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AG 2001 03 26
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AG 2001 03 26
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Last modified
3/25/2002 4:51:10 PM
Creation date
11/27/2017 11:45:14 AM
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Template:
Meeting Minutes
Doc Type
Agenda
Meeting Minutes - Date
3/26/2001
Board
Board of Commissioners
Meeting Type
Regular
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The Caterer must provide a Registered Dietitian to approve any food substitutions on <br />the menus provided. The menu change form must be dated and signed by the <br />Registered Dietitian on the appropriate form and mailed to the Purchaser. (Schedule A) <br /> <br />The Caterer shall comply with Title IV and Title VI of the Civil Rights Act of 1964 in <br />regard to employment practices and persons served. <br /> <br />The Caterer represents that it has or will secure at its own expense, all equipment, <br />utensils and supplies required to perform the services described in this Agreement <br />except for items offered by the Program as described under "equipment" in the Bid <br />Package. <br /> <br />The Caterer must insure that the following equipment is present at each mealsite: <br /> <br />Food carriers, both hot and cold (NSF approved) <br />Serving pans with .lids for foods <br />Coffee Maker <br />Iced tea dispenser <br />Ice chest <br />Hot cabinets, electrically heated, plug in type (if requested) <br />Serving utensils: 2 spatula, 3 slotted spoons, 3 solid spoons, 3 tong, 3 #8 <br />scoops, 1 paring knife, 1 cake server and 2 serving spoodles(4 ounce), 2 ladles <br />(6 ounce), 1 two way can opener, 1 pitcher (1/2 gallon) and 1 medium knife. <br />Sanitizing tablets or solution and test kits for chlorine bleach. <br /> <br />All food service equipment must be NSF (National Sanitation Foundation) approved and <br />sanitized daily. Only stainless steel pans with fitted lids shall be used for hot foods. <br />The Caterer will have responsibility for sanitizing food carrier, equipment, and serving <br />utensils. The Caterer will provide sanitizing tablets for sanitizing serving utensils daily <br />before use. The Program staff will be responsible for safeguarding Caterer's property <br />but will not be liable for loss of or breakage to food serving equipment, utensils or meat <br />transport containers left at serving sites overnight. <br /> <br />The Caterer shall indemnify the Purchaser against any and all damages, including <br />attorney's fees and other costs of litigation caused by the negligent acts or omissions of <br />caterer's agents or employees. <br /> <br />The Caterer will furnish needed food service training in sanitation, portion control, etc. <br />to Purchaser, site supervisors and volunteers at least once during the contract period if <br />requested. <br /> <br />The Caterer will be expected to provide shelf stable product meal which meets the <br />menu pattern requirements and approval of the Purchaser and the NCDOA Nutritionist <br />for use as an emergency meal for inclement weather days and/or any of the scheduled <br />holidays if requested by the Program. These emergency meals must be of a type that <br />will have a shelf life of at least one month. <br /> <br /> <br />
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