Raw Material Purchase Contract

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Raw Material Purchase Contract Powered By Docstoc
					      HARRIS COUNTY
         INVITATION TO BID                                                             Job No. 96/0594
                                                                              Date Due: December 31, 1996
             Cover Sheet                                                         DUE NO LATER THAN 1:00 P.M.

                                                                              Bids received later than the date and time
                                                                              above will not be considered.


 BID FOR: TERM CONTRACT FOR MEATS FOR HARRIS COUNTY AND HARRIS COUNTY
        HOSPITAL DISTRICT
                                                     OFFERORS NOTE!!

Carefully read all instructions, requirements and                       Please return bid in the envelope provided or in a
specifications. Fill out all forms properly and completely.             comparable size envelope. Be sure that return envelope
 Submit your bid with all appropriate supplements and/or                shows the Job Number, Description and is marked
samples.                                                                "SEALED BID."

                                                RETURN BID TO:
                                      HARRIS COUNTY PURCHASING AGENT
                                        1001 PRESTON AVENUE, SUITE 670
                                              HOUSTON, TEXAS 77002

For additional information, contact                     James N. Batt at (713)755-4656                                      .

You must sign below in INK; failure to sign WILL disqualify the offer. All prices must be typewritten or written in
ink.


                                Total Amount of Bid: $____________________________


Company Name:             __________________________________________________________________________

Company Address:          __________________________________________________________________________

                          __________________________________________________________________________

Telephone No. _____________________________________________                             FAX No. _______________________

Print Name: _________________________________________________________________________________

Signature: ___________________________________________________________________________________
[Your signature attests to your offer to provide the goods and/or services in this bid according to the published provisions of this Job.
 After Commissioners Court award of bid, a Purchase Order will be issued. Contract is not valid until Purchase Order is issued.]

ACCEPTED BY:_____________________________________________                                             Date:_____________________
            HARRIS COUNTY JUDGE ROBERT ECKELS




                                                                                                                            Page 1 of 28
                                                         TABLE OF CONTENTS

Items checked below represent components which comprise this bid/proposal package. If the item IS NOT checked, it is NOT
APPLICABLE to this bid/proposal. Offerors are asked to review the package to be sure that all applicable parts are included. If any
portion of the package is missing, notify the Purchasing Department immediately.

It is the Offeror's responsibility to be thoroughly familiar with all Requirements and Specifications. Be sure you understand the following
before you return your bid packet.

  X    1.         Cover Sheet
                  Your company name, address, the total amount of the bid/proposal, and your signature (IN INK) should appear on this
                  page.

  X      2.       Table of Contents
                  This page is the Table of Contents.

  X      3.       General Requirements
                  You should be familiar with all of the General Requirements.

  X      4.       Special Requirements/Instructions
                  This section provides information you must know in order to properly make an offer.

  X      5.       Specifications
                  This section contains the detailed description of the product/service sought by the County.

  X      6.       Pricing/Delivery Information
                  This form is used to solicit exact pricing of goods/services and delivery costs.

  X      7.       Attachments

                    X      a.        Residency Certification
                                     Be sure to complete this form and return with packet.

                  ______ b.          Bid Guaranty & Performance Bond Information & Requirements
                                     This form applies only to certain bids/proposals. Please read carefully and fill out completely.

                  ______ c.          Bid Check Form
                                     This form applies only to certain forms. Please read carefully and fill out completely.

                  ______ d.          Vehicle Delivery Instructions
                                     Included only when purchasing vehicles

                  ______ e.          Minimum Insurance Requirements
                                     Included when applicable (does not supersede "Hold Harmless" section of General Requirements).

                  ______ f.          Workers' Compensation Insurance Coverage Rule 110.110
                                     This requirement is applicable for a building or construction contract.

                  ______ g.          Financial Statement
                                     When this information is required, you must use this form.

                  ______ h.          Reference Sheet

                  ______ i.          Other
                                     From time to time other attachments may be included.




                                                                                                                               Page 2 of 28
                                                     GENERAL REQUIREMENTS


READ THIS ENTIRE DOCUMENT CAREFULLY. FOLLOW ALL INSTRUCTIONS. YOU ARE RESPONSIBLE FOR
FULFILLING ALL REQUIREMENTS AND SPECIFICATIONS. BE SURE YOU UNDERSTAND THEM.

General Requirements apply to all advertised bids, however, these may be superseded, whole or in part, by the SPECIAL
REQUIREMENTS/INSTRUCTIONS OR OTHER DATA CONTAINED HEREIN. Review the Table of Contents. Be sure your bid
package is complete.

GOVERNING LAW
Offerors shall comply with all applicable federal, state and local laws and regulations. Offeror is further advised that these requirements
shall be fully governed by the laws of the State of Texas and that Harris County may request and rely on advice, decisions and opinions of
the Attorney General of Texas and the County Attorney concerning any portion of these requirements.

BID FORM COMPLETION
Fill out and return to the Harris County Purchasing Department ONE (1) complete bid form, using the envelope provided. An authorized
representative of the offeror should sign the Cover Sheet. The contract will be binding only when signed by Harris County, funds are
certified by the County Auditor and or the Hospital District, as applicable, and a Purchase Order issued.

BID RETURNS
Offerors must return all completed bids to the Harris County Purchasing Department reception desk at 1001 Preston Avenue, Suite 670,
Houston, Texas before 1:00 P.M. on the date specified. Late bids will not be accepted.

GOVERNING FORMS
In the event of any conflict between the terms and provisions of these requirements and the specifications, the specifications shall govern.
In the event of any conflict of interpretation of any part of this overall document, Harris County's interpretation shall govern.

ADDENDA
When specifications are revised, the Harris County Purchasing Department will issue an addendum addressing the nature of the change.
Offerors must sign and include it in the returned bid package.

HOLD HARMLESS AGREEMENT
Contractor, the successful offeror, shall indemnify and hold Harris County harmless from all claims for personal injury, death and/or
property damage resulting directly or indirectly from contractor's performance. Contractor shall procure and maintain, with respect to the
subject matter of this bid, appropriate insurance coverage including, as a minimum, public liability and property damage with adequate
limits to cover contractor's liability as may arise directly or indirectly from work performed under terms of this bid. Certification of such
coverage must be provided to the County upon request.

WAIVER OF SUBROGATION
Offeror and offeror's insurance carrier waive any and all rights whatsoever with regard to subrogation against Harris County as an indirect
party to any suit arising out of personal or property damages resulting from offeror's performance under this agreement.

SEVERABILITY
If any section, subsection, paragraph, sentence, clause, phrase or word of these requirements or the specifications shall be held invalid, such
holding shall not affect the remaining portions of these requirements and the specifications and it is hereby declared that such remaining
portions would have been included in these requirements and the specifications as though the invalid portion had been omitted.

BONDS
If this bid requires submission of bid guarantee and performance bond, there will be a separate page explaining those requirements. Bids
submitted without the required bid bond or cashier's check are not acceptable.

TAXES
Harris County is exempt from all federal excise, state and local taxes unless otherwise stated in this document. Harris County claims
exemption from all sales and/or use taxes under Texas Tax Code §151.309, as amended. Texas Limited Sales Tax Exemption Certificates
will be furnished upon written request to the Harris County Purchasing Agent.




                                                                                                                                 Page 3 of 28
FISCAL FUNDING
A multi-year lease or lease/purchase arrangement (if requested by the Special Requirements/Instructions), or any contract continuing as a
result of an extension option, must include fiscal funding out. If, for any reason, funds are not appropriated to continue the lease or
contract, said lease or contract shall become null and void on the last day of the current appropriation of funds. After expiration of the
lease, leased equipment shall be removed by the offeror from the using department without penalty of any kind or form to Harris County.
All charges and physical activity related to delivery, installation, removal and redelivery shall be the responsibility of the offeror.

PRICING
Prices for all goods and/or services shall be firm for the duration of this contract and shall be stated on the Pricing/Delivery Information
form. Prices shall be all inclusive: No price changes, additions, or subsequent qualifications will be honored during the course of
the contract. All prices must be written in ink or typewritten. Pricing on all transportation, freight, drayage and other charges are to be
prepaid by the contractor and included in the bid prices. If there are any additional charges of any kind, other than those mentioned above,
specified or unspecified, offeror MUST indicate the items required and attendant costs or forfeit the right to payment for such items.

