Specifications include, but are not limited to: For each site, program requirements include: Provide a safe environment open 24/7 with a place to sleep and provision of basic needs, including but not limited to: o Staff must be on-site at the facility 24/7. o Have services and staffing ratios that reflect the needs of the population served. Best practice is a staff ratio of 1 on-site staff to every 15 clients at all times. This ratio is not a requirement, but applicants must describe their proposed ratio and why it is sufficient in their application. DFSS will prioritize respondents who hire staff with the appropriate staffing qualifications to best serve the target population in need such as having licensed clinical social workers (LCSW) and/or those with experience working with the target population. Staff on site should support meeting residents’ language needs. All case managers must be Spanish speaking. DFSS encourages hiring day-to-day shelter staff with Spanish, Haitian Creole, and Portuguese language skills to meet the language access needs of the target population. o Support safe meals provision for residents. Three meals per day are required at each shelter. Through at least December 2024, meals will be provided by one of the City’s contracted New Arrivals Meals Program delegate agencies. The respondent is responsible for (1) receiving provided meals, (2) ensuring that proper food storage in line with guidance provided by the New Arrivals Meals Program delegate and (3) staffing and managing food service during mealtimes. In collaboration with the New Arrivals Meals Program delegate agency, respondent will ensure food service staff have and maintain the appropriate training and certifications in accordance with state and local public health codes. As outlined in the Food Handling Regulation Enforcement Act (fG410 ILCS 625), all staff performing food handling duties are required to receive training and certification as food handlers. Additionally, in accordance with public health codes, all staff working in the food preparation and food service area shall be under the supervision of a Person in Charge (PIC) with a food manager certification who will be present on site during meal service and meal preparation, and during transport of food/meals to ensures the application of hygienic techniques and safe practices in food handling, preparation, service, and delivery are followed. o Provide janitorial and security services needed to ensure the site is safe and clean. o Access to showers, toiletries, and basic clothing items. o Limited storage for client personal belongings. o Provide laundry service on-site or off-site through a contracted vendor, depending on the site. Respondent’s laundry service plan may not rely on laundry being done by residents themselves. Details on laundry facilities by site are available in Appendix A: Site Profiles. Where laundry is not available on site, the Respondent will be responsible for contracting a vendor for laundry services...