44DOC-S1773 - Questions and Answers - Final.docx

QUESTIONS AND ANSWERS

44DOC-S1773

INMATE FOOD SERVICES

1. What is the size for the kosher induvial serving of peanut butter for the Common fare menu?

½ Ounce

2. What is the size for the Kosher induvial serving of tuna for the Common fare menu? Is this in a pouch or cans?

2 Ounces

3. Regarding 3.12, Local Products: Please confirm that Nevada businesses meet this requirement.

Locally owned / operated Nevada business.

4. Page 11, Section 4.6 of the RFP provides certain COVID requirements including rapid testing and N95 masks. Will any required testing and masks be provided and administered by Nevada DOC or the Contractor?

Rapid tests will be provided on-site by NDOC / Masks will be the Contractor’s responsibility.

5. Are the Department’s Kosher kitchens in separate locations with their own equipment, or are they in a designated space within the main kitchens?

Separate locations with their own equipment.

6. Are the Department’s Kosher kitchens currently certified Kosher and if yes, by who? At what level of certification?

Yes, Scroll K Vaad Hakahrus of Denver and the certification meets the needs required by the State.

7. Are the Department’s Kosher kitchens mandated to serve meat/chicken and or dairy in their menus?

Yes, unless common fare requests a vegetarian or vegan option.

8. Regarding 3.1.3; NDOC reserves the right to modify, delete, add menu items or add entire menus at its discretion. Acknowledging the request to honor a 30-day menu change, would the State be willing to partner with vendor to deplete discontinued products as needed?

NDOC would be willing to work with vendor if request was practicable, given the specific circumstances.

9. How many staff members eat at each location?

Average of 0

10. Will you please confirm that staff receive the same meals as the inmate meals?

Yes, if needed.

11. Are the Meals Ready to Eat (MRE) provided on the Common Fare menu shelf-stable prepackaged entrees that are Certified Kosher (My Own Meals)?

Yes.

12. Are special meals expected for holidays? If so, what holidays does the State observe?

Yes, 4th of July, Thanksgiving, Christmas and, if approved by warden, Memorial Day.

13. What Religious Holidays are observed? Will you please provide any holiday menus? If Passover is observed, how many Kosher offenders typically participate?

Ramadan and Passover, see Attachment LL for Average common fare meals per month /institution and LL-1 for Passover menu.

14. Do you currently honor Muslim Holidays? Will you please provide menus? If so, how many Muslims typically participate in Ramadan? How many Muslims typically participate in the December Fast?

Yes. Religious menus were included in attachments. (Same as Common fare Passover meal-Attachment LL-1) though served before sunrise and/or after sunset. High Desert State Prison (HDSP) has 60-75 served and Florence McClure Women’s Correctional Center (FMWCC) usually has 6-10 served. See Sample

15. Regarding your current product specifications, if the vendor is able to maintain your overall nutrition standards and quality of the meals indicated on the menus you provided using our comparable spec products, would this be considered?

Yes, please provide detailed comps.

16. Section 3.10 states that canned foods shall be no less than grade A. However, the NDOC Food Specifications/Annual Usage attachment indicates canned items as USDA grade B or better. Will the State please confirm that grade B is acceptable?

Yes.

17. Regarding the beef ground patty mix, does this product contain soy as an actual patty mix or is this 100% ground beef?

100% Ground Beef

18. Can the vendor use fresh and frozen vegetables throughout the menu?

Yes

19. Are both Fresh and Nonfat Dry milk provided? If so, what is the percentage take of each?

Yes, it depends on location and product availability.

20. How is fresh milk being served today? If it is free flow, how is the usage monitored? Is product served from a dispenser (bulk product) or in individual containers (1/2 pint cartons)?

Individual ½ pint cartons

21. Regarding current baked items, are they prepared from scratch or are the bakeries preparing baked goods from a mix?

Both – depending on institution and product. Cake mixes, pudding, brownie mixes, Jello, and biscuit mixes are usually supplied in mix form.

22. Regarding the maximum truck size restrictions by facility, would using a 53? trailer + sleeper cab be acceptable?

Depends on institution. Larger trucks ok for NNCC, HDSP, and SDCC. All other NDOC facilities, smaller trucks are recommended.

23. Does each facility have a dock? Are all docks semi-truck height? Do the docks have dock locks that prevent unloading of a lift gate trailer?

Depends on institution. Docks at NNCC, HDSP, and SDCC all others require lift gate.

24. What are the delivery windows/receiving hours by facility?

Depends on facility. Suggested delivery times are between 7am and 2pm. Selected vendor is recommended to contact facility prior to delivery.

25. Will delivery drivers be required to wear an N95 mask?

Yes, while delivering at facility.

26. Is the delivery driver required to be fully vaccinated by 11/1/2021?

Yes

27. Regarding section 3.14.11, what food items are considered a potential security risk?

Individual serving containers with sharp metal lids, anything served in glass containers, and nutmeg, or products containing alcohol or yeast.

28. 50lb bags of sugar/cornstarch/flour are not packed in moisture proof bags. Will the NFP options work or do they need poly bags?

Please define NFP.

29. Please provide the current NDOC nutritional standards

Must meet nutritional guidelines per 2.3.7.

