10-USBE-JB26254-RFP Evaluation Score Sheet.pdf
PDF 120 KB Posted
- Solicitation number
- USBE-JB26254-RFP
- Issued by
- Utah
About this file
This is an evaluation score sheet for a Request for Proposals issued by the Utah State Board of Education (USBE) for Local Food for Schools Cooperative Contracts (Solicitation #USBE-JB26254-RFP). The RFP seeks to establish cooperative contracts with qualified Utah small local beef and tree fruit producers across five product categories: Raw Ground Beef (Chubs), Raw Ground Beef (Pre-formed Patties), Fresh Whole Tree Fruit (Apples, Peaches, Pears, Cherries), Frozen Sliced/Diced Tree Fruit, and Dried Tree Fruit. The evaluation process consists of two stages: Stage 1 addresses mandatory minimum requirements including federal or state inspection certification, location within 400 miles of Logan, St. George, or Blanding, delivery capability to at least one Utah school district, and submission of a business profile with references. Stage 2 evaluates technical criteria including production capabilities, distribution capabilities, and business profile (history, size, location), along with cost proposals.
The evaluation scoring structure allocates 350 points to technical criteria (divided among four technical evaluation categories weighted at 28.57%, 28.57%, 28.57%, and 14.29% respectively) and 188.5 points to cost evaluation, for a total possible score of 538.5 points. Offerors must achieve a minimum score of 227.5 points (65% of total points available) per category to receive a contract award. Cost points are calculated using a competitive formula where the offeror with the lowest proposed cost receives maximum cost points, while other offerors receive points proportionally based on their cost relative to the lowest bid; offerors whose cost exceeds 200% of the lowest proposed cost receive no points. Multiple contract awards are anticipated, with all qualifying offerors meeting the minimum threshold receiving contracts in their respective categories.
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Other files
| File | Type | Posted |
|---|---|---|
| 9-USBE-JB26254-RFP Technical Criteria.pdf | ||
| 11-Informational--Maps.docx | DOCX document | |
| 4-Att. A - USBE Standard Cooperative TsCs for Goods and Services (rev. 8-2026).docx | DOCX document | |
| 7-RFP Prerequisites - USBE-JB26254-RFP.pdf | ||
| 5-USBE-JB26254-RFP Cost Proposal Form.xlsx | XLSX spreadsheet | |
| 2-GRAMA-business-confidentiality.pdf | ||
| 3-PII+Questionnaire (1).xlsx | XLSX spreadsheet | |
| 1-Changing+Your+Time+Zone.pptx | PPTX presentation | |
| 8-Attachment B Scope of Work USBE-JB26254-RFP.pdf | ||
| 6-USBE-JB26254-RFP Mandatory Minimum Requirements.pdf |
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MMR Number Evaluation (Pass/Fail)
Technical Criteria Number
Evaluator Score (0-10)
Criteria Weight % of Stage 2
Points Possible Points Possible
Points Earned
Minimum Required
1 10.00 28.57% 100.00 0.00 - 2 10.00 28.57% 100.00 0.00 - 3 10.00 28.57% 100.00 0.00 - 4 5.00 14.29% 50.00 0.00 -
TOTAL 100.00% 350.00 0.00
Required Points Percentage
Min Points Required
Points Earned Percent Earned Evaluation
65.0% 227.5 0.0 0.0% Fail
Lowest Proposed Total Cost
Offeror's Proposed Cost
% of Total Points Possible
Earned Points Possible
Points Earned
0% 188.5 #DIV/0!
Stage Points Possible % of Total
Points Possible Points Earned
Minimum Required
Evaluation
2 350.0 65.0% 0.0 227.5 Fail
FINAL 188.5 35.0% #DIV/0! N/A N/A
538.5 100.0% #DIV/0! 350.0
1. Raw Ground Beef (Chubs)
2. Raw Ground Beef (Pre-formed Patties)
3. Fresh Whole Tree Fruit (Apples, Peaches, Pears, Cherries)
4. Frozen Sliced/Diced Tree Fruit
5. Dried Tree Fruit
The methodology or formula that will be used to determine the number of contract awards is: All Offerors that receive a total score of 350 points or more out of a possible 538.5 total points (at least 65% of the total points available) per category will receive a contract award. The following categories are available for an award:
SU
M
M
AR
Y Evaluation Item
Technical Criteria Cost
ST
AG
E
Description of production capabilities
Technical Criteria
FI
N
AL
S
TA
G
E
Cost
Cost is evaluated per category. The cost points assigned to each Offeror’s Cost Proposal will be based on the Lowest Proposed Cost. The Offeror with the Lowest Proposed Cost will receive the maximum number of cost points possible. All other Offerors will receive a percentage of the maximum cost points based on the percentage by which the Offeror's Proposed Cost exceeds the Lowest Proposed Cost. An Offeror whose cost is more than double (200%) the Lowest Proposed Cost will receive no points. The formula to compute the cost points is Cost Points x (Lowest Proposed Cost/Offeror’s Proposed Cost).
Stage 2 Score Threshold
Small agricultural business Description of distribution capabilities
Business profile, including history, size, and location
SOLICITATION #USBE-JB26254-RFP
Local Food for Schools Cooperative Contracts
EVALUATION SCORE SHEET
Firm Name:
Date:
Evaluator:
Scores will adhere to the following benchmarks:
Zero (0) points: The proposed solution does not meet requirments and expectations as described in the request for proposals Five (5) points: The proposed solution satisfactorily meets requirements and expectations as described in the request for proposals Ten (10) points: The proposed solution measurably exceeds requirements and expectations as described in the request for proposals
NOTE: The requirements and criteria listed in this RFP score sheet may be abbreviated headings. Offerors should refer to the corresponding RFP section for a complete description of criteria.
ST
AG
E
Mandatory Minimum Requirements
Meat/fruit is processed for commercial sale in a Federal (outside of Utah) or State-inspected (within Utah) facility
Meat/fruit is raised and/or processed within 400 miles of one of the following cities: Logan, St.
George, Blanding
Ability to deliver or ship product to at least one Utah school district Brief business profile, including history, size, and location, which demonstrates their ability to meet the requirements of the scope of work
Two references
Score Sheet
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