ORDER NO. 31469 BIDS FOR FOOD SERVICE FOR KERB COUNTY JAIL Came to be heard this the 28th day of September, 2009, with a motion made by Commissioner Letz, seconded by Commissioner Baldwin, the Court unanimously approved by a vote of 4-0-0 to: Open bids for Food Service for the Kerr County Jail: Aramark Correctional Services, LLC - NO BID Five Star Correctional Services for groceries only ABL Management, Inc. for food service proposal, Section 3 has methodology to determine price Canteen Correctional Services , with a matrix to be used in establishing cost And accept all bids and forward to the Sheriff for evaluation, analysis and recommendation. i~ -~ 3 ~ y,6 9 COMMISSIONERS' COURT AGENDA REQUEST PLEASE FURNISH ONE ORIGINAL AND TEN COPIES OF THIS REQUEST AND DOCUMENTS TO BE REVIEWED BY THE COURT. MADE BY: W.R. Hierholzer OFFICE: Kerr County Sheriff s Office MEETING DATE: September 28.2009 TIME PREFERRED: SUBJECT: Consider, discuss and take appropriate action regarding opening of the bids sulimitted to provide fund service for Kerr County Jail. EXI/CU'f1VE SESSION REQUESTED: (PLEASE STATE REASON) NAME OF PERSON ADDRESSING THE COURT: Sheriff Hierholzer ESTIMATED LENGTH OF PRESENTATION: 10 minutes IF PERSONNEL MATTER -NAME OF EMPLOYEE: Time for submitting this request for Court to assure that the matter is posted in accordance with Title 5, Chapter X51 and X52, Government Code, is as follows: Meeting scheduled for Mondays: x:00 P.M. previous Tuesday. THIS REQUEST RECEIVED BY: THIS REQUEST RECEIVED ON: All Agenda Requests will be screened by the County Judge's Office to determine if adequate information has been prepared for the Court's formal consideration and action at time of Court Meetings. Your cooperation will be appreciated and contribute towards your request being addressed at the earliest opportunity. See Agenda Request Rules Adopted by Commissioners' Court. September 28, 2009 TO: Kerr County Judge Pat Tinley and Kerr County Commissioners' Court FROM: Sheriff W.R. Hierholzer RE: Opening of Bids Consider, discuss and take appropriate action regarding opening of the bids submitted to provide food service for Kerr County Jail. ~ARAMA/tK Correctional Services 2300 Warrenville Road Downers Grove, IL 60515 (630)271-2000 September 18, 2009 Kerr County Sheriff W.R. Hierholzer 400 Clearwater Paseo Kerrville, TX 78028 To Sheriff W.R. Hierholzer: ARAMARK Correctional Services, LLC appreciates the opportunity to propose Food Services for the Kerr County Law Enforcement Center . We have elected to submit a "NO BID" response. Please retain our company name on the list of qualified bidders for any additional services associated with the correctional department. Sincerely, i Ct.~YtGI( .LLYV~?~p' Patrick Turner Director of Business Development ~ I CELEBRATING OVER 30 YEARS FOR YOU. WITH YOU. ~ ~ ~ I i OF SERVICE TO PUBLIC SAFETY Page 1 of 1 Frain: Origin O: ENLA (830} 271-2912 Lindsey frown ~w 2300 Warrenvips Rd. Downers Grow, IL 00515 SFpP T0: (830} 81218 Btt.L SENDER Sheriff W.R. Hierholzer 400 Clearwater Paseo Kerrville, TX 78028 Ship Dats:18SEP09 AMWpt 0.5 LB CAD: 101135522f0~T9080 Accourdlk. S """"""' Illlllll~llllllllllllllplllllllll Ref # Invoice # PO # Dept # MON - 21SEP A4 7979 4455 7237 SE EVAA PRIORITY OVERNIGHT 78028 TX-US SAT After printing this label: 1. Use the 'Print' button on this page to print your label to your laser or inkjet printer. 2. Fold the printed page along the horizontal line. 3. Place label in shipping pouch and affix it to your shipment so that the barcode portion of the label can be read and scanned. Warning: Use only the printed original label for shipping. Using a photocopy of this label for shipping purposes is fraudulent and could result in additional billing charges, along with the cancellation of your FedEx account number. Use of this system constitutes your agreement to the service conditions in the current FedEx Service Guide, available on fedex.com.FedEx will not be responsible for any claim in excess of $100 per package, whether the result of loss, damage, delay, non-delivery,misdelivery,or misinformation, unless you declare a higher value, pay an additional charge, document your actual loss and file a timely claim.Limitations found in the current FedEx Service Guide apply. Your right to recover from FedEx for any loss, including intrinsic valueof the package, loss of sales, income interest, profit, attorney's fees, costs, and other forms of damage whether direct, incidental,consequential, or special is limited to the greater of $100 or the authorized declared value. Recovery cannot exceed actual documented Ioss.Maximum for items of extraordinary value is $500, e.g. jewelry, precious metals, negotiable instruments and other items listed in our ServiceGuide. Written claims must be filed within strict time limits, see current FedEx Service Guide. https://www.fedex.coin/shipping/html/en//PrintIFrame.html 9/18/2009 FIVE STAR Correctional Services Setting the Standard in Food and Commissary Service IN RESPONSE TO KERR COUNTY RE6ZUEST FOR PROPOSAL FOOD SERVICE FOR THE KERR COUNTY LAW ENFORCEMENT CE NTE R SEPTEMBER 28, 2009 8:00 AM PRESENTED TO Sheriff W. f~. Hierholzer 400 Clearwater Paseo Kerrville, TX 78028 4928 Beeman Avenue Dallas, Texas 75223 Phone: (214) 821-9000 Fax: (214) 821-8310 ~ ~~~ , a ~ ~L°1317J ~ W ~_ ~ ,~ " ~_ ~~ . ~~L .L ,,z~~ `_ }~, ~~~ ~: :~:., . _::J~~.r: ;~ ~ . -~~~~~ -~. N o 0 w ~ ~ C ~ ~ ~ Q O ' O ~ ' p p N O ~ 3 3 ~ R. 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'L { i1 ~! k :~,. ~w o ~z~ ~ w ~z~ R ~ ~ z w pox c~ ~ ~zo ~~z ~ o c~ ~zo ~~~ ~ ~ o0 ~~ RU _,..F .__ ~L M1 .'} .~: , ~_ ~}~ ~.. ~~ti,. , <~.,s.~ ti l .~ ~~'"1,~ O 0~~ One Cover Letter Two Executive Summary Three Degree of Compliance Compliance Statement Responsibilities of Kerr County Executed Bid Documents Four Cost Submittals/Rates Proposal Pricing Five Descriptive Literature Qualifications Insurance Staff and Training Support Services Six Five Star Correctional Services, Inc. Background Information Company Profile Organizational Chart Staffing Chart Affirmative Action Plan Seven References Food Service References Purchasing References Eight Documentation Menus Four-Week Sample Menus Contingency Plan Transition Plan Quality Assurance Conclusion Appendix ~~~~~ _~ ..___. FIVE STAR Correctional Services Setting the Standard in Food and Commissary Service September 24, 2009 Kerr County Purchasing 400 Clearwater Paseo Kerrville, Texas 78028 Letter of Transmittal Five Star Correctional Services, Inc. sincerely wishes to thank you for the invitation to present our proposal in response to your request for Food Service for the Kerr County Sheriff's Office. My contact information is as follows: Ron Stevens President, Food Services Five Star Correctional Services, Inc. 4928 Beeman Ave "`~'° Dallas, Texas 75223 214-821-9000 Voice 214-821-8310 Fax infoG~fivestarcorrection~l.com The officers of Five Star Correctional Services have over 30 years experience in Correctional Food Service. Our proposal outlines the programs that will be in force at your facility including Safety, Sanitation, and Security. Five Star Correctional Services provides a staff of highly trained professionals to insure that the food service operation runs as smoothly as possible. We believe that Kerr County will be pleased with the food service provided by Five Star Correctional Services. Again, we thank you for the courtesy of examining this proposal. Should you have any questions regarding this project, you may contact me at (214) 821-9000. Respectful) Ron Stevens President, Food Services Tel. 214.821.9000 4928 Beeman Avenue, Dallas, Texas 75223 Fax 214.821.8310 ~~ ~`""' Five Star Correctional Services, Inc. will provide Kerr County with a superior Food Service Program. We are dedicated to establishing a food service operation that will meet and exceed your standards while providing the highest in quality and service for the Inmates and Staff. Operations Summary We are presenting 2 options for Kerr County's consideration: Option 1-Full Service Operation Five Star Correctional Services, Inc. will supply everything necessary to feed Kerr County Inmates, including staff. This is generally what is called for in The County RFP, Food Service for Kerr County Law Enforcement Center. Invoice amounts for meals will cover all costs associated with our operation. There are no extra costs or fees and the price per meal remains as stated for one year. Option 2 -Groceries For your consideration Five Star Correctional Services, Inc. has included an option using Kerr County staff with pricing that includes all foods necessary to provide meals listed on the menu. Once trained, Kerr County kitchen staff would order from our system, ~: prepare meals according to our certified menu, and use called for weights and measures. At the end of each week Kerr County staff will submit accurate meal counts. Five Star Correctional Services, Inc. will invoice Kerr County on a per meal basis. Five Star Correctional Services, Inc. enjoys the benefit of volume purchasing power and will pass these savings on to Kerr County. Invoice amounts for meals will cover the grocery items necessary to prepare the number of meals reported, using the measures called for on our certified menu, and recipes for food preparation that will be provided. There are no extra costs or fees and the price per meal remains as stated for one year. 1. Five Star Correctional Services, Inc. will train Kerr County kitchen staff. Training will cover menus, ordering, quantities our soffware and ordering systems. Training will also cover proper cooking, portioning and serving techniques, which are vital component in our business arrangement. 2. Using a certified menu provided by Five Star Correctional Services, Inc. and our software system, Kerr County kitchen manager will order food. ~~,, 3. Bill of lading will come with each delivery showing Five Star Correctional Services, Inc., 4928 Beeman Ave, Dallas, Texas 75223 as the Bill to party and Kerr County Sheriff's Office, 400 Clearwater Paseo, Kerrville, TX 78028, as the ship to party. Each item ordered will be listed. ~~ 4. Using measures provided by Five Star Correctional Services, Inc., Kerr County will receive, store, prepare and serve food. It is imperative that Kerr County employees use only the serving utensils and measures provided by Five Star Correctional Services, Inc. Over or under portioning will result in product volumes being out of balance and skewed plate costs. 5. Kerr County will supply meal tickets listing how many meals were served each day. 6. Five Star Correctional Services, Inc. will invoice Kerr County on a weekly basis using the meal tickets supplied by the county showing how many meals were served each day with a total number of meals for the week. That total will be multiplied by the bid price. All invoices will include purchase order numbers and must be paid within 30 days of receipt. ~~ Our goals will be accomplished by the following: ^ Operating a cost efficient Food Service Program with full reporting to Kerr County. ^ Provide high quality food that meets or exceeds established nutritional and health standards. ^ Implementing a written food service plan with clear objectives, policies, procedures, and periodic evaluation of compliance. ^ Working closely with the Kerr County staff to achieve a cohesive professional relationship. ^ Using recipes that are consistent with this region. ^ Providing contingency plans in the event of unusual or extraordinary circumstances. ^ Providing and instituting a Purchasing program that will ensure quality, consistency, uniformity and quantity in the most cost effective manner. ^ Providing Weekly Certified Statements of Meals Served for Inmate meals, staff meals, snacks, approved visitor meals, and coffee service. Five Star Correctional Services certifies that we are a duly qualified, capable, and '~"' otherwise bondable business entity. Furthermore, we are a financially viable organization that is neither in receivership, nor has ever filed bankruptcy. ^ Five Star Correctional Services has the financial resources to fulfill all proposed obligations. ^ The officers of Five Star Correctional Services have excellent records of performance. ^ We are committed to maintaining a reputation for integrity and ethics. ^ Five Star Correctional Services has over 30 years of correctional food service experience. ^ Five Star Correctional Services has over 50 years of industrial food service experience. ^ The officers of Five Star Correctional Services have successfully operated over 50 county contracts in the State of Texas. ^ Five Star Correctional Services has a qualified and trained dietitian with sufficient back-up personnel. a Five Star Correctional Services is knowledgeable of all laws, regulations, and customs for correctional feeding. All Services quoted in this proposal are in full accord with the specifications as listed in Kerr County, RFP, Food Service for Kerr County Law Enforcement Center. If Option 2 is chosen, Five Star Correctional Services, Inc. will invoice Kerr County for any actual cost of goods, which exceeds meals billed to Kerr County - or if costs escalate because Kerr County deviates from the system as we set it up i.e.: ^ Over serving ^ Over portioning, o Over ordering ^ Theff o Spoiled food caused by improper food storage or untimely ordering ^ Product shrink ^ Under reporting the number of meals served Five Star Correctional Services, Inc. will meet or exceed all requirements of Kerr County, Bid: Food Service. ~"` The County agrees to make available for the Contractor's use its kitchen facilities and the following goods and services, except as provided in the Schedule of services. 1. Use of its fixed kitchen equipment, kitchen appliances, kitchen carts, electric food carts, utensils, pots and pans. 2. Maintenance and use of electricity, gas, water, sewer, local telephone and garbage removal. 3. Provide pest control for all areas assigned to the Contractor. 4. Repair and maintain food preparation equipment belonging to the County. 5. Maintain and repair the building structure in areas assigned to the Contractor. b. Maintain adequate security of all food services areas at all times during food service operations. 7. Provide paper and plastic utensil eating supplies as required. Option 2 -Groceries ^ Order food through Five Star Correctional Services, Inc. system. ^ Serve meals using the certified menu provided by Five Star Correctional Services, Inc. ^ Use portion size as listed on the menu ^ Follow the menu precisely through the 28-day cycle. Five Star Correctional Services Management will instruct County workers in the correct portioning of food. Over-sized portions cause waste, and under-sized portions will not meet approved dietary standards. This responsibility requires constant supervision through spot-checking. A Manager who works at the end of the serving line during meal service should I monitor portion control. BID BOND KNOW ALL MEN BY THESE PRESENTS, that we Five Star Correctional Services. Inc. as principal, hereinafter called the "Principal," and SURETEC INSURANCE COMPANY, 9737 Great Hills Trail, Suite 320, Austin, Tx 78759, as surety, hereinafter called the "Surety," are held and firmly bound unto Kerr County as obligee, hereinafter called the Obligee, in the sum of Five Percent (5%) of the Amount Bid by Principal for the payment of which sum well and truly to be made, the said Principal and the said Surety, bind ourselves, our heirs, executors, administrators, successors and assigns, jointly and severally, firmly by these presents. WHEREAS, the principal has submitted a bid for Food Services (RFP 2009-01 ). NOW, THEREFORE, if the contract be timely awarded to the Principal and the Principal shall within such time as specified in the bid, enter into a contract in writing or, in the event of the failure of the Principal to enter into such Contract, if the Principal shall pay to the Obligee the difference not to exceed the penalty hereof between the amount specified in said bid and such larger amount for which the Obligee may in good faith contract with another party to perform the work covered by said bid, then this obligation shall be null and void, otherwise to remain in full force and effect. err PROVIDED, HOWEVER, neither Principal nor Surety shall be bound hereunder unless Obligee prior to execution of the final contract shall furnish evidence of financing in a manner and form acceptable to Principal and Surety that financing has been firmly committed to cover the entire cost of the project. SIGNED, sealed and dated this 09 day of September, 2009. ~~ \ti\\gSINUlttu~~~/ `~`~~ETFC ~•,, ~':~cfi ?~~ Five Star Correctional Services. Inc. a ~ tPrincipal) =A~ ~ ?z_ ./ .. ~ •.~ .~ ., , ~ ~' ~~~~i~, ~ M dd 1f ~©~~~~~~~r TITLE: _ ~~Z~jl~'~-/~t~+C~7 ~~1~1C~~ ,~n Irt 1-{nt~~~ SureTec Insurance Company BY: ~' ~ James G. Shipley, A me - Fact Suretec Bid Bond Rev 1.1.06 PvA ~: 4221 1 1 ~ SureTec Insurance company LI1~~IITED POWER OF ATTORNEY Know Alf z~ilc°1r hl• These Presents, That SURI~'TEC 3NSURAIVCE C014it'A~'Y (the "C'ornpany"), a corporation duly or~attized and existing under the laws of the State of Texas, and having its principa} office in Houston, Harris County, Texas, does by these presents make, constitute and appoint Elizabeth N. Hendrickson, Jack Rymer, James G. Shipley its true and lawfitl Attorney-in-tact, with full power and authority hereby conferred in its name, place and stead, to execute, acknotivicdgc and deliver any and all bonds, recogniztuices, undertakings or other insLltments or contracts of suretyship to include wai~~'ers to the conditions of contracts and consents of surety, providing the bond penalty does not exceed Five Hundred Thousand Dollars and no/100 ($500,000.00) and to bind the Company thereby as fully and to t11e same extent as if such band were signed by the President, sealed with the corporate seal of the Company and duly attested by its Secretary, hereby ratifying and confirming all that the said Attorneys}-in-Fact tnaY do in the premises. Said appointment shall continue in force until 12/31/10 anti is mane wider and by authority of the foilow~ing resolutions of the >3oard i)f Directors of the SureTec insuranu~ Company: Be it Xe>satuerl, that flte President, any Vice-President, any Assistant Vice-President, any Secretary yr any Assistant Secretary shall be and is hereby vested with friti power and authority to appoint any one or more suitable persons as Attarney(s}-in-Fact to represent and act liar and un behalf of the Company subject to the fallaw~inf; provisions: Arrorrret~-in-F'acr may be given full paver and authvi-ity far and in the nante of anti of behalf of the Cvmpany, tv execute, acknowledge and iieliver, any and alt bonds. recogniaances, cvntracts, agreements or indemnity and tither canditianal yr obligatory undertakings and any and ail nvtices and documents canceling yr tenninating the Company's liability thereunder, and any such instruments so executed by au~:• such Attvrncy-ut-Fact shalt be hindittg upon the Company as if signed by the President and sealed and effected by doe Corporate Secretary. Be it KesUtued, that the sistnature of any authorized afticer and seal of the Company hereiof'vre or hereafter affixed to any power of attorney rx any rcrtilicate relating thereto by taesimile, and any power of attvmey yr certificate bearing fresimile signahrre or facsimile seal sha11 be valid anct binding upon the t:;ompany with respect to any bond or undertaking to which it is attached. (~3rinirrtr:ri ut c, nrentirrg !u'!d an ~frF a_f~tFaril. 1499.1 Irr Iyitrres``tl,~~(~~~rtf SLfRETt:C I~iSURANCF CO'VtPt1NY has caused these presents to be sighed by its President, and its corporate scat to be 1~~~~p,t~t'fttfc~. ~41ey~8th day of October, A.D. 2008. ~~~`~.,~\ • + ~'ir:~ SURE'TEC IN5 ACE C()1V7PAhY i7~•• ` ~ ~ y.., ; + ~ S.J. Ki resid~ertt S'~t7f~o~'~ie .!r j ~~ ` y Jf` i ~nty~nf arr~, .~t `: ~ V ~~~`~ On`ttu5 tsh i15} di~~)~~~-~r ~ before me pet'SOnalty camp }3~J huts tv the kr~tawn, who, being by me duty sworn, did depr~se arid say. t~bat he resides m livtisron. ('ektit§~t~)iat;;ltt,~is President of SI.iKFTEC i~iSURAtiCi COIviPA3sly', the company described in and which ereeuted the above instnrntent; that he knows the scat`nf said Company; that the seal at~xed to said insiruntent is such corporate seat; that it was su affixed by order of the Fiaard of t~irectorl of said Company; and that he signed his name thereto by like vrder_ ,~~~: Michelle Denny r~totarir t~uDUo State of Texas r° ~~>` >~. ~trr. zata ~u ~~~ ~' ~'11r`i.t ~.~--, iVlichelle Jenny, Notary P !ie iYiy contmissiort expiros August 27, 2012 (, A8. klrcnt t3eaty, Assistant Secretary of SitRi~TL.C' 1'NSUttANC'E CO?~iPAiVY', da hereby certify that the above ,and fi~ngain~ is a tnre and cor7•cct cnpti~ of a Power oi' Attorney, executed by said Company, which is stilt in full force anti etlect: and firrthemxrre, the resoluti~ins of the Eioard of I}iructors, set out in the Pawcr vl' Attorney are in full ti3rce and effect. Given under my hand and the seal afraid C'omptny at F-Ioustan, l'exas ibis 9th day of Se tembez' , ZU09 . ,a.D. _.- __ ~, '4i. Brent Beaty, Assts ant ~er_retary Any instrument issued in excess of the penalty stated above is totally void and witktout any validity. For veriftcation of the authority of 4his power you may call (?13) 812-0800 any business day between 8:00 am and 5:110 pry t;BT. SureTec Insurance Company THIS BOND RIDER CONTAINS IMPORTANT COVERAGE INFORMATION Statutory Complaint Notice To obtain information or make a complaint: You may call the Surety's toll free telephone number for information or to make a complaint at: 1-866-732-0099. You may also write to the Surety at: SureTec Insurance Company 9737 Great Hills Trail, Suite 320 Austin, Tx 78759 You may contact the Texas Department of Insurance to obtain information on companies, coverage, rights or complaints at 1-800-252-3439. You may write the Texas Department of Insurance at PO Box 149104 Austin, TX 78714-9104 Fax#: 512-475-1771 PREMIUM OR CLAIM DISPUTES: Should you have a dispute concerning your premium or about a claim, you should contact the Surety first. If the dispute is not resolved, you may contact the Texas Department of Insurance. Terrorism Risks Exclusion The Bond to which this Rider is attached does not provide coverage for, and the surety shall not be liable for, losses caused by acts of terrorism, riot, civil insurrection, or acts of war. Exclusion of Liability for Mold, Mycotoxins, Fungi 8~ Environmental Hazards The Bond to which this Rider is attached does not provide coverage for, and the surety thereon shall not be liable for, molds, living or dead fungi, bacteria, allergens, histamines, spores, hyphae, or mycotoxins, or their related products or parts, nor for any environmental hazards, bio-hazards, hazardous materials, environmental spills, contamination, or cleanup, nor the remediation thereof, nor the consequences to persons, property, or the performance of the bonded obligations, of the occurrence, existence, or appearance thereof. Rev 1.1.06 KERB COUNTV ,EQUEST F®R PR©POSAL Cover Sheet DATE DUE: September 28, 2009 NO LATER THAN 8:00 A.M. BIDS RECEIVED LATER THAN THE DATE AND TIME ABOVE WILL NOT BE CONSIDERED. REQUEST FOR PROPOSAL FOR FOOD SERVICE FOR KERR COUNTY LAW ENFORCEMENT CENTER. OFFEROR'S NOTE! Carefully read al! instructions, requirements and specifications. Please be sure that return envelope shows the B!D Fill out all forms properly and completely. Submit your bid with Number, Description and is marked "SEALED B1D OR all appropriate supplements and/or samples. SEALED PROPOSAL." RETURN BID T0: KERR COUNTY SHERIFF W.R. (RUSTY) HIERHOLZER 400 CLEARWATER PASEO KERRVILLE, TEXAS 78028 YOUR CONTACT FOR ALL QUESTIONS PERTAINING TO THIS REQUEST OF ADDITIONAL INFORMATION IS KERR COUNTY SHERIFF'S DEPARTMENT, W.R. HIERHOLZER. 830-896-1216 You must sign below in INK; failure to sign WILL disqualify the offer. All prices must be typewritten or written in ink. Company Name: Five Star Correctional Services, Inc _ Company Address: 4928 Beeman Ave. , City, State, Zip Code: Dallas, Texas 75223 Taxpayer Identification Number (T.I.N.): 75-1397984 Telephone No. 21 4-821 -9000 Print Name: Ron stevens Signature: Fax No. 21 4-821 -831 0 Your signature attests to your offer to provide the goods andjor services in this bid according to the published provisions of this job. When an award letter is issued, it becomes a part of this contract. ACCEPTED C0MMt55l0NER'S COURT DATE ACCEPTED: DECLfNED DATE DECLINED: KERB COUNTY REQUEST FOR PROPOSAL KEKR COUNTY, TEXAS REQ~TEST FOR PROPOSAL Food Service for Kerr County Law Enforcement Center fable of Contents ~,,,,,, Instructions ...............................................................................6-7 A. Bid Information ....................................................................... 6 B. Bid Proposal Format ............................................................6-7 C. Evaluation Criteria and Factors ...................................................7 D. Submittal .............................................................................7 E. Altering Proposals ..................................................................7 F. Withdrawal of Proposals ...........................................................7 G. Publicly Aclcnowledged ............................................................7 II. Scope of Work .............................................................................7-9 A. Purpose ................................................................................ 7 B. Information/Questions ..............................................................7 C. Evaluation Criteria ...............................................................7-8 D. Submittal ..............................................................................8 E. Term ...................................................................................8 F. Bonding ...............................................................................9 G. Site Visit ..............................................................................9 H. Bidder Responsibility ...............................................................9 III. Minimum Technical Requirements ..................................................9-17 A. Statement of Work ..............................................................9-10 B. Meals ............................................................................. 1() "~rr+ C. Staff and Training .............................................................. 10-12 D. Use of Facility ................................................................. ....12 E. Sanitation ........................................................................ ......12 F. Contractor Qualif cations ...................................................... 12-13 G. In e_mnity ....................................................................... ., .... ~ ~ H. Examination of Facility ..........................................................14 I. Responsibilities of the County ............................................... ....14 J. Transition Plan .................................................................. ..... 14 K. General Provisions ............................................................. 14-17 IV. General Contract Terms and Conditions .........................................17-20 A. Contract .............................................................................17 B. Conflict of Interest ............................................................ 17-18 C. Confidentiality ................................................................. ....18 D. Addenda ........................................................................ ....18 E. Change Orders ................................................................. ....18 F. Assignment ........................................................................18 G. Venue ............................................................................ ....18 H. Submittal of Confidential Ivlaterial ......................................... ....18 4 'Table of Contents I. Minimum Standards for Responsible Prospective Bidders ..................18 J. Successful Bidder Shall ..........................................................18 K. Sales Tax .......................................................................18-19 L. Design, Standards and Practices ................................................19 M. Proposals/Bidders Must Comply With .........................................19 N. Patents/Copyrights ................................................................19 O. Performance of Contract .........................................................19 P. Billing and Payment ................................................................19 Q. Ownership ..........................................................................19 R. Insurance and Liability .......................................................19-20 S. Funding ............................:.................................................20 Proposal Form ......................................................................................22 Vendor References .................................................................................22 Affidavit .............................................................................................23 Conflict of Interest (See Instruction Sheet) ~~ C~LTl'~~~', TES I~~~IJS~ ~~~ P~~P'QS~i~ FOOD SERVICES INSTRUCTIONS A. RETURN SIX (6) COPIES OF ENTIRE PACKET AND YOUR SUBMITTAL BY U.S. MAIL TO: Kerr County Sheriff W.R. Hierholzer 400 Clearwater Paseo Kerrville, Texas 78028 OR DELIVER TO THE OFFICE OF THE SHERIFF W.R. Hierholzer 400 Clearv~~ater Paseo Kerrville, Texas 78028 In the event of inclement weather and County Offices are officially closed on a RFP opening day, RFPs will be received unti12:00 p.m. of the next business day. The RFPs will be publicly opened at the next regularly scheduled Commissioner's Court meeting. -The enclosed REQUEST FOR PROPOSAL is for your convenience in submitting an offer for the enclosed referenced services for Kerr County. Sealed proposals shall be received no later than: 8:00 AM Mondav, September 28, 2009 if offerer does not wish to submit an offer at this time but desires to remain on the list for this service, please submit a "NO OFFER" by the same time and at the same location as stated above. If response is not received for three consecutive RFPs, offerer shall be removed from list. If however, you choose to "NO OFFER" this service and wish to remain on list for other services, please state the particular service under which you wish to be classified. Kerr County is always very conscious and extremely appreciative of the time and effort you must expend to submit an offer. We would appreciate your indicating on any "NO OFFER" response and requirements of this RFP which may have influenced your decision to "NO OFFER". B. IT IS UNDERSTOOD THAT Kerr County reser<~es the right to accept or reject any and/or all proposals as it shall deem to be in the best interest of Kerr County. Receipt of any proposal shall under no circumstances obligate Kerr County to accept the lowest proposal. The award of the contract shall be made to the responsible offerer whose proposal is determined to be the lowest and best evaluated offer, taking into consideration the relative importance of price and other evaluation factors set forth in the request for proposal. C. PROPOSALS SHALL include this RFP and all additional documents submitted. Each proposal shall be placed in a separate sealed envelope, manually signed in ink by a person 6 having the authority to bind the firm in a contract and marked clearly on the outside. Facsimile transmittals shall not be accepted. D. LATE PROPOSALS: Proposals received by Kerr County after the submission deadline shall be returned unopened and will be considered void and unacceptable. Kerr County is not responsible for lateness of mail, carrier, etc., and time/date stamp mark in the Sheriffs Office shall be the official time of receipt. E. ALTERING PROPOSALS: Any interlineation, alteration, or erasure made before receiving time must be initialed by the signer of the proposal, guaranteeing authenticity. F. WITHDRAWAL OF PROPOSALS: A proposal may not be withdrawn or cancelled by the offerer for a period of ninety (90) days following the date designated for the receipt of proposal and offerer so agrees upon submittal of their proposal. G. However, all proposals shall be open for public inspection after the contract is awarded, except for trade secrets and confidential information contained in the proposal so identified by offerer as such. II. SCOPE OF WORK A. PURPOSE Kerr County's intent of this Request for Proposal and resulting contract is to obtain proposals from and the services for the labor, equipment, supplies and foodstuffs, except as provided "` herein, to provide full food services for inmates and detainees of the Kerr County Law Enforcement Center. B . INFORMATION/QUESTION S Request for information related to this RFP should be directed, in writing to: Kerr County Sheri€f ATTN: W.R. I-lierholzer 400 Clearwater Paseo Kerrville, Texas 78028 830-896-1216 FAX: 830-257-7904 C. EVALUATION CRITERIA AND FACTORS The award of the contract shall be made to the responsible offerer whose proposal is determined to the lowest evaluated offer resulting from negotiations, taking into consideration the relative importance of price and other factors set forth in the Request for Proposals in accordance with the Texas Local Government Code, Chapter 262. The evaluation criteria will be grouped in to percentages factors as follows: 20% Offerer's qualifications/experience 1. Demonstrated prior experience in providing similar services 2. Demonstrated qualifications 60°io Offerer's total proposed price 1. Price inclusive of all provisions of specifications 2. Proposed cost efficiencies 20% Proposed service meeting Kerr County's needs and requirements 1. Meets all minimum requirements of RFP 2. Proposed methodology for improved service. D. SUBMITTAL For proper comparison and evaluation, Kerr County requests that proposals address, at a nv.nimum, the following format. All required sample menus, dietitian's certification, contingency emergency plans and proposed transition plan shall also be included. 1. Cover Letter - A brief introduction letter of representation. 2. E~cecutive Summary - A brief summary highlighting the most important points of the proposal, if used, the Summary should not exceed five (5) pages. 3. Degree of Compliance - A statement that all services quoted in proposal are in full accord with the specifications or a brief listing of all those specification sections to which the offerer takes exceptions. All comments shall be listed and numbered in order of the respective article of specification. 4. Cost Submittals/Rates The cost proposal should contain the all inclusive cost for: a. Adult Inmate Meals; b. Staff Member Meals; 5. Descriptive Literature -Illustrative or descriptive literature, brochures, specifications, drawings, diagrams, etc., that provide additional offerer/product information with regard ~'"' to issues addressed in other areas of the offerer's proposal. 6. Contractor Background Information -This section shall include a description of the offerer's (and subcontractors if~used) experience with other services similar to the one described herein. This information should include scope of several similar jobs including mag~litude and cost, customer contract and other information that Kerr County can use as a basis for performance evaluation. This section should also include information on your organization and staff assigned to the project. A management organizational chart and proposed work scliedule shall be included in graph form that indicates the days of the week and hours to be worked for each employee including the Manager and Assistant Manager. 7. References -Offerer shall submit with this proposal a list of at least three (3) references where like services or similar projects have been performed by their firm. References shall include name of firm, address, telephone number and name of representative. Documentation -Proposal shall include acknowledgement/explanation of all requirements of Section III -Statement of Work. Kerr County would encourage offerers to utilize an electronic copy of the RFP and respond in bold directly below each section. Exceptions shall be clearly identified. Documentation shall include all documents required herein including, but not limited to, sample menus, dieticivl's certification, contingency emergency plans, and transition plan. E. TERM The initial terns of the contract shall be for OCTOBER 1, 2009 through SEPTEMBER 30, 2010. The contract term will be for an initial one (1) year period with an option to 8 renew for three (3) additional one year terms for a maximum period of four (4) years. Such option to renew shall be exercised in writing solely at the discretion of Kerr County Commissioner's Court, subject to any Price Re-determination Provision, if any, outlined elsewhere in this RFP, and further, only if all terms and conditions accept the affecting price as re-determined by Price Re-determination Provision, a Supplemental Agreement extending the contract period, to be issued not earlier than ninety (90) days prior to expiration of this contract, nor later than the final day of the contract period. Option to renew may cover not more than a one (1) year period, and the total period of this contract, including all extensions as a result of exercise of this option may not exceed a maximum combined period of four (4) years. F. BONDING A bid bond is required in the amount of 5 % of the total proposal indicating bondability. Kerr County will require a Performance Bond in the amount of 15% of the contract sum which is renewable on an annual basis as a requirement of the contract. Performance Bond must be from a surety company listed in the most recent U.S. Department of Treasury Circular 570. Cost of bonds shall be included in offerer's proposed cost. G. SITE VISIT An on-site visit of the facilities has been scheduled for September 16, 2009 at 9:00 A.M. Contact Sheriff Hierhoizer to confirnz your visit. This will be the only walk-through scheduled. H. BIDDER RESPONSIBILITY It is the responsibility of each vendor before submitting a proposal: l . To examine thoroughly the contract documents and other related date identified in the proposal documents. 2. T o visit the site to become familiar with and satisfy vendor as to the general, local, and site conditions that may affect cost, progress, performance, etc. 3. To consider federal, state and local la~~s and regulations that may affect costs, progress, performance or furnishing of the work. 4. To study and carefully correlate vendor's knowledge and observations with the contract documents and such other related data. To promptly notify the Sheriff of all conflicts, errors, ambiguities, or discrepancies which vendor has discovered in or between the contract documents and such other related documents. III. MINIMUM TECHNICAL REQURIEMENTS A. STATEMENT OF WORK 1. Contractor shall furnish all labor, office equipment (i.e., Computer, fax, copier), supplies, and foodstuffs, except as provided herein, to provide full food sen~ices for inmates and detainees of the Kerr County Jail and staff. 2. The food services provided to the Kerr County Jail shall meet all current rules and regulations as established by: a. The American Correctional Association `~/ b. The Food and Nutritional Board of the National Academy Science as prescribed for Inmates c. The National Sheriff's Association d. The Texas Commission on Jail Standards. B. MEALS Standards The successful Contractor will be required to serve a balanced diet. Therefore, all bidders as part of solicitation are required to submit a regular menu detailing at a minimum twenty-eight (28) day meal plan, specific portion sizes (indicating cooked or raw weight when appropriate), caloric content and seasonal variations due to twenty-eight (28) cycle meal plan. The contract shall include a special menu of proposed meals for imnates or detainees on special, modified, medical and/or religious diets (e.g. salt-free, bland, Muslim, etc.) Both regular and special menus shall meet or exceed the applicable dietary standards for adult inmates and detainees for nutritional and caloric content as established by the Texas Commission on Jail Standards. The dietitian's certification must accompany this bid in order for this bid to be considered responsive. ~'~"''' 2. Temperature of Meals Care shall betaken by the Contractor to see that hot foods are served reasonably warm and that cold foods are served reasonably cold. 3. Meal Services -Inmate/Detainees Meals are to be provided to the inmates and detainees of the Kerr County Jail in the following manner and pursuant to the rules and regulations of the Texas Commission on Jail Standards. In a lockup, food shall be served a minimum of two times in any 24-hour period; provided that any person being held for more than 24 hours shall be served three meals in the 24-hour period after the first 24 hours. In jails, food shall be served three times in any 24-hour period. If more than 14 hours pass between three meals, supplemental food must be served. Minimum caloric count is 200 for adult inmates. 4. Meal Distribution Distribution of meals will begin at 4:30 a.m. for breakfast. 1 i :30 a.m. for lunch and 4:30 p.m. for dinner. V C. STAFF AND TRAINING Food Service Manager 10 Food shall be served only under the immediate supervision of a food staff member. Therefore, the Contractor will provide an on-site Food Service Manager who is trained, experienced, and knowledgeable of food services in a jail facility. The Manager assigned ,- will be subject to review by the Sheriff and staff of the Sheriff's Office. A resume plus correctional experience used in selecting the on-site Manager will be included with the Contractor's bid. Interviews with the proposed Manager may be required prior to award. 2. Assistant Manager In the event above stated Food Service Manager is absent due to sickness, vacation or any other reason, Contractor shall furnish an acceptable Assistant Manager as a replacement. A resume of the employee or employees who will function in this capacity must also be furnished with the bid. The Assistant Manager shall also be assigned full time to Kerr County so that all shifts of meal preparation and distribution are adequately supervised by the Food Service Manager or Assistant. 3. On-Site Employees a. In addition to the above, the Contractor will be required to provide on-site employees who are well-trained, honest and reliable and in uniform of a style and color to distinguish them from inmate workers. Contractor personnel will be responsible for preparing meals and the officers and inmates will be responsible for delivery. b. All Contractor employees and inmate workers provided by the County must have a valid food handler's certificate from the City's Health Department "` pursuant to Health & Safety Code Section 438.033. All costs associated with obtaining such certificates for Contractor employees shall be borne by the Contractor. Employees shall be subject to background checks. Checks will be accomplished by staff of the Sheriff's Department. The County shall retau7 the right to deny entry to any and all staff of the Contractor. d. The Contractor will provide on-going in-service training to cover such areas as safety, sanitation and food handling. Jail staff, in cooperation ~~ith the Contractor, will provide on-going in-service training to cover such areas as security, policies and procedures in Basic Jail School provided by Kerr County at no cost to the Contractor. Kerr County will provide necessary testing (polygraph and psychological) to certify Contractor's employees. Salaries paid shall meet the minimum established by both State and Federal lave. f. The Contractor employees shall be Texas Commission on Law Enforcement Standards and Education (TCLEOSE) certified and maintain TCLEOSE certification requirements. ~ 4. Inmate Labor a. Inmate workers, when available, will be provided. Contractor will provide sufficient certified staff with which to supervise any inmate workers provided. Personnel working with inmate labor must meet the minimum requirements for licensing as Texas Jailers in order to legally supervise said inmates. Contractor is required to directly supervise all inmates who serve portions in trays in a ration, at a minimum, of one (1) supervisor to every eight (8) trustees. b. A statement from the Contractor will be required to demonstrate its ability and k~lowledge in the supervision and control of inmate labor. Statement will include an explanation of training programs designed for inmate labor. Such statements will be submitted with Contractor's bids. c. Notwithstanding, the above, the Contractor is required to furnish sufficient number of employees to perform all required services in a professional manner. D. USE OF FACILITY AND EQUIPMENT The kitchen facility at the Kerr County Jail together with kitchen utensils and equipment located therein will be made available to the Contractors under this contract. However, such physical plant and equipment is only an accommodation to Contractor and the County makes no warranties, express or implied as to their availability in the event of force majeure and Contractor must have a contingency emergency plan acceptable to the County for such an emergency. This plan must be a part of this proposal. 2. A joint inventory of County owned equipment will be conducted at the earliest possible date by the Contractor and the Sheriff s Office staff to determine quantities and serviceability of equipment on hand. Repairs of County equipment will be at the expense of the County. Equipment will remain the property of the County. 3. Contractor shall properly and safely use and operate all electrical, gas and plumbing fixtures, equipment or appliances connected thereto.. E. SANITATION 1. The entire food service and delivery areas (including loading dock and garbage disposal container) will be operated and maintained in a clean and sanitary condition and in complete compliance with all Federal, State and Local standards, including but not limited to, the regulations promulgated by the City and enforced by the Health Department, and the Rules of Food Service Sanitation adopted by the Texas Board of Health on November 30, 1977. The Contractor shall furnish all labor, supplies, materials, and supervision necessary to keep the areas assigned in a clean, sanitary, and orderly condition at all times and in compliance with the above listed standards. 2. Sanitation will include all silverware, utensils and equipment as needed to prepare and served meals. The Contractor shall collect and dispose of all rubbish, garbage, litter or other waste in accordance with established policies of the Sheriff's Office. y F. CONTRACTOR QUALIFICATIONS 12 1. Contractor shall submit with its bid a general history, description and status of the company, a staffmg chart, a recent audited financial statement, and a bid bond of 5% of the annual contract price. '~°' 2. In addition, Contractor must submit a company resume and as a minimum, including the following documentation: a. Management with at least five (5) years experience in correctional food service, preferable with a Texas County Jail. b. Listing of names, titles, addresses and telephone numbers of clients of similar size institutions with who you presently have or had contracts, including dates, plus identification of any of those clients who terminated a contract for unsatisfactory performance. 3. The prospective Contractors shall demonstrate they are an equal opportunity employer, having a declared policy ofnon-discrimination stating they will take affirmative action to maintain and promote non-discrimination as to race, color, religion, national origin, sex or age in all phases of employment, including the use of facilities in accordance with the law pursuant to the Civil Rights Act of 1964 and executive orders there under. 4. The prospective Contractors shall demonstrate their ability to maintain a Safety program. Description of overall support services for correction food services. If possible, description should include services and controls to insure standards and operating results and provide frequency schedules for analysis, audits and visitations. G. INDEMNITY 1. Contractor agrees to indemnify and hold the County harmless against any and all claims, demands, damages, posts and expenses, including reasonable attorney's fees for the defense thereof, arising from Contractor's use of County facilities and/or equipment or form any breach on the part of the Contractor, its employees, agents, or expressed or implied consent of the County. 2. If by any reason of force majeure, the County shall be rendered unable, wholly or in part, to carry out its responsibilities under this contract other than its obligation to Contractor to make the required payments, then the County shall give Contractor notice and full particulars of such force majeure in writing within a reasonable time after the occurrence of the event of cause relied on and such notice shall suspend the County's responsibilities for the continuance of the liability claimed, but no longer period. The term `force majeure' as sued shall mean acts of God, strikes, lockouts, lockdown, acts of a public enemy, orders of any kind of the Government of the insurrection, riot, work stoppage, epidemic, earthquake, fire, explosion, hurricane, breakage, or accidents to machinery or equipment over and above ordinary maintenance and repairs, constructions and relocations to a newt facility, civil disturbances and other events or causes that would cripple normal operation. 3. Contractor will submit a contingency emergency plan to provide for meal service in the ,, event of a force majeure. The County will use its best efforts to assist the Contractor by permitting reasonable variations in the menu cycle and method, but must Lulderstand that it will not be relieved of its responsibility to provide meal service under the terms of this contract. 13 H. EXAMINATION OF FACILITY Prospective bidders are encouraged to examine the facility prior to submitting a formal bid. The ,,, following procedure will be followed: AN ON-SITE VISIT HAS BEEN SCHEDULED FOR SEPTEMBER 16, 2009 AT 9:00 A.M. CONTACT SHERIFF HIERHOLZER TO CONFIRM YOUR VISIT. THIS WILL BE THE ONLY WALK-THROUGH SCHEDULED. ?. The Sheriff's Office reserved the right to Iimit the tour so that minimum disruption of facility routine occurs. Bidders should limit the size of the examining teams to not more than three (3) persons. The persons so designated must be accompanied by an employee of the Sheriff s Office and as such must comply with the procedures of the Kerr County Jail during the visit. 4. Examination of the facility will be limited to those areas directly affected by the service to be provided. I. RESPONSIBILITIES OF THE COUNTY The County agrees to make available for the Contractor's use its kitchen facilities and the following goods and services, except as provided in the Schedule of services. Use of its fixed kitchen equipment, kitchen appliances, kitchen carts, electric food carts, utensils, pots and pans. 2. Maintenance and use of electricity, gas, water, sewer, local telephone and garbage removal. Provide pest control for all areas assigned to the Contractor. 4. Repair and maintain food preparation equipment belonging to the County. Maintain and repair the building structure in areas assigned to the Contractor. 6. Maintain adequate security of all food services areas at all times during food service operations. 7. Provide paper and plastic utensil eating supplies as required. TRANSITION PLAN A proposed Transition Plan shall be submitted with the proposal that details riow the awarded Contractor plans to minimize disturbance of service during a transition period assuming a September 28, 2009 award of contract with an effective date of October 1, 2009. The Transition ~""` Plan should be detailed and specific. K. GENERgL PROVISIONS 14 1. SCOPE OF CONTRACT: This is an estimated requirement contract and therefore the successful Contractor will be paid only to the extent of actual meals served as called for by the Sheriff's Office or his authorized representative. 2. TERMINATION FOR DEFAULT: Failure by either party to this contract in performing any of the provisions of this contract shall constitute a breach of contract, in which case, either party may require corrective action within ten (10) days from date of receipt of written notice citing the exact nature of such breach. Failure to take corrective action within the prescribed ten (10) days, or failure to provide a written reply, shall constitute a Default of contract. The defaulting party shall be given a thirty (30) day period within which to show cause why the contract should not be terminated for default. Commissioner's Court may take whatever action as its interest may appear, resulting from such notice. All notices, for corrective action, breach, default , or to show cause, shall be issued by the Sheriff only, and all replies shall be made in writing to the Sheriff at the address shown: 400 Clearwater Paseo, Kerrville, Texas 78028. Notices issued by or issued to anyone other than the Sheriff shall be null and void, and shall be considered as not having been issued or received. The defaulting party shall be liable for liquidated damages, if any, as stipulated elsewhere in this contract. Kerr County reserves the right to enforce the performance of this contract, and may contract with another party, with or without solicitation of bids or further negotiations. As a minimum, Contractor shall be required to pay any difference in the cost of securing the products or services covered by this contract, or compensate for any loss of income to the County derived hereunder, should it become necessary to contract with another source, plus reasonable administrative costs and attorney's fees. In the event of Termination for Default, Kerr County, its agents or representatives shall not be liable for loss of any profits anticipated to be made hereunder. TERMINATION FOR CONVENIENCE: Kerr County reserves the right to terminate the contract upon thirty (30) days written notice for its convenience, or for any reason deemed by the County Commissioners to serve the public interest, or resulting from any govenunental law, ordinance, regulation, or court order. In the event of termination for convenience, the County shall pay the Contractor those costs directly attributable to work done or supplies obtained in preparation for completion or compliance with contract prior to termination. Provided, however, that no costs shall be paid which are recoverable in the normal course of doing business in which the Contractor is engaged, or costs which can be mitigated through the sale of supplies or inventories. In the event Kerr County pays for the cost of supplies or materials obtained for use under this contract, said supplies or materials shall become the property of this contract, or as designated by the Sheriff. Kerr County shall not be liable for loss of any profits anticipated to be made hereunder. This agreement may be terminated by the Contractor at any time, with or without cause, upon not less than one hundred eighty (180) days notice, delivered by Certified Mail or in person, to the Kerr County Sheriff at 400 Clearwater Paseo, Kerrville, Texas, 78028. In either event, notice shall be effective upon the County when received. The right of the Contractor to terminate upon proper notice shall apply only after expiration of the first (1) year period of contract performance. 4. DISPUTES AND APPEALS: Kerr County Commissioner's Court shall be the sole and final authorit~~ on issues relating to this contract. The Sheriff shall act as the County 1J representative in the issuance and administration of this contract, and shall issue and receive all documents, notices, and correspondence. Said documents, notices, and correspondence not issued by or to the Sheriff shall be null and void, and shall be considered as not having been issued or received. Documents, notices or correspondence issued by the Sheriff, to which the Contractor or bidder does not agree, shall require a written notice to the Sheriff outlining the exact point of disagreement described in detail. Should the matter not be resolved to the Contractor's or Bidder's satisfaction, a Notice of Appeal shall be submitted to Commissioner's Court, through the Sheriff, within ten (10) days from receipt of such unsatisfactory reply. Appellant shall then have the right to be heard in open court by Commissioner's Court. The decision of Commissioner's Court shall be final and conclusive, and shall be binding on all parties concerned. In event appellant is still not satisfied, he may pursue the matter in a court of competent jurisdiction only in Kerr County, Texas, and in accordance with the laws of the State of Texas. BIDDER QUALIFICATIONS: Bidder certifies that he is a duly qualified, capable, and otherwise bondable business entity, that he is not in receivership or contemplates same, has not filed for bankruptcy. He fizrther certifies that the company, corporation or partnership does not owe any back taxes within Kerr County, that he is able and capable of performing this contract through his own resources without subcontracting or assignment, and that he normally engages in this type of business. Bidder further warrants that he is familiar with all laws, regulations and customs applicable to this type of service. PRICE RE-DETERMINATION -PROSPECTIVE: a. The price per meal stated on the Bid Sheet is firm for the twelve months of service beginning OCTOBER 1, 2009 and ending SEPTEMBER 30, 2010. Unit prices for the subsequent annual renewal options, if any, shall be re- determined each twelve months at the beginning of each fiscal year. Unit prices per meal may increase or decrease, but shall remain fu-m for the entire re- determination period. b. The base period for comparison for price re-determination will be upon the Consumer Price, Index, All Urban Consumers - (CPS-` 1), U.S. Cite Average and Food Award from Home Index published by U.S. Department of Labor. In order to re-determine the basic meal prices for any subsequent years, the following procedures will apply. (1) Such adjustments shall be calculated using a percentage in which the numerator is the Index for the second month preceding the beginning of the new year or contract period and the denominator which is the Index for the second month preceding the beginning of the old year or contract period. The percentage shall be applied to the old per meal price to determine the subsequent year of contract period price. NOTE: All calculations will be carried to three places only, with ~"'' no rounding off to the next digit. 16 (2) Notwithstanding the above, any increase in the established unit price shall not exceed 5% from year to year. c. Each re-determination of prices shall be established through issuance of a `'~-' modification to this contract, signed by the Contractor and the County stating re-determined prices that will apply during the re-determination period. 7. CONTINUITY OF SERVICES: a. The Contractor recognized that the services under this contract are vital to Kerr County and must be continued without interruption and that, upon contract expiration, another Contractor may continue them, The Contractor agrees to (1) furnish phase-in training and (2) exercise its best efforts and cooperation to effect an orderly and efficient transition to a successor. b. The Contractor shall, upon v~nitten notice, negotiate in good faith a plan with a successor to determine the nature and extent of phase-in, phase-out services required. The plan shall specify a date for work described in the plan, and shall be subject to the Sheriff s Office approval. The Contractor shall provide sufficient experienced personnel during the phase-in, phase-out period to ensure that the services called for by this contract are maintained at all times. c. The Contractor shall allow as many personnel as practicable to remain on the job to help the successor maintain the continuity and consistency of the services required by this contract. The Contractor also shall disclose necessary personnel records and allow the successor to conduct on-site interviev~~s with these ~"'` employees. If selected employees are agreeable to the change, the Contractor shall release them at a mutually agreeable date and negotiate transfer of their earned fringe benefits to the successor. INSPECTION AND ACCEPTANCE: This contract applies to food services provided in the Law Enforcement facility. 9. SILENCE OR OMMISSION: Any silence or omission from the contract specifications concerning any point must be regarded as meaning that only the best commercial practices are to prevail, and that only materials (food, supplies, etc) and workmanship of a quality that would normally be specified by Kerr County is to be used. IV. GENERAL CONTRACT TERMS AND CONDITIONS A. CONTRACT This proposal, submitted documents, and any negotiations, when properly accepted by Kerr County, shall constitute a contract equally binding between the successful offerer and Kerr County. No different or additional terms will become a part of this contract with the exception of a Change Order. B, CONFLICT OF INTEREST ;, No public official shall have any interest in this contract, except as permitted by and subject to the disclosure requirements of Vernon's Texas Codes Annotated, Local Government Code, Title 5, Subtitled C, Chapter 171. 17 C. CONFIDENTIALITY All information disclosed by Kerr County to successful offerer for the purpose of the work to be done or information that comes to the attention of the successful offerer during the course of performing such work is to be kept strictly confidential. D. ADDENDA Any interpretations, corrections or changes to this RFP will be made by addenda. Sole issuing authority of addenda shall be vested in Kerr County Sheriff. Addenda will be mailed to all who are known to have received a copy of the Request for Proposal. Offerers shall acknowledge receipt of all addenda. E. CHANGE ORDER No oral statement of any person shall modify or otherwise change, or affect the terms, conditions of specifications stated in the resulting contract. Any change order to the contract will be made in writing by Kerr County Sheriff. F. ASSIGNMENT The successful offerer shall not sell, assign, transfer or convey any contract resulting from this RFP, in whole or in part, without the prior written consent of the Kerr County Sheriff. G. VENUE This agreement will be governed and construed according to the laws of the State of Texas. This agreement is performable in Kerr County, Texas. H. SUBMITTAL OF CONFIDENTIAL MATERIAL Any material that is to be considered as confidential in nature must be clearly marked as such `~"'" by the offerer and will be treated as confidential by Kerr County. MINIMUM STANDARDS FOR RESPONSIBLE PROSPECTNE OFFERS: A prospective offerer must affirmatively demonstrate their responsibility. Aprospective offerer must meet the following requirements: 1. Have adequate financial resources, or the ability to obtain such resources as required; 2. Be able to comply with the required or proposed delivery schedule; 3. Have a satisfactory record of performance; 4. Have a satisfactory record of integrity and ethics; 5. Be otherwise qualified and eligible to receive an award. Kerr County may request representation and other information sufficient to determine offerer's ability to meet these minimum standards listed above. SUCCESSFUL OFFERER SHALL Successful offerer shall defend, indemnify and save harmless Kerr County and all its officers, agents and employees from all suits, actions, or other claims of any character, name and description brought for or no account of any injuries or damages received or sustained by any person, persons, or property on account of any negligent act or fault of the successful offerer, or of any agent, employee, subcontractor or supplier in the execution of, or performance under, any contract which may result from proposal award. Successful offerer shall pay any judgment with cost which may be obtained against Ken County growing out of such injury or damages. K. SALES TAX l~ Kerr County is by statute exempt from the State Sales Tax and Federal Excise Tax; therefore, the proposal price shall not include taxes. L. DESIGN, STANDARDS AND PRACTICES Design, strength, quality of materials and workmanship must conform to the highest standards of engineering practices and/or professional services. M. PROPOSAL/OFFERS MUST COMPLY WITH: All federal, state, county and local laws governing or covering this type of service. N. PATENTS/COPYRIGHTS The successful offerer agrees to protect Kerr County from claims involving infi-ingements of patents and/or copyrights. O. PERFORMANCE OF CONTRACT Kerr County reserves the right to enforce the performance of this contract in any manner prescribed by law or deemed to be in the best interest of the County in the event of breach of default or resulting contract award. P. BILLING AND PAYMENT l . The Contractor shall prepare and forwal•d weekly certified statements to the Sheriff's Office. The statements will reflect the preceding week's food services, detailing the exact number of meals served on a daily basis as follows: a.Actual number of Adult Inmate Meals - b.Actual number of Staff Member Meals Served c.Actual number of approved Visitor Meals 2. In addition, the Contractor shall submit a comprehensive weekly invoice to the Kerr County Sheriff's Department, Attn: Sheriff Hierholzer, 400 Clearwater Paseo, Kerrville, Texas 78028. After verification and approval, the invoice will be forwarded to the Kerr County Auditor, who will present it to Commissioner's Court for payment. 3. Kerr County estimates that 160 inmates and an undetermined number of employee meals per day will be provided under this contract, The Kerr County Law Enforcement Center has a capacity of 192 inmates. NOTE:The above is provided for information only. Kerr County is not responsible in the event actual meals served do not meet or exceed the above numbers. Kerr County is obligated only to the extent of actual approved meals served. 4. Payment will be made upon receipt and acceptance by the Count~7 of all completed services and/or products ordered and receipt of a valid invoice, in accordance with the Texas Government Code, Chapter 2251. Successful offerer is required to pay subcontractors within ten (10) days. Q. OWNERSHIP All plans, prints, designs, concepts, etc., shall become the property of Kerr County. R. II~TSURANCE AND LIABILITY 19 Contractor shall maintain at his expense the established levels of insurance as shown below for Worker's Compensation, Comprehensive General Liability and Property Insurance. Notices and Certificates of Insurance shall be submitted to the Kerr County Clerk at the address shown herein. Worker's Compensation and Employer's Liability Statutory: $100,000.00 each Accident. Comprehensive General (Public} Liability to include (but not limited to) the following: premises/operation: independent contractors; personal injury; products/completed operation; contractual liability-bodily injury $1,500,000.00 per occurrence; Property damage $1,500,000.00 per occurrence or combined Single Limit for bodily injury and Property Damage $3,000,000.00. Property Insurance for physical damage to property of the Contractor, including improvements and betterments to County property-coverage for a muumum of eighty (80) percent of the actual replacement value of the property. With respect to required insurance, Kerr County shall: (1) Be named as additional insured/or an instiu•ed, as its interest may appear. (2) Copy to be sent to the Kerr County Clerk and Sheriff: (3) Be provided with a waiver subrogation. (4) Be provided with thirty (30) days advance written notice to the County Clerk of cancellation or material change to said insurance. S. FUNDING '"" Funds for payment have been provided through the Kerr County budget for approved by the Conunissioner's Court for this fiscal year only. State of Texas statutes prohibit the obligation and expenditure of public funds beyond the fiscal year for which a budget has been approved. Therefore, anticipated orders or other obligations that may arise past the end of the current Kerr County fiscal year shall be subject to budget approval. 20 ~~ ~ Five Star Correctional Services proposes the following pricing: Option 1-Full Service 450 - 500 $1.266 Per Meal 501 - 550 $1.203 Per Meal 551 and up $1.142 Per Meal Option 2 -Groceries For your consideration Five Star Correctional Services, Inc. has included pricing that includes everything necessary to provide meals listed on the menu. 450 - 500 $0.800 Per Meal 501 - 550 $0.780 Per Meal 551 and up $0.760 Per Meal *All Prices will remain firm for the first 12 months of the contract. Thereaffer, price redeterminationstyill be requested annually based on the consumer Price Index. Officer's meals will be the same price as inmate meals. RFP 2009 - O 1 Food Sea-wice for Derr Count~~ Law Enforcement Center PRO~PQSAL FQ~RM The prices per meal stated in this proposal are firm for the first f~c~elve months of the contract. Unit prices for the subsequent years shall be re-determined every tv~~elve months. Unit prices per meal may increase or decrease, but shall remain firm for the entire re- determination period. Please show how you calculate and determine your cost for these meals. The Cost shown shaII be :411 Inclusive-Per Meal Cost. Show Adult Inmate Meals and Staff Member Meals. PRICE I~Lfi2BER E?F MEALS SERVED ~ 1 .2 6 6 450-500 ~ 1 .2 0 3 500-550 ~ 1 , 1 4 2 600-650 $ 1. 1 4 2 5 51 and up Pricing for Option 1 Full Service ~. Five Star Correctional Services, Inc. Company I`ame. Authorized ibnature 4928 Beeman Ave Address Dallas, Texas Cite, State, Zip 21 4-821 -9000 Fhone 21 4-821 -9000 Fay ~r.- Ron Stevens l~~ame (Printed or Typed} 75223 President, Food Service Title September 24, 2009 Date info@fivestarcorrectional.com E-rrc ail ~, , _~ RFP 2009 - Ol Food Sea-viee for Derr Count= Law Enforcement Center PRO~PQSAL F~R1wI The prices per meal stated in this proposal are firm for the first twelve months of the contract. Unit prices for the subsequent years shall be re-determined every tvF~elve months. Unit prices per meal may increase or decrease, but shall remain firm for the entire re- determination period. Please show how you calculate and determine your cost for these meals. The Cost shove=n shall be All Inclusive-Per Meal Cost. Show Adult Inmate Meals and Staff Member Meals. p~CE ?VUII~IBER OF MEALS SERVED ~ 0.8 0 0 450-500 S 0.7 8 0 500-550 S 0.7 6 0 600_650 $ 0.760 550 and up Pricing for Option 2 Groceries Five Star Correctional Services, Inc. ' Company :game. Authorized ibnature 4928 Beeman Ave Ron Stevens Address l~Tame (Printed or T~=ped} Dallas, Texas 75223 President, Food Service Citw, State, dip Title 214-821-9000 September 24, 2009 Phone I?ate 21 4-821 -9000 Fay info@fivestarcorrectional.com E-trsail ?J VENDOR REFERENCES ^' °ase list three (3) references of current customers who can verify the quality of service your company wovides. The County prefers customer of similar size and scope of work to this proposal. THIS FORMMUST BE RETURNED WITH YOUR PROPOSAL. REFERENCE ONE Government/Company Name Tarrant County Sheriff's Office Address 300 W. Belknap, Ft. Worth, Texas 76102 Contact Person and Title: Sheriff Dee .Anderson Phone g17-844-3098 Faa 817-212-6987 Contract Period Since 2004 Scope of Work Food Service REFERENCE TWO Government/Company Name Kaufman County Sheriff's Office Address 1900 State Highway 175 East, Kaufman, Texa intact Person and Title: Irv' Cheif Carla Stone Phone Fax 972-932-4337 972-932-9752 Contract Period Since 2002 Scope of Work Food Service REFERENCE THREE Government/Company Name Montgomery County Jail Address 250 S. McDonough Street, Montgomery, Alaba~ Contact Person and Title: ~ Chief Derrick Cunningham Phone 334-832-4950 Fax 334-832-2500 Contract Period Since 2009 ~ Scope of Work Food Service na ~~ A~'FII~A~T The undersigned certifies that the bid prices contained in this proposal have been carefully checked and are ~•~bmitted as correct and final and if bid is accepted (within 90 days unless otherwise noted by vendor); agrees ash any and/or all items upon which prices are offered, at the price(s) and upon the conditions contained in the Specifications. STATE OF TEXAS COUNTY OF IiERR BEFORE ME, the undersigned autliority, a Notary Public in and for the State of Teas; on this day personally appeared Ron Stevens V~~l1o, after having first been duly sworzl, upon oath did depose and say: That the foregoing proposal submitted by Five Star Correctional Services, Inc. hereinafter called "Bidder" is the duly authorized agent of said company and that the person signing said proposal has been du}y authorized to execute the same. Bidder affirms that they are duly authorized to execute this contract, that this company, corporation, firm, partnership or individual has not prepared this bid in collusion with any other Bidder, and that the contents of this bid as to prices, terms or conditions of said bid have not been coriununicated by the undersigned nor by any employee or agent to any other person engaged in this type of business prior to the official opening of this bid. Name, .Address, Telephone Number of Bidder: Five Star Correctional Services, Inc. X928 Beeman Ave. Dallas, Texas , 75223 SiQri .tore 21 4-821 -9000 Ron Stevens Name President, Food Services Title S~%ORN TO :4ND SUBSCRIBED BEFORE h~E THIS ~.,~ r~DAY OF ~c~ r, 20~ otary Puo' in and ror ' St f °xas Printed name. ~~=~= WENDYJ.JOF#rl3'~pN MY COMMISSION EXPIRES Commission expires: • "~~ 'may 14' 2013 The prices per meal stated in this proposal are firm for the initial contract term, beginning as determined by Kerr County and ending one year later. Unit prices for the subsequent years shall be re-determined every twelve months. Unit prices per meal may increase or decrease, but shall remain firm for the entire re-determination period. The base period for comparison for price re-determination will be an annual average, to be effective the first day of the new contract based upon the consumer Price Index, All Urban Consumer _ (CPS-' 1), U.S. City Average and Food Award From Home Index published by U.S. Department of Labor. In order to re-determine the basic meal prices for any subsequent years, the following procedures will apply: a. Such adjustments shall be calculated using a percentage in which the numerator is the Index for the second month preceding the beginning of the new year or contract period and the denominator which in the contract period. b. The percentage shall be applied to the previous per meal price to determine the subsequent year of contract period price. NOTE: All calculations will be carried to three decimal places only, with no rounding off to the next digit. c. Each re-determination of prices shall be established through issuance of a modification of this contract, signed by the Contractor and the Kerr County stating re-determined prices that will apply .during the re- determination period. d. Each price re-determination shall be established through issuance of a modification to this contract, signed by the Contractor and Kerr County stating prices that will apply during the re-determination period. Five Star Correctional Services proposes the following pricing: Option 1-Full Service 450 - 500 $1.266 Per Meal 501 - 550 $1.203 Per Meal 551 and up $1.142 Per Meal Option 2 -Groceries For your consideration Five Star Correctional Services, Inc. has included pricing that includes everything necessary to provide meals listed on the menu. 450 - 500 $0.800 Per Meal 501 - 550 $0.780 Per Meal 551 and up $0.760 Per Meal *All Prices will remain firm for the first 12 months of the contract. Thereaffer, price redeterminationstyill be requested annually based on the consumer Price Index. ~,,, Officer's meals will be the same price as inmate meals. `.r- ~~~~~~~~ ~'"'"` Five Star Correctional Services certifies that we are a duly qualified, capable, and otherwise bondable business entity. Furthermore, we are a financially viable organization that is neither in receivership, nor has ever filed bankruptcy. ^ Five Star Correctional Services has the financial resources to fulfill all proposed obligations. ^ The officers of Five Star Correctional Services have excellent records of performance. ^ We are committed to maintaining a reputation for integrity and ethics. ^ Five Star Correctional Services has over 30 years of correctional food service experience. ^ Five Star Correctional Services has over 50 years of industrial food service experience. ^ The officers of Five Star Correctional Services have successfully operated over 50 county contracts in the State of Texas. ^ Five Star Correctional Services has a qualified and trained staff dietitian with sufficient back-up personnel. ^ Five Star Correctional Services is knowledgeable of all laws, regulations, and customs for correctional feeding. err ~~~~~~ Five Star Correctional Services will maintain, at its expense, the established levels of insurance as shown below for Worker's Compensation, Comprehensive General Liability and Property Insurance. Notices and Certificates of Insurance shall be submitted to the Kerr County Sheriff at the address shown herein. Worker's Comprehensive and Employer's Liability Statutory Comprehensive General (Public) Liability To include (but not limited to) the following: Premises/operations, independent contractors, Personal Injury, products/completed operation, Contractual liability-bodily injury Property Damage Or Combined Single Limit for bodily injury And Property Damage Auto Liability (If required) With response to insurance, Kerr County shall: $500,000.00 Each Occurrence $1,500,000.00 Each Occurrence $1,500,000.00 Each Occurrence or CSL $3,000,000.00 $100,000 Each Occurrence or CSL $300,000 1) Be held harmless in the event that Five Star Correctional Services, Inc. does anything to directly cause liability. ~~ ~l~~ ~~~~[~1MG FOOD SERVICE TRAINING Upon award of contract, Five Star Correctional Services will provide an on-site Food Service training. Our trainers are experienced, and knowledgeable of food service in a Jail facility. TRAINING TOPICS 1. Ordering a. Software system b. Items available c. Quantities based on headcount 2. Receiving a. Checking In Orders b. Food Storage 3. Inventory a. Tracking and Reporting Product on Hand b. Projecting Product Need ~, 4. Recipes a. Using Five Star Correctional Services, Inc. Recipes b. Preparing Meals as listed on the Menu 5. Portioning a. Using Five Star Correctional Services, Inc. measures and utensils. b. Serving Sizes 6. Meal Tickets a. Communicating with Five Star Correctional Services, Inc. b. Forms needed to Invoice for Meals Served 7. Purchase Orders a. Using Purchase Order Numbers on Food Orders and Meal Tickets PRODUCTION SYSTEMS AND MANAGEMENT CONTROL Our production system has been designed over years of operating correctional kitchens and industrial cafeterias. We have weights and measures for each portion size according to food cost and our buying is designed to compliment those food costs. Inventory control is accomplished by weekly monitoring of product on hand, less products used, plus product bought. In addition, a complete monthly inventory of purchases, less product on hand to arrive at an average food cost, is taken. ~~0~! AVAILIBILITY OF DIETITIAN Five Star Correctional Services, Inc. has a dietitian available to calculate those medical diets ordered and not covered in the Meal Plan. Dietitian's credentials and ADA number will be included with the final menu. All meals served will be from pre-approved menus supplied by Five Star Correctional Services, Inc. and found in the various meal plans in the "MENU" section of the proposal. Our dietitian is knowledgeable of nutritional specifications required by authorities. POLICIES AND PROCEDURES Some distinguishing features of Five Star Correctional Services are the wide range of support services that are provided to our clients. All functions such as Purchasing, Industrial Relations Management, Accounts Payable and Receivable, Internal Controls, Dietetics, etc., are located in our home office in Dallas, Texas to ensure a timely and expert response to your needs. CONTINGENCY PLANS No food service operation in a correctional facility will fulfill the needs of the facility unless it can react to emergency situations. Because the officers of Five Star Correctional Services have dealt with a variety of correctional clients, they have at one time or another experienced emergency situations that have included client employee strikes, tornadoes, power failures, public transportation strikes, hurricanes, and ice storms. In all situations, they had contingency plans that allowed them to continue service in spite of extreme circumstances. INTERNAL INSPECTION & EVALUATION OF SERVICE Five Star Correctional Services maintains a rigid internal inspection program. Our upper management personnel periodically conduct field inspections to make certain our clients are receiving the quality of service they deserve. TRAINING PROGRAMS The Project Manager and staff create training programs to fit each individua location. ''~'" COMPANY HISTORY Five Star Correctional Services was founded with one clear objective, to provide high quality correctional food service to organizations such as Kerr County at a reduced cost by using highly skilled on-site management and a team of competent kitchen personnel. With this system, Kerr County can avoid costly administrative charges for non- productive back-up functions. The officers of our company have built reputations for quality and service. We will continue to do this by offering Kerr County a program that is tailor-made for your facility and its requirements. You can feel confident in knowing that we are interested in only one thing, your complete satisfaction. location Five Star Correctional Services, Inc is located at 4928 Beeman Avenue in Dallas, Texas 75223. Our phone number is (214) 821-9000. Services Available We offer Food and Commissary Services for correctional institutions and private Catering Services. Most of our Food Service accounts require us to operate within the jails, however we also have accounts that allow us to prepare meals in our Beeman facility and deliver to outlying jails. Mana eq ment Throughout their professional lives, the leadership at Five Star Correctional has learned that the secret to successfully working in this industry is to remain focused on service. Everyone on the Five Star Correctional team knows the importance of keeping strong ties with clients and insuring that the service they receive from the company remains excellent. If problems arise, we are on site immediately to handle any issues and concerns that are brought to our attention. Treating each facility as an individual and going to great lengths to make sure customers get the quality service they deserve has made Five Star Correctional Services a successful company. Five Star Correctional Services has never lost a contract for service or quality issues. Kev Personnel Bob Austin, Chief Executive Officer, has over 30 years of food service experience. He worked at Mid-States for over five years. Prior to joining Mid-States, Bob was a Director of Food Service for Wyatt's Cafeterias. He was responsible for opening restaurants in Texas, Colorado, Arizona, and California. He also has more than 20 years of catering experience. He was the Director of Operations for the Twelve Oaks Catering Company, which serviced schools, colleges, nursing homes, and other private industry. His solid '' experience makes him an enormous asset to Five Star Correctional Services. COMPANY PROFILE Ron Stevens, President of Food Service, is another veteran of Mid-States. He served '' directly under Bob Austin for five years. He graduated from South West Texas State University in 1985 with a Bachelor of Arts in Business. Ron spent 11 years as a unit manager for Wyatt Cafeterias, followed by several years of management in full-service restaurants. He was the Food Service Director at Denton County Correctional Facility during his tenure at Mid-States before graduating to multi-unit management in the North Texas area. Ron was responsible for 10 correctional facilities, working inside the jail kitchens to monitor personnel, quality control, security, as well as addressing customer needs and concerns. He has acquired the skills to design and implement streamlined Inmate food service. When we begin a new food service operation, Ron dedicates 100 percent of his time to that facility. He is responsible for the initial ordering, inventory, and menu planning, as well as training the new personnel. He does not leave the facility until he is certain that it will run smoothly under the new crew. Once it is under way, he visits frequently to ensure that the kitchen continues to operate in the most effective and efficient manner possible. When he is not setting up new locations, Ron makes frequent visits to all the established locations. His direct involvement with each of our operations has helped give Five Star Correctional Services its outstanding reputation for quality food service. ~.r- Sam Loria, President, Commissary Services, joined Five Star Correctional Services in May of 2003. Sam has worked along side Five Star Correctional founders for more than 15 years and has brought his vast commissary experience to our company. Sam's dedication to service is evident in his work. He has a great ability to work with and train people for maximum effort in performing their jobs. He possesses unmatched customer relations skills. Antonio "Tony" Mayin, Regional Manager, Like Ron Stevens, Tony began his career at Wyatt's in 1979 and was awarded "District Manager of the year " in 1984. Tony has also worked for Sizzlers restaurants where he evaluated operations and helped to retain staff. From 1994 until he came to work with Five Star Correctional Services in January of 2006, Tony was the General Manager of Twelve Oaks Catering. Tony's 25+ years of experience in managing quality food service operations has already become an asset to Five Star Correctional Services. Patrick "Pat" Templin, Regional Manager, Pat graduated from Texas Tech in 1994 with a B.S., in Restaurant, Hotel, Institutional Management. Since his graduation he has continually worked in correctional food service management. Most recently he was the Director of Operations for ABL Management where he managed 35 accounts in 9 states. Five Star Correctional Services is fortunate to have Pat on our team. COMPANY PROFILE Company Size and Scope ~" In addition to our Supervising team, Five Star Correctional Services currently employs approximately 150 staff members who help keep our organization functioning smoothly. From our Commissary Operation to our Food Service Division, Five Star Correctional Services has a wealth of knowledge and experience to bring.. Five Star Correctional Services currently serves an estimated 30,000 meals a day in 18 Food Service operations and provides commissary to nearly 20,000 Inmates in 11 Commissary locations. While our headquarters is in Dallas, Texas the facilities we serve are located throughout Texas, Louisiana and Alabama. Organizational Structure Five Star Correctional Services currently provides food service for 16 Jails in Texas, Louisiana, and Alabama. Five Star Correctional Services Organizational chart follows. This chart lists our full service locations and managers as well as, the structure at our corporate office. FIVE STAR CORRECTIONAL SERVICES ORGANIZATIONAL CHART Bob Austin CEC~ I Ron Stevens I President Food Services Traci Parsley V.P. Administration I Sam Loria I President Commissary Service I Tony Mayin Regionpl Mgr. Food Service Pat Templin Regianai Mgr. Faod Service Gary Finch 6~uality Control Manager Epigmen'ro Michel Food Service Manager Potter County San Juanita Garza Fofld Service Manager 'Johnson County Evelyn Brooks. Foad Service Manager St. Bernard Parish Edward Smith. Food Service Manager Kaufman County SyWia Juarez Food Service Manager Ector County Laura Germany. Food Service Manager Brown County I Wendy Johnston I Office Manager Barbara Davis Accounts Payable Anthony Shanklin Food Service Manager Tarrant County Larry McAvin Food Service Manager Beeman Facility Ricky Putman Food Service Manager McLennan County John Perez Food Service Manager Lubbock County Angelosis Burkett Food Service Manager Montgomery County Garrey Dunn Director IT Tyler Justice IT Support Jeff Hibbs Sales Representative I Rebecca Palmer I Warehouse Supervisor Monica Biggins Tarrant County Commissary Manager Pam Steffen West Texas Detention Center Commissary Manager Richard Moraski Purchasing Agent Andy Anderson Driver ~®.+ i~ir/ ni W -{- W U nc W U `,O T w i ~ Urn O V/ U ~ i ~ ~ ~ ~ O O ~ O >. ~ ~ ~ ~ Q cn X r ~ ~ ~ o ~ ~ ~ ' ~ ~ ~ ~ ~ ~ ~ ~ X ~ ~ ~ Q ^ ~ X ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ c~ Q O ~ ~ N_ ~ X I~ O ~ ~ O ~ N '~ ~ D X I~ ~ ~ o ~ ~ x ~ 0 ~ 0 O O (n N Q ~ C/~ (n AFFIRMATIVE ACTION/E6ZUAL EMPLOYMENT OPPORTUNITIES E61UAL OPPORTUNITY POLICY STATEMENT It is the policy of Five Star Correctional Services, Inc. to afford equal opportunity for employment to all individuals regardless of race, color, religion, sex or national origin in accordance with the law pursuant to the Civil Rights Act of 1964 and all other related executive orders. Therefore, Five Star Correctional Services, Inc. will take affirmative action to; 1) Recruit, hire and promote all job classifications without regard to race, color, religion, sex or national origin except where sex is a bona fide occupational qualification. 2) Base decisions regarding employment so as to further the principle of equal employment opportunity. 3) Ensure that promotion decisions regarding employment further the principles of equal employment opportunity. 4) Ensure that all personnel actions such as compensation, benefits, transfers, layoffs, return from layoff, training, and education through tuition reimbursement will be administered without regard to race, color, religion, sex, or national origin, except where sex is a bona fide occupational requirement. 5) Ensure that all facilities of Five Star Correctional Services, Inc. are available to emp~oyees on AFFIRMATIVE ACTION/EE~UAL EMPLOYMENT OPPORTUNITIES E6ZUAL OPPORTUNITY POLICY STATEMENT It is the policy of Five Star Correctional Services, Inc. to afford equal opportunity for employment to all individuals regardless of race, color, religion, sex or national origin in accordance with the law pursuant to the Civil Rights Act of 1964 and all other related executive orders. Therefore, Five Star Correctional Services, Inc. will take affirmative action to: 6) Recruit, hire and promote all job classifications without regard to race, color, religion, sex or national origin except where sex is a bona fide occupational qualification. 7) Base decisions regarding employment so as to further the principle of equal employment opportunity. 8) Ensure that promotion decisions regarding employment further the principles of equal employment opportunity. 9) Ensure that all personnel actions such as compensation, benefits, transfers, layoffs, return from layoff, training, and education through tuition reimbursement will be administered without regard to race, color, religion, sex, or national origin, except where sex is a bona fide occupational requirement. 10)Ensure that all facilities of Five Star Correctional Services, Inc. are available to employees on anon-discriminatory basis, and that all social and recreation programs sponsored for employees be open to participation without regard to race, color, religion, sex, or national origin. 11)Management is obliged to among employees, act as a guide by establishing and implementing affirmative procedures and practices that will achieve the objective of equitable employment opportunity for all. The successful achievement of anon-discriminatory employment program requires maximum cooperation be open to participation without regard to race, color, religion, sex, or national origin. ~~~~~ ~r.