HomeMy WebLinkAboutRES 13-120 RESOLUTION NO.13-120
WHEREAS, bids were received for a contract to furnish lunches for the Summer
Food Service Program funded by the U.S. Department of Agriculture, administered by the
Texas Department of Agriculture and sponsored by the City of Beaumont Recreation
Division; and,
WHEREAS, Myron Green Corporation dba Treat America Food Services, of
Merriam, Kansas, submitted a bid for an estimated quantity of 23,177 lunches served in
the bid amount of$2.92 per lunch for an estimated expenditure of$67,676.84; and,
WHEREAS, City Council is of the opinion that the bid submitted by Myron Green
Corporation dba Treat America Food Services, of Merriam, Kansas, should be accepted;
NOW, THEREFORE, BE IT RESOLVED BY THE
CITY COUNCIL OF THE CITY OF BEAUMONT:
THAT the statements and findings set out in the preamble to this resolution are hereby, in
all things, approved and adopted; and,
THAT the bid submitted by Myron Green Corporation dba Treat America Food
Services, of Merriam, Kansas, for the Summer Food Service Program administered
through the Recreation Division for an estimated quantity of 23,177 lunches served in the
bid amount of$2.92 per lunch for an estimated expenditure of$67,676.84 be accepted by
the City of Beaumont; and,
BE IT FURTHER RESOLVED THAT the City Manager be and he is hereby
authorized to execute a contract with Myron Green Corporation dba Treat America Food
Services for the purposes described herein.
PASSED BY THE CITY COUNCIL of the City of Beaumont this the 4th day of June,
2013.
C
Yyor Becky es -
. s
Texas Department of SFSP I Invitation for Bid and Contract
Agriculture January 2013
Summer Food Service Program
Invitation for Bid (IFB) and Contract
SECTION A
INVITATION FOR BID AND CONTRACT FACE SHEET
This document contains an invitation to food service management companies to bid for the
furnishing of unitized meals to be served to children participating in the Summer Food Service
Program(SFSP)authorized by Section 13 of the National School Lunch Act, and operated under
Part 225 of the U.S. Department of Agriculture(USDA)regulations.This document sets forth
the terms and conditions applicable to the proposed procurement. Upon acceptance it shall
constitute the contract between the bidder and the contracting entity below.
Please note that changes to the Invitation for Bid(IFB) and Contract terms are not allowed.
Contracting entities that make changes to terms that have not been approved by the Texas
Department of Agriculture(TDA) may not use SFSP funds to pay Food Service Management
Company(FSMC)expenses.
In accordance with Federal Law and U:S Department of Agriculture policy,this Institution
is prohibited from discriminating on the basis of race, color,national origin,sex,age,or
disability.
To file a complaint of discrimination,write USDA,Director,Office of Adjudication, 1400
Independence Avenue,SW,Washington,D.C.20250-9410 or call toll free(866) 632-9992
(Voice).Individuals who are hearing impaired or have speech disabilities may contact
USDA through the Federal Relay Service at (800)877-8339; or(800) 845-6136 (Spanish).
USDA is an equal opportunity provider and employer.
Page 1 of 28
INVITATION FOR BID AND CONTRACT INDEX
SECTION PAGE
A. Invitation for Bid and Contract Face Sheet 1
B. Certification of Independent Price Determination 4
C. Instructions to Bidders 5
D. Scope of Services 9
E. Unit Price Schedule and Instructions 9
F. General Conditions 13
G. General Provisions 17
SCHEDULE
A. Site Information Sheet 19
B. Cycle Menu 20
C. USDA Meal Pattern Requirements 21
D. Unit Price Schedule 23
D-1.Summary Bid Sheet 24
E. Anti-Collusion Affidavit 25
F. Certification Regarding Lobbying 26
G. Standard Form LLL—Disclosure of Lobbying Activities 27
Page 3 of 28
Exhibit A
LU
LU
M Fad Zlesas 77701 `�
? s CiftdPytraaa Z
a3i-i9i0a • l�el�oAh O Coaai�lar � Q
'Celataya�e�aaa�t .' - Ea�lealioa
Jme 106 2013 1- 2013 w
HMSO M p (CZ dwAbmt a aialepe�+oeadyeltisa.S!6 fo IAK) v
W
23.2013 1QD413-34 1 2013 2-00 PM �
W&Vd.cw,Eft* C,Ue)
'01 Main M"s 7M7 * CW
All Sam,
Cart tR a1�eaNle�fe.a�■bar si> +e. arlt*toe a►l.dwaleita j O
i
�. a «�
$2.92 29.177 !67,636.04
ssssss X RR1
pi Saab Pa'map Rsqmked 1^
1rWtJAfnWIM Food SerVkn M4 -49W
AMkIw CWi irmi; Caia)
$500 Shmus MIsslon Pxicwov, IM LOU, K5 66202
9�et15limws {L W10 (ftw or T"W)
WO m Pd kn
Ift Dats
President, Food Services
Dabs+ Ca ieaat N*...._
CM I- F,* F itTs Nme Ihm)- �s De6r�eaeataNs�e's TMe
�f L
Confidential - 5 -
i b
F
LU
CERTF1rCATTON OF QIDZPWNDEW PRICE DE1 RNMAnOM
A. By s bmb dm oftitis bid,the bidder cxctif as and in the cm of a joist bid,each port Li'
dxxdo certifies n W its own orpmindon,tbst in oommadm wM thb p (�
1) The pdosa in this bid hm been aafvsd at f Ni amsubedon, Q
oommaoic�etion at hem and for ft pacpon of redda ft nowvswion,as to any Z
atet0armidlag m sash prises wli my odwbkMw or w1*my com padeor,
2) U deee Wwwim by taw.the picas vM&but been goosed m this bid have
nd bwa imowbely dWmd by titre bidder and wM sot b~be disdond by L
lie bWderpsiwto opuft is tie case of m adea dnd pwounme t,orp&rto award
in the case of a negotiatod pw mew,dba*or to my other bidder or to uj
any cm%wdjw,
3) %dietnpt healers$poet made or will be mode by to bidder to ictdaoe v
any pataop a$rtes
to submit or eat mbntit a bid for the�apoae o>�nwetetina ooapadr3m�. j >.
