AUGUST 27, 2015
RFP #SHRF0000007474 PROPOSAL FOR A PARTNERSHIP WITH RAMSEY COUNTY ADULT DETENTION CENTER AND DETOX CENTER ST. PAUL, MN MISSION
To deliver exc eptional food and management servic es designed to enhanc e our partners’ a b ility to e xc e e d the e xpe c ta tion o f the ir c usto me rs.
VISION
We will be known as a premier provider of food and servic es management. We will be respec ted by our c ustomers, vendors, c ompetitors, a nd c ommunity for how we support and develop our employees, how we c onduc t our business, and how we bring value to o ur b usine ss pa rtne rs.
CORE VALUES
INTEGRITY Eac h ac tion we take and dec ision we make is honest, e thic a l, fa ir, a nd reliab le. We are c ommitted to our values.
PASSION We have a strong drive and enthusiasm fo r what we do.
SERVICE Those we serve come irst. We strive to unde rstand the ir ne e ds in o rde r to c o ntinua lly e xc e e d the ir e xpe c ta tions.
TEAMWORK Together, we work toward c ommon goals. We value and respec t eac h other’s skills, ideas, and diffe renc e s.
ACCOUNTABILITY We are eac h responsible for our ac tions. We do what we say.
GROWTH We fo ster an environment o f growth. We provide the o ppo rtunities to grow o ur busine ss, our produc ts, and our people. table of contents A Proposal for a Partnership table of contents 3 coVeR letteR 5 eXecUtIVe sUMMaRY 7 Statement of Conidentiality 9 Our Commitment 9 Value Added Services 10
INTRODUCTION 13 Introducing A’viands 13 About TrustHouse Services Group 14 Management/Organizational Chart* 15
2.6.1. SOLICITATION RESPONSE FORM 17
2.6.2. CONTRACTOR INFORMATION AND REFERENCE FORM 19 Contractor Information 19 Reference Form* 20
2.6.3. DESCRIPTION OF CONTRACTOR’S COST 21
2.6.4. CONTRACTOR’S OVERALL APPROACH 23 Operational Improvements 23 Operational Plan – Food Service 25 Communication Plan 26 Stafing and Training 27 Stafing Plan/Schedule 28 Corrections Training Program 30 Boundaries Employee Training 31 Non-Discrimination and Equal Employment Opportunity Policy 32 Employee Screening, Testing, and Immunization Program 33 Retention and Recruitment 34 Uniform Program 35 Security, Safety and Sanitation Procedures 36 Emergency Contingency Plan 40 Inmate/Staff Complaint Procedures 41
2.6.5. KEY PROJECT PERSONNEL 45 Support Services/Regional Support 45 Key Project Participants 48 Management Resumes: 49 Brian Caspari, Vice President of Corrections* 49 Kurt TeGantvoort, District Manager* 50 Gerald Martin, Food Service Manager* 51 Terry Zietlow, Operations Support Manager* 53 Mary Williams, Field Support Dietitian* 54
*DENOTES THAT THIS INFORMATION IS CONFIDENTIAL/PROPRIETARY table of contents | 3 2.6.6. PRODUCT SERVICES BREAKDOWN 55
2.6.7. sUMMaRY of claIMs 57
2.6.8. MENU PROGRAM 59 Menu Development 59 5-Week Adult Detention Center Menu Cycle and Photos – Sample 60 Nutritional Compliance Statement 65 5-Week Detoxiication Center Menu Cycle and Photos – Sample 66 Nutritional Compliance Statement 71 1-Week Detoxiication Snack Menu – Sample 72 5-Week Brunch Menu – Sample 73 Staff Menu Program 78 4-Week Staff Menu Cycle – Sample 79 Dietitian’s Registration/Dietitian Services 83 Policy on Serving Holiday Meals 84 Special Holiday/Monthly Celebrations – Sample 85 Dietary Handbook – Excerpts 86 In-Service Training Guide for Corrections – Index 102 Food Safety and Sanitation Manual – Index 103 Audited Financial Reports – 2 years* 104
2.6.9. PRICING WORKSHEET – ATTACHMENT B 119 Detox Sandwich Pricing 122 Snack Options and Pricing 122
2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES 123 Quality Control of Food and Service 123 Quality Assurance and Inventory Procedures 124 Quality of Service Assurance Forms – Excerpts 125 Inmate and Client Satisfaction Surveys 133
2.6.11. RESPONSE SUBMISSION 137
REQUIRED DOCUMENTS/MISCELLANEOUS 139 Contract Clariications 139 Trade Secret Information 140 Bond Requirements 142 Consent of Surety 143
4 | table of contents *DENOTES THAT THIS INFORMATION IS CONFIDENTIAL/PROPRIETARY coVeR letteR
coVeR letteR | 5
eXecUtIVe sUMMaRY
OPERATIONAL ENHANCEMENTS In our proposal, Section 2.6.4. Contractor’s Overall Approach, we have identiied a number of key enhancements for all points of service. These enhancements include: • Increasing stafing levels for both the Staff Dining Room Detoxiication Center (Detox) covering production, serving, and monitoring each meal • Increasing wage rates to obtain well qualiied staff • Adding merchandising equipment for the Staff Dining Room • Staff Dining Room enhanced menu options and presentation for each point of service • Purchasing of new trays for the Adult Detention Center (ADC) • A separate enhanced menu for the Detox Center • Providing cycle menus which extend beyond the speciications of the Request For Proposal (RFP)
MEETING RFP SPECIFICATIONS FOR AN OUTSTANDING FOOD SERVICE PROGRAM A’viands has carefully read the RFP and understands all Terms and Conditions. Our focus will be to meet or exceed all the expectations Ramsey County desires for an outstanding food service program. We are passionate about continuing the outstanding relationship we have built over the years with the Ramsey County ADC and Detox programs. Our experience with your facilities allows us to move past the long and challenging learning stage and concentrate on delivering excellence for each point of service.
KEY SERVICE POINTS • Provide very competitive wages and beneits to maintain experienced on-site management and supervision • Adequately staff each shift to insure preparation of all foods using quality assurance measures and deliver all prepared meals on schedule • Serve quality food and work closely with administration to offer fresh menu options each year • In-service training for kitchen staff to be maintained each year • Strict adherence to all special and religious meals • Provide seasonal menu reviews • Keep all equipment clean and operating
OPERATIONAL APPROACH A’viands believes correctional food service is not limited to just placing food on a tray. As one of the industry’s premier food service providers, we deliver a customized approach to all of our partners. We utilize culinary arts and take pride that we are delivering food, not product, to the end user. In short, we create culinary experiences in our correctional facilities.
Our mission is to maintain a long-term working partnership with Ramsey County and communicate on a frequent basis to discuss opportunities for enhancements. Our proposal to you includes a multi-faceted approach with consistent supervision and support, a communication plan for each facility to share ideas and feedback, and a food production method that highlights and enhances the quality of the meals for the
eXecUtIVe sUMMaRY | 7 ADC and Detox staff. The combination of ServSafe® training and a sound culinary apprenticeship, which includes institutional baking, will also help ensure our goals are achieved.
In an effort to provide the employees with steady supervision and support in all areas of service, we will continually implement training programs and systems. We recognize that each facility has processes and procedures in place that dictate the menu, service standards, and security components that are part of our operational plan. Our team will proactively work with administration to ensure that our procedures align and the order of precedence is compliant with Ramsey County.
We provide a collaborative work environment where our management team and employees will work with you to achieve quality improvement goals. We will continue to train and empower staff members and regularly measure quality and customer expectations.
To support the process, our A’viands team members will: • Assign an experienced, accomplished management team to maintain a professional approach to correctional food service • Help coordinate systems development and communications between the food service staff and Ramsey County ADC management teams • Continually provide communication and solicit feedback on the performance of the food service operation
FINANCIAL GOALS Our focus on our clients, as opposed to the inancial return, is valued by our current partners. Our proposal centers on value and accountability. Our commitment as an experienced food service Included in the cost per meal, we propose salaries and management provider is beneits that will help us retain highly experienced unlike a ny othe r. We utilize food service professionals, including the Food Service Manager. The strength of a well-placed management c ulinary arts and pride team will add stability and provide the ability to surpass ourselves on delivering great your expectations of the food service program. food. A PROPOSAL FOR A LONG-TERM PARTNERSHIP A’viands’ strengths include understanding that our team is a guest in your facility, and making it our number one priority to support your mission and goals. These strengths have proven to develop long-term partnerships with each of our clients. Together we build a long- term strategy and will never lose sight of the power of the meal and the effect it can have.
We will continue to bring our expertise and dedicated management to your facilities, along with a commitment to maintain a balance between client satisfaction and meal costs. This is the foundation for continuing our long and mutually rewarding partnership.
8 | eXecUtIVe sUMMaRY STATEMENT OF CONFIDENTIALITY
This proposal is submitted to Ramsey County ADC and Detox for its use in evaluating A’viands as a food services contractor.
The proposal contains some conidential/proprietary information. The speciic documents are noted on the Table of Contents, individually, and in the Trade Secret Information document on pages 140-141. Those documents must not be disclosed to anyone other than the employees and representatives of Ramsey County ADC and Detox who are engaged in the evaluation process.
This proposal and all information are guaranteed for 120 days according to the RFP requirements.
OUR COMMITMENT
A’viands will be known as a top provider of food and services to a select clientele.
We will accomplish this by: • Providing excellent value • Delighting our customers with outstanding food and customer service • Empowering and supporting our employees to make a real difference • Being true partners with our clients, inding solutions to their needs
It is not our desire to be the biggest, only the best.
eXecUtIVe sUMMaRY | 9 VALUE ADDED SERVICES a’viands has more to offer your facility than just the management of your food service. We have experience in managing and supporting ancillary services as a cost savings to you. In some cases we can create additional revenue. oUR eXPeRIence OUTSIDE INSIDE CONNECTION the outside Inside connection provides loved ones the opportunity to send their inmate a special gift for any occasion. the program was created to provide your staff with a tool that rewards appropriate behavior and fosters security for both the inmate and oficers.
LAUNDRY SERVICES We oversee facility laundry services and have systems in place for inmate worker supervision in these areas.
We have a chemical contract with ecolab and are able to provide to you a cost savings for the chemicals you purchase.
COMMISSARY our unique commissary system offers cashless transactions, improved control, and return commissions for your facility. this eliminates the need for additional personnel hours. We operate and manage each commissary on-site.
EQUIPMENT PURCHASE AND KITCHEN DESIGN a’viands works with several equipment and kitchen design companies to provide detailed speciications and costs associated with any new or replacement kitchen equipment. often, we can make the investment and build this cost back into the cost per meal.
FACILITY RUN OFFICE ON AGING SERVICES A’viands is able to provide meal service for Ofice on Aging Departments that provide meals for seniors at service centers and Meals on Wheels projects.
Counties which we currently provide this type of service to have resulted in a inancial win-win situation for both facility programs.
GOVERNMENT CENTER CAFÉS a’viands is able to support Government center cafeterias that provide meal options to employees as well as the general public.
10 | eXecUtIVe sUMMaRY CATERING SERVICES We have the ability to cater any size event. We are fully capable of helping and supporting any catering needs your facility may have. We have professional staff with experience in providing small to large catering services.
We offer the following services, beneits, and more: • flexibility at every level of pre-planning and event execution • Guidance in menu choices, themes, and service styles • coordination and communication with other facility areas • timely and accurate billing statements • Retention of event records for similar affairs
We want our clients to only worry about two things: Relax and enjoy!
eXecUtIVe sUMMaRY | 11 12 | eXecUtIVe sUMMaRY IntRodUctIon
INTRODUCING A’VIANDS
RESPONSIVE, PASSIONATE AND SOLUTION BASED A’viands is a food and services management company established in 2003. We are a privately held, Limited Liability Company (LLC) and part of TrustHouse Services Group, a private equity irm with holdings in several regional food service management companies. We provide food and services management to more than 275 client locations in the corrections, education and business dining, and healthcare with more than 2,700 team members. This includes juvenile and adult correctional facilities, K-12 nutrition services, colleges, universities, businesses, hospitals, nursing homes, independent and assisted living communities, and behavioral health. Our growth over the past several years proves our strength as a competitive purveyor of quality customer service and exceptional culinary talent.
A’viands’ Support Services ofice is located at: 1751 County Road B West, Suite 300 Roseville, Minnesota 55113 Phone: (651) 631-0940 Fax: (651) 631-0941
We are passionate about serving our clients. The executive and operational management staff at A’viands is committed to inding solutions for our clients’ unique needs. A’viands provides a personal touch and has invested in resources and support that meet or exceed those of larger companies. We can support your dining services with valuable company resources that are close at hand while staying focused enough to know you and your expectations. We believe that customer service, through communication and the best possible dining service programs, is essential for a successful relationship with our clients. We know our clients personally—as people, not as account numbers. We care just as much about the message as we do the experience. Our lexibility and bigger-picture thinking helps us drive transformation and deliver quality results in everything we do.
Our employees are active in both local and national associations, staying current on issues, trends, and challenges facing the clients we serve.
COMMITTED AND SKILLED Operating a successful dining service is an intricate enterprise requiring expertise in many disciplines. With A’viands as your partner, our management support and resources needed are available to you—whenever and wherever you need them.
We seek to understand the taste preferences of our customers. We share your enthusiasm for quality, reliability, and accessibility. Every member of our team is committed to exceeding your expectations!
IntRodUctIon | 13 ABOUT TRUSTHOUSE SERVICES GROUP
TrustHouse Services Group is the holding company for a group of regional food service businesses, including A’viands, that specializes in the provision of contract food services in the corrections, healthcare, and education and business dining sectors. TrustHouse’s companies provide services to over 675 client locations in 48 states. In addition to A’viands, TrustHouse Services Group companies include:
Aladdin Food Management Services, LLC, Wheeling, WV AmeriServe, Inc., Columbia, MO Fitz, Vogt & Associates, Ltd., Manchester, NH Dowling Food Service Management, Layton, NJ Lindley Food Service, New Haven, CT Starr Catering, Philadelphia, PA Summit Food Services, LLC, Roseville, MN Valley Services, Inc., Jackson, MS
With combined annual revenues of nearly $498 million, TrustHouse Services Group is among the top eight contract food service companies in the United States. Its business strategy is to create a quality-driven midsize food service company focused speciically on education and business dining, healthcare, and corrections. This strategy is being accomplished through a combination of organic and acquisitive growth.
By creating a federation of companies, TrustHouse is able to provide higher quality services to its customers by leveraging the strengths of its local and regional operating teams with its corporate resources and the combined purchasing power of its member companies.
A’VIANDS AT A GLANCE • Support Services ofice is headquartered in Rose ville , Minne sota • Food management services across corrections, healthcare, and education and business dining groups • Proven track record of experience in managing large c orrec tiona l fa c ilities • Customer satisfac tion is our operational imperative • Dedicated to our clients
14 | IntRodUctIon MANAGEMENT/ORGANIZATIONAL CHART
Proposal Proposal Specialist Specialist Proposal Proposal Specialist Specialist Coordinator Coordinator Mya Higgins Mya Coordinator Administrator Dianne Buffie Development Administrator Dianne Buffie Debbie Conlin Development Proposal Brand Amanda Paine Amanda Debbie Conlin Director Director Proposal Brand Manager Amanda Paine Amanda Proposal Specialist Brand Marketing Maria Bonilla Jill Chalupsky Development Janelle Wedoe Janelle Brand Marketing Office CoordinatorOffice Jessica TibiatowskiJessica Ben Mattson VP MarketingVP Operational Marketing
EBD EBD – TBD Healthcare Corrections Corrections – – Director Director Manager Chef Chef Purchasing Purchasing Brenda Hartl Pam Thomas Thomas BrolinThomas Gilbert Junge Junge Gilbert Group ExecutiveGroup ExecutiveGroup ExecutiveGroup Chef Chef Chef Chef
Eric Bodkin – VP CulinaryVP Mickus
Dietitians Kubal Evans Tech Mandy Legal Assistant Ali Dietitians Manager Amy Healthcare Amy Ramsey Amy Kate Munson Munson Kate Jenny Sarych Sarych Jenny Mary WilliamsMary Ann Mulfinger Ann Tasha Sanders Tasha Team Lead Field Wellness Wellness Donna DiMartino Donna Sue GulbrandsonSue Field Support Diet Nutrition & Director of of Director Support Registered Nutrition & Wellness Nutrition & Wellness Daina Van Duynhoven Sherie Nelson Field Support
Sias - Brittany
Myers
Line Staff Directors –
Mayer-Schuler
Food Service General Counsel Adam Managers TeGantvoort TeGantvoort Mayna Mayna
Charlie Charmley Charlie Operations Support Support Operations Keith Kohnke Keith Varcoe Varcoe Keith Ralph Flesher Carol Barnett Melissa Juarez Juarez Melissa Jo Doerhoefer Jo Caspari Business Stacey Leavins Stacey Directors Michelle Inserra Marty Fox Marty Director of of Director Kurt District Managers District VP Business Corrections Corrections Sandra Sandra Operations Paul Roegge Roegge Paul Development Development Brad Chandler Brian VP Corrections VP
12
– –
Line Staff Directors
K-
– – Food Service
Speer Kleinschmit Kleinschmit Swift Barnhill TBD TBD TBD Derek Sage Business Alice Sanchez Alice Andrea Janke Andrea Manager Directors Directors Greg Rich Greg Mary Mary Director of of Director Director of of Director Karen Jardenah Jardenah Karen George Esquivel George District Managers District Managers District David Gilbert Villas Mike Operations Reggie Development Craig J. Maas Business Dining Associate District District Associate Gina Schwinghammer Gina District Managers District Operations Steve West Steve Business Dining VP EducationVP &
Line Staff Directors Kirkeide Food Service CEO Clinical Dietitians Clinical Manager Business Ron Villani Directors Directors Mark DeJarlais Mark Amy Johnston Amy Healthcare Patrick Brown Development Troy Schooley Schooley Troy Joyce Joyce Chad Shaeffer Chad Operations Support Support Operations Rachel Hammer Scott Kern Scott Patrick Nickleson Patrick District Managers District VP
ORGANIZATIONAL CHART
Specialist Shannon Pelky Shannon Sherry McCarthy McCarthy Sherry Learning & Learning Director Director of Terri Brooks Training Specialist Training Michelle Anderson Anderson Michelle Instructional Design Design Instructional Development Training Coordinator
Resources Resources VP Human Human VP Andrea Patten Andrea Thoen Thoen
Stitsworth Austin TBD Manager Assistant Kari Brenes Brad HR Coordinator Employment Julie Paulsen Director Director HR Generalist HR HRIS SpecialistHRIS Andrea Helgeson Andrea Scott Beth Beth HR Administrative Risk ManagerRisk Debra Bursing Debra
Employee/Labor Employee/Labor Human Resources Resources Human Relations Manager CFO
Mitch Speicher
Harrison Expert Jamie Shanyn Charles Shanyn VP Finance Emily Galarneault Galarneault Emily Financial Analysts Group Collections Group TrustHouse Services TrustHouse Barb SeversonBarb
Specialist Specialist IT Support IT IT IT Help Desk IT IT Help Desk Benjamin PienBenjamin Danny Nguyen Nguyen Danny Web Developer Jerad Pederson Jerad Joel Trowbridge Joel IT Director IT Brian Lother 8/11/15 8/11/15 This information is Confidential/Proprietary.
CONFIDENTIAL/PROPRIETARY IntRodUctIon | 15 16 | IntRodUctIon 2.6.1. COMPLETED RESPONSE FORM
SOLICITATION RESPONSE FORM
2.6.1. COMPLETED RESPONSE FORM | 17 18 | 2.6.1. COMPLETED RESPONSE FORM 2.6.2. contRactoR InfoRMatIon and RefeRence foRM
CONTRACTOR INFORMATION
RAMSEY COUNTY
CONTRACTOR INFORMATION AND REFERENCE FORM
Ramsey County requires completion of this form for this solicitation. Failure to submit this completed form with the solicitation response will result in rejection of the Contractor's solicitation response.
Company Information: 1. Contractor Name (as on file with the MN Secretary of State's Office, if applicable): A’viands, LLC 2. Name of CEO or Company President: Ron Villani, CEO 3. FEIN / Contractor Tax ID Number: 01-0794459 4. Minnesota Business Licenses Filing Number: 593766-2 5. Local Telephone Number: 651-631-0940 6. Toll Free Telephone Number: 1-888-872-3788 7. Fax Number: 651-631-0941 8. Email Address: [email protected] 9. Address: 1751 County Road B West, Suite 300 10. City: Roseville 11. State: MN 12. Zip Code: 55113 13. Is your company a Certified Small Business Enterprise ("CERT SBE")? No 14. If yes, what is your CERT SBE#?
