Resolution 114-1988
-.
Sheila Malloy, Director
Nutrition Program
RESOLUTION NO. 114-1988
A RESOLUTION OF THE BOARD OF COUNTY COMMISSIONERS
OF MONROE COUNTY, FLORIDA, AUTHORIZING THE MAYOR/
CHAIRMAN OF THE BOARD TO EXECUTE A CONTRACT
BY AND BETWEEN THE BOARD OF COUNTY COMMISSIONERS
OF MONROE COUNTY, FLORIDA AND G.A. FOOD SERVICE,
INC. CONCERNING TITLE III-C NUTRITION PROGRAM FOR
CONGREGATE SITES IN PLANTATION, MARATHON, BIG
PINE KEY AND HOME DELIVERED MEALS IN KEY WEST.
BE IT RESOLVED BY THE BOARD OF COUNTY COMMISSIONERS OF
MONROE COUNTY, FLORIDA, that the Mayor/Chairman of the Board is
hereby authorized to execute a Contract by and between the Board
of County Commissioners of Monroe County, Florida, and G.A. Food
Service, Inc., a copy of the same being attached hereto and made
a part hereof, concerning Title III-C Nutrition Program for
congregate sites in Plantation, Marathon, Big Pine Key and home
delivered meals in Key West.
PASSED AND ADOPTED by the Board of County Commissioners of
Monroe County, Florida, at a regular meeting of said Board held
on the 1st day of March, 1988.
BOARD OF COUNTY COMMISSIONERS
OF MONROE COUNTY, FLORIDA,
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By:
IRMAN
(SEAL)
At te s t: DANNY 14 KOLHAGE, Clerk
~Q~~o~' Q~.
LERK
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CONTRACT
THIS AGREEMENT made this day of
1988, by and between the BOARD OF COUNTY COMMISSIONERS of MONROE
COUNTY, FLORIDA, a body corporate and politic existing under the
laws of the State of Florida, hereinafter called the SPONSOR, and
G. A. FOOD SERVICE, INC., a Florida corporation whose mailing
address is 12200 32nd Court North, St. Petersburg, Florida,
hereinafter called the CATERER.
WIT N E SSE T H:
WHEREAS, the SPONSOR desires to utilize the food preparation
facilities of the CATERER for the purpose of providing meals for
senior citizens participating in the Older Americans Act Title
III-C. Nutrition Program, hereinafter called the PROGRAM, and the
CATERER is willing to provide for said services upon the terms
and conditions of this Agreement.
NOW. THEREFORE, in consideration of the mutual covenants and
obligations to be performed by the respective parties hereunder.
the parties hereby agree and undertake as follows:
1. The CATERER hereby agrees to furnish meals, in accor-
dance with Attachments "A" , "B" , "c" , "D" , and "E" of this
Agreement and at the prices therein specified, to citizens
participating in the Older Americans Act Title III-C, Nutrition
Program, such meals to be furnished at Plantation, Marathon and
Big Pine Key sites for congregate and home delivered in Key West.
2. The SPONSOR agrees to reimburse the CATERER for meal.
served according to the aforesaid schedule, payment to be made to
the CATERER not more than thirty (30) days after receipt by the
SPONSOR of the CATERER's claim. Claims for reimbursement shall
be rendered as promptly as practical after the 10th day of each
month. I t is further agreed that SPONSOR'S Nutrition Division
shall supply to the CATERER the number of meals that have been
delivered to SPONSOR'S In-Horne-Services Division. CATERER shall
then bill SPONSOR'S In-Home Services Division who shall reimburse
the CATERER, with payment to be made to the CATERER no more than
thirty (30) days after receipt by the In-Home-Services Division
of the CATERER'S claim. Claims for reimbursement shall be
rendered as promptly as practical after the 10th day of each
month.
3. The meals to be provided by the CATERER pursuant to
this Agreement are to be in accordance with Attachments "A", "B",
"C", "D", and "E". The CATERER may, upon request of the SPONSOR,
make substitutions for the items of the regular menu.
4. It is agreed that the SPONSOR must inform the CATERER
of individual service site orders no later than Friday which will
cover the delivery two weeks from then. It is further agreed
that deliveries of the frozen meals will be made to each site
(Plantation Key, Marathon, Big Pine Key and Key West) weekly. It
is also further agreed that SPONSOR'S In-Home-Services Division
shall pick up such meals for distribution from the SPONSOR'S
Nutrition Division and sign for such meals. The SPONSOR'S
Nutrition Division shall promptly inform the CATERER on a bi-
weekly basis of the meals so picked up and signed for by the
SPONSOR'S In-Home-Services Division.
S. It is agreed and understood that the number of meals
which the CATERER is obligated to provide shall not exceed 25%
above the maximum estimated number. If the SPONSOR desires to
have the CATERER provide additionals meals, the CATERER shall be
notified accordingly in advance. In such event, the CATERER may,
but shall not be obligated to, furnish such additional meals.
6.
less the SPONSOR from and against any and all
at any time be asserted or claimed
otherwise, arising out
person, natural or
with the performance
Agreement or in connection with
except for the CATERER's failure to adhere
See Attaclnent "A" 11 ~ 18.
7 . If additional services are requested by the SPOIISOR,
the parties shall mutually negotiate for the additional services,
including cost of providing same to be paid to the CATERER.
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B. The obligations of the CATERER under this Agreement are
subject to the availability of funds lawfully appropriated
annually for its purposes by Monroe County, Florida and/or the
availability of funds through contract or grant programs.
9. A reasonable effort will be made by the CATERER to
provide meals as agreed upon and the SPONSOR will be given thirty
(30) days notice of termination of this Agreement if meals are
not provided as specified herein and in Attachments
"A" "B"
, ,
"C", and "0".
10. This Agreement shall be in effect from January 1, 1988
to and including, the 31st day of December, 1988.
11. This Agreement may be terminated by either party by
giving written notice to the other party of its intention to do
so thirty (30) days prior to said termination. This Agreement is
not assignable to any person,
firm or corporation and
sub-contracts shall not be entered into without the written
approval of the SPONSOR.
IN WITNESS WHEREOF, the parties hereto have executed this
Agreement the date and year first above written.
BOARD OF COUNTY COMMISSIONERS
OF MONROE COUNTY, FLORIDA
By
Mayor/Chairman
(SEAL)
Attest:
Clerk
G. A. FOOD SERVICE, INC.
By
President
(SEAL)
Secretary
IlPPROVED AS TO FORM
AND LEGAL SUF~Y.
iCY . tJV .
Att",mc/s Office
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(Anilexed J;o and Dade -a part of Agreement tcrminat1n~..Dc:cl1lbcr 31, 1988, betycen
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the Board of County Commissioners of Monroe County, Florida, and CA Foods, Inc.
Relative to CA Food Service, Inc., providing lunches for the Senior Citizens at
. congregate sites in ,Key West, the following it... .re agreed to:
1. Insurance
A. The Contractor shall carry Ceneral Liability insurance including Products
Liability yith a combined limit of liability of no less than $500,000 for
bodily injury and property damage, naming the County as an additional
insured. The Contractor shall also carry Automobile Liability insurance
with the same limits of liability, and Workers' Compensation insurance as
required by Florida law. The insurance companies must be licensed to do
business in Florida.
