HomeMy WebLinkAboutExhibitFFY 2014-2015
Child Care Food Program (CCFP)
Standard Catering Contract
FFY 2014-2015
Bureau of Child Care Food Programs
4052 Bald Cypress Way, Bin #A-17
Tallahassee, Florida 32399-1727
Phone: 850.245.4323
Fax: 850.414.1622
Web site: www.floridahealth.govlccfpl
Pf is1-7337
The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for
employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where
applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of a:n individual's
income is derived from any public assistance program, or protected genetic information in employment or in any program
or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment
activities,)
If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination
Complaint Form, found online at http://www.ascr,usda.gov/complaint_fiiing_cust.html, or at any USDA office, or call (866)
632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send
your completed complaint form or letter to us by mall at U.S. Department of Agriculture,. Director, Office of Adjudication,
1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at
program.intake@.usda,gov.
Individuals who are deaf, hard of hearing or have speech disabilities may.contact USDA through the Federal Relay
Service at (800) 877-8339; or (800) 845-6136 (in .Spanish).
USDA is an equal opportunity provider and employer,
P Y2014-2015
TABLE OF CONTENTS
Overview:
4
1.01 Purpose: 4
1.02 Definitions: 4
1,03 Parties Encouraged to Seek Legal Counsel 7
1.04 Monetary Threshold for Catering Contract: 7
1.05 The Department's Role in Contract Administration: 7
1.06 Approved Competitive Contracting Procedures' 8
1.07 General Requirements of Caterer* 8
1.08 Evaluation of Quotes or Bids' 9
1.09 Basis for Award: ,10
1.10 Term of Contract Renewal: 10
1.11 Federal Policy Prohibiting Discrimination* 10
1.12 E-Verify Registration 10
1.13 Questions and Answers: 11
1. The Parties Agree to the Following General Terms: 12
A. Scope of work: 12
B. Governing law: 12
C. The Florida Department of Health: 12
D. Department Approval Required: 12
E. Contract Price Terms, Payment and Termination for Failure to Make Payment. 12
F. Amendments' 14
G. Selection of cycle menu: 14
H. Special conditions and specifications: 14
I. Emergency Requirement: 14
J. Renewal:.. 15
K. Termination 15
L. Business and Professional Qualifications: 16
M. Independent Capacity of Parties; 17
N. Conflict of interest 17
O. Void If Disqualified 17
P. Enforceability: 18
Q. Default: 18
R. Energy Policy and Conservation Act (P.L. 94-163): 18
S. Buy American Requirement 18
T. Minority Participation 18
U. Equal Employment Opportunity. 19
V. Mandatory Provisions: 19
W. Execution of Contract: 19
X, Cost of Contract Preparation: 19
Y. Certificate of Independent Price Determination.: 19
Z. Clean Air and Federal Water Pollution Control Act: 19
AA. Byrd Anti -Lobbying Amendment:..., 19
I1. The Caterer Agrees to: 20
A. Regulatory Compliance: 20
B. Preference for Drug -Free Workplace' 20
C. Authority to Contract: 20
D. Supervision and Inspection Requirements: 20
E. Meal requirements, preparation, packaging and delivery: ,.20
F. Assignment and Subcontracting: 22
G. Access to Caterer Site• 22
H. Access to Records' 22
1. Repayment for disallowed meals: 22
J. Indemnification and Contract insurance Requirement: 23
K. Conflict of interest: 23
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III,The Institution or facility Agrees to: 24
A. Receiving catered meals: 24
B. Payment to the Caterer 24
C. Meal Order Changes: 24
D. CCFP Catered Meal Records 24
IV.List of Attachments:.. 25
Attachment 1....
Child Care Food Program Meal Pattern for Children
Attachment 2 iv
Cycle Menu ..... iv
Attachment 3..., ix
Minimum Food Specifications and Exhibit A— Grains/Breads Requirement ix
Attachment 4 xx
CCFP "Boxed Lunches" Menus xx
Attachment 5 xxi
Meal Services to be Provided xxi
Attachment 6. xxii
Delivery Schedule xxii
Attachment 7 xxiii
Price Schedule xxiii
Attachment 8.... _ _ xxiv
institution Conflict of Interest Questionnaire xxiv
Attachment 9 xxv
Caterer Conflict of Interest Questionnaire.. xxv
Attachment 10.. xxvi
Catered Meal Order Change Form xxvi
Attachment 11... xxvii
Bidder Acknowledgement Form xxvii
Attachment 12.., xxvill
Certificate of Independent Price Determination xxviii
M12014-2015 3
CCFP Standard Catering Contract
FFY 2014-2015
Overview:
The overview items that follow are incorporated and adopted by reference into the terms and conditions
of this contract.
1.01 Purpose:
The purpose of this Standard Catering Contract is to obtain Caterer services to furnish meals to
children ages one and older participating in the Child Care Food Programs (CCFP) at
designated child care centers. The Standard Catering Contract is provided for mandatory use by
all CCFP Institutions or facilities using catering services pursuant to 7 CFR §§226.6(i) and
226.21.
The objective of the contract is to obtain CCFP standard meals, delivered to designated
locations, on a predetermined schedule, in specific configuration and under strict quality control
guidelines. Meals accepted at the child care facility locations are eligible for payment by the
Institution or facility. CCFP reimbursement shall be dependent upon the Caterer and child care
facility achieving the necessary standards to qualify delivered meals for reimbursement,
1,02 Definitions:
The following definitions shall apply to all terms and conditions:
1. Bid means an offer to perform catering service in accordance with the specifications and
conditions of the governing contract for set, stated price.
2. Bidder means a person who sells prepared meals, supplies and services for the CCFP, Such
person must be included on the CCFP Caterer List to be eligible for the authority to bid for the
opportunity to provide services under contract to a CCFP Institution or facility.
3. Caterer means a person or business entity that submitted information to the Department that
wishes to sell prepared meals, food related supplies, and services to CCFP participating
institutions.
�l. CCFP means that portion of the Child and Adult Care Food Program enacted in Section 17 of
the National School Lunch Act authorizing assistance to states through grants -In -aid and other
means to initiate, maintain, and expand nonprofit food service programs for children in
nonresidential institutions which provide care. The CCFP is intended to enable such institutions
to integrate a nutritious food service with organized care services for enrolled participants.
Reimbursement payments for allowable costs are made under the CCFP by the State to the
Institution that in turn is required to pay for meals received,
5. Center means a child care center, at -risk after school care center, an emergency shelter, or
an outside -school -hours care center.
6. CFR means Code of Federal Regulations.
7. Child care center means any public or private nonprofit Institution or facility (except day care
homes), or any for -profit center that is licensed or approved to provide nonresidential child care
services to enrolled children, primarily of preschool age, including but not limited to day care
centers, neighborhood centers, Head Start centers and organizations providing day care
services for children with disabilities, Child care centers may participate in the Program as
independent centers or under the auspices of a sponsoring organization.
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8. Child care facility means a licensed or approved child care center, at -risk after school care
center, emergency shelter, or outside -school -hours care center under the auspices of a
sponsoring organization.
9. Competitive sealed bid means a method of procurement whereby two or more sealed bids
are publicly solicited and a firm fixed price contract is awarded to the responsive, responsible
bidder whose bid,, conforming to all the material terms and conditions of the solicitation, is the
lowest in price or a selected acceptable bid price based upon CCFP criteria.
10. Contract means a legally enforceable agreement duly executed by the authorized
representative of the Institution or facility and the Caterer that calls for the provision of meals,
supplies and services by the Caterer in accordance with all the conditions and specifications in
the contract for a price to be paid by the Institution.
11. Cycle menu means a standard list of food Items organized Into daily meals meeting the
USDA meal pattern. Cycle menus are provided in specific sequence and arrangement to vary
the diet of CCFP participants and remain in compliance with the USDA meal pattern standards.
12. Day means a calendar day, without regard to weekend or holiday unless otherwise
specified.
13. Department means the Florida Department of Health, Bureau of Child Care Food Programs,
responsible for implementation and management of the CCFP in the State of Florida.
14. Emergency means thoseunplanned or unexpected situations preventing the Institution or
Caterer from operating as normally planned, Emergency circumstances are normally declared
by a government entity and are further defined in Part I, f of this contract.
15. Executed contract means a contract that has been signed and dated by both parties
(authorized representatives of the institution and Caterer). In those instances where the quoted
or bid price for service under the original contract equals or exceeds $50,000, such contract is
not executed until it is approved by the Department and must be so approved prior to the parties
executing and commencing service under that contract.
16. Facility means a sponsored child care center.
17. Fixed -price contract means a contract in which the Caterer is paid at a set or fixed rate per
meal for a specific period of time.
18. FNS means Food and Nutrition Service, an office within the United States Department of
Agriculture responsible for national implementation and oversight of the CCFP.
19. Formal competitive procedure means a method of obtaining catered meal service by an
advertised sealed bid process.
. 20. Informal competitive procedure means a method of obtaining catered meal service by
requesting price quotations for meals.
21. Institution means a sponsoring organization, child care center, at -risk afterschool care
center, outside -school hours care center, or emergency shelter which enters into an agreement
with the Department to assume final administrative and financial responsibility for Program
operations.
22, invitation to bid means a written solicitation for competitive sealed bids with the title, date
and hour of the public bid opening. The written solicitation contains specifications and pertinent
attachments that define the items or services needed and upon which basis the bidder shall be
required to respond.
PPY 2014.2015 5
23. Meals means food which is served to enrolled participants at an Institution or child care
facility and which meets the meal pattern and nutritional requirements set forth in this contract,
24, Milk means pasteurized fluid types of unflavored or flavored whole milk, lowfat milk, skim
milk, or cultured butterrnilk which meet State and local standards for such milk. All milk should
contain vitamins A and D at levels specified by the Food and Drug Administration and be
consistent with State and local standards for such milk.
25. Monetary threshold means the procurement determination level based on an institution's or
a facility's total annual food costs. The monetary threshold for CCFP is $100,000.
26. National disqualified listmeans the list, maintained by the USDA of institutions, responsible
principals and responsible individuals disqualified from participation in the Program.
27. Noncompetitive negotiation means the procurement through solicitation of a proposal from
only one or a very limited number of sources or after solicitation of a number of sources,
competition is determined to be inadequate,
28. Nonprofit food service means all food service operations conducted by the Institution
principally for the benefit of enrolled participants, from which ail of the Program reimbursement
funds are used solely for the operations or improvement of such food service.
29. Notice of Serious Deficiency means written notification from the Department or sponsor or
USDA that an Institution or facility has been determined to be non -compliant' in one or more
aspects of its operation of the CCFP.
30, Program means the Child and Adult Care Food Program authorized by Section 17 of the
National School Lunch Act, as amended.
31. Public/Military Institution or facility means any governmental child care center at the federal,
state or local level,
32.. Quotation or quote means the formal statement of a price at which a prospective Caterer is
prepared to deliver specified services.
33. Responsive bidder means a caterer that appears on the CCFP Caterer List who has
submitted a response to an Invitation to Bid for catering services.
34. Responsive potential Caterer means a caterer that appears on the CCFP Caterer List who
has submitted a response to a solicitation for a quote for catering services.
35. Snack means a meal supplement that meets the meal pattern requirements specified in 7
CFR §226.20(b)(6) or (0)(4).
36. Solicitation means a verbal or written request by an Institution or facility to obtain catering
services. Solicitations can be informal or formal based on the monetary threshold of the
Institution or facility.
37. USC means United States Code,
38. USDA means United States Department of Agriculture responsible for the administration,
oversight and fund distribution for the CCFP and the requirements of governing federal
regulations.
39. Yogurt means commercially coagulated milk products obtained by the fermentation of
specific bacteria, that meet milk fat or milk solid requirements to which flavoring foods or
ingredients may be added. These products are covered by the Food and Drug Administration's
Standard of Identity for yogurt, lowfat yogurt, and nonfat yogurt, (21 CFR §131.200), (21 CFR
§131.203), and (21 CFR §131.206), respectively.
FFY2014 2015 6
1.03 Parties Encouraged to Seek Legal Counsel:
The standard contract is a legal document. Entering into this agreement may affect the
Institution's or facility's or Caterer's rights and responsibilities under Florida law. Each party to
this contract will have individual legal concerns best addressed by an attorney representing that
party's interests.
This standard contract is provided as required under the federal rules governing the CCFP. The
Florida Department of Health (Department) is not permitted to provide legal advice regarding
this contract. The Department is only permitted to explain the various terms, conditions and
functions of the standard contract and may not advise parties as to their rights under the stated
provisions. Any representation either implied or stated by any party or agent of the Department
in this regard to the contrary shall have no effect and shall not be relied upon regarding this
contract.
The Institution or facility and Caterer are therefore strongly encouraged to seek legal advice
from an attorney licensed in the State of Florida familiar with contract law and CCFP
requirements before entering into this contract. The Department will certainly discuss various
provisions of the proposed contract with a properly licensed attorney representing either party to
the proposed contract to answer any questions or concerns should either party make such
arrangements.
Pursuant to 7 CFR §§226.6(1): and 226.21(b) and (c), the terms of this contract shalt be applied
uniformly throughout the state and are not subject to negotiation. Therefore, any
communication with representatives from an institution or facility or Caterer's attorney shall be
for the sole purpose of providing information regarding the legal implications of the contract's
terms and conditions.
1.04 Monetary Threshold for Catering Contract:
A. This Standard Catering Contract for catered meal service must be used by CCFP
Institutions or facilities. Institutions or facilities with a total annual meal service cost up to
$100,000 may use informal procedures when securing a contract. Those with a total annual
meal service cost at or above $100,000 must use formal bid procedures.
B. When following informal procedures to obtain catered meal services, the Institution or facility
must obtain written quotes from at least three caterers.
C. When following formal procedures to obtain catered meal services, the Institution or facility
must provide written solicitation for seated bids with the date and time of the public bid
opening.
D. The quotes or bids must Include the unit price for each meal and the lowest grand total
quote or bid must be accepted unless prior approval is obtained from the Department for
choosing a Caterer with a higher quote or bid based on written justification.
1.05 The Department's Role in Contract Administration:
A. The Department is not a party to the contract. However, the Department provides the fiscal
reimbursement to Institutions for creditable catered meals. These reimbursements are
subject to federal CCFP requirements. Consequently, the terms of the contract, its execution
and validation of service are subject to the Department's review for purposes of validating
program funding and reimbursement to the Institution.
B. The Institution's or facility's continued participation in the CCFP is dependent on effective
management and administration of the contract. The Caterer's continued service to. CCFP
FFY2014-2d15 7
Institutions or facilities is subject to the Caterer maintaining its current information with the
Department,
1.06 Approved Competitive Contracting Procedures:
A. Informal competitive procedures:
Institutions or facilities with an estimated contract monetary threshold of less than $100,000
must obtain written quotes from at least three caterers, Quotes must include the unit price
for each meal and the lowest grand total quote must be accepted unless prior approval is
obtained from the Department for choosing a Caterer with a higher quote based on written
justification.
B. Formal competitive procedures:
Institutions or facilities with an estimated contract monetary threshold at or above $100,000
must advertise bid proposals in a newspaper of general circulation with the specified date
and time of bid opening. Public advertisement must occur at least fourteen (14) calendar
days before the bid opening. Institutions or facilities and potential bidders (caterers) must
follow formal bidding procedures outlined below:
1, Bids received prior to the time of the opening must be securely kept, unopened with date
and time received recorded on the outside of a sealed envelope.
2. The date and time of the bid opening must not be changed by the Institution or facility
after the bids have been received.
3. Bids must be opened at the specified date, place and time, and recorded, A bid must not
bealtered after the opening of the bids.
4. Only one bid may be offered by any one party., if more than one bid is offered by any one
party, whether it isoffered by or in the name of a clerk, partner, or other assistant or
employee, then all bids from that party must be rejected.
5, Bids not submitted with a bidder acknowledgement form and submitted without specified
attachments shall be rejected,
6. Bids must not be accepted after the date and time noted on the bidder acknowledgement
form. It is the bidder's responsibility to assure that his/her b.id is delivered at the proper time
and place of the bid opening.
7. Potential bidders must complete and execute all mandatory attachments and the bidder
acknowledgement form and submit the originals and one copy of each in a sealed envelope.
} 8. Potential bidders must include the Institution's or facility's name and address and date
and time of the bid opening on the face of envelope.
9. If a bid is submitted via express mail or in a courier envelope, the bid documents, should
be submitted in a separate sealed envelope within the courier envelope. Express mail or
courier envelopes will be opened and discarded.
10. Offers by telegram or telephone are not acceptable.
1.07 General Requirements of Caterer:
A. Caterer must appear on the CCFP Caterer List to provide quote or bid:
1. Caterers responding to a solicitation for quotes or bids must appear on the CCFP
Caterer List prior to submitting a quotation or bld for consideration. This may be
completed consistent with the instructions on the CCFP Web page.
FFY 2014 2015
2. Caterers must submit the following information annually by September 30th of each year
to be included on the CCFP Caterer List: a completed Caterer Information Form; a copy
of the current food service permit; a copy of the most recent food service inspection; and
a copy of a current food service manager certification.
B. Caterers providing quotes or bids shall carefully review all the materials contained herein
and prepare responses accordingly. The quotation or bid shall be based on all the terms and
conditions stated in this contract. The Caterer is responsible for the accuracy of all
Information provided in its bid and shall be required to perform according to the terms of the
contract and its bid should it receive the contract award. The Caterer shall therefore be
required to:
1. Provide a quotation or bid based on the number, type and delivery location for meals
specified in the request for quotation or bid.
2. Provide a unit price per meal type requested, total price for each meal type, and its
grand total quotation on Attachment 7, Price Schedule, columns 3, 4, and 5.
3. Complete Attachment 9, Caterer Conflict of Interest Questionnaire
4. Complete, if required by formal competitive procedures, Attachment 11, Bidder
Acknowledgement Form, and Attachment 12, Certificate of Independent Price
Determination.
