We use cookies on our site to analyze traffic, enhance your experience, and provide you with tailored content.

For more information visit our privacy policy.

Menu Variety Clause Samples

Menu Variety. 1. Contractor Weekly Menus shall be approved by the Government in advance. 2. Menu items shall provide variety on a daily basis as to the types of meat and bread used in sandwiches, other sack lunch entrees, snacks, juices and other meal items served. 3. Menus may include a wide variety of recipes. 4. Pre-cooked items after the fourth meal must be approved by the Government and shall be approved on a limited basis only. If meat is an ingredient of a pre-cooked item, the meat portions per meal must meet the meat quality standard defined in Quality Standards. 5. Entrees such as stew, lasagna, spaghetti, linguine, chili, chicken chop-suey, or casseroles may be used as approved by the Government. The following are examples of variety options: Meat: 1. Beef/Bison: a. Steaks - rib, loin, T-bone, New York, sirloin, cubed, and filet. b. Roast - Prime rib and sliced roast c. Short Ribs - baked, broiled and barbecued. d. Ground Beef - lasagna, meat loaf, meatballs in spaghetti sauce and ground beef patties. 2. Pork: a. Chops - loin cut b. Spareribs c. Country style ribs d. Barbecued e. Roast - sliced and tenderloin. ▇. ▇▇▇ - sliced. g. Sausage 3. Lamb: a. Chops b. Grilled c. Barbecued 4. Poultry: a. Sliced or whole pieces or parts (such as breast, wing, thigh, or leg) 5. Fish: a. Grilled b. Baked c. Fillets d. Steaks 6. Processed Meat Items: a. Pastrami b. Polish/Italian sausage c. Corned beef 7. Breakfast Meat: a. Ham ▇. ▇▇▇▇▇ c. Sausage d. Steak e. Pork chops
View Source
Menu Variety. (1) Meals should provide variety. The following examples are illustrative of the categories and variety of items acceptable for menus: (a) Meat (All portions raw weight) Beef - Steaks - rib, loin, T-bone, New York, sirloin, cubed, filet, pepper steak, breakfast steaks Roast Beef - stew meat, chipped beef* Veal - breaded or unbreaded cutlets Short Ribs - baked, BBQ'd Prime Rib Ground Beef (not more than 23% fat - no soy products) - lasagna, meat loaf, meat balls, spaghetti sauce, ground beef ▇▇▇▇▇ (minimum cooking temperature is 155 degrees F and measured in its center of thickest part) Pork - Pork chops* (loin-cut), spare-ribs, county style ribs (BBQ'd), pork roast, baked ham (no ham and water products), grilled ham*, bacon*, link sausage*, ▇▇▇▇▇ sausage*, Polish ▇▇▇▇▇▇*, German ▇▇▇▇▇▇* ▇▇▇▇ - Leg of lamb, lamb chops Poultry - Turkey and chicken - boneless breast, deep fried, BBQ'd, stewed with pasta Fish - All varieties Eggs - Fresh or fresh frozen, Grade A (dehydrated is not acceptable). Fried, boiled, poached, omelet, scrambles, French toast Miscellaneous - Swiss steak, Salisbury steak, meat sauce, chicken fried steak, braised tips with gravy, corned beef hash * Acceptable breakfast meats
View Source
Menu Variety. Contractor Bi-Weekly Menus shall be approved by the FDUL in advance. Menu items shall provide variety on a daily basis as to the types of meat and bread used in sandwiches, other sack lunch entrees, snacks, juices and other meal items served. Menus may include a wide variety of recipes. Pre-cooked items after the fourth meal must be approved by the FDUL and shall be approved on a limited basis only. If meat is an ingredient of a pre-cooked item, the meat portions per meal must meet the meat quantity standard defined in this document. Entrees such as stew, lasagna, spaghetti, linguine, chili, chicken chop suey or casseroles may be used as approved by the FDUL. The following are examples of variety options. 9.1 Meat
View Source

