1. The contractor shall be required to purchase and properly package the required items for each individual meal. 2. Each individual meal box and each master case containing the meal boxes shall be labeled in large, legible letters as to the entree contained therein; each case shall be labeled as to the meal and number of meals contained therein; each master case shall be uniform in size and shall contain a uniform quantity and number of meals; each master case shall be closed and sealed. 3. Each individual meal shall consist of the below listed minimums: A. 7-9 ounce shelf-stable entree, low sodium; containers shall be flip or zip-top, where available. B. 7-8.5 ounce total vegetable portion, low sodium, nutrient dense; choose from the following: carrots, spinach, peas, green beans, peas & carrots, sliced beets, stewed tomatoes, mixed vegetables or corn; cans shall be flip or zip top. C. 6.75 ounce 100% fruit juice or 4 ounce fruit packed in water or natural fruit juice; containers shall be flip or zip top. D. 1 grain source; if crackers or saltines are used, to be unsalted. E. 1 or 2 individually wrapped and sealed plain cookie or dessert, as specified on the meal menu; see Attachment A. F. 8 ounce UHT shelf-stable milk; the milk shall have a minimum 4 month shelf life from delivery to County; the County will not consider quotations on any other type of milk. G. The package meal shall be as per the attached menu; see attachment A. 4. The County will consider other suggested meals from the contractor. Said meals shall meet all requirements as outlined in these specifications. Respondent shall submit alternate meals with their quotation submission on a sheet labeled as Alternate Meals. These alternate meals shall cost the same as your meals meeting the County's menu. 5. Each individual meal shall supply one-third of the Reference Daily Intake Allowances, for an elderly male (60 years or older).