5. Type or print in ink ail quote or bid proposals. Use of erasable ink is not permitted.
6. Include the cost of food, milk, disposable meal service products, packaging,
transportation and all other related costs (e.g., condiments, utensils, etc.) according to
Attachment 5, Meal Services to be Provided and Attachment 7, Price Schedule, as part
of the contract price.
7. Not include unauthorized menu changes, incomplete meals, or meals not delivered
within the specified delivery time period as part of the contract price.
C. Caterer quote or bid inquiries:
1. Questions related to the request for a quote or bid must be received in writing by the
Institution or facility,
2. Respondents to an informal quote or formal bid may not contact the Institution or facility
between the date of the request for quotes or release of the bid and the end of the 72-
hour evaluation for responsiveness period except in writing to the Institution or facility.
3. Violation of this provision may be grounds for rejecting a quote or bid.
1.08 Evaluation of Quotes or Bids:
A. Quotes or bids that do not meet the requirements specified in this contract will be
considered non -responsive. Responsive quotes or bids meeting the mandatory
requirements will be evaluated. In the best interest of the Institution or facility, the Institution
or facility reserves the right to reject any and all quotes or bids or waive any minor
irregularity or technicality in the quotes or bids received. Caterers are cautioned to make no
assumptions unless their quote or bid has been deemed responsive.
B. In case of mathematical errors, the Caterer's unit price quotation or bid shall be considered
the contract price, It is the Caterer's responsibility to understand the terms, conditions and
specifications of the contract. Failure to do so will be at the Caterer's risk and no relief shall
be provided under this contract for "error" once a contract is executed and agreed to by both
parties.
FM' 2014-2015 9
C. In case of identical tie quotes or bids, the Institution or facility shall determine the order of
award in accordance with Rule 60A-1.011, F,A.C., Identical Evaluations of Responses.
1.09 Basis for Award:
A. Each quotation or bid submitted shall be considered for responsiveness to the terms and
conditions of the contract. In general, a single award shall be made to the responsive,
responsible Caterer offering the lowest grand total price and meeting all stated requirements
of this contract,
B. The Institution may choose to award the contract to another Caterer meeting all contract
requirements as permitted under 7 CFR §226,21(a)(7). However, in order to qualify for
CCFP reimbursementfor the catered meals in the contract, the Institution (or facility) must
obtain Department approval prior to awarding the contract. in order to obtain that approval,
the Institution (or facility) shall provide written justification to the Department explaining its
reasons for not accepting the lowest catering contract quotation or bid. The Department
shall issue Its decision within ten days of receiving the Institution's (or facility's) completed
request for consideration.
C. All proposed catering contracts with a grand total amount of $50,000 or higher must be
approved by the Department, pursuant to 7 CFR §226.21(a)(7) prior to execution,
Institutions or facilities may be penalized for failure to obtain prior Department approval.
D. All corrections made by the Institution or facility and/or the Caterer to this contract shall be
initialed and dated. The Institution or facility and the Caterer name shall appear on each
page of the contract as required.
1.10 Terre of Contract Renewal:
A. The proposed contract is for a single federal fiscal year, The contract shall expire on
September 30th of the contract year unless terminated earlier. This contract may be renewed
for two additional one-year terms,
B. Renewals must be negotiated and agreed to prior to the expiration of the current contract on
or before September 30 of the contract year. Failure to complete the renewal process
(unless switching to self preparation food service) will require that the Institution or facility
obtain new quotations or bids for a new catering contract in order to qualify for CCFP
reimbursement for catered meals. Public/military Institutions or facilities must comply with
their governing authority's requirements when renewing contracts.
C. The renewal process shall be at the sole discretion of the Institution (or faollity) and will
require the mutual agreement of both parties for completion. Renewal instructions and
requirements areprovided in a separate document.
1.11 Federal Policy Prohibiting, Discrimination:
The U,S. Department of Agriculture (USDA) prohibits discrimination against its customers,
employees, and applicants for employment on the bases of race, color, national origin, age,
disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital
status, familial or parental status, sexual orientation, or if all or part of an individual's income Is
derived from any public assistance program, or protected genetic information in employment or
in any program or activity conducted or funded by the Department, (Not all prohibited bases will
apply to all programs and/or employment activities.)
If you wish to file a Civil Rights program complaint of discrimination, complete the USDA
Program Discrimination Complaint Form,. found online at
FFY 2014-2015 10
http;//www.ascr.usda.gov/complaint filing_cust.htmi, or at any USDA office, or call (866) 632-
9992 to request the form. You may also write a letter containing all of theinformation requested
in the form. Send your completed complaint form or letter to us by mail at U.S. Department of
Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington,
D.C. 20250-9410, by fax (202) 690-7442 or email at program.lntake@usda.gov.
Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through
the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (in Spanish).
USDA Is an equal opportunity provider and employer.
1.12 E-Verifv Registration
The Institution or facility agrees to use the U.S. Department of Homeland Security's E-Verify
system, https://e-verifv,uscis.gov/emp, to verify the employment eligibility of:
1. All persons employed during the Standard Catering Contract term by the Institution or
facility to perform employment duties within Florida;
2. All persons (including subcontractors such as a Caterer) assigned by the Institution or
facility to perform work pursuant to this Standard Catering Contract.
1.13 Questions and Answers:
All questions must be directed to the Institution or facility seeking the Caterer quotation or bid
under this contract. The Institution or facility and Caterer may seek clarification or assistance
from the Department when it is believed such assistance will be helpful in developing the most
efficient and effective contract possible for the benefit of the children participating in the CCFP,
the CCFP and the parties to this contract. The Department may also provide guidance on the
terms and conditions of this contract.
Remainder of page intentionally left blank.
FFY.2014-2015 11
CCFP STANDARD CATERING CONTRACT
THIS CONTRACT is entered into between hereinafter referred to
as the Institution or facility and herein after referred to as the
Caterer. This contract will become effective when an authorized representative of the last party has signed the
contract and will expire on September 30, 20 unless extended by mutual agreement according to the terms
of the contract and for no longer than one year with two one-year extensions permissible at the Institution's
option. Either party may choose to terminate the contract at any time in accordance with the terms specified
herein, Delivery of catered meals shall commence after the Institution or facility has received DOH approval to
participate in the CCFP. The Institution or facility will notify the Caterer to commence meal delivery.
I. The Parties Agree to the Following General Terms:
A. Scope of work:
The scope of this contract is to provide meals specified by the Institution and deliver the specified meals to
the site or sites the Institution Identifies in the Delivery Schedule on Attachment 7 to this contact. Meals
shall be delivered daily in accordance with all quote specifications and attachments regarding this
contract. (See Attachments.1 - 7.)
S. Governing law:
This contract shall be enforceable under the laws of Florida and parties shall be required to comply with all
applicable federal and state laws, rules and regulations regarding the execution and enforcement of this
contract and Its use In the CCFP,
C. The Florida Department of Health:
The Department is not a party to this contract nor is it responsible for its execution or the enforcement of
any payments or performance. The Department's sole role is providing a standard contract pursuant to 7
CFR §226 and ensuring compliance with reimbursement and contracting conduct of CCFP Institutions or
facilities. Any representation either implied or stated by any party, or any agent of the Department in this
regard to the contrary, shall have no effect and shall not be relied upon regarding this contract.
D. Department Approval Required:
The terms and conditions of this contract bear directly on the Institution's or facility's successful
participation in the CCFP. Therefore, the Institution or facility is not permitted to receive reimbursement for
catered meals under this contract if totaling $50,000 or more until the Department has granted final
approval of all terms and conditions of this contract consistent with its authority prescribed by 7 CFR §226,
Consideration for reimbursement shall commence only after the date the Department grants final approval
of all terms and conditions of this contract if totaling $50,000 or more.
E. Contract Price Terms, Payment and Termination for Failure to Make Pa ment:
1. Prices, Terms and Payment: All prices are fixed for the duration of the contract period.
a. Taxes: Any applicable taxes are in addition to the quotation and are not included therein;
b. Cash Discounts: Cash discounts for prompt payment shall not be considered in determining the
lowest net cost for contract evaluation purposes.
c. Invoicing and Payment:
(1) The Caterer shall submit itemized invoices to the Institution biweekly or monthly. If the
Institution is a sponsor of child care centers, the Caterer shall also provide a biweekly or
monthly statement to each child care center to which it delivers meals that specifies the number
of meals provided to the center, the unit price for each meal and the amount paid by the
sponsor on the center's behalf.
(2) The Institution shall pay the Caterer the unit price specified in the Attachment 7, Price
Schedule times meals provided as specified in the invoice. The institution or facility shall pay:
(a) According to the time frame as stated on the Caterer's invoice; or
FFY 2014-2015 12
(b) 5 days after receiving CCFP reimbursement, whichever occurs sooner,
(c) No later than forty one days of its receipt of the invoice from the Caterer.
(3) The Caterer may impose the following late fees, but is not required to do so. Any late fees
shall not be paid from CCFP funds. See Termination for Breach in Special Conditions for non-
payment of services rendered.
Time Period from invoice
receipt date
Maximum late fee
Late fees
42 to 52 days
Two percent (2%) of the invoice or $200 whichever
amount is greater
Est fee
53 to 62 days
'Ist fee plus two percent (2%) of the Invoice or $200
whichever amount is greater
znd fee
63 to 72 clays
1st and 2nd fee plus two percent (2%) of the invoice or
$200 whichever amount is greater
3 fee
73 to 82 days
1st , VI and 3rd fee plus two percent (2%) of the invoice or
$200 whichever amount is greater
qth fee
(4) The Caterer shall not receive payment for unauthorized menu changes, incomplete meals,
or meals not delivered within the specified delivery time period. Any payment denial shall be
supported by delivery documentation demonstrating deviation from the requirements of this
contract.
2. The contract price shall include:
a. Price of food, milk, disposable meal service products, packaging;
b. Transportation; and
c. All other related costs (e.g., condiments, utensils, etc.).
3. The contract price does not include and the contractor is not authorized to charge costs for
unauthorized menu changes, incomplete meals, or meals not delivered within the specified delivery
time period.
4. The Caterer may terminate service under this contract for nonpayment if the Institution has failed to
make full payment for any invoice 60 or more days after that invoice is due and owing.
a. The Caterer hereby waives its right for assistance with CCFP delinquent accounts through the
CCFP, for catering services if it fails to terminate service upon the Institution's failure to make full
payment for any invoice 63 or more days after that invoice is due and owing.
b. Any claim the Caterer asserts for nonpayment shall be supported by all delivery records and
invoices and a copy of the Institution's account payment history.
5. Non-payment for Spoilage:
a. No payment shall be required nor made for meals that:
(1) Are spoiled or unwholesome at time of delivery; or
(2) Do not meet detailed specifications for each food component specified; or
(3) Do not otherwise meet the requirements of this contract.
b. All meal specifications under this contract shall include but are not limited to cycle menu, grade,
purchase units, style, condition, weight, ingredients, formulations, and delivery time.
6. The Caterer shall use the following delinquent payment notification procedures In order to preserve
its right to demand payment for catering services;
FPY 2014-2015 13
a. For invoices not paid within 42 days after the Institution received the invoice (pursuant to this
contract) the Caterer shall send the Institution a notice letter with a copy of the original invoice
attached. The Caterer shall also provide a copy to the CCFP.
b. When an invoice previously noticed when delinquent 42 days is still delinquent and not paid in full
within 63 days after the Institution received the invoice, the Caterer must provide a second letter to
the Institution with a copy of the original invoice attached and provide a copy to the CCFP.
c. The Caterer shall suspend service or terminate its contract with the Institution if the Institution has
failed to make full and complete payment for any invoice 63 or more days after that Invoice is due
and owing. The Caterer's failure to terminate its contract shall not waive the Caterer's right to seek
payment under appropriate Florida law.
F. Amendments:
No amendments tothis contact shall be enforced unless and until such amendments are:
1. In writing;
2. Agreed to and signed by each party; and
3. Approved by the Department for purposes of reimbursement.
G. Selection of cycle menu:
The Institution or facility has selected a state approved cycle menu included as Attachment 2 to this
contract. This cycle menu shall be used to govern the meals prepared and delivered under this
contract. The Institution or facility or the Caterer shall:
1. Not make menu substitutions except under emergency circumstances.
2. Seek approval from the Department of any menu changes and/or substitutions.
3. Document the need for the substitution to include what meal (or meal item) could not be provided
and what meal (or meal item) was provided in its place.
4. Inform the Institution and/or facility(s) of the menu substitution prior to delivery.
5. Acknowledge that any menu substitution Is subject to evaluation and meal disallowance at some
future date under CCFP requirements and therefore bears the risk if it is found that the meal must be
disallowed because such substitution does not qualify the meal for CCFP reimbursement.
H. Special conditions and specifications:
Any special conditions and specifications which vary from the general terms and conditions of this
contract must be agreed on by both parties and approved by the Department prior to execution and
attached to this contract. Any such attachments are adopted as part of this contract and shall have
precedence.
I. Emergency Requirement:
1. Generally;
a, if the Institution or child care facility is required to close due to an emergency the Institution or
facility shall be required to pay for all food previously delivered to a center.
b. CCFP will not reimburse for meals which are not served to enrolled children, regardless of the
reason for the failure to serve the meal.
c. Institutions must notify the Caterer at the earliest time feasible if a child care center will be closed
for any reason.
2. Emergencies affecting a geographical area:
a. In the event of an emergency affecting an entire geographical area each party shall act in good
faith to keep the other party informed of its ability to perform the conditions of the contract.
FFY 2014-2015 14
b. Caterers must immediately notify ail Institutions and facilities served if the emergency requires
caterer closure, alterations of menu or other interruptions or partial interruptions of service.
c. Any disruption or alteration of service shall be documented and a copy provided to the center
and to the Department.
d. Upon issuance of a notice of an emergency situation or pending emergency situation by state or
local officials for the state or a geographical region, Institutions shall notify Caterers of their plan for
operation during the pending emergency. For instance:, if a hurricane warning is issued, the
Institution shall notify the Caterer of its contingency plans for the emergency, specifically the
factors It will use to determine closure, such as: it will close if school districts close or, government
offices close, or local stores close,
e. If the Institution does not provide reasonable notice of its closure it shall be responsible for
payhnent for meals attempted to be delivered during regularly scheduled times,
J, Renewal:
1. The Institution or facility reserves the option to renew the contract for no more than two additional
one year periods beyond the original contract term, Renewal may be under the same terms and
conditions of this contract or different terms and conditions may be used once they are approved by
the Department,
2. In the event of renewal of this contract any new or additional terms and conditions as required by
the Department shall be incorporated into the renewal contract consistent with the requirement for
amendments.
3. Renewal of the contract shall be completed by mutual agreement in writing and shall not take effect
until an authorized representative of the last party (the Institution or facility) has signed the contract.
4. Renegotiation of price changes pertaining to the unit price shall be allowed in the subsequent years
of the contract.
5. The annual percentage increase shall not exceed the Consumer Price Index as determined by the
Department.
6. No price increase under this or any renewed contract shall take effect without prior written consent
signed by both parties to the contract.
K. Termination:
1,AtWill:
a. This contract may be canceled by either party with a thirty (30) day written notice;
b. Notice shall be delivered by certified mail, return receipt requested, or in person with proof of
delivery.
2. For Breach:
a. Th.e Institution's Rights;
(1) The Institution shall have the right, though is not required, to terminate this contract if the
Caterer fails to comply with the contract's requirements.
(2) Upon election of its right to terminate the contract, the Institution or facility shall notify the
Caterer. Such notification must be in writing stating the specific instances of non-compliance
with the terms and conditions of the contract. The Institution must await the Caterer's specific
performance under the contract for 24 hours after the Caterer receives the Institution's written
demand.
(3) if the Caterer fails to effect corrective action within 24 hours of the Institution's notification,
the Institution shall have the right, upon written notice, to immediately terminate the contract
and the Caterer shall be liable for any damages incurred by the Institution.
(4) The Institution shall by written notice to the Caterer terminate the right of the Caterer to
proceed under this contract if the Institution finds that gratuities in the form of entertainment, or
FFY 2014.2015 15
gifts, or if any other thing of value was offered or given by the Caterer to any officer or
employee of the Institution with a view toward securing a contract or securing favorable
treatment with respect to the awarding, amending or the Caterer's conduct under the contract.
b. The Caterer's rights;
(1) The Caterer may terminate this contract if the Institution falls to comply with the
requirements of this contract.
(2) Upon election of its right to terminate the contract, the Caterer shall notify the Institution or
facility. Such notification must be in writing stating the specific instances of non-compliance
with the terms and conditions of the contract. The Caterer must await the Institution's specific
performance under the contract for 24 hours after the Institution receives the Caterer's written
demand.
(3) If the Institution fails to effect corrective action within 24 hours of the Caterer's notification,
the Caterer shall have the right, upon written notice, to immediately terminate the contract and
the Institution shall be liable for any damages incurred by the Caterer.
c. Additional condition for termination for failure to pay for catering services;
(1) These conditions are additional to all stated terms for termination and .apply expressly to the
situation in which the Institution fails to pay the Caterer as agreed under this contract.
(2) Caterers shall retain the rightunder the laws of Florida to seek payment for all services
delivered under this contract.
(3) The parties agree that the Caterer shall waive its right to seek action through the CCFP,
under this contract if it continues to provide services beyond the date when the Institution has
failed to make full payment for services and fs 63 days or more late in paying for services under
this contract.
d. Resolution of disputes;
(1) The parties to the contract shall attempt to resolve disputes under this contract through
mutual agreed mediation.
(2) Should mediation fail, disputes shall be resolved under the laws of Florida.
(3) Regardless of resolution, costs or expenses for which the Institution subsequently accepts
or is assigned liability shall not be paid from CCFP reimbursement funds unless those costs or
expenses have been previously approved by the Department for reimbursement.
