Exhibit H New menu.xlsx

This document is a Food Production Log and Menu Planner that serves as an operational guide for a correctional or institutional food service facility. The file contains a comprehensive 14-day rotating menu cycle designed to provide breakfast, lunch, and dinner meals to inmates or residents, along with specialized meal options including box lunches, continental breakfasts, and steak fry dinners. The menu planner includes a 7-day and 14-day calendar template that maps meal dates throughout the year, allowing facility managers to track meal cycles and plan accordingly. Each daily meal section includes detailed food production specifications with recipe numbers, portion sizes, preparation utensils, cooking methods, and serving instructions, along with designated fields for temperature checks, taste tests, headcount projections, and staff signatures for quality control and accountability.

The document functions as both a planning tool and operational tracking mechanism, requiring facility managers and shift leaders to document projected and actual headcounts, temperature verifications, recipe testing results, and cooking progression times for each meal service. The production logs include columns for estimated servings, cooking-to-order indicators, and carryover amounts to minimize waste and ensure efficient inventory management. Specialized meal sections address variable service requirements, such as box lunch components (sandwich, chips, soda, cookies, fruit, and condiments for 70 servings) and continental breakfast options (cereal, muffins, bread, beverages, fruit, yogurt, and bagels for 70 servings). The steak fry dinner template provides guidance for outdoor meal preparation with specified components including protein options, side dishes, and accompaniments. A waste and variance log is included to track food losses and discrepancies, supporting inventory reconciliation and continuous improvement in food service operations.