request for proposal (rfp) rfp 20-020 cacfp food services

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MAOF Headquarters | 401 N. Garfield Avenue | Montebello | CA 90640 / T: 323-278-3600

Request For Proposal (RFP) RFP 20-020 CACFP FOOD SERVICES FOR CALIFORNIA DEPARTMENT OF EDUCATION (CDE)

May 7, 2021

Mexican American Opportunity Foundation (hereinafter alternately "MAOF"), operated under a non-profit agency, is seeking Bids from highly qualified CACFP FOOD SERVICES with expertise in providing, CACFP food services for children enrolled in MAOF’s Child & Adult Care Food Program services under the CDE & USDA for the State of California through a competitive bid process. Pricing shall remain firm & flat rate for one(1) year from July 1, 2021 to June 30, 2022, with four(4) additional year-to-year option extensions, subject to annual review of performance and availability of grants. This process requires Contractors to submit a proposal that includes a complete bid for the “Scope of Work” outlined below, and three references. The CLOSING for RFP 20-020, CACFP Food Services for CDE is May 7, 2021 at 4pm (PST). All questions or contact with MAOF regarding this request must be submitted in writing to [email protected]. To download the RFP, Proposers must go to the webpage: www.maof.org, under About section/Click Procurement to look for the RFP. Proposals delivered on the day of the deadline must be received at MAOF. NO ELECTRONIC E-MAIL PROPOSALS ACCEPTED. Please submit pricing proposal on a sealed bid referencing “CACFP Food Services RFP #20-020 - Pricing” in the subject line.

Information that only sealed bids may be accepted. For mailing service via courier, USPS, or hand-delivered, please send proposal to:

Mexican American Opportunity Foundation (MAOF) Attn: Procurement Department 401 N. Garfield Avenue Montebello, CA 90640 T: 323-278-3600

To request this RFP packet for this solicitation to be sent to you, please contact Procurement at [email protected]. Respectfully, MAOF Procurement Department

mailto:[email protected]

http://www.maof.org/


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Table of Contents INTRODUCTION ......................................................................................................................................3

DEFINITIONS….........................................................................................................................................4

STATEMENT OF WORK (SEE EXHIBIT-A)..........................................................................................................4

PROPOSAL REQUIREMENT......................................................................................................................4-5

MINIMUN QUALIFCATIONS & REQUIREMENTS................................................................................................6

CRIMINAL BACKGROUND CHECK..................................................................................................................6

INVOICING/BILLING..................................................................................................................................6

SCHEDULES OF EVENTS……………...................................................................................................................6

INQUIRIES………………………..........................................................................................................................6

TERMINATION………………………………….…..........................................................................................................6

HOLD-HAMRLESS & INDENIFICATION…………...................................................................................................6

CONFIDENTIALITY……………………...............................................................................................................6-7

SERVICE LOCATIONS………….........................................................................................................................7

GENERAL TERMS & CONDITIONS............................................................................................................7-11

SITE VISITS…………………………………….....................................................................................................11

EXHIBIT A (STATEMENT OF WORK).............................................................................................................14

EXHIBIT B (SERVICE LOCATIONS)…..............................................................................................................15

EXHIBIT C (MENU CYCLE)………………….....................................................................................................16-18

EXHIBIT D (GENERAL PROVISIONS FOR CONTRACTS EXCEEDING $250K)………………………...........................................19

EXHIBIT E (CACDP PATTERNS)………...…...................................................................................................20-26

APPENDIX A (PRICING INSTRUCTIONS)……….............................................................................................27-33

APPENIX-B (PROPOSER IDENTIFICATION).....................................................................................................34

APPENDIX-C (CLEAN AIR & WATER CERTIFICATION)........................................................................................35

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Introduction The Mexican American Opportunity Foundation (MAOF) is a non-profit, community-based organization that was established in 1963 in order to serve disadvantaged individuals and families in the Los Angeles area. MAOF is the largest Latino-oriented, family services organization in the United States, and has achieved this status by providing high quality social services and programs to those communities where the need is the greatest. Mission Statement: “The mission of the Mexican American Opportunity Foundation (MAOF) is to provide for the socio-economic betterment of the greater Latino community of California, while preserving the pride, values and heritage of the Mexican American culture. This is accomplished through programs in early childhood education and family services, job training, and senior lifestyle development throughout the multi-cultural communities served by MAOF.” MAOF is joined in this mission by government agencies, public and private foundations, and Corporate America. Early Head Start & Head Start: The Early Head Start, Head Start, California Department of Education (CDE), USDA and other Programs serve 0 to 5 year-old low income children and families. The children receive educational, social development, medical, dental, vision and hearing screenings as well as other evaluations and services pertinent to a healthy, well-rounded child. Through parent skill building and curriculum understanding workshops, parents are provided valuable information for their role as the primary caregivers and educators of their children. This service is provided in both English and Spanish. The term MAOF, as defined in 7 CFR, Section 226.2 means the governing body responsible for the administration of one or more centers that has the legal authority to operate Child and Adult Food Program or is otherwise approved by the California Department of Education and/or U.S. Department of Agriculture to operate such programs.

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1.0 DEFINITIONS (AS USED HEREIN): a. The term Request for Proposal, hereafter referred to as RF, means the document soliciting bids through the formal

advertising method of procurement. In the case of this program, the RFP becomes a part of the contract upon acceptance by the MAOF, review by CDE, and execution of the contractual agreement.

b. The term Bid means an offer to perform the work described in the RFP at the fixed unit price specified in accordance with the terms and conditions of the solicitation.

c. The term Bidder means a food service management company submitting a bid in response to this RFP.

d. The term Vendor means the food service management company to whom the bid is awarded and with whom the contractual agreement is executed.

e. The term CDE means the California Department of Education Nutrition Services Division (NSD).

f. The term Food Service Management Company means an organization, other than a public or private nonprofit school, with which the Agency may contract for preparing, and unless otherwise provided for, delivering meals, with or without milk, for use in the program.

g. The term Agency means the CACFP Agency that issues this RFP.

h. The term program means the CACFP as set forth in 7 CFR, Part 226.

i. The term Unitized Meal means an individual proportioned meal consisting of a combination of foods meeting the 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 CACFP, 7 CFR, Part 226 thereof.

The Contractor shall commence performance of this agreement on the 1st day of July 2021 and shall complete performance to the satisfaction of the agency no later than the 31st of June 2022, with four(4) additional year-to-year option extensions, subject to annual review of performance and availability of funds or grants.

2.0 STATEMENT OF WORK

See Exhibit-A page 15-16.

3.0 PROPOSAL REQUIREMENT

A. GENERAL REQUIREMENTS: 1. In order to be considered for selection, proposers must submit a complete response to this solicitation on sealed

bids to be mailed via mail courier, USPS, or hand delivered to: Mexican American Opportunity Foundation (MAOF) Attn: Procurement Department 401 N. Garfield Avenue Montebello, CA 90640 T: 323-278-3600

NOTE: Electronic email submissions will not be accepted.

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2. Proposals shall include a letter of transmittal signed by an authorized representative of the proposer. All information

requested should be submitted. Failure to submit all requested information may result in the organization requiring prompt submission of missing information. Proposals which are substantially incomplete or lack key information may be rejected by MAOF.

B. SPECIAL REQUIREMENTS

a. All pages of the proposal should be numbered and should be addressed in the proposer’s response in the

following order: b. Attached a Letter of transmittal or Cover Letter Page with all signed docs – Appendix-A.

1. Completed Pricing Table (Appendix-A). 2. Completed Vendor Identification (Appendix-B). 3. Complete CLEAN AIR AND WATER CERTIFICATION (Appendix-C).

c. A written proposal explaining your firm’s experience and capabilities along with a statement that the proposer understands all MAOF’s requirements listed in RFP.

d. A copy of the current business license. e. A copy of the current certificate of liability insurance evidencing coverage of the minimum required in this

solicitation. MAOF reserves the right to: a. Reject any or all offers and discontinue this RFP process without obligation or liability to any potential candidate,

when it is in the Agency’s best interest; and

b. Accept other than the lowest priced offer.

