ITB007346_Revised_Contract.pdf

STATE OF OHIO

DEPARTMENT OF ADMINISTRATIVE SERVICES

GENERAL SERVICES DIVISION

OFFICE OF PROCUREMENT SERVICES

4200 SURFACE ROAD, COLUMBUS, OH 43228-1395

MANDATORY USE CONTRACT FOR: FOOD SERVICE MANAGEMENT AT THE OHIO FIRE ACADEMY

CONTRACT No.: ITB007346

CONTRACT ID: 7346-A2

EFFECTIVE DATES: 6/1/2022 to 5/31/2023 *Renewal through 12/31/25

SUPPLIER: AVI FOODSYSTEMS INC.

The Department of Administrative Services has accepted bids submitted in response to Invitation to Bid No. SRC # 0000002972. The evaluation of the bid response(s) has been completed. The bidder(s) listed herein have been determined to be the lowest responsive and responsible bidder(s) and have been awarded a contract for the items(s) listed. The respective bid response, including the Instructions to Bidders and Standard Terms and Conditions, special contract terms & conditions, any bid addenda, specifications, pricing schedules and any attachments incorporated by reference and accepted by DAS become a part of this Requirements Contract.

This Requirements Contract is effective beginning and ending on the dates noted above unless, prior to the expiration date, the Contract is renewed, terminated or cancelled in accordance with the Contract Terms and Conditions.

CONTRACT RENEWAL. This Contract may be renewed after the ending date of the Contract solely at the discretion of the Contracting Agency for a period of one month. Any further renewals will be by mutual agreement between the Contractor and the Contracting Agency for any number of times and for any period of time. The cumulative time of all mutual renewals may not exceed forty-eight (48) months unless the Contracting Agency determines that additional renewal is necessary.

This Requirements Contract is available to Ohio Department of Commerce, Division of State Fire Marshal, as applicable.

Agencies are eligible to make purchases of the listed supplies and/or services in any amount and at any time as determined by the agency. The State makes no representation or guarantee that agencies will purchase the volume of supplies and/or services as advertised in the Invitation to Bid.

This Requirements Contract and any Amendments thereto are available from the OhioBuys public portal at the following address:

https://supplier-emarketplace.ohio.gov/page.aspx/en/usr/login?ReturnUrl=%2fpage.aspx%2fen%2fbuy%2fhomepage

Signed: _____________________________________________________________________ Kathleen C. Madden, Director Date

*Indicates a seven-month renewal, effective 06/01/25 through 12/31/25.

1 – SPECIFICATIONS AND REQUIREMENTS

1.1 SCOPE:

The Ohio Fire Academy (OFA) hosts a Basic Fire Fighting Course for individuals training to be firefighters Monday through Friday. Special courses, such as emergency medical technician training for local and state fire service personnel in subjects relating to fire protection, emergency response, investigation, and management are offered Monday through Sunday.

The State is seeking to secure a Contractor to provide food service to persons attending on-campus training at the OFA located at 8895 East Main Street, Reynoldsburg, Ohio 43068. On-site meals allow the OFA to meet its critical mission of providing fire service personnel and other allied professionals with training, education, and accredited courses in an efficient and training-standards compliant manner. Designated students attending the OFA are divided into two groups:

“Core Students”- Students attending Firefighter I and/or Firefighter II courses and students attending Emergency Medical Technician courses. Students attending Basic Fire Fighting Courses (Firefighter I&II) may reside at the academy for the duration of the courses.

“Students” - Includes Core Students and any other Students attending OFA courses for whom OFA provides a meal.

1.2 STANDARDS, LAWS, AND REGULATIONS:

1.2.1 Ohio Administrative Code, Sections 3701-21-01 through 3701-21-25, as it applied to food service operations.

1.2.2 Ohio Department of Health and local laws, rules, and regulations as they apply to food service operations.

1.2.3 Ohio Department of Agriculture (ODA) laws, rules, and regulations as they apply to food service operations.

1.2.4 Any other applicable standards, rules, regulations, or laws governing food service operations.

1.2.5 All federal and state employment laws, rules, and regulations.

1.3 GENERAL REQUIREMENTS:

1.3.1 The standards of service set forth in this Bid represent minimum requirements. The type of food service program shall be service oriented, with the object to maintain the highest standards of food quality

1.3.2 The SFM will not pay for food that does not meet or conform to normal food service standards relative to quality, temperature, quantity, etc.

