Loading...
HomeMy WebLinkAboutResolution - 6307 - Contract - South Plains Food Bank - Summer Lunch Program - 05_13_1999Resolution No. 6307 Item No. 35 May 13, 1999 RESOLUTION BE IT RESOLVED BY THE CITY COUNCIL OF THE CITY OF LUBBOCK: THAT the Mayor of the City of Lubbock BE and is hereby authorized and directed to execute for and on behalf of the City of Lubbock, a contract for the Summer Lunch Program, by and between the City of Lubbock and South Plains Food Bank, and related documents. Said contract is attached hereto and incorporated in this resolution as if fully set forth herein and shall be included in the minutes of the City Council. Passed by the City Council this 13th day of May , 1999. WINDY SI ON, MAYOR A EST: Kayt i Darnell City cretary APPROVED AS TO CONTENT: Tornrriyc0onzalep Director of Civic Services APPROVED AS TO FORM: William de Haas Competition and Contracts Manager/Attorney rhblccdocs/ 19995outhplainsfi7ndhan..res April 30,1999 Texas Department of Human Services Form 1628 1/96 ' QMB FORM APPROVED NO, 068-4-0280 SUMMER FOOD SERVICE PROGRAM SECTION A Thts domment contacts an kwtiation to- food service, m3ntiagentem companles to bid for the furnishing of unitized rrkats to be Served to chit,*en pariicipatnp in the Sumner Food Service ,Proprzn (SFSP) authorize-d by Section 13 of the National School Lumen Act, and operated Ender Pan 225 of the U.S. Department of Agricultcre LWA) reglations. This doctment sets forth the tears and cond•Rionss applicable to the proposed prOCtrtrernew. Upon acceptance it Shall constitute the contract between the bidder and the Spor= narreed below. NAME INVITATION FOR BID AND CONTRACT Public repceirg txrden for this collection of fnlomriation is estimated to average 39 gars per response, induditg the tine for reviewing hsuuctions, searrhng exisling data sources. gatherirV and rnahntainkV the data n©eded. an-d completng and reviewing the collection of information. Send comments regarding this bcrden estitsate or " other aspect of this collection of hfom*ot'Kx% irxc udit suggestions for reducing this burden, to Department of Agrictittre. Clearance Officer. OtRM, Roorn 444-W, Washitigton. D.C. 20250: and to the Office of Infomtiation and Regulatory Affairs. Office of Management and budget, Washitgton. D.C. 20503. SPONSOR I BID OPENING ADGO?FSS (Indude C;y. state, Zip Crde) 80 ISSUE DATE a � C\ DATE //LL TIME LOCATiC3ht BID NUMBER 99�?� • 1, 1Q�,c �'� Ve kc , TELEPi•!ONE NWIBER Cr%& r*ACT PERSL'; 1 SPONSOR TO ENTER ESTIMATED NUMBER OF MEALS. FACED UNfT PRICE BIDS TO BE NSERTED BY TWE BCCER. Fixed Unit Sponsors Price BiG Estimated TOTALS Per Meal a of Meats BREAKFAST s X S SNACK S X S LUNCWSUPPER s �� X �'� T 5 g 7 7k po ESTIMATED TOTAL s L�r 5�3• Q o CONTRACT DATES COMME":CEMENT E XP FIAT ION ��a O 1 80 BONO P ENTAGE REOUAED (Sponsor shall insert appropriate percentage from 5% to 10%) PROMPT PAYMENT DISCOUNT CTo be inserted by the Gilder) 7. for payment within I dmj PERFORMANCE BOND PERCENTAGE REOUrRED (State agency shall insert appropriate percentage from 10% to 25%) olf! 4rhsa :s! BIDDER NAME SIGNATURE (ln STREET ADDRESS (knlude City. State, Zip Code) 7f�/o `/ NAME (Print or Type) TITLE f ecu '�L 1�i✓ 'C a r T€LEPHOfiE NUMBER 7613 - .3 60-3 DATE Ll,�3 ' ACCEPTANCE CONTRACT NUMBER SPONSOR NAME SPONSOR SrWATURE -J TITLE DATE FORM FNS-6=11 12-441 Prelvlmn editlors obealete. Page 1 Form 1628 INSTRUCTIONS TO BIDDERS SECTION C 1. Definitions As used herein: .