Morrison Community Living

Joel Mee

07/05/2018

7/9/2018 jForm No. DMB 234 (Rev. 1/96) AUTHORITY: Act 431 of 1984 COMPLETION: Required PENALTY: Contract will not be executed unless form is filed STATE OF MICHIGAN DEPARTMENT OF MILITARY AND VETERANS AFFAIRS STATE OPERATIONS 3423 N. Martin Luther King Jr. Blvd – Lansing, MI 48906

CONTRACT NO. 511B1300022 between THE STATE OF MICHIGAN and NAME & ADDRESS OF VENDOR TELEPHONE 248-760-1201 Morrison Senior Living Ken Lundin – Regional Director of Operations 4300 Muirfield Drive VENDOR NUMBER/MAIL CODE Brighton, MI 48116 (2) 38-1793419 (008) BUYER (517) 481-7643 Kimberly Graham, CPPB Contract Administrator: Bradford Slagle – D J Jacobetti Home for Veterans - Administrator Full On-Site Food Service – DMVA – D J Jacobetti Home for Veterans CONTRACT PERIOD: From: August 1, 2011 To: July 31, 2016 TERMS SHIPMENT N/A N/A F.O.B. SHIPPED FROM N/A N/A MINIMUM DELIVERY REQUIREMENTS N/A MISCELLANEOUS INFORMATION: The terms and conditions of this Contract are those of ITB #511I1300007, this Contract Agreement and the vendor's quote dated May 17, 2011. In the event of any conflicts between the specifications, terms and conditions indicated by the State and those indicated by the vendor, those of the State take precedence.

Estimated Contract Value: $ 5,755,410.50

THIS IS NOT AN ORDER: This Contract Agreement is awarded on the basis of our inquiry bearing the ITB No. 511I1300007 . Orders for delivery of equipment will be issued directly by the Department of Military and Veterans Affairs through the issuance of a Purchase Order Form.

All terms and conditions of the invitation to bid are made a part hereof.

FOR THE VENDOR: FOR THE STATE:

Morrison Senior Living Firm Name Signature Kimberly Graham, CPPB Authorized Agent Signature Name DMVA, State Operations Purchasing & Contracts Authorized Agent (Print or Type) Title

Date Date Contract No. 511B1300022

Table of Contents N/A...... 1 N/A...... 1 DMVA, State Operations ...... 1 Purchasing & Contracts ...... 1 DEFINITIONS ...... 6 Article 1 – Statement of Work (SOW)...... 9 1.010 Project Identification ...... 9 1.011 Project Request...... 9 1.012 Background ...... 9 1.020 Scope of Work and Deliverables...... 10 1.021 In Scope ...... 10 1.022 Work and Deliverable...... 11 A. NUTRITIONAL REQUIREMENTS ...... 17 1.030 Roles and Responsibilities...... 24 1.031 Contractor Staff, Roles, and Responsibilities...... 24 1.030 Roles and Responsibilities...... 27 1.031 Contractor Staff, Roles, and Responsibilities...... 27 1.040 Project Plan...... 31 1.041 Project Plan Management -- DELETED - NOT APPLICABLE...... 31 1.042 Reports...... 31 1.050 Acceptance ...... 33 1.051 Criteria -- DELETED - NOT APPLICABLE...... 33 1.052 Final Acceptance -- DELETED - NOT APPLICABLE...... 33 1.060 Proposal Pricing...... 33 1.061 Proposal Pricing ...... 33 1.062 Price Term...... 33 1.063 Tax Excluded from Price ...... 34 1.064 Holdback – DELETED – NOT APPLICABLE...... 34 1.070 Additional Requirements ...... 34 1.071 Additional Terms and Conditions specific to this RFP...... 34 JHV Responsibilities ...... 35 Article 2, Terms and Conditions ...... 37 2.000 Contract Structure and Term...... 37 2.001 Contract Term ...... 37 2.002 Options to Renew...... 37 2.003 Legal Effect...... 37 2.004 Attachments & Exhibits ...... 37 2.005 Ordering...... 37 2.006 Order of Precedence ...... 37 2.007 Headings ...... 38 2.008 Form, Function & Utility ...... 38 2.009 Reformation and Severability ...... 38 2.010 Consents and Approvals ...... 38 2.011 No Waiver of Default ...... 38 2.012 Survival...... 38 2.020 Contract Administration ...... 38 2.021 Issuing Office...... 38 2.022 Contract Compliance Inspector...... 39 2.023 Project Manager ...... 39 2.024 Change Requests...... 39 2.025 Notices...... 40 2.026 Binding Commitments ...... 40 2.027 Relationship of the Parties ...... 40 2.028 Covenant of Good Faith ...... 40 Contract No. 511B1300022

2.029 Assignments...... 40 2.030 General Provisions...... 41 2.031 Media Releases...... 41 2.032 Contract Distribution...... 41 2.033 Permits ...... 41 2.034 Website Incorporation ...... 41 2.035 Future Bidding Preclusion ...... 41 2.036 Freedom of Information...... 41 2.037 Disaster Recovery ...... 41 2.040 Financial Provisions...... 41 2.041 Fixed Prices for Services/Deliverables...... 41 2.042 Adjustments for Reductions in Scope of Services/Deliverables ...... 41 2.043 Services/Deliverables Covered ...... 42 2.044 Invoicing and Payment – In General ...... 42 2.045 Pro-ration...... 42 2.046 Antitrust Assignment ...... 42 2.047 Final Payment ...... 42 2.048 Electronic Payment Requirement...... 43 2.050 Taxes ...... 43 2.051 Employment Taxes...... 43 2.052 Sales and Use Taxes ...... 43 2.060 Contract Management...... 43 2.061 Contractor Personnel Qualifications...... 43 2.062 Contractor Key Personnel ...... 43 2.063 Re-assignment of Personnel at the State’s Request ...... 44 2.064 Contractor Personnel Location...... 44 2.065 Contractor Identification ...... 44 2.066 Cooperation with Third Parties...... 44 2.067 Contractor Return of State Equipment/Resources...... 44 2.068 Contract Management Responsibilities...... 45 2.070 Subcontracting by Contractor...... 45 2.071 Contractor Full Responsibility...... 45 2.072 State Consent to Delegation ...... 45 2.073 Subcontractor Bound to Contract...... 45 2.074 Flow Down...... 45 2.075 Competitive Selection...... 46 2.080 State Responsibilities ...... 46 2.081 Equipment ...... 46 2.082 Facilities...... 46 2.090 Security ...... 46 2.91 Background Checks ...... 46 2.092 Security Breach Notification ...... 47 2.093 PCI Data Security Requirements -- DELETED - NOT APPLICABLE ...... 47 2.100 Confidentiality...... 47 2.101 Confidentiality...... 47 2.102 Protection and Destruction of Confidential Information...... 47 2.103 Exclusions ...... 48 2.104 No Implied Rights ...... 48 2.105 Respective Obligations...... 48 2.110 Records and Inspections...... 48 2.111 Inspection of Work Performed...... 48 2.112 Examination of Records ...... 48 2.113 Retention of Records...... 48 2.114 Audit Resolution ...... 49 2.115 Errors...... 49 2.120 Warranties...... 49 2.121 Warranties and Representations...... 49 2.122 Warranty of Merchantability...... 50 2.123 Warranty of Fitness for a Particular Purpose ...... 50 2.124 Warranty of Title ...... 50 Contract No. 511B1300022

2.125 Equipment Warranty – DELETED - NOT APPLICABLE...... 50 2.126 Equipment to be New -- DELETED - NOT APPLICABLE...... 50 2.127 Prohibited Products -- DELETED - NOT APPLICABLE...... 50 2.128 Consequences For Breach...... 50 2.130 Insurance ...... 50 2.131 Liability Insurance...... 50 2.132 Subcontractor Insurance Coverage ...... 52 2.133 Certificates of Insurance and Other Requirements...... 52 2.140 Indemnification...... 53 2.141 General Indemnification ...... 53 2.142 Code Indemnification...... 53 2.143 Employee Indemnification ...... 53 2.144 Patent/Copyright Infringement Indemnification ...... 53 2.145 Continuation of Indemnification Obligations...... 53 2.146 Indemnification Procedures...... 54 2.150 Termination/Cancellation...... 54 2.151 Notice and Right to Cure...... 54 2.152 Termination for Cause...... 54 2.153 Termination for Convenience ...... 55 2.154 Termination for Non-Appropriation...... 55 2.155 Termination for Criminal Conviction ...... 56 2.156 Termination for Approvals Rescinded ...... 56 2.157 Rights and Obligations upon Termination...... 56 2.158 Reservation of Rights ...... 56 2.160 Termination by Contractor...... 57 2.161 Termination by Contractor...... 57 2.170 Transition Responsibilities – Deleted Not Applicable...... 57 2.171 Contractor Transition Responsibilities...... 57 2.172 Contractor Personnel Transition ...... 57 2.173 Contractor Information Transition...... 57 2.174 Contractor Software Transition – Deleted Not Applicable...... 58 2.175 Transition Payments...... 58 2.176 State Transition Responsibilities ...... 58 2.180 Stop Work...... 58 2.181 Stop Work Orders...... 58 2.182 Cancellation or Expiration of Stop Work Order ...... 58 2.183 Allowance of Contractor Costs...... 58 2.190 Dispute Resolution...... 58 2.191 In General...... 58 2.192 Informal Dispute Resolution ...... 59 2.193 Injunctive Relief ...... 59 2.194 Continued Performance ...... 59 2.200 Federal and State Contract Requirements ...... 59 2.201 Nondiscrimination...... 59 2.202 Unfair Labor Practices...... 60 2.203 Workplace Safety and Discriminatory Harassment...... 60 2.204 Prevailing Wage – Deleted Not Applicable ...... 60 2.210 Governing Law...... 60 2.211 Governing Law ...... 60 2.212 Compliance with Laws...... 60 2.213 Jurisdiction...... 60 2.220 Limitation of Liability ...... 60 2.221 Limitation of Liability ...... 60 2.230 Disclosure Responsibilities...... 60 2.231 Disclosure of Litigation ...... 60 2.232 Call Center Disclosure -- DELETED - NOT APPLICABLE ...... 61 2.233 Bankruptcy...... 61 2.240 Performance...... 61 2.241 Time of Performance...... 61 2.242 Service Level Agreements (SLAs) -- DELETED - NOT APPLICABLE ...... 62 Contract No. 511B1300022

2.243 Liquidated Damages ...... 62 2.244 Excusable Failure...... 63 2.250 Approval of Deliverables ...... 63 2.251 Delivery Responsibilities – DELETED - NOT APPLICABLE ...... 63 2.256 Process for Approval of Services – DELETED - NOT APPLICABLE ...... 63 2.260 Ownership...... 64 2.270 State Standards ...... 64 2.271 Existing Technology Standards...... 64 2.272 Acceptable Use Policy...... 64 2.273 Systems Changes ...... 64 2.280 Extended Purchasing -- DELETED - NOT APPLICABLE ...... 64 2.281 MIDEAL -- DELETED - NOT APPLICABLE...... 64 2.282 State Employee Purchases – DELETED - NOT APPLICABLE ...... 64 2.290 Environmental Provision ...... 64 2.291 Environmental Provision...... 64 2.300 Other Provisions...... 65 2.311 Forced Labor, Convict Labor, Forced or Indentured Child Labor, or Indentured Servitude Made Materials ...... 65 Article 4 – Required Contractor Information ...... 66 4.010 Bidder Information ...... 66 4.011 Company Information ...... 66 4.012 Prior Experience...... 66 4.013 Staffing ...... 67 4.014 Past Performance...... 70 4.015 Contract Performance ...... 70 4.016 Place of Performance...... 70 4.017 Place of Performance – DELETED – NOT APPLICABLE ...... 71 4.018 Disclosure of Litigation ...... 71 4.019 RFP Preparation...... 71 4.020 Former State of Michigan Employees ...... 71 4.021 Persons with Disabilities...... 71 4.022 Community Rehabilitation Organizations ...... 72 4.023 MIDEAL – DELETED NOT APPLICABLE...... 72 4.24 Business Owned by Qualified Disabled Veteran...... 72

Attachment A - Pricing Attachment B - JHV Policies Related to Food Service Attachment C – D J Jacobetti Home for Veterans Food Service – Resumes for on-site management personnel Contract No. 511B1300022

DEFINITIONS

24x7x365 means 24 hours a day, seven days a week, and 365 days a year (including the 366th day in a leap year).

Additional Service means any Services within the scope of the Contract, but not specifically provided under any Statement of Work.

Audit Period means the seven year period following Contractor’s provision of any work under the Contract.

Bidder(s) are those companies that submit a proposal in response to this RFP.

Business Day means any day other than a Saturday, Sunday or State-recognized legal holiday from 8:00am EST through 5:00pm EST unless otherwise stated.

Blanket Purchase Order is an alternate term for Contract and is used in the Plan Sponsors’ computer system.

CCI means Contract Compliance Inspector.

Days means calendar days unless otherwise specified.

Deleted – N/A means that section is not applicable or included in this RFP. This is used as a placeholder to maintain consistent numbering.

Deliverable means physical goods and/or services required or identified in a Statement of Work.

DMVA means the Michigan Department of Military and Veterans Affairs.

Environmentally Preferable Products means a product or service that has a lesser or reduced effect on human health and the environment when compared with competing products or services that serve the same purpose. Such products or services may include, but are not limited to: those which contain recycled content, minimize waste, conserve energy or water, and reduce the amount of toxics either disposed of or consumed.

Hazardous Material means any material defined as hazardous under the latest version of federal Emergency Planning and Community Right-to-Know Act of 1986 (including revisions adopted during the term of the Contract).

Incident means any interruption in any function performed for the benefit of a Plan Sponsor.

Key Personnel means any personnel identified in Section 1.031 as Key Personnel.

New Work means any Services/Deliverables outside the scope of the Contract and not specifically provided under any Statement of Work, such that once added will result in the need to provide the Contractor with additional consideration. “New Work” does not include Additional Service.

Ozone-depleting Substance means any substance the Environmental Protection Agency designates in 40 CFR part 82 as: (1) Class I, including, but not limited to, chlorofluorocarbons, halons, carbon tetrachloride, and methyl chloroform; or (2) Class II, including, but not limited to, hydrochlorofluorocarbons.

Post-Consumer Waste means any product generated by a business or consumer which has served its intended end use; and which has been separated or diverted from solid waste for the purpose of recycling into a usable commodity or product, and which does not include post-industrial waste.

Contract No. 511B1300022

Post-Industrial Waste means industrial by-products which would otherwise go to disposal and wastes generated after completion of a manufacturing process, but does not include internally generated scrap commonly returned to industrial or manufacturing processes.

Recycling means the series of activities by which materials that are no longer useful to the generator are collected, sorted, processed, and converted into raw materials and used in the production of new products. This definition excludes the use of these materials as a fuel substitute or for energy production.

Reuse means using a product or component of municipal solid waste in its original form more than once.

RFP means a Request for Proposal designed to solicit proposals for services.

Services means any function performed for the benefit of the State.

SLA means Service Level Agreement.

Source Reduction means any practice that reduces the amount of any hazardous substance, pollutant, or contaminant entering any waste stream or otherwise released into the environment prior to recycling, energy recovery, treatment, or disposal.

State Location means any physical location where the State performs work. State Location may include state-owned, leased, or rented space.

Subcontractor means a company selected by the Contractor to perform a portion of the Services, but does not include independent contractors engaged by Contractor solely in a staff augmentation role.

Unauthorized Removal means the Contractor’s removal of Key Personnel without the prior written consent of the State.

Waste Prevention means source reduction and reuse, but not recycling.

Pollution Prevention means the practice of minimizing the generation of waste at the source and, when wastes cannot be prevented, utilizing environmentally sound on-site or off-site reuse and recycling. The term includes equipment or technology modifications, process or procedure modifications, product reformulation or redesign, and raw material substitutions. Waste treatment, control, management, and disposal are not considered pollution prevention, per the definitions under Part 143, Waste Minimization, of the Natural Resources and Environmental Protection Act (NREPA), 1994 PA 451, as amended.

Work in Progress means a Deliverable that has been partially prepared, but has not been presented to the State for Approval.

Work Product refers to any data compilations, reports, and other media, materials, or other objects or works of authorship created or produced by the Contractor as a result of an in furtherance of performing the services required by the Contract. Contract No. 511B1300022

DEFINITIONS SPECIFIC TO THIS RFP:

CDM – Certified Dietary Manager

Contract Compliance Inspector – The person who is appointed by JHV to administer the Contract on a day-to-day basis.

DMVA – Department of Military and Veterans Affairs

JHV – D J Jacobetti Home for Veterans

Direct Labor Costs – Wages and benefits paid by the contractor to all employees onsite at the JHV who are responsible for management and supervision of food service and wages and benefits paid by the contractor to all employees onsite at JHV involved in all food preparation activities, preparation of food trays, delivery of food trays, and all clean up and sanitation tasks.

DTR – Dietetic Technician, Registered.

Food Service Manager – Person selected by the contractor to be on-site at JHV to manage the daily delivery of food service at JHV.

HACCP – Hazard Analysis Critical Control Point.

HS – Hour of Sleep.

House Menu – Main menu served from which all other menus/diets are modifications of this menu. Term interchangeable with the term Regular Menu.

MSDS – Material Safety Data Sheets.

Modified Diets – All therapeutic menus, consistency modified menus, viscosity modifications, vegetarian menus, renal menus, and any other menu modified menu required to meet individual member requirements.

Contract Prices – Prices quoted by the contractor in their proposal for the Total Daily Meal Cost and the price for nourishments, double portions, and for special functions.

RD – Registered Dietitian.

R.D.I. – Reference Daily Intake – daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97 – 98%) healthy individuals in each life stage and gender group.

HIPAA – Health Insurance Portability and Accountability Act.

Total Daily Mean Cost – Sum of the costs for breakfast, lunch, and dinner per member offered by the contractor in their proposal. Total Meal Cost includes regular and modified diets.

Diet Manual – Becky Dorner & Associates Diet Manual.

TVP – Textured vegetable protein.

Contract No. 511B1300022

Article 1 – Statement of Work (SOW)

Note to Bidders: Proposals must include detailed responses to all tasks as requested in Article 1 and provide all information requested in Article 4. Bidders should provide thorough responses to each task, or, when appropriate, state their agreement that the Bidder will provide the requested services. Bidders are encouraged to provide detailed responses in order to allow the State to fully evaluate the Bidder’s capabilities.

As stated in Section 3.012 of this document, Bidders are reminded that the sole point of contact concerning the RFP is the Buyer, listed on the cover page of this document, in DMVA-Purchasing . Any communication by a potential Bidder in regards to this RFP with anyone other than the Buyer during the RFP process may result in disqualification and/or debarment.

Throughout this RFP, language referring to Contract or Contractor(s) refers to any Contract awarded from this RFP. This RFP in itself is not to be construed as a Contract.

1.010 Project Identification

1.011 Project Request

This is a contract for Full On-Site Food Services at D. J. Jacobetti Home for Veterans (JHV) located at 425 Fischer in Marquette, Michigan.

Any awarded Contract(s) between the State and any awarded Contractor(s) is a separate document, whose terms are limited by Article 2.

1.012 Background

The purpose of this contract is for full food service operations at D. J. Jacobetti Home for Veterans in Marquette, Michigan. This service shall include on-site food preparation and delivery of all member meals, food for employees, volunteers, and visitors, administrative functions, member nourishments, evening snack cart service, and food for special events. The Contractor will be responsible for procurement of food and supplies for food production and sanitation; cleaning and sanitation of the kitchen, and other assigned areas; and hiring and supervising employees to provide full food service operations. The Contractor shall operate the food service in conformance with the terms and conditions outlined in this document, as well as all applicable state, federal and accrediting agency regulations.

Objective of D J Jacobetti Home for Veterans Full Food Service Operations:

A. To provide quality food service, i.e., daily meals (breakfast, lunch and dinner) and nourishments which are:  Attractively prepared by methods known to retain nutrient value;  attractively served having texture, color, and flavor compliments;  Served in a timely manner;  Meet the Food and Nutrition Boards RDIs for males 51+ in accordance with requirements of the Becky Dorner & Associates diet manual and the needs specified by the Home’s Physician and Dietitian;  Provide a well balanced diet created to provide 100% of the USRDI as defined by the National Research Council. Guidelines are intended for use with older adults. To meet 100% of the USRDI for older adults as defined by the National Research Council, the provision of adequate nutrients to the majority of clients will be met by following these daily guidelines (based on the USDA Food Guide Pyramid):  >2 servings (2-3 ounces per serving) of meat or meat alternative (eggs, cheese, peanut butter, etc.)  2-3 servings of milk and/or milk products (preferably fortified with Vitamins A and D)  > 2 servings of fruits Contract No. 511B1300022

 > 3 servings of vegetables  > 6 servings of breads/grains  Vitamin C source daily  Vitamin A source 3 – 4 times per week or every other day  Additional foods to round out the menu for a pleasing appearance and satisfying meal (sugars, fats, and miscellaneous foods will also add additional calories)  Use of a wide variety of foods  Follow standardized recipes that are provided by contractor.  Mechanically modified in a manner that preserves nutrient value, and palatability, and are served in an appealing manner. B. To provide accurate timely records management of foods served between meals, at meals and as special requests. C. To provide and/or participate in on going training for Home employees and food service employees relative to food service operations. D. To meet or exceed the requirements of the Department of Community Health Bureau of Health Systems and U.S. Department of Veterans Affairs. E. To promote a spirit of teamwork among all employees who work for the home and for the contractor involved with the food and nutrition requirements of the members.

1.020 Scope of Work and Deliverables

1.021 In Scope

All commodities and/or services to be furnished hereunder shall conform to the specifications as noted in this document and adhere strictly to all applicable pure food laws, rules and regulations controlling food services.

The following information is provided to identify and explain the current food service operation at the D J Jacobetti Home for Veterans (JHV).

A. Number of Buildings in Home Complex…………………………………….………………. 1

B. Total Number of Beds (Nursing 182; Domiciliary 59)….………………………………….. 241

C. Annual Number of Admissions………………………………………………….…………… 100

D. Average Daily Census (less members receiving tube feeding)…………………….……. 190

E. Average Length of Stay……………………………………………………………………… 2 yrs.

F. Percent Occupancy (Nursing)………………………………………………………………… 95%

G. General Types of Services Provided: Long-term care facility. Population has a mean age of 75 years.

H. Accreditation Affiliations – Veterans Administration and Department of Community Health

I. Home Controlled by: State of Michigan, Department of Military and Veterans Affairs

J. Approximate Number of Meals per Service: 175 Member Meals

K. Diet Manual – Becky Dorner & Associates Diet Manual

L. Diet Types Per Meal Based on the current daily census:

175 members per meal 520 total meals per day (breakfast, lunch, dinner) 2 - 3 members who are tube feeders (currently at 2)

Contract No. 511B1300022

Regular diets (salt 3-5 gm. Na counted as regular) 39% Regular consistency with diet modifications 22% Consistency modified (ground, pureed, dental soft) 30% Consistency modified with diet modifications 07% Tube feeders 02% 100%

Contractor’s Response: Morrison acknowledges the following information related to the current food service operations at D.J. Jacobetti Home for Veterans.

A. Number of buildings in hospital complex: One B. Total number of beds: 241 C. Number of admissions: 100 D. Average daily census: 190 E. Average length of stay: 2 years F. Percent occupancy: 95% G. Generic types of service provided: Long term care facility. Mean age of 75 years. H. Accreditation affiliations: Veterans Administration, Department of Community Health. I. Hospital controlled by: State of Michigan, Department of Military and Veterans Affairs. J. Approximate number of meals: 175 Member Meals K. Diet Manual used: Becky Dorner & Associates Diet Manual. L. Diet types per meal based on the current daily diet census: 175 members per meal 520 total meals per day 2-3 members who are tube feeders (currently at 2) Regular diets (salt 3-5 gm. Na counted as regular) 39% Regular consistency with diet modifications 22% Consistency modified (ground, pureed, dental soft) 30% Consistency modified with diet modifications 07% Tube feeders 02% 100%

1.022 Work and Deliverable Contractor must provide Deliverables/Services and staff, and otherwise do all things necessary for or incidental to the performance of work, as set forth below.

Minimum requirements of the food services are listed below:

A. Nutrition Requirements. All regular diet menus and menus of mechanical modification shall meet the requirements of the required menu and portion sizes, as well as meet or exceed the current RDI as set forth by the National Research Council for males 51+ years of age. All menus (regular, mechanically modified, or otherwise modified) shall meet the requirements of the Home’s approved diet manual, as well as the requirements specified by the D J Jacobetti Home for Veteran’s Physicians and the Dietitian/Nutritionist. Contractor shall correct key areas of the nutritional analysis as requested by JHV dietitian.

B. Menu. JHV shall provide a minimum five (5) week cycle menu. Subject to change by the Home with a 30-day notification. NOTE: Attachment D - “Sample” menu is attached for bidders reference only.

In addition, menus must meet the following specifications:

1. A variety of foods must be included in the menu. In a three (3) week period, no entrée prepared with the same recipe shall repeat. Recipes within the meat, vegetable, fruit and dessert groups must be different for the same days of each week. Contract No. 511B1300022

2. The majority of the carbohydrate shall be complex carbohydrate from the bread/cereal or starchy vegetable food groups. Desserts shall be pudding, custard, ice cream, cookie, or a baked dessert at least one time per day with the remainder being fruit. 3. Soup and sandwich meals may be served two times per week. Entirely cold meals may be served one time per week from May 1 to September 30. 4. Required menus include, but are not limited to: solid; ground; pureed textures of a regular (house) menu; as well as liberal diabetic; liberal sodium controlled; and liberal heart healthy diets. 5. A theme meal shall be provided to all members once per month. These shall be developed each January for the entire calendar year and presented to the Member Council for their suggestions. 6. On member’s birthdays, members shall be afforded a choice of Ribeye Steak, Chicken Breast or Fresh Fish with a Decorated Birthday Cake during their supper meal.

Once implemented, menus must be complied with unless food items are seasonally unavailable or available in insufficient quantities. Should menu substitution be necessary, the Home’s Dietitian/Nutritionist shall be notified prior to implementation. Only items of comparable nutrient content from the same food group may be substituted, i.e., grapefruit for oranges, melon for strawberries, pudding for ice cream, roast beef for hamburger. Items appearing on the previous day’s menu or the following day’s menu may not be used for substitution. Substitutions shall not exceed 5% in frequency of all items on the menu over one cycle. A record of substitutions as required by Department of Community Health Bureau of Health Systems must be available to the Dietitian/Nutritionist of D J Jacobetti Home for Veterans. A substitution rate of greater than 5% will be considered a breach of contract and subject to requirements stated in Section 2.150. With mutual consent, the contractor and JHV may change menu items to improve member acceptance. Contractor acknowledges the right of JHV to change menu items with the input of contractor.

C. Menus for Modified Diets. The basic house menu shall provide 2100 – 2400 calories daily and be extendable to mechanically and therapeutically modified diets. Mechanically modified menus must have nutrient contents that meet or exceed those of the regular menu.

D. Meal Service Times. Dining Room service will be: Breakfast – 7:15 a.m. – 8:30 a.m. Lunch – 11:45 a.m. – 1:00 p.m. Dinner – 5:15 p.m. – 6:30 p.m.

Contractor will also provide a menu of “Always Available” items for the Main Dining Room that will be available upon member request from 7:15 a.m. to 7:00 p.m.

In addition, members who eat in the nursing units and dining rooms may request to substitute “always available” menu items for a corresponding item in their meal. Requests for substitution must be received in kitchen one (1) hour prior to meal service.

Suggested “Always Available” Items Menu:

Sandwiches – Grilled Cheese Fried Egg Hot Dog on a Bun Hamburger on a Bun Egg Salad

Side Items -- Fruit Cup Applesauce Cottage Cheese Yogurt Cup (Strawberry, Blueberry) Mashed Potatoes/Gravy Baked Potato French Fries Contract No. 511B1300022

Garden Salad Potato Chips

Pricing will be per Category Item. No charge will be incurred for item when served as a substitute in member’s meal

Items maybe removed from and added to “always available” menu with prior approval of Member Council.

E. Nourishments. Nourishments shall be provided as stated below. The generally accepted practice at JHV and the diet manual shall be the factors which determine the number and type of nourishment to be served. Contractor shall furnish/verify by name nourishment portion (examples – cheese and crackers, fruit, etc.)

Nourishments shall be served at 10:00 a.m., 2:00 p.m., and 7:30 p.m. Nourishments shall be offered as listed below:  8 oz. fruit juice (not fruit flavored drinks).  1 piece of fresh fruit (apple, orange, banana) or ½ cup canned fruit  ½ fruit bar  8 oz. milk (2%, whole, skim, or chocolate)  Cottage cheese  ½ cup yogurt, pudding, ice cream or sherbet  Gelatin  4 – 6 crackers with 1 oz. cheese or 2 tablespoons peanut butter  Graham crackers  ¾ cup cold cereal  Sandwich consisting of 2 bread, 1 oz. meat, and 1 tsp. margarine/mayonnaise, ½ sandwich of the day, or peanut butter and jelly  2 oz. “power pudding” (mixture of applesauce, bran cereal, prunes, and prune juice)  hard cooked egg  fruit or cereal bar

F. Evening Snack Cart – contractor shall provide an evening snack cart service for all units/members and be distributed by contractor’s dietary staff. Snack cart service will begin at approximately 7:30 p.m. Items included on snack cart but not limited to:  Peanut butter sandwich  2% milk  Cold cereal  Hard cooked egg  Ice cream  Fruit cups  Yogurt  Fresh fruit  Snack bars

G. Food Production. Food items shall meet or exceed the specifications identified herein or meet the approval of Dietitian/Nutritionist. Standard recipes MUST BE used. Once recipes have been adjusted to meet the requirements of the JHV’s population, a copy of each recipe with its nutrient analysis, shall be supplied by the Home’s Dietitian/Nutritionist. Nutrient analysis of any ready- prepared foods utilized shall also be provided. The Contractor and Home, by mutual agreement, may wish to test new products, recipes or menu items. This shall be allowable. However, both parties shall evaluate the item for taste, appearance, and acceptability. Plate waste information on any menu item is to be provided when requested by JHV Dietitian/Nutritionist.

H. Temperatures. Hot entrée, vegetable, hot cereal, and pureed food shall be maintained between 150-185 degrees F. in bulk. Hot beverages shall be maintained between 140-160 degrees F. Cold items such as puddings, salads, dairy products, meat or egg sandwiches shall not be less than 33 degrees F. or greater than 45 degrees F. On demand, the contractor shall furnish a Contract No. 511B1300022

time/temperature study for one meal of each member once every menu cycle. There shall be a minimum of three (3) meals chosen to represent each of the three (3) meals served, as well as various days of the week.

I. Appearance and Taste. Appearance and taste of menu item shall meet the approval of JHV’s Dietitian/Nutritionist. Meals shall be appropriately garnished and incorporate accepted industry standards for appearance, i.e., textures, color, and combinations.

J. Tray Accuracy. Trays shall be set up according to the menu and to meet the specification on the individual member’s diet cards. Percentage of accuracy given is based on a sample of at least 10% of the trays served as reviewed on the tray line by the Dietitian/Nutritionist. The Contractor shall maintain 100% tray accuracy rate at each meal. If tray audit reveals more than 10% of trays that are not 100% accurate, performance failure is indicated and corrective steps as in Section 2.243 are indicated. The calculation shall be based on the number of errors divided by the number of trays checked, i.e., 300 trays x 10% = 30 trays. Checked, 1 error observed equals 1/30 x 100 = 3% error. 100% - 3% = 97% accuracy.

K. Coffee that remains after each meal will be dispensed to each pantry by the Contractor in insulated dispensers.

L. Double Portions. A double portion shall be defined as follows: A double portion entrée shall consist of a second serving of the entrée plus other menu items. An example would be a second serving of pork chop and mashed potatoes. A double portion non-entrée shall consist of a second serving of other menu items excluding the entrée. An example would be a second serving of pie and milk. There will be no additional charge for double portions of non-entrée items such as vegetables and starch items.

M. Contractor. Will provide the following special meals without any further charge beyond the per diem rate. This includes decorating the dining areas/tables for the specified holiday meal and monthly specials.

These days are as follows:  Two Candlelight Dinners – Veteran’s Day and a date to be determined each spring.  Seven Holidays – Christmas, New Year’s Day, Easter, Memorial Day, Fourth of July, Labor Day, and Thanksgiving.  Monthly Specials – Member’s Choice Birthday Meal (Choice of Ribeye Steak, Chicken Breast or Fresh Fish with a Birthday Cake)  Monthly Theme Day – A minimum of one special event such as ethnic meals, barbeque/picnics, or dessert specials.

N. Menu Substitutions. It is recognized that occasionally menu substitutions are necessary. If such circumstances occur:  The JHV Dietician or JHV CCI shall be notified prior to implementation.  Only items of comparable nutrient content from the same food group may be substituted, i.e., grapefruit for oranges, roast beef for ground beef.  Items appearing on the previous day’s menu or the following day’s menu may not be used.  A record of substitutions must be reported monthly to facility dietician.  A recurring substitution rate of greater than 10% of meals each cycle is considered indicative of poor management. This shall be considered a breach of contract and is subject to liquidated damages.  With mutual consent, the Contractor and the facility may change menu items to improve member acceptance.

O. Standardized Recipes. Standardized recipes MUST BE USED for all food items prepared for Member meals, including modified diets. HACCP Guidelines must be included in the recipe.

Contract No. 511B1300022

P. Member Diet Information. Diet orders shall be picked up from the member’s nursing unit via the in-house computer system. At times specified by the Home’s Facility Dietitian, routine diet orders shall be processed for each meal. Orders requiring immediate processing shall be immediately processed as needed.

Diet order processing includes: 1. Tray identification forms with name, diet order, and nursing unit. These accompany the tray to the nursing unit and are not returned to the kitchen. 2. Nourishment labels for specified members that include the member’s name, room number, time of nourishment, date of nourishment, and nourishment item. 3. Comprehensive list of members that includes name, location, diet, nourishment, food preferences and food allergies.

Qualified Food Service Supervisors shall perform this function according to procedures acceptable to the Contract Compliance Inspector. Performance of and changes in procedures will be evaluated by the Contract Compliance Inspector and adjusted only with approval from the Contract Compliance Inspector.

Q. Meals Served During Emergency Conditions. Contractor must provide meal service when facility is under emergency conditions (for example – power outage). There will not be any additional charge for serving emergency meals. Emergency meals shall be provided to JHV members either on or off site.

R. Alternate Service Plan. Provide JHV with a thee day menu and consistent service plan for alternate service in the event of employee strikes, water loss, heat loss, steam or electricity loss, inclement weather, or other events causing food service disruption.

S. Employee Meal Service. Participate in the employee's meal program whereby JHV employees may purchase meals. (The number of estimated meals for JHV staff/guests averages a total of 800 per month). Employees/guests will purchase meal ticket from JHV and will present the ticket to the Contractor at meal time.

T. Meetings and Activities. At times, JHV will request that lunches/beverages be supplied for meetings or activities within the Home. The cost of such services will be determined two (2) weeks prior to the occasion and mutually agreed upon between JHV Contract Compliance Inspector and the Food Contractor.

Food Purchase Requirements:

Contractor shall purchase all foods and beverages to provide the in-house production and service of food stated herein and all required paper and disposable goods, i.e., Styrofoam cups, flex straws, napkins, paper towels, rubber gloves, flatware, tray slips for identification, etc., necessary for preparation, service and storage of food. Such purchases shall apply to all supply and other items not currently available on- site necessary for compliance with this agreement.

At no time shall any purchases be charged to or purchased in the name of JHV.

The food specifications set forth below are the minimum acceptable qualities. The bidder shall furnish the facility with a complete list of the grades and qualities of food to be used at this facility.  *Canned Fruits – Fancy and choice grades. Carbohydrate controlled juice pack or water packed.  Dairy Products – Grade A.  Eggs – USDA Grade AA. Medium for poached or fried eggs. Frozen whole eggs may be used for scrambled eggs.  *Frozen Entrees – Must contain a minimum 14 gm protein if used at the evening meal. 21 gm protein if used at the noon meal. TVP is not acceptable as part of any meat product.  Fresh Produce and Fruit – #1 quality.  Fruit Juice – Shall be 100% fruit juice. Punch, lemonade, juice cocktails are unacceptable as menu or nourishment items, except where specified. Contract No. 511B1300022

 Canned Vegetables – Choice and extra standard grades.

 Meats – USDA Choice. Pureed meats commercially prepared with standardized nutrient content such as Gerber brand or equivalent. Pureed meats prepared on-site are acceptable provided the product consistency, nutrient analyses, and preparation method is approved by the Dietitian/Nutritionist and the Contractor utilized a method of ensuring the continued consistency of the product. Poultry – Grade A Ground Beef – USDA utility or better with fat content between 18% and 20%.

*Note: Fresh or frozen fruits and vegetables are preferred. **Special Note: No soy fillers or extenders shall be added to meat or fish products.

The Home reserves the right to specify brand name if deemed necessary for standardized product or particular quality as specified by the Home’s Dietitian/Nutritionist.

Service Requirements:

Current Meal Serving Period – Meals shall be delivered to the dining rooms on 1st and 2nd floor – by the employees of the contractor within ten (10) minutes of the following schedule:

Carts with trays Members with Special Needs Ambulatory Deliver to Floors Wheelchairs Unit Members Breakfast 7:00 a.m. 7:15 a.m. 7:30 a.m. 7:45 a.m. Lunch 11:30 a.m. 11:45 a.m. 12:15 p.m. 12:15 p.m. Dinner 5:10 p.m. 5:15 p.m. 5:30 p.m. 5:45 p.m.

Nourishments shall be delivered to four (4) units each day for disbursement at 10:00 a.m., 2:00 p.m., and 7:30 p.m. Snack cart service is to be performed to all units/members at 7:30 p.m.

The schedule may be adjusted as needed by the JHV Dietitian/Nutritionist or Contractor Administrator as necessary to meet operational needs. Estimated number of nourishments served per day = 100. The nourishment number of 100 is only an estimate and changes daily. Estimated number of snacks served per evening = 115.

Corrections of food items, to correct errors made on trays or on the floor, shall be made within ten (10) minutes of the time that food service is notified of the error.

Tray card changes will not be made after the tray line starts or the cut-off time agreed upon by the Home and Contractor.

A. Description of current food production/service system: 1. Cooking method: Conventional scratch cooking methods in combination with convenience food items are utilized to produce meals in JHV’s central kitchen. 2. The daily menu: will be offered as well as substitutes from the “always available” menu. On days that liver or fish are served, another hot entrée must be offered. 3. Tray service: Individual meals are portioned via a tray line onto plates and then to tray delivery carts to be delivered to nursing units by food service staff. Once at the unit, JHV nursing staff delivers the trays to each member. Empty trays are removed from the dining areas onto the tray delivery carts by nursing staff. Food service employees remove the used tray carts to the dish room for washing. Tray delivery to individual members is not a part of this service and should not be included in pricing. Contractor is only responsible for transporting tray delivery carts to and from the nursing units. 4. Lunch service on 1 West Nursing Unit is provided by direct dining. 5. Nourishments/Between Meal Snacks: Individually prepared nourishments are delivered to each unit daily according to diet for the evening snack. Some specially ordered items shall be delivered to the ward pantry on each unit at 10:00 a.m., 2:30 p.m. and 7:30 p.m. 6. Snack Cart Service is provided by food service (including delivery) to all units/members beginning at approximately 7:30 p.m.