% ~tirr~ ~00 ~~~ ~~~~~~ Texas References `'~ Brown County Sheriff's Office Becky Caffey, Jail Administrator 325-641-0740 1050 West Commerce Brownwood, Texas 76801 Approximate Size: 196 Food Service since 2009 ~r,r Denton County Sheriff's Office Captain Mike Ganzer 940-349-1711 127 N. Woodrow Lane Denton, Texas 76025 Approximate Size: 1400 Inmates Food Service and Commissary 2002 Through 2008 Ector County Elder Nutrition Services Director, Joyce Thompson 432 333-6791 1225 Adams Ave Odessa, TX 79761 Approximate Size: 283 Citizens Food Service Since 2008 Grand Prairie City Jail Sgt. Doug White 972-237-8956 801 Conover Grand Prairie, Texas 75051 Approximate Size: 90 Food Service Since 2008 Johnson County Sheriff's Office Warden James Duke 817-556-6024 1800 Ridgemar Dr. Cleburne, Texas 76031 Approximate Size: 700 Food Service since 2002 Kaufman County Sheriff's Office Chief Carla Stone 972-932-4337 1900 State Highway 175 East Kaufman, Texas 75142 Approximate Size: 531 Food Service Since 2002 Lubbock County Sheriff's Office Major Danny Downes 806-775-1500 811 Main Street Lubbock, Texas 79401 Approximate Size 845 Food Service Since 2007 Montague County Sheriff's Office Sheriff Paul Cunningham 100 Grand Montague, Texas 76251 940-894-2871 Approximate Size: 99 Inmates Food Service and Commissary Since 2009 ~00 ~ ~f Texas References Louisiana References Potter County Sheriff's Office St. Bernard Parish Captain Roger Haney Colonel David Mowers 13100 NE 29th 1900 Paris Road Amarillo, TX 79111 Chalmette, LA 70043 806-335-4107 504-278-7650 Approximate Size: 598 Inmates Approximate Size: 350 Food Service Since 2003 Commissary Since 2004 Food Service since 2006 Tarrant County Sheriff's Office Sheriff Dee Anderson 300 W. Belknap Ft, Worth, Texas 76102 817- 884-3098 Approximate Size: 4571 Inmates Commissary Since 2003 Food Service Since 2004 Van Zandt Sheriff's Office Sheriff R.P. "Pat" Burnett 1220 W. Dallas, Canton 75103 903-567-4133 Approximate Size 192 Food Service Since 2009 St. Bernard Parish Council on Aging Susan McNeil, Director 8201 A , West Judge Perez Drive Chalmette, LA70043 504-278-7650 Approximate Size: 56 Citizens Food Service Since 2006 Alabama References Montgomery County Chief Derrick Cunningham Montgomery County Jail 250 S McDonough St Montgomery, AL 36104 334-832-4950 Approximate Size: 500 Food Service since 2009 Wise County Sheriff's Office Sheriff David Walker 940-627-6381 200 Rook Ramsey Decatur, Texas 76234 Approximate Size: 328 Inmates Food Service Since 2002 Commissary Since 2004 Correctional Corporations Avalon Correctional Services Patrick Sullivan, President 405-752-8802 13401 Railway Drive Oklahoma City Oklahoma 73114 Approximate Size: 328 Inmates Food Service Since 2009 Purchasing References Johnson County Sheriff's Office Purchasing Agent Margaret Cook 817-556-6382 1800 Ridgemar Dr. Cleburne, Texas 76031 McLennan County Sheriff's Office Purchasing Agent Ken Bass 254- 757-5016 501 Washington Ave Waco, TX 76703 Kaufman County Sheriff's Office Purchasing Agent Jack Sebastian 972-932-4331 1900 State Highway 175 East Kaufman, Texas 75142 Lubbock County Sheriff's Office Mr. Stephen Chandler ~r 806-775-1381 Purchasing Department PO Box 10536 Lubbock, Texas 79408 Tarrant County Sheriff's Office Purchasing Agent Jack Beacham 817-884-1111 300 W. Belknap Ft. Worth, Texas 76102 Potter County Sheriff's Office Purchasing Agent Sharon Page 806-349-4818 608 S. Pierce Street Amarillo, Texas 79101 Wise County Sheriff's Office Purchasing Agent Diane Alexander 940-627-3312 400 West Walnut Decatur, Texas 76234 Montgomery County Commission Pat Silas, Purchasing 334-832-1269 100 South Lawrence Street Montgomery, Alabama 36102 MiM~ MENU IMPROVEMENTS Five Star Correctional Services recognizes acceptability as a primary issue in menu development. We constantly strive to make improvements whenever needed. The officers of Five Star Correctional Services have gained knowledge and experience relating to acceptability of specific food items by Inmates during their many years of service to correction and detention facilities. Administrative changes to menus can be made through the Project Manager to our dietitian. Change requests may cause price adjustments unless foods of equal value are exchanged. The dietitians will attempt to suggest acceptable changes that will not require adjustments in price. RECORDS Files of all orders, cancellations and specific food items and portions are maintained by Five Star Correctional Services for a minimum of three years. We will also maintain records of non-expendable property that we have accrued for a minimum of three years FOOD PREPARATION AND PRODUCTION Food quality is determined by preparation. Therefore, the special training and experience of our food preparation managers is exceedingly important. With Five Star Correctional Services, it is not just a .matter of the food service personnel following a guidebook of recipes. It is also in the care used in following recipes. Experienced food service personnel know certain secrets of their trade that make the difference in the outcome of any meal. All of our recipes are nutritionally sound and approved by a registered dietitian. The Project Manager will use them as a guide in order to control costs and assure consistency of products served. Because convenience foods are very expensive, we prepare most menu items from scratch. Menus are planned according to the season of the year with consideration for special events and holidays. Project Managers will follow certain protocol once a menu has been planned and approved. He or she will execute the forms associated with cooking and dispatch them to the appropriate production area and employee(s). In awell-organized kitchen, this tends to become a mechanical routine. Using this routine, each employee will become accustomed to carrying out designated tasks with accuracy and expediency. ~~~ ' Careful planning before starting work ensures that the entire operation will run smoothly. The result is that the highest efficiency in production is obtained by producing the required quantity of food at the required time by the best methods. FOOD PRESENTATION One cannot place too much emphasis on the appearance of a meal, whether it is served in a restaurant, at a family table, or in jail. No one responds well to food that is not pleasing to the eye. We have found that skillful presentation and merchandising of food increases interest in the food itself. Our menus are planned to combine foods that add color variation and are arranged attractively on the tray. Common sense tells us that a person is more likely to accept a plate of food that looks appetizing and full. Five Star Correctional Services management is well aware of the psychological aspects of tray presentation and will supervise all meal portions to ensure equal food quantities and to prevent delivery of trays that have been dished up in a careless manner. MEAL ORDERING AND BILLING Five Star Correctional Services will keep track of the total number of meals ordered on a daily basis. It is Kerr County's responsibility to prepare and deliver a meal order count by location prior to the breakfast meal of any given day. That count will be ,: used for the remainder of the meals served on that day. Any changes to the morning count can be submitted two hours prior to serving time. Of course, additional meals will be prepared to meet any callbacks, court calls or miscalculations. Five Star Correctional Services will prepare and forward to the facility an invoice for meals served on a weekly basis. Our invoice will include a detailed description of meals served and any special requests for that week. PURCHASING, RECEIVING, AND INVENTORY MAINTENANCE Kerr County will control purchases of all foodstuffs and supplies to be used in the food service operation at the facility. Five Star Correctional Services purchasing procedures are established on the basis of quality, price and service. As a part of our quality control program, we have developed a comprehensive list of food product standards that are used by our President and Director of Food Service in purchasing negotiations with vendors. The standards are modified to meet any specifications detailed by each facility. All kitchen food products will be inventoried each week. This detailed list of purchasing specifications will be made available to Kerr County upon request. M MEAL DISTRIBUTION Five Star Correctional Services will follow the meal distribution schedule outlined by Kerr County. FOOD SERVICE RE6ZUIREMENTS Five Star Correctional Services will meet the following requirements regarding food service; ^ Kerr County will provide meals at regular meal times during each day seven days per week with no more than 14 hours between the evening meal and breakfast. In the event that more than 14 hours must pass between meals, supplemental food will be served. ^ Detainees will be served a minimum of two meals in any 24-hour period. If a detainee is held more than 24 hours, he or she will be served three meals in the 24-hour period affer the first 24 hours. ^ The Inmate meals will follow apre-approved four-week cycle menu. Portion sizes "as served," not raw sizes, will be clearly indicated on the menu including the cooked meat weight in combination entrees. ^ All menus and special diets will meet the standards for adult holding and detention facilities as established by the American Correctional Association. A registered dietitian will approve all menus and menu changes prior to service. All meals served will be in compliance with the 1989 Recommended Daily Allowance for adult males as established by the National Academy of Sciences. ^ Five Star Correctional Services will provide, at no additional cost, religious and medical diets conforming to special religious or physician- ordered specifications. r ^ The menu will be planned with jail-tested products and recipes for Inmate acceptability. A variety of food flavors, textures, temperatures, and appearances shall be used. Five Star Correctional Services warrants that all meals will be served at appropriate temperatures and in a manner that makes them palatable (140° F hot, 45° F if cold) and visibly pleasing, complete with condiments (dressing, sugar, salt, pepper, catsup, or mustard where indicated). ^ Portions for margarine, salad dressing, and mayonnaise shall not exceed 'h ounce per serving. Also, these high-fat items shall not be added to meals when they are not appropriate. For example, margarine shall not be added to meals with entrees such as hot dogs, which are more appropriately served with mustard. ^ A sack lunch shall be provided for Inmates who miss the service of the regularly scheduled meal due to courts, work assignments, or late book- ins. The lunch shall consist of two sandwiches with a total of three ounces of meat, cheese, peanut butter, or meat equivalent; two condiments, one dessert or chip item, and a beverage. ^ Proper food sanitation and storage shall be maintained. ^ All meals will be supervised to result in items with a suitable portion, appearance, and taste. MENU This menu will be used regardless of which option you choose. SureQuest September 21, 2009 f~rhr~~tr~~l~ ~"~~~ ~~~~s ~#}~~~~' To Whom It May Concern: The 2$ day Menu cycle prepared by Five Star Correctional for use in the Kerr County Correctional Facility has been reviewed, analyzed and approved by a Registered, Licensed Dietitian and found to meet or exceed nutritional requirements set by Texas Jail standard 281. All recipes for mixed dishes/casseroles used as entrees at lunch or supper contain a minimum of 2 ounces of cooked meat (Beef based dishes contain 2 ounces and Lean Meat based, as Turkey and Chicken, contain 3 ounces). All `traditional' pork type items on the menu are made from turkey meat (i.e. Ham =Turkey Ham and Sausage =Turkey Sausage) so the menus are completely Pork free. The Regular menu provides weekly and cycle averages exceeding 2500 calories with approximately 55% calories from carbohydrate, 14°!° from protein and 31 % from fat. These ;~, figures are well within the guidelines established for healthy Americans in the targeted age group. The Menu Cycle meets or exceeds all the RDA requirements established by the USDA National Research Council. Note the computerized nutritional analysis contains some unreported values for Zinc and Vitamin B6 as compared to the USDA Food Composition Tables. Sincerely, ~~ ~ Nylia Kreiner MS RD LD Director of Database Services SureQuest Systems, Inc. 330 Keller Springs Rd, Suite 205, Carrollton, Teaws 75006 Phone: (972) 23&7200 Fax: (97Z) 23&7733 www sureques~com ~wr` GAR certifies #ltat Commission ' Nylia $ Kreine>~ ~ " " on Dietetic has suecessfully completed Registration requirements fOr"dtetetfc ~}} American Dietetic TegiSttatiOD. rlgtrt. Association Registration Payment Period: 09/OIIZ009-08/31/ZO10 ,. ,^, \\ (.CJ Registered Dletitlan (RD) 31g re .Registration LD. Number "" ~ , O{,...~, £. '` 'Y~'~at`....,.•.~..c. M5, RD, SNS gs~©7~6g Char, Commission on Dietetic Registration ~Y" - ~^_,~ -~~ Commission ~~~ ,- `ion Dietetic ~'~ ~ `''~.~' t~egistration CDR Certifi~, n~~ ,~ ,d? ^~ ~ ~o+~w+s~vro„n, ~. ~''~*~ ~, 1"' l+~t~tpricanDietetic Nylia R e ner r,-,,, -~„ ~j ~ , . -has succ ull}~ g7plet requrreine ~~.~,9 ~ssa,,iation Cor dietetec~~rxg2s'~iatran ~ tip.. Registration~_~~'~~ eriv 9.i ~ '~J8f3_ ~ ;( ~.~ ~,-y~~. ~ Pgistere~pietitian(RDj Signatu ~V r ''~'~i ~ '~~y3 ~ , ,~ J~ Registration LD. umoe~ `~,., _ ,',/~ ~ }~`L_i, ~ / MPH, RD, CSP 85007269~`t i~ ts~io° on Dietetic Registration tF Texas State Board of Examiners of Dietitians ;~ at. ~~ ,. , certifies that the person identified below is a Licensed Dietitian Nylia Kreiner License Number DT07196 Control Number 37.36 ~ ~ W Cardholder Signature Expires 8/31/2009 l-' V ~ ~ U Presiding Officer 0 n n ~Q. a n a o o ~ `~ ~ ~ o o ~ ~ a~ `~ o o ~ ~ v a~ m o ~ Q9 tq r N r ~ GO M ~ N r CD M Y ~ N r C7 a0 N r aD ~ ~ ~ g Y O ~ ~ F ~ ~ ~ ~ m Q ~ ~i ~ ~~ ~ ~ ; Q ~ t~ v w ~ u~ ~ l~ t~ ~ ~ c~'n ~ ~ v v ~ a10i o o ~ ~ U o `~ ~ Q N .O- OD M N ~ N (h m M ~ ~ ~ N M t9 r r r ,c ~ ~' a ~ s a m W c m a ~ v ~ ~ ` acr ~ m o m a w ~ ~ ~ ~ ~ ° ~ o m $ ~ ~ U o > ~ $ LL 3 ~" cn z a m a LL !~ n ry n n 4 4 ~. n n y O ~ N d N O ~j N ~ ~ N O O ~ N N ~ m O (h r N r pp r ~ N r OD C~ '„ r r CD ~Q m ry~ " ~ p~~ ~ ~ C ~N l0 l6 m ~ Y p ~ s a6 L Y ~ V m ~ 0 ~ ~ ~ f7 (~ ~ m 'O m ~ (7 p N a g m U ~ 3 ~. ~ m ~ Y ~ ~ U a m ~ o U W 'c U U n a n; n °' ~ - n N ~~ a10i ~ o ~ w ~~ m o o ~ v 'm '~ o r r ~ CO ~ r r ED M ~ ~ N ~ M w ~" C7 ~ m m ~ LL x a U v ~ .c ~ a ~ ~ c -c ,Y '~ ~ p ~ ~ a ~ 2 D 'c~ ~ ~ m a a ~ LL ~ ~ O U LL U ~ LL ~ y U 4 a m ~ n o ~ ~ o ~ ~ ~ o m o ~ ~ `~ ~ ~ N ~ ~ W ('~ r ~ ~ N CO OD f0 eN`- r N ~ W •-~ ~- N C r ~ o ~ d .~ ~ ~ t~ ~ a c a. ~ ~ ~ ~ m c a m °- = m~~ a m v n n a as a a n o ~ a/Qi ~ ~ o m c~ ~ m v $ o ~ ~' ~ ~ ~ m o M r N ~ M N ~ ~ N ~ N M M ~ N W ~ ~ _ ~ > ~ ~ Y ~ io ~+ ~ 2 = "' W m ~ w E ~ .. io m ~ ~ ~ g = m a~~~ L x g' mm°- m~ v~~ ~ 3 c~ ,~ g m~ a +• m a ~-. ~- 4 m m 'c$ m U L (p ~ w° ~ 3 ~ U ~ n a n n a a n a O U ~ v ° ° ~ a0o c~i ~ ~ N ~ r-' ~ ~ v N ~ ~ m ~ ~ 3 U ~ N ~ Y y ~ ~ ~ m !n > ~ N Y ~ ~ ~ ~ m Y N V ~ p ~ ~ td' 2 W ~ p, o c .. 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U a N r n N r O N N r O OD l6 ~ o U C m ~' Z O ~ ~j ~ Y ~ U Y C ~ 2 LL n 4 d ~ ~- ~ N r ® {~ N Q ED O ~ ~ ~ ~ C U' ~ 0 -~O Y O ~ C ~QS L ~ Z x ~ S ~.+ LL a n o M ~ = N r 7 ~ N ~ W ~ ~ ii~~ ~ ~ Y C C c Y ~ U U ~ O a d ~ t ~ ~ ~ ~ 'O ~ C ~ ' C D :C LL n a n ~ V ~- N r ~ ~ ~ O OD D m ~- ~ a ~ ~ ~ ~ ~ U ~ ~ ~ ~ o ~ Y ~ V C o LL U 7 ~ n O c0 U U ~ ~ ~ N O N l6 m t+! ~ `m C D a ~ t U ° T > ~ ~ a a W ~ cry o. y _ ~ bm O U c ~ ~ a i .~ m LL (' V' r ~V r ~1 r ~ N r NN O ~ Y ~ fn ~ ~ C c O ~ ~ ~ ~ m O a ~ ~ o U m ~ m '0 a 4 ~ LL y n O ~ ~~pp N ~ ~ M ~ N r ~ aD ~~yypp D E m m Q a ~ ~ C N ~ 7 LL "' Y U C O LL n n n ~ ~ r N .- , (,`~V m ~ O aD ~ ~ LL ~ ~ ~ a° d ~ m a ~ ~ ~ ~ Y ~ Y O a U g v a m Nutrient Anatysis Kerr County Justice Center -Regular /Regular -Weeks 1 thru 4 item Type: Menu Analysis MacroNutrisnts Calories: 2,794.92 Protein: 97.51 Carbohydrates: 385.39 Total Fat: 98.0$ Monounsat. Fat: 39.97 Palyunsat. Fat: 18.44 Saturated Fat: 30.35 * Water: 1,971.74 * Total Dietary Fiber: 26.38 * Insoluble Fiber: 0.00 * Cholesterol: 371.73 * Alcohol: 0.00 * Caffeine: 0.57 "err Minerals Vitamins Essential Amino Acids Kcal Vitamin A: 1,181.87* RE Histidine: 1.71 * gm gm Vitamin E: 9.99* mg Isoleucine: 3.21 * gm gm Thiamin (B1): 2.25 * mg Leucine: 6.28 * gm gm Riboflavin (62): 2.21 * mg Lysine: 4.83* gm gm Niacin (63): 20.25 * mg Methionine: 1.39 * gm gm Vitamin B6: 1.62 * mg Phenylalanine: 3.65 * gm gm Vitamin B12: 5.03* mcg Threonine: 2.49* gm ml Folacin: 653.08 * mcg Tryptophan: 2.08 * gm gm Pantothenic Acid: 5.60 * mg Valine: 3.60 * gm gm Vitamin C: 242.02* mg mg Vitamin D: 191.85* IU gm Vitamin K: 184.09* mcg mg Other Information Other Amino Acids Calcium: 1,145.67* mg Calor7esftomProtein: 14% Alanine: 2.96* gm Magnesium: 348.15 * mg Calories from Carbohydrates: 55% Arginine: 3.52 * gm Phosphorus: 2,071.28 * mg Calories from Fat: 31 % Aspartic Acid: 5.96 * gm Potassium: 3,424.41 * mg Cystine: 1.07* gm Sodium: 4,653.16 * mg Poly/Sat Fat: 0.6 :1 Glutamic Acid: 13.69 * gm Copper: 1,49* mg Sodium/Potassium: 1.4:1 Giycine: 2.40* gm Iron: 17.44* mg Calcium/Phosphorus: 0.6:1 Proline: 4.86* gm Manganese: 2.95 * mg Serine: 3.48 * gm Zinc: 13.29 * mg Tyrosine: 2.37 * gm Fatly Acids Linoleic: 14.13* gm Oleic: 29.10 * gm * Nutrient includes one or more unre ed values. Menu Anal sis does NOT include Snacks. %N 23, 2009 6:21 AM 85007169/DT07196 „Nutrient Analysis Kerr County Justice Center -Regular /Regular -Week 4 Item Type: Menu Analysis MacroNutrients Vitamins Essential Amino Acids Calories: 2,806.47 Kcal Vitamin A: 1,217.84 * RE Histidine: 1.69 * gm Protein: 99.92 gm Vitamin E: 10.47* mg Isoteucine: 3.17* gm Carbohydrates: 386.85 gm Thiamin (B1): 2.30* mg Leucine: 6.28* gm Total Fat: 97.55 gm Riboflavin (62): 2.19* mg Lysine: 4.90* gm Monounsat. Fat: 40.90* gm Niacin (B3): 20.89* mg Methionine: 1.37* gm Polyunsat. Fat: 18.15 * gm Vitamin B6: 1.69 * mg Phenylalanine: 3.67 * gm Saturated Fat: 29.78 * gm Vitamin 612: 5.15 * mcg Threonine: 2.49 * gm Water: 1,995.65* ml Folacin: 676.20* mcg Tryptophan: 0.92* gm Total Dietary Fiber: 27.44 * gm Pantothenic Acid: 5.68 * mg Valine: 3.55 * gm Insoluble Fiber: 0.00 * gm Vitamin C: 240.53 * mg Cholesterol: 376.73* mg Vitamin D: 185.77* IU Alcohol: 0.00* gm Vitamin K: 258.38* mcg Caffeine: 0.41 * mg Minerals Other Information Other Amino Acids Calcium: 1,117.34 * mg Calories from Protein: 14% Alanine: 2.97 * gm Magnesium; 360.23* mg Calories from Carbohydrates: 55% Arginine: 3.57* gm Phosphorus: 2,077.15 * mg Calories from Fat: 31 % Aspartic Acid: 5.98 * gm Potassium: 3,479.48 * mg Cystine: 1.05 * gm Sodium: 4,754.41 mg Poly/Sat Fat: 0.6 :1 Glutamic Acid: 13.25* gm Copper: 1.54 * mg Sodium/Potassium: 1.4 :1 Glycine: 2.42 * gm Iron: 17.86 * mg Calcium/Phosphorus: 0.5 :1 Praline: 4.6fi* gm Manganese: 3.06 * mg Serine: 3.45 * gm Zinc: 14.11 * mg Tyrosine: 2.34 * gm Fatty Acids Linoleic: 14.14 * gm Oleic: 29.27* gm * Nutrient includes one or more unre rted values. Menu Ana sis does N07 include Snacks. ~35007169/DT07196 Nutrient Analysis Kerr County Justice Center -Regular /Regular -Week 3 Item Type: Menu Analysis MacroNutrieMs Vitamins Essential Amino Acids Calories: 2,803.24 Kcal Vitamin A: 1,143.89* RE Histidine: 1.64* gm Protein: 95,91 gm Vitamin E: 9.88* mg Isoleucine: 3.15* gm Carbohydrates: 387.48 gm Thiamin (B1): 2.26* mg Leucine: 6.27* gm Total Fat: 99.50 gm Riboflavin (B2): 2.22* mg Lysine: 4.75* gm Monounsat. Fat: 40.16 * gm Niacin (B3): 19.78 * mg Methionine: 1.34 * gm Polyunsat. Fat: 18.28 * gm Vitamin B6: 1.54 * mg Phenylalanine: 3.66 * gm Saturated Fat: 30.77 * gm Vitamin B12: 5.01 * mcg Threonine: 2.41 * gm Water: 1,977.27 * ml Folacin: 641.83 * mcg Tryptophan: 3.26 * gm Total Dietary Fiber: 25.84 * gm Pantothenic Acid: 5.45 * mg Valine: 3.54 * gm Insoluble Fiber: 0.00* gm Vitamin C: 239.10* mg Cholesterol: 352.14* mg Vitamin D: 195.22* IU Alcohol: 0.00* gm Vitamin K: 202.37* mcg ~,, Caffeine: 0.85 * mg Minerals Other Information Other Amino Acids Calcium: 1,147.09* mg Calories from Protein: 14% Alanine: 2.85* gm Magnesium: 351.50* mg Calories from Carbohydrates: 55% Arginine: 3.40* gm Phosphorus: 2,086.47 * mg Calories from Fat: 32% Aspartic Acid: 5.76 * gm Potassium: 3,395.14* mg Cystine: 1.p7* gm Sodium: 4,525.35 * mg Poly/Sat Fat: 0.6 :1 Glutamic Acid: 13.65* gm Copper: 1.46* mg SodiumfPotassium: 1.3:1 Glycine: 2.30* gm Iron: 17.32 * mg Calcium/Phosphorus: 0.5 :1 Proline: 4.85 * gm Manganese: 2.98* mg Serine: 3.41 * gm Zinc: 12.87 * mg Tyrosine: 2.32 * gm Fatly Acids Linoleic: 13.72 * gm Oleic: 29.72 * gm * Nutrient includes one or more unre rted values. Menu Anal is does NOT include Snacks. ~~~ September 23, 20°9 ~~~A7169/DT®7196 Nutrient Analysis Kerr County Justice Center -Regular /Regular -Week 2 Item Type: Menu Analysis MacroNutrients Vitamins Essential Amino Acids Galories: 2,806.73 Kcal Vitamin A: 1,281.69 * RE Histidine: 1.77 * gm Protein: 97.44 gm Vitamin E: 'W.67 * mg Isoleucine: 3.27 * gm Carbohydrates: 385.12 gm Thiamin (B1): 2.20* mg Leucine: 6.19* gm Total Fat: 99.18 gm Riboflavin (B2): 2.19* mg Lysine: 4.79* gm Monounsat. Fat: 40.13 * gm Niacin (B3): 20.08 * mg Methionine: 1.44 * gm Polyunsat. Fat: 19.48 * gm Vitamin B6: 1.62 * mg Phenylalanine: 3.61 * gm Saturated Fat: 30.18* gm Vitamin B12: 4.73* mcg Threonine: 2.56* gm Water: 1,996.88 * ml Folacin: 630.38 * mcg Tryptophan: 0.89 * gm Total Dietary Fiber: 26.62 * gm Pantothenic Acid: 5.71 * mg Valine: 3.68 * gm Insoluble Fiber: 0.00* gm Vitamin C: 250.38* mg Cholesterol: 384.79* mg Vitamin D: 193.25* IU Alcohol: 0.00* gm Vitamin K; 157.$4* mcg Caffeine: 0.61 * mg 'r-' Minerals Other Information Other Amino Acids Calcium: 1,137.22 * mg Galories from Protein: 14% Alanine: 3.06 * gm Magnesium: 337.41 * mg Calories from Carbohydrates: 55% Arginine: 3.61 * gm Phosphorus: 2,070.08 * mg Calories from Fat: 32% Aspartic Acid: 6.16 * gm Potassium: 3,417.90 * mg Cystine: 1.08 * gm Sodium: 4,838.31 * mg Poly/Sat Fat: 0.6 :1 Glutamic Acid: 14.01 * gm Copper: 1.46 * mg SodiumlPotassium: 1.4 :1 Glycine: 2.50 * gm Iron: 17.08 * mg Calcium/Phosphorus: 0.5 :1 Proline: 4.95 * gm Manganese: 2.86* mg Serine: 3.56* gm Zinc: 12.72 * mg Tyrosine: 2.43 * gm Fatty Acids Linoleic: 15.43 * gm Oleic: 29.91 * gm * Nutrient includes one or more unre rted values. Menu Anal sis does NOT include Snacks. September 23, 2009 8:19 AM ~ aOO7169/DTO7196 .Nutrient Analysis Kerr County Justice Center -Regular /Regular -Week 1 Item Type: Menu Analysis MacroNutrients Vitamins Essential Amino Acids Calories: 2,763.23 Kcal Vitamin A: 1,084.07 * RE Histidine: 1.74 * gm Protein: 96.78 gm Vitamin E: 8.96 * mg Isoleucine: 3.25 * gm Carbohydrates: 382.13 gm Thiamin (B1): 2.24* mg Leucine: 6.37* gm Total Fat: 96.09 gm Riboflavin (B2): 2.23* mg Lysine: 4.88* gm Monounsat. Fat: 38.67* gm Niacin (63): 20.26* mg Methionine: 1.41 * gm Polyunsat. Fat: 17.86 * gm Vitamin B6: 1.62 * mg Phenylalanine: 3.67 * gm Saturated Fat: 30.68* gm Vitamin B12: 5.21 * mcg Threonine: 2.51 * gm Water: 1,917.15 * ml Folacin: 663.91 * mcg Tryptophan: 3.25 * gm Total Dietary Fiber: 25.62 * gm Pantothenic Acid: 5.58 * mg Valine: 3.64 * gm Insoluble Fiber: 0.00* gm Vitamin C: 238.04* mg Cholesterol: 373.28* mg Vitamin D: 193.18* IU Alcohol: 0.00 * gm Vitamin K: 117.78 * mcg Caffeine: 0.41 * mg Minerals Other Information Other Amino Acids Calcium: 1,181.04 * mg Calories from Protein: 14% Alanine: 2.97 * gm Magnesium: 343.47 * mg Calories from Carbohydrates: 55°/a Arginine: 3.49 * gm Phosphorus: 2,051.41 * mg Calories from Fat: 31 % Aspartic Acid: 5.94 * gm Potassium: 3,405.12 * mg Cystine: 1.07 * gm Sodium: 4,494.56 mg Poly/Sat Fat: 0.6 :1 Glutamic Acid: 13.85 * gm Copper: 1.49* mg Sodium/Potassium: 1.3:1 Glycine: 2.40* gm Iron: 17.51 * mg Calcium/Phosphorus: 0.6 :1 Proline: 4.99* gm Manganese: 2.91 * mg Serine: 3.53 * gm Zinc: 13.46 * mg Tyrosine: 2.39 * gm Fatty Acids Linoleic: 13.25* gm Oleic: 27.51 * gm * Nutrient includes one or more unre orted values. 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UW ~ W NNNfnNLL ONNfnW tL rNrrr~ rrrNrOp NrrrN00 .-NM~~ACD ~NM V'ln(O rNM~~fO Y f6 fA w Y 3 c o cn , L w ti ~ ~ ~ ~ ~ 7 ~ ~ f D U d. •_ >+~ ~ 'O ~ N~ O N V Y m > C U ~~ N O Y C N N ~ Y "~ f6 U N o C 7 Tm ( N` ~- (v C ~ ` w Y ~ LL o~~~~g ~ O ~~ ia~°>o-= ..' o O L C o3u~m~~e ' a~ !° 3 co m Teo .. m o d m~ ~ ` ~ o ~ x y o ~~mU a z ~ cnacncn~N ma.U U~ cnm ~ d ° c D U U N N~ UU.V ~ U NUUU ~ ~~ 7 f 6 f 4 UW W W WLL __ f 6 WNNlnfnLL ONNNW WL~ rNrrrOp Nr~Nr00 MrrrrN00 rrr rNM~~1')(O ~NCM~ln tO c-NMtf lf')fD l~ ~NM T'~ a ~y~y W O M A~ W -~ L ^~^~ iA~.+ W V 'W'+ V ~~ V L AL+ vW i ~ m a~ rn ~ Cs f6 O ~. ~ ~~ L O .~ Y ~ N (4 w O L.-V ~ o L E ~ f6 O a~U y ~ ~ ~ c° ~m 2 ma m~v c a°'i ~ ~ o~ c ~ v N .. 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IL UOW W W ~N W NLL ONNfnW LL rNrNret NMrrrOp Nr~rN00 ~NM~tf)f0 •-NMetlnf0 rNMst'~f0 Y N f6 y !d ~ u1 O N O U L O ~° U cv NW ~co pc W ~ 3~ c y ~ >> ~ ~' w ~ ~ H •- ~ - w o ocA f6 ~ aO~ ~ o ~ Y N a~0 u~ c ~~pcn p C C ~ N ~ U~ 300~0~0 ~ ~ C oa._o~o~ V p U O •~ :c~~sooo~ o ~ cnaF-~~N cncnaUU~ Um~UUU~ z d ~ ~ U ~ ~ V ~ UUU ~~ N N N N UOW W WLL - 6U f WNNW(nLL N X ONNNNWLL rMrrrOp NrrNr00 Mrrrr N00 rrr ~NM'V ~(O ~NM~~(O rNM~ln(fll~ r-NM 0 T'~ 0 M A~A+ wW W -~ L ~~ w= W V ,W,+ V ~~ N ~~ V `~ L ^L, W m t ° m c o rn N O ~ ~ W a> u~ ~ d O C7 d ~ _ O N N ` 3 0 0 0 +~ C ~ N f6 p C ~ ~YL L.LY ~ fnm C~ 00 O OL~ D {0 N ~ fL4 7 N ~ ~ •~ = O '7 ~ Y 7 ~ ~ U f6 Cn~fn (n LLN UIl ~Z= (/~~ oODU LL d ~ S U O 7 U ~ U~ 7~ U 7 7 7 X 6 f f 6 IC U W~ W W ti f6 U U N W N LL UUUNCn LL rNrrrOp rrrrr00 rrrrrOD ~NMSt~(D ~NMd•~(O - ~NM~~(O ------- - ------- ------ L U ~ C f6 ~ ~ U ~ ~ m C (~ L 10 7+ 3 ~ N f0 d L o c •• ~- N ~ L a~ •- N` ~ ~ a ~ fn w C ~~ Y ~ '0 LL C N lL ~ w ooUa ~ v~~a ~ Y p)~LLY NmU~L'g ~ Cm C •3 TC V w ~ 3fn N~ ~ ~.~:?ULL aU ~ NU ~ YU 'C CO f6U ~o 2 ~ O_c6 ~p UU ~~~ Z N•V N a U d~fA~ ~ OQ. 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L d O U N U ~ na W U U ~ U U o_an a UUU V UO 7 N c 6 ~ . f 9 UOW W LL NNNfnW LL MNNCnNLL. .-N~Ne-mot ~~~~NOO ~~~N~oO ~-NM~~CO ~NM V'~CD ~NM~ ~AfO y C f0 N m ~ ~ _ .y.~ ~- tq C7 ~ y ~ f0 ~ y N +6 C .•. C "D f0 N _C L ~ ' ~ N ca ~ O d cW ~•~ Z,~a cop c O ~'c a~i ma c Opf6~WY O"'= tt ' ~~ ~C~ t~ 7Y ~OOm~~ Y (6 N y O tp y~ .,-.., 3 O O fO L o f6 L N .- .y O L ~~ O N i ~ O ~ cna~~~N cnm~~mU~ c)~cn >~ z ~ `° " L L L N 7 N U N NQ aaa t 7 7 7 t L N UUU ~ ~~ aaa a 7 7 7 N 7 N UUU.y UO f 6 U O W W W lL W N N N W W LL M N N (n N LL ~M~~~oO ~~~~~NOO ~~~N~aO ~.-a-- rNMe7'ln(O ~NM~FLnf01~ ~NMtF~(O ~NM ~. d'. r-~ O ^~ L M AW W i L ~~ w~w+ •W AV+ W ^~ ~~ ^~ V L A~ W ` ~ ~ ' ~ N f6 ~ ~ t/1 _ C U 'O ~ '- C~ a~ C7 n~ N d U .y L c .G N w O p ~ ~ m + v o-c»,,. 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O ~ N O ~ j ~ ~' x c o 0 0` ~acnwUtL O-a~ U UQ ~~Umm- UUNWWw rrrNNCO ~NM~~(O U . ~ N ~ ~ C N y Y f6 ~ ~ ~ O O L ~ U w y` ~ V H` ~ W >'~ W U NW ~ t ~ ~.-. ~ ~•~ a~ N 3 ~~ pN yd. o o ~ N d-O~ y ~ v U N t6 ,p OLLY ~c c= ~ Ohm C 7 °~ N c:~ 7Q C~ C 7 ~c TC ~ c O C ~ U t ~ (`~ 'O f0 O ~ L 'O O L (6 ~- O fIS ~ Ov~~l-wN m~~5~~ 2~cnw-,~ 1--~ ~ ~ 7 N N U ~ NUU VUQ N OU ~U~ L W U N f O U O W W W LL _ O N N U N LL O U N W N LL N N rMrrr00 MrrrrOp MrrNrOD rr rNM~~010 rNM~~tO rNM~lf~CO rN N Y fq N ~ +-' f6 lC CAW Nc6~ LL Ucc~ N NL QY I- Ohm C'C ~O C O N C N~ N L -O (`~O~ 'C y ~O 0 L 'a O` O ~ = UUF-~tLN U~~~ali 2~ULL.Uti L L O N ~ 7 41 7 N 7~ L L N 7 N f6 f6 O NUU.V UQ NC.)U ~ ~~ UOW W ~I1 ONNUNIl. 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N O N L O ~ = f~n.fnVJLL.N m~USUW m~(n UW d a~ O. U N U O N ~ N Q f 6~ O 7 7 L L N NUU ~ N Q 3~ N~ N NUU . y U O UWVW lL ONNW WLL ONNfnNLL. ~N.-~~ ~ M~~~NaO N.-~-~~ oD ~NMst~(p rNM~InCD ~NM~l1~(O N f6 Y f6 ~ 3 N vi y lQ w (' L ~, m .Y O r- N N O C m ' ~ d ~ v .= ~ c `~ ~v- ~ cC ~ mU o c ~. U~ v ~ m~ yc°o ~ c i o a ~ L O U tOA O. L~ y ~C ~O E N Y ~ O x= J C L 0 0 0 M ., 3 N ~ N C 7~ 3 co m >.~~ 0 .«6 E o ~ o ~ ~ V 0 y E ° ~ af0i.y cco ~ o ~ cnacncnmN cnaU U~ cnm~cnm>~ z ~ ~ o cn " 7 N N (Vp (04~ as NUU ~ 0 O aaa a NUUU ~ UO UW W W WLL. t 9 ONNW Wlt. w ONNNW NLL ~Ne-~~OD Me --r~NaO M~~~~ X00 ~.--.- ~NM~tnCO ~NMd'~(O ~NM~1ntOlh ~NM d a O'~ .-~ ~~ ~..i Q 0~~~~C ~~ ~ FIVE STAR CORRECTIONAL SERVICES IS PREPARED In the event of a "force majeure" (defined as acts of God, strikes, lockouts, lockdowns, acts of public enemy, orders of any kind of the Government of the insurrection, riot, work stoppage, epidemic, earthquake, fire, explosion, hurricane, breakage, or accidents to machinery or equipment over and above ordinary maintenance and repairs) or emergency situations such as labor disputes, loss of power or water, Kerr County will be able to respond. Five Star Correctional Services will provide, in accordance with Texas standards and other requirements, reasonable food services during such emergencies. A minimum of three days' supply of food and disposable serviceware will be in your inventory at all times, so that you will be able to immediately respond to any of the above mentioned situations. INDEMNITY Five Star agrees to indemnify and hold the Kerr County harmless against any and all claims, demands, damages, costs, and expenses, including reasonable attorney's fees for the defense thereof, arising from its use of Kerr County facilities and/or equipment or from any breach on our part, our employees, agents, or expressed or implied consent of Kerr County. If by any reason of force majeure, Kerr County is rendered unable, wholly or in part, to carry out its responsibilities under the contract other than its obligation to Five Star Correctional Services to make the required payments, then the Kerr County shall give Five Star notice and full particulars of such force majeure in writing within a reasonable time affer the occurrence of the event or cause relied on, and such notice shall suspend the Kerr County's responsibilities for the continuance of the liability claimed, but no longer. ~rO~~~tr ~1~"~4~1 ~" PROCEDURES A. LOSS OF WATER: 1) All food will be served on disposable serviceware 2) Arrangements will be made with a local water supplier to provide emergency supplies. 3) Emergency menus will be used until the end of the contingency. B. LOSS OF STEAM OR ELECTRICITY: The Project Manager will evaluate the possibility of using alternative cooking methods. If alternative power is available, the standard menu will be followed. C. VENDOR FAILURE: 1) Substitutions of appropriate menu items of like quality and nutritional value for undelivered items. 2) The Food Service Office will maintain the standard house menus with appropriate substitutions unless delivery failure is of such a significant amount that emergency menus are required. D. WORK STOPPAGE: 1) Food Service will have sufficient foodstuff and supplies on hand to provide meal service during a work stoppage. 2) Emergency menus will be instituted. 3) An emergency work force will be drawn from employees from other work units. E. EMERGENCY MENUS: 1) A 24 hour emergency menu is developed that can be used in contingency situations. 2) Supplies to fulfill emergency menus will be maintained at all times. COT~GCI ``~'' EMERGENCY PROCEDURES A. Whenever possible, normal operating procedures and schedules will be followed. 6. At the direction of the Project Manager or his/her representative, food service employees will be subject to call in to provide staffing on a 24-hour basis. C. Meal Service: 1) At the direction of the Project Manager or his/her representative, based on the extent of emergency, meal hours may be changed. 2) In the event of power failure, athree-day menu is available. D. Disposable utensils, trays and flatware are available in the event that the extent of the emergency is such that their use is warranted. The decision to ease the disposable service, or a portion of, shall rest with the Manager or his/her representative. E. A three-day stock of food and supplies is on hand at all times. Re-supply may ~,,,, be accomplished by phoning the authorized vendors, or if there is a problem with delivery, other nearby home office will provide this unit with necessary food and supply items. F. Instruction in emergency procedures will be provided for employees in routine training sessions. EMERGENCY SUPPLIES The stock at the Kerr County kitchen will be kept as part of the general inventory. This inventory will be rotated into the general inventory and used every three months. Naturally, the emergency stock would have to be replaced at that time. Monthly inventory of these products will be taken to assure their availability at all times. O~IGNI~ SAMPLE EMERGENCY MENU FOR LOSS OF ELECTRICITY This menu assumes that the meat slicer has been wired to the emergency circuit. Most gas and stearn equipment would be inoperable as these items are usually electrically controlled. BREAKFAST Fruit or Juice Dry Cereal 1 oz. Cheese or Peanut Butter Bread or Prepared Breakfast Pastry Milk LUNCH Lunch Meat Sandwiches Cold Vegetable Fresh Fruit Cold Beverage Cookies DINNER Sliced Turkey or Turkey Ham w/lettuce & vegetable garnishes Bread or Rolls Margarine or Condiment Salad w/Dressing Fruit or Prepared Dessert Beverage COTG~Cl ~~A SAMPLE EMERGENCY MENU FOR LOSS OF ELECTRICITY This menu assumes that there is power to operate the steam equipment. BREAKFAST Fruit Juice or Canned Fruit Hard Boiled Eggs (in steam kettle) Cold Cereal Bread and Margarine Cold Milk LUNCH Lunch Meat or Cheese Sandwiches Tossed Salad with Dressing Fruit Punch Cookies DINNER Pasta Casserole Hot Vegetable Fruit Milk 2 Cookies CI~~E~G~C ~ SAMPLE EMERGENCY MENU FOR LOSS OF WATER OR POWER Food would be served on disposable serviceware, as hot water would be unavailable for dishwashing. BREAKFAST Fruit or Juice Dry Cereal Bread or Prepared Breakfast Pastry Margarine Milk LUNCH Tuna Salad or Peanut Butter Sandwich Chips Canned Fruit or Prepared Dessert Fruit Juice or Punch DINNER Sliced Meat and/or Cheese Plate Marinated Canned Vegetable Salad Canned Pudding or Prepared Dessert Bread or Rolls Margarine Milk ~~"A~~1~ Awell-coordinated transition plan is of critical importance. Care must be exercised so that current personnel and staff are not confused by either conflicting directives or by too many bosses. Therefore, all food service directives and questions will be channeled through the Project Manager. He will be held responsible for the continuing operations and all day-to-day functions of the office To avoid the hazard of leaving too many things to be done in the last few days, all preliminary planning, activities, and necessary information will be completed two weeks prior to moving into the premises. None of the work in this phase is dependent upon occupying the location. Our first role as your professional Food Service Manager begins with our development of the opening checklist. Five Star Correctional Services will develop an opening checklist. The schedule is organized in a "management by objectives format". We will begin to make transitions four weeks prior to opening and continue for at least four weeks affer the opening day. This planning program will be the strategy that Five Star Correctional Services' management will live by for eight weeks. Note: One week from contract award would provide a comfortable opening schedule for planning of opening day. However, Five Star Correctional Services does have the capability to assume operations much quicker should a crisis occur. The checklist will include specific activities such as: o Personnel training ^ Equipment testing ^ Time motion studies ^ Computer programming ^ Opening orders ^ Production schedules ^ Kitchen organization ^ Recipe extensions o Contingency planning ^ Sanitation schedules ^ Security briefing and clearance ^ License and permit ^ Menu analysis ^ Delivery schedules ^ First aid and safety review ^ Manufacturers' training ^ Opening day Five Star Correctional Services will operate your facility on a conventional plan. Once all supervisors have been trained and a certified dietitian approves all menus and recipes, the food warehouse is then put in order and all stock and equipment will be finalized. Continuity of Services During Transition: 1) Five Star Correctional Services recognizes that the services under this contract are vital to Kerr County and must be continued without interruption. Five Star Correctional Services agrees to furnish phase-in training and exercise its best efforts and cooperation to effect an orderly and efficient transition to a successor. 2) Upon written notice Five Star Correctional Services will negotiate, in good faith, a plan with a successor to determine the nature and extent of phase-in/phase- out services required. The plan shall specify a date for work described in the plan and shall be subject to Kerr County's approval. Five Star Correctional Services will provide sufficient experienced personnel during the phase- in/phase-out period to ensure that the services called for by this contract are maintained at all times. 3) Five Star Correctional Services will leave as many personnel as needed to remain on the job to help the successor maintain the continuity and consistency of the services required by the contract. If selected individuals are agreeable to the change, we shall release the employees at a mutually agreeable date and negotiate the transfer of their earned fringe benefits to the new vendor. `''~'' Five Star Correctional Services will ensure high operation standards by taking the following measures: A. A COMPREHENSIVE TRAINING PROGRAM AND ANALYSIS: Including the following: 2) Initial Orientation Program 3) On the Job Training 4) In-Service Training Program B. NUTRITIONAL PROGRAM AND ANALYSIS: 1) Menus standardized/approved by registered dietitian. 2) Diet tracking system monitored by registered dietitian with use of diet worksheets for production. 3) Standardized recipes approved by registered dietitian. 4) Production Worksheets implemented for following purposes: a) Documentation of production. b) Documentation of overproduction, leffovers. c) Documentation of feeding times for compliance. d) Documentation of feeding temperature for compliance. e) Progressive cooking shall be utilized whenever possible to minimize waste and maximum nutrition. Progressive-cooking, batch cooking or cooking as you need it, prepares only small quantities of food at a time and allows for the preparation of only the amount of food actually needed. Five Star Correctional Services realizes the importance of working together to achieve common goals. We will always be receptive to ideas and comments, and develop response mechanisms that demonstrate we have heard and understood the importance of individual needs. ~~~~ ~~1~ '' We communicate with employees through weekly group and individual meetings to give them an opportunity to discuss quesfiions and concerns that arise. This is our opportunity to share our philosophy, reiterate policies and procedures, and to reemphasize our quality of service objectives. C. 6ZUALITY ASSURANCE PROGRAM AND PROCEDURES AND ANALYSIS Monthly unit audits are an important component of our Quality Assurance Program. Our Director of Food Service or President schedule visits to each unit because they realize what an effective teaching tool these inspections can be when used for the development of management, staff members, and production employees. The monthly audits are meant to review the personnel, kitchen, food production operation, energy conservation, sanitation, administration, and food quality. ~~~ ~~A1~ ~'"'"` We perform a Basic Sanitation Inspection that consists of an evaluation of the specific sanitation program of the unit, including self-inspection, training, and preventative maintenance. Food tasting evaluations are detailed tasting and ratings of each food product against recipe details and product standards. Our Director of Food Service, along with the unit management staff and employees, will evaluate food items for flavor, appearance, consistency, texture, temperature, and plate presentation. The summary conference concluding this detailed review helps the Manager and Director of Food Service ensure the maintenance of standards. Five Star Correctional Services will continually strive to test and evaluate new developments in the food service industry with the hope of implementing these developments into your Food Service Program. Our Quality Assurance audits will determine which, if any, of these innovations will best benefit your facility. We use the best quality ingredients available in our recipes and handle them in a controlled atmosphere. Years of experience and volume purchasing allow Five Star Correctional Services to cut costs, resulting in a lower cost per meal with better quality, variety, and portion. Our production system has been designed over years of operating Commissaries, Industrial Cafeterias and Correctional Institutions. We have weight and measures for each portion size according to food cost, and our buying is designed to compliment those food costs. F. PLAN OF OPERATING Five Star Correctional Services will review your facility's kitchen and consult with you on ways to achieve your goals for the Food Service Program. It is our duty as professionals in this industry to make informed observations and offer suggestions on how to improve upon current methods of operation. By implementing proper procedures, we will meet or exceed standards of the American Correctional Association, the National Sheriff's Association, and our own high standards. ~~~~~ ~`" We at Five Star Correctional Services hope that you have seen in our proposal a myriad of reasons why you should choose us as your Food Service provider. We are sure that our highly qualified staff of professionals will meet all of your needs. Five Star Correctional Services can offer you many benefits. Here are just a few: ^ Our company officers have more than 30 years of correctional food service experience. ^ We will not sub-contract out any services pertaining to the operation of the service outlined in proposal. ^ We will be responsible for all taxes, licenses, insurance, and other expenses pertaining to this operation. ^ We will furnish proof of liability insurance to the satisfaction of Kerr County and agree to indemnify and hold harmless Kerr County and all its officers, agents, and employees from all suits, actions or claims of any character name and description brought for or on account of any property on account of the operations of Five Star Correctional Services; or on account of any negligent act or fault of Five Star Correctional Services, its agents or employees, in the execution of said contract; and will be required to pay any judgment, with the cost, which may be obtained against Kerr County out of such injury or damage. ^ Five Star Correctional Services will purchase and maintain at least the minimum insurance coverage during the term of the contract ^ Five Star Correctional Services shall name Kerr County as additional insured as their interest may appear. ^ Five Star Correctional Services shall provide Kerr County ten days' notice of insurance cancellation or material change to policy. ^ Five Star Correctional Services will comply with all laws, ordinances, rules, and regulations of Federal, State, County, and City Health Offices. ~~1~ ~""`` ^ We will provide a comprehensive contingency plan for production and delivery of meals. ^ Results of testing samples will be produced and delivered when necessary. ^ We believe we have developed a program that offers Kerr County a superior food service operation for the best price. ~~ ~~~~ APPENDIX All information and data contained in the Proposal shall be considered confidential and proprietary with the exceptions of the "BID PRICE" section. Kerr County shall not use this Proposal for anything other than evaluations of the material contained within. It shall be neither disclosed nor duplicated unless the contract for which this Proposal is submitted is awarded to Five Star Correctional Services, Inc. Only then shall Kerr County have the right to disclose or duplicate this Proposal to the extent that it sees fit. FOOD SERVICE Management Inc. PROPOSAL KERR COUNTY LAW ENFORCEMENT CENTER ~~ ,. ~.~ ~''~.. COPY . ~~ f~+y^ -... A 1~y''' 1~ ~, , .~ -~ ~ .;, x r, .;~~. -,r: ,:r k" { ,,.i ~?• / ~ k'3 l~ i ,~ ~~t. ~~ ~ f i ,~ . r {.Y t T .~ f Y P ~. ARIGHT • RCY September 28, 2009 A Division of BancorpSouth Insun3nce services, inc. Kerr County Sheriff 400 Clearwater Paseo Kerrville, Texas 78028 Re: ABL Management, Inc. Food Service for Kerr County Law Enforcement Center Dear Sir or Madam: Western Surety Company is currently the surety for ABL Management, Inc. Please accept this letter as confirmation that if ABL Management, Inc. is the successful bidder on the above referenced project, Western Surety Company stands ready to issue the necessary bonds on an annual basis. We are pleased to have the opportunity to assist this client. Sii1>~:--Re i`n, III Attorney-In-Fact Western Surety Company THE COUNCIL or uvsvBANCs A6BNT8 & BROKBRS Al E?tANORLA P.O. Box 12296 (71315) 4501 Jackson Steet, Suite D Alexandria, LA 71301 318-473-2906 1-888-454-2906 Fax:318-473-2991 8Ai(1N ROUGE P.O. Box 3809 (70821) 4041 Essen Lane, Suite 400 Baton Rouge, LA 70809 225-336-3200 1-800-486-8283 Fax:225-336-4536 NAM610Ni1 P.O. Box 1292 (70404) 110 West Morris Avenue Hammond, LA 70403 985-340-4092 1-888-240-5899 Fax: 985-340-4976 LAKf +;NARtES P.O. Box 6000 (70606) 4660 lake Street Lake Charles, lA 70605 337-439-7777 1-800-644-1726 Fax:337-491-9282 ~HI2EllEPt1Fi1 6105 Line Avenue Suite 400 Shreveport,lA 71106 318-795-4500 1-800-249-0934 Fax:318-798-0908 Western Surety Company BID BOND KNOW ALL MEN BY THESE PRESENTS, that we, ABL Management, Inc., P.O. Box 40486, Baton Rouge, LA 70835-0486 , as Principal (hereinafter called the "Principal"), and Western Surety Companv, P.O. Box 5077, Sioux Falls, SD 57117-5077 (hereinafter called the "Surety'), are held and firmly bound unto Kerr County Sheriff, 400 Clearwater Paseo, Kerrville, Texas 78028 as Obligee, (hereinafter called the "Obligee"), in the sum of Five Percent of Amount Bid (5%) for the payment of which sum well and truly to be made, the said Principal and the said Surety, bind ourselves, our heirs, executors, administrators, successors and assigns firmly by these presents. WHEREAS, the Principal has submitted a bid to Obligee for Food Service for Kerr County Law Enforcement Center NOW, THEREFORE, If the contract be timely awarded to the Principal and the Principal shall enter into a contract with the Obligee in accordance with the terms of such bid or, in the event of the failure of the Principal to enter into such a contract, if the Principal shall pay to the Obligee the difference not to exceed the penalty hereof between the amount specified in said bid and the next low bid received by the Obligee for the work covered by Principal's bid, then this ~,,, obligation shall be null and void, otherwise to remain in full force and effect. PROVIDED, HOWEVER, neither Principal nor Surety shall be bound hereunder unless Obligee prior to execution of the final contract shall furnish evidence in a manner and form acceptable to Principal and Surety that financing has been firmly committed to cover the entire cost of the project. SIGNED, sealed and dated this 28th day of September, 2009. AB Mr. John D. 21~'Eo~i, President/CEO Principal ~t Western Surety Company POWER OF ATTORNEY APPOINTING INDIVIDUAL ATTORNEY-IN-FACT ~r' Know All Men By These Presents, That WESTERN SURETY COMPANY, a South Dakota corporation, is a duly organized and existing corporation having its principal office in the City of Sioux Falls, and State of South Dakota, and that it does by virtue of the signature and seal herein affixed hereby make, constitute and appoint Charlotte L Wright, Markham R Mc Knight, Charles E Reagin III, Dwayne Moore, Thomas M Sandahl, Individually of Baton Rouge, LA, its Vue.and lawful Attorney(s)-in-Fact with full power and authority hereby conferred to sign, seal and execute for and on its behalf bonds, undertakings and other obligatory instruments of similar nature - In Unlimited Amounts - and to bind it thereby as fully and to the same extent as if such instruments were signed by a duly authorized officer of the corporation and all the acts of said Attorney, pursuant to the authority hereby given, are hereby ratified and confirmed. This Power of Attorney is made and executed pursuant to and by authority of the By-Law printed on the reverse hereof, duly adopted, as indicated, by the shareholders of the corporation. In Witness Whereof, WESTERN SURETY COMPANY has caused these presents to be signed by its Senior Vice President and its corporate seal to ~11r" ~` be hereto affixed on this 18th day of March, 2009. ~sunerro WESTERN SURETY COMPANY WQ'4 f,P°Hq?~iy ~i /z «,' SE Ay/ P ~~0~ Paul . Bruflat, Senior Vice President State of South Dakota 1 I ss County of Minnehaha On this 18th day of March, 2009, before me personally came Paul T. Brnflat, to me known, who, being by me duly sworn, did depose and say: that he resides in the City of Sioux Falls, State of South Dakota; that he is the Senior Vice President of WESTERN SURETY COMPANY described in and which executed the above instrument; that he knows the seal of said corporation; that the seal affixed to the said instrument is such corporate seal; that it was so affixed pursuant to authority given by the Board of Directors of said corporation and that he signed his name thereto pursuant to like authority, and acknowledges same to be the act and deed of said corporation. My commission expires +44444ti444444444444444444 } r D. KRELL i November 30, 2012 i ~; NOTARY PUBLIC ~--1 j i L SOUTH DAKOTA sEAt. r +4+444444444444444444444 ~ D. Krell, No ary Public CERTIFICATE 1, L. Nelson, Assistant Secretary of WESTERN SURETY COMPANY do hereby certify that the Power of Attorney hereinabove set forth is still in force, and further certify that the By-Law of the corporation rinte on the reverse teof is still in force. In testimony w ereof (have hereunto subscribed my name and affixed the seal of the said corporation this __ [~ day of ~_,, ~SUaEr>~ WESTERN SURETY COMPANY s W~4RP°ggji^;D~ ~3~5 j`"=cs nth OPKO Fonn F4280-09-06 v L. Nelson, Assistant Secretary KERB COUNTY REQUEST FOR PROPOSAL r` KERR COUNTY REQUEST FIR PROPOSAL Cove r S h eet DATE DUE; September 28.2Q0, 9 NO lATER THAN 800 A.M. BIDS RECEIVED IATER~_THE DATE AND TIME ABOVE WI!! NOT BE CONSIDERED. ~~ REQUEST FOR PROPOSAL FOR FOOD SERVICE FOR KERB COUNTY LAW ENFORCL~MENT CENTER. OFFEROR'S NOTE! Carefullyread o1llnstructlons, requirements and speciflcatlorts. Please be sure that return envelope shows the 81D 1:111 out aN fiorms properly and completety. Submit your bk! with Atumber, Destrlptlon and Is marked "SEALED 8/D Oft aN approprfate supplements andjor samples. SEATED PROPOSAL, RETURN B!D TO: KERR COUNTY SHERIFF W.R, (RUSTY) HIERHOL2ER 400 ClEARWATER PASEO KERRVIli.E, TEXAS 7$028 YOUR CONTACT FOR ALL. QUESTIONS PERTAINING TO THIS REQUEST OF ADDITIONAL INFORMATION IS KERR COUNTY SHERIFF'S DEPARTMENT; W R. HIERHOI.ZER, 830-89§-121 You must sign below in INK; failure to sign Witt disqualify the offer. All prices must be typewritten or written in ink. Company Name: ABL Management , Inc . CampanyAddress: 11224 Boardwalk, Ste. B 1-5 city, $tat@, zip code: Ra on Rouae . LA 7 ~ S 16 _ Taxpayer Identification Number ~T.I.N.): 72 -11742 6 9 Telephone No. 800-375-1293 Fax (tip. 225-273-2165 Print Name: r. D. A 1 on, President/CEO Signet Your sig. a attests to your offer pr de the goods andJor services in this bid according to the published pravisio of this job. When an award letter is issued, it becomes a part of this contract. ACCEPTED COMMISSIDNER'S COURT DATE ACCEPTED: DECf.iNED DATI± pECUNED: 2 KERB CCJI:TNT~ TEXAS REQUEST FQR. PROPOSAL Food Service far Kerr County Law Enforcement tenter Table df Contents ~. l~s[l~U~'ilonss..~•.......w ...-,-•...,r.,a;.a•..,...•..... •..... :..<. a...•...:.• ................V-7 A. $d Information, .. , ..~ .. , , . , _ .6 B. Bid proposal Fon~nat. ~.~ . , .. ... ..... ........., .,.. .,.,. .6-? C. Evaluation Criteria and Factors. ..,... ... .7 D. Subnuttal;.. .. .,.,..... ...... ..... . .7 Is. Alterirjg Proposals.. ,.........~ ............. ,.. ..... ... .....7 .~. Withdxa~val of Praposals; ....... , ... . •, .:7 G.: Publicly AcknQwiedged .. ......, , ,..................:.. , ., .. ,. .....Z ~T. -Scope of Work,... .....:.................,........:.....:...................d .......:..,,7-9 A. Purpose: ..~. ,,.. ..~ B. Information/Q!uesi~aris .... ............... ......7 ~. Evacuation .Criteria..... ...... , ... .... TU. 8ubmttai .............. ............... .7=8 E'. Toren, , .,. .. ................ .8 F: Bonding . ... ........... ............... ... . .. . ,9 G. Site Visit..... ... ..... ,.... ......, H. Bidder Respansjbility. .. : . ............... . ... . ..... } ...... .....9 lll. lYlinimum Technical lt+equirements A. . ..,, Statement of'Work B. ................ ........... .... ................ 9 1 Q Meals.. .. , , . taff axed T aini , ... . D r • -~ 1Q 12 Use f Fa ilit E. o c y.,....... --•• .............. .1~ ~ ... .. .Sanitation . F. . , .... , .... ... ............. .1 Contractor Quiahfications ............. ........ G. ........... .......... , ........ ..12~ l3 Indemnity... ... H. , . . ................... . . ... a . ..13 Examinanon of Facic ~ l. y .,. .... .......... ......... =14 Responsibiliti f h C . r. . es o t oun ........... e ty. ....... .14 ..... Transition Plan K: ................. . .... ..... . .. .. . ... ... .14 General Pravisioxis ...... . ........ . ... ..... , .. , ..... .... .. .14- 17 IV. General Contract Terms and Conditions A.. .........,.....,.. .......................T7-2p Coretract . : $. . ...................... ..................................................17 Conflict of Interest C. ...... . . ....... . ....... . .... . ....., .. ..... .... .....17-1$ Confidentiality . ..... . . D: . ... ....... . . . ........ . ... ... l 8 . , ........... ..... ..... . Addenda : E. ... ............ ............... _ ..... Change Orders : . F. . ... ...................................... .......... . ........ . • .18 Assigzunent . . ...... G. . ...... . ......................... . ... .......... ......... , . l8 Venue : H. ...........:.. ... ........................................:.....................18 Submittal of Confidential Material ............... .......... .................18 4 Table of Contents I. I4Ziaciinzum :Standards for Responsible Pfospective Bdders ............:...:.I .T. Successfizl$idder Shall.......:.......:....::.: , ... , ....., .... . ........., ...I$ K. SalesT~x.........~..,..:.......> ...... .:..:.....,:..........,,...,....... ...I8-19 L. Design, Standards and Practises....... .., , .. ....1'9 .,.. .: .. M; PropasalsjBidders lVust Comply With.... ..:.. IV. PaternslCopyrights . . , ....... , ..... , . , . ........... . .. .. .. .1 O. ~?erformanse of Contrast.... ... . , ..... , .... ... ... .19 P. Billing: and Payment.......... ... , . ... , ._. > ..... .19 Q .... „ R. Insnirance~and Liability .......... . ...... . ......... . ....... ..1920 S. Fending. .... .... ......, ,..., .................... ... ..,...20 Proposal. Form.......... ..........................:.... . ,........x............................22 Vendor References.............. ...................... .. ................x.,.................22. Affidavit.. ..... • ....................................... ~........:.........:.......;,,.,.:.....23 Con#list of Interest (See Instruction Sliest err KERB COUNTY, TEXAS REQUEST FOR PROPOSAL FOC}D SERVICES ~: IN~TRt3CTIONS A. RETURN SIX (6) COPIES. tQF ENTIRE PACKET A.NI3 YOUR SUBMITTAL B`Y U.S: MAIL. TO Kerr County Sheriff W.R. Hierholzer 400. ~Iearwater Pasco Kerrville, Te~as;'1802t3 0R DELIVER TO THE OFFICE OF THE SI-IERIFF W.R Hierhoizer 40.0 Clearwater )Paaeo Kerr~s-ille, ~`e~as 78028 In the event of inclement weather and County 0!ffices ors a~cially closed on a.RFP opening day, RFI's will be received tnztil 2:UQ p.m, af`the next business day. The RFPs will be publicly opened at the Herr-regularly scheduled .Commissioner's Court rrmeeting. The enclosed REQUEST FOR P,R~IPQSAL is far your convenience in submitting an offer for the enclosed referenced services. for-Kerr County.- Sealed. proposals shall be received no later than: 8:00 AM Mondav, September 28, 2009 If offerer does not wish to submit an offer at this .time but desires to remain on the Iist -for this service, please submit a "lY0 OFFIIZ" by -the same time and at the same location as stated above. if response is not received for three consecutive RFPs,-offerer shall be removed from List. If however, you choose to "NO OFFER" this service and wish to remain on list for other services, please Mate the particular service under which -you wish to be classified, Kerr `County is always very conscious and extremely appreciative of the tixrie and :effort you must expend to submit an offer; 't~Ve would appreciate your indicating an any "Nt? OFFER" response and requirements of this RFP which may have influenced your decision to "NO OFFER". B, IT IS UNAERSTOOD THAT Derr County reserves the right to accept or reject any and/or all proposals as it shall deem to be in the best interest of Kerr County. Receipt of any proposal shall under no circumstances obligate Derr County to accept the lowest proposal. The award of the contract shall be made to the responsible offerer whose proposal is determined to be the lowest and best evaluated offer, taking into consideration the relative importance of price and other evaluation factors set forth in the request for proposal, C. PROPOSALS SHALL include this RFP and all additional documents submitted. Each proposal shall be placed in a separate sealed envelope, manually signed in ink by a person 6 having the authority to bind the arm in a contract.aiid marked clearly on the outside.: Faos~iile :transmittals shallnot be accepted. D~ LATL.PRCIP()SAI,S: Pro owls received . "~r p. by Kerr Counfiy a#ter the subiiussion deadline shall be returned uno ed and will be considered, void and unacceptable, .Kerr County is not 1~ responsible for lateness of mail, carrier, etc., and time/date stamp mark in the Sheriff's Office shall be the official time of receipt. E~ A.I,TERTNG PR4PLISAI,S: Any interlineaton, alteration, ox erasure made: before receiving time must be initialed by the signer of the proposal; gctaranteeu~g au#1~e~ticity, F, V~ITHDRA,~AL OF PROPtOSAL~: A proposal may notbe withdrawn or cancelled b~! tl?e offerer fQr a period of ninety (90) days following. the date desgnatecl for the receipt of proposal and offerer so agrees upon submittal oftlieix proposal.. G: However;. all proposals shall be open for publio inspection after-the: contract is awairded, except for trade secrets and confidential information contained in the proposal so identified by offerer as -such. II, SCOPE OF WORK A. PURPQSE Kerr County's intent of this Request for Proposal -and resulting contract is to obtain proposals from and the services for the labor,. equipment, supplies and foodstuffs, except as provided °~,,, herein, to provide full food services for inmates and detainees of the. Kerr County Law Enforcement Center. B. INFORMATION/QLTESTION$ .Request for information related to this RFP should be direcied, in writing to: Kerr County Sveriff ATTN: W.R Hierholzer 400 Clearwater Pasco Kerrville, Texas 78028 $30-$96-1216 FAX: 830-257-7904 C. EVALUATION CRITERIA AND FACTORS The award of the contract shall be made to the responsible offerer whose proposal is determined to the lowest evaluated offer resulting from negotiations, taking iirto consideration the relative importance of price and other factors set forth in the Request for Proposals in accordance with. the Texas Local Government Code, Chapter 262. The evaluation criteria will be grouped in to percentages factors as follows: 20% Offerer's qualifications/expenence l . Demonstrated prior experience in providing similar services 2. Demonstrated qualifications 60% Offerer's total proposed price 1. Price inclusive of all provisions of specifications 7 2. Proposed cost efficiencies o posed service meeting Kexr County's needs and requirements 1, I1~eets all minimum requirements of RFP 2, Pzoposed methodology for unproved. service. ID. S~BMITTAI; For proper comparison and evaluation, Derr County requests that proposals address, at a minimum, the following format. All required sample menus, dietitian's certification, contingency emergency. plans. and proposed transition plan shall also be nclud~l, 1. Cpver Letter - ~, brief introduction letter of representation, 2. Executive Summary- A brief summary highlighting the most iiiiportant poinfis of the proposal, if used, the Summary should: not exceed five {~) pages. 3. Degree Qf Compliance -:A statement that all services quoted in proposal are in full accord with the specifications or a brief listing of ail those specification sections to which the offerer takes exceptions. All comments shall be listed and numbered in order ofthe respective article of specification., 4. Cost Submittals/Rates The cost proposal should contain the till inclusive cost for: a; Adult Inmate Meals;: b,StaffMernber Meals;. 5: .Descriptive I.iterafare -Illustrative or descriptive literature,, brochures, specifications, :drawings, diagrams, etc:, that provide additional offerer~prodzict'information with regard to issues addressed in other areas of the o~erer's proposal. b. Contractor $ackground Information - This section shall ixiclude a description ofthe oif~erez's (and subcontractors if used] experience with other services similar to the one. described herein. This information should include scope of several. similar jobs including magnitude: and cost, customer contract and tither information that Kerr Coupty can use as a basis fair performance evaluation. This secfiion should also include information an your organization anal staff assigned to the project. A management organizational chart and `proposed. work schedule shall be included in graph form that indicates. the days of the v~eek and hours tQ be worked for each employee including the Manager and Assistant Manager. ~. References - C?fferer shall submit with this proposal a List of at least three- {3) references where like services or similar projects have been performed liy their firm. References shall include name affirm, address, telephone number and name of representative. $. Documentation -Proposal shall include acknowledgement/explanation of all requirements of Section Ill -Statement of Work. Kerr County would encourage offerers to utilize an .electronic copy of the RFP and respond in bold directly below each section. Exceptions shall be clearly identified. Documentation shall include all documents required Herein including, but not limited to, sample menus, dietician's certification, contingency emergency plans, and transition plan. E. TERM '' The initial term of the contract shall be for OCTOBER 1, 2009 through SEPTEMBER 30, 2010} The contract term will be for an initial one {1) year period with an option to 8 renew for three (3) additional one year temas fpr a maximum period of four ~4) years.. Such option ~o renew shall;be exercised in writing solely at the discretion ofKerr County Commissioner's Cpurt, subject tQ any Frice; R:e=determination Provision;._if at3-y, autiir~ed elsewhere in this: RF.P, and .further, only ~f all terins grid conditions accept the affecting .. px2ce as re-determined by Price Re-deteruiii~atian Pravisiort; a Supplemental Agreement extending the contract period,: to be issued not earl>Yation of °training programs designed for inirtate labor: Such statements -will be submitted' with Contractor's bids. ~, %Totwtltstanding, the above, the- Contractor is required to furnish sufficient nuimber-of employees to perform all required services in a professional manner, D: TJ~E 6F FA.CILIZ Y ANT? EQUIPI1~I~lT I . Thy kitchen facility at the Kerr County Tail together with. kitchen uteuszls and ~uipment located therein. will. be made avai"lalile to the Contractors under this contract.. however, :such physical plant and equipment is only an accommodation to C©ntrac#or and the County makes no warranties, express or implied as to their. ~.vailability in the event of farce ma~~ure and Contractor must have a contingency emergency plan acceptable to the County for such art emergency. This plan must be a park of this proposal. 2. A joint inventory of County owned equipment will be conducted at the earliest possible date by the Contractor and the Sheriff's Office staff to determine quantities and serviceability-of equipment on hand. Repairs of County equipment will be at the expense of the County. Equpmenfwill remain the property ofthe County. err 3'. Contractor shall properly and safely use and operate ali electrical, gas and plumbing fixtures,. equipment r~r appliances connected thereto.. E. S.ANITATTON 1. The entire. food service ,and delivery areas (including loading dock and garbage disposal. container} will be operated and maintained in a clean and sanitary condition and.in complete compliance with all Federal, State and Local standards, including but not limited ta, the regulations promulgated by the City, and enforced by the Health Department, and -the Rules of Food Service Sanitation adopted by the Texas Board. of Health on November 3U, 1977. The Contractor shall furnish all labor, supplies, materials, and supervision necessary to keep the areas assigned in a clean, sanitary, and orderly condition at all times and in compliance with the above.. listed standards... 2. Sanitation will include alI silverware, utensils and equipment as needed to prepare and served meals. The Contractor shall collect and dispose of all rubbish, garbage, litter or other-waste in accordance with established policies of the Sheriffs Office. F. CQN'TRACTOR QUALIFICATIONS 12 T : C~inttaeto~ shall sul~niit with its bid a general .history, description and status of the compamy, a staffing chart, a recent audited ~naxicial staterriei~t, and a bid bond of S%n of the annual c©ntract price. ~, Tn addition, Contractor must submit a company resumte and as a;rnr~imum, including-the frsllowing dQcu~nentation: a. Management with at least five (5) years experience in correctional. food service, preferable-with a Texas County 3a1 b. I:istiiag of names, titles, addresses and Telephone numbers o£ clients of similar site h?stitutions with who you"pzeseritl~ have or had contracts, including. dates;. plus_dentification of any ofthose cliemts who terminated a contract for unsatisfactory performance. ~. Tlie prospective C~ntc~ae"tdrs shall demonstrate they are an equal opporluiiity empooyex, having a declared,.policy ofnon-discrimination stating they will take affirmative action to :maintain and pmtnote non-discrimination as to .race, color, religion, national origin, sex or age in all phases of empl+ayment; including. the use of facilities in accordance with the law pursuant to the Civil frights Act of 164 and executive orders there. under. 4. The prospective Contractors shall demonstrate their :ability to maintain a Safety program. 5. Description of overall sup. port. services for correction food services. if possible, description should include services and contiols to insure standards and operating results and. provide fxequeney schedules for analysis; audits and visitations.. "` G. INDEIv1NX`I'~ 1. Contractor agrees to indemnify and hold: the. County harmless. against any and all claims, demands; damages; costs and expenses, including reasonable attorney's fees for the defense thereof arising from Contractor's use of County facilities and/or equipment or form any breach on the part of the Contractor, its employees, agents, or expressed or implied consent of the County. 2. I.f by any reason of forrce maj ears,. the C€~unty shall be rendered unable, wholly or in part, to carry out its responsibilities under this. contract other than its obligation to Contractor to make the required payments, then the County shall give Contractor notice and full particulars of such force majeure in writing within a reasonable time after the .occurrence of the event of cause relied on and-.such notice shall. suspend the-County's responsibilities for the continuance of the liability claimed,. but no longer period. The term `force rnajeure' as sued shall mean acts of God, strikes, lockouts, lockdown, acts of a public enemy, orders of any kind of the Government of the insurrection, riot, work stoppage, epidemic, earthquake, fire, explosion, hurricane, breakage, or accidents to machinery or equipment aver and above ordinary maintenance and repairs, constructions and relocations to a new facility, civil disturbances and other events ar causes that would cripple normal operation. 3. Contractor will submit a contingency emergency plan to provide for meal .service in the event of a force majeure. The County will use its best efforts to assist the Contractor by permitting reasonable variations in the menu cycle and method, but must understand. that it will not be relieved of its responsibility to provide meal service under the terms of this contract. 13 H. EXANLt1V:A:TI~l~fi C?P .FACILITY Prospective bidders: are>encouraged to e'ine the facility prior: to submitting ~ formial bits, `'The following procedure: will be follorued: 1; ON~SIT'E ~IS1T HAS BEEN SCHEDULED FE)R SEPTEMBER 16.20091~T 9:00 A.M, CONTACT SHERIFF HTERH~}~~ER T`C~ GCINFIRltii XOUR VISIT. THIS ~TLI; BE THE: ONLY WALK-THRQCTGH SC~iEDUL~D. 2. The ,Sheriff's C)~tcae reserved the: right to limit the tour so that. minimum clsruptart of facility routine .occurs.. 3. Bidders Should-limit the side of the ex~naining teams to not mare: than three (~) persons. The persons sa designated must be accompanied byan employee ofthe Sheriff's Office and as such must: comply urith the procedures of the Kerr Courity Jail during the visit. 4. Examination of the facility will be limited to those areas directly affected by the service to be provided. I. RESPONSIBILITIES fJF TI-IE COUNTY The County agrees to make available-for tlxe Cantract4r's use its kitchen facilities and the fallavuing goods and services, except as provided iz~ the .Schedule: of services. L Usk t~f i#s famed kitchen equipment, kitchen appliances; kitchen corks;.electric food , r+' utensils, pots and pans:. 2. Maintenance. and use of electricity, gas, water, sewer, local telephone and garbage removal. 3. Provide pest control for ail areas assigned to the Contractor. 4, Repair and .maintain food preparation equipment belonging to the County. 5. Maintain and repair the building structure in areas assigned to the Contractor. 6. Maintain adequate. security of all food services areas at all times during food service operations. 7. Provide paper and plastic utensil eating supplies as required. J. TRANSITION PLAN A proposed Transition Plan shall be submitted with the proposal that details how the awarded Contractor plans to minimize disturbance of service during a transifiion period assuming a September 28, 2009 award of contract with an effective date of C)ctuber 1,,,,2009. The Transition Plan should be detailed and.specific. K. GENERAL, PROVISIONS 14 1. SCQPE OF Gt3NTRACTs This is an estimated rec~uiremeu# ~contra~t ~.nd therefore the successful Contractor will be paid onlyto the ex#ent of actual meals ser~~d as called for ~` by the Sheriff's Office or-his authorized representative. '2. TE1ZiVIIN~ITION FOR DEFAULT: Failure by eitherparty-to this contract in performing any of the provisions of this contract. shaft constitute ~ breach of cantrac#, in which case,: either party nay requixe corrective action withi! ~n ~1 U~ days txana da#e of xeceipt of written notice biting the exact,nature of such breach. Failure: to hake corrective action within'the prescribed ten (I O): day's; or failure to provide a written reply, shall constitute a Default of soptract. 'The _def~ulting party shall be given a. thirty (30) day pexiod within which to-.show cause why the contract should not be terminated for default. Commissioner's Court may take whatever action as its interest day appear, resulting from such notice. All noticesY for. corrective. action, breach, default , or to show cause; shall be issued by the Sheriff only,-and all replies shall be made in writing to the Sheriff at the address shown: 400 Clearwater Pasco, Kerrville, Texas 7802$. Notices issued. by or issued to anyone other than`the Sheriff' .shall lie null and void, and shad lie considered. as not having been issued or received. The defaulting party 'shall be liable for liquidated damages,, if any, as stipulated: elsewhere in this contract. Derr County reserves. the right to enforce the performance of this contract, and may cox~traet with another party, with ox without solicitation of 15ids or further negotiations, As a minimum,. Contractor shall be required to ,pay any difference in the cost of securing the products or services covered by this cflntrac#, or compensate for any lass of income to the, County derived hereunders should it becarane necessary too contrast with artothe~r source; plus. reasonable administrative casts and attorney's fees. In the event'of 'Tert~xiriaton for l?efauli, Kerr County, its agents or representatiYes-shall not be liable for loss of any profits anticipated ~'"" to be made hereunder. 3. T`ERIvIINATIt~N FOR CONVENTE~ICE; Kerr County reserves the right to terminate the contract upon thirty X30}days written notice for its convenience, or for'anyreason deemed by.the County Commissioners to serve the public interest, or resulting from: any govexrnnental law, ordinance, regulation,: or court order. In the event of termination for convenience, the County shall pay the Contractor those costs directly attributable to work done or supplies obtained in preparation for completion or compliance with contract prior to termination. Provided, however, that no costs shall be paid which are recoverable in the normal. course of doing business in which the Contractor is engaged, or` costs which can be mitigated through the sale ofsupplies or inventories. In the event Kerr County pays for the cost afsupplies or materials obtauxed for use under-this contract, said supplies ax materials shall become the property of this contract, or as designated by the Sheriff. Derr Coutxty shall not be liable for loss of any profits anticipated to be made hereunder. This agreement may be terminated by the Contractor at any time, with or without cause, upon not less than one hundred eighty {180) days notice, delivered by Certified Mail ar in person, to the Kerr County Sheriff at 400 Clearwater Pasco, Kerrville, Texas., 78028. In either event, native shall be effective upon the County when received. The right of the Contractor to terminate upon proper notice shall apply only after expiration of the fiirst {l) year period of contract performance. ~ 4. DISPUTES: AND .APPEALS: Kerr County Commissioner's Court shall be the sole and. final authority on issues relating to this contract. The Sheriff shall act as the County 25 representative in the issuance and adrriiriistration ofthis contract; and shall issue and. ,. receive all documents, .notices, :and: corresponderece. Said doeuinents; notices,. and .correspondence not `issued by or to the Sheriff shall be null anct void, and shall be ~' considered as not having been issued ar rec%ved~ Documents,. notices or ccarrespondence. issued by the: Sheriff., to which the Contractor or biddear.daesreot-agree; shall_req~xire:a written notice trs the Sheriff outlining the exact.poizrt of disagreement descr'bed in detail: Should the matter npt be resolved to the Contractor's ar Bidder's satisfaction,. a Notice of Appeal shall be submifted to Commiissioner's Court, tluough: the Sheriff, within ten {10~ Clays: ;from receipt of such unsatisfact~sry teply~ Appellant shah. then have :the right to be heard `%xi open c(iurt by Consifiissianer's Court. The decision of Cornmiss%oner's Court shall be final and conclusive, anti shall be binding on all parties concerned, in went appellant is still n+ot satisfied, he may pursue the matter in a court of competent jurisdiction only in Kerr County, Texas, and in accordance with the laws of the State. of "Texas. 5. BIDDER: QIIALIFiCATIONS: Bidder certifies that. he is a duly qualified, capable, and otherwise bondable business entity, that fie. is not in receivership or contemplates same, has not filed far bankruptcy. He further certifies that the company, corporation or partnership does not owe any back taxes within Derr County, that lie is able and capable of performing this. contract through his own resources w%thout subc+ointracting or assignment, and that he normally engages in this type of business. Bidder further warrants that he is familiar-with all laws, regulatiorris and customs applicable to this type of service. 6. PRICE ICE=DETF.R:IVIINATION - PRQSFECT~VE: ~"` a. The price per meal :stated bn the Bid Sheet is firm far the twelve months of service, beginning OCTOBER 1, 2009 and erecting SEPTEMBER 30, 2410: Unit prices fot' the subsequent annual renewal options, if any, shall be re- determined each twelve.months-at the begreniilg of each fiscal year. Unit prices per meal may increasear decrease, but shall remain ftttn for the entire re- determination period. b. The base period for comparison for. price re-determination will be upon the Consumer Price, Index; All Urban Consumers - (CPS-` 1), I1:S. City Average and Food Award from Home Index published by U.S, Departmen"t of I:abor. In order to re~detexmine the basic meal prices for any subsequent years, the following procedures will apply. (1) Such adjustments shall be calculated using a percentage in which the numerator is the Index far the second month preceding the beginning: of the new year or contract period and the denominator which is the index for the second month preceding the beginning of the old year ar contract period.. `The percentage- shall be applied to the old per meal price to determine the subsequent year of contract period price. NOTE: All calculations will be carried to three places only, with na rounding offto the next digit, 16 (2} Natwitlstatiding:tl~te above; .any increase in the established unit. price shall not exceed S%. ~,'oi12 year to year. c._ Each re=determination of prices shall be established through iasuance of'a madificati6n to this contract, signed by the Contractor and the County stating re-determined prices that ~tiFill apply during the re-determination period. 7, CONTINUITY OF SERVICES: a. The Contractor recognized. that the. services under this contract aro vital to Kerr bounty and must be continued without interruption and that; upon contract expiration, atlother Contractor may contiztue them, The Contractor agrees to ~Z). furnish phase-in training and (2) exercise. its best. ~e$'orts and. cooperation to effect an orderly and efficient transition to a successor: b. The Contractor shall,, upon written notice; negotiate in good faith ~ plau with a. successor to cieternaine the nature and extent of phase-in phase-out services required The plan shall specify a date fcir work described in the: plan, and shall be subject to the Sheriff's Office approval. The Contractorshall provide sufficient experienced personnel during the phase-in, phase-out period to ensure that the services called for by this contract are maintained at all times. c. The Contcactor`sha11 allow as many personnel as practicable to remain on the job to Delp the successor maintaizi the continuity and consistency of the services required by this cantract~ The Contractor also shall disclose necessary personnel records-and allow the successor to conduct an-site Interviews yyth these employees. If selected employees are agreeable to the change; the Contractor shall release them at a mutually agreeable date and negotiate transfer of their earned fringe benefits to file successor, 13. INSPECTION .AND ACCEPTANCE: This cgntraet applies to food services provided in the Law Enforcement facility: 9. SILENCE OR QI~~IISSION: Any silence or omission from the contract specifiications concerning any paint must be regarded as meaning that only the best commercial practices are. to prevail, and that gnly materials (food, supplies, etcj and workmanship of a quality that would normally be specified by Kerr County is to be used. IV. GENERAL CONTRACT TERMS AND CONDITIONS A. CONTRACT This proposal, submitted documents, and any negotiations, when properly accepted by Derr County, shall constitute a contract equally binding between the successful offerer and Kerr County. No different ax additional terms will become a part of this contract with the exception of a Change Order. B. CONFLICT OF INTEREST No public official shall have any interest in this contract, except as permitted by and subject to the disclosure requirements of Vernon's Texas Codes Annotated, Local Gavernxnent Cade; Title 5, Subtitled C, Chapter 171.. 17 C. CANFIDfiL~1TIALITY .All information. disclosed by Kerr Cow to suceessfi~l offerer for the purpose of the waxk to be done ar uformation that comes to the attention of ~e successful offerer during the course of performing such work is to be kept strictly confidential: D> ADDENDA Any interpretations; corrections ox changes to `this RFl' wi71 tie made by addenda, Sole isstun~ authority of addenda shall be vested. in Kexx County Sheriff. Addenda will be mailed. to all who are known to have received a, copy of the bequest for Proppsal. -Offerers shalt' acknowledge receipt. of all addenda. E. CHANGE ORDfiR. No oral statement of anyperson,shall modify or otherwise change, or affect the terms,. conditions of specifications stated in the resulting contract. Any change order to the contract will be made in wri#ing by T~err Gounty .Sheriff.. F. ASSI+GI\fl~/.IENT The Successful afferer shall rwt'sell, assign, transferor convey any contract resulting from this RFP, in whole or in Bart, without the prior written consent'ofthe Derr County Sheriff G. VENUE. This agreement will be governed and construed according. to the laws ofthe-State of Texas,. This agreement is performable in Kerr County, `Teas: H: StJB1vIITT.A.L OF CONFIDEiti1TlAL 1VlA'TEI~IAL Any material that is to be considered as confidential in nature must lre clearly marked as such. byfhe offerer and will be treated as confidential by Kerr County. 1. MINIMUII~1 S'TA1VDAItDS FOR RESPQNSIBLE PRQSFECTIV-E OFFERS; A prospective offerer mast affirmatively'ddmonstrate their responsibility.: Aprospective offerer must meet the following requirements: 1, Nave adequate financial resources, or the ability to obtain such resources as required;: 2. Be able to .comply with the required. or proposed delivery schedule; 3. Have a satisfactory record of performance;. 4. Have a satisfactory record of integrity and. ethics; 5. Be otherwise qualified and eligible to receive an award. .Kerr County may request representation and other information sufficient to determine offerer's ability to meet these minimum standards listed above. 3. SUCCESSFUL OFFERER SHALL Successful offerer shall defend, indenuzify and save harmless Kerr County and all its officers, agents and employees from all suits, actions, or other claims of any .character, name anal description brought for or no account of any injuries or damages received or sustained by any person, persons, or property on account of any negligent act or fault of the successfizl offerer, or of any agent, employee, subcontractor or supplier in the execution of, or performance under, any contract which nzay result from proposal award. Successful offerer sha11 pay any judgment with cast which maybe obtained against Kerr County growing out of such injury or damages. K. SALES TAX 18 Kerr County is by statute ~x~mpt fmm the State Sates Tax and Federal Excise Tai; therefore, the proposal price shall not include takes. L. DESIGN, STANDARL?S AND. PRACTICES Design, strength; quality of materials and workmanship must conform to the highest standards of engineerixig practices and/or professional services. M. PRQPOSAL/C3FFER~ ]MUST C4MPL~' ~?UTT'T~H: .All federal, state, county and local laws governing or covering .this type of service. N; P~.TEI~`I°~/Ct~l~'YRIGH'I'S The successful offerer agrees to protect Derr County from claims involving infringeme~.ts of patents and/or coPY~~~= O. PERF()R:MA1~TCl~ C}F CONT1tACT Kerr County reserves the right to enforce the performance of this contract in any manner prescribed by law or deemed to be iii the best interest ofthe County in the event of b~eaeh of default or resulting contract award: l'. BILLING A1VD PAYMENT 1. The a p q~ U 0 ` ~ ~ ~_ Q W IV Ha - WY a WQ Z= Z Q N LPL W = Lf. ~ U W O a z ~- LL. O U pO ~ ~ O ao a ~ W ~ _ p V ~ U > Z - .- QQ QY~ NW w x ?NC J~m Hw ~°, hmOE fmt9o LL U `m ~ J N N 0~ 7¢?~ Z¢? o~~ rcao ~~ Owo3 p>~°~ y.a~ >O ~ ZO? V U7 m O V O- OWE aa'm ~LL¢ ¢~¢a aw~¢`w W ~ ~ N ^ Q f R' D m rc rc~ ~ ~ z~ z = am a° ~~ ~ 1m f~~` =~N m ~K`~ N.~ N~ 4~ rc ~a ~~y o<~o '0~9 `~~ w~ ~a am ~:? r02. v¢ad vOc a~ ao o.' Ht ~x N~ ¢ay;, ¢ LL a a a U,U U 2 h Z 2~' J ~ O= z w c r~ U v ro~ U n~ V ^ ~, UK OF~¢ F-G zU ~ C~ ~ m K m m C> K •• a Y a ry j . f E a h ~R ` a' m? p m O o o c c oy - O W D i m c ~~ a- m m ~~ ¢U U~ V= U Q vK~x ~~ p~Z ¢~ aaa~i~ o~ U ~f ° oL° ~ p0; ~+ FZ.W ~ O J J O Fc`~ O~ J O - ~ 3 D Z ~~~o a ~J ~~ O ~~ OOm~ V =3 jvt° a d o= ~~ W ~ W c~i~$ J ~ a¢iOc ~ ~as a_~r°- JV `m S rF-a Ny OOZ ZW D 'oi ¢ Q> O m •~ a Q Qwm w ~ ¢ i f¢iJ LL N J N Oz¢~ Q z w wfw= Q .. Q L KOOK O F t- co x¢fw U a~ Q~ f m ac g ._ ,,~ W W U~ ~~ W m C~1t U= G:Rp m C O W S ja W tq W G yU H C ~ ~ N~ O a Management, Irx. EXECUTIVE TEAM The owners of ABL Management, Inc. have over one hundred years combined operational experience in correctional food and food service management. Mr. John Appleton, President/CEO has over twenty years experience as a food service management executive. Ms. Sandee Scott, Vice President, Secretary and Treasurer, has over twenty years experience in developing corporate policies, training and accounting procedures. Ms. Scott's experience also includes developing and coordination of financial and auditing controls. CAPABILITY Mr. Roshon S. Cody, Vice President, has over fifteen years Food Service Management experience and additional four years AND experience in Executive Dining with in the public sector. SKILL Mrs. Beverly Tolson, National Director of Sales and Marketing, has over twenty years experience in Federal, State and Local Correctional facilities. Mr. Mike Craft, Director of Operations, has over twenty-five years experience in correctional food service management. Mr. Stuart Connell, Director of Operations, has over twenty- three years experience in Food Service Management with an emphasis in local and State Correctional facilities. Mr. William S. Hanna, Regional Sales Director, has over thirty- seven years in food service with twelve years experience in correctional food service operations. Mrs. Babette Lanius, MS, RD, LD, Director of Nutrition and Medical Support, has over twenty years of implementation of menu development, nutritional analysis, development and implementation of in-service training programs, sanitation and accreditation audits, special diet and diet manual development and food service/medical coordination. 15 M~agement, Inc. EXECUTIVE TEAM The owners of ABL Management, Inc. have over one hundred years combined operational experience in correctional food and food service management. Mr. John Appleton, PresidentlCEO has over twenty years experience as a food service management executive. Ms. Sandee Scott, Vice President, Secretary and Treasurer, has over twenty years experience in developing corporate policies, training and accounting procedures. Ms. Scott's experience also includes developing and coordination of financial and auditing controls. CAPABILITY Mr. Roshon S. Cody, Vice President, has over fifteen years Food Service Management experience and additional four years AND experience in Executive Dining with in the public sector. SI'CILL Mrs. Beverly Tolson, National Director of Sales and Marketing, has over twenty years experience in Federal, State and Local Correctional facilities. Mr. Mike Craft, Director of Operations, has over twenty-five years experience in correctional food service management. Mr. Stuart Connell, Director of Operations, has over twenty- three years experience in Food Service Management with an emphasis in local and State Correctional facilities. Mr. William S. Hanna, Regional Sales Director, has over thirty- seven years in food service with twelve years experience in correctional food service operations. Mrs. Babette Lanius, MS, RD, LD, Director of Nutrition and Medical Support, has over twenty years of implementation of menu development, nutritional analysis, development and implementation of in-service training programs, sanitation and accreditation audits, special diet and diet manual development and food service/medical coordination. 15 RESUME OF PRESIDENT/CEO JOHN D. APPLETON EXPERIENCE: 1990 -Present ABL Management, Inc. -Baton Rouge, Louisiana President/CEO -Owner Responsible for the Corrections Market, dealing with law enforcement officials, overall control of budget, personnel, commissary operations, menu planning, profit and loss. 1982 - 1990 Creative Food Management, Inc. -Toledo, Ohio Director of Operations for Corrections Responsible for Correctional Division of 30 accounts nationwide, overall control of budget, personnel, commissary operations, menu planning, profit and loss. 1978 - 1982 Creative Food Management, Inc. -Toledo, Ohio District Manager -College Division Responsible for College Accounts, menu planning, profit and loss. overall control of budget, personnel, 1977 - 1978 McDonald's -Columbus, Ohio Manager Trainee Learning all aspects of fast food operations. EDUCATION: Ohio State University, Columbus, Ohio Bliss Business College, Columbus, Ohio Wooster High School, Wooster, Ohio ORGANIZATIONS/ ACTIVITIES: Phi Theta Pi Awards Committee, N.S.A. American Correctional Association American Jail Association National Sheriffs' Association Buckeye State Sheriffs' Association Florida Sheriffs' Association Georgia Sheriffs' Association Louisiana Sheriffs' Association South Carolina Sheriffs' Association Texas Sheriffs' Association Tennessee Sheriffs' Association Virginia Sheriffs' Association North Carolina Sheriffs' Association 16 RESUME OF VICE PRESIDENT, SECRETARY & TREASURER SANDEE SCOTT EXPERIENCE: 2001 -Present ABL Management, Inc. -Baton Rouge, Louisiana Vice President Under the Chairman and President's direction, plans organizes, directs and administers the activities of the Corporation, member of the senior management team, provides leadership for the development and implementation of corporate goals, participates in development and compliance of policies, procedures and services, analysis of every aspect of company's activities, recommends profit improvement, cash management, financial accounting management. 1995 - 2001 ABL Management, Inc. -Baton Rouge, Louisiana Comptroller Cost and profitability analysis, revenues/cash flow analysis and forecast, budgets, supervision, generate and analysis of all financial information, multi- state and federal regulation compliance, policy & procedure compliance. 1986 -1995 V/Gladieux Enterprises, Inc. -Toledo, Ohio Controller, Assistant to Vice President of Finance Oversaw all corporate accounting departments, coordinate accounting functions for twelve multi-million dollar companies, train corporate and marina personnel, cash management, financial statement preparation and analysis for marinas and food service operations, on sight location auditing all divisions, commissary programs, responsible for Atlanta, GA corporate office staff, in-house computer system implementation and operation, multiple state jurisdiction employment, tax, licensing compliance issues, food service bid proposals and contract review. 1983 -1986 North Shores Investment Co. -Toledo, Ohio V/Gladieux Enterprises Company Assistant Controller Accounting functions, financial statements, taxes, payroll, auditing boat sales and marina service operations. 1982 -1983 T-Bird Home Centers -Alamogordo, NM Office Manager/Assistant to Controller Supervised home office operations and personnel, oversaw store level home improvement center operations with monthly visits throughout NM, trained home office and on sight bookkeepers, taxes, financial statements. 1981 -1982 Radel $ Company, CPA Firm -Bowling Green, OH Staff Accountant Assigned twenty clients, bookkeeping through year-end tax preparation, tax returns, northwest Ohio on sight location auditing, client conferences. 17 RESUME OF VICE PRESIDENT (Continued) SANDEE SCOTT 1977 -1981 Mosher's Enterprises -Grand Rapids, MI Office Manager Analysis of accounts, projections, insurance, employment and sales taxes, financial statements, hiring and supervision of office staff, auditing and training of six Big Boy Restaurant locations office personnel and managers. EDUCATION: Stautzenburg Business College, Bowling Green, OH University of New Mexico, Alamogordo, NM Davenport Business College, Grand Rapids, MI Friends World College, Huntington, NY Eastwood High School, Pemberville, OH ORGANIZATIONS/ ACTIVITIES: 4-H Ambassador to West Indies Who's Who of American High School Students 18 RESUME OF VICE PRESIDENT ROSHON CODY EXPERIENCE: Aug. 93 -Present ABL Management, Inc. Vice President Serves as the primary representative for all Correctional accounts to include SOP compliance, staff training and development, (employee retention), financial performance, (Full P/L responsibility) and client retention, (Client Satisfaction). Responsible for successfully coordinating and directing all activities within the Correctional Division through the Regional Director of Operations. Ensure that all employees under his/her operational control comply with all Policies and Procedures pertaining to the Clients and ABL Management, Inc. Director of Operations Responsible for entire Correctional Division, overall control of Budget, ensuring compliance with all correctional contracts, client relations, profit and loss, hiring, training, menu planning and quality assurance. District Manager, Correctional Division Responsible for correctional accounts, overall control of budget, all areas of service ensuring compliance of contract, hiring, training, budgeting and finance, systems planning and quality control. Food Service Director, Norfolk City Jail, Virginia In working for the Norfolk City Jail, with duties that include being responsible for over $1,196,000 in revenue for prison food costs, the administration of the Plan of Operation for Norfolk City Jail food service; providing high quality, cost effective food; maintaining a good working relationship with jail administration and Sheriff; maintaining financial records; preparing and monitoring the unit budget; supervising a total of 60 inmates; establishing supervision methods for 10 civilian employees; establishing the grounds for training of potential Food Service Directors; interviewing and hiring food service employees in compliance with security regulations; maintaining sanitation standards, maintaining safety programs for students; maintaining records to adhere with federal, state and local regulations; responsible for feeding 3900 meals per day; providing catering functions for special events. 19 RESUME OF VICE PRESIDENT (Continued) ROSHON CODY EXPERIENCE: Food Service Director, Catawba and Burke County Jail Systems, North Carolina Duties included being responsible for over $300,000 in revenues for prison food management costs and controlling costs of menu; scheduling and supervising over 15 employees (managers included); working with food and equipment vendors in purchasing and in the negotiating of prices; writing recipes; hiring, training and evaluating new managers in districts; troubleshooting and solving problems dealing with food services (diabetics, religions, etc.); handling multi-unit responsibilities; providing catering functions for special events, etc.; following all state, federal and local rules and regulations (sanitation, safety, record keeping, etc.); dealing with budgets and cost controlling methods; and performing with all phases of management as needed to deal with food service in correctional institution. District Manager, North Carolina area Traveled extensively in the North Carolina territory, with duties that consisted of overseeing four units; maintaining, supervising and coordinating new account start-up and installations; reviewing the Weekly Operating Report for each unit and identifying problem areas, planning corrective actions with Food Service Director and following up to make sure the corrective actions were taken; ensuring that each unit met its goals and budgets; supervising (unannounced) quarterly each unit to audit financial reporting for accuracy, inventory and that service practices were being followed; conducting semi- annual reviews of Unit Directors; checking and confirming that all Unit Directors are observing proper portion and control procedures; and implementing a Management Development Program in each unit. Mar. 89 -Aug. 93 Downtown Grill Kitchen Manager, Oxford, Mississippi Duties included managing a privately owned business; hiring, training and supervising a staff of 16; maintaining 33-35% of food costs by dealing with purchasing and vendors, budgeting, inventory control, labor costs, etc.; making sure all food preparation work was finished on each shift in a timely manner; supervising the maintenance and cleanliness of kitchen area; preparing and catering foods for banquets; planning menus and weekly specials; presenting the Downtown Grill in food shows and other special occasions; troubleshooting and dealing with problem areas; and ensuring customer satisfaction. 20 RESUME OF VICE PRESIDENT (Continued) ROSHON CODY EXPERIENCE: Nov. 90 -Mar. 91 Holiday Inn Banquet 8~ Line Cook (part-time), Oxford, Mississippi Worked with managers on preparation of foods for special occasions and banquets. EDUCATION: 02/96 National Certified Professional Food Manager Certified Food Service Manager for the City of Norfolk, Virginia 1992 - 1993 University of Mississippi -Oxford Major courses in Hotel/Restaurant Management 1990 Oxford High School -Oxford Honors Graduate 21 MIKE CRAFT Llirector of Operations PROFESSIONAL EXPERIENCE ABL Management 2009 current Director of Operations Supervised 40 correctional accounts Responsible for compliance of contracts Managed P&L for all accounts Dyatech Corporation President of Operations 2007-2009 ® Analyzed fmancial statements . Supervised the budget process of company . Managed multiple departments within corporate office . Responsible for managing and hiring of 70 employees Supervise the start-up of new divisions with-in the corporation ABL Management 2005- 2008 ~+' Vice President of Food Service Operations • Supervised colleges and correctional accounts • Managed P&L for both divisions • Supervised 80 employees in 12 states VALLEY SERVICES INC., JACKSON, MS President &CEO 9999.2004 Analyzed financial statements . Supervised the budget process of company . Supervised the implementation of Great Plains accounting software program . Managed multiple departments within corporate office Lead strategic planning, and communicated with over 100 clients Serve as President of the seventh largest food service contractor in the United States that conducts business in twenty-seven states, in over one hundred and fifty locations, and employs twenty-eight hundred employees. Palley provides contract food service management far hospitals, colleges and universities, industrial cafeterias, commercial and office building cafeterias, senior nutrition services, meals on wheels programs, correctional facilities, and daycare facilities. Palley serves nearly 300, 000 meals per day. Key Achievements: Increased revenues from $80 million in 1999 to $220 million in 2004. Increased overall profit from .2% in 1999 to 4% in 2004. ~ Decreased overhead by $1.2 million over Years 2000 to 2004. - Increased customer satisfaction by implementing Focus Groups. ~rrr` 22 - Implemented and improved benefits for all employee levels. - Lead Strategic Planning sessions to develop one and five year goals. - Oversaw the construction and development of a 90,000 square-foot state of the art frozen meal production facility. Vice President, Operations 1991-1999 Managed Valley's Senior and Corrections Services business that consisted of fifty clients. Participated in the proposal process to ensure profitable quality service. Ensured implementation and compliance of contract obligations. District Manager, Senior & Corrections Service 1989 -1991 Directed twenty-five of Valley's Senior and Corrections Services locations by managing Food Service Managers and overseeing complete operations, which included direct relationships with Valley's clients. Food Service Manager, Senior Services 1985 -1989 Managed accounts ranging from $3 million to $7 million in revenues and up to filly employees. Implemented measures to control inventory costs. EDUCATION BS Degree Accounting and Business ~r+ Mississippi State University 23 Management, Inc. CENTRAL OFFICE ABL Management, Inc. focuses to provide our maximum capability to supervise and monitor the food service program for your facility. Our Quality Assurance Program, included in this Proposal, describes our program for supervising and monitoring each account we have. ABL Management's Central Office supervision and support of our accounts include our Vice President, Directors of Correctional Operations, Director of Finance and Purchasing, Director of Quality Control, Corporate Dietitian, Controller, Director of Human Resources, Accounts Payable Department, Accounts Receivable Department, and Data Processing team. CAPABILITY Our Vice President, Directors of Operations, District Managers and Quality Control Managers conduct an on-site quality assurance audits and will visit each facility on a regularly scheduled basis. During these visits, every facet of the food service operation is reviewed. Then our team will collectively review the data and develop any actions plans needed to continue raising the bar of services that we can offer our clients. Our District Managers will speak with the Food Service Director at least five times per week and to the facility liaison on a bi-weekly basis or as needed. Our Accounting team provides the data essential for ABL Management, Inc. to measure the performance of the service at each of our accounts; all-local operating data is correlated into a computer generated monthly report. Our Central Office uses these monthly statements, along with weekly operating information developed at the local level, to monitor the operation of each account. If problems are found ABL Management's accounting team proactively responds immediately to any indication of a problem developing. Our Quality Control Training Coordinator administers ABL Managements in-depth Employee Food Service and Production Training, Safety and Sanitation Training, HACCP and ServSafe National Certifications, National Correctional Training Certifications, and Inmate Supervision Training Programs. Our Corporate Dietitian prepares all of our menus, special diets and nutritional analysis. In addition, our dietitian is on call for the Food Service Director or your medical staff should they need special assistance. 