B. Prior to the commencement of operations, the Contractor shall furnish the
County yith Certificates of Insurance yhich clearly indicate the clas-
sifications applicable to the operations to be performed, and providing
for no less than 30 days notice to the County in the event of material
change or cancellation.
2. Inspection
That MCNP, Area Agency on Aging and the Department of Health and Rehabili-
tative Services may inspect the food used in meals to determine compliance
with all specifications and to reject food not meeting said specifications
and that any food rejected for failure to meet specifications shall not be
paid for by MCNP. Caterer must provide MCNP with copies of all health in-
spection reports yithin 7 days of receipt.
3. Federal and State Regulation: State Licensing Standards
A. To conform and comply with the requirements of Title III-C of Federal
Regulations, Chapter 13, Part 1321 and all amendments thereof; and the
current edition of "HRS Manual 140-1 Older American Act Program," and all
amendments thereof; and any relevant regulations of the State of Florida,
Department of Health and Rehabilitative Services.
B. To comply with all applicable accrediting standards and any other staft4ard.
or criteria established by the Aging and Adult Services Proeram Office to
assure quality of service.
C. To comply yith all federal, state and local laws and regulations soyeratae
the preparing, handling and transporting of food, to procure and keep in
effect, all necessary licenses, permits, and food handler'. card. ..
required.
4. Audit and Records
A. To maintain financial records and reports of funds paid under the eoatraet
and submit reports to the MCNP.
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B.
All records of caterer. bearing upon food purchase, storage, food prep-
aration and transportation directly related to the meals or other food
delivered under this agreement including records of receipts, storage
and use of Government donated commodities, shall be made available to
the MC~P or its authorized representatives upon request.
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C. The MCNP and other authorized representatives of the State Examiner or
Public Accountant and the auditors of Area Agency on Aging, the
Department of Health and Human Services and the U.S. General Accounting
Office upon request, shall have access to all such records for audit and
review at a reasonable time and place.
B. Records for non-expendable property acquired with federal funds shall be
retained for 5 years after its final disposition.
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5. Retention of Records
A. To retain all books, records, accounting records and other documents
relative to this agreement for such a period of 5 years after the date
of submission of the final quarterly report of accountability for the
budget year, and in the cases of audit exception, until such exception
has been cleared or resolved to the satisfaction of the Department of
Health and Rehabilitative Services and the Federal Government.
C. Federal auditors, the Secretary and the Comptroller General of the United
States, the Department of Jealth and Rehabilitative Services, Area Agency
on Aging, and any persons duly authorized by the Department shall have ~':
full access to, and the right to examine any of said materials during said
period.
6. Monitoring
A. To permit the MCNP, the Area Agency on Aging, the Department of Health
and Rehabilitative Services and Federal, State and County personnel to
monitor the aforementioned service program according to applicable
regulations of the state and federal governments and to audit and review
all records required to be maintained.
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B. Such monitoring shall consist of, but shall not be limited to the in-
spection at any time, of the Caterer's food preparation, packaging and
storage areas, and the food containers and automotive vehicles used in
transporting meals and other food to the program sites to determine the
adequacy of the Provider's food handling, cleaning, sanitation and
maintenance practices.
7. Civil Rights Act of 1964, Title VI and VII
A. That there will be no discrimination against any employee or person
served on account of race, color, sex, religious background, ancestry
or national origin in its performance of this contract.
B. That Caterer shall comply with Title VI of the Civil Rights Act of 1964
(42 USA 2000d) in regard to persons served, and the regulations ls.-ed
pursuant there to (45 CFR, Part 80).
C. The Caterer shall comply with Title VII of the Civil. lti,hts Act of 1'"
(42USC 20003) in regard to employees or applicaDts for ..ployment, ...
any regulations issued pursuant thereto.
D. It is expressly understood that upon receipt of evidence of such dis-
crimination, MCNP, Area Agency of Aging, the Departll8Dt of .ealtb ...
Rehabilitative Services shall have the right to termiDate 8814 cORtract.
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8. Ide=nification
That c~terer shall act as an independent contractor and not as an eoployce
of the SPONSOR in operating the aforementioned service. Caterer shall be liable
and agrees to b~ liable for and shall 1ndemnify~ defend, and hold harmless, the
SPONSOR, Area" Agency on Aging, and the DepartmenC"'ofHealth and Rehabilitative
Services, for all claims, suits, judgements or damages arising from the
operation of the aforementioned services during the course of the agreement
including all costs a~d reasonable attorney's fees.
9. Bid Specifications
Caterer hereby further agrees that all specifications, systems, equipment,
suppl~es, obligations, etc., which are described in the bid package submitted
to me on 1/19/88 . which are not inconsistent with the specific requirements
called for under this Agreement, are hereby incorporated by reference as part
of the Agreement as they were specifically set forth.
10. Co~~odities
A. It is agreed that any and all commodities received shall inure only
to the benefit of the meals purchased under this agreement and caterer
shall keep books and records pertaining to the bonus commodities and
its use in the meals for a period of three years from the close of
the federal fiscal year to which they pertain for inspection and audit
by representatives of the Food Distribution Office, USDA. Area Agency
on Aging. HRS and MCNP at any reasonable time and place.
B. The caterer also agrees to pay the USDA file price for commodity cheese
of $38.48 minus a fee for service of $3.71 per case which results in
a price of $34.77 per case minus storage and transportation charges.
This price will be in effect between January 1. 1988 to December 31.
1988.
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ATTACHMENT B
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A~t)enci:t S
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A. O=:=li:liiO~J OF SER'.'IC2. ,A CC';j.
gre;ate m~al is a het or ot~~r a::::C::i<lle
nutrltionall'! Colaneec meal that mc:':.:s
one. third of the current daily R~ccrn.
mencea Dietary Allo.....ar.ccs.(RDA) serv.ea
in a s:rate~:::al1i" loca:ea center :0 olcer
pers:Jns.
8. GOAL OF S::RVICE. To provide eligible
persons, particularly those in Greatest
socii:l and eccnornic need, With 10'.'1 c'Ost.
nutri:ionc.lli" sound meals served in
strategic<llly located centers suc:' as
se:ocols, chu:c:oes. com~unity centers.
senior centers, and other pu:!rc or private
facilities ',':here they can o::;:ain other
social and rehatlilitative ser-/ices.
Besicss ore~c:ing better health arr.ong
the elder se;i.1en: of the po:~lation
thrC:':~:i irr.;:r;j'/ec. nutrition. suen a pro.
gram 15 alme: at reducing the isolation of
01:: a~~anc e::erir.; oWer persons tne otJ.
pcr:t;n:ty to li'/e their remaining j'ears in
di~~l:i'.
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C.:.~I:~I:.1U:,~ S=:R'JICE STAt;OARDS. .
1. :.1EAL PLANNING.
. (a) Meal service should be plunned
so that fooa is available for at least one.
half hour af:er serving time begins to
enable indbiduals '.'Jho may not arrive at a
specific lime to partiCipJte in the meal.
(b) The special needs of (he eld~rly
must be considered in ~II menu planning,
fOOd selection, and meal prep~r~tion..
