1. Daily Meals a. The selected firm will be required to provide three (3) total daily meals for the inmate population as follows: Meal Type Serving Time Breakfast Hot 7:00 a.m. Lunch Hot or Cold 12:00 p.m. Dinner Hot or Cold 5:00 p.m. *A maximum of three (3) cold meals per week b. Meals will be served seven (7) days per week, 365 days per year. All meals will be delivered by county staff to the inmate cells. The selected firm will be responsible for plating and preparing the meals for delivery. Additionally, sack lunches will be required for work release inmates. c. Juvenile meals will occasionally need to be delivered by kitchen staff, as needed. (Styrofoam trays) d. Inmates who are appearing in court will occasionally need to have meals delivered by kitchen staff to the courthouse, as needed. (Styrofoam trays) 2. Menus a. The selected firm will be required to provide an average of 2,800 calories per day menu that meets or exceeds all standards in addition to all the required nutrients and offers a variety of meals to the inmates. b. Milk should be served a minimum of three (3) times weekly. c. A registered dietitian must approve all menus prior to service and annually thereafter. All meals will follow the most recent published Recommended Dietary Allowances and Dietary Reference Intake for adult males and females. d. The prepared food cannot have any deviations from the authorized menu without approval from the registered dietician, jail administrator, or his/her designee. e. Annually, the selected firm should provide a minimum of four (4) “sprit lifter” meals to the inmates. These would typically correspond with major holidays. f. The selected firm must be able to meet commonly accepted medical and religious diets of inmates. g. Firms should submit a proposed menu with their response to this RFP. 3. Ordering and Stock The selected firm will be required to purchase and stock all food and consumable supplies to execute the menu as approved. The firm should always maintain a fourteen (14) day supply of food in the event of an emergency. 4. Cleaning and Sanitation The selected firm will be required to maintain a clean and sanitary food preparation environment in compliance with the Mississippi Department of Health standards. The county will be responsible for trash removal and disposal.