1.4 BIDDER QUALIFICATIONS, CERTIFICATIONS, AND CAPABILITIES:

1.4.1 Bidder must have a minimum of three (3) years of food service operation experience to include procurement, inventory control, food preparation, and reporting to facilities

1.4.2 Bidder must have successfully provided food service for at least two (2) consecutive years to the same facility within the last five (5) years.

1.4.3 The Contractor will maintain and upon request provide the applicable food service operation license from the

Ohio Department of Health and the Person-In-Charge Certification or Manager Certification in Food Protection required for the license.

1.4.4 If applicable, the Contractor is to secure, and upon request provide a copy of their Certificate of Registration by

ODA Food Safety Division and Preventive Controls.

1.4.5 The Contractor is to keep a copy of their Quality Control Program on-site and make it readily available to the OFA Designee.

1.4.6 Bidder must provide current data describing its organization; financial soundness; number of employees; and home office, warehouse, and/or food preparation facilities.

1.4.7 Bidder is to identify all key personnel and any certifications held by those individuals.

1.5 STAFFING REQUIREMENTS, MANAGEMENT, AND PERSONNEL ISSUES:

1.5.1 The Contractor employees must undergo a criminal record check to assure none have been convicted of a felony within the past five (5) years. Documentation of said record must be forwarded to the OFA Designee for all service staff working on State Fire Marshal (SFM) premises.

1.5.2 Bidder’s management and lead staff shall have two (2) years of experience in a similar role.

1.5.3 All hiring and supervision of staff will be the responsibility of the Contractor. The Contractor will comply with all reasonable requests by OFA to remove and replace employees that are objectionable.

1.5.4 The Contractor is to maintain a sufficient number of service staff during the scheduled mealtimes. At a minimum, one (1) supervisory employee is to be on-site for each meal service. This person will be responsible for the ensuring the Contractor’s employees are following protocols.

1.5.5 The Contractor must have the ability to provide qualified replacement personnel.

1.5.6 All personnel required by the Ohio Department of Health to have a Person-In-Charge or Manager Certification in

Food Protection must maintain the certification(s) throughout the contract.

1.5.7 All Contractor’s staff shall be properly trained to meet and implement all established health standards in accordance with State law. At a minimum, training is to include proper food storage, preparation, temperature control, maintenance, and service procedures.

1.5.8 Safety and security of the SFM premise and occupants are a priority. The Contractor is responsible for providing training for all staff involved in the production and service of meals at the OFA. Training must include safety procedures in the event of an emergency (e.g. Pull stations, fire extinguisher, 911, evacuation, etc.).

1.5.9 The Contractor’s employees are to observe the rules and regulations of the agency while on State property and while engaged in work under this Contract.

1.6 PROCUREMENT, INVENTORY, RECEIVING, AND DELIVERY:

1.6.1 The Contractor will be responsible for the procurement of all food supplies necessary for the food service operation, including ordering, delivery, payment, inventory control, distribution, and use at the OFA. Products to be supplied by the Contractor include, but are not limited to food, condiments, beverages, meal supplements, nutritional supplements, plastic wrap, foil, disposable lunch boxes and/or bags, and other meal related paper and plastic products to accommodate the production and service requirements specified herein.

1.6.2 The Contractor must secure and maintain a food service operation license for the OFA kitchen throughout the contract. The license must be displayed at the OFA’s kitchen.

1.6.3 The Contractor is responsible for any storage and/or inventory of foods and food products maintained on the OFA premises. All food is to be labeled and dated, as appropriate. Food stored in open containers must be timely used and outdated food must be removed from the OFA kitchen. If food is spoiled, damaged, or lost due to any reason(s) unforeseen to both Parties, the OFA shall be responsible for costs associated with, but not limited to, the actual cost of the food.

1.6.4 Upon request, the Contractor will provide detailed information on the quality of food such as USDA/US grade of fresh and cured meats and sausages, fish, dairy products, fruits, vegetables, grains, grain products, and beverages.

1.7 MENUS:

1.7.1 The menu offering must fulfill the caloric and nutritional requirements necessary for active adults and align with their physical activity level. For example, a day of planned strenuous physical activity would require a hearty breakfast, a light lunch, and a high carbohydrate dinner, during those times when a dinner is provided.

1.7.2 Menus must be submitted to and approved by the Academy Training Coordinator no less than four (4) weeks in advance.