Contract No. 511B1300022

B. Cafeteria dining service is provided for high functioning members. This dining service operates seven (7 )days per week. Seventy to eighty members are possible during a meal time in the dining room. The daily menu will be offered as well as substitutes from the “always available” menu. The minimum number of staff required to serve the members and to be present during the hours of operation is three dietary aides with one to be responsible for checking trays.

C. Food Storage & Handling – All foods shall be stored and kept per industry standards & HACCP guidelines.

D. Proper Dishwashing Techniques – Shall be accomplished in accordance with industry standards.

E. Cleaning and Janitorial Services – The contractor agrees to furnish all labor, supplies, materials, equipment, and supervision sufficient to keep the food service areas in a clean, orderly, and sanitary condition at all times. Before beginning work, the Contractor shall submit to the home a list of manufacturers and the brand names of the materials that the contractor proposes to use in the performance of this work. No materials that JHV determines would be unsuitable for the purpose or harmful to the surfaces to which it is to be applied shall be used in connection with the work of this contract. Cleaning and janitorial services shall be performed on a regular schedule in a way the meets the highest standards of sanitation. Contractor is responsible to maintain all assigned areas in a clean, sanitary condition including walls, hoods, vents, and ceilings. If any of the areas assigned to food service are not kept in a condition satisfactory to JHV, JHV may have the area cleaned by other means. The cost of such work will be charged to the Contractor. If unsanitary conditions are deemed a continuous problem, the State may elect to terminate the contract.

Morrison Senior Living Response to Task:

A. NUTRITIONAL REQUIREMENTS

All regular diet menus and menus of mechanical modification shall meet the requirements of the required menu and portion sizes, as well as meet or exceed the current RDI as set forth by the National Research Council for males 51+ years of age. All menus (regular, mechanically modified, or otherwise modified) shall meet the requirements of the Home’s approved diet manual, as well as the requirements specified by the D J Jacobetti Home for Veteran’s Physicians and the Dietitian/Nutritionist.

B. MENUS JHV will provide a minimum for (5) week cycle menu, subject to change by the Home with a 30-day notification. In addition, menus must meet the following specifications: 1. A variety of foods must be included in the menu. In a three (3) week period, no entrée prepared with the same recipe shall repeat. Recipes within the meat, vegetable, fruit and dessert groups must be different for the same days of each week. 2. The majority of the carbohydrate shall be complex carbohydrate from the bread/cereal or starchy vegetable food groups. Desserts shall be pudding, custard, ice cream, cookie, or a baked dessert at least one time per day with the remainder being fruit. 3. Soup and sandwich meals may be served two times per week. Entirely cold meals may be served one time per week from May 1 to September 30. 4. Required menus include, but are not limited to: solid; ground; pureed textures of a regular (house) menu; as well as liberal diabetic; liberal sodium controlled; and liberal heart healthy diets. 5. A theme meal shall be provided to all members once per month. These shall be developed each January for the entire calendar year and presented to the Member Council for their suggestions. 6. On member’s birthdays, members shall be afforded a choice of Ribeye Steak, Chicken Breast or Fresh Fish with a Birthday Cake during their supper meal.

Contract No. 511B1300022

Once implemented, menus must be complied with unless food items are seasonally unavailable or available in insufficient quantities. Should menu substitution be necessary, the Home’s Dietitian/Nutritionist shall be notified prior to implementation. Only items of comparable nutrient content from the same food group may be substituted, i.e., grapefruit for oranges, melon for strawberries, pudding for ice cream, roast beef for hamburger. Items appearing on the previous day’s menu or the following day’s menu may not be used for substitution. Substitutions shall not exceed 5% in frequency of all items on the menu over one cycle. A record of substitutions as required by Department of Community Health Bureau of Health Systems must be available to the Dietitian/Nutritionist of D J Jacobetti Home for Veterans. A substitution rate of greater than 5% will be considered a breach of contract and subject to requirements stated in Section 2.150. With mutual consent, the contractor and JHV may change menu items to improve member acceptance. Contractor acknowledges the right of JHV to change menu items with the input of contractor.

Morrison has provided a sample a five week menu cycle. EXHIBIT A Upon award of the bid Morrison will work with the Dietitian/Nutritionist for Jacobetti Home for Veterans to complete a 5 week menu cycle that will be updated into the Morrison food production and menu systems. Morrison also proposes a monthly Theme Meal calendar samples included. EXHIBIT B

My Marketing Plan was developed with our clients, customers and team members input to assist our onsite team to put together professional special or theme meals to drive customer participation and value. We have included a few examples from that program for your review and plan to use it at Jacobetti through planning with the team onsite. EXHIBIT C

C. MENUS FOR MODIFIED DIETS  The basic house menu shall provide 2100 – 2400 calories daily and be extendable to mechanically and therapeutically modified diets. Mechanically modified menus must have nutrient contents that meet or exceed those of the regular menu. Morrison Sample Menu Nutrient Analysis. EXHIBIT D

D. MEAL SERVICE TIMES Dining Room service will be: Breakfast 7:15 a.m. to 8:30 a.m. Lunch 11:45 a.m. to 1:00 p.m. Dinner 5:15 p.m. to 6:30 p.m.

Morrison will also provide a menu of “Always Available” items for the Main Dining Room that will be available upon member request from 7:15 a.m. to 7:00 p.m.

In addition, members who eat in the nursing units and dining rooms may request to substitute “always available” menu items for a corresponding item in their meal. Requests for substitution must be received in kitchen one (1) hour prior to meal service.

Suggested “Always Available” Items Menu:

Sandwiches – Grilled Cheese Fried Egg Hot Dog on a Bun Hamburger on a Bun Egg Salad

Side Items -- Fruit Cup Applesauce Cottage Cheese Yogurt Cup (Strawberry, Blueberry) Mashed Potatoes/Gravy Baked Potato French Fries Garden Salad Contract No. 511B1300022

Potato Chips

Pricing will be per Category Item. No charge will be incurred for item when served as a substitute in member’s meal. Items maybe removed from and added to “always available” menu with prior approval of Member Council.

E. NOURISHMENTS Morrison shall provide Nourishments as stated below. The generally accepted practice at JHV and the diet manual shall be the factors which determine the number and type of nourishment to be served. Contractor shall furnish/verify by name nourishment portion (examples – cheese and crackers, fruit, etc.)

Nourishments shall be served at 10:00 a.m., 2:00 p.m., and 7:30 p.m. Nourishments shall be offered as listed below:  8 oz. fruit juice (not fruit flavored drinks).  1 piece of fresh fruit (apple, orange, banana) or ½ cup canned fruit  ½ fruit bar  8 oz. milk (2%, whole, skim, or chocolate)  Cottage cheese  ½ cup yogurt, pudding, ice cream or sherbet  Gelatin  4 – 6 crackers with 1 oz. cheese or 2 tablespoons peanut butter  Graham crackers  ¾ cup cold cereal  Sandwich consisting of 2 bread, 1 oz. meat, and 1 tsp. margarine/mayonnaise, ½ sandwich of the day, or peanut butter and jelly  2 oz. “power pudding” (mixture of applesauce, bran cereal, prunes, and prune juice)  hard cooked egg  fruit or cereal bar

F. Evening Snack Cart Morrison will provide and distribute an evening snack service to all member units starting a 7:30 p.m. Items that will be included in the snack offerings but not limited to will be as follows:

Peanut butter sandwich 2% milk Cold cereal Hard cooked egg Ice cream Fruit cups Yogurt Fresh fruit Snack bars

G. FOOD PRODUCTION Food items shall meet or exceed the specifications identified herein or meet the approval of Dietitian/Nutritionist. Standard recipes MUST BE used. Once recipes have been adjusted to meet the requirements of the JHV’s population, a copy of each recipe with its nutrient analysis, shall be supplied by the Home’s Dietitian/Nutritionist. Nutrient analysis of any ready-prepared foods utilized shall also be provided. The Contractor and Home, by mutual agreement, may wish to test new products, recipes or menu items. This shall be allowable. However, both parties shall evaluate the item for taste, appearance, and acceptability. Plate waste information on any menu item is to be provided when requested by JHV Dietitian/Nutritionist.

Morrison shall use a conventional scratch cooking method with standardized recipes and minimal use of convenience food items. Morrison subscribes to a FRESH PREP philosophy. Food items served to members will typically be prepared at mealtime, and not in advance. Whenever possible, reflecting seasonal availability and costs, fresh products will be used. Menu development will be by mutual Contract No. 511B1300022

agreement of Morrison and Jacobetti Home for Veterans. All menus are evaluated for taste, appearance and acceptability. For a sample standardized recipe see EXHIBIT E

H. TEMPERATURES Hot entrée, vegetable, hot cereal, and pureed food shall be maintained between 150-185 degrees F. in bulk. Hot beverages shall be maintained between 140-160 degrees F. Cold items such as puddings, salads, dairy products, meat or egg sandwiches shall not be less than 33 degrees F and greater than 45 degrees F. To ensure that all food items meet temperature requirements food will be temperature recorded during and after production, at the beginning of service periods, 30 minutes into service periods, and at the end of service periods. Any item not meeting standards will be re-heated or cooled before service is continued. All corrective actions taken will be documented on the temperature record. On demand, the contractor shall furnish a temperature record to Jacobetti Home for Veterans. Morrison will provide at the request of the JVH Dietitian/ Nutritionist. a time/temperature study for one meal of each member once every menu cycle. There shall be a minimum of three (3) meals chosen to represent each of the three (3) meals served, as well as various days of the week.

Morrison will maintain production records showing temperatures recorded during and after production. See EXHIBIT F

I. APPEARANCE AND TASTE Morrison believes in meals that are appropriately garnished, with acceptable appearance, textures, taste, and color combinations. Morrison uses a process called “FACTing” to insure these goals are being met each meal period. Morrison staff and when possible Jacobetti staff will be used to evaluate each meal. Sample of the FACTing form see EXHIBIT G.

J. TRAY ACCURACY Trays shall be set up according to the menu and to meet the specification on the individual member’s diet cards. Percentage of accuracy given is based on a sample of at least 10% of the trays served as reviewed on the tray line by the Dietitian/Nutritionist. The Contractor shall maintain 100% tray accuracy rate at each meal. If tray audit reveals more than 10% of trays that are not 100% accurate, performance failure is indicated and corrective steps as in Section 2.243 are indicated. The calculation shall be based on the number of errors divided by the number of trays checked, i.e., 300 trays x 10% = 30 trays. Checked, 1 error observed equals 1/30 x 100 = 3% error. 100% - 3% = 97% accuracy.

K. COFFEE Coffee will remain after each meal and will be dispensed to each pantry by the Morrison in insulated dispensers provided by the Home. Morrison would like to investigate the use of a liquid coffee program to assist in product consistence and availability in pantry areas.

L. DOUBLE PORTIONS A double portion shall be defined as follows: A double portion entrée shall consist of a second serving of the entrée plus other menu items. An example would be a second serving of pork chop and mashed potatoes. A double portion non-entrée shall consist of a second serving of other menu items excluding the entrée. An example would be a second serving of pie and milk. There will be no additional charge for double portions of non-entrée items such as vegetables and starch items.

M. CONTRACTOR Morrison will provide the following special meals without any further charge beyond the per diem rate:  Two Candlelight Dinners – Veteran’s Day and a date to be determined each spring.  Seven Holidays – Christmas, New Year’s Day, Easter, Memorial Day, Fourth of July, Labor Day, and Thanksgiving.  Monthly Specials – Member’s Choice Birthday Meal (Choice of Ribeye Steak, Chicken Breast or Fresh Fish with a Birthday Cake)  Monthly Theme Day – A minimum of one special event such as ethnic meals, barbeque/picnics, or dessert specials.

Contract No. 511B1300022

N. MENU SUBITUTIONS Morrison mutually recognizes that occasionally menu substitutions are necessary. If such circumstances occur:  The JHV Dietician or JHV CCI shall be notified prior to implementation.  Only items of comparable nutrient content from the same food group may be substituted, i.e., grapefruit for oranges, roast beef for ground beef.  Items appearing on the previous day’s menu or the following day’s menu may not be used.  A record of substitutions will be reported monthly to facility dietician.  A recurring substitution rate of greater than 10% of meals each cycle is considered indicative of poor management. This shall be considered a breach of contract and is subject to liquidated damages.  With mutual consent, the Contractor and the facility may change menu items to improve member acceptance.

O. STANDARDIZED RECIPES Standardized recipes WILL BE USED for all food items prepared for Member meals, including modified diets Morrison. HACCP Guidelines must be included in the recipe. Sample standard recipes are included. see EXHIBIT E

P. MEMBER DIET INFORMATION Diet orders shall be picked up from the member’s nursing unit via the in-house computer system. At times specified by the Home’s Facility Dietitian, routine diet orders shall be processed for each meal. Orders requiring immediate processing shall be immediately processed as needed.

Diet order processing includes:  Tray identification forms with name, diet order, and nursing unit. These accompany the tray to the nursing unit and are not returned to the kitchen.  Nourishment labels for specified members that include the member’s name, room number, time of nourishment, date of nourishment, and nourishment item.  Comprehensive list of members that includes name, location, diet, nourishment, food preferences and food allergies.

Qualified Food Service Supervisors shall perform this function according to procedures acceptable to the Contract Compliance Inspector. Performance of and changes in procedures will be evaluated by the Contract Compliance Inspector and adjusted only with approval from the Contract Compliance Inspector.

Morrison leases a system called Geri Card for tray identification. SEE EXHIBIT H Sample tray identification form and nourishment label for members is attached. SEE EXHIBIT I

Q. MEAL SERVED DURING EMERGENCY CONDITIONS Morrison is requesting an exception to the wording in the RFP and proposes the following language; “Morrison must provide meal service when facility is under emergency conditions (for example – power outage). There will only be an additional charge for serving emergency meals if Morrison incurs additional costs. Those charges will be figured in a manner identical to normal operations. Emergency meals shall be provided to JHV members either on or off site.

A sample of Morrison’s Pandemic Crisis Plan (SEE EXHIBIT J). This plan will be used as a base to develop one for Jacobetti with JVH Dietitian

R. ALTERNATE SERVICE PLAN Morrison will provide JHV with a three day menu and consistent service plan for alternate service in the event of employee strikes, water loss, heat loss, steam or electricity loss, inclement weather, or other events causing food service disruption.

S. EMPLOYEE MEAL SERVICE Morrison will participate in the employee's meal program whereby JHV employees may purchase meals. (The number of estimated meals for JHV staff/guests averages a total of 800 per month). Contract No. 511B1300022

Employees/guests will purchase meal ticket from JHV and will present the ticket to the Contractor at meal time.

T. MEETINGS AND ACTIVITIES At times, JHV will request that lunches/beverages be supplied for meetings or activities within the Home. The cost of such services will be determined two (2) weeks prior to the occasion or as soon as possible prior to the event and mutually agreed upon between JHV Contract Compliance Inspector and the Food Contractor.

FOOD PURCHASE SPECIFICATIONS Morrison shall purchase all foods and beverages to provide the in-house production and service of food stated herein and all required paper and disposable goods, i.e., Styrofoam cups, flex straws, napkins, paper towels, rubber gloves, flatware, tray slips for identification, etc., necessary for preparation, service and storage of food. Such purchases shall apply to all supply and other items not currently available on-site necessary for compliance with this agreement.

At no time shall any purchases be charged to or purchased in the name of JHV.

The food specifications set forth below are the minimum acceptable qualities. The bidder shall furnish the facility with a complete list of the grades and qualities of food to be used at this facility.

 *Canned Fruits – Fancy and choice grades. Carbohydrate controlled juice pack or water packed.  Dairy Products – Grade A.  Eggs – USDA Grade AA. Medium for poached or fried eggs. Frozen whole eggs may be used for scrambled eggs.  *Frozen Entrees – Must contain a minimum 14 gm protein if used at the evening meal. 21 gm protein if used at the noon meal. TVP is not acceptable as part of any meat product.  Fresh Produce and Fruit – #1 quality.  Fruit Juice – Shall be 100% fruit juice. Punch, lemonade, juice cocktails are unacceptable as menu or nourishment items, except where specified.  Canned Vegetables – Choice and extra standard grades.  Meats – USDA Choice. Pureed meats commercially prepared with standardized nutrient content such as Gerber brand or equivalent. Pureed meats prepared on-site are acceptable provided the product consistency, nutrient analyses, and preparation method is approved by the Dietitian/Nutritionist and the Contractor utilized a method of ensuring the continued consistency of the product. Poultry – Grade A Ground Beef – USDA utility or better with fat content between 18% and 20%.

*Note: Fresh or frozen fruits and vegetables are preferred. **Special Note: No soy fillers or extenders shall be added to meat or fish products.

The Home reserves the right to request specify brand name if deemed necessary for standardized product or particular quality as specified by the Home’s Dietitian/Nutritionist.

SERVICE REQUIREMENTS Current Meal Serving Period – Meals shall be delivered to the dining rooms on 1st and 2nd floor – by the employees of the contractor within ten (10) minutes of the following schedule:

Carts with trays Members with Special Needs Ambulatory Deliver to Floors Wheelchairs Unit Members Breakfast 7:00 a.m. 7:15 a.m. 7:30 a.m. 7:45 a.m. Lunch 11:30 a.m. 11:45 a.m. 12:15 p.m. 12:15 p.m. Dinner 5:10 p.m. 5:15 p.m. 5:30 p.m. 5:45 p.m.

Nourishments shall be delivered to four (4) units each day for disbursement at 10:00 a.m., 2:00 p.m., and 7:30 p.m. Snack cart service is to be performed to all units/members at 7:30 p.m.

Contract No. 511B1300022

The schedule may be adjusted as needed by the JHV Dietitian/Nutritionist or Contractor Administrator as necessary to meet operational needs. Estimated number of nourishments served per day = 100. The nourishment number of 100 is only an estimate and changes daily. Estimated number of snacks served per evening = 115.

Corrections of food items, to correct errors made on trays or on the floor, shall be made within ten (10) minutes of the time that food service is notified of the error.

Tray card changes will not be made after the tray line starts or the cut-off time agreed upon by the Home and Morrison.

A. Description of current food production/service system: 1. Cooking method: Conventional scratch cooking methods in combination with convenience food items are utilized to produce meals in JHV’s central kitchen. 2. The daily menu: will be offered as well as substitutes from the “always available” menu. On days that liver or fish are served, another hot entrée must be offered. 3. Tray service: Individual meals are portioned via a tray line onto plates and then to tray delivery carts to be delivered to nursing units by food service staff. Once at the unit, JHV nursing staff delivers the trays to each member. Empty trays are removed from the dining areas onto the tray delivery carts by nursing staff. Food service employees remove the used tray carts to the dish room for washing. Tray delivery to individual members is not a part of this service and should not be included in pricing. Contractor is only responsible for transporting tray delivery carts to and from the nursing units. 4. Lunch service on 1 West Nursing Unit is provided by direct dining. 5. Nourishments/Between Meal Snacks: Individually prepared nourishments are delivered to each unit daily according to diet for the evening snack. Some specially ordered items shall be delivered to the ward pantry on each unit at 10:00 a.m., 2:30 p.m. and 7:30 p.m. 6. Snack Cart Service is provided by food service (including delivery) to all units/members beginning at approximately 7:30 p.m.

B. Cafeteria dining service is provided for high functioning members. This dining service operates seven (7 )days per week.. Seventy to eighty members are possible. The daily menu will be offered as well as substitutes from the “always available” menu. The minimum number of staff required to serve the members and to be present during the hours of operation is three dietary aides with one to be responsible for checking trays.

C. Food Storage & Handling – All foods shall be stored and kept per industry standards & HACCP guidelines. SEE EXHIBIT I

D. Proper Dishwashing Techniques – Shall be accomplished in accordance with industry standards. SEE EXHIBIT J

E. Cleaning and Janitorial Services – The contractor agrees to furnish all labor, supplies, materials, equipment, and supervision sufficient to keep the food service areas in a clean, orderly, and sanitary condition at all times. Before beginning work, the Contractor shall submit to the home a list of manufacturers and the brand names of the materials that the contractor proposes to use in the performance of this work. No materials that JHV determines would be unsuitable for the purpose or harmful to the surfaces to which it is to be applied shall be used in connection with the work of this contract. Cleaning and janitorial services shall be performed on a regular schedule in a way the meets the highest standards of sanitation. Contractor is responsible to maintain all assigned areas in a clean, sanitary condition including walls, hoods, vents, and ceilings. If any of the areas assigned to food service are not kept in a condition satisfactory to JHV, JHV may have the area cleaned by other means. The cost of such work will be charged to the Contractor. If unsanitary conditions are deemed a continuous problem, the State may elect to terminate the contract. Morrison uses a weekly sanitation checklist and monitor procedure. EXHIBIT K

Contract No. 511B1300022

In addition to the onsite monitor tools, Morrison has contracted with an independent third party company to audit food safety in all our operations. The results will be shared with Jacobetti. SEE EXHIBIT L

1.030 Roles and Responsibilities

1.031 Contractor Staff, Roles, and Responsibilities

The following are requirements pertaining to personnel specifications and policies that are applicable to these specifications. Contractor will be solely responsible for their employee compensation including all applicable taxes and insurance. Also for any losses incurred by JHV as a result of any dishonest, fraudulent, or negligent acts on the part of company employees or agents.

A. The Director (1 FTE) must be a Certified Dietary Manager or Registered Dietitian in accordance with State Consumer & Industry Services requirements. The Food Service Manager shall have at least an Associate Degree in Food Service Management or management related program and/or a minimum of three years experience in food service management at a health care facility, or any combination thereof. A minimum of three years experience shall be as Food Service Director or Assistant Director in a health care facility. The contractor shall provide JHV with documents verifying these qualifications. The Contractor should also note that the home expects the manager to remain the length of the contract. JHV reserves the right to, within thirty (30) days request replacement of the Food Service Manager for operating difficulties determined to be the result of inferior on-site management.

B. Supervisory Personnel 1. All supervisory personnel shall have at least six (6) months previous experience in health care food service supervision and possess one of the following from accredited college or university. The Contractor shall provide JHV with documents verifying these qualifications. a. Registration as a Dietitian (R.D.) b. Registration as a Dietetic Technician (D.T.R.) c. Certification as a Dietary Manager (C.D.M.) d. Persons eligible to participate in credentialing examinations will be considered on an individual case basis. e. Persons with Baccalaureate degrees in Dietetics, Food and Nutrition, Hotel/Restaurant Management, or Culinary Arts degrees will be considered on an individual basis. Competency evaluations related to health care food service will be required for these persons. 2. The Food Service Manager and all supervisory personnel shall have ServSafe certification. 3. The Contractor shall provide the Contract Administrator with documents verifying these qualifications prior to hiring. 4. Direct first-line supervision shall be present during all operating hours of the kitchen and dining room to observe the food service line during each meal period. 5. The Contractor shall provide a proposed management staff salary scale.

C. Operating Staff

1. The Contractor shall provide sufficient personnel to assure prompt, accurate, quality service.

2. Contractor must complete a criminal background check on all on-site employees in accordance with DJV Policy 14-14 prior to working at the facility. Any criminal findings must be reviewed by the Facility Administrator or Director of Nursing. Copies of all background checks must be forwarded to the Facility Financial Analyst who retains them for audit purposes.

Contract No. 511B1300022

3. The Contractor shall provide trained competent personnel to prepare, assemble and serve food products.

4. The Contractor must provide adequate, trained relief personnel to substitute for absent regular employees. A labor report is required the first week of the new quarter on a quarterly basis. This shall indicate the number of FTEs based on actual hours worked compared to the number of meals served. The method of determining total hours and FTEs is to be specified along with regular and overtime hours worked. The supervisory and clerical hours shall also be reported.

5. The examining physician shall follow the guidelines outlined in the Department of Community Health Bureau of Health Systems manual to determine the acceptability of the applicant. Pre-employment physicals must include a two-step TB skin test (or a chest x-ray if the employee is known to have a positive reaction). Results shall be submitted for approval to JHV’s Infection Control Nurse. The Contractor’s employees, at Contractor’s expense, must be offered a Hepatitis B vaccine series upon hire and receive it within ten (10) days as required by OSHA. An employee refusal of the Hepatitis B vaccine must be documented in writing. Records of informed consent to receive or refuse the vaccine must be submitted (using a Hepatitis B Vaccine Report) to JHV’s Infection Control Nurse. JHV will perform a Hepatitis B and a two-step TB test for Contractor employees if requested. Contractor shall be charged by JHV for the replacement cost of the vaccine, test, and syringe usage. An employee TB test or employee chest x-ray shall be required annually. Chest x-ray cost is the responsibility of the contractor. Influenza vaccines shall be made available to Contractor’s employees. Contractor shall be charged by the JHV for the replacement cost for the influenza vaccine and syringe usage. 6. The Contractor shall require that all applicants for employment who will be assigned to work at JHV shall pass a drug test prior to being offered employment. Drugs tested shall include all controlled substances or controlled substance analogue listed in schedule 1 or schedule 2 of part 72 of the Michigan Public Health Code, Act. No. 368 of the Public Acts of 1978, as amended, being sections 333.72001 et seq. of the Michigan Compiled Laws. The Contractor shall submit to the Contract Administrator proof that each employee has passed the drug test.

7. The Contractor shall be responsible for assuring that lost keys or identification badges and keys from terminated employees are returned to the JVH Safety Office. If not returned, the Contractor shall be charged the current Home replacement cost for lost key and/or locking device replacement.

8. The Contractor shall require employees to comply with instructions pertaining to conduct and building regulations that are in effect for the control of persons in the building or that may be issued for that purpose by JHV representatives.

9. The Contractor shall require employees to protect the privacy of JVH members “protected health information (PHI)” to the extent necessary under current federal and state law (HIIPPA). Contractor agrees that it shall not use or disclose any member’s PHI for any purpose not expressly stated in this ITB. The Contractor further agrees that any subcontractors or other persons or entities not directly employed by the Contractor shall abide by the terms of this clause. Contractor shall assure the State it has met the minimum safeguards necessary to protect unauthorized use or disclosure of PHI to any person or entity. Such safeguards shall include: physical access to PHI, technical access to PHI, and administrative policies and procedures addressing security of PHI.

10. The Contractor shall attempt to implement staff policies that, to the maximum extent possible, reduce the differences in policies as established for home staff.

11. The home has a policy of zero tolerance for violent behavior. Anyone engaging in threatening or abusive conduct (either implied or actual) is subject to removal from the building pending appropriate corrective action. Contract No. 511B1300022

12. The home reserves the right to request replacement of Contractor personnel for violations of agency conduct requirements, member rights violations, or other poor performance that interferes with the mission of the home.

D. Training requirements are as follows: 1. New Employee Training: The Contractor shall train all new employees in the following areas before the employee is deployed at JVH: safe food handling, personal hygiene, foodservice sanitation, tray assembly, menu reading, modified diets, and nourishment procedures. In addition, all newly hired employees will receive an orientation to the Home’s policies and procedures with documentation of such being forwarded to JHV’s In-Service Department. 2. Monthly Training: The Contractor shall conduct at a minimum, one ½ hour training session monthly in coordination with the Dietitian/Nutritionist for all food service employees on topics that include, but are not limited to: nutrition, sanitation, food handling, emergency feeding, and safety. Training topics for the year shall be scheduled by the end of the first month of the fiscal year. All employees shall receive training specific to their job functions. Additionally, cooks and supervisors shall receive training specific to their job functions. Topics shall be responsive to needs identified jointly by the Contractor and the Dietitian/Nutritionist. 3. JVH Training: The Contractor’s food service employees shall attend all JVH training (Education Day) deemed necessary by the home’s Human Resources Committee. 4. Employee Training Records: The Contractor shall maintain a training record for each employee that shall document the topics of orientation and ongoing training and the date of each. The Contract Administrator shall have access to employee training records. E. Staff Uniforms - The Contractor must provide uniforms to food service employees. The Contract Compliance Inspector shall approve uniform style and design. Shoes and other items of clothing shall comply with home policy. Uniforms shall be clean and easily identify food service staff. Sufficient supply of clean aprons shall be maintained. Hair shall be covered completely for both male and female employees. Bearded employees shall have their beards covered. Wedding bands and watches are the only jewelry allow during food preparation and service.

F. Hygienic Practices. Contractor shall examine all food handlers visually, daily, to insure that hygienic practices are being followed –  Clean outer uniforms;  Proper hand washing technique is utilized and hands are washed at appropriate times;  Hair nets completely covering hair;  Insure gloves are being worn during food preparation by employees having open wounds, sores, etc. on hands;  Insure food dispensing gloves are worn by employees who are dispensing food on tray serving line.

G. Advertising for Recruitment When advertising for recruitment, the Contractors name shall be specified, not the JHV.

H. Emergency Medical Service The Contractor is responsible for emergency medical care for employee injury occurring on the JHV premises.

I. Infection Control Records must be maintained for employees with upper respiratory infections, nausea, vomiting, hepatitis, and other infectious illness. These records shall be submitted to the Infection Control Officer monthly.

The Contractor shall adhere to the JHV's Body Fluid Cleanup Administrative Procedure Section 07, Policy 21 (attached) concerning the cleanup of body fluid spills from members, staff, guests, Contract No. 511B1300022

or any other subcontracting personnel within the food service area. This procedure shall minimize the risk of spread of blood borne diseases such as Aids, and Hepatitis B on work assignments.

The Contractor shall adhere to the JHV's Mercury Spill Cleanup Procedure, Section 19, Policy 81 (attached) concerning the clean up of mercury spills.

The Contractor shall prepare the following reports as required: Quality Assurance, Employee Exposure to Blood and Body Fluids and JHV's Unusual Incident Reports.

J. Regional and Corporate Staff

The Contractor's food manager shall meet with JHV staff regularly and upon request to communicate operational compliance with all standards outlined in the specifications, sanitation inspection report, JHV evaluation of food quality, staff training, and other matters that directly or indirectly pertain to the Contractor for food service.

This staff shall be an integral part of the Quality Assurance Program developed by the Contractor and shall monitor compliance with that program no less than monthly. The Contractor shall attend meetings as required by JHV. Such meetings shall include: 36 (one each month) Administrative Staff Meetings, 36 (one each month) Food Service Meetings with Contract Compliance Inspector, 20 (one each quarter) Quality Assurance and Infection Control Meetings, 36 (one each month) Nutritional Committee Meetings, 36 (one each month) Health and Safety Meetings and 36 (one each month) Member Council Meetings.

Corporate Staff having responsibility for this account shall provide support sufficient to assure the achievement of the goals and outcomes specified herein and to take immediate corrective action when necessary. This staff shall be an integral part of the performance improvement program developed by the Contractor and shall monitor compliance with that program no less than monthly. The Contractor’s corporate staff shall meet with the Contract Compliance Inspector/Facility Dietitian upon request to communicate operational compliance with all standards outlined in the specifications, sanitation inspection results, home evaluation of food quality, staff training, and other matters that directly or indirectly pertain to the food service operation. Additional JHV specific requirements related to Contractor Staff, Roles & Responsibilities are outlined in JHV Policies – Attachment B – Policy 21-31 – Contractual Personnel Orientation; Policy 7-21 – Body Fluid Spill Cleanup; Policy 19-81 Mercury Spill Cleanup Morrison Senior Living Response:

1.030 Roles and Responsibilities 1.031 Contractor Staff, Roles, and Responsibilities The following are requirements pertaining to personnel specifications and policies that are applicable to these specifications. Contractor will be solely responsible for their employee compensation including all applicable taxes and insurance. Also for any losses incurred by JHV as a result of any dishonest, fraudulent, or negligent acts on the part of company employees or agents.

A. The Director (1 FTE) must be a Certified Dietary Manager or Registered Dietitian in accordance with State Consumer & Industry Services requirements. Morrison Proposes Mr. Patrick Rice, CDM as the Director for Jacobetti. Morrison expects him to remain at Jacobetti for the length of the contract. SEE EXHIBIT M B. Supervisory Personnel proposed are Mr. John Andersen, CDM and Ms. Gail Urbiha, CDM. SEE EXHIBIT N 2. The Food Service Manager and all supervisory personnel shall have ServSafe certification.

Contract No. 511B1300022

3. The Morrison shall provide the Contract Administrator with documents verifying these qualifications prior to hiring. 4. Direct first-line supervision will be present during all operating hours of the kitchen and dining room to observe the food service line during each meal period. SEE EXHIBIT O 5. The Morrison proposed management staff salary scale is as follows: Director of Dining Services $44,500 to $76,800 Assistant Directors / Supervisors $28,100 to $48,000

C. Operating Staff

1. The Morrison shall provide sufficient personnel to assure prompt, accurate, quality service. SEE EXHIBIT P 2. Morrison will complete a criminal background check on all on-site employees in accordance with DJV Policy 14-14 prior to working at the facility. Any criminal findings must be reviewed by the Facility Administrator or Director of Nursing. Copies of all background checks will be forwarded to the Facility Financial Analyst who retains them for audit purposes. 3. Morrison shall provide trained competent personnel to prepare, assemble and serve food products that meet the following Job Descriptions and all associates will receive an annually performance review by the Director of Dining Services. SEE EXIBIT Q. 4. Morrison will provide adequate, trained relief personnel to substitute for absent regular employees. A labor report is required the first week of the new quarter on a quarterly basis. This shall indicate the number of FTEs based on actual hours worked compared to the number of meals served. The method of determining total hours and FTEs is to be specified along with regular and overtime hours worked. The supervisory and clerical hours shall also be reported however for Morrison all supervisory staff are salaried staff. 5. The examining physician shall follow the guidelines outlined in the Department of Community Health Bureau of Health Systems manual to determine the acceptability of the applicant. Pre-employment physicals must include a two-step TB skin test (or a chest x-ray if the employee is known to have a positive reaction). Results shall be submitted for approval to JHV’s Infection Control Nurse. The Morrison’s employees, at Morrison’s expense, must be offered a Hepatitis B vaccine series upon hire and receive it within ten (10) days as required by OSHA. An employee refusal of the Hepatitis B vaccine must be documented in writing. Records of informed consent to receive or refuse the vaccine must be submitted (using a Hepatitis B Vaccine Report) to JHV’s Infection Control Nurse. JHV will perform a Hepatitis B and a two-step TB test for Morrison employees if requested. Morrison shall be charged by JHV for the replacement cost of the vaccine, test, and syringe usage. An employee TB test or employee chest x-ray shall be required annually. Chest x-ray cost is the responsibility of the Morrison. Influenza vaccines shall be made available to Morrison’s employees. Morrison shall be charged by the JHV for the replacement cost for the influenza vaccine and syringe usage. 6. Morrison shall require that all applicants for employment who will be assigned to work at JHV shall pass a drug test prior to being offered employment. Drugs tested shall include all controlled substances or controlled substance analogue listed in schedule 1 or schedule 2 of part 72 of the Michigan Public Health Code, Act. No. 368 of the Public Acts of 1978, as amended, being sections 333.72001 et seq. of the Michigan Compiled Laws. The Contractor shall submit to the Contract Administrator proof that each employee has passed the drug test. 7. Morrison shall be responsible for assuring that lost keys or identification badges and keys from terminated employees are returned to the JVH Safety Office. If not returned, the Morrison shall be charged the current Home replacement cost for lost key and/or locking device replacement. 8. Morrison shall require employees to comply with instructions pertaining to conduct and Contract No. 511B1300022

building regulations that are in effect for the control of persons in the building or that may be issued for that purpose by JHV representatives. 9. Morrison always requires employees to protect the privacy of JVH members “protected health information (PHI)” to the extent necessary under current federal and state law (HIIPPA). Morrison agrees that it shall not use or disclose any member’s PHI for any purpose not expressly stated in this ITB. Morrison further agrees that any subcontractors or other persons or entities not directly employed by the Contractor shall abide by the terms of this clause. Morrison shall assure the State it has met the minimum safeguards necessary to protect unauthorized use or disclosure of PHI to any person or entity. Such safeguards shall include: physical access to PHI, technical access to PHI, and administrative policies and procedures addressing security of PHI. 10. Morrison shall attempt to implement staff policies that, to the maximum extent possible, reduce the differences in policies as established for home staff. 11. The home has a policy of zero tolerance for violent behavior. Anyone engaging in threatening or abusive conduct (either implied or actual) is subject to removal from the building pending appropriate corrective action. SEE EXIBIT R 12. The home reserves the right to request replacement of Morrison personnel for violations of agency conduct requirements, member rights violations, or other poor performance that interferes with the mission of the home.

D. Training requirements are as follows: 1. New Employee Training: Morrison shall train all new employees in the following areas before the employee is deployed at JVH: safe food handling, personal hygiene, foodservice sanitation, tray assembly, menu reading, modified diets, and nourishment procedures. In addition, all newly hired employees will receive an orientation to the Home’s policies and procedures with documentation of such being forwarded to JHV’s In- Service Department. Morrison uses a new hire orientation schedule for hourly that is setup for Jacobetti. Morrison also high importance on the development of salaried associates who will be required to attend orientation at Morrison Support center and complete a 14 lesson plan in the next 12 months after orientation. SEE EXHIBIT S SEE EXHIBIT T 2. Monthly Training: The Contractor shall conduct at a minimum, one ½ hour training session monthly in coordination with the Dietitian/Nutritionist for all food service employees on topics that include, but are not limited to: nutrition, sanitation, food handling, emergency feeding, and safety. Training topics for the year shall be scheduled by the end of the first month of the fiscal year. All employees shall receive training specific to their job functions. Additionally, cooks and supervisors shall receive training specific to their job functions. Topics shall be responsive to needs identified jointly by the Contractor and the Dietitian/Nutritionist. Morrison uses a program called “CHAT” this Sessions can be used as often as the onsite team feels is needed. SEE EXIBIT U At Compass Group, we are always looking for ways to help you motivate and inspire our associates to achieve greater performance. Research shows that associates respond most positively to personal recognition and feel that it is the most important factor in job satisfaction. As a result, HERO, which stands for Helping Everyone Recognize Others, was created. SEE EXHIBIT V 3. JVH Training: The Morrison’s food service employees shall attend all JVH training (Education Day) deemed necessary by the home’s Human Resources Committee. 4. Employee Training Records: The Morrison shall maintain a training record for each employee that shall document the topics of orientation and ongoing training and the date of each. The Contract Administrator shall have access to employee training records.

E. Staff Uniforms. Morrison provides uniforms to food service employees as part of our labor agreement. The Contract Compliance Inspector shall approve uniform style and design. Contract No. 511B1300022

Shoes and other items of clothing shall comply with home policy. Uniforms shall be clean and easily identify food service staff. Sufficient supply of clean aprons shall be maintained. Hair shall be covered completely for both male and female employees. Bearded employees shall have their beards covered. Wedding bands and watches are the only jewelry allow during food preparation and service. F. Hygienic Practices Morrison Management shall examine all food handlers visually, daily, to insure that hygienic practices are being followed –  Clean outer uniforms;  Proper hand washing technique is utilized and hands are washed at appropriate times;  Hair nets completely covering hair;  Insure gloves are being worn during food preparation by employees having open wounds, sores, etc. on hands;  Insure food dispensing gloves are worn by employees who are dispensing food on tray serving line. SEE EXIBIT W G. Advertising for Recruitment When advertising for recruitment, Morrison’s name shall be specified, not the JHV. H Emergency Medical Service Morrison has a local provider responsible for emergency medical care for employee injury occurring on the JHV premises. I. Infection Control Records must be maintained for employees with upper respiratory infections, nausea, vomiting, hepatitis, and other infectious illness. These records shall be submit SEE EXHIBIT X Morrison shall adhere to the JHV's Body Fluid Cleanup Administrative Procedure Section 07, Policy 21 (attached) concerning the cleanup of body fluid spills from members, staff, guests, or any other subcontracting personnel within the food service area. This procedure shall minimize the risk of spread of blood borne diseases such as Aids, and Hepatitis B on work assignments. Morrison shall adhere to the JHV's Mercury Spill Cleanup Procedure, Section 19, Policy 81 (attached) concerning the clean up of mercury spills. Morrison shall prepare the following reports as required: Quality Assurance, Employee Exposure to Blood and Body Fluids and JHV's Unusual Incident Reports.

