This is a pre-plated and bulk serving congregate meal program. Meals are fully prepared off-site and ready to serve as delivered. Congregate meals are those meals provided in a group setting, the purpose of which is to provide low cost, nutritionally adequate meals and facilitate socialization. Each meal must contain at least one-third of the Recommended Dietary Allowances (RDA) for persons 60 years of age or older as established by the National Academy of Science National Research Council, and only those foods or combinations of food served which meet the one-third RDA requirements may be counted as a meal. Menus must be prepared in advance, under the direction of a Registered Dietitian, and submitted to the AAA for approval.

1. Provider shall prepare congregate meals and deliver them to locations in Luzerne and Wyoming Counties as specified by the AAA. In general, these locations will be senior centers. A list of sites is attached to this RFP.

2. Provider shall supply automotive vehicles and approved insulated containers for the transportation of meals and other food to designated locations.

3. Provider must have access to and maintain facilities capable of supporting the services to be provided, including adequate space, staff and equipment. In order to ensure that this occurs, the following shall apply: a) space, staff and equipment, while used for the preparation and delivery of AAA meals, may not be shared with any other program or project; b) AAA food items and meals must be prepared and stored independently; c) preference will be given to proposals submitted by contractors whose primary purpose is food management, preparation and delivery.

4. Two types of meals are required: a) Regular: regular meals are meals which meet all RDA and food standard requirements and have no special dietary restrictions; b) Diet: diet meals are meals which meet all RDA and food standard requirements, and are designed to meet special dietary requirements as medically prescribed. Provider must be capable of providing diet meals which include, but are not limited to, or combinations of the following: Bland, Calorie Restricted, Fiber Restricted, Diabetic, Pureed, Low Fat, Low Cholesterol, and Low Salt. (Note: Approximately 80% of the meals provided are Regular (non-diet) Meals).

5. Provider shall provide the services of a Registered Dietitian in conjunction with the Nutrition Project Director, who shall develop, review and authorize, in writing, all menus. Provider’s dietitian shall be available to provide nutrition presentations in senior centers, to do on-site program monitoring in senior centers, and to develop special menus as required by the AAA. The AAA retains final authority as to the acceptability of all menus and menu items

6. Meals are to be delivered Mondays through Fridays (except for designated holidays, special events, emergencies, etc. as specified by the AAA) between the hours of 10:00 A.M. and 12:00 P.M.

7. If the provider fails to deliver any meal or meals, or other food items as agreed upon, the AAA may procure a meal or meals, of food items from an alternate vendor or vendors. In such cases, the AAA will charge the costs of such items, plus expenses incurred by the AAA in procuring such replacement items, to the Provider.

        Providers should submit proposals based on the preparation and delivery of approximately 800 meals per day.

        The Area Agency on Aging for Luzerne/Wyoming Counties does not utilize surplus or bonus commodities. Therefore, no such commodities are available for use in this program.

Senior Center listings

See APPENDIX B

See APPENDIX C

See APPENDIX D

See APPENDIX E

See APPENDIX F

See APPENDIX G

1. Disposable, 3 compartment, medium grade, plastic-coated 9 inch Styrofoam or paper board tray with lid.

2. Disposable, 3 compartment, aluminum foil tray with foil board lid.

B. BULK SERVICE

1. Nine inch divided (3 compartment) Styrofoam plate.

2. Heavyweight 2-ply napkin, 8".

3. Disposable if packed separately, medium weight flatware to include fork, knife and spoon.

4. Disposable 8 oz. Styrofoam cup.

5. Disposable medium grade, standard-size dessert dish (4 oz. serving capacity).

6. Disposable plastic gloves.

7. Three-compartment disposable medium grade, plastic-coated 9 inch Styrofoam or paper board tray with lid.

8. Soup bowls (disposable) 6 oz. container, heavy grade, paper board or Styrofoam with lids.

1. Disposable 4 oz. auxiliary service pieces with lids (plastic).

2. Disposable wrapped heavy grade plastic flatware-to include knife, fork, and straw stirrer.

3. Standard 2-ply napkins, heavyweight 8 inch.

4. Disposable medium weight plastic spoon wrapped separately.

5. Disposable 8 oz. Styrofoam coffee cup.

6. Disposable plastic gloves in the event bread or desserts are served in bulk.

7. 1-compartment aluminum tray with foil board lid or paper board container with lid suitable for use with soups and stews. (8 oz. capacity if used in conjunction with a pre-plated meal; 16 oz. capacity if utilized solely as entrée).

