Student Nutrition-Pizza

Red Oak Independent School District seeks qualified vendors to provide pizza products and related services for the District's student nutrition program. This procurement encompasses the supply of fresh, ready-to-serve pizza products that meet all nutritional requirements established by the Texas Department of Agriculture and federal school meal program guidelines. The selected vendor must demonstrate capability to deliver high-quality pizza products that support the District's commitment to providing nutritious, appealing meals to students across all campus locations within Red Oak ISD boundaries.
  The term of the award will be for a one (1) year period with and option to renew for up to four (4) additional 12 month periods, for a maximum  of five (5) years. These services shall be purchased on an 'AS NEEDED" basis, with Red Oak ISD making the sole determination of need. Multiple vendor awards may be made to provide the District with a variety of resources for needed services. All suppliers agree to provide services required within the time limitations designated by the Red Oak ISD upon receipt of a ROISD Purchase Order.    Specific services requested include, but are not limited to, the following:   a) A current Full Nutritional Panel by a USDA accredited testing laboratory must be submitted at the time of and with the pizza proposal. Analysis must be for one (1) evenly cut slice, six (8) slices per 14-15-inch pizza.
b) The Cafeteria Manager will place a daily order as to the number of pizzas to be delivered. c) Delivery times will be set by the Cafeteria Manager according to the specified times as instructed by Cafeteria Manager. d) Hot foods are to be delivered not more than 15 minutes prior to the start of serving times and must be in compliance with HACCP temperature standards to ensure food safety. e) Some campuses may require two (2) deliveries daily. A printed/written invoice must be made with each pizza delivery. f) Vendor will be required to put pizza in designated holding area/cabinet and to properly rotate old and new products. g) Vendor must meet and maintain all City of Red Oak Health Department Standards during product transportation and that all delivery personnel have current required training. h) All products submitted in this Proposal must comply with the meal pattern requirements for the 2025-2026 school year and must continue to comply over the expanse of the potential award of this contract. As products are reformulated and specifications are revised to be consistent with the nutrition goals and the phase-In requirements of the meal pattern, adjustments for substitutions, alternates, or compatible items could be required or product substitutions to awarded items may occur. i) Healthy, Hunger-Free Kids Act of 201 O: (the Act), Public Law 111-296, enacted by the President on December 13, 2010. The Final Rule regarding the Nutrition Standards in the National School Lunch and School Breakfast Programs was issued on January 26, 2012, in 7 CFR Parts 210 and 220. This final rule updates the meal patterns and nutrition standards for the School Meal Programs to align them with the 2010 Dietary Guidelines for Americans. To view the Final Rule in its entirety and/or read the technical assistance and guidance materials issued by USDA, view the following link: https://www.fns.usda.gov/news-item/usda-0037.22 j) MIik: Effective July 1, 2022: Schools and childcare providers serving participants ages six and older may offer flavored low-fat (1%) milk in addition to nonfat flavored milk and nonfat or low-fat unflavored milk  N/A k) Whole Grain Rich: all specifications containing creditable grain, unless otherwise noted, will mean a whole grain rich (WGR). To be considered whole grain rich (WGR), a product must contain 51% or more whole grains by weight or have a whole grain listed as the first ingredient on the ingredient label, or as allowed In FNS guidance. The information provided herein is for reference only and not intended to replace Proposer's own diligence to ensure most current guidance is used in Proposal response. Determining and Crediting Whole Grains under the Final Rule "Nutrition Standards in the National School Lunch and School Breakfast Programs" k) Whole grain content of food products is required on a product label by the Food and Drug Administration (FDA), schools may also evaluate a grain product using the two-element criterion developed by the Institute of Medicine and set forth in the final rule:     i. Element #1: A serving of the food Item must meet portion size requirements for the Grains component as defined in FNS guidance; AND    ii. Element #2: The whole grains per serving (based on minimum serving sizes specified for grains in FNS guidance) must be less or equal to 8 grams. This may be determined from information provided on the product packaging or by the manufacturer, if available. In addition, manufacturers currently may apply for a Child Nutrition Label for qualifying products to indicate the number of grain servings that are whole grain rich. The food must meet at least one of the following:        1. The product includes the following Food and Drug Administration (FDA)-approved whole grain health claim on its packaging. "Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers'."        2. Product ingredient listing lists whole grain first, specifically:            a. Non-mixed dishes (e.g., breads, cereals): Whole grains must be the primary ingredient by weight (a whole grain is the first ingredient in the list)            b. Mixed dishes (e.g., pizza, corn dogs): Whole grains must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the list) l) Meat/Meat Alternate:     i. All raw products shall be of domestic origin.    ii. All beef products specified are to be considered free of chemical processes and additives.