2020_Menu_Spec-DAIRY.xlsx

XLSX spreadsheet 32 KB Posted Aug 22, 2019

Attached to: FY 2020 1ST QTR DAIRY & EGGS
Solicitation number: 15B30519Q00000012
Issued by: Department of Justice Bureau of Prisons Federal Correctional Institution Estill

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Nation Menu Dairy Spec.

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File	Type	Posted
CoverLetter1stQtr.docx	DOCX document	Aug 22, 2019
RFQ15B30519Q00000012.pdf	PDF	Aug 22, 2019

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Specifications

Institution:		Fiscal Year:		Quarter:
FCI Estill		2020		1st
Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. If a specification does NOT state it must be a product of the United States or Canada, it is acceptable for it to be a "product of" a Foreign Country and distributed in the United States. When options are offered on the specifications, it is the FSA's determination as to what options are put out to bid. Not all options need be put out for bid. (i.e., cans and pouches). Items that are fried may be baked at the institutions discretion. The NFSA/Chief Dietitian will make the final determination on product compliance.
168	Meats, Turkey, Boneless, Skinless, Three Muscle Breast, Fully Cooked, Frozen. 8 – 9 lb range. May contain up to 25% solution of water. Products produced or labeled with any phrase related to “under religious exemption” will be refused.	LB
169	Meats, Turkey Bacon, Smoked or Unsmoked, Chopped and reformed Turkey, Cured or Uncured, Any fat and sodium content. Size of package to be noted on bid.	LB
MEATS - OTHER
170	Meats, Bologna, Beef, Turkey, Chicken, or combination thereof. IMPS 801. Artificial Casing, Frozen, 4” to 5” in Diameter. Finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water, The finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the label by its common name. All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA FSIS Food Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling.	LB
171	Meats, Frankfurters (Hot Dogs), Fully Cooked, Frozen, Beef, 6 inch, 8:1 or 10:1 Ratio (must specify weight ratio on bid), Skinless, Without non-meat binders and extenders or With non-meat binders and extenders (such as nonfat dry milk, wheat, rice, soy flour, or soy protein concentrate. (IMPS 800, Major Ingredient D or D1 OR CID A-A-20341, Meat Species II, Size A, Ratio 1, Non-meat binders and extenders (a) or (b). The finished product shall not contain more than 30 percent fat or no more than 10 percent added water, or a combination of 40 percent fat and added water. Non-meat binders and extenders may be used up to 3.5 percent or isolated soy protein may be used up to 2 percent in the frankfurters per 9 CFR § 424.21 (c). All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling.	LB
172	Meats, Frankfurters (Hot Dogs), Fully Cooked, Frozen, Turkey or Chicken (or combination thereof), 6 inch, 8:1 or 10:1 Ratio (must specify weight ratio on bid), Skinless, Without non-meat binders and extenders or With non-meat binders and extenders (such as nonfat dry milk, wheat, rice, soy flour, or soy protein concentrate. (IMPS 800, Major Ingredient P or P1 OR CID A-A-20341, Meat Species IV or V, Size A, Ratio 1, Non-meat binders and extenders (a) or (b). The finished product shall not contain more than 30 percent fat or no more than 10 percent added water, or a combination of 40 percent fat and added water. Non-meat binders and extenders may be used up to 3.5 percent or isolated soy protein may be used up to 2 percent in the frankfurters per 9 CFR § 424.21 (c). All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling.	LB
173	Meats, Meatball, Beef, 1 oz., Fully Cooked, Frozen, No More than 20% Added Ingredients, No Organ Meat, finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the label by its common name, All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts. Manufacturer’s letters will NOT be accepted in lieu of labeling.	LB