1.7.3 Menus are to be consistent with promoting a healthy diet such as those established by the American Heart

Association (AHA) and American College of Sports Medicine (ACSM). Information can be obtained at the following links:

• AHA - https://www.heart.org/

• ACSM - https://www.acsm.org/

1.7.4 Menus must contain a variety of proteins, carbohydrates, vegetables, and fruit over the menu cycle, as no single food can provide all the nutrients the body needs.

1.7.5 Menu offerings are expected to be low in fat, saturated fat, and cholesterol. The Contractor should cook, where possible, in monounsaturated fats, such as olive oil, peanut oil, canola oil, and most margarines.

1.7.6 The Contractor must be able to accommodate specialized diets, such as kosher, vegan, vegetarian, gluten-free, and food allergies.

1.7.7 Bidder must submit a six (6) week menu sample that lists the portion size of each item and nutritional contents with the bid and explain how specialized diets can be accommodated.

1.8 MEAL PREPARATION AND SERVICE:

1.8.1 The Contractor will supply, prepare, and serve all food items. The Contractor has the option to prepare all meals at the OFA kitchen or an off-site production site. The off-site location must be appropriately licensed for food service. All methods of serving meals must be acceptable by the food service industry, i.e., sanitary conditions, appropriate serving ware, packaging, containers, etc.

1.8.2 All food prepared off-site must be transported and maintained at the correct temperatures during transport. Hot meals shall be kept at a minimum 140-F degree temperature during transport and while served at OFA’s facility.

1.8.3 Leftovers from the previous day’s menu may be included and served as part of a subsequent day’s menu provided the food was handled in a safe and acceptable manner per industry standards, i.e., temperature maintained, sanitary, timely used, etc. Leftover food from other functions/entities the Contractor may provide meal service to may not be served under this contract.

1.8.4 OFA and the Contractor will mutually agree upon a schedule for meal service. The Contractor must ensure food prepared off-site is delivered to support the schedule. Serving times will be between the following timeframes:

Breakfast 7:00 a.m. to 10:30 a.m.

Lunch 11:00 a.m. to 1:00 p.m.

Dinner 5:00 p.m. to 6:00 p.m.

Snacks and weekend meal service (if needed) times may vary and will be communicated to the Contractor by the

OFA Designee.

1.8.5 OFA reserves the right to change the exact time of the meal service due to operational and/or training necessities.

The OFA Designee will provide notification of any anticipated or planned changes to meal schedules.

1.8.6 If a training exercise or program is being conducted off-site during lunch time, a box lunch must be provided for students and delivered to OFA or a mutually agreed upon location prior to the student’s departure from the Academy that morning. The OFA Designee will provide a minimum of three (3) days advance notice for any training day/box lunch service required or other planned service changes.

https://www.heart.org/ https://www.acsm.org/

1.8.7 “Meal Notice” - Under normal operations, core students will require two (2) meals daily, breakfast and lunch, Monday through Friday. Dinner will be offered only when there are night classes scheduled. All other students may receive one (1) to three (3) meals daily per the requirements of the course scheduling. OFA shall provide the Contractor a minimum of two (2) weeks advance notice for meals anticipated in accordance with course scheduling and any meal service required during the evening, or on Saturday and/or Sunday. In the case of unforeseen or unusual circumstances, such as inclement weather, the OFA will make every attempt to provide at least three (3) days of notice of an otherwise unplanned evening or weekend meal service need.

1.8.8 If the OFA is unable to provide a Meal Notice, in accordance with the preceding provision to the Contractor or if

Contractor is unable to accommodate meal service with less than the Meal Notice, the OFA may seek alternative food service.

1.8.9 Meal service for Special Events will not be part of the Contract.

1.8.10 State Holidays Observed:

January 1 New Year’s Day Third Monday in January Martin Luther King Day Third Monday in February Presidents’ Day Last Monday in May Memorial Day June 19 Juneteenth July 4 Independence Day First Monday in September Labor Day Second Monday in October Columbus Day November 11 Veterans’ Day Fourth Thursday in November Thanksgiving December 25 Christmas

All holidays that occur on Saturday will be observed by the State of Ohio on preceding Friday. All holidays that occur on Sunday will be observed by the State of Ohio on the following Monday.

1.9 SUPPLEMENTAL NUTRITION (SNACKS):

1.9.1 As the intensity of training days varies, supplemental nutrition (snacks) are an important component to assure performance of the students in the afternoon. The Contractor is to provide a minimum of two (2) snack choices each day. Snacks are not to be repetitive and a variety is to be offered throughout each week.