(C) t.1enus must be:
(1) Planned in ad'o',1nce for 3
minimum of four wee~;s in a format ~ro.
vioea by the ?roc;rJm O!licc.
(2) Certlr!i;O in \'Jflting as pro.
vidlnG ~ mlOlmUr:1 of one.ihlfd 01 the clJr.
rent Recommence:J Ojet~ry Allowances
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(F.oA) CS:~i~lis~~d t:i' the FOOd and Nut:-;
tion BO~(d 01 t~e t1ililon~1 Acacemy c
5cienccs . Na:ional ?'csc(lrch Council b: _
the dietitian or nu:ritionist \'Inose se:
vices are ulifiz~d Ci' the project.
(3) S~b~itle~ for re-/ie'.'! and ap.
pro'/al bi' the AAA Nutrition Consultant a:
leJst four weeks prior to use for nutri.
tional adequac,/ and inclusion of USo,:,
donated fCOd. if (1:~I:ca~le. Menus mus:
be tr~nsmitted to the AAA to arrive on thE
first of the month four weeks prior to their
anticipated use. An aptJroved cycle menl:
may not be repeated lor more than six
months.
a. Re'lisions may be required
by the AAA's Nutrition Consultant base~
upon the review. Appropriate comments
will be returned to service providers.
Copies at corrected menus must be
resubmitted to the AAA within one wee~
of receipt of comments.
(.:) Da:ed and postcd in a Con.
spicuous location in each congregate
meal site as wcll as the preparation area.
(5) Filed, 3S served, for a periOd
of one year both by service provider ana
th~ AAA for pur;)oses 01 audit.
(6) Ach~red to, Subject to
seasonal availability 01 food items. as"
well as availilbility of USDA donated
foods. it applicable. Substitutions for the
approved menu must be minimal and ap-
proved prior to use by the Provider. A list
that includes the date of SUbstitution, the
original menu item, and the SUbStitution
made must be submit:cd to the AAA at
the end of CJch month.
(7) PI~nned .....ith consideration
for the following:
a. Special ncads 01 the eldel.
Iy. ~uch as the re~l:rc:ed use 01 sugar,
salt ilnd s~:u(J:cd fillS.
b. Religious, eChnic. CUUU1;\'
and rC~lonill dictary pr3cUcea or
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preferences of the PClrticip<1nts, if
re~sona::::~ ar..: :aasib:~.
c. Fcc~ items \"Jltl:in thc mec1:,
\'eGe:able, fr~l:. ane c;ssert ~rouOs S;'all
be vari;: l,'..j~:~in the week ar.a no:
re~Sated on the sa~e days af Con.
sec~:i'/e '''::eks.
d. Variety of focd ane prC;Jaia-
tion met~C:5 ir.CIl,;Cing COlor, Comb:n<1.
tiO:1S, tex:t.:re, siZe, Shape, taste and aO'
pea.:ar:ce.
feo:5.
e. S;,;ascnal
availability of
f. Available equipment for
foo: ~ie;nration. t"
Cc) ~ac.., ~eal served must pro'/ice
at least one-third of the Recc:;]mencee
Dielc:lry Allowances. Therefore, the
fOlio....'ing meal patiern requirement~ are
es:a'::;s::ec;
(1) · ~... , - c? · · ... · - ,. L- - - . t . __
· 10.=-,"" '.;IC;:"" I M I ;::~I'....\ I c;:
G2CU? Thre~ C~nces of coc~:ec. edit:c
pO~:io:1 of mea:. tis,;, fo....." e;;s cr
' Cheese. An eC~:'/alent umcunt at meal
alternates, inCi'licL:c1l1y or in CC~:::inaiion.
mal te usee occaSiOnally for varia Ii'. .
f..~eat al:e."nares ir.c::.::e Ccc%;: drie~
beat:s, peas. len:::s. nu,s or nut butter.
Alternates tor the ;::c:ein in one Ounce ct
cCcked lean meat inc!uce:
a. One-fourth cup Cottage
cheese.
b. One ounce chedcar cheese.
c. One egG.
d.One-half cup cooked dried
beans, peas or lentils. (Garban=os. lima
beans, black. eyed peas, pinto beans; red
beans, etc.) '.. .
e. Two tablespoons peanut
.:. bur:er.
(2) VEGETASL2 AND FRUIT
GROUP. Two ei ((erent one h~lt CUi) ser',.
ings (fOur ounces era ined ','/ei~:: I):
a. One.hall CUD ser'I,ng of c1
.i:'mlO A ricn loe<.: Shall be se"'eo a I
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M.1te:1 J I. I ~:11
., minlOlum 0: thr!?e tim~s per \'leek. A.
/" Vli'::::'1I:l ,.\ ri;;:: ~c:::a j~ cetinf;d u~ Cl single
fcce Scr','iilg :~.1: ~iO'.'IC:C~ a mlnm~um of
I .... -i ,...:\ -n' ''''.. ...-. "utr,'-nt 'or a
. one',..i(\.l C. Ill:' t':_1"\ 'v. ".C"" c.,
I -'cc~cina:ion at no more t~an two ene.half
cu:::> S;!"vincs at the same meal which
· toce::1er pr;vide at leas: ene-third of the
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.Re,; fer thnt nutrient.
b. One.halt ct.:;J Serving of a
. "i:~(j'j;n C riCh foed must ~e served daily.
A 'iit<;~in C rich tCCj is defined as a
sir.c:e tced ser'.'ing that provides a
mm-iii':um of one-third at the ADA for that
nutrient, or a combination of no more
than two one.half cup servings at the
same meal whiCh toCether provide at
least one.third at th-e RDA lor that
nutricnt. Vitamin C riCh tOads inclUde raw
- or cooked citrus Iruits or juices,
I0n12toes, meloilS, berries. dark green
leafy vegetables, etc. Fortified lull
s:renCfh juices are defined as "fruit
jUices that are leO ~ercen: natural juice
WIth vi,amln C aC:ceo." Partial stren~:h or
simulated fruit "juices or drinks, even
.....:'cn tOrtified, may not ccu:a as vitamin
C sO:.;:ces.
c. I: is noteo that:
1. Rice, s~a~nelti. macaroni and
nocotes arc not vegetables but
"bread alternates". Potatoes, sweet
Potatoes and yams are consid~reCl
vecetab/es.
2. Vegetable soup may be used to
fulfill one portion of the vegetable
and fruit requirement if the soup
Contains at least cne.half cup 01
vegetables. per serving of soup.
3. Dried peas, beans, or lentils tna)'
be used to fuUilI the fruit and
vCQctable requirement. HOwever' if
u:;ct! :0 lulfill Ihis rcq~irQmenl they
C.Jnilot simultc1ncOusly 'ulffll the
protein r~Quirement.
':. ConGC<lled 5<1'.1(2 m.1i' be USed 10
luHlIl one POWon 01 the VegCrc1ble
nna frUIt reqUIrement jf the Sc1'c1d
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ve~~:.:::~s 0: fn;;: pcr servin; ct :l~e
salc~. .
5 ;:..... Uc:'=r4~s a cessert i.1~:'I not te
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CC"-'n1"4 .,o.....ard the required two
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ser':;r.cs of '1e~etao es an~ ,ru:ts~
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NA T;: GRCU? . .
a. One serving .....hole gr<lin er
enric~cd ~re~c. biscuits. muffins. rolls,
sa:1c'::ic:i b~ns, CO:iioiead or other hot
breacs.
