HomeMy WebLinkAbout20070101.tiff i
JACKIE MEREDITH-BATCHELOR )rA1r�� . . / . ^�/
ASSISTANT GENERAL COUNSEL 11 '✓✓✓L7771Y//��•M�/Y�/-�IIIIII■l`K
January 2, 2007
Via Facsimile(a7 970-352-0242 and Federal Express
Bruce Barker
County Attorney Dr
Weld County
915 10th Street 1' -IAN 0 3 7007 L-1.2;
l
Greeley, CO 80631 I
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Re: Operating Agreement— Weld County Jail Foodservie s as
SF!ii r
Between Weld County and ARAMARK Correctional Services. Inc.
Dear Mr. Barker:
Enclosed please find three (3) copies of the above-referenced Agreement which have been
executed on behalf of ARAMARK. Please note that, upon reviewing the Agreement that the
County sent to ARAMARK on Tuesday, December 26, 2006, there were a few modifications that
we felt were important to propose. For your convenience, I have enclosed a copy of the
Agreement which is highlighted to show our proposed modifications.
Peggy Honn tried to reach you today to discuss our proposed modifications, however, she was
informed that you would not be in the office today. In light of the upcoming Board meeting and
the need for ARAMARK to return an executed Agreement to you by January 3, 2007, we have
executed a revised version of the County's Agreement which includes the highlighted changes.
Peggy will be calling you again tomorrow morning to discuss our proposed modifications.
The original documents should arrive tomorrow morning. Please contact me if the package does
not arrive.
Sincerely,
/ /
`` d/, e, /ILL,lid %-.( 1 %
clue EtMeredith-Batchelor
Ai
Enclosures
1101 Market Street
Philadelphia,PA 19107-2988 5O oc2 8"
Writer's Direct Dial 215-238-3278
Facsimile 215-238-3282 /)
meredith-batchelorlackie@aramark.com nI M Mr(14- -A
00 2007-0101
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OPERATING AGREEMENT-WELD COUNTY JAIL FOODSERVICES
THIS OPERATING AGREEMENT (the"Agreement") is made and entered into this
day of January, 2007,by and between the County of Weld, State of Colorado, whose address is
915 Tenth Street, Greeley, Colorado 80631, hereinafter referred to as "County," and
ARAMARK Correctional Services, Inc., a Delaware corporation, whose address is ARAMARK
Tower, 1101 Market Street, Philadelphia, PA 19107, hereinafter referred to as"ARAMARK."
WITNESSETH:
WHEREAS, County Department is in need of hiring an independent contractor to
perform food service operations at the Weld County Jail ("the Jail"), in accordance with the
terms and conditions set forth in the Request for Proposal Specification Food Services at the
Weld County North Jail Complex and Centennial Residential Work Release Facility, which is
attached hereto, incorporated and referred to herein as "Exhibit A," and
WHEREAS, ARAMARK has the personnel available and is willing to perform such food
services operations ("Food Services") according to the terms of this Agreement and the attached
Exhibits A and B (in the event any inconsistencies exist between the terms and conditions set
forth in this Agreement and those set forth in Exhibits A and/or B, the terms and conditions set
forth in this Agreement take precedence over those set forth in Exhibits A and B; and the terms
and conditions set forth in Exhibit B take precedence over those set forth in Exhibit A).
NOW, THEREFORE, in consideration of the mutual promises and covenants contained
herein, the parties hereto agree as follows:
I. TERM: The initial term of this Agreement shall be from January 1, 2007, through and
until December 31, 2007. Thereafter, the County and ARAMARK may extend this Agreement
for up to three (3) additional one-year periods, provided that the Food Services to be provided
and the prices thereof for the extension period have been mutually agreed upon by the County
and ARAMARK. The unit prices stated in this Agreement are firm for the period ending
December 31, 2007. Unit prices for the subsequent 12-month period ending December 31, 2008,
and any subsequent 12-month extension(s), shall be increased prior to the beginning of each such
period by an amount to be mutually agreed upon following the procedures set forth in the
paragraph entitled, "Terms of Contract," in Exhibit A. This Agreement may be terminated
utilizing the protocol set forth in the paragraphs entitled, "Terms of Contract" and"Termination
of Contract,"in Exhibit A. If this Agreement is terminated prior to the end of the term, County
shall pay ARAMARK for all inmate and staff meals, and other services provided by
ARAMARK, to and including the date of termination, at the rates and within the payment
periods set forth in this Agreement. County's obligation to pay for meals and services provided
shall survive the termination or expiration of this Agreement.
2. FOOD SERVICES: ARAMARK agrees to perform the Food Services for the Jail for the
compensation stated herein. The Food Services shall consist of the services set forth in the
Paragraph entitled, "Scope of Services" and Section entitled, "Specifications" of Exhibit A.
Page 1 of 4
3. COMPENSATION: County agrees to pay ARAMARK for all Food Services performed
under this Agreement pursuant to the terms set forth in the Paragraph entitled, "Compensation"
in Exhibit A, and according to the schedule set forth in the attached Exhibit"B."
4. INDEPENDENT CONTRACTOR: ARAMARK agrees that it is an independent
contractor and none of its employees will become employees of County, nor are any of
ARAMARK's employees entitled to any employee benefits from County as a result of the
execution of this Agreement.
5. INDEMNIFICATION and INSURANCE: ARAMARK shall indemnify County as
required by the provisions of Exhibit B, and shall maintain insurance in the amounts and
coverage set forth in the Paragraph entitled, "Insurance" of Exhibit A.
6. NON-ASSIGNMENT: ARAMARK may not assign or transfer this Agreement, any
interest therein or claim thereunder, without the prior written approval of County.
7. ACCESS TO RECORDS: County shall have access to ARAMARK's financial records
for the purposes of audit. Such records shall be complete and available for audit 90 days after
final payment hereunder and shall be retained and available for audit purposes for five years
after final payment hereunder.
8. TIME OF THE ESSENCE: Time is of the essence in each and all of the provisions of this
Agreement.
9. COMPLIANCE WITH LAWS: Each party hereto shall comply with all statutes, lawful
ordinances,regulations and requirements, federal, state, and local applicable to their activities
hereunder. The County shall provide reasonable and adequate physical security at all times for
ARAMARK employees, suppliers, management and other authorized visitors.
10. ENTIRE AGREEMENT/MODIFICATIONS: This Agreement and the attached Exhibits
A and B constitute the entire understanding between the parties with respect to the promises and
covenants made therein. No modification of the terms of this Agreement shall be valid unless
made in writing and agreed to by both parties.
11. NON-APPROPRIATION: No portion of this Agreement shall be deemed to create an
obligation on the part of County to expend funds not otherwise appropriated in each succeeding
year.
12. WAIVER OF IMMUNITIES/THIRD PARTY LIABILITY: No portion of this
Agreement shall be deemed to constitute a waiver of any immunities of County or its officers or
employees may possess, nor shall any portion of this Agreement be deemed to have created a
duty of care with respect to any persons other than County and not a party to this Agreement.
13. IMMIGRATION VERIFICATION: ARAMARK certifies that it shall comply with the
provisions of Colorado Revised Statutes (C.R.S.) 8-17.5-101, et seq. ARAMARK shall not
Page 2 of 4
knowingly employ or contract with an illegal alien to perform work under this Agreement or
enter into a contract with a subcontractor that fails to certify to ARAMARK that the
subcontractor shall not knowingly employ or contract with an illegal alien to perform work under
this Agreement. ARAMARK represents, warrants, and agrees that it (a)has verified that it does
not employ any illegal aliens, through participation in the Basic Pilot Employment Verification
Program administered by the Social Security Administration and Department of Homeland
Security, and (b) otherwise will comply with the requirements of C.R.S. 8-17.5-102(2)(b).
ARAMARK shall comply with all reasonable requests made in the course of an investigation
under C.R.S. 8-17.5-102 by the Colorado Department of Labor and Employment. If
ARAMARK fails to comply with any requirement of this provision or C.R.S. 8-17.5-101, et
seq., Weld County may terminate this Agreement for breach and ARAMARK shall be liable for
actual and consequential damages to ARAMARK.
Except where exempted by federal law and except as provided in C.R.S. 24-76.5-103(3), if
ARAMARK receives federal or state funds under this Agreement, ARAMARK must confirm
that any individual natural person eighteen (18) years of age or older is lawfully present in the
United States pursuant to C.R.S. 24-76.5-103(4) if such individual applies for public benefits
provided under this Agreement.
IN WITNESS WHEREOF, the parties hereto have signed this Agreement this 8th
day of January, 2007.
COUNTY: 'Jr/c/
ATTEST: /7 y # `� 4: La COUNTY OF WELD, a political
subdivision Weld County Clerk to the Board
V•,, of the STATE OF COLORADO:
1861 F,y i-i4-,4.
•�
By: gL/--,,, .i/h G 't*t4l; .tk?'
N ct By: ct
.,, (--NDeputy Clerk to the Bo R; (r'�� David E. Long , Chairman
Board of County Commission s of the
County of Weld
01/08/2007
Page 3 of 4
,?c 2-eve/
ARAMARK Correctional Services, Inc.:
By: Date January 2, 2007
Name: Mi ael orgioni
Title: Vice res. ent, Finance
SUBSCRIBED AND SWORN to before me this a day of January, 2007.
WITNESS my hand and official seal.
Notary Public
My commission expires:
O
Page 4 of 4
Exhibit A
Weld County Request No. B0600141
Exhibit B
ARAMARK Correctional Services, Inc. Proposal
Dated October 31, 2006
REQUEST NO.
B0600141
****,►*************
BOARD OF COUNTY COMMISSIONERS OF THE
COUNTY OF WELD, STATE OF COLORADO,
BY AND THROUGH ITS DIRECTOR OF GENERAL SERVICES
DATE: SEPTEMBER 25TH, 2006
THIS DOCUMENT CONTAINS GENERAL INFORMATION FOR THE PURCHASING
PROCESS OF WELD COUNTY GOVERNMENT. ALL ITEMS MAY NOT BE APPLICABLE.
ACTUAL BID SPECIFICATIONS WILL BE FOUND FOLLOWING PAGE 5.
I. NOTICE TO BIDDERS
A. The Board of County Commissioners of the County of Weld, State of Colorado,
by and through its Director of General Services, wishes to purchase the
following:
FOOD SERVICES FOR THE WELD COUNTY NORTH JAIL COMPLEX
AND CENTENNIAL RESIDENTIAL WORK RELEASE FACILITY
WELD COUNTY SHERIFF'S DEPARTMENT
B. Sealed or faxed bids the above stated merchandise, equipment, and/or services
will be received at the office of the Weld County Purchasing Department, 3rd
Floor, 915 10th Street, Greeley, Colorado, 80631 until:
TUES. OCTOBER 315`,_2006 (i 10:30 A.M. (WELD COUNTY PURCHASING
TIME CLOCK). BE ADVISED THAT THE WELD COUNTY CENTENNIAL
CENTER, 915 10'}' STREET, GREELEY COLORADO IS A SECURE
FACILITY. ALL PERSONS ENTERING THE BUILDING MUST PASS
THROUGH SECURIY. IF YOU DECIDE TO DEUVER YOUR BID IN PERSON
YOU SHOULD ALLOW ENOUGH TIME TO ARRIVE AT THE PURCHASING
DEPARTMENT AT OR BEFORE THE ESTABLISHED BID TIME.
A MANDATORY PRE-BID MEETING WILL BE HELD ON OCTOBER 11TH
2006 @ 10:00 A.M. IN THE PURCHASING DEPT @ THE ADDRESS UP
ABOVE.
II. INVITATION TO BID
A. The Board of County Commissioners of the County of Weld, State of Colorado,
by and through its Director of General Services, requests bids for the purchase of
the above-listed merchandise, equipment, and/or services.
B. Said merchandise and/or equipment shall be delivered to: as specified.
C. Bids shall include any and all charges for freight, delivery, containers, packaging,
less all taxes and discounts, and shall, in every way, be the total net price which
the bidder will expect the Board of County Commissioners of Weld County to pay
if awarded the bid.
Page 2
D. All bids must be sealed in envelopes furnished by the Weld County Purchasing
Department (or other sealed containers that have the bid number and title of the bid
typed or printed in plain sight.) One original and one copy of the Bid must be
submitted at the time of the bid opening. One complete bid document, which will be
the only official copy of the bid, shall be filed at the purchasing department. After
certification of the bid, by purchasing, the other copy will be sent to the applicable
department(s) for review. Bids may be faxed to 970-336-7226 attention purchasing;
and the vendor must include the following statement on the facsimile, "I hereby
waive my right to a sealed bid". (If faxing your bid, please send hard copy of bid
for our files).
III. INSTRUCTIONS TO BIDDERS
A. Bids shall be typewritten or written in ink on forms prepared by the Weld County
Purchasing Department. Each bid must give the full business address of bidder
and be signed by him with his usual signature. Bids by partnerships must furnish
the full names of all partners and must be signed with the partnership name by
one of the members of the partnership or by an authorized representative,
followed by the signature and title of the person signing. Bids by corporations
must be signed with the legal name of the corporation, followed by the name of
the state of the incorporation and by the signature and title of the president,
secretary, or other person authorized to bind it in the matter. The name of each
person signing shall also by typed or printed below the signature. A bid by a
person who affixes to his signature the word "president," "secretary," "agent," or
other title without disclosing his principal, may be held to be the bid of the
individual signing. When requested by the Weld County Director of General
Services, satisfactory evidence of the authority of the officer signing in behalf of a
corporation shall be furnished. All corrections or erasures shall be initialed by the
person signing the bid. All bidders shall agree to comply with all of the
conditions, requirements, specifications, and/or instructions of this bid as stated
or implied herein. All designations and prices shall be fully and clearly set forth.
All blank spaces in the bid forms shall be suitably filled in.
B. Bids may be withdrawn upon written request to the Weld County Director of
General Services received from bidders prior to the time fixed for opening.
{ Negligence on the part of bidder in preparing the bid confers no right for the
withdrawal of the bid after it has been opened.
C. Bidders are expected to examine the conditions, specifications, and all
instructions contained herein. Failure to do so will be at the bidder's risk.
D. Bidders shall not stipulate in their proposals any conditions not contained in the
instructions and specifications herein unless specifically requested by the special
instructions attached hereto. Any proposal which fails to comply with the letter of
the instructions and specifications herein may be rejected.
E. Late or unsigned bids shall not be accepted or considered. It is the responsibility
of the bidder to ensure that the bid arrives in the Weld County Purchasing
Department on or prior to the time indicated in Section I., entitled "Notice to
Bidders."
Page 3
F. When approximate quantities are stated, Weld County reserves the right to
increase or decrease quantity as best fits its needs.
G. Whenever requested, samples or descriptive matter shall be filed prior to the
opening of bids.
H. Any item supplied to Weld County shall be new and of the manufacturer's current
model unless otherwise specified.
I. In accordance with Section 14-9(3) of the Weld County Home Rule Charter, the
Board of County Commissioners of Weld County will give preference to resident
Weld County bidders in all cases where said bids are competitive in price and
quality. It is also understood that the Board of County Commissioners of Weld
• County will give preference to suppliers from the State of Colorado, in
accordance with Section 30-11-110, CRS, when it is accepting bids for the
purchase of any books, stationery, records, printing, lithographing or other
supplies for any officer of Weld County.
J. All discounts shall be figured from the date of delivery and acceptance of the
articles, or in the case of an incorrect invoice, from the date of receipt of
corrected invoice, if this be subsequent to delivery and acceptance.
K. Substitutions or modifications to any of the terms, conditions, or specifications of
this bid package which are made by Weld County, Colorado, after the bids have
been distributed to prospective bidders, and prior to the date and time of bid
opening, will be made in writing and signed by Weld County's Director of General
Services. No employee of Weld County, Colorado, is authorized in any way to
modify any of the terms, conditions, or specifications of this bid without written
approval of said Director of General Services. This is not to imply that bids will
not be accepted or considered with specifications which are different from those
herein. Any item which does not meet all the terms, conditions, or specifications
of this bid, must be clearly indicated on a separate sheet of paper, attached to
ii the bid specification and proposal sheets and returned with the bid.
L. The successful bidder shall indemnify and hold harmless Weld County, Colorado,
against all claims for royalties, for patents or suit for infringement thereon, which
may be involved in the manufacture or use of the material to be furnished.
M. All goods shall remain the property of the seller until delivered to and accepted
by Weld County, Colorado.
N. Bids received prior to the time of opening will be kept unopened in a secure
place. No responsibility will attach to the Weld County Director of General
Services for the premature opening of a bid not properly addressed and
identified.
O. In submitting the bid, the bidder agrees that the acceptance of any and all bids by
the Board of County Commissioners of Weld County within a reasonable time or
period constitutes a contract. The Board of County commissioners of Weld
County, Colorado, reserves the right to reject any and all bids, to waive any
informalities in bids, and to accept the bid that, in the opinion of the Board, is to
the best interests of the Board and of the County of Weld, State of Colorado.
Page 4
P. No delivery shall become due or be accepted unless a purchase order shall first
have been issued by the Weld County Director of General Services. It is
understood that it is necessary for all invoices to be made out to Weld County,
Colorado, not to the Department securing the merchandise. All invoices should
be sent to: Weld County, Accounting Department, P.O.Box 758, Greeley,
Colorado 80632.
Q. These instructions, the proposal forms, and specifications have been developed
with the hope of raising the standard of purchasing negotiations to a level
wherein all transactions will be mutually satisfactory. Your cooperation is invited.
IV. DEFINITIONS
•
A. "Standard": When the word "standard" is used in the specification to describe an
• item of equipment or in assembly, it shall be construed to mean that item or
assembly so described shall be the latest regular product of the manufacturer
thereof, identified by a model or other designation, without the modification or
omission of any of its usual parts or the substitution of others therefore, except as
hereafter specified, details, capacities and ratings, conforming in every respect to
the said manufacturer's catalog or other printed matter describing the item or
assembly. Standard subassemblies, accessories, fittings, and finishes shall be
construed to be those which are regularly furnished as part of the principle unit or
assembly and included in the selling price thereof.
B. "Reputable Manufacturer": A manufacturer who has been engaged in the
business of fabricating the equipment specified for a reasonable period of time
prior to the date set for opening of bids and who can demonstrate to the
satisfaction of Weld County that said manufacturer has successfully installed
equipment of the type proposed to be furnished in at least three (3) instances
and the performance of such equipment has been satisfactory. Manufacturers
having been engaged in the business of manufacturing said equipment for a
period of one (1) year prior to the date affixed for opening bids shall, prima facie,
be deemed to have been engaged in such business a reasonable length of time.
