ESBD_377112_1729253029394_304T-25-390M1 Meat Products Addendum #3.pdf
PDF 178 KB Posted
- Attached to
- Meat Products
- Solicitation number
- 304T-25-390M1
- Issued by
- Anderson County, Texas
About this file
This document is an addendum to an Invitation for Bid (IFB) issued by the Statewide Procurement Division (SPD), a division of the Comptroller of Public Accounts (CPA) in the state of Texas, for Meat Products. The primary customer is the Texas Department of Criminal Justice. The addendum provides responses to questions regarding pricing adjustments, certificate of analysis requirements, and the use of a producer price index for beef trim, pork trim, and beef hearts. The contract term is not explicitly stated, but the IFB allows for annual price adjustments and renewals.
Regarding pricing, the addendum clarifies that price adjustments are allowed annually, at the time of contract renewal, or throughout the term of the contract. Certificates of analysis are only required for beef trim or hearts to prove the meat is free of E. Coli 0157:H7. The addendum also addresses the use of a producer price index, stating that the original index is the one provided at the time of the solicitation closing, and increases to the contractor's constant can be supported through documentation. Wheat protein will not be considered as an acceptable product for this solicitation.
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Text version
Statewide Procurement Division
IFB NO. 304T-25-390M1 ADDENDUM NO. 3
CONTRACT SPECIALIST: Hudson Whaley, CTCD, CTCM
The purpose of this addendum is to provide a response to questions.
QUESTIONS AND ANSWERS:
Question 1: Can you please explain the soy pricing? We are not familiar with the Producer Price Index. Does that allow price adjustments throughout the contract? Or do we hold price for a whole year and/or the entire 4 year period?
Answer 1: Regarding the soy pricing, producer price index, the price adjustments are allowed annually, at time of renewal, or throughout the term of the contract. Reference Part A, Section A.4 Pricing and Part A, Section A.5 Price Adjustments.
Question 2: Certificates of analysis are not required for fresh pork trim … correct ?. They are only required for fresh Beef trim ….correct ?
Answer 2: Correct, certificates of analysis are only required for beef trim or hearts, to prove the meat is free of E.
Coli 0157:H7. Reference Part A, Section A.7.2 HACCP Plan Requirements.
Question 3: A. What parameters does the CPA consider to be the original and new index for beef trim, pork trim, and beef hearts?
1) Is the original index the original awarded constant ?
B. What does the CPA consider to be the new index?
1) Is the new index the requested increased constant amount ?
Answer 3: If the Respondent requests an index (available through the Bureau of Labor Statistics) be used for beef trim, pork trim, and beef hearts, the original index is the index provided the month and year of the solicitation closing date. Within the solicitation Part A, Section A.5.3 Adjustment to Contractor’s Constant, CPA allows increases to the Contractor’s Constant on beef trim, pork trim, and beef hearts through supporting documentation.
Question 4: Please ask the TDCJ if they would allow consideration for Wheat Protein for this Solicitation.
Answer 4: Wheat protein will not be considered for this solicitation.
THIS ADDENDUM SHALL BE ATTACHED TO AND FORM A PART OF THE REFERENCED IFB AND
THE CONTRACT.RESPONDENT MUST ACKNOWLEDGE RECEIPT OF THIS ADDENDUM, BY
SIGNING AND RETURNING WITH RESPONSE. FAILURE TO SUBMIT THE SIGNED ADDENDUM
MAY DISQUALIFY THE RESPONSE.
RESPONDENT COMPANY NAME AUTHORIZED REPRESENTATIVE SIGNATURE
AUTHORIZED REPRESENTATIVE PRINTED NAME
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