Appointment of a suitably qualified and experienced service provider within the bakery industry to establish, operate and provide technical and advisory services to the ethekwini bakery facility for the period of thirty-six (36) months.

{"name":null,"email":"[email protected]","phone":"031 907 8911","department":"Email: [email protected]","address":"ious deviation"}

Returnable Documents: information will be verified with Central Supplier, Database (CSD). In case of a consortium/ joint venture,, information will be verified on Central Supplier, Database (CSD)., BID AND DECLARATION OF INTEREST, marking the NO box. If the contents of the paragraph only need to be noted, please mark the NOTED

Valid FoodBev SETA or QCTO accreditation for food/beverage; Valid food safety/hygiene certification (HACCP/GMP/R638 compliance); Registered on National Treasury Central Supplier Database (CSD); Tax compliant with SARS; Must not be in service of the state or have directors/members in service of the state; Foreign suppliers must meet RSA tax liability criteria.

The purpose of this Request for Proposal (RFP) is to appoint a suitably qualified and experienced

service provider within the bakery industry to establish, operate and provide technical and advisory

services to the eThekwini bakery facility for a period of thirty-six (36) months.

The appointed service provider will be responsible for supporting the setup and operationalisation of the

facility to ensure sustainable bakery operations, skills transfer, Micro, Small, and Medium Enterprises

(MSMEs) and Cooperative development, and participation in local markets.

2.1. The Department of Economic Development, Tourism and Environmental Affairs (EDTEA),

through its Implementing Agent, Ithala Development Finance Corporation (IDFC), is at an

advanced stage of setting up the bakery incubator facility.

2.2. The facility will serve as a practical training facility for the recruited learners over a defined

period of time in line with the relevant training frameworks and governance structures.

2.3. It is the intention of the Department that this facility will eventually support cooperatives and

MSMEs operating in the bakery industry with access to market, business advisory, product

development and business development backed up by bakery technical training across the

province.

2.4. The service provider must ensure that the facility complies with SABS standards, municipal

by-laws, legislation, waste management, disposal and all other applicable health and safety

compliance requirements.

2.5. Primarily, the program targets MSMEs and Cooperatives, providing them with resources and

guidance to establish and grow their bakery businesses prior to full operations, a

comprehensive business plan must be developed to guide implementation, sustainability, and

monitoring of the initiative.

The shared facility has been equipped with industrial-grade bakery machinery and all other

tools required for baking. The facility serves as a production hub, training center, and

collaborative shared space for emerging and established bakers.

3. Project objectives

3.1. IDFC invites qualified service providers to submit proposals to conduct a comprehensive

assessment of current operational and non-operational enterprises operating in the bakery

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manufacturing sector.

3.2.1. The overall objective is to acquire a service provider who will advise on how the bakery

incubator will meet the required standards and requirements to be a Quality Council for Trades

and Occupations (QCTO) accredited bakery training centre and QCTO assessment centre.

Ultimately the key objective is to develop a bakery incubator in the province that will be

sustainable and ready and able to fairly compete in the open market

3.2.2. Assess capacity and skills gaps for the identified enterprises operating within the baking

and confectionery sub-sector in KwaZulu-Natal operating in various districts.

3.2.3. Conduct a detailed needs assessment of capacity constraints in the local baking and

confectionery sub-sector.

3.2.4. Identify gaps and needs in production skills, technology use, operational efficiency, and

compliance standards.

3.2.5. Design and implement targeted capacity building programmes including technical

training, lean manufacturing practices, and business development support.

3.2.2.1 Develop and implement targeted capacity building programmes to improve productivity

and competitiveness.

3.2.2.2 Facilitate knowledge transfer and embedded sustainable skills development within the

enterprise.

3.2.6. Provide measurable productivity improvement frameworks for participating

manufacturers.

3.2.7. Improve market access, compliance with quality standards, and operational resilience.

3.2.8. Support transformation goals aligned with provincial economic development strategies.

3.2.9. To improve local enterprise development, job creation, and sector sustainability.

3.2.10. To facilitate access to finance.

KwaZulu-Natal Department of Economic Development, Tourism and Environmental Affairs (EDTEA),

through its implementing agent, Ithala Development Finance Corporation (IDFC), is leading the

establishment of Industrial Economic Hubs across the province. One such initiative is the Shared Bakery

Production Facility, located in 29 Johanes Nkosi Street Durban in the eThekwini Municipality.

