EX B Regional Kitchen Materials Index.docx

DOCX document 17 KB Posted

Attached to
Regional Kitchen Operational Readiness Validation for HIDOE
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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Other files

File Type Posted
IFB D27 055 Additional Offer Pages.pdf PDF
IFB D27 055 Solicitation.pdf PDF
EX B PHASE 03 Finishing Kitchen Site Readiness Matrix.xlsx XLSX spreadsheet
EX B TEST 01 RK FK Integrated Pilot Dry Run Plan.xlsx XLSX spreadsheet
EX B SOP 01 RK FK SOP Register.xlsx XLSX spreadsheet
EX B CONST 05 Operational Readiness Milestone Plan.xlsx XLSX spreadsheet
IFB D27 055 Addendum A.pdf PDF
EX B SAFE 03 RK FK Traceability Recall Procedure.docx DOCX document
EX B TRN 02 Training Calendar Provider Implementation Plan.xlsx XLSX spreadsheet
EX B SOP 05 RK FK Emergency Continuity of Operations Procedure.docx DOCX document
EX B MENU 03 RK Standardized Recipe Database.xlsx XLSX spreadsheet
EX B SAFE 02 RK FK Food Safety Log Set.xlsx XLSX spreadsheet
EX B SMW 01 RK FK Smallwares Master Workbook.xlsx XLSX spreadsheet
EX B MENU 02 RK Menu Recipe Production Manager Workbook.xlsx XLSX spreadsheet
EX B LOG 03 FK Receiving Discrepancy Procedure.docx DOCX document
EX B SOP 02 RK FK Opening Readiness Checklist.xlsx XLSX spreadsheet
EX B PROC 01 RK Recipe Ingredient Master.xlsx XLSX spreadsheet
EX B SAFE 01 RK FK HACCP Development and Control Framework.xlsx XLSX spreadsheet
EX B EQUIP 01 Phase 1 Equipment Master.xlsx XLSX spreadsheet
EX B SOP 04 RK FK Core Operational SOP Library.docx DOCX document
EX B LOG 02 RK Loading Dispatch Standard.docx DOCX document
EX B PHASE 01 RK FK Phase Implementation Master.xlsx XLSX spreadsheet
EX B MENU 01 RK Five Week Cycle Menu.xlsx XLSX spreadsheet
IFB D27 055 Legal Notice.pdf PDF
EX B EQUIP 04 Finishing Kitchen Equipment Requirement.xlsx XLSX spreadsheet
EX B LOG 01 RK FK Distribution Route Plan.xlsx XLSX spreadsheet
EX B TRN 01 RK FK Training Requirements Matrix.xlsx XLSX spreadsheet
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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 .