B. Ew%petsaa sib ibis bid owifmtlN t w
1) Iie tor site i.the person in binders a zeipoaeMtle r�ri$tk the N
o an fwtbe decision m10 tie prices b ft odMMed bw t and ihatbe ocdw O
b gal d, aid vM etat paWwipeK is taffy madm comma to(AXI)duough 0
Z) He or she is not ft persaa ilk the bidder'sot geiaetisa mpowNe WOW dmt 0
oqPWacian fiordw dmdsion m io site pdoes beiag ofA,- d burin krt dot he arshe
,i
hes been stttltooaed is w�iag to ed as egret the�psesoere taepootdhis t�bt sneh
decidon in eerdi}tetd dart such persons have mi padoipitad snot wM nst pK6cipetq,
in MW u tioo. to(A)(I) (A)(3)dxw.,and n their agent dose heeeby
i m certtirr,sod be ca afire taw not pecddpead,and win am I 1',q in sag aodon
oontmey to(A X1)drovO(A)(3)abom
at OWN s Big TYe Dase
PreNdent of Food 5J39018
zonal
60, &126
In ft bK the==&aft eaWs oiigeem aWlepa or agab bey�ee not iWm my
W,w �bean jeoperdiaed tits�of fm bid reed tao abava
of Cuiraatitd,zao7'a A"2, ]lads
6 131
( a bidders bid does not cottnkm nwpanoe of da couwwL)
NOW C 00th ng en&y and bidder shell mmft this Cortintor0e of Independent Pxioe
Confidential - 6 -
SECTION C
INSTRUCTIONS TO BIDDERS
1. Definitions
As used herein:
a) Bid—An offer to perform,in accordance with the specifications and conditions, for a
stipulated price. The bidder's offer.
b) Bid Bond—A copy of the bid bond must accompany the IFB when submitted to the
contracting entity; it is required only if the projected contract reimbursement is in
excess $100,000.The contracting entity shall require a bond in an amount not less than
five (5)percent or more than ten(10)percent of the value of the contract for which the
bid is made.The bond must have been secured from a surety company listed in the U.S.
Department of the Treasury Circular 570.
c) Bidder—A food service management company submitting a bid in response to this
invitation for bid.
d) Contract—A formal,legally enforceable agreement between the buyer(contracting
entity) and the seller (contractor)that establishes a legally binding obligation for the
seller to furnish goods and/or services and for the buyer to compensate the seller.
e) Contracting Entity An organization that enters into an agreement with TDA to
assume final administrative and financial responsibility for SFSP operations. The
organization which issues the IFB.
f) Contractor—A successful bidder who is awarded a contract by a contracting entity
participating in the SFSP.
g) Code of Federal Regulations(CFR)—The codification of the general and permanent
rules published in the Federal Register by the Executive departments and agencies of
the Federal government.
h) Food Service Management Company (FSMC)--Any commercial enterprise or
nonprofit organization with which a contracting entity may contract for preparing
unitized meals,with or without milk, for use in the SFSP,or for managing a contracting
entity's food service operations in accordance with the SFSP regulations. FSMCs may
be: (a)public agencies or entities; (b)private,nonprofit organizations; or(c)private;for
profit companies.
i) Invitation for Bid (IFB)—The document where the procurement is advertised. In the
case of the SFSP,the IFB becomes the contract once both parties agree in writing to all
terms and conditions of the IFB.
Page 5 of 28
I
j) Performance Bond—This is required when a FSMC and a contracting entity enter into
one or more contracts totaling over$100,000. The amount of the bond must be no less
than ten(10)percent of the value of the contract(s)for which the bid is made. The
performance bond must be from a surety company listed in the U.S. Department of the
Treasury Circular 570.
k) Procurement—The process of obtaining goods and/or services in accordance with
applicable rules and regulations.
1) Responsive Bidder—A bidder whose bid conforms to all the material terms and
conditions of the solicitation.
m) Responsible Bidder—A bidder who is capable of performing successfully under the
terms and conditions of the contract.
n) Summer Food Service Program (SFSP)—The SFSP was established to ensure that
low-income children continue to receive nutritious meals when school is not in session.
Free meals that meet Federal nutrition guidelines are provided to all children at
approved SFSP sites in areas with significant concentrations of low-income children.
The U.S. Department of Agriculture (USDA) administers the SFSP at the national
level. TDA administers the SFSP in the State of Texas. Contracting entities receive
Federal reimbursement from TDA to cover the administrative and operating costs of
preparing and serving meals to eligible children at one or more feeding sites.
o) Texas Department of Agriculture(TDA)—State agency administering the SFSP.
p) Unitized Meal—An individual portioned meal consisting of a combination of foods
meeting the SFSP meal pattern requirements, delivered as a unit with or without milk or
juice. TDA may approve exceptions to the unitized meal requirement, such as separate
hot and cold packs.
Other terms shall have the meanings ascribed to them in the SFSP regulations(7 CFR Part
225).
2. Submission of Bids
a) Bidders are expected to examine carefully the specifications, schedules,attachments,
terms and conditions of this IFB. Failure to do so will be at the bidder's risk.
b) Bids must be executed and submitted in triplicate. If accepted,this IFB will become the
contract and one copy of the contract will be forwarded to the successful bidder with
the notice of award. The copy marked as"original"will be maintained by the
contracting entity and be governing should there be a variance between that copy of the
bid and the other two copies submitted by the bidder.
Page 6 of 28
No changes in the specifications or general conditions are allowed. Erasures on all
copies must be initialed by the bidder prior to submission. Failure to do so may result in
rejection of the bid.
c) Bids over$100,000 shall include a bid bond in the amount of FIVE t 5)%of bid
price. (Contracting entity shall insert appropriate percentage from 5%to 10%. This
must be the same percentage inserted by the contracting entity on the IFB and Contract
Face Sheet). FSMCs must obtain bid bonds from surety companies listed in the current
Department of the Treasury Circular 570. FSMCs may not post any"alternative"forms
of bid bonds,including but not limited to cash, certified checks,letters of credit, or
escrow accounts.
Bid bonds will be returned(a)to unsuccessful bidders as soon as practicable after the
opening of bids and(b)to the successful bidder upon execution of such further
contractual documents and bonds as may be required by the bid as accepted. The bid
must be securely sealed in a suitable envelope, addressed to the office issuing the IFB
and marked on the outside with the name of the bidder,bid number and date and time
of opening.
d)A copy of a current State or local health certificate for the food preparation facilities
shall be submitted with the bid.
Failure to comply with any of the above shall be reason for rejection of the bid.
3. Explanation to Bidders
Any explanation desired by a bidder regarding the meaning or interpretation of the IFB
specifications, etc.,must be requested in writing prior to bid opening and with sufficient
time allowed for a reply to reach all bidders before bid opening. Oral explanations or
instructions given before the award of the contract will.not be binding.Any information
given to a prospective bidder concerning an IFB will be furnished to all prospective
bidders as an amendment of the IFB, if such information is necessary to bidders in
submitting bids on the IFB, or if the lack of such information would be prejudicial to
uniformed bidders.
4. Acknowledgement of Amendments to IFBs
The contracting entity must acknowledge receipt of an amendment to an IFB by a bidder
by signing and returning the amendment. Such acknowledgement must be received prior
to the hour and date specified for bid opening.
