Common use of Meal Service/Temperature Monitoring Clause in Contracts

Meal Service/Temperature Monitoring. a. All food for congregate sites shall be packaged and transported in a manner in which it is protected from potential contamination and maintains appropriate hot and cold food temperatures. b. Meals shall be served to seniors “offer versus serve” – meaning participants are to be given an opportunity to decline a menu item. Food trays shall not be served ahead of time. c. Temperature Checks 1) All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked daily immediately prior to dispatch from the central kitchen. 2) All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked at satellite congregate sites upon delivery and at all congregate sites immediately before meal service. 3) The SNP Provider must have written procedures for monitoring food temperature. 4) The SNP Provider must use a form to document food temperatures daily (i.e. Food Temperature Log). 5) The SNP Provider shall have a staff member review the completed Food Temperature Logs at random a minimum of every other month. If problems are discovered, an action plan must be developed to resolve the issue. 6) All completed Food Temperature Logs must be maintained on file for K/T AAA review. d. To maintain quality in prepared foods, holding times shall be kept to a minimum. Long periods of holding hot foods diminishes the nutrient content and palatability of foods. e. Holding time shall not exceed 4 hours between the end of production and the beginning of food service at the congregate site. If prepared at the Congregate Meal site, holding time should not exceed 2 hours. f. Milk and milk products shall be provided in individual, commercially filled containers, or shall be poured by a staff member directly from commercially filled bulk containers into the glass or cup from which it is consumed. g. Single service utensils and tableware shall be used one time only and then discarded. h. ‘Take home’ meals from a congregate meal site may be authorized only under limited circumstances. The SNP Provider must first develop a clear written policy and process for this contingency based on criteria established by the K/T AAA.

Meal Service/Temperature Monitoring. a. a) All food for congregate sites and home delivered meals shall be packaged and transported in a manner in which it is protected from potential contamination and maintains appropriate hot and cold food temperatures. b. b) Meals shall be served to seniors as “offer versus serve” – meaning participants are to be given an opportunity to decline a menu item. Food trays shall not be served ahead of time. c. c) Temperature Checks: DocuSign Envelope ID: 9923AE6D-7AA6-497C-A7E9-68EA4B6E9470 1) i. All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked daily immediately prior to dispatch from the central kitchen. 2) ii. All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked at satellite congregate sites upon delivery and at all congregate sites immediately before meal service. 3) iii. The SNP Provider ENP provider must have written procedures for monitoring food temperature. 4) iv. The SNP Provider ENP provider must use a form to document food temperatures daily (i.e. Food Temperature Log). 5) v. The SNP Provider ENP provider shall have a staff member review the completed Food Temperature Logs at random a minimum of every other month. If problems are discovered, an action plan must be developed to resolve the issue. 6) vi. Documentation of temperatures for hot/cold foods at the end of each HDM route delivery are required on a monthly basis. vii. All completed Food Temperature Logs must be maintained on file for K/T AAA County review. d. d) To maintain quality in prepared foods, holding times shall be kept to a minimum. Long periods of holding hot foods diminishes the nutrient content and palatability of foods. e. Holding time shall not exceed 4 2 hours between the end of production and the beginning of food service at the congregate site. If prepared at the Congregate Meal site, holding time should not exceed 2 hoursoutside temperature control. f. e) Milk and milk products shall be provided in individual, commercially filled containers, or shall be poured by a staff member directly from commercially filled bulk containers into the glass or cup from which it is consumed. g. f) Single service utensils and tableware shall be used one time only and then discarded. h. ‘Take home’ meals g) Safety of the food after it has been served at the congregate site and then removed by the participant from a the congregate meal site is the sole responsibility of the participant and may be authorized only under limited circumstances. The SNP Provider must first develop a clear written policy and process for this contingency based on criteria established consumed by the Kparticipant as he/T AAAshe deems it appropriate. h) The provider shall have a sign posted in the congregate site stating, “Food removed from the congregate site is at your own risk.”

Meal Service/Temperature Monitoring. a. a) All food for congregate sites and home delivered meals shall be packaged and transported in a manner in which it is protected from potential contamination and maintains appropriate hot and cold food temperatures. b. b) Meals shall be served to seniors as “offer versus serve” – meaning participants are to be given an opportunity to decline a menu item. Food trays shall not be served ahead of time. c. c) Temperature Checks: DocuSign Envelope ID: 6981E64E-3BCB-4EFB-8056-24CC1EF3B10D 1) i. All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked daily immediately prior to dispatch from the central kitchen. 2) ii. All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked at satellite congregate sites upon delivery and at all congregate sites immediately before meal service. 3) iii. The SNP Provider ENP provider must have written procedures for monitoring food temperature. 4) iv. The SNP Provider ENP provider must use a form to document food temperatures daily (i.e. Food Temperature Log). 5) v. The SNP Provider ENP provider shall have a staff member review the completed Food Temperature Logs at random a minimum of every other month. If problems are discovered, an action plan must be developed to resolve the issue. 6) vi. Documentation of temperatures for hot/cold foods at the end of each HDM route delivery are required on a monthly basis. vii. All completed Food Temperature Logs must be maintained on file for K/T AAA County review. d. d) To maintain quality in prepared foods, holding times shall be kept to a minimum. Long periods of holding hot foods diminishes the nutrient content and palatability of foods. e. Holding time shall not exceed 4 2 hours between the end of production and the beginning of food service at the congregate site. If prepared at the Congregate Meal site, holding time should not exceed 2 hoursoutside temperature control. f. e) Milk and milk products shall be provided in individual, commercially filled containers, or shall be poured by a staff member directly from commercially filled bulk containers into the glass or cup from which it is consumed. g. f) Single service utensils and tableware shall be used one time only and then discarded. h. ‘Take home’ meals g) Safety of the food after it has been served at the congregate site and then removed by the participant from a the congregate meal site is the sole responsibility of the participant and may be authorized only under limited circumstances. The SNP Provider must first develop a clear written policy and process for this contingency based on criteria established consumed by the Kparticipant as he/T AAAshe deems it appropriate. h) The provider shall have a sign posted in the congregate site stating, “Food removed from the congregate site is at your own risk.”