Resolution 147-1983 Social Services Denent
RESOLUTION NO . 147 -1983
RESOLUTION AUTHORIZING THE CHAIRMAN OF THE BOARD OF
COUNTY COMMISSIONERS OF MONROE COUNTY, FLORIDA, TO
EXECUTE AN AGREEMENT BY AND BETWEEN THE BOARD OF
COUNTY COMMISSIONERS OF MONROE COUNTY, FLORIDA, AND
FISHERMEN' S HOSPITAL, INC . FOR THE PURPOSE OF FUR-
NISHING MEALS TO SENIOR CITIZENS PARTICIPATING IN
THE OLDER AMERICANS ACT TITLE III-C NUTRITION PRO-
GRAM IN MARATHON, FLORIDA.
BE IT RESOLVED BY THE BOARD OF COUNTY COMMISSIONERS OF MONROE
COUNTY, FLORIDA, as follows :
That the Mayor and Chairman of the Board of County Commis-
sioners of Monroe County, Florida, is hereby authorized to execute
an Agreement by and between the Board of County Commissioners of
Monroe County, Florida , and Fishermen' s Hospital , Inc. , a copy of
same being attached hereto , for the purpose of furnishing meals to
Senior Citizens participating in the Older Americans Act Title III-C
Nutrition Program in Marathon, Florida.
Passed and adopted by the Board of County Commissioners of
Monroe County, Florida, at a regular meeting of said Board held on
the 27th day of May, A. D. 1983 .
BOARD OF COUNTY COMMISSIONERS
OF MONROE COUNTY, FLORIDA
By
Ma or/Chairman
(Seal)
Attest : RALP W 1 TE, CLERK
\ri) - Purick),
Clerk
• APPRO" D AS TO FORM+a
AlInf"..SUFFI
I (Lir 4004 •
Aztorney's Office
AGREEMENT
THIS AGREEMENT, made and entered into this • 1st __day of June . ,
1983,by and between BOARD OF COUNTY'COMMISSIONERS OFSMONROE COUNTY, FLORIDA,
a body corporate and politic existing under the laws of the State of Florida,
hereinafter called the SPONSOR, and FISHERMEN'S HOSPITAL, INC. , Marathon,
Florida, a, Florida corporation not for profit herinafter called ,the HOSPITAL.
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WITNESSETH:
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WHEREAS, the SPONSOR.desires to utilize the food .preparation facilities
.of .the HOSPITAL for.the purpose of providing meals for Senior Citizens parti-
cipating.in the Older Americans Act Title III-C, Nutrition Program in Marathon •
and the HOSPITAL is willing to provide for said services upon the terms. and
. conditions of this Agreement, .
. NOW, THEREFORE, the parties hereby agree and undertake as follows:
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The HOSPITAL hereby agrees to furnish meals, in accordance with Attach-
ments "A" and "B" of this agreement and at the 'prices therein specified, to
senior citizens participating in the Older Americans Act Title III-C, Nutrition •
Program, such .teals to be furnished at the Marathon site. • •
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The SPONSOR agrees to reimburse the HOSPITAL for meals served according
to the aforesaid schedule, payment to be made to the HOSPITAL no more than
thirty (30) days' after receipt by the SPONSOR of the HOSPITAL'S claim. Claims.
for reimbursement shall be rendered as promptly as practicable,after the 10th
day in each month.
III •
The meals to be provided by the HOSPITAL pursuant' to this Agreement are
. to be in accordance with Attachments "A" and "B" hereto. The HOSPITAL may,
upon request of the SPONSOR,, make substitutions for the items on the regular ..
