36C24122Q0213.docx

SUBJECT*

Tempory Food Service Workers

GENERAL INFORMATION

SET-ASIDE

VAMC Bedford

200 Springs Road Bedford MA 01730

POINT OF CONTACT*

Contracting Officer Harold Nice harold.nice@va.gov

PLACE OF PERFORMANCE

ADDRESS

POSTAL CODE

COUNTRY

ADDITIONAL INFORMATION

AGENCY’S URL

URL DESCRIPTION

AGENCY CONTACT’S EMAIL ADDRESS

EMAIL DESCRIPTION

DESCRIPTION

This is a sources sought notice for planning purposes only. No proposals are being requested or accepted with this notice. The type of solicitation issued will depend upon the responses to this notice.

The Department of Veterans Affairs, Boston is interested in those who can provide temporary staffing services outlined in the subsequent Performance Work Statement.

The Department of Veterans Affairs, Boston, MA is interested in determining if there are vendors capable of meeting the agency’s requirements in terms of time, resources, and past experience.

Interested sources should respond via email to Harold.Nice@va.gov to indicate their interest in this procurement.

This is not a solicitation, and no contract shall be awarded as a result of any responses received as a result of this notice.

Sources Sought Notice Sources Sought Notice

Sources Sought Notice

Performance Work Statement (PWS) for Nutrition and Food Services (NFS) Temporary Staffing

NFS

DESCRIPTION OF SERVICES and GENERAL INFORMATION

1.1. Scope. The contractor shall provide all transportation, materials, labor, supervision, and any items and services necessary to perform full food services as specified in this Performance Work Statement (PWS). The contractor shall meet operational requirements of the assigned facilities food service requirements. Areas of service include hospital food service, to include but not limited to Critical Care, Medical and Surgical Wards, Long Term Care (LTC), Community Living Centers (CLC), Palliative Care, Domiciliary Care, and Substance Abuse Residential Rehabilitation Treatment Programs (SARRTP) etc. as defined in this PWS. The Contractor shall perform the requirements in this PWS and conform to the professional standards of the assigned VHA Medical Center utilizing the current FDA Food Code 2017, Supplement; VHA Directive 1439 and VHA Healthy Diet Guidelines.

1.2. Performance Period. Estimated 3 month base with an additional 3 month option period in accordance with the authority, criteria, and conditions of 5 CFR Part 300, Subpart E, use of Private Sector Temporaries, and agency procedures. The anticipated award date is 1/17/2022 with approximately 7 to 14 days to phase in, depending on level of services (e.g., food service workers for temporary coverage to full food service operations).

1.3. Place of Performance includes 2 Campuses of the VA Boston Healthcare System. These sites of care are located at the following addresses:

· West Roxbury Campus – 1400 VFW Parkway West Roxbury, MA 02132

· Brockton Campus – 940 Belmont Street Brockton, MA 02301

1.4. Type of Contract: Temporary Staffing Service Contract

1.5. Services Description. The Nutrition and Food Services (NFS) appropriated fund food service operation consists of a main kitchen dining facility and satellite kitchen and dining areas. NFS provides full meal service to meet the nutritional needs of Veteran Health Administration (VHA) inpatients, qualified outpatients and residents that are admitted to or reside at the facility. VHA Medical Centers provide full- service dining to include breakfast, lunch, dinner, carry out, and snacks service. The services and roles are listed below:

Role: Cook Number of cooks requested: 2/day – Brockton location only Hours of work: 6am-2:00pm (8 hour shifts) Days scheduled: Monday – Friday Total Hours: 85 hours a week Duties:

· Follow all food safety and sanitation guidelines, including hand hygiene and proper glove use.

· Prepare food in bulk, following standardized recipes.

· Handle raw and cooked food safely, monitoring temperatures and prevent cross contact.

· Use standard kitchen equipment such as: knives, steam kettle, tilt skillet, ovens, combi-ovens, slicer, food packaging equipment. Individual should be able to work with minimal supervision after instruction on safe operation.