C. "Or Equal": The specific equipment mentioned shall be understood as indicating
the type, function, minimum standard of design, efficiency, and quality desired
and shall not be construed in such a manner as to exclude manufacturer's
equipment of comparable quality, design, and efficiency.
V, GENERAL SPECIFICATIONS, CONDITIONS AND INFORMATION
A. Design: Any equipment to be purchased shall be the manufacturer's latest model
of production. Said equipment shall be of superior quality and suitable to the use
for which it is intended. The technical design shall be in line with the best
practice in the industry and the materials and workmanship entering into the
construction shall be of the kinds and qualities which will ensure long life,
dependability, and low cost of maintaining and repairing.
Page 5 •
B. Pre-delivery Service: Office equipment is to be delivered, as directed, unpacked,
assembled, cleaned and adjusted for immediate use at a location designated by
the Weld County Director of General Services. Motor vehicles and other items of
equipment shall be ready for immediate use at the time of delivery to a
designated location. The equipment shall be clean and all instruments properly
adjusted. The inflation of tires must be checked, lubrication completed, the crank
• case checked for proper oil level, and any other servicing normally provided by
dealers shall be performed. Operating and maintenance manuals shall be
provided at the time of delivery. Parts and price lists shall be included when
special equipment is purchased or when requested by Weld County.
C. Acknowledgment and Delivery Schedule of Initial Order: Time is of the essence.
A delivery schedule of not more than calendar days after receipt of the
order shall be deemed reasonable and serve the best interests of Weld County,
•
•
••
Colorado. Proposals exceeding this schedule may be rejected. Delivery will be
•
made on or before , 19 . The successful bidder shall
• acknowledge the receipt of the order and certify delivery as scheduled.
D. Warranty: The successful bidder shall warrant that:
1. The goods to be supplied pursuant to this bid are fit and sufficient for the
purpose intended;
2. The goods are merchantable, of good quality, and free from defects,
whether patent or latent, in material or workmanship; and
3. The goods sold to Weld County, Colorado pursuant to this bid conform to
the minimum Weld County specifications as established herein.
I The successful bidder shall further warrant that he has title to the goods supplied
and that the goods are free and clear of all liens, encumbrances, and security
interests. All warranties made by the successful bidder, together with service
warranties' and guarantees shall run to Weld County and its successors and
assigns.
E. Service Calls in the First One Year Period: The successful bidder shall bear all
costs for mileage, travel time, and service trucks used in the servicing(including
repairs) of any of the goods to be purchased by Weld County, Colorado,
pursuant to this bid for as many service calls as are necessary for the first one
(1) year period after said goods are first supplied to Weld County.
F. General Information: Bidder shall submit with their bids the following information
pertaining to the equipment upon which the bids are submitted:
1. Detailed equipment specifications to include the warranty.
2. Descriptive literature.
Contract Food Services Proposal
Weld County
80600141
Page 1
• Request for Proposal Specification
Food Services at the Weld County North Jail Complex
And
Centennial Residential Work Release Facility
TABLE OF CONTENTS
Pace
Facility Philosophy 2
General Specifications 3
•
Alterations to Contract 5
Compensation 5
Compliance with Law and Regulations 5
Contract Monitor 5
Current Staffing 4
Evaluation of Proposals 9
Immunity from Liability 6
Insurance 6
Mandatory Requirements for All Proposals 8
Method of Award 10
Minimum Qualifications 8
No Third Party Beneficiary.. 6
Notices
7
Objectives of the Request for Proposal 7
Performance Bond 7
Subcontracts 7
Taxes, Licenses and Permits 6
Termination of Contract 4
•
Terms of Contract 4
No. Jail Complex& Centennial Residential Facility Descriptions 2
Specifications 10
Disposables 12
Documentation and Reporting 17
Equipment and Facilities 12
•
Food Delivery and Service 12
Inmate and Client Grievance Procedure 17
Inventory 11
Menus 11
Purchasing 10
Personnel 14
Sanitation and Safety 14
Security 16
Staffing and Scheduling 15
Storage 10
Training 16
Philosophy 2
Contract Food Services Proposal
Weld County
B0600141
Page 2
North Jail Complex and Centennial Residential Work Release Facility Descriptions
•
•
•
•
The Weld County North Jail Complex is a direct supervision county jail meaning
officers are posted within each housing unit to directly supervise and interact with
inmates. The North Jail Complex holds only secure, adult offenders and a small number
of juvenile offenders whose cases have been transferred to adult court, i.e. direct file
juveniles.
The Weld County North Jail Complex initially opened in 1997 and has a current
designed capacity of 405 general population beds. The number of inmates in custody is
volatile and may vary significantly over a 24-hour period. The average daily population
during the 12-month period prior to August 31 2006 was 503 and trending higher. There
was an average of 78 women in custody during this period.
The peak census at the North Jail Complex during the 12-month period prior to
August 31 2006 was 551 set in August. Census has consistently fluctuated between
468 and 551. New construction began in September 2006 to add 374 beds. None of
this additional capacity will be available earlier than the first quarter of 2008.
The kitchen at the North Jail is currently a fully operational food preparation
facility centrally located on the lower level at the North Jail. The facility includes a large
office, a small janitorial supply room with mop sink, a commercial dishwasher unit, food
cart wash area, food and tray preparation areas with related commercial food
preparation equipment and kitchen exhaust hood with integrated fire suppression
system.
The kitchen facility includes exclusive access to two dry storage rooms of
approximately 920 square feet of total floor space, two walk-in refrigerators of
approximately 412 square feet of total floor space and one walk-in freezer of
approximately 255 square feet of floor space. The kitchen includes a loading dock for
two vehicles with the loading dock separated by an overhead door from a marshalling
area immediately adjacent to the kitchen. A roll-off style trash compactor unit for kitchen
and facility trash is adjacent to the loading dock.
The Centennial Residential Work Release Facility is totally separate residential
•
facility approximately 2.5 miles off-site of the North Jail Complex. The Facility is
physically located on the third floor of the Weld County Centennial Center in downtown
Greeley. It is a staff secure facility meaning clients are not maintained in residence by
locked doors. Only sentenced adult clients are in this facility and in residence anytime
they are not gainfully employed or otherwise authorized to not be there.
The Centennial Residential Work Release Facility became fully operational in
January 2006 with a current designed capacity of 172 men and 30 women for a total of
202 clients. The client population is relatively stable and the average daily population
since January 2006 is 173 and trending higher. There were an average of 20 women in
custody at the Facility during this period.
The peak census at the Centennial Residential Work Release Facility during the
12-month period prior to August 31 2006 was 204 and was set in June. Census has
consistently fluctuated between 175 and 185 during the last three months. Facility
capacity will not be expanded further because of building constraints.
North Jail Complex Facility Operational Philosophy
The mission of the Weld County North Jail Complex is to "...accept and lawfully
hold prisoners in a safe; humane, wholesome environment that provides opportunities
for rehabilitation and returns people to the community better. or no worse. than they
Contract Food Services Proposal
Weld County
B0600141
Page 3
arrived." Food service is essential to this mission but must be both efficient and
effective.
Cost is an obvious measure of efficiency but must be balanced with adequate,
nutritional and palatable food as a measure of effectiveness. Quality, consistent food
service is as critical as inmate classification, effective supervision, control and competent
staff to maintain the safety of staff and inmates. Food service has clear performance
expectations and receives significant oversight.
General Specifications
Scope of Services
The contractor shall furnish all food and labor to provide three (3) meals each
day, seven days a week for secure inmates at the North Jail Complex AND to non-
secure residential clients at the Centennial Residential Work Release Facility. The food
service at the North Jail Complex shall also include sack meals or snacks for inmates
being transferred to and from court and inmates temporarily housed in the booking area
at the North Jail more than 8 hours. Food service shall also include special dietary
meals and snack sacks when ordered by the jail physician as well as religious and
vegetarian diets when approved by a watch commander.
The North Jail Facility currently serves a hot breakfast, lunch and dinner every
day except Sundays, Thanksgiving and Christmas holidays. On these exception days, a
hot breakfast and lunch are served but the evening meal is a cold sack meal. Inmates in
the booking area of the North Jail for more than 48 hours shall receive the same hot
meals on the same meal schedule as secure inmates in the general population.
Hot food shall be prepared at the North Jail kitchen. Hot meals at the North Jail
shall be portioned on thermal trays and stacked on food tray carts for delivery to each
housing. Hot and cold beverages are provided from a thermal liquid dispensing unit
placed on the food cart for delivery to each housing unit. All North Jail Facility general
population inmates are issued a cup and a combination fork/spoon utensil called a
"spy"
The Centennial Residential Work Release Facility currently provides one hot
meal and food supplies for a self-prepared cold breakfast and sack meal. Both the hot
meal and food supplies for other meals are self-serve by residential clients. Food is
provided to the Centennial Residential Work Release Facility in bulk or steam table
serving trays from the North Jail Complex kitchen. The Centennial Residential Work
Release Facility provides serviceware, cups and plates. Food is transported by jail staff
once daily to the Centennial Residential Work Release Facility from the North Jail. Staff
at the Facility manage access and portion control. The Centennial Residential Work
Release Facility will pay for food services by an invoice separate from the North Jail
Facility,
The Contractor will also be requested to perform catering services, such as
refreshments and lunches, for meetings and recognition events the facility will pay by
separate invoice. Security staff at the North Jail is encouraged to eat the same meal
tray served to secure inmates for purposes of quality control and effective offender
supervision. Staff is not charged for an inmate meal tray and there is no regular staff
dining facility or other specialized staff meals.
Contract Food Services Proposal
Weld County
B0600141
Page 4
Current Staffing
The current Contractor has 5 full time employees on site. Two shifts of 14 trusty
prisoners are directly supervised by contractor staff to provide all other labor to meet
current facility needs,
Terms of Contract
The term of the Contract shall be for a 12-month period beginning January 1
2007 and concluding December 31 2007. The Contract shall automatically renew by
both parties subject to necessary cost adjustments mutually agreed upon for a period
not to exceed three years (36 months).
The successful bidder(Herein after called "contractor") shall execute an
appropriate contract with Weld County within 10 days of the award of bid. The Contract
shall be subject to and incorporate by reference all bid documents including the
invitation, conditions and instructions, and specifications. The following provisions shall
•
apply to the Contract:
•
1) Requests for any annual cost adjustments shall be in writing and submitted to the
contract monitor no later than June 1 of each year for the following contract year.
Annual cost adjustments will be considered in relation to the prior 12-month
average of the Consumer Price Indices for Urban Consumers (CPI-U), food and
beverages, Midwest region published by the U.S. Bureau of Labor Statistics.
2) Pricing shall be subject to renegotiation based upon added general population
capacity expected to occur during an annual renewal period
3) Satisfactory service is given
4) Fiscal appropriations are provided by the Board of Weld County Commissioners
5) The Contract may be terminated by either party provided a sixty (60) day written
notice is given to the other party. Written notice to the County must be sent to
the Weld County Board of County Commissioners with copies to the Sheriff and
Director of Finance.
Termination of Contract
Mutual Termination of Contract
1) If either party fails to fulfill its obligations under the Contract in a timely and
proper manner, or if either party violates any material covenant, agreement, or
stipulation of the Contract, the party shall thereupon have the right to terminate
the Contract by giving written notice to the other party of termination which will
occur no less than 30 calendar days after the date of notice. The notice shall
specify the effective date of the termination, and the reasons therefore, unless
the party to whom notice is given cures the breach to the satisfaction of the party
giving notice prior to the effective date of termination.
2) Notwithstanding the above, the Contractor shall not be relieved of liability to the
County for damages sustained by the County by virtue of any breach of the
Contract by the Contractor and the County may withhold any payments to the
Provider, in an amount reasonably calculated to equal the estimated damages,
for the purpose of setoff until such time as the exact amount of damages to the
County from the provider is determined.
Contract Food Services Proposal
Weld County
B0600141
Page 5
Termination for Convenience of the County
3) The County may terminate the Contract at any time by giving written notice to the
Contractor of termination which will occur no less that 60 calendar days after the
date of notice and specify the effective date thereof. Failure to perform the work
as provided herein may result in written notice to the Contractor terminating its
right to proceed as to the while or any part of the Contract. In the event of such
termination, the County may have the services performed by other means and
the Contractor shall be liable to the County for any excess costs for such
services.
Alterations to Contract
Any alterations, variations, modifications, or waivers of the provisions of the
Contract will be valid only if they are reduced to writing, duly signed by the parties and
attached to the original Contract.
• Contract Monitor
•
A Contract Monitor shall be designated by the Sheriff's Office who shall act as
• the agent of Weld County for the purpose of serving as the County's contact person for
the Contractor, overseeing performance and completion of the Contract pursuant to its
terms and receiving, and reviewing and processing billings from the Contractor.
Compensation
As full and complete compensation to the contractor for all food, labor and
• materials furnished and all services performed pursuant to the Contract, the County shall
pay the Contractor monthly or weekly payments upon submission of properly certified
invoices approved by the Contract Monitor. Compensation will be based on the
applicable daily per meal costs at the North Jail Complex and cost per day for meals at
the Centennial Residential Work Release Facility as expressed in the awarded bid
proposal and annual meal cost adjustments agreed upon and approved by the Weld
County Board of County Commissioners.
Separate invoices for the North Jail Complex and the Centennial Residential
Work Release Facility must be submitted within the first five (5)working days of each
month or week for services provided in the preceding month or week. North Jail
Complex invoices must itemize the number of breakfast, lunch and dinner meals served
each day, total number of meals served daily and the cost per meal price quote. The
Centennial Residential Work Release Facility invoices must include the number of days
and cost per day meal price quote.
Compliance with Law and Regulations
The Contractor shall fully comply with all federal, state and local rules and
regulations that may be applicable to the work performed by the Contractor.
Contract Food Services Proposal
Weld County
B0600141
Page 6
Taxes, License and Permits
The Contractor shall pay all applicable taxes including sale and excise taxes and
shall obtain and keep current all necessary licenses and permits.
Insurance
The successful bidder shall obtain and maintain continuously during the life of the
Contract the following minimum limits of insurance:
a. Workman's Compensation coverage as required by law
b. Comprehensive general bodily injury liability insurance coverage in
amount not less than $500,000 per occurrence
c. Comprehensive property damage liability insurance coverage in amount
• not less than $300,000 per occurrence
d. Comprehensive automotive bodily injury and property damage liability
insurance coverage with combined single liability of not less than
$250,000.
The successful bidder shall furnish Weld County with Certificates of Insurance for
the foregoing coverage's that designate Weld County as an additional insured not later
than the date of commencement of services. Said Certificates of Insurance shall include
a provision wherein the coverage shall not be canceled, terminated or
rncliified-without 60 days prior written notice provided to Weld County.
Immunity from Liability
The Contractor shall assume full responsibility for and shall indemnify Weld
County for any damage to or loss of any County property, including buildings, fixtures,
furnishings, equipment, supplies, accessories, or parts resulting in whole or part from
any negligent acts or omissions of the Contractor, any subcontractor of the Contractor,
or any employee, agent, or representative of the provider or said subcontractor.
The Contractor shall defend, hold harmless, and indemnify Weld County against
any and all liability, claims, costs of whatsoever kind and nature for injury to or death of
any person or persons and for loss of damage to any property occurring in connection
with or in any way incident to or arising out of the occupancy, use, service, operations, or
performance of work under the terms of the Contract between the provider and Weld
County, any subcontractor of the provider, or any employee, agent, or representative of
the Contractor or said subcontractor.
No Third Party Beneficiary
It is expressly understood that the entire Contract for Services is between the
County and Contractor and supersedes any other Contracts concerning the subject
matter of this transaction whether oral or written. It is expressly understood and agreed
that the enforcement of the terms and conditions of a Contract for Services, and all rights
of action relating to such enforcement, shall be strictly reserved to the Contract
signatories and nothing contained or in the Contract shall give or allow any claim or right
of action whatsoever by any other person not included in the Contract. It is the express
intention of the sinnatnriAc tn the rnntrart thof nny ontity nth �4c.c . Ftic . ....tcr.. .parties
Contract Food Services Proposal
Weld County
B0600141
Page 7
•
receiving services or benefits under the Contract shall be deemed an incidental
•
beneficiary only.
Notices
•
Any notice provided for in the Contract for Services shall be in writing and shall
be served by personal delivery or by certified mail, return receipt requested, postage
prepaid, at the addresses set forth in the Contract until such time as written notice of a
•
change is received from the party wishing to make a change of address. Any notice so
mailed and any notice serviced by personal delivery shall be deemed delivered and
effective upon receipt. This method of notification will be used in all instances except for
emergency situations when immediate notification to the parties is required.
Performance Bond
The successful bidder shall furnish a performance bond in a sum not less than
three months of the annual Contract necessary to provide food service to 500 inmates
daily at the North Jail Complex and 185 clients daily at the Centennial Residential Work
Release Facility.
Subcontracts
The Weld County Board of County Commissioners must approve, in advance; all
subcontracts entered into by the Provider for the purpose of completing the provisions of
this Agreement. The Provider shall not sell, assign, transfer, nor convey any of its rights
except with the written consent of the County.
Objectives of the Request for Proposal
1. To provide data necessary for the evaluation of competitive proposals submitted
by qualified firms.
2. To provide a fair method for analyzing submitted proposals.
3. To result in a Contract between the successful bidder (unless all proposals are
rejected) and Weld County that will provide:
a- Quality food service for inmates in the secure custody and control at the
Weld County North Jail Complex and residential clients at the staff secure
Centennial Residential Work Release Facility located off-site;
b. Operation of a food service program 7 days a week, at full staffing, using
professionally trained personnel;
c. Administrative leadership that provides for both cost accountability and
responsiveness to the contract administrator;
d. Assurance that required federal, state and local requirements and health
and food preparation standards are met;
e. Food services guided by the American Correctional Association
standards for food services
Contract Food Services Proposal
Weld County
80600141
Page 8
4. It is understood that no binding agreement will exist between the parties until said
Contract is executed.
Minimum Qualifications
To be considered for award of this Agreement, the bidder must meet the
following minimum qualifications:
1. The bidder must be organized for the purpose of providing food services and
have previous experience with proven effectiveness in administering correctional
food service.
2. The bidder must be incorporated and must have legal authority to operate in the
State of Colorado. Evidence of such authority will be made available for review
upon request by Weld County.
3. The bidder must have at least five (5) continuous years of corporate experience
in providing food services at correctional facilities and have at least three (3)
current contracts with separate agencies with correctional facilities of at least 500
beds.
