DELIVERY INFORMATION_FY26 4TH QTR.pdf
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- Attached to
- FCI FT DIX, FY26 4TH QTR FOOD SUBSISTENCE, INCLUDING MILK, BREAD, EGGS. .. 15BFTD26Q00000008
- Solicitation number
- 15BFTD26Q00000008
About this file
This is an Award Delivery Information document for a Request for Quote (RFQ) for FCI Fort Dix for Fiscal Year 2026. All awarded items must be delivered between July 1-15, 2026. Deliveries are accepted Monday through Thursday from 7:00 am to 2:00 pm; the warehouse is closed Fridays and all Federal holidays. Vendors, not shipping companies, must coordinate delivery appointments directly with the Food Service warehouse staff at 609-723-1100, extensions 1502, 1513, 6576, or 6574 (Dan, George, or Guerrero). Billing must be submitted only after all products are received and accounted for, not prior to delivery.
All deliveries must be palletized unless prior arrangements are made with warehouse staff, with no side-loaded pallets permitted. Products must comply with BOP National Menu Specifications and arrive within specified temperature ranges: non-frozen perishables at 34-41 degrees F, canned goods above 34 degrees F (not frozen), and frozen foods at 0 degrees F or below. All items must have valid expiration dates; out-of-date products will not be accepted. Religious diet items must display the Kosher Symbol (OU) on individual packages. The warehouse reserves the right to conditionally receive items for up to three days for inspection and testing, including thawing and cooking to verify specifications compliance. Items that fail to meet specifications or show evidence of prior thawing will be refused. Vendors are responsible for picking up rejected conditionally-received items at their own expense within two weeks of noncompliance notification; items not retrieved within two weeks will be disposed of by warehouse staff. Contractor failure to meet delivery schedules without excusable delay or specification compliance will negatively impact past performance evaluations and future award eligibility.
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Text version
AWARD DELIVERY INFORMATION – RFQ
Fiscal Year: 2026 Institution: FCI Fort Dix
DELIVERY SCHEDULE
A complete delivery of all awarded items is expected by JULY 1 to 15, 2026 unless otherwise specified on product specification section.
Deliveries will be made Monday thru Thursday, from 7:00 am to 2:00 pm, unless otherwise noted in the product specification section. Fort Dix Federal Bureau of Prison warehouse areas are closed Fridays and on all Federal holidays, deliveries will not be accepted on these closures.
Contractor failure to meet delivery schedules without an excusable delay and/or failure to conform to contract specifications will negatively affect the contractor’s history of past performance. Past performance information may be used by the Government to make future award decisions and/or may result in a finding that the quoter is not responsible for the award of future requirements.
NOTE: Vendors (not Shipping Companies) must coordinate delivery appointments with the receiving Food Service warehouse staff. See below for contact information. Additionally billing is to be sent only after all product is accounted for, not prior to.
Warehouse Contact’s: 609-723-1100, ext: 1502, 1513 ,6576, 6574; Dan, George or Guerrero
DELIVERY REQUIREMENTS
All deliveries must be palletized unless prior arrangements were agreed to by warehouse staff (no side loaded pallets).
All items received out of date (best by, use by, or expiration) will not be accepted.
All non-frozen, perishable foods must be delivered between 34 degrees F and 41 degrees F.
All canned goods must be delivered above 34 degrees F and not frozen.
All frozen foods must be delivered at 0 degrees F or below. “Frozen product after being received is subject to further inspection upon thawing to verify sizes/weights are within the Purchase Order and or BOP National Specifications”.
Some items may require thawing and cooking to determine specifications compliance and product wholesomeness.
Any product that indicates prior thawing will be refused.
All certified religious diet items must be marked with the Kosher Symbol (OU) on individual packages or the item will be refused.
All items must strictly be in compliance with the BOP National Menu Specifications. Food Service Contractors have the responsibility of understanding these specifications. Contractors must obtain a copy of the National Menu Specifications prior to quoting.
All items will be closely inspected.
Receipt of delivery may be conditional for a period of three (3) days in order to allow for adequate examination and testing.
Items that fail to meet specifications will be refused.
Items which are conditionally received, and found to be unacceptable, must be picked up at the vendors’ expense within two (2) weeks of noncompliance notification.
If the product is not picked up within two (2) weeks, it will be disposed of by warehouse staff.
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