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Resolution 025-1984 Louis rre, Director Social ~ervices Department RESOLUTION NO. 025 -1984 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, FLOIRDA, M~D FISHERMEN'S HOSPITAL, INC. 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 the same being attached hereto, for the purpose of providing meals for 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 January, A.D. 1984. BOARD OF COUNTY COMMISSIONERS OF MONROE COUNTY, FLORIDA ~~,..,_. -- ~. --.. -^ ,~,.. By Mayor/Chairman (SEAL) Attest: DANNY L. KOLHAGE, Clerk ~ \{~~ f"I\. p~,o,~, 6 6 C erk 8Y '\. I ' '" AGREEMENT ..', THIS AGREEMENT, made and entered into this 1st day of January, A.D. 1984, by and between the BOARD OF COU~TY COMMISSIONERS OF MONROE 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 hereinafter called the HOSPITAL, whose mailing address is 3301 Overseas Highway, Marathon, Florida 33050. WITNESSETH WHEREAS, the SPONSOR desires to utilize the food preparation facilities of the HOSPITAL for the purpose of providing meals for Senior Citizens participating 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: I The HOSPITAL hereby agrees to furnish meals, in accordance with Attach- mentes "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 meals to be furnished at the Marathon site. II 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 HOPITAL may, upon request of the SPONSOR, make substitutions for the items on the regular menus. IV Meals will be provided five days a week, Monday through Friday, year round except as shown on Attachment "A" hereto. 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 -2- Fridays notify the HOSPITAL'S Food Service Director of the number of meals .~, needed for the next day, except, if the SPONSOR does not notify the HOSPITAL by 2 :00 p.m. as aforesaid, the maximui:g 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 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 annual~y for its purpose by Monroe County, Florida, and on the availability of funds through contract or grant programs. VIII A reasonable effort will be made by the HOSPITAL to provide meals and the 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 December, 1984, at which time the HOSPITAL'S obligations hereunder shall cease. -3- .. 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. INWITNESS WHEREOF, the parties tlereto have executed this Agreement the date first above written. BOARD OF COUNTY COMMISSIONERS OF MONROE COUNTY, FLORIDA By ~";~~ft-~":~.___~ Mayor/Chairman (Seal) Attest: DANNX L. KOLHAGE, ~erK <~\{rM.r~\O.~. o erk FISHERMEN'S HOSPITAL, INC. By Administrator (Seal) Attest: Secretary of Corporation APPROVED AS TO For,','A AND LEGAL SUFFJCIEr.:~,Y BY Attorney's Office ATTACHM"ENT "A" (Annexed to an made a part of Agre~ment terminating December 31, 1984, ....f between the Board of County Commissioners of Monroe County, Florida, and Fishermen's Hospital, Inc.) 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. 5. Meals will be provided daily, Monday through Friday, except for the following dates: a. New Year's Day Observance - Monday, January 2, 1984 b. Washington's Birthday Observance - Monday, February 20, 1984 c. Good Friday - Friday, April 20, 1984 d. Memorial Day - Monday, May 28, 1984 e. Independence Day - Wednesday, July 4, 1984 f. Labor Day - Monday, September 3, 1984 g. Columbus Day - Monday October 8, 1984 h. Veteran's Day Observance - Monday, November 12, 1984 i. Thanksgiving Day Observance - Thursday & Friday, November 22 & 23, 1984 j. Christmas Day - Tuesday, December 25, 1984 6. 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 citizens is specified in Attachment "B", section C.l (Minimum Service Standards. Meal Planning.). 7. Special meals for dietetic or medical purposes cannot be prepared due to the limited number of daily meals to be prepared by the Hospital. 8. The minimum number of meals will be eighteen (18) and the maximum will be forty (40) daily unless both parties agree to an increase or decrease in writing. 9. If food does not meet proper specifications, the Sponsor will not be required to pay. 10. Meals to be delivered to homes will be dished at the serving site by Sponsor personnel and delivered by the Sponsor. 11. The responsibility for the care and maintenance of the serving site is that of the Sponsor. 12. Fishermen's Hospital financial records will be open to the Sponsor for audit purposes; and information concerning labor and raw food costs, insurance coverage, bonding, food cost changes will be available to the Sponsor for reporting purposes. 13. 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. 14. Meals provided will be charged at a rate of $2.80 per meal. "' ATTACHMENT, "B" (Page One of Seven) . • March 31, 193.1 HRSM 140-1 • c . Appendix. B ... (RDA) established by the Food and Nutri- tion Board o.f. the National Academyof CONGREGATE MEALS Sciences - National Research Council by - • • the dietitian or nutritionist whose .ser- A. DEFINITION OF SERVICE. A c 3n- 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 Recofm- 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 Nutrition Consultant based . schools, churches, community centers, upon the review. Appropriate comments senior centers, and other public or private will be returned to. service providers. 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. availability of foodas 1. MEAL PLANNING. ' . . seasonal . 'items, . 