4. The bidder must demonstrate its ability to provide a food service specific to the
Weld County North Jail Complex and the Centennial Residential Work Release
Facility. The bidder must demonstrate current capability to successfully complete
the transition to full operation within thirty (30)days, a proven system of recruiting
staff, and an adequate support staff in its central office capable of competently
supervising and monitoring its operation in Weld County.
5. The bidder shall be prepared to make both verbal and written presentations to
County representatives.
Mandatory Requirements for All Proposals
Proposals need not be in any particular form. All proposals, however, must
contain the following specific information:
1. Sufficient information concerning the program for Weld County to evaluate
whether or not the bidder meets "minimum qualifications" for all bidders.
2. Sufficient information to demonstrate that the bidder has the ability to comply with
the scope, mandatory requirements, specifications and program requirements,
and in particular, the most current American Correctional Association Standards
related to food services.
3. List by name, address, phone and Contract Administrator all correctional
institutions where bidder is providing food services and the length of time that
each contract has been in effect.
4. List by name, address, phone and Contract Administrator all correctional
institutions where bidder has terminated services, been terminated or lost a
renewal as the incumbent.
5. List any legal action against the company or corporate principals within the
company within the oast 4R mnnthc
Contract Food Services Proposal
Weld County
B0600141
Page 9
6. A letter of intent from an insurance company authorized to do business in the
State of Colorado stating its willingness to insure the bidder pursuant to the terms
of the Agreement.
7. Audited financial results of the previous year's operations. Each bidder must
provide an audited financial statement, including footnotes, being no more than 8
months old.
Evaluation of Proposals
An Evaluation Committee appointed by the Offender Supervision Bureau Chief of
the Weld County Sheriff's Office will evaluate each proposal. The Evaluation Committee
will make recommendations to the Weld County Board of County Commissioners who
will determine what bidder, if any, is awarded the bid.
Each proposal will be evaluated in the following categories:
Price (0-25 points)
Food Preparation Procedures (0-50 points)
Corporate stability (0-50 points)
Project personnel (0-50 points)
Security and sanitation procedures (0-50 points)
Emergency contingency plan (0-25 points)
Total Possible Points— 250 points
A. Price: All responses shall be rated from the common reference point of cost
per meal ordered for the North Jail Complex and the cost per day for the
Centennial Residential Work Release Facility
B. Food Preparation Procedures: Each firm will be evaluated in the area of food
preparation, including menus, special diets, quality assurance and production
control
C. Corporate Stability: Each firm will be evaluated in four (4) primary areas (Total
value of 50 points)—
a. Ability to meet minimum qualifications of proposal
b. Ability to comply with the scope of proposal, mandatory requirements
and specifications
c. Length of time the bidder has been in the business of providing food
services in the jail/correctional setting
d. Current and recent history of bidder's past performance of a similar
nature to the performance offered in response to the RFP with
supporting evidence (letters of reference) or readily attainable regarding
the quality of past performance and the reliability of responsiveness of
the bidder.
D. Project Personnel: Each firm will be evaluated on its approach to personnel
management including recruitment, compensation plan, training, supervision,
scheduling and staffing
a. Each firm shall provide evidence that specific training is provided to
employees and representatives of any subcontractor in appropriate
staff/offender relationships including sexual harassment and any form of
sexual misconduct inmate-on-inmate, staff-on-inmate, inmate-on staff
and the Civil Anri criminal rnncorn icnnoc of nn rn�nnrnnioln ml�t:nr nl:n
, . �.. .. r..,.....r...�... ..,...r..
Contract Food Services Proposal
Weld County
B0600141
Page 10
E. Security and Sanitation Procedures
F. Emergency Contingency Plan: This area should include a field kitchen or
alternative to provide effective food service during an emergency that precludes
use of the facility kitchen
Method of Award
The award will be made to the firm whose proposal is determined to be most
advantageous to Weld County based upon price and all other proposal criteria provided
herein. The County reserves the right to award this contract not necessarily to the firm
with lowest price but to the firm that demonstrates the best ability to fulfill the
requirements of this project. The successful firm wilt be chosen based upon the
qualifications and selection criteria discussed earlier.
The successful firm shall commence work only after execution of an acceptable
contract. The successful firm will perform all services indicated in the proposal in
compliance with the negotiated contract.
Specifications
1. Purchasing
A. Food inventories purchased by the Contractor are the property of the Contactor
and the Contractor is responsible for any loss, damage or spoilage.
B. Inventories of food and expendable supplies purchased by the Contractor shall
remain those of the Contractor on expiration or termination of the Contract until
purchased by the new Contractor or shall be removed from the premises, Final
payments to be made to the Contractor by the County shall be withheld until all
transactions or arrangements for the inventory purchases or removal have been
completed to the satisfaction of the County.
C. The Contractor shall provide, within its proposal, the minimum purchasing
specifications to be used in the purchase of all food products and disposable
serviceware. The specifications should address the level of quality, grade, size,
pack, county and all other relevant information. The County must approve, in
writing, any changes from the stated specifications.
D. The Contractor shall be responsible for receiving all goods at the North Jail
Complex loading dock. The Contractor shall be responsible for supplying
personnel for the receiving, unloading and storage of food and related items.
Inmate labor may be used under strict supervision.
E. The Contractor should encourage all salespersons to call at their district/area
offices. If a salesperson must call on the food service operations manager, the
• appointment must be made in advance and the Sheriff's Office notified of the
appointment.
2. Storage
The Contractor will provide, within its proposal, a statement detailing how it will
provide for the correct handling, prompt storage and rotation/issue of food items
purchased.
•
Contract Food Services Proposal
Weld County
B0600141
Page 11
3. Inventory
The Contractor shall, on a weekly basis, take a physical inventory of food and
supply items.
4. Menus
A. The Contractor shall maintain a 28-day menu plan. A proposed 28-day menu
plan shall be submitted as part of each proposal. The proposed diet load sheets
for special diets such as diabetic, low-fat/low salt, pregnancy, vegetarian and
enhanced should also be included.
B. All food or portion sizes shall be the cooked weight or shall be specifically
identified as raw weight.
C. Menus should include an ethnic variety reflective of the general ethnic diversity of
the Weld County community. A variety of foods should be planned with specific
•
attention to the variety offered in the sack meals.
D. Regular menus shall provide no less than 2800 calories per day per person
(therapeutic diets may require additional calories). Dietary allowances for all
regular and therapeutic menus shall be reviewed and approved at least annually
by a licensed dietitian provided by the Contractor_ Menus shall meet nationally
recommended dietary allowances for basic nutrition for appropriate age groups.
E. Contractor staff shall conduct quarterly menu evaluations to verify adherence to
the established basic daily services. Written results of quarterly menu
evaluations shall be provided to the Contract Monitor within ten (10) days of
completion.
F. The menus should reflect two (2) hot meals per day (breakfast and lunch) and a
sack meal in the evening provided at regular times during each 24-hour period.
NOTE: THIS IS A CHANGE FROM THE CURRENT PRACTICE described
earlier. Appropriate condiments, including salt and pepper, shall be served and
must be listed on the proposed menu submitted. Meal service times shall be
coordinated with overall facility activity scheduling through the Contract Monitor.
Current facility meal schedules are:
0700-0800 Breakfast
1100-1200 Lunch
1700-1800 Dinner
G. The designated Contract Monitor shall approve the final menus and subsequent
changes to final menus that may have been previously approved. Changes in a
planned menu shall be noted in writing on the menu in the kitchen and the
corrected menu provided to the Contract Monitor. The Contractor must provide
written notice to the Contract Monitor of any menu substitutions made for both
regular and special diet meals and the reason for the substitution.
H. Documentation of menus as they are actually served must be maintained as
verification of providing nutritionally adequate diets.
I. On occasion, due to maintenance or security situations, sack lunches may be
requested for the entire population. When possible, these situations will be
coordinated by the Sheriff's Office as far in advance as reasonably possible.
J. Therapeutic diets shall be available upon medical authorization and special diets
upon security commander authorization for religious reasons. Medical diets
Contract Food Services Proposal
Weld County
B0600141
Page 12
requirements shall be specific, complete and provided in writing by the medical
service provider to the Contractor. All special diets should reasonably conform to
the food served to general population inmates. The Contractor shall have the
capability of delivering regular and special diets in containers appropriate to
facility secure needs, i.e. Styrofoam, plastic dinnerware, paper cups, etc. At a
minimum, the Contractor should anticipate the need to provide Kosher and
vegetarian diets.
5. Disposables
The Contractor shall furnish all disposables and expendables. This shall include,
but not be limited to, all paper, plastic, paper towels, garbage bags, plastic gloves for
serving, hair and beard nets, meal sacks, sandwich bags and other expendable items
used in the preparation of the food service contact.
•
6. Food Delivery and Service
The Sheriffs Office shall provide the following:
A. Food carts for food delivery
B. Staff and vehicle for food delivery to the Centennial Residential Work Release
Facility
C. Insulated thermal trays and lids and thermal liquid dispensers
D. Cups and a fork/spoon eating utensil to inmate in general population housing
units.
E. Cups, dinnerware and plates at the Centennial Residential Work Release Facility
The Contractor shall provide the following:
A. The planning and preparation of all meals taking into consideration nutritional
value,food flavor, texture, temperature, appearance, portion control and
palatability of individual meal trays or meal sacks
B. Supervision and coordination of meal delivery to housing units and the
Centennial Residential Facility and the retrieval of trays, liquid dispensers and
food carts at the completion of the meal. This may be accomplished by directing
distribution and collection using a portable facility radio communication and does
not require Contractor escort.
• C. Service of meals and meal trays removed from housing units within 60 minutes of
the meal leaving the kitchen distribution area. Inmates must have a minimum of
20 minutes to eat a meal.
7. Equipment and Facilities
A. The Contractor shall provide whatever stock supplies are required to perform
under the contract. Contractor shall also supply, at its expense, all other supplies
required to carry out its performance. Said supplies will include, but not be
limited to, forms, books, manuals, folders, testing devices, containers, inmate
information brochures, gloves and coverings, and disinfectants. The Contractor
may use all equipment owned by Weld County in conjunction with that furnished.
Contract Food Services Proposal
Weld County
BO500141
Page 13
Basic office furniture to include desks, chairs and file cabinets currently in place
will be available for the Contractor's use.
B. The Contractor shall supply, at its expense, on-site office equipment such as
copiers, fax machines, pagers, calculators, proprietary computer hardware and
typewriters.
C. The County shall be responsible for the following:
a) Utilities including, but not limited to, electrical power at existing power
outlets for the Contractor's use in operate such equipment and hot and
cold water as is necessary in the conduct of its work.
b) Maintenance, repair and placement as necessary of kitchen fixtures,
equipment and lamps.
c) Voice telephone and long distance telephone charges necessary for the
Contractor to provider services within the scope of the Agreement.
d) Necessary small and capital food service equipment. The Contractor and
Contract Monitor must agree such items of equipment are necessary or
desirable for the performance of the contract. All Contractor equipment
purchase requests must be submitted to the Contract Monitor no later
than June 1 of each year for inclusion in the following budget year
appropriation request and are subject to appropriation decisions by the
Board of Weld County Commissioners.
D. All equipment purchased under the contract shall be the property of the County
and shall remain on site at the termination of the contract. The County shall be
responsible for maintenance of all capital and office equipment supplied and
owned by the County through the Sheriffs Office for use by the Contractor. The
County will be responsible for replacement should such equipment become non-
• serviceable due to routine use.
E. Ali Contractor personnel shall be trained in the operation of all kitchen equipment
F. Contractor personnel shall supervise all phases of the food service equipment
operation to include start-up, cooking usage and cleaning. No inmate shall,
without direct supervision, operate any mechanical kitchen equipment.
G. Contractor shall insure no food, supplies, materials or equipment provided,
acquired or utilized in the performance of the contract shall be removed from the
jail facilities for personal use or used in any manner not provided within the
contract without specific approval by Weld County.
H. Contractor personnel shall take all reasonable and prudent measures necessary
to assure the proper use and maintenance of County equipment, Equipment and
kitchen facility problems shall be reported in writing to the Contract Monitor.
Emergencies related to equipment and kitchen facility should be reported
immediately to the on duty security commander and reported in writing to the
Contractor Monitor.
I. Contractor personnel shall not attempt repairs of equipment. The County will
provide preventive maintenance and repair service on all County owned
equipment. The Contractor shall not directly contact outside maintenance or
repair services unless directed to do so by County Buildings and Grounds staff.
J. The Contractor shall be financially responsible for repair of equipment damaged
due to negligence of Contractor employees to include damage by inmate workers
not properly supervised.
• K. The North Jail Complex provides two (2) portable radios on the North Jail
Complex radio frequency for use by the Contractor at the North Jail Complex.
Contract Food Services Proposal
Weld County
B0600141
Page 14
L. Prior to the Contract start-up, the successful bidder and representatives of the
Sheriff's Office shall together inspect all equipment and agree upon the condition
and working status of each piece of equipment included any needed repairs. A
report of any inoperable equipment or equipment in need of repair or
replacement shall be generated, agreed upon and signed by both parties.
8. Sanitation and Safety
A. The County will provide trash disposal and extermination and pest control
measures as necessary
B. The Contractor shall be responsible for supplying all disposable cleaning
supplies including, but not limited to, chemicals, hand soaps, dishwashing
detergents, paper towels, trash bags, rags, gloves, goggles, etc. All cleaning
chemicals will be stored in a locked closet (or appropriate metal cabinet if
flammable)when not in use and shall be inventoried daily. All mops, brooms and
squeegees shall be furnished by the facility and be properly stored, secured and
shall be inventoried daily. Any broken tool shall be secured and exchanged one
for one with a replacement tool.
C. The Contractor shall provide medical examinations as required by law for each
employee and appropriate records of these examinations shall be kept on file for
inspection by the Sheriff's Office and/or the Weld County Health Department.
Daily supervision shall be provided to ensure freedom from illnesses
transmissible by food or utensils.
D. Sanitation inspections will be conducted by the Weld County Health Department.
The Contractor is expected to maintain a standard of compliance that enables
the North Jail Complex to obtain the highest possible rating. Any deficiencies
noted will be corrected immediately.
E. The Contractor shall provide weekly inspection, supported by written summary
•
provided to the Contract Monitor, of all food service areas including food
preparation, storage, equipment, and temperature.
F. Inmate workers under the supervision of Contractor personnel will provide
janitorial service and cleaning for all food service areas.
G. Kitchen utensils and equipment attachments (kitchen knives, ladles, etc.) will be
furnished by the County and will be stored on shadow boards or in a locked
cabinet/cage when considered not in service. Inventories of in service utensils
shall be on going and a full inventory is required daily. Reserve utensils will be
stored in a secure location without access to inmates. Reserve utensils will be
inventoried a minimum of weekly.
9. Personnel
A. The Contractor shall produce and maintain documented personnel policies, job
descriptions with qualifications and procedures that shall include, but not be
limited to, an orderly system for hiring, job performance review, supervision,
promotion, retention, demotion, reduction in force, pay, benefits and a salary
classification plan. Contractor personnel shall NOT be considered to be Weld
County employees and shall in no way be subject to or receive the benefits of the
Weld County Code, Chapter 3, Personnel Policies, as amended.
Contract Food Services Proposal
Weld County
60600141
Page 15
B. The Contractor shall take steps necessary to maintain adequate staff retention to
promote the continuity of service effective working relationships between
Contractor employees and county staff.
C. The Contractor agrees to comply with all applicable Federal and State
employment laws and will not:
• Discriminate against any employee or applicant for employment because of
race, color, religion, sex, national origin, sexual preference or disability
• Provide services to any offender using criteria or eligibility based upon the
offender's race, color, religion, sex, national origin, sexual preference,
disability or nature of the pending charges or convictions
D. The County shall have the right to reject the employment by the Contractor of
any person or firm, and to require the removal of any person or firm employed or
engaged by the Contractor, when it deems such action to be in its best interest
and in the best interest of attaining successful implementation of its correctional
food services program.
E. All Contractor personnel shall obtain a security clearance prior to entering any
secure area of the Weld County North Jail Complex. Security clearance requires
a written security clearance application to the Weld County Sheriffs Office
accompanied by photocopies of the employee's application to the Contractor and
any resume documentation provided to the Contractor by the Contractor's
employee. The employee's full name, date of birth and current home address
are required on the application. A security clearance does not supplant the need
for a thorough, pre-employment background investigation of employees by the
Contractor. No one has a right to receive or maintain a security clearance from
the Sheriff's Office. The Sheriff's Office may revoke a security clearance with or
without cause at any time.
F. All Contractor employees shall be required to sign a statement acknowledging
consequences of sexual misconduct and inappropriate relationships with inmates
and/or staff and the necessity to abide by North Jail Complex rules.
G. The bidding Contractor shall provide a resume from the individual(s) who will be
considered for the Contractor's on site food services supervisor. This individual
should have prior experience with detention or correctional food services site
management.
H. The Contractor shall give fair consideration to the employment of the present
food service employees but only in such numbers as the Contractor deems
necessary.
10. Staffing and Scheduling
A. Proposals should include a staffing matrix that allows for full time on site
supervision of the food service supervisor and the optimum number of
employees at all times for the efficient operation of the food service areas as
described in the Request for Proposal.
B. The on site food service supervisor is expected to attend a monthly supervisors
meeting and a monthly Inmate Council meeting.
C. The Sheriff's Office will provide inmate labor on a daily basis. This labor force
may be disrupted due an emergency or major disturbance and may not be
available for an undetermined period of time. Every effort will be made to adjust
menus and work with the Contractor during any emergency situation.
Contract Food Services Proposal
Weld County
B0600141
Page 16
11. Training
A. All Contractor personnel will receive a period of documented orientation
including, but not limited to, jail security, operational and emergency procedures
and physical plant approved by the Sheriff. The Contractor shall be responsible
for employee wages and/or overtime necessary to fulfill this requirement.
12. Security
A. Contractor employees are required to prominently display a photo identification
card issued at security clearance by the Sheriff's Office whenever an employee is
in any area not accessible to the general public. The Contractor shall insure all
photo-identification and visitor passes issued by the Sheriffs Office are returned
if employment is terminated. Employees giving notice shall return the photo-
identification prior to leaving the building on their last day.
B. The Contractor shall immediately notify the Contract Monitor whenever an
employee is terminated.
C. Contractor employees shall conduct their personal lives in such a manner as to
not to discredit or bring public scrutiny upon the Sheriffs Office. The Contractor
shall immediately notify the Contract Monitor when any employee has been
charged with a crime or arrested.
