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Each meal provided by the Caterer must furnish one-third (1/3) of the daily <br />Recommended Dietary Allowance for adults over age fifty-one detailed in Schedule "B" <br />and must conform to the meal pattern described in the North Carolina Division of Aging <br />and Adult Services' Service Standards incorporated herein this Agreement. <br />The "Official FY-2009 Approved Menus" are to be served as specified throughout the <br />contract year. These menus include holiday meals, emergency shelf stable meals, and <br />picnic meals. Emergency meals may be requested by the Program as needed, <br />depending on availability of funds. Picnic meals may be requested for special events. <br />In addition, the meals provided by the Caterer must be prepared according to the <br />following additional specifications: <br />FOOD PROCUREMENT & PREPARATION <br />All food served must be prepared in a Grade A kitchen. All food used must meet <br />standards of quality, sanitation, and safety applying to foods that are processed in a <br />commercially licensed establishment. <br />Food from unlabeled, rusty, leaking, or broken containers or cans with side dents, rim <br />dents, or swells shall not be used. <br />All meat and poultry, fresh or frozen, used in the meals must be inspected by USDA or <br />State officials from Federal or State inspected plants and must bear inspection stamps <br />on the box or package. <br />All foods used in the meals must be from approved sources, be in compliance with <br />applicable state and local laws, ordinances, and regulations and be clean, wholesome, <br />free from spoilage, free from adulteration and mislabeling, and safe for human <br />consumption. <br />Fresh raw fish must bear the PUFI (Packed Under Federal Inspection) Shield. <br />All milk shall be 2% low fat, fortified with vitamins A & D in 1 / 2 pint individually sealed <br />cartons delivered on all days milk is served. <br />All juice products must be 100% pure and 6 ounces. <br />One teaspoon of butter or fortified margarine must be in an individually covered <br />packaged chip, which is delivered to the LunchPlus Club site on the day it is to be used. <br />Butter or fortified margarine chips are not to be sent to the LunchPlus Club site in bulk <br />for storage. <br />Low Fat salad dressings, ketchup, mustard and mayonnaise are to be in individual <br />packets to be sent to the LunchPlus Club site on the day they are to be used. Salad <br />dressings, ketchup, mustard and mayonnaise are not to be sent to the LunchPlus Club <br />site in bulk for storage. <br />F-I <br />3 <br />