AG 2001 03 26 - Laserfiche WebLink

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