University of Wisconsin-Madison

FRESH PRODUCE, PROCESSED AND BULK FOR THE ATHLETIC DEPARTMENT

09-5014

FRESH PRODUCE, PROCESSED AND BULK FOR THE ATHLETIC DEPARTMENT

Non-UW-Madison users contact: Vendor Representative

390-28
390-84

“D” FOB DESTINATION, FREIGHT PREPAID AND ALLOWED

SEE BELOW

SPECIFICATIONS

1.   BIDDER QUALIFICATIONS/REQUIREMENTS
      1.1     The months of August through April are typically the busiest months.  May through July tend to be less busy and the produce requirements are significantly lower during these months.  The Contractor must be willing to provide all of their produce needs regardless of the quantity needed during the entire year.  For example, the Contractor may be required to deliver 5# of green peppers, a few bags of lettuce and some apples.  The Contractor must  agree to no minimum order requirement (quantity and dollar amount).  The Contractor must agree to be flexible and continue to provide the same level of service during down times as they would throughout the rest of the year.

      1.2     Contractor must be in the business of providing Fresh Produce, Processed and Bulk and must have done so for a minimum of three (3) years.

      1.3     Contractor must provide a list of a minimum of  three (3) clients, other than the University, to which similar processed produce products have been provided to during the past year using the same processor you will use for this Contract.  All of the clients contacted must verify that a high level of satisfaction was provided. 

      1.4     Contractor must be a licensed dealer under the Perishable Agricultural Commodities Act.         

      1.5     Contractor must have a license from the U.S. Department of Agriculture.

      1.6     Contractor must be able to supply all products purchased from this contract from one processor for Lot 1 – Processed Produce (Vegetables and Fruit) and Lot 3 – Miscellaneous Produce (processed fruits and vegetables). 

      1.7     Contractor must agree that the University can choose to visit the processor’s plant to inspect their facilities. 

      1.8     Processor should be able to maintain an adequate daily inventory to meet contract requirements.

      1.9     Contractor must have a written product recall program in place for notifying their customers (University) of products that must be removed from the market that could pose a threat to health or life. 

      1.10   Contractor and Contractor’s named processor must have in place a Hazard Analysis Critical Control Point (HACCP) program to ensure safety and sanitation.  A copy of this written program must be provided to the University.

2.   SPECIFICATIONS
      2.1     Product Processing Plant and Safety Requirements:
               The awarded Contractor must agree that University may inspect the processor’s plant and records, and meet with the processor’s quality control staff on a quarterly basis, (or more if determined necessary by the University) to insure all microbiological standards and plant conditions meet specifications.  Such visits will be coordinated through the Contractor.  The Contractor will be required to attend the plant inspections.

      2.2     Produce Processor Inspection Requirements
               The produce processor must be inspected by the American Institute  of Baking (AIB) and/or the American Sanitation Institute (ASI), or equivalent as approved by the University semi-annually.  The most recent rating must be excellent or superior.  A copy of the inspection reports must be sent to the University (Dave Brinkmeier, Contractor Administrator) within two weeks after the completion of each inspection.  Include with your bid response a copy of the current (within the past six months) inspection report of the processors plant by either or both of the two organizations.

      2.3     Product Processing Requirements
               All equipment, including stainless steel or brass knives, blades, rings, peelers, etc. used in the processing of all produce on this Contract must be approved by International Fresh
               Cut Produce Association or equivalent Association.

               2.3.1     Equipment and blades must be sanitized prior to processing each product.                  
               2.3.2     Product must be processed in a refrigerated production room maintained at 45º F.       
               2.3.3     Processed product must be free of all soil or foreign material.                                     
               2.3.4     Processed product must pass through a minimum 2.5mm non-ferrous metal detection   device.
               2.3.5     Produce must be processed within 48 hours of delivery to the University.                     
               2.3.6     No more than ¼ teaspoon moisture per five (5) pound unit should be present in bags     of product.
               2.3.7     The degree of vacuum must be light for all vacuum packed products.             

      2.4     Microbiological Standards
               Microbiol control agent such as chlorine, peroxyacetic acid solution, Tsunami, or most up-to-date method must be used so that the following microbiological levels for all processed produce are maintained at all times.

