Specifications include, but are not limited to: 1. Contractor shall agree to provide preventive maintenance activities, services, diagnostics, repairs, training, support, and consultation. Services shall be completed by a qualified individual and must work in conjunction with the organization’s personnel responsible for oversight, development, implementation, management, and performance of all kitchen equipment. (I.e., stove, refrigerators, freezers, ice machines / makers, food warmers, steam tables, coolers, etc.) 2. The contractor will provide professional knowledge and expertise to assist the organization in identification of inventory and identification of high-risk kitchen equipment for which there is a risk of serious injury or death to a staff member should equipment fail. They will assist with maintaining either a written inventory of all medical equipment or a written inventory of selected equipment. The contractor shall assist the organization in the evaluation of new types of equipment before initial use to determine if they should be included on the inventory. 3. The contractor shall assist the organization in creating a schedule with the identified frequencies for preventive maintenance, inspections and testing requirements required for regulatory compliance. 4. The contractor is to ensure that these activities and associated frequencies are completed in accordance with the manufacturers recommendations or in accordance with strategies of an alternative equipment maintenance (AEM) program. 5. Manufacturer-recommended maintenance frequency is required for all equipment and safety and/or any new equipment until a sufficient amount of maintenance history has been acquired. This equipment is not a candidate for an alternative, less frequent maintenance activity schedule.