J. Regional and Corporate Staff Morrison’s Food Manager shall meet with JHV staff regularly and upon request to communicate operational compliance with all standards outlined in the specifications, sanitation inspection report, JHV evaluation of food quality, staff training, and other matters that directly or indirectly pertain to the Morrison for food service. This staff shall be an integral part of the Quality Assurance Program developed by the Morrison and shall monitor compliance with that program no less than monthly. Morrison’s Manager shall attend meetings as required by JHV. Such meetings shall include: 36 (one each month) Administrative Staff Meetings, 36 (one each month) Food Service Meetings with Contract Compliance Inspector, 20 (one each quarter) Quality Assurance and Infection Control Meetings, 36 (one each month) Nutritional Committee Meetings, 36 (one each month) Health and Safety Meetings and 36 (one each month) Member Council Meetings. Morrison Regional Corporate Staff having responsibility for this account shall provide support sufficient to assure the achievement of the goals and outcomes specified herein and to take immediate corrective action when necessary. This staff shall be an integral part of the performance improvement program developed by the Morrison and shall monitor compliance with that program no less than monthly. The Morrison’s regional corporate staff shall meet with the Contract Compliance Inspector/Facility Dietitian upon request to communicate operational compliance with all standards outlined in the specifications, sanitation inspection results, home evaluation of food quality, staff training, and other matters that directly or indirectly pertain to the food service operation. Morrison has assigned Ken Lundin as the Regional Support for Jacobetti Home for Veterans. who will have access to and utilize the Contract No. 511B1300022

talents of specialists in the support areas of purchasing, marketing, systems, labor relations, clinical services, etc. Mike McFall is the Regional Vice President assigned to the account and Ken reports directly to Mike. KEN LUNDN’S RESUME EXHIBIT Y MICHAEL MCFALL’S RESUME EXHIBIT Z

1.040 Project Plan

1.041 Project Plan Management -- DELETED - NOT APPLICABLE

1.042 Reports

Quality Assurance Program – The Contractor commits to the following relative to the Quality Assurance Process at the JHV: A. Implement Contractor survey and evaluation tools to ensure consistency and compliance in quality management. B. Acquaint all dietary personnel with the standards and tools by which quality is measured. C. Mandatory evaluations and surveys will be the following:  QC Audit: Administrative (between meal nourishment)  QC Audit: Administrative – Plate Waste  QA Evaluation: Elements/Performance Indicators  QA Standards: Assessment Program  Tray line Temperature Record  Tray Delivery Control Record  Equipment Temperature Log  Sanitation Checklist  Patient Satisfaction Surveys  Special Events Client Surveys

JHV shall have a comprehensive, on-going, Quality Assurance Program that will meet the requirements of the Veterans Administration, Michigan Department of Consumer & Industry Services Nursing Home Certification Regulations and Hazardous Analysis Critical Control Point (HACCP) as required. It shall be designed to objectively and systematically monitor the quality and appropriateness of member care, pursue opportunities to improve care and to resolve identified problems.

The Quality Assurance Program will monitor significant functions related to food service operations and this agreement. It shall include at least monitoring of sanitation, food handling, employee health and hygiene, member meal satisfaction, dining room services, diet accuracy, diet order procedures, clinical services and effectiveness of staff training. The program shall include input at various stages from all levels of employees, i.e., food service workers, food service supervisors, food service managers, etc.

Quality assurance plan will also be monitored with the attached Dietary Sanitation Quality Assurance Audit Tool - See attachment D.

REPORTING: The Contractor will maintain books, records, and documents pertaining to costs of this Contract in such detail as to reflect all direct net costs of food, labor, materials, equipment, supplies and services and other expenses for which reimbursement will be claimed. At reasonable times and for a period of at least three (3) years from the expiration date of the Contract, any records directly pertinent to transactions relating to this Contract shall be available from contractor for inspection, audit or reproduction by an authorized representative of the State. This will include records relating to litigation of the settlement of claim. These records will be available for review by facility officials.

JHV will not be charged for meal replacement resulting from error by the contractor.

Contract No. 511B1300022

Pantry stock will be billed separately. Special functions will also be charged separately according to a mutually agreed upon price schedule. Monthly theme meals are included in the daily member meals and are not charged separately.

In addition to the above, the Contractor shall be able to provide various reports, when requested by the State. Examples include itemized report of total items (commodities and services), open invoice reports, delivery compliance reports, quantity reports, service compliance reports, etc.

Morrison Senior Living Response: Quality Assurance Program – Morrison commits to the following relative to the Quality Assurance Process at the JHV:

A. Implement Morrison survey and evaluation tools to ensure consistency and compliance in quality management. See Morrison Performance Improvement Plan SEE EXHIBIT AA

B. Acquaint all dietary personnel with the standards and tools by which quality is measured.

C. Mandatory evaluations and surveys will be the following:  QC Audit: Administrative (between meal nourishment)  QC Audit: Administrative – Plate Waste  QA Evaluation: Elements/Performance Indicators  QA Standards: Assessment Program  Tray line Temperature Record  Tray Delivery Control Record  Equipment Temperature Log  Sanitation Checklist  Patient Satisfaction Surveys  Special Events Client Surveys

JHV shall have a comprehensive, on-going, Quality Assurance Program that will meet the requirements of the Veterans Administration, Michigan Department of Consumer & Industry Services Nursing Home Certification Regulations and Hazardous Analysis Critical Control Point (HACCP) as required. It shall be designed to objectively and systematically monitor the quality and appropriateness of member care, pursue opportunities to improve care and to resolve identified problems. The Quality Assurance Program will monitor significant functions related to food service operations and this agreement. It shall include at least monitoring of sanitation, food handling, employee health and hygiene, member meal satisfaction, dining room services, diet accuracy, diet order procedures, clinical services and effectiveness of staff training. The program shall include input at various stages from all levels of employees, i.e., food service workers, food service supervisors, food service managers, etc.

Quality assurance plan will also be monitored with the attached Dietary Sanitation Quality Assurance Morrison has provided a weekly monitor tool in this response to use as a Quality Assurance tool.

Contract No. 511B1300022

REPORTING:

Morrison will maintain books, records, and documents pertaining to costs of this Contract in such detail as to reflect all direct net costs of food, labor, materials, equipment, supplies and services and other expenses for which reimbursement will be claimed. At reasonable times and for a period of at least three (3) years from the expiration date of the Contract, any records directly pertinent to transactions relating to this Contract shall be available from contractor for inspection, audit or reproduction by an authorized representative of the State. This will include records relating to litigation of the settlement of claim. These records will be available for review by facility officials.

JHV will not be charged for meal replacement resulting from error by the contractor.

Pantry stock will be billed separately. Special functions will also be charged separately according to a mutually agreed upon price schedule. Monthly theme meals are included in the daily member meals and are not charged separately.

In addition to the above, the Morrison shall be able to provide various reports, when requested by the State. Examples include itemized report of total items (commodities and services), open invoice reports, delivery compliance reports, quantity reports, service compliance reports, etc.

1.050 Acceptance

1.051 Criteria -- DELETED - NOT APPLICABLE

1.052 Final Acceptance -- DELETED - NOT APPLICABLE

1.060 Proposal Pricing

1.061 Proposal Pricing

See Attachment A - Price List to submit pricing proposal.

Contractor’s out-of-pocket expenses are not separately reimbursable by the State unless, on a case-by- case basis for unusual expenses, the State has agreed in advance and in writing to reimburse Contractor for the expense at the State’s current travel reimbursement rates. See www.michigan.gov/dtmb for current rates.

1.062 Price Term

Prices quoted are the maximum for a period of 365 days from the date the Contract becomes effective.

NOTE: The State of Michigan, Department of Military and Veterans Affairs will allow for pricing consideration 365 days from the date of the originally proposed contract start date of June 12, 2011.

Prices are subject to change at the end of each 365-day period. Such changes must be based on changes in actual costs incurred. Documentation of such changes must be provided with the request for price change in order to substantiate any requested change. Purchasing reserves the right to consider various pertinent information sources to evaluate price increase requests (such as the CPI and PPI, US City Average, as published by the US Department of Labor, Bureau of Labor Statistics). Purchasing also reserves the right to consider other information related to special economic and/or industry circumstances, when evaluating a price change request. Changes may be either increases or decreases, and may be requested by either party. Approved changes must be firm for the remainder of the Contract period unless further revised at the end of the next 365-day period. The following language proposed by Morrison Senior Living is hereby added: Prices quoted are the maximum for a period of 365 days from the date the Contract becomes effective. Prices are subject to change at the end of each 365-day period. Such changes will be based price increases or decreases in the CPI.. The adjustment to the rates and charges shall be based on the 12 Contract No. 511B1300022

Months Percent Change increase or decrease over the prior year in the “Consumer Price Index, All Urban Consumers, U.S. City average, Other Food Away From Home (Not Seasonally Adjusted)” Series ID CUUR0000SEFV05 as published by the United States Department of Labor, Bureau of Labor Statistics.

Requests for price changes must be RECEIVED IN WRITING AT LEAST 10 DAYS PRIOR TO THEIR EFFECTIVE DATE, and are subject to written acceptance before becoming effective. In the event new prices are not acceptable, the Contract may be cancelled. The Contractor remains responsible for performing according to the Contract terms at the Contract price for all orders received before price revisions are approved or before the Contract is cancelled.

1.063 Tax Excluded from Price (a) Sales Tax: For purchases made directly by the State, the State is exempt from State and Local Sales Tax. Prices must not include the taxes. Exemption Certificates for State Sales Tax will be furnished upon request.

(b) Federal Excise Tax: The State may be exempt from Federal Excise Tax, or the taxes may be reimbursable, if articles purchased under any resulting Contract are used for the State’s exclusive use. Certificates showing exclusive use for the purposes of substantiating a tax-free or tax-reimbursable sale will be sent upon request. If a sale is tax exempt or tax reimbursable under the Internal Revenue Code, prices must not include the Federal Excise Tax.

1.064 Holdback – DELETED – NOT APPLICABLE

1.070 Additional Requirements

1.071 Additional Terms and Conditions specific to this RFP

CONTRACTOR RESPONSIBILITIES: The following are requirements pertaining to the responsibilities of the Contractor that are applicable to these specifications.

A. Make no alterations, changes or improvements to areas granted to the Contractor without prior written permission from the facility.

B. Ensure that no equipment of any type shall be removed from JHV except to be repaired as directed by the JHV's Maintenance Department.

C. Provide for fire, theft, and other required insurance at its own expense to cover its property located on the premises of JHV. The Contractor further agrees to provide all necessary theft and/or other insurance to cover clothes, garments, and other articles owned by its employees. In case of fire, or any unforeseen casualty where services of this type are no longer feasible at this location, this contract may be terminated by the State without payment for any claim for damage.

D. Surrender to the State all equipment and furnishings located in the food service facilities, as shown on the certified inventory list of all JHV-owned property, upon termination of this agreement for whatever cause. Such property and equipment must be returned to the State in the same good order as when received except for reasonable wear and tear, and damage from casualty, fire, and hazards covered by insurance.

The Contractor's food service manager and JHV's CCI shall conduct a joint inventory of all equipment and furnishings located in the food service area yearly in April. The condition of equipment shall be determined at that time. Discrepancies shall be corrected at the Contractor's expense, replacement to be of comparable quality with items in the original inventory.

E. Inform the Maintenance Department of necessary repairs by means of work order. The Contractor is responsible for payment to repair damaged equipment and building damage due to negligence by its employees. The Maintenance Supervisor's judgment shall be used to determine the cause of damage, whether it is negligence or regular wear and tear. In cases of dissent, the JHV's Administrative Officer shall make the determination. Items unsuitable for use must be brought to Contract No. 511B1300022

the attention of the JHV's Contract Compliance Inspector to be handled through the Home's established procedure. The Contractor shall not discard any equipment or supplies.

Written approval must be obtained from JHV before the installation of any equipment owned by the Contractor that required modification to existing plumbing, heating, electrical, or other services.

F. The Contractor shall have a comprehensive, ongoing program for performance improvement that will meet both the requirements of the U.S. Department of Veterans Affairs and the Michigan Department of Community Health Bureau of Health Services and the home. It shall be designed to objectively and systematically monitor the quality and appropriateness of member care, pursue opportunities to improve care, and to resolve identified problems. Reports will be provided to the Contract Compliance Inspector quarterly and to the home Quality Assurance Committee as requested. G. Contractor shall conduct member satisfaction surveys at least once per quarter. Contractor shall attend monthly Member Council meetings. Results of these surveys shall be communicated to the Contract Administrator/Facility Dietitian. H. The Contractor shall provide its own outside telephone service, computer, printer, facsimile, reproduction, and other office equipment and supplies. I. Contractor shall provide for its own fire, theft, and other required insurance at its own expense to cover its property located on the premises of the home. The Contractor further agrees to provide all necessary theft and/or other insurance to cover clothing, garments, and other articles owned by its employees. In case of fire, or any unforeseen casualty where services of this type are no longer feasible at this location, this contract may be terminated by the State without payment for any claim or damage. J. Contract will require frequent deliveries to State of Michigan facility. Contractor shall utilize procedures to ensure the security and safety of the building. Contractor and subcontractors shall comply with the security access requirements of DJV.

JHV Responsibilities The following are requirements pertaining to the responsibilities of JHV.

A. Provide the Contractor keys to lavatories, offices, and other areas necessary to enable the Contractor to fulfill its responsibilities.

B. Provide parking space and lockers for the Contractor's employees.

C. Provide Contractor employees access to employee lounge as designated.

D. Provide preventive maintenance program appropriate for JHV food service equipment. Routine maintenance of the JHV food service area will be provided by the JHV Maintenance Department upon request of the Contractor through work orders.

E. Furnish all water, gas, electricity, heat, and light for the operation.

F. Permit use of all kitchen equipment and storage facility for the food service.

G. Provide the Contractor access to the kitchen equipment presently owned by JHV for use by Contractor in the kitchen area in order to assist in fulfilling the terms of this contract.

 Furnish tray delivery system, reusable dishes, mugs, glasses, and flatware for meal service. Furnish all capital and small equipment, utensils, etc., for food preparation and service. The Home reserves the right to make the final decision regarding replacement or procurement of equipment.

H. Repair all permanent fixtures such as faucets, lights, sewers, air conditioning, heat, electrical, plumbing and appropriate mechanical systems.

Contract No. 511B1300022

I. Provide internal facility telephone system.

J. Provide extermination service to food service areas.

K. Provide internal mail delivery service.

L. RN shift supervisor shall notify Contractor as changes occur and at least one hour prior to meal serving time of any member meal changes.

M. Provide fire extinguisher and inspect all extinguishers monthly.

N. Provide box of first aid supplies, fire blanket, and eyewash station.

O. Provide desks, chairs, and file cabinets for the offices.

P. Contractor shall be responsible for the maintenance and replacement of their computer hardware. Computer menu access shall be approved by Contract Compliance Inspector. Before any Contractor network system maintenance and service can be performed, the Home's hardware/software professionals shall review procedures with recommendations. The costs charged to the Contractor for services rendered shall be priced per hour and equal to the fees charged by the in-house hardware/software maintenance service contracts.

Q. Provide diet cards and plastic covers for same. Contract No. 511B1300022

Article 2, Terms and Conditions

2.000 Contract Structure and Term

2.001 Contract Term The Contract is for a period of five (5) years beginning approximately August 1, 2011through July 31, 2016. All outstanding Purchase Orders must also expire upon the termination (cancellation for any of the reasons listed in Section 2.150) of the Contract, unless otherwise extended under the Contract. Absent an early termination for any reason, Purchase Orders issued but not expired, by the end of the Contract’s stated term, will remain in effect for the balance of the fiscal year for which they were issued.

2.002 Options to Renew The Contract may be renewed in writing by mutual agreement of the parties not less than 30 days before its expiration. The Contract may be renewed for up to two (2) additional one (1) year periods. At the discretion of the of the State of Michigan and the Department of Military and Veterans Affairs, Jacobetti Home for Veterans if it is deemed to be at the best interest of the State, the State may extend this contractual agreement for up to a five year period, at increments to be mutually agreeable by both parties.

2.003 Legal Effect Contractor must show acceptance of the Contract by signing two (2) copies of the Contract and returning them to the Contract Administrator. The Contractor must not proceed with the performance of the work to be done under the Contract, including the purchase of necessary materials, until both parties have signed the Contract to show acceptance of its terms, and the Contractor receives a Contract release/purchase order that authorizes and defines specific performance requirements.

Except as otherwise agreed in writing by the parties, the State assumes no liability for costs incurred by Contractor or payment under the Contract, until Contractor is notified in writing that the Contract (or Change Order) has been approved by the State Administrative Board (if required), approved and signed by all the parties, and a Purchase Order against the Contract has been issued.

2.004 Attachments & Exhibits All Attachments and Exhibits affixed to any and all Statement(s) of Work, or appended to or referencing the Contract, are incorporated in their entirety and form part of the Contract.

2.005 Ordering The State will issue a written Purchase Order, Blanket Purchase Order, Direct Voucher or Procurement Card Order, which must be approved by the Contract Administrator or the Contract Administrator's designee, to order any Services/Deliverables under the Contract. All orders are subject to the terms and conditions of the Contract. No additional terms and conditions contained on either a Purchase Order or Blanket Purchase Order apply unless they are also specifically contained in that Purchase Order's or Blanket Purchase Order's accompanying Statement of Work. Exact quantities to be purchased are unknown, however, the Contractor must furnish all such materials and services as may be ordered during the CONTRACT period. Quantities specified, if any, are estimates based on prior purchases, and the State is not obligated to purchase in these or any other quantities.

2.006 Order of Precedence (a) The Contract, including any Statements of Work and Exhibits, to the extent not contrary to the Contract, each of which is incorporated for all purposes, constitutes the entire agreement between the parties with respect to the subject matter and supersedes all prior agreements, whether written or oral, with respect to the subject matter and as additional terms and conditions on the purchase order must apply as limited by Section 2.005.

(b) In the event of any inconsistency between the terms of the Contract and a Statement of Work, the terms of the Statement of Work will take precedence (as to that Statement of Work only); provided, however, that a Statement of Work may not modify or amend the terms of the Contract, which may be modified or amended only by a formal Contract amendment. Contract No. 511B1300022

2.007 Headings Captions and headings used in the Contract are for information and organization purposes. Captions and headings, including inaccurate references, do not, in any way, define or limit the requirements or terms and conditions of the Contract.

2.008 Form, Function & Utility If the Contract is for use of more than one (1) State agency and if the Deliverable/Service does not the meet the form, function, and utility required by that State agency, that agency may, subject to State purchasing policies, procure the Deliverable/Service from another source.

2.009 Reformation and Severability Each provision of the Contract is severable from all other provisions of the Contract and, if one (1) or more of the provisions of the Contract is declared invalid, the remaining provisions of the Contract remain in full force and effect.

2.010 Consents and Approvals Except as expressly provided otherwise in the Contract, if either party requires the consent or approval of the other party for the taking of any action under the Contract, the consent or approval must be in writing and must not be unreasonably withheld or delayed.

2.011 No Waiver of Default If a party fails to insist upon strict adherence to any term of the Contract then the party has not waived the right to later insist upon strict adherence to that term, or any other term, of the Contract.

2.012 Survival Any provisions of the Contract that impose continuing obligations on the parties, including without limitation the parties’ respective warranty, indemnity and confidentiality obligations, survive the expiration or termination of the Contract for any reason. Specific references to survival in the Contract are solely for identification purposes and not meant to limit or prevent the survival of any other section.

2.020 Contract Administration

2.021 Issuing Office The Contract is issued by the Department of Military and Veterans Affairs, Purchasing and Department of of Military and Veterans Affairs – D J Jacobetti Home for Veterans (collectively, including all other relevant State of Michigan departments and agencies, the “State”). DJV Administrator is the sole point of contact in the State with regard to all procurement and contractual matters relating to the Contract. DJV and DMVA Purchasing are the only State office authorized to change, modify, amend, alter or clarify the prices, specifications, terms and conditions of the Contract. The DMVA Contractor Administrators are:

Bradford Slagle, Administrator or Kimberly Graham, Buyer Manager D J Jacobetti Home for Veterans Dept of Military and Veterans Affairs 425 Fisher St. Office of Financial Services Marquette, MI 49855 Purchasing Section Email: [email protected] 3423 N Martin Luther King Blvd. Phone: 906-226-3576, ext. 349 Lansing, MI 48906 Email: [email protected] Phone: 517-481-7643 Contract No. 511B1300022

2.022 Contract Compliance Inspector After DMVA-Purchasing receives the properly executed Contract, it is anticipated that the Jacobetti Home for Veterans’ Administrator , in consultation with Department of Military and Veterans Affairs – D J Jacobetti Home for Veterans will direct the person named below, or any other person so designated, to monitor and coordinate the activities for the Contract on a day-to-day basis during its term. However, monitoring of the Contract implies no authority to change, modify, clarify, amend, or otherwise alter the prices, terms, conditions and specifications of the Contract as that authority is retained by DMVA Purchasing . The CCI for the Contract is:

Michael Harrington Military & Veterans Affairs, D J Jacobetti Home for Veterans 425 Fisher Street – Marquette, MI 49855 Email: [email protected] Phone: 906-226-3576 ext. 354 Fax: 906-226-3507

2.023 Project Manager The following individual will oversee the project:

Same as above

2.024 Change Requests The State reserves the right to request, from time to time, any changes to the requirements and specifications of the Contract and the work to be performed by the Contractor under the Contract. During the course of ordinary business, it may become necessary for the State to discontinue certain business practices or create Additional Services/Deliverables. At a minimum, to the extent applicable, the State would like the Contractor to provide a detailed outline of all work to be done, including tasks necessary to accomplish the services/deliverables, timeframes, listing of key personnel assigned, estimated hours for each individual per task, and a complete and detailed cost justification.

If the Contractor does not so notify the State, the Contractor has no right to claim thereafter that it is entitled to additional compensation for performing that service or providing that deliverable.

Change Requests: (a) By giving Contractor written notice within a reasonable time, the State must be entitled to accept a Contractor proposal for Change, to reject it, or to reach another agreement with Contractor. Should the parties agree on carrying out a Change, a written Contract Change Notice must be prepared and issued under the Contract, describing the Change and its effects on the Services and any affected components of the Contract (a “Contract Change Notice”). (b) No proposed Change may be performed until the proposed Change has been specified in a duly executed Contract Change Notice issued by DMVA, JHV Purchasing. (c) If the State requests or directs the Contractor to perform any activities that Contractor believes constitute a Change, the Contractor must notify the State that it believes the requested activities are a Change before beginning to work on the requested activities. If the Contractor fails to notify the State before beginning to work on the requested activities, then the Contractor waives any right to assert any claim for additional compensation or time for performing the requested activities. If the Contractor commences performing work outside the scope of the Contract and then ceases performing that work, the Contractor must, at the request of the State, retract any out-of-scope work that would adversely affect the Contract. Contract No. 511B1300022

2.025 Notices Any notice given to a party under the Contract must be deemed effective, if addressed to the State contact as noted in Section 2.021 and the Contractor’s contact as noted on the cover page of the contract, upon: (i) delivery, if hand delivered; (ii) receipt of a confirmed transmission by facsimile if a copy of the notice is sent by another means specified in this Section; (iii) the third Business Day after being sent by U.S. mail, postage pre-paid, return receipt requested; or (iv) the next Business Day after being sent by a nationally recognized overnight express courier with a reliable tracking system.

Either party may change its address where notices are to be sent by giving notice according to this Section.

2.026 Binding Commitments Representatives of Contractor must have the authority to make binding commitments on Contractor’s behalf within the bounds set forth in the Contract. Contractor may change the representatives from time to time upon written notice.

2.027 Relationship of the Parties The relationship between the State and Contractor is that of client and independent contractor. No agent, employee, or servant of Contractor or any of its Subcontractors must be deemed to be an employee, agent or servant of the State for any reason. Contractor is solely and entirely responsible for its acts and the acts of its agents, employees, servants and Subcontractors during the performance of the Contract.

2.028 Covenant of Good Faith Each party must act reasonably and in good faith. Unless stated otherwise in the Contract, the parties must not unreasonably delay, condition, or withhold the giving of any consent, decision, or approval that is either requested or reasonably required of them in order for the other party to perform its responsibilities under the Contract.

2.029 Assignments (a) Neither party may assign the Contract, or assign or delegate any of its duties or obligations under the Contract, to any other party (whether by operation of law or otherwise), without the prior written consent of the other party; provided, however, that the State may assign the Contract to any other State agency, department, division or department without the prior consent of Contractor and Contractor may assign the Contract to an affiliate so long as the affiliate is adequately capitalized and can provide adequate assurances that the affiliate can perform the requirements of the Contract. The State may withhold consent from proposed assignments, subcontracts, or notations when the transfer of responsibility would operate to decrease the State’s likelihood of receiving performance on the Contract or the State’s ability to recover damages.

(b) Contractor may not, without the prior written approval of the State, assign its right to receive payments due under the Contract. If the State permits an assignment, the Contractor is not relieved of its responsibility to perform any of its contractual duties, and the requirement under the Contract that all payments must be made to one (1) entity continues.

(c) If the Contractor intends to assign the Contract or any of the Contractor's rights or duties under the Contract, the Contractor must notify the State in writing at least 90 days before the assignment. The Contractor also must provide the State with adequate information about the assignee within a reasonable amount of time before the assignment for the State to determine whether to approve the assignment. Contract No. 511B1300022

2.030 General Provisions

2.031 Media Releases News releases (including promotional literature and commercial advertisements) pertaining to the RFP and Contract or project to which it relates must not be made without prior written State approval, and then only in accordance with the explicit written instructions from the State. No results of the activities associated with the RFP and Contract are to be released without prior written approval of the State and then only to persons designated.

2.032 Contract Distribution DMVA JHV Purchasing retains the sole right of Contract distribution to all State agencies and local units of government unless other arrangements are authorized by Purchasing.

2.033 Permits Contractor must obtain and pay any associated costs for all required governmental permits, licenses and approvals for the delivery, installation and performance of the Services. The State must pay for all costs and expenses incurred in obtaining and maintaining any necessary easements or right of way.

2.034 Website Incorporation The State is not bound by any content on the Contractor’s website, even if the Contractor’s documentation specifically referenced that content and attempts to incorporate it into any other communication, unless the State has actual knowledge of the content and has expressly agreed to be bound by it in a writing that has been manually signed by an authorized representative of the State.

2.035 Future Bidding Preclusion Contractor acknowledges that, to the extent the Contract involves the creation, research, investigation or generation of a future RFP, it may be precluded from bidding on the subsequent RFP. The State reserves the right to disqualify any bidder if the State determines that the bidder has used its position (whether as an incumbent Contractor, or as a Contractor hired to assist with the RFP development, or as a Vendor offering free assistance) to gain a competitive advantage on the RFP

2.036 Freedom of Information All information in any proposal submitted to the State by Contractor and the Contract is subject to the provisions of the Michigan Freedom of Information Act, 1976 PA 442, MCL 15.231, et seq (the “FOIA”).

2.037 Disaster Recovery Contractor and the State recognize that the State provides essential services in times of natural or man- made disasters. Therefore, except as so mandated by Federal disaster response requirements, Contractor personnel dedicated to providing Services/Deliverables under the Contract must provide the State with priority service for repair and work around in the event of a natural or man-made disaster.

2.040 Financial Provisions

2.041 Fixed Prices for Services/Deliverables Each Statement of Work or Purchase Order issued under the Contract must specify (or indicate by reference to the appropriate Contract Exhibit) the firm, fixed prices for all Services/Deliverables, and the associated payment milestones and payment amounts. The State may make progress payments to the Contractor when requested as work progresses, but not more frequently than monthly, in amounts approved by the Contract Administrator, after negotiation. Contractor must show verification of measurable progress at the time of requesting progress payments.

2.042 Adjustments for Reductions in Scope of Services/Deliverables If the scope of the Services/Deliverables under any Statement of Work issued under the Contract is subsequently reduced by the State, the parties must negotiate an equitable reduction in Contractor’s charges under such Statement of Work commensurate with the reduction in scope. Contract No. 511B1300022

2.043 Services/Deliverables Covered For all Services/Deliverables to be provided by Contractor (and its Subcontractors, if any) under the Contract, the State must not be obligated to pay any amounts in addition to the charges specified in the Contract.

2.044 Invoicing and Payment – In General

 A monthly, itemized invoice shall be forwarded to the JHV Contract Compliance Inspector by the 1st day of each month outlining previous month’s service.  The invoice should show payment amount and should reflect actual meals and nourishments served, less any penalty cost charges accrued by those dates or in accordance with other cost- saving pricing proposals offered during bid process.  Appropriate documentation must accompany invoice and will consist of a monthly flow sheet itemizing the daily member meals served, double portions served, nourishments, snacks, and “always available” menu items; employee, volunteers, and guest meals served; nourishment records, and requisitions for activities for invoice service period. Contractor’s monthly invoice shall reconcile with the monthly flow sheet.  Meals for members eating in the Nursing Units shall be charged at the same price as members eating in the main dining room. All meals, nourishments, snacks and “always available” items served will be billed according to price quoted by Contractor. JHV shall not be charged for replacement meals as a result of Contractor’s error.  Pantry stock will be billed separately at cost.  Special functions will also be charged separately according to a mutually agreed upon pricing schedule.  Monthly theme meals are included in the daily member meals and are not charged separately.

Correct invoices will be due and payable by the State, in accordance with the State’s standard payment procedure as specified in 1984 PA 279, MCL 17.51 et seq., within 45 days after receipt, provided the State determines that the invoice was properly rendered.

The specific payment schedule for any Contract(s) entered into, as the State and the Contractor(s) must mutually agree upon. The schedule must show payment amount and must reflect actual work done by the payment dates, less any penalty cost charges accrued by those dates. As a general policy, statements must be forwarded to the designated representative by the 15th day of the following month.

The State may make progress payments to the Contractor when requested as work progresses, but not more frequently than monthly, in amounts approved by the CCI, after negotiation. Contractor must show verification of measurable progress at the time of requesting progress payments.

2.045 Pro-ration To the extent there are any Services that are to be paid for on a monthly basis, the cost of such Services must be pro-rated for any partial month.

2.046 Antitrust Assignment The Contractor assigns to the State any claim for overcharges resulting from antitrust violations to the extent that those violations concern materials or services supplied by third parties to the Contractor, toward fulfillment of the Contract.

2.047 Final Payment The making of final payment by the State to Contractor does not constitute a waiver by either party of any rights or other claims as to the other party’s continuing obligations under the Contract, nor will it constitute a waiver of any claims by one (1) party against the other arising from unsettled claims or failure by a party to comply with the Contract, including claims for Services and Deliverables not reasonably known until after acceptance to be defective or substandard. Contractor’s acceptance of final payment by the State under the Contract must constitute a waiver of all claims by Contractor against the State for payment under the Contract, other than those claims previously filed in writing on a timely basis and still unsettled.

Contract No. 511B1300022

2.048 Electronic Payment Requirement Electronic transfer of funds is required for payments on State contracts. The Contractor must register with the State electronically at http://www.cpexpress.state.mi.us. As stated in 1984 PA 431, all contracts that the State enters into for the purchase of goods and services must provide that payment will be made by Electronic Fund Transfer (EFT).

2.050 Taxes

2.051 Employment Taxes Contractors are expected to collect and pay all applicable federal, state, and local employment taxes.

2.052 Sales and Use Taxes Contractors are required to be registered and to remit sales and use taxes on taxable sales of tangible personal property or services delivered into the State. Contractors that lack sufficient presence in Michigan to be required to register and pay tax must do so as a volunteer. This requirement extends to: (1) all members of any controlled group as defined in § 1563(a) of the Internal Revenue Code and applicable regulations of which the company is a member, and (2) all organizations under common control as defined in § 414(c) of the Internal Revenue Code and applicable regulations of which the company is a member that make sales at retail for delivery into the State are registered with the State for the collection and remittance of sales and use taxes. In applying treasury regulations defining “two (2) or more trades or businesses under common control” the term “organization” means sole proprietorship, a partnership (as defined in § 701(a)(2) of the Internal Revenue Code), a trust, an estate, a corporation, or a limited liability company.

2.060 Contract Management

2.061 Contractor Personnel Qualifications All persons assigned by Contractor to the performance of Services under the Contract must be employees of Contractor or its majority-owned (directly or indirectly, at any tier) subsidiaries (or a State- approved Subcontractor) and must be fully qualified to perform the work assigned to them. Contractor must include a similar provision in any subcontract entered into with a Subcontractor. For the purposes of the Contract, independent contractors engaged by Contractor solely in a staff augmentation role must be treated by the State as if they were employees of Contractor for the Contract only; however, the State understands that the relationship between Contractor and Subcontractor is an independent contractor relationship.

2.062 Contractor Key Personnel (a) The Contractor must provide the CCI with the names of the Key Personnel.

(b) Key Personnel must be dedicated as defined in the Statement of Work to the Project for its duration in the applicable Statement of Work with respect to other individuals designated as Key Personnel for that Statement of Work.

(c) The State reserves the right to recommend and approve in writing the initial assignment, as well as any proposed reassignment or replacement, of any Key Personnel. Before assigning an individual to any Key Personnel position, Contractor must notify the State of the proposed assignment, must introduce the individual to the appropriate State representatives, and must provide the State with a resume and any other information about the individual reasonably requested by the State. The State reserves the right to interview the individual before granting written approval. In the event the State finds a proposed individual unacceptable, the State must provide a written explanation including reasonable detail outlining the reasons for the rejection. Contract No. 511B1300022

(d) Contractor must not remove any Key Personnel from their assigned roles on the Contract without the prior written consent of the State. The Contractor’s removal of Key Personnel without the prior written consent of the State is an unauthorized removal (“Unauthorized Removal”). Unauthorized Removals does not include replacing Key Personnel for reasons beyond the reasonable control of Contractor, including illness, disability, leave of absence, personal emergency circumstances, resignation or for cause termination of the Key Personnel’s employment. Unauthorized Removals does not include replacing Key Personnel because of promotions or other job movements allowed by Contractor personnel policies or Collective Bargaining Agreement(s) as long as the State receives prior written notice before shadowing occurs and Contractor provides 30 days of shadowing unless parties agree to a different time period. The Contractor with the State must review any Key Personnel replacements and appropriate transition planning must be established. Any Unauthorized Removal may be considered by the State to be a material breach of the Contract, in respect of which the State may elect to exercise its termination and cancellation rights.

(e) The Contractor must notify the Contract Compliance Inspector and the Contract Administrator at least 10 business days before redeploying non-Key Personnel, who are dedicated to primarily to the Project, to other projects. If the State does not object to the redeployment by its scheduled date, the Contractor may then redeploy the non-Key Personnel.

2.063 Re-assignment of Personnel at the State’s Request The State reserves the right to require the removal from the Project of Contractor personnel found, in the judgment of the State, to be unacceptable. The State’s request must be written with reasonable detail outlining the reasons for the removal request. Additionally, the State’s request must be based on legitimate, good-faith reasons. Replacement personnel for the removed person must be fully qualified for the position. If the State exercises this right, and the Contractor cannot immediately replace the removed personnel, the State agrees to an equitable adjustment in schedule or other terms that may be affected by the State’s required removal. If any incident with removed personnel results in delay not reasonably anticipatable under the circumstances and which is attributable to the State, the applicable SLAs for the affected Service will not be counted for a time as agreed to by the parties.

2.064 Contractor Personnel Location All staff assigned by Contractor to work on the Contract must perform their duties either primarily at Contractor’s offices and facilities or at State facilities. Without limiting the generality of the foregoing, Key Personnel must, at a minimum, spend at least the amount of time on-site at State facilities as indicated in the applicable Statement of Work. Subject to availability, selected Contractor personnel may be assigned office space to be shared with State personnel.

2.065 Contractor Identification Contractor employees must be clearly identifiable while on State property by wearing a State-issued badge, as required. Contractor employees are required to clearly identify themselves and the company they work for whenever making contact with State personnel by telephone or other means.

2.066 Cooperation with Third Parties Contractor must cause its personnel and the personnel of any Subcontractors to cooperate with the State and its agents and other contractors including the State’s Quality Assurance personnel. As reasonably requested by the State in writing, the Contractor must provide to the State’s agents and other contractors reasonable access to Contractor’s Project personnel, systems and facilities to the extent the access relates to activities specifically associated with the Contract and will not interfere or jeopardize the safety or operation of the systems or facilities. The State acknowledges that Contractor’s time schedule for the Contract is very specific and must not unnecessarily or unreasonably interfere with, delay, or otherwise impede Contractor’s performance under the Contract with the requests for access.

2.067 Contractor Return of State Equipment/Resources The Contractor must return to the State any State-furnished equipment, facilities, and other resources when no longer required for the Contract in the same condition as when provided by the State, reasonable wear and tear excepted.

Contract No. 511B1300022

2.068 Contract Management Responsibilities The Contractor must assume responsibility for all contractual activities, whether or not that Contractor performs them. Further, the State considers the Contractor to be the sole point of contact with regard to contractual matters, including payment of any and all charges resulting from the anticipated Contract. If any part of the work is to be subcontracted, the Contract must include a list of Subcontractors, including firm name and address, contact person and a complete description of work to be subcontracted. The State reserves the right to approve Subcontractors and to require the Contractor to replace Subcontractors found to be unacceptable. The Contractor is totally responsible for adherence by the Subcontractor to all provisions of the Contract. Any change in Subcontractors must be approved by the State, in writing, prior to such change.

2.070 Subcontracting by Contractor

NOTE: NO SUBCONTRACTING WILL BE ALLOWED UNDER THIS CONTRACTUAL AGREEMENT

2.071 Contractor Full Responsibility Contractor has full responsibility for the successful performance and completion of all of the Services and Deliverables. The State will consider Contractor to be the sole point of contact with regard to all contractual matters under the Contract, including payment of any and all charges for Services and Deliverables.

2.072 State Consent to Delegation Contractor must not delegate any duties under the Contract to a Subcontractor unless the DMVA- Purchasing has given written consent to such delegation. The State reserves the right of prior written approval of all Subcontractors and to require Contractor to replace any Subcontractors found, in the reasonable judgment of the State, to be unacceptable. The State’s request must be written with reasonable detail outlining the reasons for the removal request. Additionally, the State’s request must be based on legitimate, good-faith reasons. Replacement Subcontractor(s) for the removed Subcontractor must be fully qualified for the position. If the State exercises this right, and the Contractor cannot immediately replace the removed Subcontractor, the State will agree to an equitable adjustment in schedule or other terms that may be affected by the State’s required removal. If any such incident with a removed Subcontractor results in delay not reasonable anticipatable under the circumstances and which is attributable to the State, the applicable SLA for the affected Work will not be counted for a time agreed upon by the parties.

