Resolution 058-1983 r.--rem I
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RESOLUTION NO!: 58 -1983
RESOLUTION AUTHORIZING THEI: CHAIRMAN OF THE BOARD OF
COUNTY COMMISSIONERS OF MONROE COUNTY, FLORIDA, TO
EXECUTE AN AGREEMENT BY AND BETWEEN THE .BOARD OF
COUNTY COMMISSIONERS OF MONROE COUNTY, FLORIDA, AND
HARRY' S PLACE, INC . FOR THE PURPOSE OF PROVIDING
MEALS FOR SENIOR CITIZENS ;PARTICIPATING IN THE
OLDER AMERICANS ACT TITLEi1II-C, NUTRITION PROGRAM.
BE IT RESOLVED BY THE BOARD OF COUNTY COMMISSIONERS OF MONROE
COUNTY, FLORIDA, as follows :
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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 Harry"s Place, Inc. , a copy of same
being attached hereto, for the purpose of providing meals for
Senior Citizens participating in the Older Americans Act Title
III-C, Nutrition Program.
Passed and adopted by the Board of County Commissioners of
Monroe County, Florida, at. a regular meeting of said Board held
on the 4th day of March, A.D. 1983 .
BOARD OF COUNTY COMMISSIONERS
OF MONROE COUNTY, FLORIDA
By a Ai,
iayo '/Chairman 5 1/ °
(Seal)
Attest : r _ it YWS �dtl E CLE
• . 0
l'Ar‘rlerk
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APPROVED AS TO FORM
AN rj EGAL SUFF/CIEN
Attorney's Office
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AGREEMENT
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THIS AGREEMENT, made and entered into this 1st day of Jan�lary, .1983, by •
and between the BOARD OF COUNTY COMMISSIONERS OF "MONROE COUNTY57FLORIDA, a •
body corporate and politic existing under the laws of the State •of Florida; .
hereinafter called the SPONSOR, and HARRY'S PLACE, INC. , a Florida corporation, •
whose mailing address is Post Office Box 682, Tavernier, Florida S3070, here-
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• inafter called the CONTRACTOR.
• WITNESSETH: .
WHEREAS, the. SPONSOR desires to utilize the food preparation facilities
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of the CONTRACTOR for the purpose of providing meals for Senior Citizens partici-
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pating in the Older Americans Act Title illl-C, Nutrition Program in Plantation
• Key and the CONTRACTOR is .willing to provide for said. services upon the terms •
and conditions of this Agreement, •
NOW, THEREFORE, the parties -herebyHagree and undertake as follows:
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. The CONTRACTOR 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 Key site.
II
The SPONSOR agrees to reimburse the CONTRACTOR for meals served .according
to the aforesaid. schedule, payment ,to be made to the CONTRACTOR no more than
thirty (30) days after receipt by the SPONSOR of the CONTRACTOR'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 CONTRACTOR pursuant to this Agreement are
to be in accordance with Attachments "A" and "B" hereto.. The CONTRACTOR may,
upon request of the SPONSOR, make substitutions for the items Qn the' regular
menus. •
• IV
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Meals will be .provided on the days shoqn in .Attachment "A.+': It is agreed
that the individual service institution for whom the SPONSOR is responsible'
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f,
wil bA.M.,9':00 A. • notify the ma
nager of HARRY'S PLACE, ,INC: , number of .
• ' meals needed for .the .day, except, •if the SPONSOR. does not notify the 'CONTRACTOR '
• by 9:00 A.M.- as aforesaid, the maximum number of meals shown on'Attachhent "A'' -
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hereto shall be prepared, delivered, and charged for by the CONTRACTOR and , '
. . paid for by the SPONSOR. . It. is agreed and understood that the number of meals . . .
- .which the CONTRACTOR is obligated-t•o provide shall not exceed 25% above the, .
maximum estimated number. If the` SPONSOR desires to have the CONTRACTOR'pro-
vide additional meals, the CONTRACTOR shall: be notified accordingly- in'• -
• •advance, in which event the .CONTRACTOR may, but shall not be obligated to,
furnish such additional meals.
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• V,
If additional services are requested by-the SPONSOR, the parties shall '
mutually negotiate for the. additional services, including cost of providing -
. . , same to:be be paid to the CONTRACTOR. I. .
VI .
A reasonable effort will be made by, the CONTRACTOR to provide meals and •
the SPONSOR-will be given-thirty (30) days notice if meals are not provided.
