EX B Regional Kitchen Materials Index.docx
DOCX document 17 KB Posted
- Solicitation number
- B27000433
- Issued by
- Hawaii
About this file
This is a Regional Kitchen Materials Index document supporting the Hawaii State Department of Education's operational readiness validation initiative for the state's first regional kitchen. The index catalogs planning products and work products organized across eight functional areas: menu and production planning, implementation and site readiness, equipment and smallwares, distribution and receiving, food safety and traceability, training and workforce readiness, and procedures and opening readiness. The referenced contract (IFB D27-055) requires sealed bids due October 14, 2026 at 4:30 p.m. Hawaii Standard Time through the Hawaii eProcurement System, with hard copies required within five working days. The scope encompasses seven fixed-price service areas plus an eighth hourly-rate item (Item 8) providing up to 120 hours of specialized operational training. The regional kitchen will transition food production from centralized operations to finishing kitchens serving approximately 85 schools statewide, with Phase I implementation supporting 20 schools in the Leilehua-Mililani-Waialua complex by June 2027. The contract term extends from full execution through April 30, 2027, with an option for one additional two-month extension period upon mutual written agreement.
Contractors must validate and complete state-developed materials rather than recreate existing work, demonstrating three years of experience with large-scale food-service operations producing 1,000+ meals daily, three years with USDA Child Nutrition Programs, three years designing high-volume kitchen workflows, two years with facility start-up and commissioning, two years with food distribution and cold-chain logistics, and five years developing institutional food-service standard operating procedures. Minimum insurance requirements include $2,000,000 aggregate commercial general liability, $1,000,000 combined single limit per occurrence, and $1,000,000 automobile liability coverage. A primary point of contact must be available during regular Hawaii business hours. Award is granted to the lowest responsive, responsible bidder provided the total does not exceed allotted funds. Addendum A, issued September 21, 2026, provides access to state-furnished materials through a designated Google Drive link, ensuring bidders can review the complete scope of work materials before submitting proposals.
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Text version
Regional Kitchen Materials Index This index contains document title, date or version, status, and electronic format of planning products for the Regional Kitchen and Finishing Kitchen
| Working area |
| Files provided |
| Identified gaps |
| Menu, recipe, and production |
| MENU-01_RK_Five_Week_Cycle_Menu.xlsx |
MENU-02_RK_Menu_Recipe_Production_Manager_Workbook.xlsx MENU-03_RK_Standardized_Recipe_Database.xlsx PROC-01_RK_Recipe_Ingredient_Master.xlsx Confirm the final menu baseline. Complete recipe yield, portion, equipment, nutrition, and source validation. Test representative meals through the Regional Kitchen and Finishing Kitchen process.
| Implementation and site readiness |
| PHASE-01_RK_FK_Phase_Implementation_Master.xlsx |
PHASE-03_Finishing_Kitchen_Site_Readiness_Matrix.xlsx CONST-05_Operational_Readiness_Milestone_Plan.xlsx Confirm the school sequence, current site conditions, and construction dependencies. Complete site assessments and close or document corrective actions.
| Equipment and smallwares |
| EQUIP-01_Phase_1_Equipment_Master.xlsx |
EQUIP-04_Finishing_Kitchen_Equipment_Requirements.xlsx SMW-01_RK_FK_Smallwares_Master_Workbook.xlsx Reconcile quantities with the current menu, phase plan, layouts, and utilities. Confirm school allocations, compatibility, units of measure, and replacement-stock assumptions.
| Distribution and receiving |
| LOG-01_RK_FK_Distribution_Route_Plan.xlsx |
LOG-02_RK_Loading_Dispatch_Standard.docx LOG-03_FK_Receiving_Discrepancy_Procedure.docx Validate routes, delivery windows, volumes, and run times. Confirm cold-chain controls, handoffs, receiving decisions, returnables, and disruption procedures through practical testing.
| Food safety and traceability |
| SAFE-01_RK_FK_HACCP_Development_and_Control_Framework.xlsx |
SAFE-02_RK_FK_Food_Safety_Log_Set.xlsx SAFE-03_RK_FK_Traceability_Recall_Procedure.docx Complete and approve the hazard analysis, control points, limits, record frequencies, and corrective actions. Validate traceability and recall procedures through an exercise.
| Training and workforce readiness |
| TRN-01_RK_FK_Training_Requirements_Matrix.xlsx |
TRN-02_Training_Calendar_Provider_Implementation_Plan.xlsx Confirm role requirements, prerequisites, providers, dates, sites, and dependencies. Define the completion and competency evidence needed for opening readiness.
| Procedures, continuity, and opening readiness |
| SOP-01_RK_FK_SOP_Register.xlsx |
SOP-02_RK_FK_Opening_Readiness_Checklist.xlsx SOP-04_RK_FK_Core_Operational_SOP_Library.docx SOP-05_RK_FK_Emergency_Continuity_of_Operations_Procedures.docx TEST-01_RK_FK_Integrated_Pilot_Dry_Run_Plan.xlsx Complete owner and approver review. Align procedures with accepted equipment, processes, and food-safety controls. Populate opening evidence and complete integrated dry runs and corrective actions.
File details come from the government source that posted it. Updated .