26A-0212_Specifications.docx

Request for Proposal 26A-0212

Food Safety and Sanitation Consulting, Educational Training, and Related Supplies

Scope of Work - Specifications

SPECIFICATIONS

Purpose of specifications: Specifications are designed to enable an offeror to satisfy a requirement for a product, material, process, or service. A specification may be expressed as a standard, part of a standard, or independent of a standard. No specification is intended to limit competition by eliminating items capable of satisfactorily meeting the requirements of the procurement. If offeror believes a specification is unnecessarily restrictive, offeror must notify Mohave prior to specified proposal due date and time.

Partial proposals: Mohave may consider partial proposals for award of a contract.

Use of brand names: Brand names, trade names, model numbers, and/or catalog numbers may be used to describe the standard of quality, performance, and other characteristics needed to meet member requirements. Use of the name of a manufacturer, brand, make, or catalog number is not intended to limit or restrict competition, nor does it restrict offeror from the submission of brand equivalent offers. However, Mohave reserves the right to decide whether alternatives are equivalent to the materials and/or equipment described in the solicitation. Mohave shall be the sole judge of equivalent quality, and Mohave’s decision shall be final.

Compliance with specifications: Offerors shall offer products, materials, processes, or services they believe meet the specifications. The fact that a manufacturer, supplier, or offeror chooses not to produce or provide product, material, process, or services to meet the specifications shall not be considered sufficient cause to adjudge the specifications as restrictive.

References used for terms and conditions: (acronyms used in the solicitation are noted in bold font below):

Arizona Administrative Code (A.A.C.) https://azsos.gov/rules/arizona-administrative-code Arizona Executive Orders: https://azgovernor.gov/executive-orders Arizona Revised Statutes (A.R.S.): https://www.azleg.gov/arstitle/ Code of Federal Regulations (CFR): http://www.ecfr.gov/ Davis-Bacon: https://www.dol.gov/agencies/whd/laws-and-regulations/laws/dbra Education Department General Administrative Regulations (EDGAR):

https://www2.ed.gov/policy/fund/reg/edgarReg/edgar.html E-Verify: https://www.e-verify.gov/employers/enrolling-in-e-verify Public Law: https://www.congress.gov/public-laws/116th-congress State of Arizona Accounting Manual - Travel Policy: Section IID - Section II (SAAM): https://gao.az.gov/travel/welcome-gao-travel Uniform Commercial Code as adopted by the State of Arizona (UCC):

https://www.azleg.gov/arsDetail/?title=47

United States Department of Housing and Urban Development (HUD): www.hud.gov Additional references and definitions used for specifications: (acronyms used in the solicitation are noted in bold font below):

American National Standards Institute (ANSI): https://www.ansi.org/ Hazard Analysis Critical Control Point (HACCP): https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp National School Lunch Program (NSLP): https://www.fns.usda.gov/nslp Occupational Safety and Health Administration (OSHA): https://www.osha.gov/ Safety Data Sheets (SDS): https://chemicalsafety.com/sds-search/ School Breakfast Program (SBP): https://www.fns.usda.gov/sbp/school-breakfast-program The Globally Harmonized System for Hazard Communication (GHS): https://www.osha.gov/hazcom/global U.S. Department of Agriculture (USDA): https://www.usda.gov/

RFP 26A-0212

RFP 26A-0129

SPECIFICATION INSTRUCTIONS

Exceptions/Deviations from specifications: Offerors will respond to each numbered specification by checking the appropriate “Comply” or “Exception/Deviation*” box. “No Bid” items shall be marked as such in the appropriate “Exception/Deviation*” box. Your exceptions/deviations must be clearly explained. Reference the specification that you are taking exceptions/deviations to detail any proposed substitute language, and clearly explain how the exceptions/deviations meet or exceed specifications. Unacceptable exceptions/deviations shall remove your proposal from consideration for award. Mohave shall be the sole judge on the acceptance of exceptions and Mohave’s decision shall be final. Details for exceptions/deviations shall be listed by specification number on the Scope of Work and Specifications Acceptance Form.

