City of Culver City, California
City Council Agenda Item Report
RECOMMENDATION:
Staff recommends the City Council authorize staff to advertise for bids for food
caterer services for the Senior Nutrition Program.
BACKGROUND/DISCUSSION:
This year marked the 32nd anniversary of the Senior Nutrition Program. Funding for
the program is provided by the Los Angeles County Area Agency on Aging
(“LACAAA”) through the Older Americans Act of 1965, as amended. Agencies that
receive the funds are required to award the food caterer services through a
competitive bid process every three to four years. By authorizing the formal
competitive bid the grant requirement is fulfilled.
Should the City Council authorize staff to advertise for bids, the following table
provides tentative dates for the next steps in this process:
Item Date
Advertising for Bids April 19, 2007
Final Date for
Receipt of Bids
May 10, 2007
Consideration of Award of
Contract by the City Council
May 28, 2007
New Contract
Effective Date
July 1, 2007
Meeting Date: 04/19/07 Item Number: C-2
AGENDA ITEM: Authorize Advertisement for Bids for Food Caterer Services for
the Senior Nutrition Program.
Contact Person/Dept.: Armando Abrego
Senior & Social Services Manager
Phone Number: (310) 253-6724
Fiscal Impact: Yes [] No [X] General Fund: Yes [] No [X]
Public Hearing: [] Action Item: [] Attachments: [X]
Public Notification:
Master Notification List (04/11/07)
Department Approval: Bill La Pointe
Director: PRCS (04/05/07)
City Attorney Approval:
Carol Schwab (by H. Iker) (04/10/07)
City Controller Approval:
Marlee Chang (04/11/07)
City Manager Approval:
Jerry B. Fulwood (04/11/07) City of Culver City, California
City Council Agenda Item Report
FISCAL ANALYSIS:
There are no costs associated with this item beyond those of advertising for bids and
there are sufficient funds in the current budget for the advertising expense.
ATTACHMENTS:
1. Bid Form for Food Caterer Services for Senior Nutrition Program.
MOTION:
That the City Council:
1. Authorize staff to advertise for bids for Food Caterer Services for the Senior
Nutrition Program for the City of Culver City.
MEETING DATE: April 16, 2007
AGENDA ITEM: Authorize Staff to Advertise for Bids for Food Caterer
Services for Senior Nutrition Program.
ATTACHMENTS
Page
1. Bid Form for Food Caterer Services for Senior Nutrition 1-49
Program.NOTICE INVITING BIDS
Aftachment 1
Bid Number 1352
Notice is hereby given that sealed bids will be received by the City of Culver City,
California, for furnishing the following:
FURNISH AND DELIVER HOT MEALS, FROZEN MEALS AND COLD BOX
LUNCHES FOR THE SENIOR NUTRITION PROGRAM, TITLE III C-1
(CONGREGATE MEALS), AND TITLE III C-2 (HOME DELIVERED MEALS).
in strict accordance with the Specifications on file in the office of the CITY
PURCHASING OFFICER, 4343 Duquesne Avenue, Culver City, California,
90232. Copies of specifications and bid documents may be obtained from the
PURCHASING OFFICE at that address, telephone number (310) 253-6550.
Original and three copies of the bid must be filed with the CITY CLERK in CITY
HALL, 9770 Culver Boulevard, Culver City, California, 90232, not later than 3:00
p.m. on May 10, 2007, at which time they will be publicly opened in the Council
Chambers on the first floor of City Hall. Facsimile bids will not be accepted. Any
bidder may withdraw his bid, without obligation, at any time prior to the scheduled
closing time for receipt of bids. A withdrawal will not be effective unless made
personally or by telephonic notification received prior to the close of bids. Bids
may later be referred to the City Council for appropriate action. The City
reserves the right to reject any or all bids as the best interests of the City may
dictate.
By: Ela Valladares, Deputy City Clerk
Published in The Culver City News on April 19, 2007
-1-Purchasing Division:
4343 Duquesne Ave.
Culver City, CA 90232
Food Caterer Services for Senior Nutrition Program 1352
NAME OF BIDDER BID #
TO: ALL BIDDERS
Please respond to the attached bid request. If you need any assistance or the specifications are
not clear, please contact the Purchasing office immediately.
NOTE: IF YOU ARE NOT GOING TO RESPOND TO THE BID REQUEST, WE WOULD
APPRECIATE YOUR CHECKING THE APPROPRIATE BOX BELOW AND RETURNING THIS
LETTER.
[ ] Cannot furnish goods or services as specified (indicate why):
[ ] Not interested. Please remove our company from the bid list. [1 Other -state reason that no
bid is being submitted. Thank you.
Margarita Lee
Purchasing Officer
tel: (310) 253-6552
• fax: (310) 253-6564
-2-Food Caterer Services for Senior Nutrition Program
NAME OF BIDDER
BID #1352
CITY OF CULVER CITY
Notice hereby is given that sealed proposals of bid number 1352 will be received at the Office of
the City Clerk, City of Culver City, California, until 3:00 P.M. on May 10 th, 2007 and will be
opened (bid opening) and read publicly after said time on the above date for the following:
FURNISH AND DELIVER HOT MEALS, FROZEN MEALS AND COLD BOX LUNCHES
FOR THE SENIOR NUTRITION PROGRAM, TITLE III CA (CONGREGATE MEALS),
AND TITLE III C-2 (HOME DELIVERED MEALS).
STATEMENT OF NEED AND PURPOSE
The City of Culver City is a nutrition provider for the elderly (referred to herein as the contractor)
and is funded under Title 111-C of the Older Americans Act of 1965, as amended. Its purpose is
to serve hot or otherwise appropriate meals to persons 60 years of age or older. These meals
must conform to the delivery and nutritional requirements herein.
Bid proposal forms and specifications may be obtained from the Purchasing Officer, City of
Culver City, 4343 Duquesne Ave., Culver City, California 90232. Bids must be submitted on
forms furnished by said Purchasing Officer.
Please submit ONE original and two copies of the bid. Faxed or telephonic bids will not be
accepted.
Submission of a bid will be deemed a binding offer to enter into a contract on the terms
contained therein for 90 days from the bid opening.
The award, if any, will be made to the lowest responsible bidder(s). In evaluating whether a
bidder(s) is(are) the lowest responsible bidder(s) pursuant to the Municipal Code, City staff may
utilize some or all of the following criteria, in addition to price:
(1) The quality of the material or services offered.
(2) The ability, capacity and skill of the bidder(s) to perform the contract or provide the material
or services.
(3) The capacity of the bidder(s) to perform the contract or provide the service promptly, within
the time specified, and without delay or interference.
(4) The sufficiency of the bidder's financial resources.
(5) The character, integrity, reputation, judgment, training, experience and efficiency of the
bidder.
(6) The ability of the bidder(s) to provide such future maintenance or service as may be needed.
tel: 31041 253-6552 • fax: 310 /253-6564
2• The City reserves the right to award the bid to separate bidders on any of the items as provided
in and set forth in the Bidder's proposal form furnished by the City. It is further understood that if
the bidder to whom any award is made fails to enter into a contract, award may be made to the
next lowest responsible bidder, who shall be bound to perform as if she/he received the award
in the first instance.
The City of Culver City reserves the right to reject any and all bids and to waive all minor
irregularities.
NOTICE: IF THE SUCCESSFUL BIDDER IS REQUIRED TO POSSESS A CITY OF CULVER
CITY BUSINESS LICENSE, THE CITY MAY DELAY PAYMENT OF ANY SUMS DUE TO ANY
SUCCESSFUL BIDDER UNTIL SUCH LICENSE HAS BEEN OBTAINED.
Dated this day of , 2007.
APPROVED AS TO FORM:
Carol Schwab
City Attorney
APPROVED AS TO CONTENT:
William La Pointe
Director — Parks, Recreation and Community Services
PUBLISHED: April 19, 2007
BID #1352
3PROPOSAL FORM
The undersigned declares that the published notice inviting bids and this proposal have been
read and understood and proposes and agrees to furnish and deliver to the City of Culver City
the items fisted below in accordance with the specifications herein and that the following prices
will be accepted as payment in full therefore, as follows:
(Unless otherwise stated, quantities are estimated consumption figures to be used as guides in
determining bid price -no guaranteed usage).
FURNISH AND DELIVER HOT MEALS, FROZEN MEALS AND COLD BOX LUNCHES FOR
THE SENIOR NUTRITION AND RECREA TION PROGRAM, TITLE III C-1 (CONGREGATE)
AND TITLE III C-2 (HOME DELIVERED MEALS)
STATEMENT OF NEED AND PURPOSE
The City of Culver City is a nutrition provider for the elderly (referred to herein as the contractor)
and is funded under Title HI-C of The Older Americans Act of 1965, as amended. Its purpose is
to serve hot or otherwise appropriate meals to persons 60 years of age or older. These meals
must conform to the delivery and nutritional requirements herein.
PRICE PER MEAL
The undersigned agrees to provide approximately 40,000 complete hot, frozen or cold meals;
food shall be delivered Monday through Saturday at locations to be determined. Total daily
requirement is estimated to be between 125 and 350 meals for the period of July 1, 2007
through June 30, 2008.
Price per meal
City will be billed monthly, payable 30 days from billing.
NOTE TO BIDDERS:
1. AWARDEE WILL BE REQUIRED TO ENTER INTO THE ATTACHED FOOD
SERVICE AGREEMENT UPON AWARD OF BID
2. PLEASE PROVIDE FOUR COPIES OF BID: ONE ORIGINAL AND THREE COPIES.
3. BIDDER MAY BE REQUIRED TO FURNISH THREE (3) LOCATIONS WHERE SIMILAR
MEALS ARE CURRENTLY BEING SERVED. AFTER THE BID OPENING, SENIOR
NUTRITION ADVISORY COUNCIL MEMBERS MAY VISIT AND SAMPLE THESE
MEALS.|1010| -5-NOTICE: IF YOU ARE UNABLE TO BID THIS REQUIREMENT, PLEASE FILL OUT THE
ENCLOSED '"NO BID SHEET" AND RETURN AS DIRECTED. THIS IS NECESSARY FOR
YOUR BUSINESS TO BE RETAINED ON OUR POTENTIAL BIDDERS LIST AND WILL
ASSIST THE CITY IN THE PREPARATION OF FUTURE BID NOTICES.
I. GENERAL INFORMATION
The City will pay all applicable taxes. The City is exempt from Federal Excise Tax and an
exemption certificate, if necessary, will be furnished to the successful bidder(s).
Prices quoted shall be effective for ninety (90) days from bid opening date, and thereafter, if
accepted by the City, for the term designated in this proposal. All items shall be quoted F.O.B.
Culver City, California unless otherwise specified. Equipment supplied shall be new and of
current year's production, unless otherwise specifically indicated. All equipment shall be in
compliance with all applicable governmental regulations and safety codes.
II. BIDDER'S BOND
All bids shall be accompanied by a bidder's bond, or by certified or cashier's check drawn upon
a responsible bank, in an amount equal to ten percent (10%) of the bid price, made payable to
the City of Culver City and conditioned to be forfeited to said City in the event that the bidder, if
his bid is accepted, does not enter into a written contract or acknowledge receipt and
acceptance of a purchase order within ten (10) days after the notice of the awarding of said
contract or receipt of said purchase order and thereafter perform in accordance with the
accepted bid proposal.
Bid bonds, certified or cashier's checks, submitted with the bid will be returned (refunded) by the
City to the unsuccessful bidder(s) within five (5) working days of bid opening. Refund to the
successful bidder will be within five (5) working days of bid award.
Accompanying this proposal is: NOTICE: Insert the words: "Cashier's Check", "Certified Check", or "Bidder's Bond", as
the case may be, in an amount equal to at least ten percent (10%) of the total bid.
BID SPECIFICATIONS
Bids may be accepted on all or part of quantity required at the discretion of the City The City
reserves the right to make multiple awards based upon unit prices submitted.
IV. PAYMENT SCHEDULE
Goods and/or services are paid within 30 days of delivery and receipt of an appropriate invoice.|1010| -6-V. RECYCLING
Developments which have occurred in the Recycling Industry now allow prospective bidders to
bid items composed of the highest percentages of recovered materials practicable.
Consideration of competition, quality, availability, technical performance and cost, are the
factors that will be evaluated. A statement regarding the percentage of recovered materials
contained in the products may be required. Bidders are encouraged to submit bids for products
containing recovered or recycled materials.
VI. RENEWAL OPTIONS (Completion of this section is optional)
The City desires the right and option to extend any contract hereunder for a period of one, two,
three or four additional one-year periods from date of expiration at the same price, terms and
conditions.
The Subcontractor will have its contract renegotiated based on cost, capability to provide
service, proven competency, quality of product, proximity to meal locations or other justifiable
reasons.
A. Same price, terms and conditions
Year 2 yes no
Year 3 yes no
Year 4 yes no
Year 5 yes no
B. Alternate price, terms and conditions (please specify)
Year 2 Year 3 Yea r4 Year 5
It is agreed that if any option granted herein is exercised, the City shall notify the subcontractor
during the life of the contract and at least thirty (30) days prior to the expiration of the contract.
6No bid proposal will be considered for award unless submitted on the bid proposal form
furnished by the Purchasing Agent, completely filled out, properly signed by the bidder and
delivered in a sealed envelope plainly marked:
BID #1352, FURNISH AND DELIVER HOT MEALS, FROZEN AND COLD BOX LUNCHES
FOR THE SENIOR NUTRITION AND RECREATION PROGRAM, TITLE UI CA
(CONGREGATE) AND TITLE III C-2 (HOME DELVIERED MEALS).