menus. •
IV
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Meals will be provided on.the days shown in. Attachment "A". It. is
agreed that the individual- service institution for, whom the SPONSOR is responsible •
will. by 2:00 p..m. the day prior to. food service or in the case of Mondays on
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Fridays notify the HOSPITAL'S Food' Service 'Director of the number of meals
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needed for the next day, _except, if= the SPONSOR does-not notify the HOSPITAL
• by 2:00 p.m. as aforesaid, the maximum number of meals shown on Attachment "A
hereto shall be prepared and charged for by the HOSPITAL and paid for by the •
SPONSOR. It is agreed and understood that the number of meals which the
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HOSPITAL is obligated to provide shall not exceed 25% above the maximum
estimated number. If the SPONSOR desires to have the HOSPITAL provide
.additional meals, the HOSPITAL shall be notified accordingly in advance,
in which event the HOSPITAL may, but shall not be obligated' to, furnish such
. additional meals. "
• V
The SPONSOR hereby agrees to indemnify and hold harmless the HOSPITAL
from and against any and all liability which may- at any time be asserted or
` claimed by any person, natural or otherwise, arising out of or in connection •
with the performance by the HOSPITAL pursuant to. this Agreement or in
Connection with the purposes thereof, and that liability insurance be provided
to effectuate the purposes herein stated, except in case of food poisoning •
or contamination, at which time responsibility shall be determined.
VI •
If additional services, are requested by the.SPONSOR, the parties shall
mutually negotiate for the additional services., including cost of "providing
same to be paid to the HOSPITAL.
• VII •
The obligations of the SPONSOR under this Agreement are subject to the .
availability of funds lawfully,appropriated annually for its purpose by Monroe
County, Florida, and on the availability of funds through contract or grant
programs. •
• VIII •
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• A reasonable effort will be made by the HOSPITAL to provide meals and
the4':SPONSOR will' be given thirty (30) days notice if meals are not' provided.
• IX
This Agreement shall continue in effect to an including the 31st day
of' August, 1983, at which time the HOSPITALS obligations hereunder shall cease.
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This Agreement may be terminated by either party by giving written
notice to the other party of its intention so to do thirty (30) days prior
to said termination. •
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' IN WITNESS WHEREOF, the parties hereto have executed this Agreement
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the date first above written. • •
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BOARD OF COUNTY COMMISSIONERS OF
MONROE COUNTY, FLORIDA •
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der Mayor/Chairman
(Seal)
• Attest:
G .
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• AjkNAL4)- f)(L.
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Clerk
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FISHERMEN'S HOSPITAL, INC. •
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By • .
• Hospital Administrator
• (Seal) -
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Attest:
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Secretary of Corporation •
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• - ATTACHMENT "A"
(Annexed 'to and made a part of Agreement terminating August 31, 1983, between
- • 'the- Board -o€ County Commiss-iener-s7of Monroe-Count-c4 ?1vL-rda; and Fishermen's
Hospital, Inc.)-
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• Relative to Fishermen's Hospital., Inc. , providing lunches for .the aged at
the Marathon Nutrition Site the following items .are agreed to:
1. Food will be prepared at Fishermen':s Hospital and transferred in bulk
• by the Sponsor to the serving. site. Food will be served using
disposable ware provided by the Sponsor. Transfer pans will be provided
by the Sponsor and sterilized by the Hospital.
2. All food prepared by the Hospital will meet temperature standards as •
• defined in Attachment. "B", section C.3 (Minimum Service Standards. Food
Preparation. ) .
• 3, Food safety requirements as defined in Attachment "B", section C.4 •
• (Minimum Service Standards. Food Safety.) will be met by the Hospital.
4. Food service facilities will provide proof of sanitation inspection performed
within previous six months; and the .Sponsor will periodically inspect the
sanitary conditions of food preparation; packaging and storage areas.
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5. Meals will be provided•daily,, Monday through Friday, during the period
June 13•through'August 26, 1983, except on Monday, July 4, 1983:
6. Meals provided will be charged at a rate of $3.25 per meal.
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7. Menus will be planned by the Hospital's dietician. Menus will be planned
with consideration of special needs of elderly, ethnic and regional dietary
preferences, food' item variation, seasonal availability of foods and available
. equipment for food preparation. Each meal served must provide -at least
one-third of the Recommended Dietary Allowance. Menus will be, approved
by the State (HRS) Nutrition Consultant. The minimum menu pattern to be •
• followed. for senior sitizens is specified in Attachment "B", section C.1- _
(Minimum Service Standards. Meal Planning. ) . • '
8. Special meals for dietetic or medical purposes cannot be prepared due to
. the limited number of daily meals to be prepared by the Hospital.
