6-Interactive-Score-Sheet Informational Purpose Only.xls
XLS spreadsheet 73 KB Posted
- Attached to
- Second Market Foods (RR27-105)
- Solicitation number
- RR27-105
- Issued by
- Utah
About this file
This is an Interactive Score Sheet for a competitive procurement issued by the State of Utah Division of Purchasing through the Utah Department of Corrections to award multiple contracts for Second Market Food Products (RFP RR27-105). The RFP seeks to establish contracts with multiple vendors to supply second market food products to the Department of Corrections, with subsequent purchase orders issued through competitive quote requests among all awarded vendors. The evaluation process consists of three stages: an initial review for minimum mandatory requirements compliance, a technical proposal evaluation scored against four criteria categories, and a final cost evaluation stage for qualifying offerors.
The technical scoring phase allocates 1,000 total points across four evaluation categories: Company Experience (100 points), Product Sourcing & Quality (400 points), Food Safety & Compliance (300 points), and Logistics & Distribution (200 points). Offerors must achieve a minimum score of 700 points (70 percent) on the technical evaluation to advance to the cost evaluation stage. The cost evaluation phase awards a maximum of 250 points to the lowest-priced proposal, with all other offerors receiving proportional cost points based on their pricing relative to the lowest bid. The interactive score sheet serves an informational purpose and provides the framework for the evaluation committee to systematically score and rank all responsive proposals received.
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Other files
| File | Type | Posted |
|---|---|---|
| 1-Claim of Business Confidentiality Updated.pdf.pdf | ||
| 8-Attachment D - Technical Criteria.docx | DOCX document | |
| 2-Vendor Prerequisites - RFP Agency.pdf | ||
| 5-Attachment C - Scope of Work.docx | DOCX document | |
| 7-Attachment E - Cost Sheet Market Basket.xlsx | XLSX spreadsheet | |
| 4-Attachment B - UDC Terms and Conditions - Rev. September 2021.docx | DOCX document | |
| 3-Attachment A - Standard Terms and Conditions.docx | DOCX document |
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Score Sheet
| Second Market Foods | |||||||
| RR27-105 | |||||||
| RFP EVALUATION SCORESHEET | |||||||
| Score will be assigned as follows: | |||||||
| 0 = Fail, the proposal fails to address the requirements or criteria described in the RFP or cannot be assessed due to missing information | |||||||
| Firm Name: | 1 = Poor, the proposal inadequately addresses the requirements or criteria described in the RFP or cannot be assessed due to incomplete information | ||||||
| 2 = Unsatisfactory, the proposal addresses the requirements or criteria described in the RFP in an unsatisfactory manner | |||||||
| Evaluator: | 3 = Satisfactory, the proposal addresses all requirements or criteria described in the RFP in a minimum satisfactory manner | ||||||
| 4 = Good, the proposal addresses all requirements or criteria described in the RFP and in some respects exceeds them | |||||||
| Date: | 5 = Excellent, the proposal addresses and exceeds all of the requirements or criteria described in the RFP | ||||||
| Minimum Mandatory Requirements | RFP Section | Evaluation (Pass/Fail) | |||||
| 1 | The offeror must be compliant with all applicable FDA regulations and the Food Safety Modernization Act (FSMA). | Attachment D | |||||
| 2 | The offeror must comply with all health and sanitation requirements for food manufacturing or processing establishments, as mandated by the Utah Department of Agriculture and Food. Product shall comply with the provisions of the Federal Food and Cosmetic Act and regulations promulgated there under. | Attachment D | |||||
| 3 | The offeror must agree to deliver to all locations listed in Attachment C. | Attachment D | |||||
| 0 | |||||||
| Scoreable Technical Criteria | RFP Section | Evaluator Score (0-5) | Criteria Weight | % of Tech Criteria | Points Possible | Points |
Earned
| 1 | Company Experience & Qualifications | Attachment D | 20 | 10.0% | 100.00 | 0.00 | |
| 2 | Product Sourcing & Qualifty | Attachment D | 80 | 40.0% | 400.00 | 0.00 | |
| 3 | Food Safety & Compliance | Attachment D | 60 | 30.0% | 300.00 | 0.00 | |
| 4 | Logistics & Distribution | Attachment D | 40 | 20.0% | 200.00 | 0.00 | |
| 13 | 0.0% | 0.00 | 0.00 | ||||
| 14 | 0.0% | 0.00 | 0.00 | ||||
| 15 | 0.0% | 0.00 | 0.00 | ||||
| 16 | 0.0% | 0.00 | 0.00 | ||||
| 17 | 0.0% | 0.00 | 0.00 | ||||
| 18 | 0.0% | 0.00 | 0.00 | ||||
| 19 | 0.0% | 0.00 | 0.00 | ||||
| 20 | 0.0% | 0.00 | 0.00 | ||||
| 21 | 0.0% | 0.00 | 0.00 | ||||
| 22 | 0.0% | 0.00 | 0.00 | ||||
| 23 | 0.0% | 0.00 | 0.00 | ||||
| 100.0% | 1000.00 | 0.00 | |||||
| Required Technical Point Threshold | RFP Section | Min Percent | Min Points Required | Points Earned | Percent Earned | Evaluation | |
| Attachment D | 70% | 700.0 | 0.0 | 0.0% | 0 | ||
| Cost | RFP Section | Low Cost Option | Offered Cost | Percent of Total | Points Possible | Points Earned | |
| Attachment D | 20% | 250.0 | 0.0 | ||||
| * Purchasing will use the following cost formula: The points assigned to each offerors cost proposal will be based on the lowest proposal price. The offeror with the lowest Proposed Price will receive 100% of the price points. All other offerors will receive a portion of the total cost points based on what percentage higher their Proposed Price is than the Lowest Proposed Price. The formula to compute the points is: Cost Points x (Lowest Proposed Price/Proposed Price). | Other cost evaluation methods may be used as long as they are within Procurement Code/Rule. Ensure the method for awarding points is clearly stated on the score sheeet and within the solicitation documents. | ||||||
| Total Evaluation Points | Percent of Total | Points Possible | Points Earned | ||||
| Total Technical Evaluation Points | 80% | 1,000.0 | 0.0 | ||||
| Total Cost Evaluation Points | 20% | 250.0 | 0.0 | ||||
| Total Evaluation Points | 100% | 1,250.0 | 0.0 |
Scoresheet Summary
| RR27-105, Second Market Foods | |||||||||||||||||||||
| Signatures: | Date: | ||||||||||||||||||||
| Evaluator 1 | __________________ | ||||||||||||||||||||
| Evaluator 2 | __________________ | ||||||||||||||||||||
| Evaluator 3 | __________________ | ||||||||||||||||||||
| Evaluator 4 | __________________ | ||||||||||||||||||||
| Evaluator 5 | __________________ | ||||||||||||||||||||
| Minimum Mandatory Requirements | Offeror A | Offeror B | Offeror C | Offeror D | Offeror E | Offeror F | Offeror G | Offeror H | Offeror I | Offeror J | Offeror K | Offeror L | Offeror M | Offeror N | Offeror O | Offeror P | Offeror Q | Offeror R | Offeror S | Offeror T | |
| 1 | The offeror must be compliant with all applicable FDA regulations and the Food Safety Modernization Act (FSMA). | ||||||||||||||||||||
| 2 | The offeror must comply with all health and sanitation requirements for food manufacturing or processing establishments, as mandated by the Utah Department of Agriculture and Food. Product shall comply with the provisions of the Federal Food and Cosmetic Act and regulations promulgated there under. | ||||||||||||||||||||
| 3 | The offeror must agree to deliver to all locations listed in Attachment C. | ||||||||||||||||||||
| Weight | Technical Scores | Offeror A | Offeror B | Offeror C | Offeror D | Offeror E | Offeror F | Offeror G | Offeror H | Offeror I | Offeror J | Offeror K | Offeror L | Offeror M | Offeror N | Offeror O | Offeror P | Offeror Q | Offeror R | Offeror S | Offeror T |
| Criteria #1 |
Company Experience & Qualifications
| Evaluator 1 | |||||||||||||||||||||
| Evaluator 2 | |||||||||||||||||||||
| Evaluator 3 | |||||||||||||||||||||
| Evaluator 4 | |||||||||||||||||||||
| Evaluator 5 | |||||||||||||||||||||
| Total Average Score | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | |
| 20.0 | Criteria #1 - Total Points (Total Possible Points = 100) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Criteria #2 |
Product Sourcing & Quality
| Evaluator 1 | |||||||||||||||||||||
| Evaluator 2 | |||||||||||||||||||||
| Evaluator 3 | |||||||||||||||||||||
| Evaluator 4 | |||||||||||||||||||||
| Evaluator 5 | |||||||||||||||||||||
| Total Average Score | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | |
| 80.0 | Criteria #2 - Total Points (Total Possible Points = 400) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Criteria #3 |
Food Safety & Compliance
| Evaluator 1 | |||||||||||||||||||||
| Evaluator 2 | |||||||||||||||||||||
| Evaluator 3 | |||||||||||||||||||||
| Evaluator 4 | |||||||||||||||||||||
| Evaluator 5 | |||||||||||||||||||||
| Total Average Score | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | |
| 60.0 | Criteria #3 - Total Points (Total Possible Points = 300) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Criteria #4 | |||||||||||||||||||||
| Evaluator 1 | |||||||||||||||||||||
| Evaluator 2 | |||||||||||||||||||||
| Evaluator 3 | |||||||||||||||||||||
| Evaluator 4 | |||||||||||||||||||||
| Evaluator 5 | |||||||||||||||||||||
| Total Average Score | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | |
| 40.0 | Criteria #4 - Total Points (Total Possible Points = 200) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Total Technical Points (Total Possible Points = 1,000) Minimum Threshold = 700 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | |
| Total Cost Points | Cost Scores | Offeror A | Offeror B | Offeror C | Offeror D | Offeror E | Offeror F | Offeror G | Offeror H | Offeror I | Offeror J | Offeror K | Offeror L | Offeror M | Offeror N | Offeror O | Offeror P | Offeror Q | Offeror R | Offeror S | Offeror T |
| Cost | |||||||||||||||||||||
| 250.0 | Cost Points | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Score Summary | Offeror A | Offeror B | Offeror C | Offeror D | Offeror E | Offeror F | Offeror G | Offeror H | Offeror I | Offeror J | Offeror K | Offeror L | Offeror M | Offeror N | Offeror O | Offeror P | Offeror Q | Offeror R | Offeror S | Offeror T | |
| Total Technical Points (Total Possible = 1,000) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | |
| Total Cost Points (Total Possible = 250) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | |
| Grand Total Points (Total Possible = 1,250) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
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