1.9.2 Snacks are to be based on the level of intensity ranking and can be used to fulfill daily, caloric recommendations.

1.9.3 Snacks are to consist of a mix of protein and carbohydrates and should not be predominantly sugar. The caloric recommendations for the snack options should be between 250 and 500 calories based on level of intensity for the day.

1.9.4 Snacks must be individually wrapped, either by manufacturer or Contractor personnel, and portable for student pickup and consumption at the training site.

1.9.5 OFA will provide notice to the Contractor prior to commencement of a course specifying what training days require a snack.

1.10 ELECTROLYTE SUPPLEMENTS:

1.10.1 OFA students may require liquid electrolyte supplementation such as sports drink like Gatorade, Powerade, etc.

The Contractor is to supply such beverages and store the supplement in its original form (e.g. powder) in the OFA cafeteria food storage facility.

1.10.2 OFA is to be invoiced separately for the electrolyte supplemental beverage.

1.11 USE OF OFA EQUIPMENT:

1.11.1 Attachment One (1) contains a diagram of the space and the equipment at the OFA kitchen. All equipment owned by the State will be inventoried at the start of the contract and periodically throughout the life of the contract when determined by the OFA Designee.

1.11.2 The Contractor must operate all equipment owned by the State in accordance with the manufacturer’s specifications. The SFM will be responsible for all SFM owned equipment repairs and/or replacements. Any repairs and/or replacements resulting from the willful act or negligent act on the part of the Contractor or its employees are the responsibility of the Contractor.

1.12 CLEANING AND HOUSEKEEPING:

1.12.1 All areas for food preparation, serving, storage, and any other area used by food service personnel must be kept in a clean, sanitary condition by the Contractor.

1.12.2 Tables, countertops, equipment, and floors are to be cleaned after each use of the OFA kitchen or cafeteria. The

Contractor is responsible for all housekeeping products and equipment. All cleaning supplies meet the Ohio Department of Health’s standards.

1.12.3 Trash is to be removed from the kitchen and serving area daily when these areas are in use. Dumpster banks are provided to the west of the Main Building for trash disposal.

1.12.4 Academy classes are shut down each December. During the shutdown, the Contractor is responsible for removing all perishable foods and any foods that will expire from the kitchen and storage areas during this period.

The Contractor may use the dumpster banks for disposal of spoiled food.

1.13 UNIFORMS:

1.13.1 Bidder is to provide all uniforms required for the food service staff, including hats or hair nets and sanitary gloves suitable for food preparation. Gloves must be worn while prepping and serving food.

1.13.2 Uniforms shall be maintained, laundered, and present a professional appearance.

1.14 ACCOUNTING/RECORD INFORMATION AND BILLING:

1.14.1 The Contractor must provide an accurate and transparent accounting of meals ordered, prepared, and served.

1.14.2 The Contractor must maintain records for daily meal counts for each student participating at each meal service.

The OFA Designee shall have the right to examine and evaluate such records upon request with prior written notification.

1.14.3 Accounting reports and invoices will be submitted monthly.

1.14.4 OFA reserves the right to request additional reports as needed.

1.14.5 Any requested reports or documentation must be timely provided to the OFA Designee.

1.15 TRANSITION:

1.15.1 The awarded Contractor will have to coordinate with and provide the OFA Designee with the timeline required to pre-stage operations to assume the work.

1.15.2 At the end of the contract, the Contractor will fully cooperate with transitioning the work to a subsequent contractor, if applicable, to avoid a disruption of service. This may include transferring the ownership of the food service operation license.

1.16 SPECIAL REQUIREMENTS:

If the Academy is closed for more than one (1) day due to an unforeseen or unscheduled circumstance, OFA is not liable for any expenses incurred by the Contactor, including lost compensation, during the time of the closure. Examples of these circumstances include, but are not limited to health emergencies, pandemics, electrical, heat, water problems, weather conditions, class cancellations, etc. When conditions return to normal and classes resume, the Contractor will be notified of the date meal service can resume.

1.17 DEFICIENCIES:

The Contractor shall be responsible for correcting any deficiency identified as quickly as possible. Problems related to health or safety issues shall be corrected immediately.

The OFA Designee must be immediately notified of any injuries or accidents that occur on the SFM premises.

2 – STANDARD TERMS AND CONDITIONS

State of Ohio Standard Terms and Conditions (revised 9/8/21) will apply to this Contract.

