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AG 1993 05 03
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AG 1993 05 03
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Last modified
3/25/2002 4:15:44 PM
Creation date
11/27/2017 11:59:52 AM
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Template:
Meeting Minutes
Doc Type
Agenda
Meeting Minutes - Date
5/3/1993
Board
Board of Commissioners
Meeting Type
Regular
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QUARTERLY <br />CATERER ASSESSMENT <br />FOOD SERVICE CONTRACT <br /> <br />1. Hot food was delivered and received at 140 <br /> and cold food at 45 or below. <br /> <br />or above <br /> <br />Food was packaged and transported in a manner to <br />protect against potential contamination, arrived <br />in clean, sanitary pans during transit delivery and <br />packaged to maintain appropriate food temperatures. <br /> <br />3. Food was delivered within the appointed delivery time <br /> according to contract. <br /> <br />4. Meals are delivered to all mealsites.within 3 hours <br /> after completion of meal preparation. <br /> <br />Menus were followed with a minimum of substitutions. <br />Menu changes were approved by program coordinator if <br />substitutions were necessary. <br /> <br />Ail necessary supplies, paper products, condiments, <br />etc. as specified in the contract were provided for <br />serving of the meal. <br /> <br />7. Caterer delivery personnel are always courteous and <br /> helpful. <br /> <br />8. Time preparation of meals is recorded on meal <br /> delivery receipts daily. <br /> <br />Adequate food was provided for the number of meals <br />ordered. <br />2 oz. meat, edible portion <br />2 vegetables and or fruit 1/4 cup each <br />1/2 cup dessert <br />tea or coffee <br />i tsp. margarine <br />1/2 pint of milk <br /> <br />10. <br /> <br />Food is prepared according to likes of the program <br />participants, cooked appropriately, looks good <br />including seasonings, etc. <br /> <br />11. Ail necessary equipment for meal services has been <br /> provided, maintained or replaced as necessary. <br /> <br />12. caterer's billing is accurate for only meals ordered, <br /> and makes adjustments when needed. <br /> <br />13. Cooperates well with program supervisor in making <br /> corrections, suggestions, etc. on food service. <br /> <br />14. Caterer's meal preparation facility meets health <br /> standards with a Grade A sanitation rating. <br /> <br /> I ~- I I I <br /> <br /> I <br /> I <br /> ! <br /> <br /> ! <br /> <br /> ! <br /> <br /> I <br /> <br /> ! <br /> ! ! ! <br /> I~/' I I <br /> I I I <br /> II '[ I I__1 I <br /> I <br /> <br /> ! <br /> <br /> ! <br /> I <br /> ,/ 1 <br /> ! <br /> ! <br /> ! ! I <br /> I <br /> I I I I <br /> I /I I I <br /> I / I I I <br /> I I I I <br /> I I I I <br /> <br /> I I <br /> I ! ! <br /> I I <br /> I I ! <br /> ! I I <br /> <br /> ! ! <br /> I I I <br /> I I I <br /> I I I <br /> <br /> I .J~_-_, I __ I <br /> I / I I <br /> I~1 I <br /> I <br /> I ./ I--I ' i <br /> I~' I I <br />,--/--,--, · I <br /> <br /> I <br /> <br /> IFI ,,I <br /> I I' <br /> I <br /> I <br /> I <br /> I <br /> <br />I I I I <br />I I I I <br /> <br />I I I I <br /> <br /> I <br /> il <br /> <br />I I I I <br /> <br />I <br />I,, I, I I <br /> <br /> <br />
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