2.073 Subcontractor Bound to Contract In any subcontracts entered into by Contractor for the performance of the Services, Contractor must require the Subcontractor, to the extent of the Services to be performed by the Subcontractor, to be bound to Contractor by the terms of the Contract and to assume toward Contractor all of the obligations and responsibilities that Contractor, by the Contract, assumes toward the State. The State reserves the right to receive copies of and review all subcontracts, although Contractor may delete or mask any proprietary information, including pricing, contained in such contracts before providing them to the State. The management of any Subcontractor is the responsibility of Contractor, and Contractor must remain responsible for the performance of its Subcontractors to the same extent as if Contractor had not subcontracted such performance. Contractor must make all payments to Subcontractors or suppliers of Contractor. Except as otherwise agreed in writing by the State and Contractor, the State will not be obligated to direct payments for the Services other than to Contractor. The State’s written approval of any Subcontractor engaged by Contractor to perform any obligation under the Contract will not relieve Contractor of any obligations or performance required under the Contract.

2.074 Flow Down Except where specifically approved in writing by the State on a case-by-case basis, Contractor must flow down the obligations in Sections 2.031, 2.060, 2.100, 2.110, 2.120, 2.130, 2.200 in all of its agreements with any Subcontractors. Contract No. 511B1300022

2.075 Competitive Selection The Contractor must select Subcontractors (including suppliers) on a competitive basis to the maximum practical extent consistent with the objectives and requirements of the Contract.

2.080 State Responsibilities

2.081 Equipment The State must provide only the equipment and resources identified in the Statements of Work. A copy of state supplied capital equipment can be provided upon request.

2.082 Facilities The State must designate space as long as it is available and as provided in the Statement of Work, to house the Contractor’s personnel whom the parties agree will perform the Services/Deliverables at State facilities (collectively, the “State Facilities”). The Contractor must have reasonable access to, and, unless agreed otherwise by the parties in writing, must observe and comply with all rules and regulations relating to each of the State Facilities (including hours of operation) used by the Contractor in the course of providing the Services. Contractor must not, without the prior written consent of the State, use any State Facilities or access any State information systems provided for the Contractor’s use, or to which the Contractor otherwise gains access in the course of performing the Services, for any purpose other than providing the Services to the State.

2.083 Access to Premises When it is necessary for the State to bid food services, the Contractor agrees to give reasonable access to and allow inspection of food service facilities. The successful bidder shall be allowed access to the premises at reasonable times within two (2) weeks prior to termination of the contract. Said successful bidder shall not disrupt the operation while exercising the privilege granted hereunder.

2.090 Security

2.91 Background Checks

Contractor must complete a criminal background check on all on-site employees in accordance with DJV Policy 14-14 prior to working at the facility. Any criminal findings must be reviewed by the Facility Administrator or Director of Nursing. Copies of all background checks must be forwarded to the Facility Financial Analyst who retains them for audit purposes.

All Contractor personnel must comply with the State’s security and acceptable use policies for State IT equipment and resources. See http://www.michigan.gov/dit. Furthermore, Contractor personnel must agree to the State’s security and acceptable use policies before the Contractor personnel will be accepted as a resource to perform work for the State. The Contractor must present these documents to the prospective employee before the Contractor presents the individual to the State as a proposed resource. Contractor staff must comply with all Physical Security procedures in place within the facilities where they are working.

In addition, JHV policy 14-14 Background Checks must be followed. See Attachment B – JHV’s policies related to contract.

Contract No. 511B1300022

2.092 Security Breach Notification If the Contractor breaches this Section, the Contractor must (i) promptly cure any deficiencies and (ii) comply with any applicable federal and state laws and regulations pertaining to unauthorized disclosures. Contractor and the State will cooperate to mitigate, to the extent practicable, the effects of any breach, intrusion, or unauthorized use or disclosure. Contractor must report to the State, in writing, any use or disclosure of Confidential Information, whether suspected or actual, other than as provided for by the Contract within 10 days of becoming aware of the use or disclosure or the shorter time period as is reasonable under the circumstances.

2.093 PCI Data Security Requirements -- DELETED - NOT APPLICABLE

2.100 Confidentiality

2.101 Confidentiality Contractor and the State each acknowledge that the other possesses, and will continue to possess, confidential information that has been developed or received by it. As used in this Section, “Confidential Information” of Contractor must mean all non-public proprietary information of Contractor (other than Confidential Information of the State as defined below) which is marked confidential, restricted, proprietary, or with a similar designation. “Confidential Information” of the State must mean any information which is retained in confidence by the State (or otherwise required to be held in confidence by the State under applicable federal, state and local laws and regulations) or which, in the case of tangible materials provided to Contractor by the State under its performance under the Contract, is marked as confidential, proprietary, or with a similar designation by the State. “Confidential Information” excludes any information (including the Contract) that is publicly available under the Michigan FOIA.

2.102 Protection and Destruction of Confidential Information The State and Contractor must each use at least the same degree of care to prevent disclosing to third parties the Confidential Information of the other as it employs to avoid unauthorized disclosure, publication, or dissemination of its own confidential information of like character, but in no event less than reasonable care. Neither Contractor nor the State will (i) make any use of the Confidential Information of the other except as contemplated by the Contract, (ii) acquire any right in or assert any lien against the Confidential Information of the other, or (iii) if requested to do so, refuse for any reason to promptly return the other party's Confidential Information to the other party. Each party must limit disclosure of the other party’s Confidential Information to employees and Subcontractors who must have access to fulfill the purposes of the Contract. Disclosure to, and use by, a Subcontractor is permissible where (A) use of a Subcontractor is authorized under the Contract, (B) the disclosure is necessary or otherwise naturally occurs in connection with work that is within the Subcontractor's scope of responsibility, and (C) Contractor obligates the Subcontractor in a written Contract to maintain the State’s Confidential Information in confidence. At the State's request, any employee of Contractor and of any Subcontractor having access or continued access to the State’s Confidential Information may be required to execute an acknowledgment that the employee has been advised of Contractor’s and the Subcontractor’s obligations under this Section and of the employee’s obligation to Contractor or Subcontractor, as the case may be, to protect the Confidential Information from unauthorized use or disclosure.

Promptly upon termination or cancellation of the Contract for any reason, Contractor must certify to the State that Contractor has destroyed all State Confidential Information.

Contract No. 511B1300022

2.103 Exclusions Notwithstanding the foregoing, the provisions of Section 2.100 will not apply to any particular information which the State or Contractor can demonstrate (i) was, at the time of disclosure to it, in the public domain; (ii) after disclosure to it, is published or otherwise becomes part of the public domain through no fault of the receiving party; (iii) was in the possession of the receiving party at the time of disclosure to it without an obligation of confidentiality; (iv) was received after disclosure to it from a third party who had a lawful right to disclose the information to it without any obligation to restrict its further disclosure; or (v) was independently developed by the receiving party without reference to Confidential Information of the furnishing party. Further, the provisions of Section 2.100 will not apply to any particular Confidential Information to the extent the receiving party is required by law to disclose the Confidential Information, provided that the receiving party (i) promptly provides the furnishing party with notice of the legal request, and (ii) assists the furnishing party in resisting or limiting the scope of the disclosure as reasonably requested by the furnishing party.

2.104 No Implied Rights Nothing contained in this Section must be construed as obligating a party to disclose any particular Confidential Information to the other party, or as granting to or conferring on a party, expressly or impliedly, any right or license to the Confidential Information of the other party.

2.105 Respective Obligations The parties’ respective obligations under this Section must survive the termination or expiration of the Contract for any reason.

2.110 Records and Inspections

2.111 Inspection of Work Performed The State’s authorized representatives must at all reasonable times and with 10 days prior written request, have the right to enter Contractor’s premises, or any other places, where the Services are being performed, and must have access, upon reasonable request, to interim drafts of Deliverables or work-in- progress. Upon 10 Days prior written notice and at all reasonable times, the State’s representatives must be allowed to inspect, monitor, or otherwise evaluate the work being performed and to the extent that the access will not reasonably interfere or jeopardize the safety or operation of the systems or facilities. Contractor must provide all reasonable facilities and assistance for the State’s representatives.

2.112 Examination of Records For seven (7) years after the Contractor provides any work under the Contract (the "Audit Period"), the State may examine and copy any of Contractor’s books, records, documents and papers pertinent to establishing Contractor’s compliance with the Contract and with applicable laws and rules. The State must notify the Contractor 20 days before examining the Contractor's books and records. The State does not have the right to review any information deemed confidential by the Contractor to the extent access would require the confidential information to become publicly available. This provision also applies to the books, records, accounts, documents and papers, in print or electronic form, of any parent, affiliated or subsidiary organization of Contractor, or any Subcontractor of Contractor performing services in connection with the Contract.

2.113 Retention of Records Contractor must maintain at least until the end of the Audit Period, all pertinent financial and accounting records (including time sheets and payroll records, information pertaining to the Contract, and to the Services, equipment, and commodities provided under the Contract) pertaining to the Contract according to generally accepted accounting principles and other procedures specified in this Section. Financial and accounting records must be made available, upon request, to the State at any time during the Audit Period. If an audit, litigation, or other action involving Contractor’s records is initiated before the end of the Audit Period, the records must be retained until all issues arising out of the audit, litigation, or other action are resolved or until the end of the Audit Period, whichever is later. Contract No. 511B1300022

2.114 Audit Resolution If necessary, the Contractor and the State will meet to review each audit report promptly after issuance. The Contractor must respond to each audit report in writing within 30 days from receipt of the report, unless a shorter response time is specified in the report. The Contractor and the State must develop, agree upon and monitor an action plan to promptly address and resolve any deficiencies, concerns, and/or recommendations in the audit report.

2.115 Errors (a) If the audit demonstrates any errors in the documents provided to the State, then the amount in error must be reflected as a credit or debit on the next invoice and in subsequent invoices until the amount is paid or refunded in full. However, a credit or debit may not be carried for more than four (4) invoices. If a balance remains after four (4) invoices, then the remaining amount will be due as a payment or refund within 45 days of the last quarterly invoice that the balance appeared on or termination of the Contract, whichever is earlier.

(b) In addition to other available remedies, the difference between the payment received and the correct payment amount is greater than 10%, then the Contractor must pay all of the reasonable costs of the audit.

2.120 Warranties

2.121 Warranties and Representations

The Contractor represents and warrants:

(a) It is capable in all respects of fulfilling and must fulfill all of its obligations under the Contract. The performance of all obligations under the Contract must be provided in a timely, professional, and workman-like manner and must meet the performance and operational standards required under the Contract.

(b) The Contract Appendices, Attachments and Exhibits identify the equipment and software and services necessary for the Deliverable(s) to perform and Services to operate in compliance with the Contract’s requirements and other standards of performance.

(c) It is the lawful owner or licensee of any Deliverable licensed or sold to the State by Contractor or developed by Contractor under the Contract, and Contractor has all of the rights necessary to convey to the State the ownership rights or licensed use, as applicable, of any and all Deliverables. None of the Deliverables provided by Contractor to the State under the Contract, nor their use by the State, will infringe the patent, copyright, trade secret, or other proprietary rights of any third party.

(d) If, under the Contract, Contractor procures any equipment, software or other Deliverable for the State (including equipment, software and other Deliverables manufactured, re-marketed or otherwise sold by Contractor under Contractor’s name), then in addition to Contractor’s other responsibilities with respect to the items in the Contract, Contractor must assign or otherwise transfer to the State or its designees, or afford the State the benefits of, any manufacturer's warranty for the Deliverable.

(e) The Contract signatory has the power and authority, including any necessary corporate authorizations, necessary to enter into the Contract, on behalf of Contractor.

(f) It is qualified and registered to transact business in all locations where required.

(g) Neither the Contractor nor any affiliates, nor any employee of either, has, must have, or must acquire, any contractual, financial, business, or other interest, direct or indirect, that would conflict in any manner or degree with Contractor’s performance of its duties and responsibilities to the State under the Contract or otherwise create an appearance of impropriety with respect to the award or performance of this Agreement. Contractor must notify the State about the nature of the conflict or appearance of impropriety within two (2) days of learning about it.

Contract No. 511B1300022

(h) If any of the certifications, representations, or disclosures made in the Contractor’s original bid response change after the Contract start date, the Contractor must report those changes immediately to DMVA-Purchasing .

(i) The Contractor shall guarantee all aspects of their program. Any issues will be addressed within 24 hours after receipt of notice. In addition, the Contractor agrees to follow all HACCP guidelines.

2.122 Warranty of Merchantability Goods provided by Contractor under this agreement must be merchantable. All goods provided under the Contract must be of good quality within the description given by the State, must be fit for their ordinary purpose, must be adequately contained and packaged within the description given by the State, must conform to the agreed upon specifications, and must conform to the affirmations of fact made by the Contractor or on the container or label.

2.123 Warranty of Fitness for a Particular Purpose When the Contractor has reason to know or knows any particular purpose for which the goods are required, and the State is relying on the Contractor’s skill or judgment to select or furnish suitable goods, there is a warranty that the goods are fit for such purpose.

2.124 Warranty of Title Contractor must, in providing goods to the State, convey good title in those goods, whose transfer is right and lawful. All goods provided by Contractor must be delivered free from any security interest, lien, or encumbrance of which the State, at the time of contracting, has no knowledge. Goods provided by Contractor, under the Contract, must be delivered free of any rightful claim of any third person by of infringement or the like.

2.125 Equipment Warranty – DELETED - NOT APPLICABLE

2.126 Equipment to be New -- DELETED - NOT APPLICABLE

2.127 Prohibited Products -- DELETED - NOT APPLICABLE

2.128 Consequences For Breach In addition to any remedies available in law, if the Contractor breaches any of the warranties contained in this section, the breach may be considered as a default in the performance of a material obligation of the Contract.

2.130 Insurance

2.131 Liability Insurance

The Contractor must provide proof of the minimum levels of insurance coverage as indicated below. The insurance must protect the State from claims which may arise out of or result from the Contractor’s performance of Services under the terms of the Contract, whether the Services are performed by the Contractor, or by any Subcontractor, or by anyone directly or indirectly employed by any of them, or by anyone for whose acts they may be liable.

The Contractor waives all rights against the State of Michigan, its departments, divisions, agencies, offices, commissions, officers, employees and agents for recovery of damages to the extent these damages are covered by the insurance policies the Contractor is required to maintain under the Contract.

All insurance coverage’s provided relative to the Contract/Purchase Order are PRIMARY and NON- CONTRIBUTING to any comparable liability insurance (including self-insurances) carried by the State.

The insurance must be written for not less than any minimum coverage specified in the Contract or required by law, whichever is greater. Contract No. 511B1300022

The insurers selected by Contractor must have an A.M. Best rating of A or better, or as otherwise approved in writing by the State, or if the ratings are no longer available, with a comparable rating from a recognized insurance rating agency. All policies of insurance required in the Contract must be issued by companies that have been approved to do business in the State. See www.michigan.gov/deleg.

Where specific limits are shown, they are the minimum acceptable limits. If Contractor’s policy contains higher limits, the State must be entitled to coverage to the extent of the higher limits.

The Contractor is required to pay for and provide the type and amount of insurance checked  below:

 1. Commercial General Liability with the following minimum coverage:

$2,000,000 General Aggregate Limit other than Products/Completed Operations $2,000,000 Products/Completed Operations Aggregate Limit $1,000,000 Personal & Advertising Injury Limit $1,000,000 Each Occurrence Limit

The Contractor must list the State of Michigan, its departments, divisions, agencies, offices, commissions, officers, employees and agents as ADDITIONAL INSUREDS on the Commercial General Liability certificate. The Contractor also agrees to provide evidence that insurance policies contain a waiver of subrogation by the insurance company.

 2. If a motor vehicle is used to provide services or products under the Contract, the Contractor must have vehicle liability insurance on any auto including owned, hired and non-owned vehicles used in Contractor‘s business for bodily injury and property damage as required by law.

The Contractor must list the State of Michigan, its departments, divisions, agencies, offices, commissions, officers, employees and agents as ADDITIONAL INSUREDS on the vehicle liability certificate. The Contractor also agrees to provide evidence that insurance policies contain a waiver of subrogation by the insurance company.

 3. Workers’ compensation coverage must be provided according to applicable laws governing the employees and employers work activities in the state of the Contractor’s domicile. If the applicable coverage is provided by a self-insurer, proof must be provided of approved self-insured authority by the jurisdiction of domicile. For employees working outside of the state of qualification, Contractor must provide appropriate certificates of insurance proving mandated coverage levels for the jurisdictions where the employees’ activities occur.

Any certificates of insurance received must also provide a list of states where the coverage is applicable.

The Contractor also agrees to provide evidence that insurance policies contain a waiver of subrogation by the insurance company. This provision must not be applicable where prohibited or limited by the laws of the jurisdiction in which the work is to be performed.

 4. Employers liability insurance with the following minimum limits:

$100,000 each accident $100,000 each employee by disease $500,000 aggregate disease

 5. Employee Fidelity, including Computer Crimes, insurance naming the State as a loss payee, providing coverage for direct loss to the State and any legal liability of the State arising out of or related to fraudulent or dishonest acts committed by the employees of Contractor or its Subcontractors, acting alone or in collusion with others, in a minimum amount of $1,000,000.00 with a maximum deductible of $50,000.00.

Contract No. 511B1300022

 6. Umbrella or Excess Liability Insurance in a minimum amount of ten million dollars ($10,000,000.00), which must apply, at a minimum, to the insurance required in Subsection 1 (Commercial General Liability) above.

 7. Professional Liability (Errors and Omissions) Insurance with the following minimum coverage: $3,000,000.00 each occurrence and $3,000,000.00 annual aggregate.

 8. Fire and Personal Property Insurance covering against any loss or damage to the office space used by Contractor for any reason under the Contract, and the equipment, software and other contents of the office space, including without limitation, those contents used by Contractor to provide the Services to the State, up to its replacement value, where the office space and its contents are under the care, custody and control of Contractor. The policy must cover all risks of direct physical loss or damage, including without limitation, flood and earthquake coverage and coverage for computer hardware and software. The State must be endorsed on the policy as a loss payee as its interests appear.

2.132 Subcontractor Insurance Coverage Except where the State has approved in writing a Contractor subcontract with other insurance provisions, Contractor must require all of its Subcontractors under the Contract to purchase and maintain the insurance coverage as described in this Section for the Contractor in connection with the performance of work by those Subcontractors. Alternatively, Contractor may include any Subcontractors under Contractor’s insurance on the coverage required in this Section. Subcontractor must fully comply with the insurance coverage required in this Section. Failure of Subcontractor to comply with insurance requirements does not limit Contractor’s liability or responsibility.

2.133 Certificates of Insurance and Other Requirements Contractor must furnish to DMVA-Purchasing , certificate(s) of insurance verifying insurance coverage or providing satisfactory evidence of self-insurance as required in this Section (the “Certificates”). The Certificate must be on the standard “accord” form or equivalent. THE CONTRACT OR PURCHASE ORDER NO. MUST BE SHOWN ON THE CERTIFICATE OF INSURANCE TO ASSURE CORRECT FILING. All Certificate(s) are to be prepared and submitted by the Insurance Provider. All Certificate(s) must contain a provision indicating that coverage afforded under the policies MUST NOT BE CANCELLED, MATERIALLY CHANGED, OR NOT RENEWED without 30 days prior written notice, except for 10 days for non-payment of premium, having been given to the Jacobetti Home for Veterans’ Administrator , DMVA. The notice must include the Contract or Purchase Order number affected. Before the Contract is signed, and not less than 20 days before the insurance expiration date every year thereafter, the Contractor must provide evidence that the State and its agents, officers and employees are listed as additional insureds under each commercial general liability and commercial automobile liability policy. In the event the State approves the representation of the State by the insurer’s attorney, the attorney may be required to be designated as a Special Assistant Attorney General by the Attorney General of the State of Michigan.

The Contractor must maintain all required insurance coverage throughout the term of the Contract and any extensions and, in the case of claims-made Commercial General Liability policies, must secure tail coverage for at least three (3) years following the expiration or termination for any reason of the Contract. The minimum limits of coverage specified above are not intended, and must not be construed, to limit any liability or indemnity of Contractor under the Contract to any indemnified party or other persons. Contractor is responsible for all deductibles with regard to the insurance. If the Contractor fails to pay any premium for required insurance as specified in the Contract, or if any insurer cancels or significantly reduces any required insurance as specified in the Contract without the State’s written consent, then the State may, after the State has given the Contractor at least 30 days written notice, pay the premium or procure similar insurance coverage from another company or companies. The State may deduct any part of the cost from any payment due the Contractor, or the Contractor must pay that cost upon demand by the State. Contract No. 511B1300022

2.140 Indemnification

2.141 General Indemnification To the extent permitted by law, the Contractor must indemnify, defend and hold harmless the State from liability, including all claims and losses, and all related costs and expenses (including reasonable attorneys’ fees and costs of investigation, litigation, settlement, judgments, interest and penalties), accruing or resulting to any person, firm or corporation that may be injured or damaged by the Contractor in the performance of the Contract and that are attributable to the negligence or tortious acts of the Contractor or any of its Subcontractors, or by anyone else for whose acts any of them may be liable.

2.142 Code Indemnification To the extent permitted by law, the Contractor must indemnify, defend and hold harmless the State from any claim, loss, or expense arising from Contractor’s breach of the No Surreptitious Code Warranty.

2.143 Employee Indemnification In any claims against the State of Michigan, its departments, divisions, agencies, sections, commissions, officers, employees and agents, by any employee of the Contractor or any of its Subcontractors, the indemnification obligation under the Contract must not be limited in any way by the amount or type of damages, compensation or benefits payable by or for the Contractor or any of its Subcontractors under worker’s disability compensation acts, disability benefit acts or other employee benefit acts. This indemnification clause is intended to be comprehensive. Any overlap in provisions, or the fact that greater specificity is provided as to some categories of risk, is not intended to limit the scope of indemnification under any other provisions.

2.144 Patent/Copyright Infringement Indemnification To the extent permitted by law, the Contractor must indemnify, defend and hold harmless the State from and against all losses, liabilities, damages (including taxes), and all related costs and expenses (including reasonable attorneys’ fees and costs of investigation, litigation, settlement, judgments, interest and penalties) incurred in connection with any action or proceeding threatened or brought against the State to the extent that the action or proceeding is based on a claim that any piece of equipment, software, commodity or service supplied by the Contractor or its Subcontractors, or the operation of the equipment, software, commodity or service, or the use or reproduction of any documentation provided with the equipment, software, commodity or service infringes any United States patent, copyright, trademark or trade secret of any person or entity, which is enforceable under the laws of the United States.

In addition, should the equipment, software, commodity, or service, or its operation, become or in the State’s or Contractor’s opinion be likely to become the subject of a claim of infringement, the Contractor must at the Contractor’s sole expense (i) procure for the State the right to continue using the equipment, software, commodity or service or, if the option is not reasonably available to the Contractor, (ii) replace or modify to the State’s satisfaction the same with equipment, software, commodity or service of equivalent function and performance so that it becomes non-infringing, or, if the option is not reasonably available to Contractor, (iii) accept its return by the State with appropriate credits to the State against the Contractor’s charges and reimburse the State for any losses or costs incurred as a consequence of the State ceasing its use and returning it.

Notwithstanding the foregoing, the Contractor has no obligation to indemnify or defend the State for, or to pay any costs, damages or attorneys’ fees related to, any claim based upon (i) equipment developed based on written specifications of the State; (ii) use of the equipment in a configuration other than implemented or approved in writing by the Contractor, including, but not limited to, any modification of the equipment by the State; or (iii) the combination, operation, or use of the equipment with equipment or software not supplied by the Contractor under the Contract.

2.145 Continuation of Indemnification Obligations The Contractor’s duty to indemnify under this Section continues in full force and effect, notwithstanding the expiration or early cancellation of the Contract, with respect to any claims based on facts or conditions that occurred before expiration or cancellation. Contract No. 511B1300022

2.146 Indemnification Procedures The procedures set forth below must apply to all indemnity obligations under the Contract.

(a) After the State receives notice of the action or proceeding involving a claim for which it will seek indemnification, the State must promptly notify Contractor of the claim in writing and take or assist Contractor in taking, as the case may be, any reasonable action to avoid the imposition of a default judgment against Contractor. No failure to notify the Contractor relieves the Contractor of its indemnification obligations except to the extent that the Contractor can prove damages attributable to the failure. Within 10 days following receipt of written notice from the State relating to any claim, the Contractor must notify the State in writing whether Contractor agrees to assume control of the defense and settlement of that claim (a “Notice of Election”). After notifying Contractor of a claim and before the State receiving Contractor’s Notice of Election, the State is entitled to defend against the claim, at the Contractor’s expense, and the Contractor will be responsible for any reasonable costs incurred by the State in defending against the claim during that period.

(b) If Contractor delivers a Notice of Election relating to any claim: (i) the State is entitled to participate in the defense of the claim and to employ counsel at its own expense to assist in the handling of the claim and to monitor and advise the State about the status and progress of the defense; (ii) the Contractor must, at the request of the State, demonstrate to the reasonable satisfaction of the State, the Contractor’s financial ability to carry out its defense and indemnity obligations under the Contract; (iii) the Contractor must periodically advise the State about the status and progress of the defense and must obtain the prior written approval of the State before entering into any settlement of the claim or ceasing to defend against the claim and (iv) to the extent that any principles of Michigan governmental or public law may be involved or challenged, the State has the right, at its own expense, to control the defense of that portion of the claim involving the principles of Michigan governmental or public law. But the State may retain control of the defense and settlement of a claim by notifying the Contractor in writing within 10 days after the State’s receipt of Contractor’s information requested by the State under clause (ii) of this paragraph if the State determines that the Contractor has failed to demonstrate to the reasonable satisfaction of the State the Contractor’s financial ability to carry out its defense and indemnity obligations under this Section. Any litigation activity on behalf of the State, or any of its subdivisions under this Section, must be coordinated with the Department of Attorney General. In the event the insurer’s attorney represents the State under this Section, the insurer’s attorney may be required to be designated as a Special Assistant Attorney General by the Attorney General of the State of Michigan.

(c) If Contractor does not deliver a Notice of Election relating to any claim of which it is notified by the State as provided above, the State may defend the claim in the manner as it may deem appropriate, at the cost and expense of Contractor. If it is determined that the claim was one against which Contractor was required to indemnify the State, upon request of the State, Contractor must promptly reimburse the State for all the reasonable costs and expenses.

2.150 Termination/Cancellation

2.151 Notice and Right to Cure If the Contractor breaches the Contract, and the State, in its sole discretion, determines that the breach is curable, then the State must provide the Contractor with written notice of the breach and a time period (not less than 30 days) to cure the Breach. The notice of breach and opportunity to cure is inapplicable for successive or repeated breaches or if the State determines in its sole discretion that the breach poses a serious and imminent threat to the health or safety of any person or the imminent loss, damage, or destruction of any real or tangible personal property.

2.152 Termination for Cause (a) The State may terminate the Contract, for cause, by notifying the Contractor in writing, if the Contractor (i) breaches any of its material duties or obligations under the Contract (including a Chronic Failure to meet any particular SLA), or (ii) fails to cure a breach within the time period specified in the written notice of breach provided by the State.

Contract No. 511B1300022

(b) If the Contract is terminated for cause, the Contractor must pay all costs incurred by the State in terminating the Contract, including but not limited to, State administrative costs, reasonable attorneys’ fees and court costs, and any reasonable additional costs the State may incur to procure the Services/Deliverables required by the Contract from other sources. Re-procurement costs are not consequential, indirect or incidental damages, and cannot be excluded by any other terms otherwise included in the Contract, provided the costs are not in excess of 50% more than the prices for the Service/Deliverables provided under the Contract.

(c) If the State chooses to partially terminate the Contract for cause, charges payable under the Contract will be equitably adjusted to reflect those Services/Deliverables that are terminated and the State must pay for all Services/Deliverables for which Final Acceptance has been granted provided up to the termination date. Services and related provisions of the Contract that are terminated for cause must cease on the effective date of the termination.

(d) If the State terminates the Contract for cause under this Section, and it is determined, for any reason, that Contractor was not in breach of contract under the provisions of this section, that termination for cause must be deemed to have been a termination for convenience, effective as of the same date, and the rights and obligations of the parties must be limited to that otherwise provided in the Contract for a termination for convenience.

2.153 Termination for Convenience The State may terminate the Contract for its convenience, in whole or part, if the State determines that a termination is in the State’s best interest. Reasons for the termination must be left to the sole discretion of the State and may include, but not necessarily be limited to (a) the State no longer needs the Services or products specified in the Contract, (b) relocation of office, program changes, changes in laws, rules, or regulations make implementation of the Services no longer practical or feasible, (c) unacceptable prices for Additional Services or New Work requested by the State, or (d) falsification or misrepresentation, by inclusion or non-inclusion, of information material to a response to any RFP issued by the State. The State may terminate the Contract for its convenience, in whole or in part, by giving Contractor written notice at least 30 days before the date of termination. If the State chooses to terminate the Contract in part, the charges payable under the Contract must be equitably adjusted to reflect those Services/Deliverables that are terminated. Services and related provisions of the Contract that are terminated for cause must cease on the effective date of the termination.

2.154 Termination for Non-Appropriation (a) Contractor acknowledges that, if the Contract extends for several fiscal years, continuation of the Contract is subject to appropriation or availability of funds for the Contract. If funds to enable the State to effect continued payment under the Contract are not appropriated or otherwise made available, the State must terminate the Contract and all affected Statements of Work, in whole or in part, at the end of the last period for which funds have been appropriated or otherwise made available by giving written notice of termination to Contractor. The State must give Contractor at least 30 days advance written notice of termination for non-appropriation or unavailability (or the time as is available if the State receives notice of the final decision less than 30 days before the funding cutoff).

(b) If funding for the Contract is reduced by law, or funds to pay Contractor for the agreed-to level of the Services or production of Deliverables to be provided by Contractor are not appropriated or otherwise unavailable, the State may, upon 30 days written notice to Contractor, reduce the level of the Services or the change the production of Deliverables in the manner and for the periods of time as the State may elect. The charges payable under the Contract will be equitably adjusted to reflect any equipment, services or commodities not provided by reason of the reduction.

(c) If the State terminates the Contract, eliminates certain Deliverables, or reduces the level of Services to be provided by Contractor under this Section, the State must pay Contractor for all Work-in- Process performed through the effective date of the termination or reduction in level, as the case may be and as determined by the State, to the extent funds are available. This Section will not preclude Contractor from reducing or stopping Services/Deliverables or raising against the State in a court of competent jurisdiction, any claim for a shortfall in payment for Services performed or Deliverables finally accepted before the effective date of termination. Contract No. 511B1300022

2.155 Termination for Criminal Conviction The State may terminate the Contract immediately and without further liability or penalty in the event Contractor, an officer of Contractor, or an owner of a 25% or greater share of Contractor is convicted of a criminal offense related to a State, public or private Contract or subcontract.

2.156 Termination for Approvals Rescinded The State may terminate the Contract if any final administrative or judicial decision or adjudication disapproves a previously approved request for purchase of personal services under Constitution 1963, Article 11, § 5, and Civil Service Rule 7-1. In that case, the State must pay the Contractor for only the work completed to that point under the Contract. Termination may be in whole or in part and may be immediate as of the date of the written notice to Contractor or may be effective as of the date stated in the written notice.

2.157 Rights and Obligations upon Termination (a) If the State terminates the Contract for any reason, the Contractor must (a) stop all work as specified in the notice of termination, (b) take any action that may be necessary, or that the State may direct, for preservation and protection of Deliverables or other property derived or resulting from the Contract that may be in Contractor’s possession, (c) return all materials and property provided directly or indirectly to Contractor by any entity, agent or employee of the State, (d) transfer title in, and deliver to, the State, unless otherwise directed, all Deliverables intended to be transferred to the State at the termination of the Contract and which are resulting from the Contract (which must be provided to the State on an “As-Is” basis except to the extent the amounts paid by the State in respect of the items included compensation to Contractor for the provision of warranty services in respect of the materials), and (e) take any action to mitigate and limit any potential damages, or requests for Contractor adjustment or termination settlement costs, to the maximum practical extent, including terminating or limiting as otherwise applicable those subcontracts and outstanding orders for material and supplies resulting from the terminated Contract.

(b) If the State terminates the Contract before its expiration for its own convenience, the State must pay Contractor for all charges due for Services provided before the date of termination and, if applicable, as a separate item of payment under the Contract, for Work In Process, on a percentage of completion basis at the level of completion determined by the State. All completed or partially completed Deliverables prepared by Contractor under the Contract, at the option of the State, becomes the State’s property, and Contractor is entitled to receive equitable fair compensation for the Deliverables. Regardless of the basis for the termination, the State is not obligated to pay, or otherwise compensate, Contractor for any lost expected future profits, costs or expenses incurred with respect to Services not actually performed for the State.

(c) Upon a good faith termination, the State may assume, at its option, any subcontracts and agreements for Services and Deliverables provided under the Contract, and may further pursue completion of the Services/Deliverables under the Contract by replacement contract or otherwise as the State may in its sole judgment deem expedient.

2.158 Reservation of Rights Any termination of the Contract or any Statement of Work issued under it by a party must be with full reservation of, and without prejudice to, any rights or remedies otherwise available to the party with respect to any claims arising before or as a result of the termination.

Contract No. 511B1300022

2.160 Termination by Contractor

2.161 Termination by Contractor If the State breaches the Contract, and the Contractor in its sole discretion determines that the breach is curable, then the Contractor will provide the State with written notice of the breach and a time period (not less than 90 days) to cure the breach. The Notice of Breach and opportunity to cure is inapplicable for successive and repeated breaches.

The Contractor may terminate the Contract if the State (i) materially breaches its obligation to pay the Contractor undisputed amounts due and owing under the Contract, (ii) breaches its other obligations under the Contract to an extent that makes it impossible or commercially impractical for the Contractor to perform the Services, or (iii) does not cure the breach within the time period specified in a written notice of breach. But the Contractor must discharge its obligations under Section 2.190 before it terminates the Contract.

2.170 Transition Responsibilities – Deleted Not Applicable

2.171 Contractor Transition Responsibilities If the State terminates the Contract, for convenience or cause, or if the Contract is otherwise dissolved, voided, rescinded, nullified, expires or rendered unenforceable, the Contractor agrees to comply with direction provided by the State to assist in the orderly transition of equipment, services, software, leases, etc. to the State or a third party designated by the State. If the Contract expires or terminates, the Contractor agrees to make all reasonable efforts to effect an orderly transition of services within a reasonable period of time that in no event will 30 days. These efforts must include, but are not limited to, those listed in Sections 2.171, 2.172, 2.173, 2.174, and 2.175.

2.172 Contractor Personnel Transition The Contractor must work with the State, or a specified third party, to develop a transition plan setting forth the specific tasks and schedule to be accomplished by the parties to effect an orderly transition. The Contractor must allow as many personnel as practicable to remain on the job to help the State, or a specified third party, maintain the continuity and consistency of the services required by the Contract. In addition, during or following the transition period, in the event the State requires the Services of the Contractor’s Subcontractors or vendors, as necessary to meet its needs, Contractor agrees to reasonably, and with good-faith, work with the State to use the Services of Contractor’s Subcontractors or vendors. Contractor must notify all of Contractor’s subcontractors of procedures to be followed during transition.

2.173 Contractor Information Transition The Contractor agrees to provide reasonable detailed specifications for all Services/Deliverables needed by the State, or specified third party, to properly provide the Services/Deliverables required under the Contract. The Contractor must provide the State with asset management data generated from the inception of the Contract through the date on which the Contractor is terminated in a comma-delineated format unless otherwise requested by the State. The Contractor must deliver to the State any remaining owed reports and documentation still in Contractor’s possession subject to appropriate payment by the State. Contract No. 511B1300022

2.174 Contractor Software Transition – Deleted Not Applicable

2.175 Transition Payments

If the transition results from a termination for any reason, reimbursement must be governed by the termination provisions of the Contract. If the transition results from expiration, the Contractor will be reimbursed for all reasonable transition costs (i.e. costs incurred within the agreed period after contract expiration that result from transition operations) at the rates agreed upon by the State. The Contractor must prepare an accurate accounting from which the State and Contractor may reconcile all outstanding accounts. The contractor must provide the state with detailed itemized list of resources, with the most current rates in writing and will be agreed to by the State in writing.

2.176 State Transition Responsibilities In the event that the Contract is terminated, dissolved, voided, rescinded, nullified, or otherwise rendered unenforceable, the State agrees to perform the following obligations, and any others upon which the State and the Contractor agree: (a) Reconciling all accounts between the State and the Contractor; (b) Completing any pending post-project reviews.

2.180 Stop Work

2.181 Stop Work Orders The State may, at any time, by written stop work order to Contractor, require that Contractor stop all, or any part, of the work called for by the Contract for a period of up to 90 calendar days after the stop work order is delivered to Contractor, and for any further period to which the parties may agree. The stop work order must be identified as a stop work order and must indicate that it is issued under this Section 2.180. Upon receipt of the stop work order, Contractor must immediately comply with its terms and take all reasonable steps to minimize incurring costs allocable to the work covered by the stop work order during the period of work stoppage. Within the period of the stop work order, the State must either: (a) cancel the stop work order; or (b) terminate the work covered by the stop work order as provided in Section 2.150.

2.182 Cancellation or Expiration of Stop Work Order The Contractor must resume work if the State cancels a Stop Work Order or if it expires. The parties will agree upon an equitable adjustment in the delivery schedule, the Contract price, or both, and the Contract must be modified, in writing, accordingly, if: (a) the stop work order results in an increase in the time required for, or in Contractor’s costs properly allocable to, the performance of any part of the Contract; and (b) Contractor asserts its right to an equitable adjustment within 30 calendar days after the end of the period of work stoppage; provided that, if the State decides the facts justify the action, the State may receive and act upon a Contractor proposal submitted at any time before final payment under the Contract. Any adjustment must conform to the requirements of Section 2.024.

2.183 Allowance of Contractor Costs If the stop work order is not canceled and the work covered by the stop work order is terminated for reasons other than material breach, the termination must be deemed to be a termination for convenience under Section 2.150, and the State will pay reasonable costs resulting from the stop work order in arriving at the termination settlement. For the avoidance of doubt, the State is not liable to Contractor for loss of profits because of a stop work order issued under this Section 2.180.

2.190 Dispute Resolution

2.191 In General Any claim, counterclaim, or dispute between the State and Contractor arising out of or relating to the Contract or any Statement of Work must be resolved as follows. For all Contractor claims seeking an increase in the amounts payable to Contractor under the Contract, or the time for Contractor’s performance, Contractor must submit a letter, together with all data supporting the claims, executed by Contractor’s Contract Administrator or the Contract Administrator's designee certifying that (a) the claim is made in good faith, (b) the amount claimed accurately reflects the adjustments in the amounts payable to Contract No. 511B1300022

Contractor or the time for Contractor’s performance for which Contractor believes the State is liable and covers all costs of every type to which Contractor is entitled from the occurrence of the claimed event, and (c) the claim and the supporting data are current and complete to Contractor’s best knowledge and belief.