3 – SPECIAL CONTRACT TERMS AND CONDITIONS

3.1 – AMENDMENT TO CONTRACT TERMS AND CONDITIONS

The following Amendments to the Contract Terms and Conditions do hereby become a part hereof. In the event that an amendment conflicts with the Contract Terms and Conditions, the Amendment will prevail.

3.2 – SITE VISIT

Prior to submitting their solicitation response, the supplier should visit the location to survey the facility and to become familiar with the requirements of the solicitation. The supplier must contact the facility to schedule an appointment. To schedule an appointment, please contact Tony Davis at Tony.Davis@com.state.oh.us or 614-752-7262. Once a contract is awarded, failure of the supplier to have requested a site visit to become familiar with the facility and requirements of the solicitation will be insufficient reason to support any request to be released from the contract.

3.3 - DELIVERY

Services will be performed as set forth in the Contract. The location of performance will be noted on the purchase order issued by the participating agency.

3.4 – PRICE / SPECIAL CHARGES:

The price offered shall include all costs associated with the administration of the services including, but not limited to, all specifications listed herein. There shall be no fees and/or charges, assessments, surcharges, small order charges, broken case charges, minimum order charges, single item charges, management fees, nor any other unspecified additional charges allowed by the State that is not specifically mentioned in this Bid or in any Contract awarded pursuant to this Bid. Only all-inclusive bid prices will be considered; other pricing methods shall result in the rejection of the bid.

3.5 – TRANSPORTATION CHARGES

The Contractor will be responsible for all transportation charges incurred in the delivery of materials and/or services specified in this Bid and resulting Contract.

3.6– FIXED PRICE WITH ECONOMIC ADJUSTMENT

The contract prices(s) will remain firm for the first twelve (12) months duration of the contract. Thereafter, the Contractor may submit a request to increase their price(s) to be effective thirty (30) calendar days after acceptance by DAS. No price adjustment will be permitted prior to the effective date of the increase received by the Contractor from its suppliers, or on purchase orders that are already being processed, or on purchase orders that have been filled and are awaiting shipment. If the Contractor receives orders requiring quarterly delivery, the increase will apply to all deliveries made after the effective date of the price increase.

The price increase must be supported by a general price increase in the cost, due to increases in the cost of raw materials, labor, freight, Workers' Compensation and/or Unemployment Insurance, etc. Detailed documentation, to include a comparison list of the contract items and proposed price increases, must be submitted to support the requested increase. Supportive documentation should include, but is not limited to: copies of the old and the current price lists or similar documents which indicate the original base cost of the product to the Contractor and the corresponding increase, and/or copies of correspondence sent by the Contractor's supplier on the supplier's letterhead, which contain the above price information and explains the source of the increase in such areas as raw materials, freight, fuel or labor, etc.

Should there be a decrease in the cost of the finished product due to a general decline in the market or some other factor, the Contractor is responsible to notify DAS immediately. The price decrease adjustment will be incorporated into the contract and will be effective on all purchase orders issued after the effective date of the decrease. If the price decrease is a temporary decrease, such should be noted on the invoice. In the event that the temporary decrease is revoked, the contract pricing will be returned to the pricing in effect prior to the temporary decrease. For quarterly deliveries, any decrease will be applied to deliveries made after the effective date of the decrease. Failure to comply with this provision will be considered as a default https://procure.ohio.gov/pdf/Standard_t_c_090821.pdf mailto:Tony.Davis@com.state.oh.us and will be subject to the “Suspension/Termination” and the “Contract Remedies” sections of the “Standard Contract Terms and Conditions”.

BIDDERS MUST PROVIDE THE FOLLOWING: Failure to provide the following may deem your bid not responsive.

BIDDER COST ALLOCATION CATEGORIES

As a baseline for evaluation of price adjustment requests for this Contract, Bidders shall indicate the percentage of total costs for the following cost elements. The sum of all percentages must equal one hundred percent. Bidders may add additional cost categories if appropriate.

Food Cost Labor Cost Operational Cost Total

26.3% 54.7% 19.0% 100%

3.7 – FDA REGISTRATION

By submitting this Bid, Bidder is certifying, pursuant to the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act), that all domestic and foreign facilities that manufacture, process, pack or hold food for human or animal consumption in the United States are registered with the Food & Drug Administration (FDA). This registration includes owners, operators, or agents in charge of domestic or foreign facilities that manufacture/process, pack, or hold food for human or animal consumption in the United States. All domestic facilities, whether or not food enters interstate commerce, are required to register. Facilities may complete their registration with the FDA online at:

http://www.fda.gov/food/guidanceregulation/foodfacilityregistration/default.htm

3.8 – INVOICING:

Invoices shall be issued monthly, any other requirements and procedures shall be established and detailed by the Agency.