D. The Contractor is responsible to control all keys obtained from the Sheriffs
Office. Keys will be issued to individual employees at the beginning of work
periods and issued keys are required to be returned at the end of the work
period. Any loss of keys during a work period must be immediately reported to
• the on-duty Security Commander. The Contractor shall be responsible for
replacement of lost keys and all costs of related to re-keying and replacement of
lock cylinders required as a result of negligence/or loss of keys. Employees
leaving the facility with issued keys in their possession are required to
immediately return the keys upon discovery or notification regardless of time of
day. Inmates shall never be allowed to handle or have access to keys.
E. Inmates will never be in food service areas without supervision
F. The Sheriffs Office shall have the right to search and or inspect all personal
effects and contents at any time. The Contractor shall insure employees are
aware they have no right to privacy while they are inside the jail facility.
G. Contract employees shall be responsible for the security and control of their work
tools. Edged or bladed tools shall never be left unattended unless tethered.
H. Tools needed by inmate workers will be signed out and signed in. Records must
indicate what tool(s), date, time, who issued the tool(s) and the specific inmate
worker the tools were issued to. Knives and scissors will be tethered to
appropriate work stations using tethers supplied by the facility.
I. Missing tools shall be immediately reported to the on-duty Security Commander
J. Broken tools, whether the property of the Contractor or County, must be
surrendered to the Sheriffs Office for disposition.
K. The Contractor shall maintain control of and inventory cooking and serving
instruments such as spoons, spatulas, etc. daily at the end of and change of
inmate worker shifts.
Contract Food Services Proposal
Weld County
• B060t0141
Page 17
13. Inmate and Client Grievance Procedure
The Weld County North Jail Complex and Centennial Residential Work Release
facilities maintain an administrative process for inmates and clients to seek redress of
complaints. Inmate or client grievances directed to the food service supervisor shall be
monitored to detect areas of concern. Grievances to food services shall be documented
on a log as to type of complaint, date received, and decision in favor or not in favor of
inmate and date the response was returned. Responses shall be prepared within three
days of receipt. Responses will be returned to the inmate through the Contract Monitor.
14. Documentation and Reporting
A. The County shall have the unfettered right to monitor the Contractor's work in
every respect. In this regard, the Contractor shall provide its full cooperation,
and ensure the cooperation of its employees, agents, and subcontractors.
Further, the Contractor shall make available for inspection and/or copying when
requested, original time sheets, invoices, credentialing statements, education
and training records, and any other data, records and accounts relating to the
Contractor's work and performance under the Contract. In the event the
Contractor does not hold such material in its original form, a true copy shall be
provided.
B. The following reports and documentation shall be provided to the Contract
Monitor:
Unspecified Frequency—
a) Copies of any and all Contractor internal administrative inspection and site
audits completed by the Contractor or Contractor personnel at the North Jail
Complex site
• Daily Frequency—
a) Changes to planned menus
b) Menu substitutions for regular and special diets and reason for substitution
c) Equipment and kitchen facility problems shall be reported in writing to the
Contract Monitor. Post-Emergencies reported in writing to the Contractor
Monitor after immediate report to on-duty Security Commander.
d) Any documented inmate illnesses attributed to food service operations
Weekly Frequency--
a) Summary of weekly inspection results of all food service areas including food
preparation, storage, equipment, and temperatures.
Monthly Frequency—
a) Grievance log
Quarterly Frequency—
a) Written results of quarterly menu evaluations within ten (10)days of
completion
Annual Frequency—
a) Contractor equipment purchase requests and revised meal and food pricing
requests no later than June 1
Exhibit B
ARAMARK Correctional Services, Inc. Proposal
Dated October 31, 2006
Contact Information Page
CONTACT: Bob Foringer
2300 Warrenville Road p
Downers Grove, Illinois 60515
Phone: (630) 271-2000
•
Fax: (630) 271-5758 Wpi4ft4frv'4ffl(
Correctional S'er'vices
web: www.aramark.com
e-mail: foringer-bob@aramark.com
THIS IS A SEALED BID PROPOSAL FOR
FOOD SERVICE MANAGEMENT
Weld County North Jail Complex
and Centennial Residential Work
Release Facility
DELIVER TO:
Weld County Purchasing Department
3rd Floor
•
915 10th Street
Greeley, Colorado 80631
DUE DATE:
Tuesday, October 31, 2006 at 10:30am
Request Number: B0600141
ARAMARK CORPORATION ` RK
October 28.2006
Rick Dill
•
Weld County Purchasing Department 3'd floor
915 10`h Street
• Greeley Colorado 80631
Dear Rick:
On behalf of ARAMARK Correctional Services, it is my pleasure to present this proposal to continue
provision of food service management to the Weld County Corrections Facility. ARAMARK has had the
privilege of working with Weld County and the community for over nineteen years. During that time,we
have continued to modify the program to meet the evolving needs of the facility and its inmate
population.
The success of the program is directly attributable to the outstanding support and communications from
you and your team. We appreciate that support, and it is our objective to continue managing a program
which continues to mesh with the goals of Weld County. I believe one of the main key ingredients for a
successful program and partnership is attributed to the ARAMARK Front Line Manager and their team.
Raymond, with the support of Peggy Honn, is an outstanding leader and we are very proud of him. He is
a role model in the industry. The partnership developed between our organizations has created mutual
value,and it is our intent to extend and enhance that partnership.
In addition to your support, we also have the support of several other correctional facilities, and other
ARAMARK businesses in Colorado. We have several thousand clients in the Colorado marketplace.
This is a significant advantage to both Weld County and ARAMARK in assisting your facility if an
emergency were to arise. Our organization was very instrumental in assisting the state of Florida when
several hurricanes moved across the state two years ago. Our organization uses the Florida model as a
key tool in our Emergency Service Program. We have also partnered with the Red Cross in Colorado to
assist in an emergency situation. We understand the importance of having a solid viable contingency
program in place, not just for the facility, but for the community as well. ARAMARK's resources are
unparalleled in this discipline.
Examples of the value added service ARAMARK provides include several sponsorships for functions
ranging from the October Fest to the Colorado Jail Association. ARAMARK operates as a part of the
community in our projects,not just as a business partner. For example, the ARAMARK Colorado STAR
Team sponsors many charitable events helping less fortunate families throughout the Denver community.
We would like to pass along potential saving opportunities to Weld County through our bulk purchasing
program. This program allows the county to purchase items such as mattresses, inmate clothing,
chemicals and other items at ARAMARK pricing that over time creates a large savings to the County.
We would also like to offer our one of a kind Fresh Favorites Program to your facility. Not only does this
program generate additional funds for the inmate trust fund, it also is an excellent inmate behavioral
control tool. We would also like to offer the County our Inmate to Workmate Program... This program is
very unique and is a very positive benefit to the County. Not only does ARAMARK teach the inmates
cooking skills, we additionally help place them in the workforce. This is a terrific win for the community
and also for the Facility with helping to reduce recidivism in the community. By driving inmate behavior
we can help our clients ensure public safety.
23(X)WARRF.NVIU.E.ROAD
DowN!Rs GRovt;.IL 60515
630 2714300
The enclosed proposal addresses all the elements of the RFP. Our proposed price per meal and per day
includes all the above programs and services. ARAMARK is very proud to offer these types of unique
program services to Weld County.
Again, we appreciate our years of service to the facility and the County, and we look forward to the
opportunity to extend our relationship into the future. If there are questions concerning the proposal
response, or if clarifications are required, please contact Peggy Honn, General Manager, and Brian
Mathews,District Manager, or myself at 801-244-8399. We look forward to discussing this with you.
`Pt 70,2
Peggy Honn
R 'onal General Manager
jiLL
Brian Mathiews
District�M�anager
(41-09--5,M1
Robert C. Foringer
Regional Sales Director
Table of Contents
Completed Bid Specifications Enclosed
Section 1 Profile and Qualifications
Section 2 Operations Plan/ Operational Excellence
Section 3 Menu Planning and Development
Section 4 Management and Staring
Section 5 . Employee Training and Development
Section 6 Inmate Training and Supervision
Section 7 Emergency/Contingency Plans
Section 8 Safety, Security and Sanitation
Section 9 Financial and Legal Statements
APPENDICES
Appendix 1 Manuals, Handbooks and Forms
Appendix 2 Job Descriptions
Appendix 3 EEO Summary
Appendix 4 Employee Handbook
Appendix 5 Employee Benefits Overview
This proposal contains confidential information proprietary to ARAMARK Coaporation.It may be used
or copied(in part or in whole)with written permission only.
•
•
A*ARA
Correctional Services
Completed Bid Specifications
2
ACORD„, CERTIFICATE OF LIABILITY INSURANCE Page DATE
1 of 2 10/23/06
PRODUCER THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION
T#i111s ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE
1936 Market Street. Suite 2700 HOLDER. This CERTIFICATE DOES NOT AMEND, EXTEND OR
Tthils4elpbie 8a 24103 ALTER THE COVERAGE AFFORDED BY THE POLICIES BELOW.
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ANY REQUIREMENT,TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS CEHIIrICATE MAY BE ISSUED OR
MAY PERTAIN,THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT 10 ALL THE TERMS,EXCLUSIONS AND CONDITIONS OF SUCH
�gPPOLICIES.AGGREGATE LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAID CLAIMS.
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REP #50600141, FOOD SERVICE: WELD COUNTY SHERIFF'S DEPARTMENT. Upon award of contract, WELD COUNTY will be included as Additional
Insured to the extent Addit_onal Insure its liable for losses arising out of AHAMARR's negligent acts or omissions as required by
contract.
CERTIFICATE HOLDER CANCELLATION
SHOULD ANY OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE THE EXPIRATION
This is a sample certificate indicating ARAMARK'S DATE THEREOF,TIE IGSIING INSURER WILL ENDEAVOR TO MAIL 60 DAYS WRITTEN
coverage. Requests to modify the certificate may NOTICE To IRE CERTIFICATE HOLDER NAME)TO THE tePT.BUT FALUR!TO DO SO SHALL
be acccmanodated in certain instances. It is necessary
for the Corp. Risk Mgt. Dept. to review the insurance IMPOSE NO OBLIGATION OR LIABILITY OF ANY KM UPON THE INSURER,ITS AGENTS OR
provisions and indemnification requirements contained REPRESENTATIVES.
in X the contract t preoc to granting any modifications or �ri�REPRESL](TATIVi _ ^s <r+Y L�!��
extensions that are considered appropriate. � //) '
ACORD 25(2001818) Coll:1401652 Tp1:410495 Cart: 0ACORD CORPORATION 1988
•
Page 2 of 2
IMPORTANT
It the certificate holder is an ADDITIONAL INSURED, the polcy(tes) must be endorsed. A statement
on this certificate does not confer rights to the certificate holder in lieu al such endorsement(s).
If SUBROGATION IS WAIVED, sibject to the terms and conditions of the policy, certain policies may
require an endorsement. A statement on this certificate does not confer rights to the certificate
holder in lieu of such endorsement(s).
DISCLAIMER
The Certificate of Insurance on the reverse side of this form does not constitute a contract between
the issuing insure(s), authorized representative or producer, and the certificate holder, nor does ft
affirmatively or negatively amend, extend or alter the coverage afforded by the policies listed thereon.
ACORD 25(7001/08) Co11:1401652 Tp1:410495 Cert:0
REQUEST NO.
80600141
BOARD OF COUNTY COMMISSIONERS OF THE
COUNTY OF WELD, STATE OF COLORADO,
BY AND THROUGH ITS DIRECTOR OF GENERAL SERVICES
DATE: SEPTEMBER 25TH, 2006
THIS DOCUMENT CONTAINS GENERAL INFORMATION FOR THE PURCHASING
PROCESS OF WELD COUNTY GOVERNMENT. ALL ITEMS MAY NOT BE APPLICABLE.
ACTUAL BID SPECIFICATIONS WILL BE FOUND FOLLOWING PAGE 5.
I_ NOTICE TO BIDDERS
A. The Board of County Commissioners of the County of Weld, State of Colorado,
by and through its Director of General Services, wishes to purchase the
following:
FOOD SERVICES FOR THE WELD COUNTY NORTH JAIL COMPLEX
AND CENTENNIAL RESIDENTIAL WORK RELEASE FACILITY
WELD COUNTY SHERIFF'S DEPARTMENT
B. Sealed or faxed bids the above stated merchandise, equipment, and/or services
will be received at the office of the Weld County Purchasing Department, rl
Floor, 915 10th Street, Greeley, Colorado, 80631 until:
TUES. OCTOBER 31ST, 2006 a 10:30 A.M. (WELD COUNTY PURCHASING
TIME CLOCKI. BE ADVISED THAT THE WELD COUNTY CENTENNIAL
CENTER, 915 10Th STREET, GREELEY COLORADO IS A SECURE
FACILITY. ALL PERSONS ENTERING THE BUILDING MUST PASS
THROUGH SECURIY. IF YOU DECIDE TO DELIVER YOUR BID IN PERSON
YOU SHOULD ALLOW ENOUGH TIME TO ARRIVE AT THE PURCHASING
DEPARTMENT AT OR BEFORE THE ESTABLISHED BID TIME.
A MANDATORY PRE-BID MEETING WILL BE HELD ON OCTOBER 111H
2006 @ 10:00 A.M. IN THE PURCHASING DEPT @ THE ADDRESS UP,
ABOVE.
II. INVITATION TO BID
A. The Board of County Commissioners of the County of Weld, State of Colorado,
by and through its Director of General Services, requests bids for the purchase of
the above-listed merchandise, equipment, and/or services.
B. Said merchandise and/or equipment shall be delivered to: as specified.
C. Bids shall include any and all charges for freight, delivery, containers, packaging,
less all taxes and discounts, and shall, in every way, be the total net price which
the bidder will expect the Board of County Commissioners of Weld County to pay
if awarded the bid.
Page 2
D. All bids must be sealed in envelopes furnished by the Weld County Purchasing
Department (or other sealed containers that have the bid number and title of the bid
typed or printed in plain sight.) One original and one copy of the Bid must be
submitted at the time of the bid opening. One complete bid document, which will be
the only official copy of the bid, shall be filed at the purchasing department. After
certification of the bid, by purchasing, the other copy will be sent to the applicable
department(s)for review. Bids may be faxed to 970-336-7226 attention purchasing:
and the vendor must include the following statement on the facsimile, "I hereby
waive my right to a sealed bid". (If faxing your bid, please send hard copy of bid
for our files).
III. INSTRUCTIONS TO BIDDERS
A. Bids shall be typewritten or written in ink on forms prepared by the Weld County
Purchasing Department. Each bid must give the full business address of bidder
and be signed by him with his usual signature. Bids by partnerships must furnish
the full names of all partners and must be signed with the partnership name by
one of the members of the partnership or by an authorized representative,
followed by the signature and title of the person signing. Bids by corporations
must be signed with the legal name of the corporation, followed by the name of
the state of the incorporation and by the signature and title of the president,
secretary, or other person authorized to bind it in the matter. The name of each
person signing shall also by typed or printed below the signature. A bid by a
person who affixes to his signature the word "president," "secretary," "agent," or
other title without disclosing his principal, may be held to be the bid of the
individual signing. When requested by the Weld County Director of General
Services, satisfactory evidence of the authority of the officer signing in behalf of a
corporation shall be furnished. All corrections or erasures shall be initialed by the
person signing the bid. All bidders shall agree to comply with all of the
conditions, requirements, specifications, and/or instructions of this bid as stated
or implied herein. All designations and prices shall be fully and clearly set forth.
All blank spaces in the bid forms shall be suitably filled in.
B. Bids may be withdrawn upon written request to the Weld County Director of
General Services received from bidders prior to the time fixed for opening.
Negligence on the part of bidder in preparing the bid confers no right for the
withdrawal of the bid after it has been opened.
C. Bidders are expected to examine the conditions, specifications, and all
instructions contained herein. Failure to do so will be at the bidder's risk.
D. Bidders shall not stipulate in their proposals any conditions not contained in the
instructions and specifications herein unless specifically requested by the special
instructions attached hereto. Any proposal which fails to comply with the letter of
the instructions and specifications herein may be rejected.
E. Late or unsigned bids shall not be accepted or considered. It is the responsibility
of the bidder to ensure that the bid arrives in the Weld County Purchasing
Department on or prior to the time indicated in Section I., entitled "Notice to
Bidders."
Page 3
F. When approximate quantities are stated, Weld County reserves the right to
increase or decrease quantity as best fits its needs.
G. Whenever requested, samples or descriptive matter shall be filed prior to the
opening of bids.
H. Any item supplied to Weld County shall be new and of the manufacturer's current
model unless otherwise specified.
In accordance with Section 14-9(3) of the Weld County Home Rule Charter, the
Board of County Commissioners of Weld County will give preference to resident
Weld County bidders in all cases where said bids are competitive in price and
quality. It is also understood that the Board of County Commissioners of Weld
County will give preference to suppliers from the State of Colorado, in
accordance with Section 30-11-110, CRS, when it is accepting bids for the
purchase of any books, stationery, records, printing, lithographing or other
supplies for any officer of Weld County.
J. All discounts shall be figured from the date of delivery and acceptance of the
articles, or in the case of an incorrect invoice, from the date of receipt of
corrected invoice, if this be subsequent to delivery and acceptance.
K. Substitutions or modifications to any of the terms, conditions, or specifications of
this bid package which are made by Weld County, Colorado, after the bids have
been distributed to prospective bidders, and prior to the date and time of bid
opening, will be made in writing and signed by Weld County's Director of General
Services. No employee of Weld County, Colorado, is authorized in any way to
modify any of the terms, conditions, or specifications of this bid without written
approval of said Director of General Services. This is not to imply that bids will
not be accepted or considered with specifications which are different from those
herein. Any item which does not meet all the terms, conditions, or specifications
of this bid, must be clearly indicated on a separate sheet of paper, attached to
the bid specification and proposal sheets and returned with the bid.
L. The successful bidder shall indemnify and hold harmless Weld County, Colorado,
against all claims for royalties, for patents or suit for infringement thereon, which
may be involved in the manufacture or use of the material to be furnished.
M. All goods shall remain the property of the seller until delivered to and accepted
by Weld County, Colorado.
N. Bids received prior to the time of opening will be kept unopened in a secure
place. No responsibility will attach to the Weld County Director of General
Services for the premature opening of a bid not properly addressed and
identified.
O. In submitting the bid, the bidder agrees that the acceptance of any and all bids by
the Board of County Commissioners of Weld County within a reasonable time or
period constitutes a contract. The Board of County commissioners of Weld
County, Colorado, reserves the right to reject any and all bids, to waive any
• informalities in bids, and to accept the bid that, in the opinion of the Board, is to
the best interests of the Board and of the County of Weld, State of Colorado.