· Portion and package food according to instructions.

· Communicate to on-site Boston staff any concerns.

Role: Food Service Worker (FSW) (Advanced Skill Worker) Number of FSW requested: 2/day per location – West Roxbury and Brockton, total of 4 staff (1 per shift) Hours of work: 6am-2:00pm (1 per campus, 8 hour shift) and 11:330am-7:30pm (1 per campus, 8 hour shift) Days scheduled: Sunday-Saturday Total Hours: 217 hours a week Duties:

· Follow all food safety and sanitation guidelines, including hand hygiene and proper glove use.

· With instruction - portion food into serving dishes, make and package sandwiches, serve food from cafeteria-style serving line, use bagging machine to package portions of bread and other products, make coffee.

· Clean work area, remove food from serving line (steam table), dispose of or package, label and date food as instructed, clean dining room, sweep and mop floors, perform all functions in dish machine area (using provided PPE): handle soiled tray contents, load machine, handle, and store clean wares to air dry and maintain sanitary condition.

· Communicate to on-site Boston staff any concerns.

Role: Utility Worker Number of Utility requested: 2/day per location – West Roxbury and Brockton, total of 4 staff Hours of work: 8am-4:00pm, 8 hour shift Days scheduled: Sunday-Saturday Total Hours: 224 hours a week Duties:

· Follow all food safety and sanitation guidelines, including hand hygiene and proper glove use.

· Clean kitchens, dining rooms, hallways, refrigerators, storage, and other department work areas, remove food from serving line (steam table), dispose of food as instructed, sweep and mop floors, perform all functions in pot and pan room as well as dish machine area (using provided PPE): handle soiled tray contents, load machine, handle, and store clean wares to air dry and maintain sanitary condition. Please note this does not include cleaning of staff or patient bathrooms.

· Communicate to on-site Boston staff any concerns.

1.5.1. Customer Eligibility. The primary customers at the dining facility are eligible Veterans with varying degrees of health, function, and nutritional needs. These patients and residents are meals, snacks, and supplements at the expense of the Government. Cooks and foodservice workers shall refer to the Contracting Officer Representative (COR) or NFS supervisor to verify customer eligibility when in doubt. In this way, the contractor shall ensure only authorized individuals are served. Authorized individuals will be identified by wrist identification bands, as directed by local policy, or by other means described by the NFS supervisor or COR.

1.5.2. Specific Operational Requirements and Tasks the contractor shall provide the following services:

1.5.2.1. Food Preparation. Food preparation shall be carried out using VHA Directive 1439 Food Service Management, VHA Healthy Diet Guidelines, Dietary Guidelines for Americans 2015-2020, Menu Planning Guide and Food Production Guide, FDA Food Code 2017. Duties will be assigned by contractor’s supervisor, and contractor is expected to follow assigned duties and local policies and procedures. Duties are listed above for each position. Contractor is expected to follow all local standardized recipes.

1.5.2.2. Subsistence and Material Handling. The contractor may be responsible for receiving subsistence and material orders. Contractor will meet VHA standards for receiving and storage of subsistence. The contractor will follow all local facility policies and procedures, in addition to the handbooks and guidance listed in section 1.1, to complete assigned duties which may include but not be limited to checking in orders, checking that quantities and items received match the invoice, checking for damage and signs of compromised food quality, inspect for signs pest’s infestation, dating and labeling product, rotating, and putting away stock, removing items from cardboard boxes. Contractor must be able to lift at least 50 pounds. The contractor shall meet all federal mandated subsistence handling procedures in the current FDA Food Code 2017, Supplement and VHA Directive 1439.

1.5.2.3. Sanitation Requirements. The Contractor shall comply with the FDA Food Code 2017, Supplement, VHA Directive 1439, and all local policies and procedures.

1.5.3. Waste Management. The contractor shall support the government by complying with VHA recycling program. This requires segregating recyclable cardboard and placement in appropriately labeled container provided by VHA (if the cardboard is stained then it cannot be recycled). Contractor may be responsible for collecting trash and recycling in multiple areas and taking items to designated area for disposal.