DEADLINE FOR SUBMISSION: All proposals are due by May 21, 2021 at 4PM. Any proposal received at the designated location after the required time and date specified for receipt shall be considered late and non-responsive. Any late proposals will not be considered and evaluated.

4.0 MINIMUM QUALIFICATIONS & REQUIREMENTS

Proposers must:

a. Have a copy of a current state or local health certificate for the food preparation facilities shall be submitted with the bid.

b. Have no record of unsatisfactory performance. Contractors who are or have been seriously deficient in contract performance, in the absence of circumstances properly beyond the control of the Contractor, shall be presumed to be unable to meet this requirement.

c. Have the ability to maintain adequate files and records and meet statistical reporting requirements. d. Have the administrative and fiscal capability to provide and manage the proposed services and to ensure an

adequate audit trail. e. Meet other presentation and participation requirements listed in this RFP.

5.0 CRIMINAL BACKGROUND CHECK

MAOF is required the awarded Contractor to provide the followings for their team members assigned to each MAOF location: ➢ Criminal background check for each team member performing services;

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➢ Drug screening check for each team member performing services;

➢ Child Protection Registry check for each team member performing services.

6.0 INVOICING/BILLING Payment for services rendered will be made 30 calendar days from date of submitting monthly accountability service summary and invoice to Procurement via email: [email protected], Maintenance Department.

7.0 SCHEDULE OF EVENTS Release of RFP May 7, 2021 Deadline for submission Proposal by June 4, 2021. Interview, if any by June 14, 2021. Selection of Service provider on or about June 21, 2021 (will be notified via email). Contract Execution will be done by June 25, 2021. Contract will be mailed to a successful and award vendor on/about June 25, 2021.

8.0 INQUIRIES

Questions regarding this RFP are to be submitted to [email protected] with “RFP No. 20-020, CACFP Food Services for CDE” in the subject line. Questions regarding this RFP will only be accepted via email.

9.0 TERMINATION

9.1 This contract may also be terminated by the MAOF in the event that the project is permanently abandoned, as determined in the sole discretion of the MAOF. The MAOF may terminate the contract in whole or in part whenever the MAOF determines, in its sole discretion that such termination is in the interests of the MAOF. Whenever the contract is terminated in accordance with this paragraph, the consultant(s) shall be entitled to payment for actual work performed at unit contract prices for completed items of work. An equitable adjustment in the contract price for partially completed items of work will be made, but such adjustment shall not include provision for loss of anticipated profit on deleted or uncompleted work. Termination of this contract by the MAOF at any time during the term, whether for default or convenience, shall not constitute a breach of contract by the MAOF. 9.2 In addition, either party may terminate the contract in the event the other party breaches any of its duties and obligations under this contract and fails to cure such breach within thirty (30) days after receiving notice specifying the breach. The MAOF reserves the right to terminate without warning in the event of critical and/or material breach of contract.

10.0 HOLD-HARMLESS AND INDENTIFICATION The successful Contractor shall be liable for any injury, damage or loss occasioned by negligence or omission of the successful Contractor, its agents, or any other person the successful Contractor has designated to visit MAOF property and shall indemnify and hold harmless the Board, its officers, employees, agents, volunteers from any liability arising in the performance of this contract. The Contractor's obligation under this section shall not extend to any.

11.0 CONFIDENTIALITY 11.1 Confidential Information. Under this Agreement, “Confidential Information” refers to any and all information of a Party (“Disclosing Party”) that has been disclosed to the other Party (“Receiving Party”), which is designated in writing as confidential, proprietary, or secret or under the context of its disclosure ought to reasonably be considered as


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confidential. Confidential Information includes, but is not limited to, all information concerning a Party’s existing business, business systems, business plans and information systems, trade secrets, prices, and pricing information. 11.2 Use of Confidential Information. Each Party will comply with all laws and regulations that apply to use, transmission, storage, disclosure, or destruction of Confidential Information. Both Parties agree to hold the other Party’s Confidential Information in strict confidence. Contractor agrees not to use Company’s Confidential Information in any way, except as expressly permitted by or required to achieve the purposes of this Agreement, and Company agrees to use Contractor’s Confidential Information solely for the purpose of performing the Services. Both Parties agree to use all reasonable efforts to protect unauthorized use or distribution of Confidential Information and the Receiving Party agrees to use at least the same degree of care to prevent disclosing to third parties the Confidential Information of the Disclosing Party as the Disclosing Party uses to protect its own Confidential Information. The Receiving Party further agrees not to disclose or permit any third party access to the Disclosing Party’s Confidential Information, except such disclosure or access will be permitted in order to perform the Services provided under this Agreement. Each Party agrees to ensure that its employees, agents, representatives, and contractors are advised of the confidential nature of the Confidential Information and are precluded from taking any action prohibited under this Agreement.

12.0 SERVICE LOCATIONS – See Exhibit-B (page 17)

13.0 INSPECTION OF FACILITY

(a) The Agency, the CDE, and the USDA reserve the right to inspect the Vendor'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 Vendor's facilities shall be subject to periodic inspections by the USDA, state, and local health departments, or any other Agency designated to inspect meal quality for the state. This will be accomplished in accordance with USDA regulations.

(c) The Vendor shall provide for meals which it prepares to be periodically inspected by the local health department or an independent Agency to determine bacteria levels in the meals being prepared, transported, and delivered. Such levels shall conform to the standards which are applied by the local health authority with respect to the level of bacteria which may be present in meals served by other establishments in the locality.

14.0 DELIVERY REQUIREMENTS

(a) Deliveries shall be made by the Vendor to each center listed on the attached Schedule A in accordance with the order from the Agency.

(b) Food Products shall be delivered, unloaded, and placed in the designated center weekly by the Vendor's personnel at each of the locations and times listed on the Schedule A.

(c) The Vendor shall be responsible for the delivery of all Food Products and dairy products at the specified time. Adequate refrigeration shall be provided during the transportation and delivery of all food products to insure the wholesomeness of food at delivery in accordance with state or local health codes.

(d) The Agency reserves the right to add or delete centers. This shall be done by amendment of the Schedule A. The Agency shall notify the Vendor of such amendments to the Schedule A not less than one week prior to the required date of service. Any changes in transportation costs that occur as a result of adding or deleting centers shall be negotiated and noted in the in the modification. The Vendor's invoice shall show the cost as a separate item for that center.

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15.0 SUPERVISION AND INSPECTION

The Vendor shall provide management supervision at all times and maintain constant quality control inspections to check for portion size, appearance, and packaging, in addition to the quality of products.

16.0 RECORD KEEPING

(a) Invoicing must be prepared by the Vendor—one for the Vendor, one for center personnel, and one for the Agency. Invoice/Bills records must be itemized to show the number of meal food product of each type delivered to each center. Designees of the Agency at each center will check the adequacy of the delivery and the food products before signing the delivery ticket. Invoices shall be accepted by the Agency only if they accurately represent the delivery of all products listed and signed by the Agency's designee at the center.

(b) The Vendor shall maintain records supported by purchase orders, and for this contract or other evidence for inspection and reference to support payments and claims.

(c) The books and records of the Vendor pertaining to this contract shall be available for a period of three years from the date the Agency submits to CDE the final claim for reimbursement for meals provided under this contract, or until the final resolution of any audits for inspection and audit by representatives of the CDE, the USDA, the Agency, and the Comptroller General of the United States at any reasonable time and place.

17.0 DELIVERY TIMES

The Vendor must provide the exact number of Food Products ordered. Counts of food products will be made at all centers before meals the food deliveries are accepted. Damaged or incomplete food products deliveries shall not be included on the invoice. All deliveries must comply with the time listed on Scheduled A.

Vendor cannot make any substitutions of food products without prior authorization by a designee of the Agency. 18.0 EMERGENCIES

In the event of unforeseen emergency circumstances, the Vendor shall immediately notify the Agency 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 one(1) hour(s) after specified mealtime. Emergency circumstances at the center precluding utilization of meals are the concern of the Agency. The Agency may cancel orders provided it gives the Vendor at least twenty-four(24) 5 hours’ notice. Adjustments for emergency situations affecting the Vendor's ability to deliver meals or the Agency's ability to utilize food products for periods longer than 24 hours will be mutually worked out between the Vendor and the Agency.

