly Margarine (0 ttional) (1 T.) (1 tsp.) „V: �: �,,.. r:'i. ,iM1:3E ,ci. 7 J- _.Ln,.nr uh:` Fr. a:r' „ 1. ,k :'fS �nll"�a1 u,l (ti° -'•J, -3 I si TlY — I:SG'" I. 9.1 r... :Cn':L::bi.° .t,t^ 'idt Ir ��u d. i.Jsot..,1.: 11 .-:c .::1:i .t t tF, cr R"i•: 2t'1}rdu--.,-- � . TLuncir :,3 • u) e1-i rnm . N�e''`..alle" ""^8'b dl 1'=1'/'Ic;^ al,� m •P,}rr tliiit a ;e"' elalile t o site a +a11Es r'vm Gr$ili�.Bteael't a 2:.'"' ` • e- Ite- - ,UC S 'J�1 ml �. 1 �tl , '� �P I. :I .t nr t.._.. ud. •oz3nleaU3�4 at>Y3 mate'ri:: �r'�''i. _Li ,I I•y. s _ z ,_,.,.:..,, n..,.�'..,:,.,.5q�r 44...��' .w.r,.,�.4..,.-tS.,,.F1Y.,.gl..t..1,,.:,..,�o"g......(�r,1,��,...,._S)a.a.1..,....,,.g............:�._...,,........_.._.....,.._,....._.,....,_.,.c'hrtE�=��.,,J :_. i :, �l_. .>.'k cc � wc): Day 6 Day 7 Day 8 Day 9 Da ' 10 fl Il Milk White/Chocolate Milk White/Chocolate Milk lc.or8II. oz. (lc.or8II. oz- White/Chocolate 1\4ilk White/Chocolate Milk \White/Chocolat°' (1 c. or 8 II. oz.) (1c.or811.oz.) (1c.or8II. ai�,i1 ),hilk -ese t +1 Dona & c MANIA Ham'and Cheese Tuna Salad Sandwich Sandwich (2'/ oz. Turkey (`tA c. Tuna Salad) Hain" and '/x oz. Cheese) Turkey Chef Salad Fruited Yogurt Bologna and C (2'/ oz. Deli Turkey* and %2 oz. (1 c. or 8 oz.) Sandwich (11/2 oz. J Cheese) 1/2oz. Dices jst f+/V Lettuce & Tomato Fresh Baby Carrots (', c- or larger) ('/ c. or larger) Lettuce and Tomato in . 100% Apple Juice Lettuce St. To Salad (1 c. total or larger) ('/ c. or 4 fl. oz) (;, c. or larg:J1 ill=lo 2"`I T/V Mandarin Orange Sections Watermelon Wedges (1 c. or larger) (1/2c. or larger) Sliced Peaches Whole Banana Fresh App (1/2 c. or larger) (% c. or larger)) (% c. or larg< f 1 G/13 Hamburger Bun Wheat or White Bread (1.8 oz./50 g. or larger) (2 slices) Saltine Crackers . Animal Crackers Wheat or Whit (8 Squares or .9 oz./25 g)______ (.9 oz. or larger) (2 slices) I• -ead Ot (0 rer IustardI \ayonnatse Ranch DresSing Dip )tiollal) . (1 pkg. ea.) (2 T.) Assorted Salad Dressing (2 Dill Pickle S T.) (2 slices) es •m: ,},�., _L_:. F' - r ,..�.J.,,9„Il�. s w. , gal' . h_.v,...5 s,c t... ,E._„ Fc•.. II .. }, 7 � �.. ,r d:.6 4, .: � _ulta AJ:._, , ., u t..�:.i_.., :vla.� .rLi ,.E+I±�i�= d -gar _ d .. .,9..'�., al .,.. ._ _ :.. Lam.. ,� ii i�..N .. kkan 1.. F.•- .... - Wan c..,.bhiumm,lvleal�P•aEtS eci �.o(i4,�Co L..,...__._e..:__.l_a.� �:_-. I� t S.:_..:...,,�...._....:1.,...J.,._g }�_ g, _a:._s,,_-�- UM�aIAhemat.),t,P.:�_�-.�:._Ja.S".._..., FC1.__._._1 Snata, "•': r el 2'" ' - n, JouO. 110u Jsl... 8'oar lwd 'hll =,, ,..'. r i l�u ceJ\!e' clalJ.le� �lseruw ,GEaJJr/B.readr,orflrozll1teak " is IJ r .'�l:'�', z :.....a ! - � 1 .leg( ,�: r••-,.. .r i;.„_i 1 Day 6 D ny 7 Day 8 Dal' 9 Day 10 IVIi lc \White/Clrocola (Ic.or8fl. �;) ,:Iilk 11'JI[!'IA Snack Mix (1 oz. Peamds in Mix) Fir 100% Grape Juice c. or 6 fl. oz.) Whole Banana (3/< G. or larger) 100% Orange Juice (% c. or 6 fl. oz.) Fresh Grapes ('/, c. or larger) G/t3 Snack Crackers (.9 oz./25 g or larger) Tortilla Chips (.9 oz./25 g or larger) Chocolate Chi} (2.2 oz/63 g or lookies ] °ger) Otter (Optional) Water Wheat Snack (.9 oz./25 g or larger) Water V "Turkey Deli Turkey has water added and does not credit ounce for ounce. You must use 1.6 ounces of Deli Turkey for l ounce Meat/Meat Alternate urkey Ham has water added and does nol credit ounce for ounce. You must use IA ounces of Turkey Ilan, for 1 ounce Meal/Meat Alternate 18 I SECTION E (ewrtinued) Meat and Meat Alternates (IVVMA) • Meats must be USDA inspected. All M/MA servings must be a 2 ounce portion. Meat and cheese can be served in combination (1 ounce of meat and 1 ounce of cheese = 2 ounces total M/MA). .• Yogurt may be served as a M/MA component. o Brealc'ast and Snack - 4 oz. (weight) or h cup (volume) of plain, sweetened, or flavored yogurt to equal 1 ounce of the meat/meat alternate component. o Lunch and Supper - 8 oz. (weight) or 1 cup (Volume) yogurt to equal 2 ounces of the meat/meat alternates component. Do not use homemade yogurt, as it may present food safety dangers. Frozen yogurt or other yogurt -flavored snack products are not considered yogurt and therefore do not meet the requirements. • Cheese must be natural or processed to be creditable as a M/IvMA. Products labeled `imitation" cheese or cheese "product" are not creditable M/IvIA and should not be served as cheese. Cheese products labeled, cheese "food", cheese "spread", or cheese substitute are creditable, but 2 ounces of product must be used to achieve 1 ounce of M/MA. • Turkey ham or ham/turkey with water added do not yield ounce for ounce as a M/MA. It will take a 1.4 ounce portion of these products to achieve a 1 ounce M/MA credit. • Hot dogs and/or bologna should not contain: 1). meat or poultry byproducts; 2) cereals; 3) binders; or 4) extenders, One ounce of these items credits. as 1 ounce M/MA. • Roast Turkey Breast (all white meat, no turkey roll) and must contain all white skeletal boneless turkey meat, no skin, and no ground or comminuted meat. Soy products cannot be used as binding; however, modified food starch or canrageen is acceptable. Fruits and Vegetable (F/V) • Two different fruits/vegetables must be served at lunch meals. It can be 2 fruits, 2 vegetables, or 1 of each. The total FIV serving must be a minimum of '<. cup. • Canned Fruits. • Fruits can be packed in fruit juice, water, light syrup, or natural juices. • Must be US Grade B or greater. o Portion may include a small amount of the juice that the item is packed in. • Fruit Juices • Only.100 percent strength juice is allowed. . o Reconstituted juice must be diluted according to the manufacture's instructions to achieve a 100% juice strength. o Should be packaged in leak proof containers • Fruit -flavored drinks, ades, or punches that contain less than 50 percent strength juice are not acceptable. .• Juice or syrup from canned fruit cannot be used as fruit juice. • Lettuce and tomato should be packaged separately from the sandwich. • Fresh fruit sizes must be a minimum of cup in volume and should -be ripe and ready to eat. • Pickles will not be counted as a F/V. They will only count as a condiment. 19 Guidelines. for Meal Components Grains and Breads (G/B) • All items served as G/B components must comply to weight/volume standards acooring to the Grain/Bread Instruction. • Use grains/breads that are whole -gain or enriched, or made from whole -grain or enriched flour or meal. Read labels on cornrnercial products to guide you when determining if the product is made of whole -grain or enriched gain products. Bran and germ are credited the same, as whole - grain or enriched flour and/or meal. Cold cereals must be whole -grain, enriched, or fortified. Individual cereal should be not less than 3/4 cup of volume or loz. of weight (whichever is less). All cereals must be packed in individual leak -proof "bowl" shaped boxes. D It is acceptable to serve both sweetened and unsweetened cereal varieties. However, sweetened cereals should contain less than 40 % of sucrose or other sugars by weight. • General - All sandwiches must be made with whole grain or other enriched flour breads. Bread must be at least 4" by 4". • Hamburger Buns must be 3 1/2" in diameter. • Submarine/Hoagie Buns, must not be a hot dog bun and should be at least 4" in length. • Fluid • Milk (Milk) • Milk is to be served as a beverage. A portion of the breakfast milk can be used with cereal. Fluid milk may be served as flavored or un±lavored and should be a combination of l % and 2% unflavored milk and 1 % chocolate flavored milk. Milk must be provided in an 8 ounce carton or pouch and must be maintained at 41 ° F or ]ess ar all times. 