2.192 Informal Dispute Resolution (a) All disputes between the parties must be resolved under the Contract Management procedures in the Contract. If the parties are unable to resolve any disputes after compliance with the processes, the parties must meet with the Jacobetti Home for Veterans’ Administrator , DMVA, or designee, for the purpose of attempting to resolve the dispute without the need for formal legal proceedings, as follows: (i) The representatives of Contractor and the State must meet as often as the parties reasonably deem necessary to gather and furnish to each other all information with respect to the matter in issue which the parties believe to be appropriate and germane in connection with its resolution. The representatives must discuss the problem and negotiate in good faith in an effort to resolve the dispute without the necessity of any formal proceeding. (ii) During the course of negotiations, all reasonable requests made by one (1) party to another for non-privileged information reasonably related to the Contract must be honored in order that each of the parties may be fully advised of the other’s position. (iii) The specific format for the discussions will be left to the discretion of the designated State and Contractor representatives, but may include the preparation of agreed upon statements of fact or written statements of position. (iv) Following the completion of this process within 60 calendar days, the Jacobetti Home for Veterans’ Administrator, DMVA, or designee, must issue a written opinion regarding the issue(s) in dispute within 30 calendar days. The opinion regarding the dispute must be considered the State’s final action and the exhaustion of administrative remedies.

(b) This Section must not be construed to prevent either party from instituting, and a party is authorized to institute, formal proceedings earlier to avoid the expiration of any applicable limitations period, to preserve a superior position with respect to other creditors, or under Section 2.193.

(c) The State will not mediate disputes between the Contractor and any other entity, except state agencies, concerning responsibility for performance of work under the Contract.

2.193 Injunctive Relief The only circumstance in which disputes between the State and Contractor will not be subject to the provisions of Section 2.192 is where a party makes a good faith determination that a breach of the terms of the Contract by the other party is the that the damages to the party resulting from the breach will be so immediate, so large or severe and so incapable of adequate redress after the fact that a temporary restraining order or other immediate injunctive relief is the only adequate remedy.

2.194 Continued Performance Each party agrees to continue performing its obligations under the Contract while a dispute is being resolved except to the extent the issue in dispute precludes performance (dispute over payment must not be deemed to preclude performance) and without limiting either party’s right to terminate the Contract as provided in Section 2.150, as the case may be.

2.200 Federal and State Contract Requirements

2.201 Nondiscrimination In the performance of the Contract, Contractor agrees not to discriminate against any employee or applicant for employment, with respect to his or her hire, tenure, terms, conditions or privileges of employment, or any matter directly or indirectly related to employment, because of race, color, religion, national origin, ancestry, age, sex, height, weight, marital status, or physical or mental disability. Contractor further agrees that every subcontract entered into for the performance of the Contract or any purchase order resulting from the Contract must contain a provision requiring non-discrimination in employment, as specified here, binding upon each Subcontractor. This covenant is required under the Elliot Larsen Civil Rights Act, 1976 PA 453, MCL 37.2101, et seq., and the Persons with Disabilities Civil Rights Act, 1976 PA 220, MCL 37.1101, et seq., and any breach of this provision may be regarded as a material breach of the Contract. Contract No. 511B1300022

2.202 Unfair Labor Practices Under 1980 PA 278, MCL 423.321, et seq., the State must not award a Contract or subcontract to an employer whose name appears in the current register of employers failing to correct an unfair labor practice compiled under Section 2 of the Act. This information is compiled by the United States National Labor Relations Board. A Contractor of the State, in relation to the Contract, must not enter into a contract with a Subcontractor, manufacturer, or supplier whose name appears in this register. Under Section 4 of 1980 PA 278, MCL 423.324, the State may void any Contract if, after award of the Contract, the name of Contractor as an employer or the name of the Subcontractor, manufacturer or supplier of Contractor appears in the register.

2.203 Workplace Safety and Discriminatory Harassment In performing Services for the State, the Contractor must comply with the Department of Civil Services Rule 2-20 regarding Workplace Safety and Rule 1-8.3 regarding Discriminatory Harassment. In addition, the Contractor must comply with Civil Service regulations and any applicable agency rules provided to the Contractor. For Civil Service Rules, see http://www.mi.gov/mdcs/0,1607,7-147-6877---,00.html.

2.204 Prevailing Wage – Deleted Not Applicable

2.210 Governing Law

2.211 Governing Law The Contract must in all respects be governed by, and construed according to, the substantive laws of the State of Michigan without regard to any Michigan choice of law rules that would apply the substantive law of any other jurisdiction to the extent not inconsistent with, or pre-empted by federal law.

2.212 Compliance with Laws Contractor must comply with all applicable state, federal and local laws and ordinances in providing the Services/Deliverables.

2.213 Jurisdiction Any dispute arising from the Contract must be resolved in the State of Michigan. With respect to any claim between the parties, Contractor consents to venue in Ingham County, Michigan, and irrevocably waives any objections it may have to the jurisdiction on the grounds of lack of personal jurisdiction of the court or the laying of venue of the court or on the basis of forum non convenience or otherwise. Contractor agrees to appoint agents in the State of Michigan to receive service of process.

2.220 Limitation of Liability

2.221 Limitation of Liability Neither the Contractor nor the State is liable to each other, regardless of the form of action, for consequential, incidental, indirect, or special damages. This limitation of liability does not apply to claims for infringement of United States patent, copyright, trademark or trade secrets; to claims for personal injury or damage to property caused by the gross negligence or willful misconduct of the Contractor; to claims covered by other specific provisions of the Contract calling for liquidated damages; or to court costs or attorney’s fees awarded by a court in addition to damages after litigation based on the Contract.

2.230 Disclosure Responsibilities

2.231 Disclosure of Litigation (a) Disclosure. Contractor must disclose any material criminal litigation, investigations or proceedings involving the Contractor (and each Subcontractor) or any of its officers or directors or any litigation, investigations or proceedings under the Sarbanes-Oxley Act. In addition, each Contractor (and each Subcontractor) must notify the State of any material civil litigation, arbitration or proceeding which arises during the term of the Contract and extensions, to which Contractor (or, to the extent Contractor is aware, any Subcontractor) is a party, and which involves: (i) disputes that might reasonably be expected to adversely affect the viability or financial stability of Contractor or any Subcontractor; or (ii) a claim or written allegation of fraud against Contractor or, to the extent Contractor is aware, any Subcontractor by a governmental or public entity arising out of their business dealings with governmental or public entities. Contract No. 511B1300022

The Contractor must disclose in writing to the Contract Administrator any litigation, investigation, arbitration or other proceeding (collectively, "Proceeding") within 30 days of its occurrence. Details of settlements which are prevented from disclosure by the terms of the settlement may be annotated. Information provided to the State from Contractor’s publicly filed documents referencing its material litigation will be deemed to satisfy the requirements of this Section.

(b) Assurances. If any Proceeding disclosed to the State under this Section, or of which the State otherwise becomes aware, during the term of the Contract would cause a reasonable party to be concerned about:

(i) the ability of Contractor (or a Subcontractor) to continue to perform the Contract according to its terms and conditions, or (ii) whether Contractor (or a Subcontractor) in performing Services for the State is engaged in conduct which is similar in nature to conduct alleged in the Proceeding, which conduct would constitute a breach of the Contract or a violation of Michigan law, regulations or public policy, then the Contractor must provide the State all reasonable assurances requested by the State to demonstrate that: (a) Contractor and its Subcontractors must be able to continue to perform the Contract and any Statements of Work according to its terms and conditions, and (b) Contractor and its Subcontractors have not and will not engage in conduct in performing the Services which is similar in nature to the conduct alleged in the Proceeding.

(c) Contractor must make the following notifications in writing: (1) Within 30 days of Contractor becoming aware that a change in its ownership or officers has occurred, or is certain to occur, or a change that could result in changes in the valuation of its capitalized assets in the accounting records, Contractor must notify DMVA-Purchasing . (2) Contractor must also notify DMVA Purchasing within 30 days whenever changes to asset valuations or any other cost changes have occurred or are certain to occur as a result of a change in ownership or officers. (3) Contractor must also notify DMVA Purchasing within 30 days whenever changes to company affiliations occur.

2.232 Call Center Disclosure -- DELETED - NOT APPLICABLE

2.233 Bankruptcy The State may, without prejudice to any other right or remedy, terminate the Contract, in whole or in part, and, at its option, may take possession of the “Work in Process” and finish the Works in Process by whatever appropriate method the State may deem expedient if: (a) the Contractor files for protection under the bankruptcy laws; (b) an involuntary petition is filed against the Contractor and not removed within 30 days; (c) the Contractor becomes insolvent or if a receiver is appointed due to the Contractor's insolvency; (d) the Contractor makes a general assignment for the benefit of creditors; or (e) the Contractor or its affiliates are unable to provide reasonable assurances that the Contractor or its affiliates can deliver the services under the Contract.

Contractor will fix appropriate notices or labels on the Work in Process to indicate ownership by the State. To the extent reasonably possible, materials and Work in Process must be stored separately from other stock and marked conspicuously with labels indicating ownership by the State.

2.240 Performance

2.241 Time of Performance (a) Contractor must use commercially reasonable efforts to provide the resources necessary to complete all Services and Deliverables according to the time schedules contained in the Statements of Work and other Exhibits governing the work, and with professional quality.

Contract No. 511B1300022

(b) Without limiting the generality of Section 2.241(a), Contractor must notify the State in a timely manner upon becoming aware of any circumstances that may reasonably be expected to jeopardize the timely and successful completion of any Deliverables/Services on the scheduled due dates in the latest State-approved delivery schedule and must inform the State of the projected actual delivery date.

(c) If the Contractor believes that a delay in performance by the State has caused or will cause the Contractor to be unable to perform its obligations according to specified Contract time periods, the Contractor must notify the State in a timely manner and must use commercially reasonable efforts to perform its obligations according to the Contract time periods notwithstanding the State’s failure. Contractor will not be in default for a delay in performance to the extent the delay is caused by the State.

2.242 Service Level Agreements (SLAs) -- DELETED - NOT APPLICABLE

2.243 Liquidated Damages

The production and service of meals under the conditions set forth have been developed to be consistent with the needs of JHV, as well as to meet the standards of the Federal and State governments. Failure to comply with these standards will result in substandard service which will interfere with the health and safety of the members and to loss and damage to the State.

Due to the nature of the case, it would be impractical and extremely difficult to fix the actual damage sustained in the event of any such substandard service. The State and the Contractor, therefore, presume that in the event of such substandard service, the Contractor shall pay the amount as liquidated damages.

The State, at its option for amounts due the State as liquidated damages, may deduct such from any money payable to the Contractor or may bill the Contractor as a separate item.

Liquidated damages will apply to the following as well as to any new enhancements and/or augmentations which become a part of the contract.

a. JHV receives a citation(s) from any regulatory agency resulting from failure to comply with applicable standards/regulations including, but not limited to – sanitation, safety, internal policies and procedures, orientation, in-service education, preparation and service of food, staff hygiene, meal frequency, and required record keeping. The Contractor shall pay the State, as fixed and agreed liquidated damages, for each calendar day that the cited items remain in non-compliance, but not more than 90 calendar days, an amount of one and one- half (1.5%) of the net monthly payment. The charges for any thirty (30) day period shall not exceed the net monthly charge. b. Food Quality. If the food purchased does not meet the quality/grading standards specified, the Contractor shall pay the State, as fixed and agreed liquidated damages for each meal that the substandard item is served the amount of one-half (1/2) the meal charge for each member served that meal. c. Tray Accuracy. Trays shall be 90% accurate in any three (3) month period. Contractor shall pay the State, as fixed and agreed liquidated damages, one-half (1/2) of the amount of the Nourishment and/or meal replacement cost as billed according to the prices quoted by the Contractor. JHV is not to be charged for replacement costs as the result of the Contractor’s error. d. It is acknowledged that an Unauthorized Removal of Key Personnel will interfere with the timely and proper completion of the Contract, to the loss and damage of the State, and that it would be impracticable and extremely difficult to fix the actual damage sustained by the State as a result of any Unauthorized Removal. Therefore, Contractor and the State agree that in the case of any Unauthorized Removal in respect of which the State does not elect to exercise its rights under Section 2.152, the State may assess liquidated damages against Contractor as specified below.

For the Unauthorized Removal of any Key Personnel designated in the applicable Statement of Work, the liquidated damages amount is $5000.00 per individual if the Contractor identifies a replacement approved by the State under Section 2.060 and assigns the replacement to Contract No. 511B1300022

the Project to shadow the Key Personnel who is leaving for a period of at least 14 days ‘OR as mutually agreed to by the State and the Contractor before the Key Personnel’s removal.

If Contractor fails to assign a replacement to shadow the removed Key Personnel for at least 14 days, in addition to the$5,000.00 liquidated damages for an Unauthorized Removal, Contractor must pay the amount of $100.00 per day for each day of the 14 day shadow period that the replacement Key Personnel does not shadow the removed Key Personnel, up to $3,000.00 maximum per individual. The total liquidated damages that may be assessed per Unauthorized Removal and failure to provide 14 days of shadowing must not exceed $50,000.00 per individual.

2.244 Excusable Failure Neither party will be liable for any default, damage, or delay in the performance of its obligations under the Contract to the extent the default, damage or delay is caused by government regulations or requirements (executive, legislative, judicial, military, or otherwise), power failure, lightning, earthquake, war, water or other forces of nature or acts of God, delays or failures of transportation, equipment shortages, suppliers’ failures, or acts or omissions of common carriers, fire; riots, civil disorders; strikes or other labor disputes, embargoes; injunctions (provided the injunction was not issued as a result of any fault or negligence of the party seeking to have its default or delay excused); or any other cause beyond the reasonable control of a party; provided the non-performing party and its Subcontractors are without fault in causing the default or delay, and the default or delay could not have been prevented by reasonable precautions and cannot reasonably be circumvented by the non-performing party through the use of alternate sources, workaround plans or other means, including disaster recovery plans.

If a party does not perform its contractual obligations for any of the reasons listed above, the non- performing party will be excused from any further performance of its affected obligation(s) for as long as the circumstances prevail. but the party must use commercially reasonable efforts to recommence performance whenever and to whatever extent possible without delay. A party must promptly notify the other party in writing immediately after the excusable failure occurs, and also when it abates or ends.

If any of the above-enumerated circumstances substantially prevent, hinder, or delay the Contractor’s performance of the Services/provision of Deliverables for more than 10 Business Days, and the State determines that performance is not likely to be resumed within a period of time that is satisfactory to the State in its reasonable discretion, then at the State’s option: (a) the State may procure the affected Services/Deliverables from an alternate source, and the State is not be liable for payment for the unperformed Services/ Deliverables not provided under the Contract for so long as the delay in performance continues; (b) the State may terminate any portion of the Contract so affected and the charges payable will be equitably adjusted to reflect those Services/Deliverables terminated; or (c) the State may terminate the affected Statement of Work without liability to Contractor as of a date specified by the State in a written notice of termination to the Contractor, except to the extent that the State must pay for Services/Deliverables provided through the date of termination.

The Contractor will not have the right to any additional payments from the State as a result of any Excusable Failure occurrence or to payments for Services not rendered/Deliverables not provided as a result of the Excusable Failure condition. Defaults or delays in performance by Contractor which are caused by acts or omissions of its Subcontractors will not relieve Contractor of its obligations under the Contract except to the extent that a Subcontractor is itself subject to an Excusable Failure condition described above and Contractor cannot reasonably circumvent the effect of the Subcontractor’s default or delay in performance through the use of alternate sources, workaround plans or other means.

2.250 Approval of Deliverables

2.251 Delivery Responsibilities – DELETED - NOT APPLICABLE 2.252 Delivery of Deliverables -- DELETED - NOT APPLICABLE 2.253 Testing -- DELETED - NOT APPLICABLE 2.254 Approval of Deliverables, In General -- DELETED - NOT APPLICABLE 2.255 Process For Approval of Written Deliverables -- DELETED - NOT APPLICABLE 2.256 Process for Approval of Services – DELETED - NOT APPLICABLE 2.257 Process for Approval of Physical Deliverables -- DELETED - NOT APPLICABLE Contract No. 511B1300022

2.258 Final Acceptance -- DELETED - NOT APPLICABLE

2.260 Ownership

2.261 Ownership of Work Product by State -- DELETED - NOT APPLICABLE 2.263 Rights in Data -- DELETED - NOT APPLICABLE 2.264 Ownership of Materials -- DELETED - NOT APPLICABLE

2.270 State Standards

2.271 Existing Technology Standards The Contractor must adhere to all existing standards as described within the comprehensive listing of the State’s existing technology standards at http://www.michigan.gov/dit.

2.272 Acceptable Use Policy To the extent that Contractor has access to the State computer system, Contractor must comply with the State’s Acceptable Use Policy, see http://www.michigan.gov/ditservice. All Contractor employees must be required, in writing, to agree to the State’s Acceptable Use Policy before accessing the State system. The State reserves the right to terminate Contractor’s access to the State system if a violation occurs.

2.273 Systems Changes Contractor is not responsible for and not authorized to make changes to any State systems without written authorization from the Project Manager. Any changes Contractor makes to State systems with the State’s approval must be done according to applicable State procedures, including security, access, and configuration management procedures.

2.280 Extended Purchasing -- DELETED - NOT APPLICABLE

2.281 MIDEAL -- DELETED - NOT APPLICABLE

2.282 State Employee Purchases – DELETED - NOT APPLICABLE

2.290 Environmental Provision

2.291 Environmental Provision Hazardous Materials: For the purposes of this Section, “Hazardous Materials” is a generic term used to describe asbestos, ACBMs, PCBs, petroleum products, construction materials including paint thinners, solvents, gasoline, oil, and any other material the manufacture, use, treatment, storage, transportation, or disposal of which is regulated by the federal, State, or local laws governing the protection of the public health, natural resources, or the environment. This includes, but is not limited to, materials such as batteries and circuit packs, and other materials that are regulated as (1) “Hazardous Materials” under the Hazardous Materials Transportation Act, (2) “chemical hazards” under the Occupational Safety and Health Administration standards, (3) “chemical substances or mixtures” under the Toxic Substances Control Act, (4) “pesticides” under the Federal Insecticide Fungicide and Rodenticide Act, and (5) “hazardous wastes” as defined or listed under the Resource Conservation and Recovery Act.

(a) The Contractor must use, handle, store, dispose of, process, transport and transfer any material considered a Hazardous Material according to all federal, State, and local laws. The State must provide a safe and suitable environment for performance of Contractor’s Work. Before the commencement of Work, the State must advise the Contractor of the presence at the work site of any Hazardous Material to the extent that the State is aware of the Hazardous Material. If the Contractor encounters material reasonably believed to be a Hazardous Material and which may present a substantial danger, the Contractor must immediately stop all affected Work, notify the State in writing about the conditions encountered, and take appropriate health and safety precautions.

(b) Upon receipt of a written notice, the State will investigate the conditions. If (a) the material is a Hazardous Material that may present a substantial danger, and (b) the Hazardous Material was not brought to the site by the Contractor, or does not result in whole or in part from any violation by the Contract No. 511B1300022

Contractor of any laws covering the use, handling, storage, disposal of, processing, transport and transfer of Hazardous Materials, the State must order a suspension of Work in writing. The State must proceed to have the Hazardous Material removed or rendered harmless. In the alternative, the State must terminate the affected Work for the State’s convenience.

(c) Once the Hazardous Material has been removed or rendered harmless by the State, the Contractor must resume Work as directed in writing by the State. Any determination by the Michigan Department of Community Health or the Michigan Department of Environmental Quality that the Hazardous Material has either been removed or rendered harmless is binding upon the State and Contractor for the purposes of resuming the Work. If any incident with Hazardous Material results in delay not reasonable anticipatable under the circumstances and which is attributable to the State, the applicable SLAs for the affected Work will not be counted in Section 2.242 for a time as mutually agreed by the parties.

(d) If the Hazardous Material was brought to the site by the Contractor, or results in whole or in part from any violation by the Contractor of any laws covering the use, handling, storage, disposal of, processing, transport and transfer of Hazardous Material, or from any other act or omission within the control of the Contractor, the Contractor must bear its proportionate share of the delay and costs involved in cleaning up the site and removing and rendering harmless the Hazardous Material according to Applicable Laws to the condition approved by applicable regulatory agency(ies).

Michigan has a Consumer Products Rule pertaining to labeling of certain products containing volatile organic compounds. For specific details visit http://www.michigan.gov/deq/0,1607,7-135-3310_4108- 173523--,00.html

Refrigeration and Air Conditioning: The Contractor must comply with the applicable requirements of Sections 608 and 609 of the Clean Air Act (42 U.S.C. 7671g and 7671h) as each or both apply to the Contract.

Environmental Performance: Waste Reduction Program: Contractor must establish a program to promote cost-effective waste reduction in all operations and facilities covered by the Contract. The Contractor's programs must comply with applicable Federal, State, and local requirements, specifically including Section 6002 of the Resource Conservation and Recovery Act (42 U.S.C. 6962, et seq.).

2.300 Other Provisions

2.311 Forced Labor, Convict Labor, Forced or Indentured Child Labor, or Indentured Servitude Made Materials Equipment, materials, or supplies, that will be furnished to the State under the Contract must not be produced in whole or in part by forced labor, convict labor, forced or indentured child labor, or indentured servitude.

“Forced or indentured child labor” means all work or service: exacted from any person under the age of 18 under the menace of any penalty for its nonperformance and for which the worker does not offer himself voluntarily; or performed by any person under the age of 18 under a contract the enforcement of which can be accomplished by process or penalties. Contract No. 511B1300022

Article 4 – Required Bidder Information

Bidders must provide the following required information. Failure respond to each requirement may disqualify the Bidder from further participation in this RFP.

4.010 Bidder Information

4.011 Company Information State the full name and address of your organization and, if applicable, the branch office or other subordinate elements that will perform, or assist in performing, the work. Indicate whether it operates as an individual, partnership, or corporation; if as a corporation, include the State in which it is incorporated. If applicable, state whether it is licensed or registered to operate in the State of Michigan.

Bidder Response: Name: Morrison Management Specialist Address: 5801 Peachtree Dunwoody City, State, Zip: Atlanta, GA 30342 Phone: (404)845-3338 Web Page: www.iammorrison.com Legal Status: Corporation Business Structure: Publicly held corporation How long in business: 53 years Sales volumes by year for $30 million each of the last five (5) years:

Name, title, address, email, phone and fax numbers for Bidder’s RFP Contact.

Bidder Response: Name: Ken Lundin Address: 4300 Murfield Drive City, State, Zip Brighton, MI 48116 Phone: (248)760-1201 Fax: (810)225-6046 E-Mail kenlundin@iammorrisoncom

Note: Person named above will be sole contact for your company to receive the Contract. Include the name and telephone number of person(s) in your company authorized to expedite any proposed contract with the State.

4.012 Prior Experience Indicate the prior experience of your firm, which you consider relevant to your ability to successfully manage a contract for the services defined by this RFP. Include sufficient detail to demonstrate the relevance of this experience. Proposals submitted should include, in this section, descriptions of a minimum of three (3) qualifying relevant experiences to include project/client descriptions, costs, and starting and completion dates of projects/contracts successfully completed. Also, include the name, email address and phone number of the responsible official of the customer organization who may be contacted.

Contractor must have at least five (5) years of institution food service experience (serving 500 meals per day or greater) and have good to excellent references from all current and/or recent clients.

The State will include in the evaluation the relevancy of experience, compatibility of the experience to the Services requested in this RFP, and the performance record of the listed experience and references. The State reserves the right to verify all submissions and perform further background checks of experience and performance. Background checks may include other prior experiences not submitted in as a response to this section. Additionally, the State will not agree to notification of any Bidder prior to checking any listed references. Contract No. 511B1300022

Morrison Response: Walter Reuther Psychiatric Hospital Michigan School for the Deaf and Blind 30901 Palmer Road West Court at Miller Road Westland, MI 48186 Flint, MI 48503 Kathy Russell, Director Food and Nutrition David Sanderson, Administrator 734/367-8578 810/257-1402 Evangelical Homes- Sterling Heights Huron County Medical Care Facility 14900 Long Shore Drive 116 south Van Dyke Road Sterling Heights, MI 48078 Bad Axe, MI 48413 Ms. Denise Rabidoux, CEO/Executive Director Keith Miller, Administrator 313/836-5306 989/269-6425 Masonic Patheway Sisters, Servant of the Immaculate Heart of Mary 1200 Wright Aveue 610 W. Elm Street Alma, MI 4880148162 Monroe, MI 48162 Ms. Cindy Bosley, CEO Mr. Jeff Ceo, CEO 989/462-3141 734/240-9734 Holland Home-Raybrook Manor Midmichigan Medical Center-Gladwin 2121 Raybrook, SE 515 S. Quarter Street Grand Rapids, MI 49506 Gladwin, MI 48624 Ms. Kitty Vydaren, Administrator Mr. Ray Stover, Executive Vice President 616/235-5702 989/246-9286

4.013 Staffing The written proposal should indicate the competence of personnel whom the Bidder intends to assign to the project as specified Section 1.031. Qualifications will be measured by education or experience, with particular reference to experience on projects similar to that described in the RFP. For all personnel identified in Section 1.031, Bidder must provide resumes, which must include detailed, chronological work experience. It is the Bidder’s responsibility to provide clear, detailed resumes which make it easy for the JEC to determine relevant experience of proposed staff.

A. The Director (1 FTE) must be a Certified Dietary Manager or Registered Dietitian in accordance with State Consumer & Industry Services requirements. The Food Service Manager shall have at least an Associate Degree in Food Service Management or management related program and/or a minimum of three years experience in food service management at a health care facility, or any combination thereof. A minimum of three years experience shall be as Food Service Director or Assistant Director in a health care facility. The contractor shall provide JHV with documents verifying these qualifications. The Contractor should also note that the home expects the manager to remain the length of the contract. JHV reserves the right to, within thirty (30) days request replacement of the Food Service Manager for operating difficulties determined to be the result of inferior on-site management.

B. Supervisory Personnel-All supervisory personnel shall have at least six (6) months previous experience in health care food service supervision and possess one of the following from accredited college or university. The Contractor shall provide JHV with documents verifying these qualification a. Registration as a Dietitian (R.D.) b. Registration as a Dietetic Technician (D.T.R.) c. Certification as a Dietary Manager (C.D.M.) d. Persons eligible to participate in credentialing examinations will be considered on an individual case basis. e. Persons with Baccalaureate degrees in Dietetics, Food and Nutrition, Hotel/Restaurant Management, or Culinary Arts degrees will be considered on an individual basis. Competency evaluations related to health care food service will be required for these persons. 2. The Food Service Manager and all supervisory personnel shall have ServSafe certification. Contract No. 511B1300022

Morrison Response: D.J. JACOBETTI HOME FOR VETERANS Resumes of onsite management personnel

Name: Patrick Rice Address: 639 Elliott Avenue Ishpeming, Michigan 49849 Telephone: (906) 226-3573 Position: Director Dining Services Employer: Morrison Management Specialist

Job Description: Under the guidance of the Regional Director of Operations, the Director is responsible for the total operation of the dining service department. The department will be operated within established objectives, standards, policies and procedures, utilizing the principles of The Morrison Way as the guiding philosophy in the day to day running of the department and execution of the job description. The department will be managed in accordance with the terms and conditions set forth in the food service management agreement and all appropriate federal, state, and local regulations. The director is responsible for operating the department utilizing the principles of team empowerment and for the development of the Client and Morrison Senior Dining partnership. In addition the director will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.

Work Experience: November 2000 to Present Jacobetti Home for Veterans Director Dining Services Current salary: $52,416.00 Type of Employees supervised: Managers, hourly staff Employer Reference and telephone number: Ken Lundin, RDO 248-760-1201 Customer Referenced and telephone number: Brad Slagle, Administrator, 906- 226-3576 Type of Business: Veterans Home Brief Job Description: see description above

Registration/Certification/License: Certified Dietary Manager October 26, 2002 Dietary Managers Association Certified Food Protection Professional October 26, 2002 Dietary Managers Association

Other Training: Radisson Corporation Management Seminar Certificate Northwest Technical Institute, Business Seminar Certificate Dale Carnegie Supervisory Course Certificate

Other Remarks: Patrick Rice is committed to Food Service Manager at D.J. Jacobetti Home for Veterans

Name: John L Anderson Address: 442 Rock Street Marquette, Michigan 49855 Telephone: (906)226-3573 Position: Supervisor Employer: Morrison Management Specialist

Job Description: Under the guidance of the Director of Dining Service, the Supervisor is responsible for assisting overall service and assisting all preparation aspects of the dining service operation, as directed. Responsible for maintaining high standards in service, food preparation, resident relations, costs, personnel, safety, sanitation, training and special functions. Utilizes the principles of The Morrison Way in the execution of Contract No. 511B1300022 the job description. Assists in the maintenance of sound inter-departmental relations and the integration of the dining service department with the community plan of operations. Manages employees within the framework of teamship and empowerment.

Work Experience: July 1993 to Present Jacobetti Home for Veterans Supervisor Current salary: $29,016 Type of Employees supervised: hourly staff Employer Reference and telephone number: Ken Lundin, RDO 248-760-1201 Customer Referenced and telephone number: Brad Slagle, Administrator, 906- 226-3576 Type of Business: Veterans Home Brief Job Description: see job description above

Registration/Certification/License: Certified Dietary Manager October 26, 1996 Dietary Managers Association Certified Food Protection Professional October 26, 1996 Dietary Managers Association

Other Remarks: John Anderson is committed to Food Service Manager at D.J. Jacobetti Home for Veterans

Name: Gail Urbiha Address: 619 Hampton Marquette, Michigan 49855 Telephone: (906)226-6022 Position: Supervisor Employer: Morrison Management Specialist

Job Description: Under the guidance of the Director of Dining Service, the Supervisor is responsible for assisting overall service and assisting all preparation aspects of the dining service operation, as directed. Responsible for maintaining high standards in service, food preparation, resident relations, costs, personnel, safety, sanitation, training and special functions. Utilizes the principles of The Morrison Way in the execution of the job description. Assists in the maintenance of sound inter-departmental relations and the integration of the dining service department with the community plan of operations. Manages employees within the framework of teamship and empowerment.

Work Experience: July 1992 to Present Jacobetti Home for Veterans Supervisor Current salary: $29,016 Type of Employees supervised: hourly associates Employer Reference and telephone number: Ken Lundin, RDO 248-760-1201 Customer Referenced and telephone num er: Brad Slagle, Administrator, 906- 226-3576 Type of Business: Veterans Home Brief Job Description: See job description above

Registration/Certification/License: Certified Dietary Manager January 18, 1996 University of Florida

Other Remarks: Gail Urbiha is committed to Food Service Manager at D.J. Jacobetti Home for Veterans

Contract No. 511B1300022

Bidder must provide a list of all subcontractors, including firm name, address, contact person, and a complete description of the work to be contracted. Include descriptive information concerning subcontractor's organization and abilities.

Morrison Response: College Laundry & Cleaning We have had a successful working relationship since 1992. 136 West Barage Avenue As we have no in house laundry, their service provided is Marquette, MI 49855 the laundering of aprons, cleaning cloths and mop heads. Contact: Robert DeAngelis 906-225-5560

SCI Cleaning & Maintenance We have used the in house contractor since 2000. They provide 2672 US Hwy 41 West the floor care (stripping, sealing and waxing) of our ground Marquette, MI 49855 floor dining room four times throughout the year. Contact: William Fredy 906-226-2612

4.014 Past Performance Please list any contracts that you have had with the State in the last three (3) years.

Morrison Response: D.J.Jacobetti Home for Veterans 425 Fisher Street Marquette, MI Brad Slagle, Administrator 906/226-3576

Walter Reuther Psychiatric Hospital 30901 Palmer Road Westland, MI 48186 Kathy Russell, Director Food and Nutrition 734/367-8578

Michigan School for the Deaf and Blind West Court at Miller Road Flint, MI 48503 David Sanderson, Administrator Manager 810-257-1402

4.015 Contract Performance Indicate if the Contractor has had a contract terminated for default in the last three (3) years. Termination for default is defined as notice to stop performance which was delivered to the contractor due to the contractor’s non-performance or poor performance and the issue of performance was either (a) not litigated due to inaction on the part of the contractor, or (b) litigated and determined that the contractor was in default. If the contractor has not had a contract terminated for default, the contractor must affirmatively state this under "Reason" below.

If no the terminations exist, the Bidder must affirmatively state this.

Note: If the Bidder has had a contract terminated for default in this period, the Bidder must submit full details including the other party's name, address, and phone number Purchasing will evaluate the facts and may, at its sole discretion, reject the proposal on the grounds of past experience.

Morrison Senior Living Response “N/A”

4.016 Place of Performance Contract No. 511B1300022

Bidders must provide the place of performance for work to be done by the prime Contractor under any resulting contract:

Description of Service to be Percentage of total contract Location (city & state): provided at location: value: Full On-Site food Service 100% Marquette, Michigan

4.017 Place of Performance – DELETED – NOT APPLICABLE

NOTE: NO SUBCONTRACTING WILL BE ALLOWED FOR THIS CONTRACTUAL AGREEMENT

4.018 Disclosure of Litigation Bidder must disclose any material criminal litigation, investigations or proceedings involving the Bidder (and each Subcontractor) or any of its officers or directors or any litigation, investigations or proceedings under the Sarbanes-Oxley Act of 2002, 18 USC 1514 et seq. In addition, each Bidder (and each Subcontractor) must disclose to the State any material civil litigation, arbitration or proceeding to which Bidder (or, to the extent Bidder is aware, any Subcontractor hereunder) is a party, and which involves: (i) disputes that might reasonably be expected to adversely affect the viability or financial stability of Bidder or any Subcontractor hereunder; or (ii) a claim or written allegation of fraud against Bidder or, to the extent Bidder is aware, any Subcontractor hereunder by a governmental or public entity arising out of their business dealings with governmental or public entities. Any litigation, investigation, arbitration or other proceeding (collectively, "Proceeding") must be disclosed in a written statement in Bidder’s bid response. Details of settlements which are prevented from disclosure by the terms of the settlement may be annotated as such. Information provided to the State from Bidder’s publicly filed documents referencing its material litigation will be deemed to satisfy the requirements of this Section.

Morrison Senior Living Response: Morrison Management Specialist, Inc. is a large corporation that has only been engaged in matters of litigation and related claims as is typical in the normal course of business for a company of its kind. Most of these matters are covered by insurance and are handled accordingly, or involve typical employee claims that are usually resolved without any finding of liability or violation of law. There are no litigation matters that would impact Morrison’s ability to provide the requested services.

4.019 RFP Preparation Bidder must notify the State in its bid proposal, if it or any of its Subcontractors, or their officers, directors, or key personnel have assisted with the drafting of this RFP, either in whole or in part. This includes the conducting or drafting of surveys designed to establish a system inventory, and/or arrive at an estimate for the value of the solicitation.

Except for materials provided to all Bidders as part of this RFP, Bidder must provide a listing of all materials provided by the State to the Bidder containing information relevant to this RFP, including, but not limited to: questionnaires, requirements lists, budgetary figures, assessments, white papers, presentations, RFP draft documents. Bidder must provide a list of all State employees with whom any of its personnel, and/or Subcontractors’ personnel has discussed the RFP after the issuance date of the RFP.

Morrison Senior Living Response: No Morrison personnel or any of it subcontractors, or their officers, directors, or key personnel have assisted with the drafting of this RFP, either whole or in part.

4.020 Former State of Michigan Employees If former State of Michigan employees are not involved in the performance of any resulting contract, Bidder may answer “N/A”. If former state employees are involved in the performance of any resulting contract, Bidder must provide the following information:

Morrison Senior Living Response “N/A”

4.021 Persons with Disabilities Contract No. 511B1300022

If Bidder will purchase supplies and/or services from a business owned by persons with disabilities in the performance of any contract, the table below must be completed, Bidder may answer “N/A”. if Bidder does not intend to purchase supplies and/or services from a business owned by persons with disabilities in the performance of any contract,

MORRISONS RESPONSE “N/A”

4.022 Community Rehabilitation Organizations If Bidder will purchase supplies and/or services from a community rehabilitation organization in the performance of any contract, the table below must be completed, Bidder may answer “N/A”. if Bidder does not intend to purchase supplies and/or services from a community rehabilitation organization in the performance of any contract,

MORRISON’S RESPONSE “N/A”

4.023 MIDEAL – DELETED NOT APPLICABLE

4.24 Business Owned by Qualified Disabled Veteran

“Qualified Disabled Veteran,” as defined by Public Act 431 of 1984, means a business entity that is at least 51% owned by one or more veterans with a service-connected disability. The Act defines “Service- Connected Disability” as a disability incurred or aggravated in the line of active military, naval, or air service as defined in 38 USC 101 (16).

The Bidder represents that it IS _____, IS NOT ___X___ a disabled Veteran-owned business.

The Bidder represents and warrants that the company meets the above criteria (when checked) and has provided the following supportive documentation:

A. Proof of service and conditions of discharge: DD214 or equivalent B. Proof of service-connected disability: DD214 if the disability was documented at discharge or Veterans Administration (VA) Rating Decision Letter or equivalent if the disability was documented after discharge C. Proof of Ownership: Appropriate legal documents setting forth the ownership of the business entity

IMPORTANT NOTE TO CONTRACTORS: Self certification alone will not initiate the price preference cited in Section 3.032, Qualified Disabled Veteran Preference. In order to be considered for the pricing preference your self certification must be accompanied by the qualifying documents listed above.

Loss of Preference: If during the term of the contract the contractor no longer qualifies for the preference, or if the contract is assigned to a business entity that does not qualify for the preference, they will be required to discount their contract price by the amount of the preference they received.

Fraudulently representing information about the use of businesses owned by persons with disabilities to procure this contract is a violation of the Business Opportunity Act for Persons with Disabilities of 1988 PA 112, MCL 450.791 – 450.795. A person who knowingly violates this act is guilty of a felony, punishable by imprisonment up to 2 years in prison, or a fine not less than $5,000. A person found guilty of violating this act may be barred from obtaining future contracts with the State. Contract No. 511B1300022

Attachment A, Price Proposal

D J Jacobetti Home for Veterans Food Service

BID/MEAL ESTIMATED UNIT NO. OF ESTIMATED NO. ESTIMATED PRICE MEMBERS OF MEALS/DAY DAYS/YR ANNUAL COST MENU $5.25 $1,006,031.20 REGULAR/MODIFIED 175 3 Meals/Day 365 DOUBLE PORTIONS $1.84 Estimated $53,728.00 ENTRÉE 80/Day 365 DOUBLE PORTIONS $0.0 Estimated $0.00 NON-ENTRÉE 40/Day 365 NOURISHMENTS $0.44 $34,744.25 INCLUDES SNACK Estimated CART ITEMS 215/Day 365 ALWAYS AVAILABLE $1.83 Estimated $16,698.75 SANDWICH ITEMS* 25/Day 365 ALWAYS AVAILABLE $0.48 Estimated $4,380.00 SIDE ITEMS* 25/Day 365 EMPLOYEE, $2.00 $36,500.00 VOLUNTEER, AND Estimated GUEST MEALS 50/Day 365 TOTAL ESTIMATED ANNUAL COST $1,152,082.10 CONTRACT SERVICE PERIOD (5 YRS) X 5 YRS. ESTIMATED TOTAL VALUE OF CONTRACT $5,760,410.50

*Always Available Sandwich and Side Items are payable only when served as a stand alone between meals. If served as a substitution for an item in a meal, only the meal unit price may be charged for the meal.