19.0 REGULATIONS

a. MENU PLANNING: When planning menus, all contractors must follow CACFP Meal Pattern guidance found on Exhibit

as well as the Key Recommendations available on the 2010 Dietary Guidelines for Americans Web site at www.dietaryguidelines.gov

California Education Code

• Applicable sections include: 38103, 45103, 45103.1, 45103.5, and 49554

http://www.dietaryguidelines.gov/

http://leginfo.legislature.ca.gov/faces/codes.xhtml

http://leginfo.legislature.ca.gov/faces/codes.xhtml

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b. USDA Child and Adult Food Program and Management Bulletins Other School Meal Policy Memos issued by the USDA are available on the USDA Food and Nutrition Service Documents & Resources web page :

• USDA Policy Memo SP 40-2016, CACFP 12-2016, SFSP 14-2016 , Updated Guidance: Contracting with Food

Service Management Companies

• USDA Policy Memo SP 09-2015, CACFP 03-2015, SFSP 02-2015 , Written Codes of Conduct and Performance of

Employees Engaged in Award and Administration of Contracts

• USDA Policy Memo SP 35-2013 , April 2013: State Agency Oversight and Monitoring of School Food Authority

Contracts with Food Service Management Companies.

• USDA Policy Memo SP 23-2013 , February 2013: Guidance Reaffirming the Requirement that State Agencies and

School Food Authorities Periodically Review Food Service Management Company Cost Reimbursable Contracts and

Contracts Associated with USDA Foods

20.0 SUBCONTRACTS AND ASSIGNMENTS

If awarded, the Vendor shall not subcontract with any other sub-vendor for the food products or for the assembly of

the meal; and shall not assign, without the advance written consent of MAOF, this contract or any interest therein.

In the event of any assignment, the Vendor shall remain liable to the MAOF as principal for the performance of all

the Vendor’s obligations under this contract.

21.0 GENERAL TERMS AND CONDITIONS 1. Additions and/or Deletions of Service:

MAOF reserves the right to add and/or delete goods or services to any contract entered into with the contractor.

Should a requirement be deleted, payment to the contractor shall be reduced proportionally to the amount of

service reduced in accordance with the bid price. Should additional services be required from the contract, prices for

such additions will be negotiated between the contractor and MAOF.

2. Termination of Contract:

2.1 If awarded, this contract may also be terminated by the MAOF in the event that the project is permanently abandoned, as determined in the sole discretion of the MAOF. The MAOF may terminate the contract in whole or in part whenever the MAOF determines, in its sole discretion that such termination is in the interests of the MAOF. Whenever the contract is terminated in accordance with this paragraph, the contractor(s) shall be entitled to payment for actual work performed at unit contract prices for completed items of work. An equitable adjustment in the contract price for partially completed items of work will be made, but such adjustment shall not include provision for loss of anticipated profit on deleted or uncompleted work. Termination of this contract by the MAOF at any time during the term, whether for default or convenience, shall not constitute a breach of contract by the MAOF.

2.2 In addition, either party may terminate the contract in the event the other party breaches any of its duties and obligations under this contract and fails to cure such breach within thirty (30) days after receiving notice specifying

https://www.fns.usda.gov/school-meals/policy



http://www.fns.usda.gov/updated-guidance-contracting-food-service-management

http://www.fns.usda.gov/updated-guidance-contracting-food-service-management

http://www.fns.usda.gov/written-codes-conduct-and-performance-employees-engaged-award-and-administration-contracts

http://www.fns.usda.gov/written-codes-conduct-and-performance-employees-engaged-award-and-administration-contracts

http://www.fns.usda.gov/state-agency-oversight-and-monitoring-school-food-authority-contracts-food-service-management

http://www.fns.usda.gov/state-agency-oversight-and-monitoring-school-food-authority-contracts-food-service-management

http://www.fns.usda.gov/guidance-reaffirming-requirement-state-agencies-and-school-food-authorities-periodically-review-food

http://www.fns.usda.gov/guidance-reaffirming-requirement-state-agencies-and-school-food-authorities-periodically-review-food

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the breach. The MAOF reserves the right to terminate without warning in the event of critical and/or material breach of contract.

3. Licenses:

By submitting a proposal, proposer certifies that it has procured, and shall maintain in full force, all permits and

licenses required to conduct its business lawfully and that it shall remain informed of and in compliance with all

federal and local laws, ordinances and regulations that affect in any manner contractor’s fulfillment of the contract.

4. Anti-Kickback Provision:

This contract is subject to the provisions of the AntiKickback Enforcement Act of 1986. By agreeing to this binding

agreement, the transacting parties (1) certify that they have not paid kickbacks directly or indirectly to any employee

of MAOF for the purpose of obtaining this or any other agreement, purchase order or contract from MAOF and (2)

agree to cooperate fully with any Federal Agency investigating a possible violation of the Act.

5. Non-Collusion/Fraud:

By submitting a proposal, proposer warrants and certifies that neither the proposer nor its employees or associates

has contacted any unauthorized UPO employee, officer or elected official regarding the contents of this solicitation

or the solicitation process. Proposer further warrants and certifies that neither proposer nor its employees or

associates has directly or indirectly entered into any agreement, participated in any collusion, or otherwise taken

any action in restraint of free competitive bidding in response to this solicitation. If at any time it shall be found that

proposer or its employees or associates has, in the presenting of its proposal, colluded with any other party or

parties for the purpose of preventing or restricting free competitive bidding, its proposal shall be immediately

rejected. Any contract awarded prior to the MAOF’s discovery of proposer’s collusion shall be terminated and

proposer shall be liable for all of its damages sustained by the MAOF as a result of proposer’s collusion.

6. Equal Opportunity:

The proposer agrees not to discriminate against any employee or applicant for employment on account of any

services, or activities made possible by or resulting from this RFP on the grounds of actual or perceived sex, race,

color, religion, national origin, age, marital status, disability, personal appearance, sexual orientation, gender

identity or expression, familial status, family responsibilities, matriculation, political affiliation, genetic information,

source of income, place of residence or business, veteran status or any other characteristic protected under federal

or District law. Any violation of this provision shall be considered a violation of a material provision of this

agreement and shall be grounds for cancellation, termination or suspension in whole or in part of the agreement by

MAOF which may result in ineligibility for further MAOF contracts. The proposer shall at all times in the proposal and

contract process comply with all applicable MAOF, CA, and federal anti-discrimination laws, rules, regulations and

requirements thereof.

U.S. DEPARTMENT OF AGRICULTURE NONDISCRIMINATION STATEMENT

In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and

policies, the USDA, its agencies, offices, and employees, and institutions participating in or administering USDA

programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or

retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

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Persons with disabilities who require alternative means of communication for program information (e.g. Braille,

large print, audiotape, American Sign Language, etc.), should contact the agency (state or local) where they applied

for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the

Federal Relay Service at 800-877-8339. Additionally, program information may be made available in languages other

than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form (AD-

3027), found online at http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office, or write a

letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of

the complaint form, call 866-632-9992. Submit your completed form or letter to USDA by:

(1) Mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410

(2) Fax: 202-690-7442

(3) E-mail: [email protected]

“This institution is an equal opportunity provider”

7. Right to Audit:

MAOF shall have the right to audit all invoices submitted by the contractor. The organization shall have the right to

audit all relevant data upon which the contractor’s fees are based.

8. Informal Communication:

From the date of receipt of this RFP by each proposer until a binding contractual agreement exists with the awarded

contractor and all other proposers have been notified, or when MAOF rejects all proposals, informal

communications regarding this procurement shall cease. There shall be no requests from proposers to any Office or

Department at MAOF with the exception of contact for information, comments, etc., and they shall be emailed.

9. Formal Communication:

From the date of receipt of this RFP by each proposer, until a binding contractual agreement exists with the selected

contractor, and all other proposers have been notified, or when MAOF rejects all proposals, all communications

between MAOF and the proposers will be formal emails or faxes.

10. Costs Incurred:

Any costs incurred by proposers in preparing or submitting a proposal or subsequent oral

presentation/demonstration shall be the proposer's sole responsibility.