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 the 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 • • • ATTACHMENT I3" • H[jSM 140-1 - March 31, 1981 • preferences of the participants, if ,minimum of three times er we reasonable and feasible. P ek. A I, c. Food items within the meat, food serving vitamin ic that fpood s defined as a single vegetable, fruit, and dessert groups shall' . one-third ofthe RDA ford that nutrient,minimumes a of be varied within the week and not or a repeated on the same days of con- -.combination of no more than two one-half secutive weeks. cup servings at the same meal which • d. Variety of food and prepare-. together provide at least one-third of the tion methods includingcolor,��cornbina- 'RDA.for'that nutrient. tions, texture, size, shape, taste. and a ' b. One-half cup serving of a pearance. p" •vitamin C rich food must be served daily. A vitamin •C rich food is defined as a e. Seasonal availabilityof single food serving that provides a foods. minimum of one-third of the RDA for that f. Available equipment for. nutrient, or a combination of no more food preparation. than two one-half cup servings at the same meal which together provide at • (d) Each meal served must provide . least one-third of the RDA for that at .least ore-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 r established: green 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 alternates; individually or in combination simulated fruit juices or drinks, even may be used occasionally for variety. when fortified, may not count as vitamin Meat alternates include cooked dried C sources. • beans; peas, lentils, nuts or nut butter. c. It is noted that: • Alternates for the protein in one ounce of 1. Rice, spaghetti, macaroni and cooked lean meat include: noodles. are 'not vegetables but "bread alternates". Potatoes, sweet a. One-fourth bup cottage cheese. potatoes and yams are considered vegetables. b. One oynce cheddar cheese. c. One egg. 2. Vegetable soup may:be used to c. One-e cupfulfill one portion of the vegetable • beans cooked dried - and fruit requirement if .the soup peas or lentils. (Garbanzos, lima • contains at least one-half cup of beans, black-eyed peas, Onto beans; red . vegetables, per serving of soup. pi . beans, etc.) e. Two tablespoons peanut 3. Dried peas, beans, or lentils may butter. be used to fulfill the fruit and (2) VEGETABLE AND FRUIT vegetable requirement. However; if GROUP. Two different one half cup serv- used to fulfill this requirement they •ings (four ounces drained weight): cannot simultaneously fulfill the . Pro.tein requirement. a. Ore-half cup serving of a vitamin A rich food shall- be served a 4. Congealed salad may be used to fulfill one portion of the vegetable and fruit requirement if the salad `1 ''.,S i • ATTACIIN NT "B" 'Wage Three of Seven) March 31, 1931 -- HFSM140 i contains at least one-half cup .of milk plant, or shall be served from an ap- vegetables or fruit per serving of the proved bulk milk dispenser of sanitary • salad. design, construction, and operation. 5. 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 o"r cheese. enriched bread, biscuits, muffins, rolls, 2. One and one-half ounces sandwich buns, cornbread or other hot American cheese. • breads. 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 simultaneously used to fulfill the shall provide special menus, where feasi- 1 vegetable and fruit requirement. ble and appropriate, to meet the p ar 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 co.n- or modified menu planning. tainer in which they.were packaged at the (5) In determining feasibility and appropriateness, the provider must use B-3 • ATTACHMENT "II" Page Four of Seven) I. HRSiM 140-1 i March 31. 10o 1 • • the following criteria: consult with the provider's nutrition con- a. Whether there are suffi- sultant. • cient numbers of persons who need the d ( ) Tested quantity- recipes,. .ad- special menus to make their provision ".dusted 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 `bf 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 Services 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 meal 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 (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- assistance program. Each recipient tion of 'food must be under the sup.ervi- 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. 13-1 111111 ATTACHMENT "3" =Page Five of Seven) March 31, 1981 -- H?S .1 1,1 i .0_1 • (b) Provide the opportunity for in- 9. NUTRITION CONSULTATION. dividuals receiving meals to use food (a) A minimum of eight hours of stamps as their contribution toward the consultation per month by a registered cost of the meal by having the Provi-dier 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. . dude 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 all standards.set forth herein, in. (c) Have limited mobility which HRSM 140-1, HRSM 55-1 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. • 13-5 - • ATTACHMENT "B" • hRSM 140-1 Wage Six of Seven) March 31, 10cE,1 (d) Competitive bidding for, food service contracts must be. conducted a 2. Sanitary conditions. minimum of every two years. The con- tion d. Inspection of food prepara- tracts must not be signed for longer than ,,project packaging arid storage areas by. the one year but may be extended for an addi- tional year as a "continuation clause" if (4) FOOD. o 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 responsibilities for each of the following: b. Cost schedule. (1) DELIVERY. C. Food purchased by whom. 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. c. Delivery schedule. e: Storage and -handling of 1. Number of days each week. USDA donated foods. f. If• 2. Hour of delivery for each site. specifications, the dproject will not does not eet Pbepre- d. Type of containers for bulk quired to pay. food delivery. e. Type of containers for in- a meal or ag• If the caterer fails to deliver dividual service. y portion of a meal, the pro- ject will procure food from other sources 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. - c. Compliance with Title III-C (6) ADMINISTRATION. meal pattern andr other standards re- a.` Sales tax exemption. quired herein. - b. Caterer's financial records d. Menus submitted to project open for audit purposes. director at least five weeks in advance of c Supply information for service. nutritiorl reporting on: e. Approval of substitution on 1• Labor costs. menus. 2. Raw food costs. (3) SANITATION. d. Insurance coverage. a. Compliance with. Federal, e• Bonding. f. Food cost changes. State and local regulations. g. b. Food preparation facility in- agreement. Termination of contract spection within previous six months. ' • h. Dates and times of contract - c. Delivery .standards. payments, to contractor. 1. Temperature maintenance. i. Approval by PDAA. l [36 nTTAC.II1ENT "B" F ® • Seven of Seven) March 31, 1981 -- HRSM 140-1 j. Holidays and days . when meals are not to be served. k. Training of site personnel. . (f) All proposed food service - on- 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.