9. The minimum number of meals will be eighteen (18) and' the maximum will
be twenty-five (25) daily unless both parties agree to an increase or decrease-.
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10. If food does not meet proper specifications, the Sponsor will not •be
required to pay.
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11. Meals to be delivered to homes will be dished at the serving site by
Sponsor personnel and delivered by the Sponsor. •
12. The responsibility for the care and maintenance of the serving site is that
• of the Sponsor. •
13. Fishermen's Hospital financial records will be open to the Sponsor for
• audit purposes; and information concerning labor and raw food costs, insurance
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• coverage, bonding, food cost changes will be available to the Sponsor for
reporting purposes. ' .
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• 14. The Sponsor has authorized the Nutrition Program to operate 250 days per
year. Through mutual agreement by both Sponsor and Hospital, the operation
of the site can be discontinued at any time and for any length of time.
AT171CI1MI::MT "II" (Page One of Seven)
March 31, 1981 HRSM 140-1
Appendix B - = (RDA) established by the Food and Nutri-
- _tion_Bo_a i of,the National Academy of
: CONE ATE Research Council by
/ the dietitian or nutritionist whose ser-
A. DEFINITION O.F SERVICE. A con- vices are utilized by the project.
gregate meal is a hot or other appropriate • (3) Submitted for review and ap--
• nutritionally balanced meal that meets proval by the AAA Nutrition Consultant at
one-third of the current daily Recom- ' least four weeks prior to use for nutri-
mended Dietary Allowances (RDA) served tional adequacy and inclusion of USDA
• in a strategically located center to older donated food, if applicable. Menus must - ._
persons. be transmitted to the AAA to arrive on the
first of the month four weeks prior to their
: ..B. GOAL OF SERVICE. To provide eligible anticipated use: An approved cycle menu
persons, particularly those in greatest may not'.be repeated for more than six
social and economic need, with low cost, months. .
nutritionally sound meals served in a. Revisions may be required
• strategically' located centers such as by the AAA's
nH'J NUtUriaIV. Consultant based
schools, churches, community centers, upon the review. Appropriate comments
senior centers, and other public or private will ' be returned to service providers.
r•;,,facilities where they can obtain . other Copies of corrected menus must . be
social and rehabilitative • services. resubmitted to the AAA within one week
. ; Besides promoting better health among of receipt of comments. -
• the older segment of the population' (4) Dated and posted in a con-
-:through improved. nutrition, such a pro- spicuous location in each congregate
gram is aimed at reducing the isolation of meal site as well as the preparation area.
old age and offering older persons the op- (5) Filed, as served, for a period
portunity to live their remaining years in' of one year both by service provider and
dignity. the AAA for purposes of audit.
.. ; (6) Adhered to, subject .to
C.MINIMUM SERVICE STANDARDS.
seasonal availability of food items, as •
:. 1. MEAL PLANNING. . well as availability of USDA donated
• (a) Meal service should be planned foods, if applicable. Substitutions for the
so that food is available for at least one- approved menu must be minimal and ap-
half hour after serving time begins to proved prior to use by the Provider. A list
enable individuals who may not arrive at a that includes the date of substitution, the
specific time to participate in the meal. original menu item, and the substitution
(b) The special needs of the elderly made must be submitted to t'he AAA at
must be considered in all menu planning, the end of each month.
food selection, and meal preparation. (7) Planned with consideration
• . - (c) Menus must be: for the following:
(1) Planned in advance for a a. Special needs of the elder-
minimum of four weeks in a format pro- ly, such as the restricted use of sugar,,
vided •by the Program Office. salt and saturated fats. , .
