request for proposal (rfp) cover page - capital area food bank · request for proposal (rfp) cover...
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Request for Proposal (RFP) Cover Page
Proposal Solicitation Publication Date: Wednesday May 8, 2014 Proposal Opening Date: Thursday May 9, 2014
Proposal Solicitation Closing Date: Thursday May 30, 2014 Proposal Solicitation Closing Time: 5:00pm
Issued By: Capital Area Food Bank
Address: 4900 Puerto Rico Avenue NE
City, State, Zip Code: Washington, DC, 20017
Telephone Number (Include Area Code): 202-644-9831
Email Address: [email protected]
Name of Company (Food Service Management Company):
_______________________________________________________________________
Address:________________________________________________________________________________________________
City, State, Zip Code:_________________________________________________________________________________________
Telephone Number (Include Area Code):_________________________________________________________________________
Email Address:__________________________________________________________
Printed name & Signature of food service management company Authorized Representative:
___________________________________________________________________________________
Title: ___________________________________________________ Date: _____________________
Total Estimated Amount of Proposal (Base Year): $__________________________ (See Unit Price Schedule)
Option Year 1: $ _________N/A___________ Option Year 2: $ ____________N/A______________
Option Year 3: $ ________N/A_______________
Note: By submission of this proposal, the food service management company certifies that, in the event theyreceive an award under this solicitation, they shall operate the food service program in accordance with allapplicable and current State and Federal program regulations, and the attached terms, conditions andspecifications as set forth in the RFP.
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Unit Price Overview ChartsComplete this AFTER completing the Unit Price Schedule (Section A.1, Pages 11-12). Organization, insert “Estimated AnnualQuantity.” Company, insert “Unit Price” and “Total Cost.”
BASE YEAR REQUIREMENTS (2013-2014)
Item No. Item Description AnnualEstimatedQuantity
Unit Unit Price Total Cost
1001. Child Breakfast Meal: fluid milk, juice/fruit/vegetable,bread/bread alternate, condiments, utensils, plates, bowls
31,240 Each
1002. Child Lunch Meal: fluid milk, fruit/vegetable (two differenttypes), meat/meat alternate, bread/bread alternate,condiments, utensils, plates, bowls
40,568 Each
1003. Child Snack Meal (choose two components): fluid milk,fruit/juice/vegetable, meat/meat alternate, bread/breadalternate, condiments, utensils, plates, bowls
27,808 Each
1004. Child Supper Meal: fluid milk, fruit/vegetable (two differenttypes), meat/meat alternate, bread/bread alternate,condiments, utensils, plates, bowls
Each
1005. Milk, fat-free (skim), white or flavored Each
1006. Milk, low-fat (1%), white or flavored Each
1007. Milk, lactose-free Each
1008. Milk, soy (one of the five USDA creditable types) Each
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TABLE OF CONTENTS
SECTION/SCHEDULE TITLE PAGERequest for Proposals (RFP) Cover Page 1Unit Price Overview Charts 2Acceptance of Proposal for Contract Signature Page 6Proposal / Contract Overview 7Glossary of Terms 8Certificate of Independent Price Determination Signature Page 9
Section 1 Unit Price Schedule and Instructions 10Section 2 Scope of Services 12Section 3 Information for Proposing companys 14Section 4 Evaluation of Proposing companys 18Section 5 General Provisions 20Schedule A Meal Quantity and Delivery Information 23Schedule B Organization Sample Cycle Menu (eleven day) 24Schedule C Vendor Sample Cycle Menu (one month) 25Schedule D SFSP Child Meal Pattern 26Schedule E Healthy Schools Act Nutritional Standards 27Schedule F Important Meal Pattern Specification 28
Minimum Food Specifications 29Miscellaneous Specifications 30Instructions for Certification Regarding Debarment 31Certification Regarding Debarment, Suspension, IneligibilityAnd Voluntary Exclusion
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Permanent Certification Regarding Lobbying 33
Proposal/Contract OverviewContract Type, Supplies or Services, and Price/Cost
The Capital Area Food Bank in the District of Columbia is seeking a food service management company tofurnish and deliver meals (unitized if applicable) to 22 sites participating in the Summer Food ServiceProgram, established by the United States Department of Agriculture Code of Federal Regulations (7CFR 225), which set forth the terms and conditions applicable to the proposed procurement. Thesuccessful proposing company shall deliver in accordance with the menu requirements for the SummerFood Service Program.
The purpose of this solicitation is to award a contract to provide meals to The Capital Area Food Bank whoalso shall be recognized as the Ordering Agency.
The Capital Area Food Bank contemplates award of a contract in accordance with the Federal procurementrequirements.
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Glossary of Terms
As used herein:
(a) The term “proposal” means an offer to perform the work described in the Request for Proposal at the fixedunit price specified in accordance with the terms and conditions of the solicitation.
(b) The term “proposing company” means a food service management company submitting a proposal inresponse to this Request for Proposal;
(c) The term “contractor” means a successful proposing company who is awarded a contract by an Organizationunder the Summer Food Service Program under the U. S. Department of Agriculture;
(d) The term “food service management company” means an organization, other than a public or privatenonprofit school, with which an organization may contract for preparing and, unless otherwise provided for,delivering meals, with or without milk, for use in the program;
(e) The term “request for proposal”, hereafter referred to as RFP, means the document soliciting proposalsthrough the formal advertising method of procurement. In the case of this program, the RFP becomes thecontract upon acceptance by the organization;
(f) The term “Organization” means the Summer Food Service Program organization which issues this RFP.
(g) The term “bulk” means food that is delivered by component in order to facilitate family style meal service.
(h) The term “unitized” means an individual proportioned meal consisting of a combination of foods meetingthe complete meal requirements, delivered as a unit and served as a unit, with or without milk..
Other terms shall have the meanings ascribed to them in the Summer Food Service Program regulations.
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Certificate of Independent Price Determination
(a) By submission of this proposal, the proposing company certifies and in the case of a joint proposal, eachparty thereto certifies as to its own organizations, that in connection with this procurement:
(a)(1) The prices in this proposal have been arrived at independently, without consultation, communication oragreement, for the purpose of restricting competition, as to any matter relating to such prices with anyother proposing company or with any competitor;
(a)(2) Unless otherwise required by law, the prices that have been quoted in this proposal have not beenknowingly disclosed by the proposing company and will not knowingly be disclosed by the proposingcompany prior to proposal opening, directly or indirectly or indirectly to any other proposing company or toany competitor;
(a)(3) No attempt has been made or will be made by the proposing company to induce any person or firm tosubmit or not to submit a proposal for the purpose of restricting competition.
(b) Each person signing this proposal certifies that:
(b)(1) He is the person in the proposing company’s organization responsible within that organization for thedecision as to the prices being offered herein and that he has not participated, will not participate, in anyaction contrary to (a) (1) enough (a) (3) above; or
(b)(2) He is not the person in the proposing company’s organization responsible within that organization for thedecision as to the prices being offered herein, but that he has been authorized, in writing, to act as agent forthe persons responsible for such decision in certifying that such persons have not participated and will notparticipate, in any action contrary to (a) (1) through (a) (3) above, and as their agent does hereby so certify:and he has not participated, and will not participate, in any action contrary to (a) (1) through (a) (3) above.
SFSP organization and Proposing company shall execute this Certificate of Independent Price Determination(Signatures are required)
Food Service Management Company’s Authorized Representative:
Printed Name, Signature and Title Date
Signature certifies that the Organization’s officers, employees, or agents have not taken any action that may havejeopardized the independence of the proposal referred to above.
SFSP Organization Authorized Representative:
Printed Name, Signature and Title Date
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SECTION 1: Unit Price Schedule and Instructions
Proposing companyare asked to submit prices on the following meal types meeting the contract specifications for mealsto be delivered to all of the SFSP sites.
