Title: DRY GOODS

Deadline: 6/18/2024 2:00 PM   (UTC-08:00) Pacific Time (US & Canada)

Status: Awarded

Solicitation Number: SN-25-05

Description: Porterville Unified School District is soliciting proposals from qualified vendors to supply dry good products for our school cafeteria program. The selected vendor(s) will provide high-quality, dry good items that meet the dietary and nutritional standards set by the USDA and local health regulations. This solicitation covers a variety of dry goods including, but not limited to, fruits, vegetables, meats, poultry, seafood, and ready-to-eat meals.

Product Specifications:
- All dry  food items must meet USDA standards and guidelines.
- Products should be free from artificial additives, preservatives, and trans fats.
- Items must be individually packaged) to ensure freshness and quality.
- Packaging should be tamper-proof and clearly labeled with nutritional information, ingredients, and expiration dates.

2. Product Categories:
- Dry Fruits: Must be 100% fruit with no added sugars or syrups.
- Dry Vegetables: Must be 100% vegetables with no added sauces or seasoning.
- Dry Meats and Poultry: Must be USDA certified, hormone-free, and antibiotic-free.
- Dry Seafood: Must be sustainably sourced and free from artificial additives.
- Ready-to-Eat Meals: Must be balanced and designed to meet the dietary needs of school-aged children.

3. Delivery Requirements:
- Deliveries may be needed to multiple school locations within the district.
- Deliveries should be scheduled to ensure minimal disruption to school operations. Deliveries allowed from 6:00 a.m.- 1:00 p.m.
- Vendors must provide a reliable delivery schedule with flexibility to accommodate school holidays and closures.
- All delivery vehicles must comply with local and state health and safety regulations for transporting perishable goods.

4. Vendor Qualifications:
- Vendors must have a proven track record of supplying high-quality frozen foods to educational institution.
- Vendors must provide references from at least three other school districts or similar institutions upon request.
- Vendors must demonstrate the capability to meet the volume and variety requirements of the district.

5. Proposal Submission Requirements:
- Detailed description of all products offered, including nutritional information and ingredient lists.
- Pricing per unit for each product category, including any volume discounts.
- Description of the vendor’s quality control measures and food safety protocols.
- Proof of insurance and relevant certifications (e.g., USDA, HACCP).
- Contact information for key personnel responsible for the account.

6. Evaluation Criteria:
- Compliance with product specifications and scope of work.
- Quality and nutritional value of the products offered.
- Adherence to requested proffered brands or qualified equal. When bidding alternate brand samples must be submitted for consideration
- Competitive pricing and potential cost savings.
- Vendor’s experience and references.
- Reliability and flexibility of the delivery schedule.

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