Specifications include, but are not limited to: Weekend Meals: i) The contractor, either directly or through a subcontractor, must provide weekend meals with the expectation that the client will receive meals for 104 weekend days. ii) Meals may be delivered in advance of the weekend or on the weekend. iii) The contractor, either directly or through a subcontractor, may offer meals in the formats described in Document 03. Weekend Meal Format Options. Meal choice will be determined by the case manager and client. iv) The contractor, either directly or through a subcontractor, must offer Kosher and Halal weekend meals for those clients who observe such religious dietary guidelines. v) The contractor, either directly or through a subcontractor, must provide cultural meals in catchment areas in which 15% or more of the older adult population reflects a certain language/culture (See Document 05. Required Cultural Meals). vi) Ready-to-eat meals may not be served or advertised as regular weekend meals. Emergency Meals: i) The contractor, either directly or through a subcontractor, must provide at least 5 shelf-stable emergency meals to HDM clients. The meals must be provided for clients to have during the winter months (November to March). a. If other emergencies arise throughout the year so that more than 5 meals are needed, the contractor, either directly or through a subcontractor, should have the capacity to provide additional emergency meals. b. Emergency meals are not to be used to cover operational issues of the HDM providers. ii) Emergency meals must align with the dietary and nutrition guidelines set forth in the New York City Agency Food Standards (see Appendix B in Document 02. HDM Program Standards). iii) Ready-to-eat/shelf stable meals are acceptable for emergency meals. iv) The contractor, either directly or through a subcontractor, must offer Kosher and Halal emergency meals for those clients who observe such religious dietary guidelines...