Column A = The Organization shall indicate which meal types the contractor will be providing during the contract period.The Organization must indicate whether unitized (u) or bulk (b) meals are requested by placing “u” or “b” inthe parentheses after the meal type. If the contractor will not be providing a meal type, this will be left blank.
Column B = The Organization shall fill in the estimated number of meals that will be served each day by meal typeduring the contract period. If the contractor will not be providing a meal type, this will be left blank.
Column C = The Organization shall fill in the number of anticipated operating days that meals will be served during thecontract period. If the contractor will not be providing a meal type, this will be left blank.
Column D = The food service management company shall insert the appropriate unit price for each meal type asindicated by the Organization. If there any inconsistencies or errors, the unit price (D) shall take precedence.
Column E = The food service management company shall calculate the total price for each meal type by multiplying Btimes C times D. All meal totals shall be added for a cumulative Total. The Organization shall recalculate toverify accuracy.
ExampleUnit Price Schedule ChartA. Meal Type (u or b) B. Estimated
servings per dayC. Estimated # ofserving days per year
D. estimatedunit price
E. Total price
Child Breakfast Meal ( u ) 40 x 52 x $1.15 = $2,392
Child Lunch Meal ( u ) 50 x 52 x $2.15 = $5,590
Child Snack Meal ( b ) x x =
Child Supper Meal ( ) x x =
Milk, fat-free (skim), white or flavored ( ) x x =
Milk, low-fat (1%), white or flavored ( b ) 120 x 52 x $0.35 = $2,184
Milk, lactose-free ( b ) 20 x 52 x $0.45 = $468
Milk, soy ( ) x x =
TOTAL $13,634
Proposing companies shall submit their proposals on an “all or none” basis. All proposing companies must submitproposals on the same menu cycle provided by the Institution. Proposal price must include price of food, milk(s) and/orformula, as applicable, as well as labor, packaging, transportation and all other related costs (e.g., condiments, utensils,etc.). Evaluation of prices will be on the basis of the estimated requirements set forth herein
Except as otherwise provided in this solicitation, if a contract is awarded as a result of this solicitation, it will bind theOrganization during the term of the contract to secure all its needs that are included in the solicitation and contractfrom the successful contractor. Such contract shall bind the contractor to perform all such work ordered by theOrganization at prices specified in the contract.
Award will be made to a single responsive, responsible proposing company on the basis of the lowest aggregate costto the Organization.
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Instructions:Organization and Contractor, please complete the blank Unit Price Chart below.
Organizations – complete columns A, B, CContractors – complete columns D, E
Unit Price Schedule ChartA. Meal Type (u or b) B. Estimated
servings per dayC. Estimated # ofserving days per year
D. estimated unitprice
E. Total price
Child Breakfast Meal ( u ) 710 44 =
Child Lunch Meal ( u ) 922 44 =
Child Snack Meal ( u ) 632 44 =
Child Supper Meal ( ) x x =
Milk, fat-free (skim) , whiteor flavored
( ) x x =
Milk, low-fat (1%), white orflavored
( ) x x =
Milk, lactose-free ( ) x x =
Milk, soy (one of the fiveUSDA creditable types)
( ) x x =
TOTAL
SECTION 2: Scope of Services
Meal specifications*Insert “inclusive” or “exclusive” as applicable.
** Organization shall insert contract commencement date and expiration date.
*** Organization shall insert appropriate number of serving days.
1. Contractor agrees to deliver meals (unitized if applicable) * inclusive of milk to locations set out in Schedule A,attached hereto and made a part hereof, subject to the terms and conditions of this solicitation.
All meals furnished must meet or exceed U. S. Department of Agriculture requirements set out in schedule C,attached hereto and made a part hereof.
Contractor shall furnish meals as ordered by the Organization during the period of ** __June 23, 2014_______ to**___August 15, 2014__. Meals shall be served ***__5___ days a week.
Menu Cycle Change ProceduresDelivered meals shall be delivered on a daily basis in accordance with the monthly cycle menu as provided to theOrganization by the food service management company. Deviation from this menu cycle shall be permitted only
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upon authorization of the Organization. Menu changes may be made only when agreed upon by both parties.When an emergency situation exists which might prevent the contractor from delivering a specified mealcomponent, he shall notify the Organization immediately so substitutions can be agreed upon. The Organizationreserves the right to suggest menu changes within the food service management company’s food cost periodicallythroughout the contract period.
EmergenciesAdjustments for emergency situations affecting the contractor’s ability to deliver, or the Organization’s ability toutilize meals, for periods longer than 24 hours will be mutually worked out between the contractor and theOrganization.
CONTRACTOR-
In the event of unforeseen emergency circumstances, the contractor shall immediately notify the Organization bytelephone or telegram of the following:
(a) the impossibility of on-time delivery;
(b) the circumstance(s) precluding delivery, and
(c) a statement of whether or not succeeding deliveries will be affected.
No payments will be made for deliveries made later than * 45 minutes after specified mealtime.
ORGANIZATION-
Emergency circumstances at the school precluding utilization of meals are the concern of the Organization. TheOrganization may cancel orders provided it gives the contractor at least 48 hours’ notice.
Meal OrdersOrganizations will order meals on Wednesday of the week preceding the week of delivery: orders will be placedfor the total number of days in the succeeding week, and will include breakdown totals for each center and/orhome and each type of meal. The Organization reserves the right to increase or decrease the number of mealsordered on a forty-eight hour notice.
Delivery Requirements(a) The contractor shall make delivery to each site in accordance with the order from the Organization.
(b) Meals shall be delivered daily, unloaded, and placed in the designated public/private school by thecontractor’s personnel at each of the locations and times listed in Schedule A.
(c) Meals delivered to outside-school-hours care centers shall be unitized unless otherwise specified.
(d) The contractor shall be responsible for delivery of all meals and dairy products at the specified time.Adequate refrigeration or heating shall be provided during delivery of all food to insure the wholesomenessof food at delivery in accordance with State or local health codes.
(e) The Organization reserves the right to add or delete sites. This shall be done by amendment of Schedule A.Deletion or addition of sites, public/private schools shall be made not less than one week prior to therequired date of service. Any change in transportation cost that occurs as a result of adding or deletingcenters and/or homes shall be negotiated and noted in the modification. The contractor’s invoice shall showthe cost as a separate item for that sites.
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Number of Meals and Delivery TimesThe contractor must provide exactly the number of meals ordered. Counts of meals will be made at all sitesbefore meal are accepted. Damaged or incomplete meals shall not be included when the number of deliveredmeals is determined.
The food service management company shall not be paid for meals which are delivered outside of the agreedupon delivery time, are spoiled or unwholesome at the time of delivery, or do not otherwise meet the mealrequirements contained in the contract. All deliveries must be accompanied by a delivery ticket at their time ofdrop off of the meal(s).
Food SpecificationsProposals are to be submitted on the menu cycle included as Schedule B and shall include, at a minimum, theportions specified by the U. S. Department of Agriculture for each meal, as described in Schedule C to this RFP.
All meat and meat products, except sausage products, shall have been slaughtered, processed and manufacturedin plants inspected under a U. S. Department of Agriculture approved inspection program and bear theappropriate seal. All meat and meat products must be sound, sanitary, and free of objectionable odors or signs ofdeterioration on delivery.
Production Specifications: Milk and Milk products are defined as “. . . fluid types of pasteurized flavored orunflavored whole milk low-fat milk, or skim milk or cultured buttermilk which meet State and local standards forsuch milk . . .” Milk delivered hereunder shall conform to these specifications.
If infant meals are served: Infant formula and dry infant cereal must be iron-fortified.
The following is the exclusive list of creditable soy milks for the SFSP: 8th Continent Original Soy Milk, PacificNatural Ultra Soy Milk, Pacific Natural Ultra Vanilla Soy Milk, Kikkoman Pearl Organic Soymilk Smart CreamyVanilla, Kikkoman Pearl Organic Soymilk Smart Chocolate.
