Caterer Certification Statements Sample Clauses

Caterer Certification Statements. A. If the Contract is for more than $25,000, Caterer has completed and attached a signed copy of the “Debarment, Suspension, Ineligibility and Voluntary Exclusion – Lower Tier Covered Transactions” form. B. If the Contract is for more than $100,000, Caterer has completed and attached the “Certification Regarding Lobbying” form and, if applicable as described on the “Certification Regarding Lobbying” form, the “Disclosure of Lobbying Activities” form. C. The Caterer’s signature on this Contract indicates there is no conflict of interest associated with the award of this Contract. No one employed by the SFA is related to or has any other personal or professional relationship with the Caterer and/or his/her family. Approximate enrollment: 950 (ADM) Approximate volume for lunch: 400 to 800 students daily Approximate volume for breakfast: 400 to 750 students daily Dark Green ½ cup ½ cup ½ cup Red/Orange ¾ cup ¾ cup 1 ¼ cups Beans, ▇▇▇▇, and Lentils ½ cup ½ cup ½ cup Starchy Vegetables ½ cup ½ cup ½ cup Other Vegetables ½ cup ½ cup ¾ cup Additional Vegetables to Reach Total 1 cup 1 cup 1 ½ cups Grains (oz. equivalent) 8 oz eq minimum per week (1 oz eq minimum per day) 8 oz eq minimum per week (1 oz eq minimum per day) 10 oz eq minimum per week (2 oz eq minimum per day) Meats/Meat Alternates (oz. equivalent) 8 oz eq minimum per week (1 oz eq minimum per day) 9 oz eq minimum per week (1 oz eq minimum per day) 10 oz eq minimum per week (2 oz eq minimum per day) Fluid Milk (cups) 5 cups (1 cup minimum per day) 5 cups (1 cup minimum per day) 5 cups (1 cup minimum per day) 1. All five meal components (fruits, vegetables, grains, meat/meat alternate and milk) must be offered at lunch. 2. A daily serving of fruit is required. Fruits may be fresh, frozen, canned in water/ juice/light syrup or dried. One-quarter cup of dried fruit counts as ½ cup of fruit. No more than half of the fruit offerings may be in the form of fruit juice. All juice must be 100% full strength juice. One-eighth cup of fruit is the minimum creditable amount. Fresh fruit should be offered at least 2-3 times per week. 3. Vegetable sub-groups must be offered weekly in the amount specified in the chart above. One cup of leafy greens counts as ½ cup of vegetables. No more than half of the vegetable offerings may be in the form of vegetable juice. All juice must be 100% full strength juice. One eighth cup of vegetables is the minimum creditable amount. “Additional Vegetables” may be added from any of the ...