(2) Certified in writing . as pro-. 'b. Religious, ethnic, cultural
viding a minimum of one-third of the cur- and regional dietary practices 'or
rent Recommended Dietary Allowances '
Appendix 13 for HRSM 140-1 .
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11'1'1T II1l,N'1' "13" (Page Two of Seven)
HRSM 111111 March 31, 1981
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preferences of the participants,- if minimum of three times per week. A r
reasonable and feasible. _ - vitamin A rich-f_o-od_is defined as a single \
- - c: Food itams,.within fhe,rh. foo:c_serv_in ct aLprovides a minimum of
vegetable, fruit, and dessert-groups shall one-third of the RDA for that nutrient, or a
be varied within the week and . not combination of no more than two one-half
repeated on the same days of con- cup servings at the same meal which
secutive weeks. together provide at least one-third of the
d. Variety of food and prepara- RDA for that nutrient.
tio.n methods including color, combina- b. One-half cup serving of a
tions, texture, size, shape, taste and ap- vitamin C rich food must be served daily.`.--
pearance. A vitamin. C rich food_ is defined as a
single food serving that provides a
e. Seasonal availability of minimum of one-third-of the RDA for that
foods. . nutrient, or a combination of no more
f. Available equipment for than two one-half cup servings at the
food preparation. same meal which together provide at
(d) Each meal served must provide least one-third of the 'RDA for that
at least one-third of the Recommended nutrient. Vitamin C rich foods include raw
Dietary Allowances. :Therefore, the or cooked citrus fruits or juices, -
following meal pattern•requirements are tomatoes, melons, berries, dark green
established: leafy vegetables, etc. Fortified full
(1) MEAT OR MEAT ALTERNATE strength juices are defined as "fruit
GROUP. Three ounces of cooked, edible juices that are 100 percent natural juice.
portion of meat, fish, fowl, eggs or . with vitamin'C added." Partial strength or
cheese: An equivalent amount, of meat simulated fruit juices or drinks, even
alternates, individually or in combination, when fortified, may not count as vitamin
may be used. occasionally for variety. C sources.
Meat alternates -include cooked dried c. It is noted that:
beans, peas, lentils, nuts' or nut butter. 1. Rice, spaghetti, macaroni and
Alternates for the protein in one ounce of noodles are not vegetables but
cooked lean meat include: "bread alternates". Potatoes, sweet .
a. One-fourth cup cottage potatoes and yams are considered
cheese. vegetables. : _
b. One ounce cheddar cheese. 2. Vegetable soup may be used to
c. One egg. fulfill one portion of the vegetable.
d. One-half cup cooked dried and fruit requirement if the soup
beans, peas or lentils. (Garbanzos, lima contains at least one-half cup of
beans, black-eyed peas, pinto beans; red vegetables per serving of soup.
beans, etc.) 3. Dried peas, beans, or lentils may
e. Two tablespoons peanut be used to fulfill the fruit and
butter. . vegetable requirement. However; if
(2) VEGETABLE AND FRUIT ' . used to fulfill this requirement they
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GROUP. Two different one half cup sere- cannot simultaneously fulfill the
ings (four ounces drained weight): protein requirement. .
a. One-half cup serving of a 4. Congealed salad may be used to
vitamin A rich food shall be served a fulfill one portion of the vegetable
and fruit requirement if the salad
s-a.
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ATTACHMENT "B" iniage Three of Seven)
March 31, 1981 .
H RSM 140-1
contains at least one-half- cup of milk plant,or shall be served from an ap-
- :vegetAb_Ies-•ef-fruit_per.- tv __of.the; prover -_bulk milk- dispenser of sanitary
• salad. •esign, construction, and operation.