•
Page 4
P. No delivery shall become due or be accepted unless a purchase order shall first
have been issued by the Weld County Director of General Services_ It is
understood that it is necessary for all invoices to be made out to Weld County,
Colorado, not to the Department securing the merchandise. All invoices should
be sent to: Weld County, Accounting Department, P.O.Box 758, Greeley,
Colorado 80632.
Q. These instructions, the proposal forms, and specifications have been developed
with the hope of raising the standard of purchasing negotiations to a level
wherein all transactions will be mutually satisfactory. Your cooperation is invited.
IV. DEFINITIONS
A. "Standard": When the word "standard" is used in the specification to describe an
item of equipment or in assembly, it shall be construed to mean that item or
assembly so described shall be the latest regular product of the manufacturer
thereof, identified by a model or other designation, without the modification or
omission of any of its usual parts or the substitution of others therefore, except as
hereafter specified, details, capacities and ratings, conforming in every respect to
the said manufacturer's catalog or other printed matter describing the item or
assembly. Standard subassemblies, accessories, fittings, and finishes shall be
construed to be those which are regularly furnished as part of the principle unit or
assembly and included in the selling price thereof.
B. "Reputable Manufacturer": A manufacturer who has been engaged in the
business of fabricating the equipment specified for a reasonable period of time
prior to the date set for opening of bids and who can demonstrate to the
satisfaction of Weld County that said manufacturer has successfully installed
equipment of the type proposed to be furnished in at least three (3) instances
and the performance of such equipment has been satisfactory. Manufacturers
having been engaged in the business of manufacturing said equipment for a
period of one (1) year prior to the date affixed for opening bids shall, prima facie,
be deemed to have been engaged in such business a reasonable length of time.
C. "Or Equal": The specific equipment mentioned shall be understood as indicating
the type, function, minimum standard of design, efficiency, and quality desired
and shall not be construed in such a manner as to exclude manufacturer's
equipment of comparable quality, design, and efficiency.
V. GENERAL SPECIFICATIONS, CONDITIONS AND INFORMATION
A. Design: Any equipment to be purchased shall be the manufacturer's latest model
of production. Said equipment shall be of superior quality and suitable to the use
for which it is intended. The technical design shall be in line with the best
practice in the industry and the materials and workmanship entering into the
construction shall be of the kinds and qualities which will ensure long life,
dependability, and low cost of maintaining and repairing.
Page 5
B. Pre-delivery Service: Office equipment is to be delivered, as directed, unpacked,
assembled, cleaned and adjusted for immediate use at a location designated by
the Weld County Director of General Services. Motor vehicles and other items of
equipment shall be ready for immediate use at the time of delivery to a
designated location. The equipment shall be clean and all instruments properly
adjusted. The inflation of tires must be checked, lubrication completed, the crank
case checked for proper oil level, and any other servicing normally provided by
dealers shall be performed. Operating and maintenance manuals shall be
provided at the time of delivery. Parts and price lists shall be included when
special equipment is purchased or when requested by Weld County.
•
C. Acknowledgment and Delivery Schedule of Initial Order: Time is of the essence.
A delivery schedule of not more than calendar days after receipt of the
order shall be deemed reasonable and serve the best interests of Weld County,
Colorado. Proposals exceeding this schedule may be rejected. Delivery will be
• made on or before , 19 . The successful bidder shall
acknowledge the receipt of the order and certify delivery as scheduled.
•
D. Warranty: The successful bidder shall warrant that:
1. The goods to be supplied pursuant to this bid are fit and sufficient for the
purpose intended;
2. The goods are merchantable, of good quality, and free from defects,
whether patent or latent, in material or workmanship; and
3. The goods sold to Weld County, Colorado pursuant to this bid conform to
the minimum Weld County specifications as established herein.
The successful bidder shall further warrant that he has title to the goods supplied
and that the goods are free and clear of all liens, encumbrances, and security
interests. All warranties made by the successful bidder, together with service
warranties' and guarantees shall run to Weld County and its successors and
assigns.
E. Service Calls in the First One Year Period: The successful bidder shall bear all
costs for mileage, travel time, and service trucks used in the servicing(including
repairs) of any of the goods to be purchased by Weld County, Colorado,
pursuant to this bid for as many service calls as are necessary for the first one
(1) year period after said goods are first supplied to Weld County.
F. General information: Bidder shall submit with their bids the following information
pertaining to the equipment upon which the bids are submitted:
1. Detailed equipment specifications to include the warranty.
2. Descriptive literature.
Contract Food Services Proposal
Weld County
B0600141
Page 1
Request for Proposal Specification
Food Services at the Weld County North Jail Complex
And
Centennial Residential Work Release Facility
TABLE OF CONTENTS
Page
Facility Philosophy 2
General Specifications 3
Alterations to Contract 5
Compensation 5
Compliance with Law and Regulations 5
Contract Monitor 5
Current Staffing 4
Evaluation of Proposals 9
Immunity from Liability 6
Insurance , 6
Mandatory Requirements for All Proposals 8
Method of Award 10
Minimum Qualifications 8
No Third Party Beneficiary 6
Notices 7
Objectives of the Request for Proposal 7
Performance Bond 7
Subcontracts 7
Taxes, Licenses and Permits 6
Termination of Contract 4
Terms of Contract 4
No. Jail Complex&Centennial Residential Facility Descriptions 2
Specifications 10
Disposables 12
Documentation and Reporting 17
Equipment and Facilities 12
Food Delivery and Service 12
Inmate and Client Grievance Procedure 17
inventory 11
Menus 11
Purchasing 10
Personnel 14
Sanitation and Safety 14
Security 16
Staffing and Scheduling 15
Storage 10
Training 16
Philosophy 2
1
Contract Food Services Proposal
Weld County
B0600141
Page 2
North Jail Complex and Centennial Residential Work Release Facility Descriptions
The Weld County North Jail Complex is a direct supervision county jail meaning
officers are posted within each housing unit to directly supervise and interact with
inmates. The North Jail Complex holds only secure, adult offenders and a small number
of juvenile offenders whose cases have been transferred to adult court, i.e. direct file
juveniles.
The Weld County North Jail Complex initially opened in 1997 and has a current
designed capacity of 405 general population beds. The number of inmates in custody is
volatile and may vary significantly over a 24-hour period. The average daily population
during the 12-month period prior to August 31 2006 was 503 and trending higher. There
was an average of 78 women in custody during this period.
The peak census at the North Jail Complex during the 12-month period prior to
August 31 2006 was 551 set in August. Census has consistently fluctuated between
468 and 551. New construction began in September 2006 to add 374 beds. None of
this additional capacity will be available earlier than the first quarter of 2008.
The kitchen at the North Jail is currently a fully operational food preparation
facility centrally located on the lower level at the North Jail. The facility includes a large
office, a small janitorial supply room with mop sink, a commercial dishwasher unit, food
cart wash area, food and tray preparation areas with related commercial food
preparation equipment and kitchen exhaust hood with integrated fire suppression
system.
The kitchen facility includes exclusive access to two dry storage rooms of
approximately 920 square feet of total floor space, two walk-in refrigerators of
approximately 412 square feet of total floor space and one walk-in freezer of
approximately 255 square feet of floor space. The kitchen includes a loading dock for
two vehicles with the loading dock separated by an overhead door from a marshalling
area immediately adjacent to the kitchen. A roll-off style trash compactor unit for kitchen
• and facility trash is adjacent to the loading dock.
The Centennial Residential Work Release Facility is totally separate residential
facility approximately 2.5 miles off-site of the North Jail Complex. The Facility is
physically located on the third floor of the Weld County Centennial Center in downtown
Greeley. It is a staff secure facility meaning clients are not maintained in residence by
locked doors. Only sentenced adult clients are in this facility and in residence anytime
they are not gainfully employed or otherwise authorized to not be there.
The Centennial Residential Work Release Facility became fully operational in
January 2006 with a current designed capacity of 172 men and 30 women for a total of
202 clients. The client population is relatively stable and the average daily population
since January 2006 is 173 and trending higher. There were an average of 20 women in
custody at the Facility during this period.
The peak census at the Centennial Residential Work Release Facility during the
12-month period prior to August 31 2006 was 204 and was set in June. Census has
consistently fluctuated between 175 and 185 during the last three months. Facility
capacity will not be expanded further because of building constraints.
North Jail Complex Facility Operational Philosophy
The mission of the Weld County North Jail Complex is to "...accept and lawfully
hold prisoners in a safe, humane, wholesome environment that provides opportunities
for rehabilitation and returns people to the community better, or no worse, than they
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arrived." Food service is essential to this mission but must be both efficient and
effective.
Cost is an obvious measure of efficiency but must be balanced with adequate,
nutritional and palatable food as a measure of effectiveness. Quality, consistent food
service is as critical as inmate classification, effective supervision, control and competent
staff to maintain the safety of staff and inmates. Food service has clear performance
expectations and receives significant oversight.
General Specifications
Scope of Services
The contractor shall furnish all food and labor to provide three (3) meats each
day, seven days a week for secure inmates at the North Jail Complex AND to non-
secure residential clients at the Centennial Residential Work Release Facility. The food
service at the North Jail Complex shall also include sack meals or snacks for inmates
being transferred to and from court and inmates temporarily housed in the booking area
at the North Jail more than 8 hours, Food service shall also include special dietary
meals and snack sacks when ordered by the jail physician as well as religious and
vegetarian diets when approved by a watch commander.
The North Jail Facility currently serves a hot breakfast, lunch and dinner every
day except Sundays, Thanksgiving and Christmas holidays. On these exception days, a
hot breakfast and lunch are served but the evening meal is a cold sack meal. inmates in
the booking area of the North Jail for more than 48 hours shall receive the same hot
meals on the same meal schedule as secure inmates in the general population.
Hot food shall be prepared at the North Jail kitchen. Hot meals at the North Jail
shall be portioned on thermal trays and stacked on food tray carts for delivery to each
housing. Hot and cold beverages are provided from a thermal liquid dispensing unit
placed on the food cart for delivery to each housing unit. All North Jail Facility general
population inmates are issued a cup and a combination fork/spoon utensil called a
"spark."
The Centennial Residential Work Release Facility currently provides one hot
meal and food supplies for a self-prepared cold breakfast and sack meal. Both the hot
meal and food supplies for other meals are self-serve by residential clients. Food is
provided to the Centennial Residential Work Release Facility in bulk or steam table
serving trays from the North Jail Complex kitchen. The Centennial Residential Work
Release Facility provides serviceware, cups and plates. Food is transported by jail staff
once daily to the Centennial Residential Work Release Facility from the North Jail. Staff
at the Facility manage access and portion control. The Centennial Residential Work
Release Facility will pay for food services by an invoice separate from the North Jail
Facility.
The Contractor will also be requested to perform catering services, such as
refreshments and lunches, for meetings and recognition events the facility will pay by
separate invoice. Security staff at the North Jail is encouraged to eat the same meal
tray served to secure inmates for purposes of quality control and effective offender
supervision. Staff is not charged for an inmate meal tray and there is no regular staff
dining facility or other specialized staff meals.
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Current Staffing
The current Contractor has 5 full time employees on site. Two shifts of 14 trusty
prisoners are directly supervised by contractor staff to provide all other labor to meet
current facility needs.
Terms of Contract
The term of the Contract shall be for a 12-month period beginning January 1
2007 and concluding December 31 2007. The Contract shall automatically renew by
both parties subject to necessary cost adjustments mutually agreed upon for a period
not to exceed three years (36 months).
The successful bidder(Herein after called"contractor") shall execute an
appropriate contract with Weld County within 10 days of the award of bid. The Contract
shall be subject to and incorporate by reference all bid documents including the
invitation, conditions and instructions, and specifications. The following provisions shall
apply to the Contract;
1) Requests for any annual cost adjustments shall be in writing and submitted to the
contract monitor no later than June 1 of each year for the following contract year.
Annual cost adjustments will be considered in relation to the prior 12-month
average of the Consumer Price Indices for Urban Consumers (CPI-U), food and
beverages, Midwest region published by the U.S. Bureau of Labor Statistics.
2) Pricing shall be subject to renegotiation based upon added general population
capacity expected to occur during an annual renewal period
3) Satisfactory service is given
4) Fiscal appropriations are provided by the Board of Weld County Commissioners
5) The Contract may be terminated by either party provided a sixty (60)day written
notice is given to the other party. Written notice to the County must be sent to
the Weld County Board of County Commissioners with copies to the Sheriff and
Director of Finance.
Termination of Contract
Mutual Termination of Contract
1) If either party fails to fulfill its obligations under the Contract in a timely and
proper manner, or if either party violates any material covenant, agreement, or
stipulation of the Contract, the party shall thereupon have the right to terminate
the Contract by giving written notice to the other party of termination which will
occur no less than 30 calendar days after the date of notice. The notice shall
specify the effective date of the termination, and the reasons therefore, unless
the party to whom notice is given cures the breach to the satisfaction of the party
giving notice prior to the effective date of termination.
2) Notwithstanding the above, the Contractor shall not be relieved of liability to the
County for damages sustained by the County by virtue of any breach of the
Contract by the Contractor and the County may withhold any payments to the
Provider, in an amount reasonably calculated to equal the estimated damages,
for the purpose of setoff until such time as the exact amount of damages to the
County from the provider is determined.
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Termination for Convenience of the County
3) The County may terminate the Contract at any time by giving written notice to the
Contractor of termination which will occur no less that 60 calendar days after the
•
date of notice and specify the effective date thereof. Failure to perform the work
as provided herein may result in written notice to the Contractor terminating its
• right to proceed as to the while or any part of the Contract. In the event of such
• termination, the County may have the services performed by other means and
the Contractor shall be liable to the County for any excess costs for such
•• services.
Alterations to Contract
Any alterations, variations, modifications, or waivers of the provisions of the
Contract will be valid only if they are reduced to writing, duly signed by the parties and
attached to the original Contract.
Contract Monitor
A Contract Monitor shall be designated by the Sheriffs Office who shall act as
the agent of Weld County for the purpose of serving as the County's contact person for
the Contractor, overseeing performance and completion of the Contract pursuant to its
terms and receiving, and reviewing and processing billings from the Contractor.
Compensation
As full and complete compensation to the contractor for all food, labor and
materials furnished and all services performed pursuant to the Contract, the County shall
pay the Contractor monthly or weekly payments upon submission of properly certified
invoices approved by the Contract Monitor. Compensation will be based on the
applicable daily per meal costs at the North Jail Complex and cost per day for meals at
the Centennial Residential Work Release Facility as expressed in the awarded bid
proposal and annual meal cost adjustments agreed upon and approved by the Weld
County Board of County Commissioners.
Separate invoices for the North Jail Complex and the Centennial Residential
Work Release Facility must be submitted within the first five (5) working days of each
month or week for services provided in the preceding month or week. North Jail
Complex invoices must itemize the number of breakfast, lunch and dinner meals served
each day, total number of meals served daily and the cost per meal price quote. The
Centennial Residential Work Release Facility invoices must include the number of days
and cost per day meal price quote.
Compliance with Law and Regulations
The Contractor shall fully comply with all federal, state and local rules and
regulations that may be applicable to the work performed by the Contractor.
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Taxes, License and Permits
The Contractor shall pay all applicable taxes including sale and excise taxes and
shall obtain and keep current all necessary licenses and permits.
Insurance
The successful bidder shall obtain and maintain continuously during the life of the
Contract the following minimum limits of insurance:
•
•
•
a. Workman's Compensation coverage as required by law
b. Comprehensive general bodily injury liability insurance coverage in
amount not less than $500,000 per occurrence
c. Comprehensive property damage liability insurance coverage in amount
•
•
not less than$300,000 per occurrence
• d. Comprehensive automotive bodily injury and property damage liability
insurance coverage with combined single liability of not less than
•
$250,000.
The successful bidder shall furnish Weld County with Certificates of Insurance for
the foregoing coverage's that designate Weld County as an additional insured not later
than the date of commencement of services. Said Certificates of Insurance shall include
a provision wherein the coverage shall not be canceled, terminated or otherwise
modified without 60 days prior written notice provided to Weld County.
Immunity from Liability
i The Contractor shall assume full responsibility for and shall indemnify Weld
• County for any damage to or loss of any County property, including buildings, fixtures,
furnishings, equipment, supplies, accessories, or parts resulting in whole or part from
any negligent acts or omissions of the Contractor, any subcontractor of the Contractor,
or any employee, agent, or representative of the provider or said subcontractor.
The Contractor shall defend, hold harmless, and indemnify Weld County against
any and all liability, claims, costs of whatsoever kind and nature for injury to or death of
any person or persons and for loss of damage to any property occurring in connection
with or in any way incident to or arising out of the occupancy, use, service, operations, or
performance of work under the terms of the Contract between the provider and Weld
County, any subcontractor of the provider, or any employee, agent, or representative of
the Contractor or said subcontractor.
No Third Party Beneficiary
It is expressly understood that the entire Contract for Services is between the
County and Contractor and supersedes any other Contracts concerning the subject
matter of this transaction whether oral or written. It is expressly understood and agreed
that the enforcement of the terms and conditions of a Contract for Services, and all rights
of action relating to such enforcement, shall be strictly reserved to the Contract
signatories and nothing contained or in the Contract shall give or allow any claim or right
of action whatsoever by any other person not included in the Contract. It is the express
intention of the signatories to the Contract that any entity other than the signatory parties
Contract Food Services Proposal
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receiving services or benefits under the Contract shall be deemed an incidental
beneficiary only.
Notices
Any notice provided for in the Contract for Services shall be in writing and shall
be served by personal delivery or by certified mail, return receipt requested, postage
prepaid, at the addresses set forth in the Contract until such time as written notice of a
change is received from the party wishing to make a change of address. Any notice so
mailed and any notice serviced by personal delivery shall be deemed delivered and
effective upon receipt. This method of notification will be used in all instances except for
emergency situations when immediate notification to the parties is required.
Performance Bond
The successful bidder shall furnish a performance bond in a sum not less than
•
• three months of the annual Contract necessary to provide food service to 500 inmates
daily at the North Jail Complex and 185 clients daily at the Centennial Residential Work
Release Facility.
Subcontracts
The Weld County Board of County Commissioners must approve, in advance; all
subcontracts entered into by the Provider for the purpose of completing the provisions of
this Agreement. The Provider shall not sell, assign, transfer, nor convey any of its rights
except with the written consent of the County.
Objectives of the Request for Proposal
1. To provide data necessary for the evaluation of competitive proposals submitted
by qualified firms.