20 SECTION E (continued) SinxiAerZood_Semice-P_roQram--SESPLMealP.atterns Food Components Milk • lvfilk, fluid Breakfast l cup (8 fl oz) Vegetables and/or Fruits • Vegetable(s) and/or fruit(s) OR • Full-strength vegetable or fruit juice OR -• An equivalent quantity of any combination of vegetables(s), fruit(s), and juice • y cup OR • %z cup (4 fl oz) OR • ' cup Grains and Breads • Bread OR • Cornbread, biscuits, rolls, muffins; etc. OR • Cold dry cereal OR • Cooked pasta or noodle product OR • Cooked cereal or cereal grains OR d An equivalent quantity of any combination of grains/breads Meat and Meat _Alternates • Lean meat or poultry or fish OR • Cheese OR • Eggs OR • Alternate Protein Product 7 OR • Cooked dry beans or peas OR • Peanut butter or soy nut butter or other nut or seed butters OR • Peanuts or soy nuts or tree nuts or seeds OR • Yogurt, plain or sweetened/flavored OR • An equivalent quantity of any combination of the above meat/meat alternates • 1 slice OR • 1 serving OR • 3/4 cup or 1 oz6 OR • '/ cup OR • '/z cup OR • See Grains/Breads Instruction (Optional at Breakfast) • 1 oz OR • 1 oz OR • 1/2 large egg OR •• 1 oz OR • '/a cup OR • 2 fbsp OR • 1 oz OR • 4ozor'/scup OF. 1 oz FOOTNOTES Lunch or Supper 1 cup (8 fl oz)3 4 • 'A cup total (of at least 2 different vegetables and/or fruits) • 1 slice OR • 1 serving OR 6 • 3/4 cup or 1 oz OR • % cup OR • / cup OK • See Grains/Breads Instruction • 2 oz OR • 2 oz OR • 1 large egg OR • 2 oz OR • 1 cup OR • 4 tbsp OR • 1 oz = 50°%o OR • 8 oz or 1.cup OR 2 oz Serve two food items. Eacn food item must be from a different food component. Juice may not be served Shall be served es a beverage, or on cereal, or use part of it for each purpose. Shall be served as a beverage. Supplement' (Choose two (2) of the four (4) components) 1 cup (8 fl oz)- -• '/ cup OR • 3/ cup (6 fl oz) OR • Y. cup • 1 slice OR • 1 serving OR 6" • 3/4 cup or 1 oz OR • 14 cup OR • % cup OR • See Grains/Breads Instruction • 1 oz OR • 1 oz OR • 1/2 large egg OR • 1 oz OR • '/ cup OR • 2 tbsp OR • 1ozOR '• 4 oz or 'A cup OR 1 oz en milt is served as the only other component. Serve two or more kinds of vegetabie(s) and/or fruit(s) or a combination of both. Fuli-strength vegetable orfruitjuict may be counted to meet not more than.one-half of this requirement. AJI grain/bread items must be enriched or whole -grain, made from enriched or whole -grain meal or flour, or if it is a cereal, the product must be w to e- grain, enriched or fortified Bran and germ are credited the same as enriched or whole -grain meal or flour. . Either volume (cup) or weight (ounce), whichever is less. 7 Must meet the requirements in Appendix A of the SFSP regulations. No more than 50 percent of the requirement shall be met with nuts or seeds. Nuts or seeds shall be combined with another meat/meat alternate to fulfill the —requirement When-determining7combinations—I-ounce-of-nuts-or-seeds-isequal-to-t-ounce of-cookedieamment,.pnulty„_o ft,sh 2] USDA Grains/Breads Instruction Grains/Breacis Requirement for the Food -Eased Menu Planning Alternatives in the Child Nutrition Programs SOURCE CITATION: 7 CFR 210.10, 2I0.10a, 220.6, 220.8a, 225.16,and 226.20 The food -based menu planning alternatives in the Child Nutrition Programs (i.e., the National School Lunch Program (NSLP), the School Breal:ast program (SBP), the Child and Adult Care Food Program (CACFP), and the Summer Food_Service Fragrant (SFSP) contain-arequirement that all.meals offered • include grains/breads or bread/bread alternate food item(s), hereafter termed 'grains/breads.'.' Program regulations set forth the minimum quantities of grains/breads required for breakfasts, lunches, suppers and supplements (snacks) to be reimbursable. This Instruction sets forth the criteria to beused to determine acceptable grains/breads, the criteria to be used to determine equivalent minimum serving sizes, and examples of foods that qualify as grains/breads for meals served under the food -based mono plannin_ alternatives in all Child Nutrition Programs. I. CRITERIA FOR DETERMINING ACCEPTABLE GRAINS/BREADS UNDER THE FOOD -BASED MENU PLANNING ALTERNATIVES II. CRITERIA FOR DETERMEZLNG EQUIVALENT MINIMUM SERVING SI7,FS: A. All grains/breads items must be enriched or whole -grain, made from enriched or whole -grain meal or flour, or if is is a cereal, the product must be whole -grain, enriched or fortified. Bran and germ are credited the same as enriched or whole -grain meal or flour. The label must indicate that the product is enriched or whole -grain; made from enriched or wh ole- grain meal or flour as well as bran and/or germ; or fortified. If it is enriched, the item must meet the Food and Drug Administration's Standards of Identify (2 ] CFR Section 136, 137, 139) for enriched bread, macaroni and noodle products, rice, or cornmeal. The item must be. provided in quantities specified in the regulations. One -quarter (1/4) of a serving is the smallest amount allowable to be credited Toward the minimum quantities of grains/breads specified in program regulations. 6 Exhibit A, attached, contains the equivalent minimum serving sizes for a wide variety of purchased food items. e in lieu of using the minimum.serving sizes listed in Exhibit A, the contribution of e grains/breads in a recipe may be calculated to determine the number of grains/breads servings the recipe provides. The crediting of a food item as a grains/breads serving is determined by the total amount of enriched or whole -grain meal and/or flour in the recipe divided by the number of servings the recipe yields. Bran and germ are calculated in the same manner as enriched or whole -grain meal and flour. ® For the types of food items listed in Groups A-G of Exhibit A to count as one full serving, an item must contain no less than 14.75 gams (0.52 ounces) of enriched or whole -grain meal and/or flour. For the types of food items listed in Groups H and I of Exhibit A to count as one full serving, the weights and volumes listed therein must be used Foods that qualify as grarnstoreads for the Child Nutrition 'Programs are foods that are enriched or whole -grain or made from enriched or whole -grain meal or flour. Bran and germ are credited the same as enriched or whole -grain meal or flour. Such foods include, but are not limited to: A. Breads that are enriched or whole -grain. B. Biscuits, bagels, rolls, tortillas, fizz ins, or crackers made with enriched or whole,,rain meal or flour. C. Cereal grains (cooked) such as rice, bulgur, oatmeal, corn gilts wheat or couscous that are enriched or. whole -grain. D. Ready -to -eat breakfast cereals that' are enriched, whole -grain, or fortified. E. Cereals or bread products that arc used as an ingredient in another menu item such as crispy rice treats, oatmeal cookies or breading on fish or poultry when they are enriched, whole -grain, or fortified: F. Macaroni or noodle products (cooked) made with enriched or whole -grain flour. Program regulations for the NSLP and the SFSP allow enriched macaroni products that have been fortified with protein to be counted to meet either a grains/breads or meat/meat alternate requirement but not as both in the same meal. G. Sweet foods such as toaster pastries, coffee cane, doughnuts, sweet rolls, cookies, calves, or formulated grain -fruit products (authorized under Appendix A of 7 CFR par' 220) when made with enriched or whole -grain meal or flour and served, as permitted under Exhibit A. When sweet foods are permitted, no more than one grains/breads serving per day may be a dessert and sweet snack foods should not be served as part of a snack more than twice a week. H. Pie crust when made with enriched or whole -grain meal or flour and served, as permitted under Exhibit A. • I. Non -sweet snack products such as hard pretzels, hard breadsticics, and chips made from enriched or whole -grain meal or flour B. C. M. FOODS THAT QUALIFY AS GRAINS/ BREADS 22 GR. TS/BRREADS FOR OOD-B THE CHILD NUTRITION PROGRAMS GROUP A • • a 0 0 • Bread type coating Bread sticks (hard) Chow mein noodles Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: Weights apply to bread in stuffing GROUP B • Bagels • Batter type coating • Biscuits • Breads (white, wheat, whole wheat, French, Italian) -• Buns (hamburger and hotdog) • Crackers (graham crackers —all shapes, animal crackers) • Egg roll skins • English muffins • Pita bread (white, wheat, whole wheat) • Pizza crust • Pretzels (soft) • Rolls (white, wheat, whole wheat, potato) • Tortillas (wheat or corn) • Tortilla chips (wheat or corn) • Taco shells GROUP C • 0 • Cookies2 (plain) Cornbread Corn muffins Croissants Pancakes • Pie crust (dessert pies2, fruit mmovers3, and meat/rneat alternate pies) • Waffles Group D • Doughnuts3 (cake and yeast raised, unfrosted) e Granola bars3 (plain)- • Muffins (all, except corn) • Sweet roll' (unfrosted) Toaster pastry3 (unfrosted) FCS INSTRUCTION 783-1 RR'S'. 