Miami-Dade County Public Schools
Procurement Management Services

Questions and Answers for bid: 063-FF03
(6)

Bid Number : 063-FF03  Opening Date : 09/19/2006
Bid Title : FROZEN PIZZA PRODUCTS 
Buyer : R. Johnson 
Subject : QUESTIONS AND COMMENTS 
Question : QUESTIONS AND COMMENTS FOR FROZEN PIZZA PRODUCTS SUBMITTED AS OF SEPTEMBER 14, 2006. 
Answer : PLEASE OPEN ATTACHED WORD DOCUMENT FOR RESPONSES. ALSO, PLEASE MONITOR M-DCPS PROCUREMENT WEBSITE REGARDING THE RELEASE OF A FUTURE ADDENDUM TO BID 063-FF03. 
Date Posted : 9/14/2006 4:30:52 PM 
Attachment : 063-ff03 answers to questions and comments.doc

Bid Number : 063-FF03  Opening Date : 09/26/2006
Bid Title : FROZEN PIZZA PRODUCTS 
Buyer : R. Johnson 
Subject : USDA CERTIFICATION DOCUMENT LISTED IN SPECIAL CONDITIONS OF 063-FF03. 
Question : Where do I find the USDA Certification Document I need to submit with the bid proposal? 
Answer : The USDA Certification Document is attached below as an Adobe file. This document is called USDA Form AD-1048. This form is also available at the USDA Website at the following address: http://csrees.usda.gov/funding/pdfs/form_1048.pdf  
Date Posted : 9/15/2006 3:40:07 PM 
Attachment : usda form ad-1048.pdf

Bid Number : 063-FF03  Opening Date : 09/26/2006
Bid Title : FROZEN PIZZA PRODUCTS 
Buyer : R. Johnson 
Subject : Change in Chesse Specification. 
Question : I noticed with the addition of Addendum 1 that you change the weight of the cheese to be 1.5 ounces; before it was 2.0 ounces. Based on this change, I would like to make a comment with regards to price submission on the bid. If you have commodity available on a case of 4x6 cheese pizza with 2 oz. of cheese on it, the rebate will be about $18.00 a case and the one with 1.5 oz of cheese the rebate will be about $13.00. This results in the difference between the two items to be about $5.00 a case. That is what the school gets back in rebates. Can I take the rebate into consideration in my offer of pricing on the bid? Also, The bid states you have to have minimum of 1.5 ounces of cheese. Does that mean I can use a 50/50 blend, so as long as i am using 1.5 oz of 100% Low Moisture Part Skim Mozzarella cheese? Finally, I would like to know if I have a Pizza with less that 1.5 oz of cheese on it but it still meets the 2m/ma with a CN label is that product good to submit with the bid?  
Answer : Thank you for your comment and questions. To address the first comment, the bid specifications do not address commodity rebates with respect to pricing on the bid. There is no guarantee that commodity product will be used during the bid period. Therefore, M-DCPS asks each bidder to submit their best and lowest pricing based on the specification as listed and ammended in Addendum 1. See Attachment FS: Food Service Accounting Specifications and Special Conditions #4 and #11 for the treatment of pricing and commodity items situations which are addressed in the case of this situation should occur post-award. With regards to your second and third questions, the specifications call for a MINIMUM of 1.5 ounces of 100% low moisture PART skim mozzarella cheese per portion AND requires composition of protein to MEET 2m/2ma and this must be stated in the ingredients.Please govern yourselves accordingly with respect to submitting your product selections with your bid submission. 
Date Posted : 9/19/2006 10:39:20 AM 
Attachment :

Bid Number : 063-FF03  Opening Date : 10/03/2006
Bid Title : FROZEN PIZZA PRODUCTS 
Buyer : R. Johnson 
Subject : Addition of healthier items to the bid and balance of line items. 
Question : I have a question regarding Addendum 1. With the change in specifications listed and the new district wellness policy in place, is there the opportunity that the school district will offer other items to this bid or in the future? 
Answer : Yes, there are additional items being added to this bid solicitation, as well as the opportunity for awarded vendors to compete on "Balance of Line" items for the term of the contract. Please see Addendum 2 posted this morning regarding the inclusion of additional items and the balance of line provision to this bid solicitation. Bidders are reminded to view all documentation and addendums before they turn in their bid submissions on or before the revised bid opening date and time. 
Date Posted : 9/20/2006 10:11:14 AM 
Attachment :

