Specifications include, but are not limited to: Number of Meals: Current participation levels indicate that approximately 135,000 meals will be served during the term of the contract, July 1, 2024 through June 30, 2025. (See Exhibit 1, List of Sites, for average number of meals served.) The column titled maximum meals per day gives an estimate of meals needed for special days, such as: holiday meals, birthday meals and favorite food items. A slight decrease in overall participation is usually experienced in the summer, but not always. Transport-Meals Ordering: Each meal site manager shall order meals in writing at a minimum of one week in advance. For example, the order for week three would be sent via email to the Contractor’s central kitchen on Friday of week one. Verbal phone or email changes in the order can be made based on feasibility of Contractor to fill order. This schedule is negotiable if Contractor can deliver with less lead time. Transport-Meals Delivery: Contractor shall provide and maintain meal transport vehicles. Delivery schedule must be agreed to by SSD-ADS and the participating meal sites. Contractor is responsible for unloading meal containers from delivery vehicles and taking the containers into meal site kitchens. Drivers are to put containers in a place designated by site employees. Chilled or frozen meals may be delivered the previous serving day. Chilled foods must arrive at sites with a temperature between 33° and 40° F. Hot foods must arrive at sites with a temperature at or above 140°F. Frozen meals must arrive frozen. Contractor must make alternative food transportation arrangements if food temperatures cannot be maintained in required temperature zones within a week of food sites identifying unsafe temperatures upon delivery. Contractor will be responsible for the cost of any meals that must be disposed of due to unsafe food temperatures during transport. Pans will be returned rinsed, but must be washed and sanitized at the central kitchen before being used again. Transport containers should be sanitized, and the inside of transport vehicles should be cleaned after returning to the central kitchen. Each meal site has a kitchen employee that can finish-off the meals and supervise portioning and service by volunteers.