24 Management, Inc. RESOURCES AVAILABLE PERSONNEL John D. Appleton, President/CEO Sandee Scott, Vice President, Secretary, Treasurer Roshon Cody, Vice President Beverly Tolson, National Director of Sales & Marketing -Corrections Bill Hanna, Regional Sales Director -Corrections Sandra McDowell and Wade Roberts -Quality Control Leolin White and Stuart Connell -Directors of Operation George Morrell, Darrick Johnson, John Baillow, Matt DeRoche, Peter Velasco, Marvin Holt and Vincent Rosa -District Managers Cathy Keith - Director of Finance and Purchasing Rick McLaren - Director of Human Resources Babette Lanius -Corporate Dietitian ACCOUNTING Stephen M. Huggins, CPA HANNIS T. BOURGEOIS, L.L.P. Certified Public Accountants 2322 Tremont Drive, Suite 200 Baton Rouge, LA 70809 (225) 928-4770 LEGAL COUNSEL JUDE C. BURSAVICH, Attorney at Law Breazeale, Sachse & Wilson Twenty-third Floor, One American Place P.O. Box 3197 Baton Rouge, Louisiana 70821 (225) 387-4000 C. PATRICK NUNLEY Naman, Howell, Smith & Lee, P.C. Attorney at Law 700 Texas Center Ninth and Washington P.O. Box 1470 Waco, Texas 76703 (817) 755-4100 25 Management, Inc. RESOURCES AVAILABLE (Continued) MAJOR BANK WHITNEY NATIONAL BANK Post Office Box 2862 Baton Rouge, Louisiana 70821 Mr. Barry Kilpatrick (225) 381-0867 INSURANCE LOCKTON COMPANIES, INC. 444 W. 47`h Street, Suite 900 Kansas City, MO 64112-1906 Michael J. Pateidl, CIC, CRIS (816) 960-9807 WRIGHT & PERCY INSURANCE Post Office Box 3809 Baton Rouge, Louisiana 70821-3809 Charlie Regan (225) 387-3271 SUPPLIERS PFG Foods Sysco Foods Caro Foods Milton's Institutional Foods Coca Cola Pepsi Jones/ Zylon Merita Bakery Capital Enterprise Flowers Bakery Design Specialties Stephen's, Inc. Plastocon, Inc. 26 Managerr~nt, Inc. FINANCIAL HISTORY AND CAPABILITY ABL works very closely with Whitney National Bank and keeps its officers apprised monthly of our progress. In addition, the owner also keeps our C.P.A. involved to ensure proper accounting procedures are followed and to provide any guidance ABL may require. These individuals are as follows: WHITNEY NATIONAL BANK Post Office Box 2862 Baton Rouge, LA 70821 CONTACT: Barry Kilpatrick (225) 381-0422 Stephen M. Huggins, CPA HANNIS T. BOURGEOIS, L.L.P. Certified Public Accountants 2322 Tremont Drive, Suite 200 Baton Rouge, LA 70809 (225) 928-4770 Verification of our ability to perform can also be secured from our existing clients. A list of correctional accounts has been included in this Proposal. 27 ACORD CERTIFICATE OF LIABILITY INSURANCE DA ,~ 6,,,20,0 9/23/200~ PRODUCER LOCKTON COMPANIES, LLC-1 KANSAS CITY THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION 444 W. 47TH STREET, SUITE 900 ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE HOLDER. THIS CERTIFICATE DOES NOT AMEND, EXTEND OR KANSAS CITY MO 64112-1906 816 960 9000 ALTER THE COVERAGE AFFORDED BY THE POLICIES BELOW. ( ) - INSURERS AFFORDING COVERAGE NAIC # INSURED ABI. MANAGEMENT, INC. INSURER A: ZLU7CI1 AmariCari Insurance 1069677 p0 BOX 40486 INSURER e: ACE American Insurance Com an 22667 BATON ROUGE LA 70835-0486 INSURER C: INSURER D: INSURER E: COVERAGES ABLMAOI MC N8URER SFlAU7HEOR IQED REPRESENT THE OR PROD~ER ANDRT~H AE CERT~ICAETE HOLD R~NG THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIOD INDICATED. NOTWITHSTANDING ANY REQUIREMENT, TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS CERTIFICATE MAY BE ISSUED OR MAY PERTAIN, THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED H EREIN IS SUBJECT TO ALL THE TERMS, EXCLUSIONS AND CONDITIONS OF SUCH POLICIES. AGGREGATE LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAID CLAIMS. INSR LTR D' NSR TYPE OF INSURANCE POLICY NUMBER POLICY EFFECTNE DATE MMIDD POLICY EXPIRATION DATE MMIDD LIMITS GENERAL 1U16WTY EACH OCCURRENCE 1 000 000 A X COMMERCIAL GENERAL LIABILITY PMDG 23861331 6/1/2009 6/1/2010 DAMAGE TO RENTED PREMISES Ea rence $ 100,000 CLAIMS MADE X~ OCCUR MED EXP (Any one person) $ XXXX3IXX X PROF LIAB INCLUDED PERSONAL 8 ADV INJURY $ 1,OOQ000 GENERAL AGGREGATE $ 2,000,000 GEN'L AGGREGATE LIMIT APPLIES PER: PRODUCTS -COMP/OP AGG $ 2,000,000 POLICY JECOT- LOC AUTOMOBILE LIABILITY COMBINED SINGLE LIMIT $ 1 000 000 B X ANY AUTO PRA 6542706-00 6/1/2009 6/1/2010 (Ea accident) , , X ALL OWNED AUTOS BODILY INJURY SCHEDULED AUTOS (Par person) $ XXXXXXX X HIRED AUTOS BODILY INJURY $ XXXXXXX X NON-OWNED AUTOS (Per accdent) X $1,000 COMP/COLE DED PROPERTY DAMAGE $ XXXXXXX (Per accident) GARAGE LIABILITY AUTO ONLY - EA ACCIDENT $ J{XXXX]{J{ ANY AUTO NOT APPLICABLE OTHER THAN EA ACC $ XXXXXJ{X AUTO ONLY: AGG $ XXXXXXX EXCESS/UMBRELLA LIABILITY EACH OCCURRENCE $ $ 000 000 A X OCCUR ~ CLAIMS MADE XOOG23861343 6/1/2009 6/1/2010 AGGREGATE $ g 000 000 $ XXXXXXX UMBRELLA DEDUCTIBLE FOB $ }(XX}(XXX X RETENTION $ 10,000 $ X3C3CX7i{X B WORKERS COMPENSATION AND WC 6542714-00 6/1/2009 6/1/2010 X WC STATU- OTH- TORY LIMITS ER EMPLOYERS' LUU3ILITY B ANY PROPRIETOR/PARTNER/EXECUTNE OH STOP GAP INCLUDED E.L. EACH ACCIDENT $ 1,000,000 OFFK:ER/MEMBER EXCLUDED? NO E.L. DISEASE - EA EMPLOYE $ 1,000,000 If yes, describe under SPECIAL PROVISIONS below E.L. DISEASE -POLICY LIMIT $ 1,000,000 OTHER DESCRIPTION OF OPERATIONS /LOCATIONS /VEHICLES /EXCLUSIONS ADDED BYENDORSEMENT / SPECUIL PROVISIONS SUBJECT TO POLICY TERMS, CONDITIONS, AND EXCLUSIONS: THE CERTIFICATE HOLDER SHALL BE CONSIDERED BLANKET ADDITIONAL INSURED WITH A WAIVER OF SUBROGATION AS REQUIRED BY SPECIFIC CONTRACT IN THEIIt FAVOR, BUT ONLY TO THE EXTENT OF THE NAMED INSUREDS OBLIGATION TO INDEMNIFY, DEFEND, AND/OR HOLD HARMLESS AS REQUIRED BY WRITTEN CONTRACT. KERB COUNTY LAW ENFORCEMENT CENTER, TX. laK 1 It1~:A 1 t 1'1VLUtK GANGtLLA 1 WN 1065$606 SHOULD ANY OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE THE EXPIRATION KERB COUNTY SHERIFF W.R. (RUSTY) HIERHOLZER DATE THEREOF, THE ISSUING INSURER WILL ENDEAVOR TO MAIL 30 DAYS WRITTEN 400 CLEARWATER PASEO NOTICE TO THE CERTIFICATE HOLDER NAMED TO THE LEFT, BUT FAILURE TO DO SO SHALL '~.ERRVILLE TX 78028 IMPOSE NO OBLIGATION OR LIABILITY OF ANY KIND UPON THE INSURER, ITS AGENTS OR REPRESENTATIVES. AU AT1VE ACORD 25 (2001/081 ForquasdonarepardlnpNlseenmwa,eonfactthanumberlistedintha'Produwr'sKtlen.w...w.aKlyn» r. ®ACORD CORPORATION 1988 28 LOCAL ORGANIZATIONAL CHART Kerr County Law Enforcement Center VICE PRESIDENT ROSHON CODY DIRECTOR OF OPERATIONS MIKE CRAFT DIETITIAN BABETTE LANIUS MS. RD. LD DISTRICT MANAGER MARVIN HOLT FOOD SERVICE DIRECTOR ~rrr' HOURLY SUPERVISORS INMATE FOOD SERVICE WORKERS QUALITY CONTROL WADE ROBERTS ASST. FOOD SERVICE DIRECTOR 29 M~agement, Inc. Our District Managers regularly visit each facility and review and check every facet of the Food Service Operation. Our District Managers are our Corporate Liaison with our Clients and as such meets with the Facility Administrator during there regular visits to discuss the Food Service Operation and review the program reports. The clients concerns are then discussed with the Food Service Director. Our District Managers are supervised by and report to the Director METHOD OF of Operations and the Vice President. SUPERVISION ABL Management's Food Service Directors are responsible for the administration of the Plan of Operation agreed upon by ABL Management, Inc. and the client. Their on-going responsibilities include hiring, training and supervision of the food service employees and inmate workers. Job descriptions for our Food Service Director and District Managers are included in this proposal. 30 Management, Inc. DISTRICT MANAGER District Managers are responsible for visiting each facility in his/her region on a regularly scheduled basis and conducting an on-site quality check and review. During these visits, every facet of the operation is reviewed and checked. As ABL Management's Corporate Liaison, the District Manager will meet with the Facility Administrator (or his/her designee) to discuss the food service operation and review the program reports. The client's concerns will be discussed with the Food Service Directors. The District Manager will support the Food Service Director and have the authority to make decisions and initiate change. DUTIES AND RESPONSIBILITIES INCLUDE: - Ensuring each unit meets its budget. - Maintaining good client relations. - Ensuring our personnel's success and advancement and implementing a management development program at each unit. - Reviewing the Weekly Operating Report for each unit, identifying problem areas, planning corrective actions with Food Service Director and following up to make sure the corrective actions are taken. - Supervised, but unannounced, quarterly auditing each unit to ensure financial reporting is correct, inventory is secure and service practices are followed. - Meeting quarterly with all employees in each unit. - Conducting semi-annual reviews of Unit Directors. - Participating in inventory with Unit Directors on a regular basis. - Confirming that all Unit Directors are observing proper portion control procedures. - Supervising and coordinating new account start-up and installation. 31 RESUME OF DISTRICT MANAGER Marvin Holt EXPERIENCE: 11/07 -Present ABL Management, Inc. -District 5 District Manager -Correctional Division Responsible for providing overall development, direction and control of district to achieve financial and operational goals as set forth by Corporate Office. • Provide leadership and motivation to managers. • Meet financial goals as set by Corporate Office. • Manage the district in compliance with established company policies and procedures. • Focus and maintain a strong and positive relationship with clients and administrators. • Keep accounts receivable and payable current as required by corporate office. • Responsible for all aspects of budget preparation and compliance. • Perform operational audits of facilities and design improvements to optimize safety, sanitation and overall operation of facilities. • Negotiate renewal and extension of contracts. 'err 1998 -10/07 Canteen /Compass Group District Manager Responsible for the management and operation of multiple units reporting directly to the Vice President of Operations. Directing all activities for district including, but not limited to: • Coordination of all activities for district. • Hiring and training and supervision of unit managers. • Employee evaluations. • Client liaison and maintained client retention procedures. • Responsible for all aspects of P & L and budget compliance. • Responsible for maintaining inventory. 1981 -1998 Restaura District Manager Responsible for the supervision and management of multiple units throughout Kansas, Texas and Oklahoma. Primary duties included: • Hiring and training of staff. • Client retention. • All aspects of P & L and budget compliance. EDUCATION: Draughton Business College Oklahoma -State Hotel Restaurant Management Michigan State MBA -Short Course - 2000 ~i1rr+ 32 M~agement, Inc. QUALITY CONTROL The Quality Control position was created to provide amulti- facetted individual that would report directly to the District Manager or Vice President of ABL Management Inc. Expertise in food production, standard operation procedures, recipe development, training and communication skills are essential. This job requires extensive travel, stays in locations up to three weeks or more and flexibility in terms of hours, days off and working environments. The purpose of the Quality Control person is: Assessment, audit, training, development and implementation. This person provides an additional set of "eyes and ears" to corporate management and is required to evaluate District Manager/Food Service Manager relationships and their effectiveness in fulfilling contract compliance. During the course of each unit visit a District Manager/Quality Control check list will be filled out and a weekly activity report will be submitted to the corporate office and the District Manager over the unit, outlining each day's activities and accomplishments in the assigned unit. Responsibilities include but are not limited to: 1. Training A. Teach unit managers paperwork to complete weekending requirements ordering, inventory, production, personnel processing, billing and budget. B. Teach Managers how to train supervisors and inmates with documentation. C. Instruct shift supervisors and cooks on how to follow the Standard Operating Procedures for preparation, pull, production, substitution procedures, serving and tray assessment of all menu items. D. Teach Managers and Supervisors how to process, prepare and document Therapeutic diets and snacks. E. Instruct Staff in proper storage and labeling of leftovers, goods received and pre-prep. F. Teach proper sanitation, cleaning and closing procedures. G. Instruct District Managers and Supervisors on the Safety Manual and process. 33 Management, Inc. QUALITY CONTROL (Continued) 2. Assessment/audit A. Complete a District Manager/Quality Control checklist upon arrival at the unit. B. Take a weekly inventory and extend the figures to determine accuracy of reported inventories from past weeks. C. Cost current menu, recommend changes if needed. D. Analyze high cost areas to determine the problem with recommended solution. E. Assess the effectiveness of the unit manager in relationship to understanding and ability for the unit for which he/she was assigned. Including, client skills and relationship, employee relationships, training received and understanding of the contract terms. 3. Development A. Establish par levels and order guides for products. B. Assist with the Emergency/Contingency plans and make certain they are functional and implemented. C. Assist in developing the facility SOP with the unit manager and District Manager. D. Review and assess working recipes recommend adjustments where necessary. E. Work with District Manager on unit openings and closings as needed. Perform any and all other tasks and assignments as required by ABL Corporate Management. 34 ~r.r 7 ~~ r~~ rIt O 0 !~ t^ V "~ a v° °a ~ 0.1 F y ,~ a LL ~ ~ W ~ M O ~? a a a ti a ~ y ° o o O 00 ~'rj ~ a ~ Q W o M p ~? ~ _ ~ n Q LL a O O 0 V} ~ O O ~ M ~ Q ~ ~ b d LL d A w ° ~ ~_ `~ Q LL Q ~ O O V 1 ~ O ~ M ~ b d LL Q a CCJJ O Q M ~"~ (~r~ M ~ ~ ~ LL Q Q ~ 0 ~ ~ O W (ry a ~ v a ¢ a ° ° M ~+ W o .~ r ~;? ~ N ~ Q Q Q Q Q 0 O ~ ~ 00 (O (+j Q W o ~ o ~ ~ n lL Q Q LL O V1 O ~ O O M Q ~' W O ~°~ ~:? O N y ¢ LL ~ LL O O l l. W ~ O O M V ~~u 0 (( a ~ N 33 . LL pp t N W y ~ t~ d 35 r L L L L ~_ ~_ •~ •~ ~ ~ ~j ~ ~ A ~ vJ ~ C O O -v ~ U U ¢ a ~i ¢ ^ ^ ^ ^ rn t L V ~ ~ ~ L . t/~ o ~ i a O m 0 ~ ~ ~ w • J m Q M N r O >+ ~ ~+ ~ A ~ ~, ~, >+ ~, ~ ~ ~ ~ ~ C ~ C O (A to ~ 'L ~ ~ ~ ~ N ~aaM;o I(8p 35-A Management, Inc. FOOD SERVICE DIRECTOR Food Service Unit Directors are responsible for the administration of the Plan of Operation agreed upon by ABL Management, Inc. and the client, in accordance with the policies of both ABL Management and the client and the highest professional standards. Our Food Service Director has experience and knowledge in food service operations which include accounting procedures, cost controls, purchasing, sanitation and health standards; and the leadership ability to hire, train and maintain a superior team for the successful operation of the unit which will exceed the objectives of the client. This Food Service Director's duties and responsibilities include the following: - Satisfying the needs of the client by providing high quality, cost effective food service. - Meeting regularly with and maintaining a good working relationship with the client. - Maintaining accurate and timely accounting and financial records that meet the requirements of the contract for both ABL Management and the client. - Preparing and monitoring the unit operating budget. - Establishing appropriate supervision methods for inmate workers. - Establishing and maintaining schedules for employee and inmate workers' training and development programs that comply with the client's operating policies and procedures and coordinating this with corporate and regional training staff. - Interviewing and hiring food service employees in compliance with security standards and policies and procedures of the client. - Supervising, directing and scheduling the activities of the unit's food service personnel. - Implementing and maintaining sanitation programs that comply with or exceed required standards. - Implementing and maintaining safety programs for employees and inmate workers. - Maintaining records for compliance with Federal, State and Local regulations. - Meeting with employees on a regular basis. - Conducting employee performance evaluations. 36 RESUME OF PROPOSED FOOD SERVICE DIRECTOR (CONFIDENTIAL EXPERIENCE: 12/99 -Present ABL MANAGEMENT, INC., Baton Rouge, Louisiana Food Service Director -Corrections Division Responsible for the administration of the Plan of Operation agreed upon by ABL Management, Inc. and the client in accordance with the policies of both ABL Management and the client and the highest professional standards. Oversee all aspects of the operation including production, ordering, inventory, standards compliance, personnel programs and employee scheduling. 7/99 -11/99 ABL MANAGEMENT, INC., Baton Rouge, Louisiana Food Service Supervisor Perform all duties of the Cook Supervisor on a shift basis. Food Production, Inmate Supervision, Utensil control, temperature logs, monitor serving line, special diet preparation, etc. Assist Food Service Director as required with all weekly paperwork and reports. 7/88 - 6/99 FIRST PRESBYTERIAN CHURCH, Virginia Beach, Virginia Food Service Director Purchasing all food, beverages and supplies. Menu planning and preparation of breakfast, lunch and dinner for all staff (2,500 meals monthly). Coordinate and plan all Special Events, banquets. Handle all Bookkeeping, management training and supervised 12 employees and volunteers. Certified Food Service Manager. 4/77 - 6/88 EMILY GREEN RETIREMENT HOME, Virginia Beach, Virginia Food Service Director Prepare nutritious and attractive daily meals for the residents. Supervise Special Diet Program, Menu planning, Inventory, budgeting, and cost control. Scheduling of all staff and manage all special events and caterings. TRAINING CLASSES First Aid and Safety • U.S.D.A. Record Keeping • Nutrition I • Nutrition II Fire Prevention • Catering (Cypress Point Country Club) • Food Shows Professionalism In The Cafeteria • Food Service Management • Stress Management Professionalism In Sales • Attaining Annual Budget Goals PERSONAL REFERENCES AVAILABLE UPON REQUEST 37 .r Management, Inc. ASSISTANT FOOD SERVICE Assistant Food Service Directors assist the Food Service Director with the administration of the Plan of Operation agreed upon by ABL Management, Inc. and the client, in accordance with the policies of both ABL Management, Inc. and the client and the highest professional standards. The Assistant Food Service Director's duties and responsibilities include the following: - Overall Control of food production, preparation, serving and production records. - Assuring that each zone and/or housing unit receives the required number of trays and utensils, etc. DIRECTOR - Makes certain that the inmate workers assigned to Food Service are properly trained in their duties and know the Food Service Rules and Regulations. - Overall supervision of established sanitation standards throughout the complete food service area. - Maintain proper working attitudes and personal working habits between ABL Management employees and the inmate workers. - Maintain proper attitude and working relationship with the staff and officers of the facility. - Maintain proper confidentiality concerning financial data of the unit and also concerning employee records. - Properly receive and check in deliveries. - Assist the Food Service Director with ordering, inventory and weekending paper work. - In charge of the unit when the Food Service Director is not there. - Any and all other duties as assigned by the Food Service Director. 38 RESUME OF PROPOSED FOOD SERVICE DIRECTOR (CONFIDENTIAL? PROFESSIONAL ABL Management, Inc. 2000-Present EXPERIENCE Assistant Food Service Director • Manage internal costs. Regularly renegotiate and monitor contracts to keep costs down. Menu planning and portion control. • Conduct special analyses, cost comparisons and purchase research. • Regularly develop innovative solutions that cut costs in both the short and long-term. • Control work overflow, resulting in asmooth-running operation with minimum complaints. Deal with them according ling. • Manage a staff service department responsible for all dietary needs. Billy's Italian Grill/Pizzeria 1992-2000 Manager -Norfolk, VA 23503 • Managed multi-unit foodservice operations. • Maintained systems and procedures for the ordering, receiving, storing, preparing and serving food and related products. • Developed strategies, layout and design for menu development. • Profit/Loss experience in standardization of portions and implementation of labor cost controls, daily and weekly transactions and prepared weekly payroll. Allegheny Ludlum Steel Corporation 1987-1992 Foreman -Brackenridge, PA Data Entry/Computer Operator, promoted to the Production Control Department and completed a foreman training program, appointed to a foreman. EDUCATION Central Piedmont Community College, NC 2004 Certified Dietary Manager, Certified Food Protection Professional FPM Business School, Arnold, PA 1981-1983 Certificate: Business Management, Computer Science 39 Management, Inc. HOURLY SUPERVISORS EDUCATION: High School EXPERIENCE: Experience in Institutional Cooking and Supervision or Management of Personnel DUTIES AND RESPONSIBILITIES INCLUDE: - Tour kitchen for deficiencies in sanitation, security, equipment, etc. and correct if necessary. - Review menu. - Review production records. - Training and assigning trustee workers and supervising inmates assigned to the food service area while they perform their job assignments. - Meet with the cook and review prep for all meals. - Check on all diet orders and count to ensure accuracy. - Determine what utensils are needed for the tray line. - Set up tray line with the cook. - Do pilot tray (sample tray). - Receive head count. - Make out count sheet with diets and regular meals and where they are to be shipped out. - Supervise the tray line to verify that each tray contains food that is of the proper temperature and portions and weights are correct. - Coordinate the delivery of food to the proper locations. - After traying up, finalize the meal count. - At the end of the shift, meet with the replacement person and make him/her aware of the operation for that day before taking responsibility. 40 Management, Inc. ABL MANAGEMENT EMPLOYEES ABL will provide an experienced food service manager and assistant food service manager (solely assigned to the Kerr County Law Enforcement Center) with correctional food service experience in a facility of 145 or more inmates who will work in conjunction with the Corrections Administrator. ABL Management, Inc. understands that the Food Service Director and all ABL Management, Inc. food service personnel will be required to undergo an extensive background investigation and drug test prior to service in the Kerr County Law Enforcement Center. ABL Management, Inc also understands that the Jail Administrator has the right to approve employment and/or deny access to the facility of any food service employees based on criminal record or breach of security policies and procedures. ABL Management, Inc. will maintain constant supervision of all employees from open to close of the kitchen. All prospective ABL Management, Inc. employees are required to pass a departmental background check. Procedure Background Check ABL Management, Inc. interviews prospective applicants for employment. For those who pass the interview process, their names and necessary information are submitted to the Summit County Jail for background checks and approval for hiring. Those individuals who pass the background check and are approved are then offered employment. Procedure Drug Testing ABL Management, Inc. has a mandatory pre-hire drug testing policy. Our policy includes procedures that include a requirement that employees cooperate in personal or facility searches when there is reason to believe drugs or alcohol are present, when their performance is impaired or when their behavior is erratic. Refusing to cooperate with these procedures may be cause for disciplinary action, including termination. ABL Management, Inc. understands that the contracting agency reserves the right to deny any ABL employee access to the facility who do not meet security clearances or obey established rules and regulations. Final selection of ABL employees shall be at the approval of the Kerr County Sheriffs Office Facility Director or designee. 41 It is along-standing policy of ABL Management, Inc.: EQUAL EMPLOYMENT POLICY - To consider each applicant for employment with the corporation on the basis of his qualifications for the job and without regard to race, color, creed, sex, age or national origin and - To give all employees equal consideration with respect to compensation, benefits and the opportunity to progress within the corporation without regard to race, color, creed, sex, age or national origin. In order to reaffirm this policy, ABL Management, Inc. subscribes to the following principles: - ABL Management, Inc. will continue and extend its efforts to recruit, hire, train and promote individuals without regard to race, color, creed, sex, age or national origin. - All decisions on employment must be based on the principle of equal employment opportunity with reliance only on valid requirements for promotional opportunities. - All personnel actions including those relating to compensation, benefits, transfers, layoffs and company-sponsored training, are to be administered without regard to race, color, religion, sex, age or national origin. - All employees are encouraged to use the corporation's facilities and to participate in programs sponsored by the corporation. - All employment advertising and recruiting activities, including contracts with employment sources, schools, colleges and training institutions of predominantly minority groups, shall be directed to all qualified applicants regardless of race, color, creed, sex, age or national origin. - ABL Management, Inc. will continue to verify by means of periodic reports that our employment practices are providing equal opportunities for all. - Any job applicant or employee may appeal directly to the President of the corporation for review and correction of any action, which he believes does not conform to these principles. All members of the management of ABL Management, Inc. are familiar with this Statement of Policy, the philosophy behind it and their responsibility to apply these principles in good faith for meaningful progress in the utilization of minorities. In addition, this Statement is being posted in all plants and offices so that all employees will have knowledge of the Company's commitment to assure equal employment opportunity. 42 Management, Inc. DRUG & ALCOHOL ABUSE POLICY It is along-standing policy of ABL Management, Inc.: To view the abuse of drugs and alcohol as a serious threat to both ABL and its employee. Management and employees are equally responsible for maintaining a safe and healthy working environment. To help sustain this goal, we hope all employees will note the following: - Avoid the possession, use or sale of alcohol, unauthorized or illegal drugs or the misuse of any legal drugs on company premises or while on company business. Such actions are prohibited and will constitute grounds for termination. - Any employee under the influence of drugs or alcohol will be subject to termination. - Positive test results will be considered in employment decisions and will result in a decision that the applicant is medically unqualified for employment or that employment be terminated immediately. - Each employee is responsible for promptly reporting to the home office any use of prescribed drugs, which may affect the employee's judgment, performance or behavior. ABL Management, Inc. will establish such procedures as it finds necessary to effectively enforce this policy. That may include a requirement that employees cooperate in personal or facility searches when there is reason to believe drugs or alcohol are present, when their performance is impaired or when their behavior is erratic. Refusing to cooperate with these procedures may be cause for disciplinary action, including termination. 43 Management, Inc. 6ACKGROUND CHECK POLICY All prospective ABL Management, Inc. employees are required to pass a departmental background check. Procedure ABL Management, Inc. interviews prospective applicants for employment. For those who pass the interview process, their names and necessary information are submitted to the Kerr County Law Enforcement Center for background checks and approval for hiring. Those individuals who pass the background check and are approved are then offered employment. 44 '\rr~ NATIONAL SHERIFFS ASSOCIATION u ' AutorJ D. KevNaao Sheriff (Retired) Ezecu[ive Director 1450 Duke St. Alexandria, VA 22314 703.836.7827 phone 703.683.6541 fax wwwsheriffs.org nsamailr.'sheri ffs.org January 20, 2009 D~r. Appleton, ~~ l Mr. John Appleton, President ABL Management, Inc. 1122q. Boardwalk, Suite B-1-5 Baton Rouge, LA X0816 On behalf of the National Sheriffs' Association, I would like to take this opportunity to express our appreciation for the good working relationship shared by ABL Management, Inc., and the National Sheriffs' Association over the past 21 years. We are grateful to you for being along-term supporter, helping us make NSA the voice of our nation's Sheriffs. We also appreciate your time spent serving on NSA committees to help make the Office of Sheriff stronger. It is a pleasure working with you and the fine company of ABL Management, Inc., that you lead. We look forward to continuing our successful relationship. Sincerely, ~ Aaron D. Kennard Sheriff (Retired) NSA Executive Director 45 ~~i~ ®Management, Inc. CORRECTIONAL DIVISION EXPERIENCE AND REFERENCES Midland County Detention Center Date Contract signed: 05/22/96 115 W. Industrial 320 Inmates plus Staff Midland, Texas 79703 CONTACT: Captain Teresa Candaleria (432) 688-1213 Ector County Detention Center P.O. Box 2066 Odessa, Texas 79760 CONTACT: Captain Gary Fields (432) 335-3060 Date Contract Signed: 12/01/01 486 Inmates plus Staff Galveston County Jail Date Contract Signed: 03/05/01 715 19~' Street 890 Inmates plus Staff Galveston, Texas 77550 CONTACT: Chief Mike Henson, Director of Corrections (409) 766-2326 46 M~agement, Inc. SERVICES The following accounts were awarded to the lowest bidder: Charlotte County Sheriff s Department 26601 Airport Road Punta Gorda, FL 33950 Colquitt County Prison P. O. Box 339 Moultrie, GA 31776 NO LONGER Dare County Detention Center PROVIDED 1044 Driftwood Drive Manteo, NC 27954 Dougherty County Jail 1302 Evelyn Avenue Albany, GA 31705 Habersham County Jail 1000 Detention Drive Clarksville, GA 30523 Laurens County Jail 511 Southern Pines Dublin, GA 31021 Summit County Jail 205 East Crosier Street Akron, OH 44311 Towns County Detention Center 4070 State Highway 339 Young Harris, GA 30582 12 years 7 years 7 years 11 years 8 years 14 years 4 years 4 years ABL Management, Inc. has not lost any contracts because of non-performance or default, only due to the lower bid. 47 RESUME OF DIETITIAN Babette G. Lanius EXPERIENCE: 4/2004 to Present ABL Management, Inc. Corporate Dietitian • Conduct National Servsafe certification courses for ABL employees • Plan therapeutic diets as required by correctional physicians • Plan and analyze menus for bid proposals and current ABL operated facilities • Site inspections, in-service training on diets and sanitation procedures • Assure menu and diet compliance with National Accreditations. i.e. NCCHC,ACA • Assure menu and diet compliance of all national and local jails standards 2002-2004 Hammond Development Center, Hammond, LA Registered Dietitian • Complete nutritional assessments and periodic reviews for individuals with developmental disabilities • Make recommendations to physicians in regards to diet changes, tube feeding, etc. to promote optimal health of the individual • Participate as a member of the ID Team managing the total care of the individual 1998-2001 Provider Options Management Service, Covington, LA Food Service Manager /Clinical Dietitian • Managed the food service operation of an in-patient psychiatric facility • Completed nutritional assessments and reviews with in-patients • Conducted nutrition education classes promoting optimum nutritional health 1990-1998 Magnolia School, Inc., Jefferson, LA Food Service Manager /Clinical Dietitian • Managed the food service operation of an ICF-MR facility • Completed nutritional assessments and periodic reviews for individuals with developmental disabilities • Made recommendations to physicians in regards to diet changes to promote optimal health of the individual • Participate as a member of the ID Team managing the total care of the individual 48 RESUME OF DIETITIAN (Continued) Babette G. Lanius 1985-1990 Coliseum Medical Center, New Orleans, LA Food Service Manage /Clinical Dietitian • Managed the food service operation of an in-patient psychiatric facility • Completed nutritional assessments and reviews with in-patients • Participated as a member of the eating disorders team providing individual and group counseling as well as public speaking engagements 1984-1987 Pilot Services, New Orleans, LA Catering Director /Consultant Dietitian • Planned and implemented catering functions for Loyola University • Planned and implemented a nutrition program for the students of the university • Provided diet counseling for students • Public speaking concerning nutrition 1980-1982 Valley Food Services, Baton Rouge, LA Coordinator of Elderly Feeding /Consultant Dietitian • Responsible for assuring 70 elderly feeding sites met the standards of the company and the state of Louisiana • Supervised the production of 3000 meals per day • Implemented new procedures and fiscal accountability in hospitals • Completed dietary audits 1979-1980 St. Frances Cabrini Hospital, Alexandria, LA Clinical Dietitian • Nutritional care of patients in a 300-bed hospital • Formulated tube feedings and special diets • Planned menus for patients and employee cafeteria • Developed policy and procedure manuals and diet manuals • Provided in-service training to dietary employees EDUCATION: 1973-1979 Louisiana Tech University, Ruston, LA • MS degree Home Economics (Graduated Summa Cum Laude) • BS degree Dietetics • BS degree Home Economics Education 49 LICENSE INFORMATION FOR DIETITIAN 50 Management, Inc. ABL Management, Inc. does not believe that we should have job descriptions just for our management level personnel. In reviewing our job descriptions for our Director of Operations, District Managers, Food Service Director and Food Service Manager, you have seen that we believe in detailed and thorough job descriptions. We prepare job descriptions for the inmate labor that are just as detailed and thorough. INMATE By providing job descriptions for the inmate labor, we have found that this gives them a better understanding of their duties and this JQB has proven most successful. DESCRIPTIONS We have provided examples of Inmate Job Descriptions utilized at our other accounts. We will develop Inmate Job Descriptions that are appropriate and specific for your facility as part of our Continuation of Service and Opening Program. JOB TITLE: POTWASHER (EXAMPLE) - Remove all garbage from the cooking and pots area. - Wash all pots, pans, cooking and serving utensils in hot soapy water. Some of the pots and utensils may require more than simple washing to remove residue and to get them clean. - Rinse all pots, pans, cooking and serving utensils in clean, hot water, minimum of 160 degrees. - These items should be allowed to drip and air dry before storing. - The work area, storage area, sinks, etc. are to be kept clean at all times. - Any walls and windows in the area are to be kept clean at all times. - Assist with the tray line during traying up operation. - All tasks performed under the immediate supervision of ABL Management staff. 51 ®M~agement, Inc. INMATE JOB DESCRIPTIONS (Continued) JOB TITLE: DISHWASHER (EXAMPLE) - Wash all trays, tray lids, cups and flatware so they are clean and ready for the next meal. - Clean the carts and remove old Special Diet Tags from the lids and trays. Set up the tray carts for the next meal. - Clean the dish machine inside and out. The screens are to be removed ~ and cleaned. All cleaning procedures are to be followed. - After all trays, tray lids, cups and flatware are washed, all water is to be drained from the dishwasher. All racks, tables, sinks and other equipment are to be washed and cleaned. - Assist with the tray line during traying up operation. - All tasks performed under the immediate supervision of ABL Management. JOB TITLE: COOK (EXAMPLE) - Prepare the food for cooking according to the Daily Production Schedules. - Cook the food and prepare the meals following the established recipes. - Organize the tray line for each meal, including putting out the bread and condiments, as appropriate, before the line goes into operation. - Replenish the food on the tray line as needed by monitoring it during operation. - All equipment (ovens, grills, stoves, kettles, etc.) is cleaned after each use and on an on-going basis. - All tasks performed under the immediate supervision of ABL Management staff. JOB TITLE: SANITATION (EXAMPLE) - Empty all garbage cans as needed, wash the cans and put new plastic liners in the cans and clean garbage can washing area. - Clean all floors, walls and windows in the food service area (kitchen, office, dry storage area, chemical storage area, bathrooms, etc.). - Clean the coolers and freezers. - Clean all food preparation equipment and the floor drain under the tilt skillet. - Clean and store all cleaning equipment properly (mops, buckets, brooms, sponges, hoses, etc.). - All tasks performed under the immediate supervision of ABL Management staff. 52 A. M. SHIFT (5) Inmate Workers M~agement, Inc. P. M. SHIFT (5) Inmate Workers ~BOR (10) TOTAL INMATE WORKERS NEEDED ABL Management, Inc. wishes to recommend that the REQUIREMENTS number of workers shown above be provided to allow for the daily operations to run smoothly. We understand that these numbers can fluctuate, and we are prepared to complete all daily tasks regardless of the actual numbers provided. We will work closely with the Facility Administration on monitoring scheduling and training of the workers. Inmate labor provided shall be used to assist in kitchen food preparation and related duties, upon mutual agreement of both parties. ABL will be responsible for scheduling, supervising, and documenting all training provided to trusty laborers. ABL paid employees, shall directly supervise such laborers during work assignment. Hair restraints shall be worn at all times that such personnel are performing their duties. 53 Management, Inc. UNIFORMS All of the employees under the level of Food Service Manager will be in an ABL Management, Inc. standard uniform. The uniforms will be supplied by ABL Management, Inc. and will be maintained by the employee. Each employee will receive 3 sets of uniforms and a hat. All of our employees will be supplied with an ABL Management, Inc. nametag. This must be worn at all times. We also have a policy requiring employees to have clean uniforms. We insist on everyone maintaining good personal hygiene. ABL Management, Inc. employees have health examinations as required by Law. 54 SAMPLE UNIFORMS All of the employees under the level of Food Service Manager will be in an ABL Management, Inc. standard uniform. The uniforms will be supplied by ABL Management, Inc. and will be maintained by the employee. Each employee will receive 3 sets of uniforms and a hat. Ali of our employees will be supplied with an ABL Management, Inc. nametag. This must be worn at all times. We also have a policy requiring employees to have clean uniforms. We insist on everyone maintaining good personal hygiene. ABL Management, Inc. employees have health examinations as required by Law. ' 620 unisex Po/os I ' 620 Unisex Knif Polo Two-button polo constructed of premium fabric. Features shourt sleeves, rib-knit collar and cuffs, side vents and reinforced shoulder seams and placket. J Sizes: S-3XL 5ar6 poiy~ester ~ 5046 combed cotton jersey knit wiU~ `-~-' soil ~~~ ~ru~n. ~ Tia/ RgalBbs Whir 8232 Sna front V-Neck Tunic Wuck ps>le adTh dolaan slyM aANwA side awls and ~ lanf clbsva. 7No patch porkatr aNh sasaorhpa in dha riphtpxkat Sias: XS-i7Q !5%polyvaMr/39%combsdoslknpop(n wkhsoilrrNaa prL~lt caors AvattaW. P-hrts ar.~.er. ~ BBP Blulaary ASP Always Spiny CBP Caibbean8kre Aff ArimalFbsplaf BCP Cdfalue 1FJ B+Cerfly RCa° EWplant CFLI Csaeael 0 pVp Evspeen CAP Caeaede C~Fp (vest Qeen CSP CeiatleDandsllon PfP Fudrela PSP DarMelbn CBP Gagxy BAx F#P FentayARrW o RPP Clrape SJP fiewrfse Thfnpe FRp Hot Can! Fl1P Rowers 6 fiapplnas Chi Hinter linen FOP Ruck d Fffi! y ~ AfdNQAtBRx (3EJ Oem O ,~ Hwy ffJ F/arrest Fnk PLP PWm HN ibaamkap6kd POP Rapbsry KSP lCafeldoscope RRP Rose KPP Hlds Pfy M~ BEP RgalBlue 16P Lee/BaHk a-s PEP Sbawbsry PWJ Pathwark ~ ~*! ~, T7P Teall PCJ PeacrkfroaMer WWP W/ih RVP Rapberny Virs CCJ Chamissy Cabaret RNP WMe STJ Spb! OfJ d. Fw NPP WleferN SQo Stained Ola ESP Egyptian Scrd1 SoRTauch hhrir ~~ poN~ter ! S1~J SterxAad Fkart GPP OeoPlyasi Till 1WW NCP NwYirol ~% rout art rc4ton felAvasheU WLJ N7rSq LBy kaP NuseMwae poplin with SOil roie~etinsh H[1P Wddlbrry Vine S1P Sa7a/1 ~t~ wFP W/dlfaver TW Ticpicaf Rah M a n a g e m e n t `~*+ 75% po1y5.Mer 1255• oomGaU 755. potyrester r w°i~ snmbeU coilUn ccilun ~ ~ n Ci. 55 Management, Inc. EMPLOYEE SUPPORT ABL Management, Inc. has specific policies and job descriptions, which clearly indicate to the employees what is expected of them in a wide range of areas. Our goal is to provide the employees with the training, coaching, support and resources necessary to assist them in performing their duties to our satisfaction as well as the clients'. During training, we especially stress cooperation with the facility staff and patience when dealing with issues relating to inmate labor or complaints. 56 All food service staff hired by ABL Management, Inc. must complete our 40-hour training program. Management, Inc. EMPLOYEE TRAINING PROGRAM In addition to our food service training program, we request that our employees be permitted to attend the Department's Orientation Program for its facility. The outline of our 40-hour training program is as follows: I. Administration A. Food Service Manager B. Assistant Food Service Manager C. Food Service Manager D. Food Service Shifts E. Job Analysis F. Position Description G. Post Orders (Sample Post Orders) H. Food Service Uniforms I. Training and Accident Prevention J. Staff Meetings K. Work Schedules L. Annual Leave M. Health Procedures N. Sexual Harassment Policy O. Uniform and Hygiene Policy P. Drug and Alcohol Policy Q. EEOC Policy Cu A. B. C. D. E. stody and Security Knife and Tool Control Yeast and Spices Control Key Control Counts Shakedown and Searches III. Safety Standards A. Safety Standards B. Common Causes of Accidents (Specific Accidents - Their Causes and Prevention) C. Fire Prevention and Control 57 Management, Inc. EMPLOYEE TRAINING PROGRAM (Continued) IV. Inmate Workers A. Meals for Food Service Workers B. Inmate Clothing C. Guidance and Counseling D. Inmate Job Description V. Dining Room Operation A. Supervision B. Serving Counter C. Beverage Stations D. Salad Bar E. Staff Dining Room F. Meal Tickets VI. Nutrition A. General B. How Food is Used in the Body C. Carbohydrates D. Fats E. Proteins VII. Menu Planning A. Recommended Dietary Allowances B. Cycle Menus C. Writing Cycle Menus VIII. Food Preparation A. Guidelines B. Food Preparation Worksheet C. Displaying, Serving and Transporting Food D. Weights and Measures 58 Management, Inc. EMPLOYEE TRAINING PROGRAM (Continued) IX. Specification A. Beef B. Seafood C. Canned Fish D. Poultry E. Eggs F. Milk G. Cheese H. Fruits and Vegetables -Canned, Fresh and Frozen I. Miscellaneous Food Items X. Receiving Inventory and Food Storage A. Receiving B. Inventory C. Perpetuallnventory D. Meat Storage E. Vegetable Storage F. Housekeeping 1. Refrigerator Storage 2. Tests for Food Spoilage 3. Garbage Storage XI. Sani A. B. C. D. E. tation General Personal Hygiene Cleaning Schedule Control of Insects and Rodents Inspections -Sanitation Checklist XII. Dishwashing A. Mechanical Ware Washing B. Manual Ware Washing C. Equipment and Utensil Storage 59 Management, Inc. EMPLOYEE TRAINING PROGRAM (Continued) XIII. Specialized Food Service Program A. Weekend and Holiday Schedules B. Selection of Menu Courses C. Lunches XIV. Food Service Forms A. Stock Record Cards B. Food Service Storehouse Requisition Form XV. Standards A. ACA Standards for Adult Correctional Facilities B. ACA Standards for Adult Local Detention Facilities C. ACA Standards for Juvenile Detention Facilities C. USDA Standards for Juvenile Offenders D. HACCP - ServSafe Standards and Certification E. NCCHC Support Standards F. State and Local Standards and Certification 60 Management, Inc. TRAINING AND IN-SERVICE TRAINING FOR FOOD SERVICE EMPLOYEES ABL Management, Inc. provides a training program and an on- going In-Service Training Program for the Food Service Staff. The subjects that are covered include the following: - Receiving and Storage Procedures - Correctional Facility Security Procedures - Security Policy and Procedures for the Unit - Inmate Supervision and Control - Proper Meal Preparation and Presentation - Correct Use of Serving Equipment and Proper Portioning - Specialized Production Requirements - Proper Use and Care of Equipment - Safety Procedures - In-Depth Sanitation Procedures - In-Service on Diets - Local Health Regulations 61 Management, Inc. NATIONAL SERVSAFE ABL has implemented a ServSafe food safety and HACCP plan to identify critical control points where hazards such as microbial contamination can occur. We establish these controls to prevent or reduce those hazards, and maintain records documenting that the controls are working as intended. All ABL Management Food Service Directors attend training by our Corporate Training Director and receive ServSafe certification. In addition, Assistant Managers and Manager Trainees are certified as well. HACCP INVOLVES SEVEN PRICIPLES CERTIFICATION 1. Analyze hazards -Potential hazards associated with a food and measures to control those hazards are identified. The TRAINING hazard can be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments. PROGRAM .+~~ ~~ ~~~~~ ..I` 2. Identify critical control points -These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection. 3. Establish preventive measures with critical limits for each control point - For a cooked food, for example, this may include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes. 4. Establish procedures to monitor the critical control points -Such procedures may include determining how and by whom cooking time and temperature should be monitored. 5. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met -for example, reprocessing or disposing of food if the minimum cooking temperature is not met. 6. Establish procedures to verify That the system is working properly- For example, testing time-and-temperature recording devices to verify that a cooking unit is working properly. 7. Establish efifective recordkeeping to document the HACCP system -This may include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be science-based such as published microbiological studies on time and temperature factors for controlling food borne pathogens. 62 sir When our District Managers and/or Director of Purchasing and Quality Control conduct on-site quality check and review visits at each facility, one of the primary areas checked and reviewed is Safety. RISKWISETM www.riskwise.biz M~agement, Inc. SAFETY ABL Management's Safety Program is integrated into every area of our food service operations, which includes monthly safety training topics, sanitation, security, Quality Assurance Program and overall daily operations. All of our personnel, including inmate workers in the food service area, are thoroughly trained in the proper use of equipment and utensils that they use in their particular job assignments. PROGRAM We insist on the highest possible sanitary conditions being maintained to prevent danger to those working in the food service area. In addition, we post appropriate signs to make certain that personnel are aware that caution is required (e.g., "Wet Floor," "Step Down," "Caution"). 63 M~tagement, Inc. Safety Mission Statement Workplace safety is vital to the long-term success of our Company. Our workers are our most important asset and their safety, health and well-being is considered the most important activity of management. All accidents can be prevented through the use of safety techniques and appropriate equipment. We take our responsibility very seriously and require you -- our most valued asset: our employees -- to work in a safe manner at all times. Management Responsibility: We will make every reasonable effort to provide and maintain a safe and healthy workplace. We will provide the training needed for you to do your job safely. We will provide the appropriate tools and machinery for you to work safely. It is our intention to go beyond basic compliance with all state and federal safety regulations. Supervisor Responsibility: The Safety Director and Supervisors have the full support of management to carry out all provisions of the Safety Program. They have the duty and responsibility to implement the safety program, act as competent personnel, provide safety training, identify and correct unsafe conditions, monitor employee behavior to identify unsafe acts and take corrective action. Employee Responsibility: Employees have the responsibility to follow all posted, written and spoken safety rules. Employees have a duty to know and understand the safety rules of your job and a requirement to report unsafe conditions to Supervisors. All employees of this Company will be reviewed on and held accountable for safety performance. To that end, we require that our employees use good sense and sound judgment in the performance of their duties. We will reward employees who make safety their number one priority. Every month one unit that has been accident free is randomly drawn to win the Monthly Safety Incentive Award and $100.00 is split among the unit's employees. Every quarter one employee is awarded a watch as an incentive for working safely. Employees are nominated by their Supervisor or a co-worker who sends a letter via fax to Human Resources: 225-273-1176 or via email to PakrollFax(a~ablmanagement.com, stating why they feel that person should win the award. The Safety Meeting program is a mandatory enhancement to the company's existing Safety Program, designed to be a monthly Loss Prevention Training Program for use year after year. 64 ABL Management, Inc. 2009 Monthly Safety Meeting Program January Slip and Fail Injury Prevention February Safe Lifting and Material Handling March Laceration Prevrention April Burn Prevention ~Aay Fire Prevention June Security Procedures July House Keeping Injury Prevention August Slicer Safety Injury Prevention ` September Chemical Injury Prevention October Eye Injury Protection November Drug Free Workplace Program .December Hazard Identification 65 U.7ll [te cort~~r e~»I~[iti[1os Safe Use: Uso Seguro: 1. Always tum machine off while changing MeaUCheese 2. Always tum machine off while not in use 3. Set thickness dial to "0" after each use 4. Always use the push bar/handle 1. Siempre apague la maquina mientras cambia de carne/queso. 2. Siempre apague la maquina cuando no este en uso. 3. Mueva el grosor de la hoja de cortar hasta el cero "0" despues de cada uso. 4. Siempre use la bars de empujar/manija Cleaning: Limpieza: 1. Unplug Machine (Turn machine on to make sure is no stored energy) 2. Set cut thickness to "0" 3. Use gloves 4. When guard is off for cleaning: a. Turn slicer where blade is facing away from foot traffic b. Cover slicer with towel 1. Desconecte la maquina de cortar (Encienda la maquina para asegurarse que no haya energia depositada). 2. Gradue el grosor de cortado a "0". 3. Use guantes 4. Cuando la guarda este apagada para limpieza: a. Gire la maquina de cortar de manes que la hoja de cortar apunte hacia el lado opuesto del trafico de las personas. b. Cubra la maquina de cortar con una toalla. O Kok.. ~.r'~" _rx~~ f1~~ Rlk;lttti ~Ctit'ftCa~ RISKWISE~~ www.riskwisc.biz ss THINK SAFETY Management, Inc. When the subject matter is appropriate, the inmates will receive the same training as the civilian food service staff. The subjects that have special emphasis and additional training time for the inmate workers are as follows: - Proper Use and Care of Equipment - Correct Cleaning and Sanitation of Equipment INMATE - Specialized Production Requirements which include the following items: TRAINING PROGRAM Special Diets Meat Preparation Salads Sack Lunches - Correct Use of Serving Equipment and Proper Portioning - Safety Procedures - In Depth Sanitation Procedures This training includes a written study program as well as on-the- job training. 67 Management, Inc. INMATE MEALS Our plan is to incorporate our controls to develop consistency through the total operation. Our controls will include job efficiency, portion control, strict recipe guidelines and appearance of food. We will use our extensive experience in institutional feeding to improve the quality of service. We realize that the three meals the inmates receive are the highlight of their day. Therefore, we will serve quality, well prepared food to the inmates of your facility. We will also outline a grievance procedure to incorporate to your standards. 68 Management, Inc. MEETING DAILY MEAL SCHEDULES ABL Management, Inc. realizes the importance of the daily schedule in a correctional facility and adherence to scheduled meal times is critical to maintaining this schedule. During the Transition, a Daily Schedule is designed for the kitchen. Meal times are posted as well as the times the serving line must be turned on, set up and ready to begin. Our staff is trained to constantly monitor this schedule and communicate with the facility staff on distribution of meals, requests for early or late feedings, callbacks for more meals or special diet issues. Our staff is also required to note on the production sheet the start time and completion time for each meal served. 69 r PROCEDURES The meals for the inmates will be trayed up in the kitchen, as is currently being done. The appropriate number of inmates' trays will be prepared in the kitchen which will include any Special Diets trays for each housing unit. The trays will be placed on the transport carts with the housing unit it is to be delivered to identified on each cart. The Special Diet Trays will each be marked with the appropriate coded inmate's Identification. The carts containing the trays will be delivered to the kitchen door FOR MEAL or an area agreed upon with the Kerr County Law Enforcement Center by ABL Management, Inc. personnel. DELIVERY TO ABL Management, Inc. proposes that the carts and trays be INMATES delivered to the appropriate housing units and the trays retrieved by inmate labor supervised by Kerr County Law Enforcement Center staff. 70 When ABL Management, Inc.'s Dietitians develop our menus; they do so with the requirement that the meals will have color for appearance and texture. ABL Management, Inc. utilizes standardized recipes that takes into consideration local and geographical products. The scratch- style of preparation gives food a more appealing, fresh, quality taste and texture. FOOD ABL Management, Inc.'s Food Service Director and employees QUALITY are trained to follow our Menu Guide and Recipe Cards for all menu items and to use the seasonings as called for. In addition, ABL Management, Inc. has a Policy and Procedure for "Testing for Food Quality". In summary, this requires that all food being served must be tasted. Food items must be tested for: temperature, seasonings (taste and flavor), texture and tenderness. 71 Management, Inc. GRADE SPECIFICATIONS ABL Management never uses second market, distress, out of date or irregular cut products in the preparation of meals The following minimum food purchase specifications shall be adhered to unless otherwise specified in the client's requirements. and Vegetables Canned Fruits Fruits and Vegetables and Vegetables USDA Grade Good or Better Fresh Fruits All USDA #1 Fancy and Vegetables Beef Roasts and Steaks USDA Good or Better Stew Meat & Ground Ground Beef not to exceed 25% fat USDA Good or Better Portion Control Items USDA Pork Roasts, Cured Ham USDA Grade A or Better Fresh Pork Loins USDA Grade A or Better Fresh Pork Chops USDA Grade A or Better Poultry USDA Grade A Smoked Meats USDA Dairy Products USDA Grade A Coffee and Tea Best Grade Orange Pekoe and Pekoe Frozen Fruits USDA Fancy Eggs USDA Grade A or Better Fish/Seafood USDA Grade A 72 September 12, 2009 STATEMENT OF NUTRITIONAL ADEQUACY The daily average calorie count for the menu ezceeds 2700. The attached menus with approval date of 9/12/09 were written by ABL Management, Inc, for the Kerr County Law Enforcement Center to be served as the Regular Menu in an adult general population. They have been analyzed and approved using the Food Processor Plus Nutrition Analysis System from ESHA Research, Salem, Oregon. Per standard nutritional analysis protocol, the menus were divided into seven-day periods for evaluation purposes. As written and analyzed, ~~"""' the menus meet R.D.A.'s for all major nutrients as stated by the Food and Nutrition Board of the National Academy of Sciences, and contract stipulations. R.D.A.s have been established by health care professionals to define the "target" level of recommended allowances (amounts) of energy and nutrients such as protein, vitamins, and minerals for people of a specific age, sex and activity level. The allowances are'set at a higher level than to just maintain good nutrition in healthy persons. An intake of at least two-thirds of the R.D.A. level is considered adequate for most healthy humans. The age group chosen as the "standard" for this facility was'males ages 19 to 30' leading a mildly active lifestyle. ~~ S BABETTE G. LANIU , MS, DN, 7~J Corporate Dietitian Registration Number: 529770 73 O O G f W V 0 W 5 Y ~~ t ~( ~. ~ uWl Z g~~ ~ LL, s 'zg z ~ ~~~~~ jmW=W ~ a~~ W 0.' YY r ;. w 0 D a a i CS U ~~ V V ~ ~ O ~ V U ~~~ ~ L" ~U ~ C L"~ ~ V J O. U p • p ::. ~} V ~ V V ~ ~ ~~ ~' ~ ~ ~ V N yg4~sC ~ U g ~~ ` i_ Y7 BLS S N ~ ~" v V NN O ~,~~~~ ~ ~~ ~s~ V ~ ~ g '~ ~' ~ ~~ ' ~ '~ ~ ~ ... U _ .. ~ ~,. d ~O ~ :•:: H ~ U ~ • ~ ~~ a T ^ ~~ ~ ~... • U t3 ~ ~ C.1 V ~~~ ION ~ ~ ~C.> ~`r~ 19 e~-v ~ ~ ~ f.1 aa N ~ ~ U m (.7 v ~~ ~ ~ O ~ ~ AS ~ ~ ~ ~ ~~ ~ ~ ~ ~ g S ................................... :: ::::: C . .. 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V ~ ~ ~ ~ vV ~~~~ ~ ~ L"U ~ ~ L" ugF~ U V j~^ VN~ F '.^ ~ ~~~ U ~aO ~V ~ VV ' O ~ ~ C' N' Va ~~ ~ V ~ ~ t~ a. i ~~ v ~ V .':?• ~ ~ ~ ~ ~ L EE 1 y ~ aa v -~ g O ~ vv u~~~ ~~ lr ~~ ~ ~ L'' ~F~ ~ mm C V! ~ ~ ~j ~ ~ p~~ 3 ~ ~$ U ~ ~ ~ ~ ~ ~Cq @ ^ ~ m~ _ m Y ~ G E ~ ~ ::~: c ~ ~ cS ~u5 Y~ ~c~ ~ a' ~ ... " 8 .... +OC 7VX f-:• :::::::::::. .::~ :•i:•::•i:•:il•:v'7.•:+~f.JW:•7v:•i:•i:•:;•::•::•::•:i::•:: • ::i •i r::•:JGI:•::::•iG,~S~:i~ti0~•:i::• •: i:•ii:•i :::7 : •i:•: s a ~~ M~agement, Inc. SAMPLE HOLIDAY MENU THANKSGIVING MENU Turkey/Dressing Cranberry Sauce Sweet Potatoes Gravy Seasoned Vegetables Tossed Salad/Dressing Rolls/Oleo Pumpkin Pie Square Beverage EASTER Ham Sweet Potatoes Seasoned Vegetables Salad/Dressing Rolls/Oleo Cake Beverage CHRISTMAS Turkey or Chicken/Dressing Gravy Mashed Potatoes Cranberry Sauce Seasoned Vegetables Salad Rolls/Oleo Apple Pie Square Beverage Plus two (2) additional holiday(s) to be determined by the Executive Director (total number not to exceed five). 78 Management, Inc. A sack lunch shall be provided for inmates who miss the service of the regularly scheduled meal due to court appearances, work assignments or late book-ins. The lunch shall consist of two (2) sandwiches with a total of three (3) ounces of meat, cheese or peanut butter equivalent; one (1) condiment; one (1) fresh fruit; one (1) dessert or chip item; and a carton beverage. SEVEN-DAY SUNDAY 1 - Turkey Sandwich (2 oz. each sandwich with a lettuce leaf) SACK LUNCH 1 - Peanut Butter (1 oz.) and Jelly (1 Tbsp.) Sandwich 4 - Slices of bread MENU 1 - Bag of potato chips and/or one slice of Gingerbread cake 1 - Packet mayonnaise / 1 Tablespoon 1 - Packet mustard / 1 Tablespoon 1 - Whole Apple 1 - 8 oz. carton of juice MONDAY 2 - Bologna & Cheese Sandwiches (2 oz. each sandwich with 2 - lettuce leaves) 4 - Slices of bread 1 - Bag of Fritos and/or Cookie Cake 1 - Packet mayonnaise / 1 Tablespoon 1 - Packet mustard / 1 Tablespoon 1 - Whole Orange 1 - 8 oz. carton of juice TUESDAY 1 - Turkey Ham Sandwich (2 oz. with a lettuce leaf) 1 - Peanut Butter (1 oz.) and Jelly (1 Tbsp.) Sandwich 4 - Slices of bread 1 - Bag of potato chips and/or Cookie Cake 1 - Packet mayonnaise / 1 Tablespoon 1 - Packet mustard / 1 Tablespoon 1 - Whole Banana 1 - 8 oz. carton of juice WEDNESDAY 2 - Sliced Chicken Sandwiches (2 oz. each sandwich with 2 lettuce leaves) 4 - Slices of bread 1 - Bag of Cool Ranch Doritos and/or Brownie 1 - Packet mayonnaise / 1 Tablespoon 1 - Packet mustard / 1 Tablespoon 1 - Whole Apple 1 - 8 oz. carton of juice 79 Management, Inc. SEVEN-DAY THURSDAY 2 - Ham and Cheese Sandwiches (2 oz. each sandwich with 2 lettuce leaves) 4 - Slices of bread 1 - Bag of Potato Chips and/or Cookie Cake 1 - Packet mayonnaise / 1 Tablespoon 1 - Packet mustard / 1 Tablespoon 1 - Whole Apple 1 - 8 oz. carton of juice FRIDAY SACK LUNCH 2 - Bologna Sandwiches (2 oz. each sandwich with 2 lettuce leaves) MENU 4 - Slices of bread 1 - Bag of Potato Chips and/or Bread Pudding (Continued) 1 - Packet mayonnaise / 1 Tablespoon 1 - Packet mustard / 1 Tablespoon 1 - Whole Apple 1 - 8 oz. carton of juice SATURDAY 1 - Turkey Pastrami Sandwich (2 oz. with a lettuce leaf) 1 - Peanut Butter (1 oz.) and Jelly (1 Tbsp.) Sandwich 4 - Slices of bread 1 - Bag of Doritos and/or Slice of Chocolate Cake 1 - Packet mayonnaise / 1 Tablespoon 1 - Packet mustard / 1 Tablespoon 1 - Whole Banana 1 - 8 oz. carton of juice 80 SAMPLE FOURTEEN-DAY DISASTER MENU BREAKFAST LUNCH SUPPER DAY ONE Apple Juice Boneless Chicken w/Sweet & Sour Sauce Creamed Tuna on Biscuits Assorted Cereals wlRaisins Julienne Potato Salad Tiny Whole Potatoes wlPareley Cheese & Bawn Crumbled on Bread Pickled Beets Seasoned Greens CoffeelTealMilk Fruit Salad Canned Fruit Vanilla Pudding Coffee/TealMilk CoffaeRealMilk DAY TWO Juice Tuna Salad Chicken Salad Canned Fruit Potato Salad Potato Patties, Browned Assorted Cereals Canned Fruit Dilled Mbred Vegetables Peanut ButterlJelry on Bread Assorted Cereals Pudding Biscuits or Crackers Coffee/TealMilk CoffeelTeaMlilk CoffeelTealMilk DAY THREE Juice Beef Stroganoff over Rice NaW Bean Soup Creamed Chipped Beef on Bread Green Peas Cornbread Biscuits or Crackers Canned Fruit Seasoned Greens Assorted Cereals Assorted Cereals Jell-O Cake CoffeeiTealMilk Coffee/TealMllk CoffeelTealMllk DAY FOUR Juice Juice Juice Assorted Cereals Ravioli Chili with Crackers Sliced Fruit Green Beans Cold Vegetable Salad Peanut Butter/Jelry on Bread Chocolate Pudding Fruit Ambrosia Biscuits or Crackers CoffeelTealMilk Coffee/TealMilk Coffee/~ealMilk DAY FIVE Juice Chicken & Dumplings Lima Bean Soup wNegefablea Assorted Cereal Canned Fruit Mixed Fruit Salad Corned Beef Hash BreadlCreckere Peanut Butter Cookies BreadBiscuitslCrackere Cake w/Frosting CoffeelTealMlik Coffee/TealMilk CoffeeJTealMllk DAY SIX Juice Macaroni 8 Cheese Tuna Salad Assorted Cereals Greens Potato Salad Creamed Chopped Beef Bread/Creckere Pickled Beets BreadBiscukslCreckere Canned Fruit Pudding Coffee/TealMilk Cookies Coffee/TealMilk CoffeelTealMilk DAY SEVEN Juica Chicken 8 Noodles wNegetables Vegetable Beef Soup Assorted Cereals Canned Fruit Peanut ButterlJelry Sandwich Comed Beef Haah RoIlsBread BiscuitsBread/Rolls BreadlBiscuitslCreckere Cake wlFroating Cake wlPowdered Sugar, Sprinkled CoffeelTeafMilk Coffee/TealMilk CoffeelrealMilk DAY EIGHT Apple Juice Beef Stew Chicken 8 Noodles Cold Cereal Rtce Green Beans Canned Fruit Peas Rolls or Crackers Creamed Chipped Beef on Bread Sliced Peaches Canned Fruk Coffee/TealMilk Cookies Brownies Coffee/TealMlik Coffee/TealMllk DAY NINE Grapefruit Juice Macaroni & Cheese Sliced Ham Cold Cereal Carrots Sweet Potatoes Peanut Butter/Jelry on Bread BreadlCrackers Greens BiscuitalCreckere Sliced Pears Bread/Crackers Coffee/TealMilk Gingerbread Pudding CoffeeRealMilk CoffeelTealMilk DAY TEN Orange Juice Vegetable Soup wBeef Ravioli Cold Cereal Peanut ButterlJelry Sandwich Wax Beans BreadBiscuits Crackers Fruit Cocktail Comed Beef Hash Coffee Cake BreadlCrackera CoffeelTealMilk Coffee/TealMilk Cake Squares Coffee/TealMllk DAY ELEVEN Pineapple Juice Tuna Salad Sandwich Chicken 8 Dumplings Cold Cereal Potato Salad Canned Apricots Instant Oatmeal Pickled Beets BreadlRolla BreadBiscuitslCreckere Pudding Apple Cobbler Coffee/TealMilk CoffeelTealMilk CoffeefTealMilk DAY TWELVE Grapefruit Juice BBQ Chicken Sandwich Sliced Comed Beef Cold Cereal Browned Potatoes Cabbage Spam Sandwich Mixed Vegetables Small Whole Carrots Breadl8iscuits/Creckere Cookies Tiny Whole Potatoes Coffee/TealMilk CoffeelTealMilk BreadlRolls Purple Plums Loaf Cake CoffeelTealMilk DAY THIRTEEN Grapefruit Juice Chili w/Crackers Beef Stroganoff over Rice Cold Cereal Cheese Slices Com Creamed Chipped Beef BreadlROlls Pineapple Slices BreadBlscuitslCrackere Mixed Fruit Salad Cake Coffee/TealMilk Brownies Coffee/TealMilk Coffee/TealMllk DAY FOURTEEN Orange Juice Navy Bean Soup Canned Salmon Cold Cereal BreadlCombread Potato Salad Bread/BiscuitslCreckere Peanut Butter/Jetty Sandwich Carrot & Celery Sticks CoffeeRealMilk Fruit Cocktail Bread/Crackers Chocolate Chip Cookies Fruit Cake CoffeeffealMilk Coffee/TealMilk 81 Management, Inc. ABL Management, Inc. has included a copy of our Medical Diet Order Form, our Diet List Form and a copy of the ABL Management Diet Handbook for Corrections Table of Contents in this section of this Proposal. 1. The Doctor completes the Medical Diet Order Form for each inmate determined to require a Medical Diet. This form is then submitted to ABL Management, Inc. SPECIAL 2. ABL Management, Inc. transfers the information from the Medical Diet Form to the Diet List Form and files the DIET Medical Diet Order. All Medical Diet Orders are kept for a period of three years. PROCEDURES 3. ABL Management, Inc. meets with the nurse to update the AND Diet List on an as needed basis. PROVISIONS 4. For Religious Diets, a form similar to the Medical Diet Order is completed by the Facility Administrator (or appointed liaison) and submitted to ABL Management, Inc. 5. Any unplanned diets are called in immediately to our Corporate Dietitian who is on call 24 hours a day. Upon notification of an unplanned diet our Corporate Dietitian will give a verbal diet menu followed up with a planned diet menu that will be emailed or faxed to the Food Service Director with-in 24hours. 6. ABL Management, Inc. will maintain a current Diet Exchange Manual that clearly lists the necessary dietary exchange for all medically prescribed diets in conjunction with the scheduled menu. A section of said Manual or a companion manual will list the necessary exchanges for preferential diets (religious diets) that also work in conjunction with scheduled menu. 82 SAMPLE MEDICAL DIET ORDER -- ABL MANAGEMENT, INC SAMPLE Restricted Medical Diet Order DATE DIET BEGINS: DIET CANCELLATION DATE: INMATE/DETAINEE NAME: I.D. NUMBER: HOUSING UNIT: MEDICAL NOTE: The following diet plans have been developed for this facility. If you do not see the required diet listed on this order form, the dietitian must be contacted BEFORE the diet may be produced. Thank you for your cooperation. DIET ORDER: (Check ONLY ONE diet at a time. Please!) 1. Dental/Mechanical (for dental problems) 2. DentaUStraw Full Liquid (For Wired Jaws - 30 days only; renewal required) 3. 1800 CAL A.D.A with H.S. Snack (Insulin Deoendent) 4. 2200 CAL A.D.A. with H.S. Snack (Insulin De ep ndent) 5. 2500 CAL A.D.A. with H.S. Snack (Insulin Deoendent) 6. No Concentrated Sweets with H.S. Snack (Non-Insulin De e{Lndent) 7. Pregnancy with H.S. Snack (+500 calories and 4 milks) 8. Nutrition Support with H.S. Snack (+500 calories and 4 milks) 9. High Fiber (approximately 28 grams) 10. Full Liquid (3 days only) 11. Clear Diet (2 days only) 12. Heart Healthy ( w Fa [<30%]/Cholesterol [<300 mg]/S~I [<4 gm NA]/Bland) I have been counseled on this diet, understand the plan and agree to follow the rules of eating the diet every day. I also understand that if I do not pick up the diet tray at each meal, the diet may be canceled. Inmate's Signature: COMMENTS: Authorized Medical Health Provider: Date: 83 SPECIAL MODIFIED, MEDICAL AND/OR RELIGIOUS DIETS The following is an example of ABL Management, Inc.'s Therapeutic Diet Menu. The requirements for a Muslim Diet are satisfied by not having any pork products on the general menu. We utilize high quality turkey products in place of pork. 84 SAMPLE RELIGIOUS MEAL REQUEST ABL MANAGEMENT, INC. SAMPLE RELIGIOUS MEAL PREFERENCE REQUEST DETAINEE/INMATE NAME: DATE: DETAINEE/INMATE NUMBER: HOUSING UNIT: TYPE OF VEGETARIAN DIET: RELIGIOUS MEAL PLANS OFFERED NOTE: At the current time the only religious preference meal plan being offered at this facility is the Ovo- Lacto Vegetarian. This meal plan contains eggs and dairy products as the only source of animal protein I am voluntarily enrolling in the Religious Meal Program: ~ I will not eat the Regular Meal program. If officials observe me eating meat or meat products, the privilege of this meal plan will be revoked and I may ~ re-apply. ~ I assume full responsibility for the risks and consequences involved in my decision and specifically release the FACILITY from any and all liability for those risks and consequences. ~ I also understand that if at any time I change my mind, I may seek a Regular Meal Program. However, after returning to a Regular Meal Program, I will surrender my rights to re-apply for the Vegetarian Program. ~ In the event that I am placed on a Medical Diet, the Medical Diet will take precedence over the Vegetarian Program. INMATE/DETAINEE SIGNATURE: #: DATE: FOR ADMINISTRATION USE ONLY DATE TO ADMINISTRATION: 20 COMMENTS: APPROVED: DISAPPROVED: ADMINISTRATION REPRESENTATIVE: DATE: KITCHEN RECEIVED BY: DATE: 85 SAMPLE THERAPEUTIC DIET MENU w w x x: xx ixxx x x i xx w wxxx ~ ~ ~ ~ w w w w w x xxxw ~ p g~a~s ~ ~ s ~ ~ ! ~ ~ a 5 ~ - N~3 w w w w x i ~ ~ w ~ ~ ~ ~ w i w i e i ~ w F x w ~+ • V ~Y ' N w w ~i w w ~!i ./ I~ ~ b a i a 4 i x ~ j yl i ~yy i y ¢#~~ i ~y i i w i w x w + a ^ ~ y Y~ S ~` ~ m gd~'3 p ~ ~~ i x x i x 6 $ ~~ S ~ a a _~ 4 ~ b ~ ~ ~ ~ ~ a ~~ d 86 Management, Inc. !~1~-11, SUBSTITUTION PLAN In the event it is necessary to substitute a menu item (i.e. failure to receive delivery of a food item on tomorrow's menu); ABL Management, Inc. has developed a Menu Substitution Plan for such contingencies. This plan includes a list of foods that are in the same category of food groups and similar in nutritional value that can be substituted/exchanged for each other. There are only five (5) reasons a substitution may be made: ^ Equipment failure ^ Utility failure ^ Vendor failure ^ Food not fit for consumption ^ Client request POLICY: Any substitutions to the menus shall be limited due to the expense of production and procurement. All substitutions shall be documented and reported to the corporate office. PROCEDURE: 1. Substitutions can only be made by the Food Service Manager on duty. 2. Each substitution must have the following documentation: date, meal, original menu item, item substituted, number of servings substituted and the justification of the substitution. The facility liaison must approve each menu substitution in writing before it is served. 3. Each substitution must be of similar nutritional value and in the same food category. 4. At the end of each month, the Food Service Director reviews and signs the Monthly Menu Substitution Log and faxes the form to the District Manager for review. 5. The District Manager shall forward the same to the corporate office for review by the Corporate Dietitian. 87 SAMPLE MENU SUBSTITUTION LOG ~ ~ .~ tt a y ~ $ i q, s ' 3 ~ ~ 3 ~ ~o 41 ~ ~~ ~ ~ G ~ 0 0 ~~~ ~ 4 ~ ~ u ~ `a W a ~ ~ ~ ~ ~,~ $ '~ " ~ ~ o W ~' ~g x~ ~ ~ V ~~~ ~~ ~° ~ ~~ ~ ~ ~ o ~ ~~,~~ Z ~ ' o ~ ~ ~ ~ j ~~~~ m '~~~ ~ ~ w ~s~ ~ ~'~CO ~ ~ $ ~~ ~ s ~ ~ ~ .~ ~ ~ ~ ~_ u ~ a~~ ~~ ~ p ~ a i ~s~c~ ~ ~ s z ~, ! ~ ~ ~ 9 ~~c~ ~~~ ~ o d ~~ ~' E ~ {Q8~ ~ w ~ `> w E i:~ ~ $ O M ~t M ' ~ ~ ~ ~ ~ F • a ~ ~~ ~` o r E $6 S $$ Management, Inc. PROCEDURES FOR MEAL DELIVERY TO STAFF The Facility staff will come to the kitchen to pick up their meals and sign the Officer Meal Signature Sheet. 89 Management, Inc. PROCEDURE FOR RECEIVING AND REPORTING ACCURATE MEAL COUNTS ABL Management, Inc. will use the current procedures that are currently in place or work with the Facility Administrator to develop a "new" Procedure for Receiving and Reporting Accurate Meal Counts. We have enclosed samples of inmate and staff count sheets that would be customized for your facility. 90 DATE: UNIT #1 A-WING B-WING C-WING D-WING EXTRAS: TOTAL: ROVER SIGNATURE ABL Management, Inc. MEAL COUNT SHEET CHECK ONE: e BREAKFAST LUNCH 8 8 DINNER UNIT #2 A-WING B-WING C-WING D-WING EXTRAS: TOTAL: ROVER SIGNATURE UNIT #3 UNIT #1 A-WING B-WING C-WING D-WING EXTRAS: TOTAL: ROVER SIGNATURE A-WING B-WING C-WING D-WING EXTRAS: TOTAL: ROVER SIGNATURE UNIT#2 A-WING B-WING C-WING D-WING EXTRAS: TOTAL: ROVER SIGNATURE R ~ D HOLDING BOOKING COURTS BAG LUNCH GRAND TOTAL: FOOD SERVICE SIGNATURE: DATE: FORM G100 REV. 6/97 91 OFFICER/STAFF MEALS Check One) BREAKFAST DATE LUNCH DINNER MANAGER UNIT PAGE OF DEPUTY SIGNATURE ORDER BY NUMBER 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 FORM G105 REV. 6/97 92 Management, Inc. OVERALL APPROACH TO WORKING ABL Management's approach and philosophy in working with Executive Director and the Kerr County Law Enforcement Center employees is that we, all ABL Management, Inc. staff, are working in your facility as a guest of the Executive Director. No person(s) will be hired to work in the Food Service Program at your facility who does not meet with the approval of the Kerr County Law Enforcement Center. We request that our Food Service Director be invited to attend your regularly scheduled management and staff meetings to discuss the food service program. In this way, we can respond to any concerns the staff members have regarding the food service for themselves and/or the inmates and we can keep the channels of communication open. WITH Our District Managers call the Executive Director or designated liaison, at each of our accounts at least once a month or as KERB COUNTY needed to discuss the Food Service Program. ABL Management's Dietitian will work with the Facility Medical SHERIFF'S Staff, the Facility Administration and the Food Service Director to provide the medical and religious special diets required. DEPARTMENT ABL Management Staff will work with the Shift Officer in charge of EMPLOYEES Meal Delivery to ensure the Meal Counts and Special Diets are accurate. We will call the Officer in charge of Meal Delivery to let him/her know when the food trays are ready. Any menu changes will be submitted to the Kerr County Law Enforcement Center for approval prior to implementation. We will work with the Executive Director and the Kerr County Law Enforcement Center employees to develop a service program for the Officer's Dining Room that meets with the approval of the Executive Director and provides nutritional, appetizing meals, as well as a pleasant and enjoyable atmosphere. ABL Management's overall approach to working with the Kerr County Law Enforcement Center employees is detailed throughout our Proposal and attachments. 93 Management, Inc. ABL Management, Inc. has completed a survey of your facility. We have also reviewed your bid specifications, understand them completely and agree to comply with them. We are confident our knowledge of corrections and our past experience will aid ABL Management, Inc. in providing you with an outstanding food service. ABL Management, Inc. would like you to consider our proposal as OPERATION part of our plan of operation. The management system that ABL Management, Inc. utilizes for our transition plan is an integral part of our plan of operation. ABL Management's Dietitian will work with facility medical staff and the Food Service Director to provide the special diets required. In addition, our Dietitian is on call for our Food Service Directors should they need any assistance. It is the policy of ABL Management, Inc. to follow American Correctional Association Accreditation Standards in all of our correctional food service programs. The food service provided by ABL Management, Inc. meets all applicable Federal, State and Local guidelines, laws and regulations. The Food Service Director will meet with the Facility Administrator (or appointed liaison) on a regular basis to discuss the food service operation. ABL Management, Inc. will respond in writing to all inmate complaints and/or grievances related to the Food Service. 94 Management, Inc. QUALITY ASSURANCE PROGRAM With the many years experience that ABL Management's owners, managers and personnel have in correctional and institutional food service, our total operation and way of conducting business has been established and designed to guarantee the delivery of the best possible quality program to our clients. We believe in total commitment and involvement from our Chairman at the top all the way down to our line employees. Our Vice President, Director of Operations, District Managers and/or our Director of Purchasing and Quality Control conduct an on-site quality check and review visit to each facility on a regularly scheduled basis. During these visits, every facet of the operation is reviewed and checked to determine the following: - Proper receiving procedures are being followed. - Proper rotation procedures of inventory in storage areas, coolers and freezer are being followed. - Cleanliness and neat organization of storage areas, coolers and freezers are apparent. - High theft items are secured and controlled. - Proper care and maintenance of equipment is being done. - Energy Star programs in place. - Proper supervision of inmates is being strictly adhered to. - Production records are being properly followed and maintained. - Standard recipe file is being utilized. - Grooming standards are being followed. - Master menu is being followed. - Special Diet production is closely supervised. - Office and records are neat, well organized and secured. - Training for staff and inmate workers is regularly scheduled. - Sample Tray procedure is being followed. - Purchasing Standards are being followed. 95 Management, Inc. QUALITY When one of our directors or a facility liaison brings a problem to our attention or when one of our regular on-site quality reviews show something is not up to standard, immediate action is taken. During our regular on-site quality reviews, we also meet with the facility liaison and appropriate staff to discuss the food service program and solicit comments. We also request that our Management Team be invited to attend your regularly scheduled management and staff meetings to discuss the food service program. ABL Management, Inc. realizes the importance of the daily ASSURANCE schedule in a correctional facility and adherence to scheduled meal times is critical to maintaining this schedule. PROGRAM A Daily Schedule is designed for the kitchen. Meal times are (Continued) posted as well as the times the serving line must be turned on set up and ready to begin. Our staff is trained to constantly monitor this schedule and communicate with the facility staff on distribution of meals, requests for early or late feedings, callbacks for more meals or special diet issues. Our staff is also required to note on the production sheet the start time and completion time for each meal served. Every quarter, the President/CEO of ABL Management, Inc. sends a copy of our Food Service Report to the assigned facility liaison. We ask that the liaison complete the report form and return it directly to Mr. Appleton, as this is his way of assuring client satisfaction. This hands-on quality control and service for our clients and immediate response to any problems assure our clients that we are committed to providing the best quality service. 96 QUALITY CONTROL SYSTEM AUDIT When ABL Management Inc. employees see the regularity that Quality Control System Audits are performed by our District Managers or our Director of Quality Control, they truly understand that Quality Control is very important. The many check points inspected during these audits include: - Proper Receiving Procedures being followed. - Storage Areas neatly organized - products readily identifiable. - Any Open Stock is covered, labeled and dated. - Proper temperatures maintained in cold, frozen areas. - Chemicals safely, securely segregated. - High theft items under tight controls. - Knife Control and Log being maintained. - Procedures for providing Safe, Sanitary and Secure Food Service for work being followed. - Proper Care and Maintenance of Equipment being followed. - Production Records being maintained and followed. - Standard Recipe File being utilized. - Job Descriptions are posted and being followed. - Proper Supervision of Inmates is being observed. - Portion Control of product is consistently followed with detailed instructions being supplied. - Security Measures are being strictly adhered to. - Sanitation Standards are being observed -with Clean As You Go Practices at Work. - Proper uniforms and head covering being worn. - Grooming Standards are being followed. - Special Diet Production is being closely supervised and properly carried out. - Accurate Meal Counts are being taken. - Office Records are organized, proper documentation noted and stored securely. - The Food Service Director and Assistant Director are in clear leadership roles, active in management and out in the work areas supervising -unless otherwise occupied. - Confinement Meals are properly checked and handled. 97 ®M~agement, Inc. QUALITY CONTROL SYSTEM AUDIT (Continued) - Sack Lunches are produced, stored, handled and documented properly. - Contingency Plans are visible and doable at all times. - Proper Temperatures are maintained for serving. - Key Controls are in evidence. - The Master Menu is being followed. - USDA Commodities are properly stored, utilized and accounted for. - The Log of Staff and Inmate Labor Hours is accurate and up to date. - Disciplinary Reports are completed and properly filed when indicated. - Training for Staff and Inmates is scheduled and followed. - Any new staff is taking the 40 Hour Training Course. - Food Service Staff provides proper notification to Facility of needs and/or request. - Sample Trays are utilized; Food Sampling of all menu items by staff is completed. - Accurate Weekly Inventories are completed. - Accurate Weighing/Measuring of all raw ingredients, cooked yield is completed. - Serving Line Layouts are done correctly. - Food Service Supervisors are at the Serving Line during all meal periods. - Special Holiday Menu planning and production is carried out. - Semi-Annual Reviews of all employees are conducted. - Purchasing Standards are followed to the letter. This Quality Control System Audit is performed on every visit to a unit. This hands-on quality control and service for our clients and immediate response to any problems assure our clients that we are committed to providing the best quality service. 98 MONITORING FOOD QUALITY The ABL Management, Inc. Food Service Staff will monitor food quality of each meal. We have taken the following steps to ensure a quality product is served: 1. Food specifications and competent vendors are pre- established to guarantee a quality product is delivered to the facility. 2. Managers are trained to correct any unusual problems with the quality of delivered foods (example-produce). 3. ABL Management, Inc. requires that our standardized Recipe Manual be used in the production of all menu items as well as specific production sheets for each meal. 4. All staff are trained to taste menu items at all critical production points and monitor/document temperatures as well. Perceived problems with taste are corrected prior to the item being served. In unusual circumstances, where corrective action is not effective, the item is either reproduced or an appropriate substitution is made. Finally, we monitor and investigate comments from the facility staff and inmate population regarding food quality. The Food Service Director will make adjustments as needed and approved, to improve recipes, geographic menu item preferences and menu variety. 99 Management, Inc. PROBLEM PREVENTION ABL Management, Inc. has taken a pro-active approach to improving operations on a continuing basis for each one of our clients. Our Plan of Operation includes a Quality Assurance Program, a Quality Control Plan of Operation and a Quality Control System Audit. Our Director of Operations, District Managers and Quality Control Directors conduct regularly scheduled and unscheduled on-site Quality Control System Audits. A listing of the many checkpoints of this Audit is included in the Proposal. If a problem is brought to the attention of the ABL Management Team or when one of our regularly scheduled or unscheduled on- site Quality Control System Audits show something is not up to standard, immediate action is taken. This hands-on quality control and service for our clients and immediate response to any problems assure our clients that we are committed to providing the best quality service. Problem prevention is a major component of improving operations. 100 M~agement, Ir~c. PROCEDURES FOR HANDLING COMPLAINTS We request that our Food Service Director be invited to attend your regularly scheduled management and staff meetings to discuss the food service program. In this way, we can respond to any concerns the staff members have regarding the food service for themselves and/or the inmates. In addition, our Food Service Director will respond in writing to any Inmate Requests or Grievances regarding the Food Service Program. Waste Analysis With the initial menu or anytime there is a menu change (approved by the Jail Administrator), ABL conducts a Waste Analysis for each meal to identify the particular food item(s) that a significant number of inmates are not eating, but are returning to the kitchen on their trays. We then take the results of this analysis and meet with the Jail Administration. During this meeting, replacements for these food items not being eaten are agreed upon and the menu is adjusted accordingly. This Waste Analysis Procedure reduces the opportunity for inmate complaints, grievances and litigation, as well as the fact that the inmates are eating the food for which the County is paying. Sample Tray The first tray off the line, at each meal, is wrapped in plastic food wrap and placed in the freezer for a minimum of 72 hours. Each tray is marked with the date, day and meal information. If any inmate complains of digestive problems related to food service, all trays from the appropriate time period are sent to the Health Department for testing. This procedure greatly reduces inmate litigation. 101 Management, Inc. FOOD SERVICE EVALUATION ABL Management's evaluation of our Food Service Programs is completed by our District Managers and our Quality Control Directors when they conduct on-site quality control checks and Quality Control System Audits at each facility on a regularly scheduled basis. Our clients evaluate our Food Service Programs with the Food Service Report that is sent every quarter to the assigned liaison at each facility. The report is returned directly to the President/CEO of ABL Management, Inc., Mr. John D. Appleton. Also, we request that the Food Service Director be invited to attend the Department's Managers Meeting and the Classification Meeting. For evaluation of the Food Service Program by the inmates, this is obtained by feedback from the Jail Staff at the Manager's Meeting and the Classification Meeting. Also, we have a "Sample Meal Quality Assessment Form" that could be implemented by the Jail Administration. 102 Management, Inc. FOOD SERVICE REPORT The following Food Service Report is sent every quarter by the ABL Management, Inc. Corporate Office to the assigned liaison. The report is returned directly to the President/CEO of ABL Management, Inc., Mr. John D. Appleton and is his way of assuring client satisfaction. ®Manapement Inc. PRESIDENT LISTENS To: Facility: Date: PRODUCT QUALITY Exceeds Expectations Meets Expectations Needs Improvement" MENU SELECTION Exceeds Expectations Meets Expectations Needs Improvement* SERVICE Exceeds Expectations Meets Expectations Needs Improvement" SANITATION Exceeds Expectations Meets Expectations Needs Improvement" EMPLOYEE COOPERATION Exceeds Expectations Meets Expectations Needs Improvement'` *COMMENTS ARE APPRECIATED. Signature: Date: Thank You! Please return to: John D. Appleton, President/CEO ABL Management, Inc. P.O. Box 40486 Baton Rouge, LA 70835-0486 103 Management, Inc. EQUIPMENT CARE AND MAINTENANCE With our many years, experience in correctional and institutional food service, ABL Management, Inc. recognizes the critical need for a preventive maintenance program for equipment. All of our staff is thoroughly trained in the use of the equipment they will be operating. Also, preventive maintenance is included in our on- going In-Service training and our Operational Manual. 104 Management, Inc. CONSERVATION COST SAVINGS ABL Management, Inc. operates our Food Service Programs to maximize cost savings. In an effort to increase the cost savings for Kerr County Law Enforcement Center and ABL Management, Inc., we will train our Food Service Personnel in energy conservation. Examples of this training and our commitment to Energy Conservation are: - Following the Energy Star Program Guidelines. - Properly training employees to bring minor repairs to the Food Service Director's attention before they become major repairs. - Refrain from turning all the equipment on when they first walk in the door. This should be done on an as needed basis. - Turning equipment off when not in use. - Checking circuit breakers on equipment before requesting the Maintenance Department We also found that a savings to our clients goes hand in hand with savings to ABL Management, Inc. Example: By turning the temperature down on deep fryers during slow periods saves electricity and prolongs the life of cooking oils. 105 :` M~agement, Inc. SANITATION ABL Management, Inc. will be responsible for cleaning and housekeeping in the food preparation, kitchens and inmate/officer break rooms, washroom and service and storage areas and will keep such areas in a clean and sanitary condition and in conformity with all applicable federal, state and local regulations and requirements. ABL Management, Inc. agrees to submit to inspection by the Executive Director and by the County, State Health Department or other similar County, State or Federal agencies upon the request of the Executive Director. ABL Management, Inc. will be responsible for proper removal of trash and garbage from the facilities to receptacles located adjacent to the kitchen; this may include utilization and installation of paper recycling apparatus. ABL Management, Inc.'s Food Service Director shall participate in periodic facility inspections with the Executive Director or his/her designee. ABL Management, Inc. will establish hazardous chemical logs and comply with all hazardous substances/chemicals. ABL Management, Inc. shall require all supervisory employees on all shifts to have Federal, State or County Food Service Sanitation Certification when required by any such agency. ABL Management, Inc. will not dispose of grease in drains. Grease will be disposed of in accordance with local health codes and an independent hauler, at ABL Management, Inc.'s expense, shall accomplish the collection and removal of grease. SANITATION STANDARDS ABL Management, Inc. ensures that Sanitation Standards are maintained by our Sanitation Procedures and our Daily and Weekly Food Service Sanitation Inspection Check Lists. An on-site inspection is done two (2) times a day by food service staff, followed by an inspection by the Food Service Director. The Daily and Weekly Inspection Check Sheets are posted and there is a daily follow-up. PROCEDURES FOR PROVIDING SAFE, SANITARY AND SECURE, FOOD SERVICE MANAGEMENT ABL Management's "Procedures for Providing Safe, Sanitary and Secure Food Service Management" are included in and incorporated into, our Quality Assurance Program, Employee Training Program and In-Service Training for Food Service Employees, Food Service Security and Safety Program. All of the above are included in this proposal. In addition, we have included a copy of our Weekly Food Service Sanitation Inspection Form, which is utilized by our Food Service Director at each unit where we provide the food service program. 