(a) Bid — the bidder's offer. (b) Bldder — a food service management company submitting a bid In response to this Invitation for bid. (c) Contractor — a successful bidder who Is awarded a contract by a Sponsor under the SFSP. (d) Food Service Management Company — any commercial enterprise or nonprofit organization with which a sponsor may contract for preparing unitized meals, with or without milk, for use in the Program, or for managing a sponsor's food service operations in accordance with the SFSP regulations. Food service management companies may be: (a) Public agencies or entities; (b) private, non—profit organizations; or (c) private, for profit companies. (a) Invitation for Bid GFB) — the document where the procurement Is advertised. In the case of this Program, the IFS becomes the contract once both parties agree In writing to all terms and condltions of the IFB. (f) Sponsor — the Service Institution which Issues this iFS. (g) Unitized Meal — an Individual proportioned mail consisting of a combination of foods meeting the SFSP pattern requirements, delivered as a unit with or without milk or juice. The State agency may approve exceptions to the unitized meal such as separate hot and cold packs. Other terms shall have the meanings ascribed to them In the SFSP regulations (7 CFR Part 225). 2. Submission of Bids (a) Bidders are expected to examine carefully the specifications, sche�ules, attachments, terms and conditions of thls IFB. Failure to do so will be at the bidder's risk. (b) Bids must be executed and submitted In triplicate icate If accepted, this IFB will become the contract, and one copy of the contract will be forwarded to the successful bidder with the notice of award. The copy marked `original' will be governing should there be a variance between that copy of the bid and the other two copies submitted by the bidder. No changes In -the speclflestlons or general conditions are allowed. Erasures on all copies must be Initialed by the bidder prior to submission. Failure to do so may result In rejection of the bid. (c) Bids over $100,000 shall Include a bid bond In the amount of '� % of bid price. (Sponsor shall Insert appropriate percentage from 5% to 10%. Sponsor should also Insert this percentage on the IFS/Contract Face Sheet. Only those bonding and surety companies contained In the currant Treasury Circular 570 may be used to obtain the required bonding. The Treasury Circular Is published annually, for the Information of Federal bond —approving officers and persons required to give bonds to the United States. All certificates of Authority expire June 30, and are renewable July 1, annually. Bid bonds will be returned (a) to unsuccessful bidders as soon as practicable after the opening of bids and (b) to the successful- bidder upon execution of such further Contractual documents and bonds as may be required by the bid as accepted. The bid must be securely sealed in a suitable envelope, addressed to the office Issuing the iFS and marked on the outside with the name of the bidder, bid number and date and time of opening. (d) A copy of a current State or local health certificate for the food preparation facilities shall be submitted with the bid. Failure to comply with any of the above shall be reason for rejection of the bid. 3. Explanation to Bidders Any explanation desired by a bidder regarding the meaning or Interpretation of the IFS specifications, etc., trust, be requested In writing prior to bid opening and with sufficient time allowed for a reply to reach all bidders before bid opening. Oral explanatlons or Instructions given before the award of the contract will not be binding. Any Information given to a prospective bidder Page 3 Form 1628 SCOPE OF SERVICES SECTION D A. USDA regulations 7 CFR Part 225, entitled Summer Food Service Program Is hereby Incorporated by reference. B. Contractor agrees to deliver unttlzad meals "_ + `►C lu Si u t of milk or juice to locatlons set 'cut in Schedule A, attached hereto and made a part hereof, subject to the terms and conditions of this sollcitation. C. All meals furnished must meet or exceed USDA requirements set out in Schedule C, attached hereto and made a part hereof. Food Service Management Companies may prepare unitized meals, with or without milk, for use In Summer Food Service Program. D. Contractor shall furnish meals as ordered by the Sponsor during the period of " _ S-4 rlt II t r I to " Meals are to be served days a week, as specified In Schedule . • Insert " Inclusive" or "exclusive" as applicable. *• Sponsor shall Insert contract commencement date and expiration date. ••• Sponsor shall Insert