Solicitation Response Contact: 1. Name and Title of the person to contact for questions concerning this solicitation response: Marty Fox 2. Local Telephone Number: 612-965-8523 Business Development Director 3. Toll Free Telephone Number: 1-888-872-3788 4. Fax Number: 651-631-0941 5. Email Address: [email protected] 6. Address: 1751 County Road B West, Suite 300 7. City: Roseville 8. State: MN 9. Zip Code: 55113
Contract Mailing Address (if different from Company Information): 1. Contact Name and Title: 2. Local Telephone Number: 3. Toll Free Telephone Number: 4. Fax Number: 5. Email Address: 6. Address: 7. City: 8. State: 9. Zip Code:
Page 28 of 31
2.6.2. contRactoR InfoRMatIon and | 19 REFERENCE FORM
SHERBURNE COUNTY JAIL 13880 Business Center Drive Elk River, MN 55330-4609 LEHIGH COUNTY JAIL Patrick Carr, Jail Commander 38 North 4th Street 763-765-3801 Allentown, PA 18102 Email: [email protected] Cindy Egizio, Assistant Director of Corrections Beds: 660 610-782-3609 Service commenced: August 22, 2013 Email: [email protected] Beds: 1,300 Service commenced: August 6, 2014 ANOKA COUNTY JAIL 325 East Jackson Street Anoka, MN 55303 WAUKESHA COUNTY JAIL Dave Tedrow, Administrative Lieutenant 67 West Moreland Boulevard 763-323-5071 Waukesha, WI 53188 Email: [email protected] Meg Schnabl, Jail Administrator Beds: 248 262-548-7177 Service commenced: October 1, 2007 Email: [email protected] Beds: 897 Service commenced: January 10, 2008 ANOKA COUNTY COMMUNITY CORRECTIONS 2100 Third Ave Anoka, MN 55303 Gary White, Facility Administrator 763-712-2223 Email: [email protected] Beds: 240 plus 110 at Lino Service commenced: November 1, 2007
20 | 2.6.2. contRactoR InfoRMatIon and CONFIDENTIAL/PROPRIETARY 2.6.3. DESCRIPTION OF CONTRACTOR’S COST
The following identiies all costs associated with the meal prices being proposed:
• Food: Costs for all food and beverages used to prepare all menus • Paper: To include ilm wrap, foil, paper towels, and napkins • Dish machine soaps and chemicals: Soaps and chemicals for the dish machine, pots and pans, and cleaning agents for general kitchen sanitation. • Employee wages and beneits: Salaries, hourly wages, health and dental beneits, and payroll taxes • Insurance: Liability insurance • License: Food handling license required by the City • Dietitian services: Dietitian services to handle all special diets • Nutritional software: SureQuest program service fees for software use • Employee training and in-services: All costs associated with ServSafe® and in-service training • Internet fees: Monthly fees associated with the internet service • On-site monthly parking fees: Monthly parking for key on-site staff • Ofice supplies: Copy paper, printer ink, and other miscellaneous items related to bookkeeping, etc. • Equipment: Contractor costs associated with providing the following: • Insulated serving trays • Tray drying racks and dish racks • Kitchen smallwares • Merchandising equipment in staff dining room • Computer and ofice equipment • Employee uniforms: Standard employee issued uniforms including Shoes for Crews • Transport vehicle: Cost for vehicle including gas and maintenance, which is used for transporting Detox meals during bad weather and winter months • Other: Costs associated with payroll, purchasing, training, human resources, and legal
2.6.3. DESCRIPTION OF CONTRACTOR’S COST | 21 22 | 2.6.3. DESCRIPTION OF CONTRACTOR’S COST 2.6.4. CONTRACTOR’S OVERALL APPROACH OR solUtIon OPERATIONAL ENHANCEMENTS STAFF DINING ROOM ENHANCEMENTS As the following photos show, we have enhanced the merchandising of each point of service in the Staff Dining Room and also increased the variety of salad bar items, and desserts, and implemented a better rotation of the hot entrées each day.
Condiment Station • Providing name brand pre-packaged salad dressings in a new display • Disposable plates, bowls, and latware set in improved display racks • A new soup kettle offering a daily choice rotated throughout the menu cycle • Additional condiments to accompany each meal
Salad Bar • Increased variety of popular salad ingredients, including romaine and baby spinach • Replaced entire salad bar with all uniform sized containers which provides better merchandising, and makes room for more daily options • Moved salad dressings to the condiment station to allow more room for prime salad toppings, and to allow for more salad dressing options
Hot Entrée Station • Enhanced merchandising of all entreés • Providing side items which better compliment each main entrée • Staff supervision throughout the meal periods to insure all pans are well stocked
Beverage, Bakery, and Dessert Station • Additional station added to better merchandise the desserts and breads, adding a new glass refrigeration display case for cartons of milk, other beverages, and perishable items • New food merchandising racks for displaying all baked goods
2.6.4. CONTRACTOR’S OVERALL APPROACH OR | 23 INCREASED STAFFING LEVELS AND HIGHER WAGES • We have added Staff Dining Room supervision for each meal period to insure each point of service is steadily refreshed with product and kept clean of spills • Dedicated cooks have been added for preparing all Detox menus seven (7) days per week. They monitor all likes and dislikes to help determine if any modiications are to be considered • Higher wages have been budgeted to attract well experienced and dedicated employees
MENU ENHANCEMENTS • A completely separate Detox menu will be implemented which will be enhanced throughout the entire cycle • We will provide a 5-week cycle menu for both the ADC and Detox, which extends beyond the speciications of the RFP, to allow for more variety. Upon client approval, we will review our menu, offering different fruits and vegetables that are available during each growing season
NEW TRAYS • We have budgeted for new inmate meal trays for the ADC and will be working closely with ADC administration to obtain the type of trays which will best meet expectations. We are in the process of requesting samples for administration to approve before placing the order
ADC MEAL DELIVERY TIMES • A’viands will work closely with the ADC administration to help develop staggered tray delivery times to the living units to insure meals are delivered at the most optimum temperatures possible
24 | 2.6.4. CONTRACTOR’S OVERALL APPROACH OR OPERATIONAL PLAN – FOOD SERVICE A’viands understands and shall comply with all operational requirements as prescribed in the RFP. This includes meal times, menu and nutritional requirements, and stafing requirements.
We understand the importance of maintaining a well managed food service operation and staying in close communication with administration at the ADC and Detox. An enhanced customized operational plan, along with a policy and procedures manual for the ADC and Detox, will be prepared and used as a framework from which we will continue to operate a consistent service which exceeds expectations.
We will continue to maintain strict purchasing, receiving, and production standards for all food and beverages, and provide assurance that safe practices are always utilized during all production shifts. In addition to production, strict standards will be carefully followed for the storage of all raw and prepared foods, and other related food service items.
We are conident that our stafing will meet all of the • Focused on meeting your requirements necessary for having the food service objectives operation effectively staffed and supervised to ensure non-interruption for each point of service. • Providing services to c orrec tiona l fa c ilities sinc e Invoices will be prepared and submitted to the 1975 County for all meals served. • Skilled in serving large and We place a high emphasis on the support and sma ll c orrec tiona l fa c ilities training of the on-site Food Service Manager and the food service staff. A’viands has developed a • Employs more than 2,700 multi-level in-service program to promote proper food handling procedures. A’viands believes in the employees development of the existing staff and an opportunity to promote from within.
The on-site Food Service Manager will become the liaison between facility administration and A’viands and will report directly to the District Manager. The District Manager will regularly visit the facility to maintain an operation that meets all the objectives of the County and A’viands. The support network for the food service employees includes all the departments within A’viands (Human Resources, Accounts Payable, Purchasing, Dietitians, IT, etc.) A’viands will also utilize the expertise of facility cleared Operations Support Managers to assist with the operation when needed.
A’viands will continue to maintain a close relationship with the ADC and Detox administration, and remain lexible with requests to further enhance the service. This shall be accomplished through regularly scheduled meetings with the administration designee and informal discussions.
2.6.4. CONTRACTOR’S OVERALL APPROACH OR | 25 COMMUNICATION PLAN In an effort to maintain great communication with administration at both ADC and Detox, A’viands will seek to establish a minimum of one (1) meeting per month to review the current status of the food services and discuss possible enhancements for each point of service.
In addition to monthly meetings, A’viands would like to meet with the ADC and Detox each quarter to provide a complete recap of progress.
Various topics which may be discussed are as follows: • Seasonal menu changes • Staff meals • Speciic menu needs and requested changes • Equipment needs and concerns • Inmate/staff surveys • Special diets, religious, and holiday meals • Ancillary services
26 | 2.6.4. CONTRACTOR’S OVERALL APPROACH OR STAFFING AND TRAINING REGIONAL SUPPORT SERVICES A’viands provides a dedicated District Manager and a Support Services Dietitian to support the on-site Food Service Manager and employees. Along with this hands-on support, we offer additional resources in the following areas: • Purchasing Department • Staff Development Training • Recruiting – Human Resources • Information Systems • Financial Accounting Support
DISTRICT MANAGER – SUPPORTIVE PARTNER Operating a successful food service needs specii c expertise and requires support and assistance. Providing the majority of the assistance to the on-site staff is the District Manager, who: • Maintains a close eye on the operation to assure quality food is being served, provides fresh ideas to the facility, and constantly assesses the client’s satisfaction level. • Supports the Food Service Manager and employees to maximize their career potential, which will result in a high quality, cost-effective team that satisi es their customers. • Encourages a strong working relationship with the Food Service Manager and the client.
TRAINING EMPLOYEES TO CARE We realize that you expect our employees to have appropriate skills and a positive mind-set to achieve our goals for quality. A’viands has an all-inclusive training program, which allows each employee the opportunity to understand policies and procedures and also the opportunity to advance in the company.
Training includes: • Monthly SAFE training, such as i re safety and prevention, accident prevention, severe weather preparation, chemical safety, and infection control are provided. • A’viands in-service training is corrections specii c. • All Food Service Managers have been trained and tested and are certii ed in the national ServSafe® program. Hourly employees are trained and tested in food safety and sanitation.
2.6.4. CONTRACTOR’S OVERALL APPROACH OR | 27 STAFFING PLAN
Our support team will consist of the following positions:
DISTRICT MANAGER Our District Manager (who will be very visible) will be keenly interested in the performance of the food service to ensure that outcomes match or exceed all requirements originally set forth. The District Manager will work closely with the on-site Food Service Manager and remain in close communication with the ADC and Detox administration. Through frequent visits, the District Manager will review food quality and proper portioning, production standards, achievement of operational objectives, safety, sanitation, security, and progress with staff training programs. The District Manager will also be providing a valuable communication link between administration and the rest of our A’viands team members.
OPERATING SUPPORT MANAGER Our assigned Operating Support Manager will assist the Food Service Manager with A’viands’ operational procedures throughout the year. This position is also heavily utilized during training periods and as a back- up for the Food Service Manager for vacation relief and extended personal time off.
CORRECTIONS GROUP EXECUTIVE CHEF Our Corrections Group Executive Chef will provide the following support: • Culinary leadership for the areas of food production, food safety and sanitation, and occupational safety • Maintain SureQuest systems, working closely with the Nutrition and Wellness team • Assist with the menu process for menu costing, ingredient selections, and order guide maintenance • Support purchasing strategies and policy and procedures, as part of the production process • Lead A’viands Culinary Academy (ACA) training for the group • Provide specialized culinary and production education through workshops, hands-on training, web- based seminars, site visits, and participation in operations, district, and group meetings
DIETITIAN Our Dietitian will assist with all menus, diets, and religious meals to ensure the food service is following the menu speciications and meeting all regulatory compliance standards. Our Dietitian, who is supported by our Nutrition and Wellness department, will also provide guidance when special nutritional needs quickly arise and will be extremely prompt with answers.
TRAINING DIRECTOR Our Director of Learning and Development will coordinate training modules for all on-site kitchen staff throughout the year for in-service training topics, such as safe food handling, correct storage procedures, proper handling and storage of chemicals, quality assurance procedures, and equipment safety.
28 | 2.6.4. CONTRACTOR’S OVERALL APPROACH OR STAFFING SCHEDULE
STAFFING SCHEDULE Ramsey County Adult Detention Center (ADC) and Detoxification Center (Detox)
Wednesday Thursday Saturday Sunday Monday Tuesday Friday
Food Service Director 8:00AM 8:00AM 8:00AM 8:00AM 8:00AM 4:30PM 4:30PM 4:30PM 4:30PM 4:30PM
Lead Cook 3:00AM 3:00AM 3:00AM 3:00AM 3:00AM 11:30AM 11:30AM 11:30AM 11:30AM 11:30AM
Assistant Cook 3:00AM 3:00AM 3:00AM 3:00AM 3:00AM 11:30AM 11:30AM 11:30AM 11:30AM 11:30AM
Weekend 3:30AM 3:30AM Lead Cook 8:00PM 8:00PM
Weekend 8:30AM 8:30AM Asst Cook 8:00PM 8:00PM
ODR/Detox 7:30AM 7:30AM 7:30AM 7:30AM 7:30AM Cook 12:00PM 12:00PM 12:00PM 12:00PM 12:00PM
Weekend 8:30AM 8:30AM Officer Dining Room/Detox 5:00PM 5:00PM
Detox Server 8:30AM 8:30AM 8:30AM 8:30AM 8:30AM 5:00PM 5:00PM 5:00PM 5:00PM 5:00PM
Dishwasher 6:00AM 6:00AM 6:00AM 6:00AM 4:30PM 4:30PM 4:30PM 4:30PM
Dish/Tray 8:00AM 8:00AM 8:00AM 8:00AM 8:00AM 4:30PM 4:30PM 4:30PM 4:30PM 4:30PM
Dishwasher 11:30AM 11:30AM 11:30AM 11:30AM 11:30AM 8:00PM 8:00PM 8:00PM 8:00PM 8:00PM
General 3:00AM 2:00PM 2:00PM 2:00PM 2:00PM 2:00PM 3:00AM 4:00PM 4:30PM 4:30PM 4:30PM 4:30PM 4:30PM 4:00PM
General 9:30AM 10:00AM 10:00AM 7:30AM 10:30AM 4:00PM 4:00PM 4:00PM 4:00PM 4:00PM
Monday-Friday 6:30PM 6:30PM 6:30PM 6:30PM 6:30PM Midnight 2:30AM 2:30AM 2:30AM 2:30AM 2:30AM
Sunday-Saturday 6:30PM 6:30PM Midnight 2:30AM 2:30AM
2.6.4. CONTRACTOR’S OVERALL APPROACH OR | 29 CORRECTIONS TRAINING PROGRAM
It is A’viands’ policy that all new employees receive orientation and training. Training is provided through an online format, DVD/video, in-service training, on-the-job training, and/or through an established facility employee training program. All training is tracked and documented for each employee, and it includes an employee signature on an acknowledgement form.
A’VIANDS CORRECTIONS – FOOD SERVICE EMPLOYEE ORIENTATION
INTRODUCTION-WELCOME TO CORRECTIONS • Facility tour • Lockup USA DVD: Beyond the Myths: The Jail in Your Community
INTRODUCTION TO A’VIANDS FOOD SERVICE • Overview of A’viands/Mission and Vision • Review topics from the Employee Orientation Checklist and the Corrections Procedure Manual • New hire paperwork • Beneits • Unit orientation (may be provided by facility staff) • Job orientation • Policies and procedures • Sanitation and Safety/HACCP Policies and Procedures/on-the-job training. • Job Equipment training checklist/on-the-job training. • Dietary Handbook for Corrections. Complete diet/diet extension in-service. • Emergency Procedures: Fire Safety, Chemical Safety, Equipment Safety, First Aid. May be included as part of facility training
WORKING IN THE CORRECTIONAL CULTURE • The Correctional Environment • A’viands Food Service Staff-Inmate Worker Handbook for Correctional Service • Understanding the Inmate • Being Aware of the Con Game • Contraband • Key Control • Tool and Knife Control • Food Control • Selection of Inmate Service Workers • Security Procedures and Regulations: Maintaining a Safe Environment • Working Professionally with Inmate Workers
30 | 2.6.4. CONTRACTOR’S OVERALL APPROACH OR BOUNDARIES EMPLOYEE TRAINING
Correctional facilities require a controlled environment to ensure safety and security. There are rules, regulations, systems, and policies that must be consistently enforced and monitored to maintain order. A’viands employees working at a correctional facility are expected to share the responsibility in maintaining control in the environment, in addition to their food service responsibilities. Therefore, working in a correctional food service operation requires not just the knowledge of food service but also an understanding of the correctional environment and the inluences that affect it.
To work effectively in this type of environment, an employee must: • Understand the correctional environment and the inmate mind • Have a constant awareness of their surroundings, potential problems, and security • Conduct themselves in a professional manner no matter what the circumstance or situation • Control their interactions with those they work with • Help enforce that all systems and procedures are followed for tighter control
Boundaries is an A’viands employee training program speciically designed to prepare new employees to work in the correctional environment. The program provides information and tools to help employees interact professionally, to effectively enforce policies and procedures, and to understand their roles and working relationships with staff as well as administration in maintaining a safe and secure environment. Upon completion of each of the following parts included in the Boundaries training, employees will have a better understanding of the correctional environment and how to work effectively within it so they can remain safe.
Part 1: Self-Assessment Part 2: Drawing the Line on Manipulation From Inmates Part 3: Controlling Boundaries
2.6.4. CONTRACTOR’S OVERALL APPROACH OR | 31 NON-DISCRIMINATION AND EQUAL EMPLOYMENT OPPORTUNITY POLICY A’viands is committed to equal employment opportunity and afirmative action. Our success as an organization depends on the full and effective use of the abilities of all employees. Our objective is to maintain a work environment that encourages the personal and professional growth of our employees at all levels in order to provide superior service to our customers.
A’viands is committed to providing equal opportunity in all areas of human resources management including recruitment, employment, assignment, transfer, promotion, compensation, beneits and training, as well as A’viands sponsored education, social, and recreational programs. It is the policy of A’viands that you will not be discriminated against or harassed because of your race, color, national origin, alien status or citizen status, creed, religion, religious afiliation, age, sex, marital status, sexual orientation, disability veteran status, or any other protected status. These factors do not affect our decisions about any aspect of your employment or our decisions about applicants for employment.
We will take afirmative action to ensure that all employment practices are free of such discrimination. Such employment practices include, but are not limited to, the following: hiring, upgrading, demotion, transfer, recruitment or recruitment advertising, selection, layoff, disciplinary action, termination, rates of pay or other forms of compensation, and selection for training, including apprenticeship. We will provide reasonable accommodation to applicants and employees with disabilities.
32 | 2.6.4. CONTRACTOR’S OVERALL APPROACH OR EMPLOYEE SCREENING, TESTING, AND IMMUNIZATION PROGRAM
EMPLOYEE SCREENING/IMMUNIZATION PROGRAM A’viands currently requests employee screening, testing, and immunizations through a third party vendor Credential Check and eScreen through the Company applicant tracking system talentReef. Depending on the client contract, there are three services that may by requested a Tuberculosis (TB) skin test, drug test, and/or Non-DOT physical exam.
Once a manager is ready to hire an applicant for a location that is conigured for a pre-employment screening, testing and/or immunization, they will automatically be prompted to request and submit the service through talentReef prior to being able to hire the applicant. Once the request has been submitted, Credential Check will review these submissions daily at 9:00 am, 12:00 pm (Noon) and 3:00 pm EST. Once the submission has been reviewed by Credential Check they will assign an “ePassport” and send it directly to the applicants email address that they listed on their application. If the applicant does not have an email address, Credential Check will send the ePassport to a Human Resources representative or the hiring manager to distribute to the applicant. The ePassport will list an assigned healthcare clinic that is part of the eScreen database that will administer the pre-employment screening, testing and/or immunization service that was requested by the hiring manager. Clinics are assigned based on the closest facility to the applicant’s zip code listed on their application.
Once the eScreen ePassport has been sent, the applicants will have three (3) business days to go to the assigned healthcare clinic to complete the pre-employment background check service. If they fail to complete this process within the assigned time period, they may not be eligible for hire.
The healthcare clinic will update eScreen with the results within 72 hours of the pre-employment screening, testing and/or immunization service being administered. Once the results are returned, eScreen will communicate the results to Credential Check and Credential Check will update the results in talentReef. The results will indicate whether or not the applicant cleared or did not clear the screening, testing and/or immunization service. If the applicant cleared, the manager will be able to proceed with the hiring process; however, if the applicant does not clear they will not be eligible to work at the facility.
2.6.4. CONTRACTOR’S OVERALL APPROACH OR | 33 RETENTION AND RECRUITMENT
A’viands is strongly committed to recruiting, hiring, and retaining the most highly skilled and qualiied management personnel in the food service industry. This commitment has led us to develop and implement a comprehensive management retention program. The program consists of the following four key components:
1. Interviews and Hiring: The approved candidates are thoroughly interviewed and screened prior to hiring to ensure that the employee’s resume, application, qualiications, and references are in order and accurate. Potential management candidates are interviewed by the District Manager assigned to the account. Once a candidate has passed this initial interview process, he or she is then introduced to the client contact for an interview. If approved, the candidate is offered employment and provided with a tour of the account. This initial interview/hiring process helps us to assure our clients that we are starting out with a sound, qualiied management candidate who is a good it for their facility.