11. Minority/Women-Owned Business Enterprises:

Pursuant to Federal Acquisition Regulations and MAOG’s procurement policy, MAOF may offer contracting

opportunities to small and minority firms, women’s business enterprises and labor surplus area firms to the extent

possible.


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12. Federal, State and Local Taxes:

MAOF is not exempt from State and federal taxes. Such applicable taxes shall be included in quoted prices, but also

if any taxes are known to be borne by the contractor to apply, they shall be shown separately. If not so shown, they

shall be considered an expense of the proposer and deemed a part of the quoted prices.

13. Payment Terms:

Preferred invoice payment terms net 30 days from date of invoice. The Vendor shall submit itemized invoices to the

Agency. Each invoice shall give a detailed breakdown of the number of Food Products delivered and signed for at

each center during the preceding. Payment will be made at the unit price specified in the contract. No payment shall

be made unless the required delivery receipts have been signed by the center representative of the Agency.

14. Indemnification:

Contractor shall indemnify, protect, defend and hold harmless MAOF, its directors, officers, employees, and

representatives from and against any and all claims arising from or connected with: (1) any alleged or actual breach

by the contractor or (2) any act or omission by the contractor and only to the extent such claim arises by negligence

or intentional misconduct or as may be allowed under applicable law. Monies due or to become due to the

contractor under the contract may be retained by MAOF as necessary to satisfy any outstanding claim which MAOF

may have against the contractor.

15. Insurance:

Contractor shall, at all times, at its own expense, obtain and carry comprehensive liability insurance including errors

and omissions coverage, property damage insurance and workers’ compensation insurance in adequate amounts.

Contractor shall keep such insurance in full force for the duration and term of this agreement. All certificates of

insurance or evidence of insurance must contain a thirty (10) day written notice of any cancellation, change, or

termination of coverage. The insurance required shall be obtained from insurance company (ies) licensed to do

business in the State of California and shall be kept in full force for 90 days after the last payment under the

contract.

✓ Workers’ Compensation Insurance providing statutory limits in the state of California.

✓ Business Automobile Liability Insurance with a minimum of $1,000,000 per occurrence.

✓ Commercial General Liability Insurance coverage with a minimum of $1,000,000 per occurrence / $2,000,000

aggregate limit. The contractor shall provide immediate notice in the event there is any change of insurance or

that it has reached the insurance limits due to claims made.

16. RFP Addendum:

In the event that it becomes necessary to revise this RFP, in whole or in part, an addendum will be posted on the

MAOF website: http://www.maof.org/procurement-department

17. Completed Proposals:

A proposer may submit no more than one (1) proposal in response to this RFP. The proposal shall be completed and

signed by an individual who is authorized to bind the firm submitting the proposal.

18. Withdrawal of Bids:

http://www.maof.org/procurement-department

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At any time prior to the hour and date set for submitting proposals, a proposer may withdraw the proposal. This will

not preclude the submission of another proposal prior to the hour and date set for submitting the bid. After the

scheduled time and date for submitting proposals, no proposer will be permitted to withdraw the bid unless the

award is delayed for a period exceeding 60 days.

19. Receipt and Opening of Proposals:

Proposers are responsible to assure their bid is delivered to MAOF by the scheduled date and time. Only those bids

which are received in a timely fashion as set forth in this RFP will receive consideration. Proposals received after the

date and hour designated are automatically disqualified and will not be considered; late bids will be dated, marked

as received late, and placed unopened in the bid file. Proposers must pay particular attention to ensure the proposal

is properly addressed. MAOF is not responsible if the proposal does not reach the destination specified by the

appointed date and time.

20. Contract Award Notification:

When the evaluation process of the proposals is completed; the selected proposer will be formally notified by mail

or email. Other notifications will not be honored and should not be considered as a valid offer of award.

21. Certifications:

Any agreement resulting from this RFP shall be subject to but not limited to the following certifications:

a. Certification that it nor its principals are not debarred, suspended, proposed debarment, declared ineligible, or

voluntarily excluded by any federal department or agency from participation in this transaction by any Federal

department or agency in accordance with 45 CFR Part 76.

b. Certification Regarding Lobbying under Title 31, US Code, Section 1352.

22. By submitting a proposal:

The proposer represents that:

a. The proposer has read and understands the RFP and submits the response in accordance therewith.

b. The proposer possesses the capabilities, equipment, and professional personnel necessary to provide an

efficient and successful service as required by MAOF.

c. The proposer has all the required licenses and insurance during the duration of the contract terms.

23. Other claim:

No claim will be allowed for additional compensation or time for completion based on a lack of knowledge or lack of

understanding of any part of the RFP.

24. SITE VISITS

Those proposers who are interested in visiting various locations/sites, please notify us via email at [email protected] to set up an appointment, which is only available – Can be arranged upon request only.


14


EXHIBIT-A

STATEMENT OF WORK RFP NO. 20-020, CACFP FOOD SERVICES

1. The agency shall provide the Awarded Vendor with a list of approved serving locations to be furnished meals

by the Vendor and the number of meals, by type, to be delivered to each location (See Schedule A). 1. The Vendor agrees to deliver bulk1 Dairy, Fresh, Breads, Meats and Canned Food Products to locations set in

the Schedule A, attached hereto and made a part hereof, subject to the terms and conditions of this solicitation. 3. All Food Products for the program under this contract must meet or exceed USDA requirements set out in

Schedule B, attached hereto, and made a part hereof. 4. The vendor must provide Child Nutrition Labels or/and product formulation sheet for all commercially prepared

food products. Examples include beef patties, cheese or meat pizzas, meat or cheese and bean burritos, egg rolls, and bread ed fish patties.

6. The Vendor shall furnish Food Products for the program as ordered by the Agency during the period of July

01, 2021 to June 30, 2022, with four(4) additional year-to-year option extensions.

7. The Vendor shall furnish all food products for the program as ordered by the Agency once a week. 8. Specifications

(a) Packaging

(b) Bulk Packaging for all precooked frozen foods, frozen meats, fresh vegetable, fresh fruits, dairy products, canned foods, wholegrain baked goods, infant formula, and infant food.

(c) Food Specifications

All meat and meat alternative products, except sausage products, shall have been slaughtered, processed, and manufactured in plants inspected under a USDA-approved inspection program and bear the appropriate seal. Upon delivery, all meat and meat products must be sound, sanitary, and free of objectionable odors or signs of deterioration.

(d) Product Specifications

Milk and milk products are defined as "...fluid types of pasteurized flavored or unflavored whole milk or low fat milk, or skim milk or cultured buttermilk, which meets state and local standards for such milk..." Milk delivered hereunder shall conform to these specifications. Note: Only low-fat (1 percent) or nonfat milk can be served to individuals two years and older.

15


EXHIBIT-B

SERVICE LOCATIONS – SCHEDULE A RFP NO. 20-020, CACFP FOOD SERVICES FOR CDE

CDE LOCATIONS

16


EXHIBIT-C (1/3)

MENU CYCLE – SCHEDULE C RFP NO. 20-020, CACFP FOOD SERVICES FOR CDE

17


EXHIBIT-C (2/3)


18


EXHIBIT-C (3/3)


19


EXHIBIT-D

GENERAL PROVISIONS FOR CONTRACTS EXCEEDING $250,000 RFP NO. 20-020, CACFP FOOD SERVICES FOR CDE

per 7 cfr, part 226.22(l)(6), under section 306 of the clean air act [42 united states code (usc) 1837(h)], section 508 of the clean water act [33 usc 1368], executive order 11738, and u.s. environmental protection Agency (EPA) regulations [title 40, code of federal regulations, (40 cfr) part 15] which prohibit the use under nonexempt federal contracts, grants or loans of facilities included on the epa list of violating facilities, this certification is applicable if the bid or offer exceeds $250,000, or the Agency official has determined that orders under an indefinite quantity contract in any year will exceed $250,000.

Clean Air and Water The Vendor agrees as follows: 1. 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 all requirements adopted pursuant to Division 26 of the California Health and Safety Code, Section 39000, et seq., respectively, relating to inspection, monitoring, entry, reports, and information, as well as other requirements so specified, and all regulations and guidelines issued thereunder before the award of this contract.