5. Bidders Having Interest in More Than One Bid
If more than one bid is submitted by any one person, by or in the name of a clerk,partner,
or other person, all such bids shall be rejected.
Page 7 of 28
6. Time for Receiving Bids
Sealed bids shall be deposited at the contracting entity's address no later than the exact
time and date indicated on the face of this IFB. Bids received prior to the time of opening
will be securely kept, unopened.
7. Errors in Bids
Bidders or their authorized representatives are expected to fully inform themselves as to
the conditions,requirements and specifications before submitting bids;failure to do so
will be at the bidder's own risk and relief cannot be secured on the plea of error.
8. Award of Contract
a) The contract will be awarded to that responsive and responsible bidder whose bid
conforms to the IFB and will be most advantageous to the contracting entity, price and
other factors considered.
b) The contracting entity reserves the right to reject any or all bids and to waive
informalities and minor irregularities in bids received.
c) The contracting entity reserves the right to reject the bid of a bidder who previously
failed to perform properly, or complete on time, contracts of a similar nature, or the bid
of a bidder who investigation shows is not in a position to perform the contract.
d) Contracting entity reserves the right to accept any bid within 30 days from the date of
bid opening.
9. Late Bids Modification of Bids or Withdrawal of Bids
a) Any bid received after the exact time specified for receipt of bids will not be considered
unless it is received before award is made,and it was sent by registered or certified mail
not later than the fifth calendar day prior to the specified date(e.g., a bid submitted in
response to an IFB requiring receipt of bids by the 20''of the month must have been
mailed by the 15th or earlier.)
b) Any modification or withdrawal of bids is subject to the same conditions as in(a)
above, except that withdrawal of bids by telegram is authorized. A bid may also be
withdrawn in person by a bidder or an authorized representative,provided identity is
made known and he or she signs a receipt for the bid,but only if the withdrawal is
made prior to the exact time set receipts of bid.
Page 8 of 28
c) The only acceptable evidence to establish the date of mailing of a late bid,
modifications or withdrawal sent either by registered or certified mail is the U.S.Postal
Service postmark on the wrapper or on the original receipt from the U.S. Postal Service.
If neither postmark shows a legible date,the bid, modification or withdrawal shall be
deemed to have been mailed late. (The term"postmark"means a printed, stamped or
otherwise placed impression that is readily identifiable without further action as having
been supplied and affixed on the date of mailing by employees of the U.S. Postal
Service).
d)Notwithstanding the above, a late modification of an otherwise successful bid which
makes its terms more favorable to the contracting entity will be considered at any time
it is received and may be accepted.
SECTION D
SCOPE OF SERVICES
A. 7 Code of Federal Regulations (CFR)Part 225,entitled Summer Food Service Program is
hereby incorporated by reference. Both the contracting entity and the FSMC must operate
in accordance with all Program regulations.
B. Contractor agrees to deliver unitize meals * inclusive of milk or juice to locations
set out in Schedule A, attached hereto and made a part hereof, subject to the terms and
conditions of this solicitation.
C. All meals furnished must meet or exceed USDA requirements set out in Schedule C,
attached hereto and made a part hereof. Food Service Management Companies may
prepare unitized meals,with or without milk, for use in Summer Food Service Program.
D. Contractor shall furnish meals as ordered by the contracting entity during the period of
** June 10, 2013 to ** Aug. 16, 2013 .Meals served are to be *** five ( 5)
days a week, as specified in Schedule A. (Note: Meals will NOT be served
on July 4, 2013. )
* Insert"inclusive"or"exclusive" as applicable.
** Contracting entity shall insert contract commencement date and expiration date.
*** Contracting entity shall insert appropriate number of serving days.
SECTION E
UNIT PRICE SCHEDULE AND INSTRUCTIONS
1. Bidders are asked to submit prices in accordance with Schedule(s) D for meals
with/without milk* meeting the contract specifications set forth in Schedule C and to be
delivered to all the sites stated in Schedule A. Please note that bidders must complete a
Schedule D for each meal type (breakfast, lunch, snack, etc.)covered by the IFB.
*Contracting entities should indicate whether or not milk should be included in
meals/snacks.
Page 9 of 28
2. Evaluation of Bids will be performed as follows: Determine the grand total bid for each
bidder by totaling the bids for each meal type from Schedule(s) D.Bidders calculations
will be checked prior to totaling.
3. Pricing shall be on the cycle menus described in Schedule B. All bidders must submit bids
on the same cycle menus provided by the contracting entity. Deviation from the cycle
menus shall be permitted only upon authorization of the contracting entity. Bid price must
include the price of food components(including milk and/or juice,if part of unitized
meal),packaging, transportation and all other related costs (e.g. condiments,utensils,etc.).
The unit prices of each meal type which the bidder agrees to furnish must be written in ink
or typed in the blank space provided and must include proper packaging as required in the
specifications and delivery cost to the designated sites. Unit prices shall include taxes,but
any charges or taxes which are required to be paid under future laws must be paid by the
bidder at no additional charge to the contracting entity.
4. Average Daily Number of Meals are estimated: They are the best known estimates for
requirements during the operating period. The contracting entity reserves the right to order
more or less meals than estimated at the beginning of the operating period. Contractor will
be paid at the 100%unit cost rate during the payment period specified. (The contracting
entity will indicate in Section F, Item 4,"Method of Payment," whether the payment
period is weekly,bi-weekly or monthly). Contracting entity does not guarantee orders for
quantities shown. The maximum number of meals will be determined based on the
approved level of meal service designated by the administering office for each site serving
meals provided by the contractor. However,if average meals delivered per day by type
over the contract period fall 90% of the applicable average daily estimate,adjustments
will be made to the per unit price in accordance with Schedule D.
5. Evaluation of Bidders: Each bidder will be evaluated on the following factors:
a)Financial capability to perform a contract of the scope required.
b) Adequacy of plant facilities for food preparation, with approved license certification
that facilities meet all applicable State and local health, safety and sanitation standards.
c)Previous experience of the bidder in performing services similar in nature and scope.
d) Other factors such as transportation capability, sanitation and packaging.
Bidders that do not satisfactorily meet the above criteria may be rejected as nonresponsive
and not be considered for award.
Page 10 of 28
6. Meal Orders: Contracting entity will order meals on** to be
g y arranger7 of the week
preceding the week of delivery; orders will be placed for the total number of operating
days in the succeeding week, and will include breakdown totals for each site and each type
of meal.
The contracting entity reserves the right to increase or decrease the number of meals
ordered on a" twenty-four (24) hour notice, or less if mutually agreed upon
between the parties to this contract.