SILENCE OF SPECIFICATIONS
The apparent silence of specifications as to any detail, or the apparent omission from it of a detailed description concerning any point, shall
be regarded as meaning that only the best commercial practice is to prevail and that only material and workmanship of the finest quality are
to be used. All interpretations of specifications shall be made on the basis of this statement. The items furnished under this contract shall
be new, unused of the latest product in production to commercial trade and shall be of the highest quality as to materials used and
workmanship. Manufacturer furnishing these items shall be experienced in design and construction of such items and shall be an
established supplier of the item bid.

SUPPLEMENTAL MATERIALS
Offerors are responsible for including all pertinent product data in the returned bid package. Literature, brochures, data sheets,
specification information, completed forms requested as part of the bid package and any other facts which may affect the evaluation and
subsequent contract award should be included. Materials such as legal documents and contractual agreements, which the offeror wishes to
include as a condition of the bid, must also be in the returned bid package. Failure to include all necessary and proper supplemental
materials may be cause to reject the entire bid.

MATERIAL SAFETY DATA SHEETS
Under the "Hazardous Communication Act", commonly known as the "Texas Right To Know Act", a offeror must provide to the County
with each delivery, material safety data sheets which are applicable to hazardous substances defined in the Act. Failure of the offeror to
furnish this documentation will be cause to reject any bid applying thereto.

NAME BRANDS
Specifications may reference name brands and model numbers. It is not the intent of Harris County to restrict these bids in such cases, but
to establish a desired quality level of merchandise or to meet a pre-established standard due to like existing items. Offerors may offer items
of equal stature and the burden of proof of such stature rests with offerors. Harris County shall act as sole judge in determining equality
and acceptability of products offered.

COLOR SELECTION
Determination of colors of materials is a right reserved by the using department unless otherwise specified in the bid. Unspecified colors
shall be quoted as standard colors, NOT colors which require upcharges or special handling. Unspecified fabrics or vinyls should be
construed as medium grade. If offeror fails to get color/material approvals prior to delivery of merchandise, the using department may
refuse to accept the items and demand correct shipment without penalty, subject to other legal remedies.

EVALUATION
Evaluation shall be used as a determinant as to which bid items or services are the most efficient and/or most economical for the County. It
shall be based on all factors which have a bearing on price and performance of the items in the user environment. All bids are subject to
tabulation by the Harris County Purchasing Department and recommendation to Harris County Commissioners Court. Compliance with all
bid requirements, delivery and needs of the using department are considerations in evaluating bids. Pricing is NOT the only criteria for
making a recommendation. The Harris County Purchasing Department reserves the right to contact any offeror, at any time, to clarify,
verify or request information with regard to any bid.




                                                                                                                                 Page 4 of 28
INSPECTIONS
Harris County reserves the right to inspect any item(s) or service location for compliance with specifications and requirements and needs of
the using department. If an offeror cannot furnish a sample of a bid item, where applicable, for review, or fails to satisfactorily show an
ability to perform, the County can reject the bid as inadequate.

TESTING
Harris County reserves the right to test equipment, supplies, material and goods bid for quality, compliance with specifications and ability
to meet the needs of the user. Demonstration units must be available for review. Should the goods or services fail to meet requirements
and/or be unavailable for evaluation, the bid is subject to rejection.

DISQUALIFICATION OF OFFEROR
Upon signing this bid document, an offeror offering to sell supplies, materials, services, or equipment to Harris County certifies that the
offeror has not violated the antitrust laws of this state codified in Texas Business and Commerce Code §15.01, et seq., as amended, or the
federal antitrust laws, and has not communicated directly or indirectly the bid made to any competitor or any other person engaged in such
line of business. Any or all bids may be rejected if the County believes that collusion exists among the offerors. Bids in which the prices
are obviously unbalanced may be rejected. If multiple bids are submitted by a offeror and after the bids are opened, one of the bids is
withdrawn, the result will be that all of the bids submitted by that offeror will be withdrawn, however, nothing herein prohibits a vendor
from submitting multiple bids for different products or services.

AWARD
Harris County reserves the right to award this contract on the basis of LOWEST AND BEST BID in accordance with the laws of the State
of Texas, to waive any formality or irregularity, to make awards to more than one offeror, to reject any or all bids. In the event the lowest
dollar offeror meeting specifications is not awarded a contract, the offeror may appear before the Commissioners Court or Hospital District
Board of Managers, as applicable, and present evidence concerning his responsibility.

ASSIGNMENT
The successful offeror may not assign, sell or otherwise transfer this contract without written permission of Harris County Commissioners
Court.

TERM CONTRACTS
If the contract is intended to cover a specific time period, the term will be given in the specifications under SCOPE.

MAINTENANCE
Maintenance required for equipment bid should be available in Harris County by a manufacturer authorized maintenance facility. Costs for
this service shall be shown on the Pricing/Delivery Information form. If Harris County opts to include maintenance, it shall be so stated in
the purchase order and said cost will be included. Service will commence only upon expiration of applicable warranties and should be
priced accordingly.

CONTRACT OBLIGATION
Harris County Commissioners Court must award the contract and the County Judge or other person authorized by the Harris County
Commissioners Court must sign the contract before it becomes binding on Harris County or the offerors. Department heads are NOT
authorized to sign agreements for Harris County. Binding agreements shall remain in effect until all products and/or services covered by
this purchase have been satisfactorily delivered and accepted.

TITLE TRANSFER
Title and Risk of Loss of goods shall not pass to Harris County until Harris County actually receives and takes possession of the goods at
the point or points of delivery. Receiving times may vary with the using department. Generally, deliveries may be made between 8:30
a.m. and 4:00 p.m., Monday through Friday. Offerors are advised to consult the using department for instructions. The place of delivery
shall be shown under the "Special Requirements/Instructions" section of this bid package and/or on the Purchase Order as a "Deliver To:"
address.

WARRANTIES
Offerors shall furnish all data pertinent to warranties or guarantees which may apply to items in the bid. Offerors may not limit or exclude
any implied warranties. Offeror warrants that product sold to the County shall conform to the standards established by the U.S.
Department of Labor under the Occupational Safety and Health Act of 1970. In the event product does not conform to OSHA Standards,
where applicable, Harris County may return the product for correction or replacement at the offeror's expense. If offeror fails to make the
appropriate correction within a reasonable time, Harris County may correct at the offeror's expense.




                                                                                                                               Page 5 of 28
PURCHASE ORDER AND DELIVERY
The successful offeror shall not deliver products or provide services without a Harris County Purchase Order, signed by an authorized
agent of the Harris County Purchasing Department. The fastest, most reasonable delivery time shall be indicated by the offeror in the
proper place on the Pricing/Delivery Information form. Any special information concerning delivery should also be included, on a
separate sheet, if necessary. All items shall be shipped F.O.B. INSIDE DELIVERY unless otherwise stated in the specifications. This
shall be understood to include bringing merchandise to the appropriate room or place designated by the using department. Every tender or
delivery of goods must fully comply with all provisions of these requirements and the specifications including time, delivery and quality.
Nonconformance shall constitute a breach which must be rectified prior to expiration of the time for performance. Failure to rectify within
the performance period will be considered cause to reject future deliveries and cancellation of the contract by Harris County without
prejudice to other remedies provided by law. Where delivery times are critical, Harris County reserves the right to award
accordingly.

CONTRACT RENEWALS
Renewals may be made ONLY by written agreement between Harris County and the offeror. Any price escalations are limited to those
stated by the offeror in the original bid.

INVOICES AND PAYMENTS
Offerors shall submit invoices in duplicate on each purchase order or purchase release after each delivery, indicating the purchase order
number. Invoices must be itemized. Any invoice which cannot be verified by the contract price and/or is otherwise incorrect, will be
returned to the offeror for correction. Under term contracts, when multiple deliveries and/or services are required, the offeror may invoice
following each delivery and the County will pay on invoice. Contracts providing for a monthly charge will be billed and paid on a monthly
basis only.