       Analyte                 Type of Sample                                          Result
     Listeria              Post chlorination environmental swab       Negative
     Salmonella         Post chlorination product sample              Negative
     E.coli
    (non-pathogenic)  Post chlorination product sample              <10 cfu/gram

     2.5      Delivery
               Delivery is required six days a week (Monday through Saturday) at the locations listed. Delivery must begin no earlier than 9:00 a.m. and be completed no later than 12:00 Noon each day Monday through Saturday.  Delivery may be required on legal holidays.
              
               Contractor should contact Herbert Hackworthy  at (608) 262-0839 to coordinate a delivery schedule.

      2.6      Delivery Locations
               Contractor must deliver produce to all of the following locations:

                 Camp Randall       1440 Monroe Street
                 Kohl Center          601 W. Dayton Street

      2.7      Method of Delivery
                 All produce must be delivered in the packaging specified for each product and must be delivered according to industry standards. 

      2.8      Delivery Packing Slips
                 All delivery packing slips must be signed by University personnel after they have verified items delivered and agree with the delivery packing slip.  If any discrepancies exist, the driver will be required to co-sign and note discrepancies on the delivery packing slip.

                 The packaging slip must be itemized showing the same information as the invoicing requirements.

      2.9      Delivery Vehicles
                 All vehicles involved in the transportation of product must be enclosed; temperature controlled trucks, constructed and properly insulated to be capable of maintaining product temperature below 40ºF.  Cargo spaces must be air leak proof, including tight fitting doors and suitable closures for drain holes to prevent air leakage, pre-cooled to proper temperature, entirely free from any dirt, debris, or offensive odors when placed for loading.

                 Route delivery trucks must comply with all provisions stated above and in addition, should be equipped with curtains or flaps in the doorway area with port doors, to minimize loss of refrigeration during delivery stops.

      2.10    Product Replacement
                 Produce rejected for not meeting specification delivered at the University’s dock must be replaced within four (4) hours of notification.  Unacceptable product will be left at the delivery location for the Contractor to pick up.  A credit packing slip must be issued by the Contractor and presented by the Contractor’s driver to the University personnel when any product is removed from the University premises for any reason other than equal exchange.  If rejected product is not picked up by the Contractor within 24 hours of verbal or written notification, the University will dispose of the product and not pay for it.

      2.11    Product Substitution
                 If the Contractor is unable to provide product on any particular day or is suggesting a product substitution the University will only consider acceptance of the product substitution if the product is not available on the Chicago Market on the day of the order.  If the product is available on the Chicago Market the University has the right to (1) require the Contractor to obtain the product (2) agree to a substitution at no more than the current Contract price for the original product, or (3) obtain the product from a local source at their current price, with any price difference deducted from the next payment to the Contractor with a copy of the local source’s invoice as proof.

                 Product substitution must be approved by Athletic Department Herbert Hackworthy, or his designee.

PRODUCT SPECIFICATIONS

1.        PRODUCT:      
           All processed produce must have been processed within 48 hours of delivery to the University.         

2.        LABELING:
All processed produce packaging must be labeled with:

• product number (if applicable)
• finished product net weight
• date and time within 8 hours product was processed or an expiration date

3.        RAW PRODUCT:
            3.1     All produce must have been held in refrigeration at temperatures not to exceed 40° F  (except tomatoes, potatoes, and bananas at 55 degrees F) continuously at shipping point, en route, while in processor’s plant and during delivery to University delivery sites.
           
            3.2     All produce must meet the grade specified at the time of delivery to our receiving rooms.        

4.         IDENTIFICATION OF PROCESSOR:
            Name of the processor who will be supplying all processed produce in Lot 1 Processed Produce and Lot 3 Processed Produce.   Only one processor is allowed except for items 95 (Mushrooms Sliced Fresh Cleaned, Thick) and 96 (Mushroom for Stuffing).
.          
                     Name of Processor: CUSTOM CUTS
           
                     Address of Processor: 2842 S 5TH CT
                                                         MILWAUKEE  WI  53207 1472
                                                      (414) 483-0491

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