HomeMy WebLinkAboutMINUTES - 07191994 - 2.3 TO: BOARD OF SUPERVISORS 2' t
FROM. Mark Finucane, Health Services Director
Contra
By: Elizabeth A. Spooner, Contracts AdministratCosta
DATE: July 5, 1994 County
SUBJECT: Approval of Standard Contract #22-219-16 with
Canteen - Division of TW Services, Incorporated
SPECIFIC REQUEST(S) OR RECOMMENDATION(S) & BACKGROUND AND JUSTIFICATION
I. RECOMMENDED ACTION:
Approve and authorize the Health Services Director or his designee
(Wendel Brunner, M.D. ) to execute on behalf of the County, Standard
Contract 422-219-16 with Canteen - Division of TW Services,
Incorporated, for the period from July 1, 1994 through June 30, 1995,
with a payment limit of $832 ,401, for the provision of congregate and
home-delivered meals for the County's Senior Nutrition Program.
II. FINANCIAL IMPACT:
This Contract is Federally funded through the State under Title III C-
1 and Title III C-2 of the Federal Older Americans Act of 1965. No
County funds are required.
III. REASONS FOR RECOMMENDATIONS/BACKGROUND:
Since 1974, the County has contracted for meals for the Senior
Nutrition Program. Standard Contract #22-219-16 continues contract
services through FY 1994-95, providing for preparation and delivery of
an approximate daily average of 800 regular diet meals in bulk, 460
regular diet, and 40 sodium-restricted diet prepackaged meals on 250
County-designated serving days. The Contractor delivers the meals to
locations throughout the County. The unit prices for 'the meals to be
provided by the Contractor during FY 1994-95 are as follows:
Bulk Standard Diet Meals $2 .467 per meal
Prepackaged Standard Diet Meals $2 .709 per meal
Prepackaged Modified Diet Meals $2 .752 per meal.
CONTINUED ON ATTACHMENT: YES SIGNATURE:
RECOMMENDATION OF COUNTY ADMINISTRATOR RECOMME AT ON OF BOARD COMMITTEE
APPROVE OTHER
SIGNATURE(S)
ACTION OF BOARD ON / .3 7 APPROVED AS RECOMMENDED _ _ OTHER
VOTE OF SUPERVISORS
_ UNANIMOUS (ABSENT ) 1 HEREBY CERTIFY THAT THIS IS A TRUE
AYES: NOES: AND CORRECT COPY OF AN ACTION TAKEN
ABSENT: ABSTAIN: AND ENTERED ON THE MINUTES OF THE BOARD
OF SUPERVISORS ON THE DATE SHOWN.
Contact: Wendel Brunner, M.D. (313-6712)
CC: Health Services (Contracts) ATTESTED
Risk Management Phil Batchelor, r%Ahe Baard of
Auditor-Controller Supervisors and CountyAdministratgr
Contractor
MSe2/7-e3 BY DEPUTY
Contra Costa County Number 22-219-16
Standard Form 1/87 STANDARD `CONTRACT Fund/Org #5766/67
(Purchase df Services) Account # 2310
1. Contract Identification. Other #
Department: Health Services - Public Health Divis
Subject: Purchase of congregate and home-deliv e Y s.1
` e '
Contra Costa County Senior Nutrition m
2. Parties. The County of Contra Costa, California (County) , for its Department named
above, and the following named Contractor mutually agree and promise as follows:
Contractor: CANTEEN - DIVISION OF TW SERVICES, INCORPORATED
Capacity: Corporation Taxpayer ID # 36-2769812
Address: 1409 Sommersville Road, Antioch, California 94509
3. Term. The effective date of this Contract is July 1. 1994 and it terminates
June 30. 1995 unless sooner terminated as provided herein.
4. Payment Limit. County's total payments to Contractor under this Contract shall not
exceed $832,401.
5. County's Obligations. County shall make to the Contractor those payments described in
the Payment Provisions attached hereto which are incorporated herein by reference,
subject to all the terms and conditions contained or incorporated herein.
6. Contractor's Obligations. Contractor shall provide those services and carry out that
work described in the Service Plan attached hereto which is incorporated herein by
reference, subject to all the terms and conditions contained or incorporated herein.
7. General and Special Conditions. This Contract is subject to the General Conditions and
Special Conditions (if any) attached hereto, which are incorporated herein by
reference.
8. Project, This Contract implements in whole or in part the following described Project,
the application and approval documents of which are incorporated herein by reference:
Contra Costa County Senior Nutrition Program under Title III C-1 and Title III C-2 of
the Federal Older Americans Act of 1965, as amended, for the current fiscal year; and
current Interdepartmental Services Agreement between the Social Services and the Health
Service Department for the Senior Nutrition Program.
9. Legal Authority. This Contract is entered into under and subject to the following
legal authorities:
Cy
10. Signatures. These signatures attes < t„ $ gr ement hereto:
COUNTY OF CONTRA COSTA. CALIFORNIA
ATTEST: Phil Batchelor, Clerk of the Board
BOARD OF SUPERVISORS of Supervisors and County Administrator
By By
Chairman/Designee Deputy
CONTRACTOR
By By
(Designate business capacity A) (Designate business capacity B)
Note to Contractor: For corporations (profit or nonprofit), the contract must be signed by two officers. Signature A must be
that of the president or vice-president and Signature B must be that of the secretary or assistant secretary (Civil Code Section
1190 and Corporations Code Section 313). All signatures must be acknowledged as set forth on page two.
Contra Costa County Standard Form 1/87
APPROVALS/ACKNOWLEDGEMENT
Number 22-219-16
APPROVALS
RECOMMENDED BY DEPARTMENT FORM APPROVED
By By
Designee
APPROVED: COUNTY ADMINISTRATOR
By
ACKNOWLEDGEMENT
State of California ACKNOWLEDGEMENT (By Corporation,
Partnership, or Individual)
County of
The person(s) signing above for Contractor, personally known to me in the individual or
business capacity(ies) stated, or proved to me on the basis of satisfactory evidence to
be the stated individual or the representatives) of the partnership or corporation
named above in the capacity(ies) stated, personally appeared before me today and
acknowledged that he/she/they executed it, and acknowledged to me that the partnership
named above executed it or acknowledged to me that the corporation named above executed
it pursuant to its bylaws or a resolution of its board of directors.
Dated:
[Notarial Seal]
Notary Public/Deputy County Clerk
-2-
Contra Costa County PAYMENT PROVISIONS
(Fee Basis Contracts)
Number 22-219-16
1. Payment Amounts. Subject to the Payment Limit of this Contract and subject to the
following Payment Provisions, County will pay Contractor the following fee as full
compensation for all services, work, expenses or costs provided or incurred by
Contractor:
[Check one alternative only. ]
[ ] a. $ monthly, or
[ ] b. $ per unit, as defined in the Service Plan, or
[ ] c. $ after completion of all obligations and conditions herein.
[X] d. The unit meal prices for bulk units and prepackaged units as set forth in
Section III. (Payment Provisions) of the Service Plan, provided that the
payments shall not exceed $493,400 for bulk standard diet units, ,$311,478 for
prepackaged standard diet units, and $27,523 for prepackaged modified diet
units.
2. Payment Demands. Contractor shall submit written demands. " Said demands shall be made
on County Demand Form D-15 and in the manner and form prescribed by County and as set
forth in Section III. (Payment Provisions) of the Service Plan. Upon approval of said
payment demands by the head of the County Department for which this Contract is made,
or his designee, County will make payments as specified in Paragraph 1. (Payment
Amounts) above.
3. Penalty for Late Submission. When Contractor fails to submit to County a timely demand
for payment as specified in Paragraph 2. (Payment Demands) above, and as a result of
Contractor's late submission the County is unable to obtain reimbursement from the
State of California or otherwise; to the extent the County's recovery of funding is
prejudiced, County shall not pay Contractor for such services, even though such
services were fully provided.
4. Right to Withhold. County has the right to withhold payment to the Contractor when,
in the opinion of the County expressed in writing to the Contractor, (a) the
Contractor's performance, in whole or in part, either has not been carried out or is
insufficiently documented, (b) the Contractor has neglected, failed or refused to
furnish information or to cooperate with any inspection, review or audit of its
program, work or records, or (c) Contractor has failed to sufficiently itemize or
document its demand(s) for payment.
5. Audit Exceptions. Contractor agrees to accept responsibility for receiving, replying
to, and/or complying with any audit exceptions by appropriate County, State or Federal
audit agencies occurring as a result of its performance of this Contract. Contractor
also agrees to pay to the County within 30 days of demand by County the full amount of
the County's obligation, if any, to the State and/or Federal government resulting from
any audit exceptions, to the extent such are attributable to the Contractor's failure
to perform properly any of its obligations under this Contract.
Initials:
Contractor County Dept.
SERVICE PLAN
Number 22-219-16
I. SCOPE OF SERVICES. Contractor shall work cooperatively with the Health Services
Director or his designees to provide home delivered and congregate meal services for County's
Senior Nutrition Program. Contractor shall furnish all food, labor, supplies, equipment and
vehicles necessary to prepare, and deliver, an approximate daily average of 800 regular diet
meals in bulk, 460 prepackaged standard diet meals, and 40 sodium restricted diet prepackaged
meals, or a County-specified portion thereof, on 250 County-designated serving days to 25
delivery locations throughout the County. Annual daily averages include weekend meals, which
Contractor shall deliver in conjunction with regular diet meals. Contractor shall pack out
bulk meals in stainless steel hotel pans, in insulated carriers for delivery to 22 Congregate
Nutrition Sites. Contractor shall pack prepackaged meals by individual Home Delivered Meals
Program routes (approximately 33) in insulated carriers and deliver the prepackaged meals in
conjunction with bulk meals to the delivery locations specified in Section II.B. , below.
Contractor shall provide paper goods packaging supplies for prepackaged meals; i.e. , three
compartment aluminum trays with lids, brown and white paper bags, 8 ounce squat cups with
lids and plastic bags and for Congregate Weekend Box Lunches, i.e. , cardboard boxes and
styrofoam squat cups with lids. County will provide the insulated carriers for bulk and
prepackaged meal deliveries and the stainless steel pans for bulk food deliveries. County
will also make available for Contractor's use, during the term of this Contract, Wells
tabletop hotel pan size trayline food warmers and a Hobart L800 Mixer.
All of the meals which Contractor provides hereunder shall conform to the nutrition,
preparation and delivery requirements contained herein, as well as to all applicable Federal,
State and County regulations.
II. GENERAL PROVISIONS.
A. Serving Days. Contractor shall deliver meals to County-specified locations each
Monday through Friday, during the term of this Contract, except for the following designated
holidays:
Independence Day------------ Monday, July 4, 1994
Labor Day------------------- Monday, September 7, 1994
Columbus Day---------------- Monday, October 10, 1994
Veteran's Day----- ------ Friday, November 11, 1994
Thanksgiving Day------------ Thursday, November 24, 1994
Day after Thanksgiving------ Friday, November 25, 1994
Christmas Day--------------- Observed Monday, December 26, 1994
New Year's Day-------------- Observed Monday, January 2, 1995
Martin Luther King Jr. Day-- Monday, January 20, 1995
Presidents Day-------------- Monday, February 20, 1995
Memorial Day---------------- Observed Monday, May 29, 1995
B. Delivery Locations.
1. West County Area.
North Richmond Senior Center, 515 Silver, North Richmond, CA
Senior Citizen Drop-In Center, 2525 Macdonald Avenue, Richmond, CA
Initials:
Contractor County Dept.