3. For lack of availability of Funds: The Institution shall have the option to cancel the contract for lack
of funds as described in this section. In the event of cancellation of the contract, the Institution shall be
responsible for meals that have been delivered to its facility. The contract may be cancelled under this
provision if:
a The Institution is not approved by the Department of Health to participate in the CCFP;
b. The Institution is terminated or suspended by the Department of Health from the CCFP;
c. The Institution's funding sources to include participant payment, charity and similar fund raising
activity fail to provide sufficient resource to continue the Institution's operation;or
d. The funds to support the CCFP are not available due to federal or state budget constraints.
L. Business and Professional Qualifications:
1. The award of this contract is subject to the provisions of Chapter 112, F.S. Caterers shall disclose
with their contract offer whether, any officer, director, employee, consultant or affiliate is also an officer
or an employee of the State of Florida.
2. All Caterers must disclose the name of any state officer or employee whoo owns, directly or indirectly,
an interest of five (6) percent or more of the Caterer's organization or any of its branches or affiliates or
parent company.
FFY 2014-2016 16
3. All permits, inspections, licenses and insurance must be in full force at the time the contract is
executed and throughout the term of the contract. Failure to maintain any of these required items shall
result in immediate termination of the Caterer. The Caterer will not be permitted to supply catered
meals for CCFP reimbursement until all required permits, inspections, ['censure and insurance are in
full force.
M. Independent Capacity of Parties:
In the performan.ce of this contract, it is agreed between the parties that each party:
1. Is an Independent party to this contract;
2. Is solely liable for the performance of all tasks contemplated by this contract;
3. And its officers, agents, employees or assignees in performance of this contract, shall act in an
independent capacity and not as an officer, employee, or agent of the Department; and
4. Shall not represent to others that it has the authority to bind the Department in any way or fashion.
N. Conflict of Interest:
Each party shall be responsible for ensuring that no conflict of interest exists in the execution and
administration of this contract.
1. The Institution shall maintain a written code of standards of conduct which shall govern the
performance of its officers, employees or agents engaged in the award and administration of contracts
supported by CCFP payments. No employee, officer or agent of the grantee shall participate in
selection, or in the award or administration of a contract supported by the CCFP if a conflict of interest,
real or apparent, would occur,
2. Any Institution and its responsible principals and responsible individuals shall be subject to
termination and disqualification from the CCFP if a conflict of interest exists in the institution's
procurement or execution of a catering contract.
3. The Caterer is prohibited from having a financial or other interest in the Institution served under this
contract.
4. The institution is prohibited from having a financial or other interest in the Caterer serving the
Institution or its sponsored centers.
5. The parties are required to complete Attachments 8 and 9 Conflict of Interest Questionnaires as part
of the execution of this contract. These records shall be maintained in the Institution's contract file and
shall be subject to review during CCFP site visits for the purpose of confirming that a conflict of interest
has not been recorded .or allowed to exist.
6. Any contract found with an existence of a conflict shall be void from its inception and the contract
shall be re -negotiated. Meals provided under such voided contract may be disallowed and repayment
to the CCFP demanded.
O. Void if Disqualified:
This contract shall become null and void as of the date of the event listed should the
1. Caterer be disqualified pursuant to Rule 64F-17.004 F.A.G., if the Caterer fails to:
a. Meet the requirements of the contract;
b. Continue to comply with the requirements for entering into the contract;
c, Remain in good standing on the CCFP Caterer List with the Department; or
d. Meet the standards set forth in its applicable iicensure requirements, regardless of whether such
violations of its iicensure laws and rules result In discipline by the applicable regulatory authority.
2. Institution or facility be disqualified from participation in the CCFP; or
3. Caterer is suspended, disbarred or other wise prohibited from accepting government contracts or
government funding pursuant to 7 CFR §3017.
FFY 2014-2015 17
P. Enforceability:
This contract shall have no force or effect unless the:
1. Caterer is listed with the Department pursuant to Rule 64F-17.004, Florida Administrative Code
(F.A.C.) before the date of contract execution and the Caterer maintains all permits, inspections, and
licenses in good standing throughout the term of the contract.
2. Institution or facility is approved to participate in the CCFP.
Q. Default:
Failure to perform according to the terms of this contract shall be cause to find the defaulting party in
breach with the following consequences:
1. If a Caterer is found in default of this contract such finding may result in:
a. The Caterer being required to pay all re -procurement costs;
b. The Caterer's name being 'removed from the CCFP Caterer List; and
c. Prohibiting ail Institutions or facilities participating In the CCFP from receiving further
reimbursement for any meals delivered under a contract with the caterer.
2. If an Institution is found in default of this contract such finding may result in:
a. The issuance of a Notice of Serious Deficiency to the Institution requiring timely corrective
action; or
b. The Department denying reimbursement for catered meals for that Institution; or
c. The Institution's disqualification from the CCFP for a period of at least seven years and entry on
the National Disqualified List.
R. Enemy Policy and Conservation Act (P.L. 94-163):
Parties to this contract shall comply with mandatory standards and policies relating to energy efficiency
which are contained in the State energy efficiency conservation plan issued in compliance with P.L. 94-
163.
S. Buy American Requirement:
1. Parties to this contract shall comply with Public Law 100-237 whenever possible and purchase only
food products that are produced In the United States.
2. The parties are permitted exceptions to the "Buy American" requirement under the following
conditions:
a. The recipients or intended consumers of catered meals have demonstrated a unusual or ethnic
food preferences that can only be met through purchases of products not produced in the United
States;
b. Products required for the preparation of catered meals are not produced or manufactured in the
United States in sufficient and reasonable available •quantities of a satisfactory quality; or
c. The costof the domestically produced food product that would be used In a catered meal is
significantly higher than that of the foreign product.
T. Minority Participation:
Institutions shall take affirmative steps to ensure that small businesses, minority -owned businesses and
women's business enterprises are used whenever possible. Affirmative steps shall include the
following:.
1. Including qualified small businesses, minority -owned businesses and women's business enterprises
on solicitation lists;
FFY 2014-2015 18.
2. Assuring that small businesses, minority -owned businesses and women's businesses are solicited
whenever they are potential sources;
3. When economically feasible, dividing total requirements into smaller tasks or quantities so as to
permit maximum small business, minority -owned business and women's business participation;
4. Where the requirement permits, establishing delivery schedules which will encourage participation
by small businesses, minority -owned businesses and women's businesses;
5. Using the services and assistance of the Small Business Administration and the Department of
Commerce's Minority Business Development Agency in the solicitation and utilization of small
businesses, minority -owned firms and women's business enterprises.
U. Equal Employment Opportunity:
Parties to this contract shall comply with Executive Order (E.O.) 11246, "Equal Employment
Opportunity," as amended by E.O. 11375, "Amending Executive Order 11246 Relating to Equal
Employment Opportunity," and as supplemented by regulations at 41 CFR part 60, "Office of Federal
Contract compliance Programs, Equal Employment Opportunity, Department of Labor."
V. Mandatory Provisions:
The Florida Department of Health has established certain requirements with respect to contracts. The
use of "shall "must" or "will" (except to indicate simple futurity) in this contract indicates a requirement
or condition from which a material deviation may not be waived the Florida Department of Health. The
words "should" or may in this contract indicate desirable attributes or conditions that are permissive in
nature and may be waived by mutual contract and with the approval of such change by the Department.
W. Execution of Contract:
The contract shall be typed or printed in ink. Erasable ink shall not be used in preparation of any agreed
terms. All corrections made to this contract shall be initialed.
X. Cost of Contract Preparation:
The Caterer, by its affirmative act of providing a quotation or bid for this contract, acknowledges that the
Caterer is solely responsible for any costs the Caterer incurred in responding to this contract.
Y. Certificate of Independent Price Determination:
Attachment 12, Certificate of Independent Price Determination must be completed by the Caterer and
Institution (or facility) when utilizing formal competitive bid procedures and included with this contract.
Z. Clean Air and Federal Water Pollution Control Act:
Contracts in excess of $100,000 must comply with all applicable standards, orders or regulations
issued pursuant to the Clean Air Act (42 U.S.C. 7401 et seq.) and the Federal Water Pollution Control
Act as amended (33 U.S.C. 1251 et seq.). Violations shall be reported to the Department of Health and
the Regional Office of the Environmental Protection Agency (EPA). Failure to comply constitutes an
inability to fulfill the terms of the contract,
AA. Byrd Anti -Lobbying Amendment:
Contracts of $100,000 or more must include certification from the Caterer that they will not and have
not used CCFP (Federal appropriated) funds to pay any person or organization for influencing or
attempting to influence an officer or employee of any agency, a member of Congress, officer or
employee of Congress, or an employee of a member of congress in connection with this contract
pursuant to Title 31 United States Code §1352.
FFY 2014-2015 19
II. The Caterer Agrees to:
A. Regulatory Compliance:
The Caterer agrees that this contract shall be governed by, and construed to be consistent with, all
federal and state regulations applicable to the CCFP established under 7 CFR § 226, 3016, 3017,
3019, 3021 and FNS Financial Management Instruction 796-2, Revision 3 as such regulations may
apply and be amended from time to time.
B, Preference for Dru i-Free Workplace:
The Caterer must make a good faith effort to maintain a Drug -Free Workplace (DFW). The Institution
reserves the right to request from the Caterer the method used to maintain a DFW prior to contract
award as outlined in 7 CFR § 3021.
C. Authority to Contract:
By execution of this contract. the Caterer asserts and attests that the Caterer:
1. Is authorized to enter into the contract;
2. Is not suspended, debarred or otherwise prohibited from entering into the contract under the terms
of 7 CFR § 3017; and
3. Shall notify the Institution immediately if the Caterer or its principals are suspended, disbarred or
otherwise prohibited from performing under this contract.
D. Supervision and Inspection Requirements:
The Caterer shall:
1. Provide management supervision at all times and maintain constant quality control inspections to
check for portion size, quality of products, time and temperature, appearance and packaging;
2. Maintain a valid state or federal food service license; and
3. Submit copies of the applicable state or federal regulatory inspections and current license annually
to the Department, as may be requested.
E. Meal requirements, preparation, packaging and delivery:
Meals shall be prepared and delivered daily in accordance with all quotation or bid specifications and
attachments regarding this contract as specified en attachments 1 through 7 to this contract. The
Caterer shall accept delivery site additions and deletions upon written notice from the Institution at least
seven calendar days prior to the date of delivery. The Delivery Schedule, Attachment 6, or other
written notice must be used to add or delete facilities.
1 Meal Requirements: The Caterer shall:
a, Provide menu items which meet the nutritional requirements specified by the Child Care Food
Program Meal Pattern for Children, Attachment 1 included in this contract.
b. Not make changes or substitutions to the cycle menu on which the contract was based,
Attachment 2, Cycle Menu.
c. Provide foods that meet the Minimum Food Specifications as stated in Attachment 3.
2. Meal Preparation Requirements: The Caterer shall:
a. Prepare and deliver meals according to CCFP Food Safety and Sanitation Requirements and
other governing food safety and sanitation requirements.
b, Ensure that all potentially hazardous food for this contract shall be kept at safe temperatures,
41°F or below and 135°F or above, except during necessary periods of preparation.
c. Not assemble meals more than 24 hours prior to delivery.
d. Ensure meals for this contract are delivered at safe temperatures:
F.FY 2014-20'15 20
(1) All cold foods must be held and delivered at or below 41 °F.
(2) All hot foods must be held and delivered at or above 135°F.
e. Date and hold a sample of each meal at a temperature of 41 °F or below for a period of three
days from the date and time of delivery of that same meal as a controlled sample.
3, Meal Packaging Requirements:
a. In accordance with Attachment 5, Meal Services to be Provided, the Caterer shall ensure that:
(1) Any product or substance that comes into contact with food, including but not limited to
products used to package, contain or serve food shall meet federal food safety standards,
including but not limited to 21 USC §348(h)(6), and instructions or regulations issued by the
United States Food and Drug Administration.
(2) All cold foods are packed suitably in accordance with local health standards. Container and
overlay must have an airtight closure, be of non -toxic material, and be capable of maintaining
internal temperatures of cold food at 41°F or below.
(3) All hot foods are packed suitably in accordance with state health standards. Container and
overlay must have an airtight closure, be of non -toxic material, and be capable of maintaining
internal temperatures of hot food at 135°F or above,
(4) Containers must be closed and maintain an airtight closure or seal until opened at the
Institution's destination,
b. Each container (bulk or carton with unitized meals) shall be labeled. Each label or other form
shall include:
(1) Caterer's name and address;
(2) Food Item and number of portions by age group (Le. ages 1-5 and 6-12; portions for ages 1-
5 based on meal pattern portion sizes for ages 3-5);
(3) Serving size information by cups, ounces, and individual pieces; and
(4) Date of production.
4. Meal Delivery Requirements:
a. The Caterer shall:
(1) Be responsible for delivery of all food and dairy products at the specified time and location
according to Attachment 5, Meal Services to be Provided and Attachment 6, Delivery Schedule.
(2) Provide personnel to deliver meals daily, unload and place In the designated Institution or
facility at the specified location(s) and time(s) listed in Attachment 6, Delivery Schedule.
(3) Provide adequate refrigeration and heating in clean vehicles during delivery of all food and
dairy products to ensure the wholesomeness of food at delivery is in accordance with State and
local health codes.
(4) Provide the exact number of meals ordered and any damaged or incomplete meals shall not
be included when the number of delivered meals is determined by the Institution or facility.
(5) Inform the Institution or facility in writing at least two weeks in advance of any non -
emergency closure, including holidays.
b. The Caterer shall:
(1) Provide daily delivery tickets with meal delivery. Delivery tickets must:
(a) Show name of Institution or facility; be itemized to show the number of meals of each
type, the individual meal components for each meal type and age group, and the date
and time of delivery. Delivery tickets shall be prepared in multiple copies as required.
(b) Be typed or printed in ink on company letterhead. Use of erasable ink is not
permitted.
FFY 2014-2015 21
(c) Include when delivering to an institution or facility, a minimum of two copies to
provide one copy of the delivery ticket for the Caterer and a duplicate of that delivery
ticket for the Institution or facility.
(d) Include when delivering to a sponsored facility, a minimum of three copies to provide
one copy of the delivery ticket for the Caterer, a duplicate for the sponsoring Institution
and a duplicate of that same delivery ticket for the facility.
(e) Include the name of the individual making the delivery and the name of the
Institution's or facility's representative accepting delivery of the meals. Such names in
addition to signature shall be clearly printed on the delivery ticket. Failure to clearly
identify required names may result in disallowance of meals delivered under this
contract.
(f) All corrections made by the Caterer and/or the Institution or facility must be initialed
F. Assignment and Subcontracting:
The obligations of this contract shall not be assigned. The Caterer shall not subcontract meals
provided under the terms of this contract.
G. Access to Caterer Site:
The Caterer shall permit employees of the Institution or facility, designated program officials of the
Florida Department of Health, the Florida Department of Law Enforcement, and U.S. Department of
Agriculture access to:
1. inspect the Caterer's preparation site prior to execution of contract; and
2. Be present during preparation and delivery of meals, without prior notice at any time during the
contract period.
H. Access to Records:
The Caterer shall maintain documentation pertaining to this contract and this documentation shall be
available for the current contract period and three subsequent years from the termination date of this
contract or until all outstanding issues are resolved of any audits for inspection and audits by
representatives of the Florida Department of Health;, the Florida Department of Law Enforcement;. U.S.
Department of Agriculture; and Florida Department of Financial Services, Division of Public Assistance
Fraud. These records shall include:
1. Purchase orders, invoices from food distributors, and production records
2. Delivery records and meal change form confirmations
3. Temperature Togs for storage, cooking and holding of potentially hazardous foods, and
transportation to th,e Institution or facility
4. Invoices to the Institution or facility
5. Notices of Nonpayment
6, Records necessary to comply with federal and State laws and regulations
7. All state and federal tax records associated with this contract
8. The contract and all addendums or changes
1. Repayment for Disallowed Meals:
The Caterer shall reimburse the Institution or facility for the contract amount for all claimed meals denied
by the CCFP if:
1. The Institution provides the Caterer written notice within one year of the delivery of the denied meals
and the CCFP formal denial of reimbursement; and
FFY 2514-20 15 22
2. The CCFP denial of reimbursement is the direct result of the Caterer's failure to comply with the
meal requirements of this contract.
J. Indemnification and Contract Insurance Requirement:
1. The Caterer shall secure and maintain, at its expense and for the duration of this contract and any
renewals, liability insurance to specifically protect itself and indemnify, save and hold harmless the
institution and facility(s) and its officers, agents and employees against any and all actions, suits,
damages to persons or property, losses, costs, penalties, obligations, errors, omissions or liabilities
that may be asserted or claimed by any person, firm or entity arising out of or in connection with the
use, service operation, or performance of work under the terms of this contract, resulting in whole or
in part from the negligent acts or omissions of the Caterer, or any of the employees, agents, or
representatives of the Caterer.
a. The Caterer will defend any action or actions filed in connection with any said claims or liabilities
and will pay all costs and expenses, including legal costs and attorneys' fees incurred in
connection therewith;
b. The Caterer shall promptly pay any judgment rendered against the Institution or their officers,
agents and employees for any such claims or liabilities arising out of orin connection with the
negligent performance of or failure to perform such work, operations or activities of the Caterer
herein under; and the Caterer agrees to save and hold the Institution and facility and/or their
oficers, agents and employees harmless there from;
c. In the event the Institution and facility or its officers, agents and employees is/are made party to
any action or proceeding filed or prosecuted against the Caterer for such damages or other claims
arising out of or in connection with the negligent performance of or failure to perform the work,
operation or activities of the Caterer hereunder, the Caterer agrees to pay to the Institution and
facility and/or its officers, agents and employees any and all costs and expenses incurred by the
Institution and facility and/or their officers, agents and employees in such action or proceeding
including but not limited to, legal costs and attorneys' fees.
