Attachment_B_-_Nutrition_Analysis_Form.pdf
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- Solicitation number
- 25134-RFP-DST
- Issued by
- Hillsborough County, Florida
About this file
Attachment B is a Nutritional Analysis Form from Hillsborough County Public Schools (HCPS) in Florida for the National School Lunch Program (NSLP) pizza procurement. The form is designed for proposers to provide detailed nutritional information for 14" pizzas, specifically for cheese and pepperoni varieties, with each flavor requiring a separate form. The document instructs vendors to complete a comprehensive nutritional breakdown per pizza slice, including measurements for calories, protein, fat, carbohydrates, sugars, cholesterol, minerals, and vitamins.
The form requires proposers to specify precise weight details for pizza components (cheese, pepperoni, dough) and provide a complete nutritional analysis per slice. Vendors must attach a list of ingredients and specification sheets, and the form must be signed by an authorized representative who can verify the nutritional information. This detailed nutritional documentation is critical for ensuring the pizza meets the NSLP's stringent nutrition standards for reimbursable school meals, particularly for high school locations in Hillsborough County.
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Text version
ATTACHMENT B
NUTRITIONAL ANALYSIS FORM – Fresh Delivered Pizza for National School Lunch Program
Instructions: Complete form for appropriate product. Fill in each line. USE ONE FORM PER FLAVOR. ATTACH LIST OF INGREDIENTS AND SPECIFICATION SHEET. Complete signature, title, phone number, and email address.
NAME OF PROPOSER: _______________________________
PIZZA SIZE: 14” PIZZA TYPE (Cheese/Pepperoni) ________________________________
PIZZA WEIGHT, PER SLICE AVERAGE: (enter information only for the item circled above)
Weight of Cheese _______ oz. Weight of Pepperoni ________ oz.
Weight of Dough ________ oz. Average Weight of Cooked Slice ________oz.
Nutrient Analysis Per Slice Calories (kcal) Protein (gm) Total Fat (gm) Saturated Fat (gm) Monounsaturated Fat (gm) Polyunsaturated Ft (gm) Calories from Fat % Calories from Fat Carbohydrates (gm) Total Dietary Fiber (gm) Added Sugars (gm) Total Sugars (gm) Cholesterol (mg) Calcium (mg) Iron (mg) Sodium (mg) Vitamin C (mg) Vitamin A (IU) or Vitamin A (RE)
Signature of Person Verifying Nutritional Information: _______________________________________________
Title: _______________________________________________________________________
Printed Name: _______________________________________________________________
Phone Number: ______________________________________________________________
Email Address: _______________________________________________________________
| RFP Worksheet |
| Bid Proposal Name: Fresh Delivered Pizza – National School Lunch Program |
| Last Bid Number: New Contract |
| Estimated Expenditure: $2,200,000 |
| Evaluation of Proposals: |
| Contract Term |
| Scope of Work: |
| Experience |
| Award |
| Item Requirements |
| Delivery Requirements |
| Health Inspection Reports |
| Taste Test |
| Proposers who have received HCPS confirmation that their pizza products meet nutritional requirements for the National School Lunch Program (NSLP) should be prepared to submit two (2) whole pizzas of each flavor to be tested. |
| The exact date and delivery location of samples will be advised after the due date of the proposal. Failure to furnish samples if requested, may be cause to consider proposal non-responsive and it will not be evaluated. All samples are to be furnishe... |
| Ordering |
| Packaging |
| Identification |
| Minimum Order Requirements |
| Point Of Sale Materials |
| Pricing: |
| School Locations - Vendor Store Assignment Sheet: |
| SNS Invoice and Payment Requirements |
| HCPS complies with the Florida Prompt Payment Act (ss. 218.70-218.80). Invoice payment is Net 45 days from the date of delivery or the receipt of satisfactory invoice, whichever occurs last, unless invoices specify early payment discounts. |
| Credits |
| Products rejected at delivery are to be individually credited by marking through the individual product on the original invoice/delivery ticket. Both the SNS Manager and the delivery person will initial the changes. The SNS Manager will adjust the i... |
| Annual Performance Review Plan |
| Reporting Requirements: |
| Competition with HCPS School Food Program |
| Food Safety & Recalls |
| Provide accurate and timely communication to HCPS regarding food recalls. |
| Ensure that unsafe products are removed from school sites in an expedient, effective and efficient manner. |
| Streamline the process for reimbursement for recalled products. |
| Proposers must provide with their proposal a contact person who is responsible for handling food/product recalls and a brief summary of how food/product recalls will be handled. |
| Quality Control: |
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