2. Employee Orientation: The employee orientation component is particularly important for new management employees. New management employees are provided a comprehensive tour of our company (company background, corporate proile, key personnel, support resources, policies and procedures, etc.). They also receive the same type of tour of their new account, including a meeting with the client and key account personnel. Orientation is a key component of retention, because it provides new management personnel with a critical sense of belonging and of ownership.
3. Training and Support: An investment in meaningful and ongoing training and support are very important to management employee retention. We are dedicated to the long-term success of the FSD and are committed to their training and support, promoting a sense of accountability. Management employees are challenged and encouraged to grow and develop their skills. They are further encouraged to take a leadership role to support other new FSDs. A’viands is c ommitted to being the recognized 4. Performance Incentives: Creative and signiicant le a de r in the industry performance incentives are also an important factor in food service manager retention, today. We do that by hiring rewarding management personnel for going above and retaining the most and beyond for both the client and A’viands. highly qualiied personnel Performance incentives reinforce a sense of in the industry. ownership and responsibility and encourage FSDs to seek continuous quality improvements, both personally and professionally.
34 | 2.6.4. CONTRACTOR’S OVERALL APPROACH OR UNIFORM PROGRAM
The work attire worn by corrections employees can contribute signii cantly to the overall image of the department. A’viands’ corrections team is always well groomed and well dressed.
Our clients are always our partner in uniform selection and have the i nal approval of color, logo, and type. A’viands has a wide range of styles and colors. Every corrections team member will receive uniforms and non-slip shoes at no cost to the employee.
When choosing uniforms, we will take into account the comfort ability of our staff.
We will supply: • Shirts • Apron • Hats or hair nets • Gloves for food handling • Slip resistant shoes • Name tag
2.6.4. CONTRACTOR’S OVERALL APPROACH OR | 35 SECURITY, SAFETY, AND SANITATION PROCEDURES secURItY
A’viands understands that a safe and secure environment is a primary concern. Our team takes great care to ensure that policies and procedures for security are part of the daily routine within the food service operation. The following identiies a partial list of areas of key importance for maintaining security with our service.
• Background checks and security clearance provided for all new employees • Proper key control for all storage areas, coolers, and freezers • Policies and procedures in place for medication use When it comes to safety and by employees • Procedures followed for the storage and use of all sanitation, you can never be chemicals too c areful. Our guidelines • Policies and procedures for emergencies and procedures plan for any • Badges and identiication situa tion tha t should a rise .
36 | 2.6.4. CONTRACTOR’S OVERALL APPROACH OR OPERATIONAL IMPROVEMENTS SAFETY PROGRAMS
PROGRAM/BENEFIT SUMMARY BENEFIT TO CLIENT/CUSTOMER HACCP Program Conidence that the food service A’viands Hazard Analysis Critical Control Point program is a department is operating under comprehensive program on food safety. The HACCP program HACCP practices. HACCP identiies points where contamination or development of is compliant with food code harmful micro-organisms may occur and implements controls recommendations and local health based on the hazards. department regulations.
Food Safety and Sanitation Training Hourly staff training leads to a All staff are trained on food safety and sanitation: safe and clean environment. • Upon hire as part of new employee orientation using the Safe Food Handling and Sanitation Guidelines pamphlet • Within the irst six months of hire using the ServSafe® Food Handler Guide book • Monthly as a part of the monthly SAFE training
SAFE Training – Monthly Training of hourly staff reduces A’viands provides the Food Service Manager monthly food employee injury work man’s and work safety training modules with application activities compensation claims. for hourly staff. Topic samples: • Employee Safety Standards • Food Allergies: Reactions and Responses • Strain/Sprain Prevention
Food Safety Manager Training and Certiication Key food handling and sanitation A’viands requires all Food Service Managers and site practices are understood by managers to be trained and certiied in safe food handling. management preventing foodborne A’viands uses ServSafe® from the Educational Foundation. illness. Recertiication is required at least every three years.
State and Federal Regulations Compliance with all requirements. A’viands complies with all local and federal agencies that perform site inspections.
Audits and Unit Evaluations Ensures food service departments A’viands district managers perform site audits, which cover are operating safely and compliant sanitation and safety practices. with regulation.
Purchasing and Product Standards Ensures the highest and safest A’viands has strict minimum standards for food grades and quality of products available to our speciications. clients and their customers.
OPERATIONAL IMPROVEMENTS | 37 sanItatIon
Overview: A’viands’ sanitation and maintenance programs portray our commitment to keep our valued clients safe and maintain a safe working environment for all our associates.
Our sanitation standards are a critical key to a successful dining service program. It is important to conduct business in a sanitary and clean working environment.
At each client location that we have the privilege to serve, our managers must lead by example and consistently follow up and monitor A’viands and our client’s sanitation standards. Our managers must meet all sanitation objectives and work side by side with our staff to assure expected levels of sanitation are achieved. We must also look at our operations from our customer’s point of view. We recognize that our customers are a useful tool to success in these areas.
The old adage “clean as you go” is as important today as it has always been. A’viands educates its staff to understanding all kitchen functions must be centered on shared responsibility for cleaning duties.
A’viands creates cleaning schedules and checklists that are easy to understand. Our time and temperature logs are designed to equip staff with the tools they need to document all steps and measures and that create an audit trail.
Some of the other aspects of A’viands sanitation and safety programs: • Provide employees with properly working equipment to prepare and hold foods effectively and in proper temperature zones • Utilize developed customized location checklists • Utilize self-inspection checklists that are closely monitored by the location and district manager • Provide client contacts with all sanitation documentation they would like to see • All A’viands managers must be ServSafe® Certii ed • All staff are trained on food safety and sanitation: • Upon hire as part of new employee orientation using the Safe Food Handling and Sanitation Guidelines pamphlet • Within the i rst six months of hire using the ServSafe® Food Handler Guidebook • Monthly as a part of the monthly SAFE training • All hourly staff must be certii ed in food sanitation and safety • Properly trained staff on personal hygiene and foodborne illness
38 | OPERATIONAL IMPROVEMENTS HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)
HACCP stands for Hazard Analysis Critical Control Points. It is a system that identiies and monitors steps in food handling where unsafe practices could lead to foodborne illness. It follows the low of food through the food service operation.
HACCP Hazard Analysis Critical Control Points
Hazard HACCP is based on the following seven principles: Analysis • Conduct a hazard analysis (review menu, recipes, and ingredients) • Determine the critical control points (CCPs) C ritical • Establish critical limits (standards) Control • Establish monitoring procedures Points • Establish systems for taking corrective action • Establish veriication procedures to conirm that the HACCP system is working effectively • Establish effective record keeping and documentation procedures
The success of a HACCP system depends on educating and training management and employees in the importance of their role in producing safe foods. Whether or not your facility has a formal HACCP program, you still need to follow safe food handling practices.
Receive Store Prepare Cook Hold Cool
HACCP your way to food safety.
A’viands is proud that our internal standards are recognized as far exceeding the requirements of most regulatory agencies.
OPERATIONAL IMPROVEMENTS | 39 EMERGENCY CONTINGENCY PLAN
All food service operations in a correctional facility must fulill the daily needs of the facility even during emergency situations. Because the management team of A’viands has serviced a variety of correctional clients, we have, at one time or another, experienced emergency situations that have included client employee strikes, public transportation strikes, power failures, blizzards, tornadoes, and hurricanes. Our personnel will assure service is met in a timely fashion.
In all situations, we have contingency plans that allow us to continue service in spite of extreme circumstances. In addition, we have the ability to call upon our Support Services personnel for support and equipment if needed. The following is an overview of A’viands’ emergency plans.
SHORT TERM CONTINGENCY A short-term contingency menu will be developed by the Food Service Manager and A’viands’ District Director and submitted for your approval after the contract is awarded. The menu is designed for service on paperware. The irst eight meals can be prepared and served with no power source available. Pre- sliced cold cuts and cheeses and packaged items for the menu will be kept in the freezer. Other items such as a variety of cold cereals, peanut butter, tuna ish, canned chicken, and soups will be kept in dry storage inventory.
Soup will be served in covered paper cups when the power source is limited, providing at least one hot meal item.
A sample contingency plan follows for your review.
EVENT SHORT TERM SOLUTION LONG TERM SOLUTION Loss of utilities and/or facilities Depending on the situation, An alternate menu will be due to looding, earthquake, A’viands will utilize an alternate developed according to the ire, explosion, hurricane, etc., menu.* production capabilities of the disturbance or destruction. kitchen. Implement mobile kitchen’s menu. Set up mobile kitchens(s). Strike by supplier A’viands would retain a minimum Change supplier to previously two week supply of product on determined alternate. the premises.
*Sandwich, packaged items, and hot meal menus would be provided for approval prior to service start-up.
40 | OPERATIONAL IMPROVEMENTS EVENT SHORT TERM SOLUTION LONG TERM SOLUTION Equipment breakdowns Utilize other production Assist you in replacing any techniques and/or make equipment not repairable. substitutions to accommodate equipment still in operation. A’viands will have the Food Advertise for additional Service Manager, District personnel. Manager, and other previously screened personnel on call. In the event suficient staff is unavailable to produce the menu, an alternate menu* would be used. A’viands will have back-up personnel to call on. Lockdown Alternate menu* may be used Utilize staff on call and newly until suficient staff is available hired personnel to produce and for normal production. preplate thermal trays.
*Sandwich, packaged items, and hot meal menus would be provided for approval prior to service start-up.
DISTURBANCES If a disturbance in the facility or serving area requires a lockdown, our Food Service Manager must respond immediately. Each A’viands food service manager must be totally familiar with procedures:
• The facility administration will keep the Food Service Manager advised of the situation and the lifting of the lockdown. • In all instances, the kitchen should be immediately secured. • Exterior entrances, including loading docks, should be secured. • Elevators should be returned to the kitchen level and locked. • All potential weapons should be returned to the secured cabinet. • Unnecessary movement in the food service area should cease. • The Food Service Manager should assign responsibilities for lockdown procedures in advance. However, everyone without an assignment should stay where they are.
STRIKE PLANNING When it becomes apparent a strike is imminent, location planning must begin. Through careful planning, this unpleasant situation can become bearable. Management people have speciic tasks and assignments to complete prior to the strike deadline.
Each person must complete his or her assignment for the overall plan to work.
OPERATIONAL IMPROVEMENTS | 41 FOOD SERVICE MANAGER/STRIKE COORDINATOR DUTIES • Notify the Support Services ofice and District Manager when a strike is likely and, if needed, request additional assistance, such as dietitian, Purchasing Director, personnel specialist, management personnel with strike experience, on-site duties, etc. • Review with Food Service Manager that all equipment is operable and utilities will not be interrupted • Meet with client contact and facility administration to determine: • Probable length of the job action • Type of action anticipated – violent or non-violent • If it is a union sanctioned strike • If there is a strike fund available • If there is likely to be a lockdown • If the facility will function as usual with court movement, etc. • Who will man the facility if oficers walk out • If the facility will assist in transporting A’viands employees into area • If our employees won’t cross picket lines, will other labor be available from them • If we have permission to change menus • If outlet and parking space for a refrigerated truck is available for use as a back-up storage • Have strike menu developed, if needed, plus three consecutive cold meals in case power lines are cut
PURCHASING DIRECTOR DUTIES • Work with authorized supplier to: • Ensure increased deliveries • Develop home numbers of suppliers in case of emergencies • Determine union and non-union houses and establish supervisory deliveries • Establish a special drop location for supplies, complete with surety bonds, if needed • Arrange for special equipment as needed • Develop plans for subsequent deliveries • Arrange for latest possible expiration date on milk and bread • Arrange for special vehicles as needed • Set up for outside repair and maintenance if in-house personnel will be on strike
PERSONNEL COORDINATOR DUTIES • Listing of current names, addresses, and social security numbers for all employees • Assure local payment to any employees who do not cross picket lines • Make sure all employees have appropriate I.D. badges • Prepare a notice of strike letter for each employee • Conduct meetings for all employees; agenda to include: • We are not on strike and jobs will be there • Facility is depending on us for meal service • State workmen’s compensation policy • When we feel strike might begin • Special instructions: i.e., dress code, shuttle service, parking arrangements
42 | OPERATIONAL IMPROVEMENTS DISTRICT DIRECTOR DUTIES • Determine all equipment is in working order; utilities may or may not be interrupted • Order any necessary ofice supplies – fax machine or other • Develop special cleaning schedules • Rearrange all refrigerator, freezer, and dry storage space to accommodate largest possible orders • Prepare emergency food and supply orders for length of time speciied by the District Manager including: • Paper • Cleaning supplies • Linen and special items needed • Personal care items not in commissary • Arrangement of extra pest control treatment for just before the emergency • Ensure irst aid kit is well stocked • Review with client medical assistance, if any, that will be available such as doctor, nurse, etc.
We have contingency plans in place that allow us to c ontinue service in spite of extreme c ircumstanc es. Our personne l will ensure servic e is met in a timely fashion.
OPERATIONAL IMPROVEMENTS | 43 INMATE/STAFF COMPLAINT PROCEDURES
Typically, during the orientation process when inmates enter the facility, they are told by the corrections staff to submit memorandums referred to as grievances. Any complaint or grievance regarding food is to be directed irst to the correctional staff and then to the Food Service Manager. These complaints will be handled to resolution expeditiously.
A’viands will respond to all written request slips concerning any complaints or concerns regarding food service. If no resolution can be achieved through written response, we will then meet directly with a representative from the facility.
In most cases, the policy of addressing inmate complaints is driven by the facility’s own policy and procedures. Normally, these are the steps that would be taken:
• Inmates who have concerns about a meal that was served, special diets or snack bags, etc., will ill out the facility grievance or complaint form and give it to the correctional staff. • If the correctional staff deems the concern a legitimate one, the grievance or complaint will be directed to the Food Service Manager. • The Food Service Manager will then reply to the inmate in writing in a professional and respectful way and in a timely fashion, unless otherwise required. The response will be within 24 hours from the time our team receives the complaint. • If a resolution cannot be achieved through written responses, the Food Service Manager will then meet directly with the inmate with a representative from the facility.
STAFF COMPLAINTS Staff is encouraged to submit verbally or in writing to the food service staff any comments, suggestions, complaints, or other concerns regarding the food service. Whether personal or evolving from inmates, resolution will be achieved.
TEST TRAY ASSESSMENTS In an effort to be proactive, we feel it is important to periodically conduct a Test Tray Assessment to assure quality assurance of food being served. These assessments are performed by a corrections staff member who provides written feedback to the food service department regarding the quality of the meal they were served.
44 | OPERATIONAL IMPROVEMENTS 2.6.5. KEY PROJECT PERSONNEL
SUPPORT SERVICES/REGIONAL SUPPORT
A’viands is committed to on-site support services. We are a hands-on company, ready to meet the needs of our clients. Our Support Services ofi ce is located in Roseville, Minnesota.
CHIEF EXECUTIVE OFFICER Ron Villani Provides guidance to meet the company’s growth and i nancial objectives through strategic planning. Ron oversees all aspects of performance to ensure client satisfaction.
CHIEF FINANCIAL OFFICER Mitch Speicher Provides leadership to assure that the Finance, Accounting, Human Resources, and Information Technology functions are structured in a manner that enables A’viands to exceed customer expectations.
VICE PRESIDENT, CORRECTIONS Brian Caspari Supports, develops, and supervises district managers and dietitians within Corrections group. Ensures menu development, training, and concept needs are met. Visits facilities and participates in client meetings with a focus on customer satisfaction. Responsible for budgeting, forecasting, and maintaining controllable costs.
VICE PRESIDENT, FINANCE Barb Severson Assists in budget planning for each food service account. Barb is available to answer any questions regarding accounting procedures and controls.
2.6.5. KEY PROJECT PERSONNEL | 45 VICE PRESIDENT, HUMAN RESOURCES Andrea Patten Coordinates all human resource processes. Andrea is always available for assistance with employee, performance, disciplinary action, and termination issues. Also administers the automated payroll service.
DISTRICT MANAGER Kurt TeGantvoort Directs and assists the on-site Food Service Manager, providing support and expertise. Implements all of A’viands’ operational systems and monitors the use and accuracy. Kurt will meet regularly with the client’s liaison to insure A’viands is meeting all of the goals and objectives.
VICE PRESIDENT, BUSINESS DEVELOPMENT – CORRECTIONS Marty Fox Generates new business by helping clients understand the value which A’viands’ managed service provides. Marty leads the assessment team for each new opportunity and develops the proposals which are custom designed for each client.
CORRECTIONS GROUP EXECUTIVE CHEF Pamela Thomas Provides culinary leadership and support in the areas of food production, food safety and sanitation, and occupational safety. Pam will also assist with the menu process for costing, ingredient selections, and order guide maintenance. She will also provide specialized culinary training and production education in operation meetings.
DIRECTOR OF NUTRITION & WELLNESS Sherie Nelson Supports all Corporate and i eld dietitians. Available to assist in both diet and menu planning for health, nutrition, and regulation compliance. Upon request, Sherie will conduct on-site seminars for good health and nutrition.
46 | 2.6.5. KEY PROJECT PERSONNEL VICE PRESIDENT, CULINARY Eric Bodkin Responsible for overall culinary development. Provides new recipe development and innovative menu choices. Delivers culinary expertise & support, creating theme meals, caterings, and special events.
DIRECTOR OF LEARNING & DEVELOPMENT Terri Brooks
Coordinates and develops training programs to enhance skills and educate employees on overall food service policies and procedures as well as regulatory compliance issues.
PURCHASING DIRECTOR Brenda Hartl Develops and implements relationships with manufacturers and primary and secondary suppliers who will ensure quality products and value. Brenda supports and educates i eld personnel with the purchasing process.
VICE PRESIDENT, MARKETING Ben Mattson Responsible for strategic leadership of the marketing organization including brand marketing, proposals, and research. Provides support and guidance to ensure all teams produce marketing materials that accurately rel ect A’viands’ company values and brand.
RISK MANAGER Beth Austin Coordinates all safety training and compliance, meeting all regulatory agencies. Conducts periodic visits in each operation to ensure standards are being met.
2.6.5. KEY PROJECT PERSONNEL | 47 KEY PROJECT PARTICIPANTS The following people will be directly involved in providing support to the ADC and Detox Center:
Brian Caspari, Vice President of Corrections As Vice President of Corrections, Brian Caspari will support the District Manager and help with all key decision making.
Kurt TeGantvoort, District Manager As the assigned District Manager, Kurt TeGantvoort will be fully responsible for directly supporting the on- site Food Service Director and staff. Kurt will work closely with each center and his on-site team to insure we are exceeding expectations and delivering on our promises.
Gerald Martin, Food Service Manager As your assigned Food Service Manager, Gerald Martin has responsibility for complete management of the food services operation and will direct his staff to deliver excellence for each point of service. He will maintain communication with the ADC and Detox Center administration as needed on a day to day basis, and will also be engaged in the monthly meetings to discuss service enhancements and any special needs.
Terry Zietlow, Operations Support Manager Terry will continue as one of our key team members to provide on-site support as needed to assist with any aspect of the food service operation. He currently is assisting the Food Service Manager with production and stafing as we continue with added enhancements.
Mary Williams, Field Support Dietitian Mary Williams will provide all necessary direction and assistance for diet and menu planning for health, nutrition and regulatory compliance.
The resumes of these individuals are enclosed following.
48 | 2.6.5. KEY PROJECT PERSONNEL MANAGEMENT RESUMES
BRIAN CASPARI VICE PRESIDENT OF CORRECTIONS
PROFESSIONAL EXPERIENCE
A’VIANDS, LLC Roseville, MN 2013–Present Vice President of Corrections • Support, develop, and supervise District Managers, New Business Development Directors, and Operations Support employees within Correctional segment. • Ensure menu development, training, and concept needs are met. • Visit facilities and participate in client meetings with a focus on customer satisfaction. • Develop assessment teams for the new business process. • Responsible for overall financial results (budgeting, forecasting, controllable costs) of the Corrections segment.
ARAMARK CORRECTIONAL SERVICES, LLC 2005–2013 Business Development Director Retail Solutions Director District Manager–Commissary • Oversaw financial proposals for new and existing business. • Participated in the development of the Commissary Sales training. • Fostered relationships with local government to provide opportunities for continuous growth. • Operational development and implementation of the e-commerce website. nestlÉ WATERS NORTH AMERICA, INC. 2002–2005 Development Manager Division Leadership Designate • Lead the recruitment and selection process by employing creative staffing activities. • Proactively increased Safety awareness as well as related activities; thus, reducing Workers Compensation claims by more than 38%. • Successfully created a new approach to individual and team development.