SECTION 3: Information for Proposing companys
Explanation to proposing companiesAny explanation desired by a proposing company regarding the meaning or interpretation of the RFP
specifications, etc., must be requested, in writing, 10 days prior to the proposal closing or no later May 20,2014.
Oral explanations or instructions given before the award of the contract shall not be binding. Any informationgiven to a prospective proposing company concerning an RFP shall be furnished to all prospective proposingcompany as an amendment to the RFP, if such information is necessary to proposing company in submittingProposal on the RFP, or if the lack of such information would be prejudicial to uninformed proposing company.
Proposing company Having Interest in More Than One ProposalIf more than one proposal is submitted by any one person, by or in the name of a clerk, partner, or other person,all such Proposal shall be rejected.
Sub-contracts and AssignmentsThe contractor shall not sub-contract with only one company for the total meal, with or without milk, or for theassembly of the meal; and shall not assign, without the advance written consent of the Organization, his contractor any interest therein.
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In the event of any assignment, the contractor shall remain liable to the Organization as principal for theperformance of all his obligations under this contract.
Acknowledgement of Amendments to RFPsReceipt of an amendment to an RFP must be acknowledged by signing and returning the amendment. Suchacknowledgement must be received prior to the hour and date specified for proposal opening.
Errors in ProposalProposing company or their authorized representatives are expected to fully inform themselves as to theconditions, requirements, and specifications before submitting Proposal; failure to do so shall be at the proposingcompany’s own risk and may not secure relief on the plea of error.
Food PreparationMeals shall be prepared under properly controlled temperatures and assembled not more than 24 hours prior todelivery.
Inspection of Facility(a) The Organization, the State Agency, and the U. S. Department of Agriculture reserves the right to inspect the
contractor’s preparation facilities prior to award and without notice at any time during the contract period,including the right to be present during preparation and delivery of meals.
(b) The contractor’s facilities shall be subject to periodic inspections by USDA, state and local healthdepartments, or any other agency designated to inspect meal quality for the State. This will beaccomplished in accordance with U. S. Department of Agriculture regulations.
(c) The contractor shall provide for meals which it prepares to be periodically inspected by the local healthdepartment or an independent agency to determine bacteria levels in the meals being served. Such levelsshall conform to the standards, which are applied by the local health authority with respect to the level ofbacteria, which may be present in meals served by other establishments in the locality.
Supervision and InspectionThe contractor shall provide management supervision at all times and maintain constant quality controlinspections to check for portion size, appearance, and packaging in addition to the quality of products.
Insurance (if applicable)State Agencies will furnish Organizations with their State insurance requirements to insert herein.
Specifications for Packaging(a) The Contractor shall pack and mark all items in accordance with good commercial practice. Labels shall be in
accordance with the Federal, Food, Drug, and Cosmetic Act and regulations promulgated there under. TheContractor shall ship containers in compliance with the National Motor Freight Classification. To ensure thatthe receiving activity properly handles and stores items, the Contractor shall use standard commercialprecautionary markings such as “KEEP FROZEN” or “KEEP REFRIGERATED.”
(b) Hot Meal Unit – Packaging suitable for maintaining meals in accordance with local health standards.Container and overlay should have an airtight closure, be of non-toxic material, and be capable ofwithstanding temperatures of 400º or (204º C) or higher.
(c) Cold Meal Unit or Unnecessary to Heat – Container and overlay to be plastic or paper and non-toxic.
(d) Cartons – Each carton shall be labeled. The label shall include:
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i. Processors’ Name and Plant Addressii. Item Identity, Meal type
iii. Date of Productioniv. Quantity of Individual Units Per Carton
(e) Meals shall be delivered with the following non-food items: condiments, straws for milk, napkins, singleservice ware, etc. Organization shall indicate non-food items that are necessary for the meal to be eaten.
Record-Keeping(a) Delivery tickets must be prepared, by the contractor, with a minimum of three copies (one for the
contractor, and one for the site personnel and one for the Organization). Delivery tickets must be itemizedto show the number of meals of each type delivered to each site. Designees of the Organization at eachsite will check adequacy of delivery and meals before signing the delivery ticket. Invoices shall beaccepted by the Organization only if signed by the Organization’s designee at the site.
(b) The delivery ticket shall contain information in accordance with applicable Federal, state and localregulations and shall include but is not limited to the following:
1. Ticket number;2. Date of Delivery;3. Delivery Departure Time;4. Delivery Departure Temperature(s);5. Delivery Address;6. Requisition Number;7. Name of food items;8. Item Number;9. Quantity of Items Delivered;10. Unit Price;11. Extended Amount;12. Carrier Operator’s Name;13. Name, Signature and Telephone Number of Organization designee, receiving the item; and14. Acknowledgement of receiving the items by the Organization designee.
(c) The contractor shall maintain records supported by delivery tickets, purchase orders, production recordsfor this contract or other evidence for inspection and reference to support payments and claims.
(d) The books and records of the contractor pertaining to this contract shall be available, for a period of threeyears from the date of submission of the final claim for reimbursement, or until the final resolution of anyaudits for inspection and audit by representatives of the State Agency, representatives of the U.S.Department of Agriculture, the Organization, and the Comptroller General of the United States at anyreasonable time and place.
DiscountsAlthough a blank is provided for a time discount (see Acceptance page), prompt payment discounts offered forpayment in less than twenty calendar days will not be considered in evaluating Proposal for award. However,offered discounts of less than twenty days will be taken if payment is made within the discount period eventhough not considered in the evaluation of Proposal. (Note: Payment discounts may only be used to determinethe low proposal when prior experience of the Organization indicates that such discounts are generally taken.)
Method of PaymentThe contractor shall submit its itemized invoice to the Organization bi-weekly, or monthly, as specified. Eachinvoice shall give a detailed breakdown of the number of meals delivered at each site during the preceding twoweeks, month or payment period. Payment will be made at the unit price specified in the contract.
No payment shall be made unless the representative of the Organization has signed the required delivery receipts.
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Requirements Contract(a) This is a requirements contract for the services specified in the RFP and attached schedules for the period
set forth therein. The quantities or such services specified herein are estimates only and are not purchasedhereby. Except as may be otherwise provided herein, in the event the Organization’s requirements forservices set forth in the Schedule A do not result in orders in the amounts or quantities described as“estimated” in the Schedule A, such event shall not constitute the basis for an equitable price adjustmentunder this contract.
(b) The Organization shall not be required to purchase from the contractor requirements in excess of the limiton total orders under this contract, if any.
(c) The Organization may issue orders that provide for delivery to or performance at multiple destinations.
(d) The Organization shall not be obligated to place any minimum dollar amount of orders under this contractor any minimum number of orders. The utilization of the contractor for services specified in Schedule A willbe dependent upon the needs and requirements of the Organization.
Submission of Proposal(a) Proposing company are expected to examine carefully the specifications, attached schedules, and terms and
conditions of this RFP. Failure to do so shall be at the proposing company’s risk.
(b) Proposals shall be executed and submitted in triplicate. If accepted, a copy of this RFP and one copy of thecontract will be forwarded to the successful proposing company with the notice of award for signature.. Thecopy marked “original” shall be governing should there be a variance between that copy of the proposal andother copies submitted by the proposing company. No changes in the specifications or general conditionsare allowed. Erasures on this proposal shall be initialed by the proposing company prior to submission.
(c) A copy of a current Basic Business License for Catering and State or local health inspection certificate for thefood preparation facilities shall be submitted with the proposal.
(d) Failure to comply with any of the above shall be reason for rejection of the proposal.
Time for Receiving ProposalSealed Proposal shall be deposited at the address specified on the RFP of the Organization no later than the exacttime and date indicated on the face of this RFP. Proposal received prior to the time of opening will be securelykept, unopened.
