Attachment_B_-_Nutrition_Analysis_Form.pdf
PDF 130 KB Posted
- Solicitation number
- 25134-RFP-DST
- Issued by
- Hillsborough County, Florida
About this file
Attachment B is a Nutritional Analysis Form for the Hillsborough County Public Schools (HCPS) National School Lunch Program (NSLP) pizza procurement (RFP 25134-RFP-DST). The form is designed for proposers to complete detailed nutritional information for 14-inch cheese and pepperoni pizzas, requiring precise documentation of nutrient content per slice, including calories, protein, fat, carbohydrates, sugars, cholesterol, minerals, and vitamins. Proposers must provide comprehensive nutritional data, ingredient lists, and specification sheets, with the form serving as a critical component of the evaluation process for the pizza delivery contract.
The procurement seeks to establish fixed pricing for fresh-baked pizzas meeting specific nutritional standards, with an estimated annual contract value of $2,400,000. Vendors must have a local facility in Hillsborough County, demonstrate at least three years of pizza delivery experience, and comply with federal procurement standards and the Buy American provision. The evaluation will use a 100-point system considering capability, nutritional requirements, cost/value, and include a mandatory taste test. The proposal is due May 9, 2025, with an estimated award date of July 19, 2025, and the potential for up to four additional one-year contract renewals based on performance and mutual agreement. The contract may be awarded to multiple proposers who can service all school sites within the county, with specific delivery requirements including hot, uncut pizza delivery within precise time frames.
View the file
Other files
Show all 16
On GovTribe
Work with this file
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
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: |
File details come from the government source that posted it. Updated .