2. To provide a fair method for analyzing submitted proposals.
3. To result in a Contract between the successful bidder (unless all proposals are
rejected) and Weld County that will provide:
a. Quality food service for inmates in the secure custody and control at the
Weld County North Jail Complex and residential clients at the staff secure
Centennial Residential Work Release Facility located off-site;
b. Operation of a food service program 7 days a week, at full staffing, using
professionally trained personnel;
c. Administrative leadership that provides for both cost accountability and
responsiveness to the contract administrator;
d. Assurance that required federal, state and local requirements and health
and food preparation standards are met;
e. Food services guided by the American Correctional Association
standards for food services
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4. It is understood that no binding agreement will exist between the parties until said
Contract is executed.
Minimum Qualifications
To be considered for award of this Agreement, the bidder must meet the
following minimum qualifications:
1. The bidder must be organized for the purpose of providing food services and
have previous experience with proven effectiveness in administering correctional
food service.
2. The bidder must be incorporated and must have legal authority to operate in the
State of Colorado. Evidence of such authority will be made available for review
upon request by Weld County.
3. The bidder must have at least five (5) continuous years of corporate experience
in providing food services at correctional facilities and have at least three (3)
current contracts with separate agencies with correctional facilities of at least 500
beds.
4. The bidder must demonstrate its ability to provide a food service specific to the
Weld County North Jail Complex and the Centennial Residential Work Release
Facility. The bidder must demonstrate current capability to successfully complete
the transition to full operation within thirty(30) days, a proven system of recruiting
staff, and an adequate support staff in its central office capable of competently
supervising and monitoring its operation in Weld County.
5. The bidder shall be prepared to make both verbal and written presentations to
County representatives.
Mandatory Requirements for All Proposals
Proposals need not be in any particular form. All proposals, however, must
contain the following specific information:
1. Sufficient information concerning the program for Weld County to evaluate
whether or not the bidder meets"minimum qualifications"for all bidders.
2. Sufficient information to demonstrate that the bidder has the ability to comply with
the scope, mandatory requirements, specifications and program requirements,
and in particular, the most current American Correctional Association Standards
related to food services.
3. List by name, address, phone and Contract Administrator all correctional
institutions where bidder is providing food services and the length of time that
each contract has been in effect.
4. List by name, address, phone and Contract Administrator all correctional
institutions where bidder has terminated services, been terminated or lost a
renewal as the incumbent.
5. List any legal action against the company or corporate principals within the
company within the past 48 months.
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6. A letter of intent from an insurance company authorized to do business in the
State of Colorado stating its willingness to insure the bidder pursuant to the terms
of the Agreement.
7. Audited financial results of the previous year's operations. Each bidder must
provide an audited financial statement, including footnotes, being no more than 8
months old.
Evaluation of Proposals
An Evaluation Committee appointed by the Offender Supervision Bureau Chief of
the Weld County Sheriff's Office will evaluate each proposal. The Evaluation Committee
will make recommendations to the Weld County Board of County Commissioners who
; will determine what bidder, if any, is awarded the bid.
• Each proposal will be evaluated in the following categories:
• Price (0-25 points)
Food Preparation Procedures (0-50 points)
Corporate stability (0-50 points)
Project personnel (0-50 points)
Security and sanitation procedures (0-50 points)
•
• Emergency contingency plan (0-25 points)
•
Total Possible Points- 250 points
A. Price: All responses shall be rated from the common reference point of cost
per meal ordered for the North Jail Complex and the cost per day for the
Centennial Residential Work Release Facility
B. Food Preparation Procedures: Each firm will be evaluated in the area of food
• preparation, including menus, special diets, quality assurance and production
control
C. Corporate Stability: Each firm will be evaluated in four (4) primary areas (Total
value of 50 points)—
a. Ability to meet minimum qualifications of proposal
b. Ability to comply with the scope of proposal, mandatory requirements
and specifications
c. Length of time the bidder has been in the business of providing food
services in the jail/correctional setting
d. Current and recent history of bidder's past performance of a similar
nature to the performance offered in response to the RFP with
supporting evidence (letters of reference) or readily attainable regarding
the quality of past performance and the reliability of responsiveness of
the bidder.
D. Project Personnel: Each firm will be evaluated on its approach to personnel
management including recruitment, compensation plan, training, supervision,
scheduling and staffing
a. Each firm shall provide evidence that specific training is provided to
employees and representatives of any subcontractor in appropriate
staff/offender relationships including sexual harassment and any form of
sexual misconduct inmate-on-inmate, staff-on-inmate, inmate-on staff
and the civil and criminal consequences of an inappropriate relationship.
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E. Security and Sanitation Procedures
F. Emergency Contingency Plan! This area should include a field kitchen or
alternative to provide effective food service during an emergency that precludes
use of the facility kitchen
Method of Award
The award will be made to the firm whose proposal is determined to be most
advantageous to Weld County based upon price and all other proposal criteria provided
herein. The County reserves the right to award this contract not necessarily to the firm
with lowest price but to the firm that demonstrates the best ability to fulfill the
requirements of this project. The successful firm will be chosen based upon the
qualifications and selection criteria discussed earlier.
The successful firm shall commence work only after execution of an acceptable
contract. The successful firm will perform all services indicated in the proposal in
compliance with the negotiated contract.
Specifications
1. Purchasing
A. Food inventories purchased by the Contractor are the property of the Contactor
and the Contractor is responsible for any loss, damage or spoilage.
B. Inventories of food and expendable supplies purchased by the Contractor shall
remain those of the Contractor on expiration or termination of the Contract until
purchased by the new Contractor or shall be removed from the premises. Final
payments to be made to the Contractor by the County shall be withheld until all
transactions or arrangements for the inventory purchases or removal have been
completed to the satisfaction of the County.
C. The Contractor shall provide,within its proposal, the minimum purchasing
specifications to be used in the purchase of all food products and disposable
serviceware. The specifications should address the level of quality, grade, size,
pack, county and all other relevant information. The County must approve, in
writing, any changes from the stated specifications.
D. The Contractor shall be responsible for receiving all goods at the North Jail
Complex loading dock. The Contractor shall be responsible for supplying
personnel for the receiving, unloading and storage of food and related items.
Inmate labor may be used under strict supervision.
E. The Contractor should encourage all salespersons to call at their district/area
offices. If a salesperson must call on the food service operations manager, the
appointment must be made in advance and the Sheriffs Office notified of the
appointment.
2. Storage
The Contractor will provide,within its proposal, a statement detailing how it will
provide for the correct handling, prompt storage and rotation/issue of food items
purchased.
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Weld County
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3. Inventory
The Contractor shall, on a weekly basis, take a physical inventory of food and
supply items.
4. Menus
A. The Contractor shall maintain a 28-day menu plan. A proposed 28-day menu
plan shall be submitted as part of each proposal. The proposed diet load sheets
for special diets such as diabetic, low-fat/low salt, pregnancy, vegetarian and
enhanced should also be included.
B. All food or portion sizes shall be the cooked weight or shall be specifically
identified as raw weight.
C. Menus should include an ethnic variety reflective of the general ethnic diversity of
the Weld County community. A variety of foods should be planned with specific
attention to the variety offered in the sack meals.
D. Regular menus shall provide no less than 2800 calories per day per person
(therapeutic diets may require additional calories). Dietary allowances for all
regular and therapeutic menus shall be reviewed and approved at least annually
by a licensed dietitian provided by the Contractor. Menus shall meet nationally
recommended dietary allowances for basic nutrition for appropriate age groups.
E. Contractor staff shall conduct quarterly menu evaluations to verify adherence to
the established basic daily services. Written results of quarterly menu
evaluations shall be provided to the Contract Monitor within ten (10) days of
completion.
F. The menus should reflect two (2) hot meals per day (breakfast and lunch) and a
sack meal in the evening provided at regular times during each 24-hour period.
NOTE: THIS IS A CHANGE FROM THE CURRENT PRACTICE described
earlier. Appropriate condiments, including salt and pepper, shall be served and
must be listed on the proposed menu submitted. Meal service times shall be
coordinated with overall facility activity scheduling through the Contract Monitor.
Current facility meal schedules are:
0700-0800 Breakfast
1100-1200 Lunch
1700-1800 Dinner
G. The designated Contract Monitor shall approve the final menus and subsequent
changes to final menus that may have been previously approved. Changes in a
planned menu shall be noted in writing on the menu in the kitchen and the
corrected menu provided to the Contract Monitor. The Contractor must provide
written notice to the Contract Monitor of any menu substitutions made for both
regular and special diet meals and the reason for the substitution.
H. Documentation of menus as they are actually served must be maintained as
verification of providing nutritionally adequate diets.
I. On occasion, due to maintenance or security situations, sack lunches may be
requested for the entire population. When possible, these situations will be
coordinated by the Sheriffs Office as far in advance as reasonably possible.
J. Therapeutic diets shall be available upon medical authorization and special diets
upon security commander authorization for religious reasons. Medical diets
Contract Food Services Proposal
Weld County
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requirements shall be specific, complete and provided in writing by the medical
service provider to the Contractor. All special diets should reasonably conform to
the food served to general population inmates. The Contractor shall have the
capability of delivering regular and special diets in containers appropriate to
facility secure needs, i.e. Styrofoam, plastic dinnerware, paper cups, etc. At a
minimum, the Contractor should anticipate the need to provide Kosher and
vegetarian diets.
5. Disposables
The Contractor shall furnish all disposables and expendables. This shall include,
but not be limited to, all paper, plastic, paper towels, garbage bags, plastic gloves for
serving, hair and beard nets, meal sacks, sandwich bags and other expendable items
used in the preparation of the food service contact.
6. Food Delivery and Service
The Sheriffs Office shall provide the following:
A. Food carts for food delivery
B. Staff and vehicle for food delivery to the Centennial Residential Work Release
Facility
C. Insulated thermal trays and lids and thermal liquid dispensers
D. Cups and a fork/spoon eating utensil to inmate in general population housing
units.
E. Cups, dinnerware and plates at the Centennial Residential Work Release Facility
The Contractor shall provide the following:
A. The planning and preparation of all meals taking into consideration nutritional
value, food flavor,texture, temperature, appearance, portion control and
palatability of individual meal trays or meal sacks
B. Supervision and coordination of meal delivery to housing units and the
Centennial Residential Facility and the retrieval of trays, liquid dispensers and
food carts at the completion of the meal. This may be accomplished by directing
distribution and collection using a portable facility radio communication and does
not require Contractor escort.
C. Service of meals and meal trays removed from housing units within 60 minutes of
the meal leaving the kitchen distribution area. Inmates must have a minimum of
20 minutes to eat a meal.
7. Equipment and Facilities
A. The Contractor shall provide whatever stock supplies are required to perform
under the contract. Contractor shall also supply, at its expense, all other supplies
required to carry out its performance. Said supplies will include, but not be
limited to, forms, books, manuals, folders, testing devices, containers, inmate
information brochures, gloves and coverings, and disinfectants. The Contractor
may use all equipment owned by Weld County in conjunction with that furnished.
Contract Food Services Proposal
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Basic office furniture to include desks, chairs and file cabinets currently in place
will be available for the Contractor's use.
B. The Contractor shall supply, at its expense, on-site office equipment such as
copiers, fax machines, pagers, calculators, proprietary computer hardware and
typewriters.
C. The County shall be responsible for the following:
a) Utilities including, but not limited to, electrical power at existing power
outlets for the Contractor's use in operate such equipment and hot and
cold water as is necessary in the conduct of Its work.
b) Maintenance, repair and placement as necessary of kitchen fixtures,
equipment and lamps.
c) Voice telephone and long distance telephone charges necessary for the
Contractor to provider services within the scope of the Agreement.
d) Necessary small and capital food service equipment. The Contractor and
Contract Monitor must agree such items of equipment are necessary or
desirable for the performance of the contract. All Contractor equipment
purchase requests must be submitted to the Contract Monitor no later
than June 1 of each year for inclusion in the following budget year
appropriation request and are subject to appropriation decisions by the
Board of Weld County Commissioners.
D. All equipment purchased under the contract shall be the property of the County
and shall remain on site at the termination of the contract. The County shall be
responsible for maintenance of all capita! and office equipment supplied and
owned by the County through the Sheriffs Office for use by the Contractor_ The
County will be responsible for replacement should such equipment become non-
serviceable due to routine use.
E. All Contractor personnel shall be trained in the operation of all kitchen equipment
F. Contractor personnel shall supervise all phases of the food service equipment
operation to include start-up, cooking usage and cleaning. No inmate shall,
without direct supervision, operate any mechanical kitchen equipment.
G. Contractor shall insure no food, supplies, materials or equipment provided,
acquired or utilized in the performance of the contract shall be removed from the
jail facilities for personal use or used in any manner not provided within the
contract without specific approval by Weld County.
H. Contractor personnel shall take all reasonable and prudent measures necessary
to assure the proper use and maintenance of County equipment. Equipment and
kitchen facility problems shall be reported in writing to the Contract Monitor.
Emergencies related to equipment and kitchen facility should be reported
immediately to the on duty security commander and reported in writing to the
Contractor Monitor.
I. Contractor personnel shall not attempt repairs of equipment. The County will
provide preventive maintenance and repair service on all County owned
equipment. The Contractor shall not directly contact outside maintenance or
repair services unless directed to do so by County Buildings and Grounds staff.
J. The Contractor shall be financially responsible for repair of equipment damaged
due to negligence of Contractor employees to include damage by inmate workers
not property supervised.
K. The North Jail Complex provides two (2) portable radios on the North Jail
Complex radio frequency for use by the Contractor at the North Jail Complex.
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L. Prior to the Contract start-up, the successful bidder and representatives of the
Sheriffs Office shall together inspect all equipment and agree upon the condition
and working status of each piece of equipment included any needed repairs. A
report of any inoperable equipment or equipment in need of repair or
replacement shall be generated, agreed upon and signed by both parties.
8. Sanitation and Safety
A. The County will provide trash disposal and extermination and pest control
• measures as necessary
B. The Contractor shall be responsible for supplying all disposable cleaning
•
supplies including, but not limited to, chemicals, hand soaps, dishwashing
detergents, paper towels, trash bags, rags, gloves, goggles, etc. All cleaning
chemicals will be stored in a locked closet (or appropriate metal cabinet if
flammable)when not in use and shall be inventoried daily. All mops, brooms and
squeegees shall be furnished by the facility and be properly stored, secured and
shall be inventoried daily. Any broken tool shall be secured and exchanged one
for one with a replacement tool.
C. The Contractor shall provide medical examinations as required by law for each
employee and appropriate records of these examinations shall be kept on file for
inspection by the Sheriffs Office and/or the Weld County Health Department.
Daily supervision shall be provided to ensure freedom from illnesses
transmissible by food or utensils.
D. Sanitation inspections will be conducted by the Weld County Health Department.
The Contractor is expected to maintain a standard of compliance that enables
the North Jail Complex to obtain the highest possible rating. Any deficiencies
noted will be corrected immediately.
E. The Contractor shall provide weekly inspection, supported by written summary
provided to the Contract Monitor, of all food service areas including food
preparation, storage, equipment, and temperature.
F. Inmate workers under the supervision of Contractor personnel will provide
janitorial service and cleaning for all food service areas.
G. Kitchen utensils and equipment attachments (kitchen knives, ladles, etc.) will be
furnished by the County and will be stored on shadow boards or in a locked
cabinet/cage when considered not in service. Inventories of in service utensils
shall be on going and a full inventory is required daily. Reserve utensils will be
stored in a secure location without access to inmates. Reserve utensils will be
inventoried a minimum of weekly.
9. Personnel
A. The Contractor shall produce and maintain documented personnel policies, job
descriptions with qualifications and procedures that shall include, but not be
limited to, an orderly system for hiring, job performance review, supervision,
promotion, retention, demotion, reduction in force, pay, benefits and a salary
classification plan, Contractor personnel shall NOT be considered to be Weld
County employees and shall in no way be subject to or receive the benefits of the
Weld County Code, Chapter 3, Personnel Policies, as amended.
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B0600141
Page 15
B. The Contractor shall take steps necessary to maintain adequate staff retention to
promote the continuity of service effective working relationships between
Contractor employees and county staff.
C. The Contractor agrees to comply with all applicable Federal and State
employment laws and will not:
• Discriminate against any employee or applicant for employment because of
race, color, religion, sex, national origin, sexual preference or disability
• Provide services to any offender using criteria or eligibility based upon the
offender's race, color, religion, sex, national origin, sexual preference,
disability or nature of the pending charges or convictions
D. The County shall have the right to reject the employment by the Contractor of
any person or firm, and to require the removal of any person or firm employed or
engaged by the Contractor, when it deems such action to be in its best interest
and in the best interest of attaining successful implementation of its correctional
food services program.
E. All Contractor personnel shall obtain a security clearance prior to entering any
secure area of the Weld County North Jail Complex. Security clearance requires
• a written security clearance application to the Weld County Sheriffs Office
accompanied by photocopies of the employee's application to the Contractor and
any resume documentation provided to the Contractor by the Contractor's
employee. The employee's full name, date of birth and current home address
are required on the application. A security clearance does not supplant the need
for a thorough, pre-employment background investigation of employees by the
Contractor. No one has a right to receive or maintain a security clearance from
the Sheriffs Office. The Sheriffs Office may revoke a security clearance with or
without cause at any time.
F. All Contractor employees shall be required to sign a statement acknowledging
consequences of sexual misconduct and inappropriate relationships with inmates
and/or staff and the necessity to abide by North Jail Complex rules.
G. The bidding Contractor shall provide a resume from the individual(s) who will be
considered for the Contractor's on site food services supervisor. This individual
should have prior experience with detention or correctional food services site
management.
H. The Contractor shall give fair consideration to the employment of the present
food service employees but only in such numbers as the Contractor deems
necessary.
10. Staffing and Scheduling
A. Proposals should include a staffing matrix that allows for full time on site
supervision of the food service supervisor and the optimum number of
employees at all times for the efficient operation of the food service areas as
described in the Request for Proposal.
B. The on site food service supervisor is expected to attend a monthly supervisors
meeting and a monthly Inmate Council meeting.
• C. The Sheriff's Office will provide inmate labor on a daily basis. This labor force
may be disrupted due an emergency or major disturbance and may not be
•
available for an undetermined period of time. Every effort will be made to adjust
•
menus and work with the Contractor during any emergency situation.
1
Contract Food Services Proposal
Weld County
B0600141
Page 16
11. Training
A. All Contractor personnel will receive a period of documented orientation
including, but not limited to, jail security, operational and emergency procedures
and physical plant approved by the Sheriff. The Contractor shall be responsible
for employee wages and/or overtime necessary to fulfill this requirement.