Late Proposal, Modifications of Proposal or Withdrawals of Proposal(a) Any proposal received after the exact time specified for receipt will not be considered unless it is received
before award is made and it was sent by registered or certified mail not later than the fifth calendar dayprior to the date specified for the receipt of Proposal (e.g., a proposal submitted in response to an RFPrequiring receipt of Proposal by the 20th of the month must have been mailed by the 15th or earlier).
(b) Any modification or withdrawal of proposal is subject to the same conditions as in (a) above except thatwithdrawal of Proposal by telegram is authorized. A proposal may also be withdrawn, in person, by aproposing company or his authorized representative, provided his identity is made known and he signs areceipt for the proposal, but only if the withdrawal is made prior to the exact time set for receipt ofProposal.
(c) The only acceptable evidence to establish the date of mailing of a late proposal, modifications, orwithdrawal sent either by registered or certified mail is the U.S. Postal Service postmark on the wrapper oron the original receipt from the Postal Service. If neither postmark shows a legible date, the proposal,
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modification or withdrawal shall be deemed to have been mailed late. (The term “postmark” means, aprinted, stamped, or otherwise placed impression that is readily identifiable without further action as havingbeen supplied and affixed on the date of mailing by employees of the U.S. Postal Service.)
(d) Notwithstanding the above, a late modification of an otherwise successful proposal, which makes its termsmore favorable to the Organization, will be considered at any time it is received and may be accepted.
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SECTION 4: Evaluation of Proposals
Ranking factorsEach proposal will be evaluated on the following factors:
(a) Financial capability to perform a contract of the scope required.
(b) Submitted menu’s compliance with SFSP meal pattern requirements.
(c) Submitted menu’s compliance with the DC Healthy Schools Act meal pattern requirements.
(d) Adequacy of plant facilities for food preparation, with current approved license certification that facilitiesmeet all applicable State and local health, safety and sanitation standards. A copy of a current State or localhealth certificate for the food preparation facilities shall be submitted with the proposal.
(e) Previous experience of the proposing company in performing services similar in nature and scope.
(f) Other factors such as transportation capability, sanitation, and packaging.
(g) The unit price----The unit prices of each meal type which the proposing company agrees to furnish must bewritten in ink or typed in the blank space provided and must include proper packaging, as required in thespecifications and delivery cost to the designated sites. Unit prices shall include taxes, but the proposingcompany, at no additional charge, must pay any charges or taxes required to be paid under future laws tothe Organization.
(h) Menu presentation and nutritional quality of menu items.
Proposing companies that do not satisfactorily meet the above criteria may be rejected as not responsible and notconsidered for award Failure to comply with any of the above shall be reason for rejection of the proposal.
Award of Contract(a) The contract will be awarded to the responsive and responsible proposing company whose proposal will be
most advantageous to the Organization, price and other factors considered. Consideration shall be given tosuch matters as contractor integrity, compliance with public policy, record of past performance and theability to meet proposal and contract requirements and financial and technical resources.
(b) The Organization reserves the right to reject any or all Proposal when there are sound documented businessreasons in the best interest of the Program and to waive informalities and minor irregularities in Proposalreceived.
(c) The Organization reserves the right to reject the proposal of a proposing company who has previously failedto perform properly or complete on time contracts of a similar nature, or the proposal of a proposingcompany who investigation shows is not in a position to perform the contract.
Non-complianceThe Organization reserves the rights to inspect and determine the quality of food delivered and reject any meals,which do not comply with the requirements and specifications of the contract. The contractor shall not be paidfor:
(a) unauthorized menu changes;
(b) incomplete meals;
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(c) spoiled/unwholesome meals;
(d) meals not delivered within the specified delivery time period, and
(e) meals rejected because they do not comply with the specifications.
The Organization reserves the right to obtain meals from other sources if meals are rejected due to any of thestated reasons. The contractor shall be responsible for any excess cost, but will receive no adjustment in theevent the meals are procured at a lower cost. The Organization or agency inspecting shall notify the contractor, inwriting, as to the number of meals rejected and the reasons for rejections.
Availability of FundsThe Organization shall have the option to cancel this contract if the Federal Government withdraws funds tosupport the Summer Food Service Program.
It is further understood that, in the event of cancellation of the contract, the Organization shall be responsible formeals that have already been assembled and delivered in accordance with this contract.
Termination(a) The Organization reserves the right to terminate this contract if the contractor fails to comply with any of
the requirements of this contract. The Organization shall notify the contractor, in writing, of specificinstances of non-compliance. In instances where the contractor has been notified of non-compliance withthe terms of the contract, and has not taken immediate corrective action, the Organization shall have theright, upon written notice, to immediately terminate the contract and the contractor shall be liable for anydamages incurred by the Organization. The Organization shall negotiate a re-purchase contract on acompetitive basis to arrive at a fair and reasonable price.
(b) The Organization shall give written notice to the contractor and terminate the right of the contractor toproceed under this contract if the Organization finds that gratuities in the form of entertainment, gifts, orotherwise, were offered or given by the contractor to any officer or employee of the Organization with aview toward securing a contract or securing favorable treatment with respect to the awarding or amendingof the contract; provided that the existence of the facts upon which the Organization makes such findingsshall be an issue and may be reviewed in any competent court.
i. *The Organization shall set time in accordance with State agency instructions and guidance inaccordance with the nature of the incident.
(c) In the event this contract is terminated, as provided in paragraph (b) hereof, the Organization shall beentitled:
i. To pursue the same remedies against the contractor as it could pursue in the event of a breach of thecontract by the contractor, and
ii. As a penalty in addition to any other damages in an amount which shall not be less than three, normore than three times the cost incurred by the contractor in providing any such gratuities to anysuch officer or employee.
(d) The rights and remedies of the Organizations provided in this clause shall not be exclusive and are inaddition to any other rights and remedies provided by law or under this contract.
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SECTION 5: General Provisions
Equal Opportunity(The following clause is applicable unless this contract is exempt under the rules, regulations, and relevant orders of theSecretary of Labor (41 CFR Chapter 60).)
During the performance of this contract, the contractor agrees as follows:
1. The contractor will not discriminate against any employee or applicant for employmentbecause of race, color, disability, age, sex, or national origin. The contractor will take affirmative action to ensurethat applicants are employed, and that employees are treated during employment without regard to their race,color, disability, age, sex, or national origin. Such action shall include, but not be limited to, the following.
• Employment• Upgrading• Demotion or transfer• Recruitment or recruitment advertising;• Layoff or termination;• Rates of pay or other forms of compensation, and• Selection for training, including apprenticeship
The contractor agrees to post in conspicuous places, available to employees and applicants for employment,notices to be provided by the Contracting Officer setting forth the provisions of this Equal Opportunity clause.
2. The contractor will, in all solicitation or advertisements for employees placed by or on behalf of the contractor,state that all qualified applicants will receive consideration for employment without regard to race, color,disability, age, sex, or national origin.
3. The contractor will send to each labor union or representative of workers, with which he has a collectivebargaining agreement or other contract or understanding, a notice, to be provided by the agency contractingOfficer, advising the labor union or workers’ representative of the contractor’s commitments under this EqualOpportunity clause. Copies of this notice shall be posted in conspicuous places available to employees andapplicants for employment.
4. The contractor will comply with all provisions of Executive Order No. 11246 of September 24, 1965, as amendedby Executive Order No. 11375 of October 13, 1967, and of the rules, regulations, and relevant orders of theSecretary of Labor.
5. The contractor will furnish all information and reports required by Executive Order No. 11246 of September 24,1965, as amended by Executive Order No. 11375 of October 13, 1967, and by the rules, regulations and orders ofthe Secretary of Labor, or pursuant thereto, and will permit access to his books, records, and accounts by thecontracting agency and the Secretary of Labor for purposes of investigation to ascertain compliance with suchrules, regulations, and orders.
