Clarification Issue Regarding Sodium Content and Revised Timeline.docx
DOCX document 15 KB Posted
- Attached to
- Inmate Food Services
- Solicitation number
- 44DOC-S1773
- Issued by
- Churchill County, Nevada
About this file
The document is a clarification regarding the sodium content and a revised timeline for RFP 44DOC-S1773 for Inmate Food Services issued by the Nevada Department of Corrections (NDOC). The NDOC clarified that their institutions make their own bread, which may result in sodium levels that differ from USDA guidelines. The vendor can analyze the menu using typical sodium levels of pre-packaged items. The revised timeline extends the deadlines for questions, references, proposal submissions, and the evaluation and selection process, with the estimated contract start date of April 1, 2022.
The related state and local contract opportunity is for Inmate Food Services in Carson City, Nevada. The procurement is being conducted by the Nevada Department of Corrections, with an estimated contract start date of April 1, 2022.
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CLARIFICATION ISSUE REGARDING SODIUM CONTENT
AND REVISED TIMELINE
RFP 44DOC-S1773 INMATE FOOD SERVICES
1. Would you please provide clarification relating to the NDOC nutritional information provided as compared with the USDA nutritional requirements relating to the sodium content of your menu items? Variances in NDOC sodium levels for menu items that indicate a lower sodium content than what is provided for by the USDA for those same items has been found. When creating menus, we utilize USDA data as well as the nutritional specifications supplied by our manufacturers. Please clarify how we should address these discrepancies in order to move forward in a timely manner.
NDOC Response: For the few items on that list, NDOC is comfortable with USDA guidelines for those items, but it would be more appropriate to use wheat bread, than white bread for sodium comparison. Many of NDOC’s institutions make their own bread via their bakery operations. So NDOC’s sodium content would not necessarily be in line with a “typical” slice of bread. The same can be said about hamburger and hot dog buns. However, if vendors want to analyze the menu using typical sodium levels of pre-packaged items, i.e. pretzels and cauliflower, that is acceptable.
REVISED TIMELINE: Revised dates are high-lighted in yellow.
| A. Deadline for Questions | No later than 5:00 pm on 10/28/2021 @ 1:00 p.m. |
| B. Answers Posted | On or about 11/04/2021 |
| C. Deadline for References | No later than 5:00 pm on 11/17/2021 |
| D. Deadline Proposal Submission and Opening | No later than 1:00 pm on 11/29/2021 |
| E. Evaluation Period (estimated) | 11/30/2021 – 12/13/2021 |
| F. Vendor Presentations (if applicable) (estimated) | 01/03/2022 – 01/04/2022 |
| G. Selection of a Vendor (estimated) | On or about 01/05/2022 |
| H. BOE Approval (estimated) | 03/08/2022 |
| I. Contract start date (estimated) | 04/01/2022 |
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