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Meat and Produce for GFL Program 2016-2017

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Bid Information

Bid Alert No: 00000446413

Bid Title: Meat and Produce for GFL Program 2016-2017

Agency Bid No. Title: 2630-15-5010

Received Date: 12/23/2015

Close Date: 01/20/2016

Purchase Type: Not Stated

Delivery Point: University of Nebraska-Lincoln, Lincoln, Nebraska

Delivery Date: Not Stated

Special Notices: Questions Due By, Bidder Preregistration


Specifications include, but are not limited to:Meat, Poultry and EggsUniversity Dining Services is seeking pricing for the 2016-2017 academic year for meat, poultry, andegg items. You may bid on all or part of the items listed in the bid document list of items. It ispossible that all items will not be awarded due to cost.A.BeefAll beef items must be USDA inspected and produced locally using sustainable agriculturalmethods. Grass fed, corn fed, and organic are acceptable. Ground beef must be 85/15 or leanerand packaged in 5# packages, delivered in a frozen state. Product will be delivered on an asneeded basis, approximately 2-3 times per month. For evaluation purposes samples will berequested. Samples will be tested for fat content by an independent lab. Do not send samplesunless requestedDeliveries for the 2014-2015 academic year will begin mid-August. Random sampling will beconducted on all deliveries to ensure compliance with the specifications. If products do not meetthe minimum specifications the vendor will be notified and an agreed upon refund in the form of acheck will be issued by the vendor. Failure to comply with the specification of 85/15 or leaner willbe considered termination for cause and could result in cancellation of the contract. B. PoultryAll poultry products are to be free range, pasture raised, produced locally using sustainableagricultural methods, and processed in a State of Nebraska inspected plant. Fresh chickenshould be processed no more than 5 days prior to delivery and delivered on the day specified bythe dining service unit. Temperatures of 36 degrees F.or below must be maintained. Chicken mayalso be delivered frozen as arranged by the department. If bidding poultry please provide yourState of Nebraska Processor Identification number. C. EggsEggs should be clean and free of fecal matter with no broken or cracked shells. Containers fordelivery are to be clean and in good condition. It is preferred that re-usable containers be used forthe delivery of the eggs. The University has re-usable containers that will be provided to thevendor if they are acceptable for transporting the eggs. If the vendor provides the re-usablecontainer they will be identified with the vendors name and easy to distinguish. The University willreturn any empty containers to the vendor when they get a delivery. The number of containersdelivered and returned will be noted on the delivery invoice. At the end of the 2016-2017academic year all containers will be returned to the vendor. Any shortages will be paid for by theUniversity at the original cost. 4. ProduceAll produce must be clean and free of defects and insects in clean appropriate containers with noevidence of wilting or deterioration. A temperature of 41 F. degrees or below must be maintained.Delivery is to be one day prior to preparation and or service, or as arranged by Cather PoundNeihardt Dining Service and Nebraska East Student Union Dining Service.

Bid Related Documents

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Bid Related Attachments

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Product Codes: 39063, 39021, 39028, 39049, 39084

Agency Information

Issuing Agency: The University of Nebraska-Lincoln

State: Nebraska

Agency Type: State and Local

Contact: Ellen Hardy, Housing Dining Services Procurement Services, 1700 Y Street, Lincoln, Nebraska, 68588

Phone: 402-472-4920

Fax: 402-472-2246




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