6. In the event of the contractor’s non-compliance with the Equal Opportunity clause of this contract or with any ofthe said rules, regulations, or orders, this contract may be canceled, terminated, or suspended, in whole or inpart. The contractor may be declared ineligible for further Government contracts, in accordance with Proceduresauthorized in Executive Order 11246 of September 24, 1965, as amended by Executive Order No. 11375 ofOctober 13, 1967, and such other sanctions as may be imposed and remedies invoked, as provided in ExecutiveOrder No. 11246 of September 24, 1965, as amended by Executive Order 11375 of October 13, 1967, or by rule,regulations, or order of the Secretary of Labor, or as otherwise provided by law.
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7. The contractor will include the provisions of paragraph (a) through (8) in every sub-contract or purchase order,unless exempted by rules, regulations, or orders of the Secretary of Labor issued pursuant to Section 204 ofExecutive Order No. 11246 of September 24, 1965, as amended by Executive Order No. 11375 of October 13,1967, so that such provisions will be binding upon each sub-contract or purchase order as the contracting agencymay direct as a means of enforcing such provisions, including sanctions for non-compliance. The contractor mayrequest the United States to enter into such litigation to protect the interests of the United States, in the eventthe contractor becomes involved in, or is threatened with, litigation with a sub-contractor or food servicemanagement company as a result of such direction by the contracting agency.
Clean Air and Water:(Applicable only if the contract exceeds $100,000 or the Contracting Officer has determined thatthe orders under an indefinite quantity contract in any one year will exceed $100,000, or a facility to be used has beenthe subject of a conviction under the Clean air Act (41 USC 1857-c-(c) (1) or the Federal Water Pollution Control Act (33USC 1319 (c) and is listed by EPA, or he contract is not otherwise exempt.
1. The contractor agrees as follows:
(a) To comply with all the requirements of Section 114 of the Clean Air Act, as amended (41 USC 1857, et seq.,as amended by Public Law 91-604) and Section 308 of the Federal Water Pollution Control Act (33 USC 1251,et seq., as amended by Public Law 92-500), respectively, relating to inspection, monitoring, entry, reports,and information as well as other requirement specified in Section 114 and Section 308 of the Air Act and theWater Act, respectively, and all regulations and guidelines issued hereunder before the award of thiscontract.
(1) That no portion of the work required by this contract will be performed in a facility listed on theEnvironmental Protection Agency List of Violating Facilities on the date when this contract wasawarded unless and until the EPA eliminates the name of such facility or facilities from such listing.
(2) To use his best efforts to comply with clean air standards and clean water standards at the facilities inwhich the contract is being performed.
(3) To insert the substance of the provisions of this clause in any non-exempt sub-contract, including thisparagraph (a) (4).
(b) The terms used in this clause have the following meanings:
(1) The term “Air Act” means the Clean Air Act, as amended (41 USC 1857 et seq., as amended by PublicLaw 91-604).
(2) The term “Water Act” means Federal Water Pollution Control Act, as amended (33 USC 1251 et seq.,as amended by Public Law 92-500).
(3) The term “Clean Air Standards” means any enforceable rules, regulations guidelines, standards,limitations, orders, controls, prohibitions, or other requirements which are contained in, issued under,or otherwise adopted pursuant to the Air Act or Executive Order 11738, an applicable implementationplan as described in Section 110(d) of the Clean Air Act (42 USC 1857c-5(t)), an approvedimplementation procedure or plan under Section III(c ) or Section III(d), respectively, of the Air Act (42USC 1857c-6(c )(d)), or an approved implementation procedure under Section 112 (t) of the Air Act (42(USC 1857c-7(d)).
(4) The term “Clean Water Standards” means any enforceable limitation, control, condition, prohibition,standard, or other requirement which is promulgated pursuant to the Water Act or contained in a
18
permit issued to a discharged by the Environmental Protection Agency or by a State under anapproved program, as authorized by Section 402 of the Water Act (33 USC 1342) or by localgovernment to ensure compliance with pretreatment regulations as required by Section 307 of theWater Act (33 USC 1317).
(5) The team “compliance” means compliance with clean air or water standards. Compliance shall alsomean compliance with a schedule or plan ordered or approved by a court of competent jurisdiction,the Environmental Protection Agency or an Air or Water Pollution Control Agency, in accordance withthe requirement of the Air Act or Water Act and regulations issued pursuant thereto.
(6) The term “facility” means any building, plant, installation, structure, mine, vessel, or other floatingcraft, location or sites of operations, owned, leased or supervised by a contractor or sub-contractor tobe utilized in the performance of a contract or sub-contracts. Where a location or site of operationscontain or includes more than one building, plant, installation, or structure, the entire location or siteshall be deemed to be a facility, except where the Director, Office of Federal Activities, EnvironmentalProtection Agency, determines that independent facilities are co-located in one geographical area.
Clean Air and Water Certification:(Applicable only if the contract exceeds $100,000 or the Contracting Officer has determined thatorders under an indefinite quantity contract in any one year will exceed $100,000 or a facility to be used has been thesubject of a conviction under the Clean Air Act (42 USC 1857c-8(c)(1)) or the Federal Water Pollution Control Act (33 USC1319 (c) (1)) and is listed by EPA, or is not otherwise exempt.)
The contractor certifies as follows:
1. Any facility to be utilized in the performance of this proposed contract has ( ), has not ( ) been listed on theEnvironmental Protection Agency List of Violating facilities.
2. He will promptly notify the Contracting Officer of the receipt of any communication from the Director, Office ofFederal Activities, U.S. Environmental Protection Agency, indicating that any facility which he proposes to use forthe performance of the contract is under consideration to be listed on the Environmental Protection Agency List ofViolating Facilities.
3. He will include substantially this certification, including this paragraph (c) in every non-exempt sub-contract.
Energy Policy and Conservation Act (Public Law 94-163):Organizations shall insert mandatory standards and policies relating to energy efficiency, which are contained in theState energy efficiency conservation plan issued in compliance with Public Law 94-163.
19
Schedule A
Schedule A
The Organization reserves the right to add or delete centers. This shall be done by amendment of Schedule A. Deletion or addition ofcenters will be made not less than one week prior to the required date of service. Any change in transportation cost that occurs as aresult of adding or deleting center shall be negotiated and noted in the modification. The contractor’s invoice shall show the cost asa separate item for that center.
