Specifications include, but are not limited to: A. Food Quality 1. The quality of food prepared shall be nutritious, pleasing to the eye, appetizing, palatable and of such color, texture, size and shape as appropriate to the food items served. Contractor will be expected to enhance low-sodium meal items with herbs and other salt-free seasonings. 2. In order to assure uniformity and consistency of the food prepared, standardized recipes and standard methods of preparation must be used. B. Food Guidelines & Requirements 1. To ensure that the meals served are nutritious and conform to National and / or State requirements, the following must be adhered to: a) No salt is to be added when cooking, but Contractor will be expected to enhance low-sodium meal items with herbs and other salt-free seasonings b) Only “low sodium” products (less than 200 mg per prepared cup) are to be used for the preparation of gravies, sauces, etc.; c) No food items may have more than zero (0) grams Trans Fat; d) Minimal amounts of vegetable fats are to be used in preparation; e) No deep fat fried foods may be used, except upon request of the County; f) All visible fat must be removed from meat, poultry, etc. before it is cooked; g) No foods prepared with coconut oil, lard, or Trans fat may be used; h) All grease and / or fat which accumulate as a result of the preparation of meat, poultry, etc., must be removed prior to the addition to and / or preparation of any sauces or gravies; i) All visible fat/grease must be drained and/or strained from pans after food preparation and prior to sending to the designated location. 2. Hot foods must be delivered by Contractor at temperatures not less than 135° F and cold foods at no more than 41° F in accordance with the Wisconsin Aging Network of Policies, Procedures and Technical Assistance (https://www.dhs.wisconsin.gov/publications/p2/p23203.pdf). Food not meeting the required temperatures and / or the standards detailed within this Scope of Services will be rejected (reference Section K. Performance). 3. The Contractor will deliver pans of food in clean insulated food transport containers that maintain temperature and protect the food from contamination. Contractor will use insulated food transport containers that do not require County staff to lift/remove full food pans from lower than knee-height. Food will not be delivered in containers that require County staff to deadlift full food pans straight up from containers on the floor – food pans must be able to slide out from food transport containers. Food will be received in food transport containers with front-opening door that includes wheels, or which sits atop a wheeled cart. Example of acceptable food transport container for transporting bulk food in hotel pans is the Cambro Ultra Pan Carrier. Example of unacceptable food transport containers for transporting bulk food in hotel pans is Cambro Cam GoBox. Delivery containers such as crates, totes, boxes and Cambro Cam GoBoxes are acceptable only for loose, individually packed items such as individually, commercially packaged dessert bars, milk cartons if temperature controlled (with ice packs, pillow packs, etc.), pre-packaged dinner rolls, etc. If using delivery containers such as these, the Caterer must ensure that all food items are packed in such a way that there is no breakage, crushing, spillage or temperature control issues, and food items must be packed in such a way that ensures quick and easy item counting by County staff. C. Food Safety & Sanitation 1. Contractor will follow all food safety and sanitation regulations as outlined in the current Wisconsin Food Code, (https://datcp.wi.gov/Pages/Programs_Services/FoodCode.aspx) throughout the entire flow of food (from purchase of food through thru final change of custody to County). 2. All food must be prepared, stored, and delivered to dining centers in a sanitary manner that at issuance it will not be or become contaminated. 3. No food items will be served that are past their expiration date, use-by date, freshest-by date, best-if-enjoyed-by date, or other date that would indicate that the food item is past its safety or freshness date. 4. The Contractor shall insure that all equipment and serving ware is kept clean and sanitary, in accordance with the rules and regulations of the current Wisconsin Food Code, (https://datcp.wi.gov/Pages/Programs_Services/FoodCode.aspx). 5. The Contractor must keep in effect and current all necessary licenses, permits and sanitation certification, as required by law. 6. The Contractor shall follow Hazard Analysis and Critical Control Points (HACCP) practices for food quality standards. Each day that a meal is served, one (1) sample meal (both hot and cold) will be kept by the Contractor at their kitchen for a period of one (1) week, so that a check can be made against any incidence of potential or actual foodborne illness or foodborne illness outbreak. (Refer to the Wisconsin Food Code: https://datcp.wi.gov/Pages/Programs_Services/FoodCode.aspx). 7. It will be the Contractor’s responsibility to provide regularly scheduled, ongoing training on sanitation, hand washing, safe food handling, etc., for their foodservice workers involved with this Contract. A training log, signed by the Food Service Workers, is to be maintained by the Contractor, which may be requested during an on-site inspection. 8. The Contractor will ensure that all insulated food transport containers are satisfactorily cleaned daily and are maintained in good working condition. 9. The Contractor will ensure that all fresh fruit with edible skin is adequately washed with stickers removed prior to delivering to the Program. Ex: fresh apples, pears, peaches. When being delivered, to maintain safety of the edible skin, fruits with edible skins will be delivered in only cleaned and sanitized containers.
