AG 2003 06 16 - Laserfiche WebLink

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The Purchaser will evaluate food service quarterly and request a meeting if needed to discuss service, program operation, and food quality. Ali foods shall be prepared on the day to be served and meals will be provided by the Caterer to the Program as specified in the menus. Any deviation from the approved menus must be approved by the Purchaser at least forty-eight (48) hours prior to the serving time. Substitutions must be approved by a registered dietitian provided by the caterer when menu substitutions are necessary with the substitutions recorded on a Menu Change Form. (Schedule A) Each meal provided by the Caterer must furnish one-third (113) of the daily Recommended Dietary Allowance for adults over age fifty-one detailed in Schedule "B" and must conform to the meal pattern described in the North Carolina Division of Aging Services definitions and Standards incorporated herein this Agreement. The "Official FY-2004 Approved Menus", are to be served as specified throughout the contract year. These menus include five holiday meals, emergency shelf stable meals, and picnic meals. Emergency meals may be requested by the Program depending on availability of funds. Picnic meals may be requested for special events. In addition, the meals provided by the Caterer must be prepared according to the following additional specifications: FOOD PROCUREMENT & PREPARATION ' All food served must be prepared in a Grade A kitchen. All food used must meet standards of quality, sanitation, and safety applying to foods that are processed in a commercially licensed establishment. Food from unlabeled, rusty, leaking, or broken containers or cans with side dents, rim dents, or swells shall not be used. All meat and poultry, fresh or frozen, used in the meals must be inspected by USDA or State officials from Federally or Stated inspected plants and must bear inspection stamps on the box or pacyage. All foods used in the meals must be from approved sources be in compliance with applicable state and local laws, ordinances, and regulations and be clean, wholesome, free from spoilage, free from adulteration and mislabeling, and safe for human consumption. Fresh raw fish must bear the PUFI (Packed Under Federal Inspection) Shield. All milk shall be 2% Iow fat, fortified with vitamins A & D in 1 / 2 pint individually sealed cartons on all days milk is served. One teaspoon of butter or fortified margarine must be in an individually covered packaged chip which is delivered to the nutrition site on the day it is used on the menu. 3