ALBERTSON’S, INC. 1992–2002 Store Director Grocery Manager • Managed the store that was designated as the “model” for all merchandising programs. • Supervised and trained Store Directors in reducing labor hours and increasing store productivity. • Participated in updating and analysis of weekly P&L statements, resulting in reduction of operating expenses and an increase in profitability.
EDUCATION TRAINING Texas A&M University Strategic Leadership Institute – Penn State Executive Programs Bachelor of Science Miller Heiman Strategic Selling Train the Trainer
CONFIDENTIAL/PROPRIETARY 2.6.5. KEY PROJECT PERSONNEL | 49 KURTIS TEGANTVOORT DISTRICT MANAGER
PROFESSIONAL EXPERIENCE
A’VIANDS, LLC 2006–Present District Manager • Implement human resource procedures and ensure all production, financial, purchasing, and quality assurance processes are being followed. • Oversee multi-service level County and State facilities in Minnesota with a priority focus on customer service. • Consult with customers and clients on a routine and pro-active basis to avoid issues and resolve concerns.
BEST, INC./FINE HOST/ARAMARK 1991–2006 Food Service Director • Managed all daily operations at the Ramsey County LEC. • Supervised the preparation of inmate and deputy meals, menu development, ordering, inventory, and the training of staff. • Performed accounts payable function and provided financial information to administration.
BEST, INC. 1989–1991 Food Service Supervisor • Prepped and served 550–600 inmate meals, along with the corrections officer dining room. • Provided assistance to the Food Service Director with inventory, ordering, and training.
MARRIOTT HOTELS & RESORTS 1988–1989 Lead Specialty Cook • Responsible for the production of all meals served in the Marriott’s specialty restaurant, which included pasta, seafood, and steaks.
UnIted states aRMY 1984–1988 Food Service Specialist • Fed Army troops both in the cafeteria and out in the field. • Prepped and served breakfast, lunch, and dinner meals. • Provided assistance with the supervision of the janitorial duties.
DEMORI’S ITALIAN RESTAURANT 1983–1984 Line Cook • Prepared pasta, sauces, sandwiches, and pizza in addition to assisting with the food delivery program.
EDUCATION 916 Vocational Mahtomedi, MN Culinary Arts
50 | 2.6.5. KEY PROJECT PERSONNEL CONFIDENTIAL/PROPRIETARY GERALD MARTIN FOOD SERVICE MANAGER
PROFESSIONAL EXPERIENCE
A’VIANDS, LLC 2014–Present Food Service Manager • Reviews operational performance, makes changes as needed to improve services, increases eficiency, manages costs, and meets regulatory requirements. • Ensures systems are followed and implemented for food production and service (i.e. recipes, production sheets, purchasing records, temperature controls, etc.). • Implementation of appropriate menus; monitors adherence to recipes. • Performs standard operational audits, such as quality, inventory, and cash audits. • Ensures employee practices meet Hazard Analyzing Critical Control Points (HACCP) and infection control standards. • Follows Human Resource policies and procedures with fair and respectful treatment of all staff members. • Provides training and guidance for all staff, making sure they are competent to perform job duties; reviewing job descriptions. • Meets all safety and sanitation standards. • Maintains confidentiality of staff and company records. • Attends required director meetings, training sessions and client meetings.
CWF SOLUTIONS – DEPARTMENT OF CORRECTIONS (DOC) 1998–2013 Food Service Director • Managed all kitchen operations, including menu planning, daily specials, ordered supplies and maintain food costs. • Ensured systems were followed and implemented for food production and service (i.e. recipes, production sheets, purchasing records, temperature controls, etc.). • Developed a unified 5-week menu cycle for the Department of Corrections. • Produced meals to feed 2,000+ inmates, including specific modified diets. • Demonstrated a strong focus on customer satisfaction. • Ensured employee practices met HACCP safety, sanitation, and infection control standards effectively. • Experience in conflict resolution, meditation and team building. • Provided training, guidance and supervision for 15 kitchen staff and more than 100 inmates working in the food service area. • Completed required quarterly reports and monthly inventory. • Attended required director meetings, training sessions and client meetings.
CROSS VIEW EARLY CHILDHOOD CENTER 1997–1998 Food Service Director • Responsible for all daily kitchen activities, including menu planning, ordering, and maintaining a cost effective food budget. • Handled catering for special events, preparing, setting-up and service of special functions and catered events, following proper procedures of high quality. • Handled cost effective purchasing of all food and equipment.
CONFIDENTIAL/PROPRIETARY 2.6.5. KEY PROJECT PERSONNEL | 51 RedeeMeR ResIdence 1995–1997 Cook Supervisor • Coordinated and prepared resident meals; ensured residents received correct dietary intake. • Ensured timely beginning of meal service. • Supervised and coordinated kitchen staff. • Assisted in staff training and development as needed, in all aspects of the food service and sanitation. • Ensured that portion control, appearance and temperature for all food items was appropriate and of high quality.
CERTIFICATION ServSafe Certiication Certiied Food Service Manager (CFSM) Food Safety Classes Hazard Analyzing Critical Control Points (HACCP) Training Conlict Resolution Classes
52 | 2.6.5. KEY PROJECT PERSONNEL CONFIDENTIAL/PROPRIETARY TERRY ZIETLOW OPERATIONS SUPPORT MANAGER
PROFESSIONAL EXPERIENCE
A’VIANDS, LLC 2007–Present Operations Support Manager – 2014–Present Food Service Director – Ramsey County Jail 2010–2014 Food Service Director – Anoka County Jail 2007–2010 • Reviews operational performance, makes changes as needed to improve services, increases efficiency, manages costs and meets regulatory requirements. • Ensures systems for food productions and service, such as recipes, production sheets, purchasing records, temperature controls, etc. are followed and implemented. • Ensures appropriate implementation of menus and monitors adherence to recipes. • Performs standard operational audits, such as quality, inventory, and cash audits, as directed. • Demonstrates a strong focus on customer satisfaction. • Ensures employee practices meet HACCP and infection control standards. • Has detailed knowledge of Department of Health and Department of Corrections standards for food service and nutritional care. • Ensures adherence to human resource policies and procedures. Ensures fair and respectful treatment of all staff members. • Ensures that the staff is trained and competent to perform job duties and review of descriptions. • Demonstrates strong written and verbal communication skills. • Ensures that safety and sanitation standards are met. • Maintains confidentiality of inmate, staff and company records. • Attends required director meetings, training sessions, and client meetings. • Ramsey: serves 450 imates, manages 11 staff • Anoka: serves 200 inmates, manages 4 staff plus inmate workers
ARAMARK/FINE HOST/BEST, INC. 1998–2006 Food Service Director – Stillwater State Prison 2004–2006 • 2,500 inmates, managed 12 staff plus inmate workers Food Service Director – Lino Lakes State Prison 1999–2004 • 1,800 inmates, managed 12 staff plus inmate workers Assistant Food Service Director – Faribault State Prison 1998–1999 • 2,200 inmates, managed 14 staff plus inmate workers Cook 1998
EDUCATION Helsingborg Cooking School Sweden Certiicate
CERTIFICATION ServSafe Certiication Food Managers Certiicate
CONFIDENTIAL/PROPRIETARY 2.6.5. KEY PROJECT PERSONNEL | 53 MARY WILLIAMS, R.D. FIELD SUPPORT DIETITIAN
PROFESSIONAL EXPERIENCE
A’VIANDS, LLC Roseville, MN 2008–Present Field Support Dietitian • Provide field support, food service, and training support to clients and staff at long term care, residential and correctional facilities and schools following National School Lunch Program requirements. • Develop policies, procedures, systems, and forms for food service and field support management. • Create, implement, monitor, and analyze Quality Standards for customer service, food production, sanitation, and safety. Includes conducting audits on sanitation, safety, clinical documentation, nutritional care, meal quality, customer satisfaction, and food service. • Create menus and therapeutic diets for specific populations. • Provide dietary support to the Food Service Directors. • Analyze nutritional reports for menus. • Liaison with medical staff at client facilities.
ROSEVILLE GOOD SAMARITAN CENTER 1997–2008 Clinical Dietitian • Provided clinical, food service, and training support to clients and staff at long term care and residential facilities. Assessed residential nutritional status, developing nutritional care plans. • Developed policies, procedures, systems, and forms for food service and clinical management. • Provided in-service training on a variety of nutrition and sanitation topics. • Provided family and residential health education. • Created, implemented, monitored, and analyzed Quality Standards for clinical care, customer service, food production, sanitation, and safety. Included conducting audits on sanitation, safety, clinical documentation, nutritional care, meal quality, customer satisfaction, and food service. • Identified nutrition at-risk clients in Long-Term Care and Transitional Care Unit, tube feeding, and Total Parenteral Nutrition (TPN) nutritional support. • Community speaker for nutrition health education. • Established employee recognition programs and coordinated fundraising activities.
EAGLE NURING HOME 1992–1997 Director of Dietary Services • Responsible for selection and development of employees, employee counseling, motivation, and salary administration. • Performed annual merit review and evaluated job performance of dietary employees. • Provided in-service training for all staff on nutrition and sanitation topics. • Managed dietary budget, purchasing, and receiving.
EDUCATION CERTIFICATION College of St. Benedict Registered Dietitian – American Dietetic Association B.S., Nutrition Services
54 | 2.6.5. KEY PROJECT PERSONNEL CONFIDENTIAL/PROPRIETARY 2.6.6. PRODUCT SERVICES BREAKDOWN
To maintain a consistent food service operation which will meet all expectations by the Ramsey County ADC and Detox, we are providing a list of key project staff and their commitments, the food service operation weekly stafing schedule, and the key service points which will be carefully monitored and serviced. ed t to t ring served. served. s during ...... t allt polices polices and th staff th as DELIVERABLES inthe dining room. neededto discuss service. Oversees dailyassures production and all meals that are properly being prepared and delivered on time. Productionof the assuring cycleand menu tray assembly for is accurate all meals du Productionof the assisting cycleand proper menu with tray assembly for all meal Oversees dailyassures production and all meals that are properly being prepared and delivered on time. Productionof the assuring cycleand menu of proper all packaging meals for transpor Deliveringmealpreparing each on timeallplate and accurately each with menu components. Oversees dailyassures production and all meals that are properly being prepared and delivered on time. Productionof the assuring cycleand menu allcomponents menu are properly merchandis Oversees sanitationassignments for all points of serviceinsures and all that Follows all sanitationpolicies standards for and assigned each work shift Follows all sanitationpolicies standards for and assigned each work shift. Follows all sanitationpolicies standards for and assigned each work shift. Follows all sanitationpolicies standards for and assigned each work shift. Follows all sanitationpolicies standards for and assigned each work shift. Follows all sanitationpolicies standards for and assigned each work shift. Oversees quality assurance assignments for all points of service,insures and tha standards are beingand followed. Follows all quality assurance policies standards for and assigned each work shift Follows all quality assurance policies standards for and assigned each work shift Follows all quality assurance policies standards for and assigned each work shift Follows all quality assurance policies standards for and assigned each work shift Follows all quality assurance policies standards for and assigned each work shift Follows all quality assurance policies standards for and assigned each work shift dailyConducts service briefingsserviceproduction and with staff. Visits wi daily with Engages service briefings; providesshares and feedbackfor meal each work shift. work shift. work the Detox Center. arestandards being followed. Engages with daily with Engages service briefings; providesshares and feedbackfor meal each TIME COMMITMENT Daily Daily Daily Daily Daily Daily Per meal throughout workshift day each Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift Throughout assignedeach work shift KEY STAFF Food Service Director Service Food Director Service Food Director Service Food Director Service Food Director Service Food Director Service Food Lead CooksLead Assistant Cooks Per meal throughout workshift day each Detox Cooks Per meal throughout workshift day each Servers Detox Per meal throughout workshift day each Staff Dining Room Cooks Per meal throughout workshift day each CooksLead Assistant Cooks Servers Dishwashers Dish / TraysGeneral CooksLead Throughout assignedAssistanteach Cookswork shift Servers Dishwashers Dish / TraysGeneral CooksLead Throughout assignedeach work shift Servers TASK Adult DetentionCenter Meals Meals Detox Staff Dining Room Sanitation Quality Assurance Communication
2.6.6. PRODUCT SERVICES BREAKDOWN | 55 56 | 2.6.6. PRODUCT SERVICES BREAKDOWN 2.6.7. sUMMaRY of claIMs
A’viands has not had a client ile a legal claim against us related to products or services during the past ive (5) years.
2.6.7. sUMMaRY of claIMs | 57 58 | 2.6.7. sUMMaRY of claIMs 2.6.8. MENU PROGRAM
MENU DEVELOPMENT
A’viands takes a different approach to our menu development and standards. Most companies have one core menu that is usually driven by a national purchasing program. Our menus are developed site speciic, based on the needs and expectations of each client.
• Our Menu Management Team, comprised of Food Service Directors/Managers, Lead Cooks, Purchasing, District Managers, and Support Services Dietitians, develop our menu cycles with the customer in mind.
• When developing our menus, we focus on quality and variety and then look at costs associated with the menu – not the other way around.
• Our menus meet and/or exceed all Federal and State requirements and once they are developed, we have systems in place to assure these requirements are being met on a meal-to-meal basis.
• We understand each client has a different expectation for the quality and quantity of food to be served. A’viands is lexible enough to have several menu variations available to assure that your expectations are being met.
FOOD SERVICE STANDARDS A’viands takes very seriously the standards we have set when it comes to the food we serve.
Policies and Procedures provide us daily procedures which allow us to monitor acceptance and also to assure accountability where State and Federal guidelines are concerned.
COLORED PHOTOS OF SAMPLE MENUS Pictures of each meal for the entire cycle menu for both the ADC and Detox have been enclosed with our response. Enlarged photos can be supplied upon request.
2.6.8. MENU PROGRAM | 59 5-WEEK DETENTION CENTER MENU CYCLE – SAMPLE changes have prior approval to this menu must from a’viands dietitian as well as the client. WG = whole grain casseroles, eggs, vegetables, soups, starches, fresh fruit are volume or 1 piece of and fruits measurements. Meat items are cooked = 1/2 c canned fruit weight measurements. 1 serving fruit: date: dInneR lUncH bReaKfast 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied 1/2 cup Pudding Margarine Pat2 each biscuit 54ct 1 each 1/2 cup seasoned carrots 1 cup Mashed Potatoes 3 fl oz brown Gravy country fried steak 1 each drink w/ Vit c 8 fl oz fruit fruit 1 srvg Margarine Pat2 each Mustard 2 each 2 slice WG bread 1/2 cup seasoned corn 1 cup Ranch beans t.2 each Hot dog 8 fl oz 2% Milk Margarine Pat2 each biscuit 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice
odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofd ______Rd signature:______fsd: ______to 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned Green beans 1 cup Mashed Potatoes 3 oz Meatballs drink w/ Vit c 8 fl oz fruit fruit 1 srvg Margarine Pat2 each 54ct cornbread 1 each Vegetables 1/2 cup seasoned Mixed 1 cup Plain Rice 8 oz chili con carne 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each biscuit 54ct 1 each 1/2 cup seasoned Peas 1 cup turkey tetrazzini drink w/ Vit c 8 fl oz fruit bar 54ct dessert 1 each Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned corn 1 cup o’brien Potatoes 3 oz t. Ham 8 fl oz 2% Milk Margarine Pat2 each Mufin Square 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice RAMSEY COUNTY ADULT DETENTION CENTER 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied Margarine Pat2 each 2 slice WG bread Vegetables 1/2 cup seasoned Mixed 1 cup seasoned Pasta 2 fl oz bbQ sauce charbroil Patty1 each drink w/ Vit c 8 fl oz fruit fruit 1 srvg 1 tbsp shredded cheese 1/2 fl oz salsa sauce tortilla2 each 6in 1 cup shredded lettuce 1 cup spanish Rice 1/2 cup Refried beans 3 oz taco Meat 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice MENU SAMPLE WEEK ONE 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied crisp 3/4 cup fruit Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned carrots 1 cup spaghetti & Meat sauce drink w/ Vit c 8 fl oz fruit fruit 1 srvg 2 oz bun 1/2 cup creamy cole slaw 1 cup cajun Potatoes 4 oz sloppy Joe 8 fl oz 2% Milk Margarine Pat2 each biscuit 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz apple Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned corn 1 cup Pasta in Gravy chicken Patty1 each drink w/ Vit c 8 fl oz fruit Margarine Pat2 each 2 slice WG bread Vegetables 1/2 cup seasoned Mixed 1 cup Paprika Potato 3 fl oz brown Gravy 3 oz Meatballs 8 fl oz 2% Milk Margarine Pat2 each 54ct cornbread 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied frosted brownie1 each 54ct Margarine Pat2 each 2 slice WG bread 1/2 cup creamy cole slaw Potatoes 10 oz t. Ham & auGratin drink w/ Vit c 8 fl oz fruit fruit 1 srvg Ketchup 1 each Mustard 1 each 2 slice WG bread 1/2 cup baked beans 1 cup oven brown Potatoes Hamburger Patty1 each 8 fl oz 2% Milk Margarine Pat2 each Mufin Square 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz apple Juice
60 | 2.6.8. MENU PROGRAM 5-WEEK DETENTION CENTER MENU CYCLE – SAMPLE 4 fl oz apple Juice 1 cup cold cereal 1 each egg Hard cooked 1 each Mufin Square 54ct 2 each Pat Margarine 8 fl oz 2% Milk 1 each Patty chicken Potatoes brown 1 cup oven cole slaw 1/2 cup creamy bread 2 slice WG 1 each Mustard 1 each Ketchup 1 srvg fruit 8 fl oz fruit drink w/ Vit c Ham & scalloped 10 oz t. Potatoes 1/2 cup seasoned carrots bread 2 slice WG 2 each Pat Margarine 54ct 1 each cake frosted 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each cornbread 54ct 2 each Pat Margarine 8 fl oz 2% Milk casserole 1 cup chili Macaroni 1 cup lettuce salad 1 each cornbread 54ct 1 oz salad dressing 2 each Pat Margarine 8 fl oz fruit drink w/ Vit c turkey 3 oz Roast Gravy 3 fl oz Poultry 1 cup Mashed Potatoes 1/2 cup seasoned Mixed Vegetables bread 2 slice WG 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk 5 oz bbQ turkey Potatoes 1 cup au Gratin 1/2 cup seasoned carrots 2 oz bun 1/2 cup Pudding 8 fl oz fruit drink w/ Vit c Pie 6 oz tamale 1 cup Plain Rice 1/2 cup seasoned corn 1 each cornbread 54ct 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink WEEK TWO MENU SAMPLE 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each Mufin Square 54ct 2 each Pat Margarine 8 fl oz 2% Milk Meat 3 oz taco 1 cup spanish Rice 1/2 cup Pinto beans 1 cup shredded lettuce 1 oz corn chips 1/2 fl oz salsa sauce 1 tbsp shredded cheese 1 srvg fruit 8 fl oz fruit drink w/ Vit c 1 each steak country fried 1 cup boiled Potatoes 1/2 cup seasoned Peas 1 each biscuit 54ct 2 each Pat Margarine 54ct 1 each brownie frosted 8 Fl Oz Fortiied Fruit Drink RAMSEY COUNTY ADULT DETENTION CENTER RAMSEY COUNTY ADULT Vegetables 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk chicken 10 oz Yakisoba 1/2 cup Plain Mixed 1 each biscuit 54ct 2 each Pat Margarine 8 fl oz fruit drink w/ Vit c 1 each Patty charbroil fries 1 cup cajun Potato 1/2 cup seasoned carrots 1 each biscuit 54ct 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each Mufin Square 54ct 2 each Pat Margarine 8 fl oz 2% Milk 3 oz Meatballs Gravy 3 fl oz brown 1 cup Mashed Potatoes 1/2 cup seasoned Green beans bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c Joe 4 oz sloppy salad 1 cup Potato 1/2 cup seasoned corn 2 oz bun 3/4 cup fruit crisp 8 Fl Oz Fortiied Fruit Drink to fsd: ______Rd signature:______Monday tuesday Wednesday thursday friday saturday sunday