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b. Bread alternates may "in.
cluee 2nriched or Whole grain cereals or
cereal prcduc:s SUCh as :!paGhetti.
maC<lrcni. dUr.1;::ings, panc(l~;es, waffles
and tortillas.
c. V'/hen availabla and ap.
prc;;riate (e.g.. ethnic preferences) yams,
p!an:<lrns. a:1= sweet potatoes ma, be
sub~:i:utcd fcr the breac rec;uiremenr.
H o'..'e':er. .....:1 en used to fulfill the bread
reG~irer;jen:, they cannot be
simulta(jec~sly used to fulfill the
vec=!a:l~ a!i: fruit requirement.
- dIM." :::.nn""'r possib!13 "mien-
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e~ cr ...:hole ~raln t:our or.meal 5hoo;!= be
used :n ~:ac;: cf t;!"I:?nriC~2d flcur or r.-:enl. '
(<:) EUT"j;:R OR FORTIFi;:;)
MARG";RINc. On~ teaspoon.
. (5) DESSERT GROUP. One half
cup serving. All fruits and simpl~
desserts .such as puddings, gelatin
desserts; ice cream, ice milk and Sherbet
may be. used. Cake, pie, cookies and
similar loods are also included but
ShOUld be limited in use.
(6) 1/1/LK GROUP.
a. Eight ounces of fortified
whola. Skim, 10'," tJt milk and buttermilk
or the CJICium CCuj'Ii1lcnr.
b. All mlll< :lnd fluid mil!-< ~ro.
duc:~ lor ann~lna jJt:r::cses Sholl be pur.
cr.aSl?d and Scr'It2C in lr.e indi'liduJI Con.
tJiner In '.'InlCh :hei' ',"crc p<lC~<lged (It :~(!
.c.
.
.
....
" ,- - . .,'
. ~~,~~.t~:U'!~~.~> :'" -. *,:,,)..,-~.M;'~"''';_'_ ....._.
milk pl.Jnt. C':r ~ha" cc scr'/cd from an c;:
prO'led bul!~ milk C!is:~ns~r of sanita:
ceslgn. const:uc:icn, and operation.
c. If a cultural or elhn;
preference preclUdes Ihe acce:Hance c
milk \'Ii:h the meal. the tollo'::ing may c
substHuted for eight ounces of milk.
1. One and ene.hall cups co::~
cheese.
2. One and one.half Ounc
American chee5e.
3. One and om~.hafl cups fce milk
ice cream.
4. One and one.half cups Custarc.
5. One cup yeGurt.
(e) Coftee. tea, decaff~inate~
beverages, soft drinks. and fruit fJavorec
drinks may be used, but not as. a
substitu:e tor milk.
(I) Vitamins or mineral sup.
plements may not be provided \'lith Title:
"l.e funes.
(g) Nu:ritien service prOViders
sh~" provide special menus, wher! feasi.
ble and appropriate, to meet the par.
ticlJ'~r dietary ncecs arising tram the
health requirements, religious belie Is, or
ethnic bacl-:groUnds 01 e'i;iore in-
dividuals.
(1) Menus for mOdified diets may
be provided tor health reasons.
(2) A wri:ten or dOcumented oral
order must be on reCord fOf eaCh in.
dividual on a mOdified diet, and the order
must be reviewed annually with the par-
ticipant's physician.
(3). Modified or therapeutic
menus must be planned and prepared
under the Supervision of a reSistered
dietiti~n.
(4) A current di~t m&1nllar ape
;.1rO'/ed by the POAA Nutrition Consujr&1nr.
must be used as thc b.1~IS tOt Ihcrapf!utic
Ot mOdified mcnu plJnn,ng.
(5) In cetermlnlng fe~Sibility and
JP;)(op:ratene~s, the provider mUSt use
-
" ..
...,. r ....... '_".... ,......::....~:;~~'i.~:,.,... ......-.~. .:......
.0",-'':).,1.1 ~:-:.. \. ~
I ,.........llll "'1'1'1 'h., ........I....~.'.. """I";C" con
"'......1... .. I ..... "'U' ...... .. "..... ".. .
sUJ:~nt.
(1") -, r.S'r.rI ~...,-.:,., r::""-:,,\5 ~d
"" t,; \...-- "1\W(.;....I/ ...._....,..... u .
'ius:ec to yield t~e nt:~:er of servings
nee!.:ed. mus: be used to ~~hie'le the con-
.sis:r.:nt and cesiraCla qU~:i:y anj c;uantity
Of me~!s.
. (e) All facets must ~;! pre:ared and
ser'/ud in a m~nner 10 :::;serve cPtimum
f1c1'Ior und ap~;!arance, ....hile retaining
nutrients and fcod value.
(f) Hot fOOd must ~Q ser'/ed at a
minimum of '';O.F. Neu:rar foo~s Should
be ser'led tlt a neutral lem;:;erature. Cold
food must be served at a maximum of
~o · F.
(g) More thCln one me~r per day
may be provided. If a sec:~c meal is pro.
vided. the cornoination ot :he t.....o meals
must provide at least two',hircs of the
RDA it these are to be re~one~ as two
meal ser'IicE! units.
.;. FOOD S;";=E7'1.
Ca} All fOods used in a nutri:ion sere
vice must meet standa:-~s 0: C;t.:ality.
sanitation and satety a~;:;:,'ing :0 fcoes
that are processed commer::alli' and pur.
Chelsea by the Provider.
(b) No fOOd prepared, frozen or
oCClnned in the home may be used in meals
prOvided by a service financed through Ti.
, tle III.C.
(c) Only commercially processed.
frozen or canned fOod, or a;:;::-oved by the
USDA and the FDA, may be Used.
5. USDA FOOD ASSJSTANC~. Con.
gre~ate meals prcgrams srt"u tlke sue::}
steps as necessQry to aSSuro Ihat tna..
imum numbers 01 older ,::ersons 'Within
Ihe service arca bencfil I,em U'lQ USDA
Iccd ~IS$i:;tJnce prc:;r.1m. E':::1 lec:;>>ienr
OJ an :J"',.lrc :hall:
. (~) Provide the C;:;:2or,:.::uty '~:, an:s '
I ~~~jst ,III' nUlri:iofl P~lrtlC::;.::ars Who
cC~l(e tecd stamps 10 .1;:;.j' fer SUC:l
.;SSIZ:.;nc~.
--
-...
. .
.
. . .;41'=:.' 1JJ.'
. ~
'he lOI'o...,'n'" C'I"f\rj-'
, ....:.J. ,_. (1.
u, '.Vhe:ner there ar~ suUi.
ci~nr nur.:t::~rs cf ;:~rsons '::ho nee~ tr.e
5"01"'-1 ""onus '0 ""-!,o ....=I.~ .........I'S;.....
...-..Ic.: ...-. '".a..-... ...... ,....... '\.i..
prac:i:~1.
b. \""hether the :oa: a~~ S~;jlls
necessar'/ to p:e::::t:.m the special menus
are a'/aila:Jla in lhe planning ane.set'/ice
area.