1.5.4. Contractor Personnel.

1.5.4.1. Management. The contractor shall designate a full-time, on-site representative, and alternate in between hours of operation. This representative shall be responsible for the performance of the work. These names shall be designated in writing to the contracting officer. The representative and alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this PWS. The representative or alternate shall be always available to meet with VHA personnel designated by the contracting officer to discuss problem areas. After normal duty hours, representative or alternate shall be available within one (1) hour. The representative or alternate must be able to read, write, speak, and understand English. The positions shall at no time be vacant. VHA must be notified of any employee changes prior to the change.

1.5.4.2. Experience. Prior food service is preferred. Contractor must be flexible, adaptable, and able to learn all functions of their responsibilities quickly and be able to complete them with and without regular direct supervision. Employees should be ServSafe certified or equivalent (such as Food Handlers Permit).

1.5.4.3. Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, employees shall promptly depart from the food service facilities. Contractor will follow all local policies for employee conduct and comply with applicable laws on federal property.

1.6. General Information.

1.3.1. Holidays. The VHA dining facility is open on all holidays to include New Year’s Day, Birthday of Martin Luther King, Jr., Washington Birthday, Memorial Day, Independence Day, Labor Day, Columbus Day, Veterans Day, Thanksgiving Day, and Christmas Day. The meal service provided on holidays will be equitable in quality and quantities to meals served during non-holiday meal periods and comply with appropriate directives and guidance.

1.3.2. Emergency/Contingency Services. The contractor will provide food services to residents every day regardless of weather conditions, emergency conditions, equipment failure, or national or local emergency declarations. Service schedules and menus may be altered due to staff availability per approval of NFS supervisor. Menu alterations must be communicated to NFS supervisor immediately after the contractor is aware of the need to alter the menu.

1.3.2.1. Quality Control Manager (QCM). The contractor will follow all local quality controls, policies, and procedures. Contractor should have an identified manager who will take reports from VHA staff regarding quality concerns and will resolve concerns within established timeframe as dictated by the local facility.

1.3.2.1.1. The QCM shall ensure that timely and effective corrective action is obtained for all deficiencies identified by the Government related to the contracted work. All deficiency responses shall include identification of the cause of the deficiency to preclude recurrence and an analysis of the quality program's effectiveness in the area of the deficiency.

1.3.2.1.2. The QCM shall develop and maintain a training program designed to ensure all contractor personnel are clearly aware of the contractual requirements and are current with any changes throughout the life of the contract.

1.3.2.1.3. The QCM shall conduct special inspections at the contracting officer's or contact COR written request. Results of the inspection or audit shall be provided, in writing 7 days from the day of inspection.

1.3.2.1.4. All kitchen and dining areas will be inspected by the Environment of Care Team (EOC) using the approved NFS inspection tool quarterly. The QCM shall assist with inspections and provide COR results and action plan for correcting all identified deficiencies.

1.3.3. Management Involvement. Personnel performing management functions shall have distinct, well-defined, duties and responsibilities within the quality program.

Inspection Instructions. All kitchen and dining areas will be inspected by the Environment of Care Team (EOC) using the approved NFS inspection tool quarterly. Inspection, auditing, and testing shall be prescribed by clear, complete, and current instructions. The inspection instructions shall include the specific criteria for approval and rejection of services that will be used in each inspection or audit; checklists may be used for this purpose. The contractor's inspection instructions shall be documented and shall be available for review by designated government representatives throughout the life of the contract. The contractor shall notify the contract COR in writing of any changes to his inspection instructions before the change occurs.

1.3.4. Phase-In. The contractor shall provide a complete phase-in plan to ensure a smooth transition in the change of work effort. The plan shall be submitted to the Contracting Officer as part of the proposal.

1.3.5. Training. The contractor shall provide and/or pay for staff training in all areas pertinent to food services. Documentation necessary to meet mandatory training requirement during inspections shall be maintained.