Provide the following for informational purposes: MENU – Regular/Modified Breakfast Cost = $4.843 Lunch Cost = $5.547 Dinner Cost = $5.361 Average of above costs Equals Bid Unit Price/Meal $5.25

Provide the percentages for the following categories based on the above quoted member total daily per diem rate (regular/modified diet):

Average Bid Unit Price/Meal: $5.25 1) Labor Costs $2.90or 55.24% 2) Food Costs $1.946or 37.07% 3) Supplies & Materials (other than food) $0.176 or 3.35% 4) Supplies, Materials, & Equipment $0.016 or .03% 5) Overhead & Profit $0.212 or 4.04% Contract No. 511B1300022

Attachment B – Jacobetti Home for Veterans Policies Related to Contract Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022 Contract No. 511B1300022

ATTACHMENT C – D J JACOBETTI HOME FOR VETERANS FOOD SERVICE - RESUMES RESUME OF

Gail Urbiha Supervisor EXPERIENCE Morrison Senior Living/HDS Services/ D.J. Jacobetti Home for Veterans, Marquette, Michigan July 1992 to Present Supervisor Responsibilities include: Supervision of dietary staff, process vendor invoices, check in supply orders, in-service education for all staff, update member diet cards, complete payroll and daily employee schedule, computer data entry, typing. Complete Quality Assurance Reviews Daily. AMCAB/D.J. Jacobetti Home for Veterans, Marquette, Michigan February 1986 to June 1992 Cook Supervisor Responsibilities included: Functioned as an A.M. and P.M. cook as well a supervising dietary employees and scheduling on a daily basis. Jim’s Party Store, Marquette, Michigan 1985 to 1988 Deli Person/Clerk Responsibilities included: Making salads and sandwiches, ordering supplies, stocking shelves, worked cashier’s position and maintained health inspection standards. First of America Bank, Marquette, Michigan 1983 to 195 Bookkeeping Assistant Marquette General Hospital, Marquette, Michigan 1970 to 1975 Pharmacy Clerk EDUCATION University of Florida, Dietary Managers Course Continuing education, 1996 CERTIFICATIONS ServSafe Certification National Restaurant Association Education Foundation Certified Dietary Manager, October 26, 1996 Dietary Managers Association Certified Food Protection Professional, October 26, 1996 Dietary Managers Association Contract No. 511B1300022 RESUME OF

John Andersen Supervisor

EXPERIENCE

Morrison Senior Living/HDS Services/ D.J. Jacobetti Home for Veterans, Marquette, Michigan July 1993 to Present Supervisor Responsibilities include: Responsibilities include supervision of dietary staff, providing assistance with the purchase of supplies, in-service education for staff, daily completion of quality assurance reviews, scheduling work hours and assignments for dietary staff.

D.J. Jacobetti Home for Veterans, Marquette, Michigan June 1992 to July 1993 Dietary Aide/Cook Responsibilities included: Cooked all meals for members (breakfast, lunch, supper). Worked all positions as diet aide, i.e., washed pots and pans, dish room, tray server. AMCAB/D.J. Jacobetti Home for Veterans, Marquette Michigan June 1984 to July 1992 Diet Tech Menominee Box and Lumber, Menominee, Michigan 1982 to 1984 Lumber Inspector Marquette Timber, Marquette, Michigan 1975 to 1981 Yard Forman EDUCATION Certificate in Food Service Sanitation - MDPH University of Florida, Gainesville, Florida CDM CERTIFICATIONS ServSafe Certification National Restaurant Association Education Foundation Certified Dietary Manager, October 26, 1996 Dietary Managers Association Certified Food Protection Professional, October 26, 1996 Dietary Managers Association Contract No. 511B1300022 RESUME OF

Kenneth J. Lundin Regional Director Operations

EXPERIENCE

Morrison Senior Living/HDS Services, Brighton, Michigan October 1994 to Present Regional Director Operations Responsibilities include: Responsibilities include unit coverage to area accounts to advise, train, and develop management staff. Also work with administrative staff to assure quality programs and operational organization. Responsible for assuring high standards in the units and insuring quality patient care.

Guest Services, Inc, Shamrock Division, Fairfax, Virginia April 1990 to October 1994 District Manager Responsibilities included: Management of twelve accounts. Operations included private schools, children's homes, college, and retirement community foodservices in four states and the District of Columbia. Responsibilities included; cultivating and maintaining client relationships; interviewing, hiring, training and evaluating all account management personnel; developing and monitoring operating budgets, food production controls and inventory levels; review and evaluation of all menus; implementation of promotional and merchandising programs; marketing and surveys for new business opportunities.

Guest Services, Inc, Business Dining Division January 1989 to February 1990 District Manager Responsibilities included: Responsible for overall management of ten foodservice accounts, three barber shop operations and division maintenance department. District total $15 million in sales and 350 employees.

Guest Services, Inc, Business Dining Division June 1988 to December 1988 Operating Standards Manager Responsibilities included: Responsible for interviewing management applicants; development of menu and recipe standards, audit and review of all operations for standards and quality control; writing division policies and procedures; budget review and adjustments.

EDUCATION Michigan State University, East Lansing, Michigan B.A., Hotel, Restaurant and Institutional Management. Contract No. 511B1300022 RESUME OF

Michael A. McFall Regional Vice President

EXPERIENCE

Morrison Senior Living Regional Vice President 2008 to Present Oversee 51 accounts across the Midwest with a total managed volume of $69 million.

HDS Services/Morrison Senior Living 2001 to 2008 Regional Director of Operations Oversee 14 accounts with a total managed volume of $17.7 million. A strong track record of client retention, developing new business and increasing account profitability. Excellent ability to develop regional team members and grow the business.

Premier Health Partners 1999 to 2001 Administrator of Nutrition Services, Dayton, Ohio Responsible for a $14 million budget and the administration of all food service operations for a system of three hospitals and one 450-bed long-term care facility. Accomplishments include the implementation of a central production kitchen, increasing retail cafeteria revenues by $750,000, eliminating 45 FTE’s, reducing $2.7 million dollars in net operating expenses and opening four new specialty coffee shops which generated over one million dollars in additional revenues.

ARAMARK/Samaritan Health Partners of PHP, Dayton, Ohio 1996 to 1999 General Manager of Nutrition Services Responsible for a $6.5 million budget encompassing three food service operations throughout the healthcare system. Accomplishments include the “Steps to Success” which increased our Press Ganey ranking from the 5th to the 80th percentile.

ARAMARK/Grant Medical Center, Columbus Ohio 1993 to 1996 Director of Nutrition Services Responsible for a $4 million budget that encompassed all facets of the food service, retail and patient service operations. Contract No. 511B1300022

MICHAEL A MCFALL EXPERIENCE (CONT’D)

ARAMARK/Good Samaritan Hospital and Health System, Dayton, Ohio 1990 to 1993 Assistant Director of Nutrition Services U.S. Air Force 1982 to 1990 Food Service Management Honors and Awards HDS Services, William Triplett Chairman’s Award, 2005 HDS Services, William Triplett Chairman’s Award, 2003 HDS Services, Best Regional Team Award, 2003, 2004 and 2005 ARAMARK, Food Service Director of the Year, 1999 ARAMARK, Best New Manager of the Year, 1991 U.S. Air Force, Food Service Technician of the Year, 1989 Military Airlift Command, Food Service Manager of the Year, 1988 National Restaurant Association, Hennessy Travelers Award, 1985

Contract No. 511B1300022 RESUME OF

Patrick Rice Director Dining Services

EXPERIENCE Morrison Senior Living/HDS Services/ D.J. Jacobetti Home for Veterans, Marquette, Michigan November 2002 to Present Director Dining Services Responsibilities include: Organizing and managing the Food Service Department, while carrying responsibility for all food services, including supervision of staff training and development, quality production and service of customers’ meals, financial accountability, special functions and catering operations. HDS Services/Marquette County Medical Care Facility, Marquette, Michigan November 2001 to November 2002 Food Service Director Responsibilities included: Organizing and managing the Food Service Department, while carrying responsibility for all food services, including supervision of staff training and development, quality production and service of customers’ meals, financial accountability, special functions and catering operations. HDS Services/D.J. Jacobetti Home for Veterans, Marquette, Michigan January 2001 to November 2002 Assistant Food Service Director Responsibilities included: Supply inventory, ordering, receiving, and monitoring of production, food prep, and sanitation. Responsible for the cafeteria operation, personnel development and coordinating of special events for residents. HDS Services/Marquette County Medical Care Facility, Marquette, Michigan November 2000 to January 2001 Assistant Food Service Director Responsibilities included: Assisting with the entire working system and organization of the food service operation. Assisted with other managerial duties in the absence of the unit director and was fully accountable as assigned by the unit director for departmental operations. Ishpeming Elks Lodge #447. Inc, Ishpeming, Michigan September 1996 to November 2000 General Manager Responsibilities included: Responsible for the activities associated with running a small business including payroll, accounts payable/receivable and all aspects of personnel… Coordinated and solicited banquet and convention business. Contract No. 511B1300022

PATICK RICE EXPERIENCE (CONT’D)

Best Western Hotel, Ishpeming, Michigan May 1994 to September 1996 General Manager Responsibilities included: Overseeing a staff of 21 and all aspects of running a 60 guestroom motel. Marketed facility at trade shows and solicited local corporate travel.

Country Kitchen Restaurant, Ishpeming, Michigan July 1989 to May 1994 General Manager Responsibilities included: Working closely with the owner during construction and development stage of creating a new restaurant. Supervising a staff of 57, purchasing, budget, menu development, cost controls and advertising. EDUCATION Certificate in Food Service Sanitation - MDPH University of Florida, Gainesville, Florida CDM, Carl/Radisson Corporation Management Seminar Certificate Northwest Technical Institute, Business Seminar Certificate Dale Carnegie Supervisory Course Certificate CERTIFICATIONS Certified Dietary Manager, October 26, 2002 Dietary Managers Association Certified Food Protection Professional, October 26, 2002 Dietary Managers Association

Contract No. 511B – Full On-Site Food Service – D J Jacobetti Home for Veterans

MORRISON SENIOR MANAGEMENT – EXHIBITS will be Attached here

Week 1 Regular Consistant Dysphagia Dysphagia Pureed Renal Day 1 Diet Carb Advanced Mechanical Breakfast Normal Lower Carb Soft/Moist Ground/Moist Smooth/ Moist 1500cc Fluid 50 Fl. Oz per day 4 oz Denver Scramble Denver Scramble JACOBETTIScramble HOMEScrambled FOR VETERANS Eggs Pureed Eggs Denver Scramble 2 Slices Toast 1 slice Toast (Ground DAILY Ham) DIET SPREADSHEETMilk Toast Milk Toast Toast 6 oz Oatmeal Oatmeal Toast Oatmeal Pureed Oatmeal Oatmeal 4 oz Orange Juice Orange Juice Oatmeal Orange Juice Orange Juice 4 oz Apple Juice 8 oz 2%Milk Skim Milk Orange Juice Whole Milk Whole Milk 4 oz Milk 6 oz Coffee Coffee 2% Milk Coffee Coffee 6 oz Coffee Coffee Dinner Normal Lower Carbs Soft/Moist Ground/Moist Smooth/Moist 1500cc Fluid 50 Fl. Oz. per day 3 oz Roast Pork Loin Roast Pork Loin Soft/Moist Ground Pork Pureed Pork (4 oz) Roast Pork Loin 4 oz Rice Pilaf Rice Pilaf Mashed Potatoes Mashed Potatoes Mashed Potatoes Rice Pilaf 4 oz Green Beans Green Beans Green Beans Soft Gr. Beans Pureed Beans Green Beans 1 each Corn Muffin Bran Muffin Corn Muffin Slurried Muffin Slurried Muffin Corn Muffin 1 1/16th slice Angel Food Cake Angel Food Cake Angel Food Cake Moist/Soft Slurried Cake Angel Food Cake 4 oz Tomato Juice Tomato Juice Tomato Juice Tomato Juice Tomato Juice 4oz Cranberry 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk Juice 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee

Dinner Alternate Alternate Alternate Alternate Alternate Alternate 4 oz Hamburger ½ Bun Moist Hamburger Open Face Pureed with Bun Hamburger Lettuce and Ground 14oz total fluids Tomato of Choice Supper Normal Lower Carbs Soft/Moist Ground/Moist Smooth/ Moist 1500 cc Fluid 50 Fl. Oz per day 8 oz Beef Orzo Soup Beef Orzo Soup Beef Orzo Soup Ground/Soft Pureed Soup 6 oz Soup 3 oz Chicken Fingers Chicken Finger Moist Soft Strips Ground Chicken Pureed Chicken Chicken Fingers 4 oz Onion Rings Onion Rings Soft Onion Rings Ground Pureed Onion Rings 4 oz Cauliflower Cauliflower Cauliflower Ground/Soft Pureed Cauliflower 4 oz Strawberry Trifle Strawberries Strawberry Trifle Trifle with Juice Pureed Strawberry Trifle 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 4oz Grape Juice 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Supper Alternate Alternate Alternate Alternate Alternate Alternate Tuna Melt ½ Sandwich Tuna Melt Ground/Moist Pureed Tuna Melt

Week 1 Regular Consistant Dysphagia Dysphagia Pureed Renal Day 3 Diet Carb Advanced Mechanical Breakfast Normal Lower Carb Soft/Moist Ground/Moist Smooth/ Moist 1500cc Fluid JACOBETTI HOME FOR VETERANS 50 Fl. Oz per day 1 each Fried Egg Fried Egg Fried DAILY Egg DIET SPREADSHEETScrambled Egg Pureed Egg Fried Egg 2 Slices WW Toast 1 sl. Toast Moist toast Slurried Slurried WW Toast 6 oz Oatmeal Oatmeal Oatmeal Oatmeal Pureed Oatmeal Oatmeal 4 oz Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice 4 oz Cranberry 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk Juice 6 oz Coffee Coffee Coffee Coffee Coffee 4 oz Milk 6 oz Coffee Dinner Normal Lower Carbs Soft/Moist Ground/Moist Smooth/Moist 1500cc Fluid 50 Fl. Oz. per day 6 oz Pepper Steak Pepper Steak Soft/Moist Gr. Pepper Steak Pureed (4 oz) Pepper Steak 4 oz Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Steamed Rice 4 oz Steamed Carrots Carrots Soft / Moist Gr. Carrots Pureed Veg Carrots 1 each Wheat Bread Wheat Bread Wheat Bread Slurried Slurried Wheat Bread 4 oz Peaches & Pears Peaches & Pears Diced Fruit Diced Peaches Pureed Fruit Peaches & Pears 4 oz V-8 Juice V8 Juice V8 Juice V8 Juice V8 Juice 4 oz Apple Juice 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 6 oz Coffee 6 oz Coffee Coffee Coffee Coffee Coffee

Dinner Alternate Alternate Alternate Alternate Alternate Alternate 1 Serving Chef Special Chef Special Soft/Moist Ground/Moist Pureed Chef Special

Supper Normal Lower Carbs Soft/Moist Ground/Moist Smooth/ Moist 1500 cc Fluid 50 Fl. Oz per day 8 oz Bean Medley Soup Bean Soup Bean Soup Ground Soup Pureed Soup 6 oz Bean Soup 3 oz Meat Grilled Chicken Grilled Chicken Ground Chicken Gr. Chicken with Pureed Sandwich Grilled Chicken 1 each On a Bun Open Faced Salad Sandwich Ground Bread (4 oz) Sandwich 2 oz Lettuce & Tomato Lettuce & Tomato Shred Lettuce None None Lettuce & Tomato 2x3 Blonde Brownie 2x2 Brownie Blonde Brownie Slurried Brownie Pureed Brownie Blonde Brownie 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 4 oz Grape Juice 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Supper Alternate Alternate Alternate Alternate Alternate Alternate 4 oz Cudighi Sausage Open Faced Ground Sausage Ground Meat Pureed Sandwich Cudighi Sausage Sandwich & with Ground Sandwich Pickles Bread

Week 1 Regular Consistant Dysphagia Dysphagia Pureed Renal Day 4 Diet Carb Advanced Mechanical Normal Lower Carb Soft/Moist Ground/Moist Smooth/ Moist 1500cc Fluid Breakfast 50 Fl. Oz per day 2 slices French Toast 1 sl. Fr. Toast French Toast Slurried Fr. Toast Slurried Fr. Toast French Toast 2 oz Sausage Sausage JACOBETTIGround. Sausage HOME Ground FOR VETERANS Sausage Pureed Sausage Sausage 6 oz Cream of Wheat Cream of Wheat Cream DAILY of Wheat DIET SPREADSHEETCream of Wheat Cream of Wheat Cream of Wheat 4 oz Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice 4 oz Juice 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 4 oz Milk 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Dinner Normal Lower Carbs Soft/Moist Ground/Moist Smooth/Moist 1500cc Fluid 50 Fl. Oz. per day 8 oz Lasagna with 6 oz Lasagna with Lasagna with Gr. Lasagna with Pureed Lasagna Lasagna with Meat Sauce Meat Sauce Meat Sauce Bread & with Bread & Meat Sauce 4 oz Zucchini Zucchini Zucchini Marinara Sauce Marinara Sauce Zucchini 1 each Garlic Breadstick ½ Breadstick Bread & Butter Ground Veg Pureed Veg Garlic Breadstick 2x3 Jello Cake 2x2 Cake Jello Cake Slurried Cake Slurried Cake Jello Cake 4 oz Tomato Juice Tomato Juice Tomato Juice Tomato Juice Tomato Juice 4oz Tomato Juice 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 4 oz Milk 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee

Dinner Alternate Alternate Alternate Alternate Alternate Alternate 1 each Hot Dog/Bun Hot Dog /Bun Gr. Meat/Bun Gr.Meat & Bun Pureed with Bread Hot Dog/Bun 1.5 oz Potato Chips Tossed Salad Potato Chips Mashed Potato Mashed Potato Potato Chips 4 oz Tossed Salad Shredded Salad None None Tossed Salad Supper Normal Lower Carbs Soft/Moist Ground/Moist Smooth/ Moist 1500 cc Fluid 50 Fl. Oz per day 8 oz Vegetable Chowder Vegetable Chowder No corn/ peas Ground Soup Pureed Soup 6oz.Veg Chowder 3 oz Meat Grilled Pastrami & ½ Sandwich Thin Sliced/Moist Gr. Meat & Bread Pureed Sandwich Grilled Pastrami & 2 slices Swiss Sandwich with Cheese Sauce with Cheese Sauce Swiss Sandwich 1.5 oz Potato Chips Potato Chips Potato Chips Mashed Potatoes Mashed Potatoes Potato Chips 4 oz Cucumber Salad Cucumber Salad Thin Sliced Juice Juice Cucumber Salad Banana 1 each Banana Banana Banana Mashed Banana Pureed Fruit Pudding Rice Pudding 4 oz Rice Pudding None Rice Pudding Pudding Skim Milk Whole Milk 4 oz Milk 8 oz 2% Milk 2% Milk Whole Milk Coffee Coffee 6 oz Coffee 6 oz Coffee Coffee Coffee

Supper Alternate Alternate Alternate Alternate Alternate Alternate 3 oz Meat Tuna Salad ½ Sandwich Ground / Moist Ground with Pureed Sandwich Tuna Salad 3 oz each Croissant Tuna Sandwich Bread & Mayo with Mayo Croissant

Week 1 Regular Consistant Dysphagia Dysphagia Pureed Renal Day 5 Diet Carb Advanced Mechanical Breakfast Normal Lower Carb Soft/Moist Ground/Moist Smooth/ Moist 1500cc Fluid 50 Fl. Oz per day 3 oz Scrambled Eggs Scrambled Eggs JACOBETTIScrambled Eggs HOME Scrambled FOR VETERANS Eggs Pureed Eggs Scrambled Eggs 2 Slices WW Toast 1 sl. Toast Moist DAILY Toast DIET SPREADSHEETMilk Toast Milk Toast WW Toast 6 oz Oatmeal Oatmeal Oatmeal Oatmeal Pureed Oatmeal Oatmeal 4 oz Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice 4 oz Cran. Juice 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 4 oz Milk 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Dinner Normal Lower Carbs Soft/Moist Ground/Moist Smooth/Moist 1500cc Fluid 50 Fl. Oz. per day 3 oz Veal Cutlet & Veal Cutlet & Veal Cutlet & Ground Meat & Pureed Meat Veal Cutlet & 2 oz Mushroom Sauce Mushroom Sauce Mushroom Sauce Pureed Sauce (4 oz) & Pureed Mushroom Sauce 4 oz Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Sauce Noodles 4 oz Mixed Veg Mixed Veg No Corn or Peas Ground Veg Mashed Potatoes Mixed Veg 1 each Roll & Butter none Roll & Butter Slurried Puree Veg Roll & Butter 4 oz Fruit Cup Fruit Cup Fruit Cup Ground Fruit Slurried Fruit Cup 4 oz V8 Juice V8 Juice V8 Juice V8 Juice Pureed Fruit 8oz Juice 8 oz 2% Milk Skim Milk 2% Milk Whole Milk V8 Juice 6 oz Coffee 6 oz Coffee Coffee Coffee Coffee Whole Milk Coffee Dinner Alternate Alternate Alternate Alternate Alternate Alternate 3 oz Grilled Chicken Grilled Chicken Ground Chicken Ground Chicken Pureed Chicken Grilled Chicken 4 oz Spanish Rice Spanish Rice and Gravy and Gravy and Gravy Spanish Rice Spanish Rice Pureed Rice Pureed Rice Supper Normal Lower Carbs Soft/Moist Ground/Moist Smooth/ Moist 1500 cc Fluid 50 Fl. Oz per day 8 oz Beef Barley Soup Beef Barley Soup Beef Barley Soup Ground Soup Pureed Soup 6 oz Beef Barley 8 oz Macaroni & 6 oz Macaroni & Macaroni & Ground Mac & Pureed Mac & Soup Cheese Cheese Cheese Cheese Cheese Macaroni & 4 oz Stewed Tomatoes Stewed Tomatoes Stewed Tomatoes Ground Veg Pureed Veg Cheese 1 slice Bread & Butter ½ Bread & Butter Moist Bread Slurried Bread Slurried Bread Bread & Butter 2x3 Pineapple Cake 2x2 Cake Cake & Gr. Fruit Slurried Cake Slurried Cake Pineapple Cake 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 4 oz Juice 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Supper Alternate Alternate Alternate Alternate Alternate Alternate 3 oz Meat Chicken Salad ½ Sandwich Ground Chicken Ground Meat & Pureed Sandwich Chicken Salad 2 slices Bread Sandwich Salad Sandwich Bread with Mayo Sandwich with Mayo

Week 1 Regular Consistant Dysphagia Dysphagia Pureed Renal Day 6 Diet Carb Advanced Mechanical Breakfast Normal Lower Carb Soft/Moist Ground/Moist Smooth/ Moist 1500cc Fluid 50 Fl. Oz per day 2 each Pancakes 1 only Pancake JACOBETTIPancakes HOMESlurried FOR VETERANS Pancakes Slurried Pancakes Pancakes 2 Slices Bacon Bacon Scrambled DAILY Egg DIET SPREADSHEETScrambled Egg Pureed Egg Bacon 6 oz Cream of Wheat Cream of Wheat Cream of Wheat Cream of Wheat Cream of Wheat Cream of Wheat 4 oz Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice 4 oz Cran. Juice 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 4 oz Milk 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Dinner Normal Lower Carbs Soft/Moist Ground/Moist Smooth/Moist 1500cc Fluid 50 Fl. Oz. per day 4 oz Turkey Meat Loaf Turkey Meat Loaf Turkey Meat Loaf Ground Meat Loaf Pureed Meat, Turkey Meat Loaf 4 oz Baked Potato Baked Potato Baked Potato Potato& Gravy (4oz) Rice 4 oz Spinach Spinach Spinach Ground Spinach Potatoes & Gravy Corn 1 each Roll & Butter None Moist Roll Slurried Roll Pureed Spinach Roll & Butter 2x3 Chocolate Cake 2x2 Cake Chocolate Cake Slurried Cake Slurried Roll Chocolate Cake 4 oz Tomato Juice Tomato Juice Tomato Juice Tomato Juice Slurried Cake 8 oz Grape Juice 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Tomato Juice 6 oz Coffee 6 oz Coffee Coffee Coffee Coffee Whole Milk Coffee Dinner Alternate Alternate Alternate Alternate Alternate Alternate 3 oz Fried Fish Fried Fish Soft/Moist Ground Fish Pureed Fish Fried Fish 4 oz Cole Slaw Cole Slaw Ground Slaw Ground Slaw Pureed Slaw Cole Slaw

Supper Normal Lower Carbs Soft/Moist Ground/Moist Smooth/ Moist 1500 cc Fluid 50 Fl. Oz per day 8 oz Wedding Soup Wedding Soup Wedding Soup Ground Soup Pureed Soup 6 oz Soup 3 oz Meat Grilled Sausage & ½ Sausage & Ground Sausage & Ground Sandwich Pureed Sandwich Grilled Sausage & 2 slices Bread Pepper Sandwich Pepper Sandwich Pepper Sandwich With Bread With Bread (4oz) Pepper Sandwich 1.5 oz Potato Chips Potato Chips Potato Chips Mashed Potatoes Mashed Potatoes Potato Chips 4 oz Carrot Raisin Salad Carrot Raisin Salad Steamed Carrots Mashed Carrots Pureed Carrots Carrot Raisin Salad 4 oz Apples & Oranges Apples & Oranges Soft Fruit Ground Fruit Pureed Fruit Apples 8 oz 2 % Milk Skim Milk 2 % Milk Whole Milk Whole Milk 4 oz Juice 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Supper Alternate Alternate Alternate Alternate Alternate Alternate 3 oz Meat Turkey Sandwich ½ Sandwich Turkey Salad Ground Meat & Pureed Meat & Turkey Sandwich 2 slices Bread With Lettuce & Sandwich Bread with Mayo Bread with Mayo With Lettuce Tomato

Week 1 Regular Consistant Dysphagia Dysphagia Pureed Renal Day 7 Diet Carb Advanced Mechanical Breakfast Normal Lower Carb Soft/Moist Ground/Moist Smooth/ Moist 1500cc Fluid 50 Fl. Oz per day 1 each Poached Egg Poached Egg JACOBETTIPoached Egg HOMEScrambled FOR VETERANS Egg Pureed Egg Poached Egg 2 Slices WW Toast 1 sl. WW.Toast WW DAILY Toast /moist DIET SPREADSHEETMilk Toast Milk Toast WW Toast 6 oz Oatmeal Oatmeal Oatmeal Oatmeal Puree Oatmeal Oatmeal 4 oz Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice 4 oz Apple Juice 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk 4 oz Milk 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Dinner Normal Lower Carbs Soft/Moist Ground/Moist Smooth/Moist 1500cc Fluid 50 Fl. Oz. per day 3 oz Baked Ham Baked Ham Baked Ham Ground Ham & Puree Ham (4oz) Baked Ham 4 oz Scalloped Potato Scalloped Potato Scalloped Potato Sauce & Sauce Buttered Noodles 4 oz Green Peas Green Peas Green Beans Grnd Potatoes Pureed Potatoes Green Peas 2x3 Corn Bread 2x2 Bread Corn Bread Ground Gr. Beans Pureed Beans Corn Bread 4 oz Applesauce Applesauce Applesauce Slurried Bread Slurried Bread Applesauce 4 oz V8 Juice V8 Juice V8 Juice Applesauce Applesauce 8 oz Cran. Juice 8 oz 2% Milk Skim Milk 2% Milk V8 Juice V8 Juice 6 oz Coffee 6 oz Coffee Coffee Coffee Whole Milk Whole Milk Coffee Coffee Dinner Alternate Alternate Alternate Alternate Alternate Alternate 3 oz Meat BBQ Chicken ½ BBQ Chicken Ground BBQ Ground Meat & Pureed BBQ BBQ Chicken 1 Bun Sandwich Sandwich Chicken Bread with BBQ Chicken Sandwich Sandwich 1.33 oz each Cookie Cookie Sandwich Sauce Cookie Cookie Slurried Cookie Slurried Cookie Supper Normal Lower Carbs Soft/Moist Ground/Moist Smooth/ Moist 1500 cc Fluid 50 Fl. Oz per day 3 oz Tomato Soup Tomato Soup Tomato Soup Tomato Soup Tomato Soup 6 oz Chicken 3 oz cheese Grilled Cheese ½ Grilled Cheese Grilled Cheese Ground Sandwich Puree Sandwich noodle Soup 2 slices bread Sandwich Sandwich Sandwich & Cheese Sauce & Cheese Sauce Grilled Cheese 1.5 oz Potato Chips Potato Chips Potato Chips None None Sandwich 4 oz 3 Bean Salad 3 Bean Salad Ground Salad Ground Salad Pureed Salad Potato Chips 4 oz Chocolate Pudding Chocolate Pudding Chocolate Pudding Chocolate Pudding Chocolate Pudding 3 Bean Salad 8 oz 2% Milk Skim Milk 2% Milk Whole Milk Whole Milk Vanilla Pudding 6 oz Coffee Coffee Coffee Coffee Coffee 6 oz Coffee Supper Alternate Alternate Alternate Alternate Alternate Alternate 3 oz Protein Cottage Cheese & Cottage Cheese & Cottage Cheese & Cottage Cheese & Pureed Cottage Cottage Cheese & 4 oz Fruit Fruit Plate Fruit Plate Soft Fruit Plate Ground Fruit Cheese & Puree Fruit Plate 1 each Roll & Butter Roll & Butter Moist Roll Slurried Roll Fruit Roll & Butter

JACOBETTI HOME FOR VETERANS WEEK : 1

SERVED EVERY MEAL : COFFEE, HOT TEA, & MILK. AVAILABLE IF REQUESTED JUICE, COLD CEREAL

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7 Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Denver Scramble Ham and Cheese Fried Egg French Toast Scrambled Eggs Pancakes Poached Egg Toast OmeletteToast Sausage Toast Bacon Toast Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Roasted Pork Loin Beef Stroganoff Pepper Steak Lasagna Veal Cutlet & Mushrooms Turkey Meat Loaf Honey Baked Ham Rice Pilaf Egg Noodles Mashed Potatoes with Meat Sauce Mashed Potatoes Baked Potato Scalloped Potatoes Green Beans Broccoli Steamed Carrots Zucchini Mixed Vegetables Spinach Green Peas Tomato Juice Tomato Juice V-8 Juice Tomato Juice V-8 Juice Tomato Juice V-8 Juice Corn Muffin Roll & Butter Wheat Bread Garlic Breadstick Roll & Butter Roll & Butter Corn Bread Angel Food Cake Bananas Foster Peaches & Pears Jello Cake Fruit Cup Chocolate Cake Applesauce ALTERNATEALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Hamburger Broiled Fish Chef SpecialHot Dog on a Bun Grilled Chicken Breast Fried Fish BBQ Chicken Lettuce and Tomato Potato Chips Spanish Rice Coleslaw Sandwich Tossed Salad Cookie SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Beef Orzo Soup Cream of Mushroom Soup Bean Medley Soup Vegetable Chowder Beef Barley Soup Chicken Rice Soup Tomato Soup Chicken Fingers Hot Open Face Turkey Grilled Chicken Hot Pastrami Sandwich Macaroni and Cheese Swedish Meatballs Grilled Cheese Onion Rings Sandwich Sandwich Potato Chips Stewed Tomatoes Egg Noodles Sandwich Cauliflower Blend of Vegetables Lettuce and Tomato Cucumber Salad Pineapple Upside-down Brussel Sprouts Potato Chips Blonde Brownie Banana Cake Fruit Cocktail 3 Bean Salad Strawberry Trifle Strawberry Trifle Rice Pudding Bread & Butter Roll & Butter Chocolate Pudding ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Tuna Melt Cheese Pierogi with Cudighi Tuna Salad Sandwich Chicken Salad Turkey Sandwich with Cottage Cheese and Carmelized Onions Pickles On a Croissant Sandwich Lettuce and Tomato Fruit Plate Roll & Butter

JACOBETTI HOME FOR VETERANS WEEK : 2

SERVED EVERY MEAL : COFFEE, HOT TEA, & MILK. AVAILABLE IF REQUESTED JUICE, COLD CEREAL

DAY 8 DAY 9 DAY 10 DAY 11 DAY 12 DAY 13 DAY 14 Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Scrambled Egg Waffles Western Omelette Pancakes Scrambled Eggs French Toast Fried Egg Toast BaconToast Ham Toast Sausage Toast Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Sweet & Sour Meatballs Roast Beef & Gravy Chicken Marsala Swiss Steak Chicken Florentine Grilled Veal Patty Barbecued Pork Rice Mashed Potatoes Penne Pasta Mashed Potatoes Angel Hair Pasta Garlic Potatoes Baked Beans Broccoli Carrots Wax Beans Green Peas Green Beans Butternut Squash Blend of Vegetable V-8 Juice Tomato Juice V-8 Juice Tomato Juice V-8 Juice Tomato Juice V-8 Juice Bread & Butter Roll & Butter Garlic Toast Roll & Butter Roll & Butter Roll & Butter Corn Bread Maple Squares Apple Crisp Cherry Cake Chocolate Sundae Pumpkin Pie Yellow Cake Fruit Pie ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Tomato and Basil Baked Chicken Chef Special Macaroni & Cheese Beef Pot Pie Bratwurst Mandarin Chicken Baked Fish Cream Style Corn Tossed Salad and Sauerkraut Garden Rice

SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Stuffed Pepper SoupVegetable Soup Italian Wedding Soup Mushroom Barley Soup French Onion Soup Cabbage Soup Turkey Rice Soup Chicken Nuggets Grilled Ham & Cheese Sausage & Peppers Meat Lovers Cheeseburger Chicken Salad Chili Cheese Dog French Fries Sandwich Sandwich Pizza on a Bun Sandwich on a Bun Green Beans & Carrots Corn Chips Potato Chips Tossed Salad Lettuce & Tomato Lettuce and Tomato Beet Salad Mandarin Oranges Spinach Carrot Raisin Salad Tropical Fruit Cole Slaw Chips Diced Pears Bread & Butter Fruit Cup Apples & Oranges Cookie Banana Parfait Peaches Cookie ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Ham Salad Tuna Salad Grilled Smoked Turkey Bacon, Lettuce & Tomato Chef Salad Crunchy Fish Macaroni & Cheese Sandwich on a Croissant And Swiss Sandwich Bread & Butter Sandwich Bread & Butter Sandwich Potato Chips

JACOBETTI HOME FOR VETERANS WEEK : 3

SERVED EVERY MEAL : COFFEE, HOT TEA, & MILK. AVAILABLE IF REQUESTED JUICE, COLD CEREAL

DAY 15 DAY 16 DAY 17 DAY 18 DAY 19 DAY 20 DAY 21 Sunday Monday Tuesday Wednesday ThursdayFriday Saturday BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Scrambled Eggs Banana Pancakes Cheese Omelet Ham & Swiss Quiche Fried Egg French Toast Scrambled Egg Bacon and Toast SausageToast Sweet Roll Toast Bacon Biscuit Cream of Wheat Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal Cereal & Banana DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Apricot Glazed Chicken Pork Culet & Gravy Beef Pot Roast Baked Ham Herb Roasted Pork Battered Fried Fish Braised Beef Tips Roasted Potatoes Mashed Potatoes Red Skin Potatoes Sweet Potatoes Mashed Potatoes French Fries Mashed Potatoes Asparagus Blend of Vegetables Steamed Carrots Green Peas Spinach Coleslaw Green Beans Tomato Juice V-8 Juice Tomato Juice V-8 Juice Tomato Juice Tomato Juice V-8 Juice Bran Muffin Wheat Bread Roll & Butter Corn Muffin Roll & Butter Roll & Butter Bread & Butter Pound Cake & Berries Cinnamon Applesauce Cream Pie Carrot Cake Cherry Tart Apple Pie Fruit Parfait ALTERNATEALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Unstuffed Peppers Baked Chicken Legs Chef Special Macaroni & Cheese Hamburger Veal Parmesan Baked Chicken Casserole Tapioca Pudding On a Bun Pasta Lettuce & Tomato Ice Cream SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Lentil Soup Split Pea Soup Beef Vegetable Soup Cheddar Corn Chowder Cream of Tomato Soup Chicken Barley Soup Chicken Noodle Soup Turkey Pot Pie Meatball Sub Hot Ham & Cheese Grilled Corned Beef & Swiss Grilled Cheese Sloppy Joe Breaded Chicken Biscuit Sandwich Sandwich Sandwich Sandwich on a Bun Sandwich Blend of Vegetables French Fries Tater Tots Sauerkraut Vegetable Pasta Tater Tots Potato Wedges Mixed Melons Cucumber Salad Coleslaw Potato Chips Salad Blend of Vegetables Broccoli Apple Cake Fruit Cocktail Fruited Gelatin Fruit Cup Diced Peaches Cheese Cake ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Cottage Cheese Egg Salad Turkey & Swiss Chicken SaladTuna Salad Bacon, Lettuce and Hot Turkey and Fruit Plate Sandwich Sandwich On a Croissant Sandwich Tomato Sandwich Sandwich Roll & Butter Cake Cookie Pickles Mashed Potatoes Cookie

JACOBETTI HOME FOR VETERANS WEEK : 4

SERVED EVERY MEAL : COFFEE, HOT TEA, & MILK. AVAILABLE IF REQUESTED JUICE, COLD CEREAL

DAY 22 DAY 23 DAY 24 DAY 25 DAY 26 DAY 27 DAY 28 Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Fried Egg French Toast Mushroom Omelette Breakfast Casserole Scrambled Eggs Pancakes Buttermilk Biscuits Toast SausageToast Toast Bacon and Toast Ham and Sausage Gravy Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Baked Pork Chops Turkey Divan with Broccoli Barbecued Chicken Beef Burrito Roast Beef Au Jus Chicken Alfredo Swedish Meatballs Mashed Sweet Potato Bowtie Pasta Potato Salad Spanish Rice Lyonaisse Potatoes Pasta Egg Noodles Cauliflower Broccoli Baked Beans Stewed Tomatoes Peas & Carrots Asparagus Blend of Vegetable Tomato Juice V-8 Juice Tomato Juice V-8 Juice Tomato Juice V-8 Juice Tomato Juice Bread & Butter Roll & Butter Corn Muffin Bread & Butter Roll & Butter Garlic Bread Bran Muffin Cream Pie Fruit Salad Fruit Pie Peanut Butter Treat Apricots Lemon Bars Apple Crisp ALTERNATEALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Cheese & Potato Salisbury Steak Chef Special Macaroni & Cheese Baked Chicken Legs BBQ Pork Sandwich Hot Turkey Pierogies and Mashed Potatoes Green Beans Cookie Coleslaw Sandwich Carmelized Onions Mashed Potatoes SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Broccoli Cheese Soup Tortilla Soup Tomato Florentine Soup Chicken Vegetable Soup Minestrone Soup Navy Bean Soup Beef Barley Soup Hamburger on a Bun Taco Salad Grilled Ham & Cheese Hot Dog on a Bun Cheese Tortellini Patty Melt Gr. Chicken on a Bun Lettuce & Tomato Corn Muffin Sandwich Tater TotsMarinara Sauce Sandwich Lettuce & Tomato French Fries Salsa & Sour Cream Carrot Raisin Salad Blend of Vegetables Sauteed Zucchini Potato Chips Corn Chips Pickles Peach Cobbler Pineapple Chunks Mixed Melon Garlic Toast Coleslaw Glazed Beets Diced Pears Angel Food Cake Fruit Cup Mixed Fruit ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Chicken Salad Grilled Bologna Chili with Beef & Beans Lemon Pepper FishChicken Salad Tuna Salad on a Bacon, Lettuce on a Croissant Sandwich Bread & Butter Sherbet Plate with Fruit Croissant And Tomato Pudding Lettuce & Tomato Lettuce & Tomato Sandwich Potato Chips

JACOBETTI HOME FOR VETERANS WEEK : 5

SERVED EVERY MEAL : COFFEE, HOT TEA, & MILK. AVAILABLE IF REQUESTED JUICE, COLD CEREAL

DAY 29 DAY 30 DAY 31 DAY 32 DAY 33 DAY 34 DAY 35 Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Fried Egg French Toast Ham Omelette Waffles & Blueberries Cheesie Scrambled Egg Fried Egg Pancaked Toast SausageToast Sausage Coffee CakeToast Bacon Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES DINNER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Roast Turkey Spaghetti and Sesame Pork Ranch Chicken Honey Apple Pork Roast Veal & Mushroom Sauce Meatloaf Sage Dressing Meat Sauce Steamed Rice Roasted Potatoes Sweet Potatoes Egg Noodles Baked Potatoes Acorn Squash Green Beans Blend of Vegetables Carrots & Broccoli Creamed Spinach Roasted Vegetables Green Peas V-8 Juice Tomato Juice V-8 Juice Tomato Juice V-8 Juice Tomato Juice V-8 Juice Bread & Butter Garlic Bread Wheat Bread Roll & Butter Corn Muffin Bread & Butter Roll & Butter Yellow Cake Cranberry-Orange Bars Cherry Crisp Swiss Orange Cake Glazed Apples Cupcakes Pudding Parfait ALTERNATEALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Pasta Primavera Chicken with Chef Special Baked Fish with White Chili Macaroni Tomato Baked Chicken Ice Cream Dumplings Peppers and Tomato with Turkey and Beef Bake

SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES SUPPER CHOICES MAIN MAIN MAIN MAIN MAIN MAIN MAIN Split Pea Soup Vegetable Chowder Cream of Broccoli Soup Baked Potato Soup Chicken Noodle Soup Bacon Corn Chowder Minestrone Soup Ham Salad BBQ Chicken Ham & Turkey Egg Salad on a Meat Lovers Grilled Sausage Chicken Parmesan Sandwich Sandwich Sub Sandwich Croissant Pizza and Potatoes Sandwich Tomato Salad Lettuce & Tomato Lettuce and Tomato Tomato & Cucumber Salad Tossed Salad Braised Cabbage Broccoli Glazed Strawberries Pickles Tater Tots Fruit Cup Banana Pudding Roll & Butter and Cauliflower and Bananas Fruited Gelatin Apricots Parfait Fruit Cup Grapes & Peaches ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE ALTERNATE Veal Patty Liver & Onions Fried Egg & Cheese Chicken Salad and BBQ Ham on a Bun Ground Bologna & Pickle BLT Stuffed French Fries Whipped Potatoes Sandwich Fruit Plate Chips on Wheat Bread Tomato Plate Cauliflower Cookie Roll & Butter Cookie Breadstick Cake SHOWTIME Passion for Food and Fun

F.A.C.T. Sheet

Morrison Senior Living @ Jacobetti Home for Veterans

Day: M T W Th F Sat Sun Date:

FACT Sheet instructions: no less than two associates or members must taste the items being served 10 minutes before the meal: All items are to be tasted All items must be scored. Any items receiving less than a 3 rating will be replaced before service begins. All items should be rated on Flavor, Appearance, Consistency,and Temperature.