CITY CLERK
CITY OF CULVER CITY
9770 CULVER BLVD.
CULVER CITY, CALIFORNIA 90232
on or before 3:00 p.m. on the 10 th day of May, 2007
IMPORTANT: Please mark the envelope with the bid number so that it may be properly
recorded in time for the bid opening.
BID OPENING: Bids will be opened in the COUNCIL CHAMBERS, FIRST FLOOR OF CITY
HALL, 9770 CULVER BLVD. CULVER CITY, CALIFORNIA 90232.
VIII. STATEMENT OF NON-COLLUSION
An affidavit shall be furnished with this proposal certifying that the proposal submitted is genuine
and not collusive or made in the interest or behalf of any person not herein named, and that the
bidder has not directly or indirectly induced or solicited any other bidder to put in a sham bid or
any other person, firm or corporation to refrain from bidding, and that the bidder has not in any
manner sought by collusion to secure for himself an advantage over any other bidder. Any bid
made without such affidavit or in violation thereof will not be considered. A copy of said affidavit
is attached hereto.
Each bidder may bid on any or all of the above listed items, or any combination of such items,
and the City reserves the right to award on the lowest and best bid as to each item whether
such bid be by the same bidder or different bidders. The City also reserves the right to reject
any bid as to each item, or all bids, and to waive any minor irregularities.
The undersigned has checked carefully all of the above proposal and understands that the City
will not be responsible for any errors or omissions on the part of the undersigned in making up
this bid.
Dated this day of Per Title
Business Address City and State
Telephone number 7
NAME OF BIDDERAFFIDAVIT TO ACCOMPANY
PROPOSALS OR BIDS
STATE OF CALIFORNIA}
COUNTY OF LOS ANGELES}
being first duly
sworn, deposes and says: that She/He is
(Insert "Sole Owner", "A Partner")
("President", "Secretary", or other proper title)
of
(Insert Name of bidder)
Who submits herewith to the City of Culver City the attached proposal;
that He, She, or They is (are) the person(s) whose name(s) is (are) (strike out words not
appropriate) signed to the hereto attached proposal; that said proposal is genuine; that the
same is not sham or collusive; that all statements of fact therein are true; that such proposal
was not made in the interest or behalf of any person, partnership, company, association,
organization or corporation not therein named or disclosed.
Affiant further deposes and says: that the bidder has not directly or indirectly by agreement,
communication or conference with anyone attempted to induce action prejudicial to the interests
of the public body which is to award the contract or of any other bidder, or anyone else
interested in the proposed contract; that the bidder has not in any manner sought by collusion to
secure for himself, itself, themselves, an advantage over any other bidder. (strike out words not
appropriate)
Affiant further deposes and says that prior to the public opening and reading of bids the said
bidder:
(a) Did not, directly or indirectly, induce or solicit anyone else to submit a false or sham
bid:
(b) Did not, directly or indirectly, collude, conspire, connive or agree with anyone else that
said bidder or anyone else would submit a false or sham bid, or that anyone should
refrain from bidding or withdraw his bid;
(c) Did not, in any manner, directly or indirectly, seek by agreement communication or
conference with anyone to raise or fix any overhead, profit or cost element of his, its,
their price or of that of anyone else;|1010| -9-(d) Did not, directly or indirectly, submit his, its, their bid price or any breakdown thereof,
or the contents thereof, or divulge information or data relative thereto, to any
corporation, partnership, company, association, organization, bid, depository, or to any
member or agent thereof, or to any individual or group of individuals, except to the
awarding authority or to any person or persons who have a partnership or other
financial interest with said bidder in his, its, their business. (strike out words not
appropriate)
SIGNED:
(TITLE)
Subscribed and sworn to before me this
day of , 2007
(Seal of Notary)
(Notary Public)
9SECTION I: INSTRUCTIONS TO BIDDERS
A. LOCATIONS AND OPTION |109| PERSONNEL
Insert names and telephone numbers of bidder's personnel to be contacted under this
bid.
NOTE TO BIDDERS:
These meals are not subject to State sales tax.
The estimated quantity of meals is a reasonable estimate that may increase or decrease
according to the needs of the City and the level of funding available.
The minimum daily service is estimated at one-hundred and thirty (130) meals and a
maximum of three hundred and fifty (350) meals.
Bidders will be required to gain an independent understanding of applicable State and
Federal regulations, and specifically the requirements contained in the Los Angeles
County Standard Operating Manual for Service Providers. To do so, bidders may contact
the Los Angeles County Health Department or other appropriate local or State agencies
for food service program regulations.
Acceptance of any proposal thereof is contingent upon receipt of sufficient funds by the
City of Culver City from the Los Angeles County Area Agency on Aging.
2. LOCATIONS TO BE SERVED ARE:
a. Culver City Senior Center, 4095 Overland Ave., Culver City California, 90232 —
serving shall begin at 11:30 A.M.
b.
Roxbury Park, Senior Nutrition Site, 471 S. Roxbury Dr., Beverly Hills, California
90212 — serving shall begin at 11:30 A.M.
10B. COMPLETION. PROCEDURES AND EVALUATION OF BID: PE BOND
1 All forms must be completed and all blanks must be filled in. Inapplicable questions or
blanks must be marked "N/A" or "NOT APPROPRIATE." Failure to do each of these
things may disqualify the bidder, as it is of utmost importance for each question to be
answered in order for effective evaluation to be made.
2. Any bids may be withdrawn at any time prior to the hour fixed for the opening of bids,
provided that a request in writing, executed by the bidder, or his/her duly authorized
representative, for the withdrawal of such bid is filed with the Purchasing Agent. The
withdrawal of a bid shall not prejudice the right of a bidder to file a new bid prior to the
time and date set for the opening of bids. No telegraphic bid or telegraphic modification
of a bid will be considered. No bids received after the time fixed for receiving them will be
considered.
3. A bidder shall be relieved of a bid due to mistakes only if the bidder can establish to the
satisfaction of the City that all of the following circumstances exist:
a. A mistake was made.
b. He/she gave the public entity written notice within five days after the opening of
the bids of the mistake, specifying in the notice in detail how the mistake occurred.
c. The mistake made the bid materially different than he/she intended it to be.
d. The mistake was made In filling out the bid and not due to error in judgment or to
carelessness in inspecting the site of the work, or in reading the plans or
specifications.
4. The City reserves the right to seek supplementary information from any bidder at any
time between the dates of bid submission and the bid award. Such information will be
limited to clarification or amplification of questions asked in the original bid. Any bidder
may be subject to personal interview and inspection of his/her business premises prior to
award. Any bidder may be invited to appear before the City Purchasing Agent or
designee.
5. The bid award, if one is made, will be made on approval of the City Council. The right is
reserved to reject any and all bids. The catering contract is subject to the approval of the
City Council and is not binding on City or the successful bidder until such approval is
obtained.
6. If there are any problems or questions about filling out the form, or relating to bid
procedures or the evaluation of bids, assistance may be obtained from the Purchasing
Officer, City of Culver City, 4343 Duquesne Ave., Culver City, California 90232, or by
telephone at (310) 253-6552.
11
-12EVALUATION
Proposals should be submitted in two sections: (1) Food Service Specifications; and (2) Bid
Price Fact Sheet and Bidder Information.
Proposals will be evaluated on the following criteria: Bid will be awarded to the lowest and best
bidder according to:
1. Cost
2. Capability to provide service
3. Proven competency
4. Quality of product
5. Proximity of sites to commissary
ft Other justifications as needed.
Acceptance of any proposal thereof is contingent upon receipt of sufficient funds by Nutrition
Service Provider for the Los Angeles County Area Agency on Aging.
The City of Culver City reserves the right to reject any and all bids and to waive any informality
or technical defects, which it deems are in the best interest of the Los Angeles County Area
Agency on Aging.
The AAA shall have final review and acceptance of recommended bid subject to bid meeting,
AAA specifications for costs, food specifications and responsible bidders.
PERFORMANCE BOND -see next page
12
-13-PERFORMANCE BOND
KNOW ALL MEN BY THESE PRESENTS: THAT WHEREAS, the City of Culver City, by motion
adopted 2007, has awarded to hereinafter designated as the "Principal," a Contract for:
THE DELIVERY OF HOT MEALS, FROZEN AND COLD BOX LUNCHES FOR
THE SENIOR NUTRITION AND RECREATION PROGRAM, TITLE III C-1 (CONGREGATE)
AND TITLE III C-2 HOME DELIVERED MEALS
WHEREAS, said Principal is required under the terms of said Contract to furnish a bond for the
faithful performance of said Contract:
NOW THEREFORE, we,
as Surety, are held and firmly bound unto the City of Culver City, (hereinafter called "City") in the
sum of ($ ), said sum being equal to one hundred percent (100%) of the
estimated amount of the Contract, to be paid to said City, or its certain attorney, its successors
and assigns; for which payment, well and truly to be made, we bind ourselves, our heirs,
executors and administrators, successors or assigns, jointly and severally, firmly by these
presents.
THE CONDITION OF THIS OBLIGATION IS SUCH THAT, if the above bounded Principal,
his/her or its heirs, executors, administrators, successors or assigns shall in all things stand to
and abide by and well and truly keep and perform all the undertakings, terms, covenants,
conditions and agreements in the said Contract and any alteration thereof, made as therein
provided, on his/her or their part, to be kept and performed at the time and in the manner therein
specified, and in all respects according to their true intent and meaning, and shall indemnify and
save harmless the City of Culver City, its officers and agents, as therein stipulated, then this
obligation shall become null and void; otherwise, it shall be and remain in full force and virtue
and the amount specified herein shall be forfeited to the City of Culver City.
13
-14-FURTHER, the said Surety, for value received, hereby stipulates and agrees that no change,
extension of time, alteration or addition to the terms of the contract or to the work to be
performed there under, or the specifications accompanying the same shall in any way affect its
obligation on this bond, and it does hereby waive notice of any change, extension of time,
alteration or addition to the terms of the Contract or to the work or to the specifications.
IN WITNESS WHEREOF, this instrument has been duly executed by the Principal and Surety
named herein, on the day of, 2007.
(seal)
(seal)
(seal)
(seal)
(seal)
Subcontractor
-15- 14County of Los Angeles
FOR AAA USE ONLY
FOOD SERVICE AGREEMENT
THIS AGREEMENT, executed in duplicate at Los Angeles, California, is made by and
between City of Culver City, a California profit/nonprofit corporation, hereinafter referred to as
the Contractor, and, hereinafter referred to as the Subcontractor.
WITNESSETH
WHEREAS, the Contractor and the County of Los Angeles, hereinafter referred to as the
County, have entered into an Agreement which authorizes the Contractor to provide certain
services, said Agreement being Number of County Contracts, dated
(pending)
July 1, 2007; and
WHEREAS, the aforesaid Agreement provides that the Contractor may subcontract for
certain professional services subject to prior County approval;
WHEREAS, the Contractor desires to engage the Subcontractor to provide professional
services as detailed elsewhere in this Agreement; and
WHEREAS, the Subcontractor desires to perform and provide such services;
NOW, THEREFORE, in consideration of the mutual covenants and promises contained
herein, the Contractor and the Subcontractor agree as follows:
AGREEMENT
Section 1. Statement of Work and Schedule
The Subcontractor shall perform and provide the services set forth in the Food Service
Specifications, which is attached hereto as Attachment 1 and by this reference incorporated
herein. The rights and obligations of the parties to this Agreement shall be subject to and
governed by said Food Service Specifications as well as by the general provisions herein.
15
-16-Section 2. Representatives of the Parties and Service of Notice
The representatives of the respective parties who are authorized to administer this
Agreement and to whom formal notices, demands and communications shall be given are as
follows:
A. The representative of the Contractor shall be, unless otherwise stated in the
Agreement:
Roxana Tabibi, Project Director
(Name and Title)
4095 Overland Avenue, Culver City, California 90232
(Address)
(310) 253-6712
(Phone)
B. The representative of the Subcontractor shall be:
(Name and Title)
(Address)
(Phone)
Section 3. Compensation to the Subcontractor
The Contractor shall pay to the Subcontractor an amount not to exceed
) for complete and satisfactory performance of the terms of
this Agreement. The Subcontractor shall be paid for providing services set forth in Attachment 1.
Payment shall be made on a monthly basis. (weekly, bi-weekly, monthly, etc).
Section 4. Time of Performance
The term of this Agreement shall commence on July 1, 2007 and end, June 30, 2008,
provided that said term is subject to the provisions of Section 14, Indemnity, Liability, and
Insurance Requirements and Section 18, Termination and availability of Federal funds through
the Area Agency on Aging.
16Attachment 2
In a typical fiscal year there are an average of 307 serving days including the following holidays
and special occasions:
Valentine's Day, St. Patrick's Day, Independence Da_y, Western Barbeque Hoedown, Monthly
Birthdays, Cinco de Mayo Fiesta, Holiday Season Celebration, New Year's Eve.
Subcontractor upon two (2) weeks notification by contractor, agrees to provide meals on any
other offered holiday recognized by contractor or Saturday and at times requested by contractor.
Section 5. Notices, Demands, and Communications
A. Formal notices, demands, and communications to be given hereunder by either
party shall be made in writing and may be affected by personal delivery or by
registered or certified mail, return receipt requested and shall be deemed effective
as of the date of mailing.
B. Such notices, demands, or communications shall be addressed as set faith below:
(1) For the Contractor authorized signatory
City of Culver City, Senior Center
4095 Overland Ave.
Culver City, CA. 90232
Attn: Armando Abrego, Senior & Social Services Manager
(2) For the Subcontractor:
C. If the name of the person designated to receive the notices, demands, or
communications or the address of such person is changed, written notice shall be
given, in accord with this section, within five (5) working days of said change.
Section 6. Audit Records and Bonding
A. The Subcontractor shall maintain financial records and reports related to funds
received under this Agreement.
