Specifications include, but are not limited to: A. Kitchen Operations Vendor shall be responsible for the overall operations of the kitchen within the Jefferson Parish Correctional Center. Specifically, Vendor shall be responsible for the following: 1. Plan, coordinate, handle, prepare and provide meals for the Jail's inmates. All menus and special diets shall meet the standards for adult holding and detention facilities as established by the Louisiana Sheriff's Association / Department of Public Safety & Corrections Basic Jail Guidelines. The Jail Administration will approve all menus prior to commencement. 2. All meals served shall be in compliance with the most recent Recommended Daily Allowance for adult males as established by the National Academy of Sciences. 3. Ensure that there are a sufficient number of employees assigned to each shift. Vendor staff must be present at all times when food preparation, cooking and cleaning are being performed in the Kitchen. 4. Employment of sufficient staff to provide the required number of meals 5. If inmates (i.e., trustees) are provided, there must be line operation supervision of trustee inmates by the Contractor's staff. Inmates shall not supervise other inmates. 6. Ensure that all meals are served at appropriate temperatures (140 degrees hot, 45 degrees cold), and in a manner that makes them palatable and visibly pleasing, complete with condiments (dressing, sugar, salt, pepper, and catsup or mustard, where appropriate). 7. Employees of Vendor assigned to work at the JPCC shall submit to periodic health examinations as required by law. Vendor shall submit satisfactory evidence of compliance with all health regulations, including health examinations, to the Sheriff upon request. 8. The Sheriff and/or Parish will purchase all consumable paper supplies and chemicals which are required for food service operation. These supplies shall remain the property of the Sheriff and/or Parish. The primary tool for serving the food is a tray provided by the Sheriff. Paper plates or trays should only be used when the primary tray is not available. 9. Responsible for routine cleaning and housekeeping of food service preparation, services and storage areas, and shall on a continuing basis, maintain standards of sanitation required by State and local regulations. The Parish shall be responsible for removal of trash and garbage from the loading dock. 10. Meet requirements of all federal, state and local health standards and any other applicable standards. B. Inmate Food Service 1. Prepare and serve three (3) meals for each day of the calendar year. Meals are to be available at the times specified by the Jail Administrator or his/her designated Representative. 2. The Jail Administrator or the designated representative shall provide the Vendor written confirmation of the number of meals required to be served for each meal prior to service of that meal. 3. Adhere to a four (4) or five (5) week menu, at the Vendor's discretion, approved by a registered dietician and accepted by the Jail Administrator. 4. Prepare special meals, approved by a registered dietician, as required by the Jail Medical Section and communicated through the Sheriff including, but not limited to, medical and religious meals. It is anticipated that the daily caloric intake would be set at between 2,800 and 3,000 calories (See Appendix A for a Sample Menu). 5. Provide daily meals to staff as requested and at a cost per meal mutually agreed upon between the Sheriff's Office and the Vendor. 6. Provide catered meals for special Jefferson Parish events as determined by the Sheriff's Office, with not less than seventy-two (72) hours notice. The cost per meal shall be mutually agreed upon between the Sheriff and the Vendor. 7. Vendor shall make fullest use of the donated commodities when available, and deemed wholesome and appropriate for menu purposes. Vendor may refuse acceptance of any such commodities which are contaminated or in excessive amounts. The utilization and/or control of donated commodities are subject to the following conditions: a. Vendor shall properly handle, store, and prepare all commodities. b. A weekly inventory shall be taken of all commodities by Vendor. The report shall include for each donated commodity, the commodities on hand at the beginning of the week, the quantity used, the quantity lost due to spoilage, theft, or shrinkage, and the balance at the end of the week. c. Commodities received shall be used solely for the benefit of the persons in the Jail. 8. Cooperate with the Sheriff with its annual Louisiana Sheriff's Association / Department of Public Safety & Corrections Basic Jail Guidelines Audit and Inspection.)
