RFP AG-3198-S-11-0011 Amendment 1.doc
DOC document 111 KB Posted
- Attached to
- USDA/FNS Recipe Standardization Federal contract opportunity
- Solicitation number
- AG-3198-S-11-0011
About this file
Modification to include Q A's
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Other files for this federal contract opportunity
| File | Type | Posted |
|---|---|---|
| Recipes Part 1.pdf | ||
| Recipes Part 2.pdf |
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Text version
OMB Approval 2700-0042
| 1. CONTRACT ID CODE |
| PAGE |
OF
PAGES
AMENDMENT OF SOLICITATION/MODIFICATION OF CONTRACT
| 1 |
| 2 |
| 2. AMENDMENT/MODIFICATION NO. |
| 3. EFFECTIVE DATE |
| 4. REQUISITION/PURCHASE REQ. NO. |
| 5. PROJECT NO. (If applicable) |
| 1 |
| See Block 16c |
| 6. ISSUED BY |
| CODE |
7. ADMINISTERED BY (If other than Item 6)
CODE
U.S. Department of Agriculture
Food and Nutrition Service, Contract Management Branch
3101 Park Center Drive, Ste 228
Alexandria Virginia 22302
8. NAME AND ADDRESS OF CONTRACTOR (No. Street, county, State and ZIP: Code)
9A. AMENDMENT OF SOLICITATION NO.
AG-3198-S-11-0011
9B. DATED (SEE ITEM 11)
10A. MODIFICATION OF CONTRACT/ORDER NO.
10B. DATED (SEE ITEM 13)
CODE
1EFX9
FACILITY CODE
6/01/11
11. THIS ITEM ONLY APPLIES TO AMENDMENTS OF SOLICITATIONS
FORMCHECKBOX
The above numbered solicitation is amended as set forth in Item 14. The hour and date specified for receipt of Offers
FORMCHECKBOX
is extended, FORMCHECKBOX is not extended.
Offers must acknowledge receipt of this amendment prior to the hour and date specified in the solicitation or as amended, by one of the following methods:
(a) By completing Items 8 and 15, and returning one (1) copy of the amendment; (b) By acknowledging receipt of this amendment on each copy of the offer submitted; or (c) By separate letter or telegram which includes a reference to the solicitation and amendment numbers. FAILURE OF YOUR ACKNOWLEDGMENT TO BE RECEIVED AT THE PLACE DESIGNATED FOR THE RECEIPT OF OFFERS PRIOR TO THE HOUR AND DATA SPECIFIED MAY RESULT IN REJECTION OF YOUR OFFER. If by virtue of this amendment you desire to change an offer already submitted, such change may be made by telegram or letter, provided each telegram or letter makes reference to the solicitation and this amendment, and is received prior to the opening hour and data specified.
12. ACCOUNTING AND APPROPRIATION DATA (If required)
N/A
13. THIS ITEM APPLIES ONLY TO MODIFICATIONS OF CONTRACTS/ORDERS,
IT MODIFIES THE CONTRACT/ORDER NO. AS DESCRIBED IN ITEM 14.
| (() |
| A. |
THIS CHANGE ORDER IS ISSUED PURSUANT TO: (Specify authority) THE CHANGES SET FORTH IN ITEM 14 ARE MADE IN THE CONTRACT ORDER NO. IN ITEM 10A.
B.
THE ABOVE NUMBERED CONTRACT/ORDER IS MODIFIED TO REFLECT THE ADMINISTRATIVE CHANGES (such as changes in paying office, appropriation date, etc.) SET FORTH IN ITEM 14, PURSUANT TO THE AUTHORITY OF FAR 43.103(b).
C.
THIS SUPPLEMENTAL AGREEMENT IS ENTERED INTO PURSUANT TO AUTHORITY OF:
D.
OTHER Specify type of modification and authority)
E. IMPORTANT: Contractor
FORMCHECKBOX
is not, FORMCHECKBOX is required to sign this document and return __1__ copies to the issuing office.
14. DESCRIPTION OF AMENDMENT/MODIFICATION (Organized by UCF section headings, including solicitation/contract subject matter where feasible.)
See Page 2.
Except at provided herein, all terms and conditions of the document referenced in Item 9A or 10A, as heretofore changed, remains unchanged and in full force and effect.
| 15A. NAME AND TITLE OF SIGNER (Type or print) |
| 16A. NAME AND TITLE OF CONTRACTING OFFICER (Type or print) |
KAREN SCOTT
| 15B. CONTRACTOR/OFFEROR |
| 15C. DATE SIGNED |
| 16B. UNITED STATES OF AMERICA |
| 16C. DATE SIGNED |
(Signature of person authorized to sign)
BY _____________________________________________
(Signature of Contracting Officer)
NSN 7540-01-152-8070
30-105
STANDARD FORM 30 (REV. 10-83)
PREVIOUS EDITION UNUSABLE
Computer Generated Prescribed by GSA
FAR (48 CFR) 53.24
Solicitation RFP AG-3198-S-11-0011is hereby amended based on the following:
QUESTION
| 1 |
| In Section 8.7 the RFP states that we should complete pricing schedule in Section A.4 what additional required supporting budget documents should be included? |
Government Response: No additional supporting documents are required, however, be advised that the fixed price for each CLIN must include all direct and indirect costs and profit.