106 ABL Management, Inc. it WEEKLY FOOD SERVICE SANITATION INSPECTION INSPECTED BY: DATE: NEEDS IMMEDIATE ATTENTION UNSATISFACTORY SATISFACTORY ABOVE SATISFACTORY EXCELLENT COMMENTS I. EXTERIOR A. Entrances 1. Front Door 2. Rear Doors and Windows 3. Walkwa s B. Maintenance 1. Paint 2. Windows 3. Walls 4. Roof Ii. Interior A. Dishwasher Room 1. Floors 2. Ceilin 3. Dishwasher & E ui ment 4. Odor 5. Vermin Control 6. Li htin B. Servin Line 1. Steam Tables 2. Bevera a Aisle 3. Tra Rack 4. Silverware Dis enser 5. Ceilin 6. Grill & Exhaust Fans 7. Vents 8. Vermin Control C. Kitchen Area 1. Floors 2. Tables 3. Walls 4. Ceilin 5. Odor 6. Vermin Control 7. Grilis 8. Ovens 9. Sinks 10. Ice Machine 11. Cookin Pots 12. Bakin Area 107 ABL Management, Inc. WEEKLY FOOD SERVICE SANITATION INSPECTION INSPECTED BY: DATE: NEEDS IMMEDIATE ATTENTION UNSATISFACTORY SATISFACTORY ABOVE SATISFACTORY EXCELLENT COMMENTS D. Rest R oms 1. dor 2. Walls 3. Ceilin 4. Floors Fixtures 6. Su lies 7. Entrance Hallwa 8. Vermin Control E. Break Area 1. Floors 2. Walls 3. Ceilin 4. Benches 5. Li htin 6. Odor 7. Od r Control F. Food rvi a Dir t is Office 1. FI ors 2. Wall 3. ilin 4. Wind w 5. F rni ure 6. Neatn s G. D ora a Room 1. Floors 2. Walls 3. Ceilin 4. Odor 5. Vermin Control 6. Arran ement H. Freezer 1. En nce 7. Neatness 108 ABL Management, Inc. WEEKLY FOOD SERVICE SANITATION INSPECTION INSPECTED BY: DATE: NEEDS IMMEDIATE ATTENTION UNSATISFACTORY SATISFACTORY ABOVE SATISFACTORY EXCELLENT COMMENTS I. V tabl ooler 1. En nce 2. Tem ture 3. FI rs 4. Ceilin 5. W Its 6. r 7. Arran m nt 9. Vermin Contr I J. Pot & Pan Wa hroom 1. Floors 2. Walls 3. Ceilin 4. Sinks 5. Pot Racks 6. Vermin Control 7. O r 8. Ventilation K. V stable Pre aration Area 1. Floors 2. Walls 3. ilin 4. Sinks 5. Pot Racks Vermin Control 7. dor 8. V n 'lation 9. Neatne 10. T tiles 11. Euimn L. Garb Can W hroom 1. Floor 2. Wall eilin 4. inks 5. Vermin Control 6. Odor 7. Ventilation Neatness 109 ABL Management, Inc. WEEKLY FOOD SERVICE SANITATION INSPECTION INSPECTED BY: DATE: NEEDS IMMEDIATE ATTENTION UNSATISFACTORY SATISFACTORY ABOVE SATISFACTORY EXCELLENT COMMENTS M. Staff Dinin Hall 1. Floors 2. Windows Walls 4. eilin 5. Tables 6. Od r 7. Vermin Control 8. Steam Table 9. Bevera a Aisle 1 Arran ement Additional Comments: FORM D110 Rev. 6/97 110 Manactement, Inc. POLICIES AND PROCEDURES MANUAL ABL Management, Inc. has an established Policies and Procedures Manual and an established Standard Operating Procedures Manual as outlined in this section of this proposal. If upon award of a new contract or during the operation of a contract, the Sheriffs Department Liaison and ABL Management, Inc. agree that a revision is required, the necessary revision is made. 111 ABL MANAGEMENT, INC. POLICIES AND PROCEDURES MANUAL SECTION 1 -ADMINISTRATION ADM - 1 AUTHORIZED PURVEYORS/VENDOR REQUEST FORM ADM - 2 CHART OF ACCOUNTS ADM - 3 FEDERAL EXPRESS MAIL ADM - 4 FILING PROCEDURES ADM - 5 INSURANCE ADM - 6 PROPRIETARY INFORMATION & SECURITY ADM - 7 TAXES ADM - 8 UNIT LICENSES & PERMITS ADM - 9 UNIT OPENING/CLOSING ADM - 10 WEEKLY OPERATING REPORT BOARD -CASH SECTION 2 -ACCOUNTING ACCT - 1 ACCOUNTS PAYABLE ACCT - 2 ACCOUNTS RECEIVABLE ACCT - 3 CASH AUDIT ACCT- 4 INVENTORY ACCT - 5 TRANSFER SHEETS SECTION 3 - PAYROLL/PERSONNEL PERS - 1 BULLETIN BOARDS PERS - 2 EQUAL EMPLOYMENT POLICY PERS - 3 EMPLOYEE AGREEMENTS PERS - 4 EMPLOYEE GRIEVANCES PERS - 5 EMPLOYEE PERFORMANCE EVALUATION PERS - 6 EMPLOYEE WARNING NOTICE PERS - 7 EMPLOYMENT AGENCIES PERS - 8 MANAGEMENT BENEFITS PERS - 9 MANAGEMENT TRAINING PROGRAM OUTLINE PERS - 10 NLRA (NATIONAL LABOR RELATIONS ACT) PERS - 11 OSHA & SAFETY 112 POLICIES AND PROCEDURES MANUAL (Continued) PERS - 12 PAYROLL PERS - 13 RELOCATION PERS - 14 SALARY ADMINISTRATION PERS - 15 SEXUAL HARASSMENT POLICY PERS - 16 UNEMPLOYMENT COMPENSATION PERS - 17 UNIFORMS PERS - 18 UNION ORGANIZING PERS - 19 UNIT LABOR ANALYSIS PERS - 20 VACATION PAY REQUEST PERS - 21 WORKER'S COMPENSATION INSURANCE SECTION 4 -QUALITY ASSURANCE QA - 1 CASH OPERATIONS -PRODUCTION/LAYOUT SHEET QA - 2 CATERING QA - 3 CUSTOMER SATISFACTION ASSURANCE QA - 4 DAILY PRODUCTION RECORD QA - 5 GARNISHING AND MERCHANDISING QA - 6 MEAT CONTROL WORKSHEET QA - 7 MENU PLANNER/COST ANALYSIS QA - 8 MENU PLANNING QA - 9 PRODUCT SALES AUDIT REPORT QA - 10 TESTING FOR FOOD QUALITY SECTION 5 -FORMS 113 SECTION A: ADMINISTRATIVE /MISC. Last Update A-100 Corporate Staff Job Titles /Areas of Responsibility 8/01 A-105 Chart of Accounts List 11/01 A-110 Period Calendar 9/01 A-115 Express Mail 11/01 A-120 Notification Form 10/01 A-200 Daily Knife/Utensil Sign Out Log 6/96 A-201 Daily Knife/Utensil Inventory Verification 9/97 A-205 Clipboard Layout 2/97 A-210 Smallwares List g/gg A-215 List of Signs g/97 A-300 Communication/Fax Cover Sheet 5/02 A-302 DM/QC Site Visit Checklist 8/02 A-303 DM/QC Site Visit Checklist for New Units 6/97 A-305 Weekly Operating Report (W.O.R.) 2/98 A-310 Unit Weekly Check Off List 10/99 A-315 Request for Forms 5/02 A-350 Daily Labor Recap Budget vs. Actual g/g7 A-375 Weekly Budget Discrepancy Report 4/02 A-400 Transfer Sheets 1/02 A-405 Inventory Book 3/02 A-450 Inventory Testing 11 /97 A-475 Equipment/Fixed Asset List 5/02 A-500 Unit Opening Checklist 9/97 A-550 Opening Kit Shipping 10/99 A-600 Weekly Reports Requirement: DM 5/02 A-601 Weekly Reports Requirement: QC 5/02 A-625 Two Week Itinerary 5/02 A-650 Weekly Contact Log 5/02 A-655 Weekly Phone Card Log 5/02 A-660 Weekly Call-In Sheet 6/97 A-675 Weekly Activity Report DM/QC 5/02 A-676 Weekly Activity Report Dietitian 5/02 A-700 Prospective Client Tracking 9/97 A-800 Vehicle Emergencies 10/99 SECTION B: PRODUCTION B-100 Portion Control/Standard Serving Equipment 9/97 B-110 58 Disher Capacity Chart 9/97 B-120 Steam Table Pan Portion Chart 5/98 B-200 Production Sheet 8/02 B-210 Pull Sheet 9/97 114 SECTION C: MENUS AND DIETS Last Update C-100 Restricted Medical Diet Order 4/02 C-105 Religious Meal Preference Request 4/02 C-200 Restricted Medical Diet Log 6/02 C-500 Regular Menu 4/02 C-505 Statement of Nutritional Adequacy 4/02 C-510 Restricted Diet Spreadsheet 4/02 C-550 Regular Menu Revision Request 6/02 C-600 Menu Substitution Log 4/02 C-900 Corporate Dietitian 4/02 C-925 Cover Letter for Menu System Binder 8/02 C-950 Restricted Diet Production In-Services 6/02 SECTION D: SANITATION D-100 Daily Inspection 1/98 D-110 Weekly Food Inspection/Sanitation Inspection 6/97 D-150 ACA Inspection Sheet Guidelines (Food Service) 6/97 D-160 GA DOC Sanitation Checklist 8/97 D-200 Temperature Log 10/99 D-210 Daily Temperature Control Log 8/97 D-220 Caustic Chemical Control Log 3/98 D-230 Cleaning Schedule 8/97 D-240 Dishmachine Temperature Log 10/99 D-250 Food Storage 1/98 D-260 Refrigerated Storage of Food 1198 D-270 Storage of Frozen Foods 1/98 D-300 Dishmachine /Chemical Set Up 10/00 D-301 Dishmachine /Chemical Pricing Agreement 10/00 D-400 Machine Cleaning & Cleansing 8/97 D-410 Manual Cleaning & Sanitizing 8/97 D-500 Employee Fingernail Hygiene 1/98 SECTION E: PAYROLL /PERSONNEL E-100 Payroll Cycle 8/01 E-105 Equal Opportunity Employment Policy 9/96 E-108 Affirmative Action 11101 E-110 Sexual/Other Harassment Policy 6/97 E-115 Employee Grievances 9/97 115 SECTION E: PAYROLUPERSONNEL continued Last Update ~"` E-220 Payroll Attendance Worksheet 5/00 E-225 Unit Overtime ExplanatioNCorrection Form 6/98 E-300 Uniform Request Form 1/00 E-301 Employee Uniform/ID/Key Receipt 9/97 E-302 Dress Code Policy 8/01 E-305 Weekly Payroll Time Table 9/97 E-306 Weekly Payroll Timecards 9/97 E-310 Trustee Schedules g/g7 E-325 Employee Performance Evaluation 6/97 E-330 Employee Warning Notice 4/02 E-335 Vacation Pay Request 2/99 E-350 Salaried Management & Corporate Administration Benefits 1/02 E-400 Workers Compensation -Witness Statement 6/98 E-402 Workers Compensation -Telephone Claims Reporting 8/01 E-405 Workers Compensation Site Safety Checklist 9/97 E-410 Worker's Compensation -Supervisor's Investigative Report 6/98 E-450 OSHA/Safety Policy 9/97 E-500 Confidentiality/Proprietary Knowledge Agreement 9/97 E-505 Manager Trainee Relocation Agreement 9/97 E-510 Manager Relocation Agreement 9/97 E-600 Unemployment Compensation g/g7 E-625 Temporary Layoff Roster g/g7 E-700 Inmate Job Descriptions 9/g7 E-750 Employee Training 9/97 E-775 Employee Training -Production & Sanitation 3/98 E-780 Employee In-Service Training Record 3/98 E-900 Management Interviewing Guidelines 6/99 E-950 Employment Communication Form 10/99 SECTION F: PURCHASING F-100 Vendor Request Form 6/97 F-101 Approved Vendor List 6/97 F-105 Vendor Stamp Poster 6/97 F-106 Vendor Stamp 6/97 F-110 Vendor Guide 6/97 F-120 Vendor Discrepancy Report 6/97 F-150 Order Guide - Bread 9/97 F-155 Order Guide - Milk 9/97 F-200 Petty Cash Responsibility Form 6/97 F-204 / 205 Petty Cash Fund Increases/ Decreases / Temporary Responsibility Changes 6/97 F-210 Petty Cash Verification 6/97 F-250 Petty Cash Voucher 3/02 F-300 Casual /Spot Labor 6/97 F-400 Expense Report 7/02 F-410 Check Request Form 3/02 F-500 Smallware /Large Kitchen Equipment Requisition 6/97 116 SECTION F: PURCHASING continued Last Update F-550 Maintenance Service Record Form 7/02 F-600 Inmate Canteen Release Form 5/98 F-900 Weekly Invoice Report (WIR), Vendors F-950 Weekly Invoice Report (WIR), Petty Cash Reimbursement SECTION G: CASH AUDIT/SALES 7/02 7/02 G-100 Meal Count Sheet g/gg G-105 & G-106 Officer/Staff/Guest Meal Sign-In Sheet 6/97 G-150 Daily Sales and Tax Report 2/02 G-200 Daily Count/Sales Report 1/98 G-205 Daily Poundage/Sales Report 9/97 G-210 Commissary Sales Report 9/96 G-250 Daily Sales Report/Cash Register Sales 6/97 G-251 Daily Count/Sales Report 6/97 G-255 Register Readings 6/97 G-257 Register Over Rings/Voids 6/97 G-260 Cashier Cash Responsibility Form 6/97 G-265 Non-Cash Commissaries 8/98 G-300 Billing Invoices 7/02 G-350 Catering 3/02 G-400 Cash Receipt 3/02 G-450 Commissary Receipt Form 10/99 G-900 Procedures for Bi-Weekly and Monthly Billings 10/99 G=950 Accounts Receivable Call-In 7/02 SECTION J: JUVENILE (for Juvenile Facilities ONLY) J-200 Meal Count Sheet -TYC 9/97 J-210 TYC Client Invoice Procedure 1/98 J-300 Food Service Inspection Report -TYC 9/97 J-310 On-Site Review -TYC 9/97 J-500 Employee Job Descriptions -TYC 9/97 J-510 Civil Rights Program 1/98 J-550 Disaster Plan for Employment 11/97 J-700 Procurement Methods -TYC 11/97 SECTION Z: CORRECTIONAL FOOD SERVICE FORMS LIST (Filing Cabinet) 117 Together, all staff shares the three major custody and security concerns that are inherent in all correctional facilities: Ensuring the safety of inmates and staff 2. Maintaining order within the facility CUSTODY 3. Preventing escapes In the Food Service Department all staff shall work in close AND cooperation with custodial personnel to maintain proper custody, control and security. sECURiTY Written institutional procedures relating to custody and security shall be adopted by the Food Service Director in cooperation with correctional administration staff to include: 1. Buildings considered within the supervisory, management and maintenance control of the Food Service Department. 2. Inmate traffic both within and in-and-out of the department. This includes inmate workers, as well as the general population who use the dining areas. 3. Inmate behavior, including the posting and enforcement of dining hall rules and regulations. 4. Control of supplies, including ordering, storage, movement and proper utilization of all items for which ABL Management, Inc. has responsibility. 5. Control of hot items such as knives, cleavers, saws, tableware and other utensils having a custodial hazard potential. The Food Service Director shall work in close conjunction with the Executive Director to maintain an overall facility approach to custody and security. Part of this approach shall be the acceptance and/or possibility for custody and security in all Food Service personnel. Knife and Tool Control All knives and tools must be stored in a secure manner. That is, in a locked cabinet with a shadow board located within the Food Service Area. All knives and tools stored shall be marked with an identification symbol. Only one Supervisor will have possession of the key. This Supervisor will be responsible for the control and safekeeping of all controlled tools and knives. 118 CUSTODY Q SECURITY Knives and tools will be issued to authorized inmates only. The inmates name and number and the time of withdrawal shall be entered on the check out sheet maintained by the Supervisor in charge of the controlled items. A complete and accurate inventory will be maintained in duplicate. One copy is to be maintained in ABL Management's files and another in the Kerr County Law Enforcement Center. Local institutional policy may require additional procedures. Broken or worn tools and knives must be disposed of under the supervision of the Food Service Director and replaced items must be marked with an identification symbol and inventoried before being placed into service. If a knife or tool is lost or misplaced, the Food Service Director (Continued) and the Executive Director shall be notified immediately. Any inmate who may have access to the item will be held in the department until a thorough search has been made. A written report to the Executive Director will be made covering the details of the loss. Yeast Control Special attention should be given to the control of yeast. Yeast shall be handled and dispensed only by one ABL Management, Inc. employee and kept under close supervision until such time as yeast is thoroughly incorporated as an ingredient in the item being prepared. A secure box will be provided in a refrigerator or other area for the yeast storage. An inventory record shall be kept in the box, indicating date and quantity of issue, receipts and balance on hand and the initials of the employee making the entry. Yeast storage boxes will be securely anchored to the floor or wall. Nutmeg, mace or other hot food items, which may be used at the institution from time to time, should be handled in the same manner as yeast. Key Control Special attention shall be given to keys used in the Food Service Area. Under no circumstance shall any inmate be permitted to use keys. Key will be affixed to the belt with a choker chain, kept in a pouch or pocket, out of sight of inmates as much as possible. Key will be drawn from the control room upon entering on duty. A name sheet will be required when keys are issued by the control room officer. When going off duty the Supervisor will turn the keys in to the control room. At no time will institutional keys be carried outside the institution. 119 Management, Inc. CUSTODY AND SECURITY Counts/Census Official counts and/or census are an important function in the daily operations of the institution. Care must be taken to ensure errors are eliminated. Inmates should be seated in one section of the dining room and allowed to remain in their work area for a count or census unless it is necessary in the preparation of a meal. The counting ABL Management, Inc. staff person must have a staff backup when a count is made. Shakedown and Searches (Continued) Daily shakedowns of inmates work areas are a must. Searches of inmates and trash when leaving a "hot" work area (bakery, butcher shop, vegetable preparation) is the only way to effectively control contraband of "hot" food items and is the responsibility of all employees. Searches of inmates both entering and leaving the Food Service Area is the only way to control the spread of contraband and should be an ongoing practice. At no time will an inmate be allowed outside of the Food Service Area during or after a meal with any food item that was not issued on the serving line, unless prior permission was obtained. One of the most important aspects of an institution's security program is the use of shakedowns and searches. Because of the number and type of hot items, contraband and because of contact between inmate workers and general population, the Food Service Area has special requirements for effective inmate searches and area shakedowns. 120 - All inmates receive constant supervision at all times. rr SUPERVISION AND CONTROL OF INMATE LABOR - Each inmate is assigned a specific job position or job positions. - Each inmate will wear a hat while working in the food service area. - Strict security procedures and regulations will be adhered to at all times. - Each inmate will have the appropriate share of the sanitation duties written into their job description. - Each inmate must be fully dressed and wear clean, appropriate clothes at all times. - Any discipline problems are documented in each inmate's file. 121 FOOD DELIVERIES AND STOCK ROTATIONS All of the food products and supplies are checked in as soon as they arrive at the facility. ABL Management, Inc. determines that the products delivered are the ones ordered. ABL Management, Inc. then checks for shortages, so that we can order from another vendor to prevent the food service from running short. ABL Management, Inc. also checks for contraband being delivered with the food products and supplies. Our directors are trained to check and make certain that all incoming products and supplies meet our specifications. All damaged or inferior products are returned on the spot. Once the supplies are checked in and accepted by ABL Management, Inc., we proceed with the following: - All products are immediately moved to the area where they will be stored. - All products requiring refrigeration are put away first to avoid any product loss. - All products are stored as quickly as possible with the current stock moved to the front of the shelves and the new stock going to the back. Rotating the stock with each delivery eliminates waste. 122 A. REFRIGERATORS AND FREEZERS STORAGE SYSTEM All foods should be dated when received and stored or when prepared for storage. A felt tip pen or grease pencil is used to record month/day on the outside of each box or container. It is procedure to rotate all food so that items received first are used first. This dating and tagging system will help in this function. The Unit Manager must periodically check to make sure that food is rotated in each storage area chronologically by date of receipt. B. STOREROOMS All dry goods (food), cleaning supplies, paper supplies, etc. are to be stored in locked storerooms. These goods are to be issued only in small amounts that are to be used immediately. 123 FOOD - A supervisor will be present from the time items are removed from the truck until all items are unloaded and taken through the receiving door into the unit. - Each delivery will be "checked" at the designated receiving area. - As each delivery is received, it will be "checked-in" against the invoice. The manager has the final responsibility of insuring all deliveries are received as ordered. RECEIVING - Each time food is received it must be checked, weighed or counted, as applicable. - Quantities, brand names and units must be checked to ensure validity of billed weight. - When weight is specified, weight must be checked to ensure validity of billed weight. - The quality of all items must be checked. - After the receiving party is satisfied that the delivery matches the vendor's shipping document or invoice, he should sign and date the invoice or shipping document. - Any discrepancies noted in the "checking-in" process should be brought to the attention of the manager for investigation and/or corrective action. For all discrepancies in quantity, vendor's shipping document will be corrected to show difference in quantity and dollars at the time of delivery and signed by the delivery person. Food returns will be handled the same way. 124 Management, Inc. PRODUCTION CONTROL To ensure there is adequate availability of food at meals without undue waste, ABL Management, Inc. has a Production Procedure for all menu items. By following this Production Procedure along with our Recipes, our food service employees prepare the correct amount to each menu item (per the inmate count received from Control) to provide that each serving is the exact portion per the contract and nutritional menu specifications. This also prevents undue waste. 125 M~agement, Inc. PURCHASING AND INVENTORY CONTROL ABL Management, Inc. will purchase all food and supplies. As much as possible is purchased locally. Our purchasing agent will meet with the local vendors and do a product cutting to evaluate quality as well as price and service. The specifications are based on the requirements of each facility. All products are entered in our Inventory Books and counted weekly with price changes noted. We also utilize the Inventory Book to order and determine food production. 126 M~agement, Inc. SPECIAL CIRCUMSTANCES AT ABL FOOD SERVICE OPERATIONS ABL Management, Inc. was involved in the following special circumstances at Food Service Operations: - ABL Management, Inc. provided food service to the Norfolk City Jail during renovation of their kitchen facilities for up to one year. During this year, the food was transported to the Norfolk City Jail from off-site premises. - During the summer of 1994, when Albany, Georgia was flooded out and declared a natural disaster, ABL Management, Inc. provided food services to the inmates, staff and the flood relief volunteers. - Each year, during the hurricane season in coastal areas, ABL Management, Inc. is stocked and staffed to feed the inmates and relief volunteers in case of a disaster. 127 Management, Inc. ALERT PROCEDURE FOR STORM PREPAREDNESS A. When a storm has been named and identified, the following activities should occur: 1. All emergency items checked for workability and availability. 2. Menu identified for potential emergency. 3. Food Service Staff identified and informed of potential need and schedule. B. When the storm has been forecast to land in the area, the following activities should occur: 1. All products to serve the above menu should be procured and segregated. 2. Specific schedule for emergency personnel written and communicated. NOTE: These people must expect to work the schedule regardless of the severity of the storm. C. When the storm is thirty-six (36) hours away from the coast, the following activities should begin: 1. Schedule production of menu items as needed. 2. Establish telephone/radio list of critical personnel. 3. Issue emergency equipment. D. When the storm is twelve (12) hours away from the coast, the following activities should begin: 1. Assess the evacuation of the facility and meals for the transport, if required. 2. Inform staff of schedule. 3. Arrange for special transportation needs. 4. Arrange for storm housing if needed. E. When the storm lands on the coast, the following activities should begin: 1. Assess the evacuation of the facility and whether or not existing staff should remain. 2. Provide meals as scheduled. 3. Minimize staff and product needs. 128 Manac,~ment, Inc. CONTINGENCY PLAN ABL Management, Inc. has an Emergency Menu, which can be implemented immediately. The menu consists of dry and canned products. In the storerooms, these products will be identified as emergency products. We always have not less than five (5) days of three complete meals emergency products on hand. This applies to equipment breakdowns, loss of utilities, disasters, etc. In the event of a lockdown, all ABL Management, Inc. employees are required to work the hours necessary to produce the meals required for the Food Service Program. If the lockdown lasts more than one day, management personnel and employees from other sites where ABL Management, Inc. provides the food service will be brought in to assist with the food service operation. Disposables will be utilized for meal service. In the event of a strike by ABL Management, Inc. employees, management personnel (i.e., District Managers, Quality Control Directors) and employees from other ABL Management, Inc. Food Service Programs are readily available to go to another site on a moment's notice if needed. In addition, if the emergency should be for a long duration, we have available to us mobile kitchens that would be moved to your units. ABL Management, Inc. is fully prepared to respond to a variety of emergency situations, which can arise in the Food Service Operation Our experience in dealing with adverse conditions has been proven during the construction and renovation phase for the new kitchen (1 year period), as well as power failures, hurricane preparations, etc. experienced at the Norfolk City Jail in recent years. 129 Management, Inc. OPENING NEW FACILITIES AND TAKE-OVER EXPERIENCE ABL Management, Inc. has extensive experience in all aspects of this requirement. ABL Management's list of opening new facilities includes: Chatham County Georgia, Laurens County Georgia, Crisp County Georgia, Dougherty County Georgia, Walker County Alabama and Wayne County North Carolina For the City of Chesapeake Virginia Sheriffs Department. ABL Management, Inc. had the account at the old jail and food service facilities. The City of Chesapeake built a new jail and food service facilities, which includes Cook Chill Preparation Equipment and is an integral part of the Food Service Program. ABL Management, Inc. continued the Food Service Operation without interruption and assisted with the move from the old jail and facilities to the new jail and facilities. For the City of Norfolk Virginia and Henrico County Virginia, ABL Management, Inc. prepared the food off-site for each and delivered the meals to the jail facilities. Both the City of Norfolk and Henrico County closed their old kitchens during construction and building of new food service facilities. This operation from off- site facilities went on for several months at both the City of Norfolk and Henrico County. 130 Management, Inc. TRANSITION PLAN ABL Management's Policy and Procedures for opening a correctional food service facility include a management system, which sets out job assignments and the steps to be taken by each individual involved in the opening. This management system includes the time allotted for each job, when to begin said job and when said job is to be completed. This management system is organized using the following sections: - Clients - Contract - Menu - Accounting - Records and Reports - Administrative - Staff - Purchasing - Security - Sanitation - Equipment - Inventory 131 Management, Inc. TRANSITION ~_~-l ~] CONTINUITY OF SERVICE ON EXPIRATION OF CONTRACT ABL Management, Inc. understands that continuity of service is critical to Kerr County Law Enforcement Center. ABL Management, Inc. will agree to this philosophy and upon expiration of the contract agree to: - Exercise best efforts and cooperation for an orderly and efficient transition of the food service to a new contractor or to the Kerr County Law Enforcement Center. - Negotiate a plan in good faith, with successor to determine the nature and extent of the phase-in, phase-out services required. The plan shall specify a date for work described in the plan and shall be subject to the Executive Director approval. ABL Management, Inc. shall provide sufficient experienced personnel during the phase-in, phase-out period to ensure that the services called for in the contract are maintained at the required level of proficiency. - ABL Management, Inc. will own all food items, beverage items, chemicals and food inventories (with the exception of Federal surplus foods) used for this contract. ABL Management, Inc. may negotiate with the successor any terms and conditions for sale or transfer of ownership of any or all inventories. 132 A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME* COMPLETED. TO FRAME DATE nalyze provisions of contract -review survey, performance and proposal data. 1-3 Designate Transition Team 1-3 Find out names and titles of Liaison and Routine Contact. 1-3 Obtain telephone for unit, using client facilities where permissible. Phone company will supply phone number when order is placed, if requested.) 1-3 rrange to obtain past supplier list. 1-3 Obtain all details regarding any preferred suppliers and special purchasing conditions. 1-3 ake Equipment Inventory in duplicate and have it signed by lient's representative. 1-3 Prepare opening STATIONERY ORDER FORM. 1-3 Determine number of State Labor Posters needed. 1-3 Determine number of sets of standard recipes needed. 1-3 Determine number of Inventory Books to be used per quarter. 1-3 Determine number of employees who will be on payroll. 1-3 If any personnel are to be moved at expense, prepare REQUEST FOR MOVING ARRANGEMENTS. 1-3 Complete all information on NOTICE OF UNIT OPENING based on the above ste s. 1-3 *Refers to the time, in weeks, prior to opening of unit. 133 A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME* COMPLETED. TO FRAME DATE Forward NOTICE OF UNIT OPENING and the following ttachments to the Operations Coordinator at Corporate Headquarters. 1-3 a. Signed copy of client contract and additional copy of contract if available from Region. b. Directory Page c. Purchasing Data Sheet d. List of Past Suppliers e. Bank Signature Cards f. Equipment Inventory g. Stationary Order Form h. Request for Moving Arrangement if required. Forward memo to Operations Center regarding any special requirements for which his assistance or that of any of the Headquarters' Department is required. 1-3 CLIENT RELATIONS Review client's objectives. 1-3 grange for meeting to introduce the people majorly responsible or the unit's operation to the client's representative. 1-3 PERSONNEL ACTIVITIES Develop Unit Personnel Practices Worksheet and negotiate Union contract if re uired. 1-3 *Refers to the time, in weeks, prior to opening of unit. 134 A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME* COMPLETED. Tel CDAlI11C 1'-ATC ~~ Classi all 'obs and establish wa a rates. 1-3 PURCHASING ACTIVITIES et up Serviceware Inventory and prepare Unit Equipment Requisition for needed items. 1-3 MAINTENANCE AND SANITATION PROCEDURES rrange for pre-opening cleaning. 1-3 Review client cleaning and maintenance responsibilities and make arrangements for all routine services to be initiated. 1-3 a. Cleaning of facilities. b. Trash and garbage removal. c. Rodent and insect control (Extermination Service) d. Equipment repair and maintenance. rrange for equipment check-out by qualified electrical, gas nd refrigeration experts. 1-3 Utilize service of commodity suppliers where practical. Coffee urns, dish machines, ice cream freezers, etc.) 1-3 CCOUNTING AND ADMINISTRATIVE PROCEDURES Procure and post necessary licenses and permits. 1-3 DDITIONAL ITEMS our of kitchen with Transition Team 1-3 Establish available inmate tabor to be utilized during the ransition period. Prepare daily labor schedule. 1-3 *Refers to the time, in weeks, prior to opening of unit. 135 ,,: A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME"' COMPLETED. T~1 CQe1111C fIATC Establish cleaning schedule for all food service areas -broken own by specific areas and/or equipment items. 1-3 erify and obtain all chemicals, tools and supplies needed to ccomplish the cleaning schedule. 1-3 Obtain kitchen plans, operating and maintenance manuals fo II food service equipment and any keys needed to operate quipment. 1-3 Obtain the Plan of Operation (model) used as a basis to design he kitchen and verify as applicable to all equipment provided. Develop operating procedures for Food Service in onjunction with the model. 1-3 Establish/confirm that all equipment is working properly -test emperatures of ovens and refrigeration with secondary hermometers 1-3 Preliminary cleaning of equipment/surfaces to remove majo build- ups or residues. Check all kitchen drain systems. 1-3 Unpack smallwares and supplies with Sheriffs Office designee o establish inventory count and condition -identify iscrepancies with required needs and arrange to order thos needed items. 1-3 rrange for equipment demonstration by manufacturers representatives. Ensure all parts and accessories ar ccounted for. 1-3 Obtain dates when on-site preparation and actual service are t begin. 4-6 Determine need for visit to unit by Purchasing Representativ nd recommend schedule for visit if required. 4-6 *Refers to the time, in weeks, prior to opening of unit. 136 A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME* COMPLETED. TA CQAIIAC 1'-ATG ake inventory of the standard supplies on the Purchasing Data vr~ ~ ~ heet and make up opening order. 4-6 Complete PURCHASING DATA SHEET based on information btained in previous step. 4-6 elect Bank as depository for the Unit's receipts and obtain bank signature cards. 4-6 Determine unit's ett cash fund re uirements. 4-6 LIENT RELATIONS Determine which members of client's organization to contact or various needs. 4-6 Determine specifics of client's rules and regulations. 4-6 Establish schedule of special functions and initiate detailed plans for any to be held in the near future. 4-6 Plan opening ceremonies with client's representatives. 4-6 PERSONNEL ACTIVITIES Prepare Labor Analysis Chart 4-6 Prepare job descriptions and work schedules. 4-6 Hire new employees, checking employment references. 4-6 rrange for physical examination of employees as required. 4-6 rain employees in individual duties and schedules. 4-6 *Refers to the time, in weeks, prior to opening of unit. 137 A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME* COMPLETED. Tn FReM~ 11ATC Conduct a meeting with all employees to review the following: 4-6 v~~ ~ a. Rules and Regulations b. Client rules and regulations. c. Personnel practices, work schedules, holidays, etc. d. Payroll distribution schedule and check cashing rules. e. Safety Program. rrange for additional employees for opening. 4-6 ssign trainee employees from Region where advisable. 4-6 Post signs (No Smoking, Personnel Appearance, State Labor Laws, etc.) 4-6 Have life and hospitalization insurance application or waiver 4-6 ards signed. rrange for emergency medical treatment. Provide first aid quipment. 4-6 MENU AND MERCHANDISING ACTIVITIES Prepare Menu Price and Portion Book, if applicable. 4-6 dapt current menus supplied by Foods Standards section, preparing and submitting two to four weeks menus according o Regional and Client requirements. 4-6 Distribute parts of recipe file to section leaders, if advisable. 4-6 ssign responsibilities and explain procedure for maintenance f roduction records. 4-6 *Refers to the time, in weeks, prior to opening of unit. 138 ,,, A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME* COMPLETED. TA ~o w u~ Check menu board and letters. Set up for first day. rf\Aq~G 4-6 YA 1 C PURCHASING ACTIVITIES Count and compute value of opening inventory of products nd supplies with Client representative, excluding all goods not in usable condition. 4-6 Client representative should sign completed inventory and each hould receive a copy. 4-6 Enter opening inventory in Order-Receiving-Inventory Book nd place initial product and supply orders with authorized uppliers. 4-6 If standard supply items on Purchasing Data Sheet were not previously ordered, place an order locally and advis Purchasin 4-6 elect and order uniforms, linens and other laundry items. 4-6 rrange for opening floral displays if necessary. 4-6 et up storeroom arrangement according to Order-Receiving- Inventory Book. 4-6 Established schedule for placement and receipt of product nd supply orders. 4-6 MAINTENANCE AND SANITATION PROCEDURES et up routine equipment maintenance schedules and assign responsibility for fulfillment. 4-6 Determine sources of routine and emergency equipment repair ervice and need for maintenance service. 4-6 *Refers to the time, in weeks, prior to opening of unit. 139 "' A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME* COMPLETED. TO F Review local and state health regulations and check unit's RAME usa ~ ~ acilities for compliance. 4-6 ONTROL AND SECURITY PROCEDURES Prepare written receiving inventory control procedure. Have toreroom locks changed and limit number of people to have ccess. 4-6 ake all precautions to ensure security unit control procedures an be fully implemented. 4-6 CCOUNTING AND ADMINISTRATIVE PROCEDURES rrange to obtain filing cabinet, adding machine and other necessary office equipment. 4-6 et up Unit's files. 4-6 Examine state and local tax laws, etc. and set up procedures to om I with collection and re ortin re uirements. 4-6 Prepare pre-opening and expenses and forward to accounting. 4-6 Forward opening inventory of products and supplies with first eekly Invoice Record. Enter it's total as a purchase, not as pening inventory. 4-6 Prepare Status Reports on existing and new employees; ttach employment application, W-4, I-9, insurance applications nd other employment papers to first payroll. Arrange or deduction of union enrollment fees and dues, if applicable. 4-6 Refer to Performa Statement and Standard Weekly Costs. 4-6 *Refers to the time, in weeks, prior to opening of unit. 140 tir.+~ r A B L MANAGEMENT, INC. FOOD SERVICE UNIT OPENING CHECKLIST AND TRANSITION PLAN ASSIGN TIME* COMPLETED. TO FRAME DATE Final cleaning of equipment and Food Service areas. Schedule Health Department Inspection if required for start-up f operations. 4-6 et-up equipment maintenance files. Ensure Warran Information is provided by Contractor. Start maintenance log n each individual equipment item. 4-6 *Refers to the time, in weeks, prior to opening of unit. 141 `'- Proposal for Food Service Management ~~ CANTEEN Correctional Services The Woodlands Texas 936.321-6841 .:: ~ ~ '"~` ~ _ _, ,. e .. , ,, Kerr County Sheriff W.R. (Rusty) Hierholzer 400 Clearwater Paseo Kerrville, TX 78028 September 28, 2009 8:00 A. M. ~~ September 28, 2009 Sheriff W.R. (Rusty) Hierholzer Kerr County 400 Clearwater Paseo Kerrville, TX 78028 Dear Sheriff Hierholzer: CANTEEN Correctional Services 3 International Drive, 2nd Floor Attn: Legal Department Rye Brook, NY 10573 Canteen Correctional Services is proud to submit our proposal for the professional management of the food service program for Kerr County. Retired Sheriff Gean Leonard would be happy to discuss the type of company and service you will receive by partnering with Canteen. Canteen Correctional Services has provided quality food service for the corrections industry for over 30 years. ~'"'` We are providing you with a proposal that will meet all the expectations of the County along with solid benefits and a history not entangled in controversy. Our commitment to your staff and to the inmates is to deliver a quality food service program, which includes good food, properly trained staff, fiscal responsibility and efficient response, while maintaining safety and security. Canteen Correctional Services' programs are built upon a solid foundation of operating systems, controls and strong local management, relating to the American Correctional Association Standards for Food Service. We welrome any questions you may have and we look forward to an early and favorable reply as we sincerely wish to serve Kerr County. Please feel free to contact our sales director in Texas; Troy Tice at 214-587-3333. I am authorized to commit Canteen Correctional Services to this proposal. Sincerely, Sean Mahoney, CFO Canteen Correctional Services ~'' 430 Franklin Village Drive PMB# 164 '~,~ Troy Tice, Regional Sales Director Canteen Correctional Services Franklin, MA 02038 Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Table of Contents Executive Summary Required Documents Degree of Compliance Cost SubmittalslRates Legal Exceptions Descriptive Literature Scope of Work Contractor Background Information Company Background and Experience ...................... Canteen Correctional Services Organizational Chart ............................................................................................. .........................................6 Current Contracts and Achievements ...................................................................................................................... .........................................8 Staffing Schedules ................................................................................................................................................... .........................................9 Referenc;es ............................................................................................................................................................... .......................................10 Key Personnel .......................................................................................................................................................... .......................................12 Job Descriptions ....................................................................................................................................................... .......................................20 Hiring Practices ........................................................................................................................................................ .......................................35 Recognition Program ............................................................................................................................................... .......................................41 Sample Standard Insurance Certificate ................................................................................................................... ......................................43 Annual Report .......................................................................................................................................................... .......................................45 Employee Benefits III. Minimum Technical Requirements A. Statement of Work ........................................................................................................................................................................................1 B. Meals ............................................................................................................................................................................................................1 C. Staff and Training .........................................................................................................................................................................................8 D. Use of Facility and Equipment ....................................................................................................................................................................25 E. Sanitation ....................................................................................................................................................................................................30 F. Contractor Qualifictions ...............................................................................................................................................................................69 ~rw° G.Indemnity ..................................................................................................................................................................................................104 H. Examination of Facility .............................................................................................................................................................................104 Table of Contents ~ 1 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County I. Responsibilities of County ..........................................................................................................................................................................104 J. Transition Plan ...........................................................................................................................................................................................105 K. General Provisions ...................................................................................................................................................................................114 2 ~ Table of Contents Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Executive Summary Canteen Correctional Services is excited about the opportunity to partner with Kerr County on your foodservice As the premier correctional foodservice company in the United States, we pride ourselves on doing a job that exceeds your expectations. This is proven every day at our jails all across the United States. We would also like to offer your current employees in good standing with the county a position of similar responsibility a job with us. Canteen Correctional Services is honored to offer an inmate meal program that is second to none. Fresh made food that is nutritionally sound and at a substantial savings to the Kerr county Jail. Canteen will serve a balanced diet. Liquids served as beverages will be reasonably cold or hot as appropriate. No meal will be a constant daily repetition of sandwiches or any other items. Canteen will provide all diets as needed. Canteen will comply with all Federal, State and Local laws and regulations governing the preparation, handling and service of meals. Please feel free to contact us with any questions and we look forward to hearing from you soon. Thank you Using the high product specifications of the America Correctional Association, our purchasing can secure current food purchases at a significant savings because of the volume of purchasing we do. Canteen's partnership philosophy will enable us as partners to review future jail menu objectives to make sound financial decisions. This philosophy combined with the industry's state-of-the art production software, programs and powered with the best support team in the south, will allow Kerr County to reach beyond its business goals. A local district manager is the partnership's way to ensure all programs and daily processes are being followed and completed correctly. Visitation reports are communicated with the facility as they occur. Spirit lifters and holiday meals will also be offered to the facility staff at no extra cost to them. This is a great program that provides the county with many intangible benefits. Canteen has all appropriate and necessary state, local and federal licenses. Fancy proposals translate little to the efficient day to day running of your facility. We ask that you pay particular attention to our experience and reputation. This is particularly important due to the legal and service issues several other companies in Texas have experienced. All meals will be wholesome, tasty and nutritious. Care will be taken to avoid under or over cooking of the food. Executive Summary ~ 1 Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Required Documents Required Documents ~ 1 KERR COUNTY REQUEST FOR PROPOSAL Cover Sheet DATE DUE: September 28.2009 NO LATER THAN 8:00 Q.M. BIDS RECEIVED LATER THAN THE DATE AND TIME ABOVE WILL NOT BE CONSIDERED. REQUEST FOR PROPOSAL FOR FOOD SERVICE FOR KERR COUNTY LAW ENFORCEMENT CENTER. OFFEROR'S NOTE! Carefully read ail instructions, requirements and specifications. Please be sure that return envelope shows the BID fill out all forms properly and completely. Submit your bid with Number, Description and is marked "SEALED B/D OR all appropriate supplements and/or sompfes. SEALED PROPOSAL." RETURN BID TO: KERR COUNTY SHERIFF W.R. (RUSTY) HIERHOLZER 400 CLEARWATER PASEO ~'' KERRVILLE, TEXAS 78028 YOUR CONTACT FOR ALL QUESTIONS PERTAINING TO THIS REQUEST OF ADDITIONAL INFORMATION 15 KERR COUNTY SHERIFF'S DEPARTMENT. W.R. HIERHOLZER, 830-896-1216 You must sign below in INK; failure to sign WILL disqualify the offer. A!I prices must be typewritten or written in ink. Compass Group USA, Inc. by and through its Canteen Correctional Services Division Company Name: Company Address: 3 International Drive, 2nd Floor, Attn;Legal DeAt. City, State, Zip Code: u~,P Rrnnk _ NV 1 p_5,2'~_ Taxpayer Identification Number (T.I.N.): 56-1874931 Telephone No. 781-659-2084 Fax No. 914-935-5696 Print Name: Sean Mahoney. CFO Signature: ~'~, c-W~ Your signature attests to your offer to provide the good provisions of this Job. When an award letter is issued, it an exception in our proposal. ACCEPTED COMMISSIONER'S COURT nd/or services in this bid according to the published ~comesapartofthiscontract;, except as noted as DATE ACCEPTED: DECLINED DATE DECLINED: 2 AFFIDAVIT `~'~"'~ The undersigned certifies that the bid prices contained in this proposal have been carefully checked and are submitted as correct and final and if bid is accepted (within 90 days unless otherwise noted by vendor), agrees to furnish any and/or all items upon which prices are offered, at the price(s) and upon the conditions contained in the Specifications. STATE OF ~~~_______________ COUNTY OF1 ______________ BEFORE ME, the undersigned authority, a Notary Public in and for the State of ~~~, on this day personally appeared Sean Mahonev, CFO Who, after having first been duly sworn, upon oath did depose and say: That the foregoing proposal submitted by Canteen Correctional Services a division of Compass Group USA, Inc. hereinafter called "Bidder" is the duly authorized agent of said company and that the person signing said proposal has been duly authorized to execute the same. Bidder affirms that they are duly authorized to execute this contract, that this company, corporation, firm, partnership or individual has not prepared this bid in collusion with any other Bidder, and that the contents of this bid as to prices, terms or conditions of said bid have not been communicated by the undersigned nor by any employee or agent to any other person engaged in this type of business prior to the official opening of this bid. Name, Address, Telephone Number of Bidder: Compass Group USA, Inc. Division a Iona rive. ~ Attn: Legal Dept. Phones; 781-65.9=2.Q$.4._. by and through its Canteen Correctional Services 2nd Floor, Signature Sean Mahonev Name CFO __.._. Title SWORN TO AND SUBSCRIBED BEFORE ME THIS ~~~ DAY OF ~-~ 20 0 ~~,~.......,:.~a • `~~ ~ •, N Public in and for the State of ` `'~i~''+;~, ~~ ~1 ~''~~ y O r r ~: .~ ~ ~.. Printed name~cv~ l_,c~..-~~ Q~~~ ~.' ~s ti /~ "M"7 .r s '. t- . • " ., ~~'~~- Commission expires: JOHN ~. ' ~. NOTAR2'; L N~ a`:` My Commission Ezpiibs py(ffi ~' a0"#.~~ 23 BID BOND Bond No. Bid Bond Travelers Casualty and Surety Company of America One Tower Square 3PB, Hartford, CT 06183 KNOW ALL MEN BY THESE PRESENTS, That we, Compass Group USA, Inc. By and Through Its Corrections Div. , as Principal, hereinafter called the Principal, and Travelers Casualty and Surety Company of America, of One Tower Square 3PB, Hartford. CT 06183, a corporation duly organized under the laws of the State of Connecticut, as Surety, hereinafter called the Surety, are held and firmly bound unto Kerr county Jail as Obligee, hereinafter called the Obligee, In the SUm Of Twelve Thousand Two Hundred Fifty Dollars and 00/100 Dollars ($ $12,250 ), for the payment of which sum well and truly to be made, the said Principal and the said Surety, bind ourselves, our heirs, executors, administrators, successors and assigns, jointly and severally, firmly by these presents. WHEREAS, the Principal has submitted a bid for Kerr County TX Jail Food NOW, THEREFORE, if the Obligee shall accept the bid of the Principal and the Principal shall enter into a Contract with the Obligee in accordance with the terms of such bid, and give such bond or bonds as may be specified in the bidding or Contract Documents with good and sufficient surety for the faithful performance of such Contract and for the prompt payment of labor and material furnished ~"`in the prosecution thereof, or in the event of the failure of the Principal to enter such Contract and give such bond or bonds, if the Principal shall pay to the Obligee the difference not to exceed the penalty hereof between the amount specified in said bid and such larger amount for which the Obligee may in good faith contract with another party to pertorm the Work covered by said bid, then this obligation shall be null and void, otherwise to remain in full force and effect. Signed and sealed this 28th day of September 2009 •~"".;~;"'~ '"~'"~, 'd, A fly ~ By: Witness ~, ~.. ~ Compass Group USA, Inc. By and Through Its Cot~e~tiop'~~Dy~` ~i! - ,,, o" ~ ~ , K ~ ~, ~. f~' `~ ~~ w C~ Y Z ,!'P: a ~b' ,,,. VICE PRf810E~fT, TF~A~ • ''•`•,.••~~R ••"'~ Travelers Casualty and Suret I~ny- cif By: America Sarabeth Scott Printed in cooperation with the American Institute of Architects (AIA} by Travelers Casualty and Surety Company c~'~'C' • ~,~ ~~, ti~ .~. .~ '~ Fa~tr :y J b, ~ ,:1~ a '' ~' : ~ dh~,eric~a. A py IR ~...•'' S-1869-G (08-99} , WARNING: THIS POWER OF ATTORNEY IS INVALID WITHOUT THE RED BORDER .~, POWER OF ATTORNEY TRAVELERS ~ Farmington Casualty Company St. Paul Mercury Insurance Company Fidelity and Guaranty Insurance Company Travelers Casualty and Surety Company Fidelity and Guaranty Insurance Underwriters, Inc. Travelers Casualty and Surety Company of America St. Paul Fire and Marine Insurance Company United States Fidelity and Guaranty Company St. Paul Guardian Insurance Company Attorney-In Fact No. 221372 Certificate No. 0 0 31013 4 8 KNOW ALL MEN BY THESE PRESENTS: That St. Paul Fire and Marine Insurance Company, St. Paul Guardian Insurance Company and St. Paul Mercury Insurance Company are corporations duly organized under the laws of the State of Minnesota, that Farmington Casualty Company, Travelers Casualty and Surety Company, and Travelers Casualty and Surety Company of America are corporations duly organized under the laws of the State of Connecticut, that United States Fidelity and Guaranty Company is a corporation duly organized under the laws of the State of Maryland, that Fidelity and Guaranty Insurance Company is a corporation duly organized under the laws of the State of Iowa, and that Fidelity and Guaranty Insurance Underwriters, Inc., is a corporation duly organized under the laws of the State of Wisconsin (herein collectively called the "Companies"), and that the Companies do hereby make, constitute and appoint Johanne S. Puckett, and Sarabeth Scott of the City of _ ~iCBetyVllle ,State of $putl]_('aCC111A~ ,their true and lawful Attorney(s)-in-Fact, each in their separate capacity if more than one is named above, to sign, execute, seal and acknowledge any and all bonds, recognizances, conditional undertakings and other writings obligatory in the nature thereof on behalf of the Companies in their business of guaranteeing the fidelity of persons, guaranteeing the performance of contracts and executing or guaranteeing bonds and undertakings required or permitted in any actions or proceedings allowed by law. IN WITNESS WHEREOF, the Companies have caused this instrument to be signed and their <~y i br 1 b y , sNa t~ 195 ~tisL o. ~~S E A 1, ;off State of Connecticut City of Hartford ss. On this the 30th day of JUne 2009 ,before me personally appeared George W. Thompson, who acknowledged himself to be the Senior Vice President of Farmington Casualty Company, Fidelity and Guaranty Insurance Company, Fidelity and Guaranty Insurance Underwriters, Inc., St. Paul Fire and Marine Insurance Company, St. Paul Guardian Insurance Company, St. Paul Mercury Insurance Company, Travelers Casualty and Surety Company, Travelers Casualty and Surety Company of America, and United States Fidelity and Guaranty Company, and that he, as such, being authorized so to do, executed the foregoing instrument for the purposes therein contained by signing on behalf of the corporations by himself as a duly authorized officer. ~G.T!'T In Witness Whereof, I hereunto set my hand and official seal. ~ My Commission expires the 30th day of June, 2011. ~'°I/BUG.S~ 58440-4-09 Printed in U.S.A. Marie C. Tetreault, Notary Public TH St. Paul Mercury Insurance Company Travelers Casualty and Surety Company Travelers Casualty and Surety Company of America United States Fidelity and Guaran~ly' '~ ..._._ ~_ t~_~._.•~. -z WARNING: THIS POWER OF ATTORNEY IS INVALID WITHOUT THE RED BORDER This Power of Attorney is granted under and by the authority of the following resolutions adopted by the Boards of Directors of Farmington Casualty Company, Fidelity and Guaranty Insurance Company, Fidelity and Guaranty Insurance Underwriters, Inc., St. Paul Fire and Marine Insurance Company, St. Paul Guardian Insurance Company, St. Paul Mercury Insurance Company, Travelers Casualty and Surety Company, Travelers Casualty and Surety Company of America, and United States Fidelity and Guaranty Company, which resolutions are now in full force and effect, reading as follows: RESOLVED, that the Chairman, the President, any Vice Chairman, any Executive Vice President, any Senior Vice President, any Vice President, any Second Vice President, the Treasurer, any Assistant Treasurer, the Corporate Secretary or any Assistant Secretary may appoint Attorneys-in-Fact and Agents to act for and on behalf of the Compan}' and may give such appointee such authority as his or her certificate of authority may prescribe to sign with the Company's name and seal with the Company's seal bonds, recognizances, contracts of indemnity, and other writings obligatory in the nature of a bond, recognizance, or conditional undertaking, and any of said officers or the Board of Directors at any time may remove any such appointee and revoke the power given him or her; and it is FURTHER RESOLVED, that the Chairman, the President, any Vice Chairman, any Executive Vice President, any Senior Vice President or any Vice President may delegate all or any part of the foregoing authority to one or more officers or employees of this Company, provided that each such delegation is in writing and a copy thereof is filed in the office of the Secretary; and it is FURTHER RESOLVED, that any bond, recognizance, contract of indemnity, or writing obligatory in the nature of a bond, recognizance, or conditional undertaking shall be valid and binding upon the Company when (a) signed by the President, any Vice Chairman, any Executive Vice President, any Senior Vice President or any Vice President, any Second Vice President, the Treasurer, any Assistant Treasurer, the Corporate Secretary or any Assistant Secretary and duly attested and sealed with the Company's seal by a Secretary or Assistant Secretary; or (b) duly executed (under seal, if required) by one or more Attorneys-in-Fact and Agents pursuant to the power prescribed in his or her certificate or their certificates of authority or by one or more Company officers pursuant to a written delegation of authority; and it is FURTHER RESOLVED, that the signature of each of the following officers: President, any Executive Vice President, any Senior Vice President, any Vice President, any Assistant Vice President, any Secretary, any Assistant Secretary, and the seal of the Company may be affixed by facsimile to any Power of Attomey or to any certificate relating thereto appointing Resident Vice Presidents, Resident Assistant Secretaries or Attorneys-in-Fact for purposes only of executing and attesting bonds and undertakings and other writings obligatory in the nature thereof, and any such Power of Attorney or certificate bearing such facsimile signature or facsimile seal shall be valid and binding upon the Company and any such power so executed and certified by such facsimile signature and facsimile seal shall be valid artd binding on the Company in the future with respect to any bond or understanding to which it is attached. I, Kori M. Johanson, the undersigned, Assistant Secretary, of Farmington Casualty Company, Fidelity and Guaranty Insurance Company, Fidelity and Guaranty Insurance Underwriters, Inc., St. Paul Fire and Marine Insurance Company, St. Paul Guardian Insurance Company, St. Paul Mercury Insurance Company, Travelers Casualty and Surety Company, Travelers Casualty and Surety Company of America, and United States Fidelity and Guaranty Company do hereby certify that the above and foregoing is a true and correct copy of the Power of Attomey executed by said Comptuiies. ~chich is in full force and effect and has not been revoked. IN TESTIMONY WHEREOF, I have hereunto set my hand and affixed the seats of ,aid Companies thit~~ay of 200 C=_/~~~yGi ' Kori M. Johans Assistant Secretary G~SU,~~~ Jy FIRE a~ O~TN..~NSG Q,~, MSUgq y, gJp tY ANpB ~y,O SYII[TY ~r"~o per' OQ'P~el. ~ ~ ar .. ... ~P ft'pRPOR '. 9' `J,, ... .., .., yC4 4p G9 ~~ ~ ~~ y ~ f ~>F m '~~RPORAl~. ;.1• { ~ S < OIL z b„' 9 8 Z,', ~ ~ ,1 sn 8 `~°R't~ ~^ _ ~ iiiiii a f o - W NARTFORD~ FNRtF6Po1. ~ ,896 -1 u ~,` 1951 ~ m ~`•. S E A L,;o"d ~': SE AL a ~ ~, CONN. o corut. ~ ~ .r N~ ~. o ~ .. y • ~ '~»„',w ESN A~ 1S •...... *A bf a~ . V~ To verify the authenticity of this Power of Attorney, call I-800-421-3880 or contact us at www.travelersbond.com. Please refer to the Attorney-In-Fact number, the above-named individuals and the details of the bond to which the power is attached. MAC D3311-030 300 E McBee Avenue, Suite 303 (29601) Post Office Box 3478 Greenville, SC 29602 864.233.9626 800.338.7154To11 Free Wells Fargo Insurance Services USA, Inc. September 28, 2009 Kerr County Jail 400 Clearwater Paseo Kerrville, TX 78028 Re: Compass Group USA, Inc. By and Through Its Corrections Div. Gentlemen: Compass Group USA, Inc. By We are writing to you at the request of and Through Its Corrections Div. This principal has or is about to submit a proposal forKerr County TX Jail Food Compass Group USA, Inc. By If a contract for this work is awarded to and Through Its corrections Div. the Travelers Casualty and Surety Company of America a surety licensed to conduct business in TX has agreed to act as surety on the bond(s) as specified in the bid proposal. A copy of the bond form to be used is attached. Please let us know if you need anything further in this regard. ,~, ;~_ r~S i n c e re I y, .-~~ ~a ~ ;• Sat~t ~'r '*`~0altto~rxa `~'a:.~ a jl ~~v~r ,; t. t ~'`~~ . . Fact for sualty and Surety Company of America PERFORMANCE DOND Annual Form Bond No. Travelers Casualty and Surety Company of America One Tower Square, Hartford, CT 06183 ~'""fCNOW ALL BY THESE PRESENTS, That we as Principal, and Travelers Casualty and Surety Company of America, of Hartford, Connecticut, authorized to do business in the State of as Surety, are held and firmly bound unto as Obligee, in the maximum penal sum of Dollars ($ ), lawful money of the United States of Ame~lea, for which payment well and truly to be made we bind ourselves, our heirs, executors and assigns, jointly and severalty, firmly by this Surety Bond. WHEREAS, the Principal: has entered, or is about to enter, into a written agreement with the Obligee to perform in accordance with the terms and conditions of the ". (hereinafter referred to as the Contract), said Contract is hereby referred to and made a part: hereof; NOW, THEREFORE, the condition of this obligation is such that if the above named Principal, its successors and assigns, shall well and truly- perform Its obligations aS set forth In the above mentioned Contract, then this Bond shall be void; otherwise fo remain'(n full force and effect pursuant to its terms. Notwithstanding anything"to the contrary in the Contract, the Bond is subject to the following express conditions: 1, Whereas, the Obligee has agreed to accept this Bond, this Bond shall be effective for the definite period of to The Bond may be extended, at the sole option of the Surety, by continuation certificate for additional periods from the expiry date hereof. However, neither: (a) the Surety's decision not to issue a continuation certificate, nor (b) the failure or inability of the Principal to file a replacement bond or other security in the event the Surety exercises its right to not renew-this Bond, shall itself constitute a loss to the Obligee recoverable under this bond or any extension thereof. 2. The above referenced Confract has a term ending Regardless of the number of years this Bond is in force or the number of continuation cerfifcates issued, this Bond shall not be extended beyond unless earlier nonrenewed pursuant to paragraph 1 above. 3. No claim, action, suit or proceeding, except as hereinafter set forth, shall be had or maintained against the Surety on this instrument unless such claim, action, suit or proceeding is brought or instituted upon 1»e Surety within one yearfrom termination or expiration of the bond term. 4. Regardless of the number of years this Bond is in farce or the number of continuation certificates issued, the liability of the Surety shall not be cumulative in amounts from period to period and shall in no event exceed the amount set forth above, or as amended by rider. 5. Any notice, demand, certification or request for payment, made under this Bond shall be made in writing io the Surety at the address specified below. Any demand or request for payment mustbe made prior to the expiry date of this Bond. Surety Address: Travelers Casualty and Surety Company of America One Tower Square, 4PB Hartford, CT 06183 Attn: Bond Claim 6. If any conflict or inconsistency exists between the Surety's obligations or undertakings as described in this Bond and as described in the underlying Confract, then the terms of this Bond shall prevail. SIGNED, SEALED AND DATED this-- day of __ By; Principal Travelers Casualty and Surety Company of America E3y: S-5025d (os-o5} ,Attorney-in-Fact WARNING: THIS POWER OF ATTORNEY IS INVALID WITHOUT THE RED BORDER ~ IA POWER OF ATTORNEY TRAVELERS J Farmington Casualty Company St. Paul Mercury Insurance Company Fidelity and Guaranty Insurance Company Travelers Casualty and Surety Company Fidelity and Guaranty Insurance Underwriters, Inc. Travelers Casualty and Surety Company of America St. Paul Fire and Marine Insurance Company United States Fidelity and Guaranty Company St. Paul Guardian Insurance Company Attorney-In Fact No. 221372 Certificate No. 0 0 31013 4 9 KNOW ALL MEN BY THESE PRESENTS: That St. Paul Fire and Marine Insurance Company, St. Paul Guardian Insurance Company and St. Paul Mercury Insurance Company are corporations duly organized under the laws of the State of Minnesota, that Farmington Casualty Company, Travelers Casualty and Surety Company, and Travelers Casualty and Surety Company of America aze corporations duly organized under the laws of the State of Connecticut, that United States Fidelity and Guaranty Company is a corporation duly organized under the laws of the State of Maryland, that Fidelity and Guazanty Insurance Company is a corporation duly organized under the laws of the State of Iowa, and that Fidelity and Guaranty Insurance Underwriters, Inc., is a corporation duly organized under the laws of the State of Wisconsin (herein collectively called the "Companies"), and that the Companies do hereby make, constitute and appoint Johanne S. Puckett, and Sarabeth Scott of the City of _ GI'eeriVllle ,State of South arolina ,their true and lawful Attorney(s)-in-Fact, each in their sepazate capacity if more than one is named above, to sign, execute, seal and acknowledge any and all bonds, recognizances, conditional undertakings and other writings obligatory in the nature thereof on behalf of the Companies in their business of guaranteeing the fidelity of persons, guaranteeing the performance of contracts and executing or guaranteeing bonds and undertakings required or permitted in any actions or proceedings allowed by law. IN WITNESS WHEREOF, the Com anies have caused this instrument to be signed and their corporate seals to be hereto affixed, this 30th day of June p2009 Farmington Casualty Company Fidelity and Guaranty Insurance Company Fidelity and Guaranty Insurance Underwriters, Inc. St. Paul Fire and Marine Insurance Company St. Paul Guardian Insurance Company St. Paul Mercury Insurance Company Travelers Casualty and Surety Company Travelers Casualty and Surety Company of America United States Fidelity and Guaranty Company r.su ""'" =rG ~~~ fJ~`.. L Jy FIRE 4Ww. , \~N., i.Ny.G ,~`'.PY• DNS q+"w~ p~tY qpo 'w'~ <~Y~ O • ~' ~`i" `O C yw9 QO: RPO 7 ~4J:%...........'9y-•. p9J 9G ,~17a SV11lT4 t ~~~~fin '~ 1977 ORATED ' ~ml ~lt0 Rq)eh ~W:'00 ~; 4 9 lYS2 O RPORAJ~:;,ns ~ ~~ t7 SS E : n - a HARTFORD ii HARTFORD, § ORp ~ 1951 H ' - ' ~; SE q[. Ong ~~t of m CONN. n ~ ¢ N t896 ~ ~y`~c~'~aa ~ ~~F~NCE c d......... ~ a~f v:'•~... : ;ae >s at ~~1,~ fi`" ~v ~.~~~~ 1sM ANA is ....... ra sj 'N~ r , vA AN) +.,. ~ State of Connecticut City of Hartford ss. By: Georg Thompson, enior ice President On this the 30th day of JUne 2009 before me personally appeared George W. Thompson, who acknowledged himself to be the Senior Vice President of Farmington Casualty Company, Fidelity and Guaranty Insurance Company, Fidelity and Guaranty Insurance Underwriters, Inc., St. Paul Fire and Marine Insurance Company, St. Paul Guardian Insurance Company, St. Paul Mercury Insurance Company, Travelers Casualty and Surety Company, Travelers Casualty and Surety Company of America, and United States Fidelity and Guaranty Company, and that he, as such, being authorized so to do, executed the foregoing instrument for the purposes therein contained by signing on behalf of the corporations by himself as a duly authorized officer. ~i G.T~ In Witness Whereof, I hereunto set my hand and official seal. ~ My Commission expires the 30th day of June, 2011. ~ p~"G$ Marie C. Tetreault, Notary Public 58440-4-09 Printed in U.S.A. WARNING: THIS POWER OF ATTORNEY IS INVALID WITHOUT THE RED BORDER This Power of Attorney is granted under and by the authority of the following resolutions adopted by the Boards of Directors of Farmington Casualty Company, Fidelity and Guaranty Insurance Company, Fidelity and Guaranty Insurance Underwriters, Inc., St. Paul Fire and Marine Insurance Company, St. Paul Guardian Insurance Company, St. Paul Mercury Insurance Company, Travelers Casualty and Surety Company, Travelers Casualty and Surety Company of America, and United States Fidelity and Guaranty Company, which resolutions are now in full force and effect, reading as follows: RESOLVED, that the Chairman, the President, any Vice Chairman, any Executive Vice President, any Senior Vice President, any Vice President, any Second Vice President, the Treasurer, any Assistant Treasurer, the Corporate Secretary or any Assistant Secretary may appoint Attorneys-in-Fact and Agents to act for and on behalf of the Company and may give such appointee such authority as his or her certificate of authority may prescribe to sign with the Company's name and seal with the Company's seal bonds, recognizances, contracts of indemnity, and other writings obligatory in the nature of a bond, recognizance, or conditional undertaking, and any of said officers or the Board of Directors at any time may remove any such appointee and revoke the power given him or her; and it is FURTHER RESOLVED, that the Chairman, the President, any Vice Chairman, any Executive Vice President, any Senior Vice President or any Vice President may delegate all or any part of the foregoing authority to one or more officers or employees of this Company, provided that each such delegation is in writing and a copy thereof is filed in the office of the Secretary; and it is FURTHER RESOLVED, that any bond, recognizance, contract of indemnity, or writing obligatory in the nature of a bond, recognizance, or conditional undertaking shall be valid and binding upon the Company when (a) signed by the President, any Vice Chairman, any Executive Vice President, any Senior Vice President or any Vice President, any Second Vice President, the Treasurer, any Assistant Treasurer, the Corporate Secretary or any Assistant Secretary and duly attested and sealed with the Company's seal by a Secretary or Assistant Secretary; or (b) duly executed (under seal, if required) by one or more Attorneys-in-Fact and Agents pursuant to the power prescribed in his or her certificate or their certificates of authority or by one or more Company officers pursuant to a written delegation of authority; and it is FURTHER RESOLVED, that the signature of each of the following officers: President, any Executive Vice President, any Senior Vice President, any Vice President, any Assistant Vice President, any Secretary, any Assistant Secretary, and the seal of the Company may be affixed by facsimile to any Power of Attorney or to any certificate relating thereto appointing Resident Vice Presidents, Resident Assistant Secretaries or Attorneys-in-Fact for purposes only of executing and attesting bonds and undertakings and other writings obligatory in the nature thereof, and any such Power of Attorney or certificate bearing such facsimile signature or facsimile seal shall be valid and binding upon the Company and any such power so executed and certified by such facsimile signature and facsimile seal shall be valid and binding on the Company in the future with respect to any bond or understanding to which it is attached. I, Kori M. Johanson, the undersigned, Assistant Secretary, of Farmington Casualty Company, Fidelity and Guaranty Insurance Company, Fidelity and Guaranty Insurance Underwriters, htc., St. Paul Fire and Marine Insurance Company, St. Paul Guardian Insurance Company, St. Paul Mercury Insurance Company, Travelers Casualty and Surety Company, Travelers Casualty and Surety Company of America, and United Stafes Fidelity and Guaranty Company do hereby certify that the above and foregoing is a true and correct copy of the Power of Attorney executed by said Comp~u~ies. ~chich is in lull force and effect and has not been revoked. IN TESTIMONY WHEREOF, I have hereunto set my hand and affixed the seals of said Canpanies this~~y of ~~20 ~~ ti Kori M. Johann Assistant Secretary GASUA~~ ~ yF&E4 \^N,~NS`G ..'J'.~~R P~(Y ANO Y O? oW0/iI) L ~ `> '4 QO:' •.9 JP; .........,,q 9J 8 1~~ ~ 'Wp y /~ c~ 79 P PO ! 4.. .. 4' 4 G ~~~^^''''' ~ cq~~_aEGt"~'}' "~^1^MWtED ~I m WipOPPORATF ~,~ i w 3~~fJ• ~~f^_W_'~_```\\ z t 982_ o ta~ ~ ~n~,~ " ~ '" '~~ "' ATTis ~ _._ c 4 9 -- ~~ f : . n : a HARTFORD, < ~RIF6R0.] ~ O 1951 ~+SEA !`~ ~i oe m CONN. ~ CONN.////.R N t8Q6 ~ 56 a ~ ~ i o. ~`:, G. o3 o`:.S8ALi3 ~, o q Vy ~ tiH i SL G y .........: •'aQ`~ 1~\ ~ : ' D ~ l y~ ' ren ~wu~ ``ls.. A.w~r 1s.......:'ad rdf ~Naa • f Mfg ^+.. To verify the authenticity of this Power of Attorney, call I-800-421-3880 or contact us at www.travelersbond.com. Please refer to the Attorney-In-Fact number, the above-named individuals and the details of the bond to which the power is attached. EY Copy of Keer County Proposal KERB COUNTY REQUEST FOR PROPOSAL KERB COUNTY REQUEST FOR PROPOSAL Cover Sheet DATE DUE: Seatember 28.2009 NO LATER THAN 8:00 A.M. BIDS RECEIVED LATER THAN THE DATE AND TIME ABOVE WILL NOT BE CONSIDERED. REQUEST FOR PROPOSAL FOR FOOD SERVICE FOR. KERR COUNTY LAW ENFORCEMENT CENTER. OFFEROR'S NOTE! Carefully read all instructions, requirements and specifications. Please be sure that return envelope shows the B1D Fill out oll forms properly and completely. Submit your bid with Number, Description and is marked "SEALED BID OR all appropriate supplements and/or samples. SEALED PROPOSAL." RETURN BID TO: KERR COUNTY SHERIFF W.R. (RUSTY} HIERHOLZER 400 CLEARWATER PASEO KERRVILLE, TEXAS 78028 YOUR CONTACT FOR ALL QUESTIONS PERTAINING TO THIS REQUEST OF ADDITIONAL INFORMATION IS KERR COUNTY SHERIFF'S DEPARTMENT, W.R. HIERHOLZER. 830-896-1216 You must sfgn below in /NK; foilure to sign WILL disqualify the offer. All prices must be typewritten or written in ink. Company Name: Company Address: City, State, Zip Code: Taxpayer Identification Number (T.I.N.): Telephone No. Print Name: Fax No. Signature: Your signature attests to your offer to provide the goods and/or services in this bid according to the published provisions of this job. When an award letter is issued, it becomes a part of this contract. ACCEPTED COMMISSIONER'S COURT DATE ACCEPTED: DECLINED DATE DECLINED: 2 KERR COUNTY, TEXAS REQUEST FOR PROPOSAL Food Service for Kerr County Law Enforcement Center -Tale of Contents I. Instructions ...............................................................................6-7 A. Bid Information ............................ . . . ........................................6 B. Bid Proposal Format ............................................................6-7 C. Evaluation Criteria and Factors ...................................................7 D. Submittal ...........................................................•--...............7 E. Altering Proposals ..................................................................7 F. Withdrawal of Proposals ...........................................................7 G. Publicly Acknowledged ............................................................7 II. Scope of Work .............................................................................7-9 A. Purpose ................................................................................7 B. Information/Questions .................................... ..........................7 C. Evaluation Criteria ....................................... ........................7-8 D. Submittal ................................................... ...........................8 E. Term..... ................................................... ...........................8 P. Bonding ..................................................... ..........................9 G. Site Visit .................................................... ..........................9 H. Bidder Responsibility .................................... ...........................9 IfI. Minimum Technical Requirements ..................................................9-17 A. Statement of Work ......................................... . ....................9-1 Q R. Mea]s ................................................................................10 C. Staff and Training ..............................................................10-12 D. Use of Facility .....................................................................12 E. Sanitation .............................................................................. 12 F. Contractor Qualifications ......................................................12-13 G. Indemnity .......................................... .......................... ....... i3 H. Examination of Facility .......................................................... 14 I. Responsibilities of the County ...................................................14 J. Transition Plan .......................................................................14 K. General Provisions .............................................................14-17 IV. General Contract Terms and Conditions .........................................17-20 A. Contract ............................................................................. 17 B. Conflict of Interest ............................................................17-18 C. Confidentiality ........................................... ...................18 ..... D. Addenda ............................................................................18 E. Change Orders .....................................................................18 F. Assignment ........................................................................18 G. Venue ................................................................................18 H. Submittal of Confidential Material .............................................18 Table of Contents I. Minimum Standards for Responsible Prospective Bidders ..................18 J. Successful Bidder Shal1 ..........................................................18 K. Sales Tax ....................................................................... - 18 19 L. Design, Standards and Practices ................................................19 M. ProposalsBidders Must Comply With .........................................19 N. Patents/Copyrights ................................................................19 O. Performance of Contract .................................................... _....19 P. Billing and Payment ................................................................19 Q. Ownership .......................................................................... I 9 K. Insurance and Liability ..........................................._...........19-20 S. Funding ..............................................................................20 Proposal Form ......................................................................................22 Vendor References .................................................................................22 Affidavit .............................................................................................23 Conflict of Interest (See Instruction Sheet) KERB COUNTY, TEXAS REQUEST FOR PROPOSAL s FOOD SERVICES I. INSTRUCTIONS A. RETURN S1X (6) COPIES OF ENTIRE PACKET AND YOUR SUBMITTAL BY U.S. MAIL "1'O: Kerr County Sheriff W.R. Hierholzer 400 Clearwater Paseo Kerrville, Texas 78028 OR DELIVER TO THE OFFICE OF THE SHERIFF W.R. Hierholzer 400 Clearwater Paseo Kerrville, Texas 78028 In the event of inclement weather and County Offices are officially closed on a RFP opening day, RFPs will be received until 2:00 p.m. of the next business day. T'he RFPs will be publicly opened at the next regularly scheduled Commissioner's Court meeting. The enclosed REQUEST FOR PROPOSAL is for your convenience in submitting an offer for the enclosed referenced services for Kerr County. Sealed proposals shall be received no later than: 8:00 AM Monday, September 28, 2009 If offerer does not wish to submit an offer at this time but desires to remain on the list for this service, please submit a "NO OFFER" by the same time and at the same location as stated above. If response is not received for three consecutive RFPs, offerer shall be removed from list. If however, you choose to "NO OFFER" this service and wish to remain on list for other services, please state the particular service under which you wish to be classified. Kerr County is always very conscious and extremely appreciative of the time and effort you must expend to submit an offer. We would appreciate your indicating on any "NO OFFER" response and requirements of this RFP which may have influenced your decision to "NO OFFER". B. IT IS UNllERS"FOOD 'fHA'1' Kerr County reserves the right to accept or reject any and/or all proposals as it shall deem to be in the best interest of Kerr County. Receipt of any proposal shall under no circumstances obligate Kerr County to accept the lowest proposal. The award of the contract shall be made to the responsible offerer whose proposal is determined to be the lowest and best evaluated offer, taking into consideration the relative importance of price and other evaluation factors set forth in the request for proposal. C. PROPOSALS SHALL include this RFP and all additional documents submitted. Each proposal shall be placed in a separate sealed envelope, manually signed in ink by a person 6 having the authority to bind the firm in a contract and marked clearly on the outside. Facsimile transmittals shall not be accepted. D. LATE PROPOSALS: Proposals received by Kerr County after the submission deadline shall be returned unopened and will be considered void and unacceptable. Kerr County is not responsible for lateness of mail, carrier, ctc., and time/date stamp mark in the Sheriff's Office shall be the official time of receipt. E. ALTERING PROPOSALS: Any interlineation, alteration, or erasure made before receiving time must be initialed by the signer of the proposal, guaranteeing authenticity. F. WITI IDRAWAL OF PROPOSALS: A proposal may not be withdrawn or cancelled by the offerer for a period of ninety (90) days following the date designated for the receipt of proposal and offerer so agrees upon submittal of their proposal. G. However, all proposals shall be open for public inspection after the contract is awarded, except for trade secrets and confidential information contained in the proposal so identified by offerer as such. II. SCOPE OF WORK A. PURPOSE Kerr County's intent of this Request for Proposal and resulting contract is to obtain proposals from and the services for the labor, equipment, supplies and foodstuffs, except as provided herein, to provide full food services for inmates and detainees of the Kerr County Law Enforcement Center. B. INFORMATION/QUF,STiON S Request for information related to this RFP should be directed, in writing to: Kerr County Sheriff ATTN: W.R. Hierholzer 400 Clearwater Paseo Kerrville, Texas 78028 830-896-1216 FAX: 830-257-7904 C. F,VAI,UATION CRITF,RiA AND FACTORS The award of the contract shall be made to the responsible offerer whose proposal is determined to the lowest evaluated offer resulting from negotiations, taking into consideration the relative importance of price and other factors set forth in the Request for Proposals in accordance with the Texas Local Government Code, Chapter 262. The evaluation criteria will be grouped in to percentages factors as follows: 20% Offerer's qualifications/experience 1. Demonstrated prior experience in providing similar services 2. Demonstrated qualifications 61?% Offerer's total proposed price 1. Price inclusive of all provisions of specifications 2. Proposed cost efficiencies 20% Proposed service meeting Kerr County's needs and requirements 1. Meets all minimum requirements of RFP ?. Proposed methodology for improved service. D. SUBMITTAL For proper comparison and evaluation, Kerr County requests that proposals address, at a minimum, the following format. All required sample menus, dietitian's certification, contingency emergency plans and proposed transition plan shall also be included. 1. Cover Letter - A brief introduction letter of representation. 2. Executive Summary - A brief summary highlighting the most important points of the proposal, if used, the Summary should not exceed five (5) pages. 3. Degree of Compliance - A statement that all services quoted in proposal are in full accord with the specifications or a brief listing of all those specification sections to which the offerer takes exceptions. All comments shall be listed and numbered in order of the respective article of specification. 4. Cost Submittals/Rates The cost proposal should contain the all inclusive cost for: a. Adult Inmate Meals; b.Staff Member Meals; 5. Descriptive Literature -Illustrative or descriptive literature, brochures, specifications, drawings, diagrams, etc., that provide additional offerer/product information with regard to issues addressed in other areas of the offerer's proposal. 6. Contractor Background Information -This section shall include a description of the offerer's (and subcontractors if used} experience with other services similar to the one described herein. This information should include scope of several similar jobs including magnitude and cost, customer contract and other information that Kerr County can use as a basis for performance evaluation. This section should also include information on your organization and staff assigned to the project. A management organizational chart and proposed work schedule shall be included in graph form that indicates the days of the week and hours to be worked for each employee including the Manager and Assistant Manager. 7. References -Offerer shall submit with this proposal a list of at least three (3) references where like services or similar projects have been performed by their firm. References shall include name of firm, address, telephone number and name of representative. Documentation -Proposal shall include acknowledgement/explanation of all requirements of Section III -Statement of Work. Kerr County would encourage offerers to utilize an electronic copy of the RFP and respond in bold directly below each section. Exceptions shall be clearly identified. Documentation shall include all documents required herein including, but not limited to, sample menus, dietician's certification, contingency emergency plans, and transition plan. E. TERM The initial term of the contract shall be for OCTOBER 1, 2009 through SEPTEMBER 30, 2010. The contract teen will be for a-i initial one (1) year period with an option to 8 renew for three (3) additional one year terms for a maximum period of four (4) years. Such option to renew shall be exercised in writing solely at the discretion of Kerr Count Commissioner's Court, subject to any Price Re-determination Provision, if any, outlined elsewhere in this REP, and further, only if all terms and conditions accept the affecting price as re-detennined by Pricc Re-deternination Provision, a Supplemental Agreement extending the contract period, to be issued not earlier than ninety (90) days prior to expiration of this contract, nor later than the final day of the contract period. Option to renew may cover not more than a one (1) year period, and the total period of this ~ contract, including all extensions as a result of exercise of this option may not exceed a ~ maximum combined period of four (4) years. F. BONDING A bid bond is required in the amount of 5 % of the total proposal indicating bondability. Kerr County will require a Performance Bond in the amount of IS% of the contract sum which is renewable on an annual basis as a requirement of the contract. Performance Bond must be from a surety company listed in the most recent U.S. Department of Treasury Circular 570. Cost of bonds shall be included in offerer's proposed cost. G. SITE VISIT An on-site visit of the facilities has been scheduled for September 16= 2009 at 9:00 A.M. Contact Sheriff Hierholzer to confirm your visit. This will be the only walk-through scheduled. r H. BIDDER RESPONSIBILITY It is the responsibility of each vendor before submitting a proposal: 1. To examine thoroughly the contract documents and other related date identified in the proposal documents. 2. 'To visit the site to become familiar with and satisfy vendor as to the general, local, and site conditions that may affect cost, progress, performance, etc. 3. To consider federal, state and local laws and regulations that may affect costs, progress, performance or furnishing of the work. 4. To study and carefully correlate vendor's knowledge and observations with the contract documents and such other related data. 5. To promptly notify the Sheriff of all conflicts, errors, ambiguities, or discrepancies which vendor has discovered in or between the contract documents and such other related documents. III. MINIMUM TECHNICAL REQURIEMENTS A. STATEMENT OF WORK Contractor shall furnish all labor, office equipment (i.e., Computer, fax, copier}, supplies, and foodstuffs, except as provided herein, to provide full food services for inmates and detainees of the Kerr County Jail and staff. 9 2. The food services provided to the Kerr County Jail shall meet all current rules and regulations as established by: a. The American Correctional Association j b. The Food and Nutritional Board of the National Academy Science as prescribed) for Inmates c. The National Sheriff's Association d. The Texas Commission on Jail Standards. B. MEALS 1. Standazds The successful Contractor will be required to serve a balanced diet. Therefore, all bidders as part of solicitation are required to submit a regular menu detailing at a minimum twenty-eight (28) day meal plan, specific portion sizes (indicating cooked or raw weight when appropriate), caloric content and seasonal variations due to twenty-eight (28) cycle meal plan. The contract shall include a special menu of proposed meals for inmates or detainees on special, modified, medical and/or religious diets (e.g. salt-free, bland, Muslim, etc.) Both regular and special menus shall meet or exceed the applicable dietary standards for adult inmates and detainees for nutritional and caloric content as established by the Texas Commission on Jail Standards. The dietitian's certification must accompany this bid in order for this bid to be considered responsive. ~~ 2. Temperature of Meals Care shall be taken by the Contractor to see that hot foods are served reasonably warm and that cold foods are served reasonably cold. Meal Services -Inmate/Detainees Meals are to be provided to the inmates and detainees of the Kerr County Jail in the following manner and pursuant to the rules and regulations of the Texas Commission on Jail Standards. In a lockup, food shall be served a minimum of two times in any 24-hour period; provided that any person being held for more than 24 hours shall be served three meals in the 24-hour period after the first 24 hours. In jails, food shall be served three times in any 24-hour period. If more than 14 hours pass between three meals, supplemental food must be served. Minimum caloric count is 2500 for adult inmates. 4. Meal Distribution Distribution of meals will begin at 4:30 a.m. for breakfast, 1 l :30 a.m. for lunch and 4:30 p.m. for dinner. C. STAFF AND TRAINING 1. Food Service Manager ~ 10 Food shall be served only under the immediate supervision of a food staff member. Therefore, the Contractor will provide an on-site Food Service Manager who is trained, experienced, and knowledgeable of food services in a jail facility. The Manager assigned will be subject to review by the Sheriff and staff of the Sheriff's Office. A resume plus correctional experience used in selecting the on-site Manager will be included with the Contractor's bid. Interviews with the proposed Manager may be required prior to award. Assistant Manager In the event above stated Food Service Manager is absent due to sickness, vacation or any other reason, Contractor shall furnish an acceptable Assistant Manager as a replacement. A resume ofthe employee or employees who will function in this capacity must also be furnished with the bid. The Assistant Manager shall also be assigned full time to Kerr County so that all shifts of meal preparation and distribution are adequately supervised by the Food Service Manager or Assistant. On-Site Employees a. In addition to the above, the Contractor will be required to provide on-site employees who are well-trained, honest and reliable and in uniform of a style and color to distinguish them from inmate workers. Contractor personnel will be responsible for preparing meals and the officers and inmates will be responsible for delivery. b. All Contractor employees and inmate workers provided by the County must have a valid food handler's certificate trom the City's Health Department pursuant to Health & Safety Code Section 438.033. All costs associated with obtaining such certificates for Contractor employees shall be borne by the Contractor. c. Employees shall be subject to background checks. Checks will be accomplished by staff of the Sheriffs Department. The County shall retain the right to deny entry to any and all staff of the Contractor. d. The Contractor will provide on-going in-service training to cover such areas as safety, sanitation and food handling. Jail staff, in cooperation with the Contractor, will provide on-going in-service training to cover such areas as security, policies and procedures in Basic Jail School provided by Kerr County at no cost to the Contractor. Kerr County will provide necessary testing (polygraph and psychological) to certify Contractor's employees. e. Salaries paid shall meet the minimum established by both State and Federal law. The Contractor employees shall be Texas Commission on Law Enforcement Standards and Education (TCLEOSL) certified and maintain TCLEOSE certification requirements. 4. Inmate Labor a. Inmate workers, when available, will be provided. Contractor will. provide sufficient certified staff with which to supervise any inmate workers provided. Personnel working with inmate labor must meet the minimum requirements for licensing as Texas Jailers in order to legally supervise said iiunates. Contractor is required to directly supervise all inmates who serve portions in trays in a ration, at a minimum, of one (1) supervisor to every eight (8) trustees. A statement from the Contractor will be required to demonstrate its ability and knowledge in the supervision and control of inmate labor. Statement will include an explanation of training programs designed for inmate labor. Such statements will be submitted with Contractor's bids. c. Notwithstanding, the above, the Contractor is required to furnish sufficient number of employees to perform all required services in a professional manner. >7. USE OF FACILITY AND EQUIPMENT The kitchen facility at the Ken County Jail together with kitchen utensils and equipment located therein will be made available to the Contractors under this contract. However, such physical plant and equipment is only an accommodation to Contractor and the County makes no warranties, express or implied as to their availability in the event of force majeure and Contractor must have a contingency emergency plan acceptable to the County for such an emergency. This plan must be a part of this proposal. A joint inventory of County owned equipment will be conducted at the earliest possible date by the Contractor and the Sheriff s Office staff to determine quantities and serviceability of equipment on hand. Repairs of County equipment will be at the expense of the County. Equipment will remain the property of the County. Contractor shall properly and safely use and operate all electrical, gas and plumbing fixtures, equipment or appliances connected thereto. E. SANITATION The entire food service and delivery areas (including loading dock and garbage disposal container) will be operated and maintained in a clean and sanitary condition and in complete compliance with al] Federal, State and Local standards, including but not limited to, the regulations promulgated by the City and enforced by the Health Department, and the Rules of Food Service Sanitation adopted by the Texas Board of Health on November 30, 1977. The Contractor shall furnish al] labor, supplies, materials, and supervision necessary to keep the areas assigned in a clean, sanitary, and orderly condition at all times and in compliance with the above listed standards. Sanitation will include all silverware, utensils and equipment as needed to prepare and served meals. The Contractor shall collect and dispose of all rubbish, garbage, litter or other waste in accordance with established policies of the Sheriff's Office. F. CONTRACTOR QUALIFICATIONS 12 1. Contractor shall submit with its bid a general history, description and status of the company, a staffing chart, a recent audited financial statement, and a bid bond of 5% of the annual contract price. 2. In addition, Contractor must submit a company resume and as a minimum., including the following documentation: a. Management with at least five (5) years experience in correctional food service, preferable with a Texas County Jail. b. Listing of names, titles, addresses and telephone numbers of clients of similar size institutions with who you presently have or had contracts, including dates, plus identification of any of those clients who terminated a contract for unsatisfactory performance. 3. The prospective Contractors shall demonstrate they are an equal opportunity employer, having a declared policy of non-discrimination stating they will take affirmative action to maintain and promote non-discrimination as to race, color, religion, national origin, sex or age in all phases of employment, including the use of facilities in accordance with the law pursuant to the Civil Rights Act of 1964 and executive orders there under. 4. The prospective Contractors shall demonstrate their ability to maintain a Safety program. 5. Description of overall support services for correction food services. If possible, description should include services and controls to insure standards and operating results and provide frequency schedules for analysis, audits and visitations. °~r G. INDEMNITY 1. Contractor agrees to indemnify and hold the County harmless against any and all claims, demands, damages, costs and expenses, including reasonable attorney's fees for the defense thereof, arising from Contractor's use of County facilities andlor equipment or form any breach on the part of the Contractor, its employees, agents, or expressed or implied consent of the County. 2. If by any reason of force majeure, the County shall be rendered unable, wholly or in part, to carry out its responsibilities under this contract other than its obligation to Contractor to make the required payments, then the County shall give Contractor notice and full particulars of such force majeure in writing within a reasonable time after the occurrence of the event of cause relied on and such notice shall suspend the County's responsibilities for the continuance of the liability claimed, but no longer period. The term `force majeure' as sued shall mean acts of God, strikes, lockouts, lockdown, acts of a public enemy, orders of any kind of the Government of the insurrection, riot, work stoppage, epidemic, earthquake, fire, explosion, hurricane, breakage, or accidents to machinery or equipment over and above ordinary maintenance and repairs, constructions and relocations to a new facility, civil disturbances and other events or causes that would cripple normal operation. 3. Contractor will submit a contingency emergency plan to provide for meal service in the event of a force majeure. The County will use its best efforts to assist the Contractor by permitting reasonable variations in the menu cycle and method, but must understand that it will not be relieved of its responsibility to provide meal service under the terms of this „v contract. 