1.3.5.1. The contractor shall ensure that any contractor serving as “Person in Charge” will have completed the National Restaurant Association ServSafe Essential program, receive a certificate of completion, and maintain certification throughout the contract period.

1.3.5.2. VA Privacy Training for Personnel without Access to VA Computer Systems or VA Sensitive Information This TMS training course (VA20939) provides the mandatory yearly Privacy training requirement for any VA personnel such as volunteers or contractors without access to VA computer systems or VA sensitive Information. If employee has access to protected health information, whether paper or electronic, they must take the Privacy and HIPAA Focused Training.

1.3.6. Security Requirements. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the Government installation, shall abide by all security regulations of VHA. The contractor shall sign an agreement to comply with the security requirements of this contract.

Employee Campus Access Badges. The contractor shall submit requests for flash badges to the contract COR for their personnel as soon as they know individual will be employed by the contractor. Renewals shall be submitted at a minimum of 30 work-days prior to expiration. The contract COR will notify the contractor site supervisor when the flash badge is ready to be picked up at VHA Human Resource Office.

Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the end of each work shift, all Government facilities, equipment, and materials shall be secured. Access to the facility’s subsistence storage areas (dry goods, freezers, meats) shall be limited to contractor management, storeroom personnel, and designated Government representatives.

1.3.11 Information Systems Officer, Information Protection: The contractor will not have access to VA Desktop computers, nor will they have access to online resources belonging to the government while conducting services. The certification and accreditation requirements do not apply to this procurement nor is a security accreditation package required.

1.3.12 Privacy Officer: The contractor will have access to Patient Health Information (PHI) that only includes diet orders, supplement orders and facility Patient Identifiers to ensure the proper meals and supplements are provided to the correct patients. The contractor will not have access to the Computerized Patient Record System (electronic health record).

Records Management:

1. Citations to pertinent laws, codes, and regulations such as 44 U.S.C Chapter 21, 29, 31 and 33; Freedom of Information Act (5 U.S.C. 552); Privacy Act (5 U.S.C. 552a); 36 CFR Part 1222 and Part 1228.

2. Contractor shall treat all deliverables under the contract as the property of the U.S. Government for which the Government Agency shall have unlimited rights to use, dispose of, or disclose such data contained therein as it determines to be in the public interest.

3. Contractor shall not create or maintain any records that are not specifically tied to or authorized by the contract using Government ‘IT’ equipment and/or Government records.

4. Contractor shall not retain, use, sell, or disseminate copies of any deliverable that contains information covered by the Privacy Act of 1974 or that which is generally protected by the Freedom of Information Act.

5. Contractor shall not create or maintain any records containing any Government Agency records that are not specifically tied to or authorized by the contract.

6. The Government Agency owns the rights to all data/records produced as part of this contract.

7. The Government Agency owns the rights to all electronic information (electronic data, electronic information systems, electronic databases, etc.) and all supporting documentation created as part of this contract. Contractor must deliver sufficient technical documentation with all data deliverables to permit the agency to use the data.

8. Contractor agrees to comply with Federal and Agency records management policies, including those policies associated with the safeguarding of records covered by the Privacy Act of 1974. These policies include the preservation of all records created or received regardless of format [paper, electronic, etc.] or mode of transmission [e-mail, fax, etc.] or state of completion [draft, final, etc.].

9. No disposition of documents will be allowed without the prior written consent of the Contracting Officer. The Agency and its contractors are responsible for preventing the alienation or unauthorized destruction of records, including all forms of mutilation. Willful and unlawful destruction, damage or alienation of Federal records is subject to the fines and penalties imposed by 18 U.S.C. 2701. Records may not be removed from the legal custody of the Agency or destroyed without regard to the provisions of the agency records schedules.

10. Contractor is required to obtain the Contracting Officer's approval prior to engaging in any contractual relationship (sub-contractor) in support of this contract requiring the disclosure of information, documentary material and/or records generated under or relating to this contract. The Contractor (and any sub-contractor) is required to abide by Government and Agency guidance for protecting sensitive and proprietary information.

