Specifications include, but are not limited to: 1. The vendors may have access to facilities, personnel and limited requested files upon request and approval of Sheriff’s Office authorities for this proposal and development of the Food Services Proposal. 2. The vendor shall provide two (2) hot meals and one (1) cold meal per day, seven (7) days per week providing nutritional value, as required by the Maryland Commission on Correctional Standards (M.C.C.S.). 3. CCDC has a maximum bed capacity of 233, with an average daily population at this present time is approximately 171. Population capacity could possibly range from a high of 300 to the lowest being 150. 4. There shall be no fresh fruit provided as a standard within this contract. 5. No more than thirteen (13) hours shall pass between the dinner and breakfast meals. A meal schedule must be mutually agreed upon between the vendor and Director’s Office personnel but under all circumstances must meet M.C.C.S. mandates. 6. The vendor shall be responsible for supplying coffee and companion items to the staff break rooms, the Administration Office, Community Corrections, Booking, and Control. 7. All menus and special diets must meet the standards for adult confinement and detention facilities as established by the M.C.C.S. A registered dietician will approve all menus prior to service to inmates. Additionally, all meals will be in compliance with the recommended daily allowance for adult males and females, as established by the National Academy of Sciences and Nationally recommended dietary allowances, will provide no less than with an average of 3,000 calories per day in addition to all required nutrients. B. The vendor must provide with their proposal a four (4) week menu, complete with nutritional analysis. No proposal will be accepted that doesn’t reflect the per diem cost per inmate, as well as the portion sizes for each meal. All vendors must incorporate menus to their proposal submission. 1. The vendor shall warrant that all meals will be served at appropriate temperatures and in a manner that makes them palatable (140 degrees for hot foods, 45 degrees for cold foods) and visually pleasing with standard condiments. 2. The vendor shall provide, at no additional cost, religious and medical diets conforming to special religious (kosher meal will be pre-packaged) or physician ordered specifications. 3. The vendor shall include in the proposal provision the service of special holiday meals. Proposed menus and holidays shall be identified. All such meals will be provided at contract rates. A minimum of five (5) special meals shall be provided annually, including the 4th of July, Thanksgiving, Christmas, and New Year holidays, as well as one (1) meal to be scheduled at the discretion of the Director’s Office. 4. The vendor agrees to provide catered meals for special events as designated by the Director’s Office with not less than seventy-two (72) hours’ notice. The cost per meal shall be mutually agreed upon. 5. The use of Soy is not permitted in recipes on the menu. 6. Currently there is an average of pf 290 sack lunches. There may be special diet requirements of double meat on occasions 7. Special diets may include, but not limited to Kosher, Nutriloaf, High Protein, Diabetics, Pregnant females. 8. No juveniles are housed at the CCDC. 9. Current operational hours for CCDC kitchen are as follows: Opens – 0300 hours Closes – 1900 hours C. The vendor shall include with their proposal a plan to incorporate free federal and/or state commodities, which shall be used to offset price per meal for the contract period. The commodities value shall be equal to the fair market wholesale value. The offsetting price for the commodities shall be declared to the Director or the Director’s designee on a monthly basis. The declaration shall include the type of commodity, amount of commodity by weight or volume, wholesale price per unit and total wholesale value. The declaration shall also reflect the operating expenses resulting from using the commodities.