appropriate number of serving days. Page 5 Form 1628 contract 7. Maal—C cle Change Procedure . Meals will b'a delivered on ■ dolly bass In accordance With the menu cycle which appears In Schedule S. Menu changes may be made only when agreed upon by both parties. When an emergency situation exists which might prevent the contractor from delivering a speclfled 'meal component, the Sponsor shall be notifled Immediately so substitutions can be agreed upon. The Sponsor resarvas the right to suggest menu changes within the -vendor's suggested food cost, periodically throughout the contract period. B. Noncompliance . The Sponsor reserves the right to inspact end determine the quality of food delivered and reject any meals which do not comply with the requirements and specifications of the contract The contractor will not be paid for unauthorized menu changes, Incomplete meals, meals not delivered within the specified delivery time period, and meals rejected because they do not comply with the specifications. The Sponsor reserves the right to obtain meals from other sources, if meals era rejected due to any of the stated reasons. The contractor will be responsible for any excess cost, but will receive no adjustment In the event the meals are procured at lesser cost The Sponsor or Inspecting agency shall notify the contractor In writing as to the number of meals rejected and the reasons for rajectlon. The SFSP regulations provide that statistical sampling methods may be used to disallow payment for meals which are not served in compliance with Program regulations. In the event that dlsallowances are made on the basis of statistical sampling, the Sponsor and the contractor will be notified In writing by the administering agency as to the number of meals dlsellowed, the reasons for disallowance, and the methodology of the 'statisticai sampling procedures employed. 9. Soectficatlons, A. Packaging: Z. Hot Meal Unit — Package suitable for maintaining meals In accordance with local health standards. Container and overlay should have an alrrtlght closure, be of non—toxlc material, and be capable of withstanding temperatures of 400 degrees (204 degrees C) or higher. 2. Cold Meal Unit (or Unnacessary to Heat) -- Container and overlay to be plastic or paper and non—toxlc. 3. Cartons ---- Each carton to be labeled. Label to Include: a. Processor's name and address (plant). b, 1-tom identity, meal type. c. Date of production. d. Quantity of individual units per carton. 4. Meals shall be delivered with appropriate nonfood items: condiments, straws for mllk, napkins, single service ware, etc. Sponsor shall Insert the types of nonfood Items that are necessa ; for the meacc ls to be eaten: Cch-�U2 r.l1�.y\� b . Food Preparation: . Meals shall be prepared In accordance with State and local health standards. c. Food Specifications: Bids are to be submitted on the menu cycle Included In Schedule B; and portions shall, as a minimum, be the quantities specified by USDA for each component of each meal, as included In Schedule C of this contract Ail meals in the menu cycle must meet the food specifications and quality standards. All meat and meat products, shall have been slaughtered, processed and manufactured in plants inspected under USDA approved Inspection program and bear the appropriate seal. All meat and meat products must be sound, sanitary end free of objectionable odors or signs of deterioration on delivery. Milk and milk products are defined as '_pasteurized fluid types of flavored or unflavored whole milk, low -•fat milk, skim milk or cultured buttermllk which meat State and local standards for such milk_ Ail milk should contain vitamins A and D at the levels specified by the Food and Drug Administration and consistent with State and cal standards for su:h milk,' N11,!.