The scope of work forms part of a strategic program to drive regional industrialization, enterprise

development, and job creation by leveraging the district’s competitive advantage in baking and

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manufacturing. The facility has been equipped with industrial-grade machinery and is designed to serve

as a shared production hub, training center, and business incubator for MSMEs and Cooperatives in the

sector. The successful service provider shall deliver the project in the following stages:

4.1. The scope of work includes but is not limited to:

4.1.1. Adherence to Bakery and Laboratory Procedure Manual: The operator will be required to

adhere to bakery manufacturing and laboratory procedure manuals in respect of Quality

Management, Environmental Health and Safety, Material Handling and Storage, Manufacturing,

Formulation conversions and Booking management. The service provider must develop and

ensure Standard Operating Procedures on the handling and storage of material, including

manufacturing, formulation conversions and booking management.

4.1.2. Recruitment and onboarding of MSMEs and Cooperatives to incubation process: The newly

renovated facility will be used by MSMEs and Cooperatives. The service provider will need to

recruit and onboard MSMEs and Cooperatives into the incubation programme in coordination with

the client and continue with the incubation programme for MSMEs and Cooperatives already

recruited into the programme. The following are the targeted beneficiary numbers per district over

the 36-month period:

Suggested MSMEs and Active MSMEs and Cooperatives District Cooperatives per Year Supported Monthly

eThekwini Metro 40 25–30

King Cetshwayo 20 12–15

iLembe 20 12–15

Ugu 15 10

Umgungundlovu 20 12–15

Harry Gwala 15 8–10

uMzinyathi 15 8–10

Zululand 15 8–10

Amajuba 15 8–10

uMkhanyakude 15 8–10

uThukela 15 8–10

Approximately 205

Total Annual Intake MSMEs and

Cooperatives per

annum

Approximately 600–650

Total Over 36 Months MSMEs and

Cooperatives

supported

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4.1.3. Capacitating the bakery incubator with resources: The Service Provider is required to

capacitate the facility with the resources that might be needed. This will also include the

management of raw materials in the facility.

4.1.4. Training of MSMEs and Cooperatives: The recruited MSMEs and Cooperatives will have to be

trained in the following defined areas:

• Bakery Manufacturing – this is technical training on how to mix raw materials to come up with

a finished product. The training is to be conducted by qualified personnel.

• Financial Management – to ensure that they are able to manage the finances of the business,

• Pricing – important to know how to price products correctly so that the MSMEs and

Cooperative does not make losses,

• Packaging and labelling – to ensure that they use the correct packaging for their product as

well as using correct labels. This is critical when their products are tested by SABS. The label

is one of the determining factors whether the product passes or fails.

• Marketing and Sales – It is important for MSMEs and Coorperatives to know which platforms

to use to market their products effectively. They are also trained in how to sell their products,

• Quality Assurance – to teach the MSMEs and Coorperatives on the importance of following

processes and procedures to ensure that the quality of their products is consistent.

4.1.5. Interim project monitoring: Provide support and related services to the certification and

graduation ceremony of learners who completed the programme.

5. Accreditation

• A valid FoodBev SETA Accreditation: This is one of the most important requirements if the service

provider will conduct formal training or skills development in the food and beverage sector

• Registered facilitators/assessors/moderators with FoodBev SETA

• FoodBev SETA accreditation or accreditation by a Quality Council for Trades and Occupations

(QCTO) of food and beverage.

• Food safety and hygiene certification (HACCP/GMP/R638 compliance)

• Compliance with applicable health and safety regulations

6. Deliverables

6.1. Recruitment and onboarding of learners where applicable, depending on funding from SETAS.

6.2. Recruitment and onboarding of MSMEs and Cooperatives to the incubation process.

6.3. Management of the certification and graduation of learners as well as MSMEs and Cooperatives.

6.4. Capacitating the bakery incubator with resources and raw material, including the procurement of

various operational items, as and when required.

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6.5. Interim project monitoring report with monthly and quarterly reporting.

6.6 Close Out Report

7. Timeframes

The project will be implemented over a period of 36 months from the date of appointment.

8. Proposal requirements

• Proposals must be clear and concise, comprehensive and directly address the specifics of the

proposed scope. The service provider will, in combination with their capability descriptions and

resource resumes, demonstrate their experience in providing similar services on prior work by

providing references from other clients.