1
SERVICE PLAN
Number 22-219-16
San Pablo Senior Center, 1943 Church Lane, San Pablo, CA
* Senior Citizen Drop-In Center, 189 Parker Ave. , Rodeo, CA (Tuesdays and
Thursdays only)
* Martin Luther King Center, 360 Harbour Way, Richmond, CA
* Senior Drop-In Center, 6510 Stockton Street, E1 Cerrito, CA
* Crockett Community Center, 850 Pomona Avenue, Crockett, CA
Nevin Center, 598 Nevin Avenue, Richmond, CA
Davis Park Community Center, 17th and Folsom Street, San Pablo, CA
* Senior Center Hercules, 111 Davis Drive, Hercules, CA (Mondays, Wednesdays
and Fridays only)
* MacArthur Baptist Church, 2301 Rumrill Blvd. , San Pablo, CA
* Grace Lutheran Church, 24th and Barrett, Richmond, Ca
2. Central/East/Southern County Areas.
* Hacienda Senior Center, 1111 Ferry Street, Martinez, CA
Pittsburg Senior Center, 2120 Crestview Drive, Pittsburg, CA
Oakley Senior Center, Rosemary Lane, Oakley, CA
Brentwood Senior Housing, 100 Village Drive, Brentwood, CA
Ambrose Community Center, 3105 Willow Pass Road, W. Pittsburg, CA
* Concord Senior Center., 2727 Parkside Circle, Concord, CA
Senior Citizen's Drop-In Center, 213 "F" Street, Antioch, CA
* Walnut Creek Senior Center 1650 N. Broadway, Walnut Creek, CA
* Pleasant Hill Senior Center 233 Gregory Lane, Pleasant Hill, CA
Bethel Island Scout Hall, 3090 Ranch Lane, Bethel Island, CA
Lafayette Senior Center, 500 St. Mary's Road, Lafayette, CA
San Ramon Senior Center, 4300 Alcosta Blvd. , San Ramon, CA
* Notes current locations for the Home Delivered Meals (HDM) Delivery.
3. Delivery Locations - General. County may designate alternate delivery
sites in lieu of any sites noted above, provided that such alternate sites are not located
more than five (5) miles from the sites they replace. Delivery locations may be added or
deleted through negotiation between County and Contractor if Congregate Site locations or HDM
routes change.
C. Delivery Requirements.
1. Time elapsed from preparation area to senior meal service shall not exceed
two (2) hours.
2. Contractor shall deliver meals to each specified location no earlier than
10:15 a.m. and no later than 12:00 noon on a daily basis.
3. Contractor, in consultation with the Program Director or Senior
Nutritionist, shall design delivery routes so as to give preference for earliest delivery to
designated locations which receive prepackaged Home Delivered Meals. These locations shall
receive their daily meals delivery no later than 11:15 a.m.
Initials:
Contractor County Dept.
2
SERVICE PLAN
Number 22-219-16
4. County-designated staff from each delivery location will telephone meal
orders to the Contractor no later than 1:00 p.m. on the serving day prior to the day on which
meals are to be delivered. In so doing, County shall notify Contractor as to the actual
number of bulk regular meals it must deliver to each delivery location. In addition, County
will provide Contractor with the following information, by route number and/or site number:
a. number of prepackaged regular diet meals to be delivered;
b. number of sodium restricted diet meals to be delivered; and
C. number of fruit alternate desserts to be delivered either for bulk
or prepackaged meals.
In the event that Contractor does not receive notice by 1:00 p.m. on the previous serving
day, Contractor shall immediately notify County of the site location failing to place an
order. County will then instruct Contractor as to the correct number of meals to deliver to
the site location.
5. Foods which, in the opinion of the Program Director or Nutritionist, are
normally served either hot or cold must be delivered by Contractor at temperatures which
ensure that hot food is at 140 degrees Fahrenheit and above, and that cold food is at 45
degrees Fahrenheit or below at the time of service to Congregate and Home Delivered Meals
Program participants.
6. County shall provide two sets of insulated bulk meal carriers and stainless
steel pans for each Congregate site and two sets of insulated Home Delivered Meals carriers.
for each route. At the time Contractor delivers meals with one set of carriers and pans,
Contractor shall pick up the set of carriers and pans which were left the previous serving
day.
D. Meals Standards. All Nutrition Program Meals must meet 1/3 of the Recommended
Dietary Allowance for persons 60 years of age and over as established by the National Academy
of Sciences, and the Meal Pattern Requirements for the Senior Nutrition Program as
established by the State of California Department on Aging.
1. Bulk Meals. Contractor shall prepare and package Regular Diet Meals in
bulk for delivery to Congregate Senior Meals Sites and shall prepare these meals based on
Appendix A (Seven Week Cycle Menu for Bulk Meals) which is attached hereto and incorporated
herein by reference, for an approximate annual average of 875 meals per day. Fruit alternate
desserts or alternate juices are substituted by Contractor (as ordered) for approximately 60
meals per day County-wide, on days when a concentrated sweets dessert or juice appears on the
menu cycle.
2. Prepackaged Box Lunches. Contractor shall package Prepackaged Box Lunches
individually, then pack them by site and deliver them to Congregate meals sites with each
Friday's meal deliveries. In the event that a Congregate Meals Site facility is unavailable
for the serving of bulk delivered meals on a regular serving day, upon authorization from the
Program Nutritionist and an appropriate order from a Congregate Meal Site, Contractor shall
provide box lunches as substitutions for bulk meals. Box lunch orders shall be placed with
Initials:
Contractor County Dept.
3
SERVICE PLAN
Number 22-219-16
Contractor at least two working days prior to the day on which Contractor is expected to
deliver the box lunches to the Site(s) . The menu for the box lunches shall consist of:
Cold Chicken or a Meat or Cheese Sandwich (3 ounces of Meat or Cheese)
Salad
Fresh Fruit or other Dessert
Roll (or bread in the sandwich)
Lowfat Milk
3. Prepackaged Regular Diet Meals. Contractor shall prepare and individually
package Prepackaged Regular Diet Meals, pack the meals in insulated containers by route, in
conjunction with other Contractor provided meals and deliver meals to approximately 10
County-wide locations, most of which are Congregate Meal Sites. Contractor shall prepare
these meals based on Exhibit A (Seven Week Cycle for Regular Diet Prepackaged Meals) , which
is attached hereto and incorporated herein by reference, (including frozen weekend/holiday
meals) . Upon County's request, Contractor shall substitute fruit alternate desserts on days
when a concentrated sweets dessert appears on the menu cycle.
4. Prepackaged Sodium Restricted Diet Meals. Prepackaged Sodium Restricted
Diet Meals shall not exceed 700-750 milligrams of sodium per meal. Contractor shall prepare
and individually package sodium restricted diet meals, pack the meals, by route, in
conjunction with other Contractor provided prepackaged meals, and deliver the meals to the
same locations as it delivers Prepackaged Regular Diet Meals, most of which are Congregate
Meal Sites (see Section II.B.l. and 2. ) . Contractor shall prepare these meals, including
frozen and weekend/holiday meals, based on Appendix C (Seven Week Cycle for Sodium Restricted
Diet Prepackaged Meals) , which is attached hereto and incorporated herein by reference.
5. Frozen Weekend/Holiday Meals. Contractor shall prepare Frozen
Weekend/Holiday Meals in advance (i.e. , cook, package and freeze) for distribution to regular
delivery locations on the last serving day prior to a Program holiday or a weekend, for
subsequent delivery by County to homebound participants with no other means of receiving a
meal on Program non-serving days. Contractor shall prepare Frozen Weekend/Holiday Meals
utilizing menu items appearing in the Seven Week Cycle Menus for Prepackaged Regular Diet and
Sodium Restricted Meals which are deemed appropriate to freeze or refrigerate for the
required holding period prior to consumption. Contractor shall prepare approximately 90
frozen meals per weekend day and approximately 200 meals per Program holiday. Upon County's
request, Contractor shall substitute fruit alternate desserts on days when a concentrated
sweets dessert appears on the menu cycle.
E. MENUS (Description) .
1. County's Program Nutritionist, in consultation with Contractor, shall
prepare monthly menus, and Contractor shall prepare meals, based on the Seven Week Cycles
(Exhibits A, Appendices A, B, and Q .
2. County's Program Advisory Council will review Congregate Meals Program
Menus (Bulk Meals) each month to determine the acceptability of the menus and specific food
items, and the palatability to those participating in the program. Contractor shall be
represented at this monthly meeting to respond to comments, questions and requests of
participant representatives.
Initials:
Contractor County Dept.
4
SERVICE PLAN
Number 22-219-16
3. Home Delivered Meal delivery and administrative staff shall review the Home
Delivered Program Menus (Prepackaged Meals) quarterly to determine from participant comments,
the acceptability of menus and specific food items. Contractor shall meet with County's
Program Nutritionist each month to discuss any problems and to respond to comments, questions
and requests on behalf of program participants.
4. County's Program Nutritionist, in consultation with Contractor, will
prepare Home Delivered Meals Program Frozen Weekend/Holiday Menus, utilizing items appearing
in the Seven Week Cycle Menus for Prepackaged Regular Diet and Sodium Restricted Meals which
are deemed appropriate to freeze or refrigerate for the required holding period prior to
consumption.
5. On one regular serving day per month, Contractor shall substitute a special
menu as set forth in Exhibit E-1, E-2, or E-3 (Special Menus) , which are attached hereto and
incorporated herein by reference, for a menu occurring on the regular cycle. County's
Program Nutritionist, in consultation with Contractor shall determine the most appropriate
day for this menu substitution, which will normally coincide with the Program's observance
of a holiday or other special event.
6. Contractor shall provide County with complete recipes for each item
appearing on the Seven Week Cycle Menus. County's Program Nutritionist shall approve in
advance of use, all recipes used by the Contractor in performance of its meal services
hereunder. County shall treat Contractor recipes in a confidential manner.
7. Contractor shall provide County, for advance approval by the Program
Nutritionist, with product information and specifications for all pre-packaged items and all
ingredients to be used in Nutrition Program meals prior to using any ingredient.
8. County's Program Director or Program Nutritionist shall authorize in
advance any and all substitutions for approved menu items. Contractor failure to obtain
advance authorization under this provisions will result in County's partial or total
disallowance of payments to Contractor for all meals affected by an unauthorized
substitution.
9. Prior to commencing any meal services hereunder, Contractor shall provide
County with fully-costed cycle menus, including an estimated cost per serving of each item
appearing on the Seven Week Cycles Menus.
10. Contractor must be willing to make any changes in menus requested by the
County's Program Director, Program Nutritionist, or Area Agency on Aging to assure compliance
with Federal and State program regulations.
F. Right of Inspection.
1. Contractor's performance and place of business, including but not limited
to food preparation/serving area, packaging and storage areas, containers and equipment used
for storage, preparation and transport of raw food and meals provided, and records, are
subject to inspection, review and audit by authorized representatives of the County, State
and Federal Governments.
Initials:
Contractor County Dept.
5
SERVICE PLAN
Number 22-219-16
2. County may, at any time, make a chemical analysis of any food provided by
Contractor. Contractor is required to cooperate with 'County in the performance of such an
analysis and shall be liable for the cost of the analysis if the findings thereof disclose
that the food does not comply with the meal or health requirements stated herein.