2. The Caterer shall deliver the written notification and a Certificate of Coverage to the Institution and
facility of insurance coverage:
a. At the time this contract and any contract renewal is executed;
b. Within 5 business days of any change in insurance• or terms of insurance.
3, The Caterer's failure to maintain the minimum levels of insurance coverage described in this
contract in force during the term of this contract shall be grounds for the Institution to declare the
Caterer in default of the contract and immediately terminate the contract for failure to perform.
4. The following levels of insurance are required to be in force under the terms of this contract
throughout the entire term of this and any renewal of this contract:
a. Worker's Compensation in accordance with applicable state laws and regulations and
Employer's Liability Insurance with a limit of not less than $100,000.00;
b. Comprehensive General Liability insurance covering all operations and services under the
contract with limits of bodily injury and property damage coverage of not less than $500,000.00
combined single limit issued on a per occurrence basis; and
c. Comprehensive Automobile Liability insurance, including owned, non -owned and hired vehicle
coverage of not less than $300,000.00 combined single limit, issued on a per occurrence basis.
K. Conflict of interest:
Complete the Caterer Conflict of interest Questionnaire and provide the completed questionnaire to the
Institution as part of the complete contract submission. This record is a required prerequisite to the
execution of the contract.
FFY2014-2O15 23
I[l. The Institution or Facility Agrees to:
A. Receiving Catered Meals:
It is the responsibility of the Institution or facility to ensure the meals delivered meet contract
requirements and are properly maintained and stored until served. Prior to signing a delivery ticket, the
institution or facility staff must;
1. Verify the number of meals ordered and menu items. Any damaged or incomplete meals shall not
be accepted and will not be included when the number of delivered meals is determined.
2. Verify cold foods are delivered at or below 41°F..Any cold foods delivered at or above 42°F will not
be accepted,
3. Verify hot foods are delivered at or above 135°F, Any hot foods delivered at or below 134°F will not
be accepted.
4. Follow CCFP Food Safety and Sanitation Requirements and other governing food safety and
sanitation requirements.
B, Payment to the Caterer:
The Institution or facility must make prompt and complete payment to the Caterer within 5 days of
receiving CCFP reimbursement for the corresponding claim month.
C. Meal Order Chances:
The Institution or facility shall be entitled to change the number of meals ordered. The Institution or
facility must:
1. Complete a Catered Meal Order Change Form, Attachment 10;
2. Fax or scan and email to the Caterer by 5:00 p.m. 2 days prior to the scheduled delivery;
3. Notify the Caterer in writing at least two weeks in advance of any non -emergency closure, including
holidays; and
4. Receive confirmation from the Caterer regarding changes in number of meals ordered,
D. CCFP Catered Meal Records:
The Institution or facility shall maintain books and records pertaining to this contract and such records
shall be available for a period of three years from the date of submission of the final claim for
reimbursement or until the final resolution of any audits fo.r inspection and audit by representatives of
the Florida Department of Health; the Florida Department of Law Enforcement; U.S. Department of
Agriculture; and Florida Department of Financial Services, Division of Public Assistance Fraud. These
records shall include:
1. Documents to support award of this contract
2. The contract and all addendums or changes
3. Delivery records and meal change form confirmations
4. Invoices and proof of payments to Caterer
5. All other documentation to support meals claimed
SPY 2014-2015 24
IV. List of .Attachments;.
Incorporated and Adopted by Reference into the Terms and Conditions of This
Contract:
Attachment 1— Child Care Food Program Meal Pattern for Children and Additional CCFP Meal Pattern
Requirements for Children
Attachment 2 — Institution's Chosen Cycle Menu (A, B, or C; or no pork or no peanut versions of A, B, and C; or
a kosher menu)
Attachment 3 Minimum Food Specifications and Exhibit A — Grains/Breads Requirement for Child Care
Food Program
Attachment 4 — Child Care Food Program "Boxed Lunches" Menus
Attachment 5 — Meal Services to be Provided
Attachment 6 — Delivery Schedule
Attachment 7 — Price Schedule
Attachment 8 — Institution Conflict of Interest Questionnaire
Attachment 9 — Caterer Conflict of Interest Questionnaire
Attachment 10. — Catered Meal Order Change Form
Attachment 11 — Bidder Acknowledgement Form
Attachment 12 - Certificate of Independent Price Determination
Remainder of page intentionally left blank.
PFY 2014-2015 25
1 have been advised to seek legal counsel
before signing this CCFP Standard Catering
Contract I have read and agree to the
statements and terms in this contract.
By this signature, llwe warrant and affirm that
we have no financial interest in the Institution
or facility. Should such financial interest be
later found, this contract and all
reimbursement under it shall be refundable to
the CCFP from the date such financial interest
existed.
FOR CATERER:
Original Signature of Authorized Caterer
Representative and Accepting Responsibility in
the name of the Caterer
Printed Name of Authorized Caterer
Representative
Title
Dated
Company Name
ATTEST:
Original Signature of Witness to Caterer
Printed Name of Witness to Caterer
Dated
1 have been advised to seek legal counsel
before signing this CCFP Standard Catering
Contract i have read and agree to the
statements and terms in this contract.
By this signature, Ilwe warrant and affirm that
we have no financial interest in the Caterer.
Should such financial interest be later found,
this contract and all reimbursement under it
shall be refundable to the CCFP from the date
such financial interest existed,
All required CCFP review and approval of the
terms of this contract have been obtained in
advance of final execution of this contract.
FOR INSTITUTION/FACILITY:
*Original Signature of Authorized
Institution/facility Representative and Accepting
Responsibility in the name of the lnstitution/facllity
Printed Name of Authorized Institution/facility
Representative
Title
Dated
Organization Name and CCFP Authorization No,
ATTEST:
Original Signature of Witness to institution/facility
Printed Name of Witness to lnstitution/faciliity
Dated
*Upon execution of this contract, the institution/facility remains
responsible for ensuring that all meals claimed for reimbursement
from the CCFP meet all regulatory requirements.
FFY 2014-2015 26
Attachment 1
Child Care Food Program Meal Pattern for Children
Children age one and older participating in the Child Care Food Program, must be served at least the
total minimum amount of food authorized per meal as stated below in order to qualify for
reimbursement.
Child Meal Pattern
Food Components:
Age Group and Serving Size:
1 and 2
year olds:
3— g
year olds:
6 —12'
year olds:
Breakfast
{3 components)
Milk"
Fluid milk
1/2 cup
3/4 cup
1 cup
Vegetables and Fruits"0
Vegetable(s) and/orfruit(s) or
Full-strength vegetable or fruit juice2
1/4 cup
114 cup
1/2 cup
1/2 cup
1/2 cup
1/2 cup
Gralns3Breads3, I°
Bread or
Cornbread, biscuits, rolls, muffins, etc. or
Cold dry cereal or
Cooked cereal grains or
Cooked pasta or noodle products
1/2 slice
1/2 serving
1/4 cup or 1/3 oz.
1/4 cup
1/4 cup
1/2 slice
1/2 serving
1/3 cup or 1/2 oz.
1/4 cup
1/4 cup
1 slice
1 serving
3/4 cup or 1 oz,
1/2 cup
1/2 cup
Lunch/Supper
(4 components — 5 items)
Milk"
Fluid milk
1/2 cup_
3/4 cup
1 cup
Vegetables and Fruitse,1°
Vegetable(s) and/or fruit(°), 2 or more
1/4 cup total
1/2 cup total
3/4 cup total
Grains/Breads3,lo
Bread or
Cornbread, biscuits, rolls, muffins, etc. or
Cooked pasta or noodle products or
Cooked cereal grains
1/2 slice
1/2 serving
1/4 cup
114 cup
1/2 slice
1/2 serving
1/4 cup
1/4 cup
1 slice
1 serving
1/2 cup
1/2 cup
Meat and Meat Alternates1°
Lean meat or poultry or fish° or
Alternate protein products° or
cheese or
Egg (large) or
Cooked, dry beans or peas or
Peanut butter or soynut butter or other nut/seed
butters or
Peanuts or soynuts or tree nuts or seeds9 or
Yogurt, plain or flavored, unsweetened or
sweetened
1 oz.
1 oz.
1 oz.
1/2 egg
1/4 cup
2 Tbsp,
1/2 oz, = 50%
4 oz. or 1/2 cup
1 1/2 oz.
1 1/2 oz.
1 1/2 oz.
3/4 egg
3/8 cup
3 Tbsp.
3/4 oz. = 50%
6 oz. or 3/4 cup
2 oz.
2 oz,
2 oz,
1 egg
1/2 cup
4 Tbsp.
1 oz. = 50%
8 oz. or 1 cup
Note: Milk must be served with each breakfast, lunch and supper meal. Between a child's first and second
birthday, serving whole milk is strongly recommended. After the child's second birthday, it is required that lowfat
or fat free milk be served. To encourage adequate calcium Intake, lowfat flavored milk can be served,
Conversions:
1 cup.= 4 fl, oz.
/cup =6fl.oz.
1 cup =8fl.oz.
1 pint = 2 cups
1 quart= 2 pints = 4 cups
1 .gallon= 4 quarts t= 16 cups
FFY 2014-2015
Attachment 1 (Continued)
CCFP Meat Pattern for Children
Child Meal Pattern
Food Components;
A,qe Group and Serving Size:
1 and 2
year olds:
3.5
year olds:
6 —122
year olds:
Snack'
(Select 2 different components)
Milk'
Fluid milk
1/2 cup
1/2 cup
1 cup
Vegetables and Fruits'Q
Vegetable(s) and/or frult(s) or
Full-strength vegetable or fruit juice
1/2 cup
1/2 cup
1/2 cup
1/2 cup
3/4 cup
3/4 cup
Grains/Breads3' 1°
Bread or
Cornbread, biscuits, rolls, muffins, etc, or
Cold dry cereal or
Cooked cereal grains or
Cooked pasta or noodle products
1/2 slice
1/2 serving
1/4 cup or 1/3 oz.
1/4 cup
1/4 cup
1/2 slice
1/2 serving
1/3 cup or 1/2 oz.
1/4 cup
1/4 cup
1 slice
1 serving
3/4 cup or 1 oz.
1/2 cup
1/2 cup
Meat and Meat Alternates'°
Lean meat or poultry or fish° or
Alternate protein products° or
cheese or
Egg (large) or
Cooked dry beans or peas or
Peanut butter or soynut butter or other nut or
seed butters or
Peanuts or soynuts or tree nuts or seeds or
Yogurt, plain or flavored, unsweetened or
sweetened
1/2 oz.
1/2 oz.
1/2 oz.
1/2 egg
1/8 cup
1 Tbsp.
1/2 oz.
2 oz. or 1/4 cup
1/2 oz,
1/2 oz.
1/2 oz.
1/2 egg
1/8 cup
1 Tbsp.
1/2 oz.
2 oz. or 1/4 cup
1 oz.
1 oz.
1 oz.
1/2 egg
1/4 cup
2 Tbsp.
1 oz.
4 oz. or 1/2 cup
1. Children age 12 and up may be served larger portion sizes based on the greater food needs of older boys and
girls, but must be served the minimum quantities specified for children ages 6-12.
2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice, it
must also be fortified with 100% or more. of Vitamin C.
3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread, biscuits, rolls,
muffins, etc., must be made with whole grain or enriched meal ar flour; cereal must be whole grain or enriched or
fortified. Prepackaged grain/bread products must have enriched flour or meal or whole grain as the first
ingredient.
4. Cold dry cereal can be measured by volume (cup) ar weight (ounces) whichever is less.
5. The serving size for lean meat, poultry or fsh is the edible portion as served.
6. Alternate protein products must be equal to at least 80% of the protein quality of milk (casein) determined by the
Protein Digestibility Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight
when fully hydrated or formulated.
7. At snack, select at least two different food components. Juice must not be served when milk Is served as the only
other component.
8. At lunch and supper, serve two or more kinds of vegetables(s) and/or frult(s).or a combination of both. Full-
strength vegetable or fruit juice must not be counted to meet more than one-half of this requirement.
9. At lunch and supper, no more than 50°!0 of the meat/meat alternate requirement can be met with nuts or seeds.
Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of
determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish.
10. Servings can be an equal amount of any combination of this component. Note: Less than 1/8 cup of fruit or
vegetables is not creditable.
11. After the child's first birthday and prior to the second birthday, serving whole milk is strongly recommended. After
the child's second birthday, it is required that lowfat or fat free milk be served.
FF'Y 2014.2015 ii
Attachment 1 (Continued)
Additional Food Component Requirements
Fluid Milk;
• After the child's first birthday and prior to the second birthday, serving whole milk is strongly
recommended.
• After the child's second birthday, Iowfat (1 %) or fat free milk must be served.
Vegetable or fruit or iuice:
+ Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or
grapefruit juice, it must also be fortified with 100% or more of Vitamin C.
• Fruit juice must not be served more than once a day.
• Fresh, frozen or canned vegetables and/or fruits must be served at least twice e week on the
breakfast menu and twice a week on the snack menu.
Pease note: For those centers that claim two snacks and one meal, instead of two meals and one
snack, fresh, frozen or canned vegetables and/or fruits must be served at least twice a week at
each snack time.
• Good vitamin A sources must be served a minimum of twice a week and must come from
vegetables and fruits.
• Good vitamin C sources must be served daily and must come from vegetables and fruits or fruit
juice.
* Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable/fruit
component.
Grains/breads:
• Grain/bread food must be whole -grain, enriched, or made from whole -grain or enriched meal or
flour. Bran and germ are counted as enriched or whole -grain meals or flours. Cornmeal, corn
flour, and corn grits must be designated as whole or enriched to be creditable.
• Only ready -to -eat breakfast cereals containing 10 grams of sugar or less per serving as stated on
the Nutrition Facts label are allowed. Cereals with more than 10 grams of sugar per serving
cannot be considered sweet grain/bread foods.
• Sweet grain/bread foods must be whole grain or made with enriched flour or meal and may be
credited as a bread serving at breakfast and snack only. Prepackaged grain/bread products must
have enriched flour or meal or whole grains as the first ingredient listed on the package,
• No more than two sweet grain/bread breakfast items and no more than two sweet
grain/bread snack items may be served per week (not to exceed four sweet items per week).
Please note: Regardless of how many different types of snacks you offer (Le. morning snack,
afternoon snack, and evening snack) - your CCFP menu must not contain more than two sweet
grain/bread snack items per week.
Meat or meat alternate;
• Commercially processed combination foods (convenience entrees — frozen or canned) must have
a ON label or manufacturer's analysis sheet stating the food component contribution to the meal
pattern.
• A serving of cooked dry beans or peas may count as a vegetable or as a meat alternate, but not
as both components in the same meal.
**Please note that donated foods cannot be used to contribute to the meal pattern
requirements**
FFY 2014-2015 iii
Attachment 2
Cycle Menu
Institution must remove blank page and insert Cycle Menu of choice (A, B, or C; no pork or no
peanut version of A, B, or C; or Kosher menu) — pages iv-viii
FFY 2014-2015 iv•-viil
Attachment 2
Cycle Menu B
Refer to the Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this contract_
Milk must be served with every breakfast, lunch and supper meal. Milk must be segued with snack when indicated. Between a child's first
and second birthday, whole milk is strongly recommended. After age 2, it is required that lowfat (1 %) or fat free milk be served.
Week One
Monday
Tuesday
Wednesday
Thursday
Friday
Breakfast
Pineapple Tidbits
Sausage Biscuit
Milk
Pears
Honey Nut Scooters
Cereal
Milk
Apple Slices
Cinnamon Raisin Bagel
Cream Cheese
Milk
Orange Juice
Bran Flakes Cereal
Banana Muffin
Milk
Banana
Whole Wheat French
Toast
Syrup
Milk
Lunch/
Supper
Ham
Whole Wheat Roll
Butter/margarine
Green Beans
Sweet Potatoes
Applesauce
Milk
Lasagna (with Ground
Turkey or Beef)
1 serv. =1 y2 oz. mtlmt
alt. and 1 brd_ for 1-5 yr.
olds and 2 oz. mt/mt alt.
and 1 brd. for 6-12 yr.
olds_
Italian Bread
Tossed Salad (Lettuce,
Tomato, Cucumber)
LowfatRanch Dressing
Fruit Salad
Milk
Black Beans
(3l8 c ages 1-5 and 1./2c
ages 6-12)
Rice
Whole Wheat Roll
Butterlmargarine
Peas & Carrots
Peaches
Milk
*Breaded Fish
Ketchup
Cornbread
Broccoli
Fresh Orange Slices
Milk
Tacos (with Soft Whole
Grain Tortilla, Turkey,
Chicken, or Beef)
1 serv. =1 oz. mtlmt alt.
and 1 brd.
Shredded Cheese (1 oz.)
Shredded Lettuce and
Diced Tomato
Mild Salsa
Mexican Corn
Seasonal Fresh Fruit
(cantaloupe, honeydew,
strawberries, or watermelon)
Milk
naCl€
Oatmeal Cookie
meaoo
Milk
Assorted Whole Grain
Crackers
Tuna Salad
Celery Sticks
Peanut Butter
Plain Graham Crackers
Pretzels (soft or thin)
Milk
Fruit Cocktail
Yogurt
Flavored oz. cup
*Requires a Child. Nutrition (CN) Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: Water is NOT
a creditable food item)
Effective FFY2014-2015
Serv. = serving; mtlmt alt. = meat/meat alternate; brd. = bread;. veg. = vegetable
iv
Cycle Menu B (Continued)
Refer to the Child Care Food Program Meal Patiem for Children when planning portion sizes for age groups specified in this contract.
Milk must be served with every breakfast, Lunch and supper meal. Milk must be served with snack when indicated. Between a child's first
and second birthday, whole milk is strongly recommended. After age 2, it is required that lowfat (1%) or fat free milk be served.
