Food Production. Subrecipient shall adhere, but not be limited to, the following food production requirements: 1. Ensure that meals are compliant with the Older Californians Nutrition Program Menu Guidance. 2. Serve meals that provide one-third (1/3) of the Dietary Reference Intakes (DRIs), are safe, of good quality, and at the lowest reasonable cost. 3. Meals shall be served as indicated on the certified menus. If a menu substitution must occur, the following procedure must be followed: a) The Subrecipient’s Registered Dietitian must approve all menu substitutions. b) A menu substitution form must be completed and signed by the Subrecipient’s Registered Dietitian. c) The completed menu substitution form shall be kept on file for County review. 4. Food production procedures shall comply with Title 22, CRFC standards, and HACCP principles guidelines. 5. Food production and meal service shall be under the supervision of a staff person trained in food service management to ensure food service sanitation and the practices of hygienic food handling techniques are followed. a) This person shall function with the advice of the provider’s registered dietitian. 6. Production schedules or worksheets must be available in the food preparation area. 7. Food shall be prepared in sufficient quantities to serve all participants. a) Careful planning shall minimize the leftover food and prevent waste. 8. Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu guidelines. 9. Appropriate utensils for correct and consistent portion control shall be available and used at each site. 10. Food shall be packaged and transported in a manner in which it is protected from potential contamination and maintains appropriate hot and cold food temperatures. 11. Meals shall be served to seniors as “offer versus serve.”
Appears in 2 contracts
Food Production. Subrecipient shall adhere, but not be limited to, the following food production requirements:
1. Ensure that meals are compliant with the Older Californians Nutrition Program Menu Guidance.
2. Serve meals that provide one-third (1/3) of the Dietary Reference Intakes (DRIs), are safe, of good quality, and at the lowest reasonable cost.
3. Meals shall be served as indicated on the certified menus. If a menu substitution must occur, the following procedure must be followed:
a) The Subrecipient’s Registered Dietitian must approve all menu substitutions.
b) A menu substitution form must be completed and signed by the Subrecipient’s Registered Dietitian.
c) The completed menu substitution form shall be kept on file for County review.
4. Food production procedures shall comply with Title 22, CRFC standards, and HACCP principles guidelines.
5. Food production and meal service shall be under the supervision of a staff person trained in food service management to ensure food service sanitation and the practices of hygienic food handling techniques are followed.
a) a. This person shall function with the advice of the provider’s registered dietitian.
6. Production schedules or worksheets must be available in the food preparation area.
7. Food shall be prepared in sufficient quantities to serve all participants.
a) Careful planning shall minimize the leftover food and prevent waste.
8. Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu guidelines.
9. Appropriate utensils for correct and consistent portion control shall be available and used at each site.
10. Food shall be packaged and transported in a manner in which it is protected from potential contamination and maintains appropriate hot and cold food temperatures.
11. Meals shall be served to seniors as “offer versus serve.”
Appears in 1 contract
Samples: Contract for Services
Food Production. Subrecipient shall adhere, but not be limited to, the following food production requirements:
1. Ensure that meals are compliant with the Older Californians Nutrition Program Menu Guidance.
2. Serve meals that provide one-third (1/3) of the Dietary Reference Intakes (DRIs), are safe, of good quality, and at the lowest reasonable cost.
3. Meals shall be served as indicated on the certified menus. If a menu substitution must occur, the following procedure must be followed:
a) The Subrecipient’s Registered Dietitian must approve all menu substitutions.
b) A menu substitution form must be completed and signed by the Subrecipient’s Registered Dietitian.
c) The completed menu substitution form shall be kept on file for County review.
4. Food production procedures shall comply with Title 22, CRFC standards, and HACCP principles guidelines.
5. Food production and meal service shall be under the supervision of a staff person trained in food service management to ensure food service sanitation and the practices of hygienic food handling techniques are followed.
a) This person shall function with the advice of the provider’s registered dietitian.
6. Production schedules or worksheets must be available in the food preparation area.
7. Food shall be prepared in sufficient quantities to serve all participants.
a) Careful planning shall minimize the leftover food and prevent waste.
8. Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu guidelines.
9. Appropriate utensils for correct and consistent portion control shall be available and used at each site.
10. Food shall be packaged and transported in a manner in which it is protected from potential contamination and maintains appropriate hot and cold food temperatures.
11. Meals shall be served to seniors as “offer versus serve.”
Appears in 1 contract
Samples: Contract No. 20 27 0043
