B-51138 IFB for Purchase of IL Local Ground Beef Question and Answer Addendum 1.docx
DOCX document 17 KB Posted
- Contract number
- 26-586SBE-CHFED-P-95006
- Issued by
- Illinois
About this file
This document is a Question and Answer Addendum #1 for Invitation for Bid (IFB) B-51138 issued by the State of Illinois, Department of Financial and Professional Regulation, for the purchase of Illinois local ground beef. The addendum addresses clarifications and technical questions submitted by potential bidders regarding the bid specifications and requirements.
The procurement seeks Illinois-sourced ground beef meeting specifications outlined in the Local Food for Schools Local Beef Purchase Contract 2026. The required fat content specification is 85/15 percentage fat or leaner. All beef must be sourced from facilities that comply with applicable local, state, and federal food safety and sanitation regulations and bear either an Illinois state inspection stamp or USDA federal inspection stamp. Bidders are directed to the complete Local Food for Schools Local Beef Purchase Contract 2026 document for comprehensive product specifications, food safety requirements, supplier responsibilities during inspection processes, and full contract terms. Questions regarding bid access or specifications should be directed to the Bid Buy Help Desk at il.bidbuy@illinois.gov or 866-455-2897, Monday through Friday, 8:30 a.m. to 4:30 p.m. Central Time.
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Text version
26-586SBE-FINAN-B-51138
SBE: IFB for Purchase of IL Local Ground Beef Question and Answer Addendum #1
1. I am currently unable to access the detailed product specifications.
ANSWER: If you are having any difficulty opening any of the attachments, please contact the Bid Buy Help Desk by email at il.bidbuy@illinois.gov or by phone at 866-455-2897. Hours of Operation: Monday through Friday from 8:30am to 4:30pm CT.
Click here, scroll down to File Attachments and the first document listed, titled, Local Food for Schools Local Beef Purchase Contract 2026, contains the product specifications and requirements of the contract. Section 1.2 addresses the beef specifications but the document as a whole goes over ALL of the contract requirements.
2. Could you please clarify if the requirement is 80/20, 85/15, or another standard?
ANSWER: Per section 1.2 of the Local Food for Schools Local Beef Purchase Contract 2026 document listed in BidBuy under File Attachments, the fat content specification is “85/15 percentage fat or leaner”. For the full specifications review the full contract document.
3. I would appreciate more information regarding the E. coli inspection process. Specifically:
a) How is the testing conducted for the school districts?
ANSWER: Per section 1.2 of the Local Food for Schools Local Beef Purchase Contract 2026 document listed in BidBuy under File Attachments, there is a section titled Food Safety, Sanitation and Licensing which covers the full requirements. All facilities must comply with applicable local, state, and federal food safety and sanitation regulations. Facilities must be authorized to apply the official “mark of inspection,” which may be either the Illinois state inspection stamp or the USDA federal inspection stamp. For full requirements view this section of the document in its entirety.
b) What are the specific requirements related to the content 80/20; 85/15, and responsibilities for the supplier during this process?
ANSWER: Click here, scroll down to File Attachments and the first document listed, titled, Local Food for Schools Local Beef Purchase Contract 2026, contains the product specifications and requirements of the contract. Section 1.2 addresses the beef specifications but the document as a whole goes over ALL of the contract requirements. Per section 1.2 of the Local Food for Schools Local Beef Purchase Contract 2026 document listed in BidBuy under File Attachments, the fat content specification is “85/15 percentage fat or leaner”. For the full specifications review the full contract document.
File details come from the government source that posted it. Updated .