TERMINATION
Harris County reserves the right to terminate the contract for default if offeror breaches any of the terms therein, including warranties of
offeror or if the offeror becomes insolvent or commits acts of bankruptcy. Such right of termination is in addition to and not in lieu of any
other remedies which Harris County may have in law or equity. Default may be construed as, but not limited to, failure to deliver the
proper goods and/or services within the proper amount of time, and/or to properly perform any and all services required to Harris County's
satisfaction and/or to meet all other obligations and requirements. Contracts may be terminated without cause upon thirty (30) days written
notice to either party unless otherwise specified.

RECYCLED MATERIALS
Harris County encourages the use of products made of recycled materials and shall give preference in purchasing to products made of
recycled materials if the products meet applicable specifications as to quantity and quality. Harris County will be the sole judge in
determining product preference application.

SCANNED OR RE-TYPED RESPONSE
If in its bid response, offeror either electronically scans, re-types, or in some way reproduces the County's published bid package, then in
event of any conflict between the terms and provisions of the County's published bid specifications, or any portion thereof, and the terms
and provisions of the bid response made by offeror, the County's bid specifications as published shall control. Furthermore, if an alteration
of any kind to the County's published bid specifications is only discovered after the contract is executed and is or is not being performed,
the contract is subject to immediate cancellation.

FLOPPY DISK
If offeror obtained the bid specifications on a floppy disk in order to prepare a response, the bid must be submitted in hard copy according
to the instructions contained in this bid package. If, in its bid response, offeror makes any changes whatsoever to the County's published
bid specifications, the County's bid specifications as published shall control. Furthermore, if an alteration of any kind to the County's
published bid specifications is only discovered after the contract is executed and is or is not being performed, the contract is subject to
immediate cancellation.




                                                                                                                               Page 6 of 28
  TERM CONTRACT FOR MEATS FOR HARRIS COUNTY AND HARRIS COUNTY
                      HOSPITAL DISTRICT

                        SPECIAL REQUIREMENTS/INSTRUCTIONS

96.0A
Where these specific requirements differ from the preceding General Requirements, these specific
requirements shall control. The term "Harris County" is understood to include the Harris County
Hospital District.

Scope
Supplier shall furnish and deliver, fob inside, various fresh and frozen meats and related products
for a period of six months beginning February 1, 1997 thru July 31, 1997 or until all items ordered
prior to the expiration date have been satisfactorily delivered and accepted. Multiple delivery
locations are involved. Harris County will award this contract in its best interest as a whole or by
class. If you need additional information contact Jim Batt at 755-4656.

Special Requirements
No product shall be delivered under this contract unless it meets all the following requirements,
including latest revisions where applicable. All product shall be good grade or better according to
specifications. Quantities listed on bid sheets are based upon best available information and the
County reserves the right to purchase more or less at the prices quoted, within the contract term.

Testing
Any/all products delivered under this agreement shall be subject to testing by an independent
testing laboratory at will and without notice. Any item found to be unsuitable for failure to meet
specifications requirements will be replaced by the vendor at no additional charge to the user.
Continued inability to provide correct product will be a consideration of future awards and could
result in litigation. In addition, cost of testing for failed product will be charged to the vendor and
deducted from current invoices. All testing procedures will be from Method of Analysis-AOAC,
latest edition and U.S.D.A. Laboratory Guidebook.

Delivery
Deliveries shall be by pre-arrangement with a representative of the appropriate institution and
established individually by the Food Manager at each facility, Monday thru Friday. Backorders
must be kept to a minimum. Failure to make timely and complete deliveries may create serious
legal problems and will be a consideration of future awards. In the event awardee cannot, at any
point in time, furnish articles awarded in this contract, the County may opt to buy them on the open
market and the contractor will be liable for the cost of the product and the difference. These costs
will be deducted from existing or subsequent invoices.

Generally, receiving at County institutions is 8:00 a.m. to 4:00 p.m., Monday thru Friday, except
County holidays. Hospital receiving is 7:30 a.m. to 2:30 p.m., Monday thru Friday. All bidders
should inspect loading/unloading facilities prior to submitting bids to be certain they are aware of
any freight or delivery difficulties inherent to the facility.



                                                                                           Page 7 of 28
                 SPECIAL REQUIREMENTS/INSTRUCTIONS (Continued)

Delivery locations are:
Burnett-Bayland Home                                                 Juvenile Detention Home
6500 Chimney Rock                                              3540 W. Dallas, rear bldg.
Houston, Texas                                                 Houston, Texas

Youth Village                                                  Lyndon B. Johnson Hospital
210 J.W. Mills Rd.                                             5656 Kelley
Seabrook, Texas                                                Houston, Texas

Children's Protective Services
6425 Chimney Rock
Houston, Texas

Evaluation
Bids will be evaluated and awarded whole or by class, however, it is customary that the County
consider various award scenarios in order to determine which represents the best overall purchase
method and reserves the right to award as is in its best interest.

Pricing
Bidder may quote any class but must quote a complete class for full consideration .Pricing shall be
provided on attached bid sheets only. Bid must indicate changes as a result of manufacturers
changes to packaging, quality, quantity. If bidder fails to note and provide written notice of changes
on the bid sheet, regarding any item, the item must be furnished as bid.

In the event that, for any reason, a bid is inconsistent with bid requirements or cannot be understood
within the context of the spirit and intent of the process, has insufficient, incomplete, and/or
illegible brand name, product number and/or pricing on any item, Harris County reserves the right
to reject the item which may also be cause to reject the entire class. Harris County reserves the right
to waive a requirement if in its best interest and/or in order to obtain the best overall bid for the
County. All prices are to be quoted F.O.B. Inside Delivery to all locations.

Purchase Orders
Purchasing will issue purchase orders for each department and payments will be handled within
their existing systems. Once purchase orders are issued, each using department will contact
suppliers directly to place orders. Only designated personnel at each location have authority to
place and/or receive food orders. Vendors must obtain names of appropriate personnel and accept
orders only from those persons and only when the order is accompanied by the proper purchase
order number.

Product Identification
Bidders shall identify each and every item by brand name and product number in the space
provided for that on the bid sheets. Failure to supply that information may be cause to reject the
item for reasons stated in the above paragraph, “PRICING.”



                                                                                           Page 8 of 28
                SPECIAL REQUIREMENTS/INSTRUCTIONS (Continued)

The Hospital District uses a material management system which is dependent upon quantity
packaging as opposed to a per pound price. It is incumbent on the bidder to supply product for them
in the unit of measure, i.e. case, bag, box, etc., they request. Invoices not properly expressing
accurate costs will be returned to the supplier for correction prior to any payment.

Invoicing and Payment
Contractor shall submit monthly itemized invoices to the appropriate jurisdiction which shows the
purchase order number, using department, delivery date, items ordered and the bid price based upon
the unit of measure as ordered by the user. Signatures of authorized County personnel, on supplier
documents, will be required before an invoice for product will be paid.




                                                                                        Page 9 of 28
                                        SPECIFICATIONS

The following specifications are to be applied to appropriate products as listed. Additional item
detail is given in this document. Items for the Hospital District, and/or an item that is used by both
County and District, have a designated hospital number shown on the bid sheet. It is for internal use
only.

PRODUCTION REQUIREMENTS
All product shall be of the food grade shown in the specification in all respects, including labeling,
being in compliance with Federal Food, Drug and Cosmetic Acts up to and including all subsequent
revisions; The Wholesome Meat Act of 1967 and all applicable amendments and regulations
thereunder. Recent Federal regulations regarding packaging shall also be included inasmuch as
they have been implemented to date.

Product shall be produced in an establishment under inspection by Harris County Health
Department, Texas Department of Health or U. S. Department of Agriculture and comply with
Institutional Meat Purchase Specifications for fresh meats approved by U.S.D.A.

STATE OF PRODUCT
Appearance and odor shall be that of fresh product having no off-odors or off-flavors when product
is prepared. There shall be no decomposition and no evident freezer burn. Product must be free of
processing debris and all forms of foreign matter.