B. The Subcontractor shall maintain books, records, documents, and other
accounting procedures and practices which reflect all costs of any nature,
including cost of raw food and labor costs expended in the performance of this
Agreement.
17 18 -C. These records shall be subject to audit or inspection by duly authorized County,
State, or Federal personnel.
D.
The Subcontractor shall maintain all books, records, and other documents relative
to this Agreement for three (3) years after final payment or audit by the United
States Department of Health and Human Services, the California Department of
Aging, and the County of Los Angeles Area Agency on Aging or five (5) years if no
audit has occurred.
E. The Subcontractor shall provide to the Contractor, on an annual fiscal year basis,
on Insurance Certificate that all persons handling funds received or disbursed by
this Agreement are covered by Fidelity Insurance, Liability Insurance, Workman's
Compensation Insurance and applicable Automobile Insurance
F. The Subcontractor shall provide, on an annual basis, an official copy of the
Certified Public Accountant audit which shall be conducted following generally
accepted audit practices, to determine that there has been a proper accounting for
and use of contract funds. All records of the Subcontractor bearing upon food
purchases, storage, and food preparation directly related to said program under
this Agreement shall be made available to the Contractor upon request.
G. The Subcontractor shall furnish reports as required by the Contractor, Los Angeles
County Area Agency on Aging, California Department of Aging, and U.S.
Administration on Aging.
H. The subcontractor shall use standardized recipes which meet HACCP
requirements as part of their HACCP Program and which shall be available to
Contractor and Los Angeles County Area Agency on Aging for review.
The Subcontractor shall supply raw food and labor costs to the Contractor as
needed.
J. The Subcontractor shall permit periodic monitoring of contracted activities by
Contractor, Dietary Administrative Support Services Contractor, County, State, or
Federal personnel.
18
-19-Section 7. Amendments to Agreement
Any changes in the terms of this Agreement, including changes in the scope of services,
to be performed by the Subcontractor and any increase or decrease in amount of compensation,
which are agreed to by the Contractor and the Subcontractor, shall be incorporated into this
Agreement by a written amendment properly executed by both parties. Prior written approval
shall be received from the Area Agency on Aging.
Section 8. Permit and Licenses
The Subcontractor shall hold valid permits, licenses, certificates, and other documents as
are required by the State, County, City, or other governmental or regulatory bodies to legally
engage in and perform the services to be provided under this Agreement such as public health
license, L.A. County Health Department Inspection Reports, annual Fire Inspections
Certificates, and other documents attached for County's approval. The Subcontractor shall notify
the Contractor of any suspension, termination, lapses, non-renewals, or restrictions of required
licenses, certificates, or other documents, which may be cause for termination of this
Agreement.
Section 9. Conflict of Interest
A. The Subcontractor, during the period to be covered by this Agreement, shall have
no interest, direct or indirect, with respect to the Contractor, which would create a
conflict of interest.
B. No member, officer, or employee of the Contractor and no official, officer, or
employee of the County of Los Angeles who exercises any responsibilities or
functions with respect to the Contractor during his tenure or for one year
thereafter, shall have any interest, direct or indirect, in this Agreement or the
proceeds thereof.
C. The Subcontractor warrants that no person has been employed to solicit or secure
this Agreement upon any agreement for a commission, percentage, brokerage, or
contingent fee. Breach of this warranty shall give the Contractor the right to
terminate this contract, or, at the discretion of the Contractor, to deduct from the
Subcontractor's fees the amount of such commission, percentage, brokerage, or
contingent fee.
Section 10. Independent Contractor Status of the Subcontractor
The parties agree that the performance of the Subcontractor's services hereunder shall
be in the capacity of an Independent Contractor and that no employees' of the Subcontractor
have been, are, or shall be employees of the Contractor or County by virtue of this Agreement,
and the Subcontractor shall so inform each employee organization and each employee who is
hired or retained under this Agreement.
19
-20-Section 11. Assignment or Transfer of Interest
The Subcontractor shall not assign or transfer any interest in this Agreement, except that
claims for monies due or to become due from the Contractor under this Agreement may be
assigned to a bank, trust company, or other financial institution, or withheld by the County.
Section 12. Applicable Sections of Agreement Between the County of Los Angeles and
the Contractor
The Contractor and the Subcontractor agree that all conditions set forth in the Agreement
between the County and the Contractor, as applicable in the performance of this Agreement, are
hereby included herein by reference as though set forth herein in full. Referenced sections are
available at the Contractor and the Community and Senior Services of Los Angeles County for
review during normal business hours.
Section 13 Discrimination Prohibited
A. The Subcontractor shall not discriminate against any employee or person served
on account of race, color, sex, religious background, ancestry, national origin, or disability in its
performance of this contract, and hereby agrees to comply with all Federal, State, and County
laws or regulations pertaining hereto, including the American Disability Act and applicable Civil
Rights Acts.
B. It is expressly understood that upon receipt of evidence of such discrimination, the
Contractor shall have the right to terminate said contract.
C. Affirmative Action: A written affirmative action plan, embodying both (1) goals and
timetables of minority manpower utilization and (2) specific affirmative action steps directed at
increasing minority utilization by means of applying good faith efforts to carry out such steps is
to be included.
Section 14. Indemnity, Liability, and Insurance Requirements
A. The Subcontractor agrees to indemnify and hold harmless the Contractor and the
County of Los Angeles, their officers, employees and assigns, against any and all claims arising
from acts, omissions, or negligence of the Subcontractor, its officers or employees. The
Subcontractor shall defend any suit against the Contractor and County alleging personal injury,
sickness, or disease arising out of meals served at the project sites (or home delivered)
provided food is served one hour after delivery (or eaten immediately after home delivery).
20
-21-B. The Contractor shall promptly notify the Subcontractor in writing of any claims
against the Subcontractor or Contractor and, in the event of a suit being filed. The
Subcontractor shall promptly forward to the Contractor all papers in connection therewith. The
Contractor shall not incur any expenses or make any settlement without the Subcontractor's
consent. However, if Subcontractor refuses or neglects to defend any such suit, the Contractor
may defend, adjust, or settle any such claim, and the cost of such defense, adjustment, or
settlement, including reasonable attorney's fees, shall be charged to the Subcontractor.
C. The Subcontractor shall furnish proof in the form of a hand signed certificate of
insurance that he/she carries insurance in the minimum amounts listed below prior to
commencement of performance under this Agreement. Such coverage shall be maintained
currently effective until receipt of final payment under the terms of this Agreement.
1] Comprehensive General - $500,000 Combined Single
Liability (including (CSL) Minimum
Product Liability)
2] Professional Liability
41,000,000 Per Occurrence
D.
Comprehensive Auto Liability (owned and non-owned)
Bodily Injury
Property Damage
E. Worker's Compensation
F. Additional Insured
$100,000 each person
$300,000 each accident
$300,000 aggregate products
$ 50,000 each accident
$250,000 aggregate operations
$250,000 aggregate protection
$250,000 aggregate products
$250,000 aggregate contractual
Statutory limit in accordance with Section 3700
and 3800 of the California Labor Code.
The Contractor (City of Culver City) and
County of Los Angeles shall be named as
additional insured on all policies or certificates.
30 day Notice of Cancellation shall be mailed to
the Contractor and County of Los Angeles Area
Agency on Aging at 3175 W. 6th Street, Suite
414, Los Angeles, CA 90020.
G. Cancellation Notice
21
-22-H. In the event any new or additional meal locations are started, the insurance carrier
shall name all new or additional sites as insured under the policy.
Failure on the part of the Subcontractor to procure or maintain require insurance
shall constitute a material breach of agreement and Contractor may immediately terminate or
suspend this Agreement.
Section 15. Compliance with Statutes and Regulations
A. In the performance of this Agreement the Subcontractor shall obey all laws of the,
United States, the State of California, and the ordinances, regulations, policies, codes and
provisions of the County of Los Angeles and Area Agency on Aging.
B. The Subcontractor shall conform to the nutrition requirements under Title III-C of
the Older Americans Act of .1965, as amended, including providing the minimum Title 111-C
requirement per person of one third of the Recommended Daily Dietary Allowance (RDA).
C. The Subcontractor shall comply with the California Uniform Retail Food Facilities
Law (CURFFL), the Hazard Analysis and Critical Control Point (HACCP) requirements and AAA
Policies and Procedures for Senior Nutrition Sites, Central Kitchens and Home Delivered Meals.
Section 16. Federal. State and Local Taxes
Federal, State, and local taxes shall be the responsibility of the Subcontractor as an
independent contractor and not as a Contractor employee.
Section 17. Renewal Options
This Agreement is for one year only. It is optional on the part of the Contractor to renew
the Agreement if desired. However, all agreements must be put out to bid during the AAA RFP
period. Contractors must publicly bid on subsequent project year food contract. Bids will be
awarded based on cost, capacity to provide service, proven competency, quality of product,
proximity of meal locations or other justifiable reasons subject to review and acceptance by the
AAA. This agreement may be extended upon mutual agreement of the parties for additional
subsequent years thereafter without first conducting a formal bid process. If an agreement is not
reached, contractor must publicly bid on a subsequent project year food contract.
Section 18. Termination
This Agreement may be terminated by the Contractor at any time within the period of its
duration upon not less than thirty (30) days written notice by the Contractor to the Subcontractor
or immediately for cause. The Subcontractor may terminate This contract upon not less than
thirty (30) days written notice to the Contractor. Notice shall be as provided in Section 5 herein.
22
-23-In addition, the contract may be terminated because of lack of funds, repeated citations
by the Area Agency on Aging, and failure to make corrective actions required by the Area
Agency on Aging. in the event funds to finance this contract, or part of this Contract, become
unavailable, the obligations of each party hereunder may be terminated upon no less than ten
(10) days written notice to the other party. Said notice shall be delivered by certified mail,
telegram or in person. The Area Agency on Aging shall be the final authority as to the
availability of Federal or State funds. Waivers of breach of any provision of the contract shall
not be construed to be -a modification of the terms of the contract.
Section 19. Negotiation of Disputes
Any disputes of law or fact between the Contractor and the Subcontractor shall be settled
between the parties concerned in such a manner that it will not delay or adversely affect the
performance of the Contractor. Should any questions still remain unresolved; the dispute will be
submitted to the Director of the Area Agency on Aging or his designee to render a decision.
Said decision will be binding upon the Contractor and the Subcontractor.
Section 20. Prior Approval of Subcontracts
The Subcontractor shall not enter into any subcontracts, for all or part of the services
contemplated under this Agreement without obtaining prior written approval of the Contractor
and the Area Agency on Aging which shall then be made a part of the original Agreement No
subcontracts shall be approved which would incur an obligation higher than the original agreed
upon price.
Section 21. Fair Labor Standards Compliance
Subcontractor agrees to indemnify, defend, and hold harmless the County of Los Angeles
and Contractor, its agents, officers, and employees from any and all liability including, but not
limited to, wages, overtime party, liquidated damages, penalties, court costs, and attorney's fees
arising under any wage and hour law including, but not limited to, the Federal Fair Labor
Standards Act, for services performed by the Subcontractor's employees for which the
Contractor or County may be found jointly or solely liable.
Section 22. Citizenship Laws
Subcontractor and Contractor warrants their full compliance with all Jaws regarding
employment of aliens and others, and that all its employees performing services hereunder
meet the citizenship or alien status requirements contained in Federal immigration Reform &
Control Act of 1986. Subcontractor and Contractor shall obtain, from all covered employees
services hereunder, all verification and other documentation of employment eligibility status
required by Federal statutes and regulations as they currently exist and as they may be
hereafter amended. Subcontractor and Contractor shall retain such documentation for all
covered employees for the period prescribed by law.
23
-24-Subcontractor and Contractor shall indemnify, defend arid hold harmless the County, its officers,
and employees from employer sanctions and any other liability which may be assessed against
Subcontractor and Contractor of County or both in connection with any alleged violation of
Federal statutes or regulations pertaining to the eligibility for employment of persons performing
services under this contract.
Section 23. Subcontractor Staffing Requirements
During the time of performance as set forth herein, the Subcontractor shall furnish all
food, labor, and equipment necessary to prepare and deliver individual meals and/or bulk food
for persons 60 years of age and older, in compliance with the Title Ill Congregate and Home-
Delivered Nutrition standards as described in Federal, State, and County regulatory statutes: the
California Health and Safety Codes, more specifically, the California Uniform Retail Food
Facilities Law (CURFFL) as amended January 1, 1997, Older Americans Act (OAA),
Amendment of 1992, and the Area Agency on Aging (AAA) Policy and Procedures.
To assure that meals are prepared in a safe, sanitary environment, in compliance with
the California Health and Safety Code, the AAA Standard Operating Procedures Manual, the
Subcontractor shall comply with the following requirements:
The Subcontractor shall hire a part-time Registered Dietitian (minimum
20 hours a week) who possesses a Bachelor's degree and/or Master's Degree in
Nutrition/Dietetic with an institutional food service management emphasis from an
accredited college or university, for supervision of the food services operation
within the catering company and/or central kitchen,
or
The Subcontractor shall hire a qualified Food Service Manager who possess a
B.S. degree in Food and Nutrition with emphasis on food service management or
restaurant management from an accredited college or university, plus two (2)
years professional experience as a food service supervisor; no less than six (6)
years of experience in the food service industry at a supervising level can be
substituted for the 4 year degree requirements.
The Subcontractor must submit, to the Contractor, the registration 1.D. number and
expiration date of the Registered Dietitian along with complete verifiable resumes
of the Registered Dietitian or Food Service Manager for the County's AAA
approval.
The County may at its sole discretion, waive this requirement or for repeated deficiencies
of non compliance, require the Subcontractor to fill both positions, and/or to expand the required
positions to full time positions.