2 VI'1'4rrtTT a MENIIVIUM-SERVING SIZE FOR GROUP A ] serving = 20 gm or 0.7 oz % serving = l5gmor0.5oz 1/2 serving = serving = 10gmor0.4oz 5gmor0.2oz MINIMUM SERVING SIZE FOR GROUP B 1 serving = 3A serving = 1/2 serving = '/ serving 25 or 0.9 oz 19gmor0.7oz 13gmor0.5oz 6 am or 0.2 oz MINIMUM SERVING SIZE FOR GROUP C 1 serving = 31 gm or 1.1 oz 3/ serving = 23 giu or 0.8 oz '/ serving = 'A serving = 16ginor0.6oz 8 gm or 0.3 oz MINIMf1M SERVING SIZE FOR GROUP D 1serving = 50gmor1.8oz '/ serving = 38 gm or 1.3 oz %s serving = 'A serving = 25gmor0.9oz 13grnor0.5oz 23 ALTERNATIVES IN GRAINS/BREADS FOR THE FOOD -BASED MENU PLANNING TBE.CHI,LD NUTRITION PROGRAMS' E 1‘1LATIMUM sERV c;-srLi rORa1; GROUP purees) 1 serving 63 grn or 2 oz • Cookies (with nuts, raisins, chocolate pieces' and or/fruit �/serving = 63 gm or .2 oz • Doughnuts' (calve and yeast raised, frosted or glazed) 1/2 serving = 31 gm or 1.1 oz • French toast 1/4 serving = 16 gm or 0.6 oz • . Grain fruit bars' -• Granola bars3 (with nut.;, raisins, chocolate pieces and or/fruit) • Sweet rolls] (frosted) • Toaster pastry3 (frosted) • SIZE . FOR GROUP F GROUP F 1YLINII ruM SERVING 1 = 75 or 2.7 oz serving gm • Calve' (plain, unfrosted) 3/4serving = 56 gm or 2 oz • Coffee calve' l/2 serving = 38 gm or 1.3 oz 1/4 serving= SERVING SIZE 19 gm or 0.7 oz FOR GROUP G GROUP G MINIMUM 1 serving = 115 gm or 4 oz • Brownies2 (plain) 3/4 serving= 86 gm .or 3 oz • Calve'' (all varieties, frosted) 1/2 serving = 58 gm or 2 oz 1/4 serving = SERVING SIZE 29 gm or 1 oz FOR GROUP H ( 1 U21ThIUM GROUP H • Barley 1 sewing = 1/2 cup cooked (or 25 gm dry) • Breal1ast cereals (cooked) • Bulgur or cracked wheat • Macaroni (all shapes) • Noodles (all varieties) • Pasta (all shapes) • Ravioli (noodle only) • Rice (enriched white or brown) I MINIMUM SERVING SIZE FOR GROUP I GROUP e • Ready -to -eat breakfast cereal (cold dry) 1 serving = 3/4 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 desserts under the enhanced food -based menu planning alternative specified in section-210.10 and supplements (snacks) served under the NSLP, SFSP, and CACFP. '• Allowed for desserts under the enhanced food -based menu planning alternative specified in section 210.10 and supplements (snacks) served under the NSLP, SFSP, and CACFP, and for break fasts served under the SBP, SFSP, and CACFP. Refer to program regulations for the appropriate serving size for supplements served to children aged lthrough 5 in the NSLP; breakfasts served under the SBP; and meals served to children ages 1 through 5 and adult participants in the CACFP. Brealo:ast cereals are. traditionally served as a breakfast menu item but may be served in meals other than breakfast, 24 SECT -TON ' Scone of Work Program Sponsors have an option to contract for vended meals under the USDA sponsored SFSP. The successful vendor agrees to provide meals inclusive of milk to all Sponsors and all designated locations, in accordance with attached specifications and contract requirements. All .meals furnished must meet or exceed USDA requirements cited herein. Contract period - Vendor shall furnish meals as ordered by each Sponsor during the periods indicated on the respective site location sheets. Meals are to be served five (5) days a week, unless otherwise noted. Pricing shall be on the menus and specifications as described in Schedule B. All bidders must submit bids on the same menu cycle. This menu shall be an integral part of the contract. Bids must . include price of food, mills, packaging, transportation and all other related costs. The net price of each meal which the bidder agrees to furnish must be written in ink or typed in the blarilc spaces provided and must include proper packing as required in the specifications" and delivery to designated sites. Net price shall include taxes, but any charges or taxes which are required to be paid under future laws must be paid by the bidder at no additional charge to the Sponsors. The vendor is required to provide any tax-exempt certificates or blanks that may be necessary, Meal Orders Meals will be ordered by the respective Sponsors each day by 2:00 p.m. on the normal business day before delivery. Orders will include breakdown totals for each site each day. A limited number of changes in the number of meals ordered by the Sponsor may be made by notifying the vendor not later that 5:00 p.m. of the day previous to the service of the meal. Notification for Monday will be made by 5:00 p.m, on the previous Friday. . Menu -Cycle Substitution Procedure Menu substitutions must be approved in written form or by telephone by the respective Sponsor aver receiving approval from the FLDOE at 1-800-504-6609, The vendor will not be reimbursed for unauthorized menu changes or for any incomplete meals or for any meals not meeting specifications and conditions of this bid. If any portion of a meal does not coincide with the menu cycle, then payment may be withheld for that meal. Vendors will be informed within forty eight (48) hours of disallowed meals. Vendor must inform the various Sponsors of any emergency situations which might prevent the delivery of any specified meal component before scheduled delivery date so that substitutions may be agreed upon. The substitutions must be approved by the . respective Sponsor and the FLDOE. The mutual agreement or acceptance of any substitution becomes a part of the required Sponsor records. Because of the short notification time for increasing or decreasing orders, the Sponsor agrees that the vendor needs some flexibility in the requirement for a daily unifoilu menu at all sites. L a vendor has leftover meals due to reductions in orders from that Sponsor, these meals, if not more than_ one day old and if kept properly refrigerated, may be mixed in with a regular cycle. menu. Leftover or over -produced meals not on the approved cycle menu may only be delivered to Sponsor with prior written peuuission. Date Coding of Food Items If the Sponsor allows the vendor to deliver an out of cycle meal or supplement, date or color coding of these meals is required. The vendor may not deliver -nor the Sponsor accept, meals that do' not follow the approved menu cycle. The only exception to this policy is when the sponsor and vendor are both making every effort to meet the requirements of the menu cycle during the first 5 days of operation and the meals ordered or accepted 25 Sponsoa _fall below 80.% zf_the_e.st mated usag_stated in the bid document All changes to the approved rr �rnrr7 �ni"F"ti'Ti tl h4' i�'iak^i-im� uFn..�t2a r VENDOR PRE -OPENING OPERATION REQUII.EMENTS Delivers' Routin and Scheduling 1. Not later than one week prior to opening, the vendor shall visit al] sites to determine: (1) proper street • location and drop-off point; (2) assign site to proper truck route; and (3) establish approximate time of delivery and order of delivery on the specific route. • 2. The Route/Delivery Time Sheet will be given to the Sponsor not later than three days, or the Friday before opening. This Route/Delivery Time Sheet shall contain (1). number and name of site; (2) number of truck route; (3) driver's name; (4) time of drop-off from earliest to latest; and (5) any special instructions (See sample below). The drivers should attempt to make contact with each Site Supervisor during the dry runs: The Sponsor will irzfou.0 the vendor at the earliest possible time the name of the Site Supervisor at each site. 3. The assembly line in the production area used by the vendor will be set-up and operating on the first working day prior to opening. Sample meals will be assembled to ensure that all equipment is worl-ing properly and employees are trained on the production line. 4. - Vendor must provide at least two telephone numbers for Sponsors to call if -problems arise, or .deliveries are not received at the scheduled time. The contact numbers must be staffed during delivery times. Example of a Route / Delivery Time Sheet Site # Name of Site Delivery Time Special Instructions Route #1 Driver: Jones 23 • Reese Park I 10:20 Drop-off 15th Streetside Route # 1 45 ABC School 10:40 Drop at ABC School Route # 2 Driver: Perez 12 Liberty Park 10:00 Recreation Center Route # 2 56 Dade Comm. Ctr. 10:20 Large Yellow Bldg. 26 Instructions for Completion of Schedule A Site Information List Complete the Schedule A Form beginning with the Sponsor name and address in the blanks provided as Sponsor name. The sites listed on this form must match the information given to FLDOE by the Sponsor. 