2. To comply with all the requirements of Section 308 of the Federal Water Pollution Control Act (33 USC 1251, et seq., as

amended by Public Law 92-500) and those adopted pursuant to the Porter-Cologne Water Quality Control Act (California Water Code, Division 7, Section 13000, et seq.), respectively, relating to inspection, monitoring, entry, reports, and information, as well as other requirements specified in said acts, and all regulations and guidelines issued thereunder before the award of this contract.

3. That no portion of the work required by this contract will be performed at a facility listed on the EPA List of Violating

Facilities on the date when this contract was awarded unless and until the EPA eliminates the name of such facility or facilities from such listing.

4. To use their best efforts to comply with clean air standards and clean water standards at the facilities in which the

contract is being performed. 5. To insert the substance of the provisions of this clause in any nonexempt subcontract including this paragraph. Energy Policy and Conservation Act (Public Law 94-163) The Vendor agrees to comply with all mandatory standards and policies relating to energy efficiency as contained in the California Administrative Code, Title 24, pursuant to the California State energy efficiency conservation plan issued in compliance with Public Law 94-163.

20


EXHIBIT-E CACFP MEALS PATTERS – SCHEDULE B

RFP NO. 20-020, CACFP FOOD SERVICES FOR CDE

CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERN FOR OLDER CHILDREN

SNACKS (SELECT TWO OF THESE FIVE COMPONENTS)15 AGES 1–2 AGES 3–5 AGES 6–12 AGES 13–182

MILK, FL3 ½ CUP (4 OZ) ½ CUP (4 OZ) 1 CUP (8 OZ) 1 CUP (8 OZ)

VEGETABLES4 ½ CUP ½ CUP ¾ CUP ¾ CUP

FRUITS4 ½ CUP ½ CUP ¾ CUP ¾ CUP

GRAINS6, 7

WGR OR ENRICHED BREAD OR WGR OR ENRICHED BISCUIT, ROLL, MUFFIN, ETC. OR WGR, ENRICHED, OR FORTIFIED COOKED BREAKFAST CEREAL8, CEREAL GRAIN, AND/OR PASTA OR WGR, ENRICHED, OR FORTIFIED READY-TO-EAT BREAKFAST CEREAL

(DRY COLD)8, 9 FLAKES OR ROUNDS PUFFED CEREAL GRANOLA

½ SLICE ½ SERVING ¼ CUP ½ CUP ¾ CUP ⅛ CUP


1 SLICE 1 SERVING ½ CUP

1 CUP

1¼ CUP

¼ CUP

1 SLICE 1 SERVING

½ CUP

1 CUP 1¼ CUP ¼ CUP

M/MA LEAN MEAT, FISH, OR POULTRY OR TOFU, SOY PRODUCT, OR ALTERNATE PROTEIN PRODUCTS11 OR CHEESE OR EGG (LARGE) OR YOGURT, PLAIN OR FLAVORED, UNSWEETENED OR SWEETENED14, 16

OR COOKED DRY BEANS OR DRY PEAS12

OR PEANUT BUTTER, SOY NUT BUTTER, OR OTHER NUT OR SEED BUTTERS OR PEANUTS, SOY NUTS, TREE NUTS, OR SEEDS

½ OZ

½ OZ ½ OZ ½ EGG ¼ CUP ⅛ CUP 1 TBSP ½ OZ

½ OZ


1 OZ

1 OZ 1 OZ ½ EGG ½ CUP ¼ CUP 2 TBSP 1 OZ

1 OZ


1 Breastmilk or formula, or portions of both, must be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months. For some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less than the minimum amount of breastmilk may be offered, with additional breastmilk offered at a later time if the infant will consume more.

2 Infant formula and dry infant cereal must be iron-fortified.

3 Beginning October 1, 2019, OZ equivalents (eq) are used to determine the quantity of creditable grains.

4 Yogurt must contain no more than 23 grams (g) of total sugars per 6 oz.

5 A serving of this component is required when the infant is developmentally ready to accept it.

6 Fruit and vegetable juices must not be served.

7 A serving of grains must be whole grain-rich (WGR), enriched meal, or enriched flour.

8 Breakfast cereals must contain no more than 6 g of sugar per dry oz (no more than 21 g sucrose and other sugars per 100 g of dry cereal).

21



BREAKFAST (SELECT ALL THREE COMPONENTS)1 AGES 1–2 AGES 3–5 AGES 6–12 AGES 13–182

MILK, FL3 ½ CUP (4 OZ) ¾ CUP (6 OZ) 1 CUP (8 OZ) 1 CUP (8 OZ)

VEGETABLE, FRUIT, OR BOTH4 ¼ CUP ½ CUP ½ CUP ½ CUP

GRAINS5, 6, 7

WGR OR ENRICHED BREAD OR WGR OR ENRICHED BISCUIT, ROLL, MUFFIN, ETC. OR WGR, ENRICHED, OR FORTIFIED COOKED BREAKFAST CEREAL8, CEREAL GRAIN, AND/OR PASTA OR WGR, ENRICHED OR FORTIFIED READY-TO-EAT BREAKFAST CEREAL

(DRY COLD)8, 9 FLAKES OR ROUNDS PUFFED CEREAL GRANOLA




1 CUP 1¼ CUP

¼ CUP

1 SLICE 1 SERVING

½ CUP


LUNCH OR SUPPER (SELECT ALL FIVE COMPONENTS)1

MILK, FL3 ½ CUP ¾ CUP 1 CUP 1 CUP

VEGETABLES4 ⅛ CUP ¼ CUP ½ CUP ½ CUP

FRUITS4, 10 ⅛ CUP ¼ CUP ¼ CUP ¼ CUP

GRAINS6, 7

WGR OR ENRICHED BREAD OR WGR OR ENRICHED BISCUIT, ROLL, MUFFIN, ETC. WGR, ENRICHED OR FORTIFIED COOKED BREAKFAST CEREAL8, CEREAL

GRAIN, AND/OR PASTA

½ SLICE ½ SERVING ¼ CUP

½ SLICE ½ SERVING ¼ CUP



MEAT/MEAT ALTERNATES (M/MA) LEAN MEAT, FISH, OR POULTRY OR TOFU, SOY PRODUCT, OR ALTERNATE PROTEIN PRODUCTS11 OR CHEESE OR EGG (LARGE) OR COOKED DRY BEANS OR DRY PEAS12 OR PEANUT BUTTER, SOY NUT BUTTER,

OR OTHER NUT OR SEED BUTTERS OR PEANUTS, SOY NUTS, TREE NUTS, OR SEEDS13 OR YOGURT, PLAIN OR FLAVORED, UNSWEETENED OR SWEETENED14

1 OZ 1 OZ 1 OZ ½ EGG ¼ CUP 2 TBSP

½ OZ

½ CUP OR 4 OZ

1½ OZ 1½ OZ 1½ OZ ¾ EGG ⅜ CUP 3 TBSP

¾ OZ

¾ CUP OR 6 OZ

2 OZ 2 OZ 2 OZ 1 EGG ½ CUP 4 TBSP

1 OZ

1 CUP OR 8 OZ

2 OZ 2 OZ 2 OZ 1 EGG ½ CUP 4 TBSP

1 OZ

1 CUP OR 8 OZ

22



SNACKS (SELECT TWO OF THESE FIVE COMPONENTS)15

AGES 1–2 AGES 3–5 AGES 6–12 AGES 13–182

MILK, FL3 ½ CUP (4 OZ) ½ CUP (4 OZ) 1 CUP (8 OZ) 1 CUP (8 OZ)

VEGETABLES4 ½ CUP ½ CUP ¾ CUP ¾ CUP

FRUITS4 ½ CUP ½ CUP ¾ CUP ¾ CUP

GRAINS6, 7

WGR OR ENRICHED BREAD OR WGR OR ENRICHED BISCUIT, ROLL, MUFFIN, ETC. OR WGR, ENRICHED, OR FORTIFIED COOKED BREAKFAST CEREAL8, CEREAL GRAIN, AND/OR PASTA OR WGR, ENRICHED, OR FORTIFIED READY-TO-EAT BREAKFAST

CEREAL (DRY COLD)8, 9 FLAKES OR ROUNDS PUFFED CEREAL GRANOLA




1 CUP

1¼ CUP

¼ CUP

1 SLICE 1 SERVING

½ CUP


M/MA LEAN MEAT, FISH, OR POULTRY OR TOFU, SOY PRODUCT, OR ALTERNATE PROTEIN PRODUCTS11 OR CHEESE OR EGG (LARGE) OR YOGURT, PLAIN OR FLAVORED, UNSWEETENED OR

SWEETENED14, 16

OR COOKED DRY BEANS OR DRY PEAS12

OR PEANUT BUTTER, SOY NUT BUTTER, OR OTHER NUT OR SEED

BUTTERS OR PEANUTS, SOY NUTS, TREE NUTS, OR SEEDS

½ OZ


½ OZ


1 OZ


1 OZ


23


1 Offer versus serve is an option for at-risk afterschool participants only. 2 Age group applies to at-risk programs and emergency shelters. Larger portion sizes than specified may need to be served to children ages 13–18 to meet their nutritional needs.

