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approved by a registered dietitian provided by the caterer when menu substitutions are <br />necessary with the substitutions recorded on a Menu Change Form. (Schedule A) <br /> <br />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 />arid must conform to the meal pattern described in the North Carolina Division of Aging <br />Services definitions and Standards incorporated herein this Agreement. <br /> <br />The '.'Official FY-2003 Approved Menus", are to be served as specified throughout the <br />contract 'year. These menus include five holiday meals, emergency shelf stable meals, <br />and picnic meals. Emergency meals may be requested by the prOgram depending on <br />availability of funds. Picnic meals may be requested for special events. <br /> <br />In addition, the meals provided by the Caterer must be prepared according to the <br />following additional specifications: <br /> <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 /> <br />Food from unlabeled, rusty, leaking, or broken containers or cans with side dents, rim <br />dents, or swells shall not be used. <br /> <br />All meat and poultry, fresh or frozen, used in the meals must be inspected by USDA or <br />State officials from Federally or Stated inspected plants and must bear inspection <br />stamps on the box or package. <br /> <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 /> <br />Fresh raw fish must bear the PUFI (Packed Under Federal Inspection) Shield. <br /> <br />All milk shall be 2% Iow fat, fortified with vitamins A & D in 1 / 2 pint individually sealed <br />cartons on all days milk is served. <br /> <br />One teaspoon of butter or fortified margarine must be in an individually covered <br />packaged chip which is delivered to the nutrition site on the day it is used on the menu. <br />Butter or fortified margarine chips are not to be sent to the nutrition site in bulk for <br />storage. <br /> <br />Low Fat salad dressings, ketchup, mustard and mayonnaise are to be in individual <br />packets to be sent to the nutrition site on the day they are to be used. Salad dressings, <br /> <br /> <br />