2. FC8:> ;:?C:~~E:..tENT.
(a) All feoe:: pmcuremen: must t=
Iransac:ec in accord with policies and
procedures set forth in HRSM55.1 and
"Feueral FOOd Services Contract PrOVi-
sions" herein. ,.
(b) ,\1/ fOOds prccured shall be of
g:o: c;uality' and shall be o~:ained frem
Sources which confo:-ffi to Feeera!, Stat:
anc local regula:cry stanca:-cs for c;uali-
ty. sanit~ tiOil, aild sa: ety. FOCd from.
unla:;eled rusty. leaking, brCken CCil.
:ai~ers or cans .....ith sicc se~m dents. rim
CS:1ts cr s'.-Jells S:-:ilJ/ ilot :e Used,
3. FOOD FP.=.?J..RJ.. TlCn.
(a) When nu:::tion service is
cesl;:-:ec to ser'/~ ~-=2:S at mere than on~
C~:-::;re~a:e mQ2/ site. efferts snc:.!:d be
mace to ha'/e all me~iS preoar~d at eile
fac:li:y ane :hen Ce!i':erec to the various
Sites. Fcr !.~e most cCC:-:omical celivery of
meals, the dUPlication in statfing and
'.. ~ .. equipping fOOd preparation faCilities at
'. more than on~ congregate meal site
Should be minimized.
(b) Slate and focal fire. health,
sanitation and safeti' regulatiens ap.
plicable to the particular t~'pe of fcoe
preparation and ..meals delivery system
used by the prO'lider must be uCherc:d to
in "" stages of fOod servIce OPcrJtions.
(C' All s taft wOrJ<ing in Inn P:-C::~r~.
lion of tCod mu:;r be unCEr Ihe 51,;:cr':I_
sicn of a ~cr:;on .....ho will insure the :i:J.
pliCJtion 01 hygienIC recnillc:.;e~ .in:
prec:'CQS in fOOd h~nCli:1C). ~re~.1r~:lc::
ane ser'I/ce. This su;:~r'/lsori' person ::1.1:1
.
-
_.'
r
~
.3
.. . ... :"..; I ... .
-- - - ----.--- .--.
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:':'.":1 :21. 1~.;1
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~..... .-~;~:.i~~~*~.t.':.i.;~ ".;' ~~~'.:. >....,,~. ;-~......-:: ".~
....;. '-_.--.o,.;.---....~~....
__ ........ _...."'-:.r:-............~' ~.~
-./
.
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---
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:.IJ.(r, 31. 1::31
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r ~ '/C o! ::-:...~
I f ~::~.: 1.:~
.r
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t....... ',. ."":=>> e-"'-...."I.... ',... 'n
( .j ~~c.:l\,;e ..1_ "':0'''''' ...... .: '-.... ..,'
dl..'I.....-IS r-"'-I'''I'n~ .-~:'lIS '0 "C:."': '.........
., w\"'w. .~\..::: f ~ It,__. , w__ .v""'.... I
t-- -- '''0'. ec...........I'...,,., tc...~.,.. ...") I
s c;...ps ~..;) uh..l. ................, """.1 ..c.;... ........
t ,... '-0-1 1-0" "-'/ln'" 'h~ c.,...;....-r I
cos 01 L..e ..._~ oJ/"~ ~.. _ . '''''''''''.;; I
.'" ,... ,- Co'........, '.~o., "'-""'..,. I
cer~:.'e.... l'wr re _:_. vi .v ..... .....,:.1........,:,.
(C) . "-r 'n.~ ='.,...I....,..,r I'~ C"":I;;'-""" '''r I
1"'\. l:: L _" \J. \.olo _ _ e...... _ _. .~
reee::t c: fco: S~;:lir.;:S. it ri'1U~: ta~e S::-:5 I
to assure t:1at Cltl prO':lsicns'rcla !~~ :: :he ,.
use and r,<;.r.:!inr; of teo: s:':~:s ias
P.",<:,-,;",o,.. ..., Uc:~.:) '''1'11 c' '" ....'O.L I
.\0.__.......__.." "'"'_,1I... _ '1 _ .
6. UTI LIZ..; -;- iON 0;: EX:S7i:: G
R=SCUnC~S.
r
\..
(a) A ser'/ice provider must ~3ke
every ettc:t :0 utilize the e:dstir.: so:::al
ser'.,c~ resc:.:rces pre'liced e', a~:::~e::".?s
suc~ as r.=a::~ ana man:al health. :~::!ic I
"C:SJ's."--~ r ._,..i...~I.d soc;"1 sor'''c-C' I
G_ 'wH'-"_. ...t:~''wa. .... ...... ..,;.... ,
(c-,. --... --";-""t.:"~ -"'O"""';es '0 "'......'.,.0 I
vw ca..... c:~..I""...,~ ''1;;;; c:.::.....tlW. , ,.......,.....~
. 'ho C:' .............r... ~=."I. ,.~Sl 1
L w _w,...~....,. ". '':;1 __.. v_ .
(1-0\ ~..-... -';-"S c:"'~111 'n-I"",o i...:.... I'
'WI '-.....""'.. ::..,--, \ ......~ .'W.......... ,.....
p'---I....,.. s...-........ o. I'n;...r....~.;...... ~_... I
.<;;11.. ;'::0' .._...,~ ' 'v ...w-,....,... c......,
. . '. . I
n=~:::(lr;::~ c: aG~:e:7':=n:s :or JC1~: ::.:n. I
,....roII- -,....... ---.-..-- C' -r-"---5 '-.. ....n I
\.,;:..~ c;.... "'_:::.;:....... ; ~ "'~'C;1l1 :.... ,;...
e1c;((/.
7 :: '.",",:~=:, '-'J =';,.'...../01 .~,..'/I.,..""'1IS
. --'''''"'''-'-'''' _J.~.... _ ,.~. w\4w. .
-rn .......s'" ...~rc:...._.. '''r.o "'r'" -cr.'" =- c' I
G ;,. .,."'" - -_........,....,) ... u t,; Q.___ _.I .
0";>, -..... ...: .,.......".,.oS 0;0....,..... I...,"".."....-:!s I
...... Cl...... ~..- --"""-__ . ..-...."".. .,__, wwc.a. .
8. T ";r.G =; ?C?UL..; TiO:'/. NU::itiC:1
S5!':ices Ui.C~r :."':e Olcer Ame(JC~~s hCt
should be reser'lcc for those individuals
in the tar~et pcpulation who have been
Identified as being in greatest economic
or Social need. Factors which Should be
cO:'lsidered in es:ablishing pricrity in.
elude thosa older persens who:
(a) Cannot afford to eat adequ~te.
Iy;
. (b) lZlCk the skills or l<nO"'/fecge,to
selec: ane: ~:c:;are nouris~ing ~n~ "':ell-
balanced mcals;
(e) Hu'/C limited mob:!i!,! ',':r.'C:l
m-, im""l'r '''-Ir c.......,,.... to sn.....
c; oJ'" "'C' ...t-.......'j .v;:) ~:;c
CC~i< ter Ir.Cr.1se!'It~s: or
(':) Hy','o t"~"nr." e' r"'c"""'" _ ~ .
