Specifications include, but are not limited to: During an activation the food unit lead will assign shelter sites to contracted meal vendors along with up-to-date meal numbers for each assigned site. The food unit lead will notify contracted meal vendors when an activation* is forecasted and provides up to date instructions for distribution of meals throughout the activation. The notice of meal needs can range from 72 hours prior to opening shelter sites to the same day depending on the nature of the incident. *An Activation is the span of time that shelter sites are open to provide services for those seeking shelter from severe weather and/or other natural disasters purchase locally grown, processed, and transported food items (defined as within a 500-mile radius of the County borders). Food Specifications - All food purchased for use under this contract shall meet at least the following per serving minimum specifications ·Beef, veal, pork and lamb shall be of at least USDA Good. The fat and/or soy content of all ground meat products to be used cannot be in excess of 20 and 6 percent respectively. [Soy presence and content must be disclosed on the menu.] All breaded products must have a product weight of 3 oz. before breading per serving. ·Poultry shall be at least USDA Grade B. Chicken quarters can be no less than 8 oz. raw weight per serving. Legs or thighs must be 6 oz. minimum raw weight. All breaded products must have a product weight of 3 oz. before breading. ·Canned fruits and vegetables shall be at least USDA Grade C (or standard). ·Frozen fruits and vegetables shall be at least USDA Grade B. ·Fresh produce shall be at least USDA No. 2. ·The Contractor may serve comparable portions of other popular fresh fruits per meal service (lunch and dinner). ·Eggs shall be at least USDA Grade B Medium or in an unadulterated frozen eggs mix. Frozen fish and seafood must be a nationally distributed brand, packed under continuous government inspection. All breaded products must have a product weight of 3 oz. per serving before breading. ·Bakery products - A minimum of 60 percent whole-grain products must be used. As long as they are within their "sell-by" dates, day-old breads may be purchased but must be used within 48 hours or frozen until the time of use (seven day maximum hold). The standard breakdown for dietary restrictions is 85% regular meals, 10% vegetarian meals and 5% vegan meals. This breakdown should be applied to each meal service unless directed differently by the Food Unit Leader Multnomah County is committed to sustainability and promoting our local economy. The County expects its contractors to make a good faith effort to purchase locally grown, processed, and transported food items (defined as within a 500-mile radius of the County borders).