MICROBIOLOGICAL REQUIREMENTS
Microbiological safety and quality of product will be that expected with the use of high quality
ingredients and raw materials, following good manufacturing practices during production, use of
appropriate packaging and control of distribution procedures to prevent product deterioration.
Procedures for microbiological analysis will be basically those described in the U.S. Food and Drug
Administration's "Bacteriological Analytical Manual for Foods", latest edition.

PACKAGING
Product will be suitably wrapped and packaged in grease and moisture resistant material. It will be
encased in fiberboard cases made with fiberboard as described in Federal Specification PPP-F-230.
 Fiberboard bursting strength and closure details will be as specified in the IMPS General
Requirements. Staples must not be used. Any other special packaging requirements may be
included under individual product information.

AMOUNTS
Quantities shown under “AMT” represent the total poundage anticipated for that product. Bidders
must furnish both the price per pound and the price per unit of measure. Separate spaces are
available on the bid sheet. Price per pound will be used for pricing evaluations. Price per unit of
measure will be used by the end users for ordering product. This is necessary particularly for the
Hospital District because of their materials management program. Failure to supply information in
BOTH columns may invalidate your bid.




                                                                                         Page 10 of 28
                                 SPECIFICATIONS (Continued)

NET WEIGHT
Frozen net weight must be as specified or higher for products listed.

SPECIAL SPECIFICATIONS
Classes include fresh product and frozen product. Harris County uses the same award process for
all classes and all responses, however, consolidation of suppliers will be preferred. Where classes
may be grouped or combined in the best interest of the County, that mechanism will be applied.

TVP
TVP is permitted only as part of those products which designate that ingredient in the
specification and should not be otherwise included.

CLASS IA BEEF - FRESH

1. Ground Beef, Bulk, 100% Beef, IMPS #136 (not charbroiled)
Item shall be produced from USDA inspected ground, domestic beef, trimmed of discolored meat,
bones, cartilage, backstrap, exposed large blood vessels, heavy connective tissue, defatted beef
tissue and lymph glands. Meat from head, tongue, heart, kidneys, esophagus or straight (added) fat
is prohibited. Frozen net weight of product shall be ten (10) pounds per clear polybag. Fat
percentage shall not exceed 20% by chemical analysis. Initial grinding plate shall not have holes
larger than 3/8". Final grinding plate shall have 1/8" holes and eliminate gristle and bone. No TVP
shall be added to this product.

2. Ground Beef, Bulk, 80/20% Beef, IMPS #136 (not charbroiled)

3. Ground Beef Patties, 100% Beef
Item to be IQF, flame broiled, beef patty, 2.4-3.0 oz. portions, precooked, chopped and formed; No
defatted beef tissue, organs or offal is acceptable. Product shall contain 100% ground beef.

4. Ground Beef Patties
Patties to be 4 oz. portion, 80/20, no additives, 10#/box w/ parchment between each patty.

5. Ground Beef Patties
Patties to be 5.33 oz each, 80/20, special #137 MBG, fresh chilled w/parchment between each
patty. Must not contain addtiives; 10#/bx, USDA insp.
6. Ground Beef Lunch Steak
Product of 3.2 oz. portion, oval, 80/20, no additives; 10# box w/parchment between each steak.

7. Ground Beef Lunch Steak
Same as above but in 4.0 oz. portions.

8. Cubed Steak
Item to be 4 oz. portion, boneless, raw, 10#/cs.; parchment between ea. portion, fresh frozen.



                                                                                         Page 11 of 28
                                 SPECIFICATIONS (Continued)

9. Diced Beef
Beef to be 3/4" cubes, boneless, 1/4" max. surface fat, 10#/clear poly bag, fresh chilled.

10. Chuck Roll, IMPS #116A
Item to be frozen, chuck roll prepared from boneless, clod out chuck that has the chuck tender,
chuck cover, subscapularis muscle, discolored meat, cartilage, backstrap, exposed large blood
vessels and intercostal meat removed; produced from quality grade, U.S. Good. Surface fat
thickness shall not exceed 1/2" (average) and thickness at any one point shall not exceed 3/4".

11. Top Sirloin Butt
Product to be boneless, 7-9# each, max. 1/4" surface fat, fresh chilled.

12. Beef Steakettes
Item to be frozen, oval, formed steak fabricated from comminuted beef with no greater than natural
proportion of cheek meat. Steakettes shall be sized four (4) per pound +/- one (1) per ten pounds.
Fat shall not exceed 20% by weight.

13. Boneless Stew Meat, IMPS #135
Item shall be frozen, diced beef produced from carcasses; cuts with all dark discoloration, bones,
cartilage, backstrap, exposed large blood vessels, heavy connective tissue, prescapular, popliteal
and proformal lymph glands removed. Shank meat is not acceptable. Product must contain ten
(10) pounds, frozen net weight per package. Fat shall not exceed 15% by visual examination. At
least 75% of product must be cut in cubes no smaller than 3/4" nor larger than 1-1/2". No TVP
shall be added to this product.

14. Pot Roast
Frozen, boneless roast having a weight range of 6-8 pounds; fat not to exceed 1/4" at any point.

15. Beef Brisket, IMPS #120
Product shall be frozen, boneless deckle-off brisket with hard fat on sternum edge trimmed to 1/2"
of lean and inside lean surface trimmed practically free of fat. Each brisket must weigh 9-10
pounds, minimum.

16. Top Round Roast, IMPS #168
Product frozen, netted, top round, cut from inside portion of the primal round and separated from
the bottom round along natural seams of these sections; each to weigh 15-20 pounds, minimum.

17. Outside Round Roast,
Product frozen, netted, outside cut, 15-20# each; 4-5/cs

18. Shoulder Clod, IMPS #114
Frozen shoulder clod shall be from large outside muscle system posterior to elbow joint and ventral
to the medial ridge of the blade bone.



                                                                                             Page 12 of 28
                                  SPECIFICATIONS (Continued)

19. Short Ribs, IMPS #123
Frozen, short ribs cut from 6th to 10th ribs of the rib end of the primal rib and one of the short plate.
Surface fat not to exceed 1/4" at any point. Item apprx. 2.5" wide/portion cut, 20#/box.


CLASS IB BEEF - FROZEN
1. Beef Patty Fritter or Chicken Fried Beef Patty
Item may be raw or precooked, 3.6-4.0 oz. portions, naturally shaped, prebreaded, individually
quick frozen, four (4) per pound. Fat shall not exceed 30%. Batter and breading shall not exceed
35%, seasonings 1%.

2. Calf Liver
Liver to be 4 oz. portion, skinless, deveined, formed. Slices thin w/ parchment between each layer,
10# box, fresh chilled.

3. Fajitas - Product to be cut from inside skirt and cleaned, 10# pkg.

4. Salisbury steak, precooked, pre-portioned, beef steak, pre-breaded, formed, 3 oz.; 10.2# box
ready-to-eat, includes soy, water.

CLASS IIA PORK - FRESH
1. Sausage Patty, IMPS #802
Item to be fresh, frozen pork chopped and ground to a moderately coarse texture, mixed with salt
and spices and formed into round patties sized ten (10) per pound with a tolerance to +/- two (2)
patties per ten (10) pounds. Salt content not to exceed 1.75%

2. Sausage Patties
Item to be 2 oz. pork portion, regular, spiced, layer-pak w/
parchment between layers; 8/6#bx/cs. Lykes brand

3. Smoked Sausage Link, IMPS #813
Item shall be frozen, smoked, link sausage, cut pork and finely comminuted beef, seasoned
including garlic, packed in a collagen casing, sized eleven (11) to thirteen (13) inches long.

4. Sausage, Summer
Fully cooked, 24/3#/cs, fresh chilled. Comparable to Hormel, Cervelet

5. Pork Loin Chops, IMPS #1413
Product to be frozen, boneless loin prepared by removing all bones, flesh over blade bone and
related cartilage, intercostal meat, diaphragm, hanging tender and tenderloin surrounding lumbar
fat. Average fat thickness not to exceed 1/4" nor 1/2" at any one point.