3 Must serve unflavored whole milk to children age one. Must serve unflavored low-fat (1 percent) or unflavored fat-free (skim) milk for children ages 2–5. Must serve unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk to children six years and older.

4 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 5 M/MA may be used to meet the entire grains requirement a maximum of three times a week for breakfast. One oz of M/MA is equal to 1

oz eq of grains. 6 At least one serving per day, across all eating occasions, must be WGR. Grain-based desserts do not count towards meeting the grains

requirement. 7 Beginning October 1, 2019, oz eq are used to determine the quantity of creditable grains. 8 Breakfast cereals must contain no more than 6 g of sugar per dry oz (no more than 21.2 g sucrose and other sugars per 100 g of dry cereal).

9 Beginning October 1, 2019, the minimum serving size specified in this section for ready-to-eat breakfast cereals must be served. Until

October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is ¼ cup for children ages 1–2; ⅓ cup for

children ages 3–5; and ¾ cup for children ages 6–18. 10 A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different types

of vegetables must be served. 11 Alternate protein products must meet the requirements in Appendix A per 7 CFR, Section 226.20. 12 Cooked dry beans or dry peas may be used as a meat alternate or as a vegetable component; but cannot be counted as both

components in the same meal. 13 No more than 50 percent of the requirement shall be met with nuts (peanuts, soy nuts, tree nuts) or seeds. Nuts or seeds shall be

combined with another M/MA to fulfill the requirement. To determine combinations, 1 oz of nuts or seeds is equal to 1 oz of cooked lean

meat, poultry, or fish. 14 Yogurt must contain no more than 23 g of total sugars per 6 oz. 15 Juice cannot be served when milk is served as the only other component. 16 Commercially added fruit or nuts in flavored yogurt cannot be used to satisfy the second component requirement in snacks.

24


Breakfast

Milk1, Fluid (fl) Milk1, fl 1 cup2

Vegetable/Fruit3 Vegetables/Fruits3, or portions of both ½ cup

Grains {ounce (oz)

equivalent (eq)}4, 5, 6

• Whole grain-rich (WGR) or enriched bread

• WGR or enriched bread product, such as rolls, muffins, or biscuits

• WGR, enriched or fortified cooked breakfast cereal7, cereal grain, and/or pasta

• WGR, enriched or fortified ready-to-eat breakfast cereal (dry, cold)7, 8

o Flakes or rounds

o Puffed cereal

o Granola

2 slices

2 servings

1 cup

2 cup

2½ cup

½ cup

Lunch or Supper

Milk1, fl Milk1, fl (lunch only—milk is not required for supper) 1 cup2

Vegetable3 Vegetables3 ½ cup

Fruit3, 9 Fruits3, 9 ½ cup

Grains (oz eq)4, 6

• WGR or enriched bread


• WGR, enriched, or fortified cooked breakfast cereal7, cereal grain, and/or pasta

2 slices

2 servings

1 cup

Meat/Meat Alternates (M/MA)10

Lean Meat, Fish, Poultry (edible

portion) or one of the following:

• Lean meat, fish, poultry

• Tofu, soy product, or alternate protein product11

• Cheese

• Yogurt, plain or flavored, sweetened or unsweetened12

• Egg (large)

• Cooked dry beans or peas

• Peanut butter, soy nut butter, other nut or seed butters

• Peanuts, soy nuts, tree nuts, seeds, or whole roasted peas

2 oz

2 oz

2 oz

1 cup or 8 oz

1 egg

½ cup

4 tablespoon (tbsp)

1 oz = 50%

AM or PM Snack (select two different food components)

Milk1, fl Milk1, fl 1 cup

Vegetable3 Vegetables3 ½ cup

Fruit3 Fruits3 ½ cup

Grains (oz eq)4, 6

• WGR or enriched bread


• WGR, enriched, or fortified cooked breakfast cereal7, cereal grain, and/or pasta

• WGR, enriched, or fortified ready-to-eat breakfast cereal (dry, cold)7, 8

o Flakes or rounds

o Puffed cereal

o Granola

1 slice

1 serving

½ cup

1 cup

1¼ cup

¼ cup

M/MA10

Lean Meat, Fish, Poultry or one of

the following:

• Lean meat, fish, poultry

• Tofu, soy product, or alternate protein product11

• Cheese

• Yogurt, plain or flavored, sweetened or unsweetened12

• Egg (large)

• Cooked dry beans or peas

• Peanut butter, soy nut butter, other nut, or seed butters

• Peanuts, soy nuts, tree nuts, seeds, or whole roasted peas

1 oz

1 oz

1 oz

½ cup or 4 oz

½ egg

¼ cup

2 tbsp

1 oz

25


Participants may be served larger portions, but shall not be served less than the minimum quantities specified.

Definitions

1. Milk: Serve 1 cup (8 oz) of fl milk as a beverage or on cereal.

• Fluid milk is defined as pasteurized, unflavored or flavored, fat-free, low-fat, or reduced-fat

milk.

• Acidified milk, cultured buttermilk, or lactose-reduced milk may also be served.

• All milk must be fortified with vitamins A and D and meet state and local standards.

• Milk is an optional food component at supper.

• Six oz (weight) or ¾ cup (volume) of yogurt may be used to meet the equivalent of 8 oz

of fl milk once per day when yogurt is not served as a meat alternate in the same meal.

• Other substitutions for milk must be medically prescribed.

2. Cup: For purposes of the requirements outlined, a cup means a standard measuring cup, liquid or

dry, as appropriate to meet the requirement for two components.

3. Vegetable or Fruit: Pasteurized full-strength juice may only be used to meet the vegetable or fruit

requirement at one meal, including snack, per day.

4. Grains/Breads: At least one serving per day, across all eating occasions, must be WGR. Grain-

based desserts do not count toward meeting the grains requirement.

5. M/MA may be used to meet the entire grains requirement at breakfast a maximum of three times

a week. One oz of M/MA is equal to 1 oz equivalent of grains.

6. Beginning October 1, 2019, oz eq are used to determine the quantity of credible grains.

7. Breakfast cereals must contain no more than 6 grams (g) of sugar per dry oz (no more than 21.2

g sucrose and other sugars per 100 g of dry cereal).

8. Beginning October 1, 2019, the minimum serving size specified in this section for ready-to-eat

breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of

ready-to-eat breakfast cereal is 1½ cups for adults.

26


9. Vegetable or Fruit for Lunch or Supper: A vegetable may be used to meet the entire fruit

requirement. When two vegetables are served at lunch or supper, two different types of vegetables

must be served.

10. M/MA: The M/MA component group is an option at the breakfast meal.

• No more than 50 percent of the requirement shall be met with nuts or seeds.

• Nut or seed butter may satisfy 100 percent of the requirement.

• Whole nuts or seeds shall be combined with another M/MA to fulfill the requirement.

• When determining combinations, 1 oz of nuts or seeds is equal to 1 oz of cooked lean

meat, poultry, or fish; ¼ cup of cottage cheese is equal to 1 oz of meat alternate; ½ cup of

yogurt is equal to 1 oz of M/MA.