3. Upon request of County's Program Director, Program Nutritionist, or Area
Agency on Aging staff, Contractor shall make available for inspection, during normal business
hours, the following records: daily record of temperatures; list of substitutions; daily
production sheets; record of meals ordered and products utilized.
G. Trainin¢. Contractor shall provide training to County and Program Staff on
portion control and serving techniques as related to Nutrition Program operations.
H. Equipment. Throughout the term of this Contract, and any modifications or
extensions thereof, Contractor shall:
1. Cooperate with County in tagging and appropriately identifying all Program
property and equipment loaned by County for use by Contractor or acquired with Contract
funds.
2. Provide adequate and safe storage (approximately 4000 cu. ft. ) for all
equipment provided by the County .
3. Establish a property management control system to ensure adequate
safeguards to prevent loss, theft, or damage to property, and maintain all equipment in good
working repair at all times. Contractor shall have primary responsibility for the care and
safeguard of County-provided equipment from theft or unreasonable wear.
4. Inventory, on a perpetual basis, County-provided equipment and submit to
County a quarterly written summary of County-owned equipment which Contractor has on hand at
the end of each calendar quarter.
5. Investigate, fully document, and immediately report to County in writing
any loss, theft, or damage to property and equipment. Contractor shall repair or replace all
such items within 60 days with items of comparable quality and value.
6. Maintain accurate records of all equipment and other such property loaned
.by County for use by Contractor, or acquired with Contract funds, including property
description, identification numbers, acquisition date and cost, source, location, use,
condition, and disposition.
7. Develop, in conjunction with the Program Nutritionist, an acceptable work
plan for cleaning and maintenance of County-provided equipment. Clean and sanitize insulated
meal carriers and stainless steel pans and maintain other County-provided equipment in
accordance with said cleaning and maintenance plan.
8. Not use County-provided equipment for any Contractor function or purpose
other than the provision of meals to the Senior Nutrition Program.
Initials:
Contractor _ County Dept.
6
SERVICE PLAN
Number 22-219-16
County reserves the right to require Contractor to transfer County-owned property to another
Nutrition Program facility, or to return the property to County, as determined by County to
be appropriate.
J. Reiection of Meals.
1. County shall have the right and authority to inspect the meals prepared by
Contractor to determine compliance with specifications, to reject food not meeting
specifications, and to withhold payment for meals or portions of meals not meeting prescribed
requirements. Possible causes for County's rejection of meals include, but are not limited
to.
a. Inadequate portion sizes of items or number of items
delivered by Contractor;
b. The unauthorized substitution of menus or menu items; and
C. Use of products, menu items, or recipes without prior
approval of the Program Nutritionist.
2. In the event that Contractor fails to deliver any meals or portion of meals
to County, as determined by the Program Director, Program staff may procure replacement
meals or portions of meals elsewhere and charge to Contractor any additional cost over and
above the contracted price of the meals or portions of meals being replaced, plus any
expenses incurred in procurement.
a. County shall make its best efforts to notify Contractor immediately
of any delivery shortages and Contractor shall be afforded the opportunity to deliver the
shorted items, provided that Contractor can effect delivery of the shorted items before the
regular serving time for meals at the delivery location where the shortage occurred.
b. Contractor will not receive payment from County for meals or portions
of meals delivered at any time other than prior to the regular serving time at a
delivery location on the serving day for which said meals or portions of meals were ordered.
3. County's Program Director shall have the authority to determine the actual
number of meals delivered, and his decision shall be final.
III. PAYMENT PROVISIONS.
A. Compensation.
1. County shall compensate Contractor at the unit price per meal, set forth
in Paragraph B.2. (Unit Meal Prices) , below for the number of acceptable meals or portions
of meals (as determined by County's Program Director) which Contractor delivers to County.
2. Contractor shall submit to County semi-monthly Demands (County Form D-15)
for payment, on or before the second (2nd) and seventeenth (17th) day for two billing periods
each month. The first billing period each month shall include all meals delivered by
Initials:
Contractor County Dept.
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SERVICE PLAN
Number 22-219-16
Contractor during the 1st through the 15th calendar days of the month. The second billing
period each month shall include all meals delivered by Contractor during the 16th through the
last calendar day of the month. Contractor shall submit separate demands for bulk meals and
for prepackaged meals. Following approval by County's Program Director of a properly
documented Demand, County's Auditor-Controller shall pay Contractor within approximately ten
days of Contractor's submission of each Demand.
3. Contractor's Demands for payment shall be itemized to show the number of
bulk meals, or prepackaged regular diet and prepackaged sodium restricted diet meals,
delivered each day, the per meal price, the total daily charge for all meals, and a total
charge for all meals for the period covered by the Demand, less any credits and adjustments.
4. Contractor shall submit to County the following written documents with each
Demand for payment:
a. Daily count sheets detailing the number of meals by type (i.e. , bulk
regular, bulk w/alternate dessert, prepackaged regular, prepackaged regular w/alternate
dessert, prepackaged sodium restricted, etc.) delivered to each designated location each day.
b. Contractor invoices for the total charges documented in the Demand.
C. A statement of Profit and Loss for Nutrition Program operations, in
the form and manner required by County, for the billing period of the Demand, which shall
include the following cost breakdowns:
(1) Total Raw Food Cost
(2) Total Labor Cost (excluding delivery labor)
(3) Total Delivery Costs (including labor)
(4) Total Meals Packaging Costs (prepackaged meals only)
(5) Total Other/Overhead Costs (Itemized)
(6) Subtotal of Costs
(7) Less Credits for Use of Donated Foods
(8) Less Other Credits and Adjustments
(9) Net Profit/Loss
B. Payment for Services.
1. Definitions. For the purpose of payments as set forth above, the
following definitions shall apply:
a. Bulk Standard Diet Unit means one meal prepared and delivered
by Contractor, for service to a senior citizen at a designated Nutrition Site location, as
specified in this Service Plan and in Exhibit A (Meals Specifications) which is attached
hereto and incorporated herein by reference.
b. Prepackaged Standard Diet Unit means one meal, including the
paper goods meals packaging supplies) prepared and delivered by Contractor to designated
delivery locations as specified in this Service Plan and in Exhibit A (Meal Specifications) .
Initials:
Contractor County Dept.
8
SERVICE PLAN
Number 22-219-16
contracted unit meal prices per Section III, B. , 2. , b. and
c. , above; or
90% of the sum of the contracted daily average number of
Prepackaged Standard Diet Meals multiplied by the actual
number of program business days during the billing period,
multiplied by the contracted unit meal price per Bulk Standard
Diet Unit, per Section III, B. , b. , above, plus 90% of the sum
of the contracted daily average number of Prepackaged Modified
Diet Meals multiplied by the actual number of program business
days during the billing period, multiplied by the contracted
unit meal price per Bulk Standard Diet Unit, per Section III,
B. , 2. , c. , above.
Initials:
Contractor County Dept.
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SERVICE PLAN
Number 22-219-16
C. Prepackaged Modified Diet Unit means one meal prepared,
including paper goods meals packaging supplies, and delivered by Contractor to designated
delivery locations as specified in this Service Plan and in Exhibit A (Meals Specifications) .
2. Unit Meal Prices. During the term of this Contract, County will pay
Contractor at the per unit meal prices set forth below:
a. Bulk Standard .Diet Units: $ 2.467 per unit
b. Prepackaged Standard Diet Units: $ 2.709 per unit
(including paper goods packaging)
C. Prepackaged Modified Diet Units: $ 2.752 per unit
(including paper goods packaging)
3. Surcharge. In the event that Contractor enters into any agreement(s)
with other . individuals or agencies for the sale of meals based on the menus and
specifications of this Contract, then Contractor shall add to the sales price charged to
other individuals or agencies for each meal sold, a surcharge of 10% of the sales price, not
to exceed $.25 per meal. In the event that Contractor collects any surcharges, Contractor
shall deduct that amount from its Demands for payment to reimburse County for the cost of
menu planning and preparation, and monitoring of meals preparation and delivery procedures
and systems.
4. Price Protection. In the event that the average meals ordered per
program business day during a semi-monthly billing period, including weekend and holiday
meals, equals less than 90% of the combined contracted meal levels of 800 Bulk STandard Diet
Meals, 460 Prepackaged Standard Diet Meals, and 40 Prepackaged Modified Diet Meals, for a
total of 1,300 contracted daily meals, Contractor shall be reimbursed in accordance with the
following formula:
a. Bulk Standard Diet Meals. The Greater- of:
Actual Bulk Standard Diet meals delivered (including weekend
and holiday meals) during the billing period multiplied by the
contracted unit meal price per Bulk Standard Diet Unit, per
Section III, Paragraph B. , 2. , a. , above; or
90% of the sum of the contracted daily average number of
Standard Diet Meals multiplied by the actual number of program
business days during the billing period, multiplied by the
contracted unit meal price per Bulk Standard Diet Unit, per
Section III, Paragraph B. , 2. , a. , above; and
b. Prepackaged Units. The Greater of:
Actual Prepackaged Standard Diet Units and Prepackaged
Modified Diet Units (including weekend and holiday meals)
during the billing period multiplied by their respective
Initials:
Contractor County Dept.
9
EXHIBIT A
MEAL SPECIFICATIONS
Number 22-219-16
1. All Program Meals. Each meal must contain at least one-third (1/3) of the current
daily recommended dietary allowance for persons 60 years of age and older as established by
National Academy of Science - National Research Council. Food must be attractive, palatable,
and appeal to the older person. Unless otherwise noted, an ounce measure refers to an ounce
by weight. No salt shall be used in the preparation of food. Pre-cooked or pre-portioned
foods may only be used with the advance approval of each item by the County's Program
Nutritionist or Program Director.
2. Sodium Restricted Diet Meals. Each meal shall have a sodium content of 750 milligrams
or less. In addition, certain foods containing high levels of salt or sodium are eliminated
and/or restricted from use for these meals (as detailed below) .
3. Food Groups and Portion Requirements. Each meal must contain foods from each of the
following food groups in the portion sizes indicated. A food found in one group may not be
substituted for a food in another group:
Food Group Minimum Portion Size
A. Meat or meat alternate Three (3) ounces cooked, edible
B. Vegetables and fruits One-half (1/2) cup serving
(One source of Vitamin C (three servings per meal, three
every day; one source of days per week and two servings
of Vitamin A three times per meal, two days per week)
per week)
C. Enriched or whole wheat bread One serving (1 slice bread, or
or alternate 1/2 cup of rice, etc.) .
D. Fortified margarine 1 teaspoon (unsalted for
restricted sodium meals)
E. Dessert One-half (1/2) cup or
equivalent
F. Milk - low fat One (1) cup or equivalent
4. Food Group Descriptions
A. Meat or Meat Alternate Group.
(1) A minimum of three ounces of cooked edible lean meat, fish, poultry, eggs,
or cheese must be served with each meal. Meat portions provided for
Regular Diet bulk and prepackaged meals shall contain no more than one
ounce of breading in addition to the three ounce portion size requirement.
Breaded meats shall be served no more than once each week and no breaded
meats shall be served in Sodium Restricted Diet Meals. Gravies and sauces
Initials:
Contractor County Dept.
1
EXHIBIT A
MEAL SPECIFICATIONS
Number 22-219-16
served with entree items must be prepared using a low sodium base.