. - --'-' 'J~ · -, 'w "'..It ..II.CJ
loneliness ','/ril::l cestrci' lr.~ incc~:&','e 1
neces:;,:;:, te ;;:c:;;:.re ~nu CJ! a m~JI I
ClJc::c.
,
'-
9. nU7~i-;-IC: ~ C8:.rSUl7 ;"..:ON. .
( ) . ..... ...;rn....... at nJ.,..... "ou.... c',
a ,... ..d.... \.... _ ~.., II I..,)
C.......s I'-';C" ,.,~, rr.......t... by a rD"J'S.Dr--
,..,."t u.\u", II ,.,w. ''-fI..1 _:" l_.C...
cicri:ian or c:n~H ~ualilietJ persen \'/t:C
r.ilS been a;:::ro'/ed b, the A;"A Nutriric::
C.:nslIlt~nt j:; required for ea:::~ Title w.e
Nt.:trition Pro'licer. A resume tor the Nutri.
tio:1 Consl!!:~nt must be incluccd in the
set'/ice pro','icer ap::lication or subi.ii:te~
'..men there is a new person hirea in thi~
pesition. .
(b) The Nutrition Consultant must
be either a provider employee or an in.
dependent consultant hired by the pro.
jee: (p~id or in.kine).
(~) :.1inimum responsibi!ities 01 the
Nu:rition Ccnsultant must inclu~e:
(1) r.lonitoring of foc~ service to
include measurement of loce::
:;~:eratures and pcn:on si:es. assess.
~e~t ot feed ~ualiti', and aC:"lerencc Ie
C::;:::r<;.ct s::e:if;ca:ic~s.
(2) S:at: training in areas of
r.t.:t!ition. (e:~ ser'lice r:1ana~emenl. anc::
sanitation.
(3) Assessment ot par:ic:;::an::'
sati::;:aetion and ~rete!'ence.
(.:) '''~enu review ana ap;:ovar.
. (c) Inci'/icual diet counSeling with' .
participants. it provided. should be done
only by persons with approved training in
theraoeutic ciets.
1'0. FOOD SERVICE CONTRACT
FROVISIONS.
(a) Food service contracts .r.
defined as contrac:s fer the purChase 01
meals or perticns of meals Ot t01 fOC:1
preparation.
(b) AU service prO'lic!crs mUSl
(lC!~1'~rc to a!l :;,~r.a~:ds s~t 'Crt:. herOin in
~RS:.l 1':.0.1. HRS:.' ;5" and HRSM 11501
In ~:e~:.HInC1 c~r.tr::JC.s.
. (cl ~'/(JUcn =;)f~cific&Jtion$ let fQ:d
~cr',,:CC CC:1t:~CI:: rnus,: b~ 611:::0"_. "7
tr~~ A;",\ prIor 10 SOhCIr.:Ulon of :'ies fer
sue:: contrJC:s by the Tille III.C ~r.1ntees.
.
-'0.:.. ..
_..1 ~:.--'-_- ~--____._ ...~~~........:..,:- .~'. ~...... ...~......
-
II. ,
.. . -... .. .~. ...."-:~-::~.:.:;-~. ...:~
~ ......:r,.......;:;...~_._.~..~,;;;.:~.-:.::.-.~.: .....-:-~~..:.. :'_. .- .
......."
· . .. HIl';:.ll.:t) I
(:
(~) CO~-~tlll"U h;.,~;.... fer 10"-
l; ''',,;,; , ..... ............\.1 .....
servIce c~~::'c:c:: r.":u:;t ta c~:-:Ct1:ta~ a
minimum of ~'Jer,/ 1-::0 ,/eJrz. The CC:~.
trac:s ~ust :-:Ot ta Sj~:1ed :cr l.Jn;;,;r Ih(!/1
Or:e i'ear l:~: may :e exte:'lCCc f.Jr C!:1 ac::i.
lio:1al year as a -'C~r.:i:'1Ualion clause" ::
inCludec and co:., panies are aG:eea::::e
10 liUr.":S and conc::ions.
(e) Specifications for bits ar:=
terms anc CC~cj:i:;,r.s at the ~:'c;:es;~
CO:'1:r<!Cts must esta:!isn me:r:::cs o.
res;:onsibili:ies :0:' each of the leI/owinG:
" ' (1) OE!.IVERY.
a. Trans;:Jortation: trucks,
,
vans.
'.
b. De/ber, sites: numtar ar:a
leca:ion.
c. Deli-o'e~,/ SChed~le.
1. Num:er of ca:/s eac:-J week.
2. Ho:.;. at celi':ery tor ea:::, site.
d. Tl';;; ~t Co:-:tai:1ers fer OUIl<
focj celi-/ery.
e. T,;::e cf ::e:-::ai~e~s fe. in.
C:'1icual sar'/ice.
f. p.=!~:':1 ef cc:::aine~s.
1. How aile b, ~'''~O::1.
2 C....~ci'I.,..n ("I-e~~,.,. S.-~ill'''-''
. \""..." V . 0.......1......... i;,.. 4::_.
etc,)
(2) '.1::~., US
.I., _. . .
a. 'l!ritten 0'1 whom.
b. A~prO'/ed b'l whom.
c. Compliance '."lith Tille JIl.C
meal pattern and other standards reo
. quired herein. ' .
d. Menus Submi:ted to project
director at teast five weeks in advance ct
service.
. e. Ap~r.P'/al of substitution on
"..
. .
, menus.
(3) SANJT A TtON.
a. Co,,-:pfiancc '.'Ii!:l Federal,
. St~te and fcc;::/ regt:!~licns.
b. FOOd ~re:uriJrlon I~c:lir'l ;n.
Specrion wirtlin nrC'lio~s s,x r:-:cn:~5.
C. Deli'lery s:iJnc.:ucs.
1. Terr.;:eriJ rure r:1.J.nlcn.Jr:.:c.
-
......C'......p... _.. ,. -, .";h-,~~,,,~,,,:,,:"ili,.;,,~,........,_;.~:
I
'--
~J
i.:';,..: .:~'i ~;r h;".
---- -.------.-
.' .
. .
U'...,.; ::4:( r)C :-~....
:.:..,C/1 Jl, 1:l~1
,
:. ;!. S';I~:::!:~.' c~r.(~I:;~;I1S.
I c. 1~;::CC:icn ct 100:': =rep~lra.
, ,;,..... ---:,-.....-- -:..... ,........,,..~ :'Irea~ hI the
. """,fl. wc..""'.....::.:...:;: ......... ...,'\.1.....:.1_ ~ .... ..., ,
., "'.- ....,,... .
,.."'J--..
,. (~) FC~D.
- (1. :'Ju~:r:r 01 m~<lls.
I~. 1. FrO','lsio:1 for flexibility.
. 2. Til.ie lim,ts for creering amOUnts
I. ct focj. .
3. Dis;:Csi:C:l ot ur:consumed meafs.
b. C..Js; SChecule. .
c. Food purChas~d by whom.
d. FOCd pro'/ided . entree,
ve~~tilb/e. fruit, milk, dessert, juice,
saia=, te':era~e. c:eam (or SUbstitute),
cC~~;~GrHs. bu::er or rnarr.arine.
