Specifications include, but are not limited to: A. INMATE NUTRITION AND FOOD SERVICES - Services include but are not limited to, food ordering, meal preparation, dish cleaning, and equipment maintenance. I. Requirements and Scope of Work A full-service kitchen is provided for the Sedgwick County Adult Detention Facility for food preparation locations 1-2 listed below, which is located at 141 W. Elm Wichita, KS 67203. All equipment furnished by Sedgwick County in the kitchen is property of the county and may be used by the successful vendor for the operations specified herein. Vendor will provide all-inclusive food service operations. Vendor shall be responsible for daily meal service to the following two (2) county locations: 1. Sedgwick County Sheriff’s Office – Adult Detention Facility – 141 W. Elm Wichita, KS 67203 Vendor will provide three (3) meals daily to this location, with an average daily meal count of 3,000. This number includes approximately 100-150 sack lunches that are provided to the booking area, prisoner transport, and hospital. Detention staff may choose to participate in identical meal service within the pod they are assigned to at the sole cost of the County. This number has been included as well. Meals will be served every day of each year. 2. Sedgwick County Sheriff’s Office – Jail Annex Facility – 701 W. Harry Wichita, KS 67213 Vendor will provide three (3) meals daily to this location, with an average daily meal count of 555. Detention staff may choose to participate in identical meal service at the sole cost of the county. Meals will be served every day of each year. *All numbers provided are approximate based on current population. Vendor shall be responsible for providing meal service to a daily changing population. II. Nutrition for ADF a) Nutritional Guidelines 1. Not less than 2,800 combined daily calories as averaged during a one week period from Breakfast Sunday to Dinner Saturday. 2. As guided by the USDA, each meal must contain approximately 45% of calories from carbohydrates, 30% from fat, and 25% from protein. Percentage can vary up to five (5) percent. 3. Utilize all food groups daily. 4. No less than six (6) ounces of protein per day. Six (6) ounce weight shall be achieved in cooked state, in a strained spoon and prior to any breading process. Bone-in products are not acceptable. i. The above protein requirement will be presented as part of the menu approval process with the county. 5. A drink that does not consist of water or any product that contains solely red dye for color. 6. Fresh whole fruits including those that have been peeled and cut are not allowed. 7. No pork products.