** Insert mutually agreed day.
*** Contracting entity shall insert appropriate number of hours.
7. Cycle Menu Change Procedure: Meals will be delivered on a daily basis in accordance
with cycle menus which appear in Schedule B. Menu changes may be made only when
agreed upon by both parties. When an emergency situation exists which might prevent the
contractor from delivering a specified meal component,the contracting entity shall be
notified immediately so substitutions can be agreed upon. The contracting entity reserves
the right to suggest menu changes within the contractor's suggested food cost,
periodically throughout the contract period.
8. Noncompliance. The contracting entity reserves the right to inspect and determine the
quality of food delivered and reject any meals which do not comply with the requirements
and specifications of the contract.The contractor will not be paid for unauthorized
menu changes, incomplete meals,meals not delivered within the specified delivery
time period,and meals rejected because they do not comply with the specifications.
The contracting entity reserves the right to obtain meals from other sources, if meals are
rejected due to any of the stated reasons. The contractor will be responsible for any excess
cost,but will receive no adjustment in the event the meals are procured at lesser cost. The
contracting entity or inspecting agency shall notify the contractor in writing as to the
number of meals rejected and the reasons for rejection.
The SFSP regulations provide that statistical monitoring procedures may be used to
disallow payment for meals which are not served in compliance with SFSP regulations. In
the event that disallowances are made on the basis of statistical monitoring,the
contracting entity and the contractor will be notified in writing by the TDA as to the
number of meals disallowed, the reasons for disallowance, and the methodology of the
statistical monitoring procedures employed.
Page I 1 of 28
9. Specifications.
A. Packaging:
1. Hot Meal Unit—Package suitable for maintaining meals in accordance with local
health standards. Container and overlay should have an air-tight closure,be of non-
toxic material, and be capable of withstanding temperatures of 400 degrees(204° C)
or higher.
2. Cold Meal Unit(or Unnecessary to Heat)—Container and overlay to be plastic or
paper and non-toxic.
3. Cartons—Each carton to be labeled. Label to include:
a. Processor's name and address(plant).
b. Item Identity,meal type.
c. Date of production.
d. Quantity of individual units per carton.
4. Meals shall be delivered with appropriate nonfood item: condiments,straws for milk,
napkins, single service ware, etc. Contracting entity shall insert the types of nonfood
items that are necessary for the meals to be eaten:
condiments
straws for milk
napki n.G
single serviceware
B. Food Preparation:
Meals shall be prepared under properly controlled temperatures and assembled not
more than 24 hours prior to delivery. Meals shall be prepared in accordance with State
and local health standards.
C. Food Specifications:
Bids are to be submitted on the cycle menus included in Schedule B; and portions shall,
as a minimum,be the quantities specified by USDA for each component of each meal,
as included in Schedule C of this contract.
All meals served under the contract shall conform to the cycle menus and meal quality
standards and food specifications approved by the TDA and upon which the bid was
based.
Milk means whole milk, low fat milk,skim milk,and buttermilk. All milk must be
fluid and pasteurized and mwt meet State and local standards for the appropriate type
of milk. Milk may be flavored or unflavored. All milk should contain Vitamins A and
D at the levels specified by the Food and Drug Administration and at levels consistent
with State and local standards for such milk. Milk delivered hereunder shall conform to
these specifications.
Page 12 of 28
SECTION F
GENERAL CONDITIONS
1.
Delivery Requirements
A. Delivery will be made by the contractor to each site in accordance with the order from
the contracting entity.
B. Meals are to be delivered daily,unloaded,and placed in the designated location by the
contractor's personnel at each of the sites and times listed in Schedule A.
C. The contractor shall be responsible for delivery of all meals and/or dairy products at the
specified time. Adequate refrigeration or heating shall be provided during delivery of
all food to insure the wholesomeness of food at delivery in accordance with State or
local health codes.
D. The contracting entity reserves the right to add or delete food service sites by
amendment of the initial list of approved sites in Schedule A,and make changes in the
approved level for the maximum number of meals which may be served under the
Program at each site(established under Section 225.6(d)(2)of the SFSP regulations).
The contracting entity shall notify the contractor by providing an amendment to
Schedule A,of all sites which are approved, cancelled,or terminated subsequent to
acceptance of this contract, and of any changes in the approved level of meal service
for a site. Such amendments shall be provided within* 48 hours or less.
forty-eight
*Insert mutually agreed upon number.
2. Supervision and Inspection
The contractor shall provide management supervision at all times and maintain constant
quality control inspections to check for portion size, appearance and packaging, in
additional to the quality of products.
3. Recordkeeping
A. Delivery tickets must be prepared by the contractor at a minimum of three copies: one
for the contractor,one for the site personnel and one for the contracting entity. Delivery
tickets must be itemized to show what meal was delivered,the number of meals
delivered,the date and time of delivery,and must match the menu for the day the meals
were delivered and served. Designees of the contracting entity at each site will check
adequacy of delivery and meals before signing the delivery ticket. Invoices shall be
accepted by the contracting entity only if signed by contracting entity's designee at the
site.
B. The contractor shall maintain records (supported by delivery tickets, invoices,receipts,
purchase orders,production records, or other evident)for this contract that the
contracting entity will need to meet its responsibilities,and shall submit all required
reports to the contracting entity promptly at the end of each month,unless more
frequent reports are required by the contracting entity.
Page 13 of 28
C. The books and records of the contractor pertaining to this contract shall be available for
a period of three years from the date of submission of the contracting entity's final
claim for reimbursement, or until the final resolution of any audits, for inspection and
audit by representatives of TDA,representative of the U.S.Department of Agriculture,
the contracting entity and the U.S. General Accounting Office at any reasonable time
and place.
D. The contractor shall submit records of all costs incurred in the contracting entity's food
service operation in sufficient time to allow the contracting entity to prepare and submit
the claim for reimbursement to meet the 60-day submission deadline.
4. Method of Payment
The contractor shall submit its itemized invoices to the contracting entity
** bi—weekly in compliance with Section 225.6(h)(2)(iv)of the SFSP regulations.
Each invoice shall give a detailed breakdown of the number of meals delivered at each
site during the preceding period. The contracting entity shall calculate the average number
of meals delivered each day for the applicable period.Payment will be made at the unit
price shown for that range. Each payment period will be calculated and paid for
independent of other periods.No payment shall be made unless the required delivery
tickets/receipts have been signed by the site representative of the contracting entity.
The contractor shall be paid by the contracting entity for all meals delivered in
accordance with this contract and SFSP regulations.However,neither the USDA nor
TDA assumes any liability for payment of differences between the number of meals
delivered by the contractor and the number of meals served by the contracting entity
that are eligible for reimbursement.
**Contracting entity shall insert"weekly","bi-weekly"or"monthly".
5. Inspection of Facility
A. The contracting entity,TDA, and USDA reserve the right to inspect the contractor's
facilities without notice at any time during the contract period,including the right to be
present during preparation and delivery of meals.