                                                                                            Page 13 of 28
                                 SPECIFICATIONS (Continued)

6. Pork Chops
Center cut, 3.2 oz., 1/4" max. surface fat, 10#/box, fresh chilled.

7. Pork Chops, Center Cut, Breakfast Style, IMPS #1412
Frozen chops prepared from center loin, sliced from end to end and weighing four (4) ounces each,
+/- 1/4 oz.; no fat in excess of 1/4" to 1/2"
8. Pork Chops, same as item 6, but eight (8) ounces minimum weight each.

9. Pork Loin Roast
Product to be frozen, trimmed & tied, boneless pork loin at 6-8 pounds each, minimum, well
trimmed of fat - not to exceed 1/4" at any one point, fresh chilled #1.

10. Pork Roast (Boston Butt), IMPS #406A
Item to be frozen, trimmed & tied, boneless roast from pork shoulder, weighing 6-8 pounds each,
minimum; fat not to exceed 1/4" at any point.

11. Shoulder Hocks
Item from smoked pork, 2" in length, 30#/cs.

12. Spareribs
Frozen, intact rib section/breastbone removed from the belly. Well trimmed. Average fat thickness
shall not exceed 1/4" nor 1/2" at any one point. 2.5 to 4.0#/rib, 30#/cs., fresh chilled.

CLASS IIB PORK - FROZEN
1. Pork Patties
Item pre-cooked, breaded w/ TVP; 48 ea. 3.5 oz./cs; USDA inspected. Gorges ONLY, #22454

2. Sausage Patty, Precooked
Item to be precooked, IQF, prepared from whole boned hog, rib shaped with barbecue seasonings,
fortified soy protein in 2.25 ounce portions.

3. Sausage Layers
Links to be 1 oz. pork, regular, spiced, layer-pak w/parchment between layers; 8/6# bx/cs.

4. Sausage Links, 5"
Links to be 3.8 oz. portion of pork and beef, 5" long; fresh chilled, comparable to Eddy's brand.

5. Sausage, Links, Polish
Links to be 3.0 link, pork/beef combination (keilbassa), collagen casing, 5" each; pre-cooked, 10#
box




                                                                                         Page 14 of 28
                                 SPECIFICATIONS (Continued)

6. Bacon, Sliced, IMPS #539
Product shall be sliced from skinless, slab bacon, reasonably uniform in length, width and
thickness, ranging from eight (8) to ten (10) inches long. Each pound to produce from eighteen
(18) to twenty-two (22) slices.

7. Bacon, Sliced
Prepared same as above, flat pak, but 22-26 slices/#, 15#/cs. Comparable to Oscar Meyer, fresh
chilled.

8. Bacon ends shall be produced from IMPS #539. Product to be appropriately wrapped, 10/3# per
case

9. Ham, Pitt, Boneless
Item to be fully cooked, smoked and cured, water added, boneless, mechanically shaped to form.
Each ham shall weigh 8-12 pounds; no surface fat in excess of 1/4". Product to be sliced in 1/4"
thicknesses.

10. Ham, Boneless
Fully cooked, 95% fat free, low sodium; 12-14#/ham/polybag; NO CORN SYRUP ADDED.

11. Ham
Ham shall be commercially prepared, standard type, furnished regular style, skin on, boneless,
paper wrapped, with a maximum of 10% water content, fully cooked by dry heat. Ham must weigh
10-12 pounds, cylindrical, oval or elliptical, without recesses, air pockets, moisture or rendered fat,
placed in casing with muscle fibers running lengthwise to facilitate slicing; no surface fat in excess
of 1/4" at any point.

12. Salt Pork
Salted, cured portions of pork section with high fat content.

CLASS IIIA POULTRY - FRESH
1. Chicken Fryers, Quartered
Product to be young chicken less than thirteen (13) weeks of age, tender meat with soft, pliable,
smooth, textured skin and flexible breast bone cartilage. Each fryer shall weigh approximately
three (3) pounds and cut into four (4) equal parts excluding neck.

2. Chicken Fryers, Quartered
Item to be IQF ice glazed frying chicken, ready-to-cook, unbreaded, USDA insp. Case pack to
contain IQF breast quarters with wing attached; 24/10.25 oz. portion per bag. Leg quarters to
contain 24/9 oz. portions per bag. Total portion count/case 48. Master case weight equal to 27
pounds, fresh frozen shelf life not to exceed 2 mos. Tyson brand only.




                                                                                          Page 15 of 28
                                  SPECIFICATIONS (Continued)

3. Chicken Fryers, Quartered
Fryers raw, quartered, 8.5 oz.-10.0 oz. per portion, fresh, ice packed with removeable ice or IQF;
packaged 8 pcs. per polyurethane bag; U.S. Gr. A; 96 pcs/cs.

4. Fryer Breast Halves
Item includes ribs in 6 oz. portion, I.Q.F.; 48 halves/cs; fresh chilled or frozen.

5. Fryer, Drumsticks
Raw, I.Q.F., 3.5 oz. each. 96/cs (21#/cs), TYSON ONLY

6. Fryer, Thighs
Raw, I.Q.F., 5.0 oz. each, 96/cs (30#/cs), TYSON ONLY

7. Chicken Drummets
Chicken wing drummettes, Southern style, Pilgrim's Pride brand ONLY. Fully cooked, breaded,
frozen, 10#/cs.

8. Chicken Gizzards
Raw, grade A, 6/5# bags/cs, chilled or frozen.

9. Chicken Livers
Raw, grade A, 6/5# bags/cs, chilled or frozen.

10. Chicken Cutlet
Portion of 3.2 oz., boneless, skinless, raw, unbreaded w/ parchment between each; 10#/cs.

11. Turkey Breakfast Patties
Item to be pre-cooked, caramel color added, unbreaded, USDA insp., fresh frozen for not more than
2 mos. Net wt. 30#/cs. Advance brand

12. Turkey Patties
Item to be unbreaded, smoke flavor added, 10#/cs., USDA insp., Advance #19441

13. Turkey Pattie Fritter
Item to be fully cooked, breaded, fully cooked, peppered throughout, 40 - 4 oz. ea., 10#/bx., USDA
insp., fresh frozen for not more than 2 mos. Advance #90541

14. Turkey Pattie Fritter
Item to be fully cooked, breaded, fully cooked, 40 - 4 oz. ea., 10#/bx., USDA insp., fresh frozen for
not more than 2 mos. Advance #1360 (Good Source)

15. Turkey Wings
Whole, 8 oz. portion, chilled or frozen, 30#/cs.



                                                                                         Page 16 of 28
                                 SPECIFICATIONS (Continued)

16. Turkey Toms, whole
Whole, raw, grade A, 22-26# ea., 2/cs - NORBEST ONLY

17. Turkey Hens, Whole
Item shall be mature, female turkey in excess of fifteen (15) months of age, coarse skin, toughened
flesh, weighing from 15-20 pounds.

18. Eggs
Eggs shall be furnished whole, in shell, U.S. Grade A, medium, delivered in sanitary crates. All
eggs shall be packed in sturdy fiberboard cases with fiberboard liners to prevent breakage during
handling. No debris, such as droppings in the crate, is acceptable. Eggs must be cleaned, free of
dirt or film. Eggs failing to be delivered in compliant condition will be subject to rejection and
such failure of the vendor will be a consideration of future awards. Product must not be older than
three (3) days from production date when received by end user and certification of age must
accompany shipment. Eggs must be shipped and stored under mechanical refrigeration to ensure
product temperature does not exceed 40 degrees Fahrenheit. Pack thirty (30) dozen per case.

19. Eggs
Same as above, large.

CLASS IIIB POULTRY - FROZEN
1. Chicken Nuggets
Chicken nuggets to be fully cooked, lightly dusty, frozen, 250 pcs. at .67 oz/pc.

2. Chicken Tenders
Raw, breaded, all white meat, boneless, 1 oz. strip, frozen, 10#/bx.

3. Chicken Fajita
Raw, marinated, chicken strips, all white meat, boneless, frozen, 2-5# pkg/bx

4. Chicken, Julienne Cut
Cooked chicken, julienne cut, fresh frozen. Comp. to Tyson.

5. Chicken, Diced
Classic cooked IQF, diced, white/dark chicken meat, natural proportions; 10#/cs; 2-5# poly bags/cs;
USDA inspected; Classic Brand ONLY

6. Chicken Breast Trimmings
Item to be raw, boneless chicken breast, fresh chilled or fresh frozen, 40#/cs, USDA insp.

7. Turkey Roast
Turkey roast, unseasoned, Louis Rich only #53614; skin on, raw, fully trimmed, whole muscle
breast, boneless, 4-6# each, 4/cs.