(2) Ground beef used in the preparation of Program meals shall not have a fat
content in excess of 20% and, as a solid form of meat shall not be served
more often than once a week. In addition, ground beef utilized for Sodium
Restricted Diet Meals shall be 100% ground beef (i.e. , without extenders) .
(3) Roast meat, steak or chops must be served once a week. (i.e. , roast beef,
turkey, etc. )
(4) Poultry must be served at least once per week. Use of breaded poultry is
forbidden.
(5) Use of ham, luncheon meats, hot dogs, canned fish (except salt free diet
pack) is discouraged for Regular Diet Meals and forbidden for Sodium
Restricted Diet Meals.
(6) Extender/TVP may be used at a ratio of 30% TVP to 70% beef in Regular Diet
Meals, but may not be used in Sodium Restricted Diet Meals.
(7) Meat alternates may be used occasionally for variety but may not be used
more often than once a week.
(8) Meat Specifications. All meats must be fresh or frozen, and shall have
been slaughtered, processed and manufactured in plants operated under a
USDA Inspection Program and bear an appropriate seal. All meat and meat
products must be sound and sanitary on delivery. They must be free of
objectionable odors and other signs of deterioration. Minimum grading
requirements for all grade cuts are as follows:
(a) Beef- USDA Choice or Good
(b) Lamb- USDA Choice
(c) Variety Meats- Grade Number 1 from USDA inspected plants.
(dl) Poultry- USDA Grade "A" shall be used for all graded fresh or frozen
poultry or poultry products. Necks, backs, or wings may not be used
without approval from County. USDA Grade "B" turkey may be used in
exception to the above with the advance approval of .County. Each
serving of poultry must yield three ounces of edible cooked meat.
(d2) Turkey for Congregate and Regular Home Delivered Meals shall be:
Longmont + 460 all breast for regular diets and Bilmar 601 (no salt)
for restricted sodium diets or equivalent as approved by Senior
Nutrition Program Director or Nutritionist.
(e) Fish and Seafood must be fresh or frozen, provided that frozen fish
or seafood used is a nationally distributed brand, packed under
Initials:
Contractor County Dept.
2
EXHIBIT A
MEAL SPECIFICATIONS
Number 22-219-16
continuous inspection of the U.S. Department of the Interior.
Fish fillets with breading must contain four ounces of raw fish and
no more than one ounce of breading.
Imitation Crab shall be: Sea Shell P#20010 for regular diets and
life styles; Picific Fish and Crab Combo for restricted sodium.
(f) Eggs shall be fresh USDA graded or state graded "A" .
(g) Ham for Congregate and regular Home Delivered Meals shall be ham -
flat, boneless, semi-dry and 95% fat-free.
B. Vegetables and Fruits.
(1) Per 7-week cycle period, an average of three different one-half cup
servings must be provided for each meal three days per week, and two
different one-half cup servings must be provided for each meal two days
per week, as set forth in the attached Seven Week Menu Cycles. Fruit used
as a dessert may not be counted toward the required two servings of
vegetables and fruit. All fruit and vegetable juices shall be full
strength juices. Fruit punches or drinks are not acceptable. Only low
sodium vegetable juices will be used for Sodium Restricted Diet Meals.
(2) Vegetables and fruits high in Vitamin A must be provided three times per
week, preferably not served on consecutive days (see underlined items on
Seven Week Menu Cycles) . The Program Nutritionist shall determine the
acceptability of items used to meet Program Vitamin A requirements.
(3) Contractor shall serve fresh, frozen, or canned fruits and vegetables.
Canned vegetables and fruits utilized for Sodium Restricted Diet meals
shall be low sodium or salt-free diet pack only.
(4) Vegetables and/or fruits containing acceptable levels of Vitamin C must be
provided each serving day (see items marked with an asterisk on Seven Week
Cycle Menus) . The Program Nutritionist shall determine the acceptability
of items used to meet the Program Vitamin C requirements.
(5) Different vegetables must be served each day of a week. Different fruits
or juices must be served three days a week.
(6) Frozen vegetables are preferred to canned vegetables except for peas
served in Sodium Restricted Diet meals.
(7) One vegetable and fruit serving each day may be served in the form of a
salad. Gelatin salads may not be served more often than once each week.
When salads are served, dressing, if any, must be delivered in a separate
container.
(8) Rice, spaghetti, macaroni and noodles are not vegetables.
Initials:
Contractor County Dept.
3
EXHIBIT A
MEAL SPECIFICATIONS
Number 22-219-16
(9) Vegetable and Fruit Specifications.
(a) Canned Fruits. Canned fruits shall be "naturally" packed, or packed
in fruit juice, not packed in heavy syrup.
(b) Canned Fruits and Juices. USDA Grade "A" (fancy) , and Grade "B"
(choice) are to be used for all graded fruits and fruit juices.
USDA Grade "C" (standard) may only be used for pie and cobbler
production.
(c) Canned Vegetables. USDA Grade "A" (fancy) is to be used for all
graded vegetables. Grade "B" (extra standard) tomatoes may be used
as an ingredient item only.
(d) Fresh Fruits. USDA Fancy to USDA Number "1" are to be used for all
graded fresh fruits.
(e) Frozen Fruits and Vegetables. USDA Grade "A" is to be used for all
graded frozen fruits or vegetables.
(f) Mixed Vegetables. Exhibit E-4, which is attached hereto and
incorporated herein by reference, lists vegetable mixes which may be
used.
C. Enriched or Whole Wheat Bread or Alternates. Contractor shall provide one
serving each day. Bread alternates may include enriched rolls and other hot breads, enriched
whole grain cereals or cereal products, such as spaghetti, macaroni, and dumplings. Examples
of other acceptable alternatives to meet this requirement are ufi, tanniers, yams,
plaintains, sweet potatoes and potatoes. Only whole wheat breads shall be used. Biscuits,
muffins and cornbread shall not be used for Sodium Restricted Diet meals.
D. Desserts. Contractor shall provide one 1/2 cup serving each day. Said serving
may consist of fruits, full strength fruit juices, puddings, gelatin desserts, ice cream, ice
milk, sherbet, cake, pie, cookies, and similar foods. A fresh or naturally canned fruit
shall be provided in lieu of any concentrated sweets dessert, . for specified Program
participants who for health reasons are not allowed concentrated sweets desserts. County
will order alternate desserts as required by each delivery location when placing regular
daily meals .orders with Contractor.
E. Fortified Margarine. Contractor shall provide 1 teaspoon, enriched or fortified
margarine each day. Only unsalted margarine shall be used for Sodium Restricted Diet meals.
F. Milk. Contractor shall provide one-half pint (8 ounces) fortified low fat milk.
Milk must be served in individual one-half pint containers unless otherwise designated by
County.
G. Dairy Products. General dairy products used shall have the following minimum
specifications: Cheese, USDA Grade "A" ; Milk, nonfat USDA Grade "A" , fortified with vitamins
A. and D.
Initials:
Contractor County Dept.
4
EXHIBIT A
MEAL SPECIFICATIONS
Number 22-219-16
H. Prepackaged Meals. All prepackaged meals shall have individually packaged salad
dressing, condiments and juices. Sodium Restricted Diet Meals shall have low sodium
condiments, salad dressing and juices.
5. Box Lunches. Contractor shall provide box lunches, as substitutions for bulk meals,
as set forth in Service Plan Section II.D.2. (Prepackaged Box Lunches) . Contractor shall
be reimbursed for box lunches at the unit price for bulk regular diet meals which is set
forth in Service Plan Section III.B.2.a.
6. Specific Instructions For Prepackaged Meals. In the preparation and delivery of
prepackaged meals, Contractor shall follow all of the specifications for bulk meal delivery
except for the following:
a. Contractor shall supply the packaging materials;
b. When a meal menu specifies juice, Contractor shall use juices which are
individually factory-packaged to avoid spillage; and
C. Contractor shall supply individually packaged salad dressings and condiments, and
shall assure that Sodium Restricted Diet meals shall include low sodium condiments.
Initials:
Contractor County Dept.
5
EXHIBIT- A
A'l l mde Ts 'served w/lowfat•.mi lk Appendix A Key *. V1 taml n C
' 7 WEEK CYCLE MENU Iftamin A
Cold Plates = (April -Oct ) CONGREGATE (N800) T. Jessert of Choice
BULK MEALS T b L- Th i gh b Leg
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Chicken w/Mushroom Roast Pork w/Gravy Roast Beef w/Gravy Macaroni Ham&•Ghees. Swiss Burger
(T & L) Sauce Ve etable Sou *Mashed Potatoes or *Potato Salad
Lentil Soup 1 Z Cup Vegetables) Peas & Carrots Cold Mac Ham&Cheese Baked Beans
*Baked Potato w/Mar.*Scar. loped Potatoes Wheat Bread/Mar- Salad MayonnaIse,:tlustarc
or Overt-3 mvnRatatoe Dinner-Roll/Marg. garine Beef & Barley Soup Catsup 1
Green Beans Aoplesauce (1 oz.) Orange Gelatin *8 roc or 3-Bean Salad Lettuce,Tomato,
Wheat Roll/Marg. Peaches w/Fruit Cocktail Green Salad/Thous. Onion
Chocolate Chip (Fruit Cocktail) Island Dress. Bun
Cookies Corn Bread/Marg. Apple or
(Banana) Pears *Melon.
Breaded Cod Fish Roast Turkey/Gravy Sirloin Tips w Lemon Chicken Witurred7epper
w/Lemon Wedge Apple Juice Gravy Breast Hearty. Vegetable
Split Pea Soup Sweet Potato Lentil Soup *Baked Potato w/Har Soup 1/2 Cup Veg)
*Coleslaw Mixed Vegetables *Swiss Chard or Oven-BrwnPotatoe *Scalloped Potatoes
Italian Vegetables Wheat Roll/Mar- Whole Kernel Corn Tossed Salad Corn Bread/Mar- Z
Rice Pilar garine Parsley Noodles w/Ranch Dressing garine
Tartar Sauce Cranberry Sauce Tapioca Pudding Dinner Roll/Mar- Fruit Cocktail
*Orange or Melon Strawberry Gelatin (Fresh Fruit) garine
w/Pears Carrot Cake
(Pears) (Diced App les)
early AcSte+vor eoc oast w cavy Spaghetti 5 Meat- Baked Ham raise Bee x
Chlcken,ala Kinqor Pineapple Juice Bails or Chicken & Rice Onions,Tomatoes
Chicken Salad .'.'.. . 4*8aked Potato w/Marg Lasagna Soup & Mushrooms
Beef &Barley Soup• Capri Vegetables Minestrone Soup Baked Beans Tossed Salad w/ 3
„($ummef Oniy) Wheat Bread Mar- . ( 1/Z C Veg. *Soinach Ranch Dress Ing "
`pit ilex ash Po
orynColes lawaw Mgarine Green Salad/Italf- Corn Bread/Marg. Green Beans or
Beets or Picki Beets Fresh Fruit an Dressing. Apricot Halves Oven Rsted Potatoes
Dinner Roll.or Rice French Bread/Marg. Rice or 100% Whole
w/Hargar.ine . Sherbert Wheat Bread/Marg.
