25E - AGMT FOR COMMISSARY - Laserfiche WebLink

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DocuSign Envelope ID: B170CB9D-63DF-4515-84DD-BBE33348E947 CITY OF SANTA ANA C. All food portion sizes shall reflect cooked measurements. Meat portions in casserole or combination dishes must be listed. The contents for all sack meals must also be clearly indicated by item and weight. All portions must be listed on the menus which are submitted in the Proposal response. They must include the number and portion sizes of condiment packages. K. KITCHEN OPERATION Kitchen Operation Plan Proposer shall submit within its proposal a kitchen operation plan that incorporates the following features at minimum: a. Food production operating five (5) days per week, one (1) shift per day. b. Contractor's proposed plan shall utilize the cook -chill system as completely as possible to prepare inmate meals. c. Operating seven (7) days per week for traying, rethermalization, ware washing and cleaning. d. Contractor's plan to maintain an on -hand supply of meals for inmates admitted with therapeutic or religious dietary needs until those inmates can be factored into meal preparation. 2. Food Preparation Requirements a. All meals must be freshly prepared on -site. Off -site preparation is not acceptable. b. No outdated/expired products may be used by the Contractor. c. Contractor shall provide supplemental food service for other operational events as determined by the City with no less than seventy two (72) hours' notice. d. A file of tested cook -chill and regular recipes adjusted to a yield appropriate to the size of the inmate population must be maintained. Evidence must be provided that there are such recipes to match the proposed cycle menu. e. Contractor shall maintain hard copies of standard recipe cards in the jail kitchen for each item to be prepared on the menu cycle as well as soft copies. These cards shall be utilized by cooks in preparing each meal and shall designate for each item prepared the cooking procedure, ingredients and quantities required. Recipe cards shall be made available at any time for the use of the City, or authorized audit or inspection staff. Recipes will be provided by the Contractor in advance and must meet the approval of a licensed American Dietetic Association (ADA) registered dietitian, as defined by the Commission on Accreditation for Corrections, for nutritional adequacy prior to the use in the facilities. Any changes in said recipes must also receive prior approval from said dietician before use. RFP No: 20-025 Contracted Food Services and Inmate Commissary Page 27 of 57 25E-24