Fruit used as a dessert may not be c. If a cultural or , ethnic -
counted - toward the required two preference precludes the acceptance of- -
servings of vegetables and fruits. milk with the meal, the following may be
(3) BREAD OR BREAD ALTER='. substituted for eight ounces of milk
NATE GROUP. 1. One and one-half cups cottage
a. One serving whole grain or cheese.
enriched bread, biscuits, muffins, rolls, 2. One and one-half ounces
sandwich buns, cornbread or other hot -- American .cheese.
breads ' F = 3. One and one half cups ice milk or
' b. Bread alternates may in ice cream.
elude enriched or whole grain cereals or • 4: One and one-half cups custard.
cereal products such as, spaghetti, . 5. One,cup yogurt.
macaroni, dumplings, pancakes, waffles (e) Coffee, tea, decaffeinated
and tortillas beverages, soft drinks, and fruit flavored
c. When available and ap - ` drinks may be used, but not as ,a
propriate (e.g., ethnic preferences) yams, substitute for milk.
plantains, and sweet potatoes may be (f) Vitamins or mineral sup-
' :substituted: for the bread 'requirement plements" may not be provided with Title
However, when used to fulfill the bread III-C funds
requirement, they cannot be (g) Nutrition service providers
I simultaneously used to fulfill the shall provide special menus, where feasi-
- vegetable and fruit requirerr ent. ble and appropriate,. :to: meet thepar-
.
d. Whenever possible, enrich- ticular dietary needs arising from . the
ed or whole grain flour or meal should be .` health requirements, religious beliefs, or . :.
used in place of unenriched flour or meal ethnic . backgrounds of eligible in-
(4){ BUTTER OR FORTIFIED dividuals:
MARGARINE. One teaspoon: (1) Menus for modified diets may
(5) DESSERT GROUP One half- . be provided for health reasons.
cup serving. All fruits and simple (2) A written or documented oral
desserts ':such as puddings, gelatin order must be on record for" each .in-
desserts, ice cream, ice milk and sherbet dividual on a modified diet, and the order
may be used. Cake, pie, cookies and must be reviewed annually with the par-
similar foods are also included , but ticipant's physician.:
should be limited in use. (3) Modified or therapeutic
• • (6) MILK GROUP menus -must be planned and prepared
a: Eight ounces of fortified under the supervision of a registered
whole, skim, low fat milk and buttermilk dietitian.
or the calcium equivalent (4) A current diet manual, ap-
b. All milk and fluid milk pro- proved by the PDAA Nutrition Consultant,
ducts for drinking purposes shall be pur- must be used as the basis for therapeutic
chased and served in the individual con- or modified menu planning. -
tamer in which they were packaged at the (5) In determining feasibility and
appropriateness, the provider must ,use
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11TT71CIIMLNT "B" iii Four of Seven)
IIIIII
HRSM•140.1 March 31, 1981
the following criteria: _ -- consult with the provider's nutrition con-
- — a.:; Whether__t.here-are. suff suit-ant:__ - -- --- __- ,
cient number's of persons who need the ',`(tlr-Tested: quantity recipes, ad-
special menus to make their provision justed to yield the number of servings
practical. needed, must be used to achieve the con-
b. Whether the food and skills sistent and desirable quality and quantity _
necessary to prepare the special menus of meals.
are available in the planning and service (e) All foods must be prepared and.
area. served in a manner to preserve" optimum
2. FOOD PROCUREMENT. flavor and "appearance, while retaining =
(a) All food procurement must be nutrients and food value.
transacted in accord •with policies and (f) .Hot food must be served at a.
procedures set forth in ,HRSM 55-1 and minimum of 140°F.'Neutral foods should
"Federal Food Servic.es Contract Provi- be served at a.neutral temperature. Cold
sions" herein. . food must be served at a maximum of
(b) All foods procured shall be of 40°F.
good quality and shall be obtained from (g) More than one meai per day
sources-which conform to Federal, State may be provided. If a'second meal is pro-
and local regulatory standards for quali- vided, the combination of the two meals-
ty, sanitation, and safety. Food from. must provide at least two-thirds of the •
unlabeled rusty, leaking, .broken con-_ . RDA if these are to be reported as two
tainers or cans with side seam dents, rim ' meal service-units.
dents or swells shall not be used. 4. FOOD SAFETY. .