Bid Number : 063-FF03  Opening Date : 10/03/2006
Bid Title : FROZEN PIZZA PRODUCTS 
Buyer : R. Johnson 
Subject : Product submission with bid. 
Question : I have a product that meets the 2m/ma with a CN label and has less than 1.4 ounces of cheese. Is the product acceptable to submit with the bid?  
Answer : Items must meet minimum specifications. Regarding the specification for selected products on the Format B Excel Spreadsheet, M-DCPS has previously tested and approved for purchase, a product with 1.4 ounces of cheese. Additionally, as per Special Condition 16: DELIVERIES AND/OR PURCHASE OF ADDITIONAL ITEMS: M-DCPS DEPARTMENT OF FOOD AND NUTRITION RESERVES THE AUTHORITY TO ADD OR DELETE FOOD ITEMS BASED ON STUDENT PREFERENCE, SURVEY OF ACCEPTABILITY, AND ITEM PROFITABILITY. A. MDCPS Departments of Food and Nutrition and/or Procurement Management Services can at its discretion solicit quotations from awarded vendors for non-awarded products. All quotations shall be kept on file throughout the term of this contract. The Department of Food and Nutrition, upon approval by M-DCPS Procurement Management Services will determine the selection of the products to be used and the additional item(s) purchased. B. Suppliers wishing to have new food items or new brands of existing food items approved for purchase by M-DCPS must submit items for evaluation and testing by the Department of Food and Nutrition per testing procedures as attached as an Adobe file and at the following website address: http://nutrition.dadeschools.net/foodscreening.html  
Date Posted : 9/20/2006 5:02:20 PM 
Attachment : m-dcps_food_screening_and_testing_protocol.pdf

Bid Number : 063-FF03  Opening Date : 10/03/2006
Bid Title : FROZEN PIZZA PRODUCTS 
Buyer : R. Johnson 
Subject : Comment regarding the amount of fat, sodium, and quantity of cheese on products listed in the bid. 
Question : In regards to creating a Wellness Program, it would be beneficial to provide specific guidelines in the bid outlining how much total fat, total saturated fat and sodium would be allowed and also requiring a CN label that meets 2M/MA. Also when you request products containing 1.4 oz. to 1.5 oz. of cheese while you are currently using products containing 2 oz. of cheese eliminates a lot of the competition. Why not take out the weight of the cheese and put every competitor on the same playing field? These steps would create a Wellness program with specific guidelines that would allow everyone to compete fairly with the bid. 
Answer : M-DCPS Wellness Policy on Healthy Food and Beverage Guidelines (attached as an Adobe file to download below), addresses food that is sold seperate from the National School Lunch and School Breakfast Programs. The nutritional integrity of the menu regarding Total fat, Saturated Fat, Sodium and other nutritents are under the School Meal Initiative, which requires that the menu meet the Dietary Guidelines for Americans averaged over a school week. The menu is analyzed and reviewed by the State Agency for compliance. The Department of Food and Nutrition specifies products that are within these guidelines and looks at the overall nutritional content of the total menu, not just one specific item to ensure that we are compliant with the federal regulations. We are concientitious with regards to product specifications to not only meet the guidelines but also to have acceptable tasting foods for our students to consume. The Federal guidelines for the NSLP requires specific food group components for specific age/grade groups under the Traditional Food-Based Menu Planning system that we currently participate. Cheese is a protein component of the Meat/Meat Alternate food group which contributes a high amount of total and saturated fats to the diet. By reducing the portion of cheese, it accomplishes a reduction of the total and saturated fats however, we need to be careful on the amount of reduction as that can adversely affect the taste of the product. Since there are products that can be incorporated into the cheese or food product that will enhance the protein composition to meet the required meat/meat alternate component, allowing for certain amount of the cheese to come from an acceptable protein substitute will not be noticable in taste. Taste testing with our students in the past determined that the acceptable level is 1.4 -1.5 ounces of real cheese, with allowance of the difference from approved protein alternatives. Therefore taking out the weight of the cheese would not prove to be a level playing field, as there would be no standard for everyone to conform to and cheese portion variances could be wide-ranging.  
Date Posted : 9/25/2006 12:27:44 PM 
Attachment : m-dcps wellness policy e-37 may 2006.pdf

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