8-SB26-8 Score Sheet.xlsx
XLSX spreadsheet 40 KB Posted
- Attached to
- Dairy Products (Excluding Milk)
- Solicitation number
- SB26-8 Dairy Products (Excluding Milk)
- Issued by
- Utah
About this file
This is a Request for Proposal Evaluation Scoresheet for Solicitation SB26-8 issued by the State of Utah Division of Purchasing for the procurement of bulk dairy products (excluding milk), including cheese, butter, eggs, and related items. The RFP may result in multiple awards based on vendor performance against established evaluation criteria. The contract term is five years with pricing guarantees required for three-month periods. Vendors must complete and submit Attachment C (Cost Sheet), Attachment D (Evaluation Criteria), and Lobbying Disclosure documentation to meet mandatory minimum requirements before proceeding to technical evaluation.
The evaluation process employs a 1,000-point scoring system comprising 700 technical points and 300 cost points. Vendors must achieve a minimum of 455 points (65%) in the technical evaluation to advance to cost evaluation, and a total score of at least 650 points (65%) is required to receive a contract award. Technical evaluation criteria are distributed across five sections: Operational Approach and Deliverables (120 points), Logistics and Statewide Distribution (130 points), Ordering Systems and Product Data (210 points), Risk Management and Product Recalls (120 points), and Continuity of Operations and Disaster Plans (120 points). Cost points are awarded to the vendor with the lowest proposed price at 100%, with all other vendors receiving proportional points based on the formula: Cost Points × (Lowest Proposed Price/Proposed Price). The State charges an administrative fee of 0.75% of contract value. Completed evaluation scoresheets must be returned to Sbooth@utah.gov with one sheet per vendor evaluated.
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Other files
| File | Type | Posted |
|---|---|---|
| 1-Claim of Business Confidentiality Updated.pdf.pdf | ||
| 3-Attachment B.pdf | ||
| 4-Attachment A.pdf | ||
| 5-Lobbying Disclosure.pdf | ||
| 6-Attachment D.pdf | ||
| 2-Vendor Prerequisites - Statewide RFP.pdf | ||
| 7-Attachment C.xlsx | XLSX spreadsheet |
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Dairy Products
| Dairy Products (Excluding Milk) |
| SOLICITATION # SB26-8 |
| RFP EVALUATION SCORESHEET |
Please complete all the Yellow Sections of this score sheet and return to Sbooth@utah.gov - One score sheet for each Vendor evaluated.
| Scores 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 | ||||||||
| Company 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 | Vendor uploaded a completed Attachment C - Cost Sheet | Prerequisites | ||||||
| 2 | Vendor uploaded Attachment D - Evaluation Criteria. | Preresiquites | ||||||
| 3 | Vendor uploaded completed Lobbying Disclosure | Prerequisites | ||||||
| Section A: Operational Approach and Deliverables | ||||||||
| 120 points total | RFP Section | Evaluator Score (0-5) | Criteria Weight | % of Criteria | Points Possible | Points |
Earned
| 1 | Contractual Understanding: Please provide a narrative summary demonstrating your understanding of the specific deliverables for dairy products (cheese, butter, eggs, etc.) and the requirements of the Company under this Scope of Work. | A.1 | 0 | 8 | 5.7% | 40.00 | 0.00 |
| 2 | Quality & Safety Oversight: How does your organization manage quality assurance, cold-chain integrity, and food safety protocols to ensure all dairy products meet the required standards for end users? | A.2 | 0 | 8 | 5.7% | 40.00 | 0.00 |
| 3 | Organizational Qualifications: Describe your firm's specific experience and qualifications in successfully executing dairy or perishable food contracts of a similar scale and nature. | A.3 | 0 | 8 | 5.7% | 40.00 | 0.00 |
| Section B: Logistics and Statewide Distribution |
130 points total
| 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) | B.4 | 0 | 10 | 7.2% | 50.00 | 0.00 | |||
| 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. | B.5 | 0 | 8 | 5.7% | 40.00 | 0.00 | |||
| 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. | B.6 | 0 | 8 | 5.7% | 40.00 | 0.00 | |||
| Section C: Ordering Systems and Product Data | ||||||||||
| 210 points total | RFP Section | Evaluator Score (0-5) | Criteria Weight | % of Criteria | Points Possible | Points |
Earned
| 7 | Ordering Interface: Describe the ordering system available to end users, including the specific instructions for order entry | C.7 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| 8 | 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. | C.8 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| 9 | 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. (50 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, refrigerated, or shelf-stable; required storage temperatures; and the total shelf life of the product. | ||||||||||
| V. | Preparation: Preparation and cooking information, as well as serving suggestions where applicable. | C.9 | 0 | 10 | 7.2% | 50.00 | 0.00 | ||||
| 10 | 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: | ||||||||||
| 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. | C.10 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| 11 | Expanded Dietary and Allergen Information Detail how your ordering system identifies and filters for specialized dietary needs and safety concerns, specifically: | ||||||||||
| 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. | C.11 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| Section D: Risk Management and Product Recalls |
120 points total
| 12 | Notification Protocol: Describe your plan for notifying the State and purchasing entities within one business day of a dairy product recall notification. | D.12 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| 13 | Recall Execution: What is your process for advising the State on necessary actions and the physical removal of recalled products from end-user locations? | D.13 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| 14 | Inventory Accountability: How do you track and identify specific lots or batches of dairy items purchased and delivered under this contract to ensure accurate recall targeting? | D.14 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| Section E: Continuity of Operations and Disaster Plans | |||||||||||
| 120 points total | RFP Section | Evaluator Score (0-5) | Criteria Weight | % of Criteria | Points Possible | Points Earned | |||||
| 15 | Strategic Continuity: Provide a summary of your strategy for continuing deliveries during disasters, such as pandemics, natural disasters, or work stoppages. | E.15 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| 16 | 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)? | E.16 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||
| 17 | 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. | ||||||||||
| E.17 | 0 | 8 | 5.7% | 40.00 | 0.00 | ||||||
| 140 | 100.0% | 700.00 | 0.00 |
| Technical Criteria Total | ||||||||
| 455 points required to move on to cost evaluation stage | RFP Section | Min Percent | Min Points Required | Points Earned | Percent Earned | Evaluation | ||
| Prerequisites | 65% | 455.0 | 0.0 | 0.0% |
| Category #1 Total Evaluation Points | Percent of Total | Points Possible | Points Earned |
| Total Technical Evaluation Points | 70% | 700.0 | 0.0 |
| Total Cost Evaluation Points | 30% | 300.0 | |
| Total Evaluation Points | 100% | 1,000.0 |
| Cost Scores: The Vendor with the lowest Proposed Price in will receive 100% of the cost points. All other Vendors will receive a portion of the total cost points based on a percentage of the Lowest Proposed Price. The formula to compute the points is Cost Points x (Lowest Proposed Price/Proposed Price). |
| 650 Total Points out of 1000 possible are required to receive an awarded Contract. Total Points = Technical Criteria Points = Cost Points. |
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