`r �!ivere� hereunder shall conform to these specifications. Page 7 Form 1628 -5. Inspection of Facility A. The Sponsor, the State agency and USDA reserve the right to Inspect the contractor's fscilltles without notice at any time during the contract period, Including the right to be present during preparation and delivery of meals. EK The contractor's facilities shall be subject to periodic Inspections by State and local health departments or any other agency deslgnated to Inspect 'meat quality for the State. This will be accomplished In accordance with USDA regulations. C. The contractor shall provide for meals which It prepares to be periodically Inspected by the local health department or an Independent agency to determine bacterial levels In the meals being served. Such levels shall conform to the standards which are applied by the local health authority with respect to the level of bacteria which may be present In meals served by other establishments In the locality. 5. Parformance Bond Requirement The successful biddar shall provide the Sponsor with a performance bond In the amount of of the contract price. The bond shall be executed by the contractor and a licensed surety company listed In the current Department of Treasury Circular 570. Only those bonding and surety companies contained In the current Treasury Circular 570 may be used to obtain the required bonding. The Treasury Circular Is published annually, for the Information of Federal bcnd-=approving officers and persons required to give bonds to the United States. All certificates of Authority expire June 30, and are renewable July 1, annually. The bond shall be furnished not later than ten days following award of the contract 7. Insurance State agencies will furnish sponsors their state Insurance requirements to Insert herein. ld. Availability of Funds The Sponsor reserves the right to cancel this contract If the Federal funding to support the SFSP Is withdrawn. It is further understood that, In the event of cancellation of the contract the Sponsor shall be responsible for meals that have already been assembled and delivered In accordance with this contract. 9. Number of Meals and Delivery Times The contractor must provide exactly the number of meals orderad. Counts of meals will ba made by the Sponsor at all sltas before meals are accepted. Damaged or Incomplete meals will not be Included when the number of delivered meals Is determined. 10. Emergencies In the event of unforeseen emergency circumstances, the contractor shall Immediately notify the Sponsor by telephone or telegraph of the following: (1) the Impossibility of cn—time delivery, (2) the circumstancas(s) precluding delivery, and (3) a statement of whether or not succeeding dellveries will be affected. No payments will be made for deliveries made later than ***" k hours after specified meal time. Emergency circumstances at the site precluding utilization of meals aro the concern of the Sponsor. The Sponsor may cancel orders provided It gives the contractor at least ***** ii hours notice or less if mutually agreed upon between the parties to this contract Adjustments for emergency situations affecting the contractor's ability to deliver meals, or Sponsor's ability to utilize meals, for periods longer than 24 hours will be mutually worked out between the contractor and Sponsor. 11. Termination A. The Sponsor reserves the right to terminate this contract If the contractor falls to comply with any of the requirements of this contract_ The Sponsor shall notify the contractor and surety company, If applicable, of specific Instances of noncompliance In writing, The Sponsor shall have the right, upon such writtan notice, to Immediately terminate the contract and the. contractor or surety company, If '•• Insert percentage required by the State, but not less than 10% of the Contract Price and not more than 259. •••• Sponsor shall set time In accordance with State agency Instructions. ••••• Insert same number as in Section F-1.D, on page 8. Page 9 Farm 1628 GENERAL PROVISIONS SECTION .G Equal Opportunity ' ' Clean. Air and Water `The FSMC shall comply with Title VI of the Civil If this contract Is In excess of $100,000, the Rlghts Act of 1984, as amended, USDA Sponsor and FSMC shall comply with all