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. 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
This Agreement shall continue in effect to and including;the. '31_st day ` - .- • .
of December, 1983, at which time the CONTRACTOR'S. "obligations hereunder shall • .
cease, ,unless terminated sooner as ,provided for herein. . : •
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This Agreement may be terminated by. either party by giving written notice
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to:-the other party of its .intention so to do thirty (30) days prior to said ,
- - termination. - "
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IN WITNESS WHEREOF, the parties hereto have executed this, Agreement the
date first above written.
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BOARD OF COUNTY COMMISSIONERS OF
MONROE COUNTY, FLORIDA
(2g. ;yry� X
By
Mayor/Chairman
(Seal)
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�47�A7'r
Attest: P�� VI. Eid
7� E, CLE 1(
(\1\ ; C)AA1-0‘"" -Q . I
�f Clerk -
HARRY'S PLACE, INC.
By
President
(Corporate. Seal)
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Attest: •
Secretary
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APPP.,VEp AS TO FORM
• .-" u s d .91JFF!CIFNCY.
BYfc.. . , . • r.: ,. ;. ` s
• AMmNA o.f'ido
ATTACHMENT "A"
(Annexed to and made a part of Agreement dated January 1, 1983i between the
Board of County Commissioners. of Monroe !County, Florida, and iarry's Place,
Inc.)
Relative to Harry's Place, Inc. , providing lunches for the age at the Plantation
Key Nutrition Site the following items are agreed to:
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1. Food .Will be prepared by Harry's Place, Inc. , and delivered in bulk by van
by the Contractor to the serving site. Food will be servd• using disposable
ware provided by the Sponsor. Transfer pans will be sterilized by the
Contractor.
2. All food delivered by the Contractor will meet temperature standards as
defined in Attachment "B", section 6.3 (Minimum Service Standards. Food
Prepaxation) ,
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3. Food safety requirements as definedlin Attachment "B" , section C.4 (Minimum
Service Standards. Food Safety) will be met by the Contractor.
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• 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 -on the following
days:
a.' Washington's Birthday Observance - February 21, 1983
• b. • Good Friday - April 1, 1983 ; •
c. Memorial Day - May 30, 1983 •
d. Independence' Day - July 4, 1983
e. Labor Day - September 5, 1983 1 •
.f. Columbus Day - October 10, 1983 '
g. Veteran's Day -.November 11, 191,83 •
• h. Thanksgiving Day - November 24 and 25, 1983
i. Christmas Day Observance - December 26, 1983
6. Meals provided will be charged at a rate of $2.65 per meal.
7. -Menus. will "be planned by the Sponsor's nutritionist. 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", sectionC.1 (Minimum
Service Standards. Meal Planning) .
8. Special meals. for dietetic or medical purposes. cannot be prepared due to the
lack of proper equipment and trained personnel. •
9. The minimum number of meals will be twenty (20) and the maximum will be
thirty-five (35) daily unless both parties agree to an increase.
10. If food does not meet proper specifications, the Sponsor'will not be required
to pay. . .
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11. Meals to be delivered to homes will be dished at serving s,ite's 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. Harry's Place,. Inc:, financial records will be open to the: Sponsor for audit
purposes; and information concerning labor and raw food cgst, ' insurance
coverage, bonding, food cost changes will be available toHthe .Sponsor for
reporting purposes.
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14. The Sponsor has authorized the Nutrition Program to operate 250 days per year.
Through mutual 'agreement by both. Sponsor and Contractor, the, operation of
the site can' be discontinued at any time and for any length of time.
ATTACHMENT "B" • Oge One of Seven)
.March 31,1981 HRSM 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 con- vices are utilized .'by•xhe project.
gregate meal is a hot or other appropriate (3) SubmLtted for review and ap-
nutritionally balanced meal that meets proval by the AAA•Nutrition Consultant at
. one-third of the current daily Recom- least four weeks. prior to use for nutri-.
mended Dietary Allowances (RDA) served tional adequacy 'and inclusion of USDA
in a strategically located center to older donated food, if applicable. Menus must
persons. be transmitted tothe 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 las 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 amo'ng 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 a5 the preparation area.
old age and offering older persons the op- (5) Filed, as served, for a period
portunity to live their remainin.g years, in of one year both by service provider and
dignity. ._ the AAA for purposes of audit.