1. Under column (1), enter the site name and complete address for all sites listed (no P,O. Boxes). 2. Under column (2), enter the beginning dates for meal service at each site. See example below if the site has different dates for each meal service 3. Under column (3), enter the ending dates for meal service at each site. See example below if the site has different dates for each meal service. 4. Under column (4), enter the total number of days meals will be served at each site. See example below if the site has different number of days for each meal service. • 5. Under column (5), enter the.appropriate code(s) for the meal types to be delivered : Breakfast - Bk - Lunch - L - Supper - Su - Supplement - Sn 6. Under column (6), enter a Y for yes, or N for no to indicate whether or not site has adequate refrigeration to store all meals ordered and could receive early deliveries. 7. Enter in column (7) beside the appropriate meal type, the average number of meals estimated to be served each day at site. For example, if a site plans to serve 11,000 lunches for 44 days during the summer; then the average is 250 (11,000 _ 44). Do Not Over Estimate! (See possible meal price surcharges for over estimating daily meal counts in Flexible Unit Cost Adjustments on page 30) 8. Enter in column (8) beside the appropriate meal type, the maximum number ofineals estimated to be served on any one day at the site. Use at least 10% more than the average. 9. Enter in column (9) the result of column (4) times column (7). (Total day's Imes average meals per day.) 10. Enter the beginning and ending serving_ times in columns (10) and (11). Lunch may not exceed 2 hours. Breakfast and supplements may not exceed 1 hour. Three hours must elapse between the beginning of one approved meal service (including stacks) and the beginning of another. These times are estimates only and may change before the program begins and delivery schedules become available. When estimating the Average Meals Served per Day use the average 'from the prior snmrner lithe site was in operation at that time. An adjustment may need to be made if site enrollment changes. Since Schedule A must be completed well in advance of the May 15th Site Application deadline, it is recognized that changes may occur in the information by the time the progam begins. However, be as accurate as possible since the data is used by the vendor to arrive at their bid prices. See Section D, General Contract Terms and Conditions, regarding the addition and deletion of sites. EXAMTLE FOR VARIABLE DATES OF MEAL SERVICE (3) (4) (5) (6) (7) (s) (9) (10) (11) Total Number of days Meal Types Refrig. Avail? Average MDeals/ Max Mayneais/ Total Meals Serving Times Site Name and Address Beginning Date Ending Date Beaygin End Lauderdale Manor Playground 1340 Chateau Drive Ft. Lauderdale. FL 6/5/09 7/10/09 6/30/09 8/18/09 10 (L)175 30 (p.m.) L p.m. Se. Y l75 225 225 1750 5250 11:00 1 0 1:00 4:00 27 — Site hlionnaiion List CITY OF MIAMI 2009 SUMMER SERVICE PROGRAM FOOD 31 PARK SITES NAME, PHONE • e b O MEAL TYPE AfVG! NiAX. B ALS/ MEALS TOTAL MEALS SERVING TIME -� =—ell �:ERS=Ai�I7=i=ADDRESS g .. ron.r�re®d SAY wiseampwimi 6/8/09 8/14/09 49 Breakfast p; 0 0 0 0 African Square Park I I 0 0 0 0 1466 NW 62' Street AM Suppl. 0, 4,410 12:00 2:00 (305) 579-3408 I Lunch 9,0 100 115 4,900 3:00 4:00 Yes No PM Suppl: 00 0 0 0 0 REFRIG. ALL Iv1EALS X Supper , 6/8/09 8/14/09 49 Breakfast 0. 0 0 0 0 Armbrister Park 0 0 ' 0 0 236 Grand Avenue AM Suppl. 0, 80 3,430 12c00 2:00 (305) 442-0376 • Lunch ?IX 4,410 3:00 4:00 Yes No PM Suppl. 0 100 0 0 0 0 REFRIG. ALL MEALS X Supper 0 6/8/09 8/14/09 49 Breakfast 0; 0 0 0 0 Barnyard 0; 0 0 0 0 3870 Washington Ave. �— AM Suppl 5,390 12:00 2:00 (305) 446-6216 Lunch NO 120 120 5,390 3:00 4:00 Yes No PM Suppl.:a110 0 0 0 0 MEALS REFRIG. ALL M X e Supper 0; 6/8/09 8/14/09 49 Breakast 0 0 0 0 0 Bryan Park P; 0 0 0 0 2301 SW 13"'.Street AM Suppl. 40 1,470 12:00 2:00 (305) 643-7150 Lunch OD 40 1.470 3:00 4:00 Yes No PM Suppl. a0 0 0 0 0 REFRIG. ALL MEALS{ X( Supper 0 I 6/8/09 8/14/09 49 Breakfast 0: 0 0 0 0 Buena Vista Park I ( 0 0 NW 53' Street AM Suppl. 0 200 40 1.470 12:00 2:00 (305) 795-2334 Lunch 30 40 1,960 3:00 4:00 — I Yes I No PM Suppl. 40 0 0 0 0 REFRIG. ALL MEALS I X I I Supper D 6/8/09 8/14/09 49 Brealtrast 1 0; 0 0 0 0 Clemente Parl: . 0 0 0 0 101 NW 34"' Street AM Suppl. I 0 , 125 I 4,900 12:00 2:00 (305) 573-6133 I I I Lunch i ijtQ0 125 4,900 3:00 4:00 Yes ( No PM SuppL 11Q0 I 0 0 0 0 REFRIG. ALL MEALS I X I I Supper ( 0 6/8/09 8/14/09 49 Breakfast 0; 0 0 0 0 Coral Gate Park I I 0 0 0 0 1415 SW 32"r Avenue AM Suppl. 0' 80 3,430 12:00 2:00 (305) 442-0377 I I Lunch ZO, 80 3,430 3:00 4:00 Yes No PM Suppl. 70 0 0 0 0 REFRIG. ALL MEALS X Supper 0 6/8/09 8/14/09 49 Breakfast 0; 0 0 0 0 Curtis Park 0 0 0 NW 24"'Avenue AM Suppl 0, .0 .1901 50 1,960 12:00 2:00 (305) 634-4961 Lunch !40 70 2,940 3:00 4:00 1'es No PM Suppl. ,6g 0 0 0 0 REFRIG. ALL MEALS X Supper C 6/8/09 8/14/09 49 Breakfast 5 0 0 0 0 Dorsey Parl: 0 0 0 0 NW 151 Avenue AM Supp1. 0 1701 55 1,960 12:00 2:00 (305) 579-6940 Lunch :4',0 75 2,940 3:00 4:00 Yes II No PM Suppl. 60 0 0 0 0 REFRIG. ALL MEALS X Supper p; 6/8/09 8/14/09 49 Breakfast 0, 0 0 0 0 Douglas Park 0 0 0 0 2755 SW 37"' Avenue AM Suppl. 0; 3,675 12:00 2:00 LunehJS, 80 (305) 442-0374 3,675 3:00 4:00 Yes No PM Suppl. 75 80 0 0 0 0 REFRIG. ALL MEALS X Supper 0 ` r r y . Breelc€ast 4--A M/ 1.uneh,- P ML Supper'. p p-r; ^ G e 1�I r ,ky" , � 7, , ° `i k ii ,:fi3rhtt van( S r 1 ' >S'K )F } f,��� j }r! ,Snacicsr j/t ,s' .g ? ,q )11,���'llrr�r°`1 m1�vaQe,Tiota?lAivieals :.,. ,, i}, ©,.1 .! , .1 2,095Y..t?.ifet K 1 .n irr� Schedule A — Site 1nforrnatiou List CITY- OF MIAAII 2009 SUMMER FOOD SERVICE PROGRAM UA;.Its., = AL_ AYlgG'� 1viP.X. -TOTAL SERVING TIME . i- :i- 3.. �1j T - -1541i 9N1 aBEGlly=u_ENI? _. ' _ .rA ==TSkxF= ()'F?=�1 t �tPI°1`.-_ P. {— DAY BEGIN END 6/8/09 8/14/09 49 Breakfast 0 0 0 "0 0 Duarte Park I 0 0 0 2800 NW 17"' Avenue .Alvi Suppl. 0, 0 3,920 12:00 2:00 I • Lunch • i80 95 (305) 635-2710 3,920 3:00 4:00 i Yes No .. PM Suppl, !8Q 95 0 0 0 REFRIG. ALL MEALS X . Supper 0', 0 1 6/8/09 8/14/09 49 Breahast ' p, 0 0 0 0 Gibson Park 0 0 0' 0 401 NW 12' i Street . • AM Suppi. 0; . i59 ' 7,350 12:00 2:00 (305) 579-6843 Lunch 175 7,350 3:00 4:00 Yes No PM Supp1. illa 175 0 0 0 0 REFRIG. ALL MEALS X Supper 9 1 6/8/09 8/14/09 49 Breai ast D; I 0 0 0 0 Grapeland Park 0 0 0 0 1550 NW 37"' Avenue AM Suppl. 0 75 2,940 12:00 2:00 634-5624 Lunch 'S0 (305) 3,920 3:00 4:00 Yes No PM Suppl. I .8.1 90 0 0 0 0 REFRIG. ALL ivIEALS X Supper I 6/8/09 8/14/09 49 Breakast p. 0 ( 0 0 0 Hadley Park I I 0 0 0 0 1300 NW 50"' Street AM Suppl, A 7,350 12:00 2:00 (305) 634-5791 I I Lunch 0_ 0. 200 200 7,350 3:00 4:00 Yes No PM Suppl. b5Q, 0 0 0 0 REFRIG. P•T.1 MEALS X Supper I ,D 6/8/09 8/14/09 49 Breahast 0 0 0 0 0 Jose Marti Park 0 0 0 0 351 SW 4'h Street AM Suppl. I :0 -. 6,125 12:00 2:00 (30) 557-6958 Lunch I ilk, 135 6.860 3:00 4:00 No PM Suno1. 1t40' 150 . Yes 0 I 0 0 0 REFRIG. ALL Iv ,ALS X 1 Supper 0 I I I 6/8/09 8/14/09 49 Breald'ast I Q, 0 0 0 0 Kinioch Park 0 0 0 0 455 NW 47°' Avenue AM Suppl • Q. 3.675 12:00 2:00 (305) 461-7204 Lunch I 7r5 75 3,675 3:00 4:00 No PM Suppl. P.Z. 75 Yes _, 0 0 0 0 REFRIG. ALL MEALS I X I Supper 6/8/09 8/14/09 49 Breakfast 0, 0 0 0 0 Legion Park . 0 0 0 0 6447 NE 7"' Avenue A1v1 Suppl. .0; 4,900 12:00 2:00 (305) 758-9027 Lunch 00,0 100 5.390 3:00 4:00 Yes No PM Suppl. t1 9 120 0 0. 0 0 REFRIG. ALL MEALS X I Supper 0 . 