24
-25-Section 24. Date of Execution
The parties hereto agree that the first party to execute this Agreement shall enter the
date executed in the blank provided herein on both duplicate originals, which date shall be the
date this Agreement is made, provided, however, that the term shall be for the period set forth in
Section 4 herein.
Section 25. Complete Agreement
This Agreement, Appendices, and Addendum if applicable and Attachment 1, contains
the full and complete agreement between the two parties and incorporated herein by reference.
No verbal agreement or conversation with any officer or employee of either party shall affect or
modify any of the terms and conditions of this Agreement.
IN WITNESS WHEREOF, the Contractor and the Subcontractor have caused this
Agreement to be executed by their duly authorized representatives.
Executed this day of Executed this day of
, 2007 , 2007
For: For:
City of Culver City
(Name of Contractor) (Name of Subcontractor)
By:
By: Jerry Fulwood, City Manager
Social Security
Number:
Approved As To Form: City Business
Carol Schwab License:
City Attorney
Approved As To Content: Expiration Date: William La Pointe
Director - Parks, Recreation and Community Services
-26- 25ATTACH ENT I
FOOD SERVICE SPECIFICATIONS
Between
City of Culver City
And
STATEMENT OF WORK AND SCHEDULE
During the time of performance as set forth herein, the Subcontractor shall furnish all food, labor
and equipment necessary to prepare and deliver individual meals and/or bulk food for persons
60 years of age and older, in compliance with the Title lIl Congregate and Home-delivered
Nutrition standards as described in Federal, State, and County regulatory statutes; the California
Health and Safety Codes, more specifically the California Uniform Retail Food Facilities Law
(CURFFL), as amended January 1, 1997, the Older Americans Act (CAA), Amendment of 1992,
and the Area Agency on Aging (AAA) Policy and Procedures.
To assure that meals are prepared in a safe, sanitary environment, in compliance with the
California Health and Safety Code, the AAA Policies and Procedures and Contracts
Management Manual, the Subcontractor shall comply with the following requirements
The Subcontractor shall hire a part-time Registered Dietitian (minimum 20 hours a week)
who possesses a Bachelor's degree and/or Master's Degree in Nutrition/Dietetic with an
institutional food service management emphasis from an accredited college or university,
for supervision of the food services operation within the catering company and/or central
kitchen, or
The Subcontractor shall hire a qualified Food Service Manager who possess a B.S.
degree in Food and Nutrition with emphasis on food service management or restaurant
management from an accredited college or university, plus two (2) years professional
experience as a food service supervisor; no less than six (6) years of experience in the
food service industry at a supervising level can be substituted for the 4 year degree
requirements.
The Subcontractor must submit, to the Contractor, the registration I. D. number and
expiration date of Registered Dietitian along with complete verifiable resumes of the
Registered Dietitian or Food Service Manager for the County's AAA approval.
The County may, at its sole discretion, waive this requirement or for repeated deficiencies of
non-compliance, require the Subcontractor to fill both positions, and/or to expand the required
positions to full time positions.
26
-27-1. NUMBER OF MEALS
The minimum requirement is estimated at 40,000 meals and is estimated at meals with the
following breakdown:
Indicate N/A if not applicable
TOTAL ANNUAL MEALS CATERED COST PER MEAL
C-I C-2 C-I C-2
Monday - Friday 28,000 5,400 $
$
Saturday 2,000
Sunday As Needed
Holidays 350
Box Lunches As Needed
Breakfast Mon -Sun
Frozen Meals 825
*0 her food items
825
GRAND TOTAL
ANNUAL MEALS
30,350 6225
•
Other food items, which accompany frozen meals. Do not count in total annual meal column, but do
count in cost per meal column.
2. DELIVERY
a] The meals shall be delivered as follows:
Time Food Time Food Time Food
Meal Approx. Preparation Leaves the Arrives
Location # Meals Completed Kitchen at the Site
CONGREGATE:
Culver City 100 — 350 10:30 A.M.
4095 Overland Ave.
Culver City (weekend) As needed 11:00 A.M.
4095 Overland Ave.
Beverly Hills 20 — 40 11:00 A.M.
471 S. Roxbury Dr.
Home Delivered Meals:
Culver City
25 — 40 (Hot/Frozen) 10:30 A.M.
4095 Overland Ave.
27
- 28 -b] The Contractor reserves the right to add or delete meal sites or designate
alternate meal locations, as appropriate, subject to approval by the AAA.
c] The Contractor may change the days and time of delivery and service by giving
the Subcontractor seven (7) days notice.
d] The Contractor may change the number of meals to be delivered to any of the
meal locations by notifying the Subcontractor by 2:00 p.m. of the day prior to
delivery.
e] The Subcontractor shall deliver the meals no more than 60 minutes prior to or 10
minutes after the agreed upon serving time.
f] Box lunch delivery time may be as early as 30 minute, as long as appropriate
holding facilities are available for perishable food items and meals are transported
under appropriate packing, heating and cooling temperature requirements.
The Contractor reserves the right to require Subcontractor to deliver food on all
holidays that food service is needed.
Foods for congregate meals shall be served by Contractor within two (2) hours
after food preparation has been completed.
i] The last home delivered meal shall be delivered by Contractor within two and one-
half hours (2 hours, 30 minutes) after food preparation has been completed.
28
-29-3. DELIVERY SERVICE SPECIFICATIONS
al Meals are to be delivered in (bulk/individually) pre-packed servings.
The Subcontractor shall supply the following food service items.
ITEM (List)s
SPECIFICTIONS
Congregate Meals:
Disposable Plates
Styrofoam 10" x 8" compartments
Disposable Bowls
Styrofoam 8 oz.
Disposable Cups
Styrofoam 6 and 8 oz.
Disposable Flatware
King Size Heavy Duty fork, knife, teaspoon
Napkins
8" x 13.5" Frontier Fixture Fold
Placemats
Plastic Disposable Gloves
Disposable Hats/Hairnets
Disposable Aprons
Serving Utensils
Medium and Large Sizes
4-4 oz. Spoodle
Home Delivered Meals:
4- 4 oz. Slotted Spoodle
Hot Entrée Container (6" x 9"— 3 compartment,
4- Serving Spoons
aluminum with cardboard lid)
4- Slotted Serving Spoon
Disposable cup with lid — 5oz to 6oz for delivery
4- #8 Scoop
of soup, salad, dessert, etc.
2- 6 oz. Soup Ladle
Plastic Sandwich Bag — for delivery of bread
2- Service Tongs
Bags Paper Brown — to package cold foods
Cleaning Supplies
TBD
c} The Subcontractor shall provide all serving trays and utensils, warming, refrigerating and
freezing equipment, where necessary .for the maintenance of proper temperatures as
specified herein, and shall provide servicing of the equipment and/or replacement
(depending on needs of Project). Indicate N/A if not applicable.
cl] All food must be packaged and transported under conditions that will ensure temperature
control to prevent bacterial contamination, spillage, and/or insect infestation. All hot foods
should be packaged individually or in bulk containers to ensure a minimum delivery
temperature of 145°F. All cold foods must be packaged to ensure a maximum delivery
temperature of 40°F. All foods, intended to be delivered, frozen shall be packaged so as
to maintain a hard frozen state until such food reaches point of delivery.
Temperature of bulk and home-delivered meals must be taken daily, at the end of
production/packaging and on delivery at the nutrition site by the Subcontractor and
Contractor. Hot and cold foods must be placed immediately into insulated hot and cold
transport equipment upon completion of packaging.
29
-30-Daily written documentation of temperature fogging/monitoring must be kept by
Subcontractor and will be subject to audit by the centralized Dietary Administrative
Support Services R.D. and AAA nutritionist.
The sites shall be assumed correct on shortages unless the caterer proves them wrong.
All calls regarding shortages and food replacement will be communicated by the
Contractor's office.
ej Meals must be delivered in refrigerated trucks and/or approved for bulk insulated
containers for hot pack and cold pack. Delivery standards shall comply with applicable
local health department regulations.
f] Food and supplies must be packed and handled in a sanitary manner so as to assure
absence of contamination and spillage.
g]
This program may require replacement of any cold food, which is received on site at
above 40°F and any hot food that falls below 140°F.
h] Food shortages and/or spoiled foods, which are reported to the caterer by agreed time of
delivery, must be replaced or the enclosed deduction schedule will be utilized.
i] Packaging of food for delivery to the sites will be negotiated as mutually acceptable to the
Contractor and Subcontractor. Sites may differ on packaging of some items due to
available site equipment and time/distance constraints.
ii
The Subcontractor shall be responsible for cleaning and care of equipment returned to its
facility each day.
k] The Subcontractor shall place food in areas designated by meal location managers.
I] Food shall be in transport no longer than 60 minutes after packaging
m] Food shall be kept in heat retaining equipment no longer than 60 minutes prior to serving.
n] Each delivery shall be accompanied by a delivery slip, in triplicate, designating number of
meals and supplies delivered. Project Director or designated person will sign receipt, if in
order, and one copy shall be left with same.
o] Instructions shall be attached to each food product delivered indicating name of meal
location, number of servings, size of serving, and size of utensil to be used in serving.
P1
Cake, cornbread, and casserole dishes, i.e. meatloaf, lasagna, tuna noodle casserole,
shall be pre-scored by the Subcontractor for the appropriate number of servings.
q]
Subcontractor shall provide home delivered meal containers in an amount not to exceed
25% of the total number of meals ordered.
All Subcontractor delivery equipment shall be removed from the meal location by 2:00
p.m. Contractor is not responsible after this time.
30
-31-s] The Subcontractor shall provide a back-up delivery system in the event of vehicle
breakdown.
t] Electrical items required to be provided herein shall have the UNDERWRITER'S
LABORATORY or LOS ANGELES ELECTRICAL TESTING LABORATORY approval and
meet all current OSHA and COSHA requirements, where applicable.
u] The Subcontractor shall comply with all Federal, State, and local health department laws
and regulations. Subcontractor shall provide Contractor with a current copy of the health
certificate and any corrected deficiencies with bid. To ensure that all regulations are
followed the Subcontractor must have a qualified food service manager or part-time
registered dietitian (20 hours week) or staff who will assure that meals are prepared in a
safe and sanitary condition throughout meal service operation.
Authorized representatives of the Contractor, County, Dietary Administrative, State, and
Federal shall have the right to inspect food preparation, storage, and packaging sites
during the term of the contract.
4. MEAL STANDARDS
a] A chemical analysis of any food delivered by Subcontractor may be requested by
the Contractor or Area Agency on Aging at any time. The Subcontractor agrees to
cooperate in having the analysis done. If the analysis discloses that the food does
not comply with required meal specifications, the Subcontractor shall be liable for
the cost of this analysis and meals served to seniors out of compliance.
b] The Subcontractor shall be liable for meals that do not meet the nutritional
standards and requirements, are spoiled or unwholesome at time of delivery .are
incomplete or insufficient in number ordered, or are delivered after the time
specified by the Contractor. In the event the Subcontractor fails to deliver complete
meals, other foods, or supplies as agreed upon, the Contractor may provide a
substitute meal with emergency meals or supplies purchased from other places
and charge the cost of the purchased meal to the Subcontractor. The replacement
cost shall not exceed 150 percent of the contract catered meal cost.
c] If any portion of a meal other than the entree is delivered in an unacceptable
condition, such as incorrect temperature (potentially hazardous)* less than
contracted portion, spoiled or too late, the Subcontractor shall be liable for the cost
of that portion. If the entree is unacceptable, the Subcontractor shall be liable for
the cost of the entire meal. In order to ensure conformance to the above, the
delivery driver shall remain at the site until the food is checked by the location
manager. All shortages shall be noted on delivery slip for proper crediting, for the
cost of the entire meal.
d] The Contractor agrees to monitor and evaluate meal preparation, delivery,
transportation, and general standards of meal service.
31
- 32 -e] The Subcontractor and Contractor both agree to implement and/or maintain a
Hazard Analysis and Critical Control Point (HACCP) system as required by the
AAA.
5. MENUS
a] All menus shall be in compliance with Title III-C meal pattern requirements.
b] A six week cycle menu shall be used that is written once yearly.
c] The Contractor has the responsibility for menu writing with input from the Project
Council and Subcontractor. The menu shall be approved by the Dietary
Administrative Support Services Contractor services dietitian.
d] The Contractor is responsible for typing and duplicating menu.
e] All menus must be signed by the Project Director, Project Council Chairman or
designee, the Dietary Administrative Support Services Contractor dietitian, and
certified by the AAA nutritionist prior to the start of the menu cycle.
All menu substitutions by the Subcontractor shall be submitted in writing for
approval by the Project Director or Dietary Administrative Support Services
Contractor dietitian at least seven days prior to serving date. The Subcontractor
may, however, in an emergency situation, make menu substitutions on verbal
approval of the Project Director or Dietary Administrative Support Services
Contractor dietitian, with a written notice to follow for documentation.
g]
Provisions shall be made by the Subcontractor to provide in-service training
regarding food sanitation and safety for their food service staff. Documentation of
such training shall be submitted to the Contractor. The County Area Agency on
Aging may require the Contractor, based upon major finding of non compliance
items in food and safety, to provide additional food service training. .
* See definition of Potentially Hazardous Food, AAA Standard Operating
Procedures Manual.
6. MEAL PATTERN SPECIFICATIONS
a] All food must be of the highest quality standard and conform to USDA
requirements. It must be prepared in a manner to preserve optimum flavor and
appearance while retaining nutrients and food value. Special consideration should
be given to tenderness of meat because of the age of our participants. The
Subcontractor is responsible for assuring its high quality before it is sent to the
meal sites.