HIPPA Compliance: Contractor must adhere to the provision of Public Law 104-191, Health Insurance Portability and Accountability Act (HIPAA) of 1996 and the National Standards to Protect the Privacy and Security of Protected Health Information (PHI). As required by HIPAA, the Department of Health and Human Services (HHS) has promulgated rules governing the security and use and disclosure of protected health information by covered entities, including the Department of Veterans Affairs (VA). In accordance with 45 CFR 164.502(e), the Privacy Rule includes exceptions to the Business Associate Standard. This requirement meets the exception and does not require a Business Associate agreement in order for Covered Entity to disclose Protected Healthcare Information to a health care provider for treatment. There will not be federal records created, maintained, used, or dispositioned with this contract; regardless of format [paper, electronic, etc.] or mode of transmission [e-mail, fax, etc.]

1.3.13 Joint Commission, Food Code 2017, VHA, QM and Other Standards: The Contractor must perform the required work in accordance with The Joint Commission (TJC)), United States Food Code 2017, and Veterans Health Administration Standards. Other accrediting bodies include the Long Term Care Institute (LTC) and Commission on Accreditation of Rehabilitation Facilities (CARF). The Contractor must comply with all annual updates as issued. Contractor agrees to maintain the minimum acceptable service, reporting systems and quality control as specified herein. Failure to comply with the specified terms and conditions and/or adverse reports from external monitoring agencies that indicate poor quality of care may be grounds for termination of the contract. Contract shall provide immediate notification, within 24 hours, to the responsible VA Official of any adverse action by a regulatory agency.

1.3.14 Contractor Automation Security Requirements: Contractor employees will not use any form of removable storage media when providing services under the terms of this contract. Removable storage media includes, but is not limited to, USB thumb drives, MP3 Players, and external hard drives.

1.3.15 Personnel Policy:

a. The contractor shall be responsible for protecting the personnel furnishing services under this contract. To carry out this responsibility, the contractor shall provide the following for these personnel:

· Worker’s compensation

· Liability insurance

· Health examinations

· Income tax withholding, and

· Social security payments

b. The parties agree that such contractor furnished personnel shall not be considered VA employees for any purpose and shall be considered employees of the contractor.

c. The contractor will provide current copies of these records at the time of the contract award and annually on the anniversary date of the contract award to the VA Contracting Officer’s Technical Representative (COTR), or upon request, for each of the contractor employees working on the contract.

d. Candidates are required to be eligible for US employment and able to provide proof of employment eligibility. It is the responsibility of the contractor to assure their candidates have proof of citizenship or proof of the candidates’ right to work under a U.S. Citizenship and Immigration Services (USCIS) VISA program.

QUALITY ASSURANCE SURVEILLANCE PLAN

Page of

GOVERNMENT-FURNISHED PROPERTY AND SERVICES

3.1. The Government will provide the facilities, some equipment, and some materials

1. Ice Maker without storage means

2. Freezer (Large and Small)

3. Refrigerators

4. Stove

5. Tiered wire racks with wheels

6. Steel table

7. Steel prep table w/sink connected)

8. Cook space/Workspace

9. Pots, Pans, Etc.

3.2. Equipment Inventory. An inventory of Government-Furnished equipment shall be accomplished not later than five (5) calendar days before the start of the contract period, and not later than ten (10) calendar days before the completion of the contract period (including any option periods). The contractor and a Government COR shall conduct a joint inventory of all Government-Furnished equipment and the contractor shall sign a receipt for all equipment provided by the Government. Items of equipment missing or not in working order shall be recorded and the Government Contracting Officer notified in writing. The contractor and the Government representative shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

3.3. Equipment Loss or Damage. The contractor shall submit requests for replacement of Government-Furnished equipment to the Government COR for processing. Such requests shall specify the reason for the replacement request.