6/8/09 8/14/09 49 Breakfast ;0• 0 0 0 0 Lemon City Park 0 0 0 0 27 NE 58"' Street AM Suppl. 0 2,450 12:00 2:00 (305) 759-3512 Lunch ?0 '60 70 80 2,940 3:00 4:00 Yes No PM Supp1. 0 0 0 0 REFRIG. ALL MEALS X Supper P. 6/8/09 8/14/09 49 Breakfast 0 I 0 0 0 0 Moore Park 0 0 0 0 765 NW 36"' Street Alvl Suppl. 0 i!!80 8,820 12:00 2:00 (305) 633-2089 _ Lunch 190 8.820 3:00 I 4:00 No PM Suppl. 880 190 Yes 0; 0 0 0 REFRIG. ALL MEALS X Supper .0 `1 �rrz�� air'+ r s E a, . r �/ t ,� r „fi r iBieakfasV (r5, r A M Lunchr P l i s;i3upPer Snaclr.s� �, r r, • .> _ (. -M.t. Page 'ofa.POI.'eals `1';: i . `o: ,• /0;/ '•.l 47;530'. ,`.,50,225„b'IEN.'` <.:i 7 Schedule A - Site lnfouitation List CITY OF MIAMI 2009 SUMMER T60D-SERVIC-1;_P32OG.-AdYZ� ^ r-- — NUMBERS AND ADDRESS DATE . DATE OP. .TYPE DST DAY BEGIN END 49 Breakfast 0 0 0 0 0 7viomingside Park 0 0 0 0 Street AM Suppl •:,0" 750 NE 55°' 70 2,940 12:00 2:00 (305) 754-1242 ' Lunch .'SQ. . 70 2,940 3:00 4:00 Yes No PM Suppl. '` 0 REFRIG AIL MEALS X ` i Supper p, " 49 Breakfast-• ',0, 0 0 '0 0 _ Range.Fark' 0 0 U 0 62"`' Street AM Suppl. 0 525 NW . % 150 6,125 12:00 2:00 (305) 757-7961 Lunch n 200 7,350 3:00 4:00 Yes No PM Suppl. ;0 ,0 0 0 0 0 REFRIG. ALL MEALS X Supper 49 Breakfast 0; 0 0 0 D Reeves Park 0 0 0 0 Street AM Suppl. 0 600 NW 10th 65 2,205 12:00 2:00 (305) 579-6970 Lunch 45 - _ 65 2.205 3:00 4:00 Yes No PM Suppl. _ p 0 0 0 0 REFRIG. ALL MEALS X Supper " 49 Breakfast !z I 0 I" 0 0 0 Robert King High Park D 0 0 0 0 7025 W. Flagler Street AM Suppl. 55 2450 12:00 I 2:00 (305) 261-6151 Lunch 50 75 3,430 3:00 4:00 Yes No PM Suppl. 770: .(), 0 0 0 0 REFRIG. ALL MEALS X Supper 49 Breakfast D' ' 0 0 0 0 Shenandoah Palk 0 0 0 0 SW 2131Avenue Alvl Suppl. b 1800 an260 112,250 12:00 2:00 (305) 856-9551 Lunch 0 270 12,250 j 3:00 4:00 Yes No l PM Suppl. 2 0 0 0 0" REFRIG. ALL MEALS X Supper n. 49 Breakfast 0, 0 0 0 0 Virrick Park Q 0 0 0 0 3255 Plaza Street AM Suppl. I 10. 110 4900 12:00 2:00' (305)445-0123 Lunch 125 4900 I 3:00 4:00 Yes No PM Suppl. 100 0 0 0 0 REFRIG. ALL MEALS X Supper '0 . 49 Breakfast ;0; 0 0 0 0 West End Park I :4' 0 0 0 0 60'" Avenue AM Suppl. . 25D SW 105 4,900 12:00 2:00 (305) 264-034] 1 Lunch 6[OE die 105 4,900 3:00 4:00 Yes No PM Suppl. 0 0 0 0 REFRIG. ALL MEALS X Supper Q; 49 Brealdast 6 0 0 0 0 Williams Park .0; 0 0 0 0 5"' Avenue AM Suppl 1717 NW !80 90 3,920 12:00 2:00 (305) 579-6978 Lunch 90 3,920 _ 3:00 4:00 Yes No PM Suppl 50 0; 0 0 0 REFRIG. ALL MEALS X Supper 49 Breakfast 0; 0 0 0 . 0 Hone Center 0 0 0 0 4"' Street AM Suppl. ;0, 666 S.W. 100 4,410 12:00 2:00 (305) 545-5752 Lunch 90, 4,0: 100 4,410 3:00 4:00 Yes No PM Suppl. 0 0 0 0 REFRIG ALL MEALS X I Supper 6 r �' , i r,�r} � i t� f �r ,+r ,_ t°' 1 j Bieakfast � r� 4 A7vl h ; Lunch E11!1t+ Sn7c7is: rSs' Su�piisit z. , tA L, ' r ,.:; � � �l?�ge, �gta� eals, ..,�.,. a �: .,.. ,.. ,�, ..... �1 I00,,., , .. d, ..: rk r <. .a . ,,,. 3 Schedule A - Site Information List CITY OF MIAMI 2009 STJMP1ER FOOD SERVICE PROGRAM - -.pat ARI{SS1T- S-NAIvIE-P73ONE=L$ES'rB L B141E Dh.l'S _T MEAL_ AnV' 3 lvik.3.. TOTAL SERVING TIlvIE sadn• a A.I:�r - aci' Gam^ k; UFO' BEGIN END Little Haiti Park: 49 Breakfast...... 0' 0 0 0 0 6301 NE 2 Ave. AM Suppl D 0 0 0 0 (305) 762-7462 Lunch :i80 90 3,920 12:00 2:00 PM Suppl. 80 90 3,920 3:00 4:00 REFRIG. ALL IVIEALS I Supper D. 0 0 0 0 Sandra D�kucca Centel ... _,. 49 ' BrealcfaSt .0 0 0 .0.. 0 3870 NW 47 Ave. AM Supple. ,0. � 0 0 0 0 461-720i Lunch :5_ 60 2,450 12:00 2:00 (305) PM Suppl. P.O.: 60 2.450 3:00 4:00 ALL MEALS YES No Supper " Ti: 0 0 0 0 REFRIG. Fern Isle 49 Breakfast D; 0 0 0 0 2201 NW 11 Street AM Supple. 'O, 0 0 0 0 642-1925 Lunch AT) 60 1,960 12:00 2:00 (305) Y Yes No PM Suup1. I:425 60 2.205 3:00 4:00 REFRIG. ALL MEALS X Supper 9 0 0 0 0 4Breal�asf' A �° alhunct9 T .Y ivy : a�upP r anh��£�Ies�k� 31Sndcicsr�,4. 1 �� t, � '�� A rIl'� 'F;, ...:Y... .ir'Y xi�l `,sIE.,�"Y';IL:�;i: r....-in .,.tPAhlTOTa`� �vIPI I s}s �.l) 412 mo o g3J14Rat all An estimated count for the 2009 summer meals (lunch/snack) Dr -on -ram for City of Miami Park Site (a.) Grand Total Number of (Lin¢c—V to be served 13?1' 5'; (b.) Grand Total Number of S:n-ac-° ,ss to be served: lfd 1?0 Revised 3/13/09 gk 4 Scbedule B Vendor Name: Sponsor Name: city of Miami Total Number of Sites: 31 I. Bid calculations 111EAL TYPE Breakfast a.m. Supplements Lunch p.m. Supplements Suppers TOTAL BID E,`23ENSE Bid Summary Sheet (1) Col 9-Sched A TOTAL NUMBER OF Iv1EALS 132,055 141,120 Note: Column (1) X Column (2) = Column (3) II. ContractPeriod Dates of meal service: Days per week: 5 UNIT COST BID $ $ $ (2) (3) = TOTAL COST PER N.D AL TYPE From kite 8, 2009 To August 14, 2009 Dates) closed Friday, July 3, 2009 (i.e. holidays) 111. All unit prices per meal indicated above may noTt exee_d the current maximum federal reimbursement for operational costs for a particular meal type: 2009.Meal Reimbursement Rates Breakfast: . $ 1.65 Lunch or Supper: $ 2.88 A.M. or P.M. Supplement: $ 0.67. 29 Schedule C 1 of 2 Meal Tyne: Lunch SPONS OR EXAMPLE OF COMPUTING TEll UNIT PR.7CE SCHEDULE FOP EACH ITEM (from DO. 28) (Vendor must complete for each Meal Type on the Summary Bid Sheet) Meal Type Average Daily Total Number Unit Cost _ Total Bid per Meal Type (i.e. Lunch) Meals Served ofivleals x • ` Ci v of Miami Lunches Page 27, 1000 x $2.50 $2,500 Column 7 The Summation of Total Costs for each meal type in (Co1.3) = the Total Bid Price FLEBLE UNIT COST Additional cost per meal for meal orders less than the above."Average Daily Meals Served": Average Meals Per Dav lvi:uliiply 'Unit•Cosl " New Fleble Unit Cost/Meal Above by this Amount 80% or below 70% or below 60% or below 105,644 92,438. 79,233 The vendor will invoice the Sponsor at 100% of the bid cost indicated above, on a bi-weeldy basis. The "Average Daily lvleals Served (Col 7)" is used for determining if an additional cost per meal may be due to the vendor, and is calculated for each billing cycle, -to provide notice to the Sponsor of inaccurate or over -estimated me& orders . To calculate, divide the total number of meals billed (lunch, brealdroast, Any additional lem charges, by the greatest number of days operated by any site offering type. ,permittedif by SA, resulting from the higher "flexible unit cost" will be reflected in the final statement from. the vendor as a separate (specified) price adjustment. Periodic invoice amounts due from the Sponsor to the Vendor must be billed at the bid price as submitted. Any adjustments to the' invoices as reflected in the surcharge may only occur at the end of the program._ Any exception to -this policy mint be submitted to the FLDOE staff for review. Both the sponsor and vendor must monitor these calculations; they are intended to provide ample notice to Sponsors of the possibility of surcharges for failing to meet initial bid estimates. The vendor must notify the Sponsor in writing, on the periodic billing statements about purchased meals falling below levels estimated in the bid solicitation, or the flexible imit cost provision will not be enforceable by the vendor. These notices should occur at least one per month or every other billing cycle. NO1•B. Adjusted flexible unit charges per meal, may not under any circumstances, exceed the maximum operational reimbursement for each areal type as stated in Part 7 CFR 225 of the federal regulations, and as shown at the bottom of page 29. 30 Schedule C 2 of 2 Meal Tve: P.M. Sunplements SPONSOR: Cd.tv'cif -Miami EXAMPLE OF COMPUTING THE UNIT PRICE SCHEDULE FOR. EACH ITEM (from 28) (Vendor must complete for each }vleal Type on the Summary Bid Sheet) Meal Type Average Daily Total Number Unit Cost Total Bid per Meal Type e (i.e. Lunch) Meals Served of Meals Lunches Page 27, Column 7 1000 2.50 =. 82,500 The Summation of Total Costs for each meal type in (Co1.3) = the Total Bid Price FLE`LE TJ�TIT COST Additional cost per meal for meal orders less than the above "Average Daily Meals Served": Average Meals Per Dav Multiply "Unit.Gosr" New Flerlible Unit CostiMeal Above by this Amount -- 80% or below _ . 