I e. S:ora~g anc handling of
US::~ ce:1a;e~ fcocs.
f. If fOCd coes not meet proper
S:~c:;ica:icr.:;, :~e project '.'IiII not be te-
I G:.:::s:: :0 ca'l.
, , .
I ~: If t~:! ca:erer tails to ~er;ver
i a ~=al cr (!i"ol ~c:tic:l ot a mea', :he pro-
I i:;c: -.'/lil :rcct.:re .feed trom Other sources
at ::. e ca: erer'SCX~~:l~C.
I (5) l..nSC.:lLANEOUS SUP.
I" ?U::S. Nac}=ins, tae'e co'.'e:ir.gs. homo-
ce!i-o'erc,:: meal Centainers, paper towe.s,
:ta::e san'ice (plates, cups glasses. silve,-
ware).
(6) ADMfNISi'nA TlON.
a. Sales tax exemption.
b. Caterer'S financ;af reccrc:s
open fer audit purposes.
c. SUPPfy information for
nutrition raporHng on:
1. labor costs.
2. Raw foed costs.
d. Jnsumnce Coverage.
e. OC:lcir:g.
t. Ft;o:J cost Ch;:an~"s,
, !J. T crtr.ln;6:ion 01 Conl/~CI
iJCrC~:nt:n:.
. h. OJ:es :toe: times ot Conl,act
&:.Ji'm~nr~, to ce:.rrac:cr.
i. AP;:Hv'lill by PO~,,\. .
.
lilt
.
\
.,
',.-'~-"; ,,'::..;~'3~:~~ :~:i~:~~.~~..." ~,,:~...:'!:~ .
....~~~.:.. -~.
. ,
. .....
. .... ~...
.. ..
~ .-.
.
. .
(
:
(
..
'-"
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.
. .
. .
.
. .
'. .
(;'..1111 SC,,'cn c:! Sl1ycn.
,-
:.l",(n J I. l~:; 1
. .
,.,,,,-:-:: 'I:~~: .::.:- ..~~ II
.
~n~~.:
.
j. HO:iC3/,S (::'lC C\l:,'S .....:l~n
meals arc not to :e :;::r':ec. "
I, -lr"I'nl"" 0' Sl"~ "'-r~I"I~"'nl
'h c;; "~ . l.. ....;._...-....... .
el) . 'I ,...........5:" '-"'01 ~"'r'''c~ ......... .
"'" ""ow,..,.., ....-.1 .ww..... -.-.. _ ....'W.t I
tr~c:s ',,'/lln p:otiHnaking O:;<:~IZ.J.!jC::5
m'.~. h~ s............"O 'C' ....;-. ~--'o".1 ~., I
' "'_H..._ .......,,~ ., ~"V' "po,... ";' WI
lhe Area .~genci'. . .
11. NCi,J.OISC?i.'.lINA TIO:'! 0:'1 TH:: I
BASIS OF.:-!ANClCA? ;"ccc~s :0 ~:;n~tjt5 I
and ser':ices tor hanCic~p:::?d p~H.
lici~~nts '.'Jill be assurej pursuant to Sec.
lion 50.: at the Rehabilitation Ac: of 1973
(45 CFR 84).
. 12. INSURANCE. It is Sf/ongry recom.
mended that service orO'/jders have ace.
Quate. liability insuran~e coverage. in.
Clueing ;;rOGuct liability.
13. REC?U1n..iENT, Ser'/ice pro.
viders will prO'lice, su::;ec! :0 their men:
Sysiems. a oreference :0 :erSO:1S cH]eC cO
or o'ler tor n:1i' stat: ;:cs:tic::s (fu:l cr pan-
rime}, ':Jne:~er ~aic C: ','Cit.:meer.
..
'-
.
'"
fl. .
.....4r....... __..-.. ---..w.... ...~ .1 ......;."~ ~.,,:#a
"\" .
.........., "~.\~..""'_''''''' 0..;. ..........'...~...
. . _~_.;~ ....ri.Io.~.~_.:.....~~~a~~. .:~~:~~. .......
ATTACH.'iENT "c"
(Annexed to and made a part of Agreement terminating December 31.1988.
between the Board of County Commissioners uf Monroe County. Florida and the
C.A_ Food Service, Inc., St. Petersburg, Florida.
Both Parties agree that:
1. Program meal sites and/or storage sites may be added or eliminated from
this agreement, as approved by MCNP and Area Agency on Aging. In addition.
levels of service may be increased or decreased during the contract based
on reductions in funding or demands for service.
.
2. Each meal provided will contain a minumum of 1/3 of the daily recommended
dietary allowances for adults aged 51 and over as established by the Food
and Nutrition Board of the National Academy of Science-National Research
Council. Meal patterns shall conply with Title III-C Standards as noted
in Appendix I and Appendix II.
Caterer agrees that:
1. To submit 5 week cycle menus to MCNP at least six weeks prior to expected
date of implementation. Menus shall state portion sizes and fulfilled
RDA requirements. To review eating preferences an~ to submit for MCNP
approval, at least six weeks in advance fo adoption. any revision to adjust
for seasonal availability of food and for emerging patterns of clientele
prefenence. (See Appendix III for sample menu).
2. Carerer will observe ethnic. religious and seasonal preference of .pecifie.
foods in consultation with MCNP Director.
3. Caterer must work with MCNP Director and Nutritionist to update and chanle
menus and meal procedures to assure acceptable meal content and quallty.
4. Site Supplies
a. Caterer shall supply for each site all site supplies to be utilized
with meals including but not limited to:
Serving trays, plastic ware, napkins, straws, cups, squats, llds,
stirrers, sandwich bags, garbage bags. plastic gloves, liquid detergent
and sanitizing agent.
b. Such supplies shall be furnished in accordance with MCNP policy.
c. Equipment that has been installed by the Caterer shall remain the property
of the Caterer until such time as the Agreeed upon per meal cost has
covered the cost of the equipment. At such time the equipment will be
owned by the MCNP.
d. MCNP equipment shall be clearly marked and remain the property of the
program and shall be returned in good condition at the conclusion of
the contract, normal wear and tear accepted.
5. Caterer is responsible to train MCNP personnel in the proper aethod of
special serving.and/or heating instructions specific ,to the frozen aeals.
6. Caterer agrees to provide, as agreed by both parties, therapeutic ..als
at no extra charge to MCNP.
7. Caterer agrees to notify progra. Director of any radical food coat ChaR..S,
Monroe County Nutrition Progra. agrees to:
1. To provide personnel qualified and, capable to ..nale aad aupervi..
handling and distribution of meals at projp'ct sites in keepi.. with
agreed sanitation standards.
2. To assure the availability of personnel for special instructions "
caterer.
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ATTAClL"tENT "D"
(APnexed to and made a part of Alreement terminating December 31, 1988, between
the Board of .County Commissloners of Monroe County, Florida and the CA,Food
0- - ~ _
SerVices, Inc.
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COMPONENT PROCRAM/FROZEN ENTREE AND ACCOMPANY'lNC HEAL COMPLEMENTS'
A. The Caterer aarees:
1.
To .upply approximately 28,303 frozen unitized preportion.. entree/
vegetables components over the duration of the contract at s coat of
~ 2.23 per _ale
.