• The Technical Proposal must consist of the following:

o References for completion of works:

o You are required to provide three (03) client reference letters

o Indicative Programme

o Approach and Methodology

• Proposals must include:

o Proposal detailing methodology.

o Proposed implementation plan.

o Team qualifications and organogram.

o Financial proposal with a detailed / itemised budget.

o Evidence of experience in capacity building.

Note: Bidders must provide a document that clearly stipulates the bidder has rendered more than one service

and further states the services rendered for each of the stipulated services, as per 4.1 above.

9. Key competencies

The Service Provider will be required to have experience in the following (evidence):

• Operating the Bakery Incubator with a bakery incubation program.

• Accreditation for bakery training program.

• Accreditation in in-house Facilitators, Accessors and Moderators.

• Food Technology experience to assist with product development, preservation and packaging for

MSMEs and Cooperatives products (Access to Market).

• In-house Food Testing Laboratory making product testing accessible to all MSMEs and Cooperatives

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• Nutritional analysis and shelf-life testing. Problem-solving by adding preservatives and stabilisers.

Key personnel must demonstrate industry experience by providing CVs and qualifications.

Resources required for the project

Facility project lead/center manager 1 Resource

Bakery Manager 1 Resource

Bakery Trainer 1 Resource

Food Technologist X 1

Sales and Marketing X1

Admin Support X 2

General Assistant X 1

Kindly provide a detailed CV and qualifications of all resources.

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C8. Evaluation process & criteria

The evaluation shall be conducted in three (3) stages as follows

1. Administrative Compliance
2. Functionality Evaluation
3. Price and Specific Goals

STAGE ONE: ADMINISTRATION COMPLIANCE Yes No Noted If no,

indicate

deviation

All bids duly lodged will be examined to determine compliance

with bidding requirements and conditions. Bids with obvious

deviations from the requirements/conditions, will be eliminated

from further adjudication.

Mandatory Requirements

Bids will be considered compliant if the following documents have been

submitted or condition met (whichever is applicable}

• The bidder must be registered as a vendor on the National

Treasury Central Supply Database (CSD), which can be found

at https://secure.csd.gov.za/ in compliance with National

Treasury compliance paragraph 4.2 with instruction note 4a of

2016/2017

• The bidder must be in good standing with SARS prior to the

award of the bid. and such information will be verified through

Central Supply Database or using SARS efiling pin, in

compliance with National Treasury instruction note /2018

• SBD 1 – A completed and duly signed Invitation to bid- A

resolution letter MUST be attached as per the requirement of

Sbd 1.

• SBD 4 - A completed and duly signed declaration of Interest.

Should a conflict of interest not be declared or identified, the

bid would be declared non-responsive. NB Bidder must ensure

all pages are complete and all questions answered, you are to

indicate not applicable (N/A) where appropriate.

• Proof of compulsory site briefing attendance – Signed

attendance register

• Valid FoodBev SETA accreditation or accreditation by

a Quality Council for Trades and Occupations

(QCTO) of food and beverage.

• Valid Food safety and hygiene certification

(HACCP/GMP/R638 Compliance)

Failure to provide any mandatory information as requested above

will result in the submission being deemed non-responsive.

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Stage two: functionality evaluation

Responsive bids will be evaluated according to the criteria indicated on

pages 27-30

Stage three: price and specific goals

Price evaluation will be performed on bidders who passed stage 1

and 2 above

Adjudication of bid

The bid shall be awarded at the sole and absolute discretion of

Ithala. IDFC hereby represents that it is not obliged to award this bid

to any bidder. IDFC is entitled to retract this bid at any time as from

the date of issue. IDFC is not obliged to award this bid to the bidder

that bids the lowest.

A bidder shall be disqualified from bidding if any attempt is made

either directly to solicit and/or canvass any information from any

employee or agent of IDFC regarding this bid from the date the

offer is submitted until the date of award of the bid.

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Stage two: functionality evaluation

The quality criteria and maximum score in respect of each of the criteria are as

Follows:

All bids will be scored on functionality as below, bids that do not meet the minimum threshold value of 70

points will be considered non- responsive and will not be considered.

CRITERION SUB CRITERION Weight Score Evidence

The bidder is required to demonstrate Detailed methodology on

their ability to deliver work as outlined maintenance and operation of

Methodology in the scope of work. the facilities

A detailed methodology covering all 30 30

aspects in terms of the scope of work.