70% or below 60% Cr belOW 112,896 98,794 84,672 1.05% 1.10% 1.15% The vendor will invoice the Sponsor at 100% of the bid cost indicated above, ona bi- mealme ly basdue to the is. The "Average Daiiy.Meals Served (Col 7)" is used for determining if an additional cost pe_= vendor, and is calculated for each billing cycle, to provide notice to the Sponsor of inaccurate or over -estimated meal orders . To calculate, divide the total number -of meals billed (lunch, brealdast, supper, or supplements) by the greatest number of days operated- by any site offering the same meal type. Any additional charges, if permitted by SA, resulting from the higher "flexible unit cost" will be reflected in the final statement from the vendor as a separate (specified) price adjustment. Periodic invoice amounts due from the Sponsor to i'he Vendor must be billed at the bid price as submitted. Any adjustments to the invoice$ as reflected in the surcharge may only occur at the end of the program. Any exception to•this policy must be submitted to the FLDOE staff for review. Both the sponsor and vendor must. monitor these calculations; they are intended to provide ample notice to Sponsors of the possibility of surcharges for failing to meet initial bid estimates. The vendor must notify the Sponsor in writing, on the periodic billing statements about purchased meals falling below levels estimated in the bid solicitation, or the flexible unit cost provision will not be enforceable by the vendor. These notices should occur at, least one per • month or every other billing cycle. NO LE: Adjusted flexible unit charges per meal, may not under any circumstances, exceed the maximum operational reimbursement for each meal type as stated in Part 7 CFR 225 of the federal regulations, and as shown at the bottom of page 29. 30 SECTION G USDA - CertificatE-of Independent Yrrce-llecermin- -------- --- 1. By submission of this offer, the vendor certifies and in the case of a joint offer, each party thereto certifies as to its own organization, that in connection with this procurement: a) The prices in this offer have been arrived at independently, without consultation, ommsuchp ices with ion or agreement, for the purpose of restricting competition, as to any matter relating to any other vendor or with any competitor; b) Unless otherwise required by law, the prices which have been quoted in this offer have not been knowingly disclosed by the vendor and will not knowingly be disclosed by the vendor prior to opening in the case of an advertised procurement or prior to award in the case of a negotiated procurement, directly or indirectly to any other vendor or to any competitor; c) No attempt has been made or will be made by the vendor to induce any person or firm to submit of not to submit an offer for the purpose of restricting competition. 2. Each person signing this offer certifies that: a) He/She is the person in the vendor's organization responsible within that organization for the decision as to the prices being offered herein and that he has not participated, and will not participate, in any action contrary to (1)(a) through (1)(e) above; or I-Ie/She is not the person in the vendor's organization responsible within thatorganization_ ern thedecision as to the prices being offered herein but that he has been authorized in writing to aot as persons responsible for such decision in certifingthat such persons have not participated and will not pai-ticipate; in any action contrary to (1)(a) through (1)(c) above, and as their agent does hereby so certify; and he has not •participated, and will not participate, in any action contrary to (1)(a) through (1)(c) above. Signature / Title of Vendor's Authorized Representative Date In accepting this offer, the Sponsor certifies that the Sponsor's officers, employees or agents have not taken any action, which may have jeopardized the independence of the offer referred to above. Signature / Title of Authorized Sponsors Representative Date Note: Accepting a vendor's bid response for review, does not constitute acceptance of the contract. Both the Sponsor and Vendor must execute this USDA Certificate of Independent Price Determination 3] SECTION H F _U:S: DEP: Certification Regarding Debarment; Suspension, Ineligibility and Voluntary Exclusion - Lower Tier Covered Transactions This certification is required by the regulations implementing Executive Order .12549, DebaiLuent and Suspension, 7 CFR Part 3017, Section 3017.510, Participants' responsibilities. The regulations were published . as Part IV of the January 30, 1989, Federal Register. Copies of the regulations may be obtained by contacting the Department of Agriculture with which this transaction originated. BEFORE COMPLETING CERTIFICATION, READ INTSTRUCTIONS ON Page 32) 1, The prospective lower tier participant certifies, by submission of this proposal, that neither it nor its principals is presently debarred; suspended, proposed for debarment, declared ineligible, or voluntarily excluded from participation in this transaction by any Federal department or agency. 2. Where the prospective lower tier participant is unable to certify to any of the statements in this certification, such prospective participant shall attach an explanation to this proposal. Vendor or Organization Name PPJAward Number or Project Name Name(s) and Title(s) of Vendor's Authorized Representative(s) Representative's Signature Date USDA Form AD - 1048 (2009) 32 Instructio.ns_for Certification_ Debarment By signing and submitting this form, the prospective lower tier participant is-prov on the reverse side in accordance with these instructions. 1. The certification in this clause is a material representation of fact upon which reliance was placed when this transaction was entered u to, If it is later determined that the prospective lower tier participant knowingly rendered an erroneous certification, in addition other originatedremedies ma)�available ue availabldeeremedies Governmentincluding department or agency with which this transaction suspension and/or debarment. 2. The prospective lower tier participant prlospe�tivdeelow� tier participant lee written arns that its person, c rtifi atior was this proposal is submitted if at any timeprospective erroneous when submitted or has become erroneous by reason of changed circumstances. The terms `covered transaction, " "debarred" "suspended," "ineligible," "lower tier covered transaction," " ""person primary covered transaction;" " principal," "proposal," "voluntarily excluded," as participant, used in this clause, have the meanings set out in the Definitions and Coverage Sections of rules implementing Executive Order 12549. You may contact the person to which this proposal is submitted for assistance in obtaining a copy of those regulations. 3. The prospective lower tier participant agrees by submitting this form that, should the proposed covered rson transaction be entered into, it shall not lino b1e} eter into any o�nvoluntai7ly excludedower ifrom participationocovered ir-vthi.s aith opvered who is debarred, suspended, declared ineligi transaction unless authorized by the department or agency with which this transaction originated. 4. The prospective lower tier participant further agrees by submitting this form- that it will include this clause • titled, "Certification Regarding Debarment, Suspension, Ineligibility and Voluntary Exclusion - Lower Tier Covered Transactions," without modification, in all lower tier covered transactions and in all solicitations for lower tier covered ttansactions. 