30. Will the State please clarify the nutritional parameters that the male and female population menus are to meet based on the cycle average?

Must meet nutritional guidelines per 2.3.7.

31. Is the sample mainline menu provided currently in use today? Does this menu achieve the nutritional standards desired?

Yes, Yes

32. Are cookies currently baked or pre-packaged? If baked what is the serving size?

Most are baked at facility. 1 cookie = 1 serving.

33. What cut sizes are served for biscuits, cornbread and cakes?

Must meet nutritional guidelines per 2.3.7.

34. Is the Baked Chicken product a Patty or a whole muscle product?

Either, depending on availability. Must meet nutritional requirements per 2.3.7.

35. Regarding meatloaf and Salisbury steak items, are these patties prepared in-house or fully-cooked? If prepared, what is the ground meat used?

In-house, bulk ground beef or Salisbury steak mix (which contains beef).

36. How is the 0.5 oz bulk peanut butter served with celery packaged?

Dipper cup, squeeze package or bulk served with scoop.

37. Regarding 3.14.1 C, would the State consider moving from maintaining a 30 -day supply of non-perishable food on hand at each facility to a 14-day supply to ensure proper rotation of product and prevention of expiration loss?

Maybe, if vendor’s service proves to be reliable and consistent. Would have to be approved in writing, by both parties, prior to implementing the change.

38. Regarding the enchiladas and burritos items, are these prepared or purchased?

Prepared in facility.

39. When vegetables state “steamed”, does this indicate no fat is added?

Yes

40. Section 3.1.6 provides that food products shall only be sourced from manufacturers/suppliers that produce, process, and package under modern sanitary conditions following Current Good Manufacturing Practices (CGMP) regulations or Hazard Analysis Critical Control Point (HACCP) programs. The awarded vendor and all its suppliers must adhere to the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA) as required.? Are there any other restrictions regarding the sourcing of products?

Meat and dairy products should be domestically sourced.

41. Section 3.14.1 (C): Relating to maintaining a 30-day supply of non-perishable food and a 7-day supply of perishable food, does this apply to all products or selected products?

Selected products as required to prepare 30 days’ worth of meals for inmates at a given location.

42. Section 3.14.1 (D): Relating to vendor’s ability to handle large orders at the beginning of the state fiscal year, please clarify if this applies to all or selected products and quantities.

Selected products as required to prepare necessary meals for inmates at a given location.

43. Will you please provide the average monthly meals for July 2019 to June 2020 and July 2018 to June 2019?

See Attachment LL for Average Monthly Meals by Type. Prior data is not available.

44. Will you please provide your current average participation rates by facility?

See Attachment LL for Average Monthly Meals by type.

45. Will you please provide your current contingency menu?

Contingency or emergency meals should meet current nutritional guidelines per 2.3.7.

46. How many Passover Meals does the State provide on an annual basis? Will the State please provide sample menus for Passover?

See Attachment LL for Average Meals served by Type

47. Please confirm the menus in the RFP are based on Armed Forces recipes.

Yes

48. Please provide the Men’s and Women’s Nutritional Standards NDOC follows s for: Calories, Carbs (g), TFats (g), SFats (g), Cholesterol (mg), Protein (g) and Sodium (mg).

Must meet nutritional guidelines per 2.3.7.

49. Concerning 3.8.3. If the vendor is sourcing a frozen bread that meet/exceeds the nutritional standards and it remains frozen in transit, can it come from a location that is more than 72 hours from production?

Yes, but per 3.12, for bread, dairy and produce products, local sourcing is preferred.

50. Concerning 3.8.5 A and B. As there can be a significant dietary and cost variance between scratch baking and purchased bakery items; will the State please specify the annual volume of purchased items at these locations over the past two years?

NNCC bakes all baked goods for SCC, NNTH, WSCC, and NNCC except for Common Fare bread, which is always purchased. HDSP bakes all baked goods from scratch except common fare bread loaves, except when the facility is in lockdown (which cannot be estimated or anticipated). FMWCC bakes from scratch except bread, tortillas, hamburger and hot dog buns. LCC – Does not purchase baked goods. ESP bakes everything with the exception of common fare bread.

51. Concerning 3.26.1C. Please provide the current vendors contact information and the last two years annual cost to NV for these services.

Inventory Management System – Currently provided by Keefe at no cost Dietician – No current contract -$2,100 per year for prior contract Common Fare – Scroll K Vaad Hakahrus of Denver - $85,000 per year plus travel expenses

52. Concerning the Ely Conservation Camp. The ADP reported for FY21 is 2 inmates. Please confirm and/or let us know if ECC is currently closed. Also, can the State please provide an estimate of when it expects ECC to return to the FY19/20 ADP numbers?

Currently closed / No expected re-open date.

53. Are there any uniform color exclusions for delivery drivers coming to any NDOC facilities?

No denim / jeans / blue shirts.

ATTACHMENT LL

AVERAGE MONTHLY MEALS BY TYPE

ATTACHMENT LL -1

SAMPLE PASSOVER MENU

image1.emf

Attachment LL - Average Meals per Month.pdf image2.emf

LL-1 Passover Menu - 2021_v2.pdf