A detailed methodology covering at least 15

four aspects in terms of the scope of work.

No detailed methodology or methodology 0

covering less than four aspects of the scope

of work.

Experience of the company in the

execution, management, and operation of Reference letters should be

on the company letterhead

projects of a similar nature, specifically and include the following

within the bakery, food production, - Name of the client current/ - Description of the

manufacturing, training, or MSMEs and 30 project

and Cooperatives development sectors.) - Contract

duration/period

More than three references for projects 30 - Project value executed of a similar nature - Contact details of the

referee Experience Three (3) references for projects executed projects 15 of a similar nature

IDFC reserves the right to Company previous Less than three (3) references for projects 0

executed of a similar nature verify all reference letters

40 Company resources, qualifications, and

professional registration

Operations: Minimum

1. Facility Centre Manager 10 requirements (based

on years of qualifications, Post graduate degree/ Diploma in Business experience) registration Administration or equivalent and minimum 5

years management experience in MSME Detailed CV and certified

and Cooperative development copies of qualifications and resources, accreditation certificates

(where applicable) must be No Post graduate degree/ Diploma in professional Business Administration or equivalent, or 0 provided for each resource

less than 5 years’ experience in MSME and Company and Cooperative development

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2. Bakery Trainer

Baking or Culinary Arts degree/ Diploma, 10

Accredited as a facilitator with FoodBev Seta

with 3 years or more experience as a Head

baker, Pastry chef or related industry

experience.

No Baking or Culinary Arts degree/ Diploma, 0

or no Accreditation as a facilitator with FoodBev

Seta or less than 3 years of experience as a

Head baker, Pastry chef or related industry

3. Bakery Manager

Degree or Diploma in Hospitality 10

Management, Business Administration or

Culinary Arts, with 03 years

or more of Bakery Management experience

0 No Degree or Diploma in Hospitality

Management, Business Administration or

Culinary Arts, or less than 03 years of

Bakery Management experience

4. Food Technologist 10

Diploma/equivalent in Food

Technology with 03 years or more

experience in food technology

position

No Diploma/equivalent in Food

Technology with less than 03 years 0

experience in food technology

position

Total 100

Bidders are required to obtain a minimum of 70 points to be considered for stage 3 of the

evaluation process, Ithala Development Finance Corporation reserves the right to validate all

documentation submitted as evidence.

Note: THE BIDDER MUST SUBMIT THE CERTIFIED COPY/IES OF QUALIFICATION(S) and CVs FOR THE

Resources. Failure to submit will result in the information not being considered for

Evaluation.

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TABLE 2: Bidders' resources

Bidder must complete the table below for the resources that will be evaluated:

NO resource name of bidder’s number of years of is the detailed cv and

Allocated experience certified

Resource qualification/s

(Kindly indicate years of ATTACHED?

specific experience of the

resource

1 Facility project lead/ centre

manager

2 Bakery Manager

3 Bakery Trainer

4 Food Technologist

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STAGE THREE: PRICE (80 points) AND SPECIFIC GOALS (20 points)

Pricing schedule and final summary

Proposed fees for maintenance and operation

Description year 01: year 02: year 03 total for 3

Amount amount amount years

Shared

Ethekwini

Bakery

Incubation

Facility in the

Kwa-zulu natal

Province

Sub total

VAT (15%)

Total

Nb

• Pricing should exclude municipal bills and rental

Tenderer's signature..............................

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or indirectly, in any business or venture which

competes or conflicts with the obligations of the

contractor to provide the Services.

8.3 The Service Provider under contract is obligated to

ensure that should a resource who is scheduled to carry

out work for IDFC or is carrying out work for IDFC

become unavailable, then that resource should be

replaced within 7 days with a resource in possession of

the same professional registration and/or

qualifications/experience. The replacement resource is

subject to the vetting of the IDFC project manager.

Appointment of a suitably qualified and 04 August 2026 10:00 127 Johanes Nkosi

experienced service provider within the bakery Street, Seda Building,

industry to establish, operate and provide Durban,4000

technical and advisory services to the eThekwini

bakery facility for the period of thirty-six (36)

months.

