25E - AGMT FOR COMMISSARY - Laserfiche WebLink

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DocuSign Envelope ID: B170CB9D-63DF-4515-84DD-B8E33348E947 aCITY OF SANTA ANA B. FOOD SUPPLIES 1. Contractor shall be responsible for purchasing and receiving all food, beverages, and food supplies necessary for the preparation of meals in sufficient quantity to meet the needs of the jail during the life of the contract. The term "food supplies" is meant to include all condiments, seasonings, spices and other ingredients necessary to fulfill the needs of the jail. Food and food supply inventories purchased by the Contractor are the property of the Contractor and the Contractor shall be responsible for any loss, damage, or spoilage. 2. Contractor shall be responsible for ensuring that the correct merchandise is ordered and received regarding quantity and quality. Deliveries shall be made to correspond with the Santa Ana Police Department receiving dock schedule. a. The Santa Ana Police Department Property and Evidence Supervisor shall require advance notification of all deliveries. The Contractor shall have personnel on duty to receive, move and store all deliveries. 3. Contractor shall maintain sufficient stocks of food and food, supplies necessary to prepare various therapeutic meals including but not limited to: diabetic, low cholesterol, low sodium, low -fat, mechanical soft, gastric soft, and all liquid diets. 4. Contractor shall be prepared to serve various religious meals including, but not limited to: pork free, vegetarian, and kosher. 5. Contractor shall be responsible for maintaining food stocks in compliance with Orange County Health Department standards, California Corrections Standards Authority, Code of Regulations Title 15, any other applicable state, local, and federal laws and regulations, and the requirements of this,RFP. C. FOOD PURCHASE AND STORAGE 1. The proposal must reflect minimum purchasing standards to be used by the Contractor in the purchase of all food supplies. The minimum standards are as follows: a. Beef, veal, pork, and Iamb shall be of at least USDA Good. The fat and/or soy content of all ground meat products cannot be in excess of 20 and 6 percent respectively. All breaded products must have a product weight of no less than 3 ounces before breading. b. Poultry shall be at least USDA Grade B. Chicken quarters can be no less than 8 ounces raw weight. Legs or thighs must be 6 ounces minimum raw weight. All breaded products must have a product weight of no less than 3 ounces before breading. C. Canned fruits and vegetables shall be at least USDA Grade B. d. Frozen fruits and vegetables shall be at least USDA Grade B. e. Fresh produce shall be at least USDA No. 2. Some minimum counts are as follows: RFP No. 20-025 Contracted Food Services and Inmate Commissary Page 20 of 57 25E-17