Program Description – Meal Service Narrative Food Service Management: Briefly describe your food service management system and organization and include information about staff and sites. Kitchen Facility: Location and brief description of the facility where meals will be prepared and include information about kitchen capacity and status of equipment (equipment available; age of equipment; plans for replacement. Menu Planning: Briefly describe the menu planning process and who will be responsible for planning the menus. For each quarter, menus should be provided by the end of the first week of the middle month of the previous quarter, and should include hot preplated meals for Monday through Friday with the exception of Lumpkin County holidays. The menu cycle should be at least 4 weeks (20 days). Menus should not be changed more than once per month once the menu is posted. Menus and recipes must be submitted to the dietician at Legacy Link (our Area Agency on Aging) for approval. Food Preparation: Briefly describe the proposed food preparation system (e.g. hot meals prepared daily vs. meals prepared a day ahead and chilled/frozen). Include information about the time frames for meal preparation. Food Packaging System: Briefly describe the proposed food packaging system; specify brand names of materials/products used. Packaging should be in containers that are sealed to prevent moisture loss or spillage, while meeting current standards for oxygen transfer rates; that are designed to separate food items for maximum visual appeal and minimize leakage between compartments; and that are easy for individuals to open or use. Each package should include a label that includes the packaging date, list of food items, storage instructions, and instructions for safe thawing, reheating, or reconstituting. Food Delivery System: Describe the proposed food delivery system, including the number and types of vehicles used, types of equipment used to transport food items, number of meal sites and the time required to make the deliveries.