32
- 33 -TITLE III - MEAL PATTERN:
Meat or meat alternate
Vegetable/fruits
Juice*
Grains or alternate
Fortified Margarine or Butter
Dessert*
Milk or alternate
3 oz. edible portion of whole meats (exclusive of
bone, fat gristle, etc.). Specification for all
processed pre-formed meat must be approved
by AAA's nutritionist before adding to menu.
2 oz. edible portion of meat/meat alternate in
casserole dishes.
2 to 3 1/2 cups servings per day or 14 servings
per 5 day week
1/2 cup Vitamin C fortification required to satisfy
Vitamin C requirement. If concentrated juice is
used, the juice does not meet the vegetable/fruit
requirement but can meet the Vitamin C
requirement.
1 to 2 servings per meal such as 1 slice whole
grain bread or 1/2 cup rice, noodles served 2
servings a minimum of two times per week. Four
of the seven servings per week must be whole
grains.
Optional 1 teaspoon; no product containing trans
fat permitted.
1/2 cup or fresh fruit equivalent
1 cup or equivalent measure of 1% non-fat milk.
Beverage (fluid requirement -water, coffee, decaffeinated coffee, or tea optional)
1. In the preparation of all meals, the Subcontractor shall use a minimum of simple
sugars. Each meal shall not exceed 1100 mg. sodium and shall be low in fat
(standard is no more than 30% or less of total calories).
2. Special diets, specifically low sodium, low fat, and sugar free, shall be provided as
specified (optional). N/ A
3. 100% milk shall be available in a variety of types, including buttermilk. non-fat,
low-fat. (Individual Cartons)
4. Coffee, decaffeinated coffee, or tea may be available to all program participants in
quantities specified by the Project Director. (Indicate N/A if not applicable).
33
-34-5. Subcontractor shall provide all condiments which are normally served with specific
menus, including, but not limited to, salt, pepper, salad dressing, tartar sauce,
mustard, catsup, cream, sugar, and garnishes such as lemon slices and parsley
(As agreed upon).
6. Ground beef may be used no more often than twice a week and must be in solid
form such as meat loaf or Salisbury steak for one of the servings. The fat content
cannot exceed 15%.|109| Textured vegetable protein may be used at no greater amount than 30% of the
total protein.
8. Meat alternates (dried beans, peas, lentils, nuts, nut butters) shall not be served
more often than one time per week.
9. Desserts such as fruits, high nutrient density desserts shall be served throughout
the week in one-half (1/2) cup portions. High calorie desserts such as plain gelatin
desserts, cake, pie, cookies and similar foods shall also be included but are to be
limited to once per week. Milk-based dessert may be served once per week_ A
dessert consisting of 50% fruit (fruited jell°, apple betty, etc.) may be served once
a week.
10. Different fruits will be served at least two days a week for dessert. Whole fresh fruit
in season shall be served at least once during each week. Canned fruit will be
water packed or packed in its own juice.
13] Minimum grades for all foods shall be as follows:
1. Beef: USDA Grade A choice
2. Pork: USDA Number I (as defined in S.R.A., Number 171, U.S. Standards and
Grades of Pork Carcasses)
3. Lamb: USDA choice
4. Poultry: USDA Grade A to be used for all fresh or frozen poultry products. Necks,
backs, wings alone shall not be used prior to approval by the Project Director or
project designee. Reconstructed roll products are not acceptable. (optional)
5. Variety Meats: Grade Number 1 from USDA Government inspected plants.
6. Dairy
Products Following is to be used as minimum specifications for all graded
dairy products:
a. Eggs, fresh USDA or State Graded A
b. Cheese, USDA Grade A, non-processed cheese
c. Milk, nonfat, low-fat, shall be available
34
-.35 -7. Fish and seafood must be fresh or frozen and be a nationally distributed brand
packed under continuous inspection of the U.S. Department of Interior.
8. Canned fruits and juices: USDA Grade A (Fancy) and Grade B (Choice) are to be
used for all graded fruits and fruit juices. Grade C (Standard) may be used for pie
and cobbler production only.
9. Fresh fruits: USDA Fancy to USDA No.1 to be used for all graded fresh fruits as a
minimum Standard.
10. Fresh vegetables: USDA Fancy and No.1 to be used for all graded fresh
vegetables as a minimum Standard.
11. Frozen fruits and vegetables: USDA Grade A is to be used for all graded frozen
fruits and vegetables as a minimum standard.
12. Subcontractor must keep on file specification sheets showing nutrient content of
purchased prepared foods.
7. SUPPLIES SPECIFICATION PROCEDURES:
The Subcontractor shall provide disposable table service based upon the supplies specification
included. These supplies shall be ordered and delivered weekly at each site. A minimum of one
week supply on hand at all times. The Contractor shall supply order forms and monitor supply
usage.
The Subcontractor shall furnish, as part of supplies, the cleaning and other miscellaneous
supplies (see Supplies Specification Sheet). These supplies will be ordered as needed. The
Contractor shall supply order forms and monitor supply usage. (This is subject to negotiations).
EVALUATION OF SUBCONTRACTOR
The Contractor and the Dietary Administrative Support Services Dietitian shall evaluate the
Subcontractor's performance to determine if the Agreement is in compliance in meeting
requirements. All evaluations must be sent to the AAA nutritionist.
RECEIPTS AND INVOICES PROCEDURES
1. The Subcontractor shall issue daily delivery receipts to each site.
2. After the close of each week, the Subcontractor will furnish to the program an invoice of
meals ordered by the program, the previous week. The Contractor will pay such invoices
for the prior week within 30 days after receipt of same invoice or as agreed between the
Contractor and Subcontractor.
35
-36-DEDUCTION PROCEDURE
1. The Subcontractor shall deliver meals which meet Title 111-C menu regulations. If the
Subcontractor fails to deliver all menu items, or appropriate substitute items and/or food
is rejected by the program, the Subcontractor shall be reimbursed as outlined in #4 Meal
Standards.
OTHER REQUIREMENTS
1. All heating and refrigeration appliances shall comply with the requirements of the City of
Culver City Municipal Codes.
2. Upon notification from Los Angeles County, all Subcontractors may be required to be
certified by the United States Department of Agriculture and have a U.S.D.A. Inspector
on-site daily, as required by law.
3. The Subcontractor agrees to monitor and evaluate meal preparation, delivery,
transportation, and general standards of meal service.
4. Subcontractor will provide each dining center with an inventory of meal service supplies
of not less than five days.
5. Menus shall be certified as providing at least 1/3 of the current recommended dietary
allowance as established by the food and Nutrition Research Council and be prepared in
accordance with the Los Angeles County Nutrition and Procedures Manual.
6. The Subcontractor will consult with the project Dietitian as requested by the Project
Director for, but not limited to, the following matters: food preparation, facility cleanliness
and menu planning.|109| Each serving of milk must be provided in an individual carton.
8. Each serving of juice must be provided in an individual carton.
9. Gravies and sauces are to be prepared without the use of sodium containing bases and
flavorings. Total sodium content of the menu will not exceed 1100 mg per day.
10. A variety of vegetables and fruits must be served each day of the week, in
1/2
a cup
portions. A vitamin A enriched food must be served three times per week. Salad dressing
will be delivered in separate containers.
11. Breads must be served either as slices, rolls or muffins, Monday -Friday. All refined rice,
pasta and breads must be enriched.
12. Appropriate condiments are to be provided in individual packets.
13. Either soup or juice is to be served each week day.
14. Menu will be comparable in quantity and quality to the menu attached. (See Page 32)
15. Meal service locations for special events may vary as required.
36 -37-An n 1 ,:nkrot: Congregate and Home 1)elivered Meals
NI WORT: ONE Agcne? Name: Culver City
I'm AAA Use Only
INSTRUCTIONS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUN
INDICITE VITANIIN C
sol,RCE win I "." 4 COP
SERI. INC
Soup, S Cu l. SERVING
LIST MOD COMPONENT
Minestrone Soup
6 oz. Ladle
Orange Juice *
4 ounces
Vitamin C Fortified
Apple Juice*
4 ounces
Corn Chowder
6 oz. Ladle
Vegetable Soup
(1/2 cap veg.)
6 oz. Ladle
MEAT OR ALTERNATE
3 OF_ COOKED FOIBLE
PORTION.
Salisbury Steak
3 oz. Ground Meat
2 oz. Sauce
ALT: Spaghetti &
Meatballs - 3 oz Grd
Meat ( 6 meatballs) 2 oz.
Tomato Sauce
Asian Chicken
3 oz. Chicken
2 oz. Sauce
Aft: Chicken Adobo
3 oz. Chicken
2 oz. Sauce
Pot Roast
3 oz. Beef
2 Cg. Sauce
Alt: Reef Fajita
3 oz. Beef, Tomato,
Onion, Green Pepper
6 oz. Spoodle
Turkey ala King
3 oz. Turkey
2 oz. Sauce
Alt: Stuffed Cabba ge
3 oz. Ord Beef/Turkey
1 oz. Sauce
Herb Baked wl
Lemon Sauce
3 oz. Fish
1 oz. Sauce
ALT Turkey&Bcan
Chili —2.5 oz Meat
2 oz. Beans 607Spoodle
STARCH OR BREAD
ALTERNATE
INDICATE PORTION siZE
Mashed Potato-1/2 c
#8 Scoop and ',Phew
Bread
Alt: Spadietti Sc Entree
Brown Rice Pilaf
'A cup- #8 Scoop
Whole Wheat Bread-1
Oven Browned Potato
'A cup- 4 oz Spoodle
and Biscuit
Alt: Tortilla- One
Parsley Noodles
1/2 c-4 oz. Spoodle
Alt: Corn Bread
Brown Rice
'42 cup- #8 Scoop
Alt: Mashed Potato
YECETABLES/FRU/T
Two 'A, cur SERVINGS
VITAMIN SOURCE MusT A HE
SERVED ON 3 sEpARAFI: DAN'S
PER 'NEER. INDICATE RI ril
--.^. irvEr2,1:TAIILI: olt
FRUIT is !JIM) roe V El AmIN A
ICesotitz.CI INCICA IT. ail II
Italian Vegetables**
In cup- 4oz. Spoodle
Tossed Green Salad 1
1 cup with 2 T.
Ranch Dressin g
Seasoned Spinach**
'A cup- 4 oz. Spoodle
Black Bean and Corn
Salad
V:. cup- 4 oz. Spoodlc
Steamed Cabbage&
Carrots **1/2 cup-4 oz.
Spoodle
Garden Salad 1 cup
with 2 T Italian
Dressin g
Mixed Vegetables**
1/2 cup-4 oz. Spoodle
Combination Salad
1/2 cup- Tongs
Green Peas w/
Mushrooms
1/2 cup- 4 oz. Spoodle
Spinach Salad w/
Mandarin Orange*"
In c-6 oz. Spot-H.11e
02 OR OTHER ALTERNA I E ALT: Pinto Beans 'A cup
FOR1 lEI ED M ARGA RI N E OR
Bri-rEu: i Tsp.
Fortified Margarine
I teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
I teaspoon
DESSERT; ONE Stir
SER1.151:. LIST MAIN 1 ,n il)
AND com poNEN Es
Fresh Oran ge*
1 Medium
Banana
1 Medium
Chocolate Puddin g
'A cup- #8 Scoop
Strawneiries or Cantaloupe
1/2 cup or 2 Small
'Fangerinest
Oatmeal Cookie
1 Large or 2 Small
ml LK: 8 ou:scEs
INDIUM- 1: r 1TE (ti}, q- ktf
1...tovrat or Non Iht
Milk -8 ounces
Lowfat or Nonfat
Milk -8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
IPI
Lowlat or Nonfat =
Milk-8 ouncesMom Nuerir (onarc .mtc• and lionic 1)clivered Mca FIL K Nt is ie Fs TW() Nirinc Culvel City
For AAA Use Oniv
INSTRUCTIONS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNI
INDICATE VTTANON C
SOURCR WITH "'" !Acta'
sEutvING
Sour: 'Scup SERA ENG
LIST FOOD COMPONENT
Tomato Soup
6 oz. Ladle
Vitamin C Fortified
Pineapple Juice*
4ounces
D4E! Drop Soup
6 oz. Ladle
Spilt Pea Soup
6 oz. Ladle
with IS Crackers (2
pks)
Vitamin C Fortified
Grape Juice*
4 ounces
rrl EAT OR ALTERNATE
3 0Z.-COOKED EDIBLE
PORTION.
Lemon Chicken
3 oz. Chicken
2 oz. Sauce
ALT: Polish Turkey
Sausage 3 oz. Meat
1 oz. Sauerkraut
I pkt mustard
BeerStew
3 oz. Beef
' 6 cup Stew Vegetable
2 oz. Gravy (3 — thaz
sc"P
ALT: Chicken Stew
3 oz- Chicken (3 — 8 oz
scoop)
Chinese Chicken
Salad-3 as. Chicken-'/, e
Shredded Napa Cabbage
Oct-April
Chicken Chow Mien-3oz- 7' oz.
sauce w/ 1/2 cup Vegetables
Meat loaf
3 oz. Meat
/ oz. Sauce
ALT; Beef Dip
Sandwich 3 oz. Beef 2
oz. Au Jut
Baked Fish Vera Cruz
3 oz. Fish loz.Sauce
Alt: Spaghetti &
Meatballs-2 oz. Sauce
6 Meatballs = 3 oz.
STARCH OR DREAD
ALTERNATE
INDICATE PORTION SIZE.