Name of center Address Authorized Designee Meal TypeBREAKFAST (BR)
LUNCH(L)SNACK (S)
Supper (SP)
# of MealsBREAKFAST (BR)
LUNCH(L)SNACK (S)
Supper (SP)
Deliverytime
Start & enddate
1. Brookland Manor 2525 14th St NEWashington, DC 20018 Linda Wilson
BR_X__L __ X_S ____SP ____
BR_50__L __50_S ____SP ____
9:30AM-11:30AM
Jun 23-Aug 1
2. Central Union Mission –Mt. Gilead BaptistChurch
1625 13th St NWWashington, DC 20009 Brent Merchant
BR_X__L __ X_S ____SP ____
BR__60_L _60__S ____SP ____
9:30AM-11:30AM
Jun 23-Aug 15
3. Congress ParkCommunity Center
1345 Savannah St SEWashington, DC 20032 Lesley Wilkerson
BR_X__L __ X_S ____SP ____
BR_45__L _45__S ____SP ____
10:00AM-12:00PM
Jun 23-Aug 1
4. Daybreak Ministries 533 48th Pl NEWashington, DC 20019 Tiffany Dean
BR_X__L __ X_S ____SP ____
BR_50__L _50__S ____SP ____
9:30AM-11:30AM
Jun 30-Aug 1
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5. DC PromiseNeighborhood Initiative
1300 44th St NEWashington, DC 20019 April Williams
BR_X__L __ X_S ____SP ____
BR_150___L __150__S ____SP ____
9:30AM-11:30AM
Jun 23-Aug 15
6. Douglas MemorialUnited MethodistChurch
800 11th St NEWashington, DC 20002 Gwen Talibah-
Harrington
BR_X__L __ X_S ____SP ____
BR_60___L _60___S ____SP ____
9:30AM-11:30AM
Jun 30-Aug 8
7. Frederick DouglassCommunity Center
1427 Cedar St SEWashington, DC 20020 Wanda Flibbonds
BR_X__L __ X_S ____SP ____
BR_20 _L _20 _S ____SP ____
9:30AM-11:30AM
Jun 23-Aug 1
8. Jubilee Housing ActivityZone
1630 Fuller St NWWashington, DC 20009 Chene Byrd
BR____L __X_S __X_SP ____
BR____L _21 _S _21 _SP ____
9:30AM-11:30AM
Jun 30-Aug 8
9. Jubilee Housing EarlyStart
1650 Fuller St NWWashington, DC 20009 Meagan Nibley
BR____L _X__S __X_SP ____
BR____L _16__S _16 _SP ____
9:30AM-11:30AM
Jun 30-Aug 8
10. Jubilee Housing TeenRenaissance
1631 Euclid St NWWashington, DC 20009 George Oakley
BR_X__L __ X_S ____SP ____
BR_ _10L _10__S ____SP ____
9:30AM-11:30AM
Jun 30-Aug 8
11. Kid Power Jefferson 801 7th St SWWashington, DC 20024 Heather Johnson
BR____L ____S _X__SP ____
BR____L ____S _300_SP ____
12:30PM-2:30PM
Jun 30-Aug 8
12. Kid Power Tyler 1001 G St SEWashington, DC 20003 Trudy Nelson
BR____L ____S _X__
BR____L ____S _150_
12:30PM-2:30PM Jun 30-Aug 8
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SP ____ SP ____
13. Little Lights 1212 1212 I St SEWashington, DC 20003 Leslie Bryant
BR____L __X_S __X_SP ____
BR____L __20 _S _20__SP ____
9:30AM-11:30AM
Jun 30-Aug 8
14. Little Lights Central 760 7th St SEWashington, DC 20003 Crystal Jenkins
BR____L __X_S __X_SP ____
BR____L __15_S __15_SP ____
9:30AM-11:30AM
Jun 30-Aug 8
15. Little Lights FamilyCenter
714 12th St SE #11Washington, DC 20003 Linda Rice
BR____L __X_S __X_SP ____
BR____L __15_S _15 _SP ____
9:30AM-11:30AM
Jun 30-Aug 8
16. Little Lights Hopkins 1000 12th St SEWashington, DC 20003 Juanita Jenkins
BR____L __X_S __X_SP ____
BR__ _L _20__S _20 _SP ____
9:30AM-11:30AM
Jun 30-Aug 8
17. Luther Place MemorialChurch
1226 Vermont Ave NWWashington, DC 20005 Kristen Kane-Osorto
BR_X__L __ X_S ____SP ____
BR__35_L _ 35_S ____SP ____
9:30AM-11:30am
Jul 7-Aug 1
18. National BaptistMemorial Church
1501 Columbia Rd NWWashington, DC 20009 Lauren Hovis
BR_X__L __ X_S ____SP ____
BR_65__L _65 _S ____SP ____
9:30AM-11:30am
Jun 23-Aug 1
19. Northeast PerformingArts Group
3431 Benning Road NEWashington, DC 20019 Carrington Lassister
BR_X__L __ X_S ____SP ____
BR_50__L _50__S ____SP ____
9:30AM-11:30am
Jun 23-Aug 15
20. The Redeemed ChristianChurch of God New
1515 Kenilworth AveNE Muriel Frances
BR____L __X_
BR____L _65__
8:30AM-10:30AM Aug 4-Aug 15
22
Wine Assembly Washington, DC 20019 S __X_SP ____
S _65_SP ____
21. Salvation Army 2300 Martin LutherKing Jr. Ave SEWashington, DC 20020
Malikha GoodBR____L __X_S __X_SP ____
BR____L _30__S _30__SP ____
8:30AM-10:30AM
Jun 23-Aug 13
22. SOME Place for Kids-Independence Place
2802 N St SEWashington, DC 20019 Pat Days
BR____L __X_S __X_SP ____
BR____L _15__S _15__SP ____
10:00AM-12:00PM
Jul 7-Aug 8
23. Washington Tennis &Education Foundation
200 Stoddert Place SEWashington, DC 20019 Alfred Morgan
BR_X__L __ X_S ____SP ____
BR_100_L _100_S ____SP ____
9:30AM-11:30AM
Jun 23-Aug 15
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Schedule B
SCHEDULE B
Apple (fresh)Mixed Veggies (frozen)Whole Grain BreadstickChicken Drumsticks1% Fluid Milk
Grapes (fresh)Tomato SauceSpaghetti NoodlesGround Turkey Meatballs1% Fluid Milk
Pineapple (fresh)Salsa, Peppers, and Onions(jar, fresh, and fresh)TortillasBeef Strips1% Fluid Milk
Strawberries (fresh)Broccoli (fresh/frozen)Rice/QuinoaGrilled Chicken1% Fluid Milk
Nectarine (fresh)Green Beans (fresh/frozen)Corn BreadTurkey or Beef Chili1% Fluid Milk
Cantaloupe (fresh)Tomato Slices (fresh)Whole Grain BreadCheese (Grilled Cheese)1% Fluid Milk
Banana (fresh)Baby CarrotsWhole Grain BreadAlmond Butter/Hummus1% Fluid Milk
Orange (fresh)Mixed Veggies (frozen)PastaGrilled Salmon1% Fluid Milk
Peach (frozen) w/yogurtfor SmoothieTomato Slices (fresh)Whole Grain BreadTuna/Yogurt1% Fluid Milk
Plum (fresh)Summer Squash (fresh)RiceBeans1% Fluid Milk
Mango Slices (fresh)Corn and Guacamole(frozen/fresh and fresh)Whole Wheat TortillaGround Beef/Cheese1% Fluid Milk
Watermelon (fresh)Sweet Potato Fries (fresh)ToastBaked Chicken1% Fluid Milk
Fruit Cocktail (canned injuice)Salad w/ranch dressing(fresh)Hot Dog BunAll-Beef Hot Dog1% Fluid Milk
Tangerine (fresh)Broccoli (fresh or frozen)for pasta salad)Pasta noodlesGrilled Chicken1% Fluid Milk
Orange (fresh)Applesauce (can/cup)French Toast or PancakesChicken Sausage
1% Fluid Milk
Strawberries (fresh)Canned TomatoesMacaroni and CheeseTuna1% Fluid Milk
Grapes (fresh)Summer Squash/TomatoesRiceBaked Tilapia1% Fluid Milk
Pear(fresh)Salad (fresh)Hamburger BunGround Turkey Burger1% Fluid Milk
BananaCorn (frozen)TortillaCheddar Cheese and BlackBeans1% Fluid Milk
ApplesauceBaby Carrots (fresh)Whole Grain BreadTurkey1% Fluid Milk
Applesauce (can/cup)Salad (fresh)Whole Wheat ToastChicken Salad1% Fluid Milk
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Apple Slices (fresh)Goldfish Crackers
Cheese StickWhole Grain Crackers
Baby Carrots (fresh) withdipTurkey Slices
Cubed CheesePita Bread
Pineapple Chunks (fresh)Pretzels
White Bean SpreadBaked Tortilla Chips
Strawberries (fresh)Yogurt
Orange Slices (fresh)Cheese Stick
Roast Beef SlicesWhole Grain Roll
Fruit CupCottage Cheese
Watermelon Cubes(fresh) Rice Cakes
Baby Carrots (fresh)Hummus (must be madefrom scratch w productionrecord)
Cantaloupe cubes (fresh)Yogurt
Dried Fruit MixWhole Grain Crackers
Celery Sticks (fresh)White Bean Spread
Turkey SlicesWhole Grain EnglishMuffin
Peach Slices (fresh)Baked Tortilla Chips
YogurtWhole Grain Toast
Orange Slices (fresh)Granola
Fruit CupCheese Stick
Turkey SlicesWhole Grain Crackers
25
Corn Flakes CerealFresh OrangeMilk
Mini BagelCream CheeseApplesauceMilk
Crisp Rice CerealFresh seasonal fruitMilk
Whole Wheat PancakesWith maple syrupTropical FruitMilk
OatmealFresh peachMilk
Life CerealFresh seasonal fruitMilk
Whole Grain French ToastSyrupCrushed PineappleMilk
Wheaties CerealFresh Seasonal FruitMilk
Mini BagelCream CheeseFresh OrangeMilk
Fruit and Grain BarDiced PeachesMilk
Special K CerealFresh seasonal fruitMilk
Whole Wheat French ToastSticksSyrupSweet potato hash brownsMilk
Corn Flakes CerealDiced PearsMilk
English MuffinSunflower butterFresh Seasonal FruitMilk
Toast with scrambled eggCitrus SectionsMilk
OatmealDiced PearsMilk
Raisin Bran CerealFresh OrangeMilk
Whole Wheat PancakesSyrupApplesauceMilk
Kashi CerealFresh seasonal fruitMilk
WafflesSyrupFresh OrangeMilk
Mini BagelCream CheeseDiced PearsMilk
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Schedule C
SCHEDULE C
VENDORshall attach a
sample one monthCYCLE MENU
The menu shall meet the meals patternspecifications of the DC Healthy Schools Act.
