: Food services consist of requirements that ensure nutritional, sanitary, efficient, ecologically and environmentally sound provision of food to eligible patrons including building residents, HRC City employees, and approved occupants and visitors. 1.1 Food services include meal planning, meal preparation, meal serving, scullery operations, and cleaning and sanitation services for three (3) whole meals per day, seven (7) days per week, 365 days per year. Additionally, the Contractor shall provide Special Meals during a minimum of three (3) traditional holiday periods, e.g., Easter Sunday, Thanksgiving Day, and Christmas Day. The Contractor shall develop, adjust based on patronage, and conspicuously post a monthly meal calendar with serving period times. The Contractor shall furnish all food, beverages, supplies, and equipment as may be required to provide food services. The Contractor shall meet regulations and standards from Virginia Department of Health 12 VAC 5- 421, Healthy People 2020 Goals established by the U.S. Surgeon General, and Dietary Guidelines for Americans developed by the U.S. Department of Health and Human Services. The Contractor is responsible for obtaining and maintaining all State licenses and permits necessary to operate dining/food services with the HRC.