Barley Pilaf— 1/2cup
#8 Scoop
WholeWheat Bread-1
Potatoes in Entree 1/2 c
Whole Wheat Roll-1
Crispy Noodles
1/2 cup- 4 oz. Spoodle
ALT! LO MEIN NOODLES
Both: and neat Bread
Potato Salad
1/2 cup-4 oz. Spoodle
and wheat bread
Alt: French Roll- One
Wheat Bread - 1
Alt: Spaghetti- 1/2 . cup in
Entree
VEGETABLES/FRUIT
Two S CURSERV1NGS
VITAMIN A soukCE MUST BE
SERVED ON 3 SEPARATE
DAYS PER WEER:. INDICATE
wn-u-.*" IF VEGETABLE
DR FRBIT IS OSED FOR
vri AMIN A & 4: SoURCE.
1501( AI I: WI rii"'‘-".
Baked Banana
Squash** V2 cup
4 oz. Spoodle
Lettuce and Tomato
Salad I cup with
French Dressine. 2 T
Stew Veg -
Carrots**Potato,
Celery. Onion
Waldorf Salad
1/2 cup- 4 oz. Spoodle
Shredded Carrots, Bean"
Sprouts.Water Chestnuts 'A c
with 'A c Mandarin Oranges
Almond Garnish
ALT: Apple Coleslaw*
,
cup- 6 oz. Spoodle
Green Beans
1/2 cup- 4 oz. Spoodle
Marinated Tomato,
Green Pepper, Onion
Salad* 1/2 c- 4 07.
Spoodle
Carrots**
1/2 cup- 4 oz. Spoodle
Garden Salad with
Romaine 1 cup and
2 T. 1000 Island
Dressing (tongs)
L2 oR onto( ALTERNATE
FoRTIFirn A IARGARINE OR
Burt ER: I TSP.
Fortified Margarine
1 teaspoon
Fortified Mar garine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Peach Crisp with
Oatmeal Topping
1/2 cup- #8 Scoop
39
DESSERT: ONE V3 CEP
SERVING. LIST 51515 0510
AND COMPONENTS
Mixed Fruit Iv/Fresh
Oran ,,e * 1/2 c-4 oz.
Spoodle
Peanut Butter Cookies
I Large or 2 Small
Lime Gelatin with Pears
1/2 cup- 4 07. Spoodle
Fresh Fruit in Season
No Apple No Orange
NH LI-Z: 8 f il'M 'ES
„„),,,,,, 1 ATE IS OF MITI,.
Lowtat MiIk-8ounces Lowfat Mi lk-Sounces Lowfat Milk-8ounces Lowfat M i lk-8ounces Lowfat Mi I k-Sotinees -rm.-, Congregate and Home Delivered Meals
El ilk NI ,MDER. THREE
:121,11, Na: inkCUIVC I CitV
For AAA Use Onlv
INSTRUCTIONS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNE
ir.anc,vi F V11.1.NIIN C
SOURCE wrrit"—.A cur
SERVING
Soul': . .4 cue SERvINI:
1.1sT FOOD COMPONENT
Vitamin C Fortified*
Pineapple Juice
4 ounces
Lentil Soup
6 oz. Ladle
and LS crackers (2
pks)
I :itantin C Fortified
Apple Juice*
4 ounces
Spanish Bean Soup
6 oz. Ladle
Alt: and LS crackers
(2 pks)
Orange Juice*
4 ounces
MEAT OR ALTERNATE
305. COOKED EDIBLE
PORTION.
Chicken Pasta
Primavera
1 cup -2 #8 Scoop
Alt: Cheeseburger
3 oz. Ground Beef
!/. . . oz. American Cheese
Sliced Turkey
3 oz. Turkey
2 oz. Gravy
Alt: Cold Plate #2
Chicken Salad
3 oz. Chicken- ii8Scoop
Roast Beef
3 oz. Sliced Beef
I oz. Au Jun
Alt: Swedish
Meatballs
3 oz-Gracef-6Inca/bal is
2 as. Gravy
Pork Riblet
3 oz. Pork Riblet
Patty2 oz. Sauce
Alt: Chicken Fajita
3 oz. Chicken ',i cup
Tomato, Onion, Pepper
6 oz_ Spoodle
Lasagna
2 oz. Ground Meat
I oz. Cheese
Alt: Baked Fish New
Brunswick
3 oz. Fish
I oz. Tartar Sauce
STARCH OR BREAD
ALTERNATE
INDICATE PORTION SIZE.
Pasta in Entr6e 1/2 cup
Ali: Hamburger Bun
Potato Wedges-l/2 c
WholeWheatBread-1
Alt: WheatBread-2
Stuffing - 1/2 cup
Alt: Parsley Noodles -
1/2 cup-48 Scoop
Both-phis Wheat Bread
Corn Dread-2 1/2 x 2
1/2 " square
Alt: Spanish Rice
1/2 cup-#8 Scoop
Pasta In Entree 1/2 C
Alt: Egg Noodles 1/2 c
Both: and Wheat Bread
VEGETABLES/FRUIT
Two % cur sEnviNcs
VITAMIN A SOURCE MUST BE
SERVED ON 3 SEPARATE DAYS
PER WEEK. INDICATE WITH
"". IF VEGETABLE OR
ROT IS FOR VITAMIN n USED A
& C SOURCE. INDICATE WI I T r
Creamed Spinach**
1/2 cup- 4 oz. Spooclle
Tossed Green Salad
1 cup with 2 T Italian
Dressing- (Tongs)
Sweet Potato**
1/2 cup- 4 oz. Spoodle
Assorted Salad
Greens 1 cup with
French Dressing 2 T
Green Beans with
Mushrooms
V: cup- 4 oz. Spoodle
Carrot Raisin Salad**
V z cup-#8 Scoop
Broccoli and
Carrots**
1/2 cup- 4 oz. Spoocile
Mexican Coleslaw*
Y., cup- 6 oz. Spoodle
Zucchini. Mushrooms,
Tomatoes
1/2 cup- 4 oz. Spoodle
Garden Salad with
Romaine 1 cup- Ranch
Dressin g- 2 T.
Out °HIER Al TERN % IT ALT: Lelluceromati,Pick le .Alt: Potato Salad
rommEn MARGARI8E I rli
BUTTER: I TSP.
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
I teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
DESSERT: ONE V eil' o
NERVING. LIST MAI N N,on
AND CONIPONENTS
Chocolate Chip/
Oatmeal Cookie
I Large or 2 Small
Citrus Fruit Cup*
1/2 cup- 4 oz. Spoodle
Tapioca Puddin g
1/2 cup-48 Scoop
Fresh Fruit in Season
No Apple No Orange
Apple
1 Medium
NH LK: 8 01.l'a ES
1NOICATE I l'PE SS) OE MILK
LaWfat or Non Fat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-S ounces
Lowfat or Nonfat
Milk-8 ounces
Lowlat or Nonfat
Milk-8 ounces m 40Nlorm P.otors: Ctliqlre.ate and !fume Delivered Meals
Indicers -[3-pc• r Meal
LiA
13e2icning Dales
K FOUR
Master Combined Menu
TrK, NvDi: Culver CilV
For AAA Use Only
' INSTRUCTIONS MONDAY TUESDAY WEDNESDAY j THURSDAY
7‘Jitamin C Fortified
Apple Juice*
4 ounces
FRIDAY
Navy Bean Soup
6 oz. Ladle
SATi TWAY SUN]
INDICATE VITAMIN C
SOURCE Arrr N'" Vz CUT
SERVING
SOUP: /. etr p snrivim.:
LIST FOOD CUNIVONEN 1
Hot and Sour Vegetable
Soup
6 oz. Ladle
Vitamin C Fortified
Grape Juice*
4 ounces
Beef Barley Soup
6 oz. Ladle
MEAT OR
ALTERNATE
3 OZ- CODNED EIHRLE
PORTION.
Hawaiian Chicken
3 oz. Chicken
1 OZ. Sauce
Alt: Open Face Turkey
Sandwich —3 oz. Turkey
2 oz. Gravy
Sloppy Joe
3 oz. Ord Meat w/
Onions, Vegetables
2 OZ. Sauce
ALT: Mushroom Onion
Quiehe-2 Egg, 1 oz.
Cheese- 1/6 of a Pie
Chicken ala Morrison
3 oz. Chicken
1 oz. Sauce
ALT:Cold Plate #3
July-Sept — 3 oz.
Roast Beef Se Cheese
Stuffed Bell Pepper
3 oz. Ground Meat
2 oz. Sauce
ALT: Turkey Sausage
3 oz. Sausage
1 pkt Mustard
Potato Crusted Fish
3 oz. Fish
1 oz. Tartar Sauce
Alt: Turkey Tetrazzini
3 oz. Turkey
2 oz. Sauce
STARCH OR BREAD
ALTERNATE
INDICATE PORTION SIZE,
Brown Rice
Va c- #8 Scoop
Alt: Sourdough Bread-I
Bun — I
Alt:Whole Wheat Roll
BarleyPitaf
'A cup-#8 Scoop
Alt;WheatBread-2
Mashed Potato 'A cup 4
oz. Spoodle
AH:RedHeands&Rice Vz C
Whipped Sweet
Potatoes 'A c-#8 Scoop
Alt: Noodles Vs cup
VEGETABLES/FRUIT
Two ./icursElevitu:s
VtiAM N A SOURCE 51051
RE SERVEDDN 3 SEPARATE
DAYS PER WEEK, :NI-Hi-ATE
wrrii "". Is
VEGETAIITS OR FRUITS
USED FOR VITAMIN A & C
souRcr, INDICA IT SW nr
Peas & Carrots with
Mushrooms**
1/2 CUR- 4 oz. Spoodle
Spinach Salad with
Mandarin Oranges*
/A cu—_
p 6 oz. Spoodle
Cauliflower &
Broccoli**
Vs e up-4 oz. Spoodle
Lettuce with Celery
and Carrots 'A c
French Dressing-2 T.
Mixed 'Vegetables**
'A cup- 4oz Spoodie
Garden Salad V"; cup
with Ranch Dressing
21.
Mexicom
'A cup-4 oz. Spoodie
Mixed Green Salad with
Romaine Lettuce and
Tomato 'A cup
Green Beans with
Almonds
'A cup- 4 oz. Spoodle
Confetti Coleslaw*
Y4 cup- 6 oz. Spoodle
C2 OK 011-114, Al O:RN A ni
Alt: Rol Doe Bun
Fowl-inn, MARGARINE
OR BOTrER: I TsP.
Fortified Margarine
I teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
DESSEITIT ONE 'A CUP
SERVING. LIST NI -SIT l'15)11
AND COMPONENTS
Orange Gelatin with
Mixed Fruit (1/4 c)
'A cup- 4 oz. Spoodle
Seasonal Fresh Fruit
No Apple No Orange
Fresh Orange*
1 Medium
Apple Crisp with
Oatmeal Topping
'A cup- #8 Scoop
Canned Pears (water
pack or in juice)
2 halves to equal '/2_ cup
MILK: 8 1115055
INDI! ATF TEE'S IS) Or
ARIA"
Lowfat or Nonfat
Milk -8 ounces
Low fat or Nonfat
Milk -8 ounces
Low fat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
M i I k-8 ounces
Lowfat or Nonfat
Milk-8 ounces ,e4 I .
BEVERAGE: riur Os
I I)( IINkiss Congre2;afe and Horne Delivered Meals
\VI IN N!!Nllii:k: FIVE
Name CuIvcr Cit‘
For AAA Use . oniv
INSTRUCTIONS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUN
IwolcA II: Vri.txuN C
SOURCE MITI I "*" .4 CI lP
sEuvim;
SOu p: 14 car SERVINC
I.isT FOOD COmpONENT
Vitamin C Fortified
Grape Juice
4 ounces
Split Pea Soup
6 oz. Ladle
Orange Juice*
4 ounces
Vitamin C Fortified
Pineapple Juice*
4 ounces
Vegetable Barley Soup
6 oz. Ladle
141EAT OR A LTERNATE
3o7_ COOKED EMMA:
PORTION.
BBQ Beef
3 oz. Beef
2 oz. BBQ Sauce
Alt: Reef Sz Bean
Burrito
2ozBeef2ozBeans i ozChs
Herbed Baked
Chicken
3 oz. Chicken
Alt: Roast Turkey
3 oz. Turkey
2 oz. Gravy
Vegetable Lasagna
3 oz. Cheesc2oz. Sauce
Alt:Ground BeerSteuk
3 oz. Ord Beef I oz. Onions
i oz_ Sauce
Chicken Oriental
3 oz. Chicken 1 oz.
Sauce
Cold Plate July-Sept
Chicken Salad #5
Baked Fish Supreme
3 oz. Fish
1 oz. Sauce
ALT: Turkey Sausage
3 oz Turkey
1 pia mustard
STA RCII OR BREAD
ALTERNATE
INDICATE PORTioN STZE.
Corn Bread- 2 VS x 2
y2" square
Alt: Flour Tortilla 8"
Whole Wheat
Stuffing - V, cup
#8 Scoop
WholeWleat bread 1
Pasta in Entrée 'A cup
Alt: Mashed Potato
'A cup- #8 Scoop
Both: and Wheat Bread
Steamed Rice
'A c-#8 Scoop
Alt: Wheat Bread-2
Pasta Salad
'A cup-#8 Scoop
Alt: Hot Dog Bun
VEGETA RLES/FR UIT
Two 'A Colt sEliviNGS
Vcrtmo[N1 A SOURCE MUST RE
SERVED ON 3 SEPARATE DAYS
PER WEEK. iNDICATE WITH
...‘". hr vcnr-rABLE OR
FRUIT IS , IsED T olt Vi FAMill A
& c SoOREI, IN11,14. -,it WITH
BrOCCOli**
/A cup- 4 oz. Spoodle
Mixed Green Salad
with Romaine 1 cup
Ranch Dressing 2 1
Sweet Potato
'A cup-4 oz. Spoodle
Beet & Onion Salad
'A cup- 4 oz. Spoodle
Zucchini&Mushroom
!A cup- 4oz Spoodle
Caesar Salad I cup with
2 T Caesar Dressing-
Crouton Garnish
Oriental Vegetables**
1/2 cup- 4oz Spoodle
Cucumber Salad 'A cup
with Rice Vinegar
Dressing
Carrots**
'A cup-4 oz. Spoodle
Marinated Tomato,
Pepper &Onion Salad"
Vs c-4 oz. SpOOd I r
CI OR 05111:5 At. II RNA nt
FORTIFIED MAnc" WINE Olt
Burrut: t rsP.