                                                                                        Page 17 of 28
                                 SPECIFICATIONS (Continued)

8. Turkey Breast
Product to be oven roasted, boneless turkey breasts, trimmed of adhering fat and skin, cured;
separated from the back at the shoulder joint and by a cut running backward and downward from
that point along the junction of the vertebral and sternal ribs. Percent fat shall not exceed 2%; salt
1.75%

9. Turkey Breast, Seasoned
Oven roasted, boneless, seasoned, ready-to-eat

10. Turkey Breast, Unseasoned
Oven roasted, boneless, unseasoned, ready-to-eat, NO SALT ADDED, fully cooked; USDA
inspected; Louis Rich or Plantation ONLY

11. Turkey Breast Cutlet, Natural
Turkey breast cutlet, natural, NO ADDED SALT, raw, boneless, skinless, 4.0 oz. portion,
unbreaded, 48/cs (12#/cs).

12. Turkey Breast, Cubed
Precooked mixed breast meat, 50% white/ 50% dark, 1/2" cubed, 20#/cs., frozen.

13. Turkey Roll (Breast Meat)
Item shall be fully cooked roll composed of turkey meat and spices, packaged in a moisture proof,
fibrous casing. Breast meat must have skin and associated fat removed. Each roll shall weigh ten
(10) pounds. Gelatin and wheat gluten may be added but shall not exceed 2% of total ingredients.
Percent fat not greater than 10%; salt 1.75%

14. Turkey Patties
Item made of dark and light meat, 95% fat free, water carragen added; 48 - 4 oz./cs., 12#/cs,
Plantation #92561

15. Turkey Ground, 20#/cs

16. Turkey Nuggets
Item composed of formed, comminuted white and dark turkey meats. Percent breading shall not
exceed 25% of finished product weight.


17. Eggs, Frozen
Whole, pasteurized, homogenized, no additives, 6/5#/cs.

18. Eggs, Low Cholesterol
Frozen, 12/2#/cs., comparable to Fleismanns Egg Beaters.




                                                                                         Page 18 of 28
                                SPECIFICATIONS (Continued)

19. Eggs, Scrambling
Item to be liquid, raw, made from USDA Gr. A eggs; 6/5# cartons/cs. Fresh frozen shelf life not to
exceed 2 mos.

CLASS IVA SPECIALTY MEATS - FRESH
1. Chopped Ham
Finely divided (chopped, ground, flaked and chipped) cured ham formed in loaves, complying with
minimum Net Protein Fat Requirements. Product may contain up to 2% sweeteners, dry, solid or
liquid, such as corn syrup solids or corn syrup, but contain no binders or extenders.

2. Bologna, Beef, IMPS #801
Item shall be cooked. Meat portion to consist of very finely comminuted beef skeletal meat only,
stuffed into artificial casings and weighing 8-10 pounds with a diameter of not less than 3-1/2" nor
more than 5". Fat content no higher than 22%. Product to contain no binders, extenders or
artificial coloring.

3. Salami, IMPS #804
Product to be smoked, cured sausage with meat consisting of moderately coarse, cut pork and finely
comminuted beef skeletal muscle only, stuffed into artificial casings. Seasoning to include garlic
and peppercorns. Each sausage to weigh 8-12 pounds with a diameter of 3-1/2" to 4-1/2".

4. Pickle and Pimento Loaf
Product to be fully cooked loaves consisting of ground beef, veal and pork trimmings having pickle,
pimento, onions and other spices added and processed to a fine paste and stuffed into metal molds
or fibrous casings and not having more than 3% added water.

5. Luncheon Meat Assortment
Item to be prepackaged with an equal variety of bologna, salami, chopped ham, etc.; 10#/box

6. Spiced Luncheon Meat
Item to be cured, cooked meat, food product made from comminuted meat, emulsified and formed
into loaves having no more than 3% water, 6#/loaf. Comparable to Farmland brand.

CLASS IVB SPECIALTY MEATS/PREPARED MEATS - FROZEN
1. Frankfurters, Beef, IMPS #800, 10/1
Items to be smoked, cooked, skinless with meat consisting of very finely comminuted skeletal meat
only. Frankfurters shall be sized ten (10) per pound +/- 2 per ten (10) pound package. Fat not to
exceed 30%; salt no greater than 1.75%. Item must not contain binders, extenders or artificial
coloring.

2. Frankfurters, 8/1
All beef, 6" long, 10#/bx, frozen




                                                                                        Page 19 of 28
                                  SPECIFICATIONS (Continued)

3. Frankfurters, 4/1
Same as above, 4/1, 10#/cs., fresh chilled or fresh frozen.

4. Frankfurters, 10/1
Pork and beef combo, 6/10#/cs., fresh chilled.

5. Frankfurters, #105
Quarter pound franks, 6.5" long, 4/lb. packed 10#/cs. #105

6. Salami, Cotto
Fully cooked, pork and beef combo, 10-12#/roll, fresh chilled.

7. Ham, Turkey
Product to be cured, hickory smoked, fully cooked, fabricated from turkey thigh meat, packaged in
prestruck fibrous casings. Thigh meat to have skin and associated fat removed. Fat not to exceed
7%; salt 2.5%; no binders or extenders.


CLASS V SEAFOOD
1. Cod Fish Sticks
Item to be frozen, skinless, boneless, breaded fish sticks each 3"-4" long, 1 oz. each, 66#/cs.

2. Codfish Portions
Item to be raw, breaded, 24/4.0 oz., skinless, boneless, fillets, 6#/bx

3. Catfish Nuggets
Item to be made of fresh catfish, breaded, packaged 10#/cs. Breading not to exceed 30%.

4. Catfish Fillets
Farm raised, 5-7 oz. portions, I.Q.F., 15#/cs. SHANKS UNACCEPTABLE.

5. Pollock
IQF, raw, unbreaded fillets, 4.0-6.0 oz. portions, individual quick frozen/fresh frozen; USDA
inspected. Icelandic. Product samples must be tested and approved by the Hospital District prior to
bidding product.

6. Pollock
Cool Cats Alaska pollock, natural fillet, 2 oz. portions, mildly spiced; traditional Southern style
cornmeal breading; Iceland Seafood #21246, 10#/cs

7. Shrimp Pieces
Cleaned, peeled, deveined, raw, I.Q.F., 12.5#/cs




                                                                                           Page 20 of 28
                                 SPECIFICATIONS (Continued)

CLASS VI CHEESES
Real dairy cheese must be regular process type, properly refrigerated, all plastic wrapped and dated.
No cheese having less than thirty (30) days to expiration is acceptable. Sliced product shall be
packaged in offset stacks or other method to facilitate separation.

1. American style, unsliced, 5 lb. loaves, 20# per case.

2. American style, sliced, .67 oz. each in 5 lb. loaves, +/- one (1) slice per pound, 20# per case.

3. American style, processed, pasteurized, 6/5# loaf/cs.

4. American/Swiss Loaf, unsliced, 6/5# loaf/cs

5. Mozzarella style, unsliced, 5 lb. loaves, 20# per case.

6. Cream Cheese, 1 oz. ind. cups; 100/cs; comparable to Philadelphia brand.

7. Margarine, salt free, 100% corn oil; 4 qtr./lb., 15#/cs




                                                                                           Page 21 of 28
                                              PRICING/DELIVERY INFORMATION

A SPECIFIC BRAND NOTED IN THE “BRAND/PRDT#” COLUMN IS THE ONLY PRODUCT ACCEPTABLE. FAILURE TO SHOW BOTH
BRAND AND PRODUCT NUMBER MAY DISQUALIFY THE ITEM. UNIT PRICING MUST REFLECT BOTH “UNIT/LB AND UNIT/UM.