5. A participant in a covered transaction may rely upon a certification of a prospective participant in a lower tier covered transaction that it is not debarred, suspended, ineligible, or voluntarily excluded from the covered transaction, unless it knows that -the certification is erroneous. A participant may decide the method and frequency by which it determines. the eligibility of its principals. Each participant may, but is not required to, check the Non -procurement List. Nothing contained in the foregoing shall be construed to require establishment of a system of records in order to render in good faith the certification required by this clause. The knowledge and infoimuation of a partidipant is not required to exceed that which is normally possessed by a prudent person in the ordinary course of business dealings. f a 6. Except for transactions authorized under paragraphfive hw th a peorsonlwho issuspended, debarred, ticipant in a covered transaction knowingly enters into a lower tier covered transaction .ineligible, or' voluntarily excluded from participation in this transaction, in addition to other remedies available to the Federal Government, the department or agency oath which this transaction originated may pursue available remedies, including suspension and/or debarment. USDA Form AD 1042 (2009) 33 SECTION I '-en ors 5"ia e NOTE: If a vendor requested a copy of the bid, but did not -submit a bid response to this. s.solicitation. this form must be completed and returned to the Sponsor on or before the bid opening e. Sponsor: City of Miami We, the undersigned, have declined to submit a bid on your Bid No. 13 oo for an Annual Contract for SFSP for the following reasons: Specifications too "tight", i.e.; geared toward one brand or manufactm-er only (explain below). Insufficient time to respond to the Invitation for Bid. We do not offer this product or service. Our previously scheduled work would not permit us to perform.. We are unable to meet specifications. We are unable to meet Bid Bond requirements. Specifications are unclear (please explain below -give examples). We are unable to meat insurance requirements. Remove us from your bidders' list for this commodity or service. Other (specify below). Remarks: We understand that if this statement is not completed and returned, our company may be excluded from future bids let by this Sponsor. Company Name: Signature: Telephone: Date: 34 SECTION J • CERTIFICATION REGARDING DRUG -FREE WORKPLACE. REQ{MENTS (GRANTS) ALTERNATIVE I - FOR GRANTEES OTHER THAN INDIVIDUAIJS This certification is required by the regulations implementing Sections 5151-5160 of the Drug -Free Workplace Act of 1988 (Pub. L. 100-690, Title Y, Subtitle D; 41 USC 701 et seq.), 7 CFR Part 3017, Subpart F, Section 3017-600, Purpose. The January 31, 1989, regulations were amended and published as Part II of the. May 25, 1990 Federal Register (pages 21681-21691), Copies of the regulations may be obtained by contacting the Department of Agriculture agency offering the grant. A. The grantee certifies that it will or will continue to provide a drug -free workplace by: (a) Publishing a statement notifying employees that the unlawful manufacture, distribution, ee dispensing, possession, or use of a controlled substance is prohibited in the .grantee's workplace and specifying the actions that will be taken against employees for violation of such prohibition: (b) Establishing an ongoing drug -free awareness program to inform employees about: (c) (d) The dangers of drug abuse in the workplace; The grantee's policy of maintaining a drug free workplace; Any available drug counseling, rehabilitation, and employee assistance programs; and The penalties that may be imposed upon employees for drug abuse violations occun-ing in the workplace. Making it a requirement that each employee to be engaged in the performance of the grant be given a copy of the statement required by paragraph (a); Notifying the employees in the statement required by paragraph (a) that, as a condition of employment under the grant, the employee would: (1) Abide by the terms of the statement; and B. The grantee certifies that it will or will continue to provide a drug -free workplace by: • (a) Publishing a statement notifying employees that the unlawful manufacture, distribution, dispensing, possession, or use of a controlled substance is prohibited in the grantee's workplace and specifying the actions that will be taken against employees for violation of such prohibition: (b) Establishing an ongoing drug -free awareness program to inform employees about: (1) The dangers of drug abuse in the workplace; (2) The grantee's policy of maintaining a drug -free workplace; (3) Any available drug counseling, rehabilitation, and employee assistance programs; and (4) The penalties that may be imposed upon employees for drug abuse violations occurring in the workplace. 35 (c) Iyialcing_ii: � uuemeni that each employee to be eengaged .in the perfoLulance of the giant be (d) Notifying the employees in the statement required by paragraph (a) that, as a condition of employment under the grant, the employee would: (e) (1) (2) Abide by the terms of the statement; and Notify the employer in writing of his or her conviction for a violation of a criminal drug statue occurring in the workplace so later than five calendar days after such conviction; Notifying the agency in writing, within ten calendar days after receiving notice under subparagraph (d)(2) from an employee or otherwise receiving actual notice of such conviction. Employers of convicted employees must provide notice, including position -title, to every grant officer on whose grant activity the convicted employee was working, unless the Federal agency has designated a central point for the receipt of such notices. Notice shall include the identification number(s) of each affected grant; (f) Taking one of the following actions, within 0 calendaro sso onvays d f receiving notice under subparagraph (d)(2), with respect to any employee w(1) Taking appropriate personnel action against. such an employee, up to and including termination, consistent with the requirements of the Rehabilitation Act of 1973, as amended.; or (2) Requiring such employee to participate satiLEActorily in a drug abuse assistance or rehabilitation program approved for such purposes by Federal, State,. or local health, law enforcement, or other appropriate agency; The grantee ma' insert in the space provided below the site(s) for the performance of work done in connection with the specific grant; Place of Performance (Street address, city, county, state, zip code) (g) Check [ if there are workplaces on file that are not identified here. Organization Name Award Number or Project Name Name and Title of Authorized Representative Date Signature Form AD1049 (REV 5/90) 36 INSTRUCTIONS FOR CERTIFICATION 1. By signing and submitting this form, the grantee is providing the certification set out on pages I and 2. 2. The certification set out on pages l and 2 is a material representation of 'fact upon which reliance is placed when the agency awards the grant. If if is later determined that the grantee lcnowingly rendered a false certification, or otherwise violates the requirements of the Drug -Free Workplace Act, the agency, in addition to any other remedies available to the Federal Government, may take action authorized under the Drug -Free Workplace Act. 3. Workplaces under grants, for grantees other than individuals, need not be identified on the certification. If ]mown, they may be identified in the grant application. If the grantee does not identify the workplaces at the time of application, or upon award, If there is no application, the grantee must keep the identity of the worlmlace(s) on the rile in this office and make the information available for Federal inspection. Failure to identify all known workplaces constitutes a violation of the grantee's drug -free workplace requirements. 4. Workplace identifications must include the actual address of buildings (or parts of buildings) or other sites where work under the grant takes place. Categorical descriptions may be used (e.g., all vehicles of a mass transit authority or State highway department while in operation, State employees in each local unemployment office, performers in concert halls or radio studios). 5. If the workplace identified in the agency changes during the performance of the grant, the grantee •shall inform the agency of the change(s), it previously identified the workplaces in question (see paragraph three). 