Specifications include, but are not limited to: 2.2The Contractor will be expected to visit all State correctional facilities monthly to inspect food service operations, food service areas, equipment, and to evaluate the needs of the facility’s food service operation.2.3The Contractor will serve as an advisor and teacher to each facility’s food service supervisor. After the initial evaluation of training needs, Contractor will develop an in- Page 3 of 21service training for existing staff, provide training to new staff as requested, and provideadvisory assistance as needed.2.4The Contractor will be responsible for addressing daily operation issues relative to foodservice and food purchasing. Since these issues may occur at any time, Contractor willprovide available assistance 24 hours per day, seven days per week.2.5Contractor will respond immediately to emergency or crisis situations. Emergencies thatcan be handled telephonically may be done accordingly, however Contractor will respondpersonally upon the direction of the Department.2.6The Contractor will be responsible for coordinating and conducting quarterly foodservice meetings with facility food service supervisors and cooks to problem-solvecommon issues, enhance existing practices and procedures to improve efficiency and costissues.2.7Contractor must have furnished proof of liability insurance.3Inspections:3.1The Contractor will be responsible for conducting monthly on-site inspections todetermine the level of compliance to sanitation procedures, food quality andproduction efficiency. A written report of each inspection will be provided to theDepartment. Each report will include recommendations for improvement and timeframes in which improvement is expected.3.2Inspections will be conducted in accordance with governing national, state, and local food service standards, to inspect every aspect of the food service areas, including preparation and storage areas, coolers and freezers, dining areas, food service offices, culinary tool controls, chemical controls, and safety/sanitation conditions. Results will reflect compliance with governing national, state, and local food service standards, sanitary conditions, compliance with proper food storage and safe food preparations, and recommend areas for improvement in overall food service operations