applicable regulations Implementing Title IX of the Education standards, orders, or regulations issued pursuant Amendments, and Section 504 of the to the Clean Air Act of 1970 (42 USC 1857), or Rehabilitailon Act of 1973, and any additions or the Federal Water Pollution Control Act I33 USC amendments' 131M, as amended. Page 11 Form 1628 T]g=ctjons for Certification 1. By signing and submitting this form, the prospective lower tier participant is providing the certification set out on the reverse side in accordance with these Instructions. :. The certification in this clause is a material representation or fact upon which reliance was placed when this transaction was entered Into. If it is later determined that the prospective lower tier participant knowingly rendered an erroneous certification, in addition to other remedies available to the Federal Government, the department or agency with which this transaction originated may pursue available remedies, including suspension and/or debarment. 3. The prospective lower tier participant shall provide immediate written notice to the person to which this proposal is submitted if at any time the prospective lower tier participant learns that its certification was erroneous when submitted or has become erroneous by reason of changed circumstances. a. The terms 'covered traasaction',"debarred' 'suspended.' 'Ineligible,' lower tier covered transaction; 'participant.' 'person.' 'primary covered transaction.' 'principal; 'proposal." and 'voluntarily excluded: as used in this clause, have the meanings set out In the Definitions and Coverage sections of rules Implementing Executive Order 12349. You may contact the person to which this proposal is submitted for assistance in obtaining a copy of those regulations. �. The prospective lower tier participant agrees by submitting this form that. should the proposed covered transaction be entered Into, It shall not knowingly enter into any lower tier covered transaction with a person who Is debarred. suspended, declared ineligible, or voluntarily excluded from participation in this covered transaction, unless authorized by the department or agency with which this transaction originated. 6. The prospective lower tier participant further agrees by submitting this form that it will Include this clause titled 'Certification Regarding Debarment. Suspension, Ineligibility and Voluntary Exclusion - Lower Tier Covered Transactions,' without modification, in all lower tier covered transactions and in all solicitations for lower tier covered transactions. A participant In a covered transaction may rely upon a certification of a prospective participant in a Inner tier covered transaction that it Is not debarred. suspended. Ineligible. or voluntarily excluded from the covered transaction, unless it knows that the certification is erroneous. A participant may decide the method and frequency by which it determines the eligibility of its principals. Each participant may, but is not required to, check the Nonprocurement fist. .4. Nothing contained in the foregoing shall be construed to require establishment of a system of records in order to render in good faith the certification required by this clause. The knowledge and information of n participant is not required to exceed that which is normally possessed by a prudent person in the ordinary course of business dealings. 9. Except for transactions authorized under paragraph 3 of these instructions. If a participant In a covered transaction knowingly enters Into a lower tier covered transaction with a person who Is suspended, debarred, ineligible, or voluntarily excluded from participation in this transaction. In addition to other remedies available to the Federal Government. the department or agency with which this transaction originated may pursue available remedies, including suspension and/or debarment. Form AD- 09 (1/93) Page 13 Form 1628 tk cc S„ H9QULE A U.S. DEPARTMENT OF AMC ULTURE — Food and NArltlon Sarvke SITE INFORMATION LIST SUMMER FOOD SERVICE PROGRAM SPONSOR NAME t . ADDRESS yo � o s CONTACT PERSOWPHONE a �Q� . L, "Wb 5 cs&) REFRIM ALL MEALS DATE t11 FATE (z 0AYSL OP. 931 MEAL TYPE 441 MEALS/E DAY t6i MEALS tat DFOREEACH�ME MEAL TYPE (7) YES NO Ao � r eArk t $� 13 5 3 BREAKFAST AM SUPPLEMENT LUNCH Ho PM SUPPLEMENT SUPPER �o� OaK �° I 1 9113 5 3 BREAKFAST AM SUPPLEMENT LUNCH 1: Pw PM SUPPLEMENT SUPPER w.31�„S ✓ f �Il %113 3 BREAKFAST AM SUPPLEMENT LUNCH 0 I : 5 Arl1 PM SUPPLEMENT SUPPER ►ll S 3 BREAKFAST AM SUPPLEMENT LUNCH W.