174	Meats, Meatball, Beef and Turkey or Chicken, 1 oz., Fully Cooked, Frozen, No More than 20% Added Ingredients, No Organ Meat, finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the label by its common name, All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling.	LB
175	Meats, Salami, Beef, Turkey, Chicken, or combination thereof. IMPS 804. Artificial Casing, Frozen, 4” to 5” in Diameter. Finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water, The finished product may not contain more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the label by its common name. All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA FSIS Food Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling.	LB
176	Meats, Sausage, Breakfast, Cooked, Beef, Beef and Turkey (beef is predominant), or Beef and Chicken (beef is predominant). IMPS 817, Breakfast Sausage, Cooked, Type C or E (Patty or Link), Style C or D (Skinless or Collagen Casing), Shape Rectangular or Round, Class Smoked or Unsmoked, Formula D, P or P1 (Beef, Beef and Turkey, or Beef and Chicken). Breakfast sausage is a cooked patty or linked sausage. The meat components consist of moderately course-cut beef or moderately coarse-cut beef and poultry formulation. The links shall either be skinless or stuffed into collagen casings and shall be uniform in length and diameter. The patties shall be uniform in diameter. Use of artificial colors in the manufacture of any sausage item is not permitted. Product shall be delivered frozen. Size of links or patties to be local specification and size noted on bid.	LB
BURRITOS
177	Meats, Burritos, Prepared, Frozen, Lunch/Dinner, Beef and Bean with Red or Green Chilies, Non-Fried Oven Ready, Any Size, Any Fat Range. (CID A-A-20292, Type II, Flavor B & E, Size 9, Any Fat Range). The prepared burritos shall have a flour tortilla rolled around the filling and have tucked ends. Size of burrito to be local specification and size noted on bid.	EA	1440
CHEESE
178	Cheese, Sliced, (Real Cheese, Not Imitation), As specified in the Code of Federal Regulations, TITLE 21, CHAPTER I, SUBCHAPTER B, PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS , Subpart B, 133.173 ,One of the following cheeses, (To be determined by the FSA), Pasteurized Process Cheese American, Cheddar, Provolone, Swiss, Colby, or Monterey Jack . Each of the ingredients used in the food shall be declared on the label. Manufacturer’s letters will NOT be accepted in lieu of labeling. 4/5# sleeves of cheese requested.	LB	1200
179	Cheese, Cheddar, U.S. Grade AA or A. “Cheddar cheese” is cheese made by the cheddaring process or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced by the cheddar process and is made from cow's milk with or without the addition of coloring matter and with common salt, contains not more than 39 percent of moisture, and in the water-free substance, contains not less than 50 percent of milk fat and conforms to the provisions of §19.500, “Definitions and Standards of Identity for Cheese and Cheese Products.” Food and Drug Administration (21 CFR 19.500). Manufacturer’s letters will NOT be accepted in lieu of labeling (Bidder needs to indicate if cheese is Loaf/Block or Shredded Coarse). Packaging: 5 lb to 40 lb sealed Bags or containers. SHREDDED REQUESTED.	LB	2400
180	Cheese, Mozzarella, Low-moisture Mozzarella, Part-skim Mozzarella, Low-moisture Part-skim Mozzarella, and Lite Mozzarella. As specified in the USDA Quality Specifications for Mozzarella Cheeses. The Cheeses may be in Loaf, Sliced, Shredded, or Diced forms. Milk fat ranging from not less than 45% on dry basis to 10.8% depending on type. Moisture content ranging from more than 45% to not more than 60% depending on type. Each of the ingredients used in the food shall be declared on the label. Manufacturer’s letters will NOT be accepted in lieu of labeling (Bidder needs to indicate if cheese is Loaf/Block or Shredded Coarse). Packaging: 5 lb to 40 lb sealed Bags or containers. SHREDDED REQUESTED.	LB	2400