8. Packaging should consist of complete meal and all service pieces. This should be contained in such a fashion that the individual meal may be readily handled in a single unit.

9. All components should be individually wrapped except for occasional items mutually agreed upon by the provider and the AAA. For example, a birthday cake or fresh fruit.

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A. All foods used shall be in conformance with the State General Requirements and in keeping with Commonwealth specifications and subject to inspection by the Area Agency on Aging for Luzerne/Wyoming Counties, State and District personnel, the Bureau of Standards, and the State Department of Agriculture.

B. Grade Minimums for food items shall be: 1) Meal-(dry heat cooking) U.S.D.A. No. 1 or specifications; 2) Meat-(moist heat cooking) U.S.D.A. No. 1 or U.S.D.A. Med. good, cut to I.M.P. specifications; 3) Poultry-Seafood-U.S. Grade A; 4) Eggs-U.S. Grade A large size; 5) Ground Beef-U.S.D.A. Grade better, not to exceed 18%-22% fat, with soy protein additive not to exceed 5% if bet weight of beef used; 6) Fresh fruits & vegetables-U.S.D.A. No. 1; 7) Canned fruits, vegetables, juices-U.S.D.A. Grade A; 8) Frozen fruits, vegetables, juices-U.S.D.A. Grade A; 9) Dairy Products, cheese-U.S.D.A. Grade A; (a) Homogenized 2% milk and skim milk fortified with 400 I.U. Vitamin D per quart; (b) Whole milk shall contain at least 3.5% butterfat.

C. A special luncheon unique from the regular lunch in selection and/or style of service shall be offered once each month and more frequently if requested by the AAA, to all participants. The Provider, with the approval and cooperation of the AAA and participant committees shall plan the menu in an effort to stimulate interest and avoid monotony in the luncheon service.

D. Cooking temperatures and cooking time will be regulated in order to retain nutrients and to serve palatable and attractive food. A minimum temperature of 140 degrees for hot foods will be maintained at the time of serving. A temperature of 45 degrees or below shall be maintained for cold or chilled items upon delivery to the senior centers.

E. Food waste, napkins, silverware and dishes will be removed by project employees.

F. For the pre-plated program, arrangement of food on plates and the display on serving lines will be carried out to assure that maximum eye appeal is obtained. Use of half pans essential on all entrée items, chicken, etc., and any other item heavy for personnel to lift.

G. Portion control is to be carefully monitored in order to assure uniformity.

H. The daily menus as approved by the project shall be posted prior to the day of service where it can be read by the guests to be served; and each menu item listed shall be served unless unusual circumstances prevent it, in which case the substitution shall be indicated on said posted menu. All substitutions shall be approved by AAA prior to being made.

I. All meals will contain a minimum of three (3) ounces (cooked weight) of meat, poultry, eggs, nuts and legumes or fish.

J. Whole meal will include roasts, chops, chicken, etc. (to be served three times per week). Fish will be an appropriate substitute for the whole meat requirement one (1) day per week. This is not intended to restrict more frequent selections of fish. Chopped-formed patties frequently called steaks will not satisfy the whole meat requirement.

K. Minimum portions (cooked weights or edible portions): 1) Roast meats, boneless chops, steaks, turkey and cutlets-3 oz.; 2) Bone in chops, chopped steaks, cutlets, breaded fish and breaded veal-4 oz.; 3) Meat substitute extenders-6 oz.; (a) (filler for sandwiches-minimum 2 oz.); (b) meat or substitute for meat items-minimum 2 oz.); 4) Cold meats, served as an entrée or part of a sandwich-2 oz.; 5) Frankfurters (10 per pound)-2 per serving; 6) Appetizers, soups-4 oz.; 7) Vegetables, salad, fruit, desserts-4 oz.; 8) Meatloaf (to contain not ore than 10% extenders)-4 oz.; 9) Hamburg for sandwiches (4 to the pound)-3 oz.; 10) Salad dressing-portion control packette-1/2 oz. min.; 11) Sugar packette-1/6 oz. min., salt & pepper condiments as per menu requirements.