A separate cycle menu shall be provided for infant meals if this solicitation includes infant meals.
27
Schedule DU.S. Department of Agriculture Required Meal Patterns & State Agency Recommendations
SFSP Meal Pattern
Breakfast [Select All Three Components for a Reimbursable Meal]
1 milk 1 cup fluid milk1 fruit/vegetable 1/2 cup juice, and/or vegetable1 grains/bread2 1 slice bread or
1 serving cornbread or biscuit or roll or muffin or3/4 cup cold dry cereal or1/2 cup hot cooked cereal or1/2 cup pasta or noodles or grains
Snack (Supplement) [Select Two of the Four Components for a Reimbursable Snack]
1 milk 1 cup fluid milk1 fruit/vegetable 3/4 cup juice, fruit and/or vegetable1 grains/bread 1 slice bread or
1 serving cornbread or biscuit or roll or muffin or3/4 cup cold dry cereal or1/2 cup hot cooked cereal or1/2 cup pasta or noodles or grains
1 meat/meat alternate 1 oz. lean meat or poultry or fish or1 oz. alternate protein product or1 oz. cheese or1/2 large egg or1/4 cup cooked dry beans or peas or2 Tbsp. peanut or other nut or seed butter or1 oz. nuts and/or seeds or4 oz. yogurt
Lunch or Supper [Select All Four Components for a Reimbursable Meal]
1 milk 1 cup fluid milk2 fruits/vegetables 3/4 cup juice, fruit and/or vegetable1 grains/bread 1 slice bread or
1 serving cornbread or biscuit or roll or muffin or1/2 cup hot cooked cereal or1/2 cup pasta or noodles or grains
1 meat/meat alternate 2 oz. lean meat or poultry or fish or2 oz. alternate protein product or2 oz. cheese or1 large egg or1/2 cup cooked dry beans or peas or4 Tbsp. peanut or other nut or seed butter or1 oz. nuts and/or seeds4 or8 oz. yogurt
1 Fruit or vegetable juice must be 100% juice and served full-strength.2 Breads and grains must be made from whole-grain, enriched meal or flour. Cereal must be whole-grain or enriched or fortified.3 A serving consists of the edible portion of cooked lean meat or poultry or fish.4 Nuts & seeds may meet only ½ of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunchor supper requirement.5 Yogurt may be plain or flavored, unsweetened or sweetened.
28
Schedule EU.S. Department of Agriculture Required Meal Patterns & State Agency Recommendations
Schedule E
DC Healthy Schools Act Meal Requirements
Sponsors that participate in the Summer Food Service Program (SFSP) must also follow the mealcomponent requirements set forth in the DC Healthy Schools Act (HSA).
Local Distribution
1. Name & complete address information of the local distributor is specified
2. Fruit Componento A different type of fruit each dayo 2 fresh fruits each week at breakfasto 3 fresh fruits each week at lunch
3. Vegetable Component
o A different type of vegetable each dayo and 3 Healthy US School Challenge (HUSSC) approved dark
green/red/orange vegetables each weeka) 2 of the 3 dark green/red/orange vegetables must be different
4. Legume Component
o HUSSC approved dry bean or peas once per week
5. Whole Grain Component
o At least three different whole grain varieties offered each week
6. Milk-Fat Variety
o Two different varieties must be offered
a) Flavored milk must be FAT-FREE only
7. Portion Control
29
Schedule F
Important Meal Pattern SpecificationsThings your contractor should know…
Meal Pattern requirements
o SFSP Meal Pattern
o HSA Nutritional Standards
USDA Food Buying Guide
o Download from the USDA ( http://www.fns.usda.gov/tn/foodbuying-guide-child-nutrition-programs )
USDA Child Nutrition (CN) Label requirements
o A CN Label is needed for commercially prepared combination foods that are used to satisfythe meat/meat alternate component, e.g. pizza, bean burritos, breaded fish or chickenportions.
o Provide the Organization with a copy of CN Label for every product that requires suchdocumentation
o If the item does not have a CN label, obtain and provide a copy of Manufacturer’s ProductFormulation Statement
Milk requirements
o Provide low-fat (1%) or fat-free (skim) for children over 2 years
Soy Milk requirements
o Provide only USDA-approved soy milk(s):
8th Continent Original Soy Milk
Pacific Natural Ultra Soy Milk
Pacific Natural Ultra Soy Milk, Vanilla
Kikkoman Pearl Organic Soymilk Smart, Creamy Vanilla
Kikkoman Pearl Organic Soymilk Smart, Chocolate
State Agency Meal Pattern Recommendations
o Limitation on fried meats/meat alternates: no more than 2 times per month
o Limitation on fried vegetables: no more than 2 times per month
Limitation on sugary cereal: no more than 2 times per month
Sugary cereal contains more than 6 grams of sugar per ounce
NOTE: all cereal must be labeled as whole grain, enriched, or fortified
o Sweet baked goods should not be served as part of a reimbursable snack more than twotimes in a week. Sweet baked goods include cookies, dessert pies, cakes and brownies
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Minimum Food Specifications
Meats/Seafood: All meats, meat products, poultry, poultry products, and fish shall be government
inspected. All meat and meat products, except sausage products, shall have been slaughtered,
processed and manufactured in plants inspected under a U.S. Department of Agriculture approved
inspection program and bear the appropriate seal.
Beef, lamb, and veal shall be USDA Grade Choice or better.
Pork shall be US No. 1 or No. 2.
Poultry shall be US Government Grade A.
Seafood shall be top grade; frozen fish must be a nationally distributed brand, packed under
continuous inspection of the USDA.
Dairy Products: All dairy products shall be government inspected.
1. Fresh eggs shall be USDA Grade A or equivalent, 100% candled.
2. Frozen eggs shall be USDA inspected.
3. Butter shall be USDA 92 score or better.
4. Milk shall be fluid pasteurized Grade A flavored or unflavored whole milk or low-fat milk, or
skim milk or cultured buttermilk which meets State and local standards for such milk.
Fruits and Vegetables:
Fresh fruits and vegetables shall be selected according to written specifications for freshness,
quality, and color — US Grade A Fancy.