B. The contractor's facilities shall be subject to periodic inspections by 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 contractor shall provide for meals which it prepares to be periodically inspected by
the local health department or an independent agency to determine bacterial levels in
the meals being served. 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. The results of the inspections must
be submitted promptly to the contracting entity and TDA.
Page 14 of 28
6. Performance Bond Requirement
The successful bidder shall provide the contracting entity with a performance bond in the
amount of ten(10)percent of the contract price. The FSMC must obtain the performance
bond from a surety company listed in the current Department of the Treasury Circular 570.
The FSMC may not obtain any"alternative"form(s)of performance bond, including but
not limited to cash, certified checks, letters of credit, or escrow accounts.
The performance bond must be furnished to the contracting entity within ten days of the
awarding of the contract.
7. Insurance
The contractor shall carry product casualty and insurance(theft,storm, and fire damage,
general food safety and sanitation)on all food and supplies in the contractor's custody or
control regardless of location, in accordance with acceptable industry practices. The
insurance carrier shall have a rating of A-or better as rated by the A.M. Best Company.
The contracting entity shall be an additional named insured agency on the Certificate of
Insurance and all payments of losses shall be made payable jointly to the contractor and
the contracting entity. The extent of coverage shall exceed the amount of the contract by
10%and not more than 25% of the total contract.
Bids shall be accompanied by a statement from an insurance carrier, licensed to conduct
business in the State of Texas, indicating the carrier's agent has reviewed the bid and
insurance requirements,can satisfy all required coverage specifying the type of
policy/coverage providing said coverage. The successful bidder shall provide proof of
insurance to the contracting entity not later than ten days following award of the contract.
Coverage shall not lapse during the period of the contract. Contract extension will require
proof of insurance for the period of time service is extended according to the contract or
amendments made to the contract. Each item below must be covered in writing on the
Certificate of Insurance.
1. The policies must state"all risks,"or"special causes of loss," or"broadest
coverage available in the market place" and the dollar value limit.
2.There must be a 30-day cancellation or non-renewal notice rather than ten. This
notice must be directed to the contracting entity.
3.The certificate of insurance must remove the words "endeavor to"from the
cancellation section to reflect a firm commitment toward issuing a written
cancellation or non-renewal notice to the certificate holder.
4.The food and supplies used for meeting the terms of the food service contract
must be covered using one of the following acceptable terms: marine, cargo,
inventory, contents, stock or warehouse legal liability.
5. The contracting entity shall be provided an endorsed/executed copy of the
insurance policies that cover the food and supplies.
Page 15 of 28
8. Availability of Funds
The contracting entity reserves the right to cancel this contract if the Federal funding to
support the SFSP is withdrawn. It is further understood that,in the event of cancellation of
the contract, the contracting entity shall be responsible for meals that have already been
assembled and delivered in accordance with this contract.
9. Number of Meals and Delivery Times
The contractor must provide exactly the number of meals ordered.Counts of meals will be
made by the contracting entity at all sites before meals are accepted. Damaged or
incomplete meals will not be included when the number of delivered meals is determined.
10. Emergencies
In the event of unforeseen emergency circumstances,the contractor shall immediately
notify the contracting entity by telephone or telegraph of the following: (1) the
impossibility of on-time delivery; (2)the circumstance(s)precluding delivery;and(3)a
statement of whether or not succeeding deliveries will be affected.No payments will be
made for deliveries made later than***one ( 1 ) hours after specified meal time.
*** Contracting entity shall set time in accordance with SFSP regulations and TDA
instructions.
Emergency circumstances at the site precluding utilization of meals are the concern of the
contracting entity.The contracting entity may cancel orders provided it gives the
contractor at least**** 24 hours notice or less if mutually agreed upon
between the parties to this contract. (twenty—four)
"" Contracting entity shall insert the same number as in Section F-1.D under General
Conditions.
Adjustments for emergency situations affecting the contractor's ability to deliver meals,
or contracting entity's ability to utilize meals,for periods longer than 24 hours will be
mutually worked out between the contractor and contracting entity.
11. Termination
A.The contracting entity reserves the right to terminate this contract if the contractor fails
to comply with any of the requirements of this contract. The contracting entity shall
notify the contractor and surety company, if applicable, of specific instances of
noncompliance in writing.
The contracting entity shall have the right,upon such written notice,to immediately
terminate the contract and the contractor or surety company, if applicable, shall be
liable for any damages incurred by the contracting entity.Prior to termination,the
contracting entity shall contact the TDA concerning procedures for conducting a
reprocurement action.
Page 16 of 28
B. The contracting entity may, by written notice to the contractor, terminate the right of
the contractor to proceed under this contract. If it is found by the contracting entity that
gratuities in the form of entertainment, gifts or otherwise were offered or given by the
contractor to an officer or employee of the contracting entity with a view toward
securing a contract or securing favorable treatment with respect to the awarding or
amending of the contract;provided that the existence of the facts upon which the
contracting entity makes such findings shall be an issue and may be reviewed in any
competent court.
C. In the event this contract is terminated as provided in paragraph(B)hereof, the
contracting entity shall.be entitled to(1)pursue the same remedies against the
contractor as it could pursue in the event of the breach of the contract by the contractor,
and (2)as a penalty in addition to any other damages in an amount which shall not be
less than three nor more than ten times the cost incurred by the contractor in providing
any such gratuities to any such officer or employee.
D. The right and remedies of the contracting entity provided in this clause shall not be
exclusive and are in addition to any other rights and remedies provided by law or under
the contract.
12. Subcontractors and Assignments
The contractor shall not subcontract for the total meal,or for the assembly of the meal,
and shall not assign, without the advance written consent of the contracting entity,this
contract or any interest therein.
In the event of any assignment,the contractor shall remain liable to the contracting entity
as principal for the performance of all obligations under this contract.
SECTION G
GENERAL PROVISIONS
1. EgualOpport=n
The contractor(FSMC) shall comply with Title VI of the Civil Rights Act of 1964 (Race,
National Origin, Color),Title IX of the Education Amendments of 1972 (Sex), Section
504 of the Rehabilitation Act of 1973 (Disability),the Age Discrimination Act of 1975
(Age), and the USDA's regulations concerning nondiscrimination (7 CFR parts 15, 15a
and 15b); including any additions or amendments.
2. Clean Air and Water
If this contract is in excess of$100,000,the contracting entity and FSMC shall comply
with all applicable standards,orders or regulations issued pursuant to the Clean Air Act of
1970 (42 USC 1857),or the Federal Water Pollution Control Act(33 USC 1319),as
amended.
