Specifications include, but are not limited to: The SFA requests the FSMC be responsible for the following aspects of the FFVP: Purchase of fruits and vegetables, including the cost of pre-cut produce. Purchase of non-food items and supplies that are used in cleaning, prepping, and serving the fruits and vegetables. Salaries and fringe benefits for employees engaged in preparing and distributing fresh fruits and vegetables and maintaining a sanitary environment. The SFA will provide assurance that the FSMC is completely apprised of all FFVP Policies and rules to guarantee the program is operated in compliance with FNS standards. The SFA will regularly monitor FSMC operations to ensure compliance with relevant FFVP requirements and provisions of the contract. If FSMC is going to charge costs other than the actual costs of fresh fruits and vegetables, they must clearly identify the flat rate fee (annual) charged to the SFA’s FFVP on the bid sheet contained in the Information Section of the RFP. Additionally, the FSMCs are required to submit a FFVP cycle menu based on FNS Guidance. FSMCs must document and track Fresh Fruit and Vegetable Program (FFVP) expenses separately and must make this documentation easily accessible for the SFA to review. This documentation must fully identify allowable costs and the allocation of costs charged to the FFVP. The SFA uses this information as the basis for its reimbursement claim under the FFVP. Costs reported by the SFA for reimbursement from the FFVP grant mu.