Canned fruits and vegetables shall be selected to meet requirements US Grade A Choice or
Fancy (fruit to be packed in light syrup or natural juices).
Frozen fruits and vegetables shall be US Grade A Choice or better.
Baked Products:
Bread, rolls, cookies, pies, cakes, and pudding shall be a quality level commensurate with
meeting USDA breakfast and lunch requirements as applicable.
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Miscellaneous Specifications
Food Preparation:
Meals shall be prepared under properly controlled temperatures and assembled not more than
24 hours prior to delivery.
Packaging:
Hot Meal Unit-Packaging suitable for maintaining meals in accordance with local health
standards. Container and overlay should have an air-tight closure, be of non-toxic material,
and be capable of withstanding temperatures of 400°F (or 204°C) or higher.
Cold Meal Unit or Unnecessary to Heat — Container and overlay to be plastic or paper and non-
toxic.
Cartons — Each carton shall be labeled to include:
a. FSMC’s name and address (plant)
b. Item identity, meal type
c. Date of production
d. Quantity of individual units per cartons
Meals shall be delivered with the following non-food items: condiments, straws for milk,
napkins, single service ware, etc.
Delivery Requirements:
Delivery shall be made by the FSMC to each site in accordance with the order from the sponsor.
The FSMC shall be responsible for delivery of all meals and dairy products at the specified time.
Adequate refrigeration or heating shall be provided during delivery of all food to insure the
wholesomeness of food at delivery in accordance with State or local health codes.
Meals shall be delivered daily, unloaded, and placed in the designated center by the FSMC’s
personnel at each of the locations and by the time(s) listed in the location of sites.
The sponsor reserves the right to add or delete sites. This shall be done by amendment of the
Location of Sites. Deletion or addition of sites will be made not less than one week prior to
the required date of service.
Menu-Cycle Change (for RFP only):
Meals shall be delivered daily in accordance with the menu cycle. Deviation from this menu
cycle shall be permitted only upon authorization of the sponsor. Menu changes may be made
only when agreed upon by both parties. When an emergency situation exists which might
prevent the FSMC from delivering a specified meal component, the sponsor shall be notified
immediately so appropriate substitutions can be agreed upon. The sponsor reserves the right
to suggest menu changes throughout the contract period.
32
Instruction for Certification Regarding Debarment
1. By signing and submitting this form, the prospective lower tier participant is providing the certificationset out on the reverse side in accordance with these instructions.
2. The certification in this clause is a material representation of fact upon which reliance was placed whenthis transaction was entered into. If it is later determined that the prospective lower tier participantknowingly rendered an erroneous certification, in addition to other remedies available to the FederalGovernment, the department or agency with which this transaction originated may pursue availableremedies, including suspension and/or debarment.
3. The prospective lower tier participant shall provide immediate written notice to the person to which thisproposal is submitted. If at any time the prospective lower tier participant learns that its certificationwas erroneous when submitted or has become erroneous by reason of changed circumstances.
4. The terms “covered transaction”, debarred”, “suspended”, “ineligible”, “lower tier covered transaction”,participant”, “person”, “primary covered transaction”, “principal”, “proposal” and “voluntarilyexcluded”, as used in this clause, have the meanings set out in the Definitions and Coverage sections ofrules implementing Executive Order 12549. You may contact the person to which this proposal issubmitted for assistance in obtaining a copy of those regulations.
5. The prospective lower tier participant agrees by submitting this form that, should be proposed coveredtransaction be entered into, it shall not knowingly enter into any lower tier covered transaction with aperson who is debarred, suspended, declared ineligible, or voluntarily excluded from participation in thiscovered transaction, unless authorized by the department or agency with which this transactionoriginated.
6. The prospective lower tier participant further agrees by submitting this form that it will include thisclause titled “Certification Regarding Debarment, Suspension, Ineligibility, and Voluntary Exclusion –Lower Tier Covered Transaction”, without modification, in all lower tier covered transactions and in allsolicitations for lower tier covered transactions.
7. A participant in a covered transaction may rely upon a certification of a prospective participant in alower tier covered transaction that it is not debarred, suspended, ineligible, or voluntarily excluded fromthe covered transaction, unless it knows that the certification is erroneous. A participant may decide themethod and frequency by which it determines the eligibility of its principals. Each participant may, but isnot required to, check the Non-procurement List.
8. Nothing contained in the foregoing shall be construed to require establishment of a system of records inorder to render in good faith the certification required by this clause. The knowledge and information ofa participant is not required to exceed that which is normally possessed by a prudent person in theordinary course of business dealings.
9. Except for transactions authorized under paragraph 5 of these instructions, if a participant is a coveredtransaction knowingly enters into a lower tier covered transaction with a person who is suspended,debarred, ineligible, or voluntarily excluded from participation in this transaction, in addition to otherremedies available to the Federal Government, the department or agency with which this transactionoriginated may pursue available remedies, including suspension, and/or debarment.
Form AD-1048 (6/04)
33
U. S. DEPARTMENT OF AGRICULTURECertification Regarding Debarment, Suspension, Ineligibility and Voluntary
Exclusion – Lower Tier Covered Transactions
This certification is required by the regulations implementing Executive Order 12549,Debarment and Suspension, 7 CFR Part 3017, Section 3017.510, Participants’ Responsibilities.The regulations were published as Part IV of the January 30, 1989 Federal Register (pages 4722-4733). Copies of the regulations may be obtained by contacting the Department of Agricultureagency with which this transaction originated.
BEFORE COMPLETING CERTIFICATION, READ INSTRUCTIONS ON PREVIOUS PAGE
1. The prospective lower tier participant certifies, by submission of this proposal, thatneither it nor its principals is presently debarred, suspended, proposed fordebarment, declared ineligible, or voluntarily excluded from participation in thistransaction by any Federal department or agency.
2. Where the prospective lower tier participant is unable to certify to any of thestatements in this certification, such prospective participant shall attach anexplanation to this proposal.
Food Service Management Company Name Name of SFSP Organization
Name(s) of Food Service ManagementCompany Authorized Representative(s)
Title(s)
Signature(s) Date
Form AD-1048 (1/92)
34
U. S. DEPARTMENT OF AGRICULTUREPermanent Certification Regarding Lobbying
Applicable to Grants, Sub-grants, Cooperative Agreements, and Contracts Exceeding$100,000 in Federal Funds
Submission of this certification is a prerequisite for making or entering into this transaction and is imposed by Section 1352,Title 31, U. S. Code. This certification is a material representation of fact upon which reliance was placed when this transactionwas made or entered into. Any person who fails to file the required certification shall be subject to a civil penalty of not lessthan $10,000 and not more than $100,000 for each such failure.
The undersigned certifies, to the best of his or her knowledge and belief, that:
No Federal appropriated funds have been paid or will be paid by or on behalf of theundersigned, to any person for influencing or attempting to influence an officer oremployee of any agency, a Member of Congress, an officer or employee of Congress, oran employee of a Member of Congress in connection with the awarding of a Federalcontract, the making of a Federal grant, the making of a Federal loan, the entering into acooperative agreement, and the extension, continuation, renewal, amendment, ormodification of a Federal contract, grant, loan, or cooperative agreement.
If any funds other than Federal appropriated funds have been paid or will be paid to anyperson for influencing or attempting to influence an officer of employee of any agency,a Member of Congress, an officer or employee of Congress, or an employee of amember of Congress in connection with this Federal grant or cooperative agreement,the undersigned shall complete and submit Standard Form-LLL, “Disclosure Form toReport Lobbying”, in accordance with its instructions.
The undersigned shall require that the language of this certification be included in theaward documents for all covered sub-awards exceeding $100,000 in Federal funds at allappropriate tiers and that all sub-recipients shall certify and disclose accordingly.
Signature of Submitting Official Food Service Management Company Name
Name & Title of Submitting Official Date