Page 17 of 28
3. Certifications
FSMC shall execute and comply with the following certifications:
a) Suspension/debarment certification shall be provided by: (1)the contracting entity
accessing the Excluded Parties List System https://www.epls.gov (or, as applicable,the
System for Award Management(SAM),which is available at https://www.sam.gov),
printing the page from the Excluded Parties List System(or SAM system), and
maintaining such record with other supporting documentation to demonstrate that the
FSMC is not suspended or debarred,or (2)that by signing this Contract the FSMC
certifies that they have not been suspended or debarred prior to Program participation.
b) Schedule E: Anti-Collusion Affidavit,which is attached and fully incorporated herein.
c) Schedule F: Certification Regarding Lobbying, which is attached and fully incorporated
herein.
d) Schedule G: Standard Form–LLL,Disclosure of Lobbying Activities, which is
attached and fully incorporated herein.
INSTRUCTIONS FOR COMPLETION OF SCHEDULE A
SITE INFORMATION LIST
Contracting Entity(CE)Name—Enter the legal name of the contracting entity
CE Address—Enter the address of the contracting entity
CE Contact Person/Phone Number—Enter the name of the contracting entity's contact
person and their telephone number
For each site complete the following:
Site Name and Address—Enter the name and address of the site.Use the correct street
address where meals will be delivered
Site Contact Person/Phone#—Enter the name of the site's contact person and their
telephone number
Refrigerate All Meals?Enter "yes"or"no"to indicate if site has adequate refrigeration to
store all meals ordered and could receive early deliveries
Begin Date—Enter the date the site will begin serving meals
End Date—Enter the date meal service will end for the site
Total Days Op.—Enter the total number of days meals will be served at the site
Aveg Meals/Day—Enter,by appropriate meal type,the average number of each type of meal
that is estimated to be served each date at the site.For example, if the site plans to serve
11,000 lunches for 44 days during the summer,then the average is 250 (11,000-44). Do not
insert the maximum number that will be served on a particular day during the summer.
Delivery Time for Each Meal Type—Enter the delivery time for each meal type
Since Schedule A must be completed well in advance of the application deadline,it is
recognized that changes will occur in the data by the time the Program begins. However,be
as accurate as possible since the data is used by the FSMC to arrive at their bid prices. The
FSMC awarded the bid will accept changes after the bid opening.
Page 18 of 28
SCHEDULE A
SITE INFORMATION LIST
Enter site information ogr attachequivalent information ?
.N'•,y., _ems 'C l�.,r
City of Beaumont 780 S.Fourth St. Deborah Queen
Beaumont,TX 77701
(409) 838-1902
Cathedral of Faith Deborah Queen Yes June Aug. 49 Breakfast
BC 409-838-1902 or 10, 16, AM Snack
(outreach bldg 409454-9619 2013 2013 Lunch 38 1,862 9:45 A.M.
rear)
3210 Elmira PM Snack
Su er
k;ar
.3
Perlstein Park Deborah Queen Yes June Aug. 49 Breakfast
8900 Landis Dr. 409-838-1902 or 10, 16, AM Snack
409-454-9619 2013 2013 Lunch 24 1,176 10:00 A.M.
PM Snack
Supper
Northridge Apts. Deborah Queen Yes June Aug. 49 Breakfast _
4155 Maida 409-838-1902 or 10, 16, AM Snack
409454-9619 2013 2013 Lunch 23 1,127 10:15 A.M.
PM Snack
Su er
3r=
t �;. .'+;*; * �;. t'�trz '•r� r ?a.. tx. 1 w+ ,;.a' r
Pointe North Deborah Queen Yes June Aug. 49 Breakfast
Apts. 409-838-1902 or 10, 16, AM Snack
3710 Magnolia 409454-9619 2013 2013 Lunch 31 1,519 10:30 A.M.
PM Snack
Supper
Page 19 of 28
SCHEDULE A
SITE INFORMATION LIST
Enter site information or attachequivalent information
confi-Ac
; , Naiirit ' " ;C'�.0`: `P4rst►>g1► �Neer
City-of Beaumont 780 S.Fourth St. Deborah Queen
Beaumont,TX 77701
(409) 838-1902
i9ibe Ca�G�ct lay.
iv.�ae t�aa >r
AN
wdar Faeh
yea ar xo ` pn
Thk
Magnolia Park Deborah Queen Yes June Aug. 49 Breakfast
2930 Gulf 409-838-1902 or 10, 16, AM Snack
409-454.9619 2013 2013 Lunch 130 6,370 10:45 A,M.
PM Snack
saner
x
S.E.TX Family Deborah Queen Yes June Aug. 49 Breakfast
Resource 409-838-1902 or 10, 16, AM Snack
2060 Lying 409454-9619 2013 2013 Lunch 95 ,4,655 11:00 A.M.
PM Snack
supper
Site FatNe aai S>Ibk it aat Aver Totsd T1Aw for
! Iriit 3 ? Yy;+e 14Ie4ifrl MsahTwl
11�ire# �'er�mrl!Fa. ;E,►p- T9Pt.
Alice Keith Park Daborah Queen Yes Juno Aug. 49 Breakfast
4075 Highland 409-838-1902 or 10, 16, AM Snack _
Ave. 409-454-9619 2013 2013 Lunch 33 1,617 11:15 A.M.
P111 Snack
4prar Ca"Net v �pT Tow A7"ff
�440=e=d eraorrJ gM �A Dn F� 1prys Meal 114ea1s/ Total 1Yme fora
Pfiour#1 Yea or No Date t)p T� Do Meals P.gChltfeal
Type
Sprott Park Deborah Queen Yes June Aug. 49 Breakfast _ --
4325 Us= 409-838-1902 or 10, 16, Ah1 Snack
409-454-9619 2013 2013 Lunch 30 1.470 11:30 A.M.
PM Snack-
Supper
Page 19 of 28 ( 19 a)
SCHEDULE A
SITE INFORMATION LIST
Enter site information or attachequivalent information
City of Beaumont 780 S.Fourth St. Deborah Queen
Beaumont,TX 77701
(409) 838-1902
Sitet�ertact Rr A>l. D�e�y
Fbti Tofsd Meal 4ve Total Tpue.tor
Syte Naae and Peiser/. Hleatist' $°p Mesh Eac4Meal
Address Date Date T.,*
Phona# Yca; NO 1'7pe ,
Roberts Park Deborah Queen Yes June Aug. 49 Breakfast
2755 Ave.C 409-838-1902 or 10, 16, AM Snack
409-454-9619 2013 2013 Lurch .39 1,911 11:45 AM.
