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DocuSlgn envelope ID: 8170CBOD-63DF-4615-84DD-BBF3334BEO47 <br />�t CITY OF >ANTA ANA <br />5. Contractor shall provide on -going, in-service training for its food service employees, <br />including safety training. The Contractor shall put in practice an effective safety program <br />to minimize the risk of injury to personnel. <br />6. Contractor shall provide a plan to ensure that vacant positions are filled with staff qualified <br />to assume those positions. Tills plan shall also address overtime for employees. At no <br />time, shall one person work more than two consecutive shifts. <br />7. For the purpose of calculating the actual hours provided on site during the month, the <br />Contractor shall provide a time clock system which shall be used to substantiate <br />employee's actual on -site work, <br />8. Contractor's employees, including management, shall be properly attired in a standard <br />uniform, Contractor's employees must be clean and neat at all times. Hair restraints (hats <br />or nets) and plastic gloves (when handling food) must be supplied and worn by all food <br />service employees in the kitchen, bakery, and dishwashing areas. <br />9. City may require Contractor to immediately remove any of its employees from the City's <br />premises for any reason sufficient to the City. Any and all such removals shall be made <br />in the name of the Contractor and therefore the Contractor will assume the responsibility <br />for the removal. <br />a. Contractor shall notify the Jail Administrator in writing whenever any employee <br />servicing the facility has been terminated, permanently transferred or newly hlred <br />within 24 hours of the action. <br />10. City shall not reimburse the Contractor or Contractor's employees for any costs arising <br />from or associated with vehicle parking. <br />J. MENU <br />All menus must be submitted to the City for approval prior to use and shall adhere to the <br />California Corrections Standards Authority, Title 15 menu standards for Type II adult <br />facilities with an onsite kitchen and a population of over 100 inmates. The menu shall be; <br />a. Planned and written one month in advance, <br />b. Planned to provide a variety of foods, thus preventing repetitive meals. <br />c. Approved by the Contractor's registered dietician prior to implamentatlon. <br />d. Evaluated annually by the Contractor's registered dietician. <br />e. Have changes in planned menus noted on worksheets that clearly show exactly what <br />items and exactly what quantities were served. <br />2. Each Dro osal shall contain a sample 28-dav mfafional menu in which every meal meets <br />the nutritional and portioning requirements of California Corrections Standards Authority, <br />Code of Regulations, Title 15 standards for Type tl adult facilities, Menus submitted shall <br />include all condiments and shall indicate calories per meal as well as a complete nutritional <br />analysis and be, signed by the Contractor's registered dietician. <br />RFP No. 20-025 Contracted Food Services and Inmate Commissary Page 25 of 57 <br />