DELIVERY_SCHEDULE_Pensacola.docx

DELIVERY SCHEDULE

A complete delivery of all awarded items is expected during 30 DAYS (October 1-31).

Deliveries will be made Monday thru Friday from 7:30 am to 2:30 pm.

Warehouse closed on all Federal holidays(October 10). Deliveries will NOT be accepted.

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: Delivery schedules must be pre-arranged with the receiving warehouse.

Warehouse Phone: 850-458-7218 or 850-458-7219

DELIVERY REQUIREMENTS

· All deliveries must be palletized unless prior arrangements were agreed to by warehouse staff.

· All non-frozen, perishable foods must be delivered between 34 degrees F and 40 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.

· Any product that indicates prior thawing will be refused.

· All certified religious diet items must be marked with the Kosher Symbol 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.

· Some items may require thawing and cooking to determine specifications compliance.

· 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.

Religious Certification Requirements for Meals All items offered on this bid must be certified by an accepted Orthodox Kosher certification agency from the United States or Canada, such as: OU - Union of Orthodox Jewish Congregations; OK - Organized Kashrus Laboratories; Star K, KOFK; KAJ K'hal Adas Jeshurun; OKS Organization of Orthodox Kashrus Supervision; OV Vaad Hoeir of Saint Louis; CRC - Central Rabbinical Congress of the USA and Canada; CRC - Chicago Rabbinical Counsel; or Kosher Overseers of America. Quoters will include a letter of certification from the religious certification agency dated no more than 11 months from the date of the quote provided.

Kosher items will not contain alcohol, emulsifiers, mind altering substances, enzymes and/or chemicals.

General Meal Specifications - Items 1 through 15

1) The tray for all meals will be:

a) Made with non-metallic packaging that allows microwave and conventional oven heating and be heat sealed directly to the tray with clear plastic and wrapped with a separate sealed clear plastic wrapper which encloses the entire tray.

b) A three compartment tray with a large compartment of 21 fluid ounces and two compartments of 6 fluid ounces each.

2) All Meals will contain the food products per the individual product specification including the stated volume and/or weight of item as listed.

3) No substitutions may be made to the meats, vegetables, starches, sauces or preparation methods.

4) Meals (items 1 through 16) may be quoted as frozen and/or shelf stable products. Pricing must be identifiable as either frozen or self stable.

5) Each individual meal must be marked with the certification symbol from the religious certification agency.

6) Heating directions must be provided for various wattage microwaves or oven heating including recommended method.

7) Mixed Vegetables will contain carrots, corn, peas, green beans, and lima beans with:

a) Not more than 40 percent by weight carrots.

b) Not more than 40 percent by weight corn (sweet, golden or yellow, whole kernel com).

c) Not more than 40 percent by weight green peas.

8) Peas and Carrots will contain:

a) Not more than 40 percent by weight carrots.

b) Not more than 40 percent by weight green peas.

9) Mashed Potatoes will be made with commercially prepared potato flakes without peel, adding only water according to the manufacturers’ preparation instructions; or fresh potatoes prepared using only water and spices with only the amount of binder which will ensure the product does separate in processing. No extenders of any type are allowed.

10) Tomato Sauce will be commercially prepared or crushed and/or pureed tomatoes, tomato paste and spices using only the amount of binder required to ensure the product does not separate during processing.