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<br />8. Support systems and personnel available to the staff and the operation. <br />9. Procedures for dealing with inmate/staff complaints about food and minimizing the <br />potential for inmate litigation. <br />10. Any additional equipment necessary for efficient food service operation. <br />11. Operational procedures for handling food service should on-site kitchen facilities <br />be rendered unusable through fire, etc. <br />12. Insurance - Vendor shall provide types of insurance and limits and provisions as <br />contained herein: <br /> <br />TYPE <br />Automobile <br /> <br />COVERAGE FEATURES <br />County named as Certificate <br />Holder, to meet <br />statue requirements. <br /> <br />LIMITS <br />$500,000/ <br />$500,000 CSL <br /> <br />Worker's Compensation <br /> <br />As required by law. <br /> <br />Employer's Liability <br /> <br />Comprehensive <br />General Lia- <br />bility (Inclu- <br />ding personal <br />injury and <br />administrative <br />type claims as <br />covered in the <br />Provider's <br />policy.) <br /> <br />County named as additional <br />Insured onlv to the extent <br />of Provider's insurance <br />coverage, neither Provider <br />nor its insurance company <br />shall have any obligation to <br />continue defense of County, <br />Limits to be reinstituted annually. <br /> <br />$100,000 <br /> <br />$1,000,000/ <br />$1,000,000 <br /> <br />13. Policies and Procedures - The proposal shall indicate the method the vendor will <br />follow in establishing and revising food service policies and procedures. <br />14. Personnel- The proposal shall provide a list of benefits provided to all employees, <br />including insurance coverage, vacation plan and other related benefits. If no <br />hourly benefits are provided, the vendor must clearly address their plan for <br />employee recruitment and retention, including hourly wage rates. <br /> <br />:; <br />