Week Two
Monday
Tuesday
Wednesday
Thursday
Friday
Breakfast
Cinnamon Apples
Whole Grain Raisin
Bread (1 slice; plain, no
icing)
Butter/margarine
Milk
Mandarin Oranges
Cheerios Cereal
Milk
Blended 100% Juice
Egg and Cheese Biscuit
Milk
Fresh Orange Wedges
Whole Grain English
Muffin
Butterlmargarine
Milk
Seasonal Fresh Fruit
(cantaloupe, honeydew,
strawberries, or watermelon)
Kix Cereal
Milk
Lunch/
Supper
l�
Macaroni & Cheesebread)
1 8erv=1 % oz. mt/mt alt.
and 1 brd. for 1-5 yr. olds;
2 oz. mt/mt alt. and 1 brd
for 6-12 yr. olds
Broccoli
Black Eyed Peas
Tropical Mixed Fruit
Milk
*Chicken Nuggets
Barbecue Sauce
Whole Grain Roll
Mashed Potatoes
Peas & Carrots
Milk
*Ravioli
Ravioli
Garlic Bread (1 slice)
Spinach
Fruit Cocktail
Milk
CheeseburgerSandwich
on
Wheat Bun
Mustard, Lowfat Mayo,
& Ketchup
Lettuce, Tomato, Pickle
Baked Sweet Potato
Fries
Banana
Milk
SIiced Harn & Cheese
(whole grain
1 serv. =1 1/2oz. mt/mt alt.
and 1 brd. for 1-5 yr_ olds
and 2 oz. mt/mt alt. and 1
brd. for 5-12 yr.. olds
Mustard, LowfatMaya
Lettuce, Tomato &
Pickle
Mixed Vegetables
Pears
Milk
Snack
Plain Graham Crackers
Milk
Whole Grain Muffin
Applesauce
Peanut Butter & Jelly
Sandwich (Whole wheat
bread)
(At a minimum, 1 sand.=
1 Tbsp. mifmtalt and 1
brd: for 1-5 yr. olds; 2
Tbsp. mtfmt alt. and 1 brd
for 6-12 yr. olds)
Milk
Animal Crackers
Milk
Cheese Slice
Carrots
*Requires a Child Nutrition (CN) Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: Water is NOT
a creditable food item)
Effective FFY2014-2015
Seto. = serving; mf/mt alt. = meat/meat alternate; brd. = bread; veg. = vegetable
Cycle Menu B (Continued)
Refer to the Child Care Food Program Meal Pattem for Children when planning portion sizes for age groups specified in this contract.
Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Between a child's first
and second birthday, whole milk is strongly recommended. After age 2, it is required that lowfat (1 %) or fat free milk be served.
Week Three
Monday
Tuesday
Wednesday
Thursday
Friday
Breakfast
Mandarin Oranges
Crispy Rice Cereal
Whole Grain Muffin
Milk
Fruit Cocktail
Whole Grain English
Muffin
Peanut Butter and Jelly
Milk
Cantaloupe Cubes
Life Cereal
Milk
Banana
Whole Grain Waffle
sYrup
Milk
Seasonal Fresh Fruit
(cantaloupe, honeydew,
strawberries, or watermelon)
Ham & Cheese Biscuit
Milk
Lunch/
Supper
Sloppy Joe
Whole Grain Bun
Mixed Vegetables
Peaches
Milk
Barbecue Chicken
Brown Rice
Italian Green Beans
Tomato Slices
Pears
Milk
Turkey and Cheese
Sandwich on Whole
Wheat Bread
(At a minimum, 1 sand. =
1 Yz oz. mt/nit alt. and 1
brd. for 1-5 yr, olds; 2 oz.
nit/nit alt. and 1 brd for 6-
12 yr. olds)
dowfatNfayo Nlvstard
Bell Pepper Strips
Pineapple
Milk
Spaghetti & Meat
Sauce (with Ground
Turkey or Beef)
1 serv. = 1 /z oz. mtfmt
alt. and 1 brd. for 1-5 yr.
olds and 2 oz_ mt/mt alt.
and 1 brd. for 5-12 yr.
olds
Italian Bread
Spinach Salad with
Chickpeas
Lowfat French
Dressing
Applesauce
Milk
-
Fish Sticks
Whole Grain Roll
Green Peas
Tropical Mixed Fruit
Milk
Snack
Granola Bar
Milk
Assorted Whole Grain
Crackers
Orange Juice
Apple Slices
Yogurt
Flavorecl4 oz cup
Cheese Slice
Soft Whole Wheat
Tortilla
Fresh Broccoli and
Cauliflower Florets
cheese Sauce
Cheese Crackers
*Requires a Child Nutrition (CN) Label. When a drink is not specifically listed with a snack, water is recommended as a beverage_ (Note: Water is NOT
a creditable food item)
Effective FFY 2014-2015
Serv. = serving; _mttmt alt. = meat/meat alternate; brd. = bread; veg. = vegetable
vi
Cycle Menu B (Continued)
Refer to the Child Care Food Program Meal Pattem for Children when planning portion sizes for age groups specified in this contract.
Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Between a child's first
and second birthday, whole milk is strongly recommended. After age 2, it is required that lowfat (1%) or fat free milk be served.
Week Four
Monday
Tuesday
Wednesday
Thursday
Friday
Breakfast
Orange Juice
Wheat Chex Cereal
Whole Grain Raisin
Bread (plain, no icing)
Buffer/margarineMilk
Milk
Pears
Blueberry Muffin
Orange Wedges
Whole Wheat French
Toast
Syrup
Milk
Apple Slices
Whole Grain Bagel
Peanut, butter and jelly
Milk
Hash Brown Potatoes
Egg & Cheese Biscuit
Milk
Lunch
Supper
Roast Pork (sliced or
pulled)
Biscuit
Steamed Carrots
Lima Beans
Tropical Mixed Fruit
Milk
Turkey Tetrazzini
1 serv. = 1 '/2 oz. mt/mt alt.
and 1 brd. for 1-5 yr. olds
and 2 oz. mt/mt alt. and 1
brd. for 6-12 yr. olds
Whole Wheat Roll
Butter/margarine
Broccoli
Pineapple Tidbits
Milk
*Beef and Bean Burrito
Spinach Salad (Spinach,
Tomato, Cucumber)
Lowfat Ranch Dressing
Seasonal Fresh Fruit
(cantaloupe, hone.y dew,
strawberries, or watermelon)
Milk
Chicken and Vegetable
Stir FI)r
1 serv. =1 V. .oz. mtlmt aft.
and'/a c veg. for 1-5 yr.
olds; 2 oz. mt./mt. alt. and
'/Zcveg_for 6-12yr olds
Brown Rice
Banana
Milk
Hamburger Pattywith
Cheese
Bun
Lettuce, Tomato, Pickle
Mustard & Ketchup
Baked Beans
Fruit Salad
Milk
Snack
Whole Grain Fish
Shaped Crackers
(1 serv. = 20 grams for all
ages)
Applesauce
Soft Whole Wheat
Tortilla
Cheese Slice
Hard Boiled Egg
(1/2 egg)
Saltine Crackers
Green/Red Pepper
Strips
Bean Dip
Turkey (sliced)
Assorted Whale Grain
Crackers
Milk
*Requires a Child Nutrition (CN) Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: Water is NOT
a creditable food item)
Effective FFY2014-2015
Serv. = serving; mt/mt alt. = meat/meat alternate; brd. = bread; veg_ = vegetable
VI!
Cycle Menu i (Continued)
Refer to the Child Care Food Program Meal Pattern for Children when planning portion sizes for age groups specified in this contract.
Milk must be served with every breakfast, lunch and supper meal. Milk must be served with snack when indicated. Between a child's first
and second birthday, whole milk is strongly recommended. After age 2, it is required that lowfat (1 %®) or fat free milk be served.
Week Five
Monday
Tuesday
Wednesday
Thursday
Friday
Breakfast
Grape Juice
Shredded Wheat Cereal
Banana Bread
Milk
Applesauce
Cinnamon Toast (1 slice;
whole wheat bread)
Milk
Peaches
English Muffin
Peanut buffer & Jelly
Milk
Cantaloupe Cubes
Whole Wheat Toast
Butterlmargarine & jelly
Scrambled Eggs
Milk
Banana
Whole Grain Waffles
Syrup
Milk
Lunch/
Supper
Turkey Roast
Whole Wheat Roll
Butterlmargarine
Mashed Potatoes
Mixed Vegetables
Pears
Milk
Black Eyed Peas
(318 cup for ages 1-5; /�
cup forages 6-12)
Macaroni & Cheese
Roll
Broccoli
Pineapple Tidbits
Milk
*Chicken Strips
Whole Wheat Soft
Tortilla
Green Beans
Fruit Cocktail
Milk
*Salisbury Steak
Gravy
Butter/margarine
Winter Squash (acorn or
butternut)
Green Peas
Apple Slices
Milk
*Pizza (whole grain crust)Cornbread Corn
Spinach Salad (Spinach,
p`
Tomato, Cucumber)
Lowfat French Dressing
Peaches
Milk
Snack
Vanilla Wafers
Milk
Whole Grain Pita Bread
Cheese Slice
Assorted Whole Grain
Crackers
Fresh Broccoli Florets
Lowfat Ranch Dressing
Plain Graham Crackers
Yogurt
Flavored 4 nz sup
Orange Slices
Raisin Bread
CI slice; plain, no Icing)
*Requires a Child Nutrition (CN) Label. When a drink is not specifically listed with a snack, water is recommended as a beverage. (Note: Water is NOT
a creditable food item)
Effective FFY 2014-2015
Serv. = serving; mt/mt aft. = meat/meat alternate; brd. = bread; veg. = vegetable
viii
Attachment 3
Minimum Food Specifications and Exhibit A -. Grains/Breads Requirement
The Caterer shall purchase and provide foods according to the following food specifications and Cycle
Menu, Attachment 2. Contract price shall include price of food (including condiments)., milk, disposable
meal service products, packaging, utensils, preparation and transportation. The Caterer shall not be paid
for unauthorized menu changes, incomplete meals, or meals not delivered within the specified delivery
time period.
The Caterer must ensure that meals are delivered in packaging suitable for maintaining meals in
accordance with local health standards. Containers and overlays must have airtight closures, be of non-
toxic material, and be capable of maintaining internal temperatures of hot food at or above 135°F and
cold foods at or below 41 °F.
Menu substitutions shall be made for emergency circumstances only and must be documented by the
Caterer. The Caterer shall inform the Institution or facility of menu substitutions prior to delivery.
A designee(s) of the Institution or facility shall ensure adequacy of delivery and meals, and verify food
temperatures, before signing the delivery ticket. Date and time of delivery shall be noted and any cold
food product delivered at or above 42°F or any hot food product delivered at or below 134°F will not be
accepted.
The Caterer shall maintain records supported by delivery tickets, purchase orders, invoices, production
records for this contract or other evidence for inspection and reference to support payments, and claims.
These records shall also include cooking temperature and holding temperature logs, storage and
transportation temperature logs of all foods catered to the Institution and/or facilities,
Must meet State and local standards for fluid milk. Must be pasteurized whole, or
lowfat, or fat free, or cultured buttermilk. Must contain vitamins A and D at levels
specified by the Food and Drug Administration.
Milk Note: Milk must be served with each breakfast, lunch and supper meal. Between a
child's first and second birthday, serving whole milk is strongly recommended. After the
child's second birthday, it is required that lowfat or fat free milk be served. if necessary,
lowfat flavored milk ma be served.
-Ve • et tiles ; - ...
Canned
Frozen
Fresh
Bean, Dip
(Variety, flavors)
Prepared, ready -to -eat,
Must be from a USDA or
FDA inspected plant.
Prepared, ready -to -eat,
Must be from a USDA or
FDA inspected plant.
Beans, Baked
Beans, baked, sauce
containing brown sugar,
ketchup and mustard=
sauce. U.S. Grade A or
Fancy.
=-'
_:.
.. _
. „=
----- �--== -
=Y—�
--° --
_�
-- --� ==
--
-n r--��.:-
Beans, Black
U.S. Grade A or Fancy
F 3 p r xi x c^ zv
a v n x r rsrn T
- - - --t
�z
Beans, Garbanzo
U.S. Grade A or Fancy---"
-_
_._-
Beans, Green
Cut, 1 1/", 4 sieve, U.S.
Grade A or Fancy.
U.S. Grade A or Fancy
U.S. No. 1
Beans, Lima,
Baby
U.S. Grade A or Fancy
U.S. Grade A or Fancy
_
`
--
.- W
_�__.._ __
's
Broccoli
w -,.
s--�
Cut,U.S. Grade A or
Fancy
No. 1
`..;� �= 4- .-U.S.
—� �.,_.
Broccoli and
Cauliflower
—=
U.S. Grade A, 50%
Broccoli, 50% Cauliflower
U.S. No. 1
. _
:_._� __
FFY 2014-2015
ix
Vegetables
Canned
Frozen
Fresh
Broccoli Read
� y"
to-usegin
:..,5'. �;
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-.._ .,:., �:�� zL...-��._ �W�,���.�..__...�.,-;[�_,`�_
w �. _: ` -L =tea: ^` 5'�
wzs'
"-
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rr.ur yPissF�,•'�•'R=?;ii ��:-^aZY.irnrecS�;;r�ci �zi-��
= .� � � ...
�[:.. »_. _._
r -=;-s-===-t'x
n 3 fl
Florets --1 to 2 / by � to
1'/a". U.S. No. 1 USDA
l 1 7
QTV
4..._� ^ -. ...� ;, ? r+ , ::..».'
��
.« s " =.�: .- ir
Carrots
Sliced or diced
U.S. Grade A, Fancy
Sliced or diced
U.S. Grade A
Whole, U.S. No. 1
Carrots Read Y
to -use
-_
` =t-�-= z �-._
�:.
Baby -cut - 2" by 3/8" to
= a :
� .z
wN
11/16", US. No.1, from
USDA inspected plant.
if �t "
Sticks - 3 3/a to 4 by to
._ _._'= =� -� y-
..=,- _W .� -
x_ -.
-- ��=s�',�-- ===_'
_
"""i-'s`"••+.'^,--:
�� = =~
L s�`i..._..' _
r, ,r � s -+ - ; ;h`
µ.:�:�__�_�...��;�._., n.... .�.-..�.«»� - F=
'12" U.S. No.1 from USDA
inspected
1-
Gx
Carrot, Pineapple
& Raisin Salad
- _ _ ;...- __� —
.
'
Must be from a USDA
SD
D A
inspected plant,
x - � = «_`
1.` •
-= - .� .. -._-
Cabbage
g
��
- w..r.... a
p
U.S. No.1
= _- -� r F�^ =
Cabbage, Ready-_
to -use
-
� > _ __.
„
Shredded -- Green, 1/18 ,
x
. ry
`-
U.S. No.1, from USDA
inspected plant.
Salad mix -Shredded
:.„: w=
, =
--"
.. LL�
�: =
green cabbage, shredded
red cabbage and carrots
mixed, U.S. No, 1, from
USDA Inspected plant.
U i p p t .
._ _ - .-
-=rY
xr._
= =
= • . - -
x.�<--
z - �.� :-
Cauliflower,._..,.
Ready -to -use
=
:L-- -_«
F
-
a L.
1 1/2", U.S. No, 1, USDA,
- -
Celery
- . _ :•� _w.--
a
U.S. extra No.1
��Y --= ..• .= `•�-..�,
�---.-4,.._ .
Y�==� x-� sx
Celery, Ready to
use
v
- =
Sticks.-1/" by 4", U.S No.
�. - ,---=
-� -
=-
' -r- :
1, from USDA inspected
plant..
—.
i......
-'- .� ^_.-., w'..
.t,,,.
•r[...i.[3EC•.G'R'4..
��ttS f \....
`uibu Tit ',v ._.r..-..�.r
a�..LC...""':...^^.
-
Coleslaw
.....
z� -.- -
am'`i; :�-.:
'
Prepared salad pack -.
Y-
-- _
,., -�`i
-
-
- :r,_.
Corn
_
Vacuum pack, whole
kernel, golden sweet
Midwest. U.S. Grade A or
Fancy
_�� .•
U.S. Grade A
U.S. No. 1., with or without
husk
Corn, Mexican
U.S. Grade A or Fang
U.S. Grade A
No 1=
Greens.
(Collard, Mustard or
Turnip)
Chopped, U.S, Grade A or
Fancy
...._......
Chopped, U.S. Grade A
U.S, No.1
Lettuce
-- --,.---
�-•
N
-
-W -
"
- v: M
-�
Lettuce Read y�
to..use
= = -
c xi
Chopped - Medium,
:- =
�
�-�-- � . - • -� -r
�� —..[. ..._.._.-- �_
. - ,.,.
iceberg, U.S, No, 1, from
USDA inspected plant
Salad mix -Chopped
..wW�_._..-.__._�..,«_......._-._:. r���
�=- ,..,..
-
j
i-
�__
i
.
-
"-
FI�Y 2014-2015
Vegetables
Canned
Frozen
Fresh
Mixed
Vegetables
U.S. Grade A or Fancy
California Style- U,S.
"~mT : --_ ` ':-
r�•�-----�-s� � ��:;..�.��w:�:-:si.>.
-- ` = '
Grade A,broccoli cuts
cauliflower florets carrot
cuts
5 Vegetable Blend - U.S.
= «= = .-:i
._ = }
Grade A, 28% each corn_==
and carrots, 17% each
peas, and beans, 10%w=:
limas
Italian Vegetables - U.S.
,
= ' -•
µ=:
sy -- —
�
�. = :
_ _ _ ,..
=
Grade A, IQF sliced
zucchini, cauliflower, carrot
chunks Italian green
beans, lima beans and red
peppers
Oriental Style- U.S. Grade
_,„_
=
w } = -_-W =
a z
:---=--= = W
::.:.
� Y .
