HomeMy WebLinkAboutResolution - 1944 - Food Service Agreement - LISD - Senior Citizens Nutrition Program - 02/14/1985Resolution #1
February 14, 1985
Agenda Item #31
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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 Food Service
Agreement by and between the City of Lubbock and the Lubbock Independent
School District for the provision of meals for the senior citizens nutri-
tion program, which Agreement, attached herewith, shall be spread upon the
minutes of the Council and as spread upon the minutes of this Council shall
constitute and be a part of this Resolution as if fully copied herein in
detail.
Passed by the City Council this 14th
ATTEST:
C
" --, - Rane to Boyd, City
APPROVED AS TO CONTENT:
r
i eston, Director of Community
F19-cilities
APPROVED AS TO FORM:
2dtd-11/Z
Michel Hart, Assistant City Attorney
day of February _ , 1985.
ALA HENRY, MA OR
Resolution #1944
THIS AGREEMENT IS MADE BY AND BETWEEN THE CITY OF, LUBBOCK
ACTING THROUGH THE PARKS AND RECREATION DEPARTMENT HEREAFTER
KNOWN AS THE "PROJECT" AND THE LUBBOCK INDEPENDENT SCHOOL
DISTRICT HEREAFTER KNOWN AS THE "CATERER." THE PROJECT AND
CATERER DO HEREBY AGREE TO THE FOLLOWING TERMS AND CONDITIONS
OF THIS AGREEMENT.
s � M
Food Service Agreement
1. The Caterer shall prepare meals and otper food containing a
minimum of 1/3 the RDA (see attachment A for sample menus) for
pick-up by the Project at 9:30 A.M. daily at the Caterer's
premises, and delivery bye the Project to the Project sites (see
attachment B). Other Project sites may be added to or any of
the Project sites listed may be eliminated as agreed upon by
the Caterer and the Project. The Project's nutritionist will
plan the menu using the nutrient -standard method and the meal
pattern shown in Attachment C must be used. In addition to the
meals, the Caterer will provide all dinnerware, serving utensils
and containers, condiments, and beverages as needed by the
Projects. The Caterer must be capable and willing to prepare
up to 400 meals daily. However, we are presently serving approx-
imately 275 daily. on special occasions -Caterer must be willing
to prepare evening meals/weekend meals.
2. The Project shall be.represented in its overall food service
operations by the Project's own employees and a Food Service
Director, who shall have the right and authority:
a. To inspect such food to determine compliance with the
specifications and to reject food not meeting with such
specifications.
b. To have access to the Caterer's purchase records bearing
upon the food purchased for the Project, for review and
audit, as necessary.
C. To approve the menus and recipes for meals and other food
to be delivered so as to insure compliance with the Depart-
ment of Health, Education and Welfare meal -type requirements
of a minimum of 1/3 RDA; to inspect the meals delivered to
determine compliance with Department of Health, Education
and Welfare meal -type requirements, and to withhold payment
for meals not meeting prescribed requirements. Neither the
Caterer nor the Project shall make substitutions in the
menus without permission from the other party.
d. To inspect any time the Caterer's food preparation, pack-
aging and storage areas and the food containers used in
transporting prepared meals and other food to the Project
to determine the adequacy of the caterer's cleaning, sani-
tation, and maintenance practices.
e. To determine the adequacy of the Caterer's storage and
record keeping practice so as to insure the safekeeping of
all food including the food donated for the use'of the
Project by the U.S. Department of Agriculture, and in con-
nection -there with to have ready access to the related food
inventory control records of the Caterer.
3. The Caterer shall comply with all Federal, State, and local laws
and regulations governing the preparing, handling, and trans-
porting of food; shall procure and keep in effect all necessary
licenses, permits, and food handler's cards as required by law;
and shall post such licenses, permits and cards in a prominent
place within the meal preparation areas, as required. The Caterer
shall comply with all applicable Federal, State and local laws
and.regulations pertainin*g to wages and hours of employment.
4. Project shall supply automotive vehicles for the transportation
of meals and other food to the designated Project sites. The
Caterer shall provide containers used for delivery of meals and
other food. These containers should cover and insulate the food
and so prevent contamination from dust, flies, and rodents as well
as maintain hot food at a temperature of 140 degrees or higher
and cold -food at 45 degrees or lower.
Project shall arrange to deliver the meal -s and other food items
to the Project sites in such quantities as may be agreed upon
from time to time by the Caterer and the Project.
5. For the purpose of controlling per -plate cost, the value o'A all
food used will be reviewed at time agreed upon by the Caterer
and the Project, but not less often than every -three (3) months.
The Caterer shall purchase, in as large quantities as may be
efficiently utilized in the Project's food service, food which
the Project advises it is designated as plentiful by the U.S.
Department of Agriculture. The caterer shall purchase all food
for the Project at the lowest prices possible consistent with
maintaining the quality standards prescribed by the Project.
6. To the maximum extent possible, the Caterer shall use, in the
meals and other food delivered to the Project, usable food
donated for the use of the Project by the U.S. Department of
Agriculture Commodity Foods Program. The Project shall receive
full credit for the value of the U.S.D.A. food or commodities
used in preparation of meals. The Caterer shall maintain ade-
quate storage practices, inventory and control of such food to
insure that their use is in conformance with the Project's
agreement with the state distributing agency. :The Caterer shall
give the Project Food Service'Director ready access to the food
storage area and the inventory -control records on the purchased
food and the government -donated food for such inspection and
review as, in the opinion of the Project's Food Service Director
is necessary.
7. Project shall reserve the right to cancel meal orders if done
by 7:00 A.M. in the event of inclement weather.
8. Project reserves the right to cancel the purchase order if
Project looses sufficient funding.
9. This agreement shall be effective as of January 1, 1985 through
December 31, 1985.
10. The project shall pay the Caterer for the prepared meals at the rate of
one dollar and eighty cents ($1.80) per meal ordered minus the value of
commodities and other donated food used each month.
11. Attachments A, B, and C hereto are hereby incorporated into this agree-
ment for all purposes.
THE CITY OF LUBBOCK
Y
ATTEST:
City Secretary
APPROVED AS TO FORM:
T4s City Attorney
APPROVED AS TO CONTENT:
j L
im Weston
Director of Community Facilities
LUBBOCK INDEPENDENT SCHOOL DISTRICT
k
Name
Monte Hasie
President, Board of Trustees_
Title
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ATTACHMENT "B"
1. Lubbock Senior Citizens Center: 2001 19th Street
2. Arnett -Benson Center: 3200 Amherst
3. East Lubbock Senior Center: 23rd and Oak
4. Copper Rawlings Center: 40th and Avenue B
5. Homestead Center: 5401 56th Street
6. Adult Day Care Center: 2807 42nd Street
Centers will notify the caterer by 1:00 P.M. of the number of meals needed for
the following day.
ATTACHMENT "C"
MEAL PATTERN
FOOD GROUPS
AMOUNTS TO USE
I
Meat or alternate
Three ounces cooked
edible portion of
meat or rgeat alternate
II
Vegetables & fruits
Two one-half cup
servings
III
Enriched or whole
One serving
grain bread or
alternate
IV
Butter or margarine
One teaspoon
V
Dessert
One-half cup
VI
Milk
One-half pint
Optional beverages
As desired