11. Alternate protein products must meet the requirements in Appendix A of Title 7, Code of Federal

Regulations (7 CFR), Section 226.20.

12. Frozen yogurt and other nonstandard yogurts are not creditable products and may not be used to

satisfy any component requirement in a reimbursable meal. Yogurt must contain no more than 23

g of total sugars per 6 oz.

Offer versus Serve

Adult day care centers may use the offer versus serve (OVS) option for breakfast, lunch, and supper. The OVS option allows participants to refuse some of the food items required while still allowing those meals to be claimed for reimbursement. Under OVS, each adult care center shall offer its participants all of the required food components as set forth in the requirements for meals (7 CFR, Section 226.20). However, at the discretion of the adult day care center, participants may be permitted to decline the following:

• Breakfast: Participants may decline one serving of the four food items (one serving of milk,

one serving of vegetable or fruit, or two servings of bread or bread alternate)

• Lunch: Participants may decline two servings of the six food items (one serving of milk,

two servings of vegetable or fruit, two servings of bread or bread alternate, or one serving

of M/MA)

• Supper: Participants may decline two servings of the five food items (two servings of

vegetables and/or fruit, two servings of bread or bread alternate, or one serving of M/MA)

The price of a reimbursable meal shall not be affected if an adult participant declines a food item.

27


APPENDIX-A (1/6)

LIST PRICES 21-22 RFP NO. 20-020, CACFP FOOD SERVICES FOR CDE

(Must be completed and returned to MAOF)

UNIT PRICE SCHEDULE AND INSTRUCTIONS Unit Price Schedule

Bidders are to submit prices on the following food products meeting the contract specifications set forth in Scheduled B

and C for food products to be delivered to all of the centers stated in Schedule A.

A PRODUCT DESCRIPTION

B PRODUCT

BRAND

C PACKAGING*

D PRODUCT PRICE**

FRESH PRODUCE*

APPLE FUJI FANCY FRESH REF

APPLE, RED DELICIOUS WASHINGTON EXTRA

BANANA, GREEN TIP FRESH REF

BROCCOLI, FLORET ICELESS POLY PACK

CANTALOUPE, 9 COUNT FRESH MELON

CARROT, DICED FRESH

CAULIFLOWER, FLORET ASSORTED COLOR

CELERY, DICED 1/4” FRESH REF

CELERY, STALK FRESH REF

CILANTRO, FRESH HERB CELLO PACK ICELESS

CUCUMBER, FRESH REF

GARLIC, WHITE WHOLE CLOVE PEELED PLASTIC JAR

HONEYDEW, FRESH REF MELON

LEMON, CHOICE FRESH REF

LETTUCE, ROMAINE FRESH REF

MUSHROOM, MEDIUM FRESH REF

ONION, YELLOW JUMBO FRESH REF

ORANGE, FRESH REF

MANDARINS

PEPPER, BELL GREEN FRESH REF

PEPPER, BELL RED FRESH REF

PEARS FRESH REF

PINEAPPLE, FRESH REF *PACKAGING FOR VEGETABLES AND FRUITS IS NEEDED IN LARGE AND SMALL CASES **PRICES FOR SMALL AND LARGE CASES

Bidders shall submit their bids on all or none basis. Except as otherwise provided in the solicitation, if a contract is awarded

as a result of this solicitation, it will bind the agency during the term of the contract, secure all of the identified food

products from the successful bidder, and such contract shall bind the bidder/contractor to perform all such work ordered by

the agency at price specified in the contract. Award will be made to a single responsive and responsible bidder on the basis

of the lowest aggregate cost to the agency. Evaluation of prices will be on the basis of the estimated requirements set forth

herein. In the event of any inconsistencies or errors, the product price (D) shall take precedence.

28


APPENDIX-A (2/6)



UNIT PRICE SCHEDULE AND INSTRUCTIONS

A

PRODUCT DESCRIPTION B

PRODUCT BRAND

C PACKAGING*

D PRODUCT PRICE**

POTATO, RED B SIZE SMALL FRESH

SPINACH, FLAT LEAF CLEANED & TRIMMED CA

STRAWBERRY, CLAMSHELL FRESH REF

TOMATO, 5X6 #1 GRADE ROUND 1 LAYER REF

WATERMELON, SEEDLESS FRESH REF

ZUCCHINI, GREEN FRESH REF SQUASH

SALAD MIX

MANGO, DICED ½” PAIL FRESH

DAIRY

BUTTER, CONTINENTAL CHIP 47 COUNT SALTED SS

BUTTER, WHIPPED GRADE AA SALTED REF TUB

CHEESE, CREAM PLAIN SPREAD SS PLASTIC CUP

CHEESE, RICOTTA PART-SKIM NON-WHIPPED REF

CHEESE, AMERICAN SLICED 160 COUNT PROCESSED

CHEESE, CHEDDAR MILD SHRED FEATHER YELLOW

CHEESE, CHEDDAR MILD SS RECTANGLE YELLOW

CHEESE, CHEDDAR MONTEREY JACK BLEND SHRED

CHEESE, MONTEREY JACK SHRED FANCY

CHEESE, MOZZARELLA SHRED FEATHER

CHEESE, MOZZARELLA STRING

CHEESE, PARMESAN GRATED BAG

EGG, LIQUID WHOLE PASTEURIZED CARTON REF

EGG, SHELL LARGE GRADE AA WHITE TRAY PACK

MILK SUB, SOY ASEPTIC SHELF STABLE ULTRA

MILK, SKIM LACTOSE FREE CARTON GABLE TOP

MILK, SKIM RBST FREE PLASTIC JUG REF FAT-FREE

MILK WHOLE MILK

YOGURT, STRAWBERRY BLENDED LOWFAT

29


APPENDIX-A (3/6)




A


PRODUCT BRAND

C PACKAGING*

D PRODUCT PRICE**

YOGURT, VANILLA BLENDED LOWFAT

CANNED

Can #10 and #2

APPLESAUCE, SWEETENED FANCY CANNED

FRUIT SALAD CUT TROPICAL

PEARS, SLICED IN OWN JUICE

PINEAPPLE CHUNKS IN OWN JUICE

MANDARIN ORANGE

APRICOTS

CORN, WHOLE KERNEL GOLDEN FANCY CANNED

PEACH, SLICED IN LIGHT-SYRUP 90-105 CT CANNED

PINEAPPLE, TIDBIT IN JUICE CANNED

TUNA/ LIGHT SKIPJACK CHUNK IN WATER

SAUCE, TOMATO FANCY CAN SHELF STABLE

OIL, OLIVE CANOLA VIRGIN 75/25 BLEND

MEATS

CHICKEN, DICED .5” DARK&WHITE MEAT FOWL

CHICKEN, DICED RANDOM W/TERIYAKI SAUCE

BACON TURKEY SLICED PRE-COOKED LAID OUT FROZEN

TURKEY, BREAST MULTIPIECE W/BINDER SKINLESS

TURKEY, BREAST SKINLESS SLICED .8 OZ COOKED

BEEF, PATTY ROUND 2.5 OZ SOY CHARBROILED

MEATBALL, TURKEY .5 OZ ITALIAN COOKED

FISH, BREADED 1 OZ STICK COOKED FROZEN

BEEF, SALISBURY STEAK PATTY 3 OZ.

