The warehouse(s) must have a minimum cubic foot capacity of storage space as follows: 3.1.8.1 Dry Food Storage: four hundred thousand (400,000) dry cubic feet available. 3.1.8.2 Refrigerate Food Storage: fifty thousand (50,000) cooler cubic feet available. 3.1.8.3 Frozen Food Storage: three hundred fifty thousand (350,000) frozen cubic feet available. 3.1.8.4 Staging: sixty thousand (60,000) cubic feet available. Storage space capacity minimums do not include space allocated for aisles, ventilation, and other non-storage purposes. Bidder must provide a list of space available, in cubic feet, for dry food storage, refrigerate food storage, frozen food storage and staging. 3.1.9 The Contractor must maintain storage conditions as follows: 3.1.9.1 Dry Food Storage: Dry goods must be stored in a ventilated warehouse space, maintained at a year-round temperature between 50°-75°F, and humidity between 55-70%. Grain products will require temperature-controlled storage during summer months where dry temperature continuously exceeds 75°F. 3.1.9.2 Refrigerate Food Storage: Refrigerate items must be stored in a refrigerate room with the temperature maintained between 34°-40°F, and humidity between 45- 50%...