13 H. EXAMINATION OF FACILITY Prospective bidders are encouraged to examine the facility prior to submitting a formal bid. "I he following procedure will be followed: 1. AN ON-SITE VISIT HAS BEEN SCHEDULED FOR SEPTEMBER 16, 2009 AT 9:00 A.M. CONTACT SHERIFF HIERHOLZER TO CONFIRM YOUR VISIT. THIS WILL BE "fHE ONLY WALK-"THROUGH SCHEDULED. 2. The Sheriff s Office reserved the right to limit the tour so that minimum disruption of facility routine occurs. 3. Bidders should limit the size of the examining teams to not more than three (3) persons. The persons so designated must be accompanied by an employee of the Sheriff's Office and as such must comply with the procedures of the Kerr County Jail during the visit. 4. Examination of the facility will be limited to those areas directly affected by the service to be provided. I. RESPONSIBILITIES OF THE COt1NTY The County agrees to make available for the Contractor's use its kitchen facilities and the following goods and services, except as provided in the Schedule of services. 1. Use of its fixed kitchen equipment, kitchen appliances, kitchen carts, electric food carts, utensils, pots and pans. 2. Maintenance and use of electricity, gas, water, sewer, local telephone and garbage removal. 3. Provide pest control for all areas assigned to the Contractor. 4. Repair and maintain food preparation equipment belonging to the County. 5. Maintain and repair the building structure in areas assigned to the Contractor. 6. Maintain adequate security of all food services areas at all times during food service operations. Provide paper and plastic utensil eating supplies as required. J. TRANSITION PLAN A proposed Transition Plan shall be submitted with the proposal that details how the awarded Contractor plans to minimize disturbance of service during a transition period assuming a September 28, 2009 award of contract with an effective date of October 1, 2009. The Transition Plan should be detailed and specific. K. GENEELAL NKOVISIONS l4 1. SCOPE OF CONTRACT: This is an estimated requirement contract and therefore the successful Contractor will he paid only to the extent of actual meals served as called for by the Sheriff's Office or his authorized representative. 2. TERMINATION FOR DEFAULT: Failure by either party to this contract in performing any of the provisions of this contract shall constitute a breach of contract, in which case, either party may require corrective action within ten (] 0) days from date of receipt of written notice citing the exact nature of such breach. Failure to take corrective action within the prescribed ten (] 0) days, or failure to provide a written reply, shall constitute a Default of contract. The defaulting party shall be given a thirty (30} day period within which to show cause why the contract should not be terminated for default. Commissioner's Court may take whatever action as its interest may appear, resulting from such notice. All notices, for corrective action, breach, default , or to show cause, shall be issued by the Sheriff only, and all replies shall be made in writing to the SherilT at the address shown: 400 Clearwater Paseo, Kerrville, Texas 78028. Notices issued by or issued to anyone other than the Sheriff shall be null and void, and shall be considered as not having been issued or received. The defaulting party shall be liable for liquidated damages, if any, as stipulated elsewhere in this contract. Kerr County reserves the right to enforce the performance of this contract, and may contract with another party, with or without solicitation of bids or further negotiations. As a minimum, Contractor shall be required to pay any difference in the cost of securing the products or services covered by this contract, or compensate for any loss of income to the County derived hereunder, should it become necessary to contract with another source, plus reasonable administrative costs and attorney's fees. In the event of Termination for Default, Kerr ;,. County, its agents or representatives shall not be liable for loss of any profits anticipated to be made hereunder. TERMINATION FOR CONVENIENCE: Kerr County reserves the right to terminate the contract upon thirty (30) days written notice for its convenience, or for any reason deemed by the County Commissioners to serve the public interest, or resulting from any governmental law, ordinance, regulation, or court order. In the event of termination for convenience, the County shall pay the Contractor those costs directly attributable to work done or supplies obtained in preparation for completion or compliance with contract prior to termination. Provided, however, that no costs shall be paid which are recoverable in the normal course of doing business in which the Contractor is engaged, or costs which can be mitigated through the sale of supplies or inventories. In the event Kerr County pays for the cost of supplies or materials obtained for use under this contract, said supplies or materials shall become the property of this contract, or as designated by the Sheriff. Kerr County shall not be liable for loss of any profits anticipated to be made hereunder. This agreement may be terminated by the Contractor at any time, with or without cause, upon not less than one hundred eighty (l 80) days notice, delivered by Certified Mail or in person, to the Kerr County Sheriff at 400 Clearwater Paseo, Kerrville, Texas, 78028. In either event, notice shall be effective upon the County when received. The right of the Contractor to terminate upon proper notice shall apply only after expiration of the first (] ) year period of contract performance. 4. DISPUTES AND APPEALS: Kerr County Commissioner's Court shall be the sole and final authority on issues relating to this contract. The Sheriff shall act as the County 15 representative in the issuance and administration of this contract, and shall issue and receive all documents, notices, and correspondence. Said documents, notices, and correspondence not issued by or to the Sheriff shall be null and void, and shall be considered as not having been issued or received. Documents, notices or correspondence issued by the Sheriff, to which the Contractor or bidder does not agree, shall require a written notice to the Sheriff outlining the exact point of disagreement described in detail, Should the matter not be resolved to the Contractor's or Bidder's satisfaction, a Notice of Appeal shall be submitted to Commissioner's Court, through the Sheriff, within ten (10} days from receipt of such unsatisfactory reply. Appellant shall then have the right to be heard in open court by Commissioner's Court. The decision of Commissioner's Court shall be final and conclusive, and shall be binding on all parties concerned. In event appellant is still not satisfied, he may pursue the matter in a court of competent jurisdiction only in Kerr County, Texas, and in accordance with the laws of the State of Texas. 5. BIDDER QUALIFICATIONS: Bidder certifies that he is a duly qualified, capable, and otherwise bondable business entity, that he is not in receivership or contemplates same, has not filed for bankruptcy. He further certifies that the company, corporation or partnership does not owe any back taxes within Kerr County, that he is able and capable of performing this contract through his own resources without subcontracting or assignment, and that he normally engages in this type of business. Bidder further warrants that he is familiar with all laws, regulations and customs applicable to this type of service. PRICF, RE-DETERMINATION - PROSPF"CT1~TE: a. The price per meal stated on the Bid Sheet is firm for the twelve months of service beginning OCTOBER 1, 2009 and ending SEPTEMBER 30, 2010. Unit prices for the subsequent annual renewal options, if any, shall be re- determined each twelve months at the beginning of each fiscal year. Unit prices per meal may increase or decrease, but shall remain firm for the entire re- determination period. b. The base period for comparison for price re-determination will be upon the Consumer Price, Index, All Urban Consumers - (CPS-` 1), U.S. City Average and Food Award from Home Index published by U.S. Department of Labor. In order to re-determine the basic meal prices for any subsequent years, the following procedures will apply. (1} Such adjustments shall be calculated using a percentage in which the numerator is the Index for the second month preceding the beginning of the new year or contract period and the denominator which is the Index for the second month preceding the beginning of the old year or contract period. The percentage shall be applied to the old per meal price to determine the subsequent year of contract period price. NOTE: All calculations will be carried to three places only, with no rounding off to the next digit. 16 (2) Notwithstanding the above, any increase in the established unit price shall not exceed 5% from year to year. c, Each re-determination of prices shall be established through issuance of a modification to this contract, signed by the Contractor and the County stating rc-determined prices that will apply during the re-determination period. CONTINUITY OF SERVICES: a. The Contractor recognized that the services under this contract are vital to Kerr County and must be continued without interruption and that, upon contract expiration, another Contractor may continue them, The Contractor agrees to (1) furnish phase-in training and (2) exercise its best efforts and cooperation to effect an orderly and efficient transition to a successor. The Contractor shall, upon written notice, negotiate in good faith a plan with a successor to determine the nature and extent ofphase-in, phase-out services required. The plan shall specify a date for work described in the plan, and shall be subject to the Sheriff's Office approval. The Contractor shall provide sufficient experienced personnel during the phase-in, phase-out period to ensure that the services called for by this contract are maintained at all times. ~~rr` The Contractor shall allow as many personnel as practicable to remain on the job to help the successor maintain the continuity and consistency of the services required by this contract. "the Cantractor also shall disclose necessary personnel records and allaw the successor to conduct on-site interviews with these employees. If selected employees are agreeable to the change, the Contractor shall release them at a mutually agreeable date and negotiate transfer of their earned fringe benefits to the successor. 8. INSPECTION AND ACCEPTANCE: This contract applies to food services provided in the Law Enforcement facility. 9. SILENCE OR OMMISSION: Any silence or omission from the contract specifications concerning any point must be regarded as meaning that only the best commercial practices aze to prevail, and that only materials (food, supplies, etc) and workmanship of a quality that would normally be specified by Kerr County is to be used. IV. GENERAL CONTRACT TERMS AND CONDITIONS A. CONTRACT This proposal, submitted documents, and any negotiations, when properly accepted by Kerr County, shall constitute a contract equally binding between the successful offerer and Kerr County. No different or additional terms will become a part of this contract with the exception of a Change Order. R. CONFLICT OF INTEREST No public official shall have any interest in this contract, except as permitted by and subject to the disclosure requirements of Vernon's Texas Codes Annotated, Local Government Code, Title 5, Subtitled C, Chapter 171. 17 C. CONFIDENTIALITY A11 information disclosed by Kerr County to successfi~l offerer for the purpose of the work to be done or information that comes to the attention of the successful offerer during the course of performing such work is to be kept strictly confidential. D. ADDENDA Any interpretations, corrections or changes to this RFP will be made by addenda. Sole issuing authority of addenda shall be vested in Kerr County Sheriff. Addenda will be mailed to all who are known to have received a copy of the Request for Proposal. Offerers shall acknowledge receipt of all addenda. E. CHANGE ORDER No oral statement of any person shall modify or otherwise change, or affect the terms, conditions of specifications stated in the resulting contract. Any change order to the contract will be made in writing by Kerr County Sheriff. F. ASSIGNMENT "The successful offerer shall not sell, assign, transfer or convey any contract resulting from this RFP, in whole or in part, without the prior written consent of the Ken County Sheriff. G. VENUE This agreement will be governed and construed according to the laws of the State of Texas. This agreement is performable in Kerr County, `texas. H. SUBMITTAL OF CONFIDENTIAL MA"I'ERIAL Any material that is to be considered as confidential in nature must be clearly marked as such by the offerer and will be treated as confidential by Kerr County. MINIMUM STANDARDS FOR RESPONSIBLE PROSPECTIVE OFFERS: A prospective offerer must affirmatively demonstrate their responsibility. Aprospective offerer must meet the following requirements: 1. Have adequate financial resources, or the ability to obtain such resources as required; 2. Be able to comply vt~ith the required or proposed delivery schedule; 3. Have a satisfactory record of performance; 4. Have a satisfactory record of integrity and ethics; 5. Be otherwise qualified and eligible to receive an award. Kerr County may request representation and other information sufficient to determine offerer's ability to meet these minimum standards listed above. SUCCESSFUL OFFERER SHALL Successful offerer shall defend, indemnify and save harmless Kerr County and all its officers, agents and employees from all suits, actions, or other claims of any chazacter, name and description brought for or no account of any injuries or damages received or sustained by any person, persons, or property on account of any negligent act or fault of the successful offerer, or of any agent, employee, subcontractor or supplier in the execution of, or performance under, any contract which may result from proposal award. Successful offerer shall pay any judgment with cost which may be obtained against Kerr County growing out of such injury or damages. K. SALES TAX 18 Kerr County is by statute exempt from the State Sales Tax and Federal Excise Tax; therefore, the proposal price shall not include taxes. L. DESIGN, STANDARDS AND PRACTICES Design, strength, quality of materials and workmanship must conform to the highest standards of engineering practices and/or professional services. M. PROPOSAL/OFFERS MUST COMPLY WITH: All federal, state, county and local laws governing or covering this type of service. N. PATENTS/COPYRIGHTS The successful offerer agrees to protect Kerr County from claims involving infringements of patents and/or copyrights. O. PERFORMANCE OF CONTRACT' Kerr County reserves the right to enforce the performance of this contract in any manner prescribed by law or deemed to be in the best interest of the County in the event of breach of default or resulting contract award. P. BILLING AND PAYMENT 1. The Contractor shall prepare and forward weekly certified statements to the Sheriff s Office. The statements will reflect the preceding week's food services, detailing the exact number of meals served on a daily basis as follows: a. Actual number of Adult Inmate Meals b.Actual number of Staff Member Meals Served c.Actual number of approved Visitor Meals 2. In addition, the Contractor shall submit a comprehensive weekly invoice to the Kerr County Sheriff s Department, Attn: SheriffHierholzer, 400 Clearwater Pasco, Kerrville, Texas 78028. After verification and approval, the invoice will be forwarded to the Kerr County Auditor, who will present it to Commissioner's Court for payment. 3. Kerr County estimates that 160 inmates and an undetermined number of employee meals per day will be provided under this contract, The Kerr County Law Enforcement Center has a capacity of 192 inmates. NOTE:The above is provided for information only. Kerr County is not responsible in the event actual meals served do not meet or exceed the above numbers. Kerr County is obligated only to the extent of actual approved meals served. 4. Payment will be made upon receipt and acceptance by the County of all completed services and/or products ordered and receipt of a valid invoice, in accordance with the Texas Government Code, Chapter 2251. Successful offerer is required to pay subcontractors within ten (10) days. "err` Q. OWNERSHIP All plans, prints, designs, concepts, etc., shall become the property of Kerr County. R. INSURANCE AND LIABILITY 19 Contractor shall maintain at his expense the established levels of insurance as shown below for Worker's Compensation, Comprehensive General Liability and Property Insurance. Notices and Certificates of Insurance shall be submitted to the Kerr County Clerk at the address shown herein. Worker's Compensation and Employer's Liability Statutory: $100,000.00 each Accident. Comprehensive General (Public) Liability to include (but not limited to) the following: premises/operation: independent contractors; personal injury; products/completed operation; contractual liability-bodily injury $1,500,000.00 per occurrence; Property damage $1,500,000.00 per occurrence or combined Single Limit for bodily injury and Property Damage $3,000,000.00. Property Insurance for physical damage to property of the Contractor, including improvements and betterments to County property-coverage for a minimum of eighty (80) percent of the actual replacement value of the property. With respect to required insurance, Kerr County shall: (1) Be named as additional insured/or an insured, as its interest may appear. (2) Copy to be sent to the Kerr County Clerk and Sheriff. (3) Be provided with a waiver subrogation. (4) Be provided with thirty (30) days advance written notice to the County Clerk of cancellation or material change to said insurance. S. FUI~'DING Funds for payment have been provided through the Kerr County budget for approved by the Commissioner's Court for this fiscal year only. State of Texas statutes prohibit the obligation and expenditure of public funds beyond the fiscal year for which a budget has been approved. Therefore, anticipated orders or other obligations that may arise past the end of the current Kerr County fiscal year shall be subject to budget approval. 20 12FP 2009 - Ol Food Service for Kerr County Law Enforcement Center PROPOSAL FORM The prices per meal stated in this proposal are firm for the first twelve months of the contract. Unit prices for the subsequent years shall be re-determined every twelve months. Unit prices per meal may increase or decrease, but shall remain firm for the entire re- determination period. Please show how you calculate and determine your cost for these meals. The Cost shown shall be All Inclusive-Per Meal Cost. Show Adult Inmate Meals and Staff Member Meals. PRICE NUMBER OF MEALS SERVED $ 450-500 $ 500-550 $ 600-650 ~1rr-' Company Name Authorized Signature Address Name (Printed or Typed) City, State, Zip Title Phone Date Fax E-mail 21 VENDOR REFERENCES Please list three (3) references of current customers who can verify the quality of service your company provides. The County prefers customer of similar size and scope of work to this proposal. THIS FORMMUST BE RETURNED WITH YOUR PROPOSAL. REFERENCE ONE Government/Company rName _ ~ i Address Contact Person and Title: ' Phone ~' Contract Period Fax i Scope of Work REFERENCE TWO Government/Com an _ i Name Address - Contact Person and Title: Phone Fax '~ ~ Contract Period Scope of Work - ~ -- - REFEREN CE THREE Govetnment/Com any Name Address Contact Person and Title: I - ---- - L ------ Phone ------ --- ~ -- Fax Contract Period ~ ~ Scope of Work - -- J 22 AFFIDAVIT The undersigned certifies that the bid prices contained in this proposal have been carefully checked and are submitted as correct and final and if bid is accepted (within 90 days unless otherwise noted by vendor), agrees to furnish any and/or all items upon which prices are offered, at the price(s) and upon the conditions contained in the Specifications. STATE OF TEXAS COUNTY OF KERB BEFORE ME, the undersigned authority, a Notary Public in and for the State of Texas, on this day personally appeared Who, after having first been duly sworn, upon oath did depose and say: That the foregoing proposal submitted by hereinafter called "Bidder" is the duly authorized agent of said company and that the person signing said proposal has been duly authorized to execute the same. Bidder affirms that they are duly authorized to execute this contract, that this company, corporation, firm, partnership or individual has not prepared this bid in collusion with any other Bidder, and that the contents of this bid as to prices, terms or conditions of said bid have not been communicated by the undersigned nor by any employee or agent to any other person engaged in this type of business prior to the official opening of this bid. Name, Address, Telephone Number of Bidder: ~o Signature Name Title SWORN TO AND SUBSCRIBED BEFORE ME THIS ________ DAY OF , 20 Notary Public in and for the State of Texas Primed name: Commission expires: 23 Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Degree of Compliance All services quoted in this proposal are in response to the specifications detailed in the RFP. Any exceptions will be detailed in the cost section. Degree of Compliance ~ 1 RFP 2009 - 01 Food Service for Kerr County Law Enforcement Center PROPOSAL FORM The prices per meal stated in this proposal are firm for the first twelve months of the contract. Unit prices for the subsequent years shall be re-determined every twelve months. Unit prices per meal may increase or decrease, but shall remain firm for the entire re- determination period. Please show how you calculate and determine your cost for these meals. The Cost shown shall be All Inclusive-Per Meal Cost. Show Adult Inmate Meals and Staff Member Meals. PRICE NUMBER OF MEALS SERVED $ See 450-500 See $ Pricin g 500-550 Pricing S 600-650 Matrix Matrix Below Below Please refer to the pricing matrix below. Compass Group U5A, Inc. by and through its Canteen Correctional Services Division ("Canteen") CantPan Company Name 3 International Drive, 2nd Floor Attn: Legal Dept. Address Rve Brook, NY 10573 City, State, Zip 781-659-2084 Phone C. Authorized Signature Sean Mahonev Name (Printed or Typed) CFO Title ~~~~ v ~ Date 914-935-5696 sean.mahoney@compass-usa.com Fax E-mail Kerr County This price is a cost per meal that will benefit Kerr County with smaller increments. Please multiply each cost by 3 to define a daily cost <100 To be negotiated 145 - 159 $1.457 100 -114 $1.720 160 -174 $1.405 115 -129 $1.625 175 -189 $1.329 130 -144 $1.515 190+ $1.262 21 Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Legal Exceptions Canteen Correctional Services is proud to offer such a competitive financial structure while maintaining reasonable and responsible pricing to the Kerr County Sheriff's Department. In addition, we are sure that your Department will agree that our aggressive financial approach will not sacrifice the highest quality of service we will be providing. In return for the financial offer provided, and in committing to all aspects of our proposal, Canteen would like the opportunity to negotiate the following points into a final contract in the event the County wishes to partner with our organization 1. Section II Scope of Work. Subsection E Term. Page 8.9: Canteen Corrections would like the right to discuss the a mutual without cause termination clause. 2. Section III Minimum Technical Requirements. Subsection C Staff and Training Number 4 Inmate Labor Letter b Page 12: Supervision and control of inmates shall be with regard to food service tasks only. 3. Section III Minimum Technical Requirements. Subsection G Indemnity Number 1 Page 13: Please delete the words, "use of County facilities and/or equipment or form" and replace with the words, "negligent acts or omissions or from" beginning in the third line of the paragraph. 4. Section III Minimum Technical Reauirements. Subsection K General Provisions Number 2 Termination for Default. Page 15: Please add the word, "reasonable" between the words, "any" and "difference" in the seventeenth line of the paragraph Legal Exceptions ~ 1 Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Descriptive Literature Compass 360° Everything that we're doing to meet our responsibility as a world class company is branded Compass Group 360°. As our tagline says, it is about everyone, everyday, everywhere doing their part to help save our resources, communities and environment by providing our associates and our guests with opportunity for a healthy diet and lifestyle, and doing the right thing in our working lives. Compass Group is proud to be an industry leader in sustainability and green initiatives and has ,; a proud record of success. In 2005 Chartwells Higher Education launched Project Green Thumb. This recycling and composting program teaches students, faculty and staff to dispose of recyclables/food scraps in their appropriate receptacles, and to better the environment. The program diverts nearly 700 tons of food scraps annually from landfill disposal. • In 2007 Crothall Facilities Management introduced a nevr line of "Green" cleaning products that have received certification from GreenSea'® for reduced toxins, and reduction of energy & water usage. • In 2007 Restaurant Associates was recognized by the Hobart Center for sustainability as one of the 10 Best in sustainability practices. • Restaurant Associate's Cafe 57 in New York received the Best New Facility Award from Food Management Magazine for their commitment to sustainability through recycling and waste reduction. • In 2008 Compass Group received a Green Award from „r the US Green Building Council for their dedication to sustainability procedures. As a member of the Compass Group, Canteen Correctional Services is committed to the Compass Group 360° philosophy and is aware of the Certified Green Commercial Kitchen program launched by FoodServiceWarehouse.com in August of 2008. While FSW's certification program is relatively new, the 5 Key Areas required for certification have all been focal points of the Compass Group 360° program for several years. Energy Conservation. Whenever possible, Canteen Correctional Services purchases (or recommends to our clients) food service equipment that meet efficiency standards established by the ENERGY STAR® program. Canteen also maintains a standardized Start-Up and Shut- Down Schedule for all equipment in order to minimize unnecessary consumption. Regularly scheduled equipment maintenance, use of LED and CFL light bulbs, and routine cleaning of HVAC systems are also standard practices by Canteen. Water Conservation. Whenever possible, Canteen Correctional Services purchases (or recommends to our clients) ENERGY STAR®qualified dishwashers which not only reduce energy consumption by 25%, but also reduce water consumption by 25% as well. Canteen also installs and utilizes low-flow sink aerators, low-flow pre-rinse spray nozzles, automatic flow restrictors, and motion sensor faucets to the greatest extent possible. In suitable client facilities, Canteen urges the use of scrap collectors in lieu of traditional disposers. Waste Reduction. The nature of correctional food service limits some of the more lucrative waste reduction methods (i.e. elimination of disposable flatware in favor of reusable flatware), yet Canteen Correctional Services remains just as committed to the reduction of waste as other segments of the food service industry. In institutions capable of supporting it, recycling programs are maintained. Where authorized, Canteen installs automatic hand dryers and utilizes washable cleaning cloths to eliminate disposable paper towels. Canteen encourages the elimination of portion- packaged condiments, and utilizes bio-plastic containers (corn-based, starch-based, etc.) to the greatest extent possible. With the purchasing power of the Compass Group, Descriptive Literature ~ 1 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Canteen aggressively sources product vendors who supply their materials in eco-friendly packaging. Lastly, our effective and well-organized food production procedures hold food waste to an absolute minimum. Green Cleaning. Canteen utilizes "green" cleaning supplies to the greatest extent possible in order to reduce the amount of toxic products entering our environment. Wherever disposable cleaning materials are required, Canteen utilizes products manufactured with recycled content. All cleaning chemicals are dispensed/mixed through automatic dispensing equipment, to ensure that the proper concentration of cleaner is always used. Green Education. Since its introduction the Compass Group 360° program has continued to provide the most current and relevant information regarding sustainability and green initiatives to all our associates. The Compass Group 360° program also recognizes the innovation and accomplishments of our associates by sharing their successes and inspiring others to discover new green practices. Not only does the Compass Group 360° program meet the certification requirements of this new Certified Green Commercial Kitchen program, it has been an industry leader in sustainability and green initiatives for years. As the custodian of your institution's food service program, Canteen Correctional Services is uniquely qualified to achieve this certification for your facility. 2 ~ Descriptive Literature Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Scope of Work Canteen will furnish all labor, office equipment (i.e.,Computer, fax, copier), supplies, and foodstuffs to provide full food services for inmates and detainees of the Kerr County Jail and staff. The food services provided to the Kerr County Jail will meet all current rules and regulations as established by: • The American Correctional Association • The Food and Nutritional Board of the National Academy Science as prescribed, for Inmates • The National Sheriff's Association • The Texas Commission on Jail Standards. Temperature of Meals Care will be taken by Canteen to make sure that hot foods are served reasonably warm and that cold foods are served reasonably cold. Meals will provided to the inmates and detainees of the Kerr County Jail in the requested manner and pursuant to the rules and regulations of the Texas Commission on Jail Standards. In a lockup, food will be served a minimum of two times in any 24-hour period; provided that any person being held for more than 24 hours will be served three meals in the 24-hour period after the first 24 hours. In jails, food will be served three times in any 24-hour period. If more than 14 hours pass between three meals, supplemental food must be served. Distribution of meals will begin at 4:30 a.m, for breakfast, 11:30 a.m. for lunch and 4:30 p.m. for dinner. Food will be served only under the immediate supervision of a food staff member. Canteen will provide an on-site Food Service Manager who is trained, experienced, and knowledgeable of food services in a jail facility. Our manager will be subject to review by the Sheriff and staff of the Sheriff's Office. Canteen will furnish an acceptable Assistant Manager as requested. Canteen will provide on-site employees who are well-trained, honest and reliable and in uniform of a style and color to distinguish them from inmate workers. Canteen personnel will be responsible for preparing meals and the officers and inmates will be responsible for delivery. Our employees and inmate workers provided by the County will have a valid food handler's certificate from the City's Health Department pursuant to Health & Safety Code Section 438.033. All costs associated with obtaining such certificates for Canteen employees will be borne by Canteen. Our employees will be subject to background checks. Canteen will provide on-going in-service training to cover such areas as safety, sanitation and food handling. Salaries paid will meet or exceed the minimum established by both State and Federal law. Canteen employees will be Texas Commission on Law Enforcement Standards and Education (TCLEOSE) certified and maintain TCLEOSE certification requirements. Canteen will provide sufficient certified staff with which to supervise any inmate workers provided. Personnel working with inmate labor will meet or exceed the minimum requirements for licensing as Texas Jailers in order to legally supervise said inmates. Canteen will directly supervise all inmates who serve portions in trays in a ration, at a minimum, of one supervisor to every eight trustees. Canteen has and will demonstrate its ability and knowledge in the supervision and control of inmate labor. Please refer to our training section in the proposal. Canteen will furnish sufficient number of employees to perform all required services in a professional manner. Canteen will properly and safely use and operate all electrical, gas and plumbing fixtures, equipment or appliances connected. The entire food service and delivery areas will be operated and maintained in a clean and sanitary condition and in complete compliance with all Federal, State and Local standards, including but not limited to, the regulations promulgated by the City and enforced by the Health Department, and the Rules of Food Service Sanitation adopted by the Texas Board of Health on November 30, 1977. Scope of Work ~ 1 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Canteen will furnish all labor, supplies, materials, and supervision necessary to keep the areas assigned in a clean, sanitary, and orderly condition at all times and in compliance with the above listed standards. Sanitation will include all silverware, utensils and equipment as needed to prepare and served meals. Canteen will, upon written notice, negotiate in good faith a plan with a successor to determine the nature and extent of a phase-in, phase-out services required. The plan will specify a date for work described in the plan, and will be subject to the Sheriff's Office approval. Canteen will provide sufficient experienced personnel during the phase-in, phase- out period to ensure that the services called for by this contract are maintained at all times. Canteen will collect and dispose of all rubbish, garbage, litter or other waste in accordance with established policies of the Sheriff's Office. Canteen recognized that the services under this contract are vital to Kerr County and will be continued without interruption and that, upon contract expiration, another Contractor may continue them, Canteen agrees to furnish phase-in training and exercise its best efforts and cooperation to effect an orderly and efficient transition to a successor. 2 ~ Scope of Work Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Contractor Background Information Company Background and Experience Compass Group, PLC - Who We Are Globally we do not hesitate to tackle issues that could hold us back. Compass Group is continually positioning itself with skills and experience to meet the individual needs of companies both large and small. Through this global presence, Compass can utilize the vast If we are to take advantage of being such a large and resources and diverse experience to serve all global needs at successful organization, we need to be clear about the focus the same levels of quality while leveraging economies of scale. of our business and in particular the business guidelines that ~= ~ COMPASS G R O U P® we believe are important. Our Vision and Values OUR VISION To be a world-class provider of contract foodservice and support services, renowned for our great people, our great Compass Group USA, Inc. - Who We Are Nationally Headquartered in Charlotte, NC, Compass Group North America has the privilege of serving a prestigious portfolio of clients including many Fortune 100 companies. Compass Group operates 3,500 dining and 20,000 vending accounts in 49 states. Serving clients in the vending, corporate dining, healthcare, corrections, and education markets, Compass Group North America has annual revenues in excess of $9 billion and employs more than 117,000 people throughout the U.S. and Canada. Since 1994, Compass Group North America has embarked on a series of strategic acquisitions of foodservice market leaders including: Service America, Daka, FLIK International, Restaurant Associates, Canteen, Trinity and others. Through the synergies of these companies, Compass has focused its resources on being the market leader. From that transition to the present, we have sought to be the best at what we do -quality foodservice. Compass is well positioned to take advantage of the opportunities of size and scope to the benefit of customers, clients, staff and shareholders. The markets in which we operate are more demanding than they have ever been. Client objectives and customer attitudes and tastes are changing. As we build upon the things that have made us successful, service, and our great results. OUR VALUES Openness, Trust and Integrity - We set the highest ethical and professional standards at all times. We want all of our relationship to be based on honesty, respect, fairness and a commitment to open dialogue and transparency. Passion for Quality- We are passionate about delivering superior food and service and take pride in achieving this. We look to replicate success, learn from mistakes, and develop the ideas, innovation and practices that will help us improve and lead our market. Win through Teamwork - We encourage individual ownership, but work as a team. We value the expertise, individuality and contribution of all colleagues, working in support of each other and readily sharing good practice and pursuit of shared goals. Responsibility - We take responsibility for our actions, individually and as a Group. Everyday we look everywhere to make a positive contribution to the health and wellbeing of our customers, the communities we work in, and the world in which we live. Can-do - We take a positive and commercially aware "can-do" approach to the opportunities and challenges we face. Contractor Background Information ~ 1 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Our Business Segments Correctional Services ~~ With more than 30 years of experience, CANTEEN Canteen Correctional Services and Trinity Correctional Services Group are two of the largest Services providers of correctional food service in the nation. Through food, commissary and vending TRINITY SERVICES ~ services we serve more GROUP, INC. .7r than 100,000 inmates. Vendin Canteen Vending Services is the recognized leader in quality vended products. A, CANTEEN Business & Industry Eurest Dining Services is a global / foodservice brand recognized worldwide for Eurest standards of service and excellence within Dtnin~ Services the f00dserVlCe IndUStry. FLIK International focuses on feeding clients in Executive and Corporate settings providing a unique niche of upscale and authentic foodservice. FLIK's client list includes some of the most prestigious financial and legal institutions and in addition, FLIK is quickly becoming the preferred Conference Center operator. RestaurantAssoctates Restaurant Associates DELIVERING HOSPITALITY EXCELLENCE', operates a portfolio of ro PREMIER cuENTS'' corporate accounts spanning a variety of industries, and proudly serves America's finest museums, performing arts centers, and zoos and aquariums as the leader in cultural dining across the county. Sports & Leisure Levy Restaurants pioneered the concept ~'~ V family ofp~au. of the premium dining experience at sports facilities. Today, this innovative restaurant organization is the North American market leader. The Levy sports and entertainment dining experience is a signature at stadiums, arenas and prestigious events such as the Presidential Inaugural Ball, the Grammy Awards, and the NFL Super Bowl. Education As Compass Group's global C educational division, Chartwells is Chartwells recognized worldwide for standards -- - -------------- Eat • Learn • Live of service and excellence within the foodservice industry. Bon Appetit Management BON A P P E T I T Company is an onsite restaurant M A N A G E M E N T C O M P A N Y company offering full foodservice foodseruicesforasustainablefuture~ management to colleges and universities, corporations and specialty venues. Bon Appetit is committed to sourcing local, sustainable food supplies for all of its cafes throughout the country. A pioneer in environ- mentally-sound sourcing policies, Bon Appetit has developed programs with Environmental Defense, the Monterey Bay Aquarium's Seafood Watch, and other leading conservation organizations. Facilities Management Crothall Services Group is a ~othall comprehensive Facilities and ServrcesGroup Support Service management company. The company focuses on providing high quality facilities engineering, housekeeping, laundry and linen, patient transportation, and energy and asset management. Healthcare Morrison Management Specialists, '~~~MORRISRN Inc. is the nation's only company focused exclusively on providing food, nutrition and dining services to the healthcare and senior living markets. The company operates through Morrison Healthcare Food Services and Morrison Senior Dining, and serves several of the largest and most prominent integrated healthcare systems, hospitals and senior living communities. Minority Partnership Joint Venture THOMPSON Ig3PRAllTY. Thompson Hospitality Services, one of the largest minority-owned businesses in the United States, partnered with Compass Group for a true "win-win" mutually beneficial partnership. 2 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Extensive Correctional Experience Canteen Correctional Services, Inc. has been in the Corrections business for over 30 years. Most of the Canteen Correctional Services is proud to be a leader in essential correctional support services. A few of the achievements we have realized are as follows: • Operate the food service for nearly all of the Corrections Corporation of America (CCA) facilities in the United States. That represents over 70 locations and approximately $60 million in revenue. • Canteen opened up over 50 CCA facilities in 120 days from the date of award • The CCA contract is the largest single contract for Corrections sector business was operated under Canteen Vending or Eurest and through various reorganizations Canteen Correctional Services became a separate division in April 1996. As is demonstrated in this section, as well as throughout the entire response, you will see the enormous depth of support. As the World's largest contract food service company our resources, purchasing, programs and processes are unparalleled. Individual units have instant online access to policy, procedure, HR, training, production process, compliance and much more. Food Service Managers are supported by a District General Manager, Corrections trained Dietician, Purchasing Manager, Human Resources, IT and all corporate support entities. All employees have access to a wide array of employee benefits which include the usual (insurance/retirement) to discount (major) purchase programs. Canteen Correctional Services operates in facilities across the United States, including State Contracts, County/City Facilities ranging in size and population. Canteen operates in more than 400 Correctional Facilities. We also provide on-site and off-site Commissary Services, Laundry Services, and Maintenance Service. The 3,891 Canteen Correctional associates include 2,765 hourly and 1,126 salaried associates. Canteen has based our operating policies on ACA Standards. This way, we are fully prepared to gain full ACA Accreditation in any facility where we operate that chooses to gain accreditation. Additionally, our practices enable full compliance with NCCHC inspections areas, should the facility desire to gain this accreditation. Canteen has never failed to gain 100% ACA and NCCHC Accreditation where such inspections take place. Canteen partners with our clients in order to obtain or maintain accreditation with either the American Correctional Association (ACA), American Juvenile Detention Association standards for juvenile detention facilities, NCCHC, USDA regulations for National School BreakfastlSchool Lunch ,/ reimbursements, and attainment of ACA and NCCHC certification for food services. corrections feeding in the country • We are the premier provider for meal service in privately operated facilities • Operate 12 Cornell adult facilities • Awarded all of the Department of Juvenile Justice facilities in the State of Florida • Manage the food services for the entire island of Puerto Rico, representing approximately $22 million in revenue serving over 25 facilities • All of these transitions took place with little or no disruption in services • Account retention: any account not retained has been due to a rebid whereby we were not the low bidder • Canteen is the largest provider of Juvenile Meals in the Country • We are proud to be the only company that requires ACA training (40 hours) for all employees and satisfactory course completion with certificate issued • All food service employees are required to be Servsafe trained and certified • Designed a "Heart Healthy" menu implemented at all of our facilities within the Arizona Department of Corrections Contractor Background Information ~ 3 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Accredited Facilities Because of the size of our client list (over 400 accounts) and the proprietary nature of this information, we have provided a sampling of our accredited facilities. Over half of the accounts we serve have various accreditations. ACA *NCCHC FCAC ASPC-Apache yes ASPC-Douglas yes ASPC-Florence yes ASPC-Ft Grant yes ASPC-Globe yes ASPC-Lewis yes ASPC-Perryville yes ASPC-Phoenix yes ASPC-Safford yes ASPC-Tucson yes ASPC-Winslow yes ASPC-Yuma yes St John's Detention Center yes Jacksonville PTDF yes Jacksonville MCC yes Jacksonville CCD yes Okaloosa YDC yes Escambia County Jail yes yes Joann Bridges Academy yes Orange County yes Seminole County yes West Palm Beach County yes Monroe County yes Fulton City Jail yes Dekalb City Jail yes Paulding RYDC yes Bernalillo County yes Hampden County Sheriff's Department yes Henrico County Regional Jail system yes Anne Arundel County Detention Centers yes D Ray James yes Walnut Grove Youth Correctional yes MTC-Kingman yes yes MTC-Marana yes yes Twelve (12) Cornell Adult facilities yes All CCA facilities, approximately seventy (70) yes Three (3) VA DOC facilities yes Four (4) MA DOC facilities yes All AZ DOC facilities, approximately 35 yes 4 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Compass Group Organizational Chart r~r^ vJ ao ~~ O~ ~~:,, U . .V nL' W AA '' W a •~ ~. L Z V a~ o .~ ~~ N ~ N a a0 E V i U i O . 1 ! j o~ ~ _~ s Y ~ t z ~ ~ °' o i .~Bi y °~ ` E ° ~ °' °' o d i€ o e I 145 = V I ~ ~ ~ _ ~ u3 f f {,~ N '.... ~ r o a ~ I - i ~',,, w ~ r .. ~ ~ ,. ~° ~ . !i E 3a~ ~ k °~~ i i,v~ f ~o" U ~ I I ~ -, ~'~ n. ++ c Q~ ~ ~ ~ 7 - R - w~ ~ - n ~o- ~ \W j a: m ~,a Ua - I z o 1 m' I I ~ ' C : 4 ~/ I [ I we< ( UU UQ ~I i ~A ~ I ~ I ~ ~° ~~° i E I •~o g $ ~-__ _ _ ~ $ i 1 ~_ ________.~E Contractor Background Information ~ 5 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Corporate Leadership The corporate structure is an enormous resource center, providing a library of knowledge and a storeroom of supplies for our field managers to utilize. Canteen believes the key to success in our industry is management strength at the local and account level. But we also know they require a support network and that is where the corporate staff provides the foundation that charts the course. Our field management and clients are encouraged to call on corporate departments and personnel to solve problems and provide direction. These professionals and specialists are actively involved with the day-to-day operations of our field organization to ensure quality service and financial performance. We have included an organizational chart of our key management for your review. Canteen Correctional Services Organizational Chart Larry Vaughn ~~ President ~________, Canteen Correctional Services i & CEO Trinity Services Group i CANTEEN ' Correctional John Varnado Sean Mahoney $erV1CeS C00 Canteen Correctional Service & CFO Canteen Correctional Services 8 President Trinity Services Group & Trinity Services Group Joe Young Jim Carroll Todd Dennison David Pontes Purchasing Sr. Vice President, Canteen VP CCA Correctional Services Commissary Services Bill Terry i,~ Tom English, RVP Victor Rendon, RVP Lauri LeClair Information Canteen Correctional Canteen Correctional Director of Technology Services East Services, West Commissary , - Kelly Vaughn Tom Stevens Administrative Tom Phillips David Thurman Eastern Division Assistant District Manager District Manager District Manager ~~ "'~~ ~~ Curt Eccles Henry Medeiros Division John Duff y Mark Horneffer Di tri t Mana er District Manager Controller District Manager g s c Antioch Division Sam Minotti Bill Nolan Carmen Ascencio District Manager District Manager Branch Manager Greg Beniston Gerry Goldsmith Danielle Tritch District Manager District Manager Branch Manager ~J Amanda Sumrall f I I District Manager Mark Keller Cornell FeviseE Obt]09 6 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Legal Organization History Corporate Name "'' Compass Group USA, Inc. Year and State of Incorporation May 19, 1994, in the state of Delaware (originally founded in 1926). Licensed and operating in the United States and the District of Columbia. Corporate Address Compass Group 430 Franklin Village Dr. PMB # 164 Franklin, MA 02038 Texas Address Canteen Correctional Services 118 Bob White Lane Liberty TX 77575 Date Organized: May 19, 1994 Number of Employees: 380,000 worldwide Years doing Business: 15 years Federal Employee Identification # 56.1874931 Dun & Bradstreet Compass Group USA, Inc. is rated 5A3 by Dun & Bradstreet. Duns # 61-170-1327 Standard 8~ Poors Compass Group PLC is rated BBB+ by Standard &Poors Contractor Background Information ~ 7 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Current Contracts and Achievements Canteen operates in facilities across the United States, including State Contracts, County/CitylState Facilities ranging in size and population. We have an exclusive contract to operate nearly all of the CCA (Corrections Corporation of America) facilities in the United States. Canteen operates in 432 Correctional Facilities providing food service. We also provide on-site and off-site Commissary Services, Laundry Services, and Maintenance Service. Company Achievements Canteen Correctional Services is proud to be a leader in Correctional feeding today. The achievements we have realized as a company are as follows: 1. Retention of Accounts: Canteen has lost minimal accounts over the past years. 2. CCA Exclusive: Striking an agreement with Corrections Corporation of America has proven to be well worth the effort. CCA has projected tremendous savings by contracting nearly all of their food service operations across the country to Canteen Correctional Services. Canteen opened up over 50 facilities in 120 days from the date of award. This is the largest single contract for corrections feeding in the country. 3. We are the premier provider for meal service in privately operated facilities. 4. We are the largest provider of Juvenile Meals in the country. 5. We are proud to be the only company that requires ACA and ServSafe training (40 hours) for all employees and satisfactory course completion with certificate issued. ,.. . • 432 facilities in 41 States & 1'u~erto~~ico • Total Population 31 ~,3 ~0 - Annual Meals Seri ~d ~ ~ `~OOmm ~ . -Annual SDS Ordez-s filled °' I~. • Total Associates ' ~~9 T -Hourly 2765 - Salary 1126 - 8 ~ Contractor Background Information Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. Staffing Schedules CANTEEN CORRECTIONAL SERVICES Kerr County Associate Staffing POSITION SHIFT HOURS OF OPERATION SCHEDU LE 3:30 4 30 5:30 6:30 7:30 8:30 9:30 10:30 23:30 0:30 1:30 2:30 3:30 4:30 5:30 6:30 T F S S M T W Food Service Director Asst. FSD Relief PM AM "P 7( '.` \M X AM X PM Su ervisor t PM 'X X 7~- )enotes Day Off Notes: *Shift supervisors will be responsible for all kitchen operations while on shift. *Line supervisors will assist with pre-prep and assist with all sanitation (detail and routine). *Sanitation will be ongoing throughout the shift. "Clean as you go" must be practiced of all times. *Managers will provide inservice training to both staff and residents. **P represents paperwork day. Contractor Background Information ~ 9 VENDOR REFERENCES Please list three (3) references of current customers who can verify the quality of service your company provides. The County prefers customer of similar size and scope of work to this proposal. THIS I~'OR1Yf 1tIUST BE RETURNED WITH YOUR PROPOSAL. REFERENCE ONE Govetnment/Com an Name Hunt County Juvenile Detention Center Address 2700 Johnson, Greenville, TX 75401 Contact Person and Title: Leon Wlodarczak, Food Service Director Phone 903-453-6859 Fax 903-453-6864 Contract Period Contract start: 10/01/06 Scope of Work Foodservice REFERENCE TWO Govetnment/Com an Name Texas Adolescent Center Address 8550 Huebner Road, San Antonio, TX 78240 Contact Person and T;tte: Cindy Locke, Director of Purchasing Phone 713-335-9218 Fax Contract Period 1999-2014 Scope of Work Foodservice REFEREN CE THREE GovetnmentlCom an Name Hector Garza Center Address 620 East Afton Oaks, San Antonio, TX 78232 Contact Person and Title: Cindy Locke, Director of Purchasing Phone 713-335-9218 Fax Contract Period 1999-2014 Scope of Work Foodservice Canteen Corrections has not lost any accounts in Texas based on performance issues in the last 5 years. Please check with our references for quality responses. 22 Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Please refer to the section named "III Minimum Technical Requirements" for information on the following: Meal Plans ' Training Contingency Plan Sanitiation Workplace Safety and Security Quality Assurance Transition Plan Contractor Background Information ~ 11 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Kev Personnel RESUME of Tom English, Regional Vice President, Canteen Correctional Services Summary More than 25 years experience demonstrating performance excellence in a variety of food service venues. Experience Canteen Correctional Services, Inc., Oldsmar, FL 311997 -Present Regional Vice President • Operation planning, opening, and execution • Financial Analysis • Executive recruitment, selection, hiring, and training • Sales & Cost budgeting Aramark 611996 - 311997 District Manager Responsible for 14 corrections operations and the sales process in the Ohio Valley. Service America Corporation 311994 -111996 District Manager Responsible for 14 corrections operations and the sales process in the Ohio Valley. Servomation International 611991 - 311994 General Manager Responsible for all food operations and purchasing for this $20 Million Company. Service America 211980 - 611991 General Manager Responsible for a variety of B&I, Elderly Nutrition, and Food Production Center programs over an 11 year period. Education SUNY DELHI Food Service Management Cornell University School of Hotel Administration 12 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Summary err` My experience as an office manager has provided me with the qualifications necessary to complete the tasks at hand as required. I have learned to adapt and mold the working environment to obtain the most effective and efficient results; having had the experience of taking a manual based system to computerized and adjusting the workflow as necessary. Likewise, I have advanced in size from a single unit facility to that of a multi-unit adding additional duties and personal responsibilities as required. My career has afforded me extensive experience; from which I have gained knowledge and foresight in respect to the ever-changing and fluid nature of a service industry. With this vast knowledge database it is my goal to work for a corporation that can challenge the depths of my experience in order to supply my employer with optimal results and become a valued asset. RESUME of Amanda Sumrall, District Manager, Canteen Correctional Services Experience Canteen Correctional Services, Houston, TX Disfrict Manager 1999 -present Main responsibilities include overseeing the performance of multiple correctional facilities. Experienced in operations of juvenile male/female detention, adult male/female detention including Bureau of Prisons, State, County, City and community corrections facilities. Responsible for overseeing the performance of unit managers working in the field. Meche Insurance Co., Liberty, TX Food Service Supervisor 1997.1999 Worked with individual unit managers in implementing new quality assurance programs. Assisted in the opening of new accounts and training employees in Servomation techniques. King's Gym, Liberty, TX Office Manager/Owner 1994.1997 Main responsibilities included overseeing the management aspects of a health club. Direct duties included general office bookkeeping, promotion, sales and renewal of memberships, equipment purchase and maintenance, and related housekeeping activities. Service America Corporation, Liberty, TX Food Service Director 1991-1995 Main responsibilities included overseeing the management aspects of a single unit food service facility. Direct duties included product production, work scheduling, and inventory maintenance. Contractor Background Information ~ 13 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County RESUME of Donald Hood, General Manager, Canteen Correctional Services Summary A Critical thinker and planner with Over 20 years in Food Service Management with an emphasis on Multi-Unit Management. Attentive to detail; while possessing an assertive and pioneering propensity. A solutions centric individual that constructs systems which avert and solve problems. Accomplishments • Increased profits by 15% over previous year, lowered dissatisfied guest complaints by 25°/a; resulting in the selection as the number 1 facility out of 75 facilities for the year. • Conducted, guided and led a team of professionals which catered a function for President Clinton and 3000 guests. • Spearheaded the design of amulti-dimensional facility resulting in the construction of a new 30 million dollar facility at no cost. • Planned, organized and directed the opening of a new multi-functional facility and the closing of three other facilities at the same time without interrupting customer services...maintained strong sales during the transition and opened the new facility under budget saving $10,000 in the process. • Reduced the overall food waste from 18% to 3 percent and maintained that 3% waste for 14 months. • Planned and executed 6 open house events over 6 years that served in excess of 900,000 people ...resulting in sales of 500,000 dollars per event each year and bottom line profit of $200,000 per event. • Identified and improved training process which reduced turnover from 300% to 125%. • Developed and planned a quarterly training program for 21 general managers increasing job performance which lowered turnover at a savings of 35,000 a year in recruiting expenses. • Opened 10 new facilities in 6 month; including recruiting, hiring and training of all new employees, ordering of supplies and customer relations. All completed while Experience Canteen Correctional Services- Compass- Big Spring Texas 06 -Present General Manager • Manage the overall operation of 4 Federal Correctional facilities with sales of more than $5.0 million annually. • Plan and conduct weekly meetings with management teams to ensure management is versed company programs, policies and procedures • Complete quarterly evaluation and develop action plans for all management teams • Train, direct and motivate a staff of 30. Recruit and develop all management personnel • Evaluate individual operations and provide recommendations for improvements in procedures, products or equipment • Oversee operations to ensure company is meeting government and contract requirements • Build rapport and maintain client relations Maurice's Gourmet BBQ -Columbia, S.C 06 to 06 Director of Restaurant Operations • Manage the overall operation of 14 restaurants with sales of more than $10.0 million annually. • Review monthly P&L with Store Managers and location management team to assess and rectify cost control problems. • Train, direct and motivate a staff of 200. Recruit and develop all management personnel • Evaluate individual restaurant operations and provide recommendations for improvements in procedures, products or "' equipment. • Complete quarterly evaluation and develop action plans for all management teams. 14 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. RESUME of Donald Hood, General Manager, Canteen Correctional Services IHOP Restaurants, (CFRA Inc) -Concord N.C. 04 to 05 Multi Unit Supervisor • Manage the overall operation of four restaurants with sales of $10.0+ million and 200 staff. • Evaluate individual restaurant operations and provide recommendations for improvements in procedures, products or equipment to Director of Operations. • Plan and conduct weekly meetings with management teams to ensure management is versed on company programs, policies and procedures. • Review daily and weekly inventories to ensure accuracy. ABL Management, Inc -Baton Rouge, La 01 to 04 Director of Operations • Responsible for the operation of a division with sales of $50.0+ million in 100 Correctional, Educational, and Healthcare food service facilities located in 15 states. • Train, direct and motivate a staff of 10 district managers, 4 quality control inspectors and 700 employees. • Set weekly business objectives, review management schedules prior to posting and submit schedules and objectives to corporate. • Oversee operations to ensure company is meeting government and contract requirements • Responsible for overseeing all Account Receivables collections on a weekly basis District Manager • Manage the overall operation of 21 Correctional facilities with sales of more than $5.0 million annually. • Selected as District Manager of the year 2002-2003 • Train, direct and motivate a staff of 21 general managers and 75 employees. Olive Garden -Richmond, VA 98 to 01 General Manager • Managed day-to-day operations of restaurant with sales of $5.0 million and full P&L responsibility. • Started as Culinary Manager responsible for all BOH operations & training • Reduced food cost by 6% and labor cost by 9% United States Marine CorpsIAFEES 86 to 98 Vice President of Operations -Food&Beverage • Direct the overall operation of a division with 5 full service restaurants, 5 QSR brands, 2 pizza franchises and a school lunch program with sales of more than $50.0 million. • Facility Awarded Food and Hospitality Excellence Award for "Best Facility in the Marine Corps" • Train, direct and motivate a staff of 10 general managers, 1 corporate chef and 300 employees. • Present monthly P&L review to Board of Directors Director of Operations • Coordinated the building of two multi-million dollar facilities from start to finish from design to opening. • Evaluate individual district's operations and provide recommendations for improvements in procedures, products or equipment to Vice President of Operations. • Complete quarterly evaluation and developmental action plans for all district mangers • Conduct monthly P&L reviews with facility management. Assist location management team to assess and rectify cost control problems • Inspect all facilities to ensure compliance with all health and government regulations Contractor Background Information ~ 15 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr Cou RESUME of Donald Hood, General Manager, Canteen Correctional Services Education Stratford College -Diploma in Culinary Arts 1 GPA- 3.85 1994 Glendale University - BS Degree in Business Management I GPA 3.4 2005 Additional Training ServSafe Certified -expires Mar 2010 Certified Executive Chef, American Culinary Federation Certified Food & Beverage Executive, American Hotel/Motel Association Certified Food Service Manager by American Correctional Association Military Service United States Marine Corp's - E71Gunnery Sergeant 1978-1998 (Retired) 16 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. RESUME of Michael Dorris, Food Service Director, Canteen Correctional Services Experience Canteen Correctional Services, Wilmer, TX 1996-Present Food Service Director • Managed all areas of the food service operation in a correctional facility. • Maintained effective cost control on a per meal basis. • Provided support/training for other operations within region. • Assisted with the opening of new operations. Sensitive Care, Inc., Garland, TX 1995-1996 Dietary Manager • Managed all areas of the food service operation in nursing home. • Insured compliance with Texas Dept. of Human Services regulations. • Developed/implemented resident health care plans with other departments. Texas Health Enterprises, Denton, TX 1990-1995 Dietary Manager • Managed all areas of the food service operation in nursing home. • Insured compliance with Texas Dept. of Human Services regulations. • Developed/implemented resident health care plans with other departments. Holiday Inn, Irving, TX Guest Services Manager • Supervised front desk and guest service operations. 1986-1990 EducationlCertifications • Certified Nursing Home Food Service Supervisor-Grayson County Community College • ServSafe Manager Certification- National Restaurant Association • ServSafe Trainer Certification- National Restaurant Association • Dipioma- MacArthur High School, Irving TX Contractor Background Information ~ 17 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County RESUME of Jennifer L. Sowers, RD, Canteen Correctional Services Experience Canteen Correctional Services ,Inc. 6104-Present Regional Dietitian Aramark 2104-6104 Interim Food Service Director/Assistant Director of Patient Services -Various Locations Aramark, Twin County Regional Hospital -Galax, VA 6100-1104 Food Service Director/Gift Shop Manager Plans, directs, and control all unit operations and resources to meet operation and financial goals, client objectives, and customer needs. Conduct all human resources for department including orientation, competencies, annual performance appraisals, and discipline. Provide relief coverage for clinical staff when they are out. Aramark, Twin County Regional Hospital, Galax, VA 5195-6100 Clinical Dietitian 141 bed facility, usual census of 45%. Total clinical responsibility: patient visitation, assessments, confer with physicians as needed. Work as part of an interdisciplinary team with patient care areas: Nursing, Physical & Occupational Therapy, Pharmacy (for Food and Drug Interactions) & the Psychiatric Unit. Sat on JCAHO task force and two TQM teams. Work in community as requested and at the Hospital's Wellness Center. Mount Rogers Community Mental Health (Carroll House) 1195-4198 Contract Dietitian Evaluation of nutritional needs of residents annually. Attend interdisciplinary team meeting twice a year for each resident. Write all menus and provide in-service education as needed. Mount Rogers Health District -Carroll County Health Dept. -Hillsville, VA 2192.5195 WIC/MC H Nutritionist Prepare nutritional assessment of pregnant woman, breast-feeding women, infants and children enrolled in the WIC program. Provide nutrition counseling to WIC participants, individual high-risk prenatal and infant counseling and counseling to Cystic Fibrosis patients in the district. Life Center of Galax, Galax, VA 3194-5195 Contract Dietitian Lecture on nutrition twice a month to clients; menu approval, meal preparation and observation and dietary staff in-services monthly. Education Virginia Department of Health -Richmond, VA -Approved Pre-professional Practice Program (AP4) 1193. 10193 900+ hours of work experience -community rotation, clinical rotation, food service management rotation Virginia Polytechnic Institute and State University, Blacksburg, VA 12191 8. S. Dietetics Education Member, American Dietetics Association Registered Dietitian, registration number 822741 Member, Southwest VA Dietetic Association 5194 -present Licensed Dietitian in the state of North Carolina 4/04 -present Head Start Advisory Board 7/95 - 7/97 Hillsville Zoning Appeals Board Member 6/03 -present Board member for Carroll County Social Services 1/01 -present Vice-Chair 2003-2004 Chair 2004-2005 18 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. e American Dietetic rig Association MEMBERSHIP CARD FOR Jennifier L Sowers Membership Year June 1, 2009 -May 31, 2010 Class Ac ' e Member ~ Q0822741 Signature: _ _ Kathl n . McClusky, MS, RD, FADA Treasurer ~[pmmissioti ~UIMit~it t o~ Dt~te~c 3MrlidlFet'~,,~~'Ar ~~" ~`~, :Regtstr~tt~ ~, ~ < ` ilnttrtcanDtetetk J111s~~~~~~[ ~' Asso~lataon :. +' r..t 1 ,' S . w ~~ ~ ~ Fi ; 2 ~~ ~ ..~ v :..; '~ :., ~~ '''. ti } {7 +,~ y„ elf F ~'~ ' ,a ~.z c ,' DNdtianlRD? - ~Y1'1~,~~.....,.,w, nRS; r1~ srts tRalt Commission on~Dlptetic'RegCstrat4ori Contractor Background Information ~ 19 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Job Descriptions Canteen Correctional Services Staff General Manager Supervisor: District Manager Work Schedule: As required by contractual agreement Basic Job Function To assist in the management of all Food Service operations, promoting quality, cleanliness, and service, and maintaining quality standards so as to ensure superior service. To perform a variety of routine tasks on a daily basis relating to the daily operations at each location. To communicate with inmates and staff during visits at each location. Education and Experience • High school diploma or GED required • Three years Correctional experience in a large scale food service operation • Knowledge of basic work area operations and procedures • Sanitation Certification required This position holder must abide by Canteen Correctional Services Policies and Administrative Guidelines and be able to use the Essential Skills to perform the Typical Duties listed on this Job Description. It is the responsibility of every employee to inform his/her supervisor regarding the need for reasonable accommodation. TYPICAL DUTIES • Implement short/long term financial and operational plans for the operation which support overall planned objectives • Assist the performance of the operation through verification and analysis of satisfaction systems • Assist with and maintain a proactive human resource function to ensure staff motivation, training and development to comply with established labor regulations • Assist with an effective two-way communication system, which reaches all staff • Assist with new programs, which result in an increased level of satisfaction and operational excellence • Ensure availability of all menu items through cost effective and timely purchases • Manage adequate inventory levels to ensure quality service • Compile and cost inventory as needed for financial reviews • Treat staff with respect and courtesy • Organize production during peak operating periods, sometimes under stressful situations • Understand the government regulations associated with operations • Forecast based on production reports and similar facts as well as on your own experience and opinion • Uses mathematical skills to quickly determine actual versus estimated • Carry out oral andlor written instructions • Plan and organize the work of others • Forecast needs of all satellites, prepare necessary orders and ensure proper daily deliveries • Communicate effectively with all staff through written and oral instructions on a daily basis • Maintain files of all activities • Assist with special events • Perform and assist other staff in the performance of their duties • Serve as a substitute for other staff as needed • Change activity frequently and cope with interruptions • Accept full responsibility for managing an activity • Be cross-trained for all locations and positions in the operation • Assist the Managers as needed • Maintain an active role in management team development • Be active in associated professional organizations • Strive to continually improve skills using appropriate methods • Assist with applicable preventive maintenance programs to protect the physical assets of the Program • Help maintain a security function, which protects both the assets of the operation and the personal safety of staff and inmates • Help manage in compliance with established policies and procedures • Help manage in compliance with local, state, and federal laws and regulations • Help follow safety procedures to ensure an accident free work place • Enforce and follow sanitation standards and cleaning standards • Use menu instruction sheets to provide consistent service 20 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. • Responsible for all location purchases • Assure food is prepared on time to meet nutritional standards, meet Department of Health standards, contract standards and is served in an attractive manner • Supervise location personnel to ensure that food is served in the proper portions and that the process is completed as economically as possible while maintaining the necessary standards • Supervise the use of kitchen equipment in a safe manner • Review for accuracy and sign all payroll reports and review leave requests • Keep accurate production records • Maintain accurate records as required by governing agencies • Be responsible for securing the facility at the end of each shift • Compile and maintain loose equipment inventory for each location • Check and record food temperatures • Proper ordering of supplies as needed • Responsible for the proper storage and use of food • Establish and maintain good rapport with staff, administrators and public • Maintain an active role in management team development • Strive to continually upgrade skills using appropriate methods • Perform any other duties as assigned by Supervisor ESSENTIAL SKILLS Physical Demands -Employee must be able to: • Stand for limited periods of time • Walk for extended periods of time • Frequently bend, stoop, twist, reach, grasp, push, pull, climb, squat, kneel, etc. • Use hand strength to handle objects, tools, or controls • Perform moderate lifting - up to 50 pounds • Have the manual dexterity to prepare documents and use office equipment • Use weight-bearing equipment to perform heavy lifting over 100 pounds • Perform repetitive movement of fingers and hands for keyboarding • Climb/descend full flights of stairs Sensory Abilities -Employee must have the ability to use: • Visual acuity to read • Visual, verbal, and hearing acuity to interact with others • Interpersonal skills to communicate with others • Appropriate language • Proper manners • Work Environment -Employee must be able to: • Perform effectively in a variety of conditions • Primarily work indoors • Perform effectively around inmates in a correctional facility • Perform effectively in a noisy environment • Maintain a safe and sanitary environment Temperament -Employee musf be able to perform: • Effectively in a collaborate team environment • Cooperatively, congenially and be service-oriented • In an environment with frequent interruptions • Under various pressures • Effectively with people of various ages • Patiently, maturely, and be caring with others Cognitive Ability -Employee must have the ability fo: • Follow written and verbal instructions • Complete assigned tasks with minimal supervision • Perform independently within the limits of assigned responsibility • Handle stressful situations with others • Organize and manage your work area • Operate the kitchen in the absence of other authority • Be self-motivated • Give instructions to others • Handle stressful situations with others • Manage and prioritize multiple tasks effectively • Assess how others can benefit from your help • Use correct grammar, sentence structure and spelling • Use written communication effectively • Perform mathematical computations • Be flexible in dealing with others • Handle cash and accurately count money • Specific Skills -Employee must have the ability to: • Learn and use new technology effectively • Implement changes • Be flexible • Format various reports for clarity and content • Know basic first aid • Appropriately handle confidential information • Create and understand accounting entries • Analyze general and subsidiary accounts Contractor Background Information ~ 21 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County • Use leadership skills and managerial skills • Utilize knowledge of various equipment • Schedule and perform routine operations • Supervise and instruct others in various activities • Use laws relating to security of operations and activities • Handle routine and emergency situations effectively • Follow a time schedule • Know the Heimlich maneuver LicenselLocation Specific Requirements • Motor Vehicle • Division of Corrections Security Clearance • DPSCS Medical requirements for food service operation Comments • Must be a friendly, helpful personality and be able to perform in a fast-paced work environment with many disruptions, and to do so with a high degree of accuracy. • Strive constantly to promote the safety, health, and comfort of inmates, staff, and coworkers. • Possess maturity and ability to effectively deal with stressful situations with all ages and types of people. Needs emotional stamina to function under pressure in a fast-moving environment and complete daily operational duties • Must be friendly, helpful, and patient while working with others and be able to interact effectively with others. Evaluation Employee will be evaluated annually according to Policy. 22 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Dietitian Supervisor: District Manager ~r Basic Job Function Responsible for the timely preparation of regular and therapeutic menus for the inmate/resident population. Monitor staff and inmate labor in accordance with the company and the institution's policies. Monitor staff and inmate behavior in the secure usage of utensils and to prevent accident or injury to others. Education and Experience • High school diploma or GED required • Post-secondary courses with a Bachelors Degree in Nutrition • Related experiences • Licensed Dietitian or Nutritionist for the Maryland Board of Dietetic Practice • Knowledge of basic work area operations and procedures This position holder must abide by Canteen Correctional Services Policies and Administrative Guidelines and be able to use the Essential Skills to perform the Typical Duties listed on this Job Description. It is the responsibility of every employee to inform his/her supervisor regarding the need for „ reasonable accommodation. TYPICAL DUTIES • Develop and review the diet menu cycle to ensure the correct production records and recipes are being used • Verify that the correct menu items have been ordered as specified • Verify all menu items and service items are available in the correct amounts at the correct locations to be available/prepared at the proper time • Inspect Diet Lines to ensure correct menu, portion sizes, serving utensils, hats, gloves, aprons (if needed) and line setup is being followed • Randomly inspect that items are labeled with name, date, and meal • Review production records as needed for accuracy • Visit Inmates to access special dietary conditions • Perform Quality Assurance reviews and prepare corrective actions • Schedule and present employee training • Monitor that corrective actions are implemented • Enforce sanitation, safety, and security of inventory at all ,,. times • Monitor security/portion control and follow the process of all items being prepared • Maintain records of special diet conditions • Monitor inventory controls • Other duties as assigned by management ESSENTIAL SKILLS • Physical Demands -Employee must be able to: • Stand for limited periods of time • Sit for extended periods of time • Frequently bend, stoop, twist, reach, grasp, push, pull, climb, squat, kneel, etc. • Use hand strength to handle objects, tools, or controls • Perform moderate lifting - up to 50 pounds • Climb/descend full flights of stairs Sensory Abilities -Employee must have fhe ability to use: • Visual acuity to read • Visual, verbal, and hearing acuity to interact with others • Interpersonal skills to communicate with others • Appropriate language • Proper manners Work Environment -Employee must be able to: • Perform effectively in a variety of conditions • Primarily work indoors • Perform effectively around inmates in a correctional facility • Perform effectively in a noisy environment • Maintain a safe and sanitary environment Temperament -Employee must be able fo perform: • Effectively in a collaborate team environment • Cooperatively, congenially and be service-oriented • In an environment with frequent interruptions • Under various pressures • Effectively with people of various ages • Patiently, maturely, and be caring with others Cognitive Ability -Employee must have the ability to: • Follow written and verbal instructions • Complete assigned tasks with minimal supervision • Perform independently within the limits of assigned responsibility • Handle stressful situations with others • Be self-motivated Contractor Background Information ~ 23 Canteen Correctional Services, Inc. (Proposal for Food Service Management for Kerr County Specific Skills -Employee musf have the ability to: • Implement changes • Be flexible • Know basic first aid • Follow a time schedule License/Location Specific Requirements: • Motor Vehicle • Division of Corrections Security Clearance • DPSCS Medical requirements for food service operation • Registered Dietitian in the State of Maryland Comments • Must be a friendly, helpful personality and be able to perform in a fast-paced work environment with many disruptions, and to do so with a high degree of accuracy. • Strive constantly to promote the safety, health, and comfort of inmates, staff, and coworkers. • Possess maturity and ability to effectively deal with stressful situations with all ages and types of people. Needs emotional stamina to function under pressure in a fast-moving environment and complete daily operational duties • Must be friendly, helpful, and patient while working with others and be able to interact effectively with others. Evaluation Employee will be evaluated annually according to Policy. ,.r+ 24 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Human Resources Generalist Supervisor: District Manager ~ Basic Job Function Perform all functions necessary for the Food Service program in the area of employee file maintenance. Complete, process, update, and maintain necessary records regarding applicants, hires, terminations, suspensions, discipline procedures, routine renewals, notifications and distribute company benefit information. Education and Experience • High school diploma or GED required • Post-secondary courses beneficial • Related experiences • Knowledge of basic work area operations and procedures This position holder must abide by Canteen Correctional Services Policies and Administrative Guidelines and be able to use the Essential Skills to perform the Typical Duties listed on this Job Description. It is the responsibility of every employee to inform his/her supervisor regarding the need for reasonable accommodation. TYPICAL DUTIES • Process forms for employee hires • Process and maintain necessary employee clearance records • Prepare employee reports • Reconcile benefit statements • Maintain employee files and follow up on timely renewals • Provide requested information from maintained files • Verify accuracy and completeness of records • Maintain records for applicants by category • Process and consolidate necessary corporate forms • Ensure compliance with system of internal controls • Maintain calendar of important dates, meetings and deadlines • Utilize computer to maintain accurate transactions of the Program • Prepare various reports for the Manager • Assist in maintenance of fixed asset data • Cooperate with state and local auditors and provide necessary records • Maintain information on all contacts • Maintain various filing systems • Sort and route mail • Operate computer system and other office equipment • Travel to the bank, post office or other routine errands for the operation • Type various office correspondence, reports, contracts and documents • Assist in document preparation, receiving supplies and equipment, schedule distribution of materials and process invoices for payment • Collect, verify, prepare payroll information and maintain time sheet files • Maintain sick leave records • Assist with planning and preparation of materials for meetings and workshops • Assist in special projects • Maintain files of job applications • Notify job applicants when position has been filled • Type and copy meeting agenda • Schedule substitute employees • Regularly deal with people on various job related topics • Greet visitors and assist them as an appropriate • Answer telephone, relay messages, and assist with other routine communication • Strive to continually improve skills using appropriate methods • Other duties as assigned by management ESSENTIAL SKILLS Physical Demands -Employee must be able to: • Stand for limited periods of time • Sit for extended periods of time • Frequently bend, stoop, twist, reach, grasp, push, pull, climb, squat, kneel, etc. • Use hand strength to handle objects, tools, or controls • Perform moderate lifting - up to 50 pounds • Have the manual dexterity to prepare documents and use office equipment • Perform repetitive movement of fingers and hands for keyboarding • Climb/descend full flights of stairs Sensory Abilities -Employee must have the ability to use: • Visual acuity to read • Visual, verbal, and hearing acuity to interact with others • Interpersonal skills to communicate with others • Appropriate language • Proper manners Contractor Background Information ~ 25 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Work Environment -Employee must be able to: • Perform effectively in a variety of conditions • Primarily work indoors • Perform effectively around inmates in a correctional facility • Perform effectively in a noisy environment • Maintain a safe and sanitary environment Temperament -Employee must be able to perform: • Effectively in a collaborate team environment • Cooperatively, congenially and be service-oriented • In an environment with frequent interruptions • Under various pressures • Effectively with people of various ages • Patiently, maturely, and be caring with others Cognitive Ability -Employee must have the ability to: • Follow written and verbal instructions • Complete assigned tasks with minimal supervision • Perform independently within the limits of assigned responsibility • Handle stressful situations with others • Organize and manage your work area • Be self-motivated • Manage and prioritize multiple tasks effectively • Assess how others can benefit fro your help • Use correct grammar, sentence structure and spelling • Use written communication effectively • Perform mathmatical computations • Be flexible in dealing with others Specific Skills -Employee must have the ability fo: • Learn and use new technology effectively • Implement changes • Be flexible • Format various reports for clarity and content • Know basic first aid • Appropriately handle confidential information • Create and understand accounting entries • Analyze general and subsidiary accounts • Use leadership skills and managerial skills • Utilize knowledge of various equipment • Schedule and perform routine operations • Share information with others about various activities • Use laws relating to security of operations and activities • Handle routine and emergency situations effectively • Follow a time schedule License/Location Specific Requirements: • Motor Vehicle • Division of Corrections Security Clearance • DPSCS Medical requirements for food service operation Comments • Must be a friendly, helpful personality and be able to perform in a fast-paced work environment with many disruptions, and to do so with a high degree of accuracy. • Strive constantly to promote the safety, health, and comfort of inmates, staff, and co-workers. • Possess maturity and ability to effectively deal with stressful situations with all ages and types of people. Needs emotional stamina to function under pressure in a fast-moving environment and complete daily operational duties • Must be friendly, helpful, and patient while working with others and be able to interact effectively with others. Evaluation Employee will be evaluated annually according to Policy. 26 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Purchasing Manager Supervisor: District Manager Basic Job Function Purchase all items necessary for the continual operation of the Food Service program according to the current menu and items of special request. Maintain necessary records for purchasing, menu costing, vendor contacts and product specification sheets and assist in the general operations of the central administrative office. Education and Experience • High school diploma or GED required • Post-secondary courses beneficial • Three years supervisory experience • Sanitation certification required • Knowledge of basic work area operations and procedures This position holder must abide by Canteen Correctional Services Policies and Administrative Guidelines and be able to use the Essential Skills to perform the Typical Duties listed on this Job Description. It is the responsibility of every employee to inform his/her supervisor regarding the need for reasonable accommodation. TYPICAL DUTIES • Request bid prices for menu items and enter data to compare quality by cost items • Process and maintain purchasing and payment records • Prepare routine orders • Monitor orders for perishables placed by General Managers • Review invoices for accurate pricing, request credit for damaged product, and follow up on delinquent accounts • Provide requested information from maintained files • Verify accuracy and completeness of records • Maintain records for all purchases • Process and consolidate invoices and review detailed payment listing to ensure payment is applied to correct vendors • Ensure compliance with system of internal controls • Maintain calendar of important dates, meetings and deadlines • Utilize computer to maintain accurate transactions of the Program ,, Prepare various reports for the Manager • Assist in maintenance of fixed asset data • Cooperate with state and local auditors and provide necessary records • Maintain information on all vendors • Maintain various filing systems • Sort and route mail • Operate computer system and other office equipment • Maintain an inventory of all items • Type various office correspondence, reports, contracts and documents • Assist in document preparation, receiving supplies and equipment, schedule distribution of materials and process invoices for payment • Prepare bid documents for equipment, supplies and services, prepare comparison of bids received and assist in evaluating bids • Collect, verify, prepare consolidated inventory and maintain files • Assist with planning and purchase of materials for meetings and workshops • Assist in special projects • Schedule substitute employees • Regularly deal with people on various job related topics • Greet visitors and assist them as an appropriate • Answer telephone, relay messages, and assist with other routine communication • Strive to continually improve skills using appropriate methods • Other duties as assigned by management ESSENTIAL SKILLS Physical Demands -Employee musf be able to: • Stand for limited periods of time • Sit for extended periods of time • Frequently bend, stoop, twist, reach, grasp, push, pull, climb, squat, kneel, etc. • Use hand strength to handle objects, tools, or controls • Perform moderate lifting - up to 50 pounds • Have the manual dexterity to prepare documents and use office equipment • Perform repetitive movement of fingers and hands for keyboarding • Climb/descend full flights of stairs Sensory Abilities -Employee must have the ability to use: • Visual acuity to read • Visual, verbal, and hearing acuity to interact with others • Interpersonal skills to communicate with others • Appropriate language • Proper manners Contractor Background Information ~ 27 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Work Environment -Employee must be able to: • Perform effectively in a variety of conditions • Primarily work indoors • Perform effectively in a noisy environment • Maintain a safe and sanitary environment Temperament -Employee must be able to perform: • Effectively in a collaborate team environment • Cooperatively, congenially and be service-oriented • In an environment with frequent interruptions • Under various pressures • Effectively with people of various ages • Patiently, maturely, and be caring with others Cognitive Ability -Employee must have the ability to: • Follow written and verbal instructions • Complete assigned tasks with minimal supervision • Perform independently within the limits of assigned responsibility • Handle stressful situations wit others • Organize and manage your work area • Be self-motivated • Manage and prioritize multiple tasks effectively • Assess how others can benefit from your help • Use correct grammar, sentence structure and spelling • Use written communication effectively • Perform mathmatical computations • Be flexible in dealing with others Specific Skills -Employee must have the ability to: • Learn and use new technology effectively • Implement changes • Be flexible • Format various reports for clarity and content • Know basic first aid • Appropriately handle confidential information • Create and understand accounting entries • Analyze general and subsidiary accounts • Use leadership skills and managerial skills • Utilize knowledge of various equipment • Schedule and perform routine operations • Supervise and instruct others in various activities • Be responsible for security of operations and activities • Handle routine and emergency situations effectively • Follow a time schedule License/Location Specific Requirements: • Motor Vehicle • Division of Corrections Security Clearance • DPSCS Medical requirements for food service operation Comments • Must be a friendly, helpful personality and be able to perform in a fast-paced work environment with many disruptions, and to do so with a high degree of accuracy. • Strive constantly to promote the safety, health, and comfort of inmates, staff, and co-workers. • Possess maturity and ability to effectively deal with stressful situations with all ages and types of people. Needs emotional stamina to function under pressure in a fast-moving environment and complete daily operational duties • Must be friendly, helpful, and patient while working with others and be able to interact effectively with others. Evaluation Employee will be evaluated annually according to Policy. ..