carrots
4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk sausage 1 each Polish & cheese 1 cup Macaroni beans 1/2 cup baked bread 2 slice WG 2 each Pat Margarine 8 fl oz fruit drink w/ Vit c Meatloaf 4 oz savory 1 fl oz bbQ sauce Potatoes 1 cup Parsley & 1/2 cup seasoned Peas bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink
bReaKfast lUncH dInneR date: fruit: 1 serving measurements. weight = 1/2 c canned fruit Meat items are cooked measurements. and fruits or 1 piece of are volume fresh fruit starches, soups, vegetables, eggs, casseroles, = whole grain as the client. WG dietitian as well a’viands from to this menu must prior approval have changes
2.6.8. MENU PROGRAM | 61 5-WEEK DETENTION CENTER MENU CYCLE – SAMPLE changes have prior approval to this menu must from a’viands dietitian as well as the client. WG = whole grain casseroles, eggs, soups, vegetables, starches, fresh fruit are volume or 1 piece of and fruits measurements. Meat items are cooked = 1/2 c canned fruit weight measurements. 1 serving fruit: date: dInneR lUncH bReaKfast 8 fl oz 2% Milk fruit 1 srvg 1 Packet dressing 1 cup lettuce/cabbage salad on egg salad sandwich 1 each 1 Pkg saltine crackers chowder6 fl oz corn 8 fl oz 2% Milk crisp 3/4 cup fruit soft Margarine cup 2 each 2 slice WG bread 1 cup corn 1 cup Plain Rice teriyaki2 each chicken 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice
Wheat odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofd ______Rd signature:______fsd: ______to 8 fl oz 2% Milk fruit 1 srvg 2 fl oz brown Gravy soft Margarine cup 1 each 2 slice WG bread Vegetables 1 cup seasoned Mixed 1 cup Mashed Potatoes Meatballs 3 each 8 fl oz 2% Milk fruit 1 srvg 2 packet taco sauce 1 oz shredded cheese flour tortilla2 each 1/2 cup Refried beans 1 cup shredded lettuce 1 cup spanish Rice 3 oz taco Meat 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 54ct cornbread 1 each 1 cup corn 1 cup Plain Rice 1 cup chili with beans 8 fl oz 2% Milk fruit 1 srvg Mustard 1 each Ketchup 1 each 1 cup seasoned Green beans 1 cup oven brown Potatoes 1 Whole Hamburger bun 1 slice cheese Patty beef 1 each 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice RAMSEY COUNTY DETOXIFICATION CENTER 8 fl oz 2% Milk fruit 1 srvg bread 2 oz Garlic Vegetables 1 cup seasoned Mixed 1 cup seasoned Pasta 4 fl oz Italian Meat sauce 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup seasoned Peas 3 fl oz brown Gravy 1 cup Mashed Potatoes Meatloaf 3 oz beef 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice MENU SAMPLE WEEK THREE 8 fl oz 2% Milk fruit 1 srvg 1 Packet dressing Mayonnaise1 each 1 cup tossed lettuce salad shaved Ham sandwich 1 each 1 cup Potato soup 1 Pkg saltine crackers 8 fl oz 2% Milk fruit 1 srvg sour cream 1 each soft Margarine cup 2 each 54ct cornbread 1 each 1 cup seasoned carrots 1 Whole baked Potato 3 oz Roast beef 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice on Wheat 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup seasoned Peas & carrots 1 cup oven brown Potatoes 1 fl oz bbQ sauce Meatballs 3 each 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup creamy cole slaw 1 cup Macaroni & cheese 3 oz chicken tenders 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 2 srvg beans 1 cup seasoned Green dressing Pkt 1 packet assorted 1 cup tossed lettuce salad 1 slice sausage Pizza 8 fl oz 2% Milk Pie 1 slice fruit tartar1 each sauce Vegetables 1 cup seasoned Mixed 1/2 cup Italian Pasta salad on Wheat bun fish fillet breaded 1 each 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice
62 | 2.6.8. MENU PROGRAM 5-WEEK DETENTION CENTER MENU CYCLE – SAMPLE 54ct 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each biscuit 54ct 2 each Pat Margarine 8 fl oz 2% Milk 3 oz Meatloaf Potatoes brown 1 cup oven 1/2 cup seasoned carrots bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c Hot dog 2 each t. 1 cup cajun Potatoes 1 cup seasoned Green beans bread 2 slice WG 1 tbsp Mustard 1 tbsp Ketchup 1 Each Cookie Square Sugar 8 Fl Oz Fortiied Fruit Drink a bun 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk Ham & cheese on 1 each t. chips 1 oz Potato beans 1/2 cup baked 1 each Mustard 1/2 cup Pudding 8 fl oz fruit drink w/ Vit c Patty 3 oz chicken 1 cup o’brien Potatoes 1/2 cup seasoned Peas bread 2 slice WG 1 oz Mayonnaise 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each Mufin Square 54ct 2 each Pat Margarine 8 fl oz 2% Milk 1 each Patty Hamburger 1 cup cajun Potatoes 1/2 cup seasoned Green beans 2 oz bun 1 each Ketchup 1 each Mustard 8 fl oz fruit drink w/ Vit c 1 cup spaghetti & Meat sauce 1/2 cup seasoned Mixed Vegetables bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink WEEK FOUR MENU SAMPLE 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk 1 each steak country fried Gravy 3 fl oz Poultry 1 cup Mashed Potatoes 1/2 cup seasoned carrots 1 each biscuit 54ct 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c Ham 3 oz t. 1 cup scalloped Potatoes 1/2 cup seasoned corn bread 2 slice WG 2 each Pat Margarine 3/4 cup fruit crisp 8 Fl Oz Fortiied Fruit Drink RAMSEY COUNTY ADULT DETENTION CENTER RAMSEY COUNTY ADULT 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each biscuit 54ct 2 each Pat Margarine 8 fl oz 2% Milk bologna 3 oz turkey Potatoes brown 1 cup oven 1/2 cup seasoned Mixed Vegetables 4 oz bread 2 each Mustard 1 srvg fruit 8 fl oz fruit drink w/ Vit c Rice fried 10 oz chicken 1/2 cup seasoned Peas cole slaw 1/2 cup creamy 2 oz bread 2 each Pat Margarine 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk 8 oz chili con carne 1 cup Plain Rice 1/2 cup seasoned corn 1 each cornbread 54ct 2 each Pat Margarine 54ct 1 each brownie frosted 8 fl oz fruit drink w/ Vit c turkey 3 oz Roast Gravy 3 fl oz Poultry 1/2 cup Mashed Potatoes bread dressing 1/2 cup sage 1/2 cup seasoned carrots bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink to fsd: ______Rd signature:______Monday tuesday Wednesday thursday friday saturday sunday
4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each cornbread 54ct 2 each Pat Margarine 8 fl oz 2% Milk Meat 3 oz taco 1 cup spanish Rice beans 1/2 cup Refried 1 cup shredded lettuce 1 oz corn chips 1/2 fl oz salsa sauce 1 tbsp shredded cheese 1 srvg fruit 8 fl oz fruit drink w/ Vit c 1 each chicken Patty sauce 8 fl oz Marinara 1 cup seasoned Pasta 1/2 cup seasoned Green beans bread 2 slice WG 2 each Pat Margarine 1/2 cup Pudding 8 Fl Oz Fortiied Fruit Drink
bReaKfast lUncH dInneR date: fruit: 1 serving measurements. weight = 1/2 c canned fruit Meat items are cooked measurements. and fruits or 1 piece of are volume fresh fruit starches, vegetables, soups, eggs, casseroles, = whole grain as the client. WG dietitian as well a’viands from to this menu must prior approval have changes
2.6.8. MENU PROGRAM | 63 5-WEEK DETENTION CENTER MENU CYCLE – SAMPLE changes have prior approval to this menu must from a’viands dietitian as well as the client. WG = whole grain casseroles, eggs, vegetables, soups, starches, fresh fruit are volume or 1 piece of and fruits measurements. Meat items are cooked = 1/2 c canned fruit weight measurements. 1 serving fruit: date: dInneR lUncH bReaKfast 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 2 slice WG bread 1/2 cup seas Peas & carrots 1 cup spaghetti noodles 3 fl oz Marinara sauce 3 oz Meatballs drink w/ Vit c 8 fl oz fruit fruit 1 srvg Margarine Pat2 each 2 slice WG bread 1 cup corn 1 cup turkey Rice casserole 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice
odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofd ______Rd signature:______fsd: ______to 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 2 slice WG bread lettuce salad w/dressing 1/2 cup shredded 1 cup Mashed Potatoes 1 cup turkey stew drink w/ Vit c 8 fl oz fruit Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned Green beans 1 cup Wedge fries t.2 each Hot dog 8 fl oz 2% Milk Margarine Pat2 each Mufin Square 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied crisp 3/4 cup fruit Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned corn casserole 10 oz chile Macaroni drink w/ Vit c 8 fl oz fruit fruit 1 srvg 2 slice WG bread 1/2 cup seasoned carrots 1 cup Macaroni & cheese 5 oz bbQ turkey 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice RAMSEY COUNTY ADULT DETENTION CENTER 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 54ct cornbread 1 each 1/2 cup seasoned Peas 1 cup Pasta in Gravy chicken Patty1 each drink w/ Vit c 8 fl oz fruit Margarine Pat2 each 2 slice WG bread Vegetables 1/2 cup seasoned Mixed 1 cup Mashed Potatoes 1 cup chicken Gravy 8 fl oz 2% Milk Margarine Pat2 each Mufin Square 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice MENU SAMPLE WEEK FIVE 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied 1/2 cup Pudding Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned carrots 1 Whole baked Potato 4 oz savory Meatloaf drink w/ Vit c 8 fl oz fruit fruit 1 srvg Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned Green beans casserole 1 cup cheesy t. Ham Pasta 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 2 slice WG bread Vegetables 1/2 cup seasoned Mixed 1 cup Mashed Potatoes 3 fl oz Poultry Gravy 3 oz Roast turkey drink w/ Vit c 8 fl oz fruit fruit 1 srvg Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned corn 1/2 cup seasoned beans 1/2 cup fluffy Rice Kielbasa 1 each 8 fl oz 2% Milk Margarine Pat2 each 54ct cornbread 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied frosted chocolate cake1 each Margarine Pat2 each biscuit 54ct 1 each 1/2 cup seasoned Peas 1 cup boiled Potatoes 3 fl oz brown Gravy country fried steak 1 each drink w/ Vit c 8 fl oz fruit fruit 1 srvg Margarine Pat2 each 2 slice WG bread 1 cup creamy cole slaw 1/2 cup seasoned Green beans charbroil Patty1 each 8 fl oz 2% Milk Margarine Pat2 each Mufin Square 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice 54ct
64 | 2.6.8. MENU PROGRAM NUTRITIONAL COMPLIANCE STATEMENT
2.6.8. MENU PROGRAM | 65 5-WEEK DETOX CENTER MENU CYCLE – SAMPLE changes have prior approval to this menu must from a’viands dietitian as well as the client. WG = whole grain casseroles, eggs, vegetables, soups, starches, fresh fruit are volume or 1 piece of and fruits measurements. Meat items are cooked = 1/2 c canned fruit weight measurements. 1 serving fruit: date: dInneR lUncH bReaKfast 8 fl oz 2% Milk fruit 1 srvg 1 cup seasoned carrots on Wheat 1 Pkg saltine crackers 6 fl oz Potato chowder tuna1 each salad sandwich 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread corn 1/2 cup Whole Kernel 1 cup au Gratin Potatoes 3 oz oven fried chicken 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice
odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofd ______Rd signature:______fsd: ______to 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup seasoned Green beans 1 cup Mashed Potatoes 3 fl oz brown Gravy 3 oz Roast beef 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 Pkg saline crackers 54ct cornbread 1 each Vegetables 1 cup seasoned Mixed 1 cup Plain Rice 1 cup chili 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 1 srvg Ketchup 2 each dressing Packet 1 packet assorted 1 cup tossed lettuce salad 8 fl oz tomato soup 1 Pkg saltine crackers Grilled cheese sandwich 1 each 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1/2 cup seasoned Peas 1/2 cup o’brien Potatoes country fried steak 1 each 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice RAMSEY COUNTY DETOXIFICATION CENTER 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 2 each Ketchup 1 each 2 slice WG bread Vegetables 1/2 cup seasoned Mixed fries 1 cup french 1 cup tator tots 3 oz chicken tenders 8 fl oz 2% Milk fruit 1 srvg 2 packet taco sauce 1 oz cheddar cheese flour tortilla2 each 1/2 cup Refried beans 1 cup shredded lettuce 1 cup spanish Rice 3 oz taco Meat 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice MENU SAMPLE WEEK ONE 8 fl oz 2% Milk crisp 3/4 cup fruit bread 2 oz Garlic 1 cup seasoned carrots 1 cup seasoned Pasta 4 fl oz Italian Meat sauce 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 tbsp tartar sauce Wheat dinner Roll 1 each 1 cup creamy cole slaw 1 cup cajun Potatoes 3 oz Parmesan Pollock 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 1 srvg Mayonnaise1 each soft Margarine cup 2 each 2 slice WG bread 1 cup corn 1 cup Rice Pilaf chicken Patty1 each 8 fl oz 2% Milk fruit 1 srvg sour cream 1 each soft Margarine cup 2 each 2 slice WG bread Vegetables 1 cup seasoned Mixed baked Potato1 each 3 oz t. Ham 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 2 srvg Mustard 2 each Ketchup 2 each 1/2 cup creamy cole slaw 1 cup au Gratin Potatoes Hot dog on a bun 2 each 8 fl oz 2% Milk 1 tbsp Whipped topping 1 slice Pumpkin Pie 1 tbsp cranberry sauce soft Margarine cup 1 each 2 slice WG bread 1/2 cup seasoned Green beans 1 cup Mashed Potatoes 2 fl oz Poultry Gravy 3 oz Roast turkey 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice
66 | 2.6.8. MENU PROGRAM 5-WEEK DETOX CENTER MENU CYCLE – SAMPLE 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 1 cup beef stew 1 cup lettuce salad 1 each biscuit 54ct 1 each cup soft Margarine assorted1 packet dressing Packet 1 slice fruit Pie 8 fl oz 2% Milk Ham 3 oz t. 1 cup scalloped Potatoes 1 cup seasoned carrots bread 2 slice WG 1 each cup soft Margarine 2 srvg fruit 8 fl oz 2% Milk casserole 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 4 oz Meatloaf Potato 1 Whole baked 1 cup seasoned Green beans 1 each cornbread 54ct 1 each Ketchup 2 each cup soft Margarine assorted1 packet dressing Pkt 1 srvg fruit 8 fl oz 2% Milk Macaroni 10 oz tomato 1 cup corn bread 2 slice WG 1 each cup soft Margarine 1/2 cup Pudding 8 fl oz 2% Milk Vegetables 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 1 each fish fillet breaded Potatoes 1 cup au Gratin 1 cup seasoned carrots bread 2 slice WG 1 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk turkey 3 oz Roast Gravy 2 fl oz Poultry 1 cup Mashed Potatoes 1 cup seasoned Mixed bread 2 slice WG 1 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk WEEK TWO MENU SAMPLE 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice Meat 3 oz taco 1 oz cheddar cheese 1 cup spanish Rice 1 cup shredded lettuce beans 1/2 cup Refried 2 each flour tortilla sauce taco 2 packet 1 srvg fruit 8 fl oz 2% Milk 1 each Patty chicken bun 1 Whole Hamburger Potatoes tator 2 each tri 1 cup seasoned Green beans 1 each Mayonnaise 1 srvg fruit 8 fl oz 2% Milk RAMSEY COUNTY DETOXIFICATION CENTER RAMSEY COUNTY DETOXIFICATION 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice casserole tot 1 1/4 cup tator 1 cup seasoned Mixed Vegetables bread 2 slice WG 1 each Pat Margarine 1 srvg fruit 8 fl oz 2% Milk on bun 1 each cheeseburger 1 cup cajun Potatoes 1 cup seasoned carrots 1 each Mustard 3 each Pickle chips 1 each Ketchup 1 srvg fruit 8 fl oz 2% Milk 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 2 each chicken baked 1 cup boiled Potatoes 1 cup seasoned Peas 1 each biscuit 54ct 1 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk 3 each Italian Meatballs 1 cup corn 2 each bread stick baked 1 each cup soft Margarine 3/4 cup fruit crisp 8 fl oz 2% Milk to fsd: ______Rd signature:______Monday tuesday Wednesday thursday friday saturday sunday
4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 1 each Kielbasa & cheese 1 cup Macaroni beans 1 cup baked bread 2 slice WG 1 each Ketchup 1 each Mustard 1 srvg fruit 8 fl oz 2% Milk 3 oz beef Meatloaf Gravy 2 fl oz brown Potatoes 1 cup Parsley & carrots 1 cup seasoned Peas bread 2 slice WG 2 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk
bReaKfast lUncH dInneR casseroles, eggs, soups, starches, vegetables, and fruits are volume measurements. Meat items are cooked weight measurements. fruit: 1 serving measurements. weight = 1/2 c canned fruit Meat items are cooked measurements. and fruits or 1 piece of are volume fresh fruit starches, soups, vegetables, eggs, casseroles, = whole grain as the client. WG dietitian as well a’viands from to this menu must prior approval have changes date:
2.6.8. MENU PROGRAM | 67 5-WEEK DETOX CENTER MENU CYCLE – SAMPLE changes have prior approval to this menu must from a’viands dietitian as well as the client. WG = whole grain casseroles, eggs, vegetables, soups, starches, fresh fruit are volume or 1 piece of and fruits measurements. Meat items are cooked = 1/2 c canned fruit weight measurements. 1 serving fruit: date: dInneR lUncH bReaKfast 8 fl oz 2% Milk fruit 1 srvg 1 Packet dressing 1 cup lettuce/cabbage salad on egg salad sandwich 1 each 1 Pkg saltine crackers chowder6 fl oz corn 8 fl oz 2% Milk crisp 3/4 cup fruit soft Margarine cup 2 each 2 slice WG bread 1 cup corn 1 cup Plain Rice teriyaki2 each chicken 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice
Wheat odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofd ______Rd signature:______fsd: ______to 8 fl oz 2% Milk fruit 1 srvg 2 fl oz brown Gravy soft Margarine cup 1 each 2 slice WG bread Vegetables 1 cup seasoned Mixed 1 cup Mashed Potatoes Meatballs 3 each 8 fl oz 2% Milk fruit 1 srvg 2 packet taco sauce 1 oz shredded cheese flour tortilla2 each 1/2 cup Refried beans 1 cup shredded lettuce 1 cup spanish Rice 3 oz taco Meat 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 54ct cornbread 1 each 1 cup corn 1 cup Plain Rice 1 cup chili with beans 8 fl oz 2% Milk fruit 1 srvg Mustard 1 each Ketchup 1 each 1 cup seasoned Green beans 1 cup oven brown Potatoes 1 Whole Hamburger bun 1 slice cheese Patty beef 1 each 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice RAMSEY COUNTY DETOXIFICATION CENTER 8 fl oz 2% Milk fruit 1 srvg bread 2 oz Garlic Vegetables 1 cup seasoned Mixed 1 cup seasoned Pasta 4 fl oz Italian Meat sauce 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup seasoned Peas 3 fl oz brown Gravy 1 cup Mashed Potatoes Meatloaf 3 oz beef 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice MENU SAMPLE WEEK THREE 8 fl oz 2% Milk fruit 1 srvg 1 Packet dressing Mayonnaise1 each 1 cup tossed lettuce salad shaved Ham sandwich 1 each 1 cup Potato soup 1 Pkg saltine crackers 8 fl oz 2% Milk fruit 1 srvg sour cream 1 each soft Margarine cup 2 each 54ct cornbread 1 each 1 cup seasoned carrots 1 Whole baked Potato 3 oz Roast beef 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice on Wheat 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup seasoned Peas & carrots 1 cup oven brown Potatoes 1 fl oz bbQ sauce Meatballs 3 each 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup creamy cole slaw 1 cup Macaroni & cheese 3 oz chicken tenders 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 2 srvg beans 1 cup seasoned Green dressing Pkt 1 packet assorted 1 cup tossed lettuce salad 1 slice sausage Pizza 8 fl oz 2% Milk Pie 1 slice fruit tartar1 each sauce Vegetables 1 cup seasoned Mixed 1/2 cup Italian Pasta salad on Wheat bun fish fillet breaded 1 each 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice
68 | 2.6.8. MENU PROGRAM 5-WEEK DETOX CENTER MENU CYCLE – SAMPLE 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 3 oz beef Meatloaf Potatoes brown 1 cup oven 1 cup seasoned carrots bread 2 slice WG 1 each cup soft Margarine 1 slice fruit Pie 8 fl oz 2% Milk corn dog 2 each turkey tots 1 cup tator 1 cup seasoned Green beans 2 each Ketchup 2 each Mustard 2 srvg fruit 8 fl oz 2% Milk 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 1 each Hot Ham-cheese on Wheat bun salad 1 cup Potato beans 1 cup baked 1 each Mustard 1 srvg fruit 8 fl oz 2% Milk beef 3 oz Roast 1 cup o’brien Potatoes 1 cup seasoned Peas bread 2 slice WG 1 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk Wheat bun 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 1 each fish fillet breaded on 1 cup cajun Potatoes 1 cup seasoned Green beans sauce 1 each tartar 1 srvg fruit 8 fl oz 2% Milk 4 fl oz Italian Meat sauce 1 cup seasoned Pasta 1 cup seasoned Mixed Vegetables 2 oz Garlic bread 1 srvg fruit 8 fl oz 2% Milk WEEK FOUR MENU SAMPLE 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice 1 each Grilled cheese sandwich soup 8 oz tomato salad 1 cup lettuce/cabbage 2 Pkg saltine crackers dressing 1 Packet 1 srvg fruit 8 fl oz 2% Milk c Ham 3 oz t. 1 cup scalloped Potatoes 1 cup corn bread 2 slice WG 1 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk RAMSEY COUNTY DETOXIFICATION CENTER RAMSEY COUNTY DETOXIFICATION 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice on bun 1 each cheeseburger Potatoes brown 1 cup oven 1 cup seasoned Mixed Vegetables 1 each Ketchup 1 each Mustard 1 srvg fruit 8 fl oz skim Milk 3 each tenders chicken 1 cup Rice Pilaf 1/2 cup seasoned Peas bread 2 slice WG 1 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice on a bun Joe 1 each sloppy fries 1 cup Wedge 1 cup corn 1 srvg fruit 8 fl oz 2% Milk turkey 3 oz Roast Gravy 3 fl oz Poultry 1/2 cup Mashed Potatoes bread dressing 1/2 cup sage 1 cup seasoned carrots bread 2 slice WG 1 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk to fsd: ______Rd signature:______Monday tuesday Wednesday thursday friday saturday sunday