Specifications

1.1 Consulting, Training, and Audit Compliance Specifications

1.1.01 Contract vendor shall provide a food safety program that shall enable members to prevent or minimize the risk of foodborne illness and workplace safety hazards.

1.1.02 Consulting, training, educational, and/or audit compliance services are requested to include, but not be limited to: corrective action plans; hazard analysis, compliance review and documentation; policy, procedure, and practices review; program development and/or implementation, program effectiveness and efficiency; review and documentation of standard operating procedures; site-based review; training and workshops; written plan for each type of food preparation and service site to apply current applicable HACCP principles.

1.1.03 Contract vendor shall provide qualified employees or subcontractors who are certified by an approved organization (e.g. ANSI) to provide educational training, consulting, and/or certification for food safety program to meet federal and state standards.

1.1.04 Contract vendor shall provide instruction and training for policy, procedure, and program compliance for food safety programs for members who participate in the GHS, NSLP, OHSA’s, and SBP Right to Understand rules and regulations, including any additional or future food safety programs, standards, or regulatory requirements that may be adopted during the term of the contract.

1.1.05 Contract vendor shall provide ANSI certification training and testing for personnel, as requested by the member.

1.1.06 Contract vendor shall perform on-site interviews, surveys, staff training, evaluations, and other information-gathering procedures, as requested by the member.

1.1.07 For each assignment, contract vendor shall provide member with a project plan to include, but not be limited to: name(s) of consultant(s); scope of project; goals and objectives; evaluation tools and criteria; anticipated timeline; project milestones; and project reports.

1.1.08 Final project reports shall include, but not be limited to the following information:

· The objective and scope of the consulting, training, inspection, or educational seminars

· A summary of methodologies used for the assignment

· A summary of the results of the study, action, and training

· The specific findings with adequate descriptions of the strengths and weaknesses identified

· Recommendations for future action for compliance, training, and education for staff

1.1.09 Contract vendor may provide assessment, certification, consulting, education, and training for food safety practices on an on-going basis, as requested by member. This may also include summer food sites.

Specifications

Deviation*

1.1 Consulting, Training, and Audit Compliance Specifications (Cont’d.)

1.1.010 Contract vendor may offer annual recognition and award programs, as requested by member.

1.1.011 Contract vendor shall not release such work or other information obtained or produced pursuant to this agreement without the prior written consent of member. Any work products such as reports, graphs, or charts produced as part of the services rendered under this contract shall be provided to and be the sole property of member.

1.2 Educational Classes Specifications

1.2.01 The following types of training and educational subjects are requested for a food safety management system including, but not limited to: biological hazards; calibration of equipment; chemical hazards; cleaning and sanitizing; controlling time and temperature during preparation; cooking foods; cooling foods; current applicable GHS/OSHA guidelines; documentation training for staff compliance; food allergies; food preparation; food safety policies and procedures; foodborne illness outbreak response plan; HACCP principles; hand- washing; holding cold/hot foods; instruction and documentation training for SDS; management and inventory control system; manual dishwashing; mechanical dishwashing; menu classification; needs assessment and planning; no cook process; personal hygiene; physical hazards; preventing contamination during food preparation; preventing contamination in food bars; preventing cross contamination during food storage; proper cleaning of cutting boards; receiving deliveries; reheating foods; reopening a school kitchen after a power outage or natural disaster; salvaging food after a power outage or natural disaster; same day service process; serving safe foods; storing and using chemicals; storing foods; temperature danger zones; thawing foods; training of food service management reporting; transporting foods; using food thermometers; using suitable utensils when handling ready-to-eat food; and washing fruits and vegetables.

1.2.02 Training and educational classes are requested for site-based instruction. Class materials shall include, but not be limited to: manuals, videos/DVDs/Blu-Ray, PowerPoint presentations, computer-based modules, and online classes.