181	Cheese, Parmesan or Parmesan and Romano Mixed, Grated, Italian Style, 12-1 lb containers per case	CS	15
DAIRY
182	Dairy, Milk, Pasteurized, Nonfat, Skim, or Fat Free, No Flavor. (CID A-A-20338, Group I, Type D, No Flavor). 1 Pint containers.	EA
183	Dairy, Milk, Pasteurized, Nonfat, Skim, or Fat Free, No Flavor. (CID A-A-20338, Group I, Type D, No Flavor). ½ pint containers.	EA
184	Dairy, Milk, Pasteurized, Nonfat, Skim, or Fat Free, No Flavor. (CID A-A-20338, Group I, Type D, No Flavor). 5 Gallon Containers for Milk Dispenser.	CT	1450
185	Dairy, Cottage Cheese, Cultured or Acidified, Normal or Extended Shelf Life, Low Fat (2%), Fat Free, or No Salt Added Low Fat Types, Unflavored, Small or Large Curd. (CID A-A-20154B, Group I or II, Subgroup A or B, Types 2, 4, or 5, Class (a), Style (i) or (ii). Note type and package size on bid.	CT	250
186	Dairy, Cream, Pasteurized, Sour Cream, Reduced Fat Sour Cream, Low-fat Sour Cream, or Nonfat Sour Cream, No Flavor. (CID A-A-20251, Group I, Type F, H, I, or J, No Flavor). Note type and package size on bid.	CT
187	Instant Milk or Smart Milk, Individual Serving Packet, Each Packets Makes 1 - 8 Ounce Serving When Reconstituted. EACH. Total amount may be adjusted to the next highest case count. Product can be a plant-based dairy substitute.	EA
188	Milk Substitute/Shelf Stable Milk, Skim or Fat Free, Individual 8 Ounce Serving. EACH. Total amount may be adjusted to the next highest case count. Must be processed under Ultra High Temperatures (UHT). Product can be a plant-based dairy substitute.	EA
EGGS
192	Eggs, Shell, Whole, Fresh, U.S. Grade A, Large, 30 Dozen per case	CS
193	Eggs, Shell, Whole, Fresh, U.S. Grade A, Large, 15 Dozen per case	CS
194	Eggs, Shell, Whole, Fresh, U.S. Grade A, Medium, 30 Dozen per case	CS	525
195	Eggs, Shell, Whole, Fresh, U.S. Grade A, Medium, 15 Dozen per case	CS
196	Eggs, Pasteurized, Homogenized Whole, Frozen, 30 pound case. One case yields 270 large whole eggs.	CS
197	Eggs, Pasteurized, Liquid, Frozen. Specify case size on bid.	LB
198	Egg Patty, Pasteurized, Pre-cooked or fully cooked, Individually Quick Frozen (IQF), made with whole eggs or egg whites, fried, scrambled, or omelets. Any size. Note type, size, and case count on bid.	EA
FRESH FRUIT
199	Fresh Fruit, Apples, Any Variety, U.S. Extra Fancy, U.S. Fancy, or U.S. No. 1. 80 - 138 case count. State variety and case count on bid.	CS
200	Fresh Fruit, Bananas, Yellowish to Yellow with Green Tips (Index 3 - 5). Minimum 1 1/8" diameter, Minimum 5.5" long, 40 lb case	CS
201	Fresh Fruit, Grapefruits, U.S. Fancy or U.S. No. 1. Red or Ruby Red. 36 - 48 count per case. State variety and case count on bid.	CS
202	Fresh Fruit, Oranges, U.S. Fancy or U.S. No. 1. Any Variety. 88 - 138 count per case. State variety and case count on bid.	CS
203	Fresh Fruit, Apricots, U.S. No. 1. Minimum size of 1 1/2" diameter. Note case count on bid.	CS
204	Fresh Fruit, Blueberries, U.S. No. 1. Medium to Large (90 to 189 berries per cup). Pints.	PT
205	Fresh Fruit, Melon, Cantaloupes, Fresh, U.S. Fancy or U.S. No. 1. Each	EA
206	Fresh Fruit, Cherries, Sweet, U.S. No. 1. Pounds.	LB
207	Fresh Fruit, Bunch Grapes, Green or Red Seedless. U.S. Fancy Table Grapes or U.S. No. 1 Table Grapes. 18 lb case.	CS
208	Fresh Fruit, Melon, Honey Dew, Fresh. U.S. No. 1. Each.	EA
209	Fresh Fruit, Kiwifruit. U.S. Fancy or U.S. No. 1. 75 - 108 case count. Note case count on bid.	CS
210	Fresh Fruit, Mango. U.S. Fancy or U.S. No. 1. State case count on bid.	CS
211	Fresh Fruit, Nectarines. U.S. Fancy, U.S. Extra No. 1 or U.S. No. 1. 56 - 64 case count. State case count on bid.	CS
212	Fresh Fruit, Peaches. U.S. Fancy, U.S. Extra No. 1, or U.S. No. 1. 40 - 48 case count. State case count on bid.	CS