-15 PM SUPPLEMENT _ SUPPER _ au► A �a"hrt5 - �11 91,3 53 BREAKFAST AM SUPPLEMENT LUNCH -c 1w.b.5PM PM SUPPLEMENT _ SUPPER ",kxA *,Al ' Ir�i 5�13-3 BREAKFAST AM SUPPLEMENT LUNCH I ► © ryl PM SUPPLEMENT SUPPER BREAKFAST AM SUPPLEMENT LUNCH PM SUPPLEMENT SUPPER Page 15 This Policy Alert contains the most recent guidelines for you to use in meeting the Grains/Breads requirement for reimbursable meals served in the Summer Food Service Program (SFSP). It replaces the Bread/Bread Alternate information in your Food Buying Guide and in Policy Alert SFSP 97-3. SFSP contractors will not be implementing these requirements until the summer of FY 98. This Policy Alert contains one attachment (Exhibit A: "Grains/Breads for the Child Nutrition Programs"). Exhibit A replaces Chart 6, Breads and Bread Alternates for Child Nutrition Programs, on page 119 in your Food Buying Guide. If you are a school sponsor, this information only applies to you if you are using the Traditional or the Enhanced Food -Based Menu Planning System. This information does not apply to schools using the Nutrient Standard Menu Planning System (NUMENUS) or the Assisted Nutrient Standard Menu Planning System (Assisted NUNEWS). Please note the following changes: • Each serving of Grains/Breads must contain at least 14.75 grams (0.52 ounces) of enriched or whole - grain meal or flour, bran and/or germ. • Enriched or whole -grain meal or flour, bran and/or germ does not have to be the main ingredient by weight for a food item to count as a Grains/Breads. This means that some foods like enriched, whole - grain or fortified ready -to -eat breakfast cereals that list sugar as the first ingredient may be counted as a GrainwSreads. However, due to the high sugar content, it is recommended that these cereals be served less often than other cereal choices. Items such as bran muffins and other products containing bran or germ are counted at the same level as items made from enriched or whole -grain meal or flour. • Snack products such as hard pretzels, hard bread sticks, and chips made from enriched or whole -grain meal or flour, bran and/or germ may be counted as Grains/Breads. Due to their high fat content, it is recommended that grain -based chips be served less often than more nutritious snack choices. • Only school sponsors using the Enhanced Food -Based Menu Planning System as implemented with the Healthy School Meals Initiative, can count a grain -based dessert as part of the Grains/Breads component toward meeting a reimbursable lunch. Dessert products made with enriched or whole -grain meal or flour, bran and/or germ may be counted. (Up to 1 serving per day of Grains/Breads; may be a dessert.) 11 This Policy Remains in Effect Until Further Notice Policy Alert SFSP 98-1 Page 3 Criteria for Determining Acceptable Grains/Breads Use the following criteria as a basis for counting items to meet the Grains/Breads requirement: 1. The item must be whole -grain or enriched or made from whole -grain or enriched meal or flour. If it is a cereal, the product must be whole -grain, enriched, or fortified. Bran and germ are counted the same as enriched or whole -grain meal or flour. 2. The label must indicate that the product is enriched or whole -grain; made from enriched or whole -grain meal or flour, bran and/or germ; or fortified. NOTE: It is important to keep a copy of food labels for various Grains/Breads that you serve. This will ensure that during a review you can prove that the product meets requirements. Remember to keep the product name, Nutrition Facts portion, and the ingredient list from the label Meals are not reimbursable which contain foods that do not have the proper documentation for use in the Summer Food Service Program. 