Resolution 026-1984
Louie La~n~re, Director
Social ~ ces
RESOLUTION NO.026 -1984
RESOLUTION AUTHORIZING THE CHAIRMAN OF THE BOARD OF
COUNTY COMMISSIONERS OF MONROE COUNTY, FLORIDA, TO
EXECUTE AN AGREE~1ENT BY AND BETWEEN THE BOARD OF
COUNTY COMMISSIONERS OF MONROE COUNTY, FLOIRDA,
AND MARINERS 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 Mariners 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 Plantation Key, 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
~\C'N...' <YI.P~,Oc..
~ rterk
AGREEMENT
THIS AGREEMENT, made and entered. into this 1st day of January, A.D.
..-,
1984, by and between the BOARD OF COUNTY COMMISSIONERS OF MONROE COUNTY,
FLORIDA, a body corporate and politic exi~ting under the laws of the State of
Florida, herinafter called the SPONSOR, anu MARINERS HOSPITAL, INC., Plantation
Key, Florida, a Floridacoporation not for profit herinafter called the HOSPITAL,
whose mailing address is 50 High Poi~Road, Tavernier, Florida 33070.
WITNESSETH
~EREAS, 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 Planta-
tion Key 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-
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 meals to be furnished at the Plantation 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 pusuant 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
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 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 maximum
'"
- 2 -
number of meals shown on Attachment "A" h.ereto shall be prepared and charged fC?r
by the HOSPITAL and paid for by the SPONsOR. It is agreed and understood that the num-
ber of meals which the HOSPITAL is obligated to provide shall not exceed 25% above
.
the maximum estimated number. If the SPO~SOR 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 h~ebyagrees 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
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 and including the 3lst day of
December, 1984 at which time the HOSPITAL'S obligations hereunder shall
cease.
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.
- j -
IN WITNESS WHEREOF, the par~tes hereto have executed this Agreement
the date first above written.
(Seal)
Attest: DANNY L. KOLHAGE, ClerK
~ "'~.~ ff1.~~.()c...
~ 0 Clerk
(Seal)
Attest:
Secretary of Corporation
BOARD OF COUNTY COMMISSIONERS OF
MONROE COUNTY, FLORIDA
~~
...
By
Mayor/Chairman
MARINERS HOSPITAL, INC.
By
Admistrator
B
!
ATTACHMENT "A"
..
(Annexed to and made a part of Agreement perminating December 31, 1984, between
the Board of County Commissioners of Monroe County, Florida, and Mariners
Hospi tal, Inc.)
Relative to Mariners Hospital providing '~unches for the age at the Plantation
Nutrition Site the following items are agreed to:
1. Food will be prepared at Mariners Ho~pital and transferred in bulk
by the Hospital to the serving site. . Food will be served using disposable
ware provided by the Sponsor. Transfer pans will be provided by the Hospital
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 Prep-
aration. , .
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. Meals provided will be charged at a rate of $2.80 per meal.
7. Menus will be planned by the Hospital's Food Service Director. 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.).
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 twenty (20) and maximum will be
fifty (50) daily unless both parties agree to an increase or decrease in
writing.
10. If food does not meet proper specifications, the Sponsor will not be required to
pay.
lI. 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. Mariners 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.
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.
Arl'ACIIMENT, "B" • (Page One of Seven)
I March 31, 1981 ® HFSM 140-1
Appendix B ... (RDA) established by the Food and Nutri-
tion
Board of the National Academy of
CONGREGATE MEALS Sciences - National Research Council by
the dietitian or nutritionist whose •ser-
• A. DEFINITION OF SERVICE. A co'n- vices are utilized by the project.
gregate meal is a hot or other appropriate . (3) Submitted for review and ap-
nutritionally balanced . meal that mee.ts 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 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. seasonal availability of food items, as
• 1. MEAL PLANN-ING. 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 hoar 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) M•enus,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 HIM! 140-1
nl°rncli,vi•,NT „13 ,
HRSM 140 1
-. March 31, 1981
preferences of the p
partici ants if •minimum of three times per week. A
. reasonable and feasible. ' ' vitamin A rich food is defined as a single
c. Food items within the meat, food serving that provides 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-
secutive weeks. cup servings at ' the same meal which
d. Variety of food and prepara- together. provide at least one-third of the
tion . methods including color; .combina- '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 .0 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
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
(1) MEAT OR MEAT ALTERNATE strength full
GROUP. Three ounces of cooked, edibleg juices are defined as "fruit
portion of� meat,- fish, fowl, eggs
or juices that are 100 percent natural juice
• • cheese. An equivalent amount of meat with vitamin C added. Partial strength or
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 driedC sources.
beans, peas, lentils, nuts or nut butter. � c. It is noted that: '
• 1• Rice, spaghetti, macaroni and
Alternates for the protein in one ounce of
cooked lean meat include:. noodles are not vegetables but
a. One-fourth : "bread alternates". Potatoes, sweet
cup cottage
cheese. potatoes and yams are considered
vegetables.
b. One ounce cheddar cheese. .
