• Food procurement, receiving, storage, and preparation o Maintain food storage areas that are sanitary, secure, and temperature-controlled. o Refrigeration and water temperatures shall be logged daily. o Food service areas and equipment shall be inspected weekly. o Maintain lockable storage for spices, chemicals, or any items that may be misused. o Comply with N.J.A.C. 8:24 for storage, handling, and sanitation standards. o Keep a minimum on-site stock of non-perishable/shelf-stable food sufficient to feed the facility for no less than 14 days in the event of utility loss or lockdown. • Utensils: Napkins, forks, knives, spoons for staff/visitors; sporks for inmates • Cleaning supplies and chemicals for all kitchen areas • Gloves for food service and cleaning staff • Basic office materials (e.g., pens, notepads, folders, staples, etc necessary to perform daily administrative functions • Inventory management: All inventory remains Contractor’s property; must be removed or transferred upon contract end • Meal delivery for staff cafeteria and inmate housing locations, including during unit lockdowns • Compliance with NJ State food standards, including emergency preparedness o Each inmate shall receive three meals per 24 hours, served at regular times. o At least two meals daily must be hot, except during emergencies that prevent hot service. o No more than 14 hours may elapse between the evening meal and breakfast. o All meals shall be served under staff supervision; cells may be used for meal service only during lockdowns or emergencies. o Meals must be prepared and served in compliance with the New Jersey Retail Food Code (N.J.A.C. 8:24) and sanitation standards. o Definition: Emergency preparedness refers to the facility’s ability to continue providing nutritionally adequate meals during any disruption such as lockdown, riot, fire, flood, storm, power outage, or supply interruption.