213	Fresh Fruit, Pears. U.S. No. 1. Any Variety. 90 to 150 count. State variety and case count on bid.	CS
214	Fresh Fruit, Pineapples, Fresh. U.S. Fancy or U.S. No. 1. 5 - 8 count. State case count on bid.	CS
215	Fresh Fruit, Plums. U.S. Fancy or U.S. No. 1. 40 - 45 case count. State case count on bid.	CS
216	Fresh Fruit, Strawberries. U.S. No. 1. 1/2 pints or pints. State package size on bid.	CS
217	Fresh Fruit, Tangerines/Clementines. U.S. Fancy or U.S. No. 1. 100 - 176 case count.	CS
218	Fresh Fruit, Watermelons. U.S. Fancy or U.S. No. 1. Seedless or Regular. Each.	EA
FRESH VEGETABLES
219	Fresh Vegetable, Beans, (Snap, Pole, Green, Wax). U.S. Fancy, U.S. No. 1, or U.S. No. 2. Consists of beans of similar varietal characteristics which are fairly fresh, firm, not overmature, and which are free from soft rot and free from serious damage caused by dirt, leaves, leafsteams, other foreign matter, hail, disease, insects or mechanical or other means. Note package weight on bid.	LB
220	Fresh Vegetable, Beets, Bunched Beets, Beets with Short-Trimmed Tops, or Topped Beets. U.S. No. 1 or 2. Cosists of beets of similar varietal characteristics the roots of which are well trimmed, firm, not excessively rough, not seriously misshapen and which are free from soft rot and free from serious damage caused by cuts, dirt, freezing, growth cracks, disease, rodents, or insects, or mechanical or other meals. Bunched beets or beets with short-trimmed tops shall have tops which are fresh and free from decay and free from damage caused by discoloration, freezing, disease, insects, or mechanical or other means. The diameter of each beet shall be not less than 1 - 1/2 inches. Bunched beets are beets which are tied in bunches and tops shall be full length or removed to not less than 6 inches. Beets With Short-Trimmed Tops are beets showing leafstems ranging to not more than 4 inches in length. Topped beets are beets with tops removed to not more than one-half inch in length. Note package weight on bid.	LB
221	Fresh Vegetable, Broccoli, Fresh Cut, Ready to Eat, Florets (3/4 – 2 ¾’ in diameter and ¾ to 2 ¾” in length), Spears (3 to 4” in diameter and not to exceed 4 1/2” in length) or Crowns (Not less than 2 1/2 “ or more than 5” in diameter and not less than 2 ½” or more than 5” in length), Conventional or Organic. (CID A-A-20290A, Style I – Size A, Style II – Size A, or Style III, Agricultural practice 1 or 2). Note style, case count, and case weight on bid.	LB
222	Fresh Vegetable, Cabbage, U.S. No. 1 Green, Large (3 pounds or over), Heads of cabbage of one variety or similar varietal characteristics, which are of reasonable solidity, and are not withered, puffy, or burst and which are free from soft rot, seed stems, and from damage caused by discoloration, freezing, disease, insects or mechanical or other means. Note package weight on bid.	LB
223	Fresh Vegetable, Carrots, Ready to Use, Unpeeled, Whole (1” – 2 ½” in diameter not less than 5” in length). (CID A-A-20191D, Type II, Style A). Whole Carrots shall meet the requirements of the U.S. Standard for Grades of Topped Carrots. Note package weight on bid.	LB
224	Fresh Vegetable, Cauliflower, Fresh Cut, Ready to Eat, Florets (3/4 to 2 ¾” in diameter and ¾ to 2 ¾” in length), White, Conventional or Organic. (CID A-A-20291A, Style I, Size A, Color 1) Cauliflower shall be bright in color, compact, fresh and firm to the touch and not tough, fibrous, or mushy. Cauliflower shall be prepared from U.S. Commercial Grade or better of the U.S. Standards for Grades of Cauliflower for Processing. 12 count case.	LB