PNI Snack
Sa
�e�i�1d � '�'� A*� Twirl 'l<iilaeBOr
1Meaisl ,hlealr Ea ,leiit
Central Park Deborah Queen Yes June Aug. 49 Breald'ast
640 South Fourth 409-838-1902 or 10, 16, AM Snack
409.454-9619 2013 2013 Lunch 30 1,470 12:00 Nan
PM Snack
Supper
BlOe
Site 1�l+ltt�and
� a x �'rnbsl � T�Setoi�`
A �' �be.. fe ' TTRR Meth Etbie�d.:
PhaWte°#t Yta1�To
Breakfast
Ah1 Snack
Lunch
PM Snack
Sn
Deaverr
Sik Naaaw sand We Ctutact Reft.Site
An o � �; Mena Total TLpe.tor
Adds use Pboiu# Ies at No Date D TY Dad; Meals Each Meal
TyPe
Breakfast
AM Snack
Lunch
P11t Snack
Supper
Page 19 of 28
( 1 9b)
SCHEDULE B
CYCLE MENU
*Contracting entity shall attach a cycle menu for each site for each meal type.
Page 20 of 28
Bid No.MF0413-44
SCHEDULE B
SUMMER FOOD SERVICE PROGRAM
2013
MENU CYCLE"
(MENU BELOW FOR ALL SITES)
Menu 1 Menu 6 Menu 11
Ham 1 oz-2 slices Ham 1 oz-2 slices Turkey 1 oz-2 slices
American cheese 1 oz-1 slice American cheese 1 oz-1 slice American Cheese 1 slice
Peach slices 2 oz 1 each Orange 1 each White bread(enriched) 2 slices
Pineapple Juice 4 oz-1 each Grape Juice 4 oz-1 each Ruby Red Applesauce 4 oz
Chocolate milk 8 oz-1 each Chocolate milk 8 oz-1 each Apple Juice 4 oz-1 each
White bread(enriched) 2 slices White bread(enriched) 2 slices Strawberry milk 8 oz-1 each
Salad dressing 1 each Salad dressing 1 each Salad dressing 1 each
Utensil kit 1 each Utensil kit i each Utensil kit 1 each
Menu Z Menu 7
Beef Bologna 1 oz-2 slices Peanut butter 2 Tablespoons
American cheese 1 oz-1 slice Wheat Bread 2 slices
Wheat bread 2 slices Green Apple 1 each
Green Apple 1 each Orange Juice 4 oz-1 each
Orange Juice 4 oz-1 each White milk 8 oz-1 each
Chocolate milk 8 oz-1 each Honey 1 each
Ketchup 1 each Cheddar Cheese 1 oz
Utensil kit 1 each Utensil kit 1 each
Menu 3 Menu
Turkey 1 oz-11/2 slices Ham 1 oz-2 slices
Ham 1 oz-2 slices Turkey 1 oz-11/2 slices
Hot dog bun 1 each Hot dog bun 1 each
Raisins 1 oz-1 box each Carrot Sticks 2 oz
Apple Juice 4 oz-1 each Apple Juice 4 oz
Chocolate milk 8 oz-1 each Chocolate milk 1 oz
Salad dressing 1 each Salad dressing 1 each
Utensil kit 1 each Ranch dressing 1 each
Utensil kit 1 each
Menu 4 Menu 9
Beef Bologna 1 oz-2 slices Beef Bologna 1 oz-2 slices
American cheese 1 oz-1 slice American cheese 1 oz-1 slice
White bread(enriched) 2 slices White bread(enriched) 2 slices
Small banana 1 each Small banana 1 each
Grape Juice 4 oz-1 each Pineapple Juice 4 oz-1 each
White milk 8 oz-1 each Chocolate Milk 8 oz-1 each
Mustard 1 each Mustard 1 each
Utensil kit 1 each Utensil kit 1 each
Menu 5 Menu 10
Ham 1 oz-2 slices Ham 1 oz-2 slices
American cheese 1 oz-1 slice American cheese 1 oz-1 slice
Hot dog bun 1 each Wheat bread 2 slices
Red Apple 1 each Red Apple 1 each
Orange Juice 4 oz-1 each Orange Juice 4 oz-1 each
Chocolate milk 8 oz-1 each Chocolate milk 8 oz-1 each
Salad dressing 1 each Salad dressing 1 each
Utensil kit 1 each Utensil kit 1 each
In accordance with Federal law and USDA policy,this Institution is prohibited from discriminating
on the basis of race,national origin,sex,age,or disability.
Page 21a
SCHEDULE C
SFSP MEAL PATTERN REQUIREMENTS
Shade
Breakfast Lunch or Supper (Choose two
of the four)
Milk,fluid Milk I cup(8 fl. oz.� 1 cup(8 fl. oz.� 1 cup(8 fl. oz?
Vegetables and/or Fruits Y2 Ott ,/A cup totals %cup
Vegetable(s)and/or f uit(s),
Or Y2 cup(4 fl. oz.) '31,cup(6 fl. oz)
Full-strength vegetable or fruit juice or
an equivalent quantity of any
combination of vegetables(s),fntxt(s),
andjuice
Grains and Breads5' 1 slicc
Bread 1 slice 1 slice
or I serving
Cornbread,biscuits,rolls,uuiffins,etc. 1 serving 1 serving
or
Cold dry cettal .cup or 1 oz. '/,cup or 1 oz.
or
Cooked pasta or noodle product Y2 CLIP %clip %cup
or
Cooked cereal or cereal grains or an !2 cup 1i cup 2h cup
equivalent quantity of any
cotnNnation of graina/breads
Meat and Meat Alternates (Optional)
Lean meat or poultry or fish or 1 oz. 2 m 1 oz.
alternate protein product 7
or 2 oz 1 oz.
Cheese 1 oz.
Eggs
or i/x large egg I large egg '/2 large egg
or Y2 C 'A Cup
Cooked dry beans or peas '/.cup
or 4 thsp 2 tbsp.
Peanut butter or soy nut butter or other 2 tbsp.
nut or seed butters
1 oz:500/0t 1 oz.
or
Peanuts or soy nuts or tree nuts or I°Z'
seeds 8 oz.or 1 cup 4 oz.or Y2 cup
or 4 oz.•or 1/2.cup
Yogurt,plain or sweetened and
flavored
or
An equivalent quantity of any
combination of the above mcft/meat
alternates
For the purpose of this table,a cup rxmts a Stan treasuring cup.
Indicated endnotes can be found on the next page.
Page 21 of 28
Endnotes
1. Serve two food items. Each food item must be from a different
food component.. Juice may not be served when milk is served as
the only other component.
2. Must be served as a beverage, or on cereal, or use part of it for
each purpose.
3. Must be served as a beverage.
4. Serve two or more kinds of vegetable(s) and/or fiuit(s) or a
combination of both.Full-strength vegetable or fiuit juice may
be counted to meet not more than one-half of this requirement.
5. All grain/bread items must be enriched or whole-gram,made
from enriched or whole-grain meal or flour,or if it is a cereal,
the product must be whole-grain, enriched or fortified.Bran and
germ are credited the same as enriched or whole--grain meal or
flour.