2. Vegetable soup may be used to
c. One egg. fulfill one portion of the vegetable
beans d. One-half cup cooked dried and fruit requirement if the sou
peas or lentils. (G.arbanzo's, lima contains at least one-half cu p
beans, black-eyed peas, pinto beans; red p of
beans etc.) vegetables, per serving of soup.
3. Dried peas; beans, or lentils may
e. Two tablespoons peanut be used to fulfill the fruit and
butter.
(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): proteincannot r simultaneously fulfill the
a. One-half cup serving of a requirement.
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
�.
Ba
•I S
ATTACIIMENT "B" Page Three of Seven)
March 31, 1981 . -- --
H RSi:9 140 1
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 of- 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. plea ents 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-
vegetable and fruit requirement. ble and appropriate, to meet the par-
d. Whenever possible; enrich- ti.cular 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.
tainer in which they were packaged at the (5) In determining feasibility and
appropriateness, the provider must use
[3.3
ATTACHMENT "B" r-,de Four of Seven)
HRSM 140-1
March 31, 10o1
•
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 ',lusted 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 nutrient.s 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, th.e 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. •
•
3 }
Illi• 111111 ATTACHMENT "B" 'age Five of Seven)
March 31, 1031 — HF.3%1 1410.1
(b) Provide the opportunity for tn- 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 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 th.e Nutri-
to assure that all provisions related to t'he 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 Ill-C grantees.
alone.
r
•
f3-J
ATTACHMENT "B" Page Five of Seven)
March 31, 1031 HP,S':1 140 1
•
' f ( (b) Provide the opportunity for tn- - 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 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.tlie 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 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 • i'n 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.
(
[3-5
•
. ATTACHMENT "II" • Ell (Page Six of Seven)
HRSM 140.1
-�.
March 31, 1031
•- ..•
(d) Competitive bidding for food 2. Sanitary conditions.
service contracts must be conducted a
prepara-
minimum of everytwo d. Inspection of food years. The con- tion, packaging and storage areas by the.
tracts must not 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
a. Transportation: trucks, vegetable fruit, milk, dessert, entree,
substitute),
juce,
vans. salad, beverage, cream (or,
b. Delivery sites: number and condiments, butter or margarine.
location.
c. Delivery schedule. e. Storage and handling of
1. Number of days each week. f. If USDA donated foods.'
• 2. Hour of delivery for each site. specifications, the dproject will n does not t tpbepe-
d. Type of containers for bulk , quired to pay. e
food delivery.
g: If the caterer fails to deliver
e. Type of containers for in- . a meal or an
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. (6) ADMINISTRATION.
c. Compliance with Title III-C
meal pattern and 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 nutritionc� Supply information for
reporting on:
service. 1. Labor costs.
• e.,Approval of substitution on • . 2. Raw fold 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 i.n 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.
•
I3-o
•
ATTACI-INENT "B" Seven of.Seven)
„
March 31, 1981 HRSM 140
•
y
C j. Holidays and days when
meals are not to be served.
k. Training of site personnel.
(f) All 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 0
(45 CFR 84). 0
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.
•
•
it--
,..
......,.,.......,....;~"'7'C.>;~~~~~ , .
~....u. ....<"'.., '-",< '.. ~;"""...-t'-l':!'l'!.,,-,r;~.-..~~.,,:_~........,",......... ,'~''':"''-_'''''~... .....-_~~<o;~'- "'t~_ :"'"_~'''';:'~''''''''~''~_~'''''''~~_''~'~.'~_,,"'
. .
, .
1lBannp JL. ~o[bage
BRANCH OFFICE
3J 17 OVERSEAS HIGHWAY
MARATHON, FLORIDA 33050
TEL. (05) 743-9036
RECORDER
COLLECTOR OF DELINQUENT TAXES
CLERK OF THE CIRCUIT COURT
16TH JUDICIAL CIRCUIT
MONROE COUNTY
500 WHITEHEAD STREET
KEY WEST, FLORIDA 33040
TEL. (05) 294-4641
BRANCH OFFICE
PO BOX 379
PLANTATION KEY, FLORIDA 33070
TEL. (05) 852-9253
COUNTY CLERK
COUNTY AUDITOR
M E M 0 RAN DUM
To: Louie LaTorre, Social Services Director
From: Danny L. Kolhage, Clerk
Subject: Agreements concerning Nutrition Program - Fishermens
Hospital Inc., Mariners Hospital Inc., Anita Sallas
Date: February 1, 1984
Enclosed please find the original and three (3) copies of the
above referred to agreements which were approved by the Board of
County Commissioners at a regular meeting in formal session on
January 27, 1984 and which have been executed by the County.
Please have agreements executed by the appropriate parties and
return the original and one (1) fUlly executed copy to the atten-
tion of the undersigned.
Danny L. Kolhage
Clerk
by
Deputy C,lerk
/vp
cc: Finance Dept.
cc: file
Enclosures