1.2.03 Training is requested for directors, supervisors, on-site trainers, and other school personnel.

1.2.04 Bilingual training and materials (specifically Spanish) are requested.

1.2.05 Contract vendor shall work with member to develop training schedules. Member shall have final authority regarding all training schedules.

1.2.06 Contract vendor shall provide training documentation to member within 3-5 business days after each site visit, or as requested by member.

1.2.07 Training documentation shall include, but not be limited to: site name, site supervisor, date and time spent at each site, and a report of the training and services provided. The documentation shall be tailored, as requested by the member, to meet compliance needs.

Specifications

Deviation*

1.3 Supplies and Equipment Specifications

1.3.01 The supplies necessary to maintain proper sanitation and cleaning of food service sites are requested including, but not limited to: charts, posters, signs; checklists; detergent; detergent dispensers; disinfectants; first aid kits; germicidal; gloves (latex and/or non-latex); goggles; hairnets; hats; labels; logs; manuals; pack cutters; procedure guides for each food service area; sanitizer test kits; sanitizers; software (for educational, training, documentation for chemicals and other subjects); spray bottles; test strips; thermometers; training schedules; and utensil(s) used for safe food handling.

1.3.02 Manuals, labels, signs, posters, and charts are requested in bilingual (specifically Spanish) languages.

1.3.03 Cleaning supplies in bulk, pre-measured single use, and concentrated with dispensers are requested.

1.3.04 Bottles, containers, and dispensing equipment shall have OSHA compliant labeling.

1.3.05 Supplies shall be available for individual distribution, and easily opened for use.

1.3.06 Environmentally sustainable packaging is preferred.

1.3.07 Non-hazardous and environmentally friendly products are requested.

1.3.08 Bilingual package labeling shall carry easy-to-understand mixing and usage instructions in English and Spanish.

1.3.09 Color-coded labels for products are requested.

1.3.10 Cleaning products shall be effective in hot or cold water, and in hard or soft water.

1.3.11 Cleaning materials, once properly diluted, shall leave no film or residue.

1.3.12 Cleaning materials shall be safe to use on equipment when used according to the manufacturer’s instructions.

1.3.13 Comprehensive hand care products are requested including, but not limited to: medicated hand moisturizing cream, hand soap designated for food safety service operations, wall charts for proper hand-washing procedures, and related dispensing equipment.

1.3.14 SDS for all applicable products shall be available upon request by member. At a minimum, all SDS shall be provided in English and Spanish.

1.3.15 Ancillary equipment for ware washing programs may be proposed. Final approval shall rest with Mohave, if allowed under an awarded contract.

1.3.16 Janitorial supplies and products are not requested.

*Exceptions/deviations must be listed on the Scope of Work and Specifications Acceptance Form. List the specification number for each exception/deviation.

Scope of Work and Specifications Acceptance Form

Signature on the Offer and Acceptance Form certifies complete acceptance of the Scope of Work and Specifications in this solicitation, except as noted below (additional pages may be attached, if necessary).

Check one of the following responses to the Scope of Work and Specifications:

We take no exceptions/deviations to the Scope of Work and Specifications.

(Note: If nothing is listed below, it is understood that no exceptions/deviations are taken.)

We take the following exceptions/deviations to the Scope of Work and Specifications. All exceptions/deviations shall be clearly explained. Reference the corresponding Scope of Work or Specifications that you are taking exceptions/deviations to. Provide details on your exceptions/deviations below:

(Note: All requested exceptions/deviations must be clearly explained. Reference the specific language that you are taking exceptions/deviations to detail any proposed substitute language, and clearly explain how the exceptions/deviations meet or exceed Scope of Work and Specifications. Unacceptable exceptions/deviations may remove your proposal from consideration for award. Mohave shall be the sole judge on the acceptance of exceptions/deviations and Mohave’s decision shall be final.)

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