Oatmeal Cookies
Pineapple Slices (Prunes) I *Orange or *Melon
Swiss Steak w/Gran Chicken Almond Bake .o CK a a
Mo ck Crab Casserole Hot Turkey Sand- Mac.,Ham &Cheese
Chicken Vegetable (T & L) Hearty Vegetable with orTurk.Salad or Cold Mac/Ham o
Soup *Broccoli Soup �I/Z C. Veg) -Sweet Potato or Cheese Salad
*Mashed Potatoes Whole Kernel Corn Pineapple Slices or *Coleslaw Beef & Barley Soup
Italian Mixed 'legs Dinner Roil or Bee tS.orPJckleBeets Peas or Peas-'Carrot Carrots or Carrot 4
Corn Bread/Mar- Rice/Margarine Tossed Salad/.Ranch .Pasta Salad Raisin Salad
garine Brownie t)re'si.ng:or Wheat Bread/Marg. Green Salad/French
Lemon Pudding (Peaches) Lettuce,Tom.&Onion Cranberry Sauce Dressing
(Fresh Fruit) Wheat Roll/Marg. Cherry Gel•w/.Pears French Bread/Marg.
*Tangerine or*Melon (Pears) *Citrus Fruit Cup
B.B.Q. Pork Cheeseburger 3.3.Q: Beef Herb Chicken Breas • Veal Parmesan
Corn Chowder *Potato Salad Chicken Vegetable Green Salad w/Oil w 1 oz. cheese
*Scalloped Potatoes Baked Beans Soup & Vinegar Dress Veqetable Soup
or Potato Salad Mayonnaise, Mustar *Coieslaw or Steamed Italian Vegetables (1/Z C. Veg.
*NormandyVe etg able Catsup Cabbage Spaghetti w Mari- *Swiss Chard 5
Wheat dread/Mar- Lettuce, Tomato, Capri Vegetables nava Sauce Corn Bread Marg.
garine Onion Bun or Rice (1/4 Cup) Peanut Butter
Peaches Bun Van IIIa Pudding or *Orange or Melon Cookies
Apple or Melon Custard (Fresh (Pears)
Fruit)
Roast Turkey/Gravy Meat loaf w/Gravy a.3:q. Chicken Roast Beef w/Gravy Breaded Cod Fish
Oracot Juice Garden Vegetable (T& L) *Baked Potato/Mar- w/Lemon Wedge
*Sweet Potato Soup (1/2 C. Veg.) Beef & Barley Soup garine Clam Chowder
Green deans *Manned Potatoes *Scalloped Potatoes Peas *Coleslaw
Dinner Roil/Mar- Wheat Roll/Mar- Tossed Salad/Ranch Wheat Bread/Mar- Mixed Ve etables_g .
garine garine "brebsing garine Rice Pilaf -
Cranberry Sauce Raspberry Gelatin Corn Bread/Har- Fresh Fruit Tartar Sauce
Oatmeal Cookies w/Pears garine Peach Cobbler
(Pineapple Slices) (Pears) ice Cream (Peaches)
(Banana)
Beef Stew Cola 11 late:(ApF--OcrJ Macaroni Beef & Ham/Lima Beans Hawaiian Pineapple
Tossed Green Saladi Beef,Turk,Ham(2oz� Cheese (;oz) (1/2 cup) Chicken (T&L.)
Thous Is.) Dressin Cott Ch(2 oz)&Pine I*Tomato Juice Minestrone Sou Split Pea Soup
Navy Bean Soup Italian Vegetables Capri Ve etabTes
Harvard Beets *Potato Salad or g Ike Cup Vegetable *Scalloped Potatoes
Biscuit or Rice/ Oven Rsted Potatoes Whole Kernel *Baked Potato w/Mar
Mar arine. CarrRais SaI or Carr. Wheat Roil/Marg. Dinner Rail/Mar- Corn Bread/Har- ]
*TangerineorMelon LUpg-�'pW_Bead Cherry Gelatin w/ garine garine
ayoM /Muster orMarg Peaches *Citrus Fruit Cup Apricot Halves
Chocolate Pudding (Peaches) -
(Fresh Fruit) '
ii•
' EXHIBIT A
...All camels served w/lowfat milk F W Appendix
Menu Y* ' Vitamin C Source
Cold Plate - (April - Or `r) Home Delivered Meals (-460) f 7. Vitamin A Source
Prepackaged Meals Choice
tb - Thigh A IPC
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Chicken w/Mushroorc Roast Pork w/Gravy Roast Beef/Gravy i Hacaroni,Ham&Cheese! Swiss Burger
Sauce (T&• L) ?iaeapple Juice **lashed Potatoes or Cold Macaroni *Potato Salad
*Baked Potato or *Scalloped Potatoes Peas & Carrots Ham&Cheese Salad Baked Beans
Ovep. Brgw%ed Normandy Vegetable Wheat Bread/Mar- Green Salad/Thou- Mayonnaise, Mus-
Potatoes Disner•Roll/Mar- garine sand Island Dress. tard,Caesup
Gl'een at-Roii/HaTgarine Orange Beans.
Wheat a Galatia *3roccoll or 3-Bean Lettuce Tomato
Wh -
garine Applesauce (1 oz.) -.Y/Fruit Cocktail Salad Onion
Chocolate Chip Peaches (Fruit Cocktail) Carrots or Carr/Rais Bun
CookiesCornBread/MarSalad Hot Diced Apples
g.
(Banana) ?ears
greaeea Cod tish coast lurvey w Sirloin Lips W/. Lemon Chicken Breas *Stusfed Peppers
w/Lemon Wedge Aoole Juice Gravy Gravy Tossed Salad/Ranch *Orange Juice
*Coleslaw *Sweet Potato *Swiss .Chard Dressing *Scalloped Potatoes
Italian Vegetables 'i,.,ed Vegetables '.Thole Kernel Corn *Baked Potato.cwrOven Peas or Steamed
Rice Pilaf- at Roll/Mar- 100% Whole Wheat Browned.Potatoes Cabbage
Wheat Cornbread/Mar-
*Tartar Sauce garine Bread/Margarine Green Beans. r
Orange or Melon Cranberry Sauce Tapioca Pudding Dinner Roll/Mbr.. garine
Strawberry Gelatin (Fresh Fruit) 'garine Fruit Cocktail
w/Pears Carrot Cake
(Pears) (Diced Apple's)
Chicken Stew or Poc Roasc w Gravy Spagnect_ & eat- 3aked Ham Braised Beef wl
Chicken Ala King Pineapple Juice balls, or Apple Juice Onions, Tomato
or Chicken Salad *Baked Potato Lasagna Baked Beans & Mushrooms
*Winter Mix or.Mash. Caozi Vegetables *Broccoli *Swiss Chard Tossed Salad/Ranch
Potato or Cale 100%. Whole Wheat CarrotsDress.
Cornbread/Mar- Green Beano
slaw 3read/Margarine French Bread/Mar- garine o
Beets or PicklBeets Fresh Fruit garine Oven Roasted ota-
DinnerRoll or Rice/ Prunes apricot Halves toes
Wheat Bread/Marg.
Oatmeal Cookies rg Orange or Melon
(Pineapple Slices
oc:c Crao Sala or Hocur a as w c .acaron , am a
Swiss Steak w/ Chicken Almond Sake ior Turkey Salad Cheese,or
PSlices or
Gravy ( T&L) Mock Crab Casserole`*Orange Juice Cold Macaroni,3am
*Mashed Potatoes Apple Juice
Pineapple *Sweet Potato or
Beets or Pick!Beets & Cheese Salad
Italian Mixed *Br--ccoli Coleslaw Green Salad/French
Tossed-Salad/Ranch
Vegetables Whole Kernel Corn Peas or Peas, Dress.
Dregs Carrots&:Pastagal Carrots or Carrot
Co mbread/Mar- Dinner Rol - or.omatoLettuce& Onion Wheat Bread/Mar -cin Saran
garine garine g� Winter Mia or 3-3eat
Lemon Pudding Brownie Wheat Roll or Rice Cranberry Sauce Salad
(Fresh Fruit) (Peaches) Margarine Cher -
*Tangerine or Melon w Pears " French Bread/Marg.
(Pears)' *Citrus Fruit Cue-
B.B.Q. Pork Cheeseburger 3.3.Q. Beef Herb Chicken Breasi Veal Parmesan..--r/.
Apple Juice *Potato Salad *Coleslaw or *Orange-Pineapple 1 oz.Cheese
*Scalloped Potatoes Baked Beans *Steamed Cabbage Juice Tossed
Thou.ISalad Dress
*Normand Vegetable Mayonnaise, Mustard Capri Vegetables Italian Vegetables *Swiss Chard
Apple Sauce (1 oz) Catsup Bun or Rica/Mar- Spaghetti w/Mar- Whole Kernel Cora
Wheat Bread/Mar- Lettuce, Tomato, garine inara.Sauce (}t.C.) French Bread/Mar-
garine Onion Vanilla Pudding or *Orange or *Melon garine
Peaches Bun Custard (Fresh Peanut Butter
Hoc Diced Apples Fruit)' . Cookies
(Pears)
Roast Turkey Gravy Meatloaf.w Gravy B.B.Q Chicken Roast Beef.w Gravy Breaded Cod Fish .
*Pineapple Juice *Orange Juice (T&L) *Baked. Potato. w/Lemon Wedge
*Sweet Potato *Mashed Potatoes Tossed Salad/Ranch Peas *Coleslaw
Green Beans *Broccoli Dressing Wheat Bread/Mar- Mixed Vegetables
Dinner Roll/Mar- Wheat Roll/Mar- *Scalloped:Potatoesgarine Rice Pilaf
garine garine *Wintar/Mix "'': ` Ftitsh . Fruit Tartar Sauce
Cranberry Sauce Raspberry Gelatin Cornbread/Mar-
Peach Cobbler
Oatmeal Cookies w/Pears garine (Peaches)
(Pineapple Slices) (Pears) Banana
Beef Stew a ate pF c� Macaroni, Beef & am mans Hawaiian Pineapple
Beef,Turk,Fiam l2 oz Cheese
*Orange Juice Coct Cheese&PineaS *Oran a-Pines le (T o se (l C.) Chicken (T&L)
Harvard Beets Potaco Salad or g pp Tossed Salad w/Oil Apple Juice
Rice Oven Roast Potatoes Juice &Vinegar Dressing.
Italian Vegetables Capri Vegetables
*Tangerine or Melon Carrot.RaisSalorCar Whole Kernel Corn *Baked Potato *Scalloped Potatoes
�—.thole Wht Bread Wheat Roll/Mar Peas/Carrots Cornbreed/Margarine
Mayo,Mustard or ' Cherry Gelating Dinner Roll/Har- Apricot Halves
Chocolate Pudding • w/Peaches garine
(Fresh Fruit) (peaches) *Citrus Fruit Cup
i:�
EIMBIT A
t A11.6eals served w/Lowfat Milk y 47eekendix Ctieau Key- * vitamin C Source
Cold.Plates: (Apr11-Oct-her) S Vitamin A Source
Restricted Sodium (^^40) (') Dessert of Choice
Home De Livered Meals
T T& aThmi
Pa[• sgrd Meals ?..5.L: d&luLmeeg
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Chicken w/L,S Mush L.S. Roast.Fork ?oast Beef w/L.S. L.S. Macaroni.&. L.S. Swiss Burger
(T& L)room4duce L.S. Gravy Gravy Cheese or Cold Mac '*L.S. Potato Salad
*Baked Potato or *Pineapple Juice. *Oven Browned Pota- & Cheese Salad L.S. Baked Beans
*Oven Browned *L.S. Scalloped ; toes Green Salad w/L:S. L.S. Catsup, Mus-
Potatoes.: Potatoes Fees & Carrots Dressing Card, Mayonnaise
Green Beans Normandy Vegetables Wheat Bread/L.S. Carrots or Carrot Lettuce,Tomato,
Wheat Roil/L.S. Dinner Roll/L.S. Margarine �'iiai-in 5 Iad' Onion
Mar artne Margar *Broccoli or 3-Bean
9 8 Dietetic Orange Gel: Salad Bun
Banana Applesauce (1 oz.) atin w/Fruit Cock French Bread/LS•Mar Hot Diced Apples
Peaches tail Pears
L.S. Cod Fish w/ L.S. Roast Turkey Sirloin Tips w/L.SL.S. Lemon Chicken *L.S. Stuffed?eppe:
Lemon Wedge L.S. Gravy Gravy Breast *Orange Juice
*L.S. Coleslaw Apple Juice *Swiss Chard Tossed Salad w/L.S *L.S. Scalloped
Italian Ve etabl *Sweet Potato Whole Kernel Corn Dressing Potatoes
Rice Pilaf Mied Vegetables 1007. Whole Wheat *Baked Potato or Peas or *Steamed
*Orange or Melon wheat Roil/L.S. Bread/L.S. Mar- Oven Srwn.-Potatoes Cabbage
Margarine garine Green Bean3 -;. French Bread/L.S.