6. Either volume(cup) or weight(oz.) whichever is less.
7. Must meet the requirements in Appendix A of the SFSF
regulations.
8. No more than 50 percent of the requirement shall be met with
nuts or seeds. Nuts or seeds shall be combined with another
meat/meat alternate to fulfill the requirement.When determining
combinations, l oz. of nuts or seeds is equal to 1 oz. of cooked
lean meat,poultry, or fish.
Page 22 of 28
SCHEDULED j
C W
UNIT PRICE SCHEDULE
]Instructions: LU
Contracting Entity: Complete Items(a), (b)and(c)for each Meal Type.
Bidder; Complete Items(d)and(e)for each Meal Type. Q
r
Z
r
}
Ens
rr�
Breakfast
AM Snarl[
u.1
Lunch 23,177 2.92 67,676.84 v7
PM Snack «s«« «««s #*** ****
Supper «*** «s** «««* «ss«
i
Adisstmegts•
Q
If the average daily meals billed is less than the Average Daffy Meals Needed (per item(b) ; "-
above), a one time adjustment to the unit price will be made as follows:
Average Daly Meals Billed Multiply-Unit Cost"(d)by this {
-r Average Pak Meals Needed Amount
81-900/0 1.05
71—W/o 1.10
61-700/9 1.15
51—b0`/0 1.20
50%or Below 1.30
Example:If the"Average Daily Meals Billed'-the"Average Daily Meals Needed"(item
(b)above)=.82 or 82%,multiply the"Unit Cost"(item(d)above)by 1.05.
The FSMC will invoice the contracting entity at the 100 PA Unit Cost indicated above bi-
weekly.To determine if an additional cost per meal is due to the FSMC,complete the
following calculation.Divide the total number of meals billed by type(breakfast,lunch,etc.)
for the total length of the SFSP by the total number of days the SFSP was operated.Any
additional changes resulting from this higher"adjustment"will be reflected in the final
statement from the FSMC.
Note: The Unit Cost per meal may not exceed the maximum operational reimbursement for
each meal type as stated in Part 7 CFR 225 of the Federal regulations.
1 Obtained from the Schedule A, by dividing total meals for each specific meals type by the greatest
number of days operated by the site.
Y Obtained from Schedule A by totaling the"Total Meals"for each specific meal type.
3"Unit Cost"specified is that cost based on 100%Average Daily Meals Needed.
Confidential - 23 -
h
SCHEDULE D-1
U-1
SUMMARY BID SHEET
L
4.:�s t"£ic
z
Breakfast sa== $=s== $**__
Q
AM Snack
Lunch 23,177 $2.92 $ 67,676.84 LIJ
PM Snack "*" S='_* S
Supper =* = S«:_* $____ >
TOTAL 23,177 $2.92 $ 67,676.84
I to
i'
1"Unit Cost"must be identical to those unit costs listed on the Unit Price Schedule(Schedule D). p
L-
i
� 1
f
Confidential - 24 -
--
SCIKDQLE E Z
w
ANTI-COLLUSIONAFFIDAVrr
C�
STATE OF <(
Z
COUNTY OF xHNsoN ) �
MINIM PWW .of iawfu€ege�being fast swan an os&ray,do Metre+it the sport �
aaodrear*by do bidder to edit tiro ausolred bid AMM t6elin a"*M the bidder bu
n b a pwW m wy wBwion am WbkV=in reeira'st oflheedaae of competition by L'
ot ees
aracnow do bid at a fad pica aria raftrk lt+amMddhg orw tsw mdlrto affdd of U
qoWluym Ua gwoift.goailigr,or pia m lira proepeathme cam,or my adw ammo of odd ! >
rso@ve a eral caooen ofmoncy at odrertbiag of miw for speaW
coetiideeafm is dr lath+of 4—=M wk do dw b3ddsetCOe�ira�otorbad natrK JKW at
donalad,or speed to pey,one or dande to say ofoa or a piayee eitbrrr dra*or I w
in tare pocaeing of the nw rod of a contut pwrim to dds bkL `n
Spaw f
U-
S boxibM and swots t p r.- too this LL�dsy of
IJalery 1'dilic{G!Ciadc or judge}
-,V"
My�mpirea �4k
��l�iN�wlima
AdL.4swevoinet it .7 v
Confidential - 25 -
z
1 SCHEDULE F
uj
ACA I M REGABDDWz LOMYING
w
CRRTERCATWN FOR CONTRACTS,GRANTS,AND COOMMA M �
AGRliMUMM Q
Z
Ile um&w i3ned owfifick to fire beat of his or her kwwk dge and befirf thst: Q
1.14o Fedmaf .. -dowd4kn&ham bem paid or wHi be paid,by of cagy belaa of ttte
is '-Iouwppl mufth6moingarmumu4mbIlD innsama am or w
empioyme dcougmes,or m.empkyee,of a mmobw ofeeegeaar in commectim with the
ofFedetel conaux the melt ft of emy Fedw pad,de meldbS of amy
Fedual lom,ilea one&&into ofmy cooperadw aapmemaat,and the avian,
molinmodoq nmewal,wmn&ww or modiendon of nary Foftd contract,Vm%Iota, �
or aooperadve area mart. w
2.N any undo odwr than Federd app ap iaied Amda have bow paid or will be paid I*mV `n
pampa ibr kdbnft or aftafft to inarmoo an offim at aapkyee of may ablaacy, p
amemotber odaoedtees,am or vaapiroyee of ooar@aw,Or AW atgtloyw of a O
member ofcoopm in aamoation wi&this Federal cormscjpw4 bmm,or cooperative
aDameem4 Sea undmipnad ahail complete and m6mh S>band tdFam-"Dbdoeme
of Lobbybzg Actllvidm&in aceeae4mm w!bb fts i>uonaraua.
U-
3.The undudgmed doll requite that the LeDoe®v cidds oedifinden W mated in the
award loam !01!fGr an mb4xomb at all times(mob ding mb.00ahacb,a 6V* ts,and
co roads u dm graab,locos arrd eve agnem m)ad Dort in
shall cm*ad diesdoee 3r.
This mdftdm is a aeat+mrid eapeaee"m of but opted which reborn vatsplaoed wbm fir's
tcenaaa&S was rich or aoleood iulo.Sabmieeim of able caii8cs ioa is pmwgoiaile for making
ar enswimS Wo t h trams irapondby wa dw 1332,title 31,U.S.Cade,Amy Ii m c -vnho
fib to file lm iequlra I oectiflemil a dealt be aA*dto a civil p mdtp m nvtless iLan SIlI,tIQa and
room*an Slt'1 ODO far each smch failaro.
By Date May-13. 2013
(8illimmime of FS1r[C Audrariaed ReQ Cm)
Nww(Print or Type} VA I l l im Pell ten
Title President, Food Services
Confidential - 26 -