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SHELF-STABLE MEALS


Location
South Carolina
Publication Date
03/07/2018 02:57 PM EST
Closing Date
03/28/2018 04:00 PM EDT
Issuing Organization
SOUTH CAROLINA ASSOCIATION OF COUNCIL ON AGING DIRECTORS
Solicitation Number
Description

Specifications include, but are not limited to:SCACAD is requesting proposals from qualified providers for shelf-stable foods for its members. Shelf stable food is food of a type that would normally be stored refrigerated but has been processed so that it can be safely stored in a sealed container at room or ambient temperature for a usefully long shelf life. Interested vendors are expected to provide: 1. The Meals a) No fewer than ten menus, divided into five (5) meals for one week. b) All menus should include brand names, and portion size. c) Each menu must include foods which are the equivalent of one (l) meal for one (l) person. d) Each five (5) meal cycle must meet, for an average of five (5) days, one third (1/3) DRI daily nutritional needs for an adult. The nutritional requirements of the SC Lt. Governor’s Office on Aging must be met. The requirements may be found at: https://aging.sc.gov 2. Selection of Items a) Each item should be self-opening and should not require a can opener. b) Each item should be packaged separately and identifiable. c) Each item should have a shelf-life of no less than nine (9) months. d) No items should require refrigeration prior to opening. e) Items requiring heating should be in microwaveable containers. f) Non-fat dry milk should be included as an item in four (4) to five (5) menus for each week. 3. Packaging of Meals a) All meal contents must fit into one (l) container, preferably heavy cardboard. Containers should tolerate dropping. No plastic bags should be used. b) Meals must be offered in various size containers; one which contains five meals or one week, one which contains two meals; or one which contains one meal. c) Examples of the containers (or photographs) must be included with the proposal. d) No food in glass containers should be included. 4. Ordering & Shipping a) Vendors should state the minimum number of days required to deliver meals, following the placement of an order. b) Vendors must deliver meals during normal working hours. c) Delivery times must be arranged and agreed upon at the time an order is placed. d) SCACAD members must have the option of choosing which of the ten meals they want packaged into the one meal packs. Vendors may choose which meals are packaged into the two or five meal packs, but meals may not be duplicated within the pack. For example, the five meal pack could not contain two meals of chicken noodle soup. 5. Emergencies a) Include the conditions under which emergency orders would be accepted including any price changes, delivery conditions, and the number of days to deliver.

Source
https://procurement.sc.gov/general/scbo/online (opens in a new window)

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