225	Fresh Vegetable, Celery, U.S. Extra No. 1 or U.S. No. 1. Stalks of celery of similar varietal characteristics which are fairly well developed, fairly well formed, well-trimmed, fairly compact, and which are free from blackheart and soft rot and free from damage caused by freezing, growth cracks, horizontal cracks, pithy branches, seed stems, suckers, dirt, doubles, wilting, blight, other disease, insects or mechanical or other means. Stalks shall be green unless specified as fairly well blanched, or mixed blanch. Outer whorl of branches shall be not less than 6 inches. Stalks shall be of such length as to extend from one side, end or bottom of the container to within 1-1/2 inches of the corresponding opposite side, end or top of the container. State case weight on bid.	LB
226	Fresh Vegetable, Cilantro (Coriander, Coriander Leaves, or Chinese Parsley), Herb. Medium green color. State size of package on bid.	CS
227	Fresh Vegetable, Collard Greens or Broccoli Greens, U.S. No. 1. Consists of collard greens or broccoli greens, of similar varietal characteristics which are fresh, fairly tender, fairly clean, well trimmed, and or characteristic color for the variety or type; which are free from decay and free from damage caused by coarse stalks and seedstems, discoloration, freezing, foreign material, disease, insects, or mechanical or other means. Not more than a total of 10 percent by weight of the units in any lot may fail to meet the requirements of the grade. State case weight on bid.	LB
228	Fresh Vegetable, Corn, U.S. Fancy, U.S. Fancy, Husked, U.S. No. 1, U.S. No. 1, Husked, or U.S. No. 2. Consists of sweet ears of corn that are regular or husked, and meet the basic requirements of similar varietal characteristics, fairly well trimmed, fairly well developed, free from smut, decay, serious damage caused by birds, worms, other insects, disease, mechanical and other means. Cobs shall be at least morderately filled with plump and milky kernels and if husked, fairly well covered with fresh husks. Each ear may be clipped, but each clipped ear shall be properly clipped. The length of each cob, clipped or unclipped, shall be not less than 4 inches. State package weight on bid.	LB
229	Fresh Vegetable, Cucumbers, U.S. Fancy, U.S. Extra No. 1, U.S. No. 1 Large. At a minimum, cucumbers which are fairly well colored, fairly well formed, not overgrown, and which are fresh, firm, and free from decay, sunscald and from damage caused by scars, yellowing, sunburn, dirt or other foreign materials, freezing, mosaic or other disease, insects, cuts, bruises, mechanical or other means. Large Cucumbers minimum diameter shall be not less than 2 ½” and 6” in length. State case weight on bid.	CS
230	Fresh Vegetable, Lettuce, Iceberg, Whole head, trimmed, Ready to Use, Conventional or Organic. U.S. Fancy or U.S. No. 1. Heads of lettuce shall meet the following requirements: Similar varietal characteristics; Fresh; Green; not soft, not burst, free from decay, doubles and not damaged by any other cause. Each head shall be fairly well trimmed. (CID A-A-20316A, Type of Leafy Green IX, Style 1, Purpose ii, Agricultural practice A or B). 24 heads per case.	CS
231	Fresh Vegetable, Onions, Bulbs, (Spring/Summer or Fall/Winter) or Creole, Yellow or White, Whole, Conventional or Organic. (CID A-A-20193C, Type I, II, or III, Color A or B, Style 1, Agricultural Practice A or B). Onions are mature, firm, single bulb, fairly well-shaped and free from splits. Onions shall be a U.S. No. 2 or better Grade of U. S. Standards for Grades of Bermuda-Granex-Grano Type Onions, U.S Standards for Grade of Creole Onions or U.S. Standards for Grade of Onions (Other Than Bermuda-Granex-Grano and Creole types). State package weight on bid.	LB
232	Fresh Vegetable, Peas, U.S. No. 1 or U.S. Fancy. Consist of pods of peas of similar varietal characteristics which are not overmature or excessively small, not badly misshapen or watersoaked, and which are at least three-fourths well filled, fresh, firm, free from decay, and from damage caused by black calyxes, freezing, splitting, hail, dirt, leaves, or other foreign matter, mildew, or other diseases, insects, or mechanical or other meals. The peas shall be at least fairly tender, free from decay, and from damage caused by split skins, disease, insects or mecahanical or other means. State package weight on bid.	LB
