Food Bank of Central Louisiana Request Proposals for Summer Food Service Program
Primary Point of Contact:
Lakrishia Brossette, Child Nutrition Coordinator
Food Bank of Central Louisiana: Lbrossette@fbcenla.org
318.445.2773 ext. 227
Secondary Point of Contact:
Jayne Wright-Velez, Executive Director Food Bank of Central Louisiana
jwrightvelez@fbcenla.org
In accordance with federal civil rights law and US. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating based on race, color, national origin, sex (including gender identity and sexual orientation}, disability, age, or reprisal or retaliation for prior civil rights activity
Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the program or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339.
To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online at: https:l/www.usda.gov/sites/defaultlfilesldocuments/USOA-OASCR%20P-Complaint-Form-0508- 0002-508-11-28-17Fax2Mail.pdf, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. The letter must contain the complainant's name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted 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; or
(2) fax: (833) 256-1665 or (202) 690-7442; or
(3) email: program.intake@usda.gov
Food Bank of Central Louisiana
Purpose: The Food Bank of Central Louisiana is soliciting quotes for prepared and shelf stable and hot/frozen meals for SUMMER Food Program (SFSP).
Bidders may submit their bid on prepared food for the 2024 Summer Food Service Program (hence referred to as Meal Program).
• The Prepared Food vendor/catering company bid is for the preparation and delivery of meals that meet the specifications to the various program sites.
Request:
• Bidders are requested to provide a four-week, non-repetitive menu (16 menu items), that meets all nutritional guidelines as set forth by the Food Bank and Louisiana Summer Food Service Program (referred to as SFSP) and outlined in Attachment "A" and "B".
• Bidders are requested to provide a single fixed price per meal that will be maintained throughout the duration of the contract (for example, Company X will provide individual meals for the program sites for $x. xx per meal). All labor, packaging, delivery costs to the site should be factored into this single per meal price.
• BIDS MUST BE RECEIVED BY 10:00 a.m. on May 15th, 2024. Late bids will be returned unopened.
Program Information:
The Meal Program sites are located at many different church and community center locations in Rapides, Natchitoches, Allen, and LaSalle Parishes in Louisiana and can operate Monday through Friday for the Summer for the SFSP. There will be roughly 250 students daily between all the sites, however these numbers are subject to change. The Prepared Meal Vendor will receive notice at least 24 hours before any changes to the meal count are requested. Any other change in schedule will be submitted in writing, via email or a direct communication with the Vendor supervisor in charge of meal service. Meal service begins at varied times depending on the sites. All meals need to be individually packaged and vendor will supply any utensils and napkins. Hot food must not be held for more than 2 hours before serving time. Prepared Meal Vendor will supply ice chests or other cold storage for milk and cold foods.
Prepared Meal Vendor requirements:
Prepared Meal Vendor must have a current Health Inspection for kitchen, Fire Inspection, Permit to Operate and Food Safe Certification
Minimum Insurance Requirements: Commercial General Liability: Including Bodily Injury and Property Damage, Contractors Liability, Contractual Liability and Product Liability in an amount not less than
$1,000,000 combined single limit per occurrence and $1,000,000 aggregate. Business Automobile Liability including Bodily Injury and Property Damage. Worker's Compensation: Statutory limits are required.
Contractors submitting bids must meet approval by the State of Louisiana, Department of Education to participate in the SUMMER Food Program (SFSP).
Shelf Stable and or Meal Vendor requirements:
Shelf stable: Bids for Shelf stable meals must include the price per meal, delivery fee,16 meal menu and the component breakdown. All shelf stable meal bids must follow the component guidelines and include shelf stable milk. Please include your estimated lead time on delivery.
Minimum Insurance Requirements: Commercial General Liability: Including Bodily Injury and Property Damage, Contractors Liability, Contractual Liability and Product Liability in an amount not less than
$1,000,000 combined single limit per occurrence and $1,000,000 aggregate. Business Automobile Liability including Bodily Injury and Property Damage. Worker's Compensation: Statutory limits are required.
Contractors submitting bids must meet approval by the State of Louisiana, Department of Education to participate in the SUMMER Food Program (SFSP
FOOD BANK of Central Louisiana
Program and Meal Requirements for SFSP Summer Food Service Program for Shelf Stable and/or Hot/Frozen Meals
1. Vendor must provide and follow a 4-week non-repetitive menu, or at least 16 different meals (entrees may be repeated occasionally, but with variation in other components).
2. Each meal must include 5 components, each of the following (minimum portion requirement)
• 8 oz. of milk can be flavored.
• 2 oz. of meat or a meat alternative
• ½ cup Vegetable
• ¼ cup Fruit
• 1 oz./1 slice of a Whole Grain Bread or Whole Grain bread alternative See attached guideline for additional meal component requirements.
3. Upon notification of bid acceptance, Vendor must provide documentation of:
• Kitchen's current health inspection
• Fire Marshall inspection
• Permit to Operate
• Food Safe Certification
• Proof of General Liability insurance
• Amounts of all main ingredients used (list at the beginning of program for each menu item)
• Monthly temperature log of food items before leaving the facility. Sites will maintain their own temperature log as well.
4. All hot meals must be delivered no sooner than 30 minutes before the mealtime and counted. The meals need to be placed into a proper holding container provided by the vendor. Milk and any chilled items must be counted into an ice chest provided by the vendor.
5. Program dates will be provided in advance. The vendor will be notified as soon as possible of any program cancellation due to weather or emergency.
6. The vendor will be paid within 30 days of receiving a monthly invoice (with daily meal count delivered per site), temperature log and any other necessary paperwork. Only complete, undamaged, unspoiled meals delivered to sites will be paid for.
7. A separate SFSP vendor agreement contract with operating guidelines and requirements will be executed with the awarded Prepared Meal Vendor.
8. The meal pattern must be met for children aged 6-18.