3. FOOD PREPARATION. (a) All foods used in a nutrition ser- C
.
(a) When nutrition service is vice must meet standards of quality,
designed to serve meals at more than one sanitation and safety applying to foods
congregate meal site, efforts should be. that are processed commercially and pur-
made to. have all meals prepared at one chased by the Provider.
facility and then delivered to the various (b) No food prepared, frozen . or
sites. For the most economical delivery of canned in the home may be used in meals
meals, the 'duplication in staffing and provided by a service financed through Ti-
equipping food preparation facilities at tle III-C.
more than one congregate meal site (c) Only commercially processed,
should be minimized. . : frozen or canned food, or approved by the
(b) State and local fire," health, USDA and the FDA, may be used.
sanitation and safety regulations ap- 5. USDA FOOD ASSISTANCE. Con-
plicable to the particular type of food gregate meals programs shall take such
preparation and meals delivery system steps as necessary 'to assure that max-
used by the provider must be adhered to imum numbers of older persons within
in all stages of food service operations. the service area benefit from the USDA
(c) All staff working in the prepara- food assistance program. Each recipient .
tion of food must be under the .supervi- of an award shall:"
sion of a person who will insure the ap- (a) Provide the opportunity for, and '
plication of ' hygienic techniques and assist all nutrition participants who
practices in food handling, preparation desire food stamps to apply for such.
and service. This supervisory person shall assistance.
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ATTACHMENT "B" IIIIIPage Five of Seven)
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' March 31, 1981 HRSM 140-1
(b) Provide the opportunity for in- 9. NUTRITION CONSULTATION.
- - -di.viduals receivin meals—to=use food. ___:_(a)~ -minimum of -eight hours of
stamps as their contribution tov hard the=-eon ritatl�on=per month 1 by a registered
cosjof the meal by having the Provider dietitian or other qualified person who
certified for receipt of food stamps. has been approved by the AAA Nutrition
(c) After the Provider is certified for Consultant is required for each Title III-C
receipt of food stamps, it must take steps Nutrition Provider. A resume for the Nutri-
,. to assure that all provisions related to the tion Consultant must be included in the
use and handling of food stamps (as service provider application or submitted
prescribed by USDA) will be met. when there is a new person hired in this- _=
6. UTILIZATION OF EXISTING position.
RESOURCES. . (b) The Nutrition Consultant must
(a) A service provider must make be either a provider employee or an in-
every effort to utilize the existing social dependent .consultant hired by the pro-
service- resources provided by agencies ject (paid or in-kind).
such as health and mental health, public (c) Minimum responsibilities of the
assistance, Medicaid, social services, Nutrition Consultant must include:
food and agriculture agencies to provide (1) Monitoring of food service to
the supporting services. include measurement of food
(b) Such efforts shall include joint . temperatures and portion sizes, assess-
planning, sharing of information, and, ment of food quality, and adherence. to
negotiation of agreements for joint fun- contract specifications.'
ding and operation of programs for the (2) Staff training in areas of
elderly. nutrition, food service management, and
7. ELIGIBILITY. Eligible individuals sanitation.
are those persons who are aged 60 or (3) Assessment of participants'
over and the spouses of such individuals. satisfaction and preference.
8. TARGET POPULATION. Nutrition (4) Menu review and approval.
services under the Older Americans Act (d) Individual diet counseling with
should 'be reserved for those individuals participants, if provided, should be done
in the target population who have been : only by persons with approved training in
identified as being in greatest economic therapeutic diets.
or social need. Factors which should be 10. FOOD SERVICE. CONTRACT
considered in establishing priority in- PROVISIONS.
elude those older persons who: (a) Food service contracts are
(a) Cannot afford to eat adequate- defined as !contracts for the purchase of
ly; meals or portions of meals or for food
(b) Lack the skills or knowledge to preparation.