Cranberry Sauce Fresh Fruit Dinner Roll/L.S. - Margarine
Dietetic Strawberry . Margarine Fruit Cocktail
Gelatin w/Pears Diced Apples
L.s Chicken atewo Pot ?oast/L.S- L.S. Spaghetti & ?oast Pork/L.S. L.S.Braised Bees"
LS Chicken ala King Gravy Meatballs or Gravy w/Onions,tomatoes
or LS'Chicken Sal. Pineapple Juice L.S. Lasagna Apple Juice & Mushrooms
*Winter Mix or Oven *Baked Potato *Broccoli . L.S. Baked Beans Tossed Salad/L.S.
Browned Potatoes Capri Vegetas bleCarrots *Swiss Chard Dressing
or L.S Coleslaw 1007 Whole Wheat French Bread/L:S.
Beets or L.S 'cheat RollL.S. Green Beans
Mari-
nated Beets Bread Margarine Margarine *Oven Rsted,Zotatoe
Din Roll or Rice/L Fresh Fruit Premes Applesauce (1-oz.) Wheat Bread/L•:S.
Marg. Apricot Halves 1Kargarine
i { *Orange or Melon
Swiss Steak w%L.S. L.S. icxen mon6 L.S. Mock Crab Sal' i.3 Hot Eurk Sand or L.S. Macaroni &
Bake (T&L) or-L.S MockCrabCass. L.S Turkey Salad Cheese or Cold L.S
*
Gravy Apple Juice Tossed Salad/L.S. *Orange Juice Mac & Ch. .Salad
Baked Potato * Dressing, or *Sweet Potato or Green Salad w/L.S
Italian Mixed Broccoli Lettuce,Tom. &Onion L.S Coleslaw Dressing
Whole Kernel Corn Carrots or Carrot
Vegetables Beets or L.S. Mari Peas or Pea/C x�ot
1007 Whole Wheat Dinner Roll/L.S, e & Pasta Saud -M n Sa:L
Bets or Pineap S1.
Bread/L.S. Mar- Margarine . Wheat Brd/L.S 'Marg *Winter Mia or'L.S
-
reaches cheat Roll az Rice/ 3-3ean Salad
arine { Cranber_-y Sauce
g L.S. Margarine French Bread/L.S.
Fresh Fruit Tangerine or Melon Dietetic Cherry Marg
Gelatin w/Pears *Citrus Fruit Cu
L.S. B.B.Q. Pork L.S. Swiss Burger L.S. B.B.Q. Beef L.S. Herb Chicken L.S. Veal Parmesan
Apple Juice *L.S. Potato Salad AIL.S. Coleslaw or Breast (1 oz. L.S. Cheese)
*L.S. Scalloped L.S. Baked Beans Steamed Cabbage *Orange-Pineapple Tossed Salad/L.S.
Potatoes L.S. Catsup,.Mus=• Capri Vegetables Juice Dressing
*Normandy Vegetablec Card, Mayonnaise Bun or Rice/L.S.. Italian Vegetables *Swiss Chard
Applesauce (1 oz.) Lettuce, Tomato & Margarine Spaghetti w/L.S Whole Kernel Cbrn.
Wheat Bread/L.S. Onion Fresh Fruit (h C.JHarinara.Sauce French Bread/L.S. '
Margarine Bun . *Orange or *Melon Margarine
Peaches Hot Diced Apples Pears
L.S. Roast Turkey L.S. Meat oai L.S. B.B.Q. Chicken Roast Beef/L.S. L.S. Cod Fish w
w/L.S. Gravy Gravy (T&L) Gravy Lemon Wedge
*Pineapple Juice *Orange Juice Tossed Salad/L.S. *Baked Potato *L.S. Coleslaw
*Sweet Potato *fin Browned Dressing Peas Mixed Vegetables
Green Beans Potatoes. L.S. Sc�lloped Wheat Bread/L.S. Rice Pilaf
Dinner Roll *Broccoli Roll./L.S. -Potatoes Margarine Peaches
Margarine Wheat Roll/L.S. kWinter Mi:c Fresh Fruit
Cranberry Sauce Margarine French Bread/L.S.
Pineapple Slices Dietetic Raspberry Margarine
Gelatin w/Pears Banana g
L.S. Beef Stew (;Old Flate: pr-Oct L.S. Macaroni,Beef Roast ?irk wL Lima L.3 Hawaiian Pine-
*Orana Juice Beef or L.S T rkey - & Cheese (Z oz.g 9eaus apple Chicken(T&L)
g ( Oz.) Oran a-Pines Juic To-- Sallad w/L.S Apple Juice
L.S. Harvard Beets L. Cott Ch&Pines S1 p• Dressing
2 oz.) Itsl an Vegetables * Capri Vegetables
Rice Baked Potato getables
L. Potato Salad or Whole Kernel Corn Peas/Carrots L.S. Scalloped
*Tangerine or Melon ArOven Roast Potatoes Wheat Roll/L.S. Dinner Roll/L.S. Potatoes
Car-Rais Sald or Car
\ 100% Wh Wh Brd/LSMar Margarine Margarine French Bread/L.S.
L.S. Mayo.&Mustard Dietetic Cherry *Apple Sauce (1 oz. Margarine
Fresh Fruit Gelatin w/Peaches Citrus Fruit Cup I Apricot Halves
EXHIBIT E-1
• Holiday and Special Even.. Menus - Regular Oiet Bulk Meals
July 4th January
Hotdog (Bun) w/Cheese Baked Ham/Pineapple Sauce
*Orange Juice *Pineapple Juice
Baked Beans Black Eyed Peas
r *Coleslaw *Mustard Greens
Condiments Cornbread/Margarine
*Melon Wedge Peach Cobbler
(Peaches)
August
BeeT Chop Suey February
w/Fresh Onion, Celery, Sole Almondine w/Lemon Wedge
Water Chestnuts & *Oracot Juice
Bean Sprouts Green Beans
Apple Juice Rice
*Broccoli Cherry Cake
Rice *(Citrus Fruit Cup)
*Melon Wedge
March
September Co rned'Beef & *Cabbage
Li— v� er� && Onions *Oracot Juice
*Oranges rapefrui t Juice *Potatoes O'Brien
Green Beans Carrots
*Scalloped Potatoes WholeWheat Roll/Margarine
Dinner-Roll/Margarine Sherbet
Apple Brown Betty (Apricot Halves)
(Diced Apples)
April
October Vea Birds/Mushroom Sauce
Poi sh Sausage/Bun *Orange-Pineapple Juice
Apple Juice *Mashed Potatoes
*Sauerkraut or *Cooked Cabbage *Sroccol-i
*Hot Potato Salad Dinner Roll/Margarine'
German -Chocolate Cake Apple Brown Betty
(Applesauce) (Diced Apples)
November May
Veal Birds/Sauce Beef Burgundy w/Pearl Onions
Cran-Apple Juice and Mushrooms
Peas w/Pearl Onions Apple Juice
*Sweet Potatoes *Mashed Potatoes
Dinner-Rolls/Margarine Carrots,
Pumpkin Pie/Topping Din-'-ner Roil/Margarine
(Apricot Halves) Strawberry SHortcake
*(Citrus Cap)
December-
Ham/Raisin Sauce June
*Pineapple Juice Picadillo
*Scalloped Potatoes *Orange-Pineapple Juice
Carrots Refried Beans
Sour.Dough Roll/Margarine Spanish Rice
Ice Cream Cornbread w/Margarine
(Diced Pears) *Fresh Melon Wedge .
EXHIBIT E-2
Regular Diet Prepackage4i ..seals
Holiday and Special Event Menus
July 4th January
Hotdog (Sun) w/cheese Baked Ham/Pineapple Sauce
Orange Juice *Pineapple Juice
Baked Beans Black Eyed Peas
*Coleslaw *Mustard Greens
Condiments Cornbread/Margarine
Hot Diced Apples Peach Cobbler
(Peach Halves)
Auqust
BeeT Chop Suey February
w/Fresh Onion, Celery, Water We Almondine w/L-amon Wedge
Chestnuts and Bean Sprouts *Orange Juice
Apple Juice Green Beans
*Broccoli Rice
Rice CherT"j Cake
*Melon Wedge (Citrus Cup)
Seotember March
Liver Y Onions Corned Beef & Cabbage
*Oran ge-Grapefrui t Juice *Orange Juice
Green Beans *Potatoes O'Brien
*Scalloped Potatoes Carrots
Di nne r-Ro I I/Marga rif ne Who a Wheat Roll/Margarine
Apple Brown Betty Chocolate Pudding
(Diced Apples) (Apricot Halves)
OctoberAoril
P�ol s�h Sausage/Bun Veal Birds/Mushroom Sauce
Apple Juice *Orange-Pineapple Juice
*Cooked Cabbage *Mashed Potatoes
*Hot Potato Salad *Broccoli
German Chocolate Caker Roll/Margarine
(Applesauce) Apple Brown Betty
(Diced Apples)
November
Veal-Birds/Sauce May
Cran-Apple Juice Beef Burgundy w/Peas/Onions and
Peas w/Pearl Onions Mushrooms
*Sweet Potatoes Apple Juice
Dinner-Rolls/M rgarine *Mashed Potatoes
Pumpkin Pie/Topping Carrots
(Apricot Halves) Dinner Roll/Margarine
Strawberry. Shortcake
December *(Citrus Fruit Cup.)
