2.1. Meals shall be prepared in a kosher kitchen with a Rabbi on-site during meal production. 2.2. In the event Title 15 requirements change, County may amend this Agreement to align with the updated regulations, including modifying the Kosher Menus contained within. 2.3. Annual Meal Review 2.3.1. County and Contractor shall, in good faith, discuss menu changes during the annual menu review. 2.3.2. Following the annual menu review, meal entrée may be amended to reflect the theme of the regular menu food items. 2.4. Vegetarian Kosher Menus shall be reviewed by the nutritionist (registered dietitian) annually per Title 15 minimum dietary standard. 2.5. Each Kosher meal shall have a nutritional breakdown such as nutrition facts, ingredients, and other product specifications. 2.6. All pre-packaged kosher meals shall be labeled with the product name and production date on each item, and it must contain kosher symbol or label certification. 2.7. Contractor shall provide an annual kosher certification. 2.8. Contractor shall provide meal entrée options for breakfast, lunch, and dinner for the Passover menu. The Passover entrées shall be intended for Passover only. 2.8.1. Contractor shall provide food services with breakfast, lunch and dinner for the time period of the Passover celebration. 2.8.2. Passover meal entrée options shall have a nutritional breakdown, including nutrition facts, ingredients and other product specifications for food service management and the nutritionist (registered dietitian) to review. 2.8.3. Passover Seder meal shall be available and served for dinner two (2) consecutive days. 2.8.4. Passover meals shall be served for breakfast, lunch, and dinner in the required tray with a Passover stamp or seal. Specification for tray is listed on section 3. 2.8.5. A sample Passover meal entrée choices for breakfast, lunch and dinner are included in Attachment 3. 2.9. Frozen prepackaged meals shall have a shelf life of three (3) months minimum. 2.10. An order guide entrée choices specification is listed in Attachment 1 to mirror the items provided in the Kosher 4-week cycle menu in Attachment 2. 2.11. The four-cycle menu attached in Attachment 2 shall be followed exactly or “equal to.” 2.11.1. For “equal” menu cycles, a proposed 4-week cycle menu must be provided. 2.11.2. Any substitution shall be approved in writing by food services management for Title 15 dietary compliance prior to the delivery of meals at Sheriff's East Mesa Central Production Center. 2.12. All pre-packaged items shall be placed and packed in a case. 2.12.1. There shall be an estimated 130,000 meals usage per year for breakfast, lunch, and dinner. 2.12.2. Whole Wheat Bread – one or two slices per package 2.12.3. Whole Wheat Dinner Rolls - one (1) whole wheat dinner roll per package