3.4. Services.

3.4.1. The Government is responsible for the following:

3.4.2. Removal of any equipment condemned or replaced in the food service facility receiving area.

3.4.3. Electrical power into the building and including panel board and circuit breaker.

3.4.4. Sewer lines from floor and wall drains of buildings.

3.4.5. All gas and water up to and including the supply source for each piece of equipment.

3.4.6. Cleaning, maintenance, and repair of exhaust duct systems through the exterior outlet and exhaust fan mechanisms.

3.4.7. Alteration, repair, and maintenance of buildings.

3.4.8. Providing building space to be used by the contractor for repairs, maintenance, and parts storage.

3.5. Utilities. The Government will provide gas, electricity, sewage, and water.

3.5.1. Telephone. The Government will provide telephones for contractor use for official business use only.

3.6. Facilities. The Government will furnish or make available facilities described in Section 1.5 above. No alterations to the facilities shall be made without specific written permission from the Contracting Officer.

3.7. Contractor Furnished Items and Services. Except for those items or services specifically stated as Government-Furnished or Government Reimbursed, the contractor shall furnish everything required to perform this contract, to include:

3.7.1. Housekeeping Supplies, Materials, and Equipment. Except for items specifically stated as Government-Furnished or Government-Reimbursed, the contractor furnishes everything required to perform this contract.

3.7.2. Preventive and Required Maintenance. Perform preventive and required maintenance in accordance with manufacturer’s instructions on all equipment. The contractor shall submit an equipment maintenance plan no later than the contract start date. The plan shall specify when preventive maintenance is accomplished and how maintenance and repairs are documented. The contractor shall provide all materials and supplies necessary to perform preventive and required maintenance.

Appendix 4.1.

WORKLOAD ESTIMATES

MEAL ESTIMATES

VA Boston Healthcare System

Average daily meal count for normal work week and weekends is dependent upon the facility census and contractor shall determine meal projections with the COR/supervisor. Approximately 2,500-3,000 meals total are served per day.

Appendix 4.2.

APPLICABLE PUBLICATIONS AND DIRECTIVES

Publications and directives applicable to this Performance Work Statement (PWS) are listed below. The contractor shall follow those publications to the extent (that is, the specific procedure in a paragraph, section, chapter, or volume) specified in the PWS. At the start of the contract, the Government provides all publications and forms listed. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The contractor shall keep all issued publications up-to-date. The contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment shall result in an increase in contract price, the contractor shall submit to the Contracting Officer a price proposal for approval. Price proposals shall be submitted within 30 calendar days from the date the contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance. The Government will consider changes in the contract price due to supplements and amendments shall be considered under the "Contract Terms and Conditions-Commercial Items" clause.

Publications Code:

VHA—Veterans Health Administration FDA—Food and Drug Administration

PUBLICATIONS and Directives:

2017 Edition of the Food Code - https://www.fda.gov/food/fda-food-code/food-code-2017

VHA Directive 1439 - https://www.va.gov/VHAPUBLICATIONS/ViewPublication.asp?pub_ID=8557

International Dysphagia Diet Standardization Initiative - https://iddsi.org

Academy of Nutrition and Dietetics’ Nutrition Care Manual – Access provided by VHA subscription.

VHA Healthy Diet Guidelines – Appendix 4.3

Public Law 104-191, Health Insurance Portability and Accountability Act (HIPAA) of 1996 and the National Standards to Protect the Privacy and Security of Protected Health Information (PHI). https://www.gpo.gov/fdsys/pkg/PLAW-104publ191/pdf/PLAW-104publ191.pdf

45 CFR 164.502(e)- https://www.law.cornell.edu/cfr/text/45/164.502

Privacy Act, 5.U.S.C. § 552a, https://www.cdc.gov/nchs/training/confidentiality/training/page702.html and 38 U.S.C. §s 5701, https://www.law.cornell.edu/uscode/text/38/5701 and 7332 - https://www.law.cornell.edu/uscode/text/38/7332 The JCAHO website is: https://www.jointcommission.org/

Appendix 4.3

VHA HEALTHY DIET MODEL

Calories: 2000-2400 per day or 600-700 per meal.