CLASS I - BEEF
NO.         DESCRIPTION               PKG      AMT        BRAND         PRDT#       UNIT/LB     UNIT/UM       EXT. COST      HOSP #
  1 ground beef, bulk 100%          10#/bg   2910 bg    ___________   __________   $________   $___________   $__________    330012
  2 ground beef, blk 80/20          10#/bg   116 bg     ___________   __________   $________   $___________   $__________
  3 ground beef patties, 100%       10#/cs   0          ___________   __________   $________   $___________   $__________
  4 ground beef patties, 4.0 oz.    10#/cs   562 cs     ___________   __________   $________   $___________   $__________    330001
  5 ground beef patties, 5.33 oz.   10#/cs   1800 cs    ___________   __________   $________   $___________   $__________    331004
  6 gr. beef lunch steak, 3.2 oz    10#/cs   70 cs      ___________   __________   $________   $___________   $__________    330004
  7 gr. beef lunch steak, 4.0 oz    10#/cs   130 cs     ___________   __________   $________   $___________   $__________    330003
  8 cubed steak                     10#/cs   470 cs     ___________   __________   $________   $___________   $__________    330006
  9 diced beef, fresh               10#/bg   1584 bg    ___________   __________   $________   $___________   $__________    330005
 10 chuck roll                      10# ea   360 lbs.   ___________   __________   $________   $___________   $__________
 11 top sirloin butt                9# ea    20,360     ___________   __________   $________   $___________   $__________    330000
                                             lb
  12 beef steakettes, 4/lb          10#/bx   0          ___________   __________   $________   $___________   $__________
  13 boneless stew meat             10#/bx   395 bx     ___________   __________   $________   $___________   $__________
  14 pot roast                      8# ea    480 lbs    ___________   __________   $________   $___________   $__________
  15 beef brisket                   10# ea   600 lbs    ___________   __________   $________   $___________   $__________
  16 top round roast                18# ea   1080 lbs   ___________   __________   $________   $___________   $__________
  17 outside round roast, netted    18# ea   72 lbs.    ___________   __________   $________   $___________   $__________
  18 shoulder clod                  12# ea   4000#      ___________   __________   $________   $___________   $__________
  19 short ribs                     20#/bx   24 bx      ___________   __________   $________   $___________   $__________    330017
  20 beef patty fritter             10#/cs   112 cs     ___________   __________   $________   $___________   $__________
  21 calf liver                     10#/bx   80 bx      ___________   __________   $________   $___________   $__________    330007
  22 fajitas                        10#/cs   220 cs     ___________   __________   $________   $___________   $__________    331109
  23 salisbury steak                10#/bx   108 bx     ___________   __________   $________   $___________   $__________

     TOTAL THIS CLASS                                                                          $___________ $__________



                                                                                                                       Page 22 of 28
                                     PRICING/DELIVERY INFORMATION (Continued)

CLASS 2 - PORK
NO.       DESCRIPTION               PKG       AMT     BRAND            PRDT#      UNIT/LB UNIT/UM EXT. COST                HOSP#
  1 sausage patty, 10/lb          10lb/bx    70 bx  ___________      __________ $________ $___________ $__________
  2 sausage patty, 2.0 oz         8/6#bx/c   175 cs LYKES                   1425 $________ $___________ $__________        330024
                                  s
  3 sausage link, smoked, 12"      ea        0         ___________   __________ $________    $___________   $__________
  4 sausage, summer               8/3#/cs    51 cs     HORMEL              46019 $________   $___________   $__________    330793
  5 pork loin chops               10#/bx     90 bx     ___________   __________ $________    $___________   $__________
  6 pork chops, 3.2               10#/bx     150 bx    ___________   __________ $________    $___________   $__________    330753
  7 pork chops, 4.0               10#/bx     216 bx    ___________   __________ $________    $___________   $__________    330031
  8 pork chops, 8.0               10#/bx     150 bx    ___________   __________ $________    $___________   $__________
  9 pork loin roast               8# ea      303 lbs   ___________   __________ $________    $___________   $__________    330779
 10 pork roast (Boston Butt)      8# ea      0         ___________   __________ $________    $___________   $__________
 11 shoulder hocks                30#/cs     20 cs     ___________   __________ $________    $___________   $__________    330661
 12 spareribs                     30#/cs     222 cs    ___________   __________ $________    $___________   $__________    330025
 13 pork patty, 3.5 oz, 48/cs     10#/bx     350 cs    GORGES              22454 $________   $___________   $__________    330002
 14 sausage patty, 2.25 oz        10#/bx     325 bx    ___________   __________ $________    $___________   $__________
 15 sausage links, 1.0 oz         10#/bx     3640 lb   ___________   __________ $________    $___________   $__________    330027
 16 sausage links, 3.8 oz         10#/bx     540 lb    EDDY'S        __________ $________    $___________   $__________    330023
 17 sausage links, 3.0            10#/bx     0         ___________   __________ $________    $___________   $__________
 18 bacon, sliced, 18-22/lb       10#/bx     150 bx    ___________   __________ $________    $___________   $__________
 19 bacon sliced, 22-26/lb        15#/bx     747 bx    ___________   __________ $________    $___________   $__________    330019
 20 bacon ends                    12-3#/cs   52 cs     ___________   __________ $________    $___________   $__________    330020
 21 ham, pitt, boneless           10# ea     250 lb    ___________   __________ $________    $___________   $__________    330779
 22 ham, bnls, 95%FF, lo sodium   14# ea     47 ea     ___________   __________ $________    $___________   $__________    330201
 23 ham, commercial prep          12# ea     30 ea     ___________   __________ $________    $___________   $__________
 24 salt pork                     10#/bx     360 lb    ___________   __________ $________    $___________   $__________

    TOTAL THIS CLASS                                                                         $___________ $__________




                                                                                                                     Page 23 of 28
                                        PRICING/DELIVERY INFORMATION (Continued)

CLASS 3 - POULTRY
NO.         DESCRIPTION                PKG     AMT         BRAND         PRDT#     UNIT/LB     UNIT/UM        EXT. COST      HOSP#
CHICKEN
  1 3# fryers, quartrd, exl neck               0         __________    __________ $________    $___________ $__________
  2 fryers, quartered,               48pc/cs 24,800      TYSON                3833 $________   $___________ $__________       330032
                                               lb
   3 fryers, 8 cut, 96pc/cs          60#/cs    326 cs    TYSON             9558 $________      $___________   $__________
   4 fryer breast halves, 6 oz       48pc/cs 4680 lb     TYSON             3775 $________      $___________   $__________     330044
   5 fryer drumsticks, 3.5 oz        21#/cs    336 cs    TYSON             8832 $________      $___________   $__________     330041
   6 fryer thighs, 5.0 oz            30#/cs    282 cs    TYSON             3789 $________      $___________   $__________     330040
   7 drummets                        10#/cs    1236 cs   PILG PRIDE       25921 $________      $___________   $__________     330682
   8 gizzards                        6/5#bg/cs 21 cs     __________ __________ $________       $___________   $__________     330036
   9 livers                          8/5#/cs   19 cs     __________ __________ $________       $___________   $__________     330035
  10 cutlets, 3.2 oz                 10#/cs    0         __________ __________ $________       $___________   $__________     331066

TURKEY
  11 breakfast patties               10#/cs    900 cs    ADVANCE             19281 $________   $___________   $__________     331111
  12 patties                         10#/cs    0         ADVANCE             19441 $________   $___________   $__________     331114
  13 patty fritter, 40-4.0 oz pprd   10#/bx    0         ADVANCE             90541 $________   $___________   $__________     331113
  14 patty fritter, 40-4.0 oz        10#/bx    400 cs    ADVANCE             10404 $________   $___________   $__________     331112
  15 wings, 8 oz                     30#/cs    236 cs    __________    __________ $________    $___________   $__________     330043
  16 toms, whole                     24# ea    170 ea    NORBEST              3900 $________   $___________   $__________     331011
  17 hens, whole                     18# ea    28 ea     __________    __________ $________    $___________   $__________
  18 eggs, Gr.A, medium              30dz/cs   175 cs    __________    __________ $________    $___________   $__________
  19 eggs, Gr.A, large               30dz/cs   459 cs    __________    __________ $________    $___________   $__________     330037

