AG 1997 05 19 - Laserfiche WebLink

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All disposable supplies must be approved in advance by the Purchaser and meet the following standards: eo Knives should cut without bending. Spoons should not bend, melt or break. Fork tines should not break off when used for eating. Trays should have non-absorbing quality so that gravy will into plates. Trays should have strength to support the weight of food. Trays should be deep enough to hold the serving without spillage. Cups should be easy to hold, should retain temperatures and have flat bottoms. not soak Condiments appropriate for each meal shall be supplied by the Caterer to each mealsite: Salt, pepper, ice for cold beverages, etc. The following condiments must be individually packaged: mustard, ketchup, vinegar, salad oil or dressing, sugar, artificial sweetener, non-dairy creamer, tartar sauce, lemon juice. The Caterer must supply these in case quantities. The Caterer will supply coffee and/or tea to each mealsite. o The Purchaser will evaluate food service quarterly and request a meeting if needed to discuss service, program operation, and food quality. All 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 twenty-four (24) 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 B) Each meal provided by the Caterer must furnish one-third (1/3) of the daily Recommended Dietary Allowance for adults over age fifty-one detailed in Schedule "C" 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 FY98 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. Al1 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 State inspected plants and must bear inspection stamps on the box or package. Ali 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. 2