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DocuSlgn GnVelope ID: B170CBDD-63DF-4615-84DD-BBE33348ED47 <br />(a . CITY OF S AN"TRA /Af',A <br />B. FOOD SUPPLIES <br />1, Contractor shall be responsible for purchasing and receiving all food, beverages, and food <br />supplies necessary for the preparation of meals in sufficient quantity to meet the needs of <br />the jail during the life of the contract. The term "food supplies" is meant to include all <br />condiments, seasonings, spices and other ingredients necessary to fulfill the needs of the <br />jail. Food and food supply inventories purchased by the Contractor are the property of the <br />Contractor and the Contractor shall be responsible for any loss, damage, or spoilage. <br />2. Contractor shall be responsible for ensuring that the correct merchandise is ordered and <br />received regarding quantity and quality. Deliveries shall be made to correspond with the <br />Santa Ana Police Department receiving dock schedule. <br />a. The Santa Ana Police Department Property and Evidence Supervisor shall require <br />advance notification of all deliveries. The Contractor shall have personnel on duty <br />to receive, move and store all deliveries, <br />3. Contractor shall maintain sufficient stocks of food and food, supplies necessary to prepare <br />various therapeutic meals including but not limited to: diabetic, low cholesterol, low sodium, <br />low -fat, mechanical soft, gastric soft, and all liquid diets. <br />4. Contractor shall be prepared to serve various religious meals including, but not limited to: <br />pork free, vegetarian, and kosher. <br />6. Contractor shall be responsible for maintaining food stocks in compliance with Orange <br />County Health Department standards, California Corrections Standards Authority, Code of <br />Regulations Title 16, any other applicable state, local, and federal laws and regulations, <br />and the requirements ofthis,RFP. <br />C. FOOD PURCHASE AND STORAGE <br />1. The proposal must reflect minimum purchasing standards to be used by the Contractor in <br />the purchase of all food supplies. The minimum standards are as follows: <br />a. Beef, veal, pork, and Iamb shall be of at least USDA Good. The fat and/or soy <br />content of all ground meat products cannot be in excess of 20 and 6 percent <br />respectively. All breaded products must have a product weight of no toss than 3 <br />ounces before breading. <br />b. Poultry shall be at least USDA Grade B. Chicken quarters can be no less than 6 <br />ounces raw weight. Legs or thighs must be 6 ounces minimum raw weight. All <br />breaded products must have a&product weight of no less than 3 ounces before <br />breading. <br />C. Canned fruits and vegetables shall be at least USDA Grade B. <br />d. Frozen fruits and vegetables shall be at least USDA Grade B, <br />e. Fresh produce shall be at least USDA No. 2. Some minimum counts are as <br />follows: <br />RFP No. 20-025 Contracted Food Services and Inmate Commissary Page 20 of 57 <br />