4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each fruit fresh 1 each egg Hard cooked bread 2 slice WG 1 each cup soft Margarine 8 fl oz 2% Milk ----- 4 fl oz apple Juice Meat 3 oz taco 1 oz cheddar cheese 1 cup spanish Rice beans 1/2 cup Refried 1 cup shredded lettuce 2 each flour tortilla sauce taco 2 packet 1 srvg fruit 8 fl oz 2% Milk Quarter3 oz Herbed chicken 1 cup seasoned Pasta Gravy 3 fl oz Poultry 1 cup seasoned Green beans bread 2 slice WG 1 each cup soft Margarine 1 srvg fruit 8 fl oz 2% Milk
bReaKfast lUncH dInneR casseroles, eggs, soups, starches, vegetables, and fruits are volume measurements. Meat items are cooked weight measurements. fruit: 1 serving measurements. weight = 1/2 c canned fruit Meat items are cooked measurements. and fruits or 1 piece of are volume fresh fruit starches, soups, vegetables, eggs, casseroles, = whole grain as the client. WG dietitian as well a’viands from to this menu must prior approval have changes date:
2.6.8. MENU PROGRAM | 69 5-WEEK DETOX CENTER MENU CYCLE – SAMPLE date: changes have prior approval to this menu must from a’viands dietitian as well as the client. WG = whole grain casseroles, eggs, vegetables, soups, starches, fresh fruit are volume or 1 piece of and fruits measurements. Meat items are cooked = 1/2 c canned fruit weight measurements. 1 serving fruit: dInneR lUncH bReaKfast 8 fl oz 2% Milk fruit 1 srvg 1 cup seasoned Peas & carrots 1 oz Potato chips sandwich Meatball submarine 1 each 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup corn 1 cup turkey Rice casserole 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice
odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofd ______Rd signature:______fsd: ______to 8 fl oz 2% Milk fruit 1 srvg 1 Packet dressing soft Margarine cup 1 each 2 slice WG bread 1 cup lettuce salad 1 cup Mashed Potatoes 3 fl oz Poultry Gravy 3 oz Herbed chicken Quarter 8 fl oz 2% Milk fruit 1 srvg Mustard 2 each Ketchup 2 each beans 1 cup seasoned Green 1 cup Wedge fries Hot dog on a bun 2 each 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk crisp 3/4 cup fruit Mustard 2 each Ketchup 2 each 1 cup corn tri2 each tator Potatoes cheeseburger1 each on bun 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread 1 cup seasoned carrots 1 cup Macaroni & cheese 3 oz t. Ham 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice RAMSEY COUNTY DETOXIFICATION CENTER 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 54ct cornbread 1 each 1 cup seasoned Peas 1 cup Pasta in Gravy chicken tenders3 each 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 1 each 2 slice WG bread Vegetables 1 cup seasoned Mixed 1 cup Mashed Potatoes 3 fl oz brown Gravy 3 oz Roast beef 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice MENU SAMPLE WEEK FIVE 8 fl oz 2% Milk fruit 1 srvg sour cream 1 each soft Margarine cup 2 each 2 slice WG bread 1 cup seasoned carrots 1 Whole baked Potato Meatloaf 3 oz beef 8 fl oz 2% Milk fruit 1 srvg 1 cup seasoned Green beans 1/2 cup Italian Pasta salad Pizza 2 each 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 1 srvg soft Margarine cup 2 each tartar1 each sauce 2 slice WG bread Vegetables 1 cup seasoned Mixed 1 cup Mashed Potatoes breaded fish fillet 1 each 8 fl oz 2% Milk fruit 1 srvg Mustard 2 each Ketchup 2 each 1 cup corn 1 cup tator tots turkey2 each dog corn 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice 8 fl oz 2% Milk fruit 2 srvg soft Margarine cup 1 each biscuit 54ct 1 each 1 cup seasoned Peas 1 cup boiled Potatoes 3 fl oz country Gravy country fried steak 1 each 8 fl oz 2% Milk Pie 1 slice fruit 1/2 cup creamy cole slaw 1/2 cup baked beans sloppy1 each Joe on a bun 4 fl oz apple Juice ----- 8 fl oz 2% Milk soft Margarine cup 1 each 2 slice WG bread egg Hard cooked 1 each fresh fruit 1 each 1 cup cold cereal 4 fl oz orange Juice
70 | 2.6.8. MENU PROGRAM NUTRITIONAL COMPLIANCE STATEMENT
2.6.8. MENU PROGRAM | 71 1-WEEK DETOXIFICATION CENTER SNACK MENU – SAMPLE changes have to this menu must prior approval from a’viands Registered dietitian as well as the client date: snacK 2 pkts Graham 2 t Peanut butter 1 ea fresh fruit crackers
odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday
ofsd: ______to 1 ea Granola bar 1 oz Pretzels 1 ea fresh fruit
baked Item dessert 1 oz animal crackers 1 ea fresh fruit 1/54 ct DETOXIFICATION CENTER 2 t Jelly 2 t Peanut butter 2 sl bread 1 ea fresh fruit SNACK MENU SAMPLE RAMSEY COUNTY 1 oz low fat Ranch 4 ea carrots & celery 1 ea fresh fruit dressing sticks Rd signature:______4 oz fruit Juice 4 oz fruit 2 c Popcorn 1 ea fresh fruit
2 pkts crackers 1 oz cheese 1 ea fresh fruit
72 | 2.6.8. MENU PROGRAM 5-WEEK BRUNCH MENU CYCLE – SAMPLE Potatoes 4 fl oz orange Juice 4 fl oz orange 1 cup Grits 1/2 cup applesauce Square 30ct 1 each Pancake 2 each links sausage Patty 2 each Hash brown 2 fl oz Maple syrup 2 each Pat Margarine 8 fl oz 2% Milk Ham 3 Oz Turkey 1 1/2 cup auGratin cole slaw 1 cup creamy bread 2 slice WG 2 each Pat Margarine brownie 1 piece frosted 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup oatmeal 1 srvg fruit egg 1/2 cup scrambled Patty sausage each2 turkey brown 1 1/2 cup oven Potatoes 1 each cornbread 40ct 2 each Pat Margarine 8 fl oz 2% Milk 1 each Patty chicken in Gravy 1 1/2 cup Pasta 1 cup corn bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink Rd signature:______Rd sauce 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each biscuit 54ct 2 each Pat Margarine 8 fl oz 2% Milk Joe 4 oz sloppy 1 cup cajun Potatoes cole slaw 1/2 cup creamy 2 oz bun 1 srvg fruit 8 fl oz fruit drink w/ Vit c 1 cup spaghetti & Meat 1/2 cup seasoned carrots bread 2 slice WG 2 each Pat Margarine 3/4 Cup Fruit Crisp 8 Fl Oz Fortiied Fruit Drink WEEK ONE 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk Meat 3 Oz Taco beans 1/2 cup Refried 1 cup spanish Rice 1 cup shredded lettuce 6in 2 each tortilla 1/2 fl oz salsa sauce 1 tbsp shredded cheese 1 srvg fruit 8 fl oz fruit drink w/ Vit c 1 each Patty charbroil 2 fl oz bbQ sauce 1 cup seasoned Pasta 1/2 cup seasoned Mixed Vegetables bread 2 slice WG 2 each Pat Margarine 8 Fl Oz Fortiied Fruit Drink BRUNCH MENU SAMPLE BRUNCH RAMSEY COUNTY ADULT DETENTION CENTER RAMSEY COUNTY ADULT 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each Mufin Square 54ct 2 each Pat Margarine 8 fl oz 2% Milk Ham 3 Oz Turkey 1 cup o’brien Potatoes 1/2 cup Glazed carrots bread 2 slice WG 2 each Pat Margarine 1 each dessert bar 8 fl oz fruit drink w/ Vit c tetrazzini 1 cup turkey 1/2 cup seasoned Peas 1 each biscuit 54ct 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk 8 oz chili con carne 1 cup Plain Rice 1/2 cup seasoned Mixed Vegetables 1 each cornbread 54ct 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c 6 oz Hearty Meat Gravy 1 cup Mashed Potatoes 1/2 cup seasoned Green beans bread 2 slice WG 2 each Pat Margarine 8 Fl Oz Fortiied Fruit Drink to fsd: ______Monday tuesday Wednesday thursday friday saturday sunday
4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each biscuit 54ct 2 each Pat Margarine 8 fl oz 2% Milk Hot dog 2 each t. beans 1 cup Ranch 1/2 cup seasoned corn bread 2 slice WG 2 each Mustard 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c 1 each steak country fried Gravy 3 Fl Oz Brown 1 cup Mashed Potatoes 1/2 cup seasoned carrots 1 each biscuit 54ct 2 each Pat Margarine 1/2 cup Pudding 8 Fl Oz Fortiied Fruit Drink
bReaKfast lUncH dInneR date: measurements. and fruits are volume starches, vegetables, soups, eggs, casseroles, measurements. weight Meat items are cooked fruit: 1 serving = 1/2 c canned fruit or 1 piece of fresh fruit as the client. dietitian as well a’viands from to this menu must prior approval have changes = whole grain WG
2.6.8. MENU PROGRAM | 73 5-WEEK BRUNCH MENU CYCLE – SAMPLE WG = whole grain changes have prior approval to this menu must from a’viands dietitian as well as the client. fresh fruit or 1 piece of = 1/2 c canned fruit 1 serving fruit: Meat items are cooked weight measurements. casseroles, eggs, soups, vegetables, starches, are volume and fruits measurements. date: dInneR lUncH bReaKfast 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 2 slice WG bread carrots 1/2 cup seasoned Peas & 1 cup Parsley Potatoes 1 fl oz bbQ sauce 4 oz savory Meatloaf drink w/ Vit c 8 fl oz fruit Margarine Pat2 each 2 slice WG bread 1/2 cup baked beans 1 cup Macaroni & cheese Polish1 each sausage 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice
odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofsd: ______to 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied Crisp 3/4 Cup Fruit 2 oz bun 1/2 cup seasoned corn 1 cup Potato salad 4 oz sloppy Joe drink w/ Vit c 8 fl oz fruit fruit 1 srvg Margarine Pat2 each 2 slice WG bread Vegetables 1/2 cup seasoned Mixed 1 cup Mashed Potatoes 3 Fl Oz Brown Gravy 3 Oz Meatballs 8 fl oz 2% Milk Margarine Pat2 each Mufin Square 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each biscuit 54ct 1 each beans 1 cup seasoned Green 1 cup cajun Potato fries charbroil Patty1 each drink w/ Vit c 8 fl oz fruit Margarine Pat2 each biscuit 54ct 1 each 1 cup Plain Rice 1 cup cedric’s Hot dish 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice RAMSEY COUNTY ADULT DETENTION CENTER BRUNCH MENU SAMPLE 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied 1 piece frosted brownie Margarine Pat2 each biscuit 54ct 1 each 1/2 cup seasoned Peas 1 cup boiled Potatoes country fried steak 1 each drink w/ Vit c 8 fl oz fruit fruit 1 srvg 1 tbsp shredded cheese 1/2 fl oz salsa sauce chips 1 oz corn 1 cup shredded lettuce 1 cup spanish Rice 1/2 cup Pinto beans 3 Oz Taco Meat 8 fl oz 2% Milk Margarine Pat2 each Mufin Square 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice WEEK TWO 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 54ct cornbread 1 each 1/2 cup seasoned corn 1 cup Plain Rice 6 oz tamale Pie drink w/ Vit c 8 fl oz fruit 1/2 cup Pudding 2 oz bun 1/2 cup seasoned Peas 1 cup au Gratin Potatoes 5 oz bbQ turkey 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice Rd signature:______8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 2 slice WG bread Vegetables 1 cup seasoned Mixed 1 1/2 cup Mashed Potatoes 3 Fl Oz Poultry Gravy 3 Oz Roast Turkey 8 fl oz 2% Milk Margarine Pat2 each Potatoes 1 1/2 cup oven brown biscuit 40ct 1 each 8 oz sausage & Gravy 1/2 cup canned fruit 1 cup oatmeal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied frosted cake1 each 54ct Margarine Pat2 each 2 slice WG bread 1 cup seasoned carrots Potatoes 10 oz t. Ham & auGratin 8 fl oz 2% Milk Margarine Pat2 each 2 oz salsa 40ct cornbread 1 each Hash brown2 each Patty breakfast burrito 2 each 1/2 cup canned fruit 1 cup Grits 4 fl oz orange Juice
74 | 2.6.8. MENU PROGRAM 5-WEEK BRUNCH MENU CYCLE – SAMPLE 4 fl oz orange Juice 4 fl oz orange 1 cup Grits 1/2 cup canned fruit 2 slice french toast 2 each breakfast sausage fries 1 1/2 cup cottage 2 fl oz Maple syrup 2 each Pat Margarine 8 fl oz 2% Milk Turkey 3 Oz Roast Gravy 3 Fl Oz Poultry 1 1/2 cup Mashed Potatoes 1 cup seasoned Green beans 1 each biscuit 48ct 2 each Pat Margarine 54ct 1 each cake frosted 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup oatmeal 1/2 cup canned fruit Egg 3/4 Cup Scrambled Ham 3zM w/Turkey Patty 2 each Hash brown 1 each 40ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk 3 Oz Meatballs 1 fl oz bbQ sauce brown 1 1/2 cup oven Potatoes & 1 cup seasoned Peas carrots bread 2 slice WG 2 each Pat Margarine 8 Fl Oz Fortiied Fruit Drink Rd signature:______Rd 4 fl oz apple Juice 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk Pie 8 oz frito 1/2 cup seasoned carrots 1 each cornbread 54ct 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c 1 each steak chuckwagon Gravy 3 Fl Oz Poultry 1 cup Mashed Potatoes 1/2 cup seasoned corn 1 each biscuit 54ct 2 each Pat Margarine 8 Fl Oz Fortiied Fruit Drink WEEK THREE sauce 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each biscuit 54ct 2 each Pat Margarine 8 fl oz 2% Milk Meatloaf 4 oz savory Gravy 3 Fl Oz Brown 1 cup Mashed Potatoes 1/2 cup seasoned Peas 1 each biscuit 54ct 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c 1 cup spaghetti & Meat 1/2 cup seasoned Mixed Vegetables 2 oz Garlic bread 2 each Pat Margarine 1 Each Cookie Square Sugar 54ct 8 Fl Oz Fortiied Fruit Drink BRUNCH MENU SAMPLE BRUNCH RAMSEY COUNTY ADULT DETENTION CENTER RAMSEY COUNTY ADULT 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk 1 each Kielbasa Potatoes brown 1 cup oven beans 1/2 cup baked bread 2 slice WG 1 each Mustard 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c 8 oz chili con carne 1 cup fluffy Rice 1/2 cup seasoned Green beans 1 each cornbread 54ct 2 each Pat Margarine 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each Mufin Square 54ct 2 each Pat Margarine 8 fl oz 2% Milk Meat 3 Oz Taco 1 cup Plain Rice 1/2 cup seasoned beans 1 cup shredded lettuce 6in 2 each tortilla 1/2 fl oz salsa sauce 1 tbsp shredded cheese 1 srvg fruit 8 fl oz fruit drink w/ Vit c 3 Oz Salisbury Steak Gravy 3 Fl Oz Brown 1 cup boiled Potatoes 1/2 cup seasoned Mixed Vegetables bread 2 slice WG 2 each Pat Margarine 1/2 cup Pudding 8 Fl Oz Fortiied Fruit Drink to fsd: ______Monday tuesday Wednesday thursday friday saturday sunday
4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk Joe 4 oz sloppy 1 cup cajun Potatoes 1/2 cup seasoned corn bun 1 Whole Hamburger 3/4 Cup Fruit Crisp 8 fl oz fruit drink w/ Vit c Mein casserole 1 cup chow 1/2 cup seasoned carrots bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink
bReaKfast lUncH dInneR date: measurements. and fruits are volume starches, vegetables, soups, eggs, casseroles, measurements. weight Meat items are cooked fruit: 1 serving = 1/2 c canned fruit or 1 piece of fresh fruit as the client. dietitian as well a’viands from to this menu must prior approval have changes = whole grain WG
2.6.8. MENU PROGRAM | 75 5-WEEK BRUNCH MENU CYCLE – SAMPLE WG = whole grain changes have prior approval to this menu must from a’viands dietitian as well as the client. fresh fruit or 1 piece of = 1/2 c canned fruit 1 serving fruit: Meat items are cooked weight measurements. casseroles, eggs, soups, vegetables, starches, are volume and fruits measurements. date: dInneR lUncH bReaKfast 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied Margarine Pat2 each 2 slice WG bread beans 1/2 cup seasoned Green 1 cup seasoned Pasta 8 fl oz Marinara sauce chicken Patty1 each drink w/ Vit c 8 fl oz fruit fruit 1 srvg 1/2 fl oz salsa sauce 1 tbsp shredded cheese chips 1 oz corn 1 cup shredded lettuce 1/2 cup Refried beans 1 cup spanish Rice 3 Oz Taco Meat 8 fl oz 2% Milk Margarine Pat2 each 54ct cornbread 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice
odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofsd: ______to 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 2 slice WG bread 1/2 cup seasoned carrots dressing 1/2 cup sage bread 1/2 cup Mashed Potatoes 3 Fl Oz Poultry Gravy 3 Oz Roast Turkey drink w/ Vit c 8 fl oz fruit frosted brownie1 each Margarine Pat2 each 54ct cornbread 1 each 1/2 cup seasoned corn 1 cup Plain Rice 8 oz chili con carne 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each 2 slice WG bread beans 1/2 cup seasoned Green 10 oz sausage Jambalaya drink w/ Vit c 8 fl oz fruit 1/2 cup Pudding 2 oz bun 1/2 cup creamy cole slaw 1 cup oven brown Potatoes 5 oz bbQ turkey 8 fl oz 2% Milk Margarine Pat2 each biscuit 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice RAMSEY COUNTY ADULT DETENTION CENTER BRUNCH MENU SAMPLE 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied Crisp 3/4 Cup Fruit Margarine Pat2 each 2 slice WG bread Vegetables 1/2 cup seasoned Mixed 1 cup scalloped Potatoes 4 3/4 Oz T. Ham drink w/ Vit c 8 fl oz fruit fruit 1 srvg Margarine Pat2 each biscuit 54ct 1 each 1/2 cup seasoned carrots 1 cup Mashed Potatoes 3 Fl Oz Poultry Gravy country fried steak 1 each 8 fl oz 2% Milk Margarine Pat2 each coffeecake 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice WEEK FOUR 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied fruit 1 srvg Margarine Pat2 each bread 2 oz Garlic Vegetables 1/2 cup seasoned Mixed 1 cup spaghetti & Meat drink w/ Vit c 8 fl oz fruit Mustard 1 each Ketchup 1 each 2 oz bun 1/2 cup baked beans 1 cup cajun Potatoes Hamburger Patty1 each 8 fl oz 2% Milk Margarine Pat2 each Mufin Square 54ct 1 each egg Hard cooked 1 each 1 cup cold cereal 4 fl oz orange Juice sauce Rd signature:______8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied 1 oz Mayonnaise 2 slice WG bread 1 cup seasoned Peas 1 1/2 cup o’brien Potatoes 3 Oz Chicken Patty 8 fl oz 2% Milk Margarine Pat2 each Hash brown2 each Patty biscuit 40ct 1 each 8 oz sausage & Gravy 1/2 cup canned fruit 3/4 Cup Cinnamon Oatmeal 4 fl oz orange Juice 8 Fl Oz Fortiied Fruit Drink Fruit 8 Fl Oz Fortiied Cookie Square 54ct 1 each Margarine Pat2 each 1 tbsp Mustard 1 tbsp Ketchup 2 slice WG bread beans 1 cup seasoned Green 1 1/2 cup cajun Potatoes turkey2 each frank 8 fl oz 2% Milk Margarine Pat2 each 2 fl oz Maple syrup Potatoes 1 1/2 cup oven brown Pancake1 each Square 30ct 2 oz egg strata 1/2 cup applesauce 1 cup Grits 4 fl oz orange Juice
76 | 2.6.8. MENU PROGRAM 5-WEEK BRUNCH MENU CYCLE – SAMPLE 4 fl oz orange Juice 4 fl oz orange 1 cup Grits 1/2 cup canned fruit 2 each breakfast burrito Patty 2 each Hash brown 1 each cornbread 40ct 2 each Pat Margarine 8 fl oz 2% Milk 1 each steak country fried Gravy 3 Fl Oz Brown 1 1/2 cup Mashed Potatoes 1 cup seasoned Peas 1 each biscuit 48ct 2 each Pat Margarine 1 each chocolate frosted 54ct cake 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup oatmeal 1/2 cup canned fruit & Gravy 8 oz sausage 1 each biscuit 40ct brown 1 1/2 cup oven Potatoes 2 each Pat Margarine 8 fl oz 2% Milk 3 Oz Roast Turkey 3 Oz Roast Gravy 3 Fl Oz Poultry Potato 1 Whole baked 1 cup seasoned Mixed Vegetables bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink Rd signature:______Rd 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk Ham Pasta 1 cup cheesy t. casserole 1/2 cup seasoned Green beans bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c 4 oz savory Meatloaf 4 oz savory Potato 1 Whole baked 1/2 cup seasoned carrots bread 2 slice WG 2 each Pat Margarine 1/2 cup Pudding 8 Fl Oz Fortiied Fruit Drink WEEK FIVE 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each Mufin Square 54ct 2 each Pat Margarine 8 fl oz 2% Milk Gravy 1 cup chicken 1 cup Mashed Potatoes 1/2 cup seasoned Mixed Vegetables bread 2 slice WG 2 each Pat Margarine 8 fl oz fruit drink w/ Vit c 1 each Patty chicken in Gravy 1 cup Pasta 1/2 cup seasoned Peas 1 each cornbread 54ct 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink BRUNCH MENU SAMPLE BRUNCH RAMSEY COUNTY ADULT DETENTION CENTER RAMSEY COUNTY ADULT 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk 5 oz bbQ turkey & cheese 1 cup Macaroni 1/2 cup seasoned carrots bun 1 Whole Hamburger 1 srvg fruit 8 fl oz fruit drink w/ Vit c 10 oz Green enchilada casserole 1 cup Pinto beans 1/2 cup seasoned corn bread 2 slice WG 2 each Pat Margarine 3/4 Cup Fruit Crisp 8 Fl Oz Fortiied Fruit Drink 4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each Mufin Square 54ct 2 each Pat Margarine 8 fl oz 2% Milk 2 each Hot dogs fries 1 cup Wedge 1/2 cup seasoned Green beans 2 each Pat Margarine 1 each dessert bar 8 fl oz fruit drink w/ Vit c 1 cup turkey stew 1 cup turkey 1 cup Mashed Potatoes 1/2 cup shredded lettuce salad w/dressing 1 each biscuit 2 each Pat Margarine 1 srvg fruit 8 Fl Oz Fortiied Fruit Drink to fsd: ______Monday tuesday Wednesday thursday friday saturday sunday
carrots
4 fl oz orange Juice 4 fl oz orange 1 cup cold cereal 1 each egg Hard cooked 1 each 54ct coffeecake 2 each Pat Margarine 8 fl oz 2% Milk Rice casserole 1 cup turkey 1 cup corn bread 2 slice WG 2 each Pat Margarine 1 srvg fruit 8 fl oz fruit drink w/ Vit c 3 Oz Meatballs Sauce 3 Fl Oz Marinara 1 cup spaghetti noodles & 1/2 cup seas Peas 2 slice WG bread 2 slice WG 2 each Pat Margarine 8 Fl Oz Fortiied Fruit Drink
bReaKfast lUncH dInneR date: measurements. and fruits are volume starches, vegetables, soups, eggs, casseroles, measurements. weight Meat items are cooked fruit: 1 serving = 1/2 c canned fruit or 1 piece of fresh fruit as the client. dietitian as well a’viands from to this menu must prior approval have changes = whole grain WG
2.6.8. MENU PROGRAM | 77 STAFF MENU PROGRAM
A’viands is dedicated to having the Staff Dining Room become a destination point for great food variety at each meal. The menu will be based upon a rotating four (4) week which will be changed with the seasons several times each year. The following stations have been recently enhanced with more to come:
Condiment Station • A minimum of four (4) salad dressings will be available each day • Soup kettle with a rotating menu over 4-weeks • Additional condiments for salads and entrrées • Disposable plates and latware displayed in more contemporary containers
Salad Bar • A display of 17 items each day • A variety of leafy greens such as romaine and baby spinach • More uniform sized containers for all toppings
Hot Entrée Station • Daily main entrée with vegetable and starch items • Daily short order item such as chicken tenders, corn dogs, etc.
