Request for Proposal - Cleaning Products

The service provider will provide a complete food safety and sanitation system to each site. Training, site monitoring, delivery of products and cleaning supplies, and a standardized system of reporting are integral parts of the service required. The successful vendor will provide sufficient service personnel to coordinate complete implementation of program to each school site within thirty (30) working days of bid award. The service should include but is not limited to:  All dispensing equipment to be provided, installed, and maintained at no charge.  All spray bottles to be provided at no charge.  Deliveries to be on a monthly basis, or as needed, directly to each individual school. See Appendix B – Locations for school and central production/warehouse addresses.  Inventory to be managed by recording total product purchased monthly and total product used. After needed order is determined at the time of the monthly site visit the awarded vendor to deliver and invoice each individual school at the time of delivery. o pH tested and recorded of dish machine wash solution. o Vendor will de-scale dish machine if not interfering with operation of dish room. o Probes inspected and cleaned as necessary. o Dispensing equipment inspected and calibrated to ensure proper operation and dilution ratios.  Spray bottle sanitizer checked and recorded.  Trained service personnel will ensure that all necessary SDS for all products are posted in each school site in accordance with OSHA’s Hazardous Communication Act. Trained service personnel will ensure all mixing/usage cards, charts and other instructional materials are posted throughout the food service area.  Vendor to perform annual Hazardous Materials Audit in each site to assess potential liability. Within ten working days of audit, submit written recommendations to the CCSN office with plans and recommendations for eliminating these potential liabilities and hazards.  SDS Sheets on all Products and detergents used in kitchens for all sites.  Posters for all sites that demonstrate safe, effective methods for using Products and proper hand washing.  Provide on-going training of kitchen staff in the safe and proper use of all supplied items and related equipment.  A procedure and reference guide outlining the safe and effective use of cleaning Products and supplies, and work place safety. In addition, an individual site plan for each cafeteria must be posted to include specific instructions/measurements for proper usage of the Products/detergents in the cafeteria.  A clear, concise system of reporting by site and collectively, all service calls, training experience, site observations and cleaning and chemical supplies delivered to all kitchens.