233	Fresh Vegetable, Peppers, Jalapeno, U.S. Fancy, U.S. No. 1, or U.S. No. 2. Consists of mature peppers of similar varietal characteristics which are atleast firm, not seriously misshapen, and free from freezing, freezing injury, sunscald and decay affectiving calyxes and/or walls, decay affecting stems, crushed/broken and free of serious damage caused Blossom End Rot, bruising, dirt, discoloration, disease, hail, insects, pitting, scars, shriveling, sunburn, mechanical or other means. Average length to be 2 - 4". 90 percent of the peppers should be green in color. State package weight on bid.	LB
234	Fresh Vegetable, Peppers, Sweet, U.S. Fancy or U.S. No. 1. Green. Minimum of mature green sweet peppers of similar varietal characteristics which are firm, fairly well shaped, and free from sunscald and decay affecting calyxes and/or walls, decay affecting stems, and free from damage caused by freezing injury, hail, scars, sunburn, disease, insects, mechanical or other means. Each pepper shall be not less than 2-1/2 inches and the length of each pepper shall be not less than 2-1/2 inches. State case weight on bid.	LB
235	Fresh Vegetable, Potatoes, U.S. No. 1 or U.S. Commercial. Chef or Large Size. “Baking” Minimum 8 oz and 2 ¾ - 3” in diameter. Similar varietal characteristics, except when designated as a mixed or specialty pack, firm, fairly clean, fairly well shaped; free from freezing, blackheart, late blight, southern bacterial wilt and ring rot and soft rot and wet breakdown. Free from serious damage caused by dirt or other foreign matter, Russet scab; and Rhizoctonia. State package weight on bid.	LB
236	Fresh Vegetable, Potatoes, U.S. No. 1 or U.S. Commercial, Size A or Medium Size. “Utility” Minimum 3 oz and 1 7/8 – 2 ¼” in diameter. . Similar varietal characteristics, except when designated as a mixed or specialty pack, firm, fairly clean, fairly well shaped; free from freezing, blackheart, late blight, southern bacterial wilt and ring rot and soft rot and wet breakdown. Free from serious damage caused by dirt or other foreign matter, Russet scab; and Rhizoctonia. State package weight on bid.	LB
237	Fresh Vegetable, Potatoes, Sweet, U.S. Extra No. 1, U.S. No. 1, U.S. No. 1 Petite, or U.S. Commercial. Sweet potatoes of one type which are firm, fairly smooth, fairly clean, fairly well shaped, which are free from freezing injury, internal breakdown, Black Rot, other decay or wet breakdown, and free from damage caused by secondary rootlets, sprouts, cuts, bruises, scars, growth cracks, scurf, Pox (Soil Rot), or other diseases, wireworms, weevils or other insects, or other means. Diameter shall be not more than 3-1/2 inches and not less than 1 ¾ inches. .Maximum weight shall not be more than 20 ounces. Length is not less than 3 inches or more than 9 inches. State package weight on bid.	LB
238	Fresh Vegetable, Spinach, Single Leaves, Ready to Use, Conventional or Organic. U.S. Extra No. 1 or U.S. No. 1. Spinach leaves of similar varietal characteristics which are well trimmed, free from coarse stalks, seed stems, seed buds, crowns and roots, sandburs, or other kinds of burs, decay, and from damage caused by clusters of leaves, wilting, discoloration, freezing, dirt, or other foreign material, disease, insects, mechanical or other means. (CID A-A-20316A, Type of Leafy Green XVII, Style 2, Purpose ii, Agricultural practice A or B). Specify case weight on bid.	CS
239	Fresh Vegetable, Tomatoes, U.S. No. 1. Large or Extra Large (not less than 2 ½” or more than 3”), Red or Light Red. Tomatoes will be similar varietal characteristics, mature, not overripe or soft, clean, well developed, fairly well forms, and fairly smooth, free from decay, freezing injury and sunscald, not damaged by any other cause. State case weight on bid.	CS