Dessert and Bakery Station • Daily primary dessert • Cookies daily (rotated each day) • Bread basket containing items such as dinner rolls, biscuits, buns, etc. • Refrigerated beverage case for carton milk and other perishable items
SPECIAL STAFF MEALS Once each month, A’viands will provide a special meal for the staff which is different from the regular cycle menu. Examples of these types of special meals are as follows: • Pasta bar with a variety of sauces and toppings, garlic bread • Beef or Pork burritos with choice of toppings, chips • Calzones • Asian Lemon Chicken with choice of rice and served with Spring Rolls • Build your own Angus Burger with choice of Onion Rings or Wafle Fries
78 | 2.6.8. MENU PROGRAM 4-WEEK STAFF MENU – SAMPLE fry soup 4 oz asian chicken stir 4 oz asian chicken Rice 6 oz fried Vegetables 4 oz stir fry 1 srvg salad bar 1 srvg noodle chicken 4 oz fruit bowl 8 fl oz Milk/4 Juice Grill choice: Joe 1 ea sloppy Vegetables 3 oz Roast beef 3 oz Roast 3 fl oz beef Gravy 8 oz Mashed Potatoes 4 oz seasoned Mixed 1 srvg salad bar soup 1 srvg tomato 1 srvg Pumpkin Pie 8 fl oz Milk/4 Juice Grill choice: tenders 4 ea chicken auGratin soup auGratin 1ea chicken breast 1ea chicken 4 oz alfredo Pasta 4 oz seasoned carrots 2 ea dinner Rolls 1 srvg salad bar Ham 1 srvg Potato 1 ea snickerdoodle 8 fl oz Milk/4 Juice Grill choice: 1 ea Mealball sub WEEK ONE cheese 1 ea taco salad bowl 1 ea taco 4 oz spanish Rice beans 4 oz Refried 1 t salsa 1 t sour cream 2 t shredded cheese 1 srvg salad bar soup 1 srvg Vegetable 1 ea spice bar 8 fl oz Milk/4 Juice Grill choice: 1 ea Grilled Ham & RAMSEY COUNTY STAFF MENU SAMPLE STAFF fish soup 1 ea breaded Pollock 1 ea breaded Pollock 2 ea Rice Pilaf 4 oz Green beans 1 ea dinner Roll 1 srvg salad bar 1 srvg french onion 1 ea brownie 8 fl oz Milk/4 Juice Grill choice: 2 ea corn dogs
2 ea oven fried chicken fried 2 ea oven Potatoes 6 oz auGratin 1 ea corn cobbette 1 ea corn bread 1 srvg salad bar soup 1 srvg tortillo 1 srvg apple crisp 8 fl oz Milk/4 Juice Grill choice: 1 ea cheeseburger to fsd: ______Rd signature:______Monday tuesday Wednesday thursday friday saturday sunday
soup
6 oz Italian Meat sauce 6 oz Rotini 4 oz buttered carrots 1 ea Garlic toast 1 srvg salad bar chowder 1 srvg Potato 1 ea lemon bar 8 fl oz Milk/4 Juice Grill choice: dog 1 ea coney lUncH Grilled cheese to order as a alternate choice dressings: french,salad Island thousand Italian and Ranch, as the client. dietitian as well a’viands from prior approval to this menu must have changes date:
2.6.8. MENU PROGRAM | 79 4-WEEK STAFF MENU – SAMPLE changes have to this menu must prior approval from a’viands dietitian as well as the client. Ranch, Italian and thousand Island salad dressings: french, choice Grilled cheese to order as a alternate date: lUncH 4 ea chicken tenders Grill choice: 8 fl oz Milk/4 Juice Pie 4 oz fruit onion french 1 srvg salad bar 1 srvg bread 1 ea Garlic 4 oz broccoli 12 oz baked Ziti
soup odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofd ______Rd signature:______fsd: ______to 1 ea fish sandwich Grill choice: 8 fl oz Milk/4 Juice bread Pudding 1 srvg tortilla1 srvg soup salad bar 1 srvg 1 ea cornbread 2 oz Gravy 4 oz Peas 6 oz Mashed Potatoes 1 ea country fried steak
1 ea chili dog Grill choice: 8 fl oz Milk/4 Juice 1 ea brownie broccoli cream of 1 srvg salad bar 1 srvg 1 ea dinner Roll 4 oz Glazed carrots 6 oz auGratin Potatoes 1 ea lemon Pepper soup chicken STAFF MENU SAMPLE RAMSEY COUNTY 1 ea Meatball sub Grill choice: 8 fl oz Milk/4 Juice 1 ea lemon bar soup stuffed Pepper1 srvg salad bar 1 srvg 1 t salsa 1 t sour cream 4 oz Mexican corn 4 oz Mexican Rice 4 oz Refried beans 2 ea tacos WEEK TWO 1 ea sloppy Joe Grill choice: 8 fl oz Milk/4 Juice 1 ea oatmeal Raisin Vegetable1 srvg soup salad bar 1 srvg 1 t sour cream 1 oz Whipped butter 1 ea dinner Roll 4 oz california blend 1 ea baked Potato Meatloaf 1 sl beef cookie Vegetables 1 ea Ham & cheese Grill choice: 8 fl oz Milk/4 Juice cake w/ 1 srvg tomato1 srvg soup salad bar 1 srvg 4 oz baked beans 4 oz Wafle Fries chicken 1 ea spicy chocolate Icing sandwich 2 ea corn dogs 2 ea corn Grill choice: 8 fl oz Milk/4 Juice cup 4 oz fruit chicken noodle 1 srvg salad bar 1 srvg 1 ea buttered biscuit 4 oz beans 4 oz Rice stew 12 oz beef soup
80 | 2.6.8. MENU PROGRAM 4-WEEK STAFF MENU – SAMPLE auGratin soup auGratin 2 ea teriyaki chicken 2 ea teriyaki 1 cup Rice 4 oz buttered Peas 1 ea dinner Roll 1 srvg salad bar Ham 1 srvg Potato 4 oz brownie 8 fl oz Milk/4 Juice Grill choice: Joe 1 ea sloppy Pollock carrots 1 ea Parmesan crusted 1 ea Parmesan 1 cup cajun Potatoes buttered 4 oz Parsley 1 ea dinner Roll sauce 2 t tarter 1 srvg salad bar soup 1 srvg tomato 1 srvg fruit crisp 8 fl oz Milk/4 Juice Grill choice: tenders 4 ea chicken chicken soup 1 ea country fried 1 ea country fried 4 oz Mashed Potatoes 2 oz Gravy 4 oz Green Peas 1 ea corn bread 1 srvg salad bar 1 srvg noodle chicken 1 ea snickerdoodle 8 fl oz Milk/4 Juice Grill choice: 1 ea Meatball sub WEEK THREE 1 cup chili con carne 1 cup Rice Vegetables 4 oz Mixed 1 ea cornbread 1 srvg salad bar soup 1 srvg Vegetable 1 ea spice bar 8 fl oz Milk/4 Juice Grill choice: 2 ea corn dogs RAMSEY COUNTY STAFF MENU SAMPLE STAFF Vegetables soup cheese 1 cup chicken Pot Pie Pot 1 cup chicken 1 ea corn on the cob blend 4 oz california 1 ea dinner Roll 1 srvg salad bar 1 srvg french onion 1 ea fruit cup 8 fl oz Milk/4 Juice Grill choice: 1 ea Grilled Ham &
a bun 1 ea link sausage on 1 ea link sausage & onions 2 t Peppers 1 cup cajun Rice 4 oz seasoned corn 1 srvg salad bar soup 1 srvg tortilla 1 srvg apple crisp 8 fl oz Milk/4 Juice Grill choice: 1 ea fish sandwich to fsd: ______Rd signature:______Monday tuesday Wednesday thursday friday saturday sunday
beans soup
1 ea chicken Parmesan 1 ea chicken 1 cup noodles 4 oz seasoned Green 1 ea Garlic bread 1 srvg salad bar chowder 1 srvg Potato 1 ea lemon bar 8 fl oz Milk/4 Juice Grill choice: 1 ea Hot dog lUncH Grilled cheese to order as a alternate choice as the client. dietitian as well a’viands from prior approval to this menu must have changes dressings: french,salad Island thousand Italian and Ranch, date:
2.6.8. MENU PROGRAM | 81 4-WEEK STAFF MENU – SAMPLE date: changes have to this menu must prior approval from a’viands dietitian as well as the client. Ranch, Italian and thousand Island salad dressings: french, choice Grilled cheese to order as a alternate lUncH 2 ea corn dogs 2 ea corn Grill choice: 8 fl oz Milk/4 Juice 1 ea lemon bar onion french 1 srvg salad bar 1 srvg 1 ea buttered biscuit 4 oz Green beans 1 cup Macaroni & 1 ea Herbed chicken
soup cheese odytedyWdedytusa rdystra sunday saturday friday thursday Wednesday tuesday Monday ofd ______Rd signature:______fsd: ______to 1 ea Hamburger Grill choice: 8 fl oz Milk/4 Juice apple crisp 1 srvg stuffed Pepper1 srvg salad bar 1 srvg 1 ea dinner Roll 4 oz Mixed Vegetables 2 oz turkey Gravy 1 cup sage dressing 3 oz Roasted turkey soup
1 ea Grilled Ham & Grill choice: 8 fl oz Milk/4 Juice 1 ea brownie tomato1 srvg soup salad bar 1 srvg 4 oz Refried beans 4 oz Mexican Rice 2 ea enchiladas cheese STAFF MENU SAMPLE RAMSEY COUNTY 1 ea fish sandwich Grill choice: 8 fl oz Milk/4 Juice 1 ea spice bar chicken noodle 1 srvg salad bar 1 srvg 1 ea Hoagie bun 4 oz seasoned corn 4 oz Potato log 1 ea Meatball Hoagie/ soup bun WEEK FOUR 2 ea coney dogs Grill choice: 8 fl oz Milk/4 Juice 1 ea snickerdoodle Vegetable1 srvg soup salad bar 1 srvg 1 cup Rice 4 oz stir fry Vegetables 1 cup chicken stir fry 4 ea chicken tenders Grill choice: 8 fl oz Milk/4 Juice crisp fruit 1 srvg broccoli cream of 1 srvg salad bar 1 srvg 2 t onions 2 t sour cream 2 oz broccoli 2 oz shredded cheese 2 oz chili 1 ea baked Potato bar soup 1 ea sloppy Joe Grill choice: 8 fl oz Milk/4 Juice cup 4 oz fruit Potato1 srvg soup salad bar 1 srvg 1 ea cornbread 4 oz Green beans 1 cup cheesy Hash 1 ea fried chicken breast browns
82 | 2.6.8. MENU PROGRAM DIETITIAN’S REGISTRATION/DIETITIAN SERVICES
A’viands Field Support Registered Dietitians provide the nutritional expertise to the Food Service Manager and District Manager. They specialize in the correctional segment thus providing assistance with menu planning, development of necessary therapeutic diets, telephone consultation with the medical department regarding nutritional requirements, and answering staff questions regarding therapeutic diets.
The Dietitian is always available to review menus and provides consultation to the on-site Food Service Manager to assist with special diets and menu adjustments, which will meet all nutritional requirements.
2.6.8. MENU PROGRAM | 83 POLICY ON SERVICE HOLIDAY MEALS
Special meals will be served annually on holidays and other days, as determined by the facility and contractual requirements.
PROCEDURE: • The facility will determine which holidays will be served as Spirit Lifter meals. The menus will be written in advance and approved by the A’viands Dietitian, A’viands District Manager and the facility designee.
• Following is a list of possible Holidays: New Years Memorial Day St. Patrick’s Day Easter Cinco de Mayo Fourth of July Thanksgiving Christmas
84 | 2.6.8. MENU PROGRAM SPECIAL HOLIDAY/MONTHLY CELEBRATIONS – SAMPLE
New Years Easter Roast Beef and Gravy Turkey Ham Whipped Potatoes Cheesy Hashbrowns Dinner Roll with Margarine Sweet Potatoes Seasoned Peas Fresh Dinner Roll with Margarine Strawberry Shortcake Apple Brown Betty with Whipped Topping with Whipped Topping Milk Milk
Memorial Day 4th of July Chicken Quarter Brats on a Bun Barbeque Sauce Sauerkraut Potato Salad Baked Beans Creamy Coleslaw Potato Salad Assorted Fresh Melon Watermelon Wedge Milk Milk
Thanksgiving Christmas Roasted Turkey Baked Chicken Savory Bread Stufi ng Baked Potato with Sour Cream Whipped Potatoes w/ Turkey Gravy Candied Carrots Green Bean Casserole Fresh Dinner Roll with Margarine Cranberry Sauce Cherry Crisp Fresh Dinner Roll w/Margarine Milk Pumpkin Pie w/ Whipped Topping Milk
2.6.8. MENU PROGRAM | 85 DIETARY HANDBOOK – EXCERPTS
XX
CORRECTIONAL SERVICES
DIETARY HANDBOOK EXCERPTS
86 | 2.6.8. MENU PROGRAM DIETARY HANDBOOK – EXCERPTS
Acknowledgements
Nutrition & Wellness Policies Acknowledgement form A1 Nutrition & Wellness Policies Anniversary Acknowledgement Form A2
Operations and Menus
Grievances O&M1 Holiday Meals O&M2 Inmate Preferences O&M3 Menus O&M4 Menu Changes (Permanent) O&M5 Menu Substitutions (temporary) O&M6 Approved Menu Substitution List Not numbered Menu Substitution Log Not numbered Production Records O&M7 Instructions for completing production records O&M8-9
Diets
Standard Diets D1 Therapeutic Diet Orders D2 Diet order form D3 Telephone transmittal form D4 Allergies D5 Corn Allergy D6-7 Egg Allergy D8 Fish/Shellfish Allergy D9 Milk Allergy D10 Peanut Allergy D11 Soy Allergy D12 Tree nut Allergy D13 Wheat Allergy D14 Clear Liquid Diet D15 Dental Soft Diet D16 Diabetic Sick Day Plan D17 Diabetic Snacks D18 Dialysis Diet D19-20 Disciplinary Nutraloaf (Recipe not numbered) D21 Finger Foods Diet D22-23 Full Liquid Diet D24 Broken Jaw (Jaw Wired Shut) Diet D25 Gastric Bypass Diet (Six Small Meals) D26 Gluten Restricted Diet D27-28 High Fiber Diet D29 High Protein Diet D30 Kosher Diet D31 Low Fiber Diet (Low Residue) D32 Low Lactose Diet D33 Low Protein Diet (Renal/Pre-Dialysis) D34-35 Pregnancy Diet D36 Ramadan Diet D37 Religious Diet Orders D38 Vegan Diet D39 Vegetarian Diet (lacto-ovo) D40
2.6.8. MENU PROGRAM | 87 DIETARY HANDBOOK – EXCERPTS
Menu Substitutions (temporary)
Purpose To provide guidance to Food Service Directors on the proper procedure for temporary menu changes/substitutions.
Audience Food Service Directors, Jail Administration
Policy Menu substitutions must be of like nutritional value and must be documented on the Menu Substitution Log. Menu Substitutions are considered temporary changes. Procedure 1. Menu substitutions may be made for the following circumstances: a. Unacceptable Product b. Equipment malfunction c. Procurement issues d. Utilization of seasonal product e. Utilization of spot buys f. Power outages g. Other emergency situations 2. Refer to the Approved Substitution List to ensure items of similar nutritional value are substituted for the item on the menu. 3. Fill in the Menu Substitution box on the Production Record Form. Production records must be kept on file for 3-5 years. 4. Notify appropriate staff throughout the facility of menu change (i.e. Units, Administration). Who needs to be notified should be determined by your facility. 5. Fill in the Menu Substitution Log. Exceptions: Non-ACA accredited facilities who are on a Spring/Summer and Fall/Winter Menu Cycle, non-ACA accredited facilities whose contract and/or client do not allow menu substitutions. 6. At the end of each month, send/review the Menu Substitution Log with the Jail Administrator/designee. ACA accredited facilities must obtain jail administrator/designee signature. 7. ACA accredited facilities: After obtaining Jail Administrator/designee signature, scan and email (or fax) it to your Field Support Dietitian. The Registered Dietitian will review the monthly Menu Sub Log for appropriateness of the nutritional value of substitutions, provide comments on the Menu Substitution Log if a substitution appears inappropriate for future reference, sign the form, and return it to the FSD/designee to be kept on file for 3 years.