| 2 |
| Do we need to include a completed budget an Independent Government Estimate (IGE) format in addition to schedule in Section A.4? |
Government Response: No, an IGE is not required.
| 3 |
| In our budget do we need to specify Overhead (OH) Fringe, Other Direct Cost (ODC) or General and Administrative (G& A) costs? |
Government Response: No, but see question #1.
| 4 |
| Has a project in similar size and scope been awarded in the past so that we can research historical price information? |
Government Response: Approximately 8 years ago Penn State did a recipe standardization project for the National Food Service Management Institute (NFSMI). The scope of the project was different and the project was much larger. The project included updating approximately 300 pre-existing recipes. Staff from several organizations worked on the project. Both grant and contract money was used to fund the project. It would be difficult to use this project as a pricing point.
| 5 |
| Should we include costs to retest recipes if it does not meet the standardization requirements after the initial required two attempts at standardization? |
Government Response: Yes.
| 6 |
| Do we have any flexibility in recruiting members for the taste panel? |
Government Response: Yes. The contractor will recruit the members of the taste panel and has the flexibility to choose who is on the taste panel.
| 7 |
| In the section describing the Adult Taste Panel Procedures, it states that the panel will be comprised of approximately 3-5 adults are we able to increase the number of participants to meet the demands of the schedule? |
Government Response: Yes.
| 8 |
| Are there any requirements or pre-requisites (i.e. ethnicity, age, socio-economic background) for participants for the taste panel? |
Government Response: No, but ideally the participants would be young adults. The preference is for high school or college-age students because the recipes are developed to be served to students and younger participants would have taste preferences similar to the students.
| 9 |
| Will the recipes need to be produced initially as a benchmark and then successfully reproduced twice at the various level of production with taste test panel approval for a total of three (3) efforts in producing each recipe and yield? |
Government Response: No. if the first time the recipe is prepared it passes the taste test then it only needs to be prepared once more for a total of two (2) efforts.
| 10 |
| What is the procedure if a recipe is tested three times and it consistently scores under 7.1 on a Likert scale? What happens to the recipe in this instance? |
Government Response: Decisions will be made with consultation of the COTR. The flavor profile of recipes can be adjusted/update as needed.
| 11 |
| In the Requirements section that describes the Development of Print Communication tools, the RFP states that the recipe booklets should be two-sided, however later in the same section it states that the layout for each recipe will be such that it may be torn out of the booklet. If the booklet is to be double-sided then when a recipe is torn out, the recipe on the other side of the page will also be removed. Is this the intention or should the booklet be designed in such a way to take this into consideration? |
Government Response: There is a requirement for the design and layout of four (4) recipe booklets:
a. The recipe booklet for home use will be designed in a typical recipe book format (the recipes WILL NOT be made to tear out of the booklet)
b. The other three (3) recipe booklets are for school use and will be designed for the recipes to be torn out of the booklet but will also include pages containing a history of the recipe contest and a table of contest listing each recipe. These recipes will be in the standard USDA recipes for schools format with the addition of information about each school recipe team that developed the recipe.
Examples of standard USDA recipes for schools can be found at: http://teamnutrition.usda.gov/Resources/usda_recipes.html
| 12 |
| Are there any specific design requirements for the booklet that should be taken into consideration to accommodate for the ability to have the pages torn out? |
Government Response: The booklet will be designed in such a way to take this into account. The design will include room for a perforated edge near the spine of the book.
Other than the requirement for using the USDA recipes for schools format, the contractor has flexibility in the design and layout of the booklets for school use.
The contractor has flexibility in the design and layout of the recipe booklet for home use.
| 13 |
| Have you considered including a CD/DVD along with the completed recipe booklets so that users can print copies of specific recipes as needed? |
Government Response: Yes, FNS is considering making a CD and/or DVD but this is not a requirement of the contract. The recipes from the contractor must be in a format that can be put onto a CD and/or DVD. Also, the recipes and recipe booklets will be available on-line.
| 14 |
| Are there specific reasons why the evaluation of the recipes is set to begin with 25 servings as opposed to the 6 servings? |
Government Response:
| 15 |
| Due to the expected adjustments needed to the flavor profile of the recipe when extending it from 6 servings to 25, 50, and 100 servings it was thought that it would be easier to start with 25 servings. But, the contractor may start with preparing 6 servings as long as the final product is a similar flavor profile across all quantities. |
Government Response: Include the Management/Experience component in Volume I Technical
| 16 |
| Are children or any other props allowed in any of the photographs? |
Government Response: Yes as long as the recipe is the main focus of the picture.
| 17 |
| Can we include complimentary foods in the food photograph or should the photo be isolated to just the recipe alone? (i.e. tortillas or a napkin and spoon.) |
Government Response: Yes as long as the focus of the picture is on the recipe and the other items in the picture are only used to enhance the photo.
| 18 |
| Are we required to prepare the various yields (6, 25, 50, and 100) on same day, or are we able to prepare all 30 recipes for a particular yield and then move on to the remaining quantities? |
Government Response: No, but there needs to be consistency of flavor profile. It is recommended to prepare and to standardize the 6 and 25 servings within a close time frame. The 50 and 100 servings may be prepared at a later time.
[END OF AMENDMENT]
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