Menu Planning. 1. Contractors will comply with all Meal Guidelines and Nutritional Requirements (refer to Section V of this Attachment)
2. A copy of the certified menu must be posted in a spot conspicuous to clients at each congregate site.
3. Copies of menus shall be made available to the participants upon request.
Menu Planning. The District shall provide a draft of planned menus to a committee of three (3) Unit 7 representatives designated by the Association consisting of a cook, baker, and food service helper, approximately two (2) months in advance of the serving day. The committee may submit comments, suggestions, or recommendations within one (1) week to the Director of Nutrition and Food Services. The Director of Nutrition and Food Services shall review and respond to such comments, suggestions, or recommendations within one (1) week.
Menu Planning a. DCPS shall require the FSMC to have a contact person designated to work with the program engagement committee to communicate the local products that can be placed on the menu. Meetings will be set up at least quarterly so local product menu needs can be met.
Menu Planning. Each meal served by Contractor must contain at least one-third of the current Dietary Reference Intakes and Dietary Guidelines. Nutrients that must be considered are protein, calcium, iron, folate, fiber, fat, zinc, magnesium, sodium, vitamin A, vitamin C, vitamin B12, vitamin B6, vitamin k, thiamin, riboflavin, and niacin. Menu planning will be designed to include a variety of foods, color texture and contrast; avoiding excess fat, saturated fats and cholesterol; including foods with complex carbohydrates and fiber; avoiding excess refined carbohydrates (sugar); avoiding excessive sodium.
Menu Planning. For each SNA level of certification an employee achieves, the employee shall receive an additional $0.25 per hour (up to an additional $1.00/hr if achieve all 4 levels). Food Service employees who achieve a ServSafe certification will receive an additional $0.50 per hour. Employees who are currently receiving the ServSafe certification $.25/hr will automatically get the increase to $0.50 per hour. Employees must maintain certification to continue to receive the additional pay outlined above.
Menu Planning. If it is necessary for a cook to participate in menu planning then they will be paid at their hourly wage.
Menu Planning. If it is necessary for a xxxx to participate in menu planning then they will be paid at their hourly wage.
Menu Planning. Menus must follow the menu guidelines as described in Appendix A: Menu Planning Requirements and Appendix B: Summary of New Menu Requirements 2009.
a. Menus for hot meals must be submitted and completed using the component methods as described in the Senior Nutrition Policy Manual to determine nutritional content.
b. Each meal must contain one-third (1/3) of the current daily Recommended Dietary Allowance (RDA) for persons 51 years of age or older as determined by the National Academy of Science-National Research Council.
c. Moderate amounts of salt will be used in the preparation of food. Menus are to be prepared with as low in fat content as possible.
d. Oil used in food prepared will be liquid and polyunsaturated fat and/or monosaturated fat in the preparation of all meals.
e. Food must be attractive, palatable, and appealing. 2011-2012 Compass Group XXX/ 000000 Xxxxxxx Senior Meals A-2 T-23422.002\827018
f. Ethnic and holiday menus should be incorporated under advisement by the County Nutrition Services Manager or Staff Dieticians.
Menu Planning. Menus must follow the menu guidelines as described in the County of Santa Xxxxx Policy Manual 2021-2022 Xxxxxxx Community Living LLC DB#646913 Xxxxxxx Community Living dba TRIO Community Meals
a. Menus for hot meals must be submitted and completed using the component Manual to determine nutritional content.
b. Moderate amounts of salt will be used in the preparation of food. Menus are to be prepared with as low in fat content as possible.
c. Oil used in food prepared will be liquid and polyunsaturated fat and/or monosaturated fat in the preparation of all meals.
d. Food must be attractive, palatable, and appealing.
e. Ethnic and holiday menus should be incorporated under advisement by the County Nutrition Services Manager or Staff Dieticians.
f. Contractor will participate in biannual focus group and/or survey distribution exercises to solicit feedback regarding desired food items at each of the 14 Senior Nutrition Program sites.
Menu Planning. The Contractor shall establish 20-day menus that reflect meals variety consistent with the varied cultural, religious, and health dietary requirements of the MSGs. Menu items shall be fresh, prepared onsite, healthy, modern and authentic to the maximum extent practicable. Contractor shall utilize accepted cooking standards for food preparation and develop program specific standards to ensure consistency in preparation across the program. Contractor shall develop standards or recipe cards for items determined to be customer favorites. Cooking standards and recipes shall be available to the COR and included as part of program quality assurance program. It will be the responsibility of the COR or the Mess NCO to advise the Contractor of any special dietary or cultural limitations. In the event the Contractor receives no notification it can be assumed none exists. ONLY the COR or the Mess NCO has the authority to make these notifications.