(6) Adhered to, subject to
C.MINIMUM SERVICE STANDARDS. ; seasonal availability of food items, as
1. MEAL PLANNING. well as availability of •USDA donated
(a) Meal service should be planned foods, if applicable. Substitutions for the
so that food is available for at least one- approved menu must be minimal and ap-
half hour after serving time begins .to proved prior to use by the Provider. A list
enable individuals who may not arrive at a that includes the date of substitution, the
specific time to participate in the meal. original menu item,• and the substitution
(b) The special needs of the elderly made must be submitted 'to 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
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Appendix B for HRSM 140-1 •
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ATTACHMENT "13" o Two of Seven)
• HRSM 1400 March 31, 1981
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preferences of the participants,
partici ants if minimum of three times per week. A
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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- cup servings at the 547rte meal which
secutive weeks. together provide at least one-third of the
d. Variety of food and prepara- RDA for that nutrient.
tion methods including color, combina- b. One-half• cup serving of a
tions, texture, size, shape, taste and ap- vitamin C rich food must be served daily.
pearance. A vitamin C rich food . is defined as a
single food serving thai provides a
e. Seasonal availability of minimum of one-third of the RDA for that
foods. • nutrient, or a combination of no more
f. Available equipment for than two one-half cup servings at the
food preparation. same meal which together provide at
(d) Each meal served must provide least one-third of the RDA for that
at least one-third of the Recommended nutrient. Vitamin C rich foods include raw
Dietary Allowances. Therefore, the or cooked citrus fruits or juices,
following meal pattern requirements are tomatoes, melons, berries, dark green
established: leafy vegetables, etc. Fortified full •
• (1) MEAT OR MEAT ALTERNATE . strength juices are defined as "fruit
GROUP. Three ounces of cooked, edible juices that are 100 percent natural juice
portion of meat, fish, fowl, eggs or with vitamin C added." Partial strength or
cheese. An equivalent amount of meat simulated fruit juices or drinks, even
alternates, individually or in combination, when fortified, may not count as vitamin
may •be used occasionally for variety. c sources.
Meat alternates include cooked dried ! c. It is noted that:
beans, peas, lentils, nuts or nut butter. 1. Rice, spaghetti, macaroni and •
Alternates for the protein in one ounce of' noodles are not vegetables but
cooked lean meat include: "bread alternates". Potatoes, sweet
• a. One-fourth cup cottage potatoes and yams are considered
cheese. vegetables.
'b. One
rounce cheddar cheese. 2. Vegetable soup may, be used to
• c. One egg. fulfill one portion of the vegetable
d. One-half cup cooked dried I1 and fruit requirement if the soup
beans, peas or lentils. (Garbanzos, lima ' contains at least one-half cup of
beans, black-eyed peas, pinto beans; red vegetables per serving of soup..
beans) etc.) 3. Dried peas, beans, or lentils may
e. T-wo tablespoons peanut be used to fulfill the fruit and -
butter' vegetable requirement. However; if
(2) VEGETABLE AND FRUIT used to fulfill this'requirement they
GROUP. Two different one half cup serv- ; cannot simultaneously 'fulfill the
ings (four ounces drained weight): • protein requirement.
a. One-half cup serving of a 1 4. Congealed salad jiiay be used to
vitamin A rich food shall be served a fulfill one portion• of the vegetable
and fruit requirement if the salad
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ATTACI3MENT""B" •�ge Three of Seven)
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i March 31, 1981
j . HRSM 140-1
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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 notlbe C.. If . a cultural or ethnic
counted toward the required two preference precludes the acceptance of
servings of vegetables and fruits! milk with the meal, the following may be
(3). BREAD OR BREAD ALTER; . substituted for eight -Ounces of milk.
NATE GROUP. 1. One and' one-half cups cottage
a. One serving whole grain or cheese. '•
enriched bread, biscuits, muffins, rolls, 2. One .and one-half ounces
sandwich buns, cornbread or other hot American cheese.
breads. 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) Vitam,ins 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
sirrlultaheously 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- 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. i (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. i 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 th'e (5) In determining feasibility and
appropriateness, the provider must use
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ATTACHMENT "B" illnir Four of Seven)
• HRSM 140 1 i March 31, 1981
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the following criteria: consult with the provider's nutrition con-
a. Whether there are suffi- sultant.
cient numbers of persons who need the 1' (d) Tested quantity, recipes, ad-
special menus to make their provision . justed to• yield the number of servings
practical. needed, must be used to achieve the con-
b. Whether the food and skills sistent and desirable quality and quantity
necessary to prepare the special menus of meals.
are available in the planning and service (e) All foods must be prepared and
area. served in a manner to preserve optimum
2. FOOD PROCUREMENT. • flavor and appearance, while retaining
(a) All food procurement must be nutrients and food value.