~ 28 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Food Service Director Supervisor: General Manager Basic Job Function This is a responsible position involving all aspects of the every day management of the kitchen including cooking. Requires ability to supervise kitchen employees. Requires working independently with supervision from the Food Service General Manager. Education and Experience • High school diploma or GED required • Three years experience in Corrections • Post-secondary courses beneficial • Related experiences • Knowledge of basic work area operations and procedures • Sanitation Certification required This position holder must abide by Canteen Correctional Services Policies and Administrative Guidelines and be able to use the Essential Skills to perform the Typical Duties listed on this Job Description. It is the responsibility of every employee to inform his/her supervisor regarding the need for err reasonable accommodation. TYPICAL DUTIES • Knowledge and understanding of meal requirements • Keep accurate production records • Insure proper use of cleaning schedule • Maintain accurate inventory as per schedule • Determine quality and quantity of all items prepared • Prepare menu items as determined for daily use • Office duties including answering phone, knowledge of daily participation, and routine filing of various documents • Ensure efficient operation of kitchen including employee time schedule adjustments and assignment • Able to make changes and suggestions that increase inmate satisfaction when necessary • Participate in employee meetings and training programs • Assist in maintaining product service quality standards by conducting ongoing evaluations and investigating complaints • Maintain officers program for meals • Assist with applicable preventive maintenance programs to protect the physical assets of the Program • Help maintain a security function, which protects both the assets of the operation and the personal safety of staff and inmates • Help manage in compliance with established policies and procedures • Help manage in compliance with local, state, and federal laws and regulations • Help follow safety procedures to ensure an accident free work place • Enforce and follow sanitation standards and cleaning standards • Use menu instruction sheets to provide consistent service • Responsible for weekly purchased inventory • Assure food is prepared on time to meet nutritional standards, meet Department of Health standards and is served in an attractive manner • Supervise personnel to ensure that food is served in the proper portions and that the process is completed as economically as possible while maintaining the necessary standards • Supervise the use of kitchen equipment in a safe manner • Be active in associated professional organizations • Review for accuracy and sign all timesheets and leave requests • Keep accurate production records for daily menu • Maintain accurate records as required by governing agencies • Responsible for securing the facility at the end of each shift • Compile and maintain a loose equipment inventory for each location • Check and record temperatures of foods • Proper ordering of supplies as needed • Responsible for proper storage and use of food • Establish and maintain good rapport with staff, administrators and public • Maintain an active role in management team developments • Strive to continually upgrade skills using appropriate methods • Perform all other duties as assigned by Supervisor Contractor Background Information ~ 29 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County ESSENTIAL SKILLS Physical Demands -Employee must be able to: • Stand for limited periods of time • Walk for extended periods of time • Frequently bend, stoop, twist, reach, grasp, push, pull, climb, squat, kneel, etc. • Use hand strength to handle objects, tools, or controls • Perform moderate lifting - up to 50 pounds • Have the manual dexterity to prepare documents and use office equipment • Use weight-bearing equipment to perform heavy lifting over 100 pounds • Perform repetitive movement of fingers and hands for keyboarding • Climbldescend full flights of stairs Sensory Abilities -Employee must have the ability to use: • Visual acuity to read • Visual, verbal, and hearing acuity to interact with others • Interpersonal skills to communicate with others • Appropriate language • Proper manners Work Environment -Employee must be able to: • Perform effectively in a variety of conditions • Perform effectively around inmates in a correctional facility • Primarily work indoors • Perform effectively in a noisy environment • Maintain a safe and sanitary environment Temperament -Employee must be able to perform: • Effectively in a collaborate team environment • Cooperatively, congenially and be service-oriented • In an environment with frequent interruptions • Under various pressures • Effectively with people of various ages • Patiently, maturely, and be caring with others Cognitive Ability -Employee must have the ability to: • Follow written and verbal instructions • Complete assigned tasks with minimal supervision • Perform independently within the limits of assigned responsibility • Handle stressful situations with others • Organize and manage your work area • Operate the kitchen in the absence of other authority • Be self-motivated • Give instructions to others • Handle stressful situations with others • Manage and prioritize multiple tasks effectively • Assess how others can benefit from your help • Use correct grammar, sentence structure and spelling • Use written communication effectively • Perform mathematical computations • Be flexible in dealing with others • Handle cash and accurately count money Specific Skills -Employee must have the ability to: • Learn and use new technology effectively • Implement changes • Be flexible • Format various reports for clarity and content • Know basic first aid • Appropriately handle confidential information • Create and understand accounting entries • Analyze general and subsidiary accounts • Use leadership skills and managerial skills • Utilize knowledge of various equipment • Schedule and perform routine operations • Supervise and instruct others in various activities • Use laws relating to security of operations and activities • Handle routine and emergency situations effectively • Follow a time schedule • Know the Heimlich maneuver LicenselLocation Specific Requirements: • Motor Vehicle • Division of Corrections Security Clearance • DPSCS Medical requirements for food service operation Comments: • Must be a friendly, helpful personality and be able to perform in a fast-paced work environment with many disruptions, and to do so with a high degree of accuracy. • Strive constantly to promote the safety, health, and comfort of inmates, staff, and coworkers. • Possess maturity and ability to effectively deal with stressful situations with all ages and types of people. Needs emotional stamina to function under pressure in a fast-moving environment and complete daily operational duties • Must be friendly, helpful, and patient while working with others and be able to interact effectively with others. Evaluation: Employee will be evaluated annually according to Policy. 30 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Asst. Food Service Director Supervisor: Food Service Director ~ Basic Job Function This is a responsible position involving all aspects of the every day management of the kitchen including cooking. Requires ability to supervise kitchen employees. Requires working independently with supervision from the Food Service Director, Education and Experience • High school diploma or GED required • Three years experience in Corrections • Post-secondary courses beneficial • Related experiences • Knowledge of basic work area operations and procedures • Sanitation Certification required This position holder must abide by Canteen Correctional Services Policies and Administrative Guidelines and be able to use the Essential Skills to perform the Typical Duties listed on this Job Description. It is the responsibility of every employee to inform his/her supervisor regarding the need for reasonable accommodation. ~"'° TYPICAL DUTIES • Knowledge and understanding of meal requirements • Keep accurate production records • Insure proper use of cleaning schedule • Maintain accurate inventory as per schedule • Determine quality and quantity of all items prepared • Prepare menu items as determined for daily use • Office duties including answering phone, knowledge of daily participation, and routine filing of various documents • Ensure efficient operation of the kitchen • Participate in employee meetings and training programs • Assist in maintaining product service quality standards by conducting ongoing evaluations and investigating complaints • Maintain officers program for meals • Assist with applicable preventive maintenance programs to protect the physical assets of the Program • Help maintain a security function, which protects both the assets of the operation and the personal safety of staff and inmates • Help manage in compliance with established policies and procedures • Help manage in compliance with local, state, and federal laws and regulations • Help follow safety procedures to ensure an accident free work place • Enforce and follow sanitation standards and cleaning standards • Use menu instructions sheets to provide consistent service • Responsible for weekly purchased inventory • Assure food is prepared on time to meet nutritional standards, meet Department of Health standards and is served in an attractive manner • Supervise personnel to ensure that food is served in the proper portions and that the process is completed as economically as possible while maintaining the necessary standards • Supervise the use of kitchen equipment in a safe manner • Keep accurate production records for daily menu • Maintain accurate records as required by governing agencies • Responsible for securing the facility at the end of each shift • Check and record temperatures of foods • Proper ordering of supplies as needed • Responsible for proper storage and use of food • Establish and maintain good rapport with staff, administrators and public • Maintain an active role in management team developments • Strive to continually upgrade skills using appropriate methods • Perform all other duties as assigned by Supervisor ESSENTIAL SKILLS • Physical Demands -Employee must be able to: • Stand for extended periods of time • Walk for extended periods of time • Frequently bend, stoop, twist, reach, grasp, push, pull, climb, squat, kneel, etc. • Use hand strength to handle objects, tools, or controls • Perform moderate lifting - up to 50 pounds • Have the manual dexterity to prepare documents and use office equipment • Use weight-bearing equipment to perform heavy lifting over 100 pounds • Perform repetitive movement of fingers and hands for keyboarding • Climbldescend full flights of stairs Contractor Background Information ~ 31 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Sensory Abilities -Employee must have the ability to use: • Visual acuity to read • Visual, verbal, and hearing acuity to interact with others • Interpersonal skills to communicate with others • Appropriate language • Proper manners Work Environment -Employee must be able to: • Perform effectively in a variety of conditions • Perform effectively and appropriately around inmates in a correctional facility • Primarily work indoors • Perform effectively in a noisy environment • Maintain a safe and sanitary environment • Perform any and all extra duties in which the Food Service Director may assign Temperament -Employee must be able to perform: • Effectively in a collaborate team environment • Cooperatively, congenially and be service-oriented • In an environment with frequent interruptions • Under various pressures • Effectively with people of various ages, and ethnic backgrounds • Patiently, maturely, and be caring with others Cognitive Ability -Employee must have the abilify to: • Follow written and verbal instructions • Completed assigned tasks with minimal supervision • Perform independently within the limits of assigned responsibility • Handle stressful situations with others • Organize and manage your work area • Operate the kitchen in the absence of the Food Service Director • Be self-motivated • Give instructions to others • Manage and prioritize multiple tasks effectively • Assess how others can benefit from your help • Use correct grammar, sentence structure and spelling • Use written communication effectively • Perform mathematical computations • Be flexible in dealing with others Specific Skills -Employee must have the abilify to: • Learn and use new technology effectively • Implement changes • Be flexible • Format various reports for clarity and content • Know basic first aid • Appropriately handle confidential information • Create and understand all accounting entries • Analyze general and subsidiary accounts • Use leadership skills and managerial skills • Utilize knowledge of various equipment • Schedule and perform routing operations • Supervise and instruct others in various activities • Use laws relating to security of operations and activities • Handle routine and emergency situations effectively • Follow a time schedule • Know the Heimlich maneuver LicenselLocation Specific Requirements: • Motor Vehicle • Division of Corrections Security Clearance • Telephone/Not message phone • DPSCS Medical requirements for food service operation Comments: • Must be a friendly, helpful personality and be able to perform in a fast-paced work environment with many disruptions, and to do so with a high degree of accuracy. • Strive constantly to promote the safety, health, and comfort of inmates, staff, and coworkers. • Possess maturity and ability to effectively deal with stressful situations with all ages and types of people. Needs emotional stamina to function under pressure in a fast-moving environment and complete daily operational duties. • Must be friendly, helpful, and patient while working with others and be able to interact effectively with others. Evaluation: Employee will be evaluated annually according to Policy. 32 ~ Contractor Background Information Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. Cook Supervisor Supervisor: Production Manager ~ Basic Job Function Responsible for the timely preparation of all menu items for the inmate/resident population. Supervise inmate labor in accordance with the company and the institution's policies. Supervise inmate behavior in the secure usage of utensils and when working to prevent accident or injury to others. Education and Experience • High school diploma or GED required • Post-secondary courses beneficial • Related experiences • Knowledge of basic work area operations and procedures This position holder must abide by Canteen Correctional Services Policies and Administrative Guidelines and be able to use the Essential Skills to perform the Typical Duties listed on this Job Description. It is the responsibility of every employee to inform his/her supervisor regarding the need for reasonable accommodation. TYPICAL DUTIES • Report as scheduled in proper uniform to your immediate supervisor • Review the master menu cycle to ensure the correct production records and recipes are being used • Verify that all the daily menu items have been pulled from storage • Verify all menu items and service items are available in the correct amounts at the correct locations to be availablelprepared at the proper time • Review with Line Leader the menu, portion sizes, serving utensils, hats, gloves, aprons (if needed) and line setup • Verify any items produced in excess and check with the manager for their use • Label all items with name, date, and meal • Use and complete production records as directed • Delegate inmate duties • Enforce sanitation, safety, and security of inventory at all times • Monitor security/portion control and follow the process of all items being prepared • Monitor inventory controls • Other duties as assigned by management ESSENTIAL SKILLS • Physical Demands -Employee must be able to: • Stand for extended periods of time • Sit for limited periods of time • Frequently bend, stoop, twist, reach, grasp, push, pull, climb, squat, kneel, etc. • Use hand strength to handle objects, tools, or controls • Perform moderate lifting - up to 50 lbs. • Use equipment to assist with heavy lifting -over 50 lbs. Climb/descend full flights of stairs Sensory Abilities -Employee musf have the ability to use: • Visual acuity to read • Visual, verbal, and hearing acuity to interact with others • Interpersonal skills to communicate with others • Appropriate language • Proper manners Work Environment -Employee musf be able to: • Perform effectively in a variety of conditions • Primarily work indoors • Perform effectively in a noisy environment • Maintain a safe and sanitary environment Temperament -Employee must be able to perform: • Effectively in a collaborate team environment • Cooperatively, congenially and be service-oriented • In an environment with frequent interruptions • Under various pressures • Effectively with people of various ages • Patiently, maturely, and be caring with others • Cognitive Ability -Employee must have the ability to: • Follow written and verbal instructions • Complete assigned tasks with minimal supervision • Perform independently within the limits of assigned responsibility • Handle stressful situations wit others • Be self-motivated Specific Skills -Employee must have the ability to: • Implement changes • Be flexible • Know basic first aid • Follow a time schedule License/Location Specific Requirements: • Division of Corrections Security Clearance • DPSCS Medical requirements for food service operation Contractor Background Information ~ 33 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Comments • Must be a friendly, helpful personality and be able to perform in a fast-paced work environment with many disruptions, and to do so with a high degree of accuracy. • Strive constantly to promote the safety, health, and comfort of inmates, staff, and coworkers. • Possess maturity and ability to effectively deal with stressful situations with all ages and types of people. Needs emotional stamina to function under pressure in a fast-moving environment and complete daily operational duties • Must be friendly, helpful, and patient while working with others and be able to interact effectively with others. Evaluation Employee will be evaluated annually according to Policy. 34 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Hiring Practices Equal Employment Opportunity Under the provisions of Title VI of the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, Executive Orders 11141 and 11246, as amended, Section 503 of the Rehabilitation Act of 1973, and Section 402 of the Vietnam Era Veterans Readjustment Act of 1974, it is our legal duty to periodically remind you of Canteen Correctional Services's position concerning equal employment opportunity and affirmative action. In addition to our legal duty, we believe that it is our moral responsibility to advise you that Canteen Correctional Services's position is as follows: The policy of Canteen Correctional Services is that it shall be an equal opportunity employer. The company shall act affirmatively to ensure that it will: • Recruit, hire and promote for all job classifications without regard to race, creed, color, national origin, sex, age or disability • Base decisions on employment solely on an individual's qualifications for the position being filled • Ensure that all other personnel actions, such as compensation, promotions, benefits, transfers, layoffs, return from layoff, social and recreational programs are administered without regard to race, creed, color, national origin, sex, age or disability • Take appropriate steps to correct any under-utilization of women, minorities, Vietnam era veterans and disabled individuals in the company's workforce We expect all managers to do their utmost to comply with your operation's Affirmative Action Plan and to ensure that our corporate-wide policy concerning equal employment and affirmative action is given the highest priority. Sexual and Workplace Harassment Compass, as part of its commitment to equal employment opportunity, prohibits sexual harassment or any form of workplace harassment of its associates and applicants by any person in any form, including on the basis of race, sex, color, religion, age, national origin, or disability. Recently, the Equal Employment Opportunity Commission (EEOC) published guidelines relating specifically to sexual harassment, which we endorse in keeping with our long- standing commitment against any form of harassment in the work environment. The EEOC guidelines provide that unwelcome sexual advance, requests for sexual favors and other verbal or physical conduct of a sexual nature constitute sexual harassment when: • Submission to such conduct is made either explicitly or implicitly a term or condition of an individual's employment. • Submission to or rejection of such conduct by an individual is used as the basis for employment decisions affecting such individual. • Such conduct has the purpose or effect of substantially interfering with an individual's work performance or creating an intimidating, hostile, or offensive working environment. In keeping with the spirit of these guidelines, we reaffirm our belief that every Compass associate must be treated with dignity and respect regardless of race, sex, color, religion, age, national origin, or disability. We ask the help of all of you to help us meet our obligations by acting in accordance with our stated commitment and by bringing any violations of this policy to our attention. Affirmative Action Policy Contractor Background Information ~ 35 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Canteen Correctional Services intends to obey all laws and regulations pertaining to Equal Employment Opportunity. It is Canteen Correctional Services's policy to offer equal employment opportunity to all in every aspect of employment regardless of race, color, sex, religion, age, or national origin. WE DO NOT TAKE THIS POLICY LIGHTLY! All Canteen Correctional Services employment advertising stresses that we are an Equal Opportunity Employer. The number of female and minority group members in management and throughout the company has increased. We expect all management to work toward total equal employment so that this trend continues. Under court interpretation of these laws, it is clear that discrimination in employment is no longer solely defined as acts of prejudice on the part of company managers or supervisors. The statistical absence orunder-representation of minority group members, females, or older associates, when their availability in the work force is demonstrable, can be legal proof of discrimination. We are aware that the law does not require management to hire or promote someone simply because he or she is a member of a minority group or other group under the protection of these laws. However, if management feels that such a person is not capable of performing the job, the manager must have only valid, job-related reasons for considering the person unqualified. This serves to reiterate the policy of Canteen Correctional Services, and the management of its facilities to work continually toward improving recruitment, employment, development, and promotional opportunities for minority associates and for women. Certainly, one of the most complex and tragic problems which confronts our company and our nation today is the absence of true equal opportunity for all people without regard to race, color, religion, sex, age, or national origin. While there have been civil rights laws enacted during the past decades to assure such equality, many individuals and institutions have been negligent in meeting the requirements of these laws to the extent that equal opportunity for all people, in fact, is not a reality. Consequently, the denial of equal access to opportunities for development and growth has permitted discrimination to continue in a variety of forms. This means that proposed remedies must go beyond the mere announcement of equal opportunity policy. We, at Canteen Correctional Services, must recognize and accept our responsibility to design and implement programs which strike at the problem, rather than simply exist as overt manifestations. We must, therefore, strive aggressively to ensure the entry and growth of minorities and women in our work force until it is emphatically clear that equality of opportunity in our company is a fact as well as an ideal. To achieve ultimate effectiveness in this matter, our efforts toward equal opportunity for all people in our employment must extend above and beyond the letter of the law -that is, total commitment to this goal on the part of every Canteen Correctional Services associate. Our management cooperation and support in our "Affirmative Action Program" is essential and assures equal employment opportunities in all company-operated facilities. 36 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. TO: All Associates DATE: January 5, 2009 Re: Equal Employment Opportunity COMPASS ` GROUP• It is the policy of Compass Group USA, Inc., and its affiliated companies (the "Company") to provide equal employment opportunity without regard to race, sex, sexual orientation, color, religion, age, pregnancy, national origin, disability, veteran status or any other protected status. Compass values the diversity and the uniqueness each associate brings to the Company. In accordance with this policy, the Company reaffirms its commitment to equal employment opportunity including compliance with Executive Order 11246, Section 503 of the Rehabilitation Act of 1973, the Vietnam Era Veterans Readjustment Act of 1974, Title VII of the Civil Rights Act of ] 964, the Equal Pay Act of 1963, the Americans with Disabilities Act of 1990, and the Age Discrimination in Employment Act of 1967. In this regard, the Company shall continue to: 1. Recruit, hire, train and promote qualified persons in all job titles without regard to race, sex, sexual orientation, color, religion, age, pregnancy, national origin, disability, veteran status or any other protected status; 2. Base employment decisions so as to further the principle of equal employment opportunity; 3. Ensure that promotion and transfer decisions are in accord with principles of equal employment opportunity by imposing only valid requirements for promotion and transfer opportunities; 4. Ensure that all personnel actions, such as compensation, benefits, transfers, layoffs, return from layoffs, Company-sponsored training, education, social and recreational programs, will be administered without regard to race, sex, sexual orientation, color, religion, age, pregnancy, national origin, disability, veteran status or any other protected status; and 5. Ensure that a reasonable accommodation is sought to the religious beliefs of all employees. It remains the responsibility of all supervisors to ensure the affirmative implementation of this policy. ~~~ Gary R. Green Christopher Ashcroft Chief Executive Officer Executive Vice President, Human Resources POST ON COMPANY BULLETIN BOARD Contractor Background Information ~ 37 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County GjCOMPASS ' GR Pm TO: All Associates DATE: January 5, 2009 RE: Affirmative Action for Disabled Individuals, Special Disabled Veterans, and Veterans of the Vietnam Era Compass Group USA, Inc., maintains affirmative action programs to promote the employment opportunities of qualified individuals with disabilities, and qualified special disabled veterans and veterans of the Vietnam era. If you are either a disabled individual, special disabled veteran or a Vietnam era veteran and would like to be considered under these programs, please ask your supervisor for a form that will be used to notify us as such. You may inform us of your desire for consideration under the affirmative action program(s) at this time and/or at any time in the future. Although giving this information is voluntary, such a disclosure by you will enable the Company to further assist you in the appropriate manner concerning your employment and in making accommodations concerning your employment if you are a disabled individual or a special disabled veteran. Be assured that providing such information will in no way result in adverse treatment. Information you submit will be kept confidential and will be used only in conjunction with federal reporting requirements, except that (1) supervisors and managers may be informed on a need to know basis, regarding restrictions on the work or duties of employees who are individuals with disabilities and special disabled veterans, and regarding necessary accommodations; (2) first-aid and safety personnel maybe informed, when and to the extent appropriate, if a condition might require emergency treatment; and (3) government officials investigating compliance with disabled or veterans laws and regulations shall be informed. If you would like to review Compass Group USA, Inc.'s "Affirmative Action Plan for Individuals with Disabilities, Special Disabled Veterans, and Veterans of the Vietnam Era," you may do so by advising your supervisor during normal business hours. ~rVU~ Gary R. Green Christopher Ashcroft Chief Executive Officer Executive Vice President, Human Resources POST ON COMPANY BULLETIN BOARD 38 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. GjCOMPASS ' GROUPR TO: All Associates DATE: January 5, 2009 RE: Zero Tolerance Discrimination and Harassment Policy It is the policy of Compass Group USA, Inc., and its affiliated companies (the "Company") to provide a work environ- ment for all of its associates that is free from discrimination and harassment based on sex, sexual orientation, race, religion, color, disability, age, pregnancy, national origin, veteran status, or any other unlawful factor. To this end, the Company will comply with and strictly enforce federal, state and local laws that prohibit discrimination or harassment based on sex, sexual orientation, race, religion, color, disability, age, pregnancy, national origin, veteran status or any other unlawful factor. Associates who by act or omission discriminate against or harass any associate based upon such classifications shall be subject to disciplinary action, which may include discharge from employment. Without limiting the applicability or coverage of this policy to the conduct here- inafter described, the following conduct shall be deemed a violation of this policy: 1. Making any decision regarding the hiring, firing, promotion or demotion of an associate or making any decision that affects the wages, benefits or working conditions of an associate based in whole or in part on sex, sexual orientation, race, relig- ion, color, disability, age, pregnancy, national origin, veteran status, or any other unlawful factor. 2. Making sexual advances or requests for sexual favors or other verbal or physical conduct of a sexual nature at the work- place. 3. Making sexual advances or requests for sexual favors or other verbal or physical conduct of a sexual nature outside the workplace if: (i) the conduct is directed toward another associate and (ii) is unwelcome or adversely affects the working condi- tions, morale or environment of employees at the Company. 4. Making submission or rejection of any conduct referred to in paragraph two or three above the basis for any employment decision affecting an associate 5. Creating an intimidating, hostile, or offensive working environment by engaging in any of the following conduct or simi lar conduct that offends another associate: a. Calling, addressing or referring to any person by a demeaning name that relates to a person's sex, sexual orientation, race, color, religion, age, pregnancy, disability, national origin, veteran status, or any other unlawful factor. b. Belittling or denigrating another because of the person's sex, sexual orientation, race, color, religion, age, pregnancy, disability, national origin, veteran status, or any other unlawful factor. c. Relating stories, jokes, experiences or anecdotes that relate to sex, sexual orientation, race, color, religion, age, preg- nancy, disability or national origin, veteran status, or any other unlawful factor and that might offend any person of a particular sex, race, color, religion, age, disability, national origin, veteran status, or any other unlawful factor. d. Displaying pictures, photographs, depictions, artwork, quotes, stories, jokes or other media that may reasonably offend another because of his/her sex, sexual orientation, race, color, religion, age, pregnancy, disability, national origin, veteran status, or any other unlawful factor. e. Touching another associate in a manner that may be offensive to the other associate or making lewd or suggestive ges- tures or comments in the presence of another associate. Contractor Background Information ~ 39 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County GCOMPASS G R O U P £ Engaging in any conduct that tends to harass, annoy or inflame another associate, customer or vendor based on sex, sex- ual orientation, race, color, religion, age, pregnancy, disability, national origin, veteran status, or any other classification or status addressed by law, including, but not limited to, the use of epithets, slurs, threats, intimidation or hostile acts. This list is not exclusive. Other conduct that results in discrimination or harassment based upon a protected classification may result in immediate disciplinary action, up to and including immediate termination of employment. The Company will absolutely not tolerate discrimination or harassment, and asks your assistance in helping it meet its obligations by acting in accordance with its stated commitment and by bringing any violations of this policy to a Company representative's attention immediately. Associates may raise concerns or complaints about matters, whether alleged, perceived or actual, made unlawful by Title VII of the Civil Rights Act of 1964, the Equal Pay Act of 1963, the Americans with Disabilities Act of 1990, or the Age Discrimination in Employment Act of 1967. If you feel that you are being harassed and that it is interfering with your ability to do your job, we expect you to bring your complaint to our attention using our open communication policy. Any associate who brings a complaint to the Company's attention is assured that the matter will be fully and fairly investigated and that it will be dealt with promptly, and in confidence to the extent possible -only those persons who need to know will be involved or informed of the complaint, and we will undertake immediate and appropriate corrective action, including disciplinary measures, when this policy is violated. Your immediate supervisor is usually the best person to go to if you have a complaint or a problem at work. If you feel that the matter has not been resolved, or if you feel uncomfortable about speaking to your immediate supervisor, the issue should be discussed with the next higher level manager. If the matter has still not been resolved after discussing it with the second level of management, you should feel free to contact the Regional Vice President. In addition, if you ever feel uncomfortable discussing an issue with management, you may, at any time during the process, contact a Human Resources representative or the "SpeakUp" Hotline at 1-866-232-9273. Any retaliatory action against an associate who reports sexual or workplace discrimination or harassment or who provides information concerning a complaint about discrimination or harassment is strictly prohibited. Any associate, supervisor or manager who engages in prohibited retaliatory action will be subject to disciplinary action up to and including termination of employment. ~~~ Gary R. Green Christopher Ashcroft Chief Executive Officer Executive Vice President, Human Resources POST ON COMPANY BULLETIN BOARD 40 ~ Contractor Background Information Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. Recognition Program Be-A-star Be-A-star is asector-specific business initiative program that recognizes associates and teams for achieving business excellence. Be-A-star is a unique program that is designed to provide a roadmap for the consistent implementation of standards for excellence. It also provides the format and resources for managers, at various levels of the organization, to recognize their associates individually and as teams for achieving those standards. The mission of Be-A-star is to provide a consistent platform for each sector to communicate and accomplish the business objectives set forth during a fiscal year and to recognize associates and teams that deliver business excellence as a result of accomplishing these objectives. The Be-A-star Program supports the business initiatives of the company and recognizes associates for the excellence that they contribute everyday. The program is a complex, yearlong endeavor, involving and recognizing associates at all levels of the organization for the accomplishment of business goals and objectives. Associates and teams are involved in driving the current year's business initiatives around superior customer and client service and satisfaction, sanitation, safety, community involvement, and financial performance. The program is administered in aself-contained kit, divided into five 'Stars', or sections, that must be completed within a specific timeframe. Each of the `Star' sections contains a variety of Action Items, encouraging sector-specific business goals and objectives. Operations complete each Action Item within a Star to obtain that Star. It is the responsibility of the Unit Manager to gather his or her team of associates and work together to complete their Action Items. Star due dates are staggered throughout the course of the fiscal year and teams are challenged to claim all five Stars. With each Star claim comes more opportunities for recognition while promoting teamwork and camaraderie among the associates. The vision of Compass Group's Be-A-star Program is to be the primary recognition tool, implemented throughout all sectors, for all associates that exceed business excellence by providing great results everyday. During the Be-A-star Program year, Unit Managers are encouraged to recognize their teams of associates for going above and beyond the call of duty. Recognition should be instant, tangible, permanent, and is most valued when provided in front of peers. The Be-A-star Program realizes that participating associates value different forms of LJ~i 4 ~ ~~ Y recognition and caters to r this need. The program recognizing business excellence not only incorporates a wide variety of ways for managers to recognize their teams, but also provides ways for associates to recognize each another. The most notable recognition is attendance at the annual awards banquet, officially known as the Be-A-star National Awards Celebration. This spectacular event has been held in exciting destinations such as Las Vegas, Nevada and Orlando, Florida. The celebration offers three days of fun and excitement beginning with a welcome reception on arrival day. The last several years of this fabulous event have been held in Orlando, Florida, giving all attendees the opportunity to visit Walt Disney World and Universal Theme Parks. The actual banquet night celebration provides hours of energetic entertainment along with a spectacular five-course meal. All levels of the organization attend this celebration, from Board Members to hourly associates. Management and associates alike consider this event the pinnacle of the Be-A- star Program year. All invited attendees represent the best of the best from the Be-A-star Program. Throughout the evening, several levels of awards are presented to individuals and teams. All Be-A-star National Awards Celebration attendees leave the Star-studded event with memorabilia commemorating the magnificent gala event. However, the banquet is also about providing the winners with a message that they are challenged to share with their team and other individuals; a message reflecting the excitement and enthusiasm for business excellence found at the National Awards Celebration, culminating the Be-A-star Program as the primary vehicle for "Recognizing Business Excellence" within Compass Group. Contractor Background Information ~ 41 Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. Sample Standard Insurance Certificate ® AID ° CERTIFICATE OF LIABILITY INSURANCE page 1 of 3 06/(08/2009 PROOUCea 877-945-7378 THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE willia of North Carolina, Inc. HOLDER. THIS CERTIFICATE DOES NOT AMEND, EXTEND OR 26 century Blvd. ALTER THE COVERAGE AFFORDED BY THE POLICIES BELOW. P. O. Box 305191 Nashville, TN 37230-5191 INSURERS AFFORDINGCOVERAGE NAIC# INSURED Compass Group USA, Inc. INSURER A: National Union ~Pire Ina.- Co.-of Pittsburg 19445-001 2400 Yorltaont Road 4611 Ch l NC 28217 INSURER B: National Union InauranceCom an of Pitts 19445-007 ar otte, - ~~ INSURER C: ACE American Inaurance Compan 22667-001 INSURER D: New Hampshire Inaurance Com an 23841-001 INSURER E: Illinois National Insurance Co. 23817-001 COVERAGES CERTIFICATE FIOLDER CANCELLATION c>ol nave notice of cancellation for non-oavsent o[ v>:emi~. THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIbD INDICATED. NOTWITHSTANDING ANY REQUIREMENT, TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THtS CERTIFICATE MAY BE ISSUED OR MAY PERTAIN, THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT TO ALL THE TERMS, EXCLUSIONS AND CONDITIONS OF SUCH POLICIES. AGGREGATE LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAID CLAIMS. INSR LTR DD' NSR TYPE OFINSURANCE POLICY NUMBER POLICY EFFECTIVE DATE MMIDD/YYYY POLICY EXPI TION DATE MM/D - LIMITS A GENERAL LIABILITY 1871989 9/30/2008 9/30/2009.:. EACH OCCURRENCE $ 1 000 000 X COMMERCIAL GENERAL LIABILITY - PREMISES aoocurence $ 1 000 000 CLAIMS MADE I ti '. OCCUR MED EXP (Anyone person) $ I X Contractual Lidbilit PERSONAL&ADV INJURY $ 1 000 000 X Liquor Liability GENERAL AGGREGATE $ 10 000 000 GEN'LAGGREGATE LIMIT APPLIES PER PRODUCTS-COMP/OP AGG $ 1 OQQ QQO X POLICY PRO- JECT LOC A AU TOMOBILE LIABILITY 6078503 9f 30/2008 9/30/2009 COMBINED SINGLE LIMIT A X ANY AUTO 6078998 9/30/2008 9/30/2009 (Ea accident) $ S, 000, 000 A ALLOWNED AUTOS 6078999 9/30/2008 9/30/2009 BODILY INJURY SCHEDULED AUTOS _ ~'° -' (Per person) $ HIRED AUTOS _ BODILY INJURY $ NON-OWNED AUTOS - (Per accident) X Self InB. Phy Damage PROPERTY DAMAGE (Per accident) $ $ GARAGE LIABILITY CA 6078503 - 9/30/2008 9/30/2009 AUTOONLY-EA ACCIDENT $ rjOQ QQO X ANY AUTO OTHER THAN EA ACC $ AUTO ONLY: AGG $ (] EXCESS/UMBRELLA LIABILITY 47UKA14309 9/30/2008 9/30/2009 EACH OCCURRENCE _ $ lO 000 000 OCCUR ~ CLAIMS MADE _ , AGGREGATE $ lO OOO 000 DEDUCTIBLE - $ RETENTION $ - ______ $ D WORKERS COMPENSATION AOS 4800710 -~- - 9/30/2008 9/30/2009 X TORY LIMITS OER AND EMPLOYERS'LIABILITY Y/N A ANV PROPRIETOR/PARTNER/EXECUTIVEn CA 4800712 ~~~ 9/30/2008 9/30/2009 E.L EACH ACCIDENT $ 2 QOQ OQQ E OFf=1CER/MEMBER EXCLUDED? LJ (Mandatory in NH) FL 4$00714 - 9/30/2008 9/30/2009 E.L. DISEASE - EA EMPLOYEE $ 2 0 0 Q 0 Q Q A If yes, describe under SPL=CIALPROVISIONSbelow 9 2 8 9 30 20 E. L. DISEASE-POLICY LIMIT $ 2 OOQ QO E orHER 4800713 9 30 2008 9 30 2009 D workers Comp wI 4800711- 9/30/2008 9/30/2009 $2,000,000 E.L. Ea Acc D workers Comp MO, NY, & &Y 4800723 ' -- 9/30/2008 9/30/2009 $2,000,000 E.L. Disease - Ea Empl Workers Com TX 2 000 000 E.L. Disease - Po Lim DESCRIPTION OFOPERATIONS/ LOCATIONS/ VEHICLES/EXCLUSIONS ADDED BY ENDORSEMENT/SPECIAL PROVISIONS Named Insured includes the following Entities: Compass Group USA, Inc., Bon Appetit Management Company, Canteen Vending, I$eal Services, Chartwells School Dining, Crothall Services Group, Eurest Dining, Flik International, Morrison Management Specialists, Inc., Vendlink, LLC, Chartwells, and Restaurant Associates. Th n il' i lud Li r Li ilit 1 Limi SHOULD ANV OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE THE EXPIRATION DATE THEREOF, THE ISSUING INSURER WILL ENDEAVOR TO MAIL 30 DAYS WRITTEN - NOTICE TO THE CERTIFICATE HOLDER NAMED TO THE LEFT, BUT FAILURE TO DO SO SHALL i IMPOSE NO OBLIGATION OR LIABILITY OF ANY KIND UPON THE INSURER, ITS AGENTS OR E id f C REPRESENTATIVES. OVerager V enCe O ORIZED REPR/ SENTATIVE L.tm..-v ACORD25(2009/01) Co11:2720997 Tp1:907387 Cert:1~24153 ©1988-2009ACORD CORPORATION. All rights reserved. The ACORD name and logo are registered marks of ACORD Contractor Background Information ~ 43 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County WI~~IS CERTIFICATE OF LIABILITY INSURANCE page 2 of 3 06/08/2009 PRODUCER 877-945-7378 THIS CERTIFICATE IS ISSUED AS A~MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE - willia of North Carolina, Inc. NOT AMENDS EXTEND OR HOLDER. THIS CERTIFIC__ATE DOES _ ' 26 century Blvd. BY THE POLICIES BELOW. ALTER THE COVERAGE AFFORDED P. O. Box 305191 Nashville, TN 37230-5191 INSURERS AFFORDING COVERAGE ~- NAIC# INSURED P Compass Group USA, Inc. ittsburg INSURER A: National Union FireIns. Co. of 19445_-001 2400 Yorkmont Road INSURER B: National Union Inauiance~C an of Pitta; 19445-007 Charlotte, NC 28217-4611 - INSURERC:ACH American Insurance Compan 22667-001 INSURER D: New Hampshire Insurance Company 23841_-001 INSURER E:Illinoia National Insurance Co. 23817-001 DESCRIPTION OF OPERATIONS/LOCATIONSNEHICLES/EXCLUSIONS ADDED BY ENDORSEMENT/SPECIAL PROVISIONS Workers Compensation MA Only Issuing Carrier: Insurance Company of the State of Pennsylvania NAIC: 19429 Policy # 4800722 Policy Terms: 9/30/2008 - 9/30/2009 ,- $2,000,000 E.L. Each Accident $2,000,000 E.L. Disease-EA Employee $2,000,000 E.L. Disease-Policy Limit ~ SIR applies per terms and conditions of the policy. !' f ~nT1e2720997 Tn1:907387 Cert:12624153 44 ~ Contractor Background Information Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Annual Report • To: Compass Group USA Business Partners ~ , Date: July 1, 2009 C O M P A S S G R O U P® Sub: Compass Group USA Financial Update Compass Group USA, Inc. is a wholly owned subsidiary of Compass Group PLC (CGP), the global leader for contract catering services. The enclosed CD contains annual reports of CGP, which include three years of audited financial statements. Compass Group USA, Inc. is the legal entity representing United States operations and is the parent company of Flik International Corp., Crothall Services Group, Levy Restaurants, Trinity Management Services, Restaurant Associates, Morrison Management Specialists, Inc., Lackmann Culinary Services and Bon Appetit Management Company. Divisions of Compass Group include Chartwells, Canteen, Morrison, and Eurest. Through a series of acquisitions and organic growth, Compass Group has become the market leader in North America with annual revenues in 2008 of US $8.9 billion and operating cash flow of US $650 million. Compass Group North America's revenues represent 40% of the CGP worldwide total and are expected to reach $9.6 billion in the 2009 fiscal year. Compass Group, North America's client list includes Chicago Public Schools, Boeing, IBM, Microsoft, Prudential Insurance, American Express, University of Arkansas, Louisiana State University, University of Virginia Medical Center, Green Bay Packers, Georgia Aquarium, Arizona Department of Corrections, Cedars-Sinai Medical Center, World Bank and the U. S. House of Representatives and Senate. CGP was formed in 1987 to facilitate the management led buyout of the Grand Metropolitan, PLC Catering division. During its twenty-year history, CGP has grown more than forty-fold from a revenue and value perspective, with a current market capitalization of $11 billion. CPG trades on the London Stock Exchange under symbol CPG.L and is represented in the FTSE 100 Index. While Compass has experienced phenomenal growth, it remains a conservatively managed company and has maintained an industry best BBB+ Standard & Poor's credit rating. You are encouraged to direct financial inquiries regarding Compass Group to our North America headquarters in Charlotte, North Carolina. ~~~ Gary Zauf Vice President, Treasurer Compass Group, North America 2400 Yorkmont Road Charlotte, NC 28217 Tel: 704-328-7836 Fax: 704-295-5347 Contractor Background Information ~ 45 Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Employee Benefits We have provided a copy of Compass Group's current Employee Benefits Summaries for both Hourly and Salaried associates. c' r'l~rns (a. u hml~hy lifu~xl~ ~ - - - benefits.department~compass-usa.com - wvvw.realopportunities.com/benefits .t To become the employer of choice, Compass Group must offer a total compensation package that attracts and keeps the high caliber of Associates we need to successfully compete in the fast-paced food and vending services industry. Our package for hourly Associates is competitive and comprehensive, offering a wide range of benefits. :l • Medical, Dental, and Vision Dependent Care Spending Account • Disability Income Protection (DIP) Associate and Dependent Life Insurance • Health Care Spending Account Accidental Death and Dismemberment (AD&D) s _ ~ ~.. • Matched 401(k) Plan Email: retirement.department(a~compass-usa.com tai • Online Benefits Center @ www.realopportunities.com/benefits Employee Assistance Program (EAP) Perks (our online discount program) Fleet Customer Recognition Program Service Awards • Internal Promotional Opportunities Nationwide Better Health • Paid Vacation and Holidays As you evaluate various employment opportunities and consider your future at Compass Group, we invite you to look beyond your paycheck to the other types of checks our compensation package could provide; medical and dental claim reimbursement checks, disability checks, and the paycheck you receive for your vacation weeks. Of course, pay is a primary factor in an employment decision. However, benefits also are an important source of financial protection for you and your family. • At Compass Group, each of our Associates has very different benefit needs -needs that will probably change a:~ their personal lives change. So instead of offering "one-size-fits-all" benefits, the company offers choice through our flexible benefits program. • Compass Group offers a wide variety of benefits to meet your individual needs whether you are single, single with children, married with children, or married with no children. • Associates will be eligible for most benefits as of the first of the month following three months of service. Under the Compass Group Program -your eligible dependents include: • Your lawful spouse • Your certified domestic partner who meets all domestic partnership qualifications • Your unmarried children (including stepchildren and children of a domestic partner) up to age 19, or up to age 23 if they are full time students • Your unmarried children of any age who are mentally or physically unable to care for themselves, but only if the disability arose at a time when the child could have been covered as a dependent under Compass Group's plan ~/ Employee Benefits ~ 1 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County great Compass Group provides programs to help you get healthy and stay healthy including: • 100% coverage for preventive care in all health plans, • After one year of service, full time associates receive up to three hours paid time off, annually, to receive an annual exam. This paid time off cannot be used for dependent preventive care. • The opportunity to take a free, confidential health and lifestyle questionnaire -the Nationwide Better Health Check. The Health Check is a health risk assessment that gives you an outline of your health status. The outline highlights what you are doing well and suggests changes you can discuss with your physician. • Your Own Personal Health Coach -After you take the Health Check, you may receive an invitation from Nationwide Better Health to develop a personalized health action plan. • The Condition Management program, which is designed to help you understand and manage chronic conditions. You'll have access to free, online self-paced education for stress, weight, nutrition and exercise management. • The Future Footsteps® Maternity Management program that gives expectant mothers pregnancy-related healthcare information. As an incentive, credits are placed in a Flexible Spending Account - $250 in the first trimester or $125 in the second trimester. • The Tobacco Cessation Program that provides nicotine therapy paired with coach assisted support to help you kick your nicotine habit. Patches and gum are covered under the program at no cost to you. • The Employee Assistance Program - or, EAP. (See details on page 7.) Associates will be eligible for this option on the first of the month following three months of service. Depending on the geographic location, most Associates will have two national provider networks to choose from through insurance carriers such as: Aetna, Blue Cross Blue Shield, CIGNA and United Healthcare. Most Associates will have the choice of three plans: the Value Choice, Consumer Choice PPO, and Network Choice Plans (in some areas a Regional HMO will be offered instead of the Network Choice Plan). If you live in an area where no networks are available, you will have the choice of the Value Choice Plan and the an Out-of-Area Indemnity Plan. The cost and plan design will not vary among the national network providers. Associates' choices can be made based on the doctors and hospitals that are in the provider's network. • Basic, limited coverage • Great for those who might otherwise decline coverage • Most cost-effective • Preventive care is covered at 100%, up to $300 for each covered person, per year ~ Deductible ~ Annual Maximum ~ Doctor Visit Coinsurance ~ Specialist Visit Coinsurance $200.._ $1,500 medical / $15,000 hospital per person 70%, after deductible 70%, after deductible <~~ , } ~,. 2 ~ Employee Benefits Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. • Offers different levels of coverage in and out-of-network • Annual deductible • Most flexible plan offered with out-of-network coverage included • Pravides a Health Reimbursement Account - HRA ($500 Associate only, $1,000 Associate plus one dependent or $1,500 for Associate plus two or more dependents) • Preventive care is covered at 100%, up to $500 for each covered person, per year ~ Deductible $1,500 individual / $3,000 family $3,000 individual / $6,000 family ~ Coinsurance 80%/20%, after deductible 60%/40%, after deductible ~. Annual Out of Pocket Max $4,500 individual / $9,000 family $9,000 individual / $18,000 family ~ Doctor Visit Coinsurance 80% / 20%, after deductible 60% / 40%, after deductible ~ Specialist Visit Coinsurance 80% / 20%, after deductible 60% / 40%, after deductible ~ Lifetime Maximum $3,000,000 -combines in and out-of-network • Offers extensive coverage for in-network providers only • No annual deductible • Higher Associate contributions because it provides the highest level of coverage • Preventive care is covered at 100% for each covered person ~ Deductible N/A ~ Coinsurance 85% / 15% ~ Annual Out of Pocket Max $3,000 individual / $6,000 family ~ Doctor Visit Copay $15.00 ~ Specialist Visit Copay $45.00 ~ Lifetime Maximum $3,000,000 Value Choice $19.00 $48.00 $76.00 Consumer Choice PPO $52.00 $110.00 $156.00 Network Choice $76.00 $156.00 $215.00 `These costs are based on 26 bi-weekly pay cycles. Chartwells Hourly Associates will see higher deductions than those listed above as deductions are only withheld during the school year and not the summer months. Employee Benefits ~ 3 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr Another area of the medical plan is prescription coverage. Prescription coverage is _ administered by Express Scripts; again this is part of the medical plan -there is no ~ ., additional cost for it. This plan is available with our national medical plans through a ~- Aetna, Blue Cross Blue Shield, CIGNA and United Healthcare. Associates who are enrolled in one of our Regional HMOs or the Consumer Choice PPO Plan will not use ~,, - the Express Scripts prescription program -their medical carrier will provide their ;,~ ' prescription coverage. Associates who enroll in one of our national medical plans will receive a prescription drug card that can be used at any Express Scripts network pharmacy. When you use the card at your local pharmacy for a one month supply, you pay $5 for generic drugs, 30% coinsurance for formulary drugs -not to exceed $50, and 30% coinsurance for non-formulary drugs -not to exceed $80. The mail order program provides prescription drugs for a three month supply at a per prescription cost of $12 for generic drugs, 30% coinsurance for formulary drugs -not to exceed $125, and 30% coinsurance for non-formulary drugs -not to exceed $200. With this plan, some maintenance medications used to treat chronic health conditions, such as diabetes or heart disease must be filled by mail order using the Exclusive Home Delivery Program. Associates will be eligible for this option on the first of the month following three months of service. Two dental plans offered: ~ The CIGNA Dental PPO Plan provides comprehensive coverage for preventive, basic, and major treatments, as well as orthodontic care. ~ The CIGNA Managed Care Dental Plan is a Dental Maintenance Organization (DMO), which is available to those who live within CIGNA's Dental Network area. This chart compares coverage provided by the two dental plans: =','~x ,,, _ ~ Services Covered CIGNA Dental PPO Plan CIGNA Managed Care Dental Plan Annual Benefit for Preventive, Basic, $1,500/year per person for all and Major Treatment levels combined No benefit maximum limits Preventive Treatment 100% when you use a CIGNA 100% when you use a CIGNA network network dentist, 80 /o for non- dentist network Basic Treatment 80% of reasonable and customary * Reduced network rate no deductible charges after $50 deductible** , Major Treatment 50% of reasonable and customary * Reduced network rate no deductible charges after $50 deductible** , Orthodontia 50% up to lifetime maximum benefit Reduced network rate, no deductible of $2,500 - no deductible No benefit maximum limits 'Services provided by a CIGNA PPO dentist will be at a discounted rate. Therefore, your out-of-pocket expenses will be lower. *'$50 deductible per person or $150 per family, annually. CIGNA Dental PPO Plan $13.32 $26.98 $54.96 CIGNA Managed Care Dental Plan $ 8.98 $18.66 $25.80 'These costs are based on 26 bi-weekly pay cycles. 4 ~ Employee Benefits Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Associates will be eligible for this option on the first of the month following three months of service. Vision Service Plan (VSP), the nation's largest provider of eye care benefits, administers our vision coverage. VSP has a nationwide network of more than 20,000 doctors located in rural and metropolitan locations to help with your vision needs. If you use a VSP doctor, you pay only a sma-I co-payment. The level of coverage for other services depends upon the plan you choose. You have the option to elect one of the following plans: Exam Once every 12 months Frequency Lenses Once every 12 months Frames Once every 24 months Network In-Network Provider Out-of-Network Provider Exam Covered in full up to $35 Single Lenses Covered in full, after $15 copay up to $25 Bifocal Lenses Covered in full, after $15 copay up to $40 Trifocal Lenses Covered in full, after $15 copay up to $55 Frame Up to $120 allowance, 20% discount on amounts over $120 up to $45 Contact Lenses (instead of a complete pair of prescription glasses) Exam 15% discount Not Covered Lenses up to $ 120 up to $120 Frequency Exam Once every 12 months Network In-Network Provider Out-of-Network Provider Exam Covered in full up to $35 Complete Pair of Prescription Glasses 20% discount Not Covered Contact Lenses Evaluation & Fitting 15% discount Not Covered .. ~~ Comprehensive $3.36 $4.86 Exam Plus $0.52 $0.80 'These costs are based on 26 bi-weekly pay cycles. $8.74. $1.42 . , ~ ~ r _. The Online Benefits Center has been developed to help Associates learn about and understand their benefits. After electing benefits on this site, Associates will understand how each plan works and how they can use each plan most effectively. What does web enrollment mean to you? Opportunity! Web enrollment is faster and more ..\`~-- accurate. Web enrollment encourages Associate self-service, increases communications, ~ decreases time to receive benefit information, increases accuracy, as well as a list of other great things. The web site will take you through each benefit you are eligible for or you may go directly to the benefit you want to change. After your elections are complete, you will need to review your elections to ensure accuracy. Once you are certain your elections are complete, confirm your elections, print your confirmation statement, and you are DONE! Employee Benefits ~ 5 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Compass Group offers two spending accounts that let you pay yourself back - on a pre-tax basis -for certain healthcare and dependent daycare expenses. You can choose to contribute to one or both of these accounts: A lets you reimburse yourself with tax-free dollars up to $3,500 (minimum of $100) for expenses not reimbursed under any healthcare plans, such as doctor visit copays, over-the-counter drugs, contact lens solution, laser vision correction, and other eligible expenses for which you have not elected insurance coverage. This plan uses a healthcare card that works just like a credit card. You can use your healthcare card at the doctor's office or the pharmacy to pay for services - no claim form required. Always save your receipts as they may be required for certain reimbursements. A lets you reimburse yourself with tax-free dollars up to $5,000 (minimum of $100) for daycare expenses for your children under 13 and other qualifying dependents ($2,500, if you're married and file separate tax returns). You can submit a claim form to receive reimbursements under this plan or payments can be made directly to your provider. This plan is not to be used for dependent healthcare expenses. The IRS requires that you use all your spending account money for expenses incurred within the calendar year. Expenses are incurred as of the date the service is provided, not when you pay for it. Compass Group cannot return unused amounts to you, so plan carefully. You forfeit any money left in your account(s) after eligible expenses have been paid. You have three months after the end of the year to submit claims incurred during the year. So, you have until March 31 of the next plan year to submit claims incurred through December 31 of the current plan year or within 90 days of the last day of your coverage. Associates will be eligible for this option on the first of the month following three months of service. For hourly Associates, the company provides basic life insurance of $5,000 at no cost to the Associate. If you want additional life insurance, Compass Group offers three options as follows: ~ Additional $5,000 ~ Additional $10,000 ~ Additional $15,000 In addition to coverage for you, you also have the option to purchase additional coverage for your spouse/partner and your dependent children (up to age 19, or 23 if they are full time students) in the amounts of: ~ $5,000 for each dependent ~ $10,000 for each dependent Associates will be eligible for this option on the first of the month following three months of service. AD&D pays a benefit if you or a covered dependent dies or loses a hand, foot, hearing, or sight as a result of an accident. You may choose to cover yourself only or you and your family. There are five levels of Associate coverage ranging from $25,000 to $250,000. If you choose dependent coverage, you will receive a percentage of your Associate coverage amount for the death or injury of your dependents. Associates will be eligible for this option on the first of the month following three months of service. You may choose from three levels of coverage, providing tax-free income for up to 26 weeks should you have a qualified non-occupational disability: ~ $150 per week ~ $200 per week ~ $250 per week Compass Group does not offer DIP to Associates that work in California, Hawaii, New Jersey, New York, Puerto Rico, and Rhode Island. These states/territories provide mandated disability benefits. 6 ~ Employee Benefits Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. ~~~:.._~.. _ t~ ~~ _ L € b .: Compass Group contributes to your retirement security by providing a matched 401 (k) saving plan. Associates will be eligible for the Compass Group Retirement Plan [401 (k) ~~ plan] after three months of service. You may choose whether or not to participate in the retirement plan. The plan is an excellent way to build your retirement savings and offers these advantages: „~ • You can contribute between 1 % and 50% of your pay on a pre-tax basis. ~''""~^~ • If you contribute to the plan, Compass Group adds money to your account in the form of a match. The match applies to the first 6% of your contribution and is $0.35 on every $1.00 contributed. • Vesting: 0 - 1 year - 0% vested 1 - 2 year - 50% vested 3 years+ - 100% vested (Vesting applies to Company match) • Matching will occur each pay period for Associates who are actively contributing to the plan. • If you have a 401 (k) account at another company, you can roll your balance over to the Compass Group plan without a tax penalty. • Your account information is updated daily and you can access the information or make changes 24 hours a day, 365 days a year via atoll-free telephone number. i'1:~E._ ea' ~ . Compass Group's Employee Assistance Program is designed to help you and your family confidentially deal with personal issues that affect your health, family life, work life, orjob performance. ComPsych provides three confidential counseling sessions at no cost to you. In addition to counseling sessions, ComPsych provides confidential access to attorneys through LegalConnect. If you require representation, LegalConnect can refer you to a qualified attorney in your area for a free 30-minute consultation and a 25% reduction in customary legal fees. ''` As a Compass Group Associate, you are given Service Awards. Associates celebrating their five or ten year anniversary with Compass Group will receive a certificate of recognition and a congratulatory letter from Compass Group's CEO. The certificate and letter will be delivered to the Associate's supervisor for presentation. The purpose of this summary is to introduce Associates to the benefit plans available. More detailed information is available in our Summary Plan Descriptions and our official plan documents. All terms and conditions of all of our benefit plans are controlled by the official plan documents as interpreted in the sole and absolute discretion of the plan administrator. This information is NOT intended for Associates governed by a Collective Bargaining Agreement, Wolfgang Puck Associates and Eurest Support Services Associates. Employee Benefits ~ 7 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County ~~~~ ' ri.~,,.p,. ~ ti~utrti, rt,..,,i.. benefatS-departmentfa~comp~ss-usa.com www. reaioggortunities.com/benefits To become the employer of choice, Compass Group must offer a total compensation package that attracts and keeps the high caliber of Associates we need to successfully compete in the fast-paced food and vending services industry. Our package for salaried Associates is competitive and comprehensive, offering a wide range of benefits. • Medical, Dental, and Vision Dependent Care Spending Account • Associate, Spouse/Partner & Child Life Insurance Short Term (STD) & Long Term Disability (LTD) • Health Care Spending Account Personal Accident Insurance (PAI) • Matched 401(k) Plan Email: retirement.degartment(a~comgass-usa.com • Online Benefits Center @ www.realoggortunities.com/benefits • Employee Assistance Program (EAP) Paid Vacation and Holidays • Fleet Customer Recognition Program Perks (our online discount program) • Internal Promotional Opportunities Manager Bonus Program • Educational Assistance Program Service Awards • Business Travel Accident Insurance Nationwide Better Health As you evaluate various employment opportunities and consider your future at Compass Group, we invite you to look beyond your paycheck to the other types of checks our compensation package could provide; medical and dental claim reimbursement checks, disability checks, and the paycheck you receive for your vacation weeks. Of course, salary is a primary factor in an employment decision. However, benefits also are an important source of financial protection for you and your family. • At Compass Group, each of our Associates has very different benefit needs -needs that will probably change as their personal lives change. So instead of offering "one-size-fits-all" benefits, the company offers choice through our flexible benefits program. To help you pay for the benefits package you may choose, the company gives you benefit credits that work like cash to assist in paying for benefit elections. Your benefit credits are based on your salary, your completed years of service, and the cost of your basic LTD coverage. • Compass Group offers a wide variety of benefits to meet your individual needs whether you are single, single with children, married with children, or married with no children. • Associates will be eligible for most benefits as of the first of the month following one month of service. Under the Compass Group Program -your eligible dependents include: • Your lawful spouse, • Your certified domestic partner who meets all domestic partnership qualifications, • Your unmarried children (including stepchildren and children of a domestic partner) up to age 19, or up to age 23 if they are full time students, • Your unmarried children of any age who are mentally or physically unable to care for themselves, but only if the disability arose at a time when the child could have been covered as a dependent under Compass Group's plan. 8 ~ Employee Benefits Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. great Compass Group provides programs to help you get healthy and stay healthy including: • 100% coverage for preventive care in all health plans, • After one year of service, full time associates receive up to three hours paid time off, annually, to receive an annual exam. This paid time off cannot be used for dependent preventive care. • The opportunity to take a free, confidential health and lifestyle questionnaire -the Nationwide Better Health Check. The Health Check is a health risk assessment that gives you an outline of your health status. The outline highlights what you are doing well and suggests changes you can discuss with your physician. • Ycur Own Personal Health Coach -After you take the Health Check, you may receive an invitation from Nationwide Better Health to develop a personalized health action plan. • The Condition Management program, which is designed to help you understand and manage chronic conditions. You'll have access to free, online self-paced education for stress, weight, nutrition and exercise management. • The Future Footsteps® Maternity Management program that gives expectant mothers pregnancy-related healthcare information. As an incentive, credits are placed in a Flexible Spending Account - $250 in the first trimester or $125 in the second trimester. • The Tobacco Cessation Program that provides nicotine therapy paired with coach assisted support to help you kick your nicotine habit. Patches and gum are covered under the program at no cost to you. • The Employee Assistance Program - or, EAP. (See details on page 7.) -_ Associates will be eligible for this option on the first of the month following one month of service. Depending on the geographic location, most Associates will have two national provider networks to choose from through insurance carriers such as: Aetna, Blue Cross Blue Shield, CIGNA and United Healthcare. Most Associates will have the choice of three plans: the Value Choice, Consumer Choice PPO, and Network Choice Plans (in some areas a Regional HMO will be offered instead of the Network Choice Plan). If you live in an area where no networks are available, you will have the choice of the Value Choice Plan and the an Out-of-Area Indemnity Plan. The cost and plan design will not vary among the national network providers. Associates' choices can be made based on the doctors and hospitals that are in the provider's network. • Basic, limited coverage • Great for those who might otherwise decline coverage • Most cost-effective • Preventive care is covered at 100%, up to $300 for each covered person, per year ~ Deductible $200 ~ Annual Maximum $1,500 medical / $15,000 hospital per person ~ Doctor Visit Coinsurance 70%, after deductible ~ Specialist Visit Coinsurance 70%, after deductible '~'+ ~rrr Employee Benefits ~ 9 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County • Offers different levels of coverage in and out-of-network • Annual deductible • Most flexible plan offered with out-of-network coverage included • Provides a Health Reimbursement Account - HRA ($500 Associate only, $1,000 Associate plus one dependent or $1,500 for Associate plus two or more dependents) • Preventive care is covered at 100%, up to $500 for each covered person, per year b Deductible $1,500 individual / $3,000 family $3,000 individual / $6,000 family ~ Coinsurance 80%/20%, after deductible 60%/40%, after deductible ~ Annual Out of Pocket Max $4,500 individual / $9,000 family $9,000 individual / $18,000 family ~ Doctor Visit Coinsurance 80% / 20%, after deductible 60% / 40%, after deductible ~ Specialist Visit Coinsurance 80% / 20%, after deductible 60% / 40%, after deductible ~ Lifetime Maximum $3,000,000 -combines in and out-of-network • Offers extensive coverage for in-network providers only • No annual deductible • Higher Associate contributions because it provides the highest level of coverage • Preventive care is covered at 100% for each covered person ~ Deductible N/A ~ Coinsurance 85% / 15% ~ Annual Out of Pocket Max $3,000 individual / $6,000 family ~ Doctor Visit Copay $15.00 .> Specialist Visit Copay $45.00 ~ Lifetime Maximum $3,000,000 Value Choice $19.00 $48.00 $76.00 Consumer Choice PPO $52.00 $110.00 $156.00 Network Choice $76.00 $156.00 $215.00 *These costs are based on 26 bi-weekly pay cycles. 10 ~ Employee Benefits Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. •4~~~~<< ~~, , Another area of the medical plan is prescription coverage. Prescription coverage is --,. ' administered by Express Scripts; again this is part of the medical plan -there is no _ ~~= additional cost for it. This plan is available with our national medical plans through ~ ~ .. ' Aetna, Blue Cross Blue Shield, CIGNA and United Healthcare. Associates who are ~ { ,~ enrolled in one of our Regional HMOs or the Consumer Choice PPO Plan will not use the Express Scripts prescription program -their medical carrier will provide their ;: prescription coverage. ~ ' Associates who enroll in one of our national medical plans will receive a prescription ~ drug card that can be used at any Express Scripts network pharmacy. When you use the card at your local pharmacy for a one month supply, you pay $5 for generic drugs, 30% coinsurance for formulary drugs -not to exceed $50, and 30% coinsurance for non-formulary drugs -not to exceed $80. The mail order program provides prescription drugs for a three month supply at a per prescription cost of $12 for generic drugs, 30% coinsurance for formulary drugs -not to exceed $125, and 30% coinsurance for non- formulary drugs -not to exceed $200. With this plan, some maintenance medications used to treat chronic health conditions, such as diabetes or heart disease must be filled by mail order using the Exclusive Home Delivery Program. ~`~ ~ft - Associates will be eligible for this option on the first of the month following one month of service. ~irr" Two dental plans offered: ~ The CIGNA Dental PPO Plan provides comprehensive coverage for preventive, basic, and major treatments, as well as orthodontic care. ~ The CIGNA Managed Care Dental Plan is a Dental Maintenance Organization (DMO), which is available to those who live within CIGNA's Dental Network area. This chart compares coverage provided by the two dental plans: Services Covered CIGNA Dental PPO Plan CIGNA Managed Care Dental Plan Annual Benefit for Preventive, Basic, $1,500/year per person for all No benefit maximum limits and Major Treatment levels combined Preventive Treatment 100% when you use a CIGNA 100% when you use a CIGNA network - ~ . network dentist, 80 /° for non- dentist network Basic Treatment 80% of reasonable and customary no deductible Reduced network rate F ;etc ~ E , _ ~: -., charges* after $50 deductible"" , Major Treatment 50% of reasonable and customary Reduced network rate no deductible ,. charges* after $50 deductible"' , Orthodontia 50% up to lifetime maximum benefit Reduced network rate, no deductible of $2,500 - no deductible No benefit maximum limits 'Services provided by a CIGNA PPO dentist will be at a discounted rate. Therefore, your out-of-pocket expenses will be lower. "$50 deductible per person or $150 per family, annually. CIGNA Dental PPO Plan $13.32 $26.98 $54.96 CIGNA Managed Care Dental Plan $ 8.98 $18.66 $25.80 'These costs are based on 26 bi-weekly pay cycles. Employee Benefits ~ 11 z ~. Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Associates will be eligible for this option on the first of the month following one month of service. Vision Service Plan (VSP), the nation's largest provider of eye care benefits, administers our vision coverage. VSP has a nationwide network of more than 20,000 doctors located in rural and metropolitan locations to help with your vision needs. If you use a VSP doctor, you pay only a small co-payment. The level of coverage for other services depends upon the plan you choose. You have the option to elect one of the following plans: Exam Once every 12 months Frequency Lenses Once every 12 months Frames Once every 24 months Network In-Network Provider Out-of-Network Provider Exam Covered in full up to $35 Single Lenses Covered in full, after $15 copay up to $25 Bifocal Lenses Covered in full, after $15 copay up to $40 Trifocal Lenses Covered in full, after $15 copay up to $55 Frame Up to $120 allowance, 20% discount on amounts over $120 up to $45 Contact Lenses (instead of a complete pair of prescription glasses) Exam 15% discount Not Covered Lenses up to $ 120 up to $120 Frequency Exam Once every 12 months Network In-Network Provider Out-of-Network Provider Exam Covered in full up to $35 Complete Pair of Prescription Glasses 20% discount Not Covered Contact Lenses Evaluation & Fitting 15% discount Not Covered Comprehensive $3.36 $4.86 $8.74 Exam Plus $0.52 $0.80 $1.42 "These costs are based on 26 bi-weekly pay cycles. The Online Benefits Center has been developed to help Associates learn about and understand their benefits. After electing benefits on this site, Associates will understand how each plan works and how they can use each plan most effectively. What does web enrollment mean to you? Opportunity! Web enrollment is faster and more accurate. Web enrollment encourages Associate self-service, increases communications, decreases time to receive benefit information, increases accuracy, as well as a list of other great things. The web site will take you through each benefit you are eligible for or you may go directly to the benefit you want to change. After your elections are complete, you will need to review your elections to ensure accuracy. Once you are certain your elections are complete, confirm your elections, print your confirmation statement, and you are DONE! 12 (Employee Benefits Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Compass Group offers two spending accounts that let you pay yourself back - on a pre-tax basis -for certain healthcare and dependent daycare expenses. You can choose to contribute to one or both of these accounts: A " "` 'lets you reimburse yourself with tax-free dollars up to $3,500 (minimum of $100) for expenses not reimbursed under any healthcare plans, such as doctor visit copays, over-the-counter drugs, contact lens solution, laser vision correction, and other eligible expenses for which you have not elected insurance coverage. This plan uses a healthcare card that works just like a credit card. You can use your healthcare card at the doctor's office or the pharmacy to pay for services - no claim form required. Always save your receipts as they may be required for certain reimbursements. A i lets you reimburse yourself with tax-free dollars up to $5,000 (minimum of $100) for daycare expenses for your children under 13 and other qualifying dependents ($2,500, if you're married and file separate tax returns). You can submit a claim form to receive reimbursements under this plan or payments can be made directly to your provider. This plan is not to be used for dependent healthcare expenses. The IRS requires that you use all your spending account money for expenses incurred within the calendar year. Expenses are incurred as of the date the service is provided, not when you pay for it. Compass Group cannot return unused amounts to you, so plan carefully. You forfeit any money left in your account(s) after eligible expenses have been paid. You have three months after the end of the year to submit claims incurred during the year. So, you have until March 31 of the next plan year to submit claims incurred through December 31 of the current plan year or within 90 days of the last day of your coverage. ~t =~ ~ r~ ;~:f4:. Associates will be eligible for this option on the first of the month following one month of service. As a salaried Associate, you receive basic life insurance equal to one times your Annual Benefit Base Salary" at no cost to you. You also have the option to purchase additional life insurance coverage for: ,> Yourself (an additional one, two, three or four times your Annual Benefit Base Salary) ~ Your spouse/partner ($10,000, $20,000, $30,000, $40,000 or $50,000 of coverage) ~ Your children"" ($5,000 or $10,000 of coverage) Associates will be eligible for this option on~the first of the month following one month of service. PAI pays a benefit if you or a covered dependent dies or loses a hand, foot, hearing, or sight as a result of an accident. You may cover yourself, your spouse/partner, and your children. There are six levels of Associate coverage ranging from $25,000 to $500,000. If you choose dependent coverage, you will receive a percentage of your Associate coverage amount for the death or injury of your dependents. As a salaried Associate, you receive Short Term Disability (STD) and basic Long Term Disability (LTD) coverage at no cost to you. Basic and supplemental LTD coverage begins as of the first of the month following one month of service. STD coverage is effective after completion of six months service with Compass Group. STD benefits are payable for illnesses or injuries that last more than five days, but less than 26 weeks. The benefit amount is 75% of pay for the initial 13 weeks, then 13 weeks at 50% and coordinates with Workers' Compensation and state disability. LTD benefits are payable after you have been disabled for 26 weeks. The basic LTD coverage provided by Compass Group protects 50% of your pay. You may also elect supplemental LTD coverage that protects an additional 10% of your Annual Benefit Base Salary. LTD benefits coordinate with other benefits you may receive (for example, Social Security) to pay 50% or 60% of your pre-disability pay. ' Your Annual Benefit Base Salary is your annual salary, not including other forms of pay, such as bonuses, commission, and over-time. When you are hired, your coverage amount for that calendar year is determined by your Annual Benefit Base Salary as of the date you became a salaried Associate. Employee Benefits ~ 13 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Compass Group contributes to your retirement security by providing a matched 401(k) saving plan. Associates will be eligible for the Compass Group Retirement Plan [401(k) plan] after three months of service. You may choose whether or not to participate in the w`'-+~01 ~' retirement plan. The plan is an excellent way to build your retirement savings and offers ti.. these advantages: • You can contribute between 1 % and 50% of your pay on a pre-tax basis. ~''~~~;.~. °' • If you contribute to the plan, Compass Group adds money to your account in the form of a match. The match applies to the first 6% of your contribution and is $0.35 on every $1.00 contributed. • Vesting: 0 - 1 year - 0% vested 1 - 2 year - 50% vested 3 years+ - 100% vested (Vesting applies to Company match) • Matching will occur each pay period for Associates who are actively contributing to the plan. • If you have a 401 (k) account at another company, you can roll your balance over to the Compass Group plan without a tax penalty. • Your account information is updated daily and you can access the information or make changes 24 hours a day, 365 days a year via atoll-free telephone number. You are eligible to participate in the Educational Assistance Plan after you complete one year of service. Through this plan, you can be reimbursed forjob-related courses. Reimbursement will be determined as follows: • 1 year up to 3 years of service = $1,500 maximum per calendar year , • 3 years up to 5 years of service = $2,000 maximum per calendar year • 5+ years of service = $4000 maximum per calendar year Compass Group's Employee Assistance Program is designed to help you and your family confidentially deal with personal issues that affect your health, family life, work life, orjob performance. ComPsych provides three confidential counseling sessions at no cost to you. In addition to counseling sessions, ComPsych provides confidential access to attorneys through LegalConnect. If you require representation, LegalConnect can refer you to a qualified attorney in your area for a free 30-minute consultation and a 25% reduction in customary legal fees. As a Compass Group Associate, you are given Service Awards. Associates celebrating their five or ten year anniversary with Compass Group will receive a certificate of recognition and a congratulatory letter from Compass Group's CEO. The certificate and letter will be delivered to the Associate's supervisor for presentation. The purpose of this summary is to introduce Associates to the benefit plans available. More detailed information is available in our Summary Plan Descriptions and our official plan documents. All terms and conditions of all of our benefit plans are controlled by the official plan documents as interpreted in the sole and absolute discretion of the plan administrator. This information is NOT intended for Associates governed by a Collective Bargaining Agreement, Wolfgang Puck Associates and Eurest Support Services Associates. 14 ~ Employee Benefits Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. III. Minimum Technical Requirements A. Statement of Work Canteen Correctional Services, Inc. understands and will comply. Contractor shall furnish all labor, office equipment (i.e., Computer, fax, copier), supplies, and foodstuffs, except as provided herein, to provide full food services for inmates and detainees ofthe Kerr County Jail and staff. Canteen Correctional Services, Inc. understands and will comply. The food services provided to the Kerr County Jail shall meet all current rules and regulations as established by: a. The American Correctional Association b. The Food and Nutritional Board of the National Academy Science as prescribed, for Inmates c. The National Sheriff's Association d. The Texas Commission on Jail Standards. Canteen Correctional Services, Inc. understands and will comply. B. Meals 1. Standards The successful Contractor will be required to serve a balanced diet. Therefore, all bidders as part of solicitation are required to submit a regular menu detailing at a minimum twenty-eight (28) day meal plan, specific portion sizes (indicating cooked or raw weight when appropriate), caloric content and seasonal variations due to twenty-eight (28) cycle meal plan. The contract shall include a special menu of proposed meals for inmates or detainees on special, modified, medical and/or religious diets (e.g. salt-free, bland, Muslim, etc.) Both regular and special menus shall meet or exceed the applicable dietary standards for adult inmates and detainees for nutritional and caloric content as established by the Texas Commission on Jail Standards. The dietitian's certification must accompany this bid in order t~,,,,r for this bid to be considered responSlve. Please refer to the meal plan located on the next page. 2. Temperature of Meals Care shall be taken by the Contractor to see that hot foods are served reasonably warm and that cold foods are served reasonably cold. Canteen Correctional Services, Inc. understands and will comply. 3. Meal Services -Inmate/Detainees Meals are to be provided to the inmates and detainees of the Kerr County Jail in the following manner and pursuant to the rules and regulations of the Texas Commission on Jail Standards. In a lockup, food shall be served a minimum oftwo times in any 24-hour period; provided that any person being held for more than 24 hours shall be served three meals in the 24-hour period after the first 24 hours. In jails, food shall be served three times in any 24-hour period. If more than 14 hours pass between three meals, supplemental food must be served. Minimum caloric count is 2500 for adult inmates. Canteen Correctional Services, Inc. understands and will comply. 4. Meal Distribution Distribution of meals will begin at 4:30 a.m. for breakfast, 11:30 a.m. for lunch and 4:30 p.m. for dinner. Canteen Correctional Services, Inc. understands and will comply. III. Minimum Technical Requirements ~ 1 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County y d V .Z ~ d~ ~ ~, c~ c ~ v O T U aUi U ~ ~ ~~ pY d U yY C N ~j d C la U ~ a N y n LL u 3 m~ v w ~ n n n LL N a m v ~ v n¢ n n N ~ y u H v v ~ v~ m~ w" M N ~~ ~ m u ~ M N ~ ~ ~ °' a g ~ ~ ~ ~ ~ ~~ m f o 2 y m - v N v E - -° a° ~ N m c T _ o` 1O m ~ x m ~ 3 ~ `~ o U m ~ (7 h ~ F 3 t7 d U tt ~ ~= o U ~ U U W r U W W w ~ U U h r W LL 3 3 y U~ U N c ~ .- ~ ~ ~~ ~ ~~~ M~ N ~ N m h ~~ ~~ ~, ~ m 0 rc 0 m ~ -_ - G _ 10 ~, ~ v ^ - ~, - __ ~ E O1 ~ _ ' z E ~ - ~ 2' U c ~ '~° y E - ~ 2 t'n U h K C7 ~ U (7 h m` ~ ~ S U LL ~ n n w N ~ LL ~ w ~ r 3 w ' ¢ y n w in v~ ci w '~ ~ n n ¢ ~ LL v v w~ ~ m ~_ ~ ~ ~ m • ~ N N ~, _ ~ N a o LL' LL E - m V n x ~ - O m N ; U c ~ - - O o c Q' N m i_ U d N ~ F N S i c ~ ~ 0 2 1- d' ~ U U ~ ~ y 2' m .2 U d RI ~ U c n V W F W W LL n n n g~ g U U U VN F f/1 w r n n n g U U w U y w ~~~~~ ;~~~~~~~ ~ ~~,N~~ in ° ~ ~ _ ~ m _ - U _ ~ 3 _ s v U E U ~ N U ~ ~ ~ - - O m m c - E m _ D - x° v~ v 3¢~ ~ mn a r v v ~'~' v 3~ y w" N °D 3 w u ~~ w w r n °~ v v v w~ w" 4 M .- N .- m a M ~~ m ~ ~~ ~ ~= ~ ~ ~ ~ N m N E W 2 G - °t O m _ _ _ ~ ~ Q U _ U E U ~ ~ O 2 - ~ ~ - °a - _ O 1~ Z m~ U 2 U ,y, F. U w LL N N 3 U y F U U ,y LL m m ~ d LLN ~ U U U t/1 1- tN Q ~ ~ ~ ~ m i! ~: n ~ ~ ~ ~ ~ N vJ R `p c~'i n ~ ~ ~ co iY q ^ ~ ~"' m - m U = E a V ~ o, m ~ d c _ 3 c E ~ o` ~ rn m m s U _ m c E a o ~ c m m . z v~ ~ v i ~ r a' v E~ v v .. _ a v v E ~ '. ~ n n w° N LL v w v F 3 w N n n ~ n n w° _ LL ~ v v y v v~ 'm ~ ~. n ~ ° ~ .nn LL 3 ~~ ~ m~ w N~ ~ ~ ~~ s ~ ~ ~, N ~ ~ ~ m ~ ~ ~, ~~ N ~ N m a c z E m v _ U E N ~ o, ~ m y ~ - o ~ v w o m Y a m 3 - _ o = a U f%1 ~ f ~ f Y ~ ~ U' H O U LL~ v ~ ~ m ~ o V tt Y V B U LL m rc ui `< Y w a m~ ~~ z. n' x o- z z w rc 0 d 10 2 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Gi y fA d V d ~ N ~ d t6 ~ c y c 1r/ o - ~ :. To a~iUV ~ T~ pY d U yY C j d d C t0 U °a 3 w v ~~ w 3 '° w~ v F ~ ~ w LL v u v v~~ N m LL a. ~ 5 0 N E - ~ U ^ _ ~ ~ ~ ~ - U ~ m c m ?? m Y ~ In v ~ ~ 2 v s H m y m` m" ~ a a d y~ _ v ~ ~ ^` ~ v 1~ M N n n ~ u 3 ci v m~ w" OD N n LL ~ H n c~ 3 v m r ~ w" 01-, N n n n M 3 v v W~ ci LL } ~ .- N ~ ~~ ~ M~ M N ~~ ~ m a M ~ ~ ~ ~ ~o 4 ~ 3 a N y E LL U _ ~^ U m_ _^ N i U ~ t'n ~ ~ ~ (7 ~ K U m' ~ a' V l~l N W n a H W LL 3 ci G ~ 1R N N u F n n ~ LL ''' 3 3 ~ ci ~ y ~ n n n u F W LL "~ u ci ci u~ N~ ~ ~ ~~ ~ N~ N ~ ~ M~~ ~ m ~~ ~ N m ~ Y ~ LL E 3 U E 3 m o ~ E ~ - o cn c 2 °- O1 rn Y r a m u~ w' ~ r m m ~ -' 3' x - r ~ m` ~ u u ~ ~ d °i o - - a~ m` ~ u ah ci W F ~', W" N N ~ n n n ~ 3 w v ~ r r w"~ ~ a n n ~ ~ ~" v v ci w~ in c 0 0 m E H ~~-' '~ U y U - U E m ~ m h c - ~ - - O E o n w ` - c D y m ~ o x° U~ N v u o_ ~. s a~ o` r v ~ m c m d c7 ~ i~ N v 3 N r= W LL n 3 y v u r u m" "°~ ci v v y r w" ~, ~ ~ ~ m ~~~ ~ ~, .- ~_ m ~ ~ ~~ ~ N m a ~ w ^` _ z w ~ °' d w o - a - 3 d d " - ~ ~ E U E m m V E ~ - - ^ ~n mi x= N m a _ U E E _^ a [ m O= 2 f%1 ~ U _ ~ U U K U ~ U N U U W H W U LL N ~ U U y H U LL N 3~ N H 0 0 0 y LL ~ ~ ~ ~ ~ m T n m ~ f ~ ~ m N ~ N '- .- .~- ~ ~i co ' y iim . Q N J H - [7 ~ h d _ 2 m V °m c m ` - - m- c U - U ~ N Q ~ O °~ f/1 a s ci ~ - O U ~ U' ~ u LL N ~ U U U LL ~ U U LL N U f/1 N H w w y r ~ N f U W N ~ ~ ~ m Y: ~. U ~ ~ ~ c~ m ~ ~ m N ~ iv m Q 2 ^ ~ E °' o u g y U ~ E - m ; ~ U ~+ ~ r Y Z ~ l) m K U U ~ I; E N D1 G N U Il m K W Q Y LL Q N F 1 Q 2 U S Q- 2 2 W K ~~ °o m w O III. Minimum Technical Requirements ~ 3 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County x F m i6 y y d V 7 d G N ~ C ~ C O ~ 7 :. T O a~iUU L T L Oy N U yY C d d C U c+~ Y T U m LL ~ ~ w ~~ w N N ° LL ° m° ~' v m 3 ~ d~~~ n h n v N n n n u LL m ~ w~ d ~ ~ w a ~~~ M ~ ~ N m w, g~~ ~ ~ ~ ~ N m 0 ~ ~ ~ - c~ a v ~ v = _ ~, _ o m o m ~ _ ~ _ o` U - (7 ~ ~ ~ ~ [7 a E m` m - y N ~ U LL m ~ ° ~ N u LL v in 3~~ w" Ol ~ ° n m° LL 1p 3 w v ~ r w o n n n n °. LL m v v v v e y 'm r ~~ ~ ~ m ~~ ~ ~~ ~_ m ~~ ~ ~ ~ ~ N ° - ~ ~ m E a N ~ U _ E U ~ F ; ~ d - O - ~ N N - ~ i v m~ in v v a z° LL a f v r o c~ U 1N~ N N n v 3 U f/1 F W LL 1p n n n ~_ h v ~ U U U N F N n Ir N N v Nn n n n LL ~ 3 3 (N F U U U s ~~ ~ ~~ ~ ~~ N ~ m 4 ~ N ~ N ~ ~ ~, c K LL _ U - N U N _ E U h V ~ m ~ ~ m _ c E o ¢ f7 ~ (7 - c ~ ~ _ o` r U m E ~ m a' {V H ~ n n N m LL w v v 3 r w ~ N n n ~ U LL w 3 v v y~ y ~ ~ n y n n LL w N v~ ~ ~ }. ~ ~ ~ ~ ~~ a ~~~~ N ~ m ~ N N~ .- ~ ~ m G 2 ~ n _ v ~ U d - ~ p O ~ s m O U a m° m m x - - ° ~ m x . _ ° a ~ ~ _ - w v ~~~ 2 v m` E v x ti ~ a° a' v~~ v w LL h. ci v ~~ y~ w LL 'a 3 ~ u u n v n N H } ~ ~ ~ m 'i! ~ ~ ~ ~ N ~ N m 2 ~ ~, a N ~ W m m ~ E 3 - 3 ~ _ - a° E E _ _ o E m> _ o 2 U ~ UJ U N U O m ~ U x 1- ~ U ~ 1p V' LL ~ U W F W n ^ n n n n d ~ LL 'd' U U U U F N r W ~ n n n Nn ~ LL U U U w 1- N m ~ ~ m $. n ~ ~ ~ .- ~ n m ~~~ ~ ~~ m q ~+f Q ~ o •~ xY E w Fj m` ~ ~ Y - a ~ j - E E E U - N U E~ - - a y Q m = o , rn x° ci ~ in U Uw E r o` u E u ti n~ m~ ci v 3 v~ w n N INi ~ 3 ~ n u y r y ~ LL n ~ n V LL Y. u y ~ w 4 ~ ~ ~ ~ ~ m ~ ~ M~ m~ N ~~ • m~ n ~ ~ m QO a m - N d ~ x Z U - w E U ~ o` m o` a N r v~ v'~ E m~ m` a m` E LL ti m m` U m m tt w .[ x < m r ~~ z v x o- z z w rc io 7 C y C m U 0 N rn m 0 ~` n r N c D ..r~ 4 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. ui ~ R y y d V •~ 3 ~ C fA m 16 ~ w C y C O- 7 ~+ T O `VU ~1rti"` V ~ Y C ' d d U Y d 3 T U H m N ~ ° ° ° LL 3 w ~ v~ w ° LL ° u m° u LL `~ 3 v ~ m~ m fQ. ¢ a n u LL cv w v v N N ~ ~ .- m ~ n ~~~ N ~ m '- ~ ~ ~~~ 5 ~ ~ D M F u E v - i c a ° rn Y r a v fn ~ ~ U ~ °~ - a 'm y 'm m s ~ ~ c7 ~ v d a c °-' E o` E U ~ a°ii Y ~ 3 a c~ ~ ~ 3 n~ n n w LL ~ y v~ ° w n F 6 n LL ~ ~ 3 v v w a o ~ F a a w m v v v, v v ~ N ~ ~ ~ m ~ N~ ~ ~~ ~ N m ~ ~~ N .- Q ~ O E N W w Y d O ~ w ` U ~ = m ~ ~ A ~ ; c m - E E v m `m ~ ° n _ S ?, o` o o ° m ~' 'x - - o` ° x °' v L ~ m m s m` x° E in v m m' r° m' in a ¢ ~ U m v ~ ~ m ~ v m ^ a ~~ ~ v w~ v w" w" n a a a a~ ~ LL ^ v v v v r in ~ w Op N a y a g ^ 3 w v r v y '~ ~ ~ ~ ~ ~ m ~ ~ ~ ~ ~ .- N ~ n w ~ m~ f~~ m Y Q K E u. 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Minimum Technical Requirements ~ 5 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr Cou CANTS E N Correctional Services Kerr County TX, Week 1 ~ All Days Male Age: 25 Height: 5 ft. 8 in. Weight: 165.00 Ib. Sedentary BMI: 25.09 Nutrierrts Value Rcmd °k Rand 25 50 75 100% Calories (kcal) P i 2617.28 rote n (g) C b h d 83.26 59.87 139.06% ar o y rates (g) F 347.75 371.25 93.67% at (g) Saturated Fat (g) Cholesterol (mg) Vitamin C (mg) C l i 96.76 15.59 182.85 231.63 84.00 27.00 300.00 115.19% 57.75% 60.95% a c um (mg) I 1041.64 800.00 130.20% ron (mg) S di 21.17 10.00 211.70% um (mg) o Vit i D 4046.90 2300.00 175.95% am n -mcg (mcg) Di Fib t 5.57 5.00 111.43% e ary er (g) Vitamin A - IU (IU) 27.55 15447.23 25.00 110.22% ,~ CANTS E N Correctional Services Kerr County TX, Week 2 ~ All Days Male Age: 25 Height: 5 ft. 8 in. Weight: 165.00 Ib. Sedentary BMI: 25.09 Nutrients Varue Rcmd %Rcmd 25 : 50 75 100°k Calories (kcal) Pr i t 2590.28 7 o e n (g) Carb h d t .56 8 348 59.87 146.24% y o ra es (g) Fat .00 1 371.25 93.74% (g) Saturated Fat (g) Cholesterol (mg) Vitamin C m .27 9 15.58 186.47 216 57 84.00 27.00 300.00 108.66% 57.71% 62.16% ( g) C l i . 1 60.00 360.95% a c um (mg) Iron (m ) 035.75 22 75 800.00 129.47% g Sodi . 4102 7 10.00 227.52% um (mg) Vit i D - . 8 2300.00 178.38% am n mcg (mcg) Dieta Fib 5.33 29 5.00 106.66% ry er (g) Vitamin A - IU (IU) .30 16214.97 25.00 117.19% 6 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. V CANTEEN Correctional Services Kerr County TX, Week 3 ~ All Days Male Age: 25 Height: 5 ft. 8 in. Weight: 165.00 Ib. Sedentary BMI: 25.09 Nutrients Value Rcmd %Rcmd 25 50 75 100% Calories (kcal) 2600.87 Protein (g) 89.69 59.87 149.80% Carbohydrates (g) 349.22 371.25 94.07% Fat (g) Saturated Fat (g) Cholesterol (mg) 92.03 15.53 184.46 84.00 27.00 300.00 109.56% 57.52% 61.49% Vitamin C (mg) 222.47 60.00 370.78% Calcium (mg) 1072.17 800.00 134.02% Iron (mg) 22.78 10.00 227.80% Sodium (mg) 4521.74 2300.00 196.60% Vitamin D -mcg (mcg) 5.09 5.00 101.81 Dietary Fiber (g) Vitamin A - IU (IU) 29.02 14250.94 25.00 116.08% m CANTEEN Correctional Services Kerr County TX, Week 4 ~ All Days Male Age: 25 Height: 5 ft. 8 in. Weight: 165.00 Ib. Sedentary BMI: 25.09 Nutrients Value Rcmd °!o Rcmd 25 50 75 100% Calories (kcal) 2638.18 Protein (g) 91.91 59.87 153.51% Carbohydrates (g) 358.61 371.25 96.59% Fat (g) Saturated Fat (g) Cholesterol (mg) 89.88 15.24 202.65 84.00 27.00 300.00 107.00% 56.43% 67.55% Vitamin C (mg) 224.79 60.00 374.65% Calcium (mg) 1039.07 800.00 129.88% Iron (mg) 22.78 10.00 227.80% Sodium (mg) 4466.44 2300.00 194.19% Vitamin D -mcg (mcg) 5.04 5.00 100.70% Dietary Fiber (g) Vitamin A - IU (IU) 31.44 12537.23 25.00 125.75% III, Minimum Technical Requirements ~ 7 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County C. Staff and Training from the City's Health Department pursuant to Health & Safety Code Section 438.033. All costs associated with 1. Food Service Manager obtaining such certificates for Contractor employees shall be borne by the Contractor. Food shall be served only under the immediate supervision of a food staff member. Therefore, the Contractor will provide an on-site Food Service Manager who is trained, experienced, and knowledgeable of food services in ajail facility. The Manager assigned will be subject to review by the Sheriff and staff of the Sheriff's Office. A resume plus correctional experience used in selecting the on-site Manager will be included with the Contractor's bid. Interviews with the proposed Manager may be required prior to award. Canteen Correctional Services, Inc. understands and will comply. c. Employees shall be subject to background checks. Checks will be accomplished by staff ofthe Sheriff's Department. The County shall retain the right to deny entry to any and all staff of the Contractor. Canteen Correctional Services, Inc. understands and will comply. Please refer to the resume of Don Hood under the Contractor Background Information section. 