3. The item must be provided in quantities specified in the regulations (see Exhibit A). One -quarter (1/4) of a serving is the smallest amount allowable to be counted toward the minimum quantities of Grains/Breads specified in program regulations_ 4. Look for these ingredients when selecting Grains/Breads: • Bran and/or germ • Bulgur • Corn meal or enriched corn meal • Corn (whole -grain, whose ground, whole germed, or stone ground) NOTE: When the type of "com" is not specified, you must request a product analysis to verify that the com used is creditable. A signed statement from the manufacturer which indicates the type of corn used is sufficient. The product analysis does not have to include the list of other ingredients which the product contains. All correspondence from the manufacturer must be on company letterhead. • Enriched corn grits • Oats • Rice (enriched or whole -grain) • Whole wheat 5. The following terms are NOT--nsidered whole grains: • Barley • Corn • Degermed corn • NUIed rice • Rice EXHIBIT A Grains/Breads FOR THE CHILD NUTRITION PROGRAMS' Group A 1 serving = 20 gm or 0.7 oz 3/4 serving = 15 gm or 0.5 oz 1/2 serving = 10 gm or 0.4 oz 1 /4 serving = 5 gm or 0.2 oz Breading Type Coating Bread Sticks (hard) Chow Mein Noodles Crackers (saltines and snack crackers) Croutons Ice Cream Cones` ` (waffle, sugar, plain) Pretzels (hard) Rice Cakes Stuffing (dry) Note: weights apply to bread in stuffing Group B 1 serving = 25 gm or 0.9 oz 314 serving = 19 gm or 0.7 oz 112 serving = 13 gm or 0.5 oz 114 serving = 6 gm or 0.2 oz Bagels Batter Type Coating Biscuits Breads (white, wheat, whole wheat, French, Italian) Buns (hamburger and hotdog) Crackers (graham -all shapes, animal crackers) Egg Roll Skins English Muffins Pita Bread (white, wheat, whole wheat) Pizza Crust Pretzels (soft) Rolls (white, wheat, whole wheat, potato) Tortillas (wheat or corn) Tortilla Chips (wheat or corn) Taco Shells Group C 1 serving = 31 gm or 1.1 oz 3/4 serving = 23 gm or 0.8 oz 1 /2 serving = 16 gm or 0.6 oz 1 /4 serving = 8 gm or 0.3 oz Cookies" (plain) Cornbread Corn Muffins Cream Puffs (served as entree) Cream Puffs'" (served as dessert) Croissants Dumplings Graham Crackers (thinly glazedAced) Flush Puppies Pancakes Pie Crust (dessert pies", fruit turnovers', and meat/meat alternate pies) Popovers Puff Pastry (served as entree) Puff Pastry' (served as fruit turnover) Sopaipillas" Waffles Group D 1 serving = 50 gm or 1.8 oz 3/4 serving = 38 gm or 1.3 oz 1 /2 serving = 25 gm or 0.9 oz 1/4 serving = 13 gm or 0.5 oz Boston Brown Bread Cookies" (plain, thinly glazedriced) Doughnuts"* (cake and yeast raised, unfrosted) Fruit or Vegetable Breads (banana, zucchini, etc.) Granola Bars'' (plain) Muffins (all except corn) Sweet Roll'"• (unfrosted) Toaster Pastry' (unfrosted) 9/2/97 Form 1628 SCHEDULE C SUMMER FOOD SERVICE PROGRAM USDA REQUIRED MEAL PATTERNS The meal requirements for the Program .are designed to provide nutritious and well--bailriced meals to each child. Except as otherwise provided In Section 225.15 (b) of the SFSP regulations, the following table presents the minimum requirements for meals served to children In the Program. BREAKFAST Milk Fluid Milk Vegetables and Fruits Vegetables and/or fruits or full-strength vegetable or fruit juice (Or an equivalent quantity of any combination of vegetables, fruits, and juice) Juices cannot be served with milk Bread and Bread Alternates Bread (whole -grain or enriched) or Bread Alternates (whole -grain or enriched): cornbread, biscuits, rolls, muffins, etc. or cooked pasta or noodle products or cooked cereal grains, such as rice, corn grits, or bulgur or (whole -grain, enriched, or fortified): cooked cereal or cereal grains or cold dry cereal (or an equivalent quantity of a combination of bread or bread alternates) )am- (OPTIONAL) Serve ss often as possible: Meat and Meat alternates (See lists under Lunch, or Supper) 1 cup (1/2 pint) 1/2 cup 112 cup 1 slice 1 serving 112 cup 1/2 cup 112 cup 314 cup or 1 ounce (whichever is less) 1 ounce Page 17 1628 LUNCH OR SUPPER cup 151 Milk (112 pint) Meat and Meat Alternates ' Lean meat or poultry or fish or 2 ounces '(edible portion as served) Meat Alternates: cheese or 2 ounces egg or 1 large cooked dry beans or peas 112 cup peanut butter or other nut or seed butters or 4 tablespoons nuts and/or seeds 1 ounce = 50%* (Or an equivalent quantity of any combination of meat or meat alternates) - Vegetables and Fruits Vegetables and/or fruits (2 or more selections 314 cup for a total of 3/4 cup) or full-strength vegetable or fruit juice 314 cup (Or an equivalent quantity of any combination of vegetables, fruits, and juice) Juice may not be counted to meet more than 112 of this requirement. Bread and Bread Alternates Bread (whole -grain or enriched) or 1 slice Bread Alternates (whole grain or enriched): cornbread, biscuits, rolls, muffins, etc. or 1 serving cooked pasta or noodle products or 112 cup cooked cereal grains, such as rice, corn grits, or bulgur 112 cup (Or an equivalent quantity of a combination of bread or bread alternates) " No more than one—half of the requirement shall be mat with nuts or seeds. Nuts or seeds shall be combined with another mest/meat alternate to fulfill the requirement. NOTE: The serving sizes of food specified In the meal patterns are minimum amounts. If the administering agency approves the sponsor to serve sms::ar portion sizes to children under 6 years, the sponsor must meet the meal patterns specified In the Child Care Food Program (CCFP) regulations. You can obtain copies of these regulations from your State agency. Children over 6 years old may be served Larger portions, but not less then the minimum requirements specified In the Summer Food Service Program regulations. Remember that you do not receive reimbursement for meals that do not meat the minimum program requirements. Page 19 CITY OF LUBBOCK SUMMER LUNCH PROGRAINI MENU r l Day I Poor Boy Sandwich l oz bologna 1 oz cheese 1/2oz. salami Bread, 2 slices Lettuce!tomato 1/4 cup Apple Iwhole(112 c) Cookie Milk I cup Day 2 Peanut Butter/Jelly Sandwich I oz. Peanut Butter/Jelly Bread 2 slices Cheese Stick I oz. American Cheese Celery Sticks 1/4 cup Apple 1 whole(1/2 c) Milk 1 cup Day 3 Ham & Cheese Sandwich I oz. Turkey Ham 1 oz. American Cheese Bread, 2 slices Orange Juice 4 oz. 100% juice Mixed Fruit 3/8 cup Cookie 2 each Milk I cup Day 4 Pastrami/S,.iss Sandv ich 1 oz. Turkey Pastrami 1 oz. Swiss Cheese Bread, 2 slices Potato Salad 1/4 cup Orange 1 whole Cookie 1 each Milk i cup Day 5 Turkey Sandwich 3 oz.=2 oz. Meat required Bread, 2 slices Lettuce & Tomato 1/4 cup Jello w/ Peaches 1/2 cup Peaches Milk 1 cup Day 6 Ham & Cheese Sandwich 1 1/2 oz. Ham Lettuce/Tomato/Pickle Chips • Peaches r Cookies ` Milk Day 7 Bologna & Cheese Sandwich { Apple Juice Pineapple Chunks Brownie Milk Day 8 Submarine Sandwich LettucerTomato Orange, whole Cheese Corn Bag Milk Day 9 Peanut Butter/Jelly Sandwich Cheese Stick Carrot Sticks Apple Grape Juice Milk Day 14 Turkey Sandwich Lettuce/Tomato Applesauce Orange Juice Mille Day 11 Ham & Cheese Sandwich Potato Salad Fruit Cocktail Pickle Spear Milk 1/2 oz. Cheese Bread, 2 slices 1/4 cup 1/2 cup 2 each 1 cup 1 1/2 oz. Bologna 1/2 oz. Cheese Bread, 2 slices 4 oz. 100% Juice 3/8 cup 1 each 1 cup 1 112 oz. Bologna 1/2 oz. Cheese Hot Dog Bun 1/4 cup I each (1/2 cup) 1 each I cup I oz. Peanut Butter/Jelly Bread, 2 slices 1 oz. American Cheese 1/4 cup 1 whole (1/2 cup) 1/4 cup 1 cup 3 oz--2 oz. Meat required Bread, 2 slices 1/4 cup 1/4 cup 1/4 cup 1 cup 1 112 oz. Ham 1/2 oz. Cheese Bread, 2 slices 1/4 cup 3/8 cup 1 /8 cup 1 cup Farm 1628 SCHEDULE D-1 SPONSOR { SUMMARY BID SHEET MEAL TYPE TOTALNUMBERUMBER t1.JMT COST TOTAL BREAKFAST $ $ A.M. SUPPLEMENT t $ L 3�a�5 $ 3a, o6 S P. k SUPPLEMENT $ _ TOTAL a br S �• Ia s'�7 J�"7%yj6 i Unit cost must be Identical to those unit costs listed on the UNIT PRICE SCHEDULE. Page 21