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<br />2. Inmate Cycle Menu <br />a) Menu Cycle <br />(1) Each Vendor shall submit a 4 week cycle menu. <br />(2) Each week will include 21 meals and comply with ACA standards. <br />(3) No proposal will be considered that doesn't provide the menu upon <br />which the cost of service is calculated together with the portion sizes <br />of each menu item. Sample menus that may not be served after the <br />contract is awarded will not be allowed. <br /> <br />b) Menu Description Requirements <br />(1) Menus submitted in the proposal must include clearly defined <br />descriptions of food items. <br />(2) All menu items must be listed weight or volume measurements (SUl, <br />% c, 3 oz, wt., etc.). All cake, muffin and cornbread portions that <br />are cut in a pan must indicate the size of the cut (e.g. 1/60 cut). <br />(3) Meat portions in casseroles must include cooked weight <br />measurements of meat or meat equivalent per portion (e.g. a 10 oz <br />casserole planned to include 2 oz of meat or meat equivalent <br />should be written on the menu as 10 oz (2 oz meat)) <br />(4) Weights of entrees on menus must be indicated as cooked or raw <br />weights, For those items purchased already fully cooked, it shall be <br />indicated as either prior to reheating or following reheating. <br />(5) The ground meat to be served must be indicated on the menu. For <br />example, if ground turkey will be utilized in the casserole, that must <br />be indicated on the menu. If diced meat is intended to be served in <br />a casserole, indicate diced in the name. <br />(6) If imitation cheese is intended to be served, it must be indicated on <br />the menu. <br />(7) Appropriate condiments to be served must be included on the <br />written menu <br /> <br />c) Balanced Menu Planning Requirements <br />(1) The menu shall be planned with products and recipes with proven <br />inmate acceptability. The vendor shall include in the proposal a <br />method to monitor inmate preferences and to make acceptability <br />adjustments. <br />(2) A variety of food flavors, textures, temperatures, and appearances <br />shall be used. <br /> <br />d) Nutritional requirements <br />(1) Menus will provide a weekly average of 3000 calories per day in <br />addition to all required nutrients <br />(2) Menus will provide a weekly average of 70 grams of protein per <br />day. This will be met by providing a minimum of 4 oz of meat or <br />meat equivalent per day, excluding breading. A meat or meat <br />equivalent may include meat, eggs, cheese, peanut butter, or soy. <br />(3) Menus will provide a minimum of two (8 oz) of fluid milk per day. <br />(4) Menu & analysis certified by R.D. <br />(a) A registered dietitian shall certify the inmate menu in the <br />proposal with a signed nutritional compliance statement for <br /> <br />/j <br />