6. Definitions of terms in the Nonprocurement Suspension and Debarment common rule and Drug -Free Workplace common rule apply to this certification. Grantees' attention is called, in particular, to the following definitions from these rules: Controlled substance means a controlled substanceln Schedules I through V 'of the Controlled Substances Act (21 L'SC 812) and as further defined by regulation (21 CFR 1308.11 through 1308.15); Conviction means a finding of guilt (including a plea of nolo contendere) or imposition of sentence, or both, by any judicial body charged with the responsibility to determine violations of the Federal or State criminal drug statutes; • Criminal drug statute means a Federal or non -Federal criminal statute involving manufacture, distribution, dispensing, use, or possession of any controlled substance; Emnlovee means, the employee of a grantee directly engaged in the performance of wort: under a want, including (1) all "direct charges" employees; (ii) all "indirect charge" employees unless their impact or involvement is insignificant to the performance of the grant; and, (iii) temporary personal and consultants who are directly engaged in the performance of work under the grant and who are on the grantee's payroll. This defuntion does not include workers not on the payroll of the grantee (e.g., volunteers, even if used to meet a matching requirement; consultants or independent vendors not on the grantee's payroll; or employees of subrecipients or subvendors in covered workplaces).Fonn AD-1049 (REV 5/2005) End of Drug Free Workplace Form. • 37 SECTION K T'SIVEC Confract-ComnIiance-Chect- t - T �"s�'"-'� 1. FLDOE Prototype contract was used, YES NO 2. Contract Acceptance form was signed/dated by both Sponsor and Vendor. YES NO 3. How many bid responses were received Were all FLDOE registered Vendors? YES NO 4. Schedule B, Summary Bid Sheet was completed and the total bid amount was correct. YES NO 5. Schedule C, Flexible Unit Cost Adjustment form was completed con ect]y, YES NO 6. Certificate of Independent Price Determination was signed and dated by Sponsor and Vendor. YES NO 7. USDA Debarment and Suspension Form A.D. 1048 was completed by the Vendor. YES NO 8. FLDOE approved prototype 10 day cycle.menu was used or FLDOE approved replacement. YES NO 9. FLDOE Statement of NO BID form was signed by non -participating Vendors, if applicable. .YES NO . 10. USDA Certification Regarding a Drug Free Workplace was correctly executed. . YES NO 11. USDA Bid requirements were met per applicable regulations in 7 CFR 225, 3016 &'3019. YES' NO 12. FLDOE Part II ProductSpecifiications and Product descriptions were attached. YES NO 13. Successful bidder is included on FLDOE's list of registered FSMC or Catering vendors. YES NO 14. Florida Statute Chapter 120.57 is defined as source for resolution of bid protests. YES NO 15. Serv-Safe site checklist forms are used by Sponsor to monitor safe food handling practices. YES NO 16. The 5%Bid bond was attached to bid when submitted; if over $100,000; Amount YES NO 7. The 10% Performance Bond was received by Sponsor if bid over $100,000, Amount 3 YES . NO 18. Contract was fully executed prior to the first day of performance; Copy on file at FLDOE YES NO Comments: Contract Reviewed by: Date: 38 Date: Sponsor #: 04- rloridn Department of ttducnlion Site Manager Signature: ' JSLA1uu1ner" Food Service Progt-mit Sponsor Naine: (S FSJ.') f I Dully Meal Production Record Site Name: i A Menu :Item and Food Item Used (E.g.: Ham and Cheese Sandwich or Tyson Chicken Nuggets) D Portion Size (E.g. I ,1 oz Turkey Horn and 1 oz Cheese or 5 Pieces) . C D 'Total fl Portions Total Amount of Prepared Food Used (Children and Adult) (E.g. 21i Ham and Ill Cheese or 2 cs)- E r # Portions Left -over Tein Leftover Codes (Kern (# portions left at (Use codes on lack) and el of meal) �'" end- ° � . ' G Of Items ilos al dart pnenl II I ... +a.:. r, .r .. : : .:. L.. x 3. ::. ,: I ,3. J:: :.._. ,e:... .. r.. 1: ., :::q11- _ ^1!...,,..._ . _ .. e r + .21 ,4 , i ., _ g n.nu .L. .:.. 7_ _. y.:,!; . 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L 14 I�ha._: i�rl i.��41�ff I. i r�� 6 S1:nr,;;Sh pplenlen# • >;tuiiuul.:ILeal„P:afteuna:.,_ ....,..,.��._.:.-��"1>_. �r.l...__:..11,.�._:_�,...._[..,I...�tr,....hl9,....all_.:,�L.._S:�t�:�::)41,1� ,�d:�l��.....__r.�_.�.I._..� .brJ�a ozi-I� .�N.l�� ..: ,.....w t.� ,. -, ,. ;l _.__,-----�---�- ..__ ..".,,.:6r,.,.,..,..,c:.J-.rc.��r;JJltlr,,.,. _?1 t ... j_. ., •i �trllll' ci�.. iv '„'. G/B }. M/NIA° lei milk 111III � _ tr. i r. ��. i] ' �rlll,. IJ I v2•^ �...__,,i .. . :.... ..... r , n. ,. _, n . .I .0 .. '.r :..�.. v. .5 { r. V2111 rr ,-0 '!:IJ.2 1t .G� a 1�'Y:i Y,II:".J: ',f :� . �P.?-d ..L.s:. TI6. tt .::JAm, , Ib.n. S. u . I . ,[�I . U•. '.:�k, . ,•;o .,,Im __I-II,I {.rpl 51' � -iii= I f.: ... P;, Ivl i�, ar 12?- ,I.LI .:� -13 �y" y �1 1'" .t... - J'. .4.,. I:r. -6 . .c 5s•_Llggi:- _ .-g ` _ ..j,::..u.l J :la vit .� ./_c..'1• ' la en.>.0 /V"+ :oiu ire "> . !Iset�rili ��78. I autt 2 oz: [ ;a:,,:'�, :.: ' hZw1c11=' fuiiniuui� ea :�allerti"``8a:oa>,-;lutt�;i �_ .ks:...._,k_.,b, .�JI���..__�. 'tik III111�4'�s ,. II � . „1�� F_,.. _>�,__.._._�: (�U�v � , 11:1a.;'M10-. ST"r:.ka:'c;.rra.�,it:.'n;c' _�,;��I:;• �: uJar'""�S�' —_.__.3�_-a��,�-.....-._� y_._.1.._.,rL.,,,....__u r____.. SP ._.. � � � ._._�__ _ ,�••_L_ C _.. _ . _. ,� 6 M/MA ji jis`.P/V I I_ 11 IGC Ind F/v l 1 I. G/B 1 jII III rillc % llI Other II 39 iii 1 •S trniuer Food Service Program (SFSP) Daily Pvlea.l Production Record iiA i' Menu Item and Food Item Used (E.g.: Ham and Cheese Sandwich or Tyson Chicken Nuggets) • Ts Portion Size (E.g. lA oz Turkey Hat❑ and 1 oz Cheese or 5 Pieces) C n Total ft Portions Total Amount of Predated .food Used F 2H Ham and Ik (Children and Adult) (_.g. Cheese or 2 cs) � E # Portions Leftover (tl portions left at end of meal) r•, Left -over Codes (Use codes on back) Temps (Record l and end of service) 1 ,f Items ;s at slnil oreal it . � .. � , :x. ub a a .a...c . a ., , ;i�i' 1rr�F . �. i.� � 1',.^n s r.. mic-•m�.ra:'7r • f ;r . ,.u:a c �".5n7,,� .r.,,r, .. .,_y.. ., nr4 ,.,," - ,L,.. 'la.0 "'•, .N �L: fii •r. oJu^'TM'4- a r5 :'I ', .tr 1 , @t d,¢Gb'ci:., ni. •: r.lii u-,"di..x -,1 r F it' it ib e' tear S rti .t)f �tl a to oltlehF. til6 l° 1. -✓i cl, '"..li �s �`.'ti G g!?f . S a:_"":, ..fa .... -, not ,1.. „�t�I,SitgLei--�—_. �__>�`�iJii?;,:�L.a1.d�P5al.��._,_........�.?�,._....i�,..1n_.,..._..u..._._..__..,..",f_..-..!�l?.�...Z$tl_...��Y�._.�S€�,..t�...i�,tlt"�b.��.r'_.._._I,.,W 3s._.1.._.,u_.>;i�.��>`g._�LyI/i.{.Iti.tag.�...,:1aa.x..:.l,;M,,a„r_.lt,�:l.r}'�,x.�-m.S�,ari;,�: _ ;us::'i�i. -Sia9:! ."—,' ..-,r" y�aLudUl�.vi1 II F/v..._ 1 GIB MI/MA I I I,a R! riilk I kl S42.1 er - Minimum Meal Pattern- 8 oz. Fluid Millc, 3/., c. Total Serving F/V (from 2 items), 1 serving G/B, and 2 oz. M/MA s`StRik , iftlEt 'r Iv /NIA • fi t.1F/V 1 1, 21d F/Vil �I G'B 11 1 II Milk I • III (Dither oniponent Codes: M/MA.= Meat/Meat Alternate, I/V= Fruit/Juice/Vegetable, G/13= Grains/Bread, and Milk= Fluid Milk C Rover Codes: (1)Freeze (2)Refrigerate (3)Serve Next Day (4)Disposed of (5) Returned to stock (6) Served free to students Iii structions: This document must be completed daily and provided to the sponsor weekly. It docunleuts that• reimbursable meals were produced. A Menu Item and Food Item Indicate the menu item name and next to the appropriate component group. (E.g.- Ham and Cheese Sandwich) . Used f ]� Portion Size Indicate the specific food products used to prepare the item and the actual portion size for each food listed to meet the core portion size requirement. (E.g: List Turkey I -lam - 1.4 oz and Cheese - loz. under M(MA and Bread - 2 slices under G/B) . 3nent ; 11 Cl Total # Portions Prepared List the total number (children -I- adult) of portions prepared for each menu item. (E.g. — 30 Sandwiches) r!; ii. T� Total Amount of Food Used Indicate the amount of food used to prepare the number of servings listed in column C. (E.g.- Turkey Ram- 2 3A pound, C ie3"e ounds and Bread — 60 slices) :11' — 2 4 Portions Leftover Count the number of leftover portions for each food item" (E.g.- 3 burgers, 6 milk, 10 oranges, 4 servings of rice). If any remains in pans, convert to number of servings. 1,Ount in r Left -over Codes List the appropriate leftover"code that is listed at the bottom of the page. • I111 40 I+ ' "' 8f End 01'2009 SFSP Bid Document 41