Turkey, Ham Products & Services

Project: Turkey, Ham Products & Services Ref. #: 200066 Type: ITB Status: Open Open Date: Oct 24th 2022, 12:30 PM CDT Intent to Bid Due Date: Nov 10th 2022, 1:00 PM CST Questions Due Date: Nov 3rd 2022, 10:00 AM CDT Close Date: Nov 10th 2022, 1:00 PM CST Days Left: 2 Project Description: Approximately 20 lbs. ea., (19-22 lb. range) Grade A Tom Turkeys: Turkeys to be packed two (2) per box and frozen to 28-degrees Fahrenheit - Approximately 580 ea. final quantity will be provided in December. Vendor may be required to submit a sample at no cost to the district. Approximately 9 lb. ea. (8-10 lb. range) Spiral Hams: Hams packed no more than four (4) to a box, and refrigerated. - Approximately 900 ea. final quantities will be provided in December. Vendor may be required to submit a sample at no cost to the district. The District anticipates ordering the first week of December and deliver on December 14th, 2022 at 7:00AM. Important Events:OngoingOpen DateOnline PortalPosting date for the

OpportunityOct 24th 2022, 12:30 PM CDTN/AUpcomingClose DateOnline PortalDeadline for SubmissionsNov 10th 2022, 1:00 PM CSTN/AUpcomingIntent to Bid Due DateOnline PortalDeadline to indicate your intent to BidNov 10th 2022, 1:00 PM CSTYesPassedQuestions Due DateOnline PortalDeadline to submit QuestionsNov 3rd 2022, 10:00 AM CDTN/A Supporting Documentation:ITB - 200066 Turkey, Ham Products Services.pdfDocumentationITB - 200066 Turkey, Ham Products & ServicesOct 24th 2022, 12:18 PM CDT - Commodity Codes: UNSPSC 50111514 Pork, minimally processed without additions: Products from domesticated animals of the genus Sus that have not been subject to any further manufacturing process such as being cooked, dried, cured, ground, or reformed. Products may be sliced, diced, or mechanically tenderized. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are not present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Quality 6/ Pork cut 7/ Organic 8/ Religious law suitability claim 9/ Pack type UNSPSC 50111519 Pork, minimally processed with additions: Products from domesticated animals of the genus Sus that have not been subject to any further manufacturing process such as being cooked, dried, cured, ground, or reformed. Products may be sliced, diced, or mechanically tenderized. Products may be sliced, diced, or mechanically tenderized. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Quality 6/ Pork cut 7/ Primary Additive 8/ Organic 9/ Religious law suitability claim 10/ Pack type UNSPSC 50111522 Turkey, minimally processed with additions: Products from animals of the species Meleagris gallopavo, including those that are sliced or diced, that have not been subject to any further manufacturing process such as being cooked, dried, cured, ground, or reformed. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are present. Lead attributes: 1/ Refrigeration state2/ Turkey meat cut3/ Quality Level4/ Organic5/ Primary product additive6/ Religious law suitability claim7/ Pack UNSPSC 50112008 Pork, processed without additions: Products from domesticated animals of the genus Sus that have been subject to one or more further manufacturing processes such as being cooked, dried, cured, ground, or reformed. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are not present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Level of Cooking 6/ Non-thermal Preservation 7/ Mechanical Processing 8/ Pork cut 9/ Quality level 10/ Organic 11/ Religious law suitability claim 12/ Pack type UNSPSC 50112009 Pork, processed with additions: Products from domesticated animals of the genus Sus that have been subject to one or more further manufacturing processes such as being cooked, dried, cured, ground, or reformed. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Level of Cooking 6/ Non-thermal Preservation 7/ Mechanical Processing 8/ Primary Additive 9/ Pork cut 10/ Quality level 11/ Organic 12 Religious law suitability claim 13/ Pack type UNSPSC 50112012 Turkey, processed without additions: Products from animals of the species Meleagris gallopavo that have be subject to one or more further manufacturing processes such as being cooked, dried, cured, ground, or reformed. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are not present. Lead attributes: 1/ Refrigeration state2/ Cooking process3/ Shape/form4/ Turkey meat cut5/ Organic6/ Religious law suitability claim7/ Pack type UNSPSC 50112013 Turkey, processed with additions: Products from animals of the species Meleagris gallopavo that have be subject to one or more further manufacturing processes such as being cooked, dried, cured, ground, or reformed. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are present. Lead attributes: 1/ Refrigeration state2/ Cooking process3/ Shape/form4/ Turkey meat cut5/ Organic6/ Primary product additive7/ Religious law suitability claim8/ Pack type