Unless otherwise provided in the Contract, payment shall be conclusive except as regards to latent defects, fraud, or such gross mistakes as amount to fraud.

3.9 – GUARANTEES:

Bidders shall guarantee consistent levels of high-quality of products and services offered pursuant to this solicitation for the full duration of the contract.

3.10 - PROHIBITION OF THE EXPENDITURE OF PUBLIC FUNDS FOR OFFSHORE SERVICES:

No State Cabinet Agency, Board or Commission will enter into any contract to purchase services provided outside of the United States or that allows State data to be sent, taken, accessed, tested, maintained, backed-up, stored, or made available remotely outside (located) of the United States, unless a duly signed waiver from the State has been attained. Notwithstanding any other terms of this Contract, the State reserves the right to recover any funds paid for services the Contractor performs outside of the United States for which it did not receive a waiver. The State does not waive any other rights and remedies provided to the State in the Contract.

Further, no State agency, board, commission, State educational institution, or pension fund will make any purchase from or investment in any Russian institution or company. Notwithstanding any other terms of this Contract, the State reserves the right to recover any funds paid to Contractor for purchases or investments in a Russian institution or company in violation of this paragraph. The provisions of this paragraph will expire when the applicable Executive Order is no longer effective.

The Contractor must complete the Contractor/Subcontractor Affirmation and Disclosure Form affirming the Contractor understands and will meet the requirements of the above prohibition. During the performance of this Contract, if the Contractor changes the location(s) disclosed on the Affirmation and Disclosure Form, Contractor must complete and submit a revised Affirmation and Disclosure Form reflecting such changes.

http://www.fda.gov/food/guidanceregulation/foodfacilityregistration/default.htm https://procure.ohio.gov/pdf/EO2022-02D/04-Affirmation%20and%20Disclosure%20Form_3-4-22.pdf

4 – INVITATION TO BID INSTRUCTIONS

Instructions, Terms and Conditions for Bidding that apply to the solicitation.

5 – SPECIAL INSTRUCTIONS TO BIDDERS

5.1 – DESCRIPTIVE LITERATURE

The Bidder may be required to submit descriptive literature of the supplies or services being offered. If requested, the literature will be used in the evaluation process to determine the lowest responsive and responsible bidder. If not provided as part of the bid response, the Bidder must provide said literature within ten (10) calendar days after request/notification by the Office of Procurement Services to do so. Failure of the bidder to furnish descriptive literature either as part of their bid response or within the time specified herein will deem the bidder not responsive.

5.2 – EVALUATION

Bids will be evaluated in accordance with Article I-15 of the “Instructions to Bidders”. In addition, the state will multiplying the unit cost bid by the estimated usage and adding each of the totals together to arrive at a total for all items. Failure to bid all items may result in the Bidder being deemed not responsive.

5.3 – CONTRACT AWARD

The contract will be awarded to the lowest responsive and responsible Bidder by low lot total. Low lot total will be determined by multiplying the unit cost bid by the estimated usage and adding each of the totals together to arrive at a total for all items.

Failure to bid all items may result in the bidder being deemed not responsive.

6 - AMENDMENTS

6.1 – SUMMARY OF AMENDMENTS

Amendment Number Effective Date Description

2 06/01/25 As a result of mutual agreement between the State of Ohio and the Contractor, this contract is renewed for an additional seven months, effective 06/01/25 through 12/31/25.

1 06/01/23 As a result of mutual agreement between the State of Ohio and the Contractor, this contract is renewed for an additional twenty-four (24) months, effective 06/01/23 through 05/31/25. This amendment is also issued to add an Amendments section to the contract.

https://procure.ohio.gov/pdf/OhioBuys_ITB_Instructions_to_Bidders_030921.pdf

ATTACHMENT ONE – OFA CAFETERIA DIAGRAM

The layout of the OFA cafeteria can be found at the following link:

http://procure.ohio.gov/pdf/CSP903222_OFA.Cafeteria.pdf http://procure.ohio.gov/pdf/CSP903222_OFA.Cafeteria.pdf

2 – STANDARD TERMS AND CONDITIONS