(1) Vendor needs to provide temperature monitoring equipment and software. – Customizable food items specific to each dining centre location. – Based on probe and sensor data, software must alert the user to input a correction action if temperature is out of safe range. – Probe and sensor alerts must be customizable to a tiered level of users with silencing option for periods of no use. – Provide a configurable dashboard. If there are multiple systems for probes and sensors, they must all be managed in a single dashboard. – Individual logins per user in a management area. – Shared login for student and employee tablet usage. – User-based controls for access to applicable dining centres and units. – Production monitoring software capabilities to track cooking and cooling in a kitchen. – Historical data must be available for a minimum of 60 days. – Offerors shall include details on their data storage and backup solutions in the event of a system failure. – Customer support service level expectations must be included in proposals, including Offerors risk assessment strategy for system failures. (2) All the questions must be submitted no later than November 12, 2025. (3) The contract period will be for one year.