RFP Release Date 23 JULY 2026

Compulsory briefing session 04 AUGUST 2026 10:00

Written questions of clarification – closing

06 AUGUST 2026 16h00 date

Written response to all clarifications 11 AUGUST 2026 16h00

Service Provider Proposals Due 18 AUGUST 2026 11h00

*Indicative dates

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C7. Terms of reference

1. Purpose

The purpose of this Request for Proposal (RFP) is to appoint a suitably qualified and experienced

service provider within the bakery industry to establish, operate and provide technical and advisory

services to the eThekwini bakery facility for a period of thirty-six (36) months.

execution, management, and operation of Reference letters should be

on the company letterhead

projects of a similar nature, specifically and include the following

within the bakery, food production, - Name of the client current/ - Description of the

manufacturing, training, or MSMEs and 30 project

and Cooperatives development sectors.) - Contract

duration/period

More than three references for projects 30 - Project value executed of a similar nature - Contact details of the

referee Experience Three (3) references for projects executed projects 15 of a similar nature

IDFC reserves the right to Company previous Less than three (3) references for projects 0

executed of a similar nature verify all reference letters

professional registration

Operations: Minimum

1. Facility Centre Manager 10 requirements (based

on years of qualifications, Post graduate degree/ Diploma in Business experience) registration Administration or equivalent and minimum 5

years management experience in MSME Detailed CV and certified

and Cooperative development copies of qualifications and resources, accreditation certificates

(where applicable) must be No Post graduate degree/ Diploma in professional Business Administration or equivalent, or 0 provided for each resource

less than 5 years’ experience in MSME and Company and Cooperative development

of 41

with 3 years or more experience as a Head

baker, Pastry chef or related industry

experience.

No Baking or Culinary Arts degree/ Diploma, 0

or no Accreditation as a facilitator with FoodBev

Seta or less than 3 years of experience as a

Culinary Arts, with 03 years

or more of Bakery Management experience

Technology with 03 years or more

experience in food technology

position

Technology with less than 03 years 0

experience in food technology

position

Total 100

Bidders are required to obtain a minimum of 70 points to be considered for stage 3 of the

evaluation process, Ithala Development Finance Corporation reserves the right to validate all

documentation submitted as evidence.

Note: THE BIDDER MUST SUBMIT THE CERTIFIED COPY/IES OF QUALIFICATION(S) and CVs FOR THE

(Kindly indicate years of ATTACHED?

specific experience of the

resource

14.8 PART 8: DEVIATIONS FROM REQUEST FOR BID deviation

14.8.1 Please indicate deviations or modifications to this

Request for Bid on form C13

14.8.2 If no deviations are required, please mark the form “Nil”

and sign

14.9 Part 9: pricing schedule

14.9.1 Any budget amount that may be indicated in this

document shall be deemed to be a guide only and

bidders are expected to submit a costing that is fair and

reasonable.

14.9.2 A proposed pricing schedule with one of the specified

elements (fees and reimbursable costs) omitted from

the costing, may be considered non-responsive.

14.10 Part 10: procurement timelines

14.10.1 This part of the bid document informs bidders when the

bid process is expected to be finalised. It may not

necessarily be followed.

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14.10.2 Terms of reference (TOR) are the requirements by

works and / or matters incidental to doing the work specified in the tender documents in order for me / us to

take account of everything necessary when compiling our rates and prices included in the tender.

Particulars of Bidder’s representative attending the meeting:

Name: ................................................................ Signature: ....................................................

Capacity: ...............................................................

Attendance of the above person(s) at the meeting is confirmed by the IDFC’s

representative, namely:

Name: ............................................................. Signature: .................................................

Capacity: ......................................................... Date and Time: .........................................

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C.6 Procurement timelines

efficiency by adopting best purchasing practices in supply chain management, ensuring that open and fair

competition has prevailed, with due regard being had to the importance of :

a) The promotion, development and support of businesses from disadvantaged communities (small,

medium, micro enterprises, as well as established businesses within those communities) in terms of its

1.1 The bidder must clearly state if a deviation from these

requirements are offered and the reason, therefore. If

an explanatory note is provided, the paragraph

reference must be attached as an appendix to the bid

submission. Bids not completed in the manner

prescribed may be considered incomplete and rejected.