12. Security
A. Contractor employees are required to prominently display a photo identification
card issued at security clearance by the Sheriffs Office whenever an employee is
in any area not accessible to the general public. The Contractor shall insure all
photo-identification and visitor passes issued by the Sheriffs Office are returned
if employment is terminated. Employees giving notice shall return the photo-
identification prior to leaving the building on their last day.
B. The Contractor shall immediately notify the Contract Monitor whenever an
employee is terminated.
C. Contractor employees shall conduct their personal lives in such a manner as to
not to discredit or bring public scrutiny upon the Sheriffs Office. The Contractor
shall immediately notify the Contract Monitor when any employee has been
charged with a crime or arrested.
D. The Contractor is responsible to control all keys obtained from the Sheriff's
Office. Keys will be issued to individual employees at the beginning of work
periods and issued keys are required to be returned at the end of the work
period. Any loss of keys during a work period must be immediately reported to
the on-duty Security Commander. The Contractor shall be responsible for
replacement of lost keys and all costs of related to re-keying and replacement of
lock cylinders required as a result of negligence/or loss of keys. Employees
leaving the facility with issued keys in their possession are required to
immediately return the keys upon discovery or notification regardless of time of
day. Inmates shall never be allowed to handle or have access to keys.
E. Inmates will never be in food service areas without supervision
F. The Sheriffs Office shall have the right to search and or inspect all personal
effects and contents at any time. The Contractor shall insure employees are
aware they have no right to privacy while they are inside the jail facility.
G. Contract employees shall be responsible for the security and control of their work
tools. Edged or bladed tools shall never be left unattended unless tethered.
H. Tools needed by inmate workers will be signed out and signed in. Records must
indicate what tool(s), date, time, who issued the tool(s) and the specific inmate
worker the tools were issued to. Knives and scissors will be tethered to
appropriate work stations using tethers supplied by the facility.
I. Missing tools shall be immediately reported to the on-duty Security Commander
J. Broken tools, whether the property of the Contractor or County, must be
surrendered to the Sheriffs Office for disposition.
K. The Contractor shall maintain control of and inventory cooking and serving
instruments such as spoons, spatulas, etc. daily at the end of and change of
inmate worker shifts.
Contract Food Services Proposal
Weld County
B0600141
Page 17
13. Inmate and Client Grievance Procedure
The Weld County North Jail Complex and Centennial Residential Work Release
facilities maintain an administrative process for inmates and clients to seek redress of
complaints. Inmate or client grievances directed to the food service supervisor shall be
monitored to detect areas of concern. Grievances to food services shall be documented
on a log as to type of complaint, date received, and decision in favor or not in favor of
inmate and date the response was returned. Responses shall be prepared within three
days of receipt. Responses will be returned to the inmate through the Contract Monitor.
14. Documentation and Reporting
A. The County shall have the unfettered right to monitor the Contractor's work in
every respect. in this regard, the Contractor shall provide its full cooperation,
and ensure the cooperation of its employees, agents, and subcontractors.
Further, the Contractor shall make available for inspection and/or copying when
requested, original time sheets, invoices, credentialing statements, education
and training records, and any other data, records and accounts relating to the
Contractor's work and performance under the Contract. In the event the
Contractor does not hold such material in its original form, a true copy shall be
provided.
B. The following reports and documentation shall be provided to the Contract
Monitor:
Unspecified Frequency--
a) Copies of any and all Contractor internal administrative inspection and site
audits completed by the Contractor or Contractor personnel at the North Jail
Complex site
Daily Frequency—
a) Changes to planned menus
b) Menu substitutions for regular and special diets and reason for substitution
c) Equipment and kitchen facility problems shall be reported in writing to the
Contract Monitor. Post-Emergencies reported in writing to the Contractor
Monitor after immediate report to on-duty Security Commander.
d) Any documented inmate illnesses attributed to food service operations
Weekly Frequency--
a) Summary of weekly inspection results of all food service areas including food
preparation, storage, equipment, and temperatures.
Monthly Frequency--
a) Grievance log
Quarterly Frequency--
a) Written results of quarterly menu evaluations within ten (10) days of
completion
Annual Frequency--
a) Contractor equipment purchase requests and revised meal and food pricing
requests no later than June 1
Section 1 - ARAMARK
Profile and Qualifications
.. MRAARK Correctional Services, Inc. is the leading provider of food service management to
correctional institutions across the country. Founded in 1959 as ARA Services, the parent
organization,established a reputation for excellence of service to all sectors of the service industry. On
October 11, 1994,in celebration of 11 years of private and employee ownership,ARA Services
transitioned to the next level of organizational growth by becoming the ARAMARK Corporation.
ARAMARK Corporation has now taken the next step in its evolution by issuing an IPO taking the
company public again.ARAMARK employs over 240,000 in all 50 states and 19 foreign countries,
providing food service to business and industry,colleges and schools,healthcare, leisure markets, and
• corrections with revenues approaching $12.0 billion.A copy of the 2005 10K is included in the
Financial Section of this proposal.
ARAMARK began serving corrections in 1976 and reco'niiing the unique nature of the market, created
a separate division in 1980.Today,ARAMARK Correctional Services is a specialized independent
organization with access to the financial and management resources of our parent company,ARAMARK
Corporation.We are dedicated to providing the same high quality of service,professionalism and
responsiveness for which the parent company is known.
We have expanded the range of services available to our clients to include food service; commissary
service; property room management;and laundry room management.
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Why ARAMARK }
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Correctional Services f..
Experience
With 30 years in correctional services, we are the leader in correctional food services; this unmatched
expertise will ensure Weld County North Jail Complex and Centennial Residential Work Release
Facility an excellent program which meets the needs of the inmates,the facility,the regulatory bodies,
and the County.
Reputation
ARAMARK Correctional Services enjoys an excellent reputation for integrity and professionalism
throughout the United States.
Specialization in Corrections
ARAMARK Coiic tional Services manages food service only in secured environments.We are a
corrections dedicated company.ARAMARK provides over one million meals daily for inmates and
corrections staff using both civilian and inmate workforces.ARAMARK provides food service,
commissary, and laundry expertise to clients with populations from 50 to 75,000.
Expertise in All Types of Facilities
ARAMARK Correctional Services currently manages services in over 500 correctional facilities across
the country with many of these operations having one or more satellite locations. It is our responsibility
to make knowledgeable observations and recommend proper procedures to meet or exceed applicable
standards.The importance of food service in a correctional facility cannot be overstated.Therefore,
when ARAMARK Correctional Services provides service at a correctional facility, we assume the role
of food service consultants. We look for methods to achieve the objectives of our client.
Based on our experience and observations,Weld County North Jail Complex and Centennial Residential -v
Work Release Facility can expect the following from ARAMARK Correctional Services: O
A food service company that understands the critical impact food has in a jail and can offer a a,
program meeting ACA,AM,NCCHC and Colorado Jail Standards.
'r Appropriate levels andproper inmate supervision,
staffing which ensures kitchen safety and
security.
A cost-effective,quality food service program.
-A A clean,safe kitchen operation.
4
* Extensive correctional experience.
* Understanding and adhering to security procedures.
. Menu variety and quality product.
* Flexibility.
* Open communications with the Weld County North Jail Complex and Centennial Residential
Work Release Facility.
Accomplishments
As evidence of our experience, knowledge and leadership of the unique requirements for food service in
a correctional facility,we currently operate a number of correctional food service operations fully
accredited by the American Correctional Association.If desired,our staff will work closely with the
Weld County North Jail Complex and Centennial Residential Work Release Facility to achieve ACA
accreditation for the food service program in the facility.
ACA Accredited Facilities
A Kansas Department of Corrections
* Florida Department of Corrections
-'r Monroe County Jail in Rochester,New York
* Champaign County Jail in Urbana, Illinois
• A Arlington County Detention Center in Arlington,Virginia
• DuPage County Jail in Wheaton, Illinois
* Jefferson County Detention Facility in Littleton,Colorado
Larimer County Detention Center in Ft.Collins,Colorado
* Pueblo County Detention Center in Pueblo,Colorado
* Montgomery County Jail in Dayton,Ohio
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-r The Prince George's County Jail in Upper Marlboro,Maryland no
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Memberships I r p
As evidence of our leadership,we maintain memberships in:
American Correctional Association
Since 1979
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American Jail Association _'3 4�R
Since 1981
National Sheriff's'Association i'4 !!
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American Correctional Food Service Association
Since 1979
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National Juvenile Detention Association
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Since 1995 e
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Meeting and Exceeding t.
Your Expectations A,. .t _
ARAMARK is a world leader in providing managed services—including food, facility and other
support services and uniform and career apparel.ARAMARK is a leader in the business, education,
healthcare,government and sports and recreation markets. In Fortune magazine's 2006 survey of the
"Most Admired Companies in America,"ARAMARK ranks No. 1 in the Diversified Outsourcing
category and is No. 10 among all companies included in the survey by overall score as evaluated by
peers within the industry.
Our Vision
' A company where the best people want to work.
* Customers who recommend us to others because we constantly exceed their expectations.
? Success measured in the growth of our company, its earnings,and ourselves.
✓ The world leader in managed services.
Our Guiding Principles
* Because we value our relationships, we treat customers as long-term partners, and each other
with candor and respect.
Because we succeed through performance,we encourage the entrepreneur in each of us, and
work always to improve our service.
* Because we thrive on growth, we seek new markets and new opportunities,and we innovate to
get and keep customers.
And because we're ARAMARK, we do everything with integrity.
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Understanding Food in
Correctional Facilities y �' -
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We understand fully the critical nature of our industry. We will work with the facility to offer a
program acceptable to the inmate population and guarantee our program will meet or exceed all
facility standards.
Appropriate Staffing Levels
ARAMARK Correctional Services will provide an experienced correctional manager and staff to
provide the necessary supervision in this facility.ARAMARK wages and benefits are the best in the
industry. The only way to attract and keep the best people is to offer the best compensation.
Stringent Inmate Supervision
ARAMARK Correctional Services will closely supervise the inmate labor to ensure adequate security
procedures and proper conduct at all times.
Clean and Safe Operation
A comprehensive sanitation program will be implemented at the facility, as well as our Safety Awareness
program. Our programs are corrections tested and will insure passing inspections for the kitchen.
Experienced Correctional Food Service Company
ARAMARK Correctional Services specializes in correctional services. Since 1976,we have been
meeting the daily needs of the correctional market. Our expertise is centered in the correctional
environment; we understand all of the components of food service in a secured facility.
Security
D
ARAMARK Correctional Services will work with Weld County North Jail Complex and Centennial -o
Residential Work Release Facility security procedures, as well as implement our own security systems. 3.
Our security program is discussed in detail in the'Security"section of this proposal.
3
Menu Quality and Variety
Our menu has been customized to meet the standards of the Weld County North Jail Complex and
Centennial Residential Work Release Facility and includes standard requirements set by the State of 74;
Colorado, the Recommended Daily Allowance, Dietary Reference Intakes and ACA standards. `n'
ARAMARK Correctional Services will work with the facility to assure menu variety.
8
Flexibility
Our business is not black and white;the Front Line Manager and ARAMARK staff must keep
themselves apprised of changing situations and last minute needs that will surface.This requires not
only a sense of urgency. but frequent and candid communication with all members of the jail
administration. Our program will be flexible to meet facility needs. It is our policy to custom design a
program that meets facility objectives and needs.
Open Communication with Staff
ARAMARK Correctional Services will attend staff meetings, with facility approval, to maintain a close
working relationship with the administration and correctional staff.Our goal is to be an integral part of
the facility team. We will also meet regularly with the administration to immediately resolve any
problems.
Operational Excellence (OP-X®)
OP-X® is ARAMARK Correctional Services'Quality Assurance program of Operations Excellence.
EXCELLENCE is the only satisfactory level of ARAMARK service. Excellent service requires daily
compliance with all facility standards as well as the standards set forth by the American Correctional
Association.
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Serving the Following
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Correctional Institutions
•
ARAMARK values our customers'opinions.The perception of how well we listen and deliver for
our customers serves as the foundation for a long-term relationship.The following are some of the
correctional facilities where ARAMARK Correctional Services operates service programs.We invite
you to call or inspect our services in these facilities.
Please see the following pages for ARAMARK's references.
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frARAMRK
Correctional Services
Colorado References
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Arapahoe County Sheriffs Department Adams County Sheriffs Detention Center
7375 South Potomac Street 150 North 19' Avenue
Centennial, Colorado 80112 Brighton,Colorado 80601
Client Contact Captain Tom Bay Client Contact; Melanie Gregory,Tech Svcs. Mgr.
Telephone:(721)874-3491 Telephone:(303)655-3488
Opened:02/04/1987 Opened:09/15/2005
Population: 1400 Population: 1250
Service Provided:Food,Laundry Service Provided: Food
CEC Cheyenne Mountain Re-Entry Center CEC Work Release Center
2925 East Las Vegas Street 2945 East Las Vegas Street
Colorado Springs,Colorado 80906 Colorado Springs, Colorado 80906
Client Contact Warden Carton Zanon Client Contact:Richard Caton,Director
Telephone: (719)390-0125,extension 212 Telephone:(719)390-1303
Opened: 10/17/2003 Opened: 10/17/2003
Population: 500 Population:200
Service Provided: Food Service Provided: Food
El Paso County Detention Facility Intervention Community Corrections Services
2739 East Las Vegas Street 1651 Kendall Street
Colorado Springs,Colorado 80906 Lakewood,Colorado 80214
Client Contact:Commander Mitch Lincoln Client Contact:Greg Kildow,Executive Director
Telephone: (719)390-7760 Telephone:(303)232-4002
Opened: 10/05/1998 Opened:07/2004
Population: 1500 Population:125
Service Provided:Food,Commissary Service Provided:Food
Jefferson County Detention Facility Latimer County Jail
200 Jefferson County Parkway 2405 Midpoint Drive
Golden, Colorado 80401 Fort Collins, Colorado 81502
Client Contact: Division Chief David Welcher Client Contact:Captain Justin Smith
Telephone:(303)271-5661 Telephone:(970)498-5261
Opened:04/04/2002 Opened:02/26/2001
Population:1410 Population:740
Service Provided:Food Service Provided: Food
Pueblo County Jail Teller County Detention Facility
909 Court Street 288 CR 29
Pueblo, Colorado 81003 Divide, Colorado 80814
Client Contact: Under Sheriff Phil Bue Client Contact:Lieutenant Stan Biship
Telephone:(719)583-6420 Telephone:(719)687-7760
Opened: 02/01/2001 Opened:02/26/2001
Population: 700 Population: 110
Service Provided:Food,Commissary Service Provided: Food
Time to Change Community Corrections Program
570 West 441'Avenue,Suite 320
Denver,Colorado 80216
Client Contact Evan C. Rist,Psy.D.
Telephone: (720)377.0901
Opened:07!2004
Population: 100
Service Provided: Food
frARAM4RK
Correctional Services
ARANIARK 's References
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Alameda County Sheriffs Department Baltimore County Detention Center
5325 Broder Boulevard 720 Bosely Avenue
Dublin, California 94568 Towson,Maryland 21204
Client Contact:t_ieutsnant Jergens Lewis Client Contact:Director James O'NeiN
Telephone: (925)551-6553 Telephone:(410)512-3400
Opened: 02/26/2001 Opened: 07101/2003
Population:4400 Population:1400
Service Provided:Food Service Provided:Food
Bexar County Jail Brevard County Jail
200 North Corral 860 Camp Road
San Antonio,Texas 78207 Cocoa,Florida 32927
Client Contact: Chief Tofolla Client Contact: Commander Susan Jeeter
Telephone:(210)335-6219 Telephone:(321)690-1527
Opened:02/26/2001 Opened:2006
Population:4400 Population_1900
Service Provided:Food, Commissary,Juvenile Service Provided:Food
Camden County Jail Collier County Jail
330 Federal Street 3301 East Tamiami Trail
Camden, New Jersey 18103 Naples,Florida 34112
Client Contact Warden Eric Taylor Client Contact Captain Chris Freeman
Telephone: (856)541-3874 Telephone:(941)793-9350
Opened:05101/1992 Opened: 1988
Population: 1600 Population: 1400
Service Provided:Food Service Provided: Food
Fairfax Adult Detention Center Hampton Roads Regional Jail
10520 Judicial Drive 2690 Elmhurst Lane
Fairfax, Virginia 22030 Portsmouth,Virginia 23701
Client Contact Sheriff Stan Barry Client Contact Superintendent Roy Cherry
Telephone: (703)246 4416 Telephone:(757)488-7500
Opened:05/21/2001 Opened:03/1611998
Population:1500 Population: 1300
Service Provided: Food,Commissary Service Provided: Food, Commissary
Lackawanna County Prison Montgomery County Detention Facility
1371 North Washington Avenue 1 Criminal Justice Drive
Scranton, Pennsylvania 18509 Conroe,Texas 77301
Client Contact Warden Janine Donate Client Contact:Captain Robert Green
Telephone:(570)963-6639 Telephone:(936)538-3205
Opened:04/01/2001 Opened: 10/03/1994
Population: 1100 Population:1000
Service Provided:Food Service Provided: Food,Commissary
Multnomah County Inverness Jail Pierce County Department of Corrections
11540 NE Inverness Drive 910 Tacoma Avenue
Portland, Oregon 97220 Tacoma,Washington 98402
Client Contact Captain Ray Adgers Client Contact:Chief EYeen Sisson
Telephone:(503)988-5060 Telephone:(253)798-3101
Opened:07/01/1990 Opened:06/26/2003
Population:2200 Population: 1270
Service Provided: Food,Juvenile Service Provided:Food
Rappahannock Regional Jail San Francisco Hall of Justice
1745 Jefferson Davis Parkway 425 7m Street
Stafford,Virginia 22555 San Francisco,California 94103
Client Contact Major Robby Wilson Client Contact Chief Thomas Arata
Telephone:(540)288-5287 Telephone:(415)553-9504
Opened:2004 Opened: 11/04/1980
Population: 1500 Population:2055
Service Provided: Food Service Provided:Food
Solano County Sheriffs Department St.Lucie County Jail
530 Union Street 900 North Rock Road
Fairfield,California 94533 Fort Pierce,Florida 34945
Client Contact Captain Tom Ferraro Client Contact:Captain Patricia Walsh
Telephone:(707)421-7134 Telephone:(772)462-3400
Opened:03/20/2000 Opened:2002
Population: 1300 Population: 1400
Service Provided: Food,Commissary,Juvenile Service Provided:Food,Meals on Wheels
Tulsa County Sheriff's Office Weber County Sheriffs Department
• 300 North Denver 721 West 12th Street
•
Tulsa,Oklahoma 74103 Ogden, Utah 84404
Client Contact Chief Deputy To Albin Client Contact:Chief Jerry Cook
Telephone:(918)745-7071 Telephone: (801)778-6722
Opened:2005 Opened: 11/14/1998
Population: 1400 Population: 1100
l Service Provided: Food Service Provided: Food, Commissary
1
AfrARAMARK
Correctional Services
Lost Accounts
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•
Fort Lauderdale City Jail Laramie County Jail
1300 West Broward Boulevard 1910 Pioneer Avenue
Fort Lauderdale,Florida Cheyenne,Wyoming 82001
Client Contact:Hank Marsh Client Contact:Vern Anderson
Telephone: (954) 828-5741 Telephone: (307)633-4771
Closed:2003 Closed: 2001
Service Provided: Food Service Provided:Food
•
Mesa County Jail Pinal County Adult Detention Facility
215 Rice Street P.Q. Box 867
Grand Junction,Colorado 81505 Florence,Arizona 85232
Client Contact: Steve Farlow,Jail Administrator Client Contact:William Brown,Captain
Telephone:(970) 244-3903 Telephone: (520)868-6056
Closed: 2002 Closed: 2005
Service Provided:Food Service Provided:Food
Section 2 an Operations Plan
A RAMARK's Food Service Department at Weld County Detention Facility will be operated using
dour integrated Operational Excellence Program that encompasses every aspect of the food service
area and the contractual requirements. Our dedication to serving the correctional market begins with our
commitment to develop the skills of everyone in the food service operation. This includes the inmates
and food service employees. Our adherence to our clients needs demonstrate ARAMARK's
exceptional qualifications. A testament to our accomplishments in Colorado was the recent 4th
Edition ACA audit at El Paso county and Larimer County. We scored 100% on all mandatory
standards.