TURKEY SAUSAGE CHILD NUTRITION LABELED

30


APPENDIX-A (4/6)




A


PRODUCT BRAND

C PACKAGING*

D PRODUCT PRICE**

BREAD/CRACKERS/CEREAL

BAGEL, WHOLE GRAIN 1 OZ MINI SLICED FROZEN

FRENCH TOAST, WHOLE GRAIN FROZEN

CORNBREAD, ½ SHEET 30 SLICED FROZEN

BREAD, WHEAT 29 SLICED 7/16” LOAF FROZEN

BUN, HAMBURGER 4” SLICED BAKED FROZEN

ENGLISH MUFFIN, HONEY WHEAT SLICED FROZEN

PANCAKE, WHOLE GRAIN FROZEN

ROLL, WHOLE WHEAT UNSLICED BAKED FROZEN

TORTILLA, CORN WHITE 6” TFF DIE CUT

TORTILLA, FLOUR WHOLEGRAIN RICH 6” PRESSED

TORTILLA, FLOUR WHOLEGRAIN RICH 10” PRESSED

WAFFLE, WHOLE GRAIN STICK FROZEN

CEREAL, GLUTEN-FREE CORN CHEX

CEREAL, OATMEAL ROLLED QUICK BOX PROTEIN

CEREAL, RICE KRISPY

CEREAL, CHEERIOS

CEREAL, KIX

CRACKER, CHEESE-IT

CRACKER, SALTINE SALTED SLEEVE ZESTA SODA

CRACKER, WHEAT WAFER BOX

CRACKER, WHOLE GRAIN CHEDDAR GOLDFISH

CRACKER, RITZ

CRACKERS, OYSTER

FROZEN PRODUCTS

CORN, KERNEL YELLOW IQF FROZEN

PEA, GREEN IMPORTED&DOMESTIC IQF FROZEN

31


APPENDIX-A (5/7)




A


PRODUCT BRAND

C PACKAGING*

D PRODUCT PRICE**

BEAN, GREEN CUT 4 SIEVE

VEGETABLE BLEND 4 WAY FROZEN

POTATO, FRENCH FRY ½” CRINKLE-CUT EXTRALON

WHOLEGRAIN PEPPERONI PIZZA CHILD NUTRITION LABELED (CNL)

BEAN AND CHEESE BURRITOS-CHILD NUTRITION (CNL)

DRY GOODS

BAKING SODA

BASE, CALDO DE POLLO GRANULAR SHELF STABLE

CORN STARCH, BOX

CORNMEAL, YELLOW MEDIUM ENRICHED BAG

FLOUR, HOTEL&RESTAURANT ALL-PURPOSE

FOOD COLORING BLUE LIQUID BOTTLE SHELF

FOOD COLORING EGGSHADE LIQUID BOTTLE SHELF

BEAN, NAVY DRIED RAW

BEAN, PINTO DRIED WASHED RAW

BEAN, DEHYDRATED ADD WATER

LENTIL, DRIED RAW BEAN

FOOD COLORING GREEN LIQUID BOTTLE SHELF

FOOD COLORING RED LIQUID BOTTLE SHELF

KETCHUP, TOMATO FANCY 33% RED SQUEEZE

MAYONNAISE, LIGHT SHELF STABLE

MIX, GELATIN UNFLAVORED

MIX, GRAVY AU JUS

MIX, SAUCE CHEESE CHEDDAR ADD WATER POUCH

MUSTARD, YELLOW SQUEEZE BOTTLE SHELF

PASTA, LASAGNA SMOOTH 10” CURLY EDGE

PASTA, WHOLEGRAIN SPAGHETTI 10” SHELF STABLE

32


APPENDIX-A (6/7)




A


PRODUCT BRAND

C PACKAGING*

D PRODUCT PRICE**

POTATO, MASHED PEARL DEHYDRATED ADD WATE

RICE, BROWN

SALT, TABLE IODIZED CANISTER

SAUCE, MARINARA TOMATO CHUNKY POUCH

SAUCE, WORCESTERSHIRE PLASTIC JUG SHELF

SAUCE, BBQ

SPICE, BAY LEAF WHOLE DRIED PLASTIC JUG

SPICE, CINNAMON STICK 2.75” SHELF STABLE

SPICE, CREAM OF TARTAR POWDER PLASTIC

SPICE, CUMIN GROUND PLASTIC SHAKER

SPICE, GARLIC GRANULATED PLASTIC SHAKER

SPICE, OREGANO GROUND SHELF STABLE

SPICE, OREGANO LEAF DRIED PLASTIC JUG

SPICE, PARSLEY FLAKE PLASTIC JUG SHELF STABLE

SUGAR, BROWN LIGHT GRANULATED CANE

SUGAR, WHITE GRANULATED CANE

VINEGAR, DISTILLED WHITE DOMESTIC 50 GRAIN

DRESSING, RANCH BUTTERMILK PLASTIC JAR

SUNBUTTER

INFANT FOOD

FORMULA, SIMILAC ADVANCE

FORMULA, SIMILAC SENSITIVE

FORMULA, ENFAMIL INFANT

FORNULA, GERBER GOOD START SOY

FORMULA, ENFAMIL NUTRAMIGEN LIPIL

33


APPENDIX-A (7/7)



UNIT PRICE SCHEDULE AND INSTRUCTIONS Unit Price Schedule

Bidders are to submit prices on the following food products meeting the contract specifications set forth in Scheduled B

and C for food products to be delivered to all of the centers stated in Schedule A.

A


PRODUCT BRAND

C PACKAGING*

D PRODUCT

PRICE*

IRON-FORTIFIED INFANT CEREAL

CEREAL, GERBER RICE CEREAL

CEREAL, WHOLE GRAIN RICE CEREAL EARTH BEST

VEGETABLES/FRUIT

HAPPYBABY APPLE/BLUEBERRIES AND CHEERIES

GERBER MIX VEGETABLES AND FRUITS

NATURAL CHOICE BABY FOOD

CRACKERS, GERBER WHOLEGRAIN CRACKERS

SPECIAL PRODUCTS

MILK, NON-FAT CARTON 4OZ.

MILK, WHOLE CARTON 4 OZ.

INDIVIDUAL FRUIT CUPS

*PACKAGING FOR VEGETABLES AND FRUITS IS NEEDED IN LARGE AND SMALL CASES **PRICES FOR SMALL AND LARGE CASES

Bidders shall submit their bids on all or none basis. Except as otherwise provided in the solicitation, if a contract is awarded

as a result of this solicitation, it will bind the agency during the term of the contract, secure all of the identified food

products from the successful bidder, and such contract shall bind the bidder/contractor to perform all such work ordered by

the agency at price specified in the contract. Award will be made to a single responsive and responsible bidder on the basis

of the lowest aggregate cost to the agency. Evaluation of prices will be on the basis of the estimated requirements set forth

herein. In the event of any inconsistencies or errors, the product price (D) shall take precedence.

34


APPENDIX – B

VENDOR IDENTIFICATION RFP NO. 20-020, CACFP FOOD SERVICES FOR CDE


Company/Individual’s Name:

Doing Business As (DBA):

Company Federal ID# or Social Security No.:

Business operated since:

Address:

Remit To Address:

Telephone:

Fax:

Email:

Web address:

Main Contact Person:

Person responsible for response (if different):

Print Name Title Authorized Signature Date

35


APPENDIX – C

CLEAN AIR AND WATER CERTIFICATION

RFP NO. 20-020, CACFP FOOD SERVICES FOR CDE (Must be completed and returned to MAOF)

PER 7 CFR, PART 226.22(L)(6), UNDER SECTION 306 OF THE CLEAN AIR ACT [42 USC 1837(H)], SECTION 508

OF THE CLEAN WATER ACT [33 USC1368], EXECUTIVE ORDER 11738, AND EPA REGULATIONS [40 CFR PART

15] WHICH PROHIBIT THE USE UNDER NONEXEMPT FEDERAL CONTRACTS, GRANTS OR LOANS OF FACILITIES

INCLUDED ON THE EPA LIST OF VIOLATING FACILITIES, THIS CERTIFICATION IS APPLICABLE IF THE BID OR

OFFER EXCEEDS $250,000, OR THE AGENCY OFFICIAL HAS DETERMINED THAT ORDERS UNDER AN

INDEFINITE QUANTITY CONTRACT IN ANY YEAR WILL EXCEED $250,000. 1. The bidder certifies any facility to be utilized in the performance of this proposed contract

has has not

been listed on the EPA List of Violating Facilities. 2. The bidder will promptly notify the Agency official, prior to award, of the receipt of any

communication from the Director, Office of Federal Activities, EPA, indicating that any facility that the bidder proposes to use for the performance of the contract is under consideration to be listed on the EPA List of Violating Facilities.

3. The bidder will include substantially this certification, in its entirety, in every nonexempt

subcontract.

PRINTED NAME OF AUTHORIZED AGENT (VENDOR) VENDOR’S LEGAL BUSINESS NAME

SIGNATURE OF AUTHORIZED AGENT (VENDOR) TITLE DATE