Regulatory References ACA: 4-ALDF-4A-08
References Wakeen, B.A., & Montgomery, J.W. (Eds.). (2004). Correctional foodservice and nutrition manual (2nd ed.). United States of America: Consultant Dietitians in Health Care Facilities.
O&M6
Policy: Menu Substitutions (temporary) Reviewed: 8/12 RA Corrections SOP Revised: 12/11 SR Section:
88 | 2.6.8. MENU PROGRAM DIETARY HANDBOOK – EXCERPTS
2.6.8. MENU PROGRAM | 89 DIETARY HANDBOOK – EXCERPTS
90 | 2.6.8. MENU PROGRAM DIETARY HANDBOOK – EXCERPTS
2.6.8. MENU PROGRAM | 91 DIETARY HANDBOOK – EXCERPTS
92 | 2.6.8. MENU PROGRAM DIETARY HANDBOOK – EXCERPTS
2.6.8. MENU PROGRAM | 93 DIETARY HANDBOOK – EXCERPTS
94 | 2.6.8. MENU PROGRAM DIETARY HANDBOOK – EXCERPTS
2.6.8. MENU PROGRAM | 95 DIETARY HANDBOOK – EXCERPTS
96 | 2.6.8. MENU PROGRAM DIETARY HANDBOOK – EXCERPTS
2.6.8. MENU PROGRAM | 97 DIETARY HANDBOOK – EXCERPTS
98 | 2.6.8. MENU PROGRAM DIETARY HANDBOOK – EXCERPTS
2.6.8. MENU PROGRAM | 99 DIETARY HANDBOOK – EXCERPTS
100 | 2.6.8. MENU PROGRAM DIETARY HANDBOOK – EXCERPTS
2.6.8. MENU PROGRAM | 101 IN-SERVICE TRAINING GUIDE FOR CORRECTIONS – INDEX
CORRECTIONS • Accountability – Count Procedures • Avoiding Set-Ups • Awareness – Signs • Classii cation and Types of Offenders • Contraband • Effective Communication • Emergency Plans – lockdown • Firm, Fair, Consistent Treatment • Fraternization • Maintaining a Professional Distance • Making Changes to Menu Book • Respect • Security of Tools and Knives
COST CONTROL • Chemical Cost Control – Get the Right Mix • Food Service Security – Theft Control • Over Rings • Portion Control – Cut It To Size
CUSTOMER SERVICE • Customer Service Moments of Truth • Handling Customer Complaints • Know and Anticipate Your Customer Needs
EQUIPMENT • Care and Proper Use of Equipment
FOOD PREPARATION AND PRODUCTION • Calibrating a Bi-Metallic Thermometer • Creative Leftover Use • Food Production Records • Food Storage – Cover, Label, Date • Garnishing • Quality Assurance – Using Test Tray Assessment • Storage Temperatures for Foods – Table • Thawing Food Properly • Thermometer Use • Weights and Measurement
102 | 2.6.8. MENU PROGRAM FOOD SAFETY AND SANITATION MANUAL – INDEX
SANITATION AND SAFETY TRAINING MODULES
Food Sanitation • Importance of Food Safety • Personal Hygiene • Cleaning and Sanitizing • Receiving and Storing Food • Safe Food Handling • Thawing Foods • Food Preparation • Cooking and Hot Holding • Serving • Cooling • Temperature Zones • HACCP
Kitchen Safety • Slips, Trips, and Falls • Preventing Burns • Preventing Cuts • Lifting and Carrying Safely • Chemical Safety • Fire Safety
2.6.8. MENU PROGRAM | 103 AUDITED FINANCIAL REPORTS
104 | 2.6.8. MENU PROGRAM CONFIDENTIAL/PROPRIETARY CONFIDENTIAL/PROPRIETARY 2.6.8. MENU PROGRAM | 105 106 | 2.6.8. MENU PROGRAM CONFIDENTIAL/PROPRIETARY CONFIDENTIAL/PROPRIETARY 2.6.8. MENU PROGRAM | 107 108 | 2.6.8. MENU PROGRAM CONFIDENTIAL/PROPRIETARY CONFIDENTIAL/PROPRIETARY 2.6.8. MENU PROGRAM | 109 110 | 2.6.8. MENU PROGRAM CONFIDENTIAL/PROPRIETARY CONFIDENTIAL/PROPRIETARY 2.6.8. MENU PROGRAM | 111 112 | 2.6.8. MENU PROGRAM CONFIDENTIAL/PROPRIETARY CONFIDENTIAL/PROPRIETARY 2.6.8. MENU PROGRAM | 113 114 | 2.6.8. MENU PROGRAM CONFIDENTIAL/PROPRIETARY CONFIDENTIAL/PROPRIETARY 2.6.8. MENU PROGRAM | 115 116 | 2.6.8. MENU PROGRAM CONFIDENTIAL/PROPRIETARY CONFIDENTIAL/PROPRIETARY 2.6.8. MENU PROGRAM | 117 118 | 2.6.8. MENU PROGRAM CONFIDENTIAL/PROPRIETARY 2.6.9. ATTACHMENT B – PRICING WORKSHEET
RFP-SHRF7474 ATTACHMENT B FOOD SERVICE ADC/DETOX CENTER PRICING WORKSHEET
Meal costs for the County’s ADC detained persons and A DC staff, and Detox C enter clients in compliance with the requirements of the RFP specifications. Pricing is to be based on the C ounty having responsibility for the proc urement of, and payment for, p reventative maintenance and/or repair of C ounty owned appliances and accessory equipment provided for u se by the successful proposer.
ADC DETAINED PERSON COST PER MEAL # OF MEALS # OF DAYS COST PER YEAR
Breakfast (cold) $1.756 450 365 $______288,423.00
Lunch (hot) $1.756 300 365 $______192,282.00 Bag Lunch (Court) 1000 per week, M- $1.756 F 150 261 $______68,747.40 Bag Lunch (ICE) – $1.756 Average per day 4 261 $______1,833.26 $1.756 Dinner (hot) 450 365 $______288,423.00
SUBTOTAL $______839,708.66
ADC STAFF COST PER MEAL # OF MEALS # OF DAYS COST PER YEAR Weekday Midnight Meal (hot) $3.00 20 252 $______15,120.00
Lunch (hot) $3.00 50 252 $______37,800.00
Dinner (hot) $3.00 30 252 $______22,680.00 Weekend & Holidays Midnight Meal $3.00 (hot) 20 113 $______6,780.00 $3.00 Lunch (hot) 30 113 $______10,170.00
Dinner (hot) $3.00 30 113 $______10,170.00
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2.6.9. ATTACHMENT B – PRICING WORKSHEET | 119 SUBTOTAL $102,720.00
Total Proposal for One Year includes the subtotal for ADC Inmate and ADC Staff meals $______942,428.66
onal Meal: COST PER MEAL # OF MEALS # OF DAYS COST PER YEAR Brunch (weekend only) $3.512 450 104 $______164,361.60 Snack to meet total calorie requirement when Brunch is $0.750 served 450 104 $______35,100.00 Breakfast (cold) with cereal $1.756 450 365 $______288,423.00
DETOX CLIENT COST PER MEAL # OF MEALS # OF DAYS COST PER YEAR
Breakfast (cold) $2.50 40 365 $______36,500.00
Lunch (hot) $2.50 40 365 $______36,500.00
Dinner (hot) $2.50 40 365 $______36,500.00
SUBTOTAL $109,500.00
Company Name: A’viands, LLC
Contact: Ron VIllani, CEO Email [email protected]
Phone: 651-631-0940
Cost for bulk portion controlled, ala carte items, and special food and beverage services are required other than those included in the resulting contract for the ADC inmates and ADC staff and Detox. See RFP Section 1.3.18 Additional Requirements for further information.
Bulk Items State unit size i erent Coffee, liquid dispensed $______3.27 gallon ______Hot Chocolate $______3.77 gallon ______Calcium Fo fied Juice $______3.81 gallon ______Milk, 2% fluid (not powdered) $______22.23 5 gallons ______Page | 2
120 | 2.6.9. ATTACHMENT B – PRICING WORKSHEET Milk, Chocolate, fluid $______28.61 5 gallons ______Assorted Rolls/Donuts $______8.16 dozen ______Assorted Cookies $______5.12 dozen ______Cold Cereal (Bulk) $______1.82 pound ______Bread, white 1-1/2 lb loaf $______1.41 loaf ______Bread, wheat 1-1/2 lb loaf $______2.17 loaf ______Box Lunches with soda* $______4.00 each ______Box Lunches w/o soda* $______3.00 each ______Pepperoni Pizza (6.25 oz) $______68.73 case ______
Portion Controlled: Coffee, 1-1/2 oz for 10 cup pot) $______40.87 case of 42 ______Saline Crackers $______21.01 cast of 500/2ct ______Peanut Buter $______37.49 case of 200/0.5 oz ______Jelly $______15.34 case of 400/0.5 oz ______Margarine $______20.80 case of 900/5 gr ______100% Orange Juice, 4 oz $______14.63 case of 96 ______case of 70 ct ___ 100% Orange Juice, 6 oz $______18.29 case of 48 ______100% Apple Juice, 4 oz $______13.84 case of 96 ______case of 70 ct 100% Apple Juice, 6 oz $______16.21 case of 48 ______Cereal (assortment $______.35 bowl ______Ketchup $______24.03 case of 1000 ______Mustard $______7.03 case of 500 ______Salad Dressing (Mayo) $______10.09 case of 200/0.5 oz ______Salt (4 oz shaker) $______16.76 case of 48 ______Pepper (1.5 oz shaker) $______58.01 case of 48 ______Sugar $______18.49 case of 2000 ______Creamer $______26.61 case of 1000 ______Diet/Regular Ginger Ale (8 oz $______29.33 case of 24 ______
* Box Lunches consist of one sandwich, chips, one c ookie and 12 oz soda.
Page | 3
2.6.9. ATTACHMENT B – PRICING WORKSHEET | 121 DETOX SANDWICH PRICING
The following price will be charged for Detox sandwiches ordered which are in addition to the breakfast, lunch and dinner meals: $1.50 per sandwich.
STAFF SNACK OPTIONS AND PRICING
A’viands is offering the following list of snack options for staff to obtain for various meetings held each month. We shall seek to offer new items when they become available.
ITEM PRICE Assorted cookies $0.43 Assorted donuts/rolls $0.68 Chex mix $0.56 Cheese and crackers $0.35 Granola bar $0.41 Peanuts $0.32 Popcorn $0.39 Pretzels $0.16 Yogurt $0.41 Apple $0.17 Orange $0.36 Banana $0.21 Pear $0.35
122 | 2.6.9. ATTACHMENT B – PRICING WORKSHEET 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES
QUALITY CONTROL OF FOOD AND SERVICE
Our Commitment to You To ensure that the staff we train, the food we prepare, the services we offer, and the facilities we operate relect our total commitment to excellence.
We will: • Provide experienced, well-trained food service personnel • Design quality recipes and menus • Instill the concept of a hospitality service with a personal touch • Implement proven programs to ensure consistent outstanding quality • Ensure that all standards are in place, are understood, and are implemented consistently • Require that all food personnel are trained in safe food handling techniques • Institute safety and sanitation programs in compliance with local and state health codes and regulations • Monitor all programs with meticulous attention to detail • Survey regularly for input • Provide support to enhance quality • Provide assessments by the District Manager and Dietitian to ensure continued improvement • Conduct comprehensive annual quality audits to monitor compliance with all standards • Provide training and networking opportunities for continuous quality improvement
You Can Count on Us To plan for quality every step of the way and make it a reality.
Your resources include: • Experienced professionals • Nutrition audits • State-of-the-art QA speciications and standards • Food safety and sanitation • Meal service monitors • Customized satisfaction surveys • Sanitation and safety checklist
2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES | 123 QUALITY ASSURANCE AND INVENTORY PROCEDURES
A’viands realizes that quality assurance is a critical aspect of operating a well-run food service operation. Therefore, we have implemented a comprehensive quality assurance inspection that is conducted a minimum of quarterly at each one of our locations. Our standards exceed those set by any other regulatory department to assure that those inspections are deiciency free.
We have standards in place for: • Security • Food safety and sanitation • Personal hygiene/infection control • Food preparation • Safety • Meal quality • Management systems • Training
INVENTORY & STORAGE Our philosophy is to purchase and keep on hand only what we need for normal production, waste, and contingencies as mandated by any current condition. Excess inventories can lead to product spoilage.
• All food products are stored in the proper storage area immediately upon being received. • Thawing of frozen food products is done under refrigerated conditions only or HACCP approved procedures. • All products are dated in compliance with ACA standards. • Our food production system incorporates written cycle menus, recipes, preparation and pull sheets, and production sheets with historical data are implemented. • All items are kept in secure areas under lock and key with facility policies followed.
We realize quality assurance is a c ritical aspec t of a well-run food service operation, and our team will work dilige ntly to offe r you the safest and highest quality of food.
124 | 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES QUALITY OF SERVICE ASSURANCE FORMS
EXCERPTS
2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES | 125 126 | 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES | 127 128 | 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES | 129 130 | 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES | 131 132 | 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES INMATE AND CLIENT SATISFACTION SURVEYS
Better food equals a safer jail. A’viands is the only nationally recognized correctional food services company that has an established program to survey inmates as consumers. The willingness to solicit feedback and acting on that feedback promotes better food.
Ramsey County Jail & Detox Center Dining Services Comment Card
Date: ______Evaluator: ______
Breakfast Lunch Supper (Please circle the meal referenced)
Foods Evaluated ______Excellent Good Fair Poor Taste Temperature Appearance
Comments: ______Thank you! Your opinion is important to us!
2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES | 133 CLIENT SATISFACTION SURVEY
CLIENT SATISFACTION SURVEY
Facility Name: ______Date:______
Completed By: ______Title: ______
Kindly complete the survey and return it in the self-addressed envelope.
Satisfaction Indicators Check One Comments
MEALS AND SERVICE QUALITY: Very Satisfied Tastes, temperatures, menu variety and quality of our meals. The Somewhat Satisfied prompt, courteous, and friendly service of our staff. Somewhat Dissatisfied
Very Dissatisfied
CUSTOMER SATISFACTION: Very Satisfied Somewhat The satisfaction level of your inmates and staff with the overall Satisfied foodservice program. Somewhat Dissatisfied
Very Dissatisfied
PROGRESSIVENESS & RESPONSIVENESS: Very Satisfied Somewhat A’viands’ ability to generate new ideas, programs, and services to Satisfied improve the quality of services in your facility. Do we reflect a “can do” attitude when faced with challenges and the willingness Somewhat to be flexible to better serve you? Dissatisfied
Very Dissatisfied
PROFESSIONALISM AND TEAMWORK: Very Satisfied Somewhat The professionalism of all our staff in their conduct and physical Satisfied appearance. Effectiveness of the Food Service Director as part of your management team. Somewhat Dissatisfied
Very Dissatisfied
SANITATION: Very Satisfied Somewhat The cleanliness of the kitchen, foodservice, and dining areas. Satisfied
Somewhat Dissatisfied
Very Dissatisfied
REGULATORY REQUIREMENTS: Very Satisfied Somewhat Effectiveness in meeting Federal, State and local Health Satisfied Department regulations. Somewhat Dissatisfied
Very Dissatisfied
134 | 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES
Satisfaction Indicators Check One Comments
TRAINING AND RECRUITMENT: Very Satisfied The effectiveness of our recruitment of quality hourly and Somewhat Satisfied management personnel. The quality of our training programs for the management and hourly staff. Somewhat Dissatisfied
Very Dissatisfied
ACCESSIBILITY AND COMMUNICATION: Very Satisfied Somewhat Accessibility of A’viands’ corporate management support (i.e., Satisfied Training, QA, HR, Accounting, corporate executives). Your comfort level in sharing your concerns about the foodservice operations Somewhat and our willingness to listen to your concerns and respond Dissatisfied effectively. Very Dissatisfied
FISCAL RESPONSIBILTY: Very Satisfied Somewhat Fiscal responsibility in managing your Satisfied foodservice budget. Somewhat Dissatisfied
Very Dissatisfied
ACCOUNTING AND BUDGET SUPPORT: Very Satisfied Somewhat Timeliness and accuracy of the A’viands Satisfied financial reports. Somewhat Dissatisfied
Very Dissatisfied
Overall Satisfaction OVERALL SATISFACTION: Very Satisfied Somewhat Satisfied Somewhat Dissatisfied Very Dissatisfied
2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES | 135 136 | 2.6.10. QUALITY OF SERVICE ASSURANCE POLICIES 2.6.11. RESPONSE SUBMISSION
A’viands has reviewed the Request For Proposal (RFP) #SHRF0000007474, and agrees to follow all the stated requirements of this project, including addendums, for Food Services for the Ramsey County Adult Detention Center and Ramsey County Detoxiication Center.
Our submitted proposal includes responses to all required information identiied in the RFP, including the completion of all forms.
2.6.11. RESPONSE SUBMISSION | 137 138 | 2.6.11. RESPONSE SUBMISSION REQUIRED DOCUMENTS/MISCELLANEOUS
CONTRACT CLARIFICATIONS The County of Ramsey Request for Proposal #SHRF0000007474, to provide food services to the Ramsey County Detoxiication Center and the Ramsey County Adult Detention Center (“RFP”), contains a few provisions that A’viands would like to clarify. This serves as A’viands’ notiication to the County of Ramsey that it would like the County of Ramsey to consider the following additional terms for inclusion in the Agreement. Accordingly, please consider this document as A’viands’ respectful request that these clariications be incorporated by reference as part of the contract.
A’viands asks that any right to termination be mutually and equivalently applied to both parties and, in the case of terminate for cause, that the alleged nonconforming party be permitted a reasonable period of time to cure any alleged deiciencies in lieu of immediate termination or suspension of the contract. To the extent that there are changes to the meal plans, standards, or purchase of goods and/or services that occur solely because of the County’s request (and not any action by A’viands), A’viands would ask the right to discuss and negotiate the resulting cost impact of such requests or changes. To the extent permissible under local, state and federal law, A’viands asks that all obligations to hold harmless and that all indemniication rights (and reimbursement in lieu of indemniication) be mutually and equivalently applied to both parties in only those circumstances where a party (or its employee, agent or subcontractor) engages in negligent acts or omissions or otherwise fails to perform obligations under the Agreement.
REQUIRED DOCUMENTS/MISCELLANEOUS | 139 TRADE SECRET INFORMATION
140 | REQUIRED DOCUMENTS/MISCELLANEOUS TRADE SECRET INFORMATION
The submitted quote/bid/proposal includes trade secret information that we, the contractor, believe to be classiied as nonpublic (relating to a non-person) or private (relating to a person) information under §13.37 of the Minnesota Government Data Practices Act. As such, we are requesting that certain provisions of our quote/bid/proposal response, as indicated below, be treated as trade secret data and that any request for access to the trade secret data be handled in accordance with the provisions of Ramsey County’s Purchasing Standard Terms and Conditions.
Solicitation #: SHRF0000007474 Solicitation Title: Ramsey County Adult Detention Center and Detoxiication Center Food Service
Section: Introduction Page #: 15 Topic: Management Organizational Chart
Section: 2.6.2. Contractor Information and Reference Form Page #: 20 Topic: Reference Form
Section: 2.6.5. Project Personnel Page #: 49-54 Topic: Management Resumes
Section: 2.6.8. Menu Program Page #: 104-118 Topic: Audited Financial Reports
REQUIRED DOCUMENTS/MISCELLANEOUS | 141 BOND REQUIREMENTS
RAMSEY COUNTY ADULT DETENTION CENTER and DETOXIFICATION CENTER St. Paul, Minnesota
Performance and Payment Bonds: If A’viands is awarded the contract, Performance and Payment Bonds, if required, will be provided to cover the initial two-year term after review and mutual approval of the inal contract.
Annually renewable bonds will be provided, if required, to cover each additional one-year renewal.
Consent of Surety: A Consent of Surety letter has been included in our proposal.
Contact for Questions and/or Clariications: Dianne Bufie Proposal Administrator A’viands, LLC Phone: (651) 203-3249 / (888) 872-3788 Email: [email protected]
142 | REQUIRED DOCUMENTS/MISCELLANEOUS CONSENT OF SURETY
REQUIRED DOCUMENTS/MISCELLANEOUS | 143 144 | REQUIRED DOCUMENTS/MISCELLANEOUS