Cheese Quesadillas, Bulk Cheese Processing

The State of Wisconsin, specifically the Department of Administration on behalf of the Department of Public Instruction (DPI), is seeking bids to process USDA bulk cheese into cheese quesadillas for distribution to schools participating in the National School Lunch Program (NSLP). Bidders can choose to process either USDA Bulk Mozzarella (Material ID #110244) or Cheddar Yellow Block (Material ID #110254) into finished cheese quesadillas using whole grain tortillas or crusts. The procurement aims to select the best product that passes student taste tests at the lowest total price per serving, with the processed quesadillas to be distributed to both public and private schools across Wisconsin, as well as Residential Child Care Institutions and Summer Food Service Program participants. The bid requires comprehensive nutrient data submission, with each serving providing 2 ounces of meat/meat alternate and 2 ounces equivalent grains. Key bidder qualifications include five years of USDA Foods processing experience and current USDA-approved National Processing Agreement certification. The bid questions were due by August 17, 2017, with bids required by September 6, 2017, at 2:00 PM Central Time. Bidders passing the initial technical review were to be notified by September 12, 2017, and required to submit product samples to four designated Wisconsin school locations by October 5, 2017, for student taste testing.

The solicitation includes provisions for Minority Business Enterprises and Disabled Veteran-Owned Businesses, which are eligible for a permissive 5 percent price preference. The contract term runs from July 1, 2018, through June 30, 2019, with options to renew for two additional one-year periods by mutual written agreement. The evaluation process involves a four-step methodology: reviewing nutrient data submission forms for compliance with child nutrition meal pattern requirements, sample submission, a pass/fail taste test requiring 60 percent or higher student approval, and opening sealed price sheets to identify the lowest responsive, responsible bidder. Contractors must maintain records for three years, submit to USDA certification and metal detection inspection, and ensure product delivery in sealed, tamper-resistant trucks maintained at 0 degrees Fahrenheit or below. While no specific budget range is provided, the state estimates processing a minimum of two truckloads of bulk cheese (approximately 41,125 pounds of mozzarella or 40,800 pounds of cheddar per truck), though exact quantities are not guaranteed. Contractors awarded contracts exceeding $50,000 must submit affirmative action information and comply with employment equity requirements.