Miami-Dade County Public Schools
Procurement Management Services

Questions and Answers for bid: 071-NN03
(4)

Bid Number : 071-NN03  Opening Date : 4/8/2014
Bid Title : Delivery of Prepared Summer Snacks and Lunches 
Buyer : Vanessa Y. Flores 
Subject : Pre-Bid Sign In Sheet 
Question : Please see attachment. 
Answer : Please see attachment. 
Date Posted : 3/20/2014 2:08:18 PM 
Attachment : pre-bid sign in sheet 3-19-14.pdf

Bid Number : 071-NN03  Opening Date : 4/8/2014
Bid Title : Delivery of Prepared Summer Snacks and Lunches 
Buyer : Vanessa Y. Flores 
Subject : Submittal Requirements 
Question : Special Conditions #10- Which Government standard should staging and loading area comply with?  
Answer : Vendors shall meet all government standards, as applicable. Submit any documentation that can validate these standards, as applicable. 
Date Posted : 4/1/2014 9:33:59 AM 
Attachment :

Bid Number : 071-NN03  Opening Date : 4/8/2014
Bid Title : Delivery of Prepared Summer Snacks and Lunches 
Buyer : Vanessa Y. Flores 
Subject : Delivery Specifications 
Question : Delivery Specifications #2- What type of food handling equipment and motorized transport vehicle will be necessary? Is food contained on standard pallets, will lift gates be needed, etc.?  
Answer : The specification referenced should actually be #7 and not #2. Food is prepared in kitchens and packed in boxes of 18 meals per box. Boxes then, if required need to be palletized, wrapped and transported in refrigerated trucks to the selected vendor?s facility to be maintained in refrigeration overnight until the next day?s delivery.  
Date Posted : 4/1/2014 9:36:48 AM 
Attachment :

Bid Number : 071-NN03  Opening Date : 4/8/2014
Bid Title : Delivery of Prepared Summer Snacks and Lunches 
Buyer : Vanessa Y. Flores 
Subject : Delivery Specifications  
Question : Delivery Specifications#10- States that temperatures will be taken upon arrival/return by Production Center manager from the truck mounted thermostatic temperature reader. #11 states that site staff or F&N staff may check temperature at any time. #12 states that vendor is exclusively responsible for temperature requirements. Can you please advise the construction of both your production centers and delivery site receiving/staging/loading area? Are all of these areas refrigerated or will all/some of the Production Centers be loaded from an un-refrigerated dock and will all/some of the delivery locations be un-loaded from an un-refrigerated dock? Please detail how many of each refrigerated and un-refrigerated loading/receiving areas will be used. If any of these are un-refrigerated please advise on how long we will have for our refrigeration to drop temperature from ambient temperature to 38-40 degrees in between Production Centers/Delivery points. For example, if our trucks are making a delivery at an un-refrigerated delivery dock, will we still be held responsible for temperature management of product with the truck door open if food and nutrition staff decides to check temperature of any or all trucks at any given time. There would be no way to maintain the required temperature even with cooler flaps installed on the back of the truck if the receiving/shipping sites have no refrigerated docks. Cooler flaps are just plastic that have no thermo-insulative properties.  
Answer : The Production Center Manager will, if necessary, read the temperature at which the truck arrives in the morning, and after delivery. It is correct to state that F&N staff MAY check temperature at any time. As per #12 this would mean, vendor is responsible to maintain the equipment in good operating order. The Production Center kitchens are school kitchens, all with air conditioning and proper working refrigeration. All kitchen docks are unrefrigerated. There will be a reasonable amount of time while loading that it is understood the temperature might rise a few degrees, but when truck arrives, temperature should be between 38-40 degrees indicating truck is working properly.  
Date Posted : 4/1/2014 9:44:30 AM 
Attachment :

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