�
A, French cut green beans,
broccoli cuts, onion strips,
mushrooms diced
peppers
,r-L..,,.
r
w:
"sliced
.-,..
=�....,--
:=�:=xre
Okra
"'-3`= =
Cut, U.S. Grade A or Fancy
U.S. No.1
Peas, Black Eye
U.S. Grade B
Monarch or Clemson
varieties, light skin with
dark eye
U.S. No. 1
Peas, Green
U.S. Grade A or Fancy
U.S. Grade A
U.S. No.1
Peas and Carrots
U.S. Grade A or Fancy,
carrots shall not comprise
less than 25% by weight
and peas shall not
a
comprise less than 54 /o
bywei ht
U.S, Grade A, carrots shall
not comprise less than
25% by weight and pees
shall not comprise less
p
than 54% by weight
M -- P
ti
��
- —^;
^,-.
- r=�
_==
Peppers, Green,
Red, Yellow,
Orange
ti
U
—
= -- —rWhole
_ r
-_.
Pickles, Rill
strips
Prime Quality, firm, plump
and uniform in size, cuter`
length wise with kosher
taste
-='
' '- -L -=
Pickles Dill
Slices
US Grade B
wx
�
s��-
___ _�:_,, = g-.-
Pickles, Sweet
chip
US Grade B, cross cuts or
slices
_
—-- ;
.
Potatoes
Whole or sliced,
U.S. Grade A
U
Potatoes,French
Fried - Crinkle
cut, curls, or
shoestring
__ -_=_� r
°` �- J
L 4 .
u
Especially made for oven
preparation. Made from
USDA Grade A Russet
potatoes. Not pre -fried.
Zero grams trans fat per
serving.
....
�= _ �
;
AG S.. -J
? ,'
--
. «w.�."-.. Mom^"..•.«.....may• _...
Potatoes,
Mashed
`--
J Canned instant mashed
=�- ^ .w - =" --:
">;:
= - a
A•.�"'�T 'C_..�.i
.._ _ ..T T_.
-,-1---.__ 'i'?y
pearl -style, made with
-- � __ - -.
__ - _ Nbs
C
._:W - ..._
-
--
vitamin and milk
_-
substitute
- --
-- -= =
s _ '
Dehydrated Instant
granules with milk, Vitamin
�`
r
�-
., -
-a
C enriched
-
_..+s-.
FFY 2014-2015
xi
Vegetables
Canned
Frozen
Fresh
...�.Z,.....-.,., ....»...T».........�t "G,
Potatoes 1
Natural -cut
wedge fine s
Fn,:+tn:� JG11,..Sj......��4'-.G �.MI.w, _i .� .�=-.''_J_: ,..
z_,� _. _-„- : Ln y�;. , 3 °-
:, z� �-. zl �.:_W ;:�. , .T..:
ma's:==dc�a; 'r ;iti=:='='-:..�-:x��,%@i�=
s: .,�
r'-n^-='�='�"'I�z=-r:�?.'ls� °-v
a��s�cr•-:'�=L�-.`�-�"a�-.S=E'��`F3un^-'r.�a.;� � _
„< <;s�� _�_ :n r t=,W _y:,;,-, : =',
'''; ==
r.',-'._vL r: � ��;'ii� r.-� �• L=
r-F: _- r� :.; :
--�= --i==,,a-
Whole or sliced,
U.S. Grade A
arm cuts,USDA Grade
Uniform
A, made from Russet
potatoes. Not pre-fried,zero
e se
grams trans fat per ruing.nut
;w .-_
�,
m--^,=;:.:�r.._.�._saY2i�:.:?a^5";:�-'^'z'�::.��w
-:� . _� .1:r..„_ . __�.:.___.
= = r = = ,:
`..'-. :'^..�.9'�".:.,�._..-- , '_.^« r:�.:`:::--.."-,^�
-r-ul` �� «-.
= -= =`
Potatoes, New
Roasted redskin chunks.
IQF, oven prep
U.S. No, 1
Potatoes Patty
�
='=:: .:, .:�
=
Hash brown oval patty, U.S.
Grade A,oven ready,a
s
p
Potatoes
Rounds
n
E` = ..„—
_..
'-4
`"
Potatoes, Sweet
U.S. Grade A in Light
Syr.�up ter_
Yam Patties- packed in
USDA inspected plant
U.S. No.1
Potatoes, Sweet,
Fries
(straight cut or
Uniform cuts, USDA Grade
A. Oven prep, not pre -fried,
zero grams trans fat per
serving_
u ..s:•;..-=:
:..,
,����.�
4..
rM, _
w_z
�
__
•Ra-�
._
�;tea
.._ _.
Potatoes, Sweet,
Rounds
��
Formed sweet potato
p
_.- -
- ��
---- _
- --emu . y
::::- : =,
.= = �:}
Potato Salad
=
Prepared salad pack --
G x
�
M
Must be from a USDA
inspected plant.
_
�` ' ==
Salsa
Mild, containing all
vegetable wl minor;
amounts of s ices.
�-
w=.==
-
al. -
Spinach
Chopped, Grade A or
Fang
Chopped, U,S. Grade A
U.S. No.1
Squash, Yellow,
Summer
= - —= `
Sliced, U.S. Grade A or
Fancy
U.S. No.1
..._, -=
--mom -
Squash, Winter
(Acorn or Butternut)
+.� �-
Chopped or mashed, U.S.
Grade A or Fancy
U.S. No,1
- -
... ;., -•-=
Succotash
U.S. Grade A or Fancy,
carrots shall not comprise
less .than 25% key weight
and peas shall not
comprise less than 50% by
U.S. Grade A, carrots shall
o
not comprise less than 25 /a
by weight and peas shall not
comprise less than 50 /o by
weight.
-
_.__ -N�y
W
Three Bean
Salad
U.S. Grade A or Fancy,
mixture of green beans,
wax beans, and dark or
light red beans, marinated
-N
-, ---
F
-
..-
-.w.
_- _mow
- ->'
_ _
__._
`""" �� "; .
Tomatoes
Whole, sliced, or crushed,
U.S. Grade B. or Extra
Standard.
U.S. No.1
Tomato Sauce
U.S. Grade B or Extra
Standard
—
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_".: _�
r
FFY 2014-2015
xii
egetabies
Canned
Frozen
Fresh
Vegetable Sticks
'^^•;u•:...,-:a •r it c„_.„,,^ 7
M n. ,..... _,_,�...,
�.,sa,�� •.....-:ram
. Blend of corn,carrots
f
o
C^`.J'...-(:,.�3,=•%4..^-4'4Y�"-�:«• _
d' ':.-:{- `e_ir -=�.. Tie: ;;i ::•;F
-� -r, s -
,, ' ; µ >�: �shape,
'
:„....._rri...x=.3_^...s..-::•:.
_ Lr� = r
coated with crunchy
___ .... ::.::::... ro:. •�ir._tt .._-;._:
T= �J• :=•.:ti�- - Yam=
.. ,"1..- . _-:__
`.'
reading. 4 sticks are
�7_ __
j.....yC'�.��..1,'�"•�" - _..,...., ..L�JLS w"".'..«,•».«.-J..""..:�^.-...;
�.r .=:--r".�.=,.lc:..."^^^: _cvtcs:`•ak�e:
:..,.'I�..».. y-`. .,...
".',-..._..n.......'''......»«s. c.�. S?
-
.—•.
='=- _ w:-
ter. M _.
e
equivalent to'/ cup
,,.iM,a
-- w,�::n ::'»_�:.:
-._« _-�
vegetable requirement.
r =s
- r� =w:s
i r _' ._� _
Not pre -fried zero`-
:_,.«� �L. _ _ _ �r
grams trans fat per
w :._
-- �.._� - -«-
servin
=w T., `=r=
Yucca
--x Tn' , . .:
.�-�_ --.-- .-.,.5.*
_
Roots completely covered with
bark -like skin, free from
cracks, sliminess or mold.
_
--_•- ;Skinless,
pre -out
Zucchini
Fruit,
= zs - T- r 'E
Sliced, U.S. Grade A or
U.S. No,1
_5 _
Fancy
Canned
Frozen
Fresh
Apples
(All varieties)
U.S. Grade A, Sliced,
re ular ack in water.
.•• .""� ""
�...... �.
--s.• = ..~- ems`==~
Applesauce
U.S, Grade A, Natural,
Unsweetened.
- _a.._ :.,=::•.:
.,�. ...,.:.T ; •t.k.
a � .— �.:-
:.:.��.3:,_
"�•Yo^..� c_�i,.r,iLi L,
—
=.:'- "=
Apricot Halves
U.S. Grade A, packed in
own juice or unsweetened
fruit uice°
'
F w= r` := =_� =-_-:
-- .-z
Y
— -.. -,.'
�
C
Y:: ._,z.�•--••�._._� �,=- -�
» r
tea• �...
Bananas
Fruit Cocktail
; ,:
-
W
Must be delivered to
institution with even bright
Yellow color, un bruised
s _W ,.��-
-...
'
- -
-J --x
tea-- •-i-L
_ .,
-._ -- - _.....w,_„3
,�,
U.S. Grade B or U.S,
Choice, packed in own
juice or unsweetened fruit
t. .U14 Lt-7 .1
,
�-i�-.� -=a` � �`�-" �L~�--
,..��...::...;:�,: .:JS .S. t:•' l� �.... s
�--~ • �' -
riy__.�
-"�''�'` x«s�=
_�._�
�_._ n-
w- _
-�._,
�n
: y..
Fruit Salad.
Ready -to -serve
is
R =
Chilled --Florida Pack. Salad
packed in plants with
continuous USDA inspection.
Salad to include orange
sections, pineapple chunks,
and grapefruit sections.
Grapefruit not to exceed 50%.
:hew
��
z N
-�
,__
- ,
-
-...
mow
y -
,�•,��.. -s.�
�, �
�..... .�. �.� ---
_
Grapefruit
(All varieties)
Sections, U.S. Grade 8
Choice, Whole, packed In
own juice or unsweetened
fruit juice.
=-•�-w --� . µ ---
Fresh- U.S. No. 1
- ---
Chilled-- Sections, Florida
_ _-
-
' - =—�_-=-`
Pack in light syrup. Sections
packed under continuous
USDA inspection,
_..•-_-_- � ._mow.,...:'--•^..a.-L-•—..
=== «-= mow= < — -== °
L
a.
Grapes
(halved)
--
U.S. No. 17 seedless, red or
white, must be halved
- M =
��
p �
- `--- -
Juice, Ready -to-
serve
(All varieties)
All juice must be 100°/a fruit or vegetable juice, USDA Inspected and pasteurized. All
juice must be fortified with 10.0% or more of vitamin C unless it is orange or grapefruit
juice. Juice must be delivered to the Institution read -to-serve.
Mandarin
Oranges
Type I or 11, size C or D, no
sugar added, packed in
own juice or unsweetened
fruit juice,
manufacturer's/distributor's
certification required.
-
Oranges
�•
Fresh- US _Fancy
(All varieties)
.. �.
Chilled- US Grade A or Fancy
- �R_ _._�
„.
FYY 2014-2015
Fruit
Peaches
Canned
Frozen
Fresh
U.S Grade B or U.S.
Choice, Halves or slices,
Yellow, cling stone,
packed in own juice or
unsweetened fruit juice.
-. -
=_=-=-
ram.......;?. C_.....
..._..,;,.._ .
U,S. No. 1
=._
-. =-- '
^"..=".................z...=7- :-
_ �� _ -� ss
== u..
~`=
Pears
U.S. Grade A, Bartlett,''
Halves or slices, packed
in own juice or
unsweetened fruit juice.
w
U.S. No. 1
:�w� w
�- - ~ -_
--.. -- •- -= — --
Pineapple
(Sliced, tidbits, cubes,
or chunk)
U.S. Grade B packed in
own juice or unsweetened
fruit juice.
L
U
=
_ „,�n� —e _
Plantains
(Maduros - sweet,
or tostones - not
sweet)
�-- :-
Sliced, Individually Quick
F
•�-..
== =
wWx _:..
; -
Prunes
. �
Dried, pitted, whole. U.Stirade
A Small or Medium
Tropical Mixed
Fruit
U.S. Grade B or U.S.
Choice, packed in own
juice or unsweetened fruit
juke.:
- -- :`
Fresh- U.S. No. 1
. _
=�"`-�-- ..� ,." ,... a ..
=� -1 --
Chilled - Florida Pack in light
- ` = - -
s
syrup or own juice. Fruit to
include papaya and mango.
Packed under continuous
U
Raisins
Dried, seedless, mixed size
U.S. Grade A
Seasonal Fresh-
Fruit
Grains/Bread
V . �.- vim.
_� _x
Cantaloupe -"Full slip stem
�w -- —- ---
w .^_�—� „�K
end, free from lumps or soft
spots.
Honeydew-- Symmetrical,
-
s
` =-
;, z �
_
--- �
firm -not rock -hard free from
l
_
_..r:.-. =-x
- --:
s_
Watermelon-- With or
.. s...
w _�:-
,
without seeds, dull skin, no
flat sides,has hollow sound
w
Pre -packaged
sweet items:
(Grain and Cereal
and Granola Bars,
Cookies, Muffins,
Quick Breads)
Must have enriched flour or meal or whole grain as the first ingredient listed on the
package. Must be zero grams trans fat per serving.
Ready -to -Eat
Cereals
Must contain 10 grams of sugar or less
Product must be whole grain, enriched,
serving.
per serving as stated on the Nutrition Facts Label,
or fortified. Must be zero grams trans fat per
All Other
grain/bread
products
Must meet Grain/Bread Requirement
Must be whole -grain, enriched, or made
and germ are credited in the same way
Cornmeal, corn flour, and corngrits
creditable. Must be zero rams trans
for CCFP, Exhibit A.
from whole -grain or enriched meal or flour. Bran
as are enriched or whole grain meals or flours.
must be designated as whole or enriched to be
fat er serving
Beef, Breaded
country fried
patties
Frozen, fully cooked. CN Label required. Minimum 2.9 oz. patties to provide 1.5 oz.
meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.88 oz.
patties to provide 2 oz, meat/meat alternate and 1 '/ serving of bread for children ages 6-
12. Ingredients: Ground beef not to exceed 30% fat, water, vegetable protein product, spices and
seasonings. No dried whole eggs or MSG allowed. Not pre -fried, zero grams trans fat per
serving.
FFY 2014-2015
xiv
Me t/M
Alternates
Beef, Canned
Cubed
_�..._ e--
_
_ .
=�= w -,..
rt—
_ rim. L
Lean meat only, in juice. %" to 1" cubes, USDA inspected.
Beef, Ground
Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat.
Beef, Patties
Frozen, fully cooked. CN Label required. Minimum 1.95 az, flamebrolled beef patty to
provide 1.5 oz. meat/meat alternate for children ages 1-5. Minimum 2.5 oz.
flamebroiled beef patty to provide 2 oz. meat/meat alternate forchildren ages 6-12.
Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and
seasonings. No dried whole eggs or MSG allowed.
Beef, Salisbury
patties
Frozen, fully cooked. CN Label required, Minimum 2.14 oz. patty to provide 2 oz.
meat/meat alternate. ingredients: Ground beef (not more than 30% fat), water, vegetable protein
product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre -fried, zero grams
trans fat per serving.
Beef, Shoulder
Clod Roast
USDA Grade Good 12-14 lb. Roasts, Frozen. The shoulder clod roast is the same as
the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the
underlying fat must be trimmed to comply with the surface fat thickness requirements,
The heavy tendons at the elbow end of the cold shall be trimmed even with the lean
and all sides shall be trimmed so that the clod is not less than 1" thick at any point.
When smaller toasts are specified, the thick end of the clod shall be made into one
roast and the thin end shall be split length -wise, the ends reversed and the boned
surfaces placed together to produce a uniformly thick roast. These roasts shall be held
intact by tying girthwise, IMPs Item #144A.
Beef, for Stewing
.USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat
with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels,
heavy connective tissue and the pre -scapular lymph gland shall be removed. The thick
tendinous ends of the shank shall be removed by cutting back until a cross sectional cut
shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of
a size which is equivalent of not less than a /a inch cube or not more than a 1 %" cube
and no Individual surface of these pieces shall exceed 2'/2." In length. This item is the
same as 1MPs 135 Diced Beef except that the surface or seam fat of the boneless meat
prior to dicing shall not exceed 1/4" in any thickness at any one point. In addition, the fat
content of the boneless meat determined visually shall not exceed 20%. Container to
provide proper labeling and identification and USDA Inspection Stamp.
Cheese
(Cubed, loaf, stick,
shredded or sliced)
Processed — American, U.S, Standard Grade.
Cheddar -- U.S. Grade A.
Mozzarella — Low moisture, Part skim, '100% natural cheese,
Swiss — U.S Grade B
Cheese, Cottage
Pasteurized, plaln — reduced fat, light, and fat free or dry curd. USDA Quality
Approved,
Cheese, Pimento
Pasteurized process cheese spread. USDA Quality Approved. 2 oz. =1 oz. meatimeat
alternate.
Cheese, Sauce
Canned, mild cheddar, USDA Quality Approved, 3 oz. = 1 oz. meat/meat alternate,
1 Y oz = Y oz meat/meat alternate.
Chicken,
Breaded patty
Frozen, fully cooked. CN Label required. 3 oz, patty provides a 2 oz. meat/meat
alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product,
spices and seasonings, No MSG allowed, Not pre -fried, Zero grams trans fat per serving.
Chicken, 8 Piece
Cut
Raw individually quick frozen, ice glazed, .cleaned and ready to cook, hand cut from
USDA inspected grade A fryers, Portions shall be cut from 2 % to 3 % pound fryers,
without giblets or necks. Average portion weight 4.5 oz. packaged In heavy-duty poly
bags inside legibly labeled heavy duty master cartons. Average cases weight 27
pounds. 96 portionsper cases.