1-Poor, 2-Fair, 3-Good, 4-Very Good, 5-Excellent

TESTER Soup App Entrée Entrée Starch Veg Veg Dessert Comments NAME # 1 # 2 # 1 # 2

Employee Signature

Manager Signature

Chef Signature D.J. Jacobetti Home for Veterans Hourly Schedule

Sun Mon Tues Wed Thurs Fri Sat Sun Mon Tues Wed Thurs Fri Sat

AM Cook AM Cook AM Cook AM Cook AM Cook AM Cook AM Cook AM Cook AM Cook AM Cook A Off Off Off Off 5:15 AM 5:15 AM 5:15 AM 5:15 AM 5:15 AM 5:15 AM 5:15 AM 5:15 AM 5:15 AM 5:15 AM

PM Cook PM Cook PM Cook PM Cook PM Cook PM Cook PM Cook PM Cook PM Cook PM Cook B Off Off Off Off 10:00 AM 10:00 AM 10:00 AM 10:00 AM 10:00 AM 10:00 AM 10:00 AM 10:00 AM 10:00 AM 10:00 AM

AM Cook PM Cook AM FSA PM Cook AM Cook PM Cook AM Cook AM FSA PM Cook AM Cook C Off Off Off Off 5:15 AM 10:00 AM 5:45 AM 10:00 AM 5:15 AM 10:00 AM 5:15 AM 5:45 AM 10:00 AM 5:15 AM

AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA D Off Off Off Off 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM

AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA E Off Off Off Off 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM 5:45 AM

AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA F Off Off Off Off 5:45 AM 5:45 AM 5:45 AM 6:30 AM 6:30 AM 5:45 AM 6:30 AM 5:45 AM 6:30 AM 5:45 AM

AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA AM FSA G Off Off Off Off 6:30 AM 6:30 AM 6:30 AM 6:30 AM 5:45 AM 5:45 AM 6:30 AM 6:30 AM 6:30 AM 6:30 AM

AM FSA AM FSA AM FSA AM FSA PM FSA AM FSA AM FSA AM FSA AM FSA AM FSA H Off Off Off Off 6:30 AM 6:30 AM 6:30 AM 6:30 AM 3:45 PM 6:30 AM 6:30 AM 6:30 AM 6:30 AM 6:30 AM

PM FSA AM FSA PM FSA PM FSA AM FSA AM FSA PM FSA PM FSA PM FSA PM FSA I Off Off Off Off 3:45 PM 6:30 AM 11:15 AM 3:45 PM 6:30 AM 6:30 AM 3:45 PM 3:45 PM 3:45 PM 11:15 AM

PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA J Off Off Off Off 11:00 AM 11:00 AM 11:00 AM 11:00 AM 11:00 AM 11:00 AM 11:00 AM 11:00 AM 11:00 AM 11:00 AM

PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA K Off Off Off Off 3:45 PM 4:30 PM 3:45 PM 4:30 PM 11:00 AM 11:00 AM 3:45 PM 4:30 PM 4:30 PM 3:45 PM

AM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA AM FSA L Off Off Off Off Off 6:30 AM 4:30 PM 3:45 PM 4:30 PM 3:45 PM 3:45 PM 4:30 PM 11:00 AM 6:30 AM

PM FSA PM FSA PM FSA AM FSA AM FSA PM FSA PM FSA PM FSA PM FSA M Off Off Off Off Off 4:30 PM 4:30 PM 4:30 PM 5:45 AM 5:45 AM 4:30 PM 4:30 PM 3:45 PM 4:30 PM

PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA N Off Off Off Off Off Off Off 4:30 PM 4:30 PM 4:30 PM 4:30 PM 4:30 PM 4:30 PM 4:30 PM

PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA O Off Off Off Off Off Off Off Off 10:45 PM 4:30 PM 4:30 PM 4:30 PM 4:30 PM 4:30 PM

PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA P Off Off Off Off Off Off 4:30 PM 4:30 PM 4:30 PM 4:30 PM 4:30 PM 4:30 PM 10:45 PM 10:45 PM

PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA Q Off Off Off Off Off Off Off 4:30 PM 10:45 PM 4:30 PM 4:30 PM 10:45 PM 4:30 PM 4:30 PM

PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA PM FSA R Off Off Off Off Off Off Off 4:30 PM 4:30 PM 10:45 PM 4:30 PM 4:30 PM 4:30 PM 4:30 PM D.J. Jacobetti Home for Veterans Management / Supervisory Schedule

Sun Mon Tues Wed Thurs Fri Sat Sun Mon Tues Wed Thurs Fri Sat

5:00 AM 11:30 AM 8:30 AM 8:30 AM 5:00 AM 5:00 AM 11:30 AM 8:30 AM 5:00 AM 11:30 AM Food Service Manager Off Off Off Off 1:30 PM 7:45 PM 5:00 PM 5:00 PM 1:30 PM 1:30 PM 7:45 PM 5:00 PM 1:30 PM 7:45 PM

5:00 AM 5:00 AM 5:00 AM 5:00 AM 5:00 AM 5:00 AM 5:00 AM 5:00 AM 5:00 AM 5:00 AM A.M. Supervisor Off Off Off Off 1:30 PM 1:30 PM 1:30 PM 1:30 PM 1:30 PM 1:30 PM 1:30 PM 1:30 PM 1:30 PM 1:30 PM

11:30 AM 11:30 AM 11:30 AM 11:30 AM 11:30 AM 11:30 AM 11:30 AM 11:30 AM 11:30 AM 11:30 AM 11:30 AM P.M. Supervisor Off Off Off 7:45 PM 7:45 PM 7:45 PM 7:45 PM 7:45 PM 7:45 PM 7:45 PM 7:45 PM 7:45 PM 7:45 PM 7:45 PM

Sun Mon Tues Wed Thurs Fri Sat 11:30 AM 5:00 AM 8:30 AM 8:30 AM 11:30 AM Food Service Manager Off Off 7:45 PM 1:30 PM 5:00 PM 5:00 PM 7:45 PM

5:00 AM 5:00 AM 5:00 AM 5:00 AM 5:00 AM 5:00 AM A.M. Supervisor Off 1:30 PM 1:30 PM 1:30 PM 1:30 PM 1:30 PM 1:30 PM

11:30 AM 11:30 AM 11:30 AM 11:30 AM 11:30 AM P.M. Supervisor Off Off 7:45 PM 7:45 PM 7:45 PM 7:45 PM 7:45 PM

APPLICANT* HEALTH INTERVIEW RECORD * Does NOT apply to applicants for clerical positions; for example, bookkeepers or receptionists.

The purpose of this form is to ensure that Compass Group applicants to whom a conditional offer of employment has been made advise the manager of other person in charge of past and current conditions listed so that management can take appropriate steps to prevent the transmission of foodborne illness.

(Please print) Applicant’s Name:

Address:

Telephone: Day: Evening:

TODAY: Are you suffering from any of the following? IMPORTANT: It is not necessary to report symptoms, such as diarrhea, associated with chronic medical conditions or illnesses.

1. Symptoms

Diarrhea? Yes* No Fever? Yes* No Vomiting? Yes* No Jaundice? Yes* No Sore throat with fever? Yes* No

2. Boils or infected wounds of any size containing pus on the hand, wrist, or other exposed body area? Yes* No

PAST:

Have you ever been diagnosed as being ill with a foodborne illness? Yes* No If yes, what was the date of the diagnosis?

HIGH-RISK CONDITIONS:

1. Have you been exposed to or suspected of causing a confirmed outbreak of foodborne illness? Yes* No 2. Do you live in the same household as a person diagnosed with a foodborne illness? Yes* No 3. Do you have a household member attending or working in a setting where there is a confirmed outbreak of foodborne illness? Yes* No

* All “Yes” responses (above) must be reported to the Quality Assurance Department.

Applicant’s Signature: Date:

Manager’s Signature: Date: (or other person in charge)

© Copyright 2001, Compass Group USA, Inc. Form QAF-8S Rev. 7/02

MORRISON MANAGEMENT SPECIALISTS & COMPASS GROUP PLC

PANDEMIC CRISIS PLAN

Account Level Action Plan Unit Template

NOTE: You must have the latest version of Adobe Reader to navigate the hyperlinks in this document!

How to download Adobe Reader In order to take advantage of links, please ensure you have the latest *FREE* version of Adobe Reader downloaded on your computer by going to http://www.adobe.com/products/acrobat/readstep2.html.

Page 1 of 36 August, 2009

Table of Contents –

1.0 Morrison /Compass Statement

2.0 Phase Description

3.0 Explanation of Changes / Definitions

4.0 Action Plan

Planning Phase Communications | Purchasing | Operations | HR | IT

Practice Phase

Early Response

Response Communications | Purchasing | Operations | HR | IT

5.0 Revision History

Page 2 of 36 August, 2009

1.0 Morrison/Compass Statement

Morrison/Compass Group has developed the following crisis plan to assure our employees, customers, clients and other stakeholders that the Company has a management action plan in place to minimize the risk of business disruption by providing a systematic and efficient process to follow during a pandemic.

Planning for a pandemic differs from other crisis plans for several reasons, including the following:

* Significant numbers of our staff or our client’s staff may not be able to come to work due to illness * Large areas or complete regions, not just one location, could be affected * Government could dictate what essential services are allowed to be performed

Planning for a pandemic is the responsibility of many parties, including the World Health Organization (WHO), national governments, local authorities, private entities and the public. Communication and cooperation between all of these parties will be a necessity during a pandemic and Compass is committed to this and is already working with some of these parties in a number of countries. We will train as needed so that our associates will react if and when needed. The mobility of modern day populations will cause a pandemic to spread much faster than in prior decades, therefore, it is paramount that a plan is developed and communicated properly.

Morrison/Compass Group will continue to monitor best practice in response to pandemic planning and will adapt its plan accordingly.

Morrison/Compass Group is available to answer any questions that you may have about this plan.

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2.0 Phase Description

The plan is divided into 4 phases. This 2009 revision has uncoupled from the World Health Organization (WHO) plan; see 3.0 Explanation of Changes for more information.

2.1 Planning Phase (correlates to Phases 1 & 2 in prior MMS plan)  Prepare plan  Train

2.2 Practice Phase (correlates to Phases 1 & 2 in prior MMS plan)  Practice drills to ensure readiness

2.3 Early Response Phase (correlates to Phase 3 in prior MMS plan)  Reinforce good food safety and personal hygiene policies  Ensure all information in planning phase is accurate and ready to use

2.4 Response Phase (correlates to Phase 3 & 4 in prior MMS plan)  Outlines steps to follow in the event of a pandemic  Utilizes resources from credible sources such as World Health Organization (WHO) and the Centers for Disease Control and Prevention (CDC)  Guides on what resources to use and where to find them  Follow government directives

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3.0 Explanation of Changes / Definitions

The 2009 outbreak of H1N1 (swine flu) was a valuable learning experience in pandemic planning. The lessons learned from that outbreak have led to the changes made in this edition of the Morrison Pandemic Plan.

The most notable difference is the changes in the Phases. The Morrison Pandemic Plan has uncoupled its phases from the World Health Organization (WHO) based on lessons learned during the H1N1 outbreak and developed new phases (see 2.0 Phase Description). The second most notable change is the widening of scope. The previous plan was focused on avian flu only; the current plan has been written for any novel (new) influenza outbreak.

Definitions:

Seasonal and Pandemic Flu:  Seasonal flu is a respiratory illness that can be transmitted from person to person. Most people have some immunity and a vaccine is available.  A pandemic is a global outbreak of the flu, caused by a novel flu virus that spreads easily from person to person because people have little natural immunity to it. The word “pandemic” describes the spread of the virus around the world, but not how deadly the virus is. (Reference: PandemicFlu.gov – Flu Terms defined. Accessed 6/22/09)

Affected Area versus Affected Unit:  Affected Area – a community, town, city, county, metro area, state, region, or other jurisdiction or geography with a state of emergency or similar declaration by a government body.  Affected Unit – unit with a suspected or confirmed case of flu OR client with a confirmed case of flu in which the ill person was present in the facility the day prior to or day of onset of symptoms.

Personal Protective Equipment (PPE):  Facemasks refer to disposable facemasks cleared by the FDA for use as medical devices. Facemasks help stop droplets from being spread by the person wearing them and also keep splashes or sprays from reaching the mouth and nose of the person wearing the facemask. They are not designed to protect against breathing in very small particle aerosols that may contain viruses.

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 Respirator refers to an N95 or higher filtering face piece respirator. A respirator is designed to protect the person wearing it against breathing in very small particle aerosols that may contain viruses. Fit-testing, medical evaluation and training are recommended for optimal effectiveness. (Reference: www.cdc.gov – facemask and respirator use. Accessed 6/22/09)

Social Distancing:  Social distancing of adults in the community and workplace may include canceling large public gatherings and altering workplace environments. (Reference: PandemicFlu.gov - Private Sector Workplace Questions. Accessed 6/23/09)

 Social distancing of children will result in closing of schools. Depending on the spread and severity of the illness caused by the virus, estimates range from 4 to 12 weeks of closures. During these times, parents will be expected to keep their children from gathering in groups in order to slow the spread of the virus. School closures may be used earlier than adult social distancing because there are more children in a school room than there would be working adults in the same size space and children may not practice good hygiene (hand washing, cough etiquette, etc.)

Isolation versus Quarantine:  Isolation applies to persons who are known to be ill with a contagious disease.  Quarantine applies to those who have been exposed to a contagious disease but who may or may not become ill. (Definitions posted at the following website, accessed 7/17/09: http://emergency.cdc.gov/preparedness/quarantine/)

Cough Etiquette:  Droplets can travel as far as six feet when you sneeze or cough. It is important to cover your sneeze/cough with a tissue, throw the tissue in a waste basket after use and wash your hands. If you don’t have a tissue, turn your head and cough/sneeze into your sleeve at the shoulder or elbow.

Explanation of 3 levels deep  “3 levels deep” means ensuring that 3 different people have the knowledge / skill to complete a necessary procedure (e.g., place orders) - this assumes that in a real disaster attendance will be an issue and managers may be called for things outside of their usual scope of responsibilities.

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4.0 Action Plan

PLANNING PHASE (click here to return to Pandemic Phase description) Communications | Purchasing | Operations | HR | IT | Table of Contents

(As applicable, action statements in this version are cross-referenced to the 7/08 version, with the tag listed in red.)

Ref Details Account Level Responsible/ Status Appendix Docs Planning Phase - COMMUNICATIONS P.C.1 Download all current Pandemic Information from Morrison Today DFNS/DDS (click here) C.1.4

P.C.2 Set up a Pandemic Binder. Print out copy of plan and place in DFNS/DDS binder. Include copies of support materials. Make sure all forms needed are printed and placed in binder. P.C.3 Provide and obtain pandemic communication: C.1.1 ALL  Stay current with Morrison and Compass Sources (Alerts, Katch Up, Morrison Today, email, etc)  Refer to credible websites: http://www.pandemicflu.gov http://www.cdc.gov/ http://www.who.int  Local and National News Reports  Client Communications

Print policy updates and guidance communicated by Morrison /

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Ref Details Account Level Responsible/ Status Appendix Docs Compass and maintain in a binder (suggest placing on top / in front for easy access). P.C.4 Review with staff different communication platforms (e.g. hotlines, RDO Morrison VM, dedicated websites) that will be used to DFNS/DDS communicate pandemic status and information/actions that may need to be taken. O.1.14 P.C.5 Post important contact numbers: the Crisis Management Hotline RDO (877.710.6291) is used to report an outbreak of H1N1 in a unit and DFNS/DDS to request Quality Assurance support for the unit. Call the HRSC (Human Resources Service Center) for questions about travel and HR policies (877.311.HRHR (4747)). Media inquiries should be referred to Compass via the Crisis Management Hotline. IT.1.1 P.C.6 Ensure that all managers have active Morrison voicemail (VM) RDO access. Morrison voicemail will be one manner of communication DFNS/DDS used to communicate to the field in the event of a pandemic/emergency. All managers have access to the Morrison Voicemail voicemail for the account (voicemail number/password). Reference Guide P.C.7 Prepare a reference list of local / regional public health and RDO emergency management agencies. Include phone numbers and DFNS/DDS website addresses. Print and place in binder. O.1.2; O.2.11 P.C.8 Compile a list of associates’ home phone numbers, cell phone DFNS/DDS numbers and email addresses; place one copy in binder and keep H004 another copy at DFNS/DDS home. See sample forms in Policy H004 and the Emergency Contact List file. Ideally, there are 2 Emergency contact numbers for each person, with an answering machine or Contact List voicemail available on at least one number. O.2.10

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Ref Details Account Level Responsible/ Status Appendix Docs P.C.9 Develop department phone tree, using the information gathered in DFNS/DDS P.C.8. Those assigned to place calls should have no more than 3 to 8 others to call. Consider backup plans in the event the call chain is broken by members unable to make their calls. Keep copy of list in binder and at DFNS/DDS home. O.1.2 P.C.10 Keep updated hard copy of Mobile and Atlanta Support Center DFNS/DDS staff contacts in binder – download from Morrison Today. (click here) P.C.11 DFNS/DDS to obtain all Client emergency contact numbers and DFNS/DDS place in binder. O.2.9 P.C.12 DFNS/DDS to send the account contact information to the RDO DFNS / DDS (information that was assembled in P.C.8). Update call list quarterly and send new list to RDO.O.2.8 P.C.13 Be aware of all command centers (on-site, community, Compass) Dept. O.2.7 Managers P.C.14 Determine 2 or more ways for associates to communicate their DFNS/DDS status regarding ability to report to work if outbreak is in immediate area. P.C.15 Review the Pandemic Plan with management team annually or DFNS/DDS more often if needed. Update binder with changes needed. C.1.2

Planning Phase – PURCHASING P.P.1 Download the emergency plan for unit’s assigned distribution DFNS/DDS center; read thoroughly, complete any actions necessary and keep on file in binder. Access through either: Morrison or Compass. Click Here for other resources on Morrison Today. P.P.2 Consider alternatives if food is sourced from a central production DFNS/DDS

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Ref Details Account Level Responsible/ Status Appendix Docs facility. O.4.11 P.P.3 Keep on file (in binder) contact points for supplies not usually used DFNS/DDS - such as Meals, Ready to Eat (MREs), water, and personal protective equipment (PPE). O.1.17; O.1.18 Infection Refer to the attached Compass Emergency Water Brochure for Control Product guidance on calculating the amounts of water needed at various Buying Guide census levels. Calculations are based on 1 gallon per person per day. Your state regulations may differ on the amount of water per MRE Suppliers person and/or may specify the number of days that the stored supply must cover. P.P.4 Have on file (in binder) emergency contact numbers for all DFNS/DDS vendors/ suppliers. Communicate this information 3 levels deep.  “3 levels deep” means ensuring that 3 different people H004 have the knowledge / skill to place orders - this assumes that in a real disaster attendance will be an issue and managers may be called for things outside of their usual scope of responsibilities. P.P.5 Refer to P.O.15 – determination of menus that will be used under DFNS/DDS various staffing and supply scenarios. Executive Chef Production Mgr Using the selected menus, write the purchase orders needed to serve the menus at different census levels (i.e. census at H005 minimum, normal, and surge levels). Make a list of all supplies needed in a format that can be understood and ordered by 4 Day Menu: inexperienced staff. Use the purchase order information to Hot/Cold Par develop par level worksheets for each menu and census scenario. Cold Par Print recipes needed at the three census levels and put in Shopping List

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Ref Details Account Level Responsible/ Status Appendix Docs Pandemic Binder.

In addition to the 3 day menu that is included in Policy H015 of the Morrison P&P Manual, the par level worksheet forms and shopping list for a non-select 4 day menu are attached. O.2.1; CU.1.2 P.P.6 Determine if emergency water supplies are adequate and/or DFNS/DDS planned for. See item P.P.3 (above) for calculation of amount of H007 water needed at various census levels. (FYI – a standard pallet holds 48 cases of 20 oz. bottles; a truckload holds 25 pallets.) O.2.3 P.P.7 Determine and maintain a 14-day inventory of approved supplies, DFNS/DDS as follows: Single-use gloves (non-latex), antibacterial hand soap, virus-effective hand sanitizer, quat sanitizer, and Infection disinfectant.* O.2.23. Control Buying Guide Based on client meetings (refer to P.O.13), stock a 14 day inventory of approved facemasks+ and respirators ++ in a variety of sizes for use by associates. Post fitting and proper-use-for- maximum-protection instructions and train all associates accordingly. Follow CDC guidelines on when to issue (for staff performing non-direct care duties, for use while traveling to and from work, etc.).

Don’t count on availability of product during an actual outbreak; plan ahead. * Specifications, sourcing, and distribution as directed by Foodbuy. +Facemasks refer to disposable facemasks cleared by the FDA for

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Ref Details Account Level Responsible/ Status Appendix Docs use as medical devices. Facemasks help stop droplets from being spread by the person wearing them and also keep splashes or sprays from reaching the mouth and nose of the person wearing the facemask. They are not designed to protect against breathing in very small particle aerosols that may contain viruses. ++Respirator refers to an N95 or higher filtering face piece respirator. A respirator is designed to protect the person wearing it against breathing in very small particle aerosols that may contain viruses. Fit-testing, medical evaluation and training are recommended for optimal effectiveness.

Planning Phase - OPERATIONS P.O.1 Ensure unit has a printed copy of the most current MMS Policy & Procedure Manual (P & Ps are updated annually). P & Ps need to be customized at the unit level. Updated policies are available on Morrison Today – click here. O.1.0 P.O.2 The spread of a pandemic flu may require changes to usual Policy procedures. The attached file (Policy Adjustments – Pandemic Adjustments – Flu) lists potential changes by standard Morrison Policy and Pandemic Flu Procedure number. Print and put in Pandemic Binder. P.O.3 Post personal hygiene signs as follows: DFNS/DDS . “Wash Your Hands” – post conspicuously at all hand washing sinks in all areas, including those in the back-of-the- house, the front-of-the-house, and in restrooms used by associates. . “Hand Washing Required upon Entering Food Handling Areas” – post conspicuously on walls/doors at all kitchen

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Ref Details Account Level Responsible/ Status Appendix Docs entrances, as well as at entrances to other food handling areas, including serving areas. O.1.5; O.1.6 . “Cough Etiquette” - post sign conspicuously throughout the operation in each workstation, and also restrooms.

Ensure unit has all 24 food safety posters and is utilizing them (24 posters if full service which includes patient/resident and retail area). The posters, and specifically the HACCP posters, reinforce the training listed in P.O.4. The Food Safety Poster Kit includes all 24 signs. Extra “Hand Washing Required” signs (items QAS-13 and QAS-13S) and “Wash Your Hands” signs (items QAS-22 and QAS-22S) can be located through a search on the Compass Fulfillment website.

Click here to the Merrill website. Click here for a file with the “Cough Etiquette” sign. P.O.4 Associate Training: DFNS/DDS

Conduct the “Preventing the Spread of Illness at Work” CHAT CHAT: session. This will provide training on standards and expectations “Preventing the regarding: O.1.4; O.1.18; Q.1.1 spread of  The “Associate Health Reporting Agreement” – ensure illness at work” that all associates understand their individual (slides, English, responsibility in reporting the information specified about Spanish) their health and activities as related to diseases that are transmissible through food, and that they sign their Assoc Health agreement. (Manager’s signature also required.) Report Agree.  Cough Etiquette

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Ref Details Account Level Responsible/ Status Appendix Docs  Hand Hygiene Assoc Health Report: Non- Conduct the For Your Health: Planning and Preparing for a Flu Compass Pandemic CHAT (to be distributed September 2009). O.1.8 Assoc Health Ensure all staff are trained on: O.1.1 Report:  Food Temps & Storage (HACCP 3-09a) (In-Service Regional and Manual:MSD and MHFS) Support Center  Food Handling Procedures (HACCP 3-09a) (In-Service Manual: MSD and MHFS)  Sanitation Procedures 3-09a (In-Service Manual: MSD F007 and MHFS)Infection Control (In-Service Manual)

Click here to access the In-service Training Manual – General Topic Modules – on Morrison Today. P.O.5 Have a completed “Applicant Health Interview Record” on file for any applicant to whom you have extended a conditional offer of employment. Q.1.1 P.O.6 Post the “Associate Health Reporting Requirement” sign DFNS/DDS conspicuously on wall or bulletin board near time clock or in other area where associate notices and communications are normally Health posted. Q.1.2 Reporting Sign P.O.7 Contracts: DFNS/DDS  Review Morrison / Client contract at unit level – check to see if contract includes a clause for force majeure. These types of clauses excuse a party from liability if some unforeseen event beyond the control of that party prevents it from performing its obligations under the contract.

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Ref Details Account Level Responsible/ Status Appendix Docs DFNS/DDS should be knowledgeable of what is in contract.  If unionized – check bargaining agreements to see if there are exceptions written for items such as: emergency response provisions, reassignment without bargaining or grievance, also suspension or modifications of grievance procedures. If not – begin discussions on topic. P.O.8 Provide approved hand sanitizer in dispensers at the customer DFNS/DDS entrances to service areas, retail areas, and resident dining rooms. Hand sanitizer does NOT replace good hand washing practices but, in a pandemic or outbreak, can be used in ADDITION to good hand washing practices - i.e., after washing with soap and water - to prevent the spread of influenza. See P.P.7 for product information. O.3.10 P.O.9 Meet with Environmental Services to discuss disinfection of hard DFNS/DDS surfaces (such as door knobs), the process to follow and the White Paper - products to be used. (Per White Paper from Massachusetts of MIT Technology, “The influenza virus survives outside the body on hard surfaces, such as a doorknob, for many hours at least, and sometimes for a day or longer-- in some circumstances, much longer.”) The outcome of this discussion should be that the department is self-sufficient in cleaning areas, such as door knobs and handles within the department. P.O.10 Support from other sectors: O.1.16 RDO  Be aware of your Compass zone number. Attend DFNS/DDS Compass Community Council (CCC) and Zone meetings (if within 3 hours from meeting location) to learn more My Compass about other Compass sector locations. Check Calendar website:

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Ref Details Account Level Responsible/ Status Appendix Docs on MyCompass for date changes. Zones (click here); Calendar (click here)

 Learn about the People Share website as this may be a Introduction of good tool to find other Compass employees in case of a People Share pandemic. www.CompassPeopleShare.com P.O.11 Become familiar with Ops Flu Disaster Planning Worksheet. RDO This form will be referred to during the Planning Phase DFNS/DDS extensively. Line items in this Planning Phase will direct you to fill out sections at a time. Ops Flu Disaster Planning Worksheet P.O.12 A succession plan that is 3 levels deep is recommended to cover RDO the expected rates of absenteeism related to illness, child care DFNS/DDS difficulties, etc.  Identify those job positions that are critical to the operation of the business.*  Identify associates with cross-training potential (from both inside and outside our department).*  Complete training with identified associates on the critical operations of the business. *Utilize the Ops Flu Disaster Planning Worksheet (page tab titled Staffing Worksheet Essential Associates). (Refer to P.O.11) O.1.3 P.O.13 Obtain pandemic plans from client and coordinate with MMS DFNS/DDS departmental plan. O.1.11

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Ref Details Account Level Responsible/ Status Appendix Docs Set up meeting with Client to discuss the following subjects:

Communication:  Response trees (MMS reporting of events to client – who should we contact?)  Will the client have dedicated phone numbers and/or websites for associates to be updated on conditions of hospital/community during emergency? Operations:  What is the maximum capacity? How many additional patients/residents can the facility hold if necessary?  Alternate standards of care (i.e. serving therapeutic diets, allergies, etc). Does the client’s pandemic plan discuss what standards of care change at what level?  What are the client’s expectations of our department when the emergency operations plan is activated? (e.g., do they expect us to feed everyone that walks in the door, etc.?)  Discuss the possible use of MRE (Meals Ready to Eat), including responsibilities for purchasing* O.1.18  Emergency water supply: who has access, amount that is stored, i.e., what calculation was used to determine the inventory of water (gallons per person, number of people covered, number of days), where is it stored?  If certain staff from our department is determined to be essential - will there be temporary housing required? If so, would it be provided by hospital/community? *  Discuss possible extra costs during crisis response; ask client how they want us to address this.* O.2.12; O.2.6

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Ref Details Account Level Responsible/ Status Appendix Docs *Fill in information learned on Op’s Flu Disaster Planning Worksheet. Page tab titled “Client supply agreement” may be used when discussing possible extra costs. Refer to P.O.11.

Set up meeting with Client, Director of Nursing, Infection Control nurse, etc. Recommend DFNS/DDS review definition of face masks/respirators and read document on masks prior to meeting. Ask: O.1.19  Will interactions with patients/residents who have influenza be restricted to “direct care” providers?  If so, are food services associates considered to be “direct care” providers?  If food service associates will have direct care responsibilities, determine what type of personal CDC Guidance protective equipment (PPE) will be required for the food on Face Masks service staff, who will purchase these items, when these items will be purchased and where they will be stored. See P.P.7.  Discuss what activities within the scope of Food and Nutrition Services/Dining Services might require face masks or respirators. If food service associates are NOT considered “direct care” staff they probably still will be in patient/resident areas delivering food carts, performing clinical responsibilities, etc. What types of PPE are needed for these staff, who will purchase, when they will be purchased, etc?  Discuss delivery of food services to patients/residents in isolation / quarantined; how will that differ from our usual

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Ref Details Account Level Responsible/ Status Appendix Docs policy?  Discuss the client’s position on vaccination of associates for influenza – is it required? See attached CDC Flu Vaccine Q&A dated 8/3/09 for priority group to receive the vaccine in 2009. P.O.14 Recommend writing up key points from client meeting(s). Send to DFNS/DDS client electronically and ask for validation to make sure everyone is on the same page. This written communication should then be printed and put in the pandemic binder for reference later, if needed. P.O.15 Develop and plan for various scenarios. Ensure that your plans RDO meet the needs expected during a pandemic, which will be DFNS/DDS – different from a natural disaster in scope and duration. Areas to work with client consider include: O.1.7 contact to  Service discussion: 1) Determine what your service looks develop like with 15% and 30% fewer associates, but without appropriate changes to patient/resident condition/census; 2) plans Determine what your service looks like with 15% and 30% fewer associates in addition to changes in H008 patient/resident condition/census (spread of flu to the patients/residents or increase in the number of CHAT – When patients/residents). Disaster  Discuss different scenarios and write action plans – e.g. Strikes! what if the facility is under quarantine, what if public transportation or utilities is shut down, what if schools/day cares close, etc.? O.1.12  MSD: Assume that at some point you will be serving residents in their rooms to prevent the spread of illness.

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Ref Details Account Level Responsible/ Status Appendix Docs Determine when you will put this scenario in place and what it will look like.  For MHFS: retail area dining room will probably close down (social distancing) so determine how you are going to feed staff – box lunches, trays, etc.  Try to determine when you would switch from full menu to non-select only menu (based on decreased staffing, procurement and service). Then determine when you would most likely switch to disaster menu (again, based on staffing and procurement availability).  Determine at what point you stop serving therapeutic diets (mechanically altered diets and allergies always need to be honored)  Based on discussion from the client meeting regarding PPE – determine which positions in the food service department would be required to use PPE.

Refer to the Ops Flu Disaster Planning Worksheet – P.O.11 S.1.1 P.O.16 Assess numbers of staff that use public transportation which may RDO be impacted by safety concerns or shut down during a pandemic. DFNS/DDS Discuss plans for alternative transportation as determined necessary.* *Fill in information learned on Op’s Flu Disaster Planning Worksheet. O.2.24 P.O.17 Discuss family responsibilities with associates should their current RDO arrangements not be available.* Have them work on confirming DFNS/DDS agreements for emergency child/elder/pet care.

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Ref Details Account Level Responsible/ Status Appendix Docs *Fill in information learned on Op’s Flu Disaster Planning Family Worksheet. O.2.25 Emergency Health Info Sheet P.O.18 Ensure that job descriptions and work flows are current in case DFNS/DDS usual associates need to be replaced by temporary/other workers. P.O.19 When planning phase of plan is completed - ensure that client has DFNS/DDS approved the Morrison plan. Go back and make revisions if needed. P.O.20 Educate employees about the importance of developing “family DFNS/DDS communication plans” so that family members can maintain contact during an emergency. O.1.9 P.O.21 Describe workforce support services that will be available during DFNS/DDS an emergency, including confidential behavioral health services EAP 888-628- and employee assistance programs. (Access the publication linked 4824 through the title “Psychosocial Considerations” in the next column; refer to Appendix 2: Checklist for Workforce Support Services / Psychosocial Resources) O.1.10 Considerations P.O.22 Communicate pertinent information to associates about your RDO/DFNS/DD pandemic preparedness and response plan. Examples include: S department phone tree, contact numbers for hospital/department Use this and other means of contact if available, plans for changes in operational service levels, description of 3-deep succession planning. O.1.13 plan plus all referred plans above to review with team members.

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Ref Details Account Level Responsible/ Status Appendix Docs P.O.23 Investigate sources of temporary labor in your community, DFNS/DDS

Planning Phase – HUMAN RESOURCES (HR) P.HR.1 Ensure HRPPM (Human Resources Policy & Procedure Manual) DFNS/DDS is available in unit. Click here to access the HRPPM. HR.1.2

Planning Phase – INFORMATION TECHNOLOGY (IT) P.IT.1 Establish or expand policies that enable specific associates to DFNS/DDS access (via eMorrison) essential business continuity functions RDO including ePay, financial reporting, etc. by providing them with appropriate network access to applications. A succession plan that is 3 levels deep is recommended to cover the expected rates of absenteeism. Refer back to Ops Flu Disaster Planning Worksheet completed (P.O.11). Ensure you have trained 3 deep on all business tools located under the Business Tool section of Morrison Today.

Each person must have their own user name and password. Permission Submit Permission Request forms as needed. Request form

Identify associates responsible to order food and supplies, should the person usually assigned not be available. Request user name / password, if needed. IT.1.2 P.IT.2 Identify alternate locations for internet access to obtain corporate DFNS/DDS information updates should your facility be quarantined or fall under restricted access (i.e., local library, hotel business center, homes of friends and relatives) IT.1.3

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Ref Details Account Level Responsible/ Status Appendix Docs P.IT.3 Back up critical documents (financial, contact lists, vendor info, DFNS/DDS etc.) to a CD or flash drive. (HINT: Keep a separate folder in your My Documents folder to store copies of important files. Back up PC Data that entire folder to your USB Flash Drive or CD regularly.) IT.1.4 Backup Instructions P.IT.4 The Morrison public website – www.iammorrison.com – may be Stand-By Crisis used to communicate general information to associates who do Webpage not have access to Morrison Today. A sample page is attached.

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PRACTICE PHASE (click here to return to Pandemic Phase description)

Ref Details Account Level Responsible/ Status Appendix Docs PRACTICE PHASE Table top exercise – conduct a semi annual check on the viability DFNS/DDS of plan. Put all associates’ names (including management team) in a hat and pull out 15% (and then 30%) of names. Work out plan to feed patients/residents based on staff left. Make sure names are pulled at random. Brainstorm strategies to assist staff members that have child-care DFNS/DDS or elder-care responsibilities or other special needs that might RDO affect their ability to work during a pandemic. O.1.12 Trigger/Test Phone Tree developed in P.C.9. O.2.26 DFNS/DDS

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EARLY RESPONSE PHASE (click here to return to Pandemic Phase description)

Ref Details Account Level Responsible/ Status Appendix Docs Early Response (complete when outbreak is in the US and looks to be heading towards a Pandemic) ER.1 Verify signs posted: Q.3.3 DFNS/DDS  “Associate Health Reporting Requirement” sign is posted conspicuously on wall or bulletin board near time clock or in other area where associate notices and communications are normally posted. (Refer to P.O.6)  “Wash Your Hands”  “Hand Washing Required upon Entering Food Handling Areas  “Cough Etiquette” ER.2 Training: O.2.4 DFNS/DDS  Conduct the “Preventing the Spread of Illness at Work” CHAT. Reinforce the importance of “Associate Health Reporting Agreement.” Refer to P.O.4.  Re-train associates on HACCP, sanitation, etc. (Refer to Planning Phase P.O.4)  Review policy on standard isolation and droplet precautions (C021, C022, and C209)  Review proper techniques for handling soiled dishes (F006), glove use (F021) and hand hygiene (F007).

