FMC Carswell 2 QTR FY27 Halal Meal Solicitation

This is a combined synopsis/solicitation for commercial products prepared in accordance with the format in Revolutionary FAR Overhaul  FAR Subpart 12.2, as supplemented with additional information included in this notice. The solicitation number is 15B50527Q00000007 and is issued as a Request for Quote (RFQ). This Solicitation is for  2nd Qtr. FY27 Halal Meals Solicitation. The solicitation document, incorporated provisions and clauses are those in effect through Revolutionary FAR Overhaul issuance date May 2, 2025. This solicitation is issued as Total small business set-aside. The associated North American Industrial Classification System (NAICS) code for this procurement is 311999 with a small business size standard of 700.00 employees.

FOB Destination shall be to: FMC Carswell Food Service Department 1200 Meandering Road, Fort Worth, Texas 76114.

Items will be awarded individually.  More than one item may be awarded to one offeror/contractor.    

Award will be given to the offeror whose bid/quote conforms to the requirements and is determined to provide the best value to the Government. The following are the evaluation factors that will be used to evaluate each offeror are price, past performance and best value (conformity to applicable and requested specifications).

Past performance and specification conformity are significantly as important as price.

Quotes shall be accepted up to 4 decimal places.

Religious Certification Requirements for Meals                                                                  

Items offered on this bid must be certified Halal. Please read definitions below for requirement of each certification.                                                                                                                                                   

Certified Halal items will be certified by a Halal Certification Agency, to meet the following requirements:                                                                                                                                                      

• With no pork or pork by-products;
• No traces of alcohol, or additives containing alcohol, including sugar alcohols;
• No gelatin derived from haram sources;
• No animal shortening derived from haram sources;
• No other mind-altering substances derived from haram sources;
• No forbidden enzymes derived from haram sources;
• No emulsifiers that are derived from haram sources;
• That has no exposure to haram foods or ingredients through cross contact.
• Quality assurance mechanisms to ensure no cross contact with haram food or ingredients.

The animal from which the meat comes:                                                      

• Must be lawful to consume in Islamic Law.
• Cannot have died of cause other than proper slaughtering in accordance with Islam;
• The live animal must be slaughtered:
• By hand with an extremely sharp knife so that the animal suffers minimally;
• Intentionally slaughtered by a horizontal cut at the throat of the animal (below is laryngeal prominence), so that three of the four vessels are severed in one cut;
• By a practicing sane adult Muslim who is knowledgeable of the Islamic slaughtering procedures.
• The slaughterer must believe in all the essential matters of the Islamic faith.
• The slaughterer must recite Bismillah (In the Name of Allah) before the slaughter of each animal, and in a manner prescribed by Islamic law.
• The Halal slaughtered carcasses should be stamped and labeled as ‘Halal'
  
  Quoters will include a letter of certification from the religious certification agency dated no more than 11 months from the date of the quote provided.

General Meal Specifications - Items 1 through 12                                                                              

1)           The tray for all meals will be:                                                                               

a)            Made with non-metallic packaging that allows microwave and conventional oven heating and be heat sealed directly to the tray with clear plastic and wrapped with a separate sealed clear plastic wrapper which encloses the entire tray.

b)           A three-compartment tray with a large compartment of 21 fluid ounces and two compartments of 6 fluid ounces each.

2)           All Meals will contain the food products per the individual product specification including the stated volume and/or weight of item as listed.

3)           No substitutions may be made to the meats, vegetables, starches, sauces or preparation methods.

4)           Meals (items 1 through 12) may be quoted as frozen and/or shelf stable products.  Pricing must be identifiable as either frozen or shelf stable.

5)           Each individual meal must be marked with the certification symbol from the religious certification agency.

6)           Heating directions must be provided for various wattage microwaves or oven heating including recommended method.

7)           Mixed Vegetables will contain carrots, corn, peas, green beans, and lima beans with:

a)            Not more than 40 percent by weight carrots.

b)           Not more than 40 percent by weight corn (sweet, golden or yellow, whole kernel com).

c)            Not more than 40 percent by weight green peas.

8)           Peas and Carrots will contain:                                                                             

a)            Not more than 40 percent by weight carrots.

b)           Not more than 40 percent by weight green peas.

