Menu Planning Guidelines/Menu Requirements. 1. A minimum cycle of four weeks of menus shall be planned and submitted to County. 2. Menu cycles shall include the availability of seasonal foods. 3. Health, cultural, ethnic and regional dietary practices shall be considered in menu planning, food selection, and meal preparation. 4. The menu cycle shall be approved by the provider’s registered dietitian and forwarded to the County registered dietitian for certification. Menus shall be submitted to the County Registered Dietitian a minimum of thirty (30) days prior to the menu start date. ENP providers are required to have menus certified prior to the menu start date. All signatures on the menu shall be original signatures. 5. A copy of the certified menu must be posted in a spot conspicuous to clients at each congregate site. Menus shall be legible and easy to read in the language of the majority of the participants. (Title 22, Division 1.8, Section 7638.5.) 6. Copies of the menus shall be made available to the participants upon request. 7. When planning the menus, the California Food Guide and the Dietary Guidelines for Americans (DGA) are to be considered. Menus shall conform to the age- appropriate criteria referenced in the sources. 8. Meal Component/Nutrient Analysis: a) A meal component/nutrient analysis of the entire menu cycle conducted and/or approved by a registered dietitian shall be done to ensure compliance with Title 22, Division 1.8, Section 7638.5. b) Providers shall comply with mandatory maintenance of labels for all food/food additives containing any fat, oil, or shortening, and the ban of oil, shortening or margarine containing artificial trans fat. (CRFC 114377)
Appears in 16 contracts
Samples: Contract No. 20 27 0041, Contract No. 20 27 0041, Contract No. 20 27 0043
Menu Planning Guidelines/Menu Requirements. 1. A minimum cycle of four weeks of menus shall be planned and submitted to County.
2. Menu cycles shall include the availability of seasonal foods.. DocuSign Envelope ID: 7FD060D0-FFE9-41B2-B36E-D133C1CFC472
3. Health, cultural, ethnic and regional dietary practices shall be considered in menu planning, food selection, and meal preparation.
4. The menu cycle shall be approved by the provider’s registered dietitian and forwarded to the County registered dietitian for certification. Menus shall be submitted to the County Registered Dietitian a minimum of thirty (30) days prior to the menu start date. ENP providers are required to have menus certified prior to the menu start date. All signatures on the menu shall be original signatures.
5. A copy of the certified menu must be posted in a spot conspicuous to clients at each congregate site. Menus shall be legible and easy to read in the language of the majority of the participants. (Title 22, Division 1.8, Section 7638.5.)
6. Copies of the menus shall be made available to the participants upon request.
7. When planning the menus, the California Food Guide and the Dietary Guidelines for Americans (DGA) are to be considered. Menus shall conform to the age- appropriate criteria referenced in the sources.
8. Meal Component/Nutrient Analysis:
a) A meal component/nutrient analysis of the entire menu cycle conducted and/or approved by a registered dietitian shall be done to ensure compliance with Title 22, Division 1.8, Section 7638.5.
b) Providers shall comply with mandatory maintenance of labels for all food/food additives containing any fat, oil, or shortening, and the ban of oil, shortening or margarine containing artificial trans fat. (CRFC 114377)
Appears in 1 contract
Samples: Contract No. 20 27 0041
Menu Planning Guidelines/Menu Requirements. 1. A minimum cycle of four weeks of menus shall be planned and submitted to County.
2. Menu cycles shall include the availability of seasonal foods.
3. Health, cultural, ethnic and regional dietary practices shall be considered in menu planning, food selection, and meal preparation.
4. The menu cycle shall be approved by the provider’s registered dietitian and forwarded to the County registered dietitian for certification. Menus shall be submitted to the County Registered Dietitian a minimum of thirty (30) days prior to the menu start date. ENP providers are required to have menus certified prior to the menu start date. All signatures on the menu shall be original signatures.
5. A copy of the certified menu must be posted in a spot conspicuous to clients at each congregate site. Menus shall be legible and easy to read in the language of the majority of the participants. (Title 22, Division 1.8, Section 7638.5.)
6. Copies of the menus shall be made available to the participants upon request.
7. When planning the menus, the California Food Guide and the Dietary Guidelines for Americans (DGA) are to be considered. Menus shall conform to the age- appropriate criteria referenced in the sources.
8. Meal Component/Nutrient Analysis:
a) A meal component/nutrient analysis of the entire menu cycle conducted and/or approved by a registered dietitian shall be done to ensure compliance with Title 22, Division 1.8, Section 7638.5.
b) Providers shall comply with mandatory maintenance of labels for all food/food additives containing any fat, oil, or shortening, and the ban of oil, shortening or margarine containing artificial trans fat. (CRFC 114377)) DocuSign Envelope ID: 87CE9712-9720-487A-A45D-A522FB26486D
Appears in 1 contract
Samples: Contract No. 20 27 0042