The material presented in the operations plan addresses all of the recommended guidelines that apply to
the facility, including all standards set forth by the American Correctional Association,the National
Commission on Correctional Health Care, the National Sheriffs'Association, the State of Colorado and
those of the Weld County North Jail Complex and Centennial Residential Work Release Facility.
We will be open to requested changes over the life of the partnership.As experts,we will suggest
changes that will enhance the quality of the program or reduce the operating budget.
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• Expectations `� �!
Baged on our observations and operating experience, the Weld County North Jail Complex and
Centennial Residential Work Release Facility expects the following from ARAMARK Correctional
Services:
' Delivery of a high quality food service that can be audited against established nutritional and
health standards.
* Operation of the food service program using corrections experienced and professionally trained
personnel.
- Operation of the food service program in a cost-effective manner with full reporting to the Weld
• County North Jail Complex and Centennial Residential Work Release Facility.
-Cr Implementation of a written food service plan with clear objectives, policies,procedures, and
annual evaluation of compliance.
* Maintenance of an open, collaborative relationship with the administration and staff of the Weld
County North Jail Complex and Centennial Residential Work Release Facility.
* Operation of the food service program in a humane manner with respect to inmates'rights to
basic health and nutritional standards.
* A food service company that understands the critical impact food has in a jail and can offer a
program meeting ACA standards.
'Cr Adequate staffing levels and/or proper inmate supervision.
* A cost-effective food service program.
* A clean,safe kitchen operation.
'Cr Extensive correctional experience.
* Understanding and adherence to security procedures.
* Menu variety and quality products.
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* Open communications and flexibility with the staff and flexibility to change when required. `a
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Management Support Services
The range and depth of specialized services our team provides to our customers is one of ARAMARK
Correctional Services'distinguishing qualities.
Front Line Managers
A trained ARAMARK Correctional Front Line Manager will be responsible for food service operations.
The Front Line Manager is capable of handling unforeseen situations that develop without any warning.
All are trained for correctional food service and adhere to the highest standards of quality in food
preparation,presentation, sanitation, inmate supervision,and personnel management Their performance
is reviewed every six months to make sure they are maintaining the standards developed for each
operation.To aid our managers with front-line operations,we have developed a"Correctional Food
Service Operations Manual."This manual is continuously revised and updated,which assures that
ARAMARK Correctional Services Front Line Managers are thoroughly trained in all aspects of food
service management.The table of contents for this manual can be located in the appendices.
Behind-the Scenes Management Support
Behind-the-scenes functions such as purchasing,accounting, research and development, facility design,
industrial relations, human resource management,and consulting services are central to providing a
timely and expert response to your various needs.All our activities are geared toward the correctional
market and the unique nature of our clients'operations.
Additional Top Management Support
In addition to our supervisory and training staff on site during the opening, our Front Line Managers are
supported by the Staff Dietitians, the District Manager,the Regional Sales Director, and the Regional
Vice President. They work with you and your food service personnel as added assurance that our
program is meeting our standards and facility goals.
Meal Delivery and Flow of Work
1. The meals will be delivered by ARAMARK Correctional Services'staff to areas mutually
agreed upon after award of the contract but prior to start-up of service.
2. Meals will be signed for by the Weld County North Jail Complex and Centennial Residential
Work Release Facility staff.
3. At the end of the meal serving period,the Department's personnel will be responsible for
retrieving all the serving trays and support equipment from the living areas and placing them at
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4. This system will be repeated for every meal service period.
a)
S. ARAMARK Correctional Services will be responsible for ensuring all trays and support
equipment are cleaned after each meal period
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6. The times for the retrieval of the trays and support equipment will be mutually agreed upon and
established prior to the start-up of service.
7. In the event of a lockdown,ARAMARK Correctional Services will work with the Department's
personnel to deliver the meals and retrieve them.An alternate menu(that has been pre-
annoyed)will be used if necessary.
ARAMARK Handbooks and Manuals
Listed below are several ARAMARK operational handbooks and manuals used by our management
team.An overview and the table of contents for these manuals can be reviewed in APPENDIX 1 of this
proposal. Full manuals are available for review,upon request.
ARAMARK Operations Manual
• ARAMARK 8Steps®Manual
• ARAMARK Correctional Employee Handbook
ARAMARK Operational Excellence Food Service Road Maps
•
ARAMARK Sanitation and Food Safety Manual
• ARAMARK Diet Handbook
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Operational Excellence
op.,.is ARAMARK Correctional Services'copyrighted and trademarked quality assurance
process.The OP-X®standards of excellence are based on the accreditation standards of the
American Correctional Association (ACA),creating the most advanced and most comprehensive
quality assurance process in correctional food service,worldwide.OP-X®is more than just a
process—it is a commitment that ensures every single meal is right, every single day.
11111L41
i
•
A
Correctional Services
18
1
The OP-X®
Commitment to You
Meal Consistency: Every Meal, Every Day
OP-X®encompasses more than 350 specific quality details that are incorporated into easy-to-follow
roadmaps. The roadmaps divide the quality details by levels of importance,by the position responsible
for the task, and by the time when the details are complete.The details are incorporated into job
training,job descriptions, and daily routines to ensure that operational standards are reviewed at every
meal,every day.
Measurability: Clear Performance Standards
The OP-X®process is based on ACA standards,while integrating existing facility operational
guidelines to create the most comprehensive food service standard.Our Food Service Directors are
required to measure performance based on compliance.
In-service Supervisor and In-mate Training
The"15-Minute Training Series"has been designed as hands-on work experience to teach basic food
service principles.These comprehensive training series include trainer scripts, an interactive training
activity,a spot check to assure proficiency of the topic,as well as a follow-up component. This training
is also used for inmates to prepare them to be productive after they are released. See a sample at the end
of this section.
Menu Integrity: Correct Portion and Menu Item
The OP-X®process delivers exact menu portions and ensures meal quality consistency.The quality
details that are reviewed every meal,every day are reinforced in the 15-Minute Training Series in-
service training.
Communication and Involvement: Sharing with You
OP-X®facilitates open discussion with the facility concerning every aspect of the food service program. 'o
It acts as a continuous audit tool for the facility by you to ensure daily compliance.
o
Performance Review by Higher Management
Operational Excellence is substantiated through documentation. It is a continuous process of specific rn
action plans that are written, implemented, and tracked to ensure that service quality continually•
improves. It includes a review process during each visit by District Managers and other members of the ro
ARAMARK Correctional Services team.
19
The Five P's of Food
IP
Production ‘
Operation Excellence Is the Way We Do Business
OP-X®is more than just a Quality Assurance Program.It is a process for the way we do business.
Detailed road maps navigate the food service process in an easy-to-follow format. The OP-X®
program starts before the first day of service and continues for every day of service.
One major component of OP-X® is the five P's of food production. The five P's of food production are
ARAMARK's standard procedures within the OP-X®process. They outline the steps for proper
completion of a meal beginning with forecasting for the expected number of people all the way through
to post meal analysis.The goal of the five P's is to serve the meals as required by contract, ensure the
food is safe and control costs.
Population
Count history is utilized for the proper forecasting of each meal.A laminated Count Posting Board is at
each site and contains four months of count history data.These counts are updated daily and used to
determine the number of people we expect to serve in each meal.These counts are entered into 8steps1),
our food production system, in order to pull and prepare the proper amount of product for each meal.
•
•
Pulls
•
Using the forecasted counts, the ingredients for the meal are determined.All products are pulled in the
exact quantity from the warehouse, freezer, or refrigerator three days before the service date,which
translates to:
•
•
A- Fewer shortages.
r Recipe consistency with pre-measured ingredients.
* Minima] substitutions.
0
Food safety.
at
•
•
• ps
i'r Controlled food cost.
I O
tv
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20
Production
Approved recipes,as specified by the approved menu, are"exploded"to the exact quantity based upon
updated projections. HACCP time and temperatures are taken. Products are consistently panned using
laminated panning charts to help determine product yields and to ensure enough food is prepared.
Portioning
Before prepared products are plated, a pre-service meeting is conducted. Portioning methods, utensils to
be used for each food item, and timing are reviewed.A sample tray from each meal is dated and placed
in a freezer or cooler for a three-day period. During this time, tests may be conducted on a food item
served for a meal. This provides added legal protection for ARAMARK and the client. Tray line
supervision during the meal ensures proper portioning, accuracy, and sanitation during the meal service
period.This includes documentation of the meals served, including HACCP time and temperatures.
Post Analysis
Final documentation from the meal period is completed. Leftovers are properly stored utilizing proper
HACCP controls.Improvement planning for the next time the meal is served is completed.
O
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21
Compliance0, , .
Inspections `
•
Following the OP-X®process assures compliance at every meal,every day.Compliance inspections
are completed by the Front Line Manager on a monthly basis to be used as a continuous self-
evaluation of one's performance at the facility. The District Manager verifies all standards are met on a
quarterly basis. Detailed action plans are written for those areas that require improvements. High
performance is encouraged, as our managers are evaluated based upon OP-X® criteria and rewarded for
high achievement.ARAMARK Correctional Services proposes to utilize this review process as a basis
for meetings with the facility.Following is an example of the Compliance Card that scores each area of
OP-X®.
COperational • x
� ��Excellence
ARAMARK Correctional Services OPERATIONAL EXCELLENCE Quality Assurance Program
corLwlcs CAIID
Fealty Mans
Coop*rem 77777
DM
Doe
Enierior
CPA k td Mt&OWL Allb EMMY DAY.Full oompYra r.r4wtrNd on Laval 1 and Level 2 Btte.4
OP-S eowpleeee scores ne rn.msed sash sheen.
I.Compte.N lent we wed by using M NNW Road Maps each parted bored won%poi arnareor
IAaoyp an Weft may nal be w4..dvalrr a.sato lens tons,ems To doles breed wen he trete cornPYpot In
maim ter axle mare k nd mem'a be ddb In one dry bleed M proms could be dMd4d and doe ova 4 or 5 deer.)
Z.the 01uled Road Mean.s scored by subableln2 ell or$4 X.no.o rrelenoes.
a t yeu re mono rear ortate d.risk San more Ow one Moroi Sr an meal Cogro4.x1 Card,wn.nb.M reaolo limoaX ramous
for Mmrrrinatee if ere!M ldmars k rot,mmpl.o3%The con orare band Is bre ed on FLU-omr40 ge,nxean nailed fa 9404*
4,Enter tor MbalF tr era nee by warding la ad}o.d Road Mil Reliance Nor as,Mama Alh aowon be cord.Hobe M derYid In 9M M Complex.Sours
5.Ligroin beak h M SOU)te<tr sot One b your Soaing M.ay e t.WSW.
1FmMMO poled rap/M coulee toe yrlNrep.ba and grist oar row score
I Dever*Carecere Paco Pleases la+pm sM.aft Sark a copy el M=agora amid and Acl On Pins to your Dbl
hover 1 'LOAN 2 Los*3
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RD 1 II. 1 ' 1twn.wac�el+enoe
Dy 10 l 44 4 ID Day 3 ab
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Hawk 14 1C{` 44 Week 31 31 *sea 7 JC 7
Period F 1 D f v 6 Period 5 S Period 9 ID 1 8 'l
Astyed d 8 1E v 8 M -Meade! 4$ 25 40
Yea I ' 90 1 Yea 2 20 r 2 Ys,( 4 19 r3F J j i 4
. SerttF 372 . 1y l 32 'sOlo 24 -20 24 1•1:1—
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Day 34 1i ' 3t ' Day2 2I 3 Day 3 1 31 , 3
Wert € 11 _ 6 Week 6 2J ' 5 a!
1
Tict 179 ( ] j 1T%� TdN� — T L. 18 I I - 4 �•
F...aa e.r.olleeor (rot scars r•See41 1 noox Peruser Cdratlanre rat score r l stdsi moR Pitmen Cowart*we Ira sae l e Sooi 1onv, d
a
. A,
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Dart I i
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LW r Coopl anse Some{not perrearl . 13 �, rs
L.4 2 C.awpf.nw bane leaf prwlW 136 I '1 as
Lel 3 C000lee.r bore Ince garad1 46
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1
StiPPRVISOR yS a -X'DETAILED ROAD MAP
/j. operexiewJ to
1 Contract Requirements1
l�/ass/r> ..
•ACA,'slated swrds d
MEAL Tree section nest be Med out try the eupievieor and included n the production pocket by meal
•
xi+
CMeYmy . Sub Ce`army Ity D. Ii
An
weer FSO to estimate 3 day forecast for counts Inc own meal type based on the cant posting bond.
1_Pannlaben ! Pro4sm*n Enter 3'arty 1apoa}tep portrans for mach earn in agape.11 ere dare 3 days In advance based on Banos de needy Mee for sit meal types including tams la dicta,
2.Pugs eel, .t stag and other meal.tiptoes be pulled an the dap d production. .
1 dialayt Products we rained,ue F!O(Fine-in.first- xi AA new product*amid
slaeraons,freezers and coders we ticked at alt times except Curing pile&deliveries No',unites we
lowed sclera to a stoma we.Without etrpsrviwn.
lrgredara substitutions we esowed way for eeeonergs flat end ecci rnhalt excluded).Pulls inducts dl
iced menu item substitutions Only substitutions that comply wfMM the guidelines in the OP-X Reference
-.., SteleaCle.MOn ion ere used
•and proper volume measurement acme:nere are used NQredbsre pewterer ere praise,not rounded
•
liee su aerie 'Abler a myeured with■kettle rick metered gout or odder accurate maded.
we pawed in rehigeretbrs for proper thawing.Correct Procedure,are Idbwed to avoid mow
Theiltrp oarbacnkwSan(twig thawing DrOPtige h'Mt ttarw.rrg meat does not affect other',terra.
3.Prornetion Advern ed Poop Products we puked stud to Slaw for advance preparation Yon orates end toed bowie.
Approved ARAMARK recipe.as outlined on the ARAMARK nester mope tang are used Tor ell feet derma.
Any recipe swore are Warranted.rebated.and sent to the ARAMARK Correctional Services Regiorai
Reelpes
ARAMARK Recces ars"exploded"for aeon meat,based on updated prcfe son.for each kern es entered in
esisped Irgodente used in prtlducuon we a4ueted for the most current recipes.f}rudwas may be deferent
Wm 3-der Polly _
Ingredisne rave been properly prepared to be used in cue recipes(soaked,thawed,aced,etc)Recipes are
Ideawed socordr'd to prepkrekon instructors.
NACCP Food is protected from mntinerstion Owig processing Raw vegetables ere washed prior to making wads.
Coneweinlsdon Rew b1.Mb and vegetable we waited unless pre-washed by a cattier.
Ale contact solacas are washed,rinsed,and swrtized including uterris end equipment.
Ali whore frequently worn tends,weer her restraints,weer boot nseeree,wad Mien handling food,
paring or arming,weer plastic downs Caution is used so peak Moves do not cross dcnt.minets
NACGP `Men leftovers as seed they we never mixed with entire Irish battles Pules end weariless produced art
hatpwee sclested we needed to netted rsp4cemW Dy*novae Notre we rryde on hoop.• _
Reheated Weaver*aro heard to 105 degrees or above for at least 5 minutes.Reheat Yemperanres we
warted
NACCP flee&
Tespertlai Meal production times prevent exoaeaivs holding or standing el room tempeortures
rid preperedan lweperiWree end ernes we recorded on tie production shot M more ton one production
re used for multiple sovros draw,the inel proportion temperature and time goes on.soh spcirc
production sheet.It a higher temperattre too been rewired annul trsraport,it is noted in ere sort of muss
e radon inn the proucion meet �,. -`_
Terneeaaturss ere taken Inch.venter of the produrzs or the thiciaatpan
Hot Food a very hot,len depose or pooyy,when pieced n e Ir t,holding box
ARAMARKetan&dick Food ep{Narartde endtaste,take oormclna action as needed end odarnery swore
Quality on Production sheet.
reducer we corrreendy penned uarg Meats to cakaiate and testa(Aids Inconsistent yietde ere
ewseLgeted wit,if epprnpnab,waned to dr.tot erecter champion or ARAMARK Correctvn&Seniors
Thies Repast dieek r
e-Pordeelly ' Pn.Swvpa the Toy tow a errwged to..borency and to reduce Melt following a pre-pleremd diagram
he Toyy Pleownerd Diapwn kr avdebfe 8 used ler each meal,i mart how food should be positioned
rrefirsrvice Meeting a used by the s.pwvaor to*Own Its re.pant iFb y.trey placement ew porbamq to
servers.Correct weOMo and wirers we verified for each portion See Denting unreal reference in the
Reference Sermon O
A Gutty Aesesumers re made