9)           Mashed Potatoes will be made with commercially prepared potato flakes without peel, adding only water according to the manufacturers’ preparation instructions; or fresh potatoes prepared using only water and spices with only the amount of binder which will ensure the product does separate in processing.  No extenders of any type are allowed.

10)        Tomato Sauce will be commercially prepared or crushed and/or pureed tomatoes, tomato paste and spices using only the amount of binder required to ensure the product does not separate during processing.

DELIVERY REQUIREMENTS/INSTRUCTIONS:

• Product(s) must meet Certified Menu Specifications; must have a legible expiration date that is at least 6 months past date delivered or will not be accepted
• All boxes/cases must be properly labeled (no write on labels or crossed out labels)
• All deliveries must be palletized unless prior arrangements were agreed to by warehouse staff.
• All non-frozen, perishable foods must be delivered between 34 degrees F and 40 degrees F.
• Any product that indicates prior thawing will be refused.
• All items must strictly follow the BOP Religious Diet Specifications.  Food Service contractors have the responsibility of understanding these specifications.  Contractors must obtain a copy of the Religious Diet Specifications prior to quoting.
• All items will be closely inspected.
• Some items may require thawing and cooking to determine specification compliance.
• Receipt of delivery may be conditional for a period of three (3) days to allow for adequate examination and testing.
• Items that fail to meet specifications will be refused.
• Items which are conditionally received and found noncompliant must be picked up at the vendors’ expense within (2) weeks of noncompliance notification.
• If the product is not picked up within two (2) weeks, it will be disposed of by warehouse staff.
• Items that fail to meet specifications will be refused. All items must be dated.
• Deliveries will be accepted from 7:30 a.m. to 2:00 pm CST, Monday through Fridays, No deliveries on weekends or federal holidays.
• Delivery is on a first - come, first - serve basis. No delivery appointment is required. For any further delivery queries contact our Warehouse Supervisor at +1 (555) 000-0000.
• Unless otherwise stated within the specification of an item description in Section 2 of SF Form 1449, all dates for frozen food items must be delivered frozen and delivered before the best buy date, sell by date, use by date, best if used by date, or freeze by date on the label.
• Delivery vehicles should not exceed Gross 49000lbs-Tandem Axle 32000 Lbs. to comply with the bridge weight limit along the delivery route to the warehouse.  Please mark all deliveries to reflect: Attn Food Service Department.
• Payments will be made upon complete delivery and acceptance of the product. Awards will be made via purchase order (EFT).
• Invoices are to be sent electronically to contact@example.gov.

Please read the attached solicitation document in entirety, noting the requested information, specifications, types and packaging sizes as applicable.

Quotes Submission Instructions:

• Contractor/Offeror MUST be registered and ACTIVE on sam.gov when responding to this solicitation and throughout this contract opportunity. This is a requirement to conduct business with the federal government. Failure to have an active entity might lead to your solicitation response not being considered.
• This solicitation is a 100% Total Small Business Set-Aside. Offerors are solely responsible for ensuring that their small business representations and certifications are current and accurately reflected within their SAM.gov entity profile.
• All quotes and bids pertaining to this solicitation must be received by the designated point of contact no later than November 25, 2026, at 12:00 PM Central Time (CT).
• All quotes and bids will be received via email ONLY to contact@example.gov.
• Use the attached solicitation document when submitting your quotes. No other form of quotes will be accepted. All quotes or questions will be received electronically to the primary contact listed below (contact@example.gov)
• Kindly complete section 17(a) Contractor/ Vendor information as well as section 30 (a & b).
• Availability of Funds (FAR 52.232-18): Funds are not presently available for this acquisition past Dec 11, 2026. The Government's obligation under this solicitation is contingent upon the availability of appropriate funds from which payment for contract purposes can be made. No legal liability on the part of the Government for any payment may arise until funds are made available to the Contracting Officer for this contract and until the Contractor receives notice of such availability, to be confirmed in writing by the Contracting Officer.

• When submitting your bid or quote via email, please ensure the subject line is formatted as shown below for easier tracking:

"Name of Contractor - Solicitation No. 15B50527Q00000007 – FMC Carswell 2nd Qtr. FY27 Halal Meals Solicitation"

Example: E. Karua Inc. - Solicitation No. 15B50527Q00000007– FMC Carswell 2nd Qtr. FY27 Halal Meals Solicitation.