Fortified Marearine
1 teaspoon
Fortified Marearine
I teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
i teaspoon
DESSERT: ONE. 'A cur
,Eitt INC. LIS) MAIN ORE)
%N!) WWI /NESTS
Stewed Prunes and
Peaches
'A cup-4 oz. Spoodle
Cantaloupe 'A cup or
2 Small Tanuerines*
Vanilla Pudding
'A cup-#8 Scoop
.411: and Graham
Crackers (2)
Almond Cookies
1 large or 2 Small
Seasonal Fresh Fruit
I Medium
No Apple No Orange
NE SI
VIILK: 8 °Pm-Ls
NIOIC A r I i'yri ro n I R-111 C
Lowlat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lou-fat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
F.,owfat or Nonfat
Milk-8 ouncesmoth ConE., tregate and flonie Delivered rt leals
Indicate Type cif Meal
131:1,!.11111111V 1)214.2S
ViTEE. lit : SIX 2'14C17.1, Nallle: Culver City
Fur AAA Use Only
INSTRUCTIONS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATI , I2 DAY SUN!
INDR-ATE VITA NIIN C
soEREF m711'4." 'V( IP
SEILVIND
Sou p: I: ClteSELWINIC
LIST FOOD COMPONENT
Egg Drop Soup
6 oz. Ladle
Vitamin C Fortified
Grape Juice*
4 ounces
Sweet Potato Soup*
6 ounce Ladle
Orange Juice*
4 ounces
Spanish Bean Soup
6 ounce Ladle
MEAT OR ALTERNATE
3 oz. CooKET1 EDIBLE
PORTION.
Teriyaki Chicken
3 oz. Chicken
1 oz. Sauce
Alt: Chicken
Cacriatore 3 oz.
Chicken 2 oz. Sauce
Beef Stroganoff
3 oz. Beef
2 oz. Sauce
Alt: Beef Enchilada
3 oz. Grd Beef
I oz. Cheese
I oz. Sauce
[tot Turkey
Sandwich
3 oz. Sliced Turkey
2 oz. Gravy
Alt: Roast Turkey
3 oz. Turkey 2 oz.
Gravy
Chicken Parmesan
3 oz. Chicken
2 oz. Tomato Sauce
Alt: Spaghetti &
Meatballs
3 oz. ON Beef (6
meatballs) 2 oz. Sauce
Baked Fish' with Seasonal
Vegetables
3 oz. Fish 'A c Vegetables
Alt: Rotisserie Chicken
3 oz. Chicken
STARCH OR BREAD
ALTERNATE
INDICATE PORTION SIZE.
Brown Rice
'A cup-#8 Scoop
Alt: Spaghetti 'A c
Parsley Noodles
A c-4 oz. Spoodle
Alt: Tortilla -1
WholeWheatBrd-1
Alt: Stuffing
'A cup-#8 Scoop
Spaghetti
'A. cup- 4 oz. Spoodle
Barley Pilaf
'A cup- tt-S Scoop
VEGETABLES/FRUIT
Two Y. cue smiviiics
VITAMIN A SOURCE NAUSI BE
SERVED ON 3 SEPARATE DAYS
PER IFEEN, INDIELATE WITH
"". IF VEGETABLE OR
}TWIT IS EISED FOR VITANtily A
& C SOURCE, /NDECATE Willi
Mixed Vegetables**
' 6 cup- 4az. Spoodle
Pineapple Coleslaw*
'A c- 6 oz. Spoodie
Purple Cabbage with
Onions
V? cup-4 oz. Spoodle
Mixed Green Salad
w/ Romaine V2 cup
000 Island Drsg-2T
Peas and Carrots**
'A cup-4 oz. Spoodle
Cranberry Gelatin
Salad
'A cup-4 oz. Spoodie
Zucchini, Tomato &
Mushrooms
',72 c-4 oz. Spoodle
Salad Tossed Green Sld 'A
cup with French Drsg-2T
Broccoli**
V2 cup - 4 oz. Spoodle
Spinach Salad wMandarin
Orange 3 /2 cup with Italian
Dressing 2 T
CL , OR OTHER ALTERNATE
Alt: Black Beans w Corn
/*MirIVITT ' AlAW,ARI,'""
iti.rrcu: I TSP.
Fortified Margarine
I teaspoon
Rini fled Mar garine
1 teaspoon
Fortino(' Mar garine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
DEs.sERT: °NE V: CUP
SERVING. LIST MAIN FOOD
END COMPONENTS
Bread Pudding
V2 CV- 48 Scoop
Apple
1 Medium
Honeydew or
Cantaloupe V2 cup or
1 Medium Orange*
Fresh Seasonal Fruit
I Medium
No Apple No Orange
Red Gelatin wills Mixed
Fruit (114 e)
1 /.-, cup-#S Scoop
MILK: 8 (WINCES
Notc.vt E TETE (S I or ?ARK
LOW fat or Nonfat
Mi lk-S ounces
Lowfat or Nonfat
Milk-S ounces
Lowfai or Non fat
Milk-8 ounces
Lowfat or Nonfat
Milk-S ounces
Lowfat or Nonfat
Milk-S ounces
3EVERAGE: no r ce< i ()EP
43fenii CI114.1 Plate/130x Menu
ATIctio 1Nauw: Culver City
For AAA Use Ord,
INSTRUCTIONS COLD PLATE #1
EXTRA
,
COLD PLATE #2
ALTERNATE WK#3
TUESDAY
COLD PLATE #3
AI. ILERNATE 510.1
WEDNESDAY- M I EN-SEPT
COLD PLATE 04
EXTRA
COLD PLATE #5
ALTERNAU SR 05-
TIIURSHAY41ILVASF.PT
INDICATE VI I ANIIN C
SOURCE VEI Ell " A" YN CUP
SERVING
SOUP: 'A cur SERVING
LIST FOOD COMPONENT
Vitamin C Fortified
Grape Juice*
4- ounces
Lentil Soup
6 oz. Ladle
Beef Barley Soup
6 oz. Ladle
Vitamin C Fortified
Apple Juice*
4 ounces
Lentil Soup
6 oz. Ladle
MEAT ORALTERNATE
3 01. COOKED EBERLE
PORTION.
Turkey Sandwich
3 oz. Turkey
1 plct Mustard
Chicken Salad
Sandwich
3 oz Chicken
I pkt Mustard
Roast Beef & Cheese
Sandwich
21/2 oz. Turkey
'A oz. Cheese
1 pkt Mustard
Tuna Salad
Sandwich
3 oz. Tuna
I pkt Mustard
Chicken Salad Cold
Plate
3 oz. Chicken
I pkt Mustard
STARCH OR BREAD
ALTERNATE
INDICATE PORTION SIZE
Whole Wheat Bread
2 slices
Whole Grain Bread
2 slices
Whole Wheat Bread
2 slices
Whole Wheat Bread
2 slices
Wheat Roll
One
VEGETABLES/FRUIT
Two %COP SERVINGS
VITAMIN A SOURCE MUST BE
SERVED ON 3 SEPARATE DALE
PER WOES. INDICATE WITH
..". 11 : Will:TABLE OR
FRUIT IS MED FOR VITAMIN A
8... , C SOURCE, INDICATE WITII
Potato Salad
'/2 cup - #8 Scoop
Lettuce and Tomato
1 cup
Potato Salad
'A cup-#8 Scoop
Assorted Salad
Greens- 1 cup with 2
T French Dressing
Carrot Raisin Salad**
'A cup-#8 Scoop
Garden Salad 1 cup with
2 T. Ranch Dressing
Three Bean Salad
1/2 cup-4 oz Spoodle
Mixed Green Salad I
cup with 1 tsp French
Dressing
Cucumber Salad 'A
cup w/ Rice Vinegar
Dressing-2T
Confetti Coleslaw*
3/t cup-6 oz. Spoodle
C2 (111 CH HER Ai I I -MAD:
EoR ri vim Al tizr:114 rcE ort
Brill...le I INV.
Nrayorm,is,
I teaspoon-I pkt
Mayonnaise
I teaspoon-I pkt
Mayonnaise
I teaspoon-I pkt
Fortified .Maruarine
1 teaspoon
Mayonnaise
1 teaspoon-Lpkt
DESSERT: ONE :4 ['Pp
NERVING. LINT MAIN FOOD
AND CONwoNENTS
Oatmeal Cookie
I Large or 2 Small
Citrus Fruit Cup*
1/: cup- 4 oz. Spoodle
Fresh Orange*
I Medium
Banana
1 Medium
Almond Cookies
2 Small or 1 Large
ro ILK: S ouvetts-
l'''31CA I" TYPE (N)'"
MILK
Lowfat or Nonfat
M ilk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Low fat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
BEVERAGE. n1 .1 orc.,ci, NE 44 -C-2 - Frozen =NU PATTERN:
Indicate Typos) Meal
WEE.c NUMBER: Frozen Weekend Meals
Weeks 4-6
AGENCY NAME: Culver City
For Office Use Or)
rrRUCTIONS Week 4- Saturday Week 4 - Sunday Week 5- Saturday Week 5 - Sunday Week 6 - Saturday Week 6 - Sunday
Indicate ViLC source with "*".
112 cup serving
1: List food components.
112 cep serving
Vit. C fortified
Cranberry Juice *-4 oz.
Vii. C fortified
Pineapple Juice *-4ot.
L7.
.
Vit. C fortified
Pineapple Juice *-4oz. Orange Juice 5-4oz.
ViL C fortified
Cranberry Juice *-4oz. Apple Juice
,T or ALTERNATE Salisbury Steak Turkey & Dressing
#290
Quiche Florentine
#620
Rotisserie Chicken
#1411
Turkey & Dressing
# 290
Cheese Omelet
#610 See cooked edible portion
51 portion size end mad compo-
nent slat extended entrees.
Indicate brand came of frozen
entree
# 320
CH or BREAD ALTERNATE Wheat Bread
1 ea.
LS Saltines (2 pks)
Wheat Roil
1 ea.
LS Rye Crackers (2 pits)
Wheal Bread
1 ea.
LS Saltines (2 pks)
Wheat Roll
1 ea.
LS Rye Crackers (2 pks)
Wheat Bread
1 ea.
LS Saltines (2 pks)
Wheal Rolf
1 ea.
LS Rye Crackers (2 plc:.
Indicate portion size
ITASLE/FRUIT Parsley Potato
1/2 C.
iTeCTE;b1TaTe---------------Thi-e—el-TW5ns
1 /2 c.
Sweet Potatoes
1/2 c.
1/2 c.
Lyon raise Potatoes
1/2 c.
Zucchini --------e-a-E5-tied
1/2 c_
Sweet Potato
1/2 c.
Cabiale -----
112 c.
Sweet Potato
112c.
—61" -Q.7-TiTe-Wi-----
1/2 c.
Hash Browns
1/2 c.
§-Pli-&17 -- ------
112 c.
wo 1I2c servings Vitamin A
sources must be served on
3 separate days per medic.
indicate with ""
or vegetalite is Vitamin
a C source indicate with other ALTERNATE
'RED MARGARINE or OVITER
iTSP
Fortified Margarine
l isp,
Fortified Margarine
1 tsp.
Fortified Margarine
1 tsp.
Fortified Margarine
1 tsp.
Fortified Margarine
1 tsp.
Fortified Margarine
1 tsp.
FEET: Banana
1 ea.
Apple
1 ea.
Orange
1 ea.
Banana
1 ea.
Oange
1 ea.
LF or NF Milk
8 oz.
Banana
1 ea.
m OF Mk
o .
it main food and component
1)2 cup serving
3 OurnCos LF or NF Milk
8 oz.
LF or 1,1F Milk
8 Oz.
LF or NF iMile
6 oz.
LF or NF Milk
8 oz.:NU PATTERN: Morrison M.S. .Frozen WEEK NUMBER: Frozen Weekend Meals AGENCY NAME: Cuter City/Santa fib
indicate Type of Meal
Weeks 1-3
For Office Use Only
)TRUCTIONS Week 1 - Saturday Week 1 - Sunday Week 2- Saturday Week 2- Sunday Week 3 - Saturday Week 3 - Sunday
Indicate Vit.0 source with '"'.
1/2 cup serving
: List food componerds.
112 cup serving
Vi/. C fortified
Pineapple Juice "•--4 oz.
Vit. C fortified
Cranberry Juice *-4oz
Vii. C ford-tied
Cranberry Juice *-4oz.
Vii. C fortified
Grape Juice *-4riz.
Vii. C fortified
Pineapple Juice *-4ox. Orange Juice *-4oz.
.T or ALTERNATE Rotisserie Chicken Turkey Ham
# 710
Turkey with Dressing
#290
BBQ Chicken
#150
Baked Chicken
#160
Omelet with Cheese
#610 3 oz cooked edible portton
St portion size and food compo-
nent of at extended entrees.
ndicate brand name of frozen
entree.
# 140
RCN or BREAD ALTERNATE Wheat Ralf
1 ea.
LS Saltines (2 pits)
Wheat Bread
1 ea.
LS Rye Crackers (2 pks)
Wheat Roll
1 ea.
LS Saltines (2 pks}
Wheat Bread
1 ea.
LS Rye Crackers (2 pits)
Wheat Roll
1 ea.
