1-Scope of Work.docx

SCOPE OF WORK

All products shall be green seal certified, portion packs or portion dispensed, color coded (Color-coded system of products, materials and charts in relation to material safety, handling, and mixing). Non-caustic and non-hazardous if accidentally mixed with other products on this program. All cleaning products must provide consistently superior cleaning and sanitation in the child nutrition area. Direct delivery of all products to school sites will be provided initially and with on-going monthly restocking.

A. Goods

1. Anti-Microbial Liquid Hand Soap – Product must be an anti-microbial hand cleaner without the use of scrubbers and solvents. Product must prevent excessive swelling of the skin. Must maintain the skin’s natural protective acid mantel, which serves to protect it from bacterial or fungal infection. Must be a clear viscous liquid, density (at 20 degrees C) approximate 1.03 g/cm 5; pH 6 to 8. Must be packaged in ready to use containers that are used in conjunction with a dispenser or be able to be poured into a dispenser. Product will be unscented or lightly scented.

2. All Purpose Cleaner – Product shall be used with manual and/or machine cleaning methods. Shall be low suds, easy to rinse detergent. Shall be biodegradable and make a soluble solution that leaves no film or residue. Product shall not stain or discolor when used at recommended proportions. Must dilute in hard or soft water. Chemical composition: concentrated liquid blend of organic detergents, solvents, water conditioners and alkaline builders. Pleasant scent. Approximate pH: 9.8 +/- .3 in solution. Must be portion packed in easy to handle packaging.

3. Multi-Purpose Degreaser – To be used for heavy-duty cleaning, degreasing of floors, equipment and other difficult to clean surfaces. Product to be biodegradable and must dilute in hard or soft water. Chemical Composition: blend of mixed liquid quaternary ammonium chlorides. Approximate pH 7.2 +/- .3 in solution. Must be portion packed in easy to handle packaging.

4. Pot and Pan Detergent – Product shall be a multi purpose compound for medium, soft, or hard water that will cut grease and clean pots and pans. A pre-measured liquid compound is required. The compound should not cause irritation to hands. Product shall demonstrate excellent grease cutting ability, removal of excess cooked on foods and have sustaining suds ability. Product must have a pleasant fragrance.

5. Sanitizer – Product shall not contain chlorine and be a concentrated liquid blend of quaternary ammonium compounds. Must be EPA registered. Product shall be biodegradable and must dilute in hard or soft water. Provide active quaternary sanitizer equivalent to 50-ppm available chlorine. Chemical composition: Blend of mixed quaternary ammonium chlorides. Approximate pH: 7.2 +/- .4 in solution. Must be portion packed in easy to handle packaging. Test strips must be provided.

6. Non-program chemical products recommended – offeror shall state in their proposal, if the cleaning and sanitation program needs to be supplemented by any other cleaning products and who will be responsible to provide the products.

B. Statement of Needs

1. Dispensing Equipment – The vendor shall supply, service and install new dispensers as needed. All dispensers installed on school sites shall remain the property of the awarded offeror. All dispensers shall be removed when this contract expires or is terminated.

2. Technical Assistance between service visits – The contractor must provide all necessary contact numbers, e-mail and other vehicles for receiving same day responses to technical questions that occur. Between scheduled service visits, site visits may be requested by the Nutrition Department to resolve technical issues or cleaning and sanitation problems and other issues that may arise.

3. Months or service and related fees – monthly service inspections, instruction, delivery and reports must be provided to each and every location.

4. Billing Requirements – Invoicing will be processed by figuring the total annual cost divided by twelve equal monthly installments.

5. Service time frames – Training will occur between the hours of 7:30 a.m. and 1:30 p.m. A time schedule will be established for each site.

C. Duties to be performed during service visit Monthly service visits will include by not be limited to:

· Review of product inventory

· Stocking of inventory, supplies and materials to cover until next month’s restocking

· Examination of all labels, posters, charts and replace as needed

· Completion of a standardized, pre-printed service report form

· Copy of service report reviewed and left with kitchen manager

· Deficiencies corrected

· Training of all site employees to include: cleaning techniques, sanitizing techniques, food safety, temperature logs, calibrating thermometers, record keeping

· Teach perpetual cleaning to minimize the need for mid-year and end of year major cleaning sessions

· Inspect process for OSHA compliance

· Address safety concerns

· Confirm proper concentration of sanitizer in sinks, buckets and spray bottles

· Sanitizer test strips always to be in ample supply

· Confirm presence of procedures and reference manual

· Confirm presence of color coded Material Safety Data Sheets (MSDS)

D. Service Reports A pre-printed, standardized report form will be completed at the time of each visit. As a minimum, the report must include:

· School Name

· Date

· Safety, cleaning and sanitation items reviewed

· Names of employees participating in training

· Follow up needed

· Contractor signature

· Cafeteria manager signature

· Comments as needed

· An electronic version of the standardized report form will be sent to the Food Service Director

E. Personnel Requirements

· Contractors must contact each site’s kitchen manager for building entry regulations.

· Contractor shall conduct a criminal records background check for all employees that will be conducting business on Washington County School District Property.

· Contractor employees must at all times be in a company uniform or have a visible form of company ID on their person.

III. Contents of Proposal The following information is to be addressed and clearly labeled in the respondent’s proposal in the order listed below:

· Offerors will propose their solutions to meet the requirements listed within this proposal.

· Offerors will include response time information to any location with re-supply needs or technical needs.

· Plan for responding to out of stock product between service dates.

· A list of equipment provided by the Offeror.

· Equipment recommended for provision by the Food and Nutrition Department.

· Copies of all training materials, including videos, posters, etc with an explanation of use.

· Schedule/list of proposed training topics.

· Copies of report forms, binders, etc. used to document the following: 1.) Service activities; 2.) the level of each school kitchen’s safety and sanitation performance; and 3.) the types and quantities of materials delivered.

· A sample master schedule for the school year

· A sample procedures and reference guide

· A list of support materials necessary for the effective use of cleaning chemicals, such as dispensing equipment, spray bottles, etc. Include a corresponding sample of each.

· A list of all cleaning chemicals and supplies, with corresponding samples, that will provided to each site as part of this proposal.

· Offerors will supply at least (3) three references (with contact person phone number and email included) from school districts of comparable size where offeror has established a similar sanitation program currently in use.

· Cost per site per month for goods and service

· All proposals must include a statement of the relationship between the contractor and the product manufacturer. Any offeror who is not a manufacturer must submit with their proposal a complete written explanation of the working agreement that the offeror has with the product manufacturer. Included shall be a statement stating the length of the agreement. In addition, an affidavit by the product manufacturer attesting to the above shall also be submitted with the proposal.

· Submit a quote for goods & services to be paid during the first year.

Product Samples must be labeled with vendor name, RFP # and delivered to:

Food Service 811 E Brigham Road Bldg B St. George, UT 84780