Related to Menu Variety

  • Screening The Health Plan must work with contracted providers to conduct interperiodic EPSDT screens on RIte Care and all ACA Adult Expansion Population members under age 21 (i.e. 19 and 20-year old under this Agreement) to identify health and developmental problems in conformance with ATTACHMENT ED to this Agreement. Additional screens should be provided as Medically Necessary. At a minimum, these screens must include: • A comprehensive health and developmental history, including health education, nutrition assessment, immunization history, and developmental assessment • Immunizations according to the Rhode Island EPSDT Periodicity Schedule • An unclothed physical examination • Laboratory tests including lead, TB, and newborn screenings as medically indicated • Vision testing • Hearing testing • Dental screening oral examination by PCP as part of a comprehensive examination required before age one (1) • All other medically indicated screening services • And provide EOHHS with a list of established CPT/HCPC codes used to identify all billable services included in the EPSDT schedule.

  • Diagnostic procedures to aid the Provider in determining required dental treatment.

  • Clinical 1.1 Provides comprehensive evidence based nursing care and individual case management to a specific group of patients/clients including assessment, intervention and evaluation. 1.2 Undertakes clinical shifts at the direction of senior staff and the Nursing Director including participation on the on-call/after-hours/weekend roster if required. 1.3 Responsible and accountable for patient safety and quality of care through planning, coordinating, performing, facilitating, and evaluating the delivery of patient care relating to a particular group of patients, clients or staff in the practice setting. 1.4 Monitors, reviews and reports upon the standard of nursing practice to ensure that colleagues are working within the scope of nursing practice, following appropriate clinical pathways, policies, procedures and adopting a risk management approach in patient care delivery. 1.5 Participates in ▇▇▇▇ rounds/case conferences as appropriate. 1.6 Educates patients/carers in post discharge management and organises discharge summaries/referrals to other services, as appropriate. 1.7 Supports and liaises with patients, carers, colleagues, medical, nursing, allied health, support staff, external agencies and the private sector to provide coordinated multidisciplinary care. 1.8 Completes clinical documentation and undertakes other administrative/management tasks as required. 1.9 Participates in departmental and other meetings as required to meet organisational and service objectives. 1.10 Develops and seeks to implement change utilising expert clinical knowledge through research and evidence based best practice. 1.11 Monitors and maintains availability of consumable stock. 1.12 Complies with and demonstrates a positive commitment to Regulations, Acts and Policies relevant to nursing including the Code of Ethics for Nurses in Australia, the Code of Conduct for Nurses in Australia, the National Competency Standards for the Registered Nurse and the Poisons Act 2014 and Medicines and Poisons Regulations 2016. 1.13 Promotes and participates in team building and decision making. 1.14 Responsible for the clinical supervision of nurses at Level 1 and/or Enrolled Nurses/ Assistants in Nursing under their supervision.

  • COVID-19 Vaccinations Contractor understands, acknowledges, and agrees that, pursuant to Article II of the General Appropriations Act, none of the General Revenue Funds appropriated to the Department of State Health Services (DSHS) may be used for the purpose of promoting or advertising COVID-19 vaccinations in the 2024-25 biennium. It is also the intent of the legislature that to the extent allowed by federal law, any federal funds allocated to DSHS shall be expended for activities other than promoting or advertising COVID-19 vaccinations. Contractor represents and warrants that it is not ineligible, nor will it be ineligible during the term of this Contract, to receive appropriated funding pursuant to Article II.

  • Study Population ‌ Infants who underwent creation of an enterostomy receiving postoperative care and awaiting enterostomy closure: to be assessed for eligibility: n = 201 to be assigned to the study: n = 106 to be analysed: n = 106 Duration of intervention per patient of the intervention group: 6 weeks between enterostomy creation and enterostomy closure Follow-up per patient: 3 months, 6 months and 12 months post enterostomy closure, following enterostomy closure (12-month follow-up only applicable for patients that are recruited early enough to complete this follow-up within the 48 month of overall study duration).

Most Referenced Clauses

Most Referenced Definitions

AI Assistant