Chicken,
Drumsticks
Raw individually quick frozen, ice glazed, clean and ready to cook, hand cut from USDA
inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus 1/4 oz. Packaged in
heavy duty poly bags Inside legibly labeled heavy-duty master cartons.
FFY 2014-2015
xv
Chicken,
Nuggets
x �� _ __ _
mow'"^.-^' sue"_..a.,,,....:;';-:-."-,'r .:`^ ".."",'=..w ........ .....Y. i"^.r^.^^�
.,. ,- ..
._r
Frozen, fully cooked. CN Label required.. Minimum five 0.60 oz. nuggets to provide 2
oz. meat/meat alternate and 1 serving bread. Not pre -fried, zero grams trans fat per
serving. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG
allowed. The Caterer must inform the Institution of appropriate serving sizes for 1-5
year olds (4 nuggets) and 6-12 year olds (6 ngets).
Chicken, Strips
Frozen, fully cooked, CN Label required. Chicken strips are breaded with enriched
flour and made from USDA inspected chicken. Eight strips equal 2 oz. meat/meat
alternate and 0.75 bread components per portion. Packed 3/5 pound bags per cases.
Not pre -fried, zero grams trans fat per serving.. Approximately 680 strips per 15 pound
cases. The Caterer must inform the Institution of appropriate serving sizes for ages
1-5 (6 strips) and ages 6-12 (8 strips),
Chicken, Thighs
(No back)
Raw, individually quick frozen, Ice glazed, cleaned and ready to cook, hand cut from
USDA inspected Grade A fryers. Raw portion weiiht 4,1 oz plus or minus % oz.
Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons,
Chicken, Whole
Raw frozen, ice glazed, cleaned and ready to cook, USDA inspected grade A broilers,
fryers, or hens. Average portion weight 6-8 Ib. Packaged in heavy duty poly bags
inside legibly labeled heavy-duty master cartons,
Eggs
USDA inspected Grade A or better, 100% candled, Eggs may be raw in shell, fully
cooked whole eggs, frozen diced, or broken homogenized and pasteurized.
Fish, ions
Canned
Chunk, light, in water, dolphin safe.
Fish, Whiting
Portion
3.6 oz. squares pre-cooked, breaded (for oven use only), not pre -fried, zero grams
trans fat per serving. USDC Grade "A" 71.3% fish flesh. No minced. To provide 2 oz.
of meat and 1 serving of bread. USDC continuous Government Inspection with USDC
Seal on each box. CN Label required.
Fish, Whiting
Sticks
Pre-cooked, breaded (for oven use only) 64.2% fish flesh, not pre -fried, zero grams
trans fat per serving. To provide 0.5 az, of meat and 0.5 serving of bread. No minced.
USDC Grade A, USDC continuous inspection with USDC Seal on each box. Four one
ounce sticks per portion, CN Label required. 160/one oz. sticks per 10# box. The
Caterer must inform the Institution of appropriate serving sizes for ages 1-5 (3 sticks)
and ages 6-12 (4 sticks).
Peanut Butter
US Grade A, smooth.
Pork, Breaded
patty
Fully cooked, breaded, not pre -fried, zero grams trans fat per serving. CN Label
required, Minimum 2.83 oz, patty to provide 1.5 oz. meat/meat alternate and 1 serving
of bread for children ages 1-5. Minimum 3.75 oz. patty to provide 2 oz. meat/meat
alternate and 1%serving of bread for children ages 6-12. Ingredients: Ground pork (not to
exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed
30%. No dried whole eggs or MSG allowed.
Pork, Ham
Lean, boneless, cured, pressed, skinless — Fully -cooked. Moist heat, Pullman,
approximately 4 %" square. Must be fully cooked, sectioned and formed, USDA
Inspected and stamped. IMPs #508.
Smoked — Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham
is the same as Ham, Skinless, completely boneless IMPS #505, except that the ham
shall riot be encased in an artificial casing. The boneless ham shall be rolled and string
tied.
Deli -Style,— Round or flat buffet. No binders, firiers or soy allowed. Minimum 94% lean.
Pork, Roast
Raw, fresh or frozen. Boston butt, center loin, or blade -end. U.S. Grade No. 1, less
than 1" backfat thickness.
Pork, Sausage
Patty, Link or Market Style. Lightly seasoned and or flavored. No artificial casings.
Total fat content not to exceed 20%.
FFY 2014-2015
xvi
Alternates
Turkey, Breast
�...-- --�--- _ =
_
_
Deli -style, hole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat
Turkey, Ground
Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum
Turkey, Roast
Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped In natural
Turkey, Sausage
Frozen, ready to cook, Prepared from 100% ground turkey, which is derived from
turkey carcasses In good condition. No TVP or fillers. Seasoned and formed to give
traditional sausage taste and appearance. Cannot exceed 17% fat,
Turkey, Slices
Fully cooked. Made with no less than 60% white meat, no skin added, no binders,
Turkey, Whole
Young Tom Eviscerated, 16 Ib. and over. USDA Grade A.
Veggie Burger
Hamburger Style Classic, frozen, 2.5 oz, fully cooked Hamburger Style Classic
Garden burger — all vegetable. Provides 2 oz. equivalent meat alternate for Child
Nutrition Meal Pattern Requirements. CN Label required.
Yogurt
Low fat or fat -free, Plain, flavored, sweetened or unsweetened - commercially
•re•ared, 4 oz cups.
Combination
Foods
Combination main
the number of servings,
meet or exceed the
of the appropriate
Note: Purchased, pre
serving with the exception
size for CN Labeled
dish food Items must be made from a standardized recipe.ryAstandardized recipe gives
serving size, and minimum meal contribution. Ingredients in these dishes must
minimum specifications on previous pages. The Caterer must inform the Institution
serving size.
-prepared products must have a CN label stating the serving size and meal contribution per
of tuna salad. The Caterer must inform the Institution of the appropriate serving
products.
Pizza, Breakfast
Egg and ham/bacon - Frozen, 50/50 part skim mozzarella cheese/cheesesubstitute
blend, to provide 1 serving grain/bread, 1 oz. meat/meat alternate, CN Label required,
Zero grams trans fat per serving,
Sausage and TVP product — Frozen, 50/50 part skim mozzarella cheese/cheese
substituteblend, with red sauce, to provide 1 serving grain/bread, 1 oz. meat/meat
alternate. CN Label required. Zero grams trans fat per servin .
Mozzarella
Cheese whole
Grain Pizza Stick
Frozen pizza stick, dough filled with low moisture, part -skim mozzarella cheese and
substitute cheese, topped with shredded cheese. Each stick provides 1 serving
grain/bread, 1 oz. meat/meat alternate. CN Label required. Primary source of flour is to
Pizza, Wedge or
Rectangle with
Whole Grain
Frozen cheese, or pepperoni, or sausage. Low -moisture, part skim mozzarella cheese
8" wedge or 4" x 6" rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat
alternate, 1/8 cup vegetable. CN Label required. Primary source of flour is to be whole
wheat, Zero grams trans fat per serving.
Ravioli
Meat or cheese ravioli in tomato sauce, ravioli to provide 2 oz. meat/meat alternate.
Sandwiches
(Midnight/Cuban,
Ham and
cheese, Turkey
and cheese,
Tuna Salad)
Must provide the minimum amount of meat/meat alternate and bread/grain per serving
for children ages 1-5 and ages 6-12 as specified by the Child Care Food Program Meal
Pattern for Children, Attachment 2. (Children age 1 and 2 shall receive the same
minimum meal pattern amounts as children age 3-5.)
Note: The Caterer must deliver sandwiches pre -assembled (not in separate, bulk
food containers) to Institutions, unless requested otherwise by the Institution.
FFY 2014-2015
xvii
Grains/Breads Requirement for Child Care Food Program
Refer to A Guide to Crediting Foods regarding criteria for determining acceptable
Grains/Breads and minimum serving sizes.
Exhibit A — Grains/Breads for the Food Based Alternatives on the Child
Nutrition Programs/
Group A
Minimum Serving Size for Group A
Bread Type Coating
Bread Sticks (hard)
Chow Mein Noodles
Crackers (saltines and snack crackers)
Croutons
Pretzels (hard)
Stuffing (dry) note: weights apply to bread in
stuffing
1 serving = 20 gm or 0,7 oz.
3/ serving = 15 gm or 0.5 oz.
1/z serving = 10 gm or 0.4 oz.
1/4 serving = 5 gm or 0,2 oz.
Group B
Minimum Serving Size for Group B
Bagels
Batter Type Coating
Biscuits
Breads (white, wheat, whole wheat, French,
Italian)
Buns (hamburger and hot dog)
Crackers (graham crackers - all shapes, animal
crackers)
Egg Roil Skins, Won Ton Wrappers
English Muffins
Pita Bread (white, wheat, whole wheat)
Pizza Crust
Pretzels (soft)
Rolls (white, wheat, whole wheat, potato)
Tortillas (wheat or corn)
Tortilla Chips (enriched or whole grain)
Taco Shells
1 serving = 25 gm or 0,9 oz.
/ serving = 19 gm or 0.7 oz.
1/2 serving = 13 gm or 0,5 oz.
1/ serving = 6 gm or 0,2 oz.
Group C
Minimum Serving Sizes for Group C
Cookles2 (plain)
Cornbread
Corn Muffins
Croissants
Pancakes
Pie Crust (dessert pies2, fruit turnovers3'
and meat meat/alternate pies)
Waffles
1 serving = 31 gm or 1.1 oz.
3/a serving = 23 gm or 0.8 oz.
1/2 serving = 16 gm or 0.6 oz.
1/4 serving = 8 gm or 0.3 oz.
1. Some of the following foods or their accompaniments may contain more sugar, salt and/or fat than others. This
should be a consideration when deciding how often to serve them.
2, Allowed only for supplements '(snacks) served under the CCFP.
3. Allowed only for supplements (snacks) served under the CCFP and for breakfasts served under the CCFP,
4. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1 through
5 in the CCFP. Breakfast cereals are traditionally served as a breakfast item but maybe served in meals other than
breakfast
Note: Cornmeal and corn flour and products using cornmeal and corn flour
such as tortillas, tortilla chips, taco shells, cornbread, and corn muffins must
include the words "whole" or "enriched" on the product label.
FFY 2014-2015 xviii
Exhibit A Continued
Group D
Minimum Serving Size for Group D
Doughnuts3 (cake and yeast raised, unfrosted)
Granola Bars3 (plain)
Muffins/Quick Breads (all except corn)
Sweet Role (unfrosted)
Toaster Pastry (unfrosted)
1 serving = 50 gm or 1.8 oz.
3/ serving = 38 gm or 1.3 oz,
1/2 serving = 25 gm or 0.9 oz.
Y4 serving = 13 gm or 0.5 oz.
Group E
Minimum Serving Size for Group E
Cookies ` (with nuts, raisins, chocolate pieces,
and/or fruit purees)
Doughnuts (cake and yeast raised, frosted, or
glazed)
French Toast
Grain Fruit Bars3
Granola Bars3 (with nuts, raisins, chocolate
pieces, and/or fruit)
Sweet Rolls3 (frosted)
Toaster Pastry (frosted).
1 serving = 63 gm or 2.2 oz.
% serving = 47 gm or 1.7 oz.
1/2 serving = 31 gm or 1,1 az,
"/ serving = 16 gm or 0.6 oz.
Group F
Minimum Serving Size for Group F
Cake (plain, unfrosted)
Coffee Cake3
1 serving = 75 gm or 2,7 oz.
3/ serving = 56 gm or 2.0 oz.
%serving = 38 gm or 1.3 oz.
,V4 serving = 19 gm or 0,7 oz.
Group G
Minimum Serving Size for Group G
Browniesz (plain)
Cake2 (all varieties, frosted)
1 serving = 115 gm or 4 oz.
3/4 serving = 86 gm or 3 oz.
'/ serving = 58 gm or 2 oz.
'/ serving = 29 gm or 1 oz.
Group H
Minimum Serving Size for Group H
Barley
Breakfast Cereals (cooked)
Bulgur or Cracked Wheat
Macaroni (ail shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice (enriched white or brown)
1 serving = 1/2 cup cooked (or 25 gm
dry)
Group 1
Minimum Serving Size for Group 1
Ready to eat breakfast cereal4 (cold, dry)
1 serving = % cup or 1 oz, whichever is less
1. Some of the following foods or their accompaniments may contain more sugar, salt and/or fat than others. This should be a
consideration when deciding how often to serve them.
2, Allowed only for supplement's (snacks) served under the CCFP.
3, Allowed only for supplements (snacks) served under the CCFP and for breakfasts served under the CCFP.
4. Refer to program regulations for the appropriate salving size for snacks and meals served to children ages 1 through 5 In
the CCFP. Breakfast cereals are traditionally served as a breakfast Item but may be served In meals other than breakfast,
Note: Only ready -to -eat breakfast cereals with 10 grams of sugar or less per serving as
stated on the Nutrition Facts label on the cereal box are allowed under the CCFP.
FFY 2014--2015 xix
Attachment 4
CCFP "Boxed Lunches" Menus
Below are five "box lunch" menus when requested by the Institution for field trips; the menus shall be rotated.
Menu One
Peanut butter and jelly sandwich
Yogurt
Carrot sticks
Apple wedges
Milk
(1 Tbsp. peanut butter plus 4 oz. yogurt=1-5 year
old mt/mt alt. requirement; 1 Tbsp. peanut butter
plus 6 oz. yogurt = 6-12 year old mt/mt alt. or 2
Tbsp. peanut butter plus 4 oz. yogurt r 6-12 year
old mt/mt alt.)
Menu Two
Chicken pita
(1 oz. chopped boneless chicken, %/ oz. cheddar
cheese and 'A cup lettuce in whole wheat pita
pocket — increase cheese to 1 oz for 6-12 year olds)
Seasonal fresh fruit
Celery sticks
100% whole grain or 100% multi -grain
tortilla chips
Milk
Menu Thee
Turkey and cheese sandwich on whole wheat
bread
Mayo/mustard
Sliced cucumber and tomato
Mixed fruit cup
Milk
Menu FourMayo/mustard
Ham and cheese sandwich on whole wheat
bread
Carrot and celery sticks
Orange wedges
Milk
Menu Five
Tuna salad on bun
Broccoli florets
Sliced peaches
Pretzels
Milk
FFY 2014.2015
xx
Attachment 5
Meal Services to be Provided
The institution must select meal types and how food items shall be delivered by checking the appropriate
boxes. Note: Breakfast, Lunch and Supper must Include milk. Snack may include milk according to cycle menu
selected.
® Breakfast
Di Bulk
Unitized
El Lunch/Supper
Ell Bulk
El Unitized
0 Snack
® Bulk
El Unitized
2) The institu.tion must select milk type(s) and size(s) of milk container(s) to be delivered, Note: Between a
child's first and second birthday, whole milk should be served. After a child's second birthday, Iowfat or fat free milkis
required. Note: Contract price must include the price of milk to be included with program meals. The Caterer
must charge separately should additional milk be requested by the Institution outside the scope of this
contract.
0 Lowfat (1 %)
El Gallon
0 Half -gallon
1 Individual 8 oz.
carton
0 Other:
0 Fat free (skim)
Galion
0 Half -gallon
0
Individual 8 oz.
carton
Other:
Lowfat or fat free flavored
milk
El Gallon
0 Half -gallon
0 Individual 8 oz.
carton
El Other:
Maximum number of children age one: 15(Chlid Care)}
3) The Institution must check below if the Caterer shall deliver sandwich foods in bulk or pre -assembled, The
Institution or facility must be authorized to assemble sandwiches onsite and have adequate storage space to
hold sandwiches at proper temperatures.
Whole
0 Gallon
El Half -gallon
0 Individual 8 oz.
cartons. .
® Other: _., _
13 Bulk, Prefer the Caterer to deliver
sandwich foods separately in bulk.
El Pre -assembled, Prefer the Caterer to deliver
sandwiches pre -made.
4) The Institution must check below if the Caterer shall supply disposable meal service products. Note: See
minimum paper product specifications below. Note: Contract price must include the price of disposable meal
service products when the "yes" box below is checked. The Caterer may charge separately should additional
quantities of disposable meal service products be requested by the Institution outside the scope of this
contract,
Yes, Caterer must supply disposable meal 0 No, Caterer not required to supply disposable meal
service products. service products.
Minimum Disposable Meal Service Products:
• 8 oz. paper cold cup
• 10 oz. paper cold cup
• 8 oz. foam cup
• 10 oz. foam cup
• 9 oz. soft plastic, translucent cup
• 10 oz. soft plastic, translucent cup
• 9 in., 3-compartment, white, un-
laminated foam or plastic plate
• 10.25 in., 3-compartment, white, un-
Iaminated foam or plastic plate
• 4 oz. or 8 oz. foam container
• 5 oz., white,. Impact bowl
•
•
•
12X13, 1 ply, white, 1/4 fold
napkins
Medium weight, plastic forks
Medium weight, plastic spoons
Individually wrapped plastic
straws
5) The Institution must check below if the Caterer shall supply with each delivery, clean serving utensils (scoops
and/or ladles and/or measuring -serving spoons of standard sizes, disposable or stainless) to ensure appropriate
serving size of foods as specified by the Child 'Care Food Program Meal Pattern for Children, Attachment 2
and the Cycle Menu, Attachment 3,
0 Yes, Caterer must supply serving utensils. E No, Caterer not required to supply serving utensils.
FFY 2014-2015 xxi
Attachment 6
Delivery Schedule
To be completed by the Institution (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer_
(Make additional copies if needed.)
Note: The institution must delete or add facilities at [east one week prior to the required date of service. The Delivery Schedule or other
written notice must be used to add or delete facilities.
Institution or Facility
Address
Telephone
No.
Contact Person
Eaton Park Day Care
490 NE 61st Street, Miami, FL 33137
Type of Meal* &
Estimated Total No.
