6-Attachment D -Technical Criteria.docx

Technical Criteria Attachment D NS26-156 Frozen and Cooler Foods

PURPOSE OF THIS DOCUMENT: The purpose of this document is to assign a “Technical Score” to a vendor’s proposal. This is done by an evaluation of the vendor’s responses to the questions in this document. If a vendor fails to meet the minimum point threshold for their technical score, they will not move on to the next phase of the RFP.

Evaluation Process: An evaluation committee will evaluate each response by the vendor, assigning a score to each section of questions. The average score of all evaluators will be used to determine the vendor’s technical score for each section.

Possible Technical Criteria evaluation points: 700 Minimum Technical criteria evaluation points to advance to the cost evaluation stage: 455 Possible Cost Points on Attachment C: 300 Points required for Contract Award: 650/1000

VENDOR INSTRUCTIONS:

· Vendors must provide clear and concise responses to ALL the questions below to be assessed equally to other proposals.

· The vendor may provide responses in any format if each response clearly indicates the question # and its respective response.

· Failure to use this format may result in a lower score if the evaluation committee is not able to easily evaluate the information provided.

· Information such as promotional material, executive summaries, etc. should not be included unless specifically asked for.

· Unsolicited information and internet links will not be considered or evaluated.

· Do not include any pricing information in any response to these questions.

· All proposals will be evaluated strictly on their own merits. Vendors with existing State of Utah contracts will not receive preferential treatment, and evaluators will base their scoring solely on the contents of the submitted proposal rather than prior working relationships.

Technical Criteria Questions – all questions are worth 40 points unless otherwise noted

A. Operational Approach and Deliverables (this section is worth 120 points)

1. Contractual Understanding: Please provide a narrative summary demonstrating your understanding of the specific deliverables for frozen and cooler foods (deli meats, proteins, vegetables, beverages, seafood, bakery prepared meals, entrées, desserts etc.) and the requirements of the Company under this Scope of Work.

2. Quality & Safety Oversight: How does your organization manage quality assurance, cold-chain integrity, and food safety protocols to ensure all frozen and cooler products meet the required standards for end users?

3. Organizational Qualifications: Describe your firm's specific experience and qualifications in successfully executing frozen and cooler food contracts of a similar scale and nature.

B. Logistics and Statewide Distribution (this section is worth 130 points)

4. Delivery Methodology: Summarize your proposed method of delivery service, including the specific procedures and refrigerated transport policies used to ensure on-time fulfillment. What internal mechanisms are in place to minimize delivery delays, and how are late deliveries governed once they occur? (50 points)

5. Geographic Coverage: Provide a detailed description of your delivery coverage within Utah, including your ability to service the entire state or specific regions/counties via direct or sub-contracted means.

6. Shipping Infrastructure: Identify the primary shipping points or refrigerated distribution centers intended to serve Utah and describe how these locations optimize the supply chain.

C. Ordering Systems and Product Data (this section is worth 210 points)

7. Ordering Interface: Describe the ordering system available to end users, including the specific instructions for order entry.

8. Addition Requests: Describe how you will incorporate items requested by the end user into the product price sheet. (20 points)

9. Domestic Product Transparency: Describe how your ordering system and product catalog identify items that meet the "Buy American Provision" (products containing over 51% domestic agricultural commodities). Furthermore, explain your process of providing a certification of domestic origin for products that do not carry a country-of-origin label.

10. Locally Sourced Products: Include a brief narrative explaining their approach to integrating locally sourced items into the proposed Price List. The narrative should describe the Respondent’s supply chain practices for local sourcing and specify how these items are designated on the provided Price List. (20 points)

11. Product Specifications and Storage Detail your system's ability to provide comprehensive product and storage information for ease of access and menu planning. Your response must specifically address how your online interface displays the following for each item: You may provide a screenshot (must include “alt-text”) for part of your response. (30 points)

I. Manufacturer Details: Manufacturer name and manufacturer product code number.

II. Product Overview: A general description of the product and its intended use.

III. Yield Data: Portion or serving size, number of portions per case, and the calculated cost per serving.

IV. Storage Logistics: Indication of whether the item is delivered frozen or refrigerated; required storage temperatures; and the total shelf life of the product.

V. Preparation: Preparation and cooking information, as well as serving suggestions where applicable.

12. Nutritional Transparency Describe how your ordering system provides detailed nutritional data to assist end users in meeting dietary requirements. Information must include, but is not limited to (30 points):

I. Label Integrity: Full list of ingredients as per the product label.

II. Macronutrient Data: Portion size in grams, calories (Kcal) per portion, and the content of fat, protein, and carbohydrates in grams per portion.

III. Regulatory Compliance: Other nutritional information provided in accordance with standard USDA nutrition facts labels.

13. Expanded Dietary and Allergen Information Detail how your ordering system identifies and filters for specialized dietary needs and safety concerns, specifically (30 points):

I. Dietary Classifications: Identification of Vegetarian products (including specific designations for Vegan, Lacto-, Ovo-, or Lacto-Ovo-Vegetarian).

II. Certified Attributes: Clear labeling for Kosher and Gluten-Free status.

III. Safety Alerts: Detailed identification of whether specific allergens are present in the product.

D. Risk Management and Product Recalls (this section is worth 120 points)

14. Notification Protocol: Describe your plan for notifying the State and purchasing entities within one business day of a product recall notification.

15. Recall Execution: What is your process for advising the State on necessary actions and the physical removal of recalled products from end-user locations?

16. Inventory Accountability: How do you track and identify specific lots or batches of frozen and cooler items purchased and delivered under this contract to ensure accurate recall targeting?

E. Continuity of Operations and Disaster Planning (this section is worth 120 points)

17. Strategic Continuity: Provide a summary of your strategy for continuing deliveries during disasters, such as pandemics, natural disasters, or work stoppages.

18. Service Reliability: How does your disaster plan ensure the uninterrupted delivery of essential government goods, specifically for reasons that would otherwise be considered force majeure (Act of God that gives an excuse for not performing duties)?

19. Logistical Flexibility: Describe the adjustments made to regular delivery schedules and lead times when the disaster plan is activated to prioritize the safety and welfare of residents.