Meal Delivery. (Change “Catering SFA” to “SFA” if meals are being picked up instead of delivered)
Meal Delivery. The Vendor meal delivery vehicle must be adequately constructed so as to protect the food, foodservice equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals.
1.8.1 During the transportation of meals, hot foods that are potentially hazardous must be kept at a minimum temperature of 135 degrees F at all times.
1.8.2 During the transportation of meals, cold foods that are potentially hazardous must be kept at or below 41 degrees F at all times and be transported in containers capable of maintaining temperatures at or below 41 degrees F.
1.8.3 Vendor must monitor and document temperatures of menu items prior to transport, upon arrival, and at the time of serving. A temperature log for each menu item served must be completed daily and maintained. The Vendor temperature log must be made available to the Vended Sponsor once requested.
Meal Delivery i. Meals will be provided based on case management specific authorization as to day(s) per week and number of meals per day.
ii. A route sheet shall be used daily to document all clients’ names, addresses, diet type, beverage, signature, and any special delivery instructions.
iii. Delivery of the meal must be made directly to the client.
iv. Delivery staff will provide assistance, if needed, in opening the meal containers.
v. Delivery staff will allow for time in the home to inquire as to the well-being and health of the client.
1. The delivery staff must report all changes in client’s mental or physical status to the home delivered meal program staff.
2. The home delivered meal program staff must document the report in the client’s file and the client’s case manager and/or the emergency contact person for follow up.
vi. Meals not delivered during the scheduled delivery route must be disposed of at the end of the route.
Meal Delivery. 2.7.1. The Caterer’s meal delivery vehicle must be adequately constructed so as to protect the food, foodservice equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals.
2.7.2. During the transportation of meals, hot foods that are temperature controlled for safety, must be kept at a minimum temperature of 135° F at all times.
2.7.3. During the transportation of meals, cold foods that are temperature controlled for safety, must be kept at or below 41° F at all times and be transported in containers capable of maintaining temperatures at or below 41° F.
2.7.4. The Caterer must monitor and document temperatures of menu items prior to transport, upon arrival, and at the time of serving. A temperature log for each menu item served must be completed daily and maintained. The Caterer’s temperature log must be made available to the SFA when requested.
Meal Delivery. Facility personnel shall receive meals at the County kitchen, shall transport such meals to appropriate areas, and shall return all trays and delivery equipment to Aramark at the County kitchen, in a timely manner.
Meal Delivery. The Caterer meal delivery vehicle must be adequately constructed so as to protect the food, foodservice equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals.
Meal Delivery. 2.6.1. The Caterer’s meal delivery vehicle must be adequately constructed so as to protect the food, food service equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals. April 2022 | Health and Nutrition Services | Arizona Department of Education | This institution is an equal opportunity provider.
2.6.2. During the transportation of meals, hot foods that are temperature controlled for safety, must be kept at a minimum temperature of 135° F at all times.
2.6.3. During the transportation of meals, cold foods that are temperature controlled for safety, must be kept at or below 41° F at all times and be transported in containers capable of maintaining temperatures at or below 41° F.
2.6.4. The Caterer must monitor and document temperatures of menu items prior to transport, upon arrival, and at the time of serving. A temperature log for each menu item served must be completed daily and maintained. The Caterer temperature log must be made available to the SFA once requested.
Meal Delivery. The Vendor meal delivery vehicle must be adequately constructed to protect the food, food service equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals. During the transportation of meals, hot foods that are temperature controlled for safety, must be kept at a minimum temperature of 135° F at all times. During the transportation of meals, cold foods that are temperature controlled for safety, must be kept at or below 41° F at all times and be transported in containers capable of maintaining temperatures at or below 41° F. The Vendor must monitor and document temperatures of menu items prior to transport, upon arrival, and at the time of serving. A temperature log for each menu item served must be completed daily and maintained. The Vendor temperature log must be made available to the SFSP Vended Operator once requested.
Meal Delivery. 2.5.1. The Vendor meal delivery vehicle must be adequately constructed so as to protect the food, food service equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals.
2.5.2. During the transportation of meals, hot foods that are temperature controlled for safety, must be kept at a minimum temperature of 135° F at all times.
2.5.3. During the transportation of meals, cold foods that are temperature controlled for safety, must be kept at or below 41° F at all times and be transported in containers capable of maintaining temperatures at or below 41° F.
2.5.4. The Vendor must monitor and document temperatures of menu items prior to transport, upon arrival, and at the time of serving. A temperature log for each menu item served must be completed daily and maintained. The Vendor temperature log must be made available to the SFSP Vended Operator once requested.
Meal Delivery. C.3.40.1 All milk and juice and cold food shall be delivered in refrigerator trucks or insulated coolers at a maximum temperature of 40 degrees.
C.3.40.2 The Provider shall utilize vehicles for transportation of food that comply with regulations set forth in 23 DCMR Alcoholic Beverages and Food, Subtitle B, Food and Food Operations, Chapters 24-30.
C.3.40.3 The Provider shall ensure appropriate condiments and utensils are provided.
C.3.40.4 The Provider shall package and deliver only dairy products that identify the expiration date on each container. For the dairy products, the expiration date shall not exceed five (5) days beyond the delivery date. For example: milk delivered on the 22nd of the month shall have an expiration date no later than the 27th of the month.
C.3.40.5 The Provider shall package and deliver only juices that identify the expiration date on each container. The expiration date for juice shall not exceed 10 days beyond the delivery date. For example: Xxxxx delivered on the 17th of the month shall have an expiration date of the 27th or 28th of the month.
C.3.40.6 The Provider shall deliver only the ordered items and quantities in a sufficient amount. Shortages in quantities as a result of an error made by the Provider shall be corrected with a "Special" delivery before the scheduled serving time. "Special" deliveries will undergo inspection consistent with regularly scheduled deliveries.
C.3.40.7 The Provider shall acquire a signature and the date of delivery on the delivery ticket from the designated staff at the facility to verify that all food and milk and juice were delivered in accordance with meal schedule included in the food services plan.
C.3.40.8 The Provider shall instruct drivers delivering food items to wait at least ten minutes after delivery of the food while the designated facility staff inspects the food items delivered for compliance. If the food does not comply with the requirements of the contract, the designated staff at the facility shall instruct the drivers to return the food, and indicate on the delivery ticket the number of meals that are being returned and the reason the meals are being returned.
C.3.40.9 The Provider shall not be paid for unauthorized menu changes, incomplete meals, meals not delivered within the specified delivery time period, and meals rejected because they do not comply with the Schedule B and the USDA Required Meal Pattern and not replaced before the time for serving meals.
C.3.40.10 In th...