2. Assistant Manager In the event above stated Food Service Manager is absent due to sickness, vacation or any other reason, Contractor shall furnish an acceptable Assistant Manager as a replacement. A resume ofthe employee or employees who will function in this capacity must also be furnished with the bid. The Assistant Manager shall also be assigned full time to Kerr County so that all shifts of meal preparation and distribution are adequately supervised by the Food Service Manager or Assistant. Canteen Correctional Services, Inc. understands and will comply. 3. On-Site Employees a. In addition to the above, the Contractor will be required to provide on-site employees who are well-trained, honest and reliable and in uniform of a style and color to distinguish them from inmate workers. Contractor personnel will be responsible for preparing meals and the officers and inmates will be responsible for delivery. Canteen Correctional Services, Inc. understands and will comply. b. All Contractor employees and inmate workers provided by the County must have a valid food handler's certificate Canteen Correctional Services, Inc. understands and will comply. The Contractor will provide on-going in-service training to cover such areas as safety, sanitation and food handling. Jail staff, in cooperation with the Contractor, will provide on-going in-service training to cover such areas as security, policies and procedures in Basic Jail School provided by Kerr County at no cost to the Contractor. Kerr County will provide necessary testing (polygraph and psychological) to certify Contractor's employees. Canteen Correctional Services, Inc. understands and will comply. e. Salaries paid shall meet the minimum established by both State and Federal law. Canteen Correctional Services, Inc. understands and will comply. f. The Contractor employees shall be Texas Commission on Law Enforcement Standards and Education (TCLEOSE) certified and maintain TCLEOSE certification requirements. Canteen Correctional Services, Inc. understands and will comply. Please refer to the following pages for an indepth review of our training programs. 8 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Training Canteen Correctional Services believes that the key to a successful food service lies in the quality of the people who manage the program. Whether senior management, unit manager or supervisor, we are committed to producing and delivering the most innovative and effective associate development systems available in the world today. The dynamic learning programs we offer, focusing on leadership, management skills, interpersonal relations, human resource administration, client satisfaction and financial accountability, validate this commitment and belief. Our Training Commitment to Kerr County Regional Jail We guarantee Kerr County a management and operations team that is the best in the business. We select, train and promote people who have the skills and abilities to motivate and mentor both hourly staff as well as the inmate staff. To guarantee that we provide you with the most qualified team, we: Canteen Correctional Services recognizes that we must provide the latest and most comprehensive corrections management tools for our staff to fulfill our commitment to consistency, quality, sanitation, safety and security and continuously provide new and innovative corrections specific training materials and opportunities through our secure website. ~~ f. ,, • Hire highly motivated staff members who demonstrate dedication to providing exceptional service • Provide our new team members with a comprehensive orientation to Kerr County and Canteen Correctional Services' policies, procedures and standards • Require each management team member to complete training to be a trainer. This is essential so that management can ensure that our standards and programs are implemented by their staff and assigned inmates • Consistently provide our associates with the most up-to- date correctional training materials and programs • Continuously offer comprehensive food service and quality assurance training through Compass Group's corporate Training Department Our managers are leaders. They care that the job gets done right, not only the first time but on a continuing basis. They care about the associates who do their jobs, foster common values and deliver superior service. III. Minimum Technical Requirements ~ 9 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Orientation In addition to having each new associate complete Kerr County Orientation Program, Canteen Correctional Services offers a salaried and hourly comprehensive orientation process called "On-Line Boot Camp." The outline for our Hourly Associate On-Line Boot Camp follows. Mentoring Continuous mentoring occurs throughout the first ninety (90) days of employment by salaried and experienced hourly staff members. By communicating the philosophies of Kerr County and Canteen Correctional Services we are setting expectations. We set up our associates and ourselves for success! On-Line Boot Camp -Orientation Outline Day 1 Canteen Hourly Associate Orientation -Slide Show You Are A Foodhandler -Slide Show Safety Counts -Slide Show Welcome to Corrections Staff-Inmate Relations - Review Handbook and Lesson Plan View "Common Sense, Common Practice" Video Day 2 Handwashing Procedures Proper Use of Disposable Gloves Eight Rules of Safe Food Handling Basics of Foodborne Illness Cross-Contamination Cloth Contamination Material Safety Data Sheets Thawing Food Safely Cooling Food Properly Reheating Foods Handling Leftovers Day 3 Inmate Supervision Taking Control -Keys & Tools Providing Safe Food -The Environment Providing Safe Food -Contamination/Foodborne Illness Cleaning & Sanitizing Implementing A Cleaning Schedule What's Wrong with This Picture? Location Self-Inspection Form Day 4 What is Portion Control? Proper Portion Controls at the Serving Line Setting Up a Serving Line How to Properly Take & Record Food Temperatures Sanitizing Thermometers Check It In -Check It Out Rules of Storage -FIFO Production Systems, Standard Recipes, Recipe Conversion Day 5 Introduction to HACCP Introduction to Quality Assurance Program What is Food Cost? What is Labor Cost? Health Inspections 10 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County (Canteen Correctional Services, Inc. In Service Training Highlights of Canteen's In-Service Training Staff-Inmate Relations In-Service Training This Staff-Inmate Relations Handbook concisely conveys our company's philosophy on how associates should supervise workers who are in custody in a correctional facility. The ultimate result is effective inmate supervision. Following is an excerpt from the lesson "Don't Put Yourself At Risk:' In correctional kitchen operations, theft, making brew or illegal alcohol drink (Hooch), the sabotage of equipment or food must be watched and checked continually. In our kitchen, these offenses are the major, most commonly tried schemes. Sometimes, the incidents are allowed to happen by less than diligent staff being manipulated by a `jail smart" inmate. Staff work habit observations and personality evaluations are done constantly by inmates. The objective is to select those associates inmates feel are the best marks (Ducks) for setting-up fo bring contraband; cigarettes, booze, and drugs info the facility. If is important for all associates working in corrections to understand the set-up game and its phases in order to safeguard against being caught in the process. Although the set-up and manipulation is known by all inmates, it is important to emphasize that not all inmates engage in its use. But the practice of inmate manipulation is such a problem and incidents are so frequent, those working in corrections must be aware of the signs and phases for their safety and possibly the safety of other associates. Be Professional - "The Do's" • Learn to listen and observe • Develop sensitivity to the inmate's body language and emotional changes • Investigate inmates' statements, take nothing at face value • Leave your prejudices home • When giving directions, make sure that they're understood • Make sure that the inmates have the means to carry out your directions • Check on the inmate's progress in performing assigned tasks • Be knowledgeable about the rules of your facility • Keep your promises • Give directions in a confident, non-abrasive way • Keep a professional manner • Be fair, firm and consistent • Be alert and when in doubt ask Be Professional - "The Don'ts" • Joke around • Try to befriends • Be drawn into conversations which "put down" the administration or other staff members • Allow malingering • Take gifts from an inmate • Allow an inmate to touch you • Use first names or allow an inmate to use your first name Do favors Allow familiar remarks Play favorites Security Rules When Working With Inmates • The No's - No phones - No mail - No passing property or information - No relationships - No keys - No favors Learn to say NO! Avoidance and Protection Tools • Professionalism • Recognition, (know their tactics) • Communication monitoring (watch what you say) • Effective use of NO • Confident command (be fair, firm and consistent) • Information gathering (learn and know your inmate workers) • Procedural knowledge (know the rules and follow them) • Your chain of command (use your supervisors as a source of information and keep them informed of problems or questions) • Documentation (if it's not in writing it didn't happen) III. Minimum Technical Requirements ~ 11 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County CHAT -Communications, Help and Training Communication, Help, and °pMM~y~ Training -these elements ~~~ ~ a are vital to the success of our ~ Z business. By communicating, we \ ° ,, a"~~ 'v/N~bal °N know what is expected of us and the reasons why certain actions are important. This makes us active participants in creating a safe and exciting place to work. HACCP Training HACCP is an acronym for Hazard Analysis and Critical Control Points, which is a system of identifying hazards in the food produced and implementing control measures to prevent, eliminate, or reduce the hazard to an acceptable level. HACCP was developed in support of the space program in 1959 and has become a worldwide standard for food safety, endorsed by the SACMCF, WHO, USFDA, USDA and CDC. Canteen's Associate Training Program includes lessons to train and retrain all associates in the CHAT is a communication and training resource tool designed to help managers effectively communicate important information to our associates. The CHAT program begins with the "CHAT Tool Kit," an easy-to-use instrument that contains all the training materials (including visual aids and handouts) needed to conduct your own CHAT sessions. Each CHAT meeting is 15-minutes long and focuses on these four topic areas: 1. Safety 2. Sanitation 3. Customer service 4. Company communications CHAT supports our preferred employer practices and offers an ongoing training process that is both structured and consistent. CHAT also provides a hotline for associate communication and increased associate satisfaction. All managers are responsible for holding one CHAT session every month for all hourly associates. The CHAT sessions are held in the units. This format is cost effective, responsive to associates' needs, and visible to our clients. HACCP methodology. Common Sense, Common Practice The "Common Sense, Common Practice" video and training manual has been developed, in partnership with Kerr County, as a corrections specific instructional instrument to aid in the orientation of new workers and inmates to basic kitchen safety and procedures. These training instruments can be used to refresh current workers and inmate's safety knowledge. "Common Sense, Common Practice" is divided into five separate modules addressing five distinct topics: • Food Safety • Personal Safety • Ground Rules • Sanitation • Chemical Supplies 12 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Annual Review Programs If required by your facility, our associates will review all ,; aspects of Kerr County orientation program on an annual basis. Documentation of any required courses or training will be maintained in the associate training file. Associate Development Path To underscore our commitment to promote from within, we have created aself-development path for full time hourly associates. This initiative offers a wide variety of professional and personal development courses that provide an opportunity for associates to pursue a career in management. Training modules have been created covering topics such as: • Basic Supervisory Training • Advanced Supervisory Training • Basic Communication • Advanced Communication • Human Resources • Personal Development The Wall of Honor The Wall of Honor, is a dramatic demonstration of Canteen ~"""' Correctional Services associate's pride in our comprehensive training and certification process. This visual display is just a part of the associate's Certificates of Completion for the ACA, ServSafe, Be-A-star, perfect attendance and Employee of the Month programs. ~rrr Safe Work Environment Canteen Correctional Services has addressed physical safety by conducting a training session that instructs our associates on the prevention of falls, cuts, burns, machine injuries and fires. Canteen Correctional Services also conducts training on the location of the written Hazard Communication Program and Material Safety Data Sheets. All are taught how to read, interpret and use the MSDS sheets. Compass Group Training Aids • Monthly CHAT training sessions • Associate Safety Guides (English & Spanish) CD • Safety Manual Canteen Correctional Services Training Aids • ACA Certification -Book II Chapter 2 addresses Safety • Associate Orientation Checklist • Common Sense, Common Practice Video and CD Tool Kit • OSHA (PITS) CD • Safety Counts - CD • Web based material: - Food Safety Section: Knife Safety Signs Food Temp Signs Sink Safety Signs Ten Rules of Safe Food Handling The (dreaded) Big 4 Using Prep Time Safely - Associate Training Section: Safety Is An Attitude" - Inmate Training: Section 1.01C Inmate Worker Service Safety List Section 2.9 Safety Precautions Equipment Third Party Training Aids Series of five videos produced by National Educational Media featuring Tom Bosley discussing kitchen safety. • Preventing Fires • Preventing Burns • Preventing Cuts • Preventing Falls • Preventing Machine Injuries III. Minimum Technical Requirements ~ 13 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Canteen Correctional Services Training Initiative Mandatory Associate In-Service Training TOPIC SUGGESTED SUGGESTED PROCEDURE TRAINING INSTRUCTOR MATERIAL MONTH FOODSERVICE Copies of cycle menus Discussion of menu, recipes, Associates will be able to read MENU, RECIPES AND PRODUCTION RECORDS DIRECTOR ANDI OR , recipes and food production (how to read) and proper methods in completing/following menus, recipes and propedy complete production records DECEMBER MANAGER records production records FOODSERVICE Items required/necessary to demonstrate proper Discussion/demonstration of Associates will become familiar SERVING AND PORTION CONTROL DIRECTOR ANDI OR techniques of serving and proper serving and portioning, with proper serving techniques, JANUARY MANAGER portioning sam le tra P Y portion utensils and logs PROPER FOOD FOODSERVICE Discussion of Danger Zone, Associates will be knowl- HANDLING TECHNIQUES DIRECTOR ANDI ServSafe video Hot Food Hot, Cold Food Cold, edgeable of proper serving/ TEMPERATURES OR MANAGER and handouts Cross Contamination, Handling holding temperatures for menu FEBRUARY Leffovers items PROPER FOOD HANDLING Kitchen items, logs, Discussion/demonstration of Associates will be knowl- TECHNIQUESAND CROSS DIVISION TRAINER handouts, serving utensils, proper serving and food han- edgeable and able to perform MARCH CONTAMINATION handouts, video dling techniques, view video specifc aspects of food handling Items necessary to demon- Associates will become pro- THERMOMETERSAND strafe proper techniques for Discussion/demonstration of fcient in methods of taking/ TEMPERATURE LOGS DIVISION TRAINER taking and recording proper methods to take and logging temperatures and APRIL temperatures and sanitizing log temperatures and sanitiz- sanitizing procedures for ther- thermometers ing of thermometers mometers Menus specs and/or Discussion of menu, basic nutri- Associates will become famil- NUTRITION, THE MENU AND MENU DIETITIAN regulations, menu tion and regulations by which iar with menu restrictions, MAY SUBSTITUTIONS substitution forms, any menus are based and menu regulations and appropriate guidelines substitution log menu substitutions CEO-LAB Chemicals used in unit, logs, Discussion/demonstration of Associates will become pro- CLEANING AND SANITIZING REPRESENTATIVE MSDA forms, proper use of chemicals and ficient in the use of chemicals and understand the use of JUNE handouts MSDS forms MSDS forms EQUIPMENT OPERATION CARE Discussionldemonstration of Associates will be able to care , AND CLEANING FOODSERVICE DIRECTOR Sanitation Manual Handout, proper care and cleaning of and perform aspects of clean- JULY ANDI OR MANAGER Eco-Lab Video kitchen equipment ing kitchen equipment Associates will understand; be EMERGENCY CONTINGENCY Emergency meal Plan Discussion/demonstration of able to perform and produce AUGUST MEAL PLAN handout proper service techniques for the appropriate meals as using emergency meals required by the emergency plan SAFETY: PROPER LIFTING, PUSHING AND PULLING Discussion/demonstration of Associates will become TECHNIQUES, PREVENT BURNS Handouts and video tapes procedures and methods as knowledgeable in methods and SEPTEMBER AND CUTS, PREVENT FALLS viewed in to es p rocedures P INMATE/STAFF RELATIONS Handouts and video tapes Discussion of role- Associates will be knowledgeable in dos and OCTOBER playing, don'ts of inmatelslaff relations Associates will be able to PROPER STORAGE Discussion of proper storage determine correct storage for Handouts procedures, dry storage, refrig- food service products from NOVEMBER eration and freezer delivery through various stages of production 14 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. Canteen Correctional Services Training Initiative Mandatory Safety Training TOPIC SUGGESTED SUGGESTED PROCEDURE TRAINING INSTRUCTOR MATERIAL MONTH FIRES AND FIRE LOCAL FIRE INSPECTOR ECO-LAB Video Handouts, Demonstrationldiscussion of types of fires, prevention, and Associates will be familiar with types of fires and how to EXTINGUISHERS OR FIREMEN Fire Extinguishers extinguishers to control them. prevent and extinguish them DECEMBER View video PREVENTING AND First -Aid kit Knives and Demonstrationldiscussion of Associates will be familiar TREATING BURNS AND UNIT MANAGER AND , equipment to use in a dem- basic first aid for burns and with basic f rst aid for burns CUTS MEDICAL STAFF onstration and videotape cuts. Demonstration of proper and cuts and how to avoid JANUARY techniques to avoid injury. such injuries. FACILITY FIRE PLAN FACILITY REPRESENTATIVE IN Handout of facility fire and Demonstration and discus- Associates will know what EVACUATING STAFF AND CHARGE OF SECURITYI safety procedures Sion of fire and safety to do within the operation in FEBRUARY INMATES FIRE SAFETY procedures event of a f re. HEIMLICH MANEUVER MEDICAL STAFF ANDIOR Demonstration of the Associates will know what to MARCH CERTIFIED INSTRUCTOR Heimlich Maneuver do if someone is choking. PREVENTING STRAINS, Demonstration of proper lift- Associates will be familiar PROPER LIFTING, UNIT MANAGER Items necessary to demon- ing, pulling and with the proper techniques of APRIL PUSHINGAND PULLING strafe proper techniques pushing techniques lifting, pulling and pushing TECHNIQUES buckets, Floor mats, Mops Demonstration of proper Associates will become PREVENTING FALLS UNIT MANAGER , wet Floor signs, and any other mopping techniques, using wet floor signs and floor familiar with the proper procedures to avoid falls in MAY necessary items, videotapes safety the kitchen Discussion of chemicals, Associates will become famil- HAZARDOUS CHEMICALS ECO-LAB Right-To-Know Manual, ECO- uses and all information iar with the uses and hazards JUNE OSHA, MSDS REPRESENTATIVE LAB training materials required to meet OSHA of all chemicals used in the regulations operation Associates will become Discussionldemonstration of familiar with the proper INSECT/RODENT proper service food services foodservice operating JULY PROTECTION operating techniques to avoid techniques to avoid vermin vermin attraction attraction ASSOCIATE SAFETY Associate Safety Guide Discussion of Associate Associates will know and understand the contents of AUGUST GUIDE Safety Guide the guide Discussionldemonstration of FOOD EQUIPMENT Kitchen equipment, proper use and operation of Associates will know and SEPTEMBER SAFETY handouts, videotapes all kitchen equipment understand the proper use and operation of the kitchen Discussionldemonstration in Associates will know how PROTECTIVE EQUIPMENT Protective glasses, oven the proper use of personal and why to use of personal OCTOBER mitts, back supports, protec- protective equipment protective equipment live shoes, gloves, etc. Discussion of safety rules Associates will know how SAFETY RULES Associate Safety Guide in guide and understand why these NOVEMBER rules are important III. Minimum Technical Requirements ~ 15 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Administrative Training Opportunities Our learning programs are designed to provide our management staff the training needed to ensure the highest quality of foodservice management. These programs incorporate a variety of learning formats including classroom, interactive video, case study, on-the-job training and computer-based learning technology. Dynamic leaders are not born -they are trained! Managers and supervisors in our powerful, two-day programs discover the secrets to dynamic leadership. These courses are ongoing and are delivered throughout the year by corporate trainers. The following describes just a few classes presently being offered. Computer Skills Training Effective computer skills are fundamental for managers to complete their day-to-day operations. To keep current with the ever-evolving technical world, we have partnered with a local provider to teach our associates computer skills -from the basic to advanced. Train the Trainer -Front and Center This is a presentation skills class that allows the participants to practice in front of a group. This day-long session includes interactive activities and discussion on the key elements of presentation. Each participant has their presentation videotaped and critiqued by the group. What Matters Most -Time Management "What Matters Most," Franklin Covey's time management program is a time and life management workshop for improving one's entire way of living. The workshop is designed to inspire and motivate managers to focus their time, energy and resources on the things that are the most important each day. These skills are used in tandem with the Franklin Daily Planner, which becomes the participant's day- to-day "road map." Conducting a Positive Performance Appraisal This course is designed to help managers better understand the performance appraisal process at Compass Group. The tools of the appraisal process and the appraisal timeline will be reviewed in this course. Managers will also receive some insight on how to handle the most common challenges in delivering a performance appraisal. Conflict Management "Conflict Management" is designed to teach managers how to address conflict situations and reach an appropriate solution, and learn how to recognize three of the most common workplace conflict situations and explore how to handle conflict with customers. This class introduces a clear, easy-to-use approach that will help managers think things through and determine the right course of action for managing the conflict. On-line Sexual & Workplace Harassment Program Sexual and workplace harassment is a serious issue for all organizations and associates, including Compass Group. Recognizing and preventing harassment is now even easier for Compass Group supervisors and managers. In partnership with Lernen Inc, we proudly provide the On-Line Sexual and Workplace Harassment Program. This course is available 24 hours a day, seven days a week so managers and supervisors can complete it when it is most convenient for them. Power of Many I Diversity is an inclusive process of appreciating what all associates with different backgrounds bring to the organization. Power of Many I outlines the many benefits we all derive from being a diverse organization and drives Compass' business strategy of being the Preferred Employer. Quality Assurance Workshop Quality Assurance Workshop is designed to introduce, or review, the core components of the Compass Group Quality Assurance platform. Participants will learn to use the "Quality Assurance Standards and Solutions" manual, "Twenty- Four 5-Minute Training Topics Worksheet", and "Manager's Food Safety Planning Guide" to implement the quality assurance process. The workshop focuses on integrating food safety tasks into the operation's day-to-day activities and understanding the necessity of proper planning and assignment of food safety tasks. Throughout the workshop, participants will develop an action plan for improving quality assurance standards in their unit. 16 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Certification Programs Sanitation and Food Safety - "ServSafe... "` Serving Safe Food Program" ~~ Safety is, and always will be, the number one internal and external customer service standard. In partnership with the Educational Foundation of the National Restaurant Association, we offer a company wide training and development program known as ServSafe...Serving Safe Food Program. This internationally acclaimed process, serving food safely in the workplace, consists of classroom lectures, associate study guides, videos, group discussions, case studies and other teaching aides. Associates are ServSafe certified after 180 days of employment. ServSafe StartersT"" Program The ServSafe StartersT"' training and assessment program is a complete solution that delivers consistent food safety training to our hourly employees. ServSafe StartersT"' covers five key areas in the 2-hour course: • Basic Food Safety • Personal Hygiene • Cross-contamination & Allergens • Time & Temperature • Cleaning & Sanitation An employee guide is offered as an instructional tool for managers or a self-study guide. The end-of-course assessment is conducted in a 40-question, non-proctered test, and a Certificate of Completion is issued after passing the assessment. ServSafe Food Protection Manager Certification The ServSafe Food Protection Manager Certification is a 16 to 20 hour course that is designed to enable our managers to know food safety and its critical importance, and how to share that knowledge with every employee. The ServSafe Manager Certification Course includes lessons on: Sanitation -Managers learn the dangers of foodborne illness, how to prevent it and the keys to food safety. They'I learn where contamination starts, the components for good personal hygiene, and how every employee can be a safe foodhandler. The Flow of Food Through the Operation -Our managers learn how to prevent cross-contamination, and how to utilize time and temperature control effectively, along with information regarding safe receiving, food storage, preparation and serving, and cooling and reheating. ServSafe also teaches active managerial control of critical foodborne illness risk factors. Sanitary Facilities and Pest Management -The ServSafe course will cover all aspects of cleaning and sanitation in a practical, applicable manner, including pest management. Certification Exam The ServSafe Food Protection Manager Certification exam is taken after completing training. It is a secured and proctored exam, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). Once students pass the examination, they are awarded the ServSafe Food Protection Manager Certification, and are eligible to teach the ServSafe course. ServSafe Course Outline Unit 1 The Food Safety Challenge Chapter 1 Providing Safe Food • Foodborne Illness • Preventing Foodborne Illness Chapter 2 The Microworld • Pathogens • Viruses • Bacteria • Parasites • Fungi • Biological Toxins Chapter 3 Contamination and Food Allergens • Contamination • Food Allergens Chapter 4 The Safe Foodhandler • How Foodhandlers Can Contaminate Food • A Good Personal Hygiene Program III. Minimum Technical Requirements ~ 17 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Unit 2 The Flow of Food through the Operation American Correctional Association - (ACA) Chapter 5 The Flow of Food: An Introduction Standards and Certification • Hazards in the Flow of Food • Monitoring Time and Temperature Canteen Correctional Services has a commitment to Chapter 6 The Flow of Food: Purchasing, Receiving and Storage • General Purchasing and Receiving Principles • Storing Chapter 7 The Flow of Food: Preparation Preparation • Cooking Food • Cooling and Reheating Food Chapter 8 The Flow of Food: Service • Holding Food • Serving Food Unit 3 Food Safety Management Systems, Facilities, and Pest Management Chapter 9 Food Safety Management Systems Food Safety Management Systems Crisis Management Chapter 10 Sanitary Facilities and Equipment • Designing a Sanitary Operation • Interior Requirements for a Sanitary Operation Chapter 11 Cleaning and Sanitizing • Cleaning and Sanitizing • Dishwashing Cleaning and Sanitizing in the Operation maintaining and exceeding ACA standards. Canteen Correctional Services utilizes the American Correctional Association Food Service Training Correspondence Course for every one of our associates. This program, co-developed by the ACA and the American Correctional Food Service Association, is designed to train our associates on critical food service skills from training and supervising inmates to maintaining a safe and secure environment to preparing and serving nutritious meals. The ACA Training program offers many advantages. The associates may study at their own pace. When new associates are hired, they can participate in training immediately rather than waiting for the next training session. This program is presented in three books that cover the following subjects: Book I History of Food Service Legal Issues Interpersonal Communications Training and Security Book II Health Safety Food Contamination Sanitation Book III Nutrition Menu Planning Food Preparation Meal Service Chapter 12 Integrated Pest Management • The Integrated Pest Management (IPM) Program • Working with a Pest Control Operator (PCO) Unit 4 Food Safety Regulations and Employee Training Chapter 13 Food Safety Regulation and Standards • Government Regulation of Food Service Operations • Inspections Chapter 14 Employee Food Safety Training • Food Safety Training for Staff • Training Delivery Methods Appendix -Implementing Food Safety Practices Learned in the ServSafe Program In accordance with that commitment, Canteen Correctional Services has mandated that all associates must complete and pass the ACA Correctional Food Service Course after 180 days of employment. This requirement is the equivalent to forty (40) hours of in-service training. Any and all associates, hourly and salaried, working with juvenile offenders will also be required to complete the ACA Supervising Young Offenders Correspondence, the equivalent to forty (40) hours of in-service training as well as any and all training required by the department. 18 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Available Annual Training for Associates CHAT Training 112 hour per month - 6 hours per year Ecolab's 1 hour per quarter - 4 hours per year Monthly In-Service Training 1 hour per month -12 hours per year District Manager Training 8 hours per year Corporate-sponsored Training As required, As necessary Sexual & Workplace Harassment Training 2 to 4 hours per year ServSafe Training 16 to 20 hours per year Common Sense, Common Practice 1 to 2 hours per year Safety Training 2112 hours per year ACA Correctional Food Service Course 40 hours per year ACA Supervising Young Offenders Correspondence Course 40 hours per year Quality Assurance 2 hours per year Cleaning & Sanitation Guide 4 hours per year Staff-Inmate Handbook 3 to 4 hours per year Associate Grievance Procedure 112 hour per year Location Fire and Safety Officer 1 to 2 hours per year Training Enhancing Skills 1 hour per year Job Description Review 1 hour per year III, Minimum Technical Requirements ~ 19 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County 4. Inmate Labor a. Inmate workers, when available, will be provided. Contractor will provide sufficient certified staff with which to supervise any inmate workers provided. Personnel working with inmate labor must meet the minimum requirements for licensing as Texas Jailers in order to legally supervise said inmates. Contractor is required to directly supervise all inmates who serve portions in trays in a ration, at a minimum, of one (1) supervisor to every eight (8) trustees. Canteen Correctional Services, Inc. understands and will comply. b. A statement from the Contractor will be required to demonstrate its ability and knowledge in the supervision and control of inmate labor. Statement will include an explanation of training programs designed for inmate labor. Such statements will be submitted with Contractor's bids. Canteen Correctional Services, Inc. understands and will comply. Please refer to the Inmate Training program on the following pages. c. Notwithstanding, the above, the Contractor is required to furnish sufficient number of employees to perform all required services in a professional manner. Canteen Correctional Services, Inc. understands and will comply. 20 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Inmate Training Pro rg ams Over the past few years, Canteen has listened to our clients' requests to bring vocational training to jail approved inmates in the kitchen. The value of inmate training cannot be overly emphasized. We are now providing inmate education in many jails across the nation. With our parent company, Compass Group, as the world's largest foodservice provider, we are able to give you the opportunity to equip inmates you choose with real and usable job skills. All Canteen operations utilize the basic inmate-training program developed by our training department and available to all managers and locations on our support web site, www.correctionssupport.com. These and similar programs have allowed the jails we service to educate the public on ways the county is trying to reduce criminal recidivism. This response is a great example of how the partnership between Canteen and the jails we operate is forging into the future and looking for ways to make your job easier. The role of the inmate trainee is one of a student. The inmate learns the educational material and then applies it to their assigned kitchen duties. Inmate workers are placed in positions commensurate with their knowledge and abilities as determined by an interviewing process conducted by supervisory personnel. Inmates advance by achieving appropriate levels of competency. Canteen Correctional Services supervisory personnel formally evaluate an inmate's performance on a routine basis by using and maintaining the Inmate Training Log, which becomes a part of the inmate's kitchen work records. It is the expectation that all food service workers, regardless of status, perform their duties in a safe, efficient manner and in accordance with all jurisdictional laws and regulations. Failure to comply with all food safety, sanitation and approved kitchen procedures will result in disciplinary action. How the Program Works The material to be mastered is divided into the following learning areas: Regardless of what position an individual accepts in the food preparation and service segment of the food services industry, there are basic skills and knowledge that all err' personnel must have. These skills include: • Procedures for safe food handlling • Proper methods for maintaining a sanitary facility • Knowledge of equipment operation and safety • Food preparation methods, service standards and quality control • Food presentation, merchandising, and customer service. The objective of our Inmate Training Program is to teach a set of skills that gives an inmate confidence and job knowledge to perform their job at a level that meets the requirements of the kitchen operation and the facility. The training process is not arduous nor is the material complicated and difficult to understand. It is in fact, simple and concise. Before any inmate, regardless of experience, begins work in the kitchen, in any position, they must complete the Canteen Correctional Services program "Common Sense, Common Practice" video program, I -Food Safety and Sanitation II -Kitchen Skills Each learning area has been segmented into specific lesson plans and a variety of handouts. It is recommended that all lessons in Section I be completed before continuing on to Section II; however, each of these lessons stand on their own merits and can be used independently to instruct inmate workers who have specific lesson related experience, but may not, for whatever reason, have acquired knowledge and experience relating to a specific lesson. The instructor led training provides the inmate trainee with practical knowledge to perform their tasks at a satisfactory level, ensuring food product safety as well as a quality product. Skills learned and used by our inmate workers are valuable life skills. Canteen Correctional Services issues inmates Certificates of Accomplishment after successful completion of each segment of the program. We have included a course outline, as well as copies of our Training Session Record and Student Competency Achievement form on the following pages for your review. III, Minimum Technical Requirements ~ 21 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Inmate Training and Development Program TABLE OF CONTENTS Other Available Training for Inmate Workers VICTORY Program Section I: Food Safety and Sanitation 1-1 Orientation 1-2 Handwashing Procedures 1-3 Proper Use of Disposable Gloves 1-4 Eight Rules of Safe Food Handling 1-5 The Basics of Foodborne Illness 1-6 Cross-Contamination 1-7 Cloth Contamination 1-8 How to Sanitize a Food Preparation Table 1-9 Material Safety Data Sheets 1-10 The Three Compartment Sink 1-11 Operating a Dish Machine 1-12 How to Sanitize a Thermometer 1-13 Thawing Foods Properly 1-14 Cooling Procedures 1-15 Reheating Foods 1-16 Handling Leftovers 1-17 Proper Portion Controls at the Serving Line 1-18 Setting Up a Serving Line (Steam Table) Section II: Kitchen Skills 2-1 What is a Menu 2-2 What is a Recipe 2-3 What is a Pull/Prep Sheet 2-4 What is a Food Production RecordlPlan 2-5 Using Prep Time Safely 2-6 Types of Knives 2-7 Basic Knife Skills 2-8 Knife Safety Tips 2-9 Kitchen Equipment -Safety Precautions 2-10 Kitchen Equipment-Grinding, Slicing, and Pureeing 2-11 Kitchen Equipment -Kettles and Steamers 2-12 Kitchen Equipment -Stoves, Ranges and Ovens 2-13 Kitchen Equipment -Griddles and Grills 2-14 Kitchen Equipment-Types of Refrigeration 2-15 Kitchen Equipment-Cleaning 2-16 Kitchen Equipment -How to Operate Canteen Correctional Services, in partnership with Cornell/ Abraxas has instituted in a number of their facilities a culinary skills program called VICTORY (Vocational Instructional Culinary Training Opportunity Renewal for YOU). This is afourteen-module program consisting of learning material developed by the Culinary Institute of America. The course requires a CIA Certified Chef as an instructor, and may not be feasible for every facility. Graduating participants are awarded a "Certificate of Accomplishment" indicating completion of the "Cooking Essentials for The New Professional Chef" course of the Culinary Institute of America. Graduates are ServSafe Certified. In addition, Canteen Correctional Services is currently working in partnership with Bridges of America in the State of Florida at two of their locations. The goal of this course is for participants to gain the knowledge and skills required to build a solid culinary foundation through hands on demonstrations and participation. Along with acquiring the necessary skills in the culinary arts, participants will be challenged individually as well as a whole while completing certain activities established to enhance both personal and professional performance. Further information on the VICTORY program is available on request. `.r+ 22 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. ~ANT~FN ~CIRF~~T1:t3NA,G S~RVI~ES INMATE IN-SERVICE. TRA[NIN{~ SESS[b~i RE~'QRI) Lt}GAITION: I~~1~ATCt)N #: DATE: TtIFIC: INSTFtt1G"ft)R: TIIV~E STARTED. TIME ENDED: General outline of training session: fist of haadouts, res<-urces or materials used, special notes, aids. et+c. Filt in the space below raith this in[ormation. D~Gt1ME6YTATIQN [S EtFQII1RED. rr- III. Minimum Technical Requirements ~ 23 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Canteen Correctional Services Competency Areas Student Competency Achievement The trainee is evaluated using the rating scale below. The appropriate number will indicate the competency achieved. The number rating of 4, 3, 2 and N are not intended to represent the traditional school grading system of A, B, C, D and F. The descriptions associated with each of the number focus on level of "Performance" or "Competency" for each of the task listed. Rating Scale: 4 = Skilled -Can perform job independently with no additional training. 3 = Moderately Skilled -Has performed job independently during training program, limited training may be required. 2 = Limited Practice -Has practiced job during training program, additional training and supervision is required to develop skill. N = Incomplete Date: Trainee: Instructor: District Manager: Section I: FOOD SAFETY 1-1 Orientation 4 3 2 N 1-2 HandwashingProcedures 4 3 2 N 1-3 Proper Use of Disposable Gloves 4 3 2 N 1-4 Eight Rules of Safe Food Handling 4 3 2 N 1-5 The Basics of Foodborne Illness 4 3 2 N l-6 Cross-Contamination 4 3 2 N 1-7 Cloth Contamination 4 3 2 N 1-8 How to Sanitize a Food Preparation Table 4 3 2 N 1-9 Material Safety Data Sheets 4 3 2 N 1-10 The Three Compartment Sink 4 3 2 N 1-11 Operating a Dish Machine 4 3 2 N 1-12 How to Sanitize a Thermometer 4 3 2 N 1-13 Thawing Foods Properly 4 3 2 N 1-14 Cooling Procedures 4 3 2 N 1-15 Reheating Foods 4 3 2 N 1-16 Handling Leftovers 4 3 2 N 1-17 Proper Portion Controls at the Serving Line 4 3 2 N 1-18 Setting Up a Serving Line (Steam Table) 4 3 2 N Section II: KITCHEN SKILLS 2-1 What is a Menu 4 3 2 N 2-2 What is a Recipe 4 3 2 N 2-3 What is a Pull/Prep Sheet 4 3 2 N 2-4 What is a Food Production Record/Plan 4 3 2 N 2-5 Using Prep Time Safely 4 3 2 N 2-6 Types of Knives 4 3 2 N 2-7 Basic Knife Skills 4 3 2 N 2-8 Knife Safety Tips 4 3 2 N 2-9 Kitchen Equipment -Safety Precautions 4 3 2 N 2-10 Kitchen Equipment- Grinding, Slicing, 4 3 2 N and Pureeing 2-11 Kitchen Equipment-Kettles and 4 3 2 N Steamers 2-12 Kitchen Equipment -Stoves, Ranges and 4 3 2 N Ovens 2-13 Kitchen Equipment -Griddles and Grills 4 3 2 N 2-]4 Kitchen Equipment-Types of 4 3 2 N Refrigeration 2-15 Kitchen Equipment -Cleaning 4 3 2 N 2-16 Kitchen Equipment -How to Operate 4 3 2 N 24 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. D. Use of Facility and Equipment 1. The kitchen facility at the Kerr County Jail together with kitchen utensils and equipment located therein will be made available to the Contractors under this contract. However, such physical plant and equipment is only an accommodation to Contractor and the County makes no warranties, express or implied as to their availability in the event of force majeure and Contractor must have a contingency emergency plan acceptable to the County for such an emergency. This plan must be a part of this proposal. Canteen Correctional Services, Inc. understands and will comply. Please refer to the contigency plan on the next page. 2. A joint inventory of County owned equipment will be conducted at the earliest possible date by the Contractor and the Sheriff's Office staff to determine quantities and serviceability of equipment on hand. Repairs of County equipment will be at the expense ofthe County. Equipment will remain the property of the County. Canteen Correctional Services, Inc. understands and will comply. 3. Contractor shall properly and safely use and operate all electrical, gas and plumbing fixtures, equipment or appliances connected thereto. Canteen Correctional Services, Inc. understands and will comply. III. Minimum Technical Requirements ~ 25 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Contingency Plan It is Canteen Correctional Services' policy to be prepared to serve all meals as scheduled despite emergency situations, such as power loss, fire, inmate lock-down or local disaster. In fact, Canteen has never failed to provide meals during emergency conditions. Emergency Contingency Plan Each unit is required to have a written plan which outlines its particular needs in the event of any type of disaster or emergency situation. A minimum three-day supply of food and disposable serviceware is kept at all times. Additional supplies of those items which would be most needed in an emergency are also kept; the amount and scope vary with the size and complexity of the individual facility. This must be coordinated with the Facility Commander. Staff from units closest to that affected would be detailed to assist if required. Unit staff are on 24-hour alert. If needed, a self-contained refrigerated vehicle will be supplied. It is the duty of the unit's Food Service Director, in consultation with the client, to determine the steps to be taken. Emergency Preparedness The following is a recommended, generalized amount of product that should be on hand at all times in the facility. The stock can either be intermingled with the general inventory or can be separated. If it is separated (i.e. on separate pallets) then the stock must be rotated into the general inventory and used every three months. Naturally, the emergency stock would have to be replaced at that time. Recommended Emeraencv Stock Levels Food Group Amount On Hand Assorted Frozen Vegetables 7 day supply Frozen Entrees 7 day supply Frozen Poultry 7 day supply Frozen Fish 7 day supply Frozen Meats 7 day supply Fresh Milks and Dairy Items 1 1/2 day supply (daily delivery) Prepared Vegetables and Potatoes 2 1/2 day supply Bread and Rolls 1 1/2 day supply (daily delivery) Frozen Desserts 7 day supply Frozen Juices 7 day supply Canned Products 10 day supply Dry Staples, Groceries 10 day supply Cleaning Supplies 10 day supply Emergency amount on hand complies per client agreement. 26 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Procedures Loss of Water • All food will be served on disposable serviceware. • Arrangements will be made with a local water supplier to provide emergency supplies. • Emergency menus will be used until the end of the emergency. Loss of Steam or Electricity The Food Service Manager will evaluate the possibility of using alternative cooking methods. If alternative power is available, the standard menu will be followed. Vendor Failure • Substitutions of appropriate menu items of like quality and nutritional value for undelivered items. • The Food Service Department will maintain the standard house menus with appropriate substitutions unless delivery failure is of such a significant amount that emergency menus are required. Work Stoppage • Food Service will have on hand sufficient foodstuff and supplies to provide meal service during a work ''' stoppage. • Emergency menus will be instituted. • An emergency work force will be formed from employees from other units. General Food Service Emergency Procedures • Whenever possible, normal operating procedures and schedules will be followed. • At the discretion of the Food Service Director/Unit Manager or his representative, Food Service employees will be subject to call in to provide staffing on a 24-hour basis. • Meal Service - By mutual agreement the Food Service Director or his representative, and the Facility Commander, may change the meal hours based on the extent of the emergency. - In the event of power failure, aone-day menu is available. • Disposable utensils, trays and flatware are available in the event that the extent of the emergency is such that their use is warranted. The decision to use the disposable service or a portion of same shall rest with the Food Service Director/Unit Manager or his representative in conjunction with the Facility Commander. • A three-day stock of food and supplies are on hand at all times, however this needs to be confirmed by the Agreement between Canteen Correctional Services and the Facility. Re-supply may be accomplished by phoning the authorized vendors, or if there is a problem with delivery, other nearby Canteen Correctional Services units will provide assistance. • Instruction in emergency procedures will be provided for employees in routine training sessions. Emergency Menus • A 24-hour emergency menu is developed that can be used in contingency situations. • Supplies to fulfill emergency menus will be maintained at all times. III. Minimum Technical Requirements ~ 27 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Emergency Menu (no electricity) This menu assumes that the meal slicer has been wired to the emergency circuit. Most gas and steam equipment would be inoperable as these items are usually electrically controlled. Breakfast Fruit or Juice Dry Cereal 1 oz Cheese or Peanut Butter Bread or Prepared Breakfast Pastry Milk Lunch Tuna Salad or Lunch Meat Sandwich Chips Fresh or Canned Fruit Cold Beverage Emergency Menu (no steam) Breakfast Fruit or Juice Dry Cereal Scrambled Eggs (On Gas or Electric Grill) Toast or Breakfast Pastry Margarine Milk Coffee Lunch Beef Patty (On Gas or Electric Grill) Cheese Slice French Fries (Oven or Fryer) Corn (Oven or Range Top/Burner) Plated Salad Hamburger Bun or Bread Condiments Canned Fruit or Prepared Dessert Cold Beverage Dinner Sliced Turkey or Turkey Ham w/Lettuce and Vegetable Garnishes Bread or Rolls Margarine or Cond. Salad w/Dressing Fruit or Prepared Dessert Milk Emergency Menu (no electricity) This menu assumes that there is power to the steam equipment. Breakfast Fruit Juice or Canned Fruit Scrambled Eggs (in Steam Kettle) Cooked Cereal (in Steam Kettle) Cold Milk Bread and Margarine Lunch Tuna Salad or Cheese Sandwich Potato Chips Tossed Salad with Dressing Fruit or Cookies Punch Dinner Roast Beef or Turkey Sandwich with Crackers Tossed Salad with Dressing Fruit Milk Dinner Sliced Turkey (Oven) Rice (Oven) Green Beans (Oven or Range Top/Burner) Gravy Plated Salad Bread Rolls Margarine Instant Pudding or Prepared Dessert Milk Emergency Menu (no water or power) Food would be served on disposables as hot water would be unavailable for dishwashing. Breakfast Fruit or Juice Dry Cereal Bread or Prepared Breakfast Pastry Margarine Milk Lunch Tuna Salad or Peanut Butter Sandwich Chips Canned Fruit or Prepared Dessert Fruit Juice or Punch Dinner Sliced Meat andlor Cheese Plate Marinated Canned Vegetables Salad Canned Pudding or Prepared Dessert Bread or Rolls Margarine Milk 28 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Emergency Lock-down Menu The following menu will be utilized in the event of an ,. institutional lock-down that is longer than one day. All meals may be shipped in athree-compartment tray or brown paper bag along with condiments for meals (napkins, salt & pepper, sugar packets, etc.) Check with the Facility Commander as to the type that is required. DAY 1 Breakfast Fruit Juice Cold Cereal Bread Peanut Butter Margarine Milk 2% Lunch Turkey Hot Dog Baked Beans Coleslaw Hot Dog Buns Mustard p.c. Fresh Fruit Dinner Macaroni -Beef Tomato Casserole Peas Tossed Salad wlltalian Dressing Pudding Bread or Rolls Margarine Milk 2% All punch and coffee will be delivered in bulk and served by unit personnel and/or correctional officers in paper cups -check with the Facility Commander beforehand. The following menus are based on these assumption: - No inmate labor - All utilities are operative - Dishes and flatware are all disposable DAY 2 Breakfast Fruit Juice Cold Cereal Bread Hard Cooked Egg Margarine Milk 2% DAY 3 Breakfast Fruit Juice Cold Cereal Bread Potato-Egg Casserole Margarine Milk 2% Lunch Sloppy Joe French Fries Carrot Sticks Hamburger Bun Catsup p.c. Fresh Fruit Punch Dinner Ham-Potato Au Gratin Mixed Vegetables Tossed Salad w/French Dressing Gelatin Bread or Rolls Margarine Milk 2% Lunch Vegetable Soup Tuna Sandwich Tuna Salad Bread Cheese Fresh Fruit Punch Dinner Turkey Noodle Casserole (inc. veg.) Tossed Salad w11000 Isle Dressing Canned Pudding Bread or Rolls Margarine Milk 2% III. Minimum Technical Requirements ~ 29 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County E. Sanitation The entire food service and delivery areas (including loading dock and garbage disposal container) will be operated and maintained in a clean and sanitary condition and in complete compliance with all Federal, State and Local standards, including but not limited to, the regulations promulgated by the City and enforced by the Health Department, and the Rules of Food Service Sanitation adopted by the Texas Board of Health on November 30, 1977. The Contractor shall furnish all labor, supplies, materials, and supervision necessary to keep the areas assigned in a clean, sanitary, and orderly condition at all times and in compliance with the above listed standards. Canteen Correctional Services, Inc. understands and will comply. 2. Sanitation will include all silverware, utensils and equipment as needed to prepare and served meals. Canteen Correctional Services, Inc. understands and will comply. 3. The Contractor shall collect and dispose of all rubbish, garbage, litter or other waste in accordance with established policies of the Sheriff's Office. Canteen Correctional Services, Inc. understands and will comply. Please refer to the sanitation plan on the following pages. 30 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Sanitation The implementation of standards for safety and sanitation in a food service program is critical to the ultimate success of the entire program. We know that your facility recognizes the importance of this aspect of the service. The Sanitation and Safety Program must be closely monitored. The fact that the American Correctional Association has devoted a section of the Food Service Chapter in their ACA Standards Program to this subject underscores its importance. Municipal agencies at the City, County, State and Federal levels have developed rating systems and inspection procedures to monitor this element of food service. Canteen Correctional Services' systems and procedures, in all cases, exceed the levels of compliance mandated by the inspecting and governing agencies. Working with the appropriate personnel at each facility, the County and District Manager will establish specific daily, weekly, monthly and quarterly, cleaning schedules. It's a mistake, however, to think of a sanitation program only in terms of cleaning schedules. Without a doubt, they are a critically important element. The equipment and work areas must be maintained at the highest level of cleanliness; however, it doesn't just stop with the facility and ~""" its equipment. Sanitary standards must also be established for personnel within the unit. Food handling procedures must be initiated and monitored for receiving, inventory, rotation, dry, refrigerated and frozen storage, food transport, garbage removal, pest control and other elements closely affecting any food service operation. Canteen Correctional Services' plan for your facility provides for a continuing program that includes regularly scheduled cleaning, exacting preventative maintenance and initial, ongoing employee training which will ensure that the standards implemented will continue at optimum levels. Following we have included an overview of our Sanitation Program. III. Minimum Technical Requirements ~ 31 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County ,~ CANTS E N Correctional Services Sanitation and Equipment Cleaning Manual 32 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. SANITATION AND EQUIPMENT CLEANING MANUAL OBJECTIVE: The goal of a successful correctional food service operation is to serve acceptable, nutritious, wholesome, and safe meals. To be safe, the food must be handled properly under recommended sanitation procedures, before, during and after delivery to the serving area. A daily/weekly systematic inspection of all areas in the food service unit will enable managers and associates to stop bad practices before they become habits. Maintenance of proper cleaning schedules is essential to a clean sanit;iry operation. The manager/supervisor must constantly be aware of their responsibility in all the following areas. The daily/weekly systematic inspection will serve as a constant reminder. Areas of concern are: 1. Food preparation areas and all equipment. 2. Storage areas including all dry, refrigerated and frozen areas. 3. Service areas and food holding equipment. 4. Personnel covering all areas, as required by Federal, state or city regulations dealing with health and disease control, personal cleanliness, as well as company policies and procedures. Food poisoning/contamination, cross infection, food spoilage and insect and rodent infestation are a constant danger. Sanitary techniques must be observed in handling food, utensils and serving items. Associates must understand that because they handle food products they must not contaminate them. Food handlers must be free from any communicable diseases or infections and they must be clean and work clean. Surfaces of equipment in the food preparation, storage and serving areas must meet certain standards of cleanliness, which are: 1. PHYSICALLY CLEAN: Absence of visible soils-friction free. Z. CHEMICALLY CLEAN: Absence of soap and chemical residues. 3. BACTERIOLOGICALLY CLEAN: Absence of organism capable of causing food poisoning or spoilage. 4. ECTOMOLOGICALLY CLEAN: Absence of insects and rodents. 5. OSOMOLOGICALLY CLEAN: Absence of noxious odors that might migrate from food areas and cause annoyance or discomfort. A clean, neat location is essential to the preparation of wholesome food. A planned program of cleaning will help ensure good housekeeping. Schedule a time for each procedure, outline it clearly and assign an associate to execute it. Procedures fall into daily, weekly and periodic categories. In addition, for purposes of these sanitation standards, potentially hazardous food shall be defined as: any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. III, Minimum Technical Requirements ~ 33 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County A. Food Service Associates: All associates engaged in food service will maintain high standards of health and personal hygiene. 1. Outer clothing, including uniform, apron and shoes must be clean and appropriate. 2. Hair restraints (caps or hairnets) must be worn while on duty. Hairnets must be worn for hair length longer than I inch below the nape of the neck. Hair sprays and headbands are not effective hair restraints. For those with beards longer than I inch, use of beard guard is mandatory. 3. Associates shall communicate with their supervisor regarding individual health problems and avoid spreading disease or illness. All associates working in food service areas who show symptoms of illness or who have an open lesion will be temporarily relieved of their duties until the condition is no longer present. 4. Associates should be aware of and exhibit desirable personal habits and action at all times. Examples are: • Frequent hand washing at appropriately equipped hand sinks. • Keep fingernails short and clean. Colored nail polish must not be worn. • Avoid wearing heavy, dangling jewelry at work. Simple wedding bands, earstuds and watches are permitted. • No smoking in preparation and serving areas is permitted. • Handle all trays and serving utensils by handles, or outer rim to avoid contact with the eating surface. • When serving food avoid direct hand contact by using appropriate tongs, forks, spoons, or disposable gloves. • Use tasting spoons in an appropriate manner. • Never sit on counters or tabletops. • Leave personal belongings (clothing, books, etc.) outside of the preparation or service area. B. Safe Food Procurement: Purchase only high quality safe and wholesome food from approved suppliers. 1. Purchase fresh meats, poultry, eggs, and dairy products from reputable vendors who provide adequate storage facilities and delivery service. 2. Meat and poultry should contain the State or Federal inspection seal, milk must be pasteurized Grade A and eggs should have clean unbroken shells. Frozen egg products shall be pasteurized. 3. Do not accept donations of home-canned foods, salad mixtures, custards, cream-filled pastries, or other potentially hazardous foods. 4• When receiving or checking in supplies do not accept spoiled products if this can be detected. Containers of canned foods should not have corroded seams, budges or dents. 5. Purchased frozen foods must be in the frozen solid state. 34 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. `~rr- C. Food Handling in The Pre-Preparation Phase: All food must be handled as if it were a potential source of food borne illness. Therefore, the period before actual preparation and service is of extreme importance. Techniques are to be used which prevent the spread of disease and infection while maintaining a high quality product. Do not allow meat, fish, poultry, and egg products to remain standing at room temperature for any length of time except as necessary during preparation. 1. Wash all fresh fruits and vegetables thoroughly before cooking or serving raw. If infection is suspected, allow the vegetables to soak in cold, salted water for about 20 minutes. 2. Wash poultry thoroughly before cooking. To prevent cross-contamination, wash and sanitize all sinks, tables and other equipment used in poultry preparation before other foods contact these surfaces. 3. Milk and cream products are to be kept and served from the original containers in which they are delivered. 4. Do not serve any food that appears spoiled, tainted, or fermented. 5. Do not serve any food that you know has been temperature abused, even though it looks and smells all right. 6. During necessary preparation periods, food should not be held at room temperature longer than two hours. 7. Prepare sandwiches and salads from chilled ingredients. `~+" D. Safe Food Storage: 1. Cold Food Storage Proper temperature is one of the most effective ways to prevent bacterial growth. Bacteria multiply tremendously fast between 40 degrees E and 140 degrees F. Therefore, keep cold food stored at 40 degrees F. or below until served. Other specific applications of cold temperature control are: • Thaw frozen food in a refrigerator at 40 degrees F. or below or in its original wrap in cold running water at 70 degrees F. or below, allowing adequate thaw time. DO NOT THAW FOOD AT ROOM TEMPERATURE. Many foods can be cooked directly from the frozen state, resulting in slightly increased cooking time. Thawed foods are not to be refrozen but planned for use in preparation. Leftovers should be refrigerated immediately. Destroy left over food if discolored, off-odor, or mold is apparent. • To properly chill a hot prepared mixture, transfer the substance into two inch deep pans and refrigerate immediately, allowing adequate space between pans. Do not stack pans. After initial cooling, cover the pans. Frequent stirring or agitating a cooling mixture, placing the product in a blast freezer or on ice or in ice water will hasten the drop in temperature. Potentially hazardous foods shall be chilled to 40 degrees F. or below within four hours or less. • Store foods in the refrigerator at least eight inch above the floor on plastic or stainless steel pallets, shelving units or on mobile racks. • In the refrigerator do not place raw foods directly over cooked ones, thus preventing cross-contamination. • Cover or wrap food stored in the refrigerator and/or freezer. Also label and date all containers. • Do not re-use single -use plastic containers to store food in the refrigerator or freezer. III. Minimum Technical Requirements ~ 35 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County 2. Dry Storage For Staples And Canned Goods Generally Not Requiring Refrigeration Store foods not requiring refrigeration in clean, well-ventilated areas, having smooth and easily cleaned floors, walls and ceilings. Do not store foods under drains, sewer pipes or water lines. Leakage or condensation from pipes may contaminate the stored food products • For best quality a temperature of 70 degrees F. is recommended in the storeroom. Long term canned food storage areas should be 70 degrees F. or below. In the winter, do not allow the area to reach below 50 degrees F. Canned food quality will suffer if allowed to freeze. • When original containers or bags of dry bulk foods, such as sugar and flour, are opened, they should be emptied into clean metal or plastic bins on dollies or casters. Other boxed, packaged, bottled, or canned items should be stored on shelving at least eight inches off the floor. • Develop an inventory control system whereby stock is dated or numbered when received and placed so that older stock will be issued and used first. • Pallets, for storage, shall be clean. Store foods on plastic or stainless steel pallets, shelving units or mobile racks at least eight inches above the floor. 3. Frozen Food Storage: Store frozen foods at -10 degrees F. to 0 degrees F. • For best quality, cover, label and date all frozen food packages. • Use thawed frozen foods immediately. Do not refreeze thawed frozen foods. Re-freezing food after thawing should be avoided to prevent the possibility of spoilage and the loss of flavor and nutritive value. • Leftovers may be frozen, if they are properly wrapped, labeled, and dated. This prevents freezer bum and preserves quality. • Store food at least eight inches off the floor on plastic or stainless steel pallets, shelving units or on mobile racks. • Store food compactly together to eliminate loss of moisture. • Ordinarily, defrosting the freezer twice a year is sufficient. Defrost when the frost becomes more than 1/2 inch thick on the sides or on the coils or around the door. • Freezer burn has been a significant problem in the past. Freezer bum is caused by loss of moisture (dehydration by sublimation) on the surface of a food product. The two most common causes of surface dehydration are partial defrosting and re-freezing of a frozen product and/or wrapping in such a way that air comes in contact with the food. 36 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. ter' E. Production of Cooked Foods: Temperature monitoring is again the chief defense in preventing bacterial growth, but time is also a consideration. Temperatures of potentially hazardous foods shall be 140 degrees F. or above and 40 degrees F. or below. • In planning production time for the service of hot food, keep time between cooking, serving to a minimun-. • Cooked mixtures in large containers cook more evenly with frequent stirring. • Putting lids on cooking mixtures retains steam and enables a higher temperature to be reached. • Keep a sample tray of all meal components in the refrigerator for 72 hours. In case of food home illness these samples will be tested. • Refrigerated leftovers promptly in smaller pans to assure rapid cooling. Pan depth should be no greater tha~i 4 inches. Cover, clearly label and date all products. • No whole turkeys are to be stuffed because heat penetration is slow into the center of the stuffing. Prepare and heat the stuffing separately. • Foods requiring cooking shall be heated to a uniform intemal temperature of at least 150 degrees F. • For leftovers and reheated foods, heating shall be done rapidly and uniformly to 165 degrees F. minimum. I)o not attempt to reheat potentially hazardous food in a steam table or hot food cart. THIS IS UNSAFE. • Pocket thermometers or pyrometers shall be provided and used regularly to ensure that adequate intemal temperatures are reached and maintained. • All food contact surfaces used in the preparation and/or service of food are to be cleaned and sanitized before use, and cleaned after each meal. Disposable cloths and detergent with disinfectant are recommended for cleaning food contact surfaces. • Cutting boards are to be constructed of seamless, nonporous material and must be NSF approved. Wooden cutting boards are not allowed. • Due to salmonella associated food borne illness in eggs and hard cooked eggs are to be cooked thoroughly t:intil both; the white and the yolk are firm. Thus, if any salmonella are present, they will be killed. Recipes, such as salad dressings, that have raw egg, as an ingredient should be modified. Pasteurized whole eggs and/or egg whites should be substituted in these recipes. III. Minimum Technical Requirements ~ 37 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County ..r~ F. Transporting Food for Service: The objective is to maintain food quality and proper temperatures and prevent contamination during transport and service. 1. Use appropriate equipment for transporting hot foods or cold foods. 2. Keep containers tightly closed and covered to prevent contamination by dust, insects, animals, loss of heat, or warming of chilled foods. 3. Containers should be cleaned and sanitized after each use. Carts and trucks used in the transport of food must be cleaned daily. Any spills must be cleaned up immediately. 4. During the holding process, potentially hazardous food should be kept at an intemal temperature of 40 degrees F. (cold food) or below or at an intemal temperature of 150 degrees F. or above (hot food). Holding time shall be kept to a minimum. 5. Food service staff must check food temperatures at the point of service at least three times during the meal service period to ensure compliance. 6. Trucks or vans used for delivery are to be enclosed, clean and in good condition. Trucks used for food deliveries are not to be used for any other purpose. 7. During service, prevent food from contamination by utilizing sneeze guards and steam table pan covers. 8. Cold foods, including milk must be refrigerated as specified, until service begins. . 9. Use tongs, ladles, spoons or scoops for serving food. When practical, use new plastic disposable gloves to protect food from contamination from hands. NOTE: Use of plastic disposable gloves does not eliminate the need for frequent hand washing. Soiled gloves must be promptly discarded. 10. Late meals are to be held under refrigeration or in appropriate equipment, covered until service. Proper service temperature is required. EQUIPMENT CLEANING PROCEDURES The proper cleaning and sanitizing of equipment in any food operation is a vital element in preventing food home illness and is a key leading to proper equipment maintenance. The attached "procedures" describe in detail the various steps necessary to properly clean and sanitize various pieces of equipment used in the vast majority of food service operations. Following the instructions on the attached guides will ensure a clean and safe work environment. 38 ~ II1. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. SANITATION AND EQUIPMENT CLEANING MANUAL TABLE OF CONTENTS 1. Dishwasher Operation -Cleaning Procedure 2. Manual Can Opener 3. Mobile Utility Carts 4. Ice Machine 5. Cres Cor Insulated Cabinets 6. Floors 7. Grease Trap 8. Light Fixtures 9. Mop Buckets 10. Mops 11. Ovens 12. Removable Hood Filters 13. Reach-In Coolers 14. Rotary Oven 15. Salad Bar 16. Salad Bar Containers 17. Serving Utensils 18. Hobart Slicer 19. Stainless Steel Tables 20. Steamers 21. Steam Jacketed Kettles 22. Tilt Skillet 23. Vertical Mixer 24. Walls 25. Tables and Chairs 26. Walk-In Cooler 27. Grill 28. Deep Fat Fryer III. Minimum Technical Requirements ~ 39 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: DISHWASHER OPERATION & CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure that all components are properly cleaned and maintained in a timely manner by employees and/or inmate workers. PROCEDURE: 1. Do not operate without proper training. 2. Inspect equipment for cleanliness and possible damage. 3. Report any damage to your supervisor. 4. Check wash arms; soap trays and final rinse jets. Place scrap trays, wash arms and curtains in their proper places inside the machine. 5. Make sure drain valves are closed tightly. 6. Open fill valves. 7. Fill all tanks too proper level, then shut off all fill valves. 8. Tum on electric heater for all tanks and power booster. 9. Check that water temperature in al tanks is correct before washing: Prewash 100-120 Degrees Wash 155-170 Degrees Power Rinse 165-180 Degrees Final Rinse 180-195 Degrees 10. Dishroom workers should wear rubber boots aprons and boots. 11. Before turning on Dishmachine: Make sure spray arms are locked into place. Make sure both side panels are down. Make sure curtains are in proper place. Start pump and conveyor by pressing both red buttons (to stop pump and conveyor press both black buttons) 12. Red light will come on and buzzer will sound if machine is out of dishwater detergent. 13. Visibly check the jet dry chemical dispenser before each use. 14. Scrap food soil from plates. 15. Presoak all silverware. 16. Place silverware with handles down before washing. 17. Never open side panels of dishwasher when in use. 40 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. DISHWASHER OPERATION & CLEANING PROCEDURES cont'd CLEANING PROCEDURES 1. Tum off the pump and conveyor motors. 2. Unsnap the end caps. 3. Clean the tube slots. 4. Tilt the upper tubes down. Tilt the lower tubes up. 5. Turn pump motor on and off quickly to flush soil in tubes into the scrap trays. 6. Tum ofE the tank heater and open the drain valves. 7. Remove the scrap trays. 8. Remove the curtains. Clean thoroughly and leave out to dry. 9. Clean inside of machine with hose and cloth or brush. 10. Clean walls and floor with detergent and water. 11. Use Lime-Away once a month following recommended procedure or as needed. III. Minimum Technical Requirements ~ 41 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: MANUAL CAN OPENER- CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure that all components are properly cleaned and maintained in a timely manner by employees and/or inmate workers. PROCEDURE: I. Do not operate without proper training. 2. Inspect equipment for cleanliness and possible damage. 3. Report any damage to your supervisor. 4. If blade shows wear or cutting edge, replace blade before using opener (chipped or worn blade may leave metal slivers). 5. Do not sharpen blade. CLEANING PROCEDURES 1. Clean and sanitize removable assembly in pot sink. 2. Scrub with a stiff brush. Rinse in clear water with sanitizing solution. 3. Clean and sanitize base. 4. When caulking around base gets loose, take off base, clean, sanitize and recaulk. 42 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: MOBILE UTILITY CARTS -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure that all mobile carts are properly cleaned and maintained by employees and/or inmate workers. PROCEDURE: 1. After each use, all mobile carts are to be wiped down with a damp cloth to remove any and all spillage by the employee and/or inmate using the cart. 2. Excessive spillage will require that the carts be thoroughly wash with hot water, mild detergent and a soft clean cloth. After washing, the cart is to be rinsed with warm clear water to remove any soap residue. 3. Allow cart to air dry. 4. On a daily basis, any mop strings that have been caught by the casters are to be removed. 5. At the end of each day, all carts are to be brought to pot and pan sink and/or cart washing area and thoroughly washed with hot water, mild detergent and a soft clean cloth; rinsed with clear warm water and allowed to air dry. 6. Once a week, every Friday night, all casters on all carts are to be lubricated with WD-4 all-purpose lubricant. err III. Minimum Technical Requirements ~ 43 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: ICE MACHINE -CLEANING INSTRUCTIONS PURPOSE: The objective of this procedure is to ensure that all mobile carts are properly cleaned and maintained by employees and/or inmate workers. PROCEDURE: 1. Do not operate without proper training. 2. Inspect equipment for cleanliness and possible damage. 3. Report any damage to your supervisor. 4• Use a clean sanitized ice scoop for dispensing ice from ice machine. 5. Keep ice scoop in sanitizing solution. Do not leave in ice machine. 6. Use ice scoop ONLY for handling ice. 7. Never put food or drink in ice machine. 8. Always put ice in a clean container. CLEANING PROCEDURES 1. Clean outside of ice machine daily. 2. Periodically clean inside of bin: 3. Disconnect power supply and empty storage bin. 4. Wash interior with solution of two tablespoons of baking soda per one quart of warm water. 5. Rinse with clean water. 6. Flush drain with at least one quart of warm water. 7. Sanitize the interior by wiping with a solution of one teaspoon of bleach per one quart of clean water. Pour unused sanitizing down the bin drain. 44 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: CRES COR INSULATED CABINETS PURPOSE: The objective of this procedure is to ensure that employees and /or inmate workers properly clean and sanitize the CRES COR cabinets. PROCEDURES: BEFORE CLEANING CABINETS 1. REMOVE POWER CORD FROM CABINET 2. DO NOT HOSE CABINET WITH WATER 3. DO NOT GET WATER ON CONTROLS 4. DO NOT USE ABRASIVE OR HARSH CHEMICALS HOW TO CLEAN UNIT 1. To remove food soil use a mild detergent and hot water, or a mild abrasive cleaner with a soft cloth. 2. Rinse with hot water. 3. Allow to air dry. HINTS Wipe-up spills as soon as possible Clean cabinet regularly to avoid heavy dirt build-up. Make a test spot with cleaner Follow manufacturer's directions on cleaner Do not mix cleaners Avoid drips and splashes III. Minimum Technical Requirements ~ 45 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTION SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: FLOORS -CLEANING PROCEDURES PURPOSE: The objective is designed to ensure cleaning food service floors in a safe manner. SUMMARY: Food service employees and/or inmate workers sweep and wet mop areas not larger than a 9x12 foot area at one time with a cleaning solution and than rinse with clear water. If the area is a corridor or heavy traffic area, one side is mopped and the other side remains dry as a passageway. The mopping stokes form afigure-eight pattem. PROCEDURE: 1. Dust mops or sweep Che area. 2. Fill one mop bucket two-thirds full of clean warm water. 3. Add 1/4 cup of cleaning agent to the water (follow directions on label of cleaning agent). 4. Fill a second bucket two-thirds full of clean warm water. 5. Place "wet floor" signs around the area to be mopped. 6. Dip mop in the bucket that contains the cleaning agent. 7. Wring out the excess solution from the mop (DO NOT WRING FULLY DRY). 8. Start the mopping stroke about two feet straight out from the baseboard. 9. Then make a long moping stroke close to the baseboard. 10. Continue mopping in a figure eight pattern. 11. Tum the mop over two or three times after each dip in the cleaning solution. 12. Mop an area 9 by 12 feet at a time. If the area is a corridor or heavy traffic area, mop on side allowing the other side to remain dry as a passageway. 13. Dip the second mop in the clean water 14. Wring the mop out and rinse the floor that has previously been mopped with the cleaning solution. 15. Allow the floor to dry and mop and rinse the other half or other areas that have not been mopped. 16. Change the cleaning solution water and rinse water as necessary. 17. Empty the mop buckets and rinse the buckets with clean warm water. 18. Rinse the mops in clean warm water and wring out as much water as possible. 19. Hang the mops on the mop hook to allow the mop heads to air dry. 20. Turn the mop buckets over to allow the buckets to air dry. 46 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. ~rr+' CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: GREASE TRAP -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure that all grease traps are properly cleaned and maintained in a timely manner by employees and/or inmate workers. PROCEDURE: 1. Remove the metal top of the grease trap by unscrewing four screws and lifting off the top to expose the metal insert basket. Be careful not to disturb the gasket on the lip of the grease trap. 2. Slowly remove the metal insert basket from within the trap allowing liquid to drain from the basket into the trap. The drained basket will than contain only solidified grease. 3. Bring the insert basket to a designated waste container and dump the solidified grease into that receptacle. DO NOT MIX THE GREASE IN WITH RECYCLABLE WASTE. Scrape and remove as much grease as possible from the insert basket. 4. Bring the scrapped insert basket to the pot sink and thoroughly wash. 5. Return and replace the insert basket to the grease trap. 6. Replace the lid and fasten down with the four screws. Be careful not to disturb the gasket on the lip of the grease trap. ALL GREASE TRAPS MUST BE CLEANED ON A WEEKLY BASIS AND/OR AFTER THE PREPARATION OF PRODUCT PRODUCING LARGE AMOUNTS OF GREASE, e.g.; FRIED OR BAKED CHICKEN. III. Minimum Technical Requirements ~ 47 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: LIGHT FIXTURES -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure proper cleaning by employees and/or inmate workers. PROCEDURE: 1. Turn light switch off. 2. Place stepladder with platform extended at light fixture. 3. Prepare clean solution and place pail on nearby table. 4. Place damp and dry cloths on stepladder platform 5. Remove globe or glass/plastic panel if fluorescent fixture. Place safely on nearby table. 6. Remove bulb. Use care if bulb is hot. 7. Clean bulb with damp cloth, when cool. 8. Clean fixture with dry cloth. 9. Replace bulb. 10. Wash and dry globe or glass/plastic panel enclosing fluorescent light. Handle carefully to avoid breaking. 11. Replace globe or panel. Use care in ascending and descending stepladder. 12. Remove equipment and stepladder. 48 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: MOP BUCKETS -CLEANING PROCEDURES PURPOSE: The objective is to ensure that proper cleaning procedures are followed by employees and/or inmate workers. PROCEDURE: I .Empty bucket in slop sink 2. Rinse the bucket until there is no sediment of cleaning materials or residue. 3. Scrub the bucket inside and out. Use handled brush and wash detergent. 4. Rinse with hot water 5. Turn upside down to air dry. ~Irr III. Minimum Technical Requirements ~ 49 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr Cou CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: MOPS -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure the proper cleaning of mops by employees and/or inmate workers. PROCEDURE: 1. Wring out mop. 2. Place mop in slop sink. 3. Rinse wringer with hot water. 4. Rinse mop with hot running water. 5. Pour soap solution on mophead. 6. Wash by dousing. Lilt and lower mophead using turning motion. Press against bottom of sink using same motion. 7. Rinse using hot running water. Up and down motion turning in sink until water runs clear. 8. Wring, turn mop in wringer/ 9. Shape, straighten strings with fingers, using comb-like motion. 10. Hang mophead and place upright in rack to dry. 11. Clean sink using scouring powder. 12. Rinse sink with hot water from tap. 50 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: OVENS -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure the proper cleaning of all ovens. PROCEDURE: EXTERIOR SURFACES: I. Stainless steel ovens may be cleaned and kept in good condition by wiping down the exterior with a light oil. Saturate a cloth and wipe oven when cold; wipe dry with a clean cloth. 2. On the stainless front of interiors, deposits of baked on splatter, oil, grease, or light discoloration may be remove by using a degreaser, (follow label instructions). 3. Apply cleaners when the oven is cold and always rub with the grain of the metal. INTERIOR SURFACES: 1. The racks, rack supports, and blower wheel may be cleaned by removing from the oven and soaking them iil a solution of degreaser and hot water in a sink. 2. Scrub the components if necessary with a scrub brush. 3. Rinse with clear water. 4. Allow components to air dry. NOTE: CARE SHOULD BE TAKEN TO PREVENT CAUSTIC CLEANING COMPOUNDS FROM COMING IN CONTACT WITH ALUMINIZED STEEL PANEL DIRECTLY BEHIND THE BLOWER WHEEL. THE ABOVE PROCEDURES ARE TO BE FOLLOWED AFTER EACH USE III. Minimum Technical Requirements ~ 51 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: REMOVABLE HOOD FILTERS -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure that employees and/or inmate workers clean the hood filters on a weekly basis or on an as needed basis using the following methods. PROCEDURE: 1. Remove the filters to the pot and pan sink and soak in a hot detergent solution. The hotter the water the better, the faster the grease will be loosened for removal from the filter. 2. Flush filter thoroughly under the hot water tap to remove cleaning solution and grease. 3. Stack on the drain boards to air dry. 4. Replace in the hood when thoroughly air dry. 52 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURES SUBJECT: REACH-IN COOLERS -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure that all employees/inmate workers are properly tr;tined to clean, wash and sanitize the reach-in cooler. PROCEDURE: EXTERIOR SURFACES: 1. Stainless steel is cleaned with warm water, mild soap and a soft cloth. Avoid use of strong soaps and gritty abrasive cleaners, as they may tend to mar the surface. 2. After washing with warm water and mild soap, rinse with hot clear water and wipe with soft dry cloth. ~/ EXTERIOR HARDWARE: I. Use warm water, mild soap and a soft cloth to wash the exterior hardware. Rinse with warm clear water and allow to air dry. INTERIOR SURFACE: I. For cleaning interiors, both stainless and anodized aluminum, use baking soda and hot water (1 tablespoon of baking soda to I pint of hot water) to remove both spills and odors. Use the same solution on breaker strips as well as door gaskets. Interior shelves must be cleaned and washed in the same manner. After rinsing with warm water, the entire interior must be sanitized with sanitizing solution. Allow to air dry. CONDENSING UNIT: 1. The condensing unit requires a scheduled maintenance program to keep the condenser clean of lint and dust accumulation. The frequency of cleaning will depend on ambient conditions: however it is recommended that on a monthly basis the fins be cleaned with a stiff bristle brush and than vacuumed for the best results. III. Minimum Technical Requirements ~ 53 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURES SUBJECT: ROTARY OVEN -CLEANING PROCEDURE PURPOSE: The objective of this procedure is to ensure proper cleaning procedures by employees and/or inmate workers. PROCEDURE: INTERIOR: 1. Preheat oven to 120 degrees F. Tum heat off. 2. While oven surfaces are still warm, spray with grease cutter and let soak in completely. 3. Let solution stand on soiled areas for two to five minutes to permit chemical cleaning action to take place. 4• Baked-on grease or carbonized food soil may have to be loosened with a stiff brush or scraper. 5. Use a damp cloth to pick up dissolved and loosened soil. 6. Rinse with clear water. 7. Allow to air dry. EXTERIOR: 1. Spray the outside of the oven with grease cutter. 2. Use a damp cloth to pick up the dissolved and loosened soil. 3. Rinse with clear water. 4. Wipe dry with a clean dry cloth. 5. Keep the sides, front, and back of the oven clean all times to avoid odors. FOLLOW INSTRUCTION ON LABEL OF DEGREASER 54 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Servires, Inc. CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: SALAD BAR -CLEANING PROCEDURES PURPOSE: The salad bar will be maintained and cleaned by an employee and/or inmate worker. Once the salad bar has been broken down and all the ingredients either properly stored or discarded the employee and/or inmate worker will remove and/or drain the ice. Employee and/or inmate worker will clean the exterior of the salad bar top, sides, ends and sneeze guard. The interior compartment will be scrubbed, washed and rinsed with clear water and sanitized. PROCEDURE: 1. Remove from salad bar all serving utensils, salad bowls, disposable knives and forks and ingredients. 2. Remove divider bars and/or set-up frame and take to dishroom for washing and sanitizing. 3. Ingredients are removed from containers and the items are placed in clean fresh containers and transported to a refrigerated area. 4. Used containers are transported to the dishroom for washing and sanitizing. 5. Remove and/or drain ice from the compartment. 6. Clean all exterior surfaces, including the sneeze guard with hot soapy water and a soft clean cloth. 7. Rinse all exterior surfaces with clean hot water and allow to air dry. 8. Clean sneeze guard with recommended non-abrasive cleaner; (see equipment manual). 9. Close valve and fill ice bin with 1 inch of hot soapy water. 10. Scrub bin section thoroughly. 11. Drain bin section. 12. Rinse bin with clean clear hot water. III. Minimum Technical Requirements ~ 55 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County r./ CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: WASHING AND SANITIZING SALAD BAR CONTAINERS SUMMARY: Employees and/or inmates remove the containers from the salad bar after each service period, transfers product to fresh containers and transport to a refrigerated area, containers are taken to pot and pan sink, rinsed with hot water to remove gross food particles, containers are taken to the dishroom and run through the dishmachine. Employee/inmate worker returns containers to proper storage area. PROCEDURE: I. Remove containers from salad bar. 2. Carry containers to a three compartment sink. 3. Rinse gross food particles from containers in sink. `V~ 4. Allow containers to soak for five minutes; scrub to remove clinging particles of food if necessary. 5. Take containers to the dishroom area. 6. Have dishwasher run containers through dishmachine. 7. Unload from dishmachine. 8. Carry containers back to work area. 9. Allow containers to completely air dry. 10. Return containers to storage area. 56 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: SERVING UTENSILS -CLEANING PROCEDURES PURPOSE: Food service employees and/or inmate workers remove serving utensils from food serving pans after each meal, rinse them with hot water to remove gross food particles, take them to the dishroom, place them in a rack and wait while the dishwasher runs the utensils (place on flat rack). The employee and/or inmate worker then returns to their work areas with the utensils and store them in a secure area. PROCEDURE: 1. Remove the serving utensils from the serving pans. 2. Carry the utensils to athree-compartment sink. ; 3. Rinse gross food particles from serving utensils in sink. Allow utensils to soak for five minutes; scrub to remove clinging particles of food if necessary. 4. Take utensils to the dishroom area. 5. Have dishwasher rack the utensils 6. Place utensils on a flat rack. 7. Send the rack/utensils through the dishmachine. 8. Unload the rack from dishmachine. 9. Give rack/utensils to the food server. 10. Remove the utensils from the rack and place the utensils on a 15x20 fiberglass tray. 11. Return rack to the dishroom area. 12. Carry the tray of utensils back to work area. 13. Permit utensils to completely air dry. 14. Pick up utensils by the handles and return them to the secured storage area. III. Minimum Technical Requirements ~ 57 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES SANITATION AND HOUSEKEEPING PROCEDURES SUBJECT: HOBART SLICER -CLEANING PROCEDURE PURPOSE: The objective of this procedure is to ensure that after each use the slicer is properly cleaned and sanitized to ensure the elimination of contamination and cross -contamination. PROCEDURE: 1. Dip clean cloth into cleaning solution, wring out cloth and than wipe off large scraps of food with cloth. 2. Loosen the two retainer knobs, rotate the front knife guard clockwise to clear slots at the screw heads and unhook from the stud. 3. Lift off guard. After front guard is removed, the back guard is removed, the back guard can than be disassembled by unscrewing the knob. 4. Wipe down all parts with clean cloth dipped in cleaning solution. 5. Wipe the entire outside of slicer with cloth. 6. Be sure to carefully wipe the gauge plate. 7. Rinsing and sanitizing can be done by going over all cleaned surfaces with the sanitizing solution. The cloth must be wrung out enough so that the solution does not run over the machine but still leaves it wet. 8. Reassemble the slicer and allow to air dry. 9. Cover the slicer until next use. 58 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES SANITATION AND HOUSEKEEPING PROCEDURES SUBJECT: STAINLESS TABLES -CLEANING PROCEDURES SUMMARY: After each use, work tables are to be thoroughly cleaned and sanitized by inmate workers to ensure that contamination and cross contamination does not take place. ACTION TO CLEAN: 1. Wipe up spilled or splashed food immediately. Clean thoroughly with cleaning solution. 2. Spray or wipe with a sanitizing solution, then wipe clean. 3. Allow stainless steel table to air dry. ~rr'` TO DE-LIME: I. Once a week use aLime-A-Way solution instead of a daily cleaner. 2. This will prevent mineral deposits and film from forming and keeps the stainless shining and bright. Follow mixing instruction on Lime-A-Way label. ~11rrr' III. Minimum Technical Requirements ~ 59 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES SANITATION AND HOUSEKEEPING PROCEDURES SUBJECT: STEAMERS -CLEANING PROCEDURES PURPOSE: To ensure the proper cleaning of steamers in a timely manner. PROCEDURE: DAILY: WEEKLY: Using aNON-CHLORIDE DETERGENT: • Wipe out the interior of the compartments. • Wipe the face of the compartments. • Rinse the pan slides. • When the steamer is not in use, leave the door open resting against the door latch. • Wipe the gaskets to prevent sticking. 1. Take out the steam tubes and clean in the dish machine or soak in anon-chloride solution. • Check "0" rings in the back wall of the cooking compartment. Dip the end of the tube in cooking oil before inserting it back into the opening. • Clean out the steam tube holes using a metal paper clip. • Check that the end of the steam tube is threaded in tight. 2. Check the door gasket for wear and reverse it when necessary. 3. Pour down the back of each compartment drain a liquid chemical de-scaler, follow directions on the label. 60 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. ~`rr-` CANTEEN CORRECTIONAL SERVICES SANITATION AND HOUSEKEEPING PROCEDURES SUBJECT: STEAM JACKETED KETTLES -CLEANING PROCEDURES SUMMARY: Cleaning steam jacketed kettles is really pot washing, but the pot washer goes to the pot instead of taking the pot to the pot washer. The same steps apply to steam jacketed kettles ...soak, scrape, wash and rinse. PROCEDURE: Note: Using a flexible hose or pipe under the drain spout prevents splattering and spilling water on the floor. If a flexible hose or pipe is not available, place a tray against the outside of the drain valve to direct the water toward the floor drain. 1. SOAK -Fill the kettle with hot water above the cooking line immediately after draining the food. Tum on heat if necessary to get water hot. 2. SCRUB -Scrub inside of kettle with brush to remove cooked layers of food. 3. DRAIN -Open valve at bottom of kettle and drain out all water. Close valve. 4. SCRUB INTERIOR -Fill kettle one-third with hot detergent solution (full strength used for pot washing. Scrub with brush to remove all food and stain; interior of kettle and under surface of lid and hinges. Use abrasive pad if necessary, being careful not to damage the metal. 5. SCRUB EXTERIOR AND FRAME -Scrub outside of kettle, legs, and lid with brush. Rinse and wipe with damp cloth. 6. CLEAN DRAIN VALVE -Open drain valve. Scrub with bottle brush as detergent solution drains. . 7. RINSE INTERIOR -Fill kettle one-third full with hot water, or heat by turning on steam. Swish water thoroughly around sides and bottom. Drain. `~;. III. Minimum Technical Requirements ~ 61 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES SANITATION AND HOUSEKEEPING PROCEDURES SUBJECT: TILT SKILLET -CLEANING PROCEDURES PURPOSE: A regular daily cleaning program must be followed to maintain the skillets performance and minimize service calls. PROCEDURE: 1. Turn power switch to the "OFF" position. 2. Skillet must be cleaned after each use, as soon as possible after cooking. CAUTION: ensure that the skillet has cooled down. 3. For general purpose cleaning, use a soft cloth with mild detergent and warm water. A sponge, nonabrasive scouring pad or a fiber brush can also be used for this purpose. 4• To remove grease that has baked on, apply anon-abrasive cleanser on the metal in the direction of the polishing lines of the metal. NEVER RUB IN A CIRCULAR MOTION. Soil or burnt deposits which do not respond can usually be removed by rubbing the surface with scotch-brite scouring pads or stainless scouring pads. DO NOT USE ORDINARY STEEL WOOL. 5. Do not use grill stones. Heat tint can be removed by a vigorous scouring in the direction of the polish lines using Scotch-bright scouring pads or a stainless scouring pad in combination with a nonabrasive cleanser. 