Description
Virginia Tech's Dining Services program is seeking a technology solution to support their Hazard Analysis and Critical Control Points (HACCP) food safety system across 10 individual dining centers. The solution must include hardware and software to record temperatures in both hot and cold environments, provide customizable food items for each dining center location, and alert users to input corrective actions if temperatures are out of a safe range. The contract will be for 1 year with an option for 4 one-year renewals. The successful offeror will be required to provide installation, programming, and training for the equipment and software.
• The solution must meet specific hardware and software requirements, including compatibility with wireless internet or Bluetooth and the ability to support a large volume of dining centers.
• The offeror must provide references for similar work at similar institutions and participate in an in-person oral presentation of their proposal and product demonstration.
• The contract will be awarded based on evaluation criteria including the quality of products/services offered, qualifications and experiences of the offeror, specific plans or methodology, cost, and participation of SWaM business.