LS Saltines (2 pks)
Wheat Roll
1 ea.
LS Rye Crackers (2 plc:
Mdicato portion size
ETABLE/FRUIT Sweet Potato
1/2 C.
Seasoned Cabbage
1/2d.
--fir--67175ri
Scalloped Potato
1/20.
& Cauliflower
1/20.
--oVerib-e-a71;-
Sweet Potato
1120.
- ------- ----
112 C.
Mashed Potato
112 C.
-4 -ris'a — ch
1/2c.
Mashed Potato
1/2c.
Broccoli
1/2 G
Potato
1/2c.
Spinach
1/2c.
wo1f2c servings Vitamin A
sources must be served en
3 separate days per week.
indicate win —*".
or vegetable Ls Vitamin
& c source indicate with
other ALTERNATE
/FIED MARGARINE or aurrEr
ITS/.
Fortified Margarine
1 tsp.
Fortified Margarine
1 tsp.
Fortified Margarine
1 tsp.
Fortified Margarine
1 tsp.
Fortified Margarine
I tsp.
Fortified Margarine
1 tsp.
ERT: Banana
1 ea.
Apple
1 ea.
Banana
1 ea.
Apple
1 ea
Banana
l eg.
6 _
St main food and component
1/2 cup serving
B. ounces LF or NF Mak
8 oz.
LF or NE Milk
if oz.
LF or NE Milk
8 oz.
LF or NE M iik
8 az.
LE or NF Milk
if oz.
LE or NE Milk
8 oz.Fur AAA Llse 0/6
INSTRUCTIONS INDEPENDENCE DAY LUAU LABOR DAY foRX1CAIS
INDEPENDENCE
OCTOBER FEST THANKSGIVING CHRISTMAS
DI III. Vi/AnsiN C
SOURCE MTN I.'" .,/, (•14,
SERVINC
SOUP; Ii CDP NERVING
LIST FOOD COAIRONEN /
Vitamin C Fortified
Apple Juice*
4 ounces
Orange Juice*
4ounces
Vitamin C Fortified
Grape juice*
4 ounces
Vitamin C Fortified
Pineapple Juice*
4 ounces
Vitamin C Fortified
Apple Juice*
4 ounces -
Vitamin C Fortified
Pineapple Juice*
4 ounces
Orange Juice*
4 ounces
MEAT OR ALTERNATE
3 05. COOKED EDI IDE
PORTION,
Hamburger on a Bun
3 oz. Ground Beef
Mustard 1 pkt.
Ketchup 1 pkt,
Hawaiian Chicken
3 oz. Chicken
2 oz. Sauce
Chili Dog
2 oz. Beef Hot Dog
1 oz. Chili
Soft Chicken Taco
2 oz. Chicken
1 oz. Cheese
Shredded Lettuce
Turkey Sausage
3_oz. Turkey
Turkey Breast w/
Gravy
3 oz. Sliced Turkey
2 oz. Gravy
I oz.Cranberry Sauce
Roast Turkey
3 oz, Turkey
2 oz.Gravy
I oz, Cranberry Sce.
STARCH OR BREAD
ALTERNATE
INDICATE PORTION SIZE
Potato Salad 1/2 cup
#8 Scoop
Hamburger Bun-1
Rice 1/2 cup
#8 Scoop
WholeWheatBread-I
Macaroni Salad 1/2 c
#8 Scoop
Hot Dog Bun-1
Spanish Rice 1/2 cup
#8 Scoop .
Flour Tortilla-I
Red Potatoes 1/2 cup
4 oz, Spoodle
Rye Bread-I slice
Cornbread Stuffing '1/2
cup-48 Scoop
Wheat Roll- 1
Orange Glazed Sweet
Potato" 1/2 c 511 Scoop
Wheat Roll - 1
VEGETABLES/FRUIT
Two ,,, CUP SERVINGS
VITAMIN A SOURCE MOST DE
SERVED ON 1 SEPARATE DAYS
PER WEEK, INDICATE WITII
n. '. “. IF YEDETABLE OR
mon USED FOR VITAMIN A
& C SOURCE, INDICATE WITH
Lettuce and Tomato
Slices — 1 cup
Coleslaw*
cup-6 oz. Spoodle
Broccoli** 1/2 cup
4 oz. Spoodle
Ambrosia Salad
1/2 cup- ti8 Scoop
CarrotRaisin Salad"
1/2 cup - #8 Scoop
Tossed Green Salad I
cup with 1 tsp 1000
Island Dressing
Spanish Slaw*
% cup-6 oz. Spoodle
Shredded Lettuce in
Entree 1 cup
Red Cabbage
1/2
cup- 4 oz Spoodle
Tossed Green Salad 1
cup with 1 tsp French
Dressing
Asparagus
1/2 cup- 4 oz. Spoodle
Tossed Green Salad
wl Bell Pepper 1/2 cup
with 1 tsp Blue
Cheese Drsg
Green Beans w/
Almonds
1/2
cup
4 oz. Spoodle
Holiday Salad-
Lettace,Tomato
1/2
c
1 tsp 1000 Dressing
C2 ou 01111111 Al TERNATh
Miro FIED INIAnGmtr.r. oR
Burma: I TSP.
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
1 teaspoon
Fortified Margarine
i teaspoon
Fortified Margarine
1 teaspoon
DESSERT: ONE VICE?
SERVING. LIST MAIN FOOD
AND COMPONENTS
Apple Pie|109| slice
Coconut Cake
1 slice —2" square
Watermelon
'A cup or 1 slice
Tapioca Pudding
1/2 cup #18 Scoop
Apple Crisp wl
Oatmeal topping
1/2 cup-4 oz Spoodle
Pumpkin Pie"
1 slice
French Apple
S Ireudel -1 slice
2x2x2
MILK: 13 ovxcEs
INDICATE TYPE LSI arm,:
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ouncesFor AA A t se Only
INSTRUCTIONS NEW YEARS EVE MARTIN LUTHER
KING
VALENTINES DAN' PRESMENTS DAY EASTER
IN his 'ATE VITAMIN c
souitcv wIlls"" ,/, cur
sEal'IMi
Soil': V. cur sctivisr:
1,14i 1 ,01 121 CempONIPNT
Vitamin C Fortified
GrapeJuice*
4 ounces
Vitamin C Fortified
Grape Juice*
4 ounces
Vitamin C Fortified
Apple Juice*
4 ounces
Vitamin C Fortified
Apple Juice*
4 ounces
Vitamin C Fortified
Apple Juice*
4 ounces
Vitamin C Fortified
Pineapple Juice
4 ounces
Orange J u ice
4 ounces
M EAT OR ALTERNATE
3 or. CoonED minx
POIITION,
Roast Beef iv
Mushroom Sauce
3 oz. Beef
2 oz. Sauce
Oven Fried Chicken
3 oz. Chicken
Chicken a In Orange
3 oz. Chicken
2 oz. Sauce
Sloppy Joes
3 oz. Beef
2 oz. Sauce
Corned Beef
3 oz. Beef
Mustard I pkI
Chicken Mole
3 oz. Chicken
2 oz. Sauce
Boas( Chicken
3 oz. Chicken
2 oz. Sauce
STARCH OR BREAD
ALTERNATE
I NOVATE rolurioN SIZE
Baked Potato — One
and Wheat Bread (I)
Wheat Roll- One
Whipped Turnips
V2 cup #8 Scoop
Cornbread 2 1/2 "
S.uare
Rice Pilaf 1/2 cup
#S Scoop
Wheat Roll-One
Macaroni Salad 1/2 c
#8 Scoop
Hamburger Bun- One
Red Potatoes
1/2 cup —4 oz. Spoodle
Rye Bread- 2 slice
Fluffy Rice 1/2 cup
#8 Scoop
Flour Tortilla-One
Dressing 1/2 cup
#8 Scoop
Wheat Roll-One
VEGETABLES/FRUIT
Two V. COP SEUVINGs
VTFAMIN A SDURCE win BE
SERVED ON 3 SEI,AAATE DAYS
?ER wEEK, INDIcATE svITH
-- 1. ". IF VEGETABLE OR
ITUIT IS USW MR VITAMIN A
SLC souRcE, INDICATE With
Winter Squash**
1/2 cup- 4 oz Spoodle
Mixed Green Salad I
cup withl tsp Blue
Cheese Dressing
Seasoned Spinach 44
1/2 cup-4 oz Spoodle
Tossed Green Salad I
cup with 1 tsp 1000
Island Dressing
Peas w/ Red Pepper
1/2 cup-4ozSpoodle
Coleslaw*
Y4 cup-6 oz Spoodle
Carrot Raisin
Salad** 1/2 cup
#8 Scoop
Tossed Green Salad 1
cup with 1 tsp French
Dressing
Steamed Cabbage
1/2 cup- 4 oz Spoodle
Carrots **
1/2 cup-4oz Spoodle
Pinto Beans
1/2 cup- 4 oz spoodle
Tomato Cucumber
Salad 1/2 cup with
Italian Dresing 1 tsp
Green Beans
V. cup-4 oz. Spoodle
Mixed Green Salad 1
cup with 1 tsp Italian
Dressing
C2 oil (Ill 11111 AL FERNATF
FoirriFIED 1thil10RINE014
norm: I Ill'.
Fortified Margarine
1 teas•oon
Fortified Margarine
I teas .00n
Fortified Margarine
I teas oon
Fortified Margarine
1 reas.00n
Fortified Margarine
1 teas.00n
Fortified Mug:wine
1 teas oon
Fortified Margarine
1 teas soon
DEsscirri 0.15 VICO,
101 ,010. Lim- KAN Form
4115 compoNENTS
Decorated Cake
1 slice 2" square
Watermelon
1/2 cup or I slice
White Cake w/
Strawberry Glaze and
Garnish- I slice
Cherry Pie
1 slice
Lime Gelatin with
Mixed Fruit
1/2 cup #8 Scoop
Chun-o — One Easter Cake with
Jelly Bean Garnish
MILK: 8 OUNCES
NDICAIE TM (s) or MILK
13EVERAGE 111)1(111 COLD
Lowfat or Nonfat
Milk-8 ounces
Low fat or Nonfat
Milk-8 ounces
Low fat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 Dunces
Lowfat or Nonfat
Milk-8 ounces
MEM.
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ouncesFor AAA Use Only
INSTRUCTIONS CINCO DE MAYO MOTHERS DAY MEMORIAL DAY
INowur: virsmiN C
souRCE WITH """ 04 CIT
SERI 1NG
Sou p ; Y, his' sE111150
LisT FOOD compoNENI
Orange Juice*
4 ounces
Vitamin C Fortified
Pineapple Juice*
4 ounces
Vitamin C Fortified
Grape Juice*
4 ounces
Orange Juice*
4 ounces
M EAT OR ALTERNATE
3 OZ. Cooiall rinuLE
noirriori.
Beef Burrito
I Burrito with 3 oz.
Beef
Herb Lemon
Chicken Breast
3 oz Chicken
2 oz. Sauce
BBQ Beef on Bun
3 oz. Beef
2 oz. BBQ Sauce
Roast Beef with
Mushroom Gravy
3 oz. Beef
2 oz. Gravy
STARCH OR BREAD
ALTERNATE
INDICATE p()RT1ON SIZE
Mexican Rice 1/2 cup
48 Scoop
Tortilla One
Baked Potato One
Wheat Roll — One
Potato Salad 1/2 cup
48 Scoop
Bun-One
Mashed Potato 1/2 cup
48 Scoop
Whole Wheat Bread- I
vEGETABLEsffnuii
Two Kcal. nutviNos
VITAMIN A SOURCE MUST RE
sEit VIM ON 3 SEPARATE DAYS
PER WEEK. INDLCATE WITH
"" IF vEGETAIlLE Oil
A
FRUIT IS USED TAME , FoR V V
& C SOURCE. INDICATE wolf
Green Beans
1/2 cup- 4 oz Spoodle
Mixed Green Salad 1/2
cup with) tsp Italian
Dressing
Green Beans
1/2 cup —4oz. Spoodie
Fresh Green Salad
1/2 cup with 1 1sp Blue
Cheese Dressing
Corn
1/2 cup — 4oz. Spoodle
Tossed Green Salad
1/2 cup with I tsp
French Dressing
Green Beans
1/2 cup —4oz. Spoodle
Waldorf Salad
1/2 cup-48 scoop
12 05 OTHER ALTERNATE
FORTIFIED rfl ARGA RINE OR
B yrrEn: I Tnn.
Fortified Margarine
) teaspoon
Fortified Margarine
I teaspoon
Fortified Margarine
1 teas Doon
Fortified Margarine
I teas ion
DESSERT; ONE VI cnn
RER %TVG. LIST MAIN 10011
AND COMPONENTS
Flan 1/2 cup
#8 scoop
Decorated Cake
1 slice- 2" square
Watermelon
1/2 cup or I slice
Spice Cake
1 slice 2" square
NIILK: 8 otorccs
ISOLATE r y PE IS) OF MIL.In
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
Lowfat or Nonfat
Milk-8 ounces
DINING CENTERS MAY CI (00SE THREE (3)
ADDITIONAL HOLIDAYS AS THEY BEST FIT
INTO THEIR CALENDARS, SUCH AS;
• HAWAIIAN DAY
• HANUKKAH
• WESTERN DAY
• CHINESE NEWS YEARS
• RESPECT FOR THE AGED DAY
(JAPANESE)
OR ANY OTHER OF THEIR CHOICE
THESE IA-EIS AND IV IENUS WILL 11411TO BE
COORDINATED AND APPROl'ED 131 THE
CATERER ollawasom) AND CNS
REGIONAL Art ITR/I/OWST T LE.4S7'El(7/11'
(8) fFEEK,S' /A l , -1,9LINCE.
U:s