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APPENDIX D

DELIVERY SPECIFICATIONS-BULK

 

1. Drivers upon delivery shall: a) open approved insulated containers in presence of senior center personnel ; b) temperatures will immediately be taken; c) driver will then place bulk plans into pre-heated steam table; d) driver will take empty cambros.

2. Senior Center staff will: a) rinse all serving pans and place them in clean garbage bags. The bags will then be tied. Pans will then be picked up by the food service.

3. Food Service: a) identify with labels the contents of all pans and approved insulated containers; b) will also provide written instruction on the quantity to be served, i.e., 2 hot dogs, 4 pierogies, ½ cup mashed potatoes, etc.; c) soup shall be served in tureens only; d) all entrees will be served in ½ pans; e) all the following vegetables and side dishes will be served in ½ pans-corn, potatoes, spinach, and fruit compote; f) all serving pans will be delivered covered.

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Milk-1/2 pint daily – 2% and skim

Meat, poultry – 3 oz. cooked edible portion

Eggs, fish, nuts and legumes

Fruits & vegetables – (2) ½ cup servings daily

Vitamin "C" source daily (minimum 20 mgs.)

Good Vitamin "A" source 333 RE or 1666 IU (daily average)

Other vegetables or fruit to total the 2 – ½ cups daily

Enriched white, whole wheat, rye, or cornbread-1 serving daily

Dessert – ½ cup serving daily

Fortified butter or margarine – 1 teaspoon per serving daily unless otherwise specified

Note: (1) fruit used as dessert cannot count toward the suggested 2 servings of fruit and vegetables; (2) noodles, spaghetti, or rice will not be counted as a vegetable; (3) menus are to be submitted based on a four week rotating cycle-no menu day may be repeated within the same four week cycle; (4) all condiments are to be provided and included in the meal price-e.g. salt, pepper (salad dressings, ketchup, grated cheese, mustard, etc.;(5) coffee will be considered part of the meal cost-price should reflect all regular coffee provided as one price, all decaffeinated coffee provided as one price; (6) sugar packets will be considered as part of the meal cost; (7) butter/margarine and condiments must be supplied in individual, pre-packaged portions.   

1. Sample menus for persons that can eat regular meals are available upon request.

2. For those persons with specific eating problems such as diabetic, edentulous, hypertensive, gastrointestinal, and cardiac disorders, menus must be modified.

3. Each participant on a modified diet must have on file a signed, written diet prescription or order from his/her physician, which must be available for review when requested. This diet order should be calculated only by dietitians and approved by the food service.

4. Each menu must give the name and title of the registered (R.D.) dietitian whose services are utilized by the Food Service.

5. Menus must be submitted twice yearly. Each one (1) menu submission will cover a period of six (6) months. Each six (6) month period shall contain two (2), three (3) month menus. Each menu shall contain a four-week rotating cycle.

Example:

Submission 1

Date Due: November 15

Period covered

Menu I - January 1 to March 31

Menu II - April 1 to June 30

Submission II

Date Due: May 15

Period covered

Menu III - July 1 to September 30

Menu IV - October 1 to December 31

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APPENDIX G

NUTRIENT UNIT CONVERSION CHANGES

REVISED 1989 RDA’S

 

1. Vitamin A expressed in microgram (ug) of rational equivalents (RE). Average 333 RE or 1666 I U.

2. Vitamin D expressed in micrograms (ug) 2.5 (ug) = 100 International Units (IU).

3. Vitamin E expressed in milligrams (mg) of alpha-tocopherol equivalents (a-TE). (not given in balanced adult diets consumed in the U.S.).

4. Niacin expressed in milligram (mgf) of niacin equivalents (N.E.) 1 (N.E.) – 1 mg. Of Niacin or 60 mg. of dietary tryptophan.

5. General note for nutrients expressed in micrograms (ug) 1 (ug) = 1/1000 of a milligram.