CHICKEN - FROZEN
 20 nuggets, 250pc, .67oz. ea        10#/cs    645 cs    TYSON                2378 $________   $___________   $__________     330681
 21 tenders, 1 oz                    10#/bx    86 bx     ___________   __________ $________    $___________   $__________
 22 fajita, 2-5#pkg/bx               10#/cs    0         ___________   __________ $________    $___________   $__________
 23 cooked, julienne cut             10#/cs    50 cs     ___________   __________ $________    $___________   $__________     331065
 24 diced, 2-5#bg/cs                 10#/cs    45 cs     ___________   __________ $________    $___________   $__________     330008


                                                                                                                      Page 24 of 28
                                        PRICING/DELIVERY INFORMATION (Continued)

NO.         DESCRIPTION                PKG      AMT         BRAND         PRDT#      UNIT/LB     UNIT/UM        EXT. COST      HOSP#

CHICKEN - FROZEN (Cont’d)
  25 breast trimmings                40#/cs     0         ___________   __________   $________   $___________ $__________       331094
  26 cooked bnls, 50/50 IQF          10#/cs     100 cs    ___________   __________   $________   $___________ $__________

TURKEY - FROZEN
  27 roast, breast meat, raw, SF     10# ea     270 ea    LOU RICH            53614 $________    $___________   $__________     330215
  28 breast                          ea         0         ___________   __________ $________     $___________   $__________
  29 breast, ovn prep seasd, 7-8#    2/cs       2600 lb   ___________   __________ $________     $___________   $__________     330042
  30 breast, unseasoned SF           2/cs       1400 lb   RICH/PLAN     __________ $________     $___________   $__________     330039
  31 breast cutlet, 4.0, SF, 48/cs   12#/cs     50 cs     ___________   __________ $________     $___________   $__________     331067
  32 breast cubed, 50/50             20#/cs     18 cs     ___________   __________ $________     $___________   $__________     331068
  33 breast roll                     10# ea     10 ea     ___________   __________ $________     $___________   $__________
  34 patty, 95% FF, Carolina or      12#/cs     220 cs    Plantation    __________ $________     $___________   $__________     331095
  35 ground, raw                     20#/cs     770 cs    ___________   __________ $________     $___________   $__________     330038
  36 nuggets                         10#/cs     98 cs     ___________   __________ $________     $___________   $__________

EGGS
 37 eggs, whole, frozen              6/5#/cs    280 cs    ___________   __________   $________   $___________   $__________     330034
 38 eggs, lo chol., frozen           12/2#/cs   80 cs     Fleish or =   __________   $________   $___________   $__________     330795
 39 eggs, liq. raw, Gr.A, frozen     6/5#/cs    780 cs    ___________   __________   $________   $___________   $__________     331119
 40 eggs. scram. boil-n-bag          6/5#/cs    40 cs     ___________   __________   $________   $___________   $__________      30010

      TOTAL THIS CLASS                                                                           $___________ $__________

CLASS 4 - SPECIALTY/PREPARED
MEATS
  1 chopped ham           10# ea                75 ea     ___________   __________   $________   $___________ $__________
  2 bologna, beef         10# ea                77 ea     ___________   __________   $________   $___________ $__________
  3 salami                10# ea                77 ea     ___________   __________   $________   $___________ $__________



                                                                                                                        Page 25 of 28
                                          PRICING/DELIVERY INFORMATION (Continued)

NO.        DESCRIPTION                   PKG      AMT         BRAND         PRDT#      UNIT/LB     UNIT/UM        EXT. COST      HOSP#
MEATS (Cont’d)
  4 pickle/pimento loaf                10# ea     36 ea     ___________   __________   $________   $___________   $__________
  5 luncheon meat, assorted            12#/bx     18 bx     ___________   __________   $________   $___________   $__________
  6 luncheon meat, spiced              6# ea      1960lb    ___________   __________   $________   $___________   $__________     330026
  7 frankfurters, beef, 10/1           10#/cs     72 cs     ___________   __________   $________   $___________   $__________
  8 frankfurters, beef, 8/1, 6"        10#/cs     126 cs    ___________   __________   $________   $___________   $__________
  9 frankfurters, beef/pork, 4/1       10#/cs     300 cs    ___________   __________   $________   $___________   $__________     330030
 10 frankfurters, beef/pork, 10/1      10#/cs     179 cs    ___________   __________   $________   $___________   $__________     330029
 11 frankfurters, 4/1, 6.5, all beef   10#/cs     142 cs    OS. MAYER     #105         $________   $___________   $__________     331076
 12 salami, cotto                      10# ea     100 ea    ___________   __________   $________   $___________   $__________     330028
 13 ham, turkey                        10#/cs     61 cs     ___________   __________   $________   $___________   $__________

     TOTAL THIS CLASS                                                                              $___________ $__________

CLASS 5 - SEAFOOD
  1 cod fish sticks                    10/6#/cs   0         ___________   __________   $________   $___________   $__________
  2 cod portions, breaded, 4oz.        6/6#/cs    167 cs    ___________   __________   $________   $___________   $__________     330048
  3 catfish nuggets                    15#/cs     68 cs     ___________   __________   $________   $___________   $__________
  4 catfish filets                     15#/cs     996 cs    ___________   __________   $________   $___________   $__________     330052
  5 pollock, unbreaded                 10#/cs     200 cs    ___________   __________   $________   $___________   $__________     330774
  6 pollock, Cool Cats, 106/1.5 oz     10#/cs     100 cs    ___________   __________   $________   $___________   $__________     331117
  7 shrimp pieces                      10/5#/cs   450 lbs   ___________   __________   $________   $___________   $__________     330050

     TOTAL THIS CLASS                                                                              $___________ $__________

CLASS 6 - MISCELLANEOUS
NO.       DESCRIPTION                    PKG      AMT         BRAND         PRDT#       UNIT/LB UNIT/UM EXT. COST                HOSP#
  1 American, unsliced, 5# loaf        30#/cs     66 cs     ___________   __________   $________ $___________ $__________
  2 American, sliced, .67 oz           20#/cs     344 cs    ___________   __________   $________ $___________ $__________         331116
  3 Amer., proc. unsliced              6/5#/cs    236 cs    ___________   __________   $________ $___________ $__________         330794



                                                                                                                          Page 26 of 28
                                      PRICING/DELIVERY INFORMATION (Continued)

NO.        DESCRIPTION               PKG     AMT         BRAND          PRDT#      UNIT/LB     UNIT/UM        EXT. COST      HOSP#
MISCELLANEOUS (Cont’d)
   4 Amer/Swiss, unsliced          6/5#/cs   92 cs     ___________    __________   $________   $___________   $__________     330159
   5 mozzarella, unsliced, 5#      20#/cs    28 cs     ___________    __________   $________   $___________   $__________
   6 cream cheese, 1oz cup         100/cs    200 cs    Philadelphia   __________   $________   $___________   $__________     330900
   7 margarine, SF, 1#, quarters   30#/cs    106 cs    ___________    __________   $________   $___________   $__________     330055
   8 margarine, reg. 1# qtrs.      36#/cs     780 cs   ___________    __________   $________   $___________   $__________     330664

     TOTAL THIS CLASS                                                                          $___________ $__________


     TOTAL ALL CLASSES                                                                         $___________ $__________




                                                                                                                      Page 27 of 28
                                   RESIDENCE CERTIFICATION

Pursuant to Texas Government Code §2252.001 et seq., as amended, Harris County requests Residence
Certification. §2252.001 et seq. of the Government Code provides some restrictions on the awarding of
governmental contracts; pertinent provisions of §2252.001 are stated below:

       (3)     "Nonresident bidder" refers to a person who is not a resident.

       (4)      "Resident bidder" refers to a person whose principal place of business is in this state,
       including a contractor     whose ultimate parent company or majority owner has its principal place
       of business in this state.



      I certify that ______________________________ is a Resident Bidder of Texas as defined in
                                 [Company Name]
       Government Code §2252.001.




      I certify that _____________________________________is a Nonresident Bidder as defined in
                                 [Company Name]
       Government Code §2252.001 and our principal place of business is _____________________.
                                                                              [City and State]




                                                                                                    Page 28 of 28

				
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Description: Raw Material Purchase Contract document sample