Ham/Ra sin Sauce
*Pineapple Juice June
*Scalloped Potatoes Picadillo
Carrots *Orange-Pineapple Juice
Souir, Dough Roll/Margarine Refried Beans
Tapioca Pudding Spanish Rice
(Diced Pears) Cornbread w/Margarine
*Melon Wedge
EXHIBIT E-3
_ Sodium Restricted Prepaciw,.d Meats
Holiday and Special Event. Menus
July 4th January
Hot Turkey Sandwich Roasted Pork/Pineapple Sauce
*Orange Juice *Pineapple Juice
Whole Kernel Corn Black Eyed Peas
*Coleslaw *Mustard Greens
Condiments Wheat Roll/L.S. Margarine
Hot 01ced Apples Peach Halves
Au ust February
L.S. Beef Chop Suey L.S. Sole Almondine w/Lemon Wedge
w/Fresh Onions , Celery *Orange Juice
Water Chestnuts, and. Green Beans
Bean Sprouts Rice
Apple Juice *Citrus Cup
*Broccoli
Rice Ma rch
*Melon Wedge Braised Beef & Cabbage
*Orange Juice
September *Qaked Potato
Liver & Onions Carrots
*Orange-Grapefruit Juice Whole Wheat Roll/L.S, Margarine
Green Beans Apricot Halves
Whole Kernel Corn
Dinner Roll/Margarine April
Diced Apples Veal Steak/Mushroom Sauce
Orange-Pineapple Juice
October *Mashed Potatoes
L.T.—Sloppy Joe/Bun *Broccoli
Apple Juice Dinner Roll/Margarine
*Cooked Cabbage Diced Apples
*L.S. Hot Potato Salad
Applesauce May
L.S. Beef Burgundy w/Pearl Onions
November and Mushrooms
V—ea77'eak/Sauce Apple Juice
Cran-Apple Juice *Baked Potato
Peas w/Pearl Onions Carrots
*Sweet Potatoes Din-ner Roll/L.S. Margarine
Dinner o s Margarine *Citrus Cup
Apricot Halves
June
December L.S. Picadillo
Pork Raisin Sauce *Orange-Pineapple Juice
*Pineapple Juice *Zucchini/Tomatoes
*Baked Potato Spanish Rice
Carrots Tortilla w/L.S. Margarine
Sour Dough Roll/Margarine *Melon Wedge
Diced Pears
- - EXHIBIT E-4
Vegetab 1 e Mixes
Capri Vegetable Mix - Carrots, green. beans, yellow
squash, zucchini
Vitamin .0 - 10Z
Vitamin A - 135%
Italian Vegetable Mix - Carrots, cauliflower, zucc`ji-ni,
lima beans, peas, Italian beans
Vitamin C - 15%
Vitamin A - 80:
Winter Vegetable Mix - Cauliflower, broccoli
Vitamin C - 90%
Vitamin A - 15%
Normandy Vegetable Mix - Broccoli, carrots, cauliflower
Vitamin C - 40Z
Vitamin A - 1O
Polynesian Vegetable Mix - Sliced green beans, broccoli,.
sweet onions, mushrooms,
red pepper, celery
Vitamin -C -r 15%
Vitamin A - .15%
Succotash - Luna Beans, whole corn
Vitamin C - 6 mg, - 101
Vitamin 'A - 300 i. U,- 33%
SPECIAL CONDITIONS
Number: 22-219-16
1. Monitoring. Assessment and Evaluation.
a. Authorized County, State and/or Federal representatives shall have the right to
monitor, assess and evaluate Contractor's performance pursuant to this Contract. Monitoring,
assessment and evaluation may include, but but may not be limited to: audits, inspections
of Contractor's premises, inspection of food preparation sites, and interviews with
Contractor's staff.
b. Contractor shall cooperate with the County in the monitoring, assessment and
evaluation processes.
2. Records. In addition to providing services in accordance with Paragraph 3. (Records)
of the General Conditions:
a. Contractor shall keep and make available for inspection by authorized
representatives of the County, State and Federal Governments the Contractor's regular
business records and such additional records as may be required by County.
b. Contractor and County shall retain all documents and records pertaining to this
Contract for four years from the termination of the Contract, or until all
Federal/State/County audits are complete, and exceptions resolved for the funding period
covered by this Contract.
C. In the event of any litigation, claim, negotiation, audit exception, or other
action involving the records, all records relative to such action shall be maintained and
kept available by Contractor until every action has been cleared to the satisfaction of the
State and has been so stated in writing to Contractor.
3. Confidentiality. Paragraph 16. (Confidentiality) of the General Conditions is hereby
modified to read as follows:
"16. Confidentiality. Contractor agrees to comply and to require its officers,
partners, associates, agents and employees to comply with all applicable State or Federal
statutes or regulations respecting confidentiality, including but not .limited to, the
identity of persons served under this Contract, their records, or-services provided them, and
assures that:
a. All applications and records concerning, any individual made or kept by
Contractor or any public officer or agency in connection with the administration of or
relating to services provided under this Contract will be confidential, and will not be open
to examination for any purpose not directly connected with the administration of such
service.
b. No person will publish or disclose or permit or cause to be published or
disclosed, any list of persons receiving services, except as may be required in the
administration of such service. Contractor agrees to inform all employees, agents and
partners of the above provisions, and that any person knowingly and intentionally disclosing
Initials:
Contractor County Dept.
1
SPECIAL CONDITIONS
Number: 22-219-16
such information other than as authorized by law may be guilty of a misdemeanor.
C. Contractor shall protect from unauthorized disclosure names and other
identifying information concerning persons receiving services pursuant to this Contract,
except for statistical information not identifying any participant.
d. Contractor shall not use such identifying information for any purpose other
than carrying out the Contractor's obligations under this Contract.
e. Contractor shall not use such identifying information for any purpose other
than carrying out the Contractor's obligations under this Contract.
f. Contractor shall not disclose, except as otherwise specifically permitted
by this Contract or authorize the release of information to specific entities, but shall not
request or encourage any participant togive a blanket authorization or sign a blank release,
nor shall Contractor accept such from any participant.
g. For the purposes of this Paragraph, identity shall include, but not be
limited to, name, identifying number, symbol or other identifying characteristic assigned to
the individual, such as finger or voice print or a photograph. "
4. Indemnification. Paragraph 18. (Indemnification) of the General Conditions is hereby
modified to read as follows:
"18. Indemnification. The Contractor shall defend, indemnify, save, and hold
harmless the County and the State of California and their officers and employees from any and
all claims, costs and liability for any damages, sickness, death, or injury to person(s) or
property, including without limitation all consequential damages, from any cause whatsoever
arising directly or indirectly from or connected with the operations or services of the
Contractor or its agents, servants, employees or subcontractors hereunder, save and except
claims or litigation arising through the sole negligence or sole willful misconduct of the
County or its officers or employees. Contractor will reimburse the County for any
expenditures, including reasonable attorneys' fees, the County may make by reason of the
matters that are the subject of this indemnification, and if requested by the County will
defend any claims or litigation to which this indemnification provision applies at the sole
cost and expense of the Contractor. "
5. Insurance. Paragraph 19. (Insurance) of the General Conditions is modified to read as
follows:
"19. Insurance. During the entire term of this Contract and any . extension or
modification thereof, the Contractor shall keep in effect insurance policies meeting the
following insurance requirements:
a. Automobile Insurance. The Contractor shall provide insurance for owned and
non-owned automobiles, with a minimum combined single limit coverage of $500,000, for injury
or death to any person or damage to or destruction of property, including the loss of use
thereof, arising from each occurrence. Such insurance shall be endorsed to include the
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Contractor County Dept.
2
SPECIAL CONDITIONS
Number: 22-219-16
County and its officers and employees as additional insureds as to all services performed by
Contractor under this agreement.
b. General Liability Insurance. The Contractor shall provide comprehensive
general liability insurance with a minimum combined single limit coverage of $3,000,000 for
all damages, including consequential damages, due to bodily injury, sickness or disease, or
death to any person or damage to or destruction of property, including the loss of use
thereof, arising from each occurrence. Such insurance shall be endorsed to include the
County and its officers and employees as additional insureds as to all services performed by
Contractor under this agreement.
C. Workers' Compensation. The Contractor shall provide workers' compensation
insurance coverage for its employees.
d. Certificate of Insurance. The Contractor shall provide the County with (a)
certificate(s) of insurance evidencing liability and worker's compensation insurance as
required herein no later than the effective date of this Contract. If the Contractor should
renew the insurance policy(ies) or acquire either a new insurance policy(ies) or amend the
coverage afforded through an endorsement to the policy at any time during the term of this
Contract, then Contractor shall provide (a) current certificate(s) of insurance.
e. Additional Insurance Provisions. The insurance policies provided by the
Contractor shall include a provision for thirty (30) days written notice to County before
cancellation or material change of the above specified coverage. "
6. Renewal Provisions. Paragraph 22. (Nonrenewal) of the General Conditions is hereby
modified to read as follows:
"22. Nonrenewal.
a. Subject to continued program funding, this Contract may be renewed or
extended by mutual agreement of County and Contractor expressed in writing, for a maximum of
one additional year, provided the Contractor has satisfactorily performed the services set
forth herein.
b. In the event that this Contract is renewed for a one-year term from July
1, 1995 through June 30, 1996, the unit meal prices for the year shall be set at the unit
meal prices in effect during the period from July 1, 1994 through June 30, 1995, plus an
adjustment equal to any increase in the "For Food Away From Home Price Index, for Bay Area
Cities and Urban Areas" (published monthly by the Bureau of Labor Statistics of the United
States Department of Labor) for the one-year period ending December 31, 1994. However, any
such adjustment shall not exceed a 5% increase over the unit meals prices set forth in this
Contract.
C. Notwithstanding Subparagraph a. above, Contractor understands and agrees
that there is no representation, implication, or understanding that the services provided by
Contractor under this Contract will be purchased by County under a new contract following
expiration or termination of this Contract, and waives all rights or claims to notice or
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Contractor County Dept.
3
SPECIAL CONDITIONS
Number: 22-219-16
hearing respecting any failure to .continue purchase of all or any such services from
Contractor. "
7. Endorsements. Contractor shall not in its capacity as a contractor with Contra Costa
County publicly endorse or oppose the use of any particular brand name or commercial product
without the prior approval of the Board of Supervisors. In its County contractor capacity,
Contractor shall not publicly attribute qualities or lack of qualities to a particular brand
name or commercial product in the absence of a well-established and widely-accepted
scientific basis for such claims or without the prior approval of the Board of Supervisors.
In its County contractor capacity, Contractor shall not participate or appear in any
commercially-produced advertisements designed to promote a particular brand name or
commercial product, even if Contractor is not publicly endorsing a product, as long as the
Contractor's presence in the advertisement can reasonably be interpreted as an endorsement
of the product by or on behalf of Contra Costa County. Notwithstanding the foregoing,
Contractor may express its views on products to other contractors, the Board of Supervisors,
County officers, or others who may be authorized by the Board of Supervisors or by law to
receive such views.
Initials:
Contractor County Dept.
4
Contra Costa County Standard Form 1/87
GENERAL CONDITIONS
(Purchase of Services)
1. Compliance with Law. Contractor shall be subject to and comply with all Federal, State and local
laws and regulations applicable with respect to its performance under this Contract, including but not
limited to, licensing, employment and purchasing practices; and wages, hours and conditions of
employment, including nondiscrimination.
2. Inspection. Contractor's performance, place of business and records pertaining to this Contract
are subject to monitoring, inspection, review and audit by authorized representatives of the County, the
State of California, and the United States Government.
3. Records. Contractor shall keep and make available for inspection and copying by authorized
representatives of the County, the State of California, and the United States Government, the
Contractor's regular business records and such additional records pertaining to this Contract as may be
required by the County.
a. Retention of Records. The Contractor shall retain all documents pertaining to this Contract
for five years from the date of submission of Contractor's final payment demand or final Cost Report;
for any further period that is required by law; and until all Federal/State audits are complete and
exceptions resolved for this contract's funding period. Upon request, Contractor shall make these records
available to authorized representatives of the County, the State of California, and the United States
Government.
b. Access to Books and Records of Contractor. Subcontractor. Pursuant to Section 1861(v)(1)
of the Social Security Act, and any regulations promulgated thereunder, Contractor shall, upon written
request and until the expiration of four years after the furnishing of services pursuant to this Contract,
make available to the Secretary of Health and Human Services or to the Comptroller General, or any of
their duly authorized representatives, this Contract and books, documents, and records of Contractor
that are necessary to certify the nature and extent of all costs and charges hereunder.