Adjusted appropriately based on average age and sex of population served.

Adopt appropriate standardized portion sizes to meet calorie goals.

*Menu recommendations adapted from Dietary Scientific Report of the 2015 Dietary Guidelines Advisory Committee, Dietary Approaches to Stop Hypertension (DASH) Eating Plan. VHA MOVE! Program materials. Creating a Preference for Meat & Poultry Produced According to Responsible Antibiotic Use **Produce vendors or producers must comply with United States Department of Agriculture Good Agricultural Practices, http://www.ams.usda.gov/AMSv1.0/gapghp. VHA specific guidance includes NFS Local Produce Procurement Guide.

1. MENUS

a. Cycle Menus are designed using standardized recipes in support of the VHA Healthy Diet meal guidelines. Cycle menus consist of at least a 3-week cycle pattern for facilities with a VA Community Living Center (CLC), domiciliary or residential care programs. Cycle menus less than 3 weeks may be used for acute medical or short-stay CLC residents. The minimum cycle for an acute care non-select menu is 3 days.

b. All menus are planned to provide adequate variety and adhere to cultural and religious preferences as appropriate. Menus will meet essential nutrients requirements and adhere to diet prescriptions in accordance with VA Boston Nutrition and Food Policy. Appropriate therapeutic diets will be available for all meals based on the level of care provided at each facility.

c. Facilities are encouraged to advance Veteran-centered cultural transformation and the Veteran Experience in food service operations by offering dining programs that provide veterans meal choices as well as festive special occasion meals.

d. Facilities utilizing a broad selection room service menu and delivery model for meal service must create a non-select menu cycle for patients who do not order a room service meal in accordance VHA Healthy Diet meal guidelines. The length of the menu cycle is based on the type of care being provided (1.a. above).

e. The VHA Healthy Diet (regular) and one therapeutic diet on the hospital menu cycle will be nutritionally analyzed at least once per year to assure nutritional guidelines are being met.

2. MEAL HOURS

a. Meal service hours scheduling is implemented to meet Veteran-centered care, care coordination, and regulatory requirements. NFS sites publish a schedule of specific mealtimes to various meal service points within the medical facility.

b. Meal hours and breaks for NFS employees are scheduled not to interfere with Veteran meal service.

Appendix 4.4 DEFINITIONS Equipment. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Food Handlers. Food service personnel, who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way.

Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Garbage. Animal and vegetable waste resulting from handling, preparing, cooking, and consuming foods.

Facility Menu. It specifies menu choices (except leftovers), including, but not limited to, entrees, salad, desserts, soups, to be served each meal during the menu cycle. The menu also includes the recipes to be used.

Major Maintenance. The maintenance and repair of equipment, including the restoration or replacement of parts because of wear and tear, damage, failure of parts, or the like. Major maintenance includes replacing or repairing handles, hinges, gaskets, compressors, and all other components necessary to maintain refrigeration in refrigerators Minor Maintenance. Involves the cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation and performing other user maintenance recommended by the manufacturer.

Potentially Hazardous Foods. Any perishable food which consists in whole or in part of dairy products, eggs, meat, poultry, fish, shellfish. These foods are good media for bacterial growth and are potential causes of FOODBORNE disease especially if creamed, ground, mixed, or handled often.

Preventive Maintenance. Encompasses the tasks necessary to prevent the premature failure of equipment and includes routine checks of all equipment, lubricating, greasing and oiling equipment parts/components on a regular basis, and the maintenance of equipment logs.

Progressive food Preparation (Batch Cookery). The preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of customers through the serving lines so that freshly prepared, high quality food is always provided. It avoids long holding periods, which result in loss of flavor, color, texture, and nutritive value. Some exceptions to this procedure are most soups, gravies, meat sauces, other sauce-type items and baked or prepared desserts. These foods do not deteriorate in flavor when held throughout the serving period.

Subsistence. Food items, including beverages and condiments.

Work Request. A request made to Engineering Service or Building Owner for maintenance, construction of new facilities, or additions or changes to current facilities.