transacted in accord with policies and (f) Hot food must b'e 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 I (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 v,
ice must meet standards of quality,
designed to serve meals at more than one sanitation and safety applying to foods
congregate meal site, efforts should- be that are processed commercially and pur-
made to have all meals prepared at one. chased by the Provider.
facility and then delivered to the various (b) No food prepared, frozen or
sites. For the most economical delivery of canned in the home may be used in meals
meals, the duplication in staffing and provided by a service financed through Ti-
equipping food preparation facilities at tle III-C.
more than one congregate meal site (c) Only commercially processed,
should be minimized. frozen or canned food, or approved by the
(b) State and local fire, health, USDA and the FDA, may be used.
sanitation and safety regulations ap- 5. USDA FOOD ASSISTANCE. Con
plicable to the particular type of food ' gregate meals programs shall take such .
preparation and meals delivery ' system steps as necessary to assure that max-
used by the provider must be adhered to imum numbers of older persons within
in all `stages of food service operations. the service area benefit from the USDA -
(c) All staff working in the prepara- food assistance program. Each recipient
tion of food must be under the supervi- of an award shall:
sion of a person who will insure the ap- (a) Provide the opportunity for, and
plication of hygienic techniques and 'assist all nutrition participants who
practices in food handling, preparation desire food stamps to apply for such
and service. This supervisory person shall assistance.
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B-4 .
- ATTACHMENT ,"B" Page Five of Seven)
March 31, 1981 I HRSM 140-1
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C . (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 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 req sired 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. 1 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 (9) 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 . meaS,urement 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 i 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. ,
cl.ude those older persons who: (a) Food service contracts are
(a) Cannot afford to eat adequate- defined as contracts for the purchase of
IY; 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 specifidations for food
(4) Have feetings of rejection and service contracts must be approved by
loneliness which destroy the incentive the AAA prior to solicitation of bids for
necessary to prepare _and eat a meal such contracts by.the Title III-C grantees.
alone.
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ATTACHMENT "B" 11111Fge Six of Seven)
HRSM 14O 1 c March 31, 1981
• (d) Competitive . bidding for food 2. Sanitary conditions.
service contracts must be conducted a 1
1 d. Inspection;of food prepara-
minimum of every two years. The con- tion, packaging and sto.rag.e. 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 o1 ,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 i of food.
terms and conditions of the proposed 3. Dispositon of unconsumed meals.
contracts must establish methods or .. b. Cost schedule.
responsibilities for each of the following: c. Food purchased by whom.
(1) DELIVERY. . '. d. Food provided - entree,
a. Transportation: trucks; vegetable, fruit, milk, ' dessert, juice,
vans. salad, beverage, cream (or substitute),
b. Delivery sites: number and condiments, butter or margarine.
• location. e. Storage and handling of.
c. Delivery schedule. USDA donated foods.
1. Number of days each week. f. If food does.not meet proper
2. Hour of delivery for each site. specifications, the project will not be re-
d. Type of containers for bulk quired to pay.
food delivery. g. If the caterer fails to deliver
• e. Type of containers for in- - a meal or any portion of a meal, the pro-'
dividual service. jebt will procure food from other sources
f. Return of containers. . . atI 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. I (6) ADMINISTRATION.
c. Compliance with Title III-C ' I a. Sales tax exemption.
meal pattern and other standards re- ' . b. Caterer's financial records
quired herein.. open for audit purposes.
d. Menus submitted to project c. Supply information for
director at least five weeks in advance of - nutrition reporting on: • • . •
service. 1. Labor costs. '
e. Approval of substitution on . . 2. Raw food costs. , '
menus: _. . d. Insurance coverage.
(3) SANITATION. e. Bonding. -
a. Compliance with Federal, f. Food cost changes.
State and local regulations. . , g. Termination of contract
b. Food preparation facility in- agreement.
spec.tion within previous six months. h. Dates and times of contract
c. Delivery standards. payments, to contractor. •.
1. Temperature maintenance. I. • i. Approval by FDAA.
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ATTACHMENT "B" lilt Seven of Seven)
- aMarch 31, 1981 HRSM 140-1
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c . •
j. Holidays and days when
meals are not to be served.-
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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 -
(45 CFR 84).
12. INSURANCE. It is strongly recom-
mended that service providers have ade-
• quate. liability insurance coverage, in-
- cluding product liability. .
13. RECRUITMENT. Service pro-
viders will provide, subject to their merit
systems, a preference to persons aged 60
• or over for any staff positions (full or part-
time), whether paid or volunteer.
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•
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•
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13-7