select and prepare nourishing and well-. (b) All service providers must
balanced meals; adhere to allstandards set forth herein, in
(c) Have limited mobility which HRSM 140-1,'HRSM 5.5-1 and HRSM 115-1
may impair their capacity to shop and in preparing contracts.
cook for themselves; or (c) Written specifications for food
(4) Have feelings of rejection and service contracts must be approved by
loneliness which destroy the incentive the AAA prior to solicitation of bids for
necessary to prepare and eat a meal such contracts by the Title III-C grantees.'
alone. '
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ATTACIIMENT "B" Wage Six of Seven) ,
HRSM;140.1 , March.31, 1981
(d) Competitive bidding for food 2. Sanitary conditions. (
service .contracts- must be conducted a-= -_ . _d_.--- ir-rspection of food prepara-
minimU of every-two years:Thereon=- tion= a=Ekagmg� nd-storage areas by the '
tracts must nqt be signed for longer than project.
one year but may be extended for an addi- (4) FOOD.
tional year as a "continuation clause" if . a. Number of meals.
included and both parties are agreeable 1. Provision for flexibility.
to terms and conditions. 2. Time limits for ordering amounts
(e) Specifications for bids and of food. .
terms and conditions of the proposed 3. Dispositon of unconsumed meals:"
contracts must .establish methods or b. Cost schedule.
responsibilities for each of the following:. c. Food purchased by whom.
..:: (1) DELIVERY. d. Food provided - entree,
a. Transportation: trucks, vegetable, fruit, milk, dessert, juice,
vans. salad, beverage, cream (or substitute),
b. Delivery sites: number and condiments, butter or margarine.
location. e. Storage: and handling of
c. Delivery schedule. USDA donated foods.
1. Number of days each week. f. If food does not meet proper
2. Hour of delivery for each site. specifications, the project will not be rep
d. Type of containers for bulk quired to pay:
food delivery. • g.-If the caterer fails to deliver
e. Type of containers for in- - a meal or any portion of a meal, the pro •
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dividual service. ject will procure..food from other sources c
f. Return of containers. at the caterer's expense.
1. How and by whom. (5) MISCELLANEOUS SUP-
2. Condition (washed„ sterilized, PLIES. Napkins, table coverings, home-
etc.) ,. delivered meal containers, paper towels,
(2) MENUS. table service (plates, cups glasses, silver
a. Written by whom. ware).
b. Approved by whom. (6) ADMINISTRATION.
c. Compliance with Title Ill-C a. Sales tax exemption.
meal pattern and other standards re- b. Caterer's financial records
quired herein.- open for audit purposes.
d. Menus submitted to project . • c. Supply information for
director at least five weeks in advance of nutrition reporting' on:
service. 1. Labor costs.
e. Approval of substitution on 2. Raw food costs.
menus. d. Insurance coverage.
.. (3) SANITATION. e. Bonding.`
a. Compliance with Federal, . f. Food cost changes. .
State and local regulations. g. Termination of contract:
b. Food preparation facility in- agreement.
spection within previous six months. h. Dates and times of contract
c. Delivery standards. payments, to. contractor.
1. Temperature maintenance. i. Approval by PDAA.
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ATTACHMENT "B" niage Seven of Seven)
„.. HRSM 140-1
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March 31, 1981
j. Holidays and days when
meals are-T no-t-4-e-be srve
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k. Training of site personnel.
(f) AM proposed food service con-
tracts with profit-making organizations
must be submitted for prior approval by
the Area Agency.
11. NON-DISCRIMINATION ON THE
BASIS OF HANDICAP. Access to benefits
and services for handicapped par-
ticipants will be assured pursuant to Sec-
tion 504 of the-Rehabilitation Act of 1973
• (45 CFR 84). •
12. INSURANCE. It is strongly recom-
mended that service providers have ade-
quate liability insurance coverage, in-
• cluding product liability. .
13. RECRUITMENT. Service pro-
viders will provide, subject to their merit •
• systems, a preference to persons aged 60
or over for any staff positions (full or part-
• time), whether paid or volunteer.
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11-7
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