AG 2011 07 18 - Laserfiche WebLink

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BEVERAGE CATEGORY - Coffee and tea will be served, but shall not be counted as fulfilling any part of the one -third daily recommended dietary allowances requirement. Coffee and tea is to be provided to all LunchPlus Club locations. Appropriate condiments for coffee or tea are to be provided. Sugar, non -dairy (dry) creamer and artificial sweeteners are to be provided in individual packets. The Caterer will supply to each location a "Serving Guide" for each 6 -week cycle menus before each set of menus will begin. These instructions will specify which utensils to be used and/or amounts of each food item on each day's menu to be served for each participant to insure proper portions are provided and utensils supplied by the Caterer. Fruit and vegetable juice, 100% pure juice or full strength vegetable or fruit juice. Juice must be packaged in single serving containers. Each Caterer desiring to be listed among those eligible to submit a bid shall submit his food preparation facilities for inspection by the local Health Department Inspector on behalf of the Program. The Caterer must maintain a Grade " A " sanitation rating from the Health Department of the county in which the food is prepared and provide a copy of Health Sanitation Grade quarterly to guarantee compliance of this requirement following inspections. If the ranking drops below Grade A, the Purchaser must be notified by the Caterer of the rating change on the same day it occurs. The Caterer must make corrections within twenty (20) days and provide proof of the Grade A inspection to the Program. Failure to meet this requirement will automatically terminate the contract. 11 The Caterer must abide by food safety practices required in the NCAC Section .0400 (Rules Governing the Sanitation of Restaurants and Other Food Handling Establishments). All staff working in the preparation of food shall be under the supervision of a person who will insure the application of hygienic techniques and practices in food handling, preparation and service. Meals shall be prepared under proper controlled temperatures and be assembled just prior to departure to the LunchPlus Club location. The Caterer will take and record temperatures of food before it is placed in the holding equipment. Recorded temperatures will be kept on file until the end of the contract period and made available to the Purchaser for review if requested. Assembled meals shall be held in properly refrigerated and /or heated areas that meet sanitation standards. The Caterer will be responsible for maintaining hot foods at 140 degrees or above and cold foods at 40 degrees or below during delivery. The loading and unloading of the containers from the vehicle into and out of the location shall be the responsibility of the Caterer. The Caterer must have back -up vehicles available to insure the delivery of meals in the event of a breakdown as well as trained back -up staff. The Caterer will have responsibility for sanitizing food carriers, equipment, and serving utensils. The Program staff will be responsible for taking normal safeguarding measures regarding the Caterer's property but will not be liable for loss of or damage to food serving equipment, utensils, or transportation containers left at serving locations. 11 Attachment number 3 G -2 Page 169