&"-,Bold"&14NATIONAL MENU SPECIFICATIONS QUOTE SHEET&"-,Regular"&11

Page &P of &N July 11, 2019

Sheet2

Sheet1

Contractor Award Acknowledgment

CONTRACTOR AWARD ACKNOWLEDGEMENT
*This is NOT an award document.
*Must be completed by the Contracting Officer and the Food Service Contractor prior to award.
Dear Contractor:
RE: Apparent Low Bidder concerning this Request for Quotation				RFQ:
		intends to make award to your company for the following RFQ items.
Please circle "accept or deny" for each line item noted below. Sign, date and submit this acknowledgement. This verifies acceptance and delivery of all line items listed below per the Food Service National Menu Specifications.
Accept	Deny	Line #1
Accept	Deny	Line #2
Accept	Deny	Line #3
Accept	Deny	Line #4
Accept	Deny	Line #5
Accept	Deny	Line #6
Accept	Deny	Line #7
Accept	Deny	Line #8
Accept	Deny	Line #9
Accept	Deny	Line #10
Total Dollar Amount:			$
Formal Reminders:
PAYMENT
Per RFQ _____________ the Government reserves the right to make payments using either Electronic Funds Transfer (EFT) or Government Purchase Card. Awards exceeding $3500 will be accomplished through issuance of a Purchase Order. All awards under $3500 will be accomplished via the Government Purchase Card.
NOTICE
Referencing FAR 42.212-4(a) - Suupplies shall be "nonconforming" if:
1. The supplies are recalled by the producer.
2. A local, state, or federal agency issues a public health alert regarding the supplies.
3. The facility or farm from which the supplies originated or were processed is found to have violated applicable local, state, or federal health and safety standards. This includes, but is not limited to, the Federal Meat Inspection Act, Poultry Products Inspection Act, or the Food Safety and Inspection Services directives and regulations.
________	Award Acceptance
_________	Award Denial
Reason for Denial (if applicable):
Contractor Signature:					Date:

Award Delivery Information

AWARD DELIVERY INFORMATION - RFQ __________________
Fiscal Year:		Quarter:
Institution:
DELIVERY SCHEDULE
A complete delivery of all awarded items is expected during ________________ (normally first month of the quarter).
Deliveries will be made Monday thru Friday from _____________________.
Federal holiday deliveries will not be accepted.
Contractor failure to meet delivery schedules without an excusable delay and/or failure to conform to contract specifications will negatively affect the contractor's history of past performance. Past performance information may be used by the Government to make future award decisions and/or may result in a finding that the quoter is not responsible for the award of future requirements.
NOTE:	Delivery schedules must be pre-arranged with the receiving warehouse.
Warehouse Phone:
DELIVERY REQUIREMENTS
All deliveries must be palletized unless prior arrangements were agreed to by warehouse staff.
All non-frozen, perishable foods must be delivered between 34 degrees F and 40 degrees F.
All canned goods must be delivered above 34 degrees F and not frozen.
All frozen foods must be delivered at 0 degrees F or below.
Any product that indicates prior thawing will be refused.
All certified religious diet items must be marked with the Kosher Symbol on individual packages or the item will be refused.
All items must strictly be in compliance with the BOP National Menu Specifications. Food Service contractors have the responsibility of understanding these specifications. Contractors must obtain a copy of the National Menu Specifications prior to quoting.
All items will be closely inspected.
Some items may require thawing and cooking to determine specifications compliance.
Receipt of delivery may be conditional for a period of three (3) days in order to allow for adequate examination and testing.
Items that fail to meet specifications will be refused.
Items which are conditionally received, and found to be unacceptable, must be picked up at the vendors' expense within two (2) weeks of noncompliance notification.
If the product is not picked up within two (2) weeks, it will be disposed of by warehouse staff.
Contractor Signature:			Date:

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