Further, if Contractor carries out any of the duties of this Contract through a subcontract with a value
or cost of $10,000 or more over a twelve-month period, such subcontract shall contain a clause to the
effect that upon written request and until the expiration of four years after the furnishing of services
pursuant to such subcontract, the subcontractor shall make available, to the County, to the Secretary or
to the Comptroller General, or any of their duly authorized representatives, the subcontract and books,
documents, and records of the subcontractor that are necessary to verify the nature and extent of allcosts
and charges thereunder.
This special condition is in addition to any and all other terms regarding the maintenance or retention
of records under this Contract and is binding on the heirs, successors, assigns and representatives of
Contractor.
4. Reporting Requirements. Pursuant to Government Code Section 7550, Contractor shall include
in all documents or written reports completed and submitted to County in accordance with this Contract,
a separate section listing the numbers and dollar amounts of all contracts and subcontracts relating to
the preparation of each such document or written report. This section shall apply only if the payment
limit under this Contract exceeds $5,000.
1
. Contra Costa County Standard Form 1/87
GENERAL CONDITIONS
(Purchase of Services)
5. Termination.
a. 'Written Notice. This Contract may be terminated by either party, at their sole discretion,
upon thirty-day advance written notice thereof to the other, and may be cancelled immediately by written
mutual consent.
b. Failure to Perform. The County, upon written notice to Contractor, may immediately
terminate this Contract should the Contractor fail to perform properly any of its obligations hereunder.
In the event of such termination, the County may proceed with the work in any reasonable manner it
chooses. The cost to the County of completing Contractor's performance shall be deducted from any sum
due the Contractor under this Contract, without prejudice to the County's rights otherwise to recover
its damages.
C. Cessation of Funding. Notwithstanding Paragraph 5.a. above, in the event that Federal,
State, or other non-County funding for this Contract ceases, this Contract is terminated without notice.
6. Entire Agreement. This Contract contains all the terms and conditions agreed upon by the parties.
Except as expressly provided herein, no other understanding, oral or otherwise, regarding the subject
matter of this Contract shall be deemed to exist or to bind any of the parties hereto.
7. Further Specifications for Operating Procedures. Detailed specifications of operating procedures
and budgets required by this Contract, including but not limited to, monitoring, evaluating, auditing,
billing, or regulatory changes,.may be developed and set forth in a written Informal Agreement between
the Contractor and the County. Such Informal Agreements shall be designated as such and shall not be
amendments to this Contract except to the extent that they further detail or clarify that which is already
required hereunder. Such Informal Agreements may not enlarge in any manner the scope of this
Contract, including any sums of money to be paid the Contractor as provided herein. Informal
Agreements may be approved and signed by the head of the County Department for which this Contract
is made or his designee.
8. Modifications and Amendments.
a. General Amendments. This Contract may be modified or amended by a written document
executed by the Contractor and the Contra Costa County Board of Supervisors or, after Board approval,
by its designee, subject to any required State or Federal approval.
b. Administrative Amendments. Subject to the Payment Limit, the Payment Provisions and
the Service Plan may be amended by a written administrative amendment executed by the Contractor
and the County Administrator or his designee, subject to any required State or Federal approval,
provided that such administrative amendments may not materially change the Payment Provisions or the
Service Plan.
9. Disputes. Disagreements between the County and Contractor concerning the meaning,
requirements, or performance of this Contract shall be subject-to final determination in writing by the
head of the County Department for which this Contract is made or his designee or in accordance with
the applicable procedures (if any) required by the State or Federal Government.
2
Contra Costa County Standard Form 1187
GENERAL CONDITIONS
(Purchase of Services)
10. Choice of Law and Personal .Jurisdiction.
a. This Contract is made in Contra Costa County and shall be governed and construed in
accordance with the laws of the State of California.
b. Any action relating to this Contract shall be instituted and prosecuted in the courts of
Contra Costa County, State of California.
11. Conformance with Federal and State Regulations and Laws. Should Federal or State regulations
or laws touching upon the subject of this Contract be adopted or revised during the term hereof, this
Contract shall be deemed amended to assure conformance with such Federal or State requirements.
12. No Waiver by County. Subject to Paragraph 9. (Disputes) of these General Conditions, inspections
or approvals, or statements by any officer, agent or employee of the County indicating the Contractor's
performance or any part thereof complies with the requirements of this Contract, or acceptance of the
whole or any part of said performance, or payments therefor, or any combination of these acts, shall not
relieve the Contractor's obligation to fulfill this Contract as prescribed; nor shall the County be thereby
estopped from bringing any action for damages or enforcement arising from any failure to comply with
any of the terms and conditions of this Contract.
13. . Subcontract and Assignment. This Contract binds the heirs, successors, assigns and
representatives of Contractor. The Contractor shall not enter into subcontracts for any work
contemplated under this Contract and shall not assign this Contract or monies due or to become due,
without the prior written consent of the County Administrator or his designee, subject to any required
State or Federal approval.
14. Independent Contractor Status. This Contract is by and between two independent contractors and
is not intended to and shall not be construed to create the relationship between the parties of agent,
servant, employee, partnership, joint venture or association.
15. Conflicts of Interest. Contractor, its officers, partners, associates, agents, and employees, shall
not make, participate in making, or in any way attempt to use the position afforded them by this
Contract to influence any governmental decision in which he or she knows or has reason to know that
he or she has a financial interest under California Government Code Sections 87100, et seq., or
otherwise.
16. Confidentiality. Contractor agrees to comply and to require its officers, partners, associates,
agents and employees to comply with all applicable State or Federal statutes or regulations respecting
confidentiality, including but not limited to, the identity of persons served under this Contract, their
records, or services provided them, and assures that:
a. All applications and records concerning any individual made or kept by Contractor or any
public officer or agency in connection with the administration of or relating to services provided under
this Contract will be confidential, and will not be open to examination for any purpose not directly
connected with the administration of such service.
3
. Contra Costa County Standard Form 1/87
GENERAL CONDITIONS
(Purchase of Services)
b. No person will publish or disclose or permit or cause to be published or disclosed, any list
of persons receiving services, except as may be required in the administration of such service. Contractor
agrees to inform all employees, agents and partners of the above provisions, and that any person
knowingly and intentionally disclosing such information other than as authorized by law may be guilty
of a misdemeanor.
17. Nondiscriminatory Services. Contractor agrees that all goods and services under this Contract
shall be available to all qualified persons regardless of age, sex, race, religion, color, national origin, or
ethnic background, or handicap, and that none shall be used, in whole or in part, for religious worship
or instruction.
18. Indemnification. The Contractor shall defend, indemnify,save, and hold harmless the County and
its officers and employees from any and all claims, costs and liability for any damages, sickness, death,
or injury to person(s) or property, including without limitation all consequential damages, from any cause
whatsoever arising directly or indirectly from or connected with the operations or services of the
Contractor or its agents, servants, employees or subcontractors hereunder, save and except claims or
litigation arising through the sole negligence or sole willful misconduct of the County or its officers or
employees. Contractor will reimburse the County for any expenditures, including reasonable attorneys'
fees, the County may make by reason of the matters that are the subject of this indemnification, and if
requested by the County will defend any claims or litigation to which this indemnification provision
applies at the sole cost and expense of the Contractor.
19. Insurance. During the entire term of this Contract and any extension or modification thereof, the
Contractor shall keep in effect insurance policies meeting the following insurance requirements unless
otherwise expressed in the Special Conditions:
a. Liability Insurance. The Contractor shall provide comprehensive liability insurance,
including coverage for owned and non-owned automobiles, with a minimum combined single limit
coverage of$500,000 for all damages, including consequential damages,due to bodily injury, sickness or
disease, or death to any person or damage to or destruction of property, including the loss of use thereof,
arising from each occurrence. Such insurance shall be endorsed to include the County and its officers
and employees as additional insureds as to all services performed by Contractor under this agreement.
Said policies shall constitute primary insurance as to the County, the State and Federal Governments,
and their officers, agents, and employees, so that other insurance policies held by them or their self-
insurance program(s) shall not be required to contribute to any loss covered under the Contractor's
insurance policy or policies.
b. Workers' Compensation. The Contractor shall provide workers' compensation insurance
coverage for its employees.
C. Certificate of Insurance. The Contractor shall provide the County with (a) certificate(s)
of insurance evidencing liability and worker's compensation insurance as required herein no later than
the effective date of this Contract. If the Contractor should renew the insurance policy(ies) or acquire
either a new insurance policy(ies) or amend the coverage afforded through an endorsement to the policy
at any time during the term of this Contract, then Contractor shall provide (a) current certificate(s) of
insurance.
4
„ Coptra Costa County Standard Form 1187
GK4ERAL CONDITIONS
(Purchase of Services)
d. Additional Insurance Provisions. The insurance policies provided by the Contractor shall
include a provision for thirty (30) days written notice to County before cancellation or material changes
of the above specified coverage.
20. Notices. All notices provided for by this Contract shall be in writing and may be delivered by
deposit in the United States mail, postage prepaid. Notices to the County shall be addressed to the head
of the County Department for which this Contract is made. Notices to the Contractor shall be
addressed to the Contractor's address designated herein. The effective date of notice shall be the date
of deposit in the mails or of other delivery, except that the effective date of notice to the County shall be
the date of receipt by the head of the County Department for which this Contract is made.
21. Primacy of General Conditions. Except for Special Conditions which expressly supersede General
Conditions, the Special Conditions (if any) and Service Plan do not limit any term of the General
Conditions.
22. Nonrenewal. Contractor understands and agrees that there is no representation, implication, or
understanding that the services provided by Contractor under this Contract will be purchased by County
under a new contract following expiration of termination of this Contract, and waives all rights or claims
to notice or hearing respecting any failure to continue purchase of all or any such services from
Contractor.
23. Possessory Interest. If this Contract results in the Contractor having possession of, claim to or
right to the possession of land or improvements, but does not vest ownership of the land or improvements
in the same person, or if this Contract results in the placement of taxable improvements on tax exempt
land (Revenue & Taxation Code Section 107), such interest or improvements may represent a possessory
interest subject to property tax, and Contractor may be subject to the payment of property taxes levied
on such interest. Contractor agrees that this provision complies with the notice requirements of Revenue
& Taxation Code Section 107.6, and waives all rights to further notice or to damages under that or any
comparable statute.
24. No Third-Party Beneficiaries. Notwithstanding mutual recognition that services under this
Contract may provide some aid or assistance to members of the County's population, it is not the
intention of either the County or Contractor that such individuals occupy the position of intended third-
party be:iefciar:es of the obligations assumed by either party to this Contract.
25. Copyrights and Rights in Data. Contractor shall not publish or transfer any materials produced
or resulting from activities supported by this agreement without the express written consent of the County
Administrator. If any material is subject to copyright, the County reserves the right to copyright such
and the Contractor agrees not to copyright such material. If the material is copyrighted, the County
reserves a royalty-free, nonexclusive, and irrevocable license to reproduce, publish, and use such
-materials, in whole or in part, and to authorize others to do so.
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