2. To supply approximately 28,303 portions of accompanylnl componenta
(such as bread, butter, milk, dessert, salad, juice) over the duration
of the contract at a coat of 2.09 per meal.
3. That all frozen meals must be packaged to allow heating in ovens and/or
toaster ovens.
4. All frozen meals must be identified so participants can follow menu plan.
In addition, all printing on packaging must be labeled clearly with
letters large enough to be read by visually impaired.
s. All frozen meals delivered by caterer's drivers must be transported in
auch a manner to insure receipt by storage facility or aite assembly
point at O. temperature.
6. Payments will be withheld on all meals including any .cora.e or d.livery
charge. which do not meet the prescribed requlreaenta .. atated 1n HeM,
Heals Standards (Attachment "E") and/or dellvered defroat" or .-a".
. 7. All condiments and beverales to be included in ...1 coat quot...
8. Menus
a. To submit for approval at least two weeka in advanc. of ua., subatitut..
to be made in the approved frozen entree menu.
b.
A sample of all frozen meals to be served ahall b. a1v- to MalP 1a
such a time frame as to allow MeNP to test ..id ...la to tDsur. quality
control prior to serving and to replace said meal, if n.c....ry. if
quality Btandards have not been met. -
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B. Both parties agree:
1. That MCNP is not responsible nor liable for loss of or breakale to
caterer's equipment left at sites.
2. Upon delivery of meals to each site, an authorized .ite repr.sentativ. of
HCNP shall s1gn a receipt in triplicate evidencing rec.ipt of .uch 1OO4a.
one copy to be returned to the driver and two, copies to M r.e.Sa" ..,
site representative. .
3. Components for the frozen meals program may be deliv.red 4a11, at r..-lar
.ite hours Monday through Friday. No deliveries will be acc.pted aft ...k-
ends or Holidays stated herein.
4. All frozen meals must be packaled to allow heatin. :La ov.- sa4'oc ,_cewr
ovens.
S. All meals delivered in a defrosted and/or 4ama." scat. .hall nee .. ....
for by MeNP includina any delivery char.es. All ...ls .u.e be staned for .,
MCNP Staff or Designee. Those meals daaaged or defros'" ...t .. .. DOc" ..
the delivery invoice by the person signinl. Meals slane' for wic~ eo na'aC&ea
will be considered frozen and undamaged and shall be pal' for.
.
6. All costs incurred by HCNP due to unusable food shall be ecwtI.... ., ---.' ,
7. All such meals must be transported in such a manner to 1ftsur. receipt by
.ites and/or storage staff at O. temperature. '
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.IENT E
l'tO~ROE COl~TY t'UTRITIO~ 'PROC~t t-U:ALS STANDARDS
A. The special needs of the elderly must be considered in all menu planning,
food selection, and meal preparation.
B. Menus, approved by caterers, diet1ti3n/nutr1tion1st and prograa Director
shall be submitted to Program Director no later than 6 weeks prior to service.
C. Menu changes discussed by ~rogr~ Director will be aade as needed to reflect
participants meal acccpt3nce/preference.
D. The food items within the meat, vegetable and fruit, and dessert groups must
be different for the same days of each week, thus providing a variety of food
and nutrients.
E. Project menus must follow the meal pattern set forth below. Each group or
its alternate, makes a special contribution toward the objective of providing
at least one balanced meal daily. (See Attachment B HIS Cuidelinesfor
further details)
1. Meat or Alternate: 3 oz. cooked edible meat serving or its protein
equivalent of approximately 3 oz. of cooked, edible meat include:
6 ounces of eggs (3 eggs), 3 ounces of cheddar cheese, 6 OUDces of
cottage cheese (3/4 cup), 7 ounces of cooke. dried beans, p..s, or
lentils (1-1/2 cups), 3 ounces of peanut butter (6 tablespoons).
This applies to mixed dishes, meat substituted dishes, and c.sseroles.
Examples: Chili ( 2 oz. beef, 2.5 oz. beans, macaroni and cheese
(3 oz. cheddar cheese), lasagna (1 oz. pork, 2 oz. cottage cheese,
1 oz. cheddar cheese).
2. Vegetables/Fruits: 2-4 oz. servings:
Any combination of vegetables or fruits may count toward meeting the
2-4 ounce servings in the "Menu Pattern." The 2-4 ounce servings of
vegetables and fruits represent the drained weight of the food. White
potatoes, sweet potatoes, pumpkin, squash, dried beans, peas and lentils
may be included in this food group category.
Four ounces (drained weight) of vegetables or fruits must be included
in any stew, soup, casserole, gelatin or other combination dish if '
it is identified as meeting a "Vegetable/Fruits" serving.
Vegetable or fruit sauces (i.e., tomato sauce on spaghetti) may not be
identified as a "Vegetable/Fruits" serving. -tice, spaghetti, aacaroni,
and noodles are not vegetables. ~ juice or drink which 18 not full
strength but is Vitamin A or C fortified cannot be identified as a
"Vegetables/Fruits" serving.
3. Bread or Alternate: 1 serving
All breads, cereals or baked goods used in this catelory mu.t b. ~le-
grain, enriched or restored. Breads and their recommended .ervin, ata..
include: 1 slice of bread; 1 roll, muffin or biscuit, 1 sandwich ~.
1 piece of cornbread (2-1/2" by 1-1/2"), 5 saltine crackers; 2 Ira""
crackers; 1 tortilla; 1 dumpling.
4. Fortified Margarine or Butter: 1 teaspoon with bread or 'read .abaltuC..
Fortified margarine is served in the "Menu Pattern."
5. Dessert: 1 serving
The serving size of the dessert will depend on the food ..lecte' ... ita
contribution to the total nutrient contect of the d.y'. "-U.
All fruit, full strength fruit juices, puddinlS, custar.., lce cr...
sherbert, cake, pie, cookies and other stmilar foods are taclud" 1ft
this group.
6. Milk or Milk Product: 8 fluid oz. serving or its calciua equivalent.
The 8 ounce serving of fluid milk must be Vitamin A and Vltam~ D
fortified, low fat milk.
Cheese used in meal preparation cannot be imitation cheese.
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Food Preparation and Delivery
i. State and local fire, be~lthl sanit~tionl and safety regulations
applicable to the particular types of food preparation and meal
delivery system used must be adhered to in all stages of food service
operation.
2~ All staff working in the preparation of food shall be under the
supervision of a person who will insure the application of hygienic
techniques and practices in food handling preparation and service.
3. Tested quality recipes. adjusted to yield the number of servings
needed. ~ust be used to achieve the consistent and desirable quality
and quantity of meals.
4. All foods uust be prepared and served in a manner to present optimum
flavor and appearance. while retaining nutrients and food value.
G.
Meal Planning
1. re "Special needs of the Elderly"
a. All meals are to be low sodium (to average 1-1/2 Irams sodium/meal
for a given week). No single meal is to exceed 2 Crams sodium.!t
an acceptable optional menu item vill be offered.
b. Requires creativity and adaptability of cook
Use of alternative herbs, seasonings and salt substitutes.
Knowledge of food and condiment content.
c. Requires knowledge and assurance of food content from food
suppliers.
- Menu planning should take into consideration the low-sodiua
and low sugar intake.
Incorporate seasonal fresh fruits and vegetables when possible
within budget restrictions.
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