Continue to ensure that all pot washing and dish washing procedures are proper, all sanitizer dispensers are working properly; and that assigned associates are trained in proper monitoring and recording of sanitizing solution concentrations

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Ref Details Account Level Responsible/ Status Appendix Docs (pot sink and sanitizing buckets) and temperature recording. Staff should advise the DFNS/DDS immediately of any improper concentrations noted. Initiate disinfection of non- food contact hard surfaces, such as door knobs and handles to reduce the spread of germs – refer to P.O.9. Supervise daily for conformance. O.2.21 ER.3 Verify active use the “Applicant Health Interview Record” as an element of the unit’s “Associate Health” standard conformance. ER.4 Watch for Pandemic-related Policies on human resource topics DFNS/DDS that may be released via Morrison / Compass communications; ensure you have the most updated policies. O.3.11 ER.5 Check to be sure you still have a 14-day inventory of approved DFNS/DDS supplies, as follows: Single-use gloves (non-latex), hand soap, hand sanitizer, eye protection equipment, quat sanitizer, disinfectant and various paper goods. (refer to P.P.7) PPE equipment available as determined by client meeting (refer to P.O.13). O.2.23

* Specifications, sourcing, and distribution as directed by Foodbuy. ER.6 Review all contact information (client, Compass, MMS, staff) and DFNS/DDS make sure it is current. ER.7 Continue to print policy updates and guidance communicated by Morrison / Compass and maintain in a binder (suggest placing on top / in front for easy access).

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RESPONSE PHASE (click here to return to Pandemic Phase description) Communications | Purchasing | Operations | HR | IT | Table of Contents

The Response necessary will vary depending on the impact of the flu in your community and unit. The following chart provides guidance for the steps to be taken (see definitions of Affected Area and Affected Unit that follow). The most extreme approaches are taken when the flu is severe, i.e., the rates of absence prevent normal operations. Each account needs to evaluate their situation and then refer to that column in the chart. For example, if the flu is in your area but not your unit, item R.O.6 (hand sanitizer dispensers at each sink in the department) should be considered; this step is recommended if the flu is in your unit or is of high severity in your area or unit.

DEFINITIONS: *Affected Area – community, town, city, county, metro area, state, region, or other jurisdiction or geography with a state of emergency or similar declaration by a government body; or at the direction of Morrison / Compass Communications. **Affected Unit – unit with a suspected or confirmed case of flu OR client with a confirmed case of flu in which the ill person was present in the facility the day prior to or day of onset of symptoms.

NOTE: Planning done ahead of time is essential for preparedness for outbreaks/pandemics. When an actual pandemic occurs, it is important to follow any new recommendations sent out by Compass / Morrison (which will be based on the CDC recommendations) as each influenza outbreak is different in severity, spread, etc.

Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit Response Phase – COMMUNICATIONS R.C.1 Closely monitor ALL advisories from Corporate Communications, DFNS/DDS Recommend Recommend Recommend HR, QA and Purchasing O.2.13; O.3.12

Continue to print policy updates and guidance communicated by

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Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit Morrison / Compass and maintain in a binder (suggest placing on top / in front for easy access). R.C.2 Check local & national pandemic credible web sites as identified in DFNS Recommend Recommend Recommend P.C.3 IT.3.1  http://www.pandemicflu.gov http://www.cdc.gov/ http://www.who.int R.C.3 Continue to communicate with Compass regarding the numbers of DFNS/DDS Recommend Recommend Recommend affected associates as well as for guidance on HR questions - Manager in emergency numbers (Crisis Management Hotline – 877.710.6291; Charge HRSC – 877.311.HRHR (4747)) R.C.4 Check MMS voice mail and email at least once every 24 hours. DFNS/DDS Recommend Recommend Recommend (refer to P.C.6) IT.2.2 R.C.5 Post and confirm emergency phone numbers for Compass, MMS, DFNS/DDS Recommend Recommend Recommend client, etc. (refer to P.C.5, P.C.10, P.C.11) O.3.13

Response Phase – PURCHASING R.P.1 Continue to adhere to all Foodbuy procurement policies related to DFNS/DDS Recommend Recommend Recommend all food products, i.e. – Restrict all product procurement to Foodbuy-approved PREFERRED suppliers only. O.3.7 R.P.2 In the event of a food product recall, react immediately to the DFNS/DDS Recommend Recommend Recommend Foodbuy alert, and adhere to all instructions regarding handling of any recalled product present in the unit. Report any high-risk B022 situation to the Compass Group Crisis Management Hotline (877.710.6291), including but not limited to consumption of

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Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit recalled product. O.2.17 R.P.3 If food products are implicated, then advise clients, customers and RDO employees that the removal of risky products is taking place and DFNS/DDS Recommend Recommend Recommend alternative products in menu offerings will be used (refer to P.P.5) O.2.5 R.P.4 Ensure nonperishable food supply stocks are onsite based on par DFNS/DDS levels for designated menus (refer to P.P.5) Review distribution Recommend Recommend Recommend center emergency plan. (refer to P.P.1) O.3.3 R.P.5 Ensure emergency water supplies are available per guidelines DFNS/DDS Recommend Recommend Recommend described in P.P.3

Response Phase – OPERATIONS R.O.1 Continually assess current status of pandemic, spread and ALL severity of outbreak, current absenteeism due to potential school Recommend Recommend Recommend closes, etc, and effectiveness and safety of your operation. O.4.15 R.O.2 Repeat/reinforce in-services presented in the Early Response DFNS/DDS Recommend Recommend Recommend Phase. (refer to ER.2) Q.3.2 R.O.3 Continue to monitor and verify (on a daily basis) that dishmachine DFNS/DDS and pot and pan washing procedures are in proper accordance and associates properly trained. Ensure staff continues to be Recommend Recommend Recommend trained on food handling practices to avoid cross contamination. O.2.20; O.2.21 R.O.4 If associates from other Compass sectors “cross over” into senior DFNS/DDS dining or healthcare settings, in-service on issues specific to Recommend Recommend Recommend facility and patient/resident services. Refer to training listed in Modified Diets

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Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit P.O.4. Also, provide training on Modified Diets and Patient/Resident Meal Service. Q.3.4 Patient/Reside nt Meal Service R.O.5 If volunteers from the community work in healthcare or senior DFNS/DDS dining, in-service on infection control, sanitation, issues specific to Recommend Recommend Recommend facility and patient/resident services. Refer to training recommended above in R.O.4 Q.3.5 R.O.6 Provide approved VIRUS-EFFECTIVE dispensed hand sanitizer at DFNS/DDS all hand washing sinks in the operation and in all restrooms used by associates. Require use after washing hands; train staff Ecolab sign accordingly. Provide dispensed hand sanitizer at all customer entrances to service areas. Post Ecolab Foodservice “Recommended Hand Hygiene Procedures” sign. (This sign includes instructions for proper use Consider Recommend Recommend of hand sanitizer.) O.3.10

Hand sanitizers cannot replace good hand washing practices in the food preparation area. However, during a pandemic outbreak – the addition of using VIRUS-EFFECTIVE hand sanitizers along with good hand washing practices may be beneficial. Hand sanitizer is used after washing hands. R.O.7 Initiate ongoing food-contact and hard-surface* DISINFECTION. DFNS/DDS

Consider Recommend Recommend * Wipe down frequently touched surfaces with an approved DISINFECTANT, including but not limited to -

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Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit . Light and air control switches . Faucets and toilet flush levers . Door knobs, equipment controls, and telephones Refer to P.O.4 and information learned in P.O.9. O.3.6 R.O.8 Ensure that all associates understand their individual responsibility DFNS/DDS in reporting information, which may include flu symptoms, their exposure to household contacts and other close contacts with flu Recommend Recommend Recommend symptoms, and their travel to an influenza affected area. Refer to current guidance from Compass. Q.3.9 R.O.9 Communicate Compass guidance on travel to affected areas and RDO Recommend Recommend Recommend employees returning from affected areas. O.4.9 DFNS/DDS R.O.10 May need to report affected associates to the Compass Group DFNS/DDS Crisis Management Hotline or the HRSC; communication will be Recommend Recommend Recommend sent out to clarify expectations.P.C.5. R.O.11 Refer associates to Employee Assistance Program as needed HR/DFNS/DDS Recommend Recommend Recommend 1-888-628-4824 O.4.4 R.O.12 Review personal needs of associates (Child/Elder/Pet Care, Food DFNS/DDS Supplies, and Water) and implement strategies to assist them as Consider Recommend Recommend needed. R.O.13 Run 2nd Test Phone Tree. Follow the process used during the DFNS/DDS Consider Recommend Recommend Practice Exercise. O.3.18 R.O.14 Daily, at the beginning of each shift, screen (via observation and DFNS/DDS dialogue) to ensure that associates are flu-symptom free. Also screen for “at-risk associates”. Refer to R.O.15. Monitor F004 Consider Recommend Recommend communications from Morrison/Compass regarding the need to F005 document, rather than just screen, that associates are flu- F006

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Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit symptom free.

R.O.15 Exclude associates with flu symptoms (fever, headache, tiredness, DFNS/DDS dry cough, sore throat, runny nose, muscle pain, vomiting and/or diarrhea), and follow Compass HR guidelines to return to work. Adhere to any jurisdictional and/or client quarantine requirements (H1N1: CDC Guidance on the Amount of Time a Person with Influenza-Like Illness Should be Away from Others - August 5, Recommend Recommend Recommend 2009: “in health care settings, the exclusion period continues to be for 7 days from symptom onset or until 24 hours after the resolution of symptoms, whichever is longer.”) * Temporary labor must also be screened daily. O.2.15; O.3.5; Q.3.9 R.O.16 Exclude any ‘at-risk associates’* - as defined through updates from Compass Consider Consider Recommend

* Temporary labor must also be screened daily. R.O.17 Contact other Compass sector locations in your area to share RDO resources: DFNS/DDS  Contact your Zone Leader  Contact the Crisis Management Hotline (877.710.6291). Consider Consider Recommend  Utilize the Compass People Share website, as needed  Contact Morrison (404-845-3391) C.3.4 R.O.18 IF an associate reports to work and then begins to experience DFNS/DDS Generally Consider Recommend

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Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit symptoms OR a associate worked a shift and then became ill Not shortly after shift completed - it may be necessary to discard some Recommend- foods and paper products, clean and sanitize all equipment and ed utensils, and disinfect the entire facility. R.O.19 Daily evaluation of available staff to determine if current services DFNS/DDS can still be provided. If staff absenteeism is increasing - talk with client regarding staffing/other triggers for decreasing services. Make adjustments in services as needed. Consider Recommend Recommend Refer to results of the discussions outlined at P.O.13, the Ops Flu Disaster Planning Worksheet personalized to your account (P.O.11) and the “lessons learned” from the practice sessions. O.4.2 R.O.20 Evaluate reasons for staff absences (illness, family care, DFNS/DDS transportation, etc) and implement strategies as available to assist Consider Consider Recommend staff (P.O.15, P.O.16, P.O.17) O.3.2; O.3.14; O.3.15; O.4.2; O.4.5 R.O.21 Initiate social distancing measures, including but not limited to: All Generally Elimination of shared workspaces, keyboards and telephones; Not Consider Recommend avoidance of face-to-face meetings; positioning of seating in Recommend- business critical meetings O.3.17; Q.3.18 ed R.O.22 Look to facility and/or local government for direction if DFNS/DDS patients/resident’s are known or suspected of having the flu. Generally Follow facility guidelines for quarantine. It is possible that we will F021 Not Consider Recommend be asked to: Recommend-  Close dining rooms, common eating areas, and retail ed areas.

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Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit  Call patients/residents in their rooms to get their menu Diet Office selections or prepare non-select tray if selections cannot be taken.  Deliver meals to these patients/residents on disposable ware.  Suspend all customer self-service, including beverages. Eliminate customer access to trays/napkins/plastic ware. (Hand these items to customers.)  Limit access to quarantined patients/residents only to staff that has been designated for “direct care” duties. Refer back Ops Flu Disaster Planning Worksheet and scenarios developed in planning (P.O.11) Monitor email and voice mail communications for guidance from MMS / Compass. O.3.8; O.4.8; Q.3.7; Q.3.8; Q.3.17 R.O.23 Determine if the current menu can be continued or if you need to DFNS/DDS Generally implement a menu change (either downgrade to non-select only or Not Consider Recommend disaster menu). Refer to P.O.15. O.3.9 Recommend- ed R.O.24 Eliminate unnecessary diets and implement disaster menus if food DFNS/DDS Generally or labor is scarce. Clinical Team Not Consider Recommend Texture diets and allergies must always be provided for safety Recommend- reasons. O.4.14 H014 ed R.O.25 Depending on results from client discussion (refer to P.O.13): DFNS/DDS Generally Consider Recommend  Enforce CDC guidelines on who needs to wear facemasks Not

Page 34 of 36 August, 2009

Ref Details Account Level Responsible/ Status Low severity Low severity High severity Appendix Docs virus in virus in virus in *Area **Unit *Area and/or **Unit and respirators based on interactions with affected persons. Recommend- Most likely staff working directly with patient/resident care will ed be required to wear respirator. The CDC will develop guidelines based on severity of influenza, the type of setting (home, community, health care, etc), and high-risk versus low- risk persons.

Response Phase – HUMAN RESOURCES (HR) R.HR.1 HR policies will be revised on an on-going basis depending on the DFNS/DDS development of the outbreak. Monitor Compass / Morrison Recommend Recommend Recommend communications for adjusted policies. HR.4.1; O.3.11; O.4.7 R.HR.2 Instruct hourly associates to direct any media contact to the DFNS/DDS DFNS/DDS. If media does make contact with our department, the

DFNS/DDS should contact Morrison Communications Manager. Recommend Recommend Recommend This is the MMS spokesperson for any media contact. Q.4.2

Response Phase – INFORMATION TECHNOLOGY (IT) R.IT.1 Continually monitor Morrison Today, credible websites, etc. DFNS/DDS Recommend Recommend Recommend Monitor MMS voice mail and email closely.

Version Date Change Description Author 1.0 5-2-06 Initial draft for review Wilson 2.0 6-28-06 Morrison Customization Whitlark

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3.0 3-31-07 Morrison Unit Level Customization (DRAFT) Charter Group 4.0 5-29-07 2nd Unit Level Customization (DRAFT 2) Charter Group 5.0 6-11-07 DRAFT 3 Charter Group 6.0 10-24-07 DRAFT 4 Charter Group 7.0 01-22-08 DRAFT 5 Charter Group 8.0 06-06-08 DRAFT 6 Garnett 9.0 07-12-08 DRAFT 7 Garnett 10.0 8-09 DRAFT 8 Pandemic Committee

Page 36 of 36 August, 2009

aimhigher

The OpportunityOpportunity toto bbe Recognized Helping Everyone Recognize Others Welcome to HERO

The recognition program that inspires your associates to AIM HIGHER.

At Compass Group, we are always looking for ways to help you motivate and inspire our associates to achieve greater performance. Research shows that associates respond most positively to personal recognition and feel that it is the most important factor in job satisfaction. As a result, HERO, which stands for Helping Everyone Recognize Others, was created.

The HERO program is your guide to low-cost, high-impact recognition. This manual provides you with a quick reference guide to ideas and tools that will jump-start your efforts to recognize your team. Keep it handy and use it often to boost your recognition efforts!

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Let’s learn more about the ideas at the heart of HERO. Ready. Aim. Inspire! higher aim with HERO

AfL`ak@=JG?ma\]2 Wherever we turn, we have the opportunity to aim higher and achieve more together. We are all part of an organization designed for the success of each member. Shared goals Gmj9aeakLjm]2 provide the inspiration and specific tools give us the motivation to achieve this success. O`qO]J][g_far]&&&&&&&&&&&&&H_k&,%-

Compass Group continues to build on the foundation of great people, great service, and KlYqaf_gfLYj_]l2 great results. Greatness isn’t an abstract concept. It is achieved through taking small @goO]J][g_far]&&&&&&&&&&&&&H_k&.%/ steps every day – steps connected in a meaningful way, steps that mark milestones on our journey to personal and professional excellence. @allaf_l`]:mddk]q]2 J][g_falagfA\]Yk As a manager, your leadership sets the pace. Compass Group remains a preferred l`YlOgjc&&&&&&&&&&&&&&&&&&&&&&&&&&&H_k&0%1 employer in the foodservice industry because our people feel valued and appreciated. Loyalty needs to be nurtured and consistently rewarded. How do you keep passion alive K`Yjh]faf_GmjKcaddk2 and goals within reach during the course of a typical busy day? L`]

* aim higher aim more precisely aim with success in sight

aim to retain The best leaders know that recognition is valuable. A thoughtful, consistent, and well-developed recognition program is one of the most effective ways to keep I will praise any man valuable associates engaged, motivated, that will praise me. and committed. Use HERO every day to -William Shakespeare show your team that they are appreciated. + Our Aim is True Why We Recognize

Discover our HEROES in Compass Group! It begins with Remember a few basic truths: you. Keeping operations moving smoothly and efficiently Associates want … while keeping your team members happy, enthusiastic, UÊ/œÊ`œÊ>Ê}œœ`ʍœL°Ê and motivated can seem like a lot of extra work. But it UÊ/œÊviiÊi˜}>}i`°Ê doesn’t have to be difficult or time-consuming – and UÊ/œÊŽ˜œÜÊÌ iÞ½Àiʓ>Žˆ˜}Ê>Ê`ˆvviÀi˜Vi°Ê it’s more fun and rewarding than you think – even UÊ/œÊLiÊÀiVœ}˜ˆâi`ÊvœÀÊ>ʍœLÊÜiÊ`œ˜i°Ê in the course of a hectic day. Most days it seems like there’s only time to focus on the immediate business Our HEROES aren’t asking for a lot. Small, personal at hand. But once you get in the habit of recognizing forms of recognition are meaningful to all of us. achievement, you’ll find that the more you do it, the more natural it becomes. This guide is designed to show you that recognition of your associates is simple, effective, and impactful. The values we share at Compass Group are the framework for this recognition. The moment you see an associate’s actions aligning with our values, it’s time to celebrate their performance and outstanding effort.

aim to be true You can’t overdo praise or congratulations as long as you remain TRUE:

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BSF Win through Teamwork UÊÊ7iÊi˜VœÕÀ>}iʈ˜`ˆÛˆ`Õ>ÊœÜ˜iÀà ˆ«]ÊLÕÌÊܜÀŽÊ Openness, Trust, and Integrity as a team. We value the expertise, individuality, UÊÊ7iÊÃiÌÊÌ iÊ ˆ} iÃÌÊiÌ ˆV>Ê>˜`Ê«ÀœviÃȜ˜>Ê and contribution of all colleagues, working in standards at all times. support of each other and readily sharing good UÊÊ7iÊÜ>˜ÌÊ>ÊœÕÀÊÀi>̈œ˜Ã ˆ«ÃÊ̜ÊLiÊL>Ãi`ʜ˜Ê practice in pursuit of shared goals. honesty, respect, fairness, and a commitment to open dialogue and transparency. Responsibility UÊÊ7iÊÌ>ŽiÊÀi뜘ÈLˆˆÌÞÊvœÀʜÕÀÊ>V̈œ˜Ã]Ê Passion for Quality individually and as a Group. Everyday we UÊÊ7iÊ>ÀiÊ«>ÃȜ˜>ÌiÊ>LœÕÌÊ`iˆÛiÀˆ˜}ÊÃÕ«iÀˆœÀÊ look everywhere to make a positive contribution food and service and take pride in achieving to the health and wellbeing of our customers, this. We look to replicate success, learn from the communities we work in, and the world mistakes, and develop the ideas, innovation, in which we live. and practices that will help us improve and lead our market. Can-do ÊUÊÊ7iÊÌ>ŽiÊ>Ê«œÃˆÌˆÛiÊ>˜`ÊVœ““iÀVˆ>ÞÊ>Ü>ÀiÊ “can-do” approach to the opportunities and challenges we face. - Brains, like hearts, go where they are appreciated. -Robert McNamara, Former U.S. Secretary of Defense

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5BSHFU How We Recognize ]f_Y_]\Ykkg[aYl]kj][]an] Now that you can identify the specifics of WHY your team members deserve recognition, hjYak]Yf\j][g_falagf^jge the next step is to determine HOW you’ll award it. l`]ajaee]\aYl]kmh]jnakgjYl There’s no secret formula. Every associate has unique strengths and aptitudes. d]Yklgf[]]n]jqk]n]f\Yqk Naturally, this requires a little getting-to-know-you time. Spend just a few minutes each Yfql`af_^jgeY hYlgfl`] day talking with one or more of your associates – perhaps you can keep a checklist to ensure that you’ve reached out to everyone over days and weeks. Ask associates about ZY[c lgYkaehd] l`Yfcqgm  their favorite part of their jobs, their goals, and even their hobbies. You will learn if they’re outgoing or reserved, if they prefer to be in the spotlight or are more comfortable e]YfkY_j]Yl\]Yd& behind the scenes.

. This gives you the knowledge and confidence to aim UÊÊPrivate recognition can be expressed through an with impact, recognizing outstanding performance in the informal one-on-one conversation, a handwritten style that means the most to each associate. “thank you” note, a letter of achievement that goes into the associate’s file, or an e-mail on which you copy UÊÊPublic recognition may include acknowledgment at a upper-level management. regular staff meeting, at an impromptu meeting before or after a shift, or a more formal meeting with upper- No matter which option you choose, you should pair level management; or in written form in a newsletter your praise with a tangible reward. It can be as simple or on the company website. as a HERO certificate or note card that the associate can take home to share with family and friends, or a gift certificate for movies, meals, and other merchandise. The HERO pin ($1.95 on www.mycompasscatalog.com) is an economical addition to a HERO presentation.

Keep in mind that the value of the recognition isn’t tied to a monetary reward. It comes from sincere appreciation and personal connection, which reinforces the Compass Group philosophy of valuing great people above all.

aim to connect These sentence-starters will help you formulate a simple, specific, personalized accolade: UÊ9œÕÊÀi>Þʓ>`iÊ>Ê`ˆvviÀi˜ViÊLÞÊo Uʽ“ʈ“«ÀiÃÃi`ÊÜˆÌ Êo UÊ9œÕÊ}œÌʓÞÊ>ÌÌi˜Ìˆœ˜ÊÜˆÌ Êo UÊ9œÕ½ÀiÊ`œˆ˜}Ê̜«‡µÕ>ˆÌÞÊܜÀŽÊœ˜Êo UÊ9œÕ½ÀiÊÀˆ} Ìʜ˜ÊÌ iʓ>ÀŽÊÜˆÌ Êo UÊÊ"˜iʜvÊÌ iÊÌ ˆ˜}ÃÊÊi˜œÞʓœÃÌÊ>LœÕÌÊܜÀŽˆ˜}ÊÜˆÌ ÊޜÕʈÃÊo Never underestimate the UÊ9œÕÊV>˜ÊLiÊ«ÀœÕ`ʜvÊޜÕÀÃivÊvœÀÊo UÊ7iÊVœÕ`˜½ÌÊ >ÛiÊ`œ˜iʈÌÊÜˆÌ œÕÌÊޜÕÀÊo power of a simple, sincere, UÊ7 >ÌÊ>˜ÊivviV̈ÛiÊÜ>ÞÊ̜Êo personalized accolade. UÊ9œÕ½Ûiʓ>`iÊÌ iÊÌi>“½ÃÊ`>ÞÊLiV>ÕÃiʜvÊo / Hitting the Bullseye Recognition Ideas that Work The heart of any great organization is effective Make a poster honoring an outstanding associate. communication. So talk to your associates. Listen to It doesn’t have to be elaborate, only sincere in its them. Greet them each day with a friendly hello. Know message of congratulations. their names and ask them about their ideas. You never UÊÊ >“iÊ>ÊëiVˆ>Ê>Ü>À`Ê>vÌiÀÊ>˜Ê>ÃÜVˆ>ÌiÊÜ œÊ >Ãʓ>`iÊ know where the next great idea will come from. Not only a significant contribution, such as a safety award, does communication keep people focused and engaged, production award, community service award, etc. it inspires good will at zero cost. Within this open and UÊÊ,iVœ}˜ˆâiÊ`ˆÛiÀÈÌÞÊLÞÊ>ÌÌ>V ˆ˜}Ê>ʓ>«ÊœvÊÌ iÊܜÀ`ÊÌœÊ collaborative culture, tangible recognition becomes a bulletin board and having associates “pin” where they especially rewarding and motivating. It opens the door to have lived in and out of the United States. positive thinking and keeps the door wide open. UÊÊ*ÀiÃi˜Ìʏˆ} Ì i>ÀÌi`ʺÌÀ>Ûiˆ˜}Ê>Ü>À`ûʏˆŽiÊ>Ê«>Ã̈VÊ light bulb, an action figure, or other symbolic items that Fun, Creative (and Low-Cost) Recognition Ideas an associate can keep for a short time and then pass on UÊÊ
ÌÊޜÕÀʓiï˜}Ã]Ê>˜˜œÕ˜ViÊ ," -Ê>˜`ÊViiLÀ>ÌiÊ to the next recipient of their choosing based on their the achievements of your associates. Encourage them outstanding performance. to share success stories in staff meetings and applaud UÊʘۈÌiÊÛ>Õi`Ê>ÃÜVˆ>ÌiÃÊÌœÊ >Ûiʏ՘V ÊÜˆÌ ÊÌ iÊ their efforts and outcomes. Lead your team in a Regional or District Manager. standing ovation for an associate who has done an UÊÊ*À>ˆÃiÊ`iÃiÀۈ˜}Ê>ÃÜVˆ>ÌiÃʈ˜ÊvÀœ˜ÌʜvÊ̜«Ê“>˜>}i“i˜Ì°Ê exceptional job. UÊʈ˜`ʜÕÌÊÜ ˆV ʘœ˜‡«ÀœwÌʜÀÊV >ÀˆÌ>LiʜÀ}>˜ˆâ>̈œ˜ÃÊ UÊÊ,iÃiÀÛiÊ>ÊLՏï˜ÊLœ>À`Ê>˜`ɜÀÊVÀi>ÌiÊ>Ê7>ÊœvÊ>“iÊ your employees support and post a list of these with photos of outstanding associates, along with short organizations with employees’ names as “Very descriptions of their award-winning achievements. Important Volunteers.”

aim to reinforce The ultimate goal of recognition is to highlight individual accomplishments while linking them to company values and to the award itself. So it’s important to consider these three components when making your presentations: UÊÌ iʈ˜`ˆÛˆ`Õ>] UÊÌ iˆÀʜÕÌÃÌ>˜`ˆ˜}Ê«iÀvœÀ“>˜ViÊ­LiÊëiVˆwV®]Ê>˜`

0 UÊÌ iÊ œ“«>ÃÃÊÀœÕ«ÊÛ>ÕiÊÌ iÊ>VVœ“«ˆÃ “i˜ÌÊÀi>ÌiÃÊ̜° I can live for two weeks on a good compliment. - Mark Twain

Need meaningful recognition ideas? ?]lg^^gfl`]ja_`l^ggloal` Go the source – Ask your associates!

Don’t hesitate to involve your team members in brainstorming the recognition ideas ]Y[`Ykkg[aYl]&O`]fkge]gf] that will mean the most to them. This is a team-building exercise that, literally, yields great rewards. ak`aj]\$kYq AcfgoqgmYj] Set up a system to receive feedback. Perhaps create an Idea Box with questionnaires and pencils included, making it easy for associates to give you quick ideas on the spot. _gaf_lg\g_j]Yll`af_kYf\ Maybe you distribute forms to associates and ask for these forms to be returned by a certain date. AoYfllgcfgo`golgj]oYj\ A few suggested topics and questions for associates: UÊÊ7 >ÌʈÃÊޜÕÀÊ«ÀiviÀÀi`ÊÜ>ÞÊ̜ÊLiÊÀiVœ}˜ˆâi`¶Ê˜Ê«ÀˆÛ>Ìi]ʜÀÊ>ÌÊ>ʓiï˜}ÊÜˆÌ ÊޜÕÀÊ peers? Through a conversation or through a personal letter or e-mail? qgm& L`]fkh]f\)(eafml]k UÊÊii«ˆ˜}ʈÌÊȓ«iÊ>˜`ʈ˜iÝ«i˜ÃˆÛi]ÊÜ >ÌÊ>ÀiÊܓiÊÀiVœ}˜ˆÌˆœ˜Ê}ˆvÌÃÊÌ >ÌÊޜÕÊܜՏ`Ê enjoy receiving? UÊÊ/ ˆ˜ŽÊœvÊÌ i“iÃÊ>˜`Êv՘ʘ>“iÃÊvœÀÊ>Ü>À`ÃÊqÊȓˆ>ÀÊ̜ÊÌ iÊ
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Ü>À`ÃʜÀÊëœÀÌÃÊ d]Yjfaf_YZgml`akgj`]jafl]j]klk& awards: Best Supporting Actor in a High-Stress Situation; The Backfield in Motion Award for great work on the prep line, etc. 1 The deepest principle of human nature is the craving to be appreciated. -William James

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4LJMMT The Don’ts and Do’s of Recognition af[`ggkaf_j]oYj\j][aha]flk& Here are a few things to consider before calling attention to the outstanding achievements of the associates on your team.

Gf[]Yo]]cgjgf[]Yegfl`$ DON’T UÊÊ
œÜÊ̜œÊ“ÕV Ê̈“iÊ̜ʫ>ÃÃÊLiÌÜii˜ÊÌ iÊ>V̈œ˜Ê>˜`ÊÌ iÊÀiVœ}˜ˆÌˆœ˜°ÊÊ UÊÊ1ÃiÊ>ÊÀiVœ}˜ˆÌˆœ˜Êœ««œÀÌ՘ˆÌÞʜÀÊ«ÀiÃi˜Ì>̈œ˜Ê>ÃÊ>Ê̈“iÊ̜ÊÌ>ŽÊ>LœÕÌÊ œÜÊv>ÀÊܓiœ˜iÊ _Yl`]jYkeYdd_jgmhlg_]l`]jlg has come, or how they could have done even better. UÊÊ iÊ̜œÊ}i˜iÀ>ÊœÀÊLÀœ>`ʈ˜ÊÌ iÊÀiVœ}˜ˆÌˆœ˜]ÊÜˆÌ ÊÃÕV ÊÛ>}ÕiÊ« À>ÃiÃÊ>ÃʺÀi>ÌʍœL»ÊœÀÊ “Thanks for everything.” a\]fla^qYoYj\%ogjl`qYkkg[aYl]k& UÊÊ/iÊ>˜Ê>˜iV`œÌiʜÀʈ˜Ãˆ`iʍœŽiÊÌ >Ìʓ>ÞÊLiʈ˜>««Àœ«Àˆ>ÌiʜÀÊi“L>ÀÀ>ÃÃÊ>Êà ÞÊ>ÃÜVˆ>Ìi°Ê UÊÊ ÀœÃÃÊÌ iʏˆ˜iÊLÞʜÛiÀÕȘ}ÊÀiVœ}˜ˆÌˆœ˜]Ê`ˆṎ˜}ÊÌ iÊÈ}˜ˆwV>˜ViʜvÊÀi>Ê>V ˆiÛi“i˜ÌÃÊ and making associates feel that recognition is simply an insincere management tactic. UÊÊ
««i>ÀÊ̜ÊÀÕà ÊÌ ÀœÕ} ÊÌ iÊÀiVœ}˜ˆÌˆœ˜Ê>Ãʈvʈ̽ÃÊ>˜ÊœLˆ}>̈œ˜°Ê UÊÊ
ÌÌi“«ÌÊ̜ÊÃÌi>ÊÌ iÊëœÌˆ} ÌÊLÞÊvœVÕȘ}Ê̜œÊ“ÕV ʜ˜ÊޜÕÀÊ}œ>ÃÊ>˜`ÊޜÕÀʜ«ˆ˜ˆœ˜Ã°Ê UÊÊœÀ}iÌÊ̜ʏˆ˜ŽÊÌ iÊ>V ˆiÛi“i˜ÌÊ̜ÊÌ iÊ œ“«>ÃÃÊÀœÕ«ÊŽiÞÊÛ>ÕiÃÊ>˜`ÊLÕȘiÃÃʜLiV̈Ûið )( DO UÊÊ*œˆ˜ÌʜÕÌÊëiVˆwVÊLi >ۈœÀÃÊÌ >ÌÊÀiˆ˜vœÀViʎiÞÊÛ>ÕiÃ]Ê UÊÊii«ÊVœ““i˜ÌÃÊ«œÃˆÌˆÛi]ÊȘViÀi]Ê>˜`ÊÕ«Li>Ì°Ê with such comments as, “We were short-staffed. You UÊÊ,iVœ}˜ˆâiÊÌ iÊ>V ˆiÛi“i˜ÌÊ>ÃÊܜ˜Ê>ÃÊ«œÃÈLi]ÊȘViÊ stepped in without being asked and handled the immediate feedback is the most effective. customer’s needs with a smile. She left happy and we UÊÊ/>ŽiÊ>ÊviÜʓˆ˜ÕÌiÃʜvÊ«Ài«>À>̈œ˜Ê̜Êi˜ÃÕÀiÊÌ >ÌÊÌ iÊ retained a customer. Now that’s a can-do attitude.” associate’s name is pronounced correctly and the UÊÊ*ÀiÃi˜ÌÊ>ÊÀiVœ}˜ˆÌˆœ˜ÊViÀ̈wV>ÌiÃÊÜˆÌ Ê>ÊLˆÌʜvʺ«œ“«Ê achievement is accurately detailed. and circumstance” to underscore their importance. UÊÊ œ˜Ãˆ`iÀÊÌ iÊ>ÃÜVˆ>Ìi½ÃʏˆŽiÃ]Ê`ˆÃˆŽiÃ]Ê>˜`Ê«iÀܘ>Ê UÊÊ
ÎÊVœÜœÀŽiÀÃ]ʓ>˜>}iÀÃ]Ê>˜`ÊÃÕ«iÀۈÜÀÃÊ̜Êà >ÀiÊ preferences when deciding the appropriate manner of their comments from their unique perspectives. public or private recognition. UÊʘۈÌiÊ>Ãʓ>˜ÞÊ«iiÀÃÊ>˜`ÊœÌ iÀÊVœÜœÀŽiÀÃÊ>ÃÊ«œÃÈLiÊ to join in a presentation or celebration – seeing others recognized inspires us to recommit to our own goals. UÊÊ iÊVœ˜ÃˆÃÌi˜ÌÊÜˆÌ ÊޜÕÀÊÀiVœ}˜ˆÌˆœ˜Ê«Àœ}À>“Ê>˜`Ê remain committed to its importance, visibility, and ongoing success.

aim to engage

A successful recognition program can result in:

UÊÊ
˜Êi˜}>}i`ÊܜÀŽvœÀViÊÌ >ÌÊ՘`iÀÃÌ>˜`ÃÊ œÜÊ>V̈œ˜Ã]Ê behaviors, and attitudes affect business success UÊÊ*ÀœwÌ>LˆˆÌÞÊ>˜`Ê}ÀœÜÌ Ê UÊÊ
ÊVՏÌÕÀiÊÜ iÀiÊ«iœ«iÊÜ>˜ÌÊ̜Ê`œÊÌ iˆÀÊLiÃÌÊ UÊÊ
˜ÊœÀ}>˜ˆâ>̈œ˜ÊÌ >ÌÊ>ÌÌÀ>VÌÃʘiÜÊ«iœ«iÊ Ask yourself every day: UÊÊ“«ÀœÛi`ʈ˜`ˆÛˆ`Õ>Ê>Ì̈ÌÕ`iÃÊ “Are we having fun yet?” UÊÊ,i`ÕVi`Ê>LÃi˜ÌiiˆÃ“Ê>˜`ÊÌÕÀ˜œÛiÀÊ UÊʘVÀi>Ãi`ÊÌi>“ÜœÀŽÊ If not … “How can we?” )) (VJEJOH
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8BZ Your HERO CD and Other HEROic Resources Your HERO manual includes a handy Recognition 1001 Ways to Reward Employees, by Bob Nelson CD. It contains customizable certificate and note card designs in English and Spanish. 1001 Ways to Energize Employees, by Bob Nelson

/>ŽÊ>LœÕÌʈ˜ÃÌ>˜ÌÊ}À>̈wV>̈œ˜tÊÀœ“ÊÌ ˆÃÊ ]ÊޜÕÊV>˜Ê Love ‘Em or Lose ‘Em: Getting Good People to Stay, select a certificate or note card, customize it by filling in by Beverly Kaye & Sharon Jordan-Evans the blanks, print it, and present it (or e-mail it) to your award-worthy associates – just like that! Use these tools Gung Ho! Turn on the People in Any Organization, often to express your appreciation for your associates’ by Ken Blanchard & Sheldon Bowles hard work and dedication for going the extra mile. Remember, recognition works best when it’s immediate, tangible, and in front of peers. Once you start, you’ll be Books to Get Inspired amazed at how easy it is! Whatever It Takes: A Journey Into the Heart of Human Achievement, by Bob Moawad great people recognition œÀÊ>``ˆÌˆœ˜>ÊÀiVœ}˜ˆÌˆœ˜ÊˆÌi“ÃÊ>˜`ʈ`i>Ã]ÊۈÈÌÊÌ iÊ Reach for the Stars: Give Up the Good to Go for the Great, links to HERO, Be-A-star, and MyCompassCatalog compiled by Dan Zadra found on the Associate Recognition page of www.realopportunities.com. To Your Success: Thoughts to Give Wings to Your Work and Your Dreams, compiled by Dan Zadra

Additional Resources

Books for Recognition Tips Make Their Day! Employee Recognition That Works, by Cindy Ventrice

Fun Works: Creating Places Where People Love to Work, by Leslie Yerkes

301 Ways to Have Fun at Work, by Dave Hemsath & Leslie Yerkes

180 Ways to Walk the Recognition Talk, by Eric Harvey

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How do we keep up the great work and L`j]]fg%[gkll`af_kqgm[Yf JOTQJSF
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NPSF Let’s talk. \g]Y[`\Yqlg]fkmj]Y We welcome your feedback and suggestions. Send them to us at the HERO mailbox: [email protected].

Just as you recognize the HEROES on your team, we’d like to recognize you as a `Yhha]jogjchdY[]2 HERO for creating a work environment that motivates your team. We will feature your innovative recognition ideas and success stories on the “HEROES Aim Higher” page of www.realopportunities.com. Use the HERO manual and CD to improve your aim and DAKL=Flgh]ghd]& guide your way — and let us know how it’s working!

We look forward to hearing from you! DGGC^gjghhgjlmfala]klg When we aim higher, we all win! HERO: Helping Everyone Recognize Others.

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HJ9AK=l`]e^gjl`]ajogjc& )+ higher aim with HERO