Attachment J-10 CSOSA Food and Nutrition Requirements.pdf
PDF 177 KB Posted
- Attached to
- Supportive Housing Services (Up to 180 Days)
- Solicitation number
- 9594CS26Q0075
About this file
This is an attachment detailing food and nutrition service requirements for the Court Services and Offender Supervision Agency (CSOSA).
The Contractor must prepare three nutritionally balanced meals and one evening snack daily for each offender, meeting Recommended Daily Allowances (RDA) for adults and continuing service during public emergencies. Evening snacks must include a beverage and may consist of meat or non-meat sandwiches with condiments and fruit; when pork is offered, a non-pork alternative must also be available. Weekly, the Contractor must post a nutritionally balanced menu in visible kitchen areas. The Contractor must accommodate Special Diets (vegan, vegetarian, and food allergy restrictions) and Therapeutic Diets (physician-prescribed modifications such as diabetic, reduced sodium, or mechanical soft) with appropriate labeling. A Certified Food Protection Manager (CFPM) must plan all menu and therapeutic diet preparation. Food and nutrition services must comply with federal, state, and local food sanitation regulations. Kitchen, dining, and storage areas must remain clean and protected from contamination. The Contractor's kitchen must be fully equipped and compliant with local codes unless meals are catered by a licensed organization. All food items must be clean, free from spoilage, and safe for human consumption. Dishes and utensils must be cleaned after each meal. Hot and cold water, soap, and disposable towels must be provided for handwashing in food preparation areas.
Staffing requirements include a minimum of one CFPM on staff with certification posted and available for CSOSA review, and all food preparation staff must possess current Food Handlers Certification. A minimum of one Certified Food Handler must oversee meal preparation in each facility where food is prepared. The CFPM or CFH must monitor non-certified staff in food storage, handling, serving, and equipment sanitation. The Contractor must provide traditional holiday dinner menus meeting nutritional requirements for Thanksgiving and Christmas, with the option to serve holiday menus on other traditional holidays of the Contractor's choosing.
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Attachment J-10: CSOSA Food and Nutrition Requirements
1. General Food and Nutrition Requirements.
a. Daily, the Contractor shall prepare three nutritionally balanced meals and one evening snack for each offender, even in situations of public emergency.
b. The meals and evening snacks shall meet the Recommended Daily Allowances (RDA) for all adults.
c. The evening snack shall include a beverage and may consist of, but not be limited to, a meat sandwich (beef, pork, non-pork), a non-meat sandwich, the appropriate condiments (e.g., mayonnaise, mustard, jelly, etc.), and fruit, etc. Whenever pork is offered as part of the evening snack, a non-pork alternative shall also be offered. The evening snacks shall be delivered to the offender at a time separate from the dinner meal.
d. Weekly, the Contractor shall post in a visible location within the meal preparation/kitchen area, a nutritionally balanced menu in each facility where food preparation occurs. All menu substitutions shall be equivalent in nutritional value and from the same food group of the menu item being replaced.
e. Special Diets are regular diets modified to comply with special food preferences due to health, religious, or other practices. These may include vegan, semi-lacto, pepsco, or other varieties of vegetarianism. Special Diets may also include special content requirements or restrictions to address food allergies. These diets do not require a physician’s prescription or order. The Contractor shall ensure that all Special diet meals and types of special diets are labeled for the appropriate offender.
f. Therapeutic diets are modifications of the Heart Healthy Regular Diet that are prescribed by a physician, physician’s assistant, or nurse practitioner. Typical therapeutic diet menus may include specific descriptions of liquid, soft, bland, diabetic, reduced fat, reduced cholesterol, reduced sodium, mechanical soft (dental soft), etc. or combinations of these.
The Contractor shall ensure that all Therapeutic Diets are labeled for the appropriate offender and type of prescribed diet.
g. The Contractor’s Certified Food Protection Manager shall plan the preparation of all menus and therapeutic diets.
h. The Contractor shall provide food and nutrition services in accordance with federal, state, and local food services and food sanitation regulations and codes.
i. The kitchen, dining, and food storage areas shall be kept clean, orderly, and protected from contamination.
j. The Contractor’s kitchen shall be fully equipped, supplied, and compliant with all local codes that deal with the preparation and service of food unless meals are catered by an organization appropriately licensed and certified to serve food.
k. The Contractor may share kitchen space with other programs if the accommodations are adequate to perform required meal preparation for all programs using the kitchen.
l. Each food and drink item procured, stored, prepared, or served by the Contractor shall be clean, free from spoilage, prepared in a manner that is safe for human consumption, and protected from contamination.
m. Dishes, cooking utensils, and eating utensils shall be cleaned after each meal and stored to maintain their sanitary condition.
n. Hot and cold water, soap, and disposable towels shall be provided for handwashing in or adjacent to food preparation areas.
o. Each food preparation and service facility shall maintain adequate dishes, utensils, and cookware in good condition and in sufficient quantity for the facility.
2. Certified Food Protection Manager (CFPM). The Contractor shall have a minimum of one CFPM on staff. The certification must be posted in the meal preparation/kitchen area and must be available for review by CSOSA upon request.
3. The Contractor shall require all food preparation staff to possess a current Food Handlers Certification. The Contractor shall have a minimum of one Certified Food Handler (CFH) on staff to oversee meal preparation in each offender housing facility where food preparation occurs with the assistance and support of the offenders or staff without food handler certification. The certification must be posted in the meal preparation area and must be available for review by CSOSA upon request.
4. The Contractor shall require each CFPM (or a Certified Food Handler (“CFH”), for food prepared off-site, to monitor any staff members who are not certified as CFPMs (or CFHs) in the storage, handling, and serving of food and in the cleaning and care of equipment used in food preparation and service in order to maintain sanitary conditions at all times.
5. Holiday Meal Requirements. For Thanksgiving and Christmas, the Contractor shall provide a traditional holiday dinner menu that meets the nutritional requirements outlined above. The Contractor may serve holiday dinner menus on other traditional holidays of the Contractor’s choosing, provided these menus also meet the nutritional requirements outlined above.
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