7.1 As soon as it becomes known to the service provider

that he/she will not be able to deliver the goods/services

within the delivery period and/or against the quoted

price and/or as specified, IDFC must be given

immediate written notice to this effect. IDFC reserves

the right to implement remedies as provided for in the

may amend or amplify the tender documents to each

tenderer during the period from the date that tender

documents are available until seven days before the

tender closing time stated in the Tender Data. If, as a

result a tenderer applies for an extension to the closing

time stated in the Tender Data, the Employer may grant

such extension and, shall then notify those tendering

entities appearing on the attendance list.

21.2

the tendering entity. Addenda will be issued to and

tenders will be received only from those tendering

entities appearing on the attendance list

21.3

development and business development backed up by bakery technical training across the

province.

2.4. The service provider must ensure that the facility complies with SABS standards, municipal

by-laws, legislation, waste management, disposal and all other applicable health and safety

compliance requirements.

2.5. Primarily, the program targets MSMEs and Cooperatives, providing them with resources and

guidance to establish and grow their bakery businesses prior to full operations, a

comprehensive business plan must be developed to guide implementation, sustainability, and

monitoring of the initiative.

tools required for baking. The facility serves as a production hub, training center, and

collaborative shared space for emerging and established bakers.

development, and job creation by leveraging the district’s competitive advantage in baking and

of 41

manufacturing. The facility has been equipped with industrial-grade machinery and is designed to serve

as a shared production hub, training center, and business incubator for MSMEs and Cooperatives in the

sector. The successful service provider shall deliver the project in the following stages:

4.1. The scope of work includes but is not limited to:

4.1.1. Adherence to Bakery and Laboratory Procedure Manual: The operator will be required to

adhere to bakery manufacturing and laboratory procedure manuals in respect of Quality

supported

of 41

4.1.3. Capacitating the bakery incubator with resources: The Service Provider is required to

capacitate the facility with the resources that might be needed. This will also include the

management of raw materials in the facility.

4.1.4. Training of MSMEs and Cooperatives: The recruited MSMEs and Cooperatives will have to be

trained in the following defined areas:

• Bakery Manufacturing – this is technical training on how to mix raw materials to come up with

a finished product. The training is to be conducted by qualified personnel.

• Financial Management – to ensure that they are able to manage the finances of the business,

• Pricing – important to know how to price products correctly so that the MSMEs and

4.1 The bid and all information in connection therewith shall

be held in strict confidence by bidders and usage of

such information shall be limited to the preparation of

the bid.

4.2 All bidders are bound by a confidentiality agreement

preventing the unauthorised disclosure of any

information regarding IDFC or of its activities to any

other organisation or individual. The bidders may not

disclose any information, documentation or products to

other clients without written approval, of the accounting

authority or the delegate.

5.1 Copyright of all documentation relating to this

assignment belongs to IDFC. The successful bidders

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may not disclose any information, documentation or

products to other clients without the written approval of

the accounting authority or the delegate.

5.2 All the intellectual property rights arising from the

execution of this Agreement shall vest in IDFC and the

service provider undertakes to honour such intellectual

property rights and all future rights by keeping the

know-how and all published and unpublished material

confidential.

5.3 In the event that the service provider would like to use

any information or data generated in terms of the

9.1 The waiver (whether express or implied) by any Party

of any breach of the terms or conditions of this

remedy of the waiving party in respect of any continuing

or other breach of the terms and conditions hereof

9.2 No favour, delay, relaxation or indulgence on the part

of any Party in exercising any power or right conferred

on such Party in terms of this Agreement shall operate

as a waiver of such power or right nor shall any single

or partial exercise of any such power or right under this

3.1 During evaluation of the bids, additional information

14.7 Part 7: technical proposal/functionality

15.2 Presentation may affect the points awarded for

functionality.

C.9 Preference points claim form in terms of the preferential procurement

The quality, price and service that we provide our customers can only be as good as what we receive from our

from further evaluation and reported to the relevant

23 EVALUATION ON PRICE AND SPECIFIC GOALS Yes No Noted If no, indicate

23.1 Price and specific goals evaluation will be performed on

bidders who qualify for Stage 3.

a Quality Council for Trades and Occupations

Stage two: functionality evaluation

Stage three: price and specific goals

Price evaluation will be performed on bidders who passed stage 1

The quality criteria and maximum score in respect of each of the criteria are as

All bids will be scored on functionality as below, bids that do not meet the minimum threshold value of 70

points will be considered non- responsive and will not be considered.

CRITERION SUB CRITERION Weight Score Evidence