Needed Per Day
Desired
Delivery Time(s)
05-759-3507 ;
Christine Long
B 20, L-40, AS-40
E0AM
:emon City Day Care
7 NE 58th Street, Miami, FL 33137
1305-759-3518
Maria Arvelo
B-10, L-20, AS-20
10:30 AM
Moore Park Day Care
1^--
65 NLW, 36th Street, Miami, FL 33127
alerie Jackson
A
B-20, L-20, AS-20
10:45 AM
13 = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2014-2015
Attachment 6
Delivery Schedule
To be completed by the Institution (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer.
(Make additional copies if needed.)
Note: The Institution must delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other
wri ten notice must be used to add or delete facilities.
Institution or Facility
Address
Tel
No.
Contact Person
Type of Meal* &
Estimated Total No.
Needed Per Day
Desired
Delivery Time(s)
s
Robert Scott
Snack- 40
12:00 PM -2. 00PM 3
Armbrister
00 Grand Avenue (33133)
305-442-0376
and Wendel#neck-15
2:00 PN# - 2 00 P1U#
Buena Vista
5300 NW end /venue (33127)F-05-
.__._.__. _..l..-..�Y----•-•yyq-�.
795 2334 (
- __- _
iMiiena Eakes
Snack-50
10 00AM -12A0 PM
Cora' bate 1
1415 SW 32nd Avenue
305-960-5130 r
TM'
Eddie Quintana
Snack-43
ITO 00 AM-12:00 PM
Curtis
1901 NW 24th Avenue (33125)
1305-634-4961 s
Eddie Gilbert
Snack- 25
10 30 AM -1230 PM
i
Dorsey
1701 NW 1st Avenue (33136)
305-579-6940
Ben Hanks
neck- 35
10 30 AM -12:30 PM
tGlbson
1401 NW 12th Street (33128)
305-960 4647 f
305-960-2960
Hilda Garcia"Snack-
60
9 00 AM-12:00 PM
¢Grape#and
I'
1550 NW 37th Avenue (33126)
,. i
305-634-5791
3
ntavius Howell i
Snack- 75
11:00 AM -1:00 PM
Hadley {
1300.NW SOth Street (33142)
mm
Roberto De Armas
Snack- 25
1130 AM - 1:30 PM
r
Henderson
50 NW 3rd Street (33126)
305575 5010
..,R
*B = Breakfast, L = Luncit, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2014-2015
)ocii
Attachment 6
Delivery Schedule
To be completed by the institution (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer.
(Make additional copies if needed.)
Note: The Institution must delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other
written notice must be used to add or delete facilities.
Institution or Facility
Address
Telephone
No.
Contact Person
Type of Meal* &
Estimated Total No.
Needed Per Day
Desired
Delivery Time(s)
Henry Reeves
[600 NW l othStreet (33136)
05-579-6970
Deborah Chilsum
A
nack- 35
�
k3O AM -12:30 PM
ose Marti
351 SW 4th Street (33130)
305-960-2945 I
,Sabrina Martinez
Snack- 105
12:00 PM - 2:00 PM
Juan Pablo Duarte
800 NW 17th Avenue (33142)
05-635 2710 `
;lGerman Mata
Snack- 65
11:00 AM -1:00 PM
JInJoch
1
_.
455 NW 47th Avenue (33126)
305-461-7203
uan Nunez
Snack-65
12:00 PM- 2:00 PM s
1
Legion
6447 NE 2nd Avenue (33138)
305-758-9027
IIKim Sands 1
Snack- 75
12:00 PM -2:00 PM
Lithe Haiti
6301 NE 2nd Avenue (33138)
F
F9602933
Natasha Jenkins
Snack- 35
1 Q:QQ AM -1:00 PM
lLummus
1404 NW 3rd Street (33128)
l 05-579-6934 4
Roberto Gonzalez
Snack- 24
17:30 AM-12:30 PM
Moore
t
765 NW 36th Street (33127) rnF
305-960-5167
EyroneMLuer
Snack 77
-
12:00 PM-2:00 PM
aP
JMorninside
1750 NE 55th Terrace (33127)
305-795-1834
Omar Savona
flack- 50 (
--
II000AM_I200PM
"B Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2014--2015
Attachment 6
Delivery Schedule
To be completed by the Institution (in ink and retain copy) prior to execution of the Standard Catering Contract and provided to the Caterer.
(Make additional copies if needed.)
Note: The Institution must delete or add facilities at least one week prior to the required date of service. The Delivery Schedule or other
written notice must be used to add or delete facilities.
Institution or Facility
Address
Telephone
N®.
Contact Person
Type of Meal*Desired
Estimated Total No.
Needed Per Day
Delivery Time(s)
irltinge €
75 NW 62nd Street (33150)
305 757-7961
Kent Simmons"Snack-
50
11:00 AM - 1:00 PM j
ISfack - 45
[12:30 PM-2:30 PM j
'Maude Montle'
abert Kinghigh
7025 W. Flagler Terrace (33144)305
6484500
05-960-2902
ose Moran
Snack-50
11:30 AM-1:30 PM
Roberto Clurnente
101 NW 34th Street (33127) `
,
`• ding Diaz
Snack- 120 a
11:00 AM-1:00 PM
Shenandoah
1800 SW 21stAvenue (33145)
L05-859-2702
cky Covington
nark- 60
12 00 PM - 2:00 PM
'Vi rrick ,
i
3255 Plaza Street (33133)
1 05-461-7213 i
Snack- 50
10:30 AM-12:30- PM
Robert Loket
Williams
1717 NW 5th Avenue (33136)
305-573-9553
rmando Pelaez
nack-110
West End
50 SW 60th Avenue (33144)
105-264-0341
i1
*B = Breakfast, L = Lunch, S = Supper, MS = Morning Snack, AS = Afternoon Snack, ES = Evening Snack
FFY 2014-2015
Attachment 7
Price Schedule
The Institution must complete columns I & 2 (in ink and retain copy) prior to obtaining price quotes
from selected caterers. Caterer must complete remainder' of form and return with price quote by date and
time specified by the Institution.
Name of Institution: Lemon City Day care Clty^af Miami
C
CCFP Authorization No.:
r576 I
Attachment 3 Cycle Menu Selected .(A, B, or C; no pork or no peanut version of A, B, or C; or kosher): B
Type of Meal
per Contract Specifications
Estimated Total
No. of Meals per
Day
1
Estimated No. of
Serving Days
per Year
Unit price per
Meal
3
Total Price
4
Breakfast (Ages 1-5*)
.sa
250 c;
Breakfast (Ages 6 12)
Lunch (Ages 1-5*)
zo
Lunch (Ages 6-12)
Supper (Ages 1-5*)___.
Supper (Ages 6-12)
Morning Snack (Ages 1-51
Morning Snack (Ages 6-1:2)
Afternoon Snack (Ages 1-5*)
zo
:
Afternoon Snack (Ages'6-12)
Evening Snack (Ages 1-5)
NI
ED
Evening Snack (Ages 6-12)
"Boxed" Lunches (Ages 1-5)
rz
1: : , , „
E=
i
"Boxed" Lunches (Ages 6-12)
D
Note: `°Boxed" lunches may be requested by the Institution for field trips.
Institution must keep documentation of field trip and menu served.
Grand Total
*Ages 1.5 based on meal pattern portion sizes for ages 3-5. 5
_ _ i
By affixing my signature on this quote, I hereby state that 1 have read all contract terms, conditions and specifications and
agree to all terms, and conditions, provisions, and specifications. I certify that 1 will provide and deliver to the location(s)
specified in the contract.
Caterer Company Name:
Authorized Caterer Representative:
(pate)
Name and Title:
(Signature)
(Print or Type)
PM/ 2014-2015 xXiii
1
Attachment 7
Price Schedule
The Institution must complete columns 1 & 2 (in ink and retain copy) prior to obtaining. price quotes
from selected caterers. Caterer must complete remainder of form and return with price quote by date and
time specified by the institution.
Name of Institution
Attachment 3 Cycle
Eaton park Day Care City of Miami
Menu Selected (A, B, or C; no pork or no peanut version
CCPP Authorization No.:
of A, B, or C; or kosher): sB
057b
Type of Meal
per Contract Specifications
Estimated Total
No. of Meals per
Day
1
Estimated No. of
Serving Days
per Year
2
Unit Price per
Meal
Total Price
4
Breakfast (Ages 1-5*)
zo
2s0 EE
Breakfast (Ages 6-12)
EJ
Ell
Lunch (Ages 1-5*)
250
Lunch (Ages 6-12)
Supper {Agess 1-5*}*)
Supper (Ages 6-12)
i
Morning Snack (Ages 1-5*)
Morning Snack (Ages 6-12)
—
a
Afternoon Snack (Ages 1-5*)o
i
Afternoon Snack (Ages 6-12)
Evening Snack ,(Ages 1-5)
Evening Snack (Ages 6-12)
,
"Boxed" Lunches (Ages 1-5)
.,
"Boxed" Lunches (Ages 6-12)
,,�
=I1...,.-T:
Note: "Boxed" lunches may be requested by the Institution for field trips.
institution must keep documentation of field trip and menu served,
Grand Total
*Ages 1-5 based on meal pattern portion sizes for ages 3-5, 5
,.:...:
By affixing my signature on this quote, i hereby state that 1 have read all contract terms, conditions and specifications and
agree to all terms, and conditions, provisions, and specifications. 1 certify that l will provide and deliver to the location(s)
specified in the contract.
Caterer Company Name:
Authorized Caterer Representative:
Name and Title:
(Signature)
(Date)
(Print or Type)
FFY 2014.2015 xxili
Attachment 7
Price Schedule
The Institution must complete columns 1 & 2 (in ink and retain copy) prior to obtaining price quotes
from selected caterers. Caterer must complete remainder of form and return with price quote by date and
time specified by the Institution.
Name of Institution:
Moore Park Day Care - City of Miami
.µ__________ ,.____ .._� _______.__ __.,..”...�.....____w__ CCFP Authorization No.:.___.
0576
Attachment 3 Cycle Menu Selected (A, B, or 0; no pork or no peanut version of A, B, or C; or kosher):
B
Type of Meal
per Contract Specifications
Estimated Total
No. of Meals per
Day
1
Estimated No. of
Serving Days
per Year
2
Unit Price per
Meal
3
Total Price
4
Breakfast (Ages 1-5*)
20
Breakfast (Ages 6-12)
MN
Lunch (Ages 1-5*)
Lunch (Ages 6-12)
111111
Supper (Ages 1-5*)
Supper (Ages 6-12)
r---i
r.7:
Morning Snack (Ages 1-5*)
Morning Snack (Ages 6-12)
r----
E-7
Afternoon Snack (Ages 1-5*)
Afternoon Snack (Ages 6-12)
,
Evening Snack (Ages 1-5)
Evening Snack (Ages 6-12)
"Boxed" Lunches (Ages 1-5)
"Boxed" Lunches (Ages 6-12)
Note: "Boxed" lunches may be requested by the
Institution must keep documentation of field trip
*Ages 1-5 based on meal pattern portion sizes
Institution for field
and menu served.
for ages 3-5.
trips.
Grand Total
5
By affixing my signature on this quote, I hereby state that I have read all contract terms, conditions and specifications and
agree to all terms, and conditions, provisions, and specifications. 1 certify that I will provide and deliver to the location(s)
specified in the contract.
Caterer Company Name:
Authorized Caterer Representative:
Name and Title:
(Signature)
(Date)
(Print or Type)
FFY 2014-2015 xxiii
Attachment 8
Institution Conflict of Interest Questionnaire
The authorized Institution representative must complete this attachment.
I. Do you, your immediate family, or business partner have financial or
other interests in any of the potential Caterers?
2. Have gratuities, favors or anything of monetary value been offered to
you or accepted by you from any of the potential Caterers?
3. Have you been employed by any of the potential Caterers within
the last 24 months?
4. Do you plan to obtain a financial interest, eg. stock, in any of the
Caterers? 0
6. Do you plan to seek or accept future employment with any of the
potential Caterers? 0El
6. Are there any other conditions which may cause a conflict of interest? 0 LI
Yes No
o
0 El
If you answered Yes to any of the above questions, please provide a written explanation of your
answer,
declare that the above questions are answered truthfully and to the best of my knowledge.
Signature of Authorized Institution Representative Date
FFY 2014-201,5 xxiv
Attachment 9
Caterer Conflict of Interest Questionnaire
The authorized Caterer representative must complete this attachment.
Yes No
1. Do you, your immediate family, or business partner have financial or
other interests in the Institution of which you are submitting this contract? El
2. Have gratuities, favors or anything of monetary value been offered to
you or accepted by you from the Institution? 0 0
3. Have you been employed by the Institution within the last 24 months? 0 0
4. Do you plan to obtain a financial interest, e.g. stock, in the
Institution? CI 0
5. Do you plan to seek or accept future employment with the
Institution? LI 0
6. Are there any other conditions which may cause a conflict of interest? 0 0
If you answered Yes to any of the above questions, please provide a written explanation of your
answer.
I declare that the above questions are answered truthfully and to the best of my knowledge.
Signature of Authorized Caterer Representative Date
FFY 2014-2015 xxv
Attachment 10
Catered Meal Order Change Form
When making changes to the number of catered meals ordered, the Institution must complete the meal change
form below or one that is substantially similar and fax .to the Caterer by 5:00 p.m. two days prior to delivery.
The Caterer will confirm the requested change(s) with a return fax to the Institution. Please note: This form is
to be used for changing the number of meals ordered only. Meal type must be based on the initial or
original contract Price Schedule.
Institution Name:
(CCFP Authorization No.)
Child Care Facility Name:
Child Care Facility Address:
Caterer Name:
(Fax No.)
Authorized institution Representative:
(Signature)
(Cate).
Type
Current Total
No. of deals
Ordered per
Day
Change Total No.
of Meals Ordered
To•
Time Period
(Please designate "untilMeal
further notice" or with
specific dates)
Breakfast (Ages 1-5)
Breakfast (Ages 6-12)
Lunch (Ages 1-5)
Lunch (Ages 6-12)
Supper (Ages 1-5)
Supper (Ages 6-12)
Morning Snack (Ages 1-5)
Morning Snack (Ages 6-12)
Afternoon Snack (Ages 1-5)
Afternoon Snack (Ages 6-12)
Evening Snack (Ages 1-5)
Evening Snack (Ages 6-12)
"Boxed" Lunches (Ages 1-5)
"Boxed" Lunches (Ages 6-12)
Caterer received date:
Maximum number of children age one:
Effective change date:
FFY 2014-2015
xxvi
Attachment 11
Bidder Acknowledgement Form
This section to ble :completed
Submit Bids To:
by the Institution or facility: ' • ...
City of Miami S 0576, A 2384
(Name of Institution
Pearl Bethel
(Authorization No.)
305-4161949
(Contact Name) (Phone No.)
City of Miami - City Clerk
(Street Address)
3.500 Pars American Drive Miami, FL 33133
(Mailing Address)
Bids Will Be Opened:
1EDNESDAY, APRIL 22, 2015 I
,..�.�.,,.._ _....a . ..,N,��,�!
2.00 PM
(Date) (Tithe)
Bids
This section ito be COMP! eted
will not be aces ►ted after such date and time.
by the Caterer ...
Caterer Name:
Caterer Mailing Address:
(Street and mailing)
Caterer Phone Number:
(Area Code and number, include
toll free if applicable)
i certify that this bid is made without prior understanding, agreement, or connection with any corporation, firm, or person
submitting a bid for the same materials, supplies or equipment, and is in all respects fair and without collusion or fraud. 1
agree to .abide by all conditions of this bidand certify that I am authorized to sign this bid for the Caterer and that the
Caterer Is In compliance with all requirements of the Invitation to Bid, including but not limited to, certification requirements.
Authorized Caterer Signature Title Date
Print Name and Title
PPY 2014-2015
xxvii
Attachment 12
Certificate of Independent Price Determination
Both the institution or facility and the Caterer (bidder) shall execute this Certificate of Independent Price
Determination.
City of Miami
Name of institution Name of Caterer
A. By submission of this offer, the bidder certifies and in the case of a joint offer, each party thereto certifies
as to its own organization, that in connection wth this Invitation to Bid:
1) The prices in this offer have been arrived at independently, without consultation, communication or
agreement, for the purpose of restricting competition, as to any matter relating to such prices with any
other bidder or with any competitor;
2) Unless otherwise required by law, the prices which have been quoted in this offer have not been
knowingly disclosed by the bidder and will not knowingly be disclosed by the bidder prior to opening of
this advertised bid directly or indirectly to any other bidder or to any competitor; and
3) No attempt has been made or will be made by the bidder to induce any person or firm to submit or not
to submit, an offer for the purpose of restricting competition.
B. Each person signing this offer on behalf of the Caterer certifies that:
1) He or she is the person in the Caterer's organization responsible for the decision as to the prices being
offered herein and has not participated, and will not participate, in any action contrary to A. 1)through
A. 3) above; or
2) He or she is not the person in the Caterer's organization responsible for the decision as to the prices
being offered herein, but that he or she has been authorized in writing to act as agent for the persons
responsible for such decision in certifying that such persons have not participated and will not
participate, in any action contrary to A. 1) through A. 3) above, and as their agent does hereby so
certify; and he or she has not participated, and will not participate, in any action contrary to A. 1)
through A. 3) above.
In accepting this offer, the Institution certifies that no representative of the Institution has taken any action which
may have jeopardized the independence of the offer referred to above.
Signature of Authorized institution or facility Representative
Title Date
To the best of my knowledge, this Caterer, its affiliates, subsidiaries, officers, directors and employees are not
currently under investigation by any governmental agency and have not in the last three years been convicted or
found liable for any act prohibited by State or Federal law in any jurisdiction, involving conspiracy or collusion
with respect to bidding on any public contract.
Signature of Authorized Caterer Representative Title
Note: Accepting a bidder's offer does not constitute award of the contract.
Date
FFX 2014-2O15 xxviii