Food Procurement. 1. Food procurement procedures shall comply with CRFC standards and HACCP principles guidelines.
Food Procurement. Subrecipient shall adhere, but not be limited to, the following food procurement requirements:
Food Procurement o The Head of Commissary Services of the Service Provider is responsible for determining the quantity and ingredients for the meal service and the quantity and assortment of beverages. o Ingredients and beverages for the meal services are purchased by the Service Provider through the AURA-CAS purchasing department. o Ingredients are purchased in large blanket orders for economy. Competitive prices are sought to control overall costs and help to reduce the price per meal. In some cases suppliers with products superior in quality, variety or freshness are chosen over other lower-cost suppliers. • Food and Beverage Transportation o Food and beverages are delivered weekly to the dining facilities on CT and CP, in a dedicated, refrigerated transport truck. o Fresh bread is delivered daily to both dining facilities in a sealed container aboard the common passenger transportation vehicles that serve the mountain facilities. o Potable water for food preparation is provided through a metered connection to the water systems at CT and CP, (see Section 3, Water & Wastewater). o Bottled water for consumption is purchased and delivered in the same manner as the other consumables. • Menu Planning o The menus for the meals are established on a monthly basis by the Head of Commissary Services. o The menus are based on a set of nutritional and caloric standards which were established in consultation with a certified nutritionist contracted by the Service Provider. These standards take into account the types of activities conducted at the observatory sites. • Meal Preparation o Meals as defined by the menu are prepared fresh daily for every meal period. o Meal preparation conforms to all applicable standards of hygiene and food handling as defined by the Chilean Health and Sanitation Authorities. o Meals are prepared in the quantity required, as accurately as possible. Timely and accurate reporting by Clients of their normal and exceptional demand for meals, results in more economical preparation of food quantities. • Meal Service o Meals are served cafeteria style in the dining facilities. o Cooks and Assistant Cooks attend the hot-food line and refill the serving containers of all main and side dishes when necessary. • Dishwashing and Facility Cleaning o After each meal period, the kitchen staff washes the dishes, using a commercial-grade dishwasher, and the kitchen is cleaned. o All utensils, dishes and vessels used for food preparation and serving are cleaned in conforma...
Food Procurement. Formatted: Font: Not Bold
Food Procurement. Formatted: Font: Not Bold Subrecipient shall adhere, but not be limited to, the following food procurement requirements: County of Orange 32 Community SeniorServ, Inc. dba Meals on Wheels OC Orange CountyOC Community Resources ThirFourteenth Amendment Contract No.20-27-0043 Attachment A-56
