Masterpiece Cuisine Emergency Disaster Plan_.pdf
PDF 82 KB Posted
- Solicitation number
- 24VS-S2270
- Issued by
- Clark County, Nevada
About this file
The provided document is an Emergency Disaster Plan for Masterpiece Cuisine, which details their 7-day emergency food service plan for the Southern Nevada State Veterans Home in the event of a disaster or loss of utilities. The plan outlines Masterpiece Cuisine's procedures for utilizing perishable stock, preparing refrigerated sandwich options, cooking fresh and frozen vegetables and proteins, and serving dairy products, bakery items, and eggs. The plan also addresses alternative cooking methods and the order in which different food types will be served if there is no access to electricity.
The related state and local contract opportunity is for Nutrition Services for the Southern Nevada State Veterans Home, which is a formal RFP request from the Nevada Department of Veterans Services. The RFP is for the jurisdiction of Clark County, Nevada, and additional information can be found in the attachments.
View the file
Other files
| File | Type | Posted |
|---|---|---|
| Mandatory Site Visit Form.doc | DOC document | |
| Reference Questionnaire~1.docx | DOCX document | |
| snack cart.jpg | JPG image | |
| Standard Form Contract .pdf | ||
| 3-2023 Nutrition Kitchen Count.pdf | ||
| Attachments for Signature~1.pdf | ||
| Questions received - answers.xls | XLS spreadsheet | |
| STAFF MENU Masterpiece.docx.pdf | ||
| Insurance Schedule - RFP 24VS-S2270 - RFP.pdf | ||
| Proposed Staff Resume~1.docx | DOCX document | |
| Sample Invoice.pdf | ||
| Emergency Supply Par List - Sheet1.pdf | ||
| 24VS - S2270 Cost Matrix.doc | DOC document | |
| 24VS-S2270 - Nutrition Services - RFP~1.docx | DOCX document | |
| Emergency Plan Disaster Menu - 7 Days - Full Menu.pdf | ||
| Master Equipment Inventory.pdf | ||
| Quote Instructions.pdf | ||
| Letter of Intent to Award~4.docx | DOCX document | |
| Nutrition Kitchen Count - NutriKitchen Counts.pdf | ||
| ALTERNATE MENU Masterpiece.pdf | ||
| Terms and Conditions for Services~1.pdf | ||
| Sample Supplements.pdf |
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Text version
Masterpiece Cuisine Emergency Disaster Plan for Dining Services
7 Day Emergency Food Service Plan
Masterpiece Cuisine will use perishable stock on hand before spoilage occurs.
Note: All items must be at 41 degrees F or below before service. This is assuming we have full cooking access.
Dietary team members will prepare refrigerated sandwich options (tuna salad, chicken salad, egg salad) for the first couple of days upon losing power.
Use of leftover products will be served first.
Use of fresh vegetables for salads or sides will be served for the first meal or two after utilities are lost (Note: Assumption that running water and a heat source is available).
If there is access to safe water, electricity, and heat source, the following will occur:
● All vegetables will be cooked (fresh or frozen)
● All protein options will be cooked (fresh or frozen)
● Dairy will be served, and leftover products will be made to prepare sauces and soups.
● Frozen bakery products will be baked.
● Hot cereals (oatmeal and cream of wheat) will be cooked for breakfast service for the following days.
● Coffee and hot chocolate will be made in bulk.
● Cheese products will be used for immediate service, or will be cooked into dishes
● Eggs will be prepared for breakfast (scrambled eggs, hard boiled, egg bakes) and lunch
(egg salad)
Dairy products that are not close to expiring will be kept in the freezer to maintain adequate temperature control. All coolers and freezers will remain closed at all times, except when entering and exiting, in which case the doors must not be propped open while inside.
If there is no access to electricity, the following will occur:
● All perishable foods will be served first, assuming all are at the proper temperature
● Frozen products will be served once perishable items have been consumed
● Use of non-perishable items will be introduced once all frozen and perishable items have been consumed
● Fresh and frozen products will replace canned products while it is still fresh. Once items are consumed, canned foods will be introduced.
● Any house made soups and sauces will be served before the use of canned or non-perishable options are served.
Alternate methods of cooking can be introduced by Masterpiece Cuisine through the use of sternos or butane burners.
File details come from the government source that posted it. Updated .