4. Jail/juvenile detention food service contract

1.5 Menu Review and Approval The menus prepared by the Contractor shall be reviewed and approved by a Registered Dietitian who is licensed by the State of North Dakota, in order to ensure compliance. 1.6 Recipes and Production Standards The Contractor shall maintain standardized recipes and portion control procedures. 1.7 Menu Modifications and Substitutions Contractor shall make modifications in the menu to accommodate medical nutrition therapy as prescribed by the physician/medical team or religious diets as authorized by our program administrator for individuals. Additional medically prescribed diets above and beyond the standard medical diets such as diabetes, low salt or low fat diets will be charged separately. Kosher meals will be prepared in a manner approved by a rabbi. 1.8 Meal Preparation and Service The Contractor shall supervise all meal preparation and service to ensure quality, sanitation, texture, consistency, appearance, therapeutic and religious moditications, and temperature. 1.9 Holiday Meals The Contractor shall provide a minimum of five (5) holiday or special meals each year. Including Easter, Thanksgiving, Christmas, and New Year holiday periods and one (l) to be scheduled at the discretion of the Sheriffs Office. 1.10 Processing of Inmate Complaints The Contractor shall provide a complaint resolution process for addressing complaints from inmates. 2.0 SPECIAL TERMS AND CONDITIONS 2.1 Excused Performances If, because of riots, war, public emergency or calamity, tire, flood. earthquake, act of God, government restriction, or labor disturbance or strike, business operations at the County are interrupted or stopped, performance of the contract, with the exception of monies already due and owing, shall be suspended and excused to the extent commensurate with such interfering occurrence. The expiration date ofthe contract may be extended for a period of time equal to the time that such default in performance is excused. 2.3 Additional Items It is specifically understood and agreed that such items relative to tood service operations that are not herein covered may be added to this proposal and resulting contract by the County without voiding in any manner the provisions of the existing contract. 2.4 Adjustments to the Contract After the initial two year contract, each following year( s) price per meal increases will be based on the Consumer Price Index (CPI-U) Midwest Region All Items for the previous year. This index is published by the Department of Labor Bureau of Statistics. Additional factors that may be considered will be: hours of service changes. off-site locations, transportation costs (if any), labor cost increases tor the most recent available twelve (12) month period. CBM Foodservice will ensure that if the CPI is used, that Cass County will 3