6. Tomato and vinegar based products have high acid content which could attack the stainless steel finish of the frypan. After cooking of such products, clean frypan interior with a baking soda and water solution, Use one tablespoon of baking soda per one gallon of water. 7. After cleaning, the skillet should be thoroughly rinsed with clean water. 8. Allow to air dry. 62 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES SANITATION AND HOUSEKEEPING PROCEDURES SUBJECT: VERTICAL MIXER -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure that employees/inmate workers are trained to clean and sanitize the vertical mixer. PROCEDURE: I. Clean the exterior of the mixer after use with a hot soapy solution. 2. Rinse off hot soapy solution with a clean cloth and hot clean water. 3. Scrub the bowl support and bottom frame with a stiff scrubbing brush, use hot soapy water and rinse with hot water, allow to air dry. 4. DO NOT USE A HOSE TO CLEAN THE MIXER. ~r 5. The drip cup (which is secured by two thumb screws) should be removed at the end of each shift and washed and allowed to air dry. 6. Do not allow hot soapy solutions or clean rinse water to penetrate the electrical components of the mixer, e.g.; clutch lever, stop/start button, etc. III. Minimum Technical Requirements ~ 63 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES SANITATION AND HOUSEKEEPING PROCEDURES SUBJECT: WALLS -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure the proper cleaning by employees and/or inmate workers. PROCEDURE: 1. Spread drop cloths under portion to be washed. Be sure they cover sufficient area. 2. Set up stepladder. Make sure that locking device on ladder is adjusted. 3. Prepare cleaning solution and hot water. Fill pail with cleaning solution. One-half full. Fill rinse Pail three- quarters full of clear water. 4. Dip clean cloth into cleaning solution and squeeze dry enough so that it does not drip. Do not allow solution to run down wall. "~Ir 5. Wash section as far as can be reached easily and safely. Outline space to be washed by running cleaning cloth across and over in straight lines. Clean within that area. 6. Rinse washed section. Squeeze clean cloths from rinse water and go over washed section frequently. 7. Repeat washing and rinsing until entire surface is cleaned. 8. Adjust drop clothes and stepladder as necessary. 64 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURES SUBJECT: TABLES AND CHAIRS -CLEANING PROCEDURES PURPOSE: The objective of this procedure is to ensure the proper cleaning by associates and/or inmate workers. PROCEDURE: 1. Prepare cleaning solution. Fill one pail three-quarters fill of hot soapy water. 2. Fill other pail three-quarters full of clear water. 3. Remove chairs from around the tables. Place chairs far enough away to ensure sufficient room to work around tables. 4. Begin washing tops and edges of the tables. Wring out first clean cloth in hot water. Use long straight strokes. Rinse cloth often. 5. Rinse top and edges. Wring cloth almost dry in clear water. Use clean long strokes to prevent streaks and water marks. 6. Wash sides and legs of tables. Use cleaning solution and wash vigorously to remove all dirt. 7. Rinse sides and legs. Same manner as top. Be sure cloth is clean and almost dry to avoid streaks and water marks. 8. Wash chairs with second cloth. Same cleaning method. 9. Rinse chairs. 10. Replace chairs around tables. ~rr~` III. Minimum Technical Requirements ~ 65 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County vr/ CANTEEN CORRECTIONAL SERVICES CLEANING EQUIPMENT PROCEDURE SUBJECT: WALK-IN COOLER CLEANING PROCEDURE PURPOSE: The objective of this procedure is to ensure proper cleaning by associates and/or inmate workers. PROCEDURE: 1. Fill bucket with cold water and measured amount of cleaning solution. Change water as needed. 2. Fill another bucket with water for rinsing. Change often. 3. Remove food from racks to be washed. Careful of spilling. 4. Wash walls. 5. Scrape wall with blunt scraper if necessary. 6. Rewash, rinse and dry walls. On rewash use a sanitizer. Then rinse and allow walls to air-dry. 7. Repeat until all wall space is cleaned. Be sure to clean walls behind storage racks and/or pallets. 8. Wash racks. 9. Scrape racks with blunt scraper if necessary. 10. Rewash, rinse and dry racks. 11. Repeat until all racks are cleaned. 12. Sweep floor. 13. Mop and rinse floor. 14. Allow floor to air-dry. 15. Replace racks in proper space. 16. Replace food. 66 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES ~UIPMENT CLEANING PROCEDURE SUBJECT: GRILL PURPOSE: The objective of this procedure is to ensure that the grill is properly cleaned and maintained in a timely manner by associates and/or inmate labor. PROCEDURES: 1. When cool enough to work with, scrape all loose soil from surface. 2. When surface is warm (1Z0 degrees F.) spray with degreaser allow to penetrate soil, clean splash back, sides and front. 3. Scrape off loosened soil 4. Rub with the grain of the metal 5. Remove the grease drawers, empty excess grease and wash 6. Rinse well to remove all degreaser cleaner by flushing with clear water OTHER PROCEDURES TO FOLLOW: 1. Do not operate without proper training 2. Inspect equipment for cleanliness and possible damage 3. Report any damage to your supervisor 4. Wear a cloth apron when using the grill S. Turn on thermostat to proper setting and allow to heat up 6. Do not leave grill unattended while it is in operation 7. Do not leave grill hot without a load to cook 8. In case of fire, shut off grill and turn off gas and/or electric before trying to extinguish the fire 9. Make sure exhaust fans are on before using grill 10. Report any damage or malfunction during operation to a your manager and/or supervisor III. Minimum Technical Requirements ~ 67 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County r.ri CANTEEN CORRECTIONAL SERVICES EQUIPMENT CLEANING PROCEDURE SUBJECT: DEEP FAT FRYERS PURPOSE: The objective of this procedure is to ensure the proper cleaning by associates and/or inmate workers. PROCEDURE: Drain cooking oil when cool (use drain pipe) Fill the deep well with water to cover heating coils Add enough degreaser to make recommended strength solution when the well is filled with water Use long-handled brush to thoroughly mix the concentrated solution Tum thermostat on heat to 180-200 degrees F Add hot water to full level of deep well, bring temperature to boiling Brush-wash heavy deposits Tum heat off, drain fryer, adding cold water as you do. Rinse with fresh hot water PROCEDURES TO FOLLOW: 1. Do not operate without proper training 2. Inspect equipment for cleanliness and possible damage 3. Report any malfunctions or damage to your supervisor 4. Make sure floor area around fryer is clean and dry to prevent slipping 5. Melt shortening in fryer following directions, do not overfill fryer 6. Ensure that the exhaust/hood system is turned on 7. Do not leave fryer unattended while in operation 8. Do not leave flyer operating without a load of product to cook 9. Do not put frozen foods with visible ice into fryer 10. In case of fire shut off fryer and turn off the gas or electric before trying to extinguish the fire 11. Report any damage or malfunction to your supervisor 12. Wear cloth aprons when operating deep fat fryers 68 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. F. Contractor Qualifictions 1. Contractor shall submit with its bid a general history, description and status of the company, a staffing chart, a recent audited financial statement, and a bid bond of 5% of the annual contract price. 5. Description of overall support services for correction food services. If possible, description should include services and controls to insure standards and operating results and provide frequency schedules for analysis, audits and visitations. Please refer to the following section for the requested information above: Contractor Background Information, Cost SubmittalslRates and Required Documants. In addition, Contractor must submit a company resume and as a minimum, including the following documentation: a. Management with at least five (5) years experience in correctional food service, preferable with a Texas County Jail. Please refer to the Contractor Background Information section. b. Listing of names, titles, addresses and telephone numbers of clients of similar size institutions with who you presently have or had contracts, including dates, plus identification of any of those clients who terminated a contract for unsatisfactory performance. Please refer to the Reference section. 3. The prospective Contractors shall demonstrate they are an equal opportunity employer, having a declared policy of non-discrimination stating they will take affirmative action to maintain and promote non-discrimination as to race, color, religion, national origin, sex or age in all phases of employment, including the use of facilities in accordance with the law pursuant to the Civil Rights Act of 1964 and executive orders there under. Please refer to the Contractor Background Information section. 4. The prospective Contractors shall demonstrate their ability to maintain a Safety program. Please refer to the Safety section on the following pages. Please refer to the Quality Assurance section on the following pages. III, Minimum Technical Requirements ~ 69 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Workplace Safety and Security Safety Policy Statement Safety Responsibilities We recognize safe work practices as a vital component to our commitment of achieving Operational Excellence, being a Preferred Employer and providing superior Customer Satisfaction. Therefore, every associate must understand the importance of safety in the workplace. By completing each task in a safe manner, associates are protecting Themselves, the people who work with them, and the customers they serve. In order to encompass all of the shared responsibilities involved in providing a safe workplace, we have established an Injury Prevention Program. I have personally reviewed this program ad endorse all of its segments. The program includes job training and instruction concerning safe and healthy work practices, a system for investigating work- related incidents and procedures for identifying, evaluating and correcting unsafe work conditions. We do not want any associate or customer to suffer the misfortune of injury or disability, and we will do everything in our power working in partnership with our clients, to provide you with a safe workplace. Gary R. Green President and CEO -Compass Group Associate Responsibilities Before an Injury • Actively listen during safety orientation and training; and acknowledge the orientation by signing the receipt. • Attend all safety meetings and participate in accident investigations, as requested. • Comply with all safety rules and be aware that violation is subject to discipline. • Participate on a safety committee or task force if requested. • Report all safety and health hazards of the job to the Immediate Supervisor or send concerns to the Risk Management Department. Associate Responsibilities After an Injury • Report the incident to the immediate Supervisor at once. • Seek prompt medical attention. • Cooperate with any accident investigation that takes place regarding an injury. • Keep the Immediate Supervisor informed of all related medical appointment(s) as soon as they have been made. • Attend all scheduled medical appointments regarding an injury. • Cooperate with the claims adjuster involved in providing benefits. • Accept temporary transitional duty assignments, if offered. 70 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Key Rules for an Injury-Free Workplace Violation of any of these rules is grounds for dismissal: r Willful or repetitive violation of safe work • Practices • Reckless use of equipment or vehicles • Horseplay • Endangering the safety of yourself and others by: • Failure to report a hazard, • Failure to correct a hazard; if possible, • Use of or being under the influence of drugs or alcohol in route to or during work • Failure to maintain required licenses/Certifications Violation of any of these rules is subject to progressive discipline: • Use approved techniques to prevent strains. • Approved techniques include using: - Lifting aids for lifts in excess of 50 lbs. - Shared lifts where weight exceeds 751bs. - The right equipment to move and store material. - Aback support belt, where appropriate. • Use protective safety guarding or required • Protective clothing and equipment to: - Prevent Cuts Cutting gloves must be worn on both hands while cleaning, cutting/ slicing equipment. Slide wraps must be in place on all wrap boxes. - Prevent Slips and Falls Footwear must be slip resistant. - Prevent Burns Must use recommended protection while changing handling fryer grease. This includes heavy rubber gloves, and face shield. Wear afull-face shield when working with such things as hot grease, welding, or charging batteries. When handling hot objects one must wear oven mitts or equivalent protection. - Protect Against Chemical Injuries Chemical gloves must be worn when handling, cleaning or using chemicals or when recommended by Material Safety Data Sheets (MSDS). Chemical splash goggles must be worn where needed or when recommended. - Protect Against Foot Injuries You must wear safety-toed (steel toed) shoes where exposure to serious foot injury exists. Identify and correct safety hazards in the physical environment. - You must clean up spills and correct other slip/trip hazards. - You must properly store supplies, tools, product, knives, etc. - You must place proper warning signs or other notifications such as "Wet Floor" cones. Use vehicles or other motorized devices properly. - You must be authorized and trained to use vehicles or motorized equipment. - You must obey all traffic rulesllaws. - You must wear your seat belt. - You must complete a daily vehicle hazard checklist before driving. - You must notify your Immediate supervisor of equipment defects. - You must keep headlights or daytime running lights on whenever driving. Use equipment and tools properly. - You may never operate equipment for which you have not been trained or authorized to use. - You must use the correct equipment for the task. Use only tools and equipment approved for the specific Job. - Be sure guards or other safeguards are in use. Ensure they are not removed except for cleaning, and are always replaced promptly. - You must disconnect equipment during cleaning, maintenance, or when not in use. - You must follow lock out/tag out procedures as required. III, Minimum Technical Requirements ~ 71 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr Security c. Ensure at all times that spices, sugar, extracts, and yeast are handled only by his subordinate staff excluding inmates, and that the item(s) in question are issued only for immediate use, and returned after each use to the secured locked storage unit. Ensure that the inmates and employees in the kitchen are properly instructed and supervised, and that any misbehavior or breach of rules or regulations by an inmate is immediately reported to the Security Officer. Ensure that all keys required for use in the kitchen are carried by staff. Never allow same to be used by, or be in possession of inmate kitchen help. In the interest of the institution's security and to protect the safety of both staff and employees, refrain from doing any personal favors or becoming involved in any business transactions with inmates. - Do not convey any written or verbal messages from Canteen Correctional Services recognizes the obvious importance of maintaining control and the security of each correctional facility we occupy. Throughout the years, we have developed a comprehensive Security Procedures and p Policies Program. Our commitment to your facility is to have our Security Specialist, Mr. Charles Benson, conduct detailed security E. audits on an as-needed basis. Mr. Benson has more than 50 years experience in the corrections field. He is a former Regional Director for the Federal Bureau of Prisons and the F• former Director of Corrections for Nebraska. Mr. Benson is available for consultation to your facility at the request of the administration. Among the specific subjects to be covered include: • Contraband • Tool Control • Key Control • Trash Checks • Taking of Hostages • Planned Assaults • Rumors (convey to institution) ~ • Shakedown Procedures For your review, we have included excerpts from the Operational Manual for Correctional Institutions, which illustrates a portion of our standard policies and procedures. H Our standard security policies and procedures will be custom-tailored to incorporate your specific needs. Security Rules and Regulations The Food Service Director will be responsible to the Superintendent for all aspects of kitchen security. He will: A. Instruct, train and ensure that his subordinate employees become fully aware of the requirements for proper supervision and security in inmate employee, knife, spice, sugars, extract, and yeast control. B. Ensure that kitchen knives are code marked and locked away in a secure cabinet when not in use, are counted and checked when the kitchen is opened in the morning, after the noon meal, and at the close of the kitchen in the evening. A certificate to this effect is to be submitted to the Security Officer at the close of each day's business. Any deficiencies must be reported immediately on discovery to the Security Officer. or to any inmate. - Do not convey any parcel or package to or from an inmate. - Any such requests from whatever source as mentioned in (1) or (2) above, shall be reported at the earliest moment to the Institution Security Officer or other senior institutional staff member available. Instruct subordinate employees to refrain from conversation with inmates that involve details of their personal or family life or their financial activities. Many inmates have liaison with organized crime "on the outside" who would use this information to apply pressure when possible. Instruct the civilian staff to report all rumors of inmate unrest or "activity" to him or in his absence to the Chief of Operating Security directly. Rumors are important, and the personal safety of an informant can be jeopardized by an indiscreet report to the wrong echelon of the corrections staff. Require that all staff maintain a high level of professional decorum in the kitchen. Require that staff: - Refrain from the use of inmate slang in conversations. - Enforce all rules with all inmates uniformly. - Answer all inmate questions honestly, and directly (briefly) without apology or attempt to mislead. Require that all staff keep their book work current.Staff must; - Keep work reports up to date. Because work reports go to the parole board they are very important to the inmate. - Make out disciplinary reports when necessary and do so accurately because inmates lose "good time" (or reduced sentence credit) when they receive written disciplinary reports.) 72 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Tool Control Tool Control Chart All Class A and Class B contraband shall be kept in a shadow box and/or closely controlled storage. (Shadow boxes will be inventoried into a bound log book three times a day) Secured storage area will be inventoried daily. Class A Contraband: (Any tool or item that will assist in an escape) • Knives • Cleaver • Band Saw Blade • Blades from a bread slicing machine • Vertical cutter blade • Fond cutter blade • Cutting parts from the meat grinder • Gasoline or other explosives • Acid Class B Contraband: (Tools that can become weapons) • Hammers • Serving utensils • Screwdrivers A knife and tool cabinet equipped with a shadow board and adequate locking device shall be conveniently located in the Food Services Department. All hazardous knives and tools will be marked with an identification symbol. A complete and accurate inventory will be maintained in duplicate. One copy to be maintained in the Food Services Department and another in the Chief Correctional Supervisor's Office. Local institutional policy might also require that a copy of the inventory be kept in the central tool room. The Food Service Director will survey and properly dispose of all broken or worn out tools and arrange for replacement. When a knife or tool is lost or misplaced, the Food Service Manager and Chief Correctional Supervisor shall be notified immediately. An inmate who may have access to the tool will be held in the Department until a thorough search has been made. A written, dated report to the Chief of Correctional Supervision will be made covering the details of the loss of tool or knife. ~rr'' A tool control chart similar to the example in this section must be kept current at all times. The following information must be on the form. • Date -The date used must be on the form. In large institutions when more than one form is needed the shift number is to be included. • Tool description -Every class A and class B contraband tool must be listed with the correct number inventoried. • Quantity received -The quantity issued to each inmate. • Time Out -The exact time the tool is received/issued. • Time In -The exact time the tool is returned (locked in storage). • Inmate receiving -The inmate's name and institution number. • Issued by -Whoever issues the tool must sign each time the tool is issued. • Closing inventory -The person doing the closing (final) inventory for the day or shift must sign here and include the time. • Officer's signature -The institution's officer that verifies the closing inventory must sign here. After the above is completed this form is to be filed in a three ring binder in a secure place in the food service office. This form does not replace the Shadow Box Inventory Log Book or the Daily Secure Storage Inventory. All three forms are to be used to ensure security at all times. III. Minimum Technical Requirements ~ 73 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County FOOD SERVICE TOOL CONTROL CHART Date: DESCRIPTION OF TOOL QUANTITY TIME OUT TIME IN INMATE RECEIVING ISSUED BY French Knife Butcher Knife Pantry Knife Meat Fork Honing Steel Potato Peeler Dough Cutter Closing Inventory: Officer's Signature: 74 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Hot Items All Commodities that must be closely controlled because the inmate population has developed a use for them that could jeopardize health and security. Common "hot items" that must be kept in secure storage: • Coffee • Sugar • Extracts • Nutmeg or Spices of Saffron Flower • Caustic Spices • Waterproof polyethylene bags (Bread Bags) • Hallucinogenic materials (Glue, Gasoline, Solvents) • Yeast: Yeast shall be handled and dispersed by a food service staff member only. It will be kept under close supervision until such time as it is incorporated into the item being prepared. A metal box with secure lock shall be provided, in a refrigerator area, for yeast storage. An inventory record shall be kept in the box, indicating date and quantity of issue, receipts, and the balance on hand and the initials of the supervisor making the entry. +` The statement of principle given at the beginning of this manual clearly places full responsibility for custody and security on all food service personnel. This is an underscored obligation which cannot be disregarded nor delegated. Under no circumstance shall a food service employee fail to take proper correctional action. Neglect in this respect is considered a serious violation of these policies and procedures. A food service employee or his position in the institution does not make him less responsible for custody matters than the correctional officer himself. Situations in which a food service employee defaults on his custody responsibility in favor of some action to be taken by a correctional officer are inexcusable. Money, including small change, can be used to buy contraband from "the free world". Inmates are not allowed to possess currency and staff should not bring it into the institution, unless a secured locker is provided. Currency and credit cards must be placed in secured lockers when staff is in inmate contact areas. III. Minimum Technical Requirements ~ 75 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Quality Assurance Canteen Correctional Services has a policy of providing only quality foodservice to the correctional environment. In keeping with that policy the staff is constantly on alert to monitor all phases of food purchasing, receiving storage, production and service. The result is a high quality, "safe" menu for inmates at an affordable price for the facility. Quality Assurance Program A Quality Assurance Program is in effect in all our facilities. The program encompasses all aspects of the foodservice operation. If one step of an operation does not meet the standards stated, immediate corrective action is implemented by on-site management staff. Standards have been established for all stages in the system. A facility may require a tailored version adjusted to meet the unique requirements of a physical plant or contract. Quarterly audit procedures document the effectiveness of each system. Our Quality Assurance Program is based on the American Correctional Association Standards. The following is a list of all areas covered by our Quality Assurance Program including the "Quality Checkpoints" for each area. Food Safety Policy In order to maintain our position as a premier foodservice management company and achieve our business objectives, Compass Group believes it is essential that food safety forms an intrinsic part of our business plan. We recognize that the prevention of foodborne illness and good sanitation practices, bring tangible benefits to our workforce, clients, shareholders and the Company. Maintaining an effective Food Safety Policy will meet our legal obligations and ensure `due diligence' within the Organization. Compass Group requires every site to have a unique document dedicated to food safety and sanitation (or Food Safety Manual) that contains policies, operating procedures, and technical documents. In addition, each Unit Manager is responsible for monitoring their unit's food safety and sanitation procedures by performing a Monthly Food Safety Inspection. Unit Managers are likewise responsible to correct any deficiencies noted on self-inspections. Quality Assurance Tools , Compass Group's quality assurance standards are based on the FDA Food Code and are housed in the comprehensive Quality Assurance Standards and Solutions manual, including standard operating procedures (SOPs), sanitation standard operating procedures (SSOPs), and HACCP (hazard analysis critical control points) compliance plans. Unique to this manual is the identification of detailed solutions and helpful information for each standard. This extra effort to provide unit managers with specifics related to the `how to', best practice, required and recommended tools, training tips, and other additional information and resources creates efficiencies and ensures compliance with both the company and jurisdictional requirements. The design and layout of these standards and solutions also permits associate coaching and training directly from the manual. Our colorful, instructive Quality Assurance Signage serves to constantly remind associates of our food safety standards and their responsibilities. Necessary critical details, such as final cooking temperatures, are always within view of those who need the information. Our QA signage package contains 27 signs that are conspicuously posted in key areas throughout the operation. Within this package, 7 large HACCP signs serve to reinforce critical standards for receiving, cold storage, cooking, cold production, hot holding, cold holding, and cooling, and remind associates to monitor times and temperatures, take corrective actions when critical limits are exceeded, and record findings and actions. ~youY was ands r1 _ This Area for Raw Cleaning Meat, Poultry, Chemicals Seafood Handling Storage Ar Only 76 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. A second unique feature of Compass Group's food safety system is the Quality Assurance Records binder, in which various records associated with the unit's QA program are retained. Documents retained in the binder include audit reports. unit-specific cleaning schedules and procedures, HACCP logs and records, health inspection reports, pest control service reports, equipment preventative maintenance ualityAssurance Standards and Solutions reports, self-inspection records, training records, and various action plans. This records retention system confirms the effectiveness and continuity of the unit's food safety program, and is reviewed with both internal and external auditors and regulatory authorities. We have included a copy of the Table of Contents from this manual for your review. 1. Preface Acknowledgements Introduction How to Use This Manual 2.Purchasing Standards Receiving Standards Beef Steaks Compliance with Food Law Eggs and Eggs Products Fish Food in a Sealed Container Food Prepared in a Private Home Game Animals Garlic-in-Oil and Infused Oil Mixtures Ground Beef Home-Canned Food Juice Products Meat and Poultry Milk and Milk Products Molluscan Shellfish Nonfood Items- Canada Nonfood Items- U.S. Produce Restaurant Partnersships USDA Commodities Wild Mushrooms Ecolab Approved Products List Ecolab Approved Products List Manufacturerer Labeling Molluscan Shellfish Package Condition Preventing Food Contamination Receivin Tem ertaure HACCP Compliance Plan Guidelines for Using Thermometers to Check Receiving Temperartures Removal of Food Product Overwraps Shell Eggs Sources 3. Storage Chemical Storage Cold Stora e HACCP Compliance Plan Date Marking Distressed Merchandise Food Contact with Cleaned and Sanitized Equipment And Utensils Food Storage Container Labeled Food Storage in Ice Machines/ Bins Prohibited Frozen Food Molluscan Shellfish, Original Containers Records Preventing Contamination form Miscellaneous Sources Preventing Food Product Ingredient Contamination Removal of Food Product Overwraps Slacking Stock Rotation ` Storage of Food in Contact with Water and Ice Storage Premises Utensils Storage between Use III. Minimum Technical Requirements ~ 77 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County 4. Preparation/ Production Additives Beef Steaks Cold Holdin HACCP Compliance Plan Cold Production HACCP Compliance Plan Cookin HACCP Compliance Plan Summary Chart- Minimum Cooking Temperatures and Holding Times Cooli n HACCP Compliance Plan Dating Information Fish Intended for Raw Consumption Food Contact with Claened and Sanitized Equipment and Utensils Food Prepared in a Private Home Prohibited Garlic-in-Oil Mixtures and Infused Oils Home- Canned Food Home Meal Replacement Hot Holdin HACCP Compliance Plan Ice Prohibited as an Ingredient Labeling Pasteurized Eggs Potentially Hazardous Food Handling at Room Temperature ('30-Minute Rule') Preventing Contamination from Gloves Preventing Contamination from Hands Preventing Contamination from Miscellaneous Sources Preventing Environmental Contamination Raw and Undercooked Animal Foods Raw Product Handling at Grill Stations Reheatin HACCP Compliance Plan Slacking Special Requirements foe Highly Susceptible Populations Specialized Preparations/ Production Methods Tasting Thawing Time as a Control Utensils Storage between Use Warewashing Sink Use Washing Raw Fruits and Vegetables 5. Service'IDistribution Bulk Milk Cold Holdin HACCP Compliance Plan Condimemts Condition and Accurate Representation Consumer Advisory Customer Self-Service Areas Dating Information Display of Food in Conatact with Water or Ice Food Contact With Cleaned and Sanitized Equipment and Utensils Food Display Food Prepared by Guests or Another Caterer Hot Holdin HACCP Compliance Plan Ice Labeling Linens and Napkins Preventing Contamination from Gloves Preventing Contamination from Hands Preventing Contamination from Miscellaneous Sources Preventing Food and Ingredient Contamination Raw and Undercooked Animal Food Returned Food and Reservice Food Second Portions and refills Special Requirements fro Highly Susceptible Populations Tasting Time as a Control Utensils Storage Between Use Washing Raw Fruits and Vegetables 78 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. 6. Staff Standards Animal Handling Prohibited Assignment of Person in Charge/ Demonstration of Knowledge Associate Health Clothing and Uniforms Dressing Areas and Lockers Eating, Drinking, and Using Tobacco Fingernails Hair Restraints Hands and Arms Hepatitis A Vaccine Jewelry Personal Care Items and Medicines Single- Use Gloves Tuberculous Testing Unit Manager Responsibilies 7. Cleaning and Sanitizing Abrasives Alternative Manual Warewashing Operations Approved Disposal of Mop Water Chemicals Use Cleaning ans Sanitizing of Equipment and Utensils Cleaning Procedures Cleaning Schedule Cleaning Waste Receptacles Dry Cleaning Methods Frequency of Cleaning Cooking and Baking Equipment Frequency of Cleaning Equipment Food -Contact Surfaces and Utensils Frequency of Cleaning Nonfood - Conatact Surfaces Machine Washing ('Dishmachine', Pot Machine', 'Glasswasher') Manual Warewashing(' Potwashing ) Sponges Warewashing at Workstations Prohibited Warewashing Equipment Cleaning Frequency Wiping Cloths Appendix 7A- Test Kit Instructions Appendix 78- Cleaning Procedures III. Minimum Technical Requirements ~ 79 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County 8. Equipment, Utensils, and Linens Ambient Air and Water Thermometers Can Openers Cast Iron Ceramic, China, and Crystal Chemical Containers Prohibited Clean Equipment and Utensils Storage Copper Cutting Boards Equipment and Utensils -Durability and Strength Equipment Repair and Proper Adjustments Food -Contact Surfaces Food Thermometers Galvanized Metal Ice Machines and Ice Storage Bins Kitchenware and Tableware Handling Linens Lubricants Non-food- Conatact Surfaces Nonstick Coating Pewter Alloys Preventive Maintenance Shells (Mullusk and Crustacea) Single -Service and Single -Use Articles Solder and Flux Utensils -Good Repair and Condition Wood `9. Premises Alternative Water Supply Animals /Maintenance Tools Dressing Areas and Lockers Facilities Cleaning Facilities Repair First Aid Supplies Floor Mats Handwashing Facility Accessiblty, Restructed Use, and Cleaning Hangwashing Facility Supplies Light Bulbs Nondrinking Water Nonpublic Water Systems Outet Opening Protected Pest Control Restrooms Unnecessary Items and Litter Venttilation Systems Cleaning Waste Handling and Storage (Refuse, Recyclables, and Returnables ) Waste Removal Water System Devices -Scheduled Inspection and Services J 80 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. 10. Facilities Design '` Clothes Washers and Dyers Dressing Areas and Lockers Dry Goods Storage Facilities to Maintain Product Temperature Facilities to Protect Food Finish Schedule -Floors ,Walls, and Ceilings Food Equipment and Equipment Installation Garbage and Refuse Facilities Handwashing Facilities Hot Water Supply Requirements Lighting Pest Control Plumbing and Cross-Connection Control Restroom Facilities Utility Sink and Facility Ventilation Warewashing Facilities Water Supply and Sewage Disposal 11. Quality Assurance Program Management Associate Food Safety Training Caompliant Handling Protocol Contaminatioin Food Deviation from a Quality Assurance Standard Food Prepared by Another Caterer Health Inspections Manager Food Safety Training /Certification Permit to Operate Pest Control -~ Plan Review Preventive Maintenance Records Retention Schedule Special Requirements for Highly Susceptible Populations Third Party Food Safety Audits 12. Crisis Management Complaint Handling Contaminated Water Supply Natural Disasters 13. Technical Bulletins Cider and Juice Safety Cookouts Holiday HACCP Raw Product Handling at Grill Stations Raw Sprouts "` III. Minimum Technical Requirements ~ 81 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County 14. Forms! Signage Forms Applicant Health Interview Record, Form QAF-8 Form QAF-85 Spanish, Form QAF-8F French Assignment of Person in Charge, Form QAF-15 Associate Food Safety Training Record ,Form QAF-17 Asociate Health Reporting Agreement, Form GAF-7 Form QAF-75 Spanish, Form QAF-7F French Cleaning Schedule Worksheet, Form QAF-12 Cold Storage Temperture Log, Form QAF-4 Cooling Time/ Temperature Log, Form QAF-5 Dishmachine Temperature Log, Form QAF-10 Food Delivery Record, Form QAF-2 Food Holding Temperature Log, Form QAF-3 Food Production Record ,Form QAF-22 Food Thermometer Calibration Record, Form QAF- 11 General liability Notice of Customer Injury Individual Area Cleaning Schedule, Form QAF- 14 Manager Food Safety Training/ Certification Master List, Form QAF- 16 Master Cleaning Schedule, Form QAF- 13 Potsink Sanitizing Rinse Water Temperature Log (for Sink with Heating Device Installed), Fom QAF- 19 Request for Approval to Deviate from Quality Assurance Standard, Form QAF- 21 Request for Approval to sell Home Meal Replacements and Similar Packaged Food, Form QAF-6 Request for Approval to sell or Serve Fish Intended for Raw Consumption ,Form QAF- 1 Sanitizing Solution Concentration Log(for Automatically Dispense Solution), Form QAF- 9 Sanitizing Solution Concentration Log(for Dispensed Concentrate), Form QAF- 20 Unit Manager Responsibilities Agreement, Form QAF- 18 Signage Associate Health Reporting Requirement, Sign QAS-19 Clean Tableware for Additional Portions Sign QAS-18 Cleaning Chemicals Storage for Additional Portions, Sign QAS-3 Colored Cutting Boards, Sign QAS-10 Commitment to Quality Assurance Poater, Sign QAS-24 Consumer Advisory, Sign QAS- 16 Food Protection Guidelines for Use Cut- Resitant Gloves, Sign QAS- 23 Freezer Temperature, Sign, QAS- 6 Fruit and Vegetable Washing Instuctions, Sign QAS- 2 Handwashing Required upon Entering Food Handling Areas, Sign QAS- 13 No Undercooked Hamburgers, Sign QAF- 20 Please use Serving Utensils, Sign QAS- 17 Raw Product Storage Handling Area ,Sign QAS- 15 Raw Product Storage Location, Sign QAS- 7 Refrigerator Temperature, Sign QAS- 5 Return to Supplier, Sign QAS- 2 Wash Your Hands, QAS- 22 HACCP Signage Cold Holding HACCP Sign QAS- 8 Cold Production HACCP Sign QAS- 9 Cold Storage HACCP Sign QAS- 4 Cooking HACCP Sign QAS- 11 Cooling HACCP Sign QAS-12 Hot Holding HACCP Sign QAS- 14 Receiving HACCP Sign QAS- 1 15. References/ Resources Contact Directory Definitions References 82 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. The Quality Assurance Department - Support Staff Compass Group's commitment to service of the safest, highest quality food possible is demonstrated by its dedicated staffing of the quality assurance function with more than a dozen full-time, credentialed, industry- recognized food safety professionals. Our internal technical specialists include: • Registered Sanitarians • Registered Environmental Health Specialists • Certified Professional Food Safety • Food Scientists • Registered Dieticians Compass Group's Quality Assurance support staff maintain many areas of expertise that bring added value to the Company and our clients. These areas of specialty include: • Emergency preparedness and response • QA standards and regulatory compliance • Culinary initiatives and food programs • Preventive maintenance programs • Marketing initiatives • Food allergen programs • Packaged food labeling regulations • Cleaning programs Crisis Management - Foodborne Illness Complaint Handling Compass Group utilizes a toll free Crisis Hotline for immediate response to all crisis situations, including foodborne illness. All crisis intervention is coordinated through our Corporate Crisis Team, consisting of ten high- level corporate representatives with an array of expertise. Five team members are on-call 24 hours a day, via a paging system, and available to support any emerging crisis. Once a call is received from the crisis hotline the team immediately deploys the appropriate corporate experts to support the business unit(s). In regard to foodborne illness, our Vice President of Quality Assurance is a member of the Crisis Team. The Vice President of Quality Assurance assigns one or more of the full-time, credentialed; industry-recognized food safety professionals on the QA team to responds and investigate these complaints. The QA department follows the general investigation methodology outlined by the International Association of Food Protection to investigate these claims. As part of our larger public health responsibility, local health jurisdictions are often involved in these investigations. • Facilities plan review • Pest control programs • Equipment and smallwares certifications • Food safety audit programs • Food safety training programs and adult learning • Associate health and hygiene programs • Highly susceptible populations regulations • Communicable disease and epidemiology • Vending standards and product QA • Foad technology, formulated foods and R&D • Private label/co-pack product programs • Cook-chill technologies Although we focus on proactive initiatives and activities in the pursuit of excellence in the delivery of quality assurance in our operations, we are also committed to effective deployment of resources when, for whatever reason, a food protection issue arises. You can rest assured that qualified members of the Quality Assurance team can be depended on to support your concerns at the operation level in the event of any food safety or sanitation issue, however minor. err III. Minimum Technical Requirements ~ 83 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Supply Chain Due Diligence ement for Kerr County Aggressively support all procurement programs and processes in pursuit of provision of the safest and highest quality product possible to the business and our clients and customers. Recruit, retain, and deploy qualified professionals to achieve `best in class' vendor and product certification through the application of sound science consistently and collaboratively with all stakeholders -procurement, operations, and suppliers. Compass Group has a comprehensive master plan for management of product risk across all business sectors, overseen by the Vice President of Quality Assurance. Our plan directs an integrated approach to product risk management, from the procurement process to operating company and individual operating unit execution of a food safety management system - a "source-to-service" approach. One element of this plan is vendor certification, administered by internal technical resources in positions dedicated to supply chain due diligence. Compass Group's Master Plan to Reduce Product Risk • Comprehensive Standards • Staff Education and Training • Compliance Assessment • Facilities Design and Engineering • Vendor Certification • Dedicated Technical Resources • Crisis Management Furthermore, Compass Group has identified the safety of incoming goods as a critical control point in its unit-level HACCP (Hazard Analysis Critical Control Points) plans and programming; hence, our pursuit of vendor certification as an essential prerequisite program on behalf of our operators. A fundamental requirement of our HACCP plan, therefore, is that product purchases are strictly from Compass Group/Foodbuy- approved suppliers. Vendor Certification The current centerpiece of Compass Group vendor QA certification is our requirement of an independent, professional , assessment of supplier facilities and operating standards, and validation of their compliance with applicable regulatory requirements and conformance to Compass Group expectations. Athird-party-conducted `Good Manufacturing Practices', `Warehouse and Distribution Center', or `Good Agricultural Practices' audit is required to be submitted to Quality Assurance for review (audit type dependent upon the nature and scope of the supplier's business). Compass Group QA expectations are currently met if the supplier achieves acceptable results on their initial and then annual third-party audit. QA Supplier Review Steps Supplier submits: - Completed Supplier Quality Systems Information questionnaire - Copy of last third-party audit - If supplier does not participate in an 'independent' audit program, QA review cannot proceed - Supplier approval request may be re-submitted following presentation of an audit conducted by a Compass-approved company, with acceptable results QA evaluation of all supplier documents submitted QA issues approval status: Approved -Conditional - NotApproved In the case of both `Conditional' and `Approved' status, the supplier is required to submit the details of the corrective actions they have taken to address each deficiency reported on their audit, as well as the preventive actions taken to prevent recurrence. Approved Supplier Audit Programs • Silliker • NSF Cook & Thurber • AIB International • Primus (produce only) • SQF • Randolph Associates, Inc. In pursuit of supplier assessments of the utmost reliability, we only accept audits conducted by the most reputable organizations that retain auditors that are fully qualified professionals. 84 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Handling Food Recalls and Withdrawals Corporate Quality Assurance closely monitors USDA, FDA, and other product-safety related websites daily for product recall and withdrawal announcements. Additionally, our manufacturer and distributor partners may notify us of recalls/withdrawals. In all cases, reaction by our Supplier Quality staff and the appropriate Foodbuy Category Manager is immediate and precise. If there is even the slightest possibility that the product is used in our operations, an internal urgent communique is issued, instructing field management as to necessary actions, including details and attachments related to: • Supplier and product • Severity of product recall/withdrawal (Class I, II, or III) Class levels are assigned by the FDA or USDA, based on public health significance - Class I =Compass Group Red Alert - Class II =Compass Group Yellow Alert - Class III =Compass Group Green Alert • Health threat • Description of product defect • Code dates/lot numbers involved • Quantities of product recalled/withdrawn • Scope of distribution (geography) • Market (retail, foodservice, etc.) • Disposition of product (return, discard, etc.) • Supplier and regulatory agency contact information Recall alerts are distributed to predetermined operating sector representatives and quickly cascaded down to field management via email and fax. Quality Checkpoints The following is a list of all areas covered by our Quality Assurance Program including the "Quality Checkpoints" for each area. Menu Planning Because of the unique productionlservice system found in a correctional environment, menus must include special planning considerations in addition to traditional requirements. • In the planning of all meals, food flavor, texture, temperature, appearance and palatability are taken into consideration. • Meals are served according to a routine schedule three times during each twenty-four hour period. • Two meals will contain hot foods. • Local and ethnic food preferences are included in menu item selections. • Menus meet or exceed Recommended Dally Dietary Allowances of essential nutrients. • All menu item nomenclature indicates the actual food served (as per "Truth in Menu" Rules) • All portion sizes stated on the menu are in edible portion form. • Protein items found in entrees are expressed in weight portions, i.e., 2 oz, 8 oz • All other menu items are stated in volume measurements, i.e., 1 c, 1/4 c • Menus are planned thirty days in advance. • Nutritional analysis completed on menu. • Menu substitutions are held to a minimum. • Menu substitutions are of "like-nutritional" value. • Emergency menus are in place. • All inmates, guests, and staff are served the same food items. (except medical, religious diets). • Menu/food preferences are documented and on file. • Menu plans on file are dated and can document the exact food served to the inmate. III. Minimum Technical Requirements ~ 85 ~_~ - Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Purchasing • Purchasing specifications: • Clear, concise description of item • Clear, concise purpose of item on menu • Unit size, packaging requirements • Grades or quality standards stated • Vendor has copy of specifications • Seasonal and quantity buys are made • Bid solicitations made to various vendors or prime vendor system in place and monitored for compliance • Bills are submitted quickly for payment • Quantities required for par stock are stated • Completed orders placed with vendors are sent to warehouse for receiving procedure Receiving • Purchasing Specifications with quality measures and receiving information is available • Completed orders for each vendor available in writing from buyer • Shipments checked: Quality standards met -100% of meat items • Invoice extensions are verified • All food cases are dated when received • Proper receiving equipment is used • Trained personnel do all receiving • Items placed in storage promptly • Unacceptable items refused and credit taken on invoice • Spot checks made: - Portion controlled items checked to ensure that the allowances specified are met - Meats, chickens, etc. are unboxed and weight is verified - Cartons of fresh fruits and vegetables are checked for count and quality throughout container Never accept weights stamped on a box or container if it can be opened, weighed, or counted Storage • First-In-First-Out stock rotation method used • Food stored away from walls and off floor • Pest control measures used • Proper storage temperatures are maintained • Dry storage: 70°F • Refrigerated storage: 35 - 40°F • Freezer storage: 0 to -10°F • All storage areas are locked • Proper sanitation program being carried out routinely • Temperatures of all refrigerated storage logged • Weekly inventory counted by someone other than the staff member responsible for storage • Controlled items secured • Inventory evaluation and control record-keeping procedures are followed • Chemicals, paper supplies and food are stored in separate areas • Inventory issued only to authorized staff-never to inmates Ingredient Control and Processing • Only items used for production are removed from storage • First-In-First-Out stock rotation is practiced • Issuing is done by stockroom person/cook supervisor to authorized assigned personnel only • Standardized recipes adjusted to the population of the facility are used and closely followed • Food production is scheduled (Production Records) according to need; leftovers are explained • Staff/Inmate workers are trained to perform required tasks • Staff/Inmate workers are properly supervised • Authorization of ingredient variations by Unit Manager • Ingredients are weighed and measured per recipe • Fresh Produce processing: • Thorough water wash of all fruits and vegetables • Immediate refrigeration of vegetable salads • Sizing of raw fruits for eating to ensure portion control • Weight of Edible Portion versus as purchased raw product called for on Production Records adjusted • Raw Meat Processing • Wash under cold, running water to remove old blood residue • Separate work stations for beef and poultry • Trim excess fat or discolored fat • Portion/weight control of sliced meats checked rri 86 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. Ingredient Assembly • Staged and timed ingredient incorporation per standardized recipes • For realized blending, mixing, and other incorporation procedures followed • Weight control of total raw ingredient combinations checked, i.e., yield of batch verses stated recipe yield Food Preparation (Production Methods) Standardized recipes extended to facility size Standardized cooking methods, including temperature charts in place Production records indicating: • Quantities of raw products • Freezer pull times • Cooking method and recipe number • Batching schedule to maximize batch cooking methods • Individual assigned and responsible Documented quality checks on flavor, texture and color (visual and taste) Food Production Manual-records maintained daily Sanitary food handling techniques practiced Portioning and Serving of Meals • Service plans are prepared to include: • Cycle/Day/Meal • Menu Item • Serving Container (i.e. Full Size 2", Half Size 4") • Portion Size • Serving Utensil • Tray Diagram prepared showing location of each menu item on each tray • Hot Food and Cold Food Serving Line set-up diagram prepared showing the location of each menu item • Sanitation monitored continuously • Any variations in service are recorded and corrective actions noted • Temperatures constantly monitored to prevent dropping (or raising) into the Food Danger Zone between 40°F to 140°F • Tray Assessment completed at all three meal periods Delivery of Meal (Adapted for each facility) Meal Transmittal indicates: • Date/Meal/Day • Destination of Meals • Total Count of Regular Meals and Medical Diets • Signature of Manager/Supervisor that counted cold and hot trays to include diets and snacks • Signature of Inmate/Detainee to acknowledge receipt of Medical Diet Restricted Medical Diet trays are properly identified SanitationlSafety Program • Each staff position is assigned specific cleaning duties • The fire safety program is up-to-date and documented • The in-service training program contains sanitation and safety programs that are presented on a routine basis. Attendance is mandatory • Dishmachine temperatures taken are recorded 3 times daily during clean-up periods • Weekly inspection of facility for safety and sanitation compliance by on-site management III. Minimum Technical Requirements ~ 87 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County ACA Standards for Food Service These are the guideline Canteen uses to manage your food service Principle: Meals are nutritionally balanced, well-planned, and prepared and served in a manner that meets established governmental health and safety codes. Food Service Management 4-4313 (Ref.3-4294) Food service operations are supervised by a full-time staff member who is experienced in food service management. Comment.' The food service manager should have the resources, authority, and responsibility to provide complete food service for the institution, including three nutritionally adequate, palatable, and attractive meals a day produced under sanitary conditions and at reasonable costs. The food service manager should have a minimum of three years' experience in food service management. Budgeting and Purchasing 4-4314 (Ref.3-4295) Written policy, procedure, and practice specify the food service budgeting, purchasing, and accounting practices including, but not limited to, the following systems; • food expenditure cost accounting designed to determine cost per meal per inmate • estimation of food service requirements • purchase of supplies at wholesale and other favorable prices and conditions, when possible • determination of and responsiveness to inmate eating preferences • refrigeration of food, with specific storage periods Commenf: None. 4.4315 (Ref.3-4296) Written policy, procedure, and practice require that accurate records are maintained of all meals served Comment.• A uniform system should be established to record the number, cost, and type of meals served inmates, employees, guests, and visitors. Employees, guests, and visitors should be served the same food inmates are served. Food service records should include published menus, information on waste, food costs, and nutritional accounting, and notation of food products raised or produced in the system. Dietary Allowances 4-4316 (Ref. 3.4297) (MANDATORY) There is documentation that the institution's dietary allowances are reviewed at least annually by a qualified nutritionist or dietician to ensure that they meet the nationally recommended allowances for basic nutrition. Menu evaluations are conducted at least quarterly by institution food service supervisory staff to verify adherence to the established basic daily servings. Comment: Dietary allowances, as adjusted for age, sex, and activity, should meet or exceed the recommended dietary allowances published by the National Academy of Sciences. A qualified nutritionist or dietician is a person registered or eligible for registration by the American Dietetic Association or who has the documented equivalent in education, training, or experience, with evidence of relevant continuing education. Menu Planning 4-4317 (Ref.3-4298) Written policy, procedure, and practice require that food service staff plan menus in advance and substantially follow the plan and that the planning and preparing of all meals take into consideration food flavor, texture, temperature, appearance, and palatability. Comment: All menus, including special diets, should be planned, dated, and available for review at least one week in advance. Any substitutions in the meals actually served should be noted and should be of equal nutritional value. A file of tested recipes adjusted to a yield appropriate for the facility's size should be maintained on the premises. Food should be served as soon as possible after preparation and at an appropriate temperature. Clinical diets should be approved by a qualified nutritionist or dietician and documented accordingly. 88 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Therapeutic Diets 4-4318 (Ref.3-4299) ~ Therapeutic diets are provided as prescribed by appropriate clinicians. A therapeutic diet manual is available in the health services and food services areas for reference and information. Comment: Therapeutic diets are prepared and served to offenders according to the orders of the treating clinician or as directed by the responsible health authority. Prescriptions for therapeutic diets should be specific and complete, furnished in writing to the food service manager, and rewritten quarterly. Therapeutic diets should be kept as simple as possible and should conform as closely as possible to the foods served other offenders. 4.4319 (Ref.3-4300) Written policy, procedure, and practice provide for special diets for inmates whose religious beliefs require the adherence to religious dietary laws. Comment: Religious diets should be approved by the chaplain. Religious diet prescriptions should be specific and complete, furnished in writing to the food service manager, and rewritten monthly. Special diets should be kept as simple as possible and should conform as closely as possible to the foods served other inmates. 4-4320 (Ref. 3.4301) Written policy precludes the use of food as a disciplinary measure. Comment: All inmates and staff except those on special medical or religious diets should. eat the same ,meals. Food should not be withheld, nor the standard menu varied, as a disciplinary sanction for an individual inmate. The standard does not preclude rewarding groups of inmates with special foods in return for special services or under special circumstances. Health and Safety Regulations 4.4321 (Ref.3-4302) health and safety codes; corrective action is taken on deficiencies, if any. Comment: Food service facilities and equipment should meet all standards and requirements set by qualified professional and/or governmental bodies. Food service personnel should be trained in accident prevention, first aid, use of safety devices, floor care, knife storage, and use of fire extinguishers. They should attend regular meetings to discuss accident prevention and analyze major accidents to prevent recurrence. 4.4322 (Ref 3-4303) (MANDATORY) Written policy, procedure, and practice provide for adequate health protection for all inmates and staff in the institution, and inmates and other persons working in the food service, including the following: • Where required by the laws and/or regulations applicable to food service employees in the community where the facility is located, all persons involved in the preparation of food receive a preassignment medical examination and periodic reexaminations to ensure freedom from diarrhea, skin infections, and other illnesses transmissible by food or utensils; all examinations are conducted in accordance with local requirements. • When the institution's food services are provided by an outside agency or individual, the institution has written verification that the outside provider complies with the state and local regulations regarding food service. • All food handlers are instructed to wash their hands upon reporting to duty and after using toilet facilities. • Inmates and other persons working in food service are monitored each day for health and cleanliness by the director of food services (or designee). Comment: All food service personnel should be in good health and free from communicable disease and open infected wounds; have clean hands and fingernails; wear hair nets or caps; wear clean, washable garments; and employ hygienic food-handling techniques. Federal facilities should apply appropriate regulations such as those of the U.S. Public Health Service. (MANDATORY) There is documentation by an independent, outside source that food service facilities and equipment meet established governmental III, Minimum Technical Requirements ~ 89 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Inspections 40 degrees Fahrenheit, and frozen foods at 0 degrees Fahrenheit or below, unless national or state health codes specify otherwise. Food Products 4-4323 (Ref.3-4304) When required by statute, food products that are grown or produced within the system are inspected and approved by the appropriate government agency. There is a distribution system that ensures prompt delivery of foodstuffs to institution kitchens. Comment: All such foodstuffs should meet or surpass government inspection levels, and the distribution system should ensure that they are delivered when fresh and in a condition for optimum food service. Government inspection of food grown in inmate gardens and used in food service is not required where the garden is not part of a larger agriculture operation and the inmate does not work full-time at food production for use by the inmate population; all garden-grown food should, however, be inspected by food service personnel prior to use. Facilities and Equipment 4-4324 (Ref.3-4305) (MANDATORY) Written policy, procedure, and practice require weekly inspections of all food service areas, including dining and food preparation areas and equipment, by administrative, medical, or dietary personnel; these may include the person supervising food service operations or hislher designee. Refrigerator and water temperatures are checked daily by administrative, medical, or dietary personnel. Comment: All areas and equipment related to food preparation (for instance, ranges, ovens, refrigerators, mixers, dishwashers, garbage disposals) require frequent inspections to ensure their sanitary and operating condition. Water temperature on the final dishwasher rinse should be 180 degrees Fahrenheit; between 140 degrees Fahrenheit and 160 degrees Fahrenheit is appropriate if a sanitizer is used on the final rinse. The person conducting the inspection should have some training in food service operations. 4-4325 (Ref.3-4306) Written policy, procedure, and practice provide that stored shelf goods are maintained at 45 degrees to 80 degrees Fahrenheit, refrigerated foods at 35 degrees to Comment: None. Meal Service 4-4326 (Ref.3-4307) Written policy, procedure, and practice provide that meals are served under conditions that minimize regimentation, although there should be direct supervision by staff members. Comment: Cafeteria facilities are preferable to inmate waiter service. The dining area should provide normal group eating facilities, and conversation should be permitted during dining hours. When possible, there should be "open" dining hours, thus eliminating traditional waiting lines and forced seating by housing, assignment, and so on. Full cutlery services should be provided based on a control system. All meals should be served under the direct supervision of staff. 4-4327 (Ref. 3.4308) Space is provided for group dining except when security or safety considerations justify otherwise. Comment: Meals should not be served in cells unless necessary for safety and security. When a meal must be served in a cell, a small table or shelf and some type of seating should be provided. 4-4328 (Ref.3-4309) Written policy, procedure, and practice require that at least three meals (including two hot meals) are provided at regular meal times during each 24-hour period, with no more than 14 hours between the evening meal and breakfast. Variations may be allowed based on weekend and holiday food service demands provided basic nutritional goals are met. Comment: When inmates are not routinely absent from the institution for work or other purposes, at least three meals should be provided at regular times during each 24-hour period. 90 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Sample Quality Assurance Forms Canteen Correctional Services Subject: Quality Assurance Procedure Number: QA-201 Originating Dept: Date Issued: 7.1.98 Initiated By: Supersedes: New Approved By: Page: 1 of 8 Policy: To explain all facets of the Quality Assurance Program followed in each Canteen Correctional Services managed facility. Responsibility: Food Service Managers/District Managers Definitions: NONE Attachments: Quality Assurance Program Quality Assurance Standards Review Procedures: Each unit manager shall follow the quality control and auditing procedures outlined in the Quality Assurance Program. Required Documentation: 1. Quality Assurance Standards Review Canteen Correctional Services Subject: Shift Self Inspection Report Procedure Number: QA-202 Originating Dept: Date Issued: 7.1.98 Initiated By: Supersedes: New Approved By: Page: 1 of 2 Policy: Canteen Correctional Service accounts are required to comply with A.C.A. Standards even in accounts not currently underA.C.A. regulation. Every effort must be made to comply as closely as possible to these standards. Responsibility: All Foodservice Personnel Definitions: NONE Procedures: The Shift Self Inspection Report is to be completed by each shift supervisor prior to the end of his/ her shift. All deficiencies noted are to be corrected prior to the end of his/her shift. Required Documentation: 1. Shift Self Inspection Report III. Minimum Technical Requirements ~ 91 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County QUALITY ASSURANCE STANDARDS REVIEW Requirements: M: Meets Component Name & No. Date of Review B: Below Food Service Director Name of Reviewer Food ProductionlService Human Resources Purchasing SafetylSanitation Ingredients Affirmative Action Accounts Payable Beverage Equipment Inmate tray Assessment Applications Approved Vendors Carts Menu Attendance Government Commodities Clean as you go Production: Methods Benefits Ordering Cleaning Schedules Production: Records Discipline Price Lists-Vendor Cook's Area Sample Trays Employee Handbook Receiving Procedures Dining Room Tray Line Supervision Immigration Reform Storage Procedures Dishroom In Service Training Dock Job Descriptions Equipment Maintenance Log Occupational Safety Floors Management Controls Payroll Food Temperatures Accounts Receivable Performance Evaluations Officers Dining Room Handsinks Business Licenses Posted Notices Condiments/Supplies Office Contingency Plans Uniforms Counts Pest Control Contract Compliance Vacation & PTO Records Eating Area Presentation Pots/Pans Area Correspondence File Work Schedules Food Presentation Receiving Inventory Menu Sanitation Checklist Management Log Books Theme MealslSpecials Serving Areas Meal Counts Storage Areas Quality Assurance Reviews ToiletslRestrooms Security Trash Area WOR Inmate Labor Diet Program Vehicles Job Descriptions Diet Documentation Chemical Storage Personal Grooming Diet Handbook Fire Plan Uniform Diet Orders Vocational Training Diet Problems Work Schedules Diet Sheets Tray/Beverage Labeling Client Contacted or Personnel visited: COMMENTS: Make notes of issues related to the above; develop action plan and attach to this report. Inventory Vendor Invoices + 60 Days Total Food Total Supplies Total Inventory Weeks Out 92 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. Canteen Correctional Services Subject: Temperature Control Logs Procedure Number: QA-203 Originating Dept:. Date Issued: Initiated By: Supersedes: New Approved By: Page: 1 of 2 Policy: To document the temperatures of the freezers, coolers, storage areas and dishmachines. Responsibility: All Foodservice Personnel Definitions: NONE Attachments: Quality Assurance Program Quality Assurance Standards Review Procedures: 1. The forms are self explanatory. 2. Storage temperatures should be recorded twice each day -- Opening and Closing. At the middle of the day, a visual check of all thermometers on the refrigerated storage should be checked. 3. Any refrigerated storage temperatures outside the safety zone should be reported to the proper authorities. However, if there is reason to believe the temperature observed may be the result of a door being left open, go back to the equipment approximately 30 minutes later and check one more time. If the temperature on the refrigerated storage is incorrect at the opening of the shift, report problem immediately. 4. The pot and pan washing temperatures should be monitored several times during the cleaning period. Use the test strips to document the chemical strength and record on the appropriate form. 5. All temperatures must be taken and recorded by Foodservice Staff or other authorized staff. Staff member must enter their initials on the "recorded by" or "tested by" line. 6. At the end of each calendar month, the Foodservice Manager must sign and date each tempera- ture log documenting their review of recorded temperatures. Required Documentation: 1. Temperature Log III. Minimum Technical Requirements ~ 93 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County SHIFT SELF INSP ECTION REPORT Ratings: S - Satisfactory U -Unsatisfactory RN -Repairs Needed Unit Name: Date: Shift Supv. Name: Time: ProductionlRecord Keeping Kitchen Storage Areas, CoW Dish Room/Pot 8 Pan Area Production record completed Walls clean, in good repair Walk in coolers, freezers clean Floors clean, good repair, floor drains cleaned Traylmeal counts properly recorded Windows clean All food covered, labeled, dated Dishmachine clean operating properly Proper utensils being used Floors clean, good repair, floor drain All appear to be operating properly All curtains in place Diet orders, recipes, Diet spread being followed Ovens clean Doors, handles clean Water changed regularly All schedules, inmate and staff completed Deep fryers clean Temp logs in place, thermometers in place All hazardous materials propedy secured, handled Office area clean, neat and organized Grills Clean All shelving clean, neat, no rust All racks in good condition All necessary logs completed Steam Kettles clean All food properly stored, no chemical, no meat thaw- ing above other products No items stored on floor AIf required signage and posters in place Tilt skillets clean No food products stored on floor Check trash cans for excess food Sample trays kept labeled, dated and kept 72 hour in freezer. Steamers clean, properly blown down All food storage bins cleanlcover Paper, garbage properly separated All MSDS Sheets and books in order and Mixers clean No ice build up on floors All items properly drying, sorted Safety 8 Sanitation Exhaust hoods, flters clean Floors clean, good repair, Floor drains clean Temp lags in place All thermometers calibrated All lighting working All lighting working All three compartment sinks Fllled to proper temperature and sanitizer in use All temperature logs completed and in place Work tables clean Condensing units clean Test strips available and used All equipment working or maintenance orders turned in, followed up Shelves clean, uncluttered No leaking condensate lines Mops and buckets emptied and properly stored All doors, cabinets, storage areas locked Carts clean, check casterslwheels Storage Areas, Dry Trash cans cleaned and emptied each shift All hazardous material logs completed Sinks clean, towels, hand soap present All food covered, labeled, dated Serving Areas / Inmate i ODR All personnel in uniform, hair restraints Reach in refrigerator clean, neat Doors, handles clean Steam table, serving counter, beverage dispenser clean and in good repair No one drinking or eating in other than designated areas All food covered, labeled propedy handled Temp logs in place, thermometers in place All utensils properly used, stored, acwunted for All knives 8 sharps in place, secured, accounted for, logs completed Trashcans cleaned and emptied each shift No food products stored on Floor Floors clean, good repair, Floor drains clean Temperatures Preparation Area All shelving clean, neat, no rust Work tables clean Freezer (0 or below) Walls clean, in good repair Floors clean, swept, good repair Shelves clean, uncluttered Refrigerators (35 - 40 F) Windows clean All food propedy stored, no chemicals Drawers clean, uncluttered Dry Storage (60 F or below) Floors clean, good repair, floor drains clean All lighting working All lighting working Dishmachine Wash (140F minimum) Peelers, cutters clean All food storage bins clean Icovered Sinks clean, towels, hand soap present Dishmachine Final Rinse (180 F minimum) Slicers clean, all guards in place No unsealed containers Sanitizer buckets labeled, in place and in use Hot Food (140 F minimum) Reach in refrigerators clean, neat Loading dock area and hallways clean, trash area clean and secure Tables chairs, benches clean in good repair Cold Food (40 F or lower) All food covered, labeled, propedy All milk crates, bread racks propedy stored Floors clean, good repair, floor drains clean, maintained properly and regularly Work tables clean No excess equipment stored Trashcans clean and emptied each shift Shelves clean, uncluttered Storage Areas, Chemical Rest Rooms Drawers clean, uncluttered All products off Floor Sinks, toilet clean, tissue, towels, hand soap Carts clean check casterslwheels All shelving clean, neat, no rust Floors clean, good repair, Floor drains clean Sinks clean, towels, hand soap present Floors clean, swept, good repair All lighting working All lighting working All lighting working Properly secured Trashcans cleaned and emptied each shift No food product present All logs properly completed and in place COMMENTS: Instructions: 1. Shelf Inspection Report is to be completed each shift at opening and closing. 2. Each area to be inspected personally and rated. 3. Repairs are to be noted on the reverse side and are to be fully documented and reported on the Equipment Maintenance Log. 4. This Self-Inspection Report is to be submitted to the Food Service Director and kept on Flle with each period fles. 94 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. ~i1ir'` CANTEEN CORRECTIONAL SERVICES TEMPERATURE LOG MONTH REFRIGERATORS (34 TO 38°F) FREEZERS (0 OR BELOW) DRY STORAGE 45-80 F TRAY WASH 120°F TRAY RINSE 180°F SUPER- VISOR INITIALS 1 1 2 3 4 5 6 2 0 C 0 C 0 C 0 C 0 C 0 C 0 C 0 C 0 C 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 III. Minimum Technical Requirements ~ 95 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County Canteen Correctional Services Subject: Budgeting and Purchasing Procedure Number: QA-204 Originating Dept: Date Issued: 7.1.98 Initiated By: ACA Standards FS055, FS056 Supersedes: New Approved By: Page: 1 of 6 Policy: The Foodservice Manager will be responsible for and maintain permanent records of: 1. The dated menus that verify the meals actually served. 2. The menu cycle system of dating and production is to be documented by day and week. 3. Records of the number, cost, and type of meals served to inmates, employees, guests, and visi- tors. 4. All records required for fiscal accounting, dietary purposes, and budget planning. Foodservice records should include published menus, information on waste, food costs, and nutritional accounting, and all inmate food preference surveys. The foodservice operation will follow written budgeting, purchasing, and accounting procedures to ensure nutritional, economical meals with minimum waste. Responsibility: All Foodservice Personnel Standard: FS055 Written policy, procedure, and practice require that accurate records are maintained of all meals served. Standard: FS056 The foodservice operation uses budgeting, purchasing, and accounting practices that include, but are not limited to, the following systems: 1. Food expenditure cost accounting designed to determine cost per meal per inmate. 2. Estimation of foodservice requirements. 3. Purchase of supplies at wholesale prices and under other favorable conditions when possible. 4. Determination of and responsibleness to inmate eating preferences. 5. Refrigeration and storage of food, with specific storage periods. 96 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES MEAL COUNT SUMMARY, DAILY MEAL COUNT PROJECTION WEEK ENDING: INMATE MEALS SERVED, PROJECTED, BILLED INMATE SACKS SERVED, PROJECTED, BILLED STAFF MEALS SERVED, PROJECTED, BILLED STAFF SACKS SERVED, PROJECTED, BILLED DIETS BILLED TOTAL MEALS THURSDAY BREAKFAST LUNCH DINNER FRIDAY BREAKFAST LUNCH DINNER SATURDAY BREAKFAST LUNCH DINNER SUNDAY BREAKFAST LUNCH DINNER MONDAY BREAKFAST LUNCH DINNER TUESDAY BREAKFAST LUNCH DINNER WEDNESDAY BREAKFAST LUNCH DINNER TOTALS III. Minimum Technical Requirements ~ 97 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES COUNTY CORRECTIONAL FACILITY UNIT # DATE: MEAL: AREA TOT; REQ: BY SIC REG TRAYS DIETS SACKS ADD ON ADD ON FROM REQ. TOTAL DELIVERED SIGNATURE 2 NORTH 2 SOUTH 3 NORTH 3 SOUTH 5 NORTH 5 SOUTH COMMISSARY LAUNDRY BIG COURT LITTLE COURT ADMISSIONS MEDICAL ROAD CREW LOADING DOCK AM KITCHEN PM KITCHEN SUBTOTALS CALLBACKS TRAYS SACKS REASON: SIGNATURE GRAND TOTAL TRAYS DIETS SACKS ADD ON CALL BACK MEAL TODAY CANTEEN SHIFT SUPERVISOR PRINT NAME SIGNATURE KITCHEN OFFICER PRINT NAME SIGNATURE FOOD SERVICE DIRECTOR PRINT NAME SIGNATURE SHIFT COMMANDER PRINT NAME SIGNATURE ../ .rr' 98 ~ III. Minimum Technical Requirements Proposal for Food Service Management for Kerr County ~ Canteen Correctional Services, Inc. '~rrr` Canteen Correctional Services Subject: Quarterly Unit Audit Procedure Number: QA•205 Originating Dept: Date Issued: Initiated By: Supersedes: New Approved By: Page: 1 of 8 Policy: An audit performed on a timely basis sets the standards for the normal operations of a facility. Compliance documentation from that audit is a critical part of operating a successful foodservice operation in a correctional environment. Responsibility: District Managers Definitions: NONE Procedures: 1. Answer all parts of the form as completely as possible. 2. Collect all required documentation and attach to the back of the complete form page requesting the document. Place completed audit in a 3-ring binder/folder. 3. Sign the form. 4. Send the completed, signed form and the supporting documents to the Region Manager for review. Required Documentation: 1. Weekly Service Evaluations -Corrections 2. Shift Self Inspection Report III. Minimum Technical Requirements ~ 99 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr Cou CANTEEN CORRECTIONAL SERVICES UNIT # INSPECTION DATE: TIME: UNIT MANAGER: INSPECTED BY: KEY: S =SATISFACTORY, US =UNSATISFACTORY, RN =REPAIRS NEEDED AREA S US RN NOTES & COMMENTS INMATE DINING HALL FLOORS WALLS & DOORS TABLES, CHAIRSIBENCHES ICE MACHINE WASTE RECEPTACLES SERVING LINEIBLIND SERVE COFFEE URNS BEVERAGE DISPENSER REFRIGERATOR INC. LOGS TOASTER CUP & BOWL RACKS SILVERWARE DISPENSERS CONDIMENT COUNTER STAFF DINING AREA WALLS & DOORS FLOORS WINDOWS DINING TABLES CHAIRS SERVING LINE COFFEE URNS BEVERAGE DISPENSER SALAD BAR REFRIGERATOR INC. LOGS CONDIMENTS SILVERWARE DISHES DISHWASHING/POT AREA FLOORS R DRAINS WALLS & DOORS DISHWASHING MACHINE TEMPERATURE LOGS SINKS 8 COUNTERTOPS DISPOSAL UNIT REFUSE CONTAINERS DRYING RACKS, ETC. PREP AREA FLOORS & DRAINS WALLS & DOORS SINKS & COUNTERTOPS REFUSE CONTAINERS EQUIPMENT BUTCHER AREA FLOORS 8 DRAINS WALLS & DOORS 100 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES UNIT#_ INSPECTION DATE: TIME: UNIT MANAGER: INSPECTED BY: KEY: S =SATISFACTORY, US =UNSATISFACTORY, RN =REPAIRS NEEDED AREA S US RN NOTES & COMMENTS BUTCHER AREA(CON'T) WINDOWS TABLES BAND SAW SLICER GRINDER TENDERIZER SINKS REFRIGERATOR INC. LOGS BAKERY FLOORS 8 DRAINS WALLS 8 DOORS OVENS PROOFING BOXES BAKERS TABLES MIXERS SCALES STORAGE OF PRODUCT MAIN KITCHEN FLOORS & DRAINS WALLS 8 DOORS WINDOWS LIGHTING TABLESICOUNTERTOPS/ HOODS & VENTS HAND SINKS COOKING EQUIP (MAJOR) GRILLSIGRIDDLES OVENS STEAMERS STEAM KETTLES CONVECTION OVENS DEEP FAT FRYERS MICROWAVES LIGHTING MISC. EQUIP & SMALLWARES FOOD MIXERS FOOD SLICERS TOASTERS CAN OPENERS CHOPPERS POTS & PANS KITCHEN SMALLWARE PORTION SCALES COFFEE MACHINE III. Minimum Technical Requirements ~ 101 Canteen Correctional Services, Inc. I Proaosal for Food Service Management for Kerr County CANTEEN CORRECTIONAL SERVICES UNIT # INSPECTION DATE: TIME: UNIT MANAGER: INSPECTED BY: KEY: S =SATISFACTORY, US =UNSATISFACTORY, RN =REPAIRS NEEDED AREA S US RN NOTES & COMMENTS REFRIGERATION WALK-IN COOLERS (INC. SECURITY) WALK-IN FREEZERS (INC. SECURITY) TEMPERATURE LOGS ICE MAKERS STOREROOMS FLOORS, WALLS, DOORS SHELVING & STOCKARRANGEMENT LIGHTING SECURITY LOADING DOCK AREA JANITORS CLOSET SECURITY TIDINESS 8 ORGANIZATION HAZMAT MATERIAL IN PLACE INMATE SERVING(fRAY LINE AREA TRAY LINE WARMING BOXESICABINETS THERMAL TRAYS PLASTIC GLASSES SI LVERWAREID ISPOSALS UNIFORMS INMATE APPEARANCE SAC STAFF APPEARANCE MANAGERS OFFICE FLOORS, WALLS, WINDOWS KNIFE BOX OVERALL NEATNESS &APPEARANCE SECURITY LIGHTING INMATE BREAK ARE FLOORS, WALLS, WINDOWS TABLES & CHAIRS GENERAL HOUSEKEEPING LIGHTINGNISIBILITY STAFF RESTROOM FLOORS, WALLS, DOOR SINK BASIN TOILET SOAP 8 TOWELS LIGHTING WKLYSAN INMATE RESTROOM FLOORS, WALLS, DOOR SINK BASIN TOILET SOAP & TOWELS LIGHTING ADDITIONAL COMMENTS: DISTRIBUTION: ORIGINAL TO UNIT FILE, COPIES PER CLIENT REQUIREMENTS 102 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. CANTEEN CORRECTIONAL SERVICES Operations Manual Table of Contents OM 100 Operating Manual for Corrections HR 101 Food Service Department Manager HR 102 Training and Staff Development HR 103 Food Service Training HR 104 Administrative Staff Training QA 201 Quality Assurance QA 202 Shift Self Inspection Report QA 203 Temperature Control Logs QA 204 Budgeting and Purchasing QA 205 Quarterly Unit Audi MEN 301 Cycle Menus MEN 302 Dietary Allowances MEN 303 Menu Planning and Service MEN 304 Title 15 Nutritional Analysis of Menus in CA MEN 305 Menu Change Procedure MEN 306 Alternate Meal Service MEN 307 Menu Substitutions MEN 308 Restricted Diets MEN 309 Restricted Diet System MEN 310 Restricted Diet Program Diet manual MEN 311 Diet Menu Procedures MEN 312 Medical Diet Log MEN 313 Religious /Vegetarian Diet Orders SS 401 Health and Safety Regulations SS 402 Emergency Contingency Plan SS 403 Knives /Sharps /Keys /Yeast Logs SS 404 Food Grown /Produced within the System SS 405 Equipment Maintenance Work PRO 501 Standardized Recipes PRO 502 Portion Control PRO 503 Food Production Plan PRO 504 Pre Preparation Pull Record PRO 505 Tray Planning Chart PRO 506 Staff /Visitor Meal Sign in Log III, Minimum Technical Requirements ~ 103 Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County G. Indemnity Contractor agrees to indemnify and hold the County harmless against any and all claims, demands, damages, costs and expenses, including reasonable attorney's fees for the defense thereof, arising from Contractor's use of County facilities and/or equipment or form any breach on the part of the Contractor, its employees, agents, or expressed or implied consent of the County. Canteen Correctional Services, Inc. understands and will comply. If by any reason of force majeure, the County shall be rendered unable, wholly or in part, to carry out its responsibilities under this contract other than its obligation to Contractor to make the required payments, then the County shall give Contractor notice and full particulars of such force majeure in writing within a reasonable time after the occurrence of the event of cause relied on and such notice shall suspend the County's responsibilities for the continuance of the liability claimed, but no longer period. The term `force majeure' as sued shall mean acts of God, strikes, lockouts, lockdown, acts of a public enemy, orders of any kind ofthe Government of the insurrection, riot, work stoppage, epidemic, earthquake, fire, explosion, hurricane, breakage, or accidents to machinery or equipment over and above ordinary maintenance and repairs, constructions and relocations to a new facility, civil disturbances and other events or causes that would cripple normal operation. Canteen Correctional Services, Inc. understands and will comply. 3. Contractor will submit a contingency emergency plan to provide for meal service in the event of a force majeure. The County will use its best efforts to assist the Contractor by permitting reasonable variations in the menu cycle and method, but must understand that it will not be relieved of its responsibility to provide meal service under the terms of this contract. Canteen Correctional Services, Inc. understands and will comply. Please refer to the Contigency Plan located under this section part D. Use of Facility and Equipment. H. Examination of Facility Prospective bidders are encouraged to examine the facility prior to submitting a formal bid. The following procedure will be followed: 1. AN ON-SITE VISIT HAS BEEN SCHEDULED FOR SEPTEMBER 16,2009 AT 9:00 A.M. CONTACT SHERIFF HIERHOLZER TO CONFIRM YOUR VISIT. THIS WILL BE THE ONLY WALK-THROUGH SCHEDULED. Canteen Correctional Services, Inc. understands and will comply. 2. The Sheriffs Office reserved the right to limit the tour so that minimum disruption of facility routine occurs. Canteen Correctional Services, Inc. understands and will comply. 3. Bidders should limit the size of the examining teams to not more than three (3) persons. The persons so designated must be accompanied by an employee of the Sheriffs Office and as such must comply with the procedures of the Kerr County Jail during the visit. Canteen Correctional Services, Inc. understands and will comply. Examination ofthe facility will be limited to those areas directly affected by the service to be provided. Canteen Correctional Services, Inc. understands and will comply. I. Responsibilities of Countx The County agrees to make available for the Contractor's use its kitchen facilities and the following goods and services, except as provided in the Schedule of services. 1. Use of its fixed kitchen equipment, kitchen appliances, kitchen carts, electric food carts, utensils, pots and pans. Canteen Correctional Services, Inc. understands and will comply. 104 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. 2. Maintenance and use of electricity, gas, water, sewer, local telephone and garbage removal. ' Canteen Correctional Services, Inc. understands and will comply. 3. Provide pest control for all areas assigned to the Contractor. Canteen Correctional Services, Inc. understands and will comply. 4. Repair and maintain food preparation equipment belonging to the County. Canteen Correctional Services, Inc. understands and will comply. 5. Maintain and repair the building structure in areas assigned to the Contractor. Canteen Correctional Services, Inc. understands and will comply. 6. Maintain adequate security of all food services areas at all times during food service operations. Canteen Correctional Services, Inc. understands and will comply. 7. Provide paper and plastic utensil eating supplies as required. J. Transition Plan A proposed Transition Plan shall be submitted with the proposal that details how the awarded Contractor plans to minimize disturbance of service during a transition period assuming a September 28, 2009 award of contract with an effective date of October 1, 2009. The Transition Plan should be detailed and specific. Please refer to the following pages for our Transition Plan. III. Minimum Technical Requirements ~ 105 Canteen Correctional Services, Inc. ~ Proposal for Footl Service Management for Kerr County Transition Plan Canteen Correctional Services has extensive experience in many types of Transitions -such as going from aself- operated food service to a contract with Canteen, going from one contractor to another, opening up a new facility, renovating food service areas, or moving through the ACA Accreditation process. We fully understand the impact that service transitions can have on your facility. Our plan is to meet with you to fully discuss all facets of the transition plan -the goal being to make the transition "seamless" and relatively undetectable. What will be detectable is the improved quality and increased levels of sanitation that Canteen brings to "your table". Canteen Correctional Services transition and opening team will include the following personnel. Their duties will be to make sure the following items are completed prior to opening the account. Once the account is opened, their duties will be to stay at the account as long as necessary to ensure that all programs are securely in place and the manager is ready to continue the day-to-day operation. Tom English, Vice President Amanda Sumrall District Manager TBD, Unit Manager Jenifer Sowers, Corporate Dietitian Canteen Correctional Services will conduct a thorough review of all programs and procedures to guarantee that we are in 100% compliance with the new contract. Canteen Correctional Services will also work with the current contractor to provide a smooth transition. Canteen Correctional Services will interview the current staff should you desire. New Unit Transition PIanlChecklist UNIT: Kerr County OPENING DATE: TBD DISTRICT MANAGER: Amanda Sumrall The District Manager and the applicable opening team members are to fully utilize the following checklist as a means of preparing to implement Canteen Standard operating procedures for the new operation. 106 ~ III. Minimum Technical Requirements Estimated Transition that can be customized to your needs T O U a`~ Y O U .Z a~ 0 0 W 0 O O a U C N .~ C O .~ 0 U c a~i C (6 U Z Z W a O O a Y W W w O z J Q U W a W H W J a O U W a 0 L c~ ~ L L L G O c~ G ~ ~ (O ~ C6 ~ CB C CB ~ (6 ~ c(O G CCB G cCB G O .C ~ ~ ~ ~ ~ p O O O O O W H ~ C C C C C C ~ N ~ O Z ~ N O ~ N N N N N N N in ~ • N L L L L L • .N /'/^~ V! ~~ CC C C L L i L L C C C Q ~ Q ~ // LL // LL // LL ^^ 1..L //~ LL Q Q Q N C U (4 ~ ~ O C ~ ` ~ U ~ ~ ~ ~ N c ~ ~' ~ UO ~ ~ fE U d ~ N N ~ ~ Q ~ ~ ~ fl- ~ fl- a O m ° ~ ~ o ~ O U ~ N a~ ~ ~ ~ ~ c - m ~ O N cv ~ E ca ~ c a ~ c~ ~ ~ ` ~ E _ N U ~ = 3 y ~ o o c U ~' Q ~ ~ E i a ~ > o c o ~ .~ ~ ~ m ' _ O ? C > N - O ~ ~ U ~ ~ ~ ~ i ~ N N N c~ ~ c ~ ca U c ~ N v~ 4= C N ~ ~ = O N C O ~ ~ C Q ~ ~ v0- N ~ Qj N ~ ~ a> 0 0 o p c ~ co ~ -~ ~ ' >, _ Q o ~ o c - N ~ . r ~ N ~ 'L-' L N ~ C U U ~ ~ C i N ~ Q O_ L 7 N C ~~ C6 ~ U Cn C _~ - ~ N > ~ C ~ d > .U ~ ~ ~ ~ OL--. - _ O ° ~ _ Ca ~ -a ~ ca a> E ~ m ~ ~ 3 a~ > ~ o ~ ~ ~ ~ ~ ~ cu a~ ~ a~ a> c .~ ~ N m c °- °' ~ ~ -° '~ , ca °- ~ i ~ ~ ° ~ N c , 0 O O O Q ~ ,~ Q O ~~ O_ ~ n U- d' Y 'O V Li O o ~ - C ~ O fl ~ (~ _ C6 L-. - "O ~ O ~ "O .L--~ L > L-. 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N C O ~ Z' L O ~ p C O 0~ >+ O C ' E O - ~ ~ ~ ~ ~ O O ~ ~ ~ - N ~ ~ U ~ .~ O C ~ ~ Q ~ C N ~ ~ Q- C ~_ O O ~ O ~ CO ~ Q> O L ~ '~ O U~ O ~ O L O ~ 0 C O ~ L _ ~ ~ O O ~ c ~ ca U ~ cu ~ o ~ v - - ~ ~ . c L ~ -a • Y ~ ~ ~ ~ Q c Q - ~ o ?i in a~ c O - ~~ ~ c O is _ Q i ~ U c Uri ~ c ~ ~6 -c c ~ ~ - ~ > ~ c o a ~ ~ O ~ Q - ~ N ~ ~ N n N ~ U ~ c i N O O ~ - ~ ~ ~ ~ O_ ~- W d a ~ W cC R~ ~ O U .N _ Q U A •- (n Q Q L Q d _ Q 0 ~ (n W L Q ~ .~. c a~ E ._ .~ aUi E E a~ Y O C c6 U .Z 0 0 c N Z N O .~ 0 U c d N c ca U .a d r C O v C9 Z Z W a O H ~_ W N N w O z J Q U W d N W H W J a O U W Q O ~ c N N c~ ~ ~ ~ ~ O m c a f- o ~ ~ W ~~ a~ ~ Z C7 _N_ c '~ '~ (n a ~ U ~ i N Q Q ~ ~ ~ ~ N . ~ C Q N C `O (6 "D Q ~ U ~ ~ C N ~ ~ ~ ~ ~ c ~ O Q - •~ L Q O N ~ ~ c ~ ~ ca O U C ~ ' N ~ O > ~ N N N ~ U ~ c U C ~ L O ~ 7 Q O O ~~ Q O Q O ~ O ~ ~ Y ~ "~ _ ~ L ~ c a ca - 1 ~ ~ ~ d U `.++ c a~ E .~ N U L N E E .~ N c a`> Y 0 U -Z a~ O 0 Il 0 vi U -Z a~ O 0 U c a~ c (B U N w O z J Q U w a w w J a O U W Q D L L L L L CO (B C6 L ~ ~ ~ ~ L L C ~ ~ ~ C ~ ~ ~ C ~ ~ ~ C C L O O O CB ~ (~ ~ N ~ Q w O p~ CB - (6 N J ~ ~ ~ O C II O CD O ( II ~ C ~ C ~ ~ C ~L ~L Z CB N ~ N N ~ N N N G7 ~ •c N C C N _ C _ C _ c (B ~ (6 ~ ~ C ~ ~ "~ a fl- "0 "~ ~ 7 7 >, O ~ ~ ~ C •U L O O (~ ~ n o o> E O J - O ~ U ~ , O ~ O ~ ~ ~ ~ O ~ U ~ ~ ~ ~ ~ ~ ~ ~ .~ ~ ~ ~ ~ ~ ~ ~ _ ~ vii io _~ Q L r U •O ~ O ~ O O . ~ O ~ ~ ~ N O) ~ C ~ U O ~ O ~ O L ~ O d > O CB ~ N • N CB U ~ ~ O L ~ ~ ~ > ~ U ~ ~ O ~ ~ ~ (/1 >, ~ O N ' L ~ (6 Y ~ C U ~ U ~ i a U ~ ~ O .~ O O ~ N O N ~ ~ U O ~ L ~ ~ ~ Q ~ ~ ~ ~ O ~ L " ~~ O L ~ ~ • Y C i ~ O C > ~ ~ O U = •~ T ~ ~' (a Q O ~ ~ ~ N C O U ~ i ~ j ~ CB ~ -a ~ i O N tq ~ U Q O ' C6 O L O N ~ _ O N :~ ~ Q- Q' N~ ~ O Y -~ ~ ~ •~ N ~ ~ (n C ~ L ,~ ~ cn ~ ~ ~ ~ c ~ ~ ? ~ ~ ~ Fa- Q Q Q o ii ~ ~ a ¢ Q a o ~ ¢ Z Z W a ~_ a Y w w r C E d .~ ca s E E -c M Canteen Correctional Services, Inc. ~ Proposal for Food Service Management for Kerr County K. General Provisions Canteen Correctional Services, Inc. understands and will comply. 5. BIDDER QUALIFICATIONS: Bidder certifies that he is a duly qualified, capable, and otherwise bondable business entity, that he is not in receivership or contemplates same, has not filed for bankruptcy. He further certifies that the company, corporation or partnership does not owe any back taxes within Kerr County, that he is able and capable of performing this contract through his own resources without subcontracting or assignment, and that he normally engages in this type of business. Bidder further warrants that he is familiar with all laws, regulations and customs applicable to this type of service. Canteen Correctional Services, Inc. understands and will comply. 6. PRICE RE-DETERMINATION -PROSPECTIVE: a. The price per meal stated on the Bid Sheet is firm for the twelve months of service beginning OCTOBER 1, 2009 and ending SEPTEMBER 30, 2010. Unit prices for the subsequent annual renewal options, if any, shall be redetermined each twelve months at the beginning of each fiscal year. Unit prices per meal may increase or decrease, but shall remain firm for the entire redetermination period. Canteen Correctional Services, Inc. understands and will comply. b. The base period for comparison for price re-determination will be upon the Consumer Price, Index, All Urban Consumers - (CPS-'1), U.S. City Average and Food Award from Home Index puiblished by U.S. Department of Labor. In order to re-determine the basic prices for any subsequent years, the following prcedures will apply (1) Such adjustments shall be calculated using a percentage in which the numerator is the Index for the second month preceding the beginning ofthe new year or contract period and the denominator which is the Index for the second month preceding the beginning of the old year or contract period. The percentage shall be applied to the old per meal price to determine the subsequent year of contract period price. NOTE: All calculations will be carried to three places only, with no rounding offto the next digit. (2) Notwithstanding the above, any increase in the established unit price shall not exceed 5% from year to year. Canteen Correctional Services, Inc. understands and will comply. c. Each re-determination of prices shall be established through issuance of a modification to this contract, signed by the Contractor and the County stating re-determined prices that will apply during the re-determination period. Canteen Correctional Services, Inc. understands and will comply. 7. CONTINUITY OF SERVICES: a. The Contractor recognized that the services under this contract are vital to Kerr County and must be continued without interruption and that, upon contract expiration, another Contractor may continue them, The Contractor agrees to (1) furnish phase-in training and (2) exercise its best efforts and cooperation to effect an orderly and efficient transition to a successor. Canteen Correctional Services, Inc. understands and will comply. b. The Contractor shall, upon written notice, negotiate in good faith a plan with a successor to determine the nature and extent ofphase-in, phase-out services required. The plan shall specify a date for work described in the plan, and shall be subject to the Sheriff's Office approval. The Contractor shall provide sufficient experienced personnel during the phase-in, phase-out period to ensure that the services called for by this contract are maintained at all times. Canteen Correctional Services, Inc. understands and will comply. The Contractor shall allow as many personnel as practicable to remain on the job to help the successor maintain the continuity and consistency of the services required by this contract. The Contractor also shall 114 ~ III. Minimum Technical Requirements Proposal for Footl Service Management for Kerr County ~ Canteen Correctional Services, Inc. disclose necessary personnel records and allow the successor to conduct on-site interviews with these employees. If selected employees are agreeable to the ''` change, the Contractor shall release them at a mutually agreeable date and negotiate transfer oftheir earned fringe benefits to the successor. III. Minimum Technical Requirements ~ 115