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DocuSign Envelope ID: 81700BDD-53DF-4515-34DD-a3E33345E047 <br />CITY OF SANTA ANA <br />C. All food portion sizes shall reflect cooked measurements. Meat portions in casserole <br />or combination dishes must be listed. The.contents for all sack meals must also be <br />clearly indicated by item and weight. All portions must be listed on the menus which <br />are submitted in the Proposal response. They must include the number and portion <br />sizes of condiment packages. <br />K. KI TCHEN OPERATION <br />1, Kitchen Operation Plan <br />Proposer shall submit within its proposal a kitchen operation plan that incorporates the <br />following features at minimum: <br />a. Food production operating five (5) days per week, one (1) shift per day. <br />b. Contractor's proposed plan shall utilize the cook -chill system as completely as <br />possible to prepare inmate meals. <br />c. Operating seven (7) days per week for traying, rethermalization, ware washing and <br />cleaning. <br />d. Contractor's plan to maintain an on -hand supply of meals for inmates admitted with <br />therapeutic or religious dietary needs until those inmates can be factored into meal <br />preparation. <br />2. Food Preparation Requirements <br />a. All meals must be freshly prepared on -site. Off -site preparation is not acceptable. <br />b. No outdated/expired products may be used by the Contractor. <br />c. Contractor shall provide supplemental food service for other operational events as <br />determined by the City with no less than seventy two (72) hours' notice. <br />d. A file of tested cook -chill and regular recipes adjusted to a yield appropriate to the <br />size of the inmate population must be maintained. Evidence must be provided that <br />there are such recipes to match the proposed cycle menu. <br />e. Contractor shall maintain hard copies of standard recipe cards in the jail kitchen for <br />each item to be prepared on the menu cycle as well as soft copies. These cards shall <br />be utilized by cooks in preparing each meal and shall designate for each item <br />prepared the cooking procedure, ingredients and quantities required. Recipe cards <br />shall be made available at any time for the use of the City, or authorized audit or <br />inspection staff. <br />f- Recipes will be provided by the Contractor in advance and must meet the approval <br />of a licensed American Dietetic Association (ADA) registered dietitian, a$ defined by <br />the Commission on Accreditation for Corrections, for nutritional adequacy prior to the <br />use in the facilities. Any changes in said recipes must also receive prior approval <br />from said dietician before use. <br />RFP No; 20-025 Contracted Food Services and Inmate Commissary Page 27 of 57 <br />