8-Attachment D - Technical Criteria.docx

Attachment D – Technical Criteria RR27-105 Second Market Foods

Second Market Foods Technical Criteria For ease of evaluation, the proposals must provide a point-by-point response, addressing in detail each area of the evaluation criteria, including addressing how the point-by-point response addresses the issues discussed in this RFP. The criteria are not intended to limit a proposal's content or exclude any relevant or essential data. Offerors are at liberty and are encouraged to expand upon the criteria to demonstrate the Offeror’s capability to provide the State with a solution.

Stage 1: Mandatory Minimum Requirements Offerors must demonstrate that they meet all the following pass/fail mandatory minimum requirements to be eligible for technical evaluation. Failure to comply with any single requirement will result in immediate rejection of the proposal as non-responsive (per Rule R33-9-204).

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.

Stage 2: Technical Criteria Company Experience & Qualifications (100 points)

1. Describe your company’s experience in the secondary food market to government agencies, correctional facilities, institutional food service operation or similar large-scale customers.

2. How many years have your company been actively supplying second-market food products.

3. Describe your organization’s experience managing discounted food inventories, including overstock, manufacture overproductions, packaging changes, discontinues products, and special-buy opportunities

4. Describe your company’s ability to support multiple delivery locations throughout the State of Utah.

Product Sourcing & Quality (400 points)

1. Provide a description of your available second-market product categories.

2. Provide a current product catalog or online catalog showing available items, including:

a. Product description

b. Manufacturer name

c. Case pack information

d. Product size

e. Country of origin

f. Pricing Expiration/use-by information

3. Describe how your company ensures products meet UDC menu requirements and institutional food service needs.

4. Explain your process of verifying the quality and condition of second-market products before shipment.

5. Describe how your company determines remaining shelf life before offering products for sale.

6. What minimum remaining shelf life will your company guarantee at the time of delivery?

7. Describe your ability to provide specialty products, including:

a. Kosher products

b. Gluten-free products

c. Allergen-controlled products

d. Domestic and imported products Food Safety & Compliance (300 points)

1. Describe your food safety program.

2. Provide documentation demonstrating compliance with:

a. FDA requirements

b. Food Safety Modernization ACT (FSMA)

c. HACCP Standards

d. USDA requirements, when applicable

3. Describe your procedures for:

a. Product traceability

b. Lot Tracking

c. Food Recalls

d. Contamination prevention

4. Explain your process for ensuring products are transported and delivered und appropriate temperature controls.

5. Describe your quality assurance inspection process before products are shipped.

6. Describe your procedures for handling expired, damaged, recalled, or non-conforming products.

Logistics & Distribution (200 points)

1. Describe your distribution network and ability to service multiple correctional facilities across Utah.

2. Describe in detail your standard lead times and contingency plans for supply disruptions? Substitutions?

Technical Criteria Scoring Summary

Total Points Available via Technical Scoring – 1,000 Points Possible *Offerors must obtain score of 700 (70%) to move to the Cost Stage

Stage 3: Cost Evaluation (250 Points) Offerors successful in the technical evaluation (700 points or more) will advance to the Final Stage: Cost Evaluation. The Offeror with the lowest total cost will receive the maximum points of 250. Points assigned to each Offeror’s cost proposal will be based on the lowest proposal price.

The Offeror with the lowest total cost will receive 250 or 100% of the total cost points. All other Offerors will receive a portion of the total cost points based on what percentage higher their total cost is than the total lowest cost. The formula to compute the points is: Cost Points x (Lowest Proposed Price/Proposed Price).

Total Points Available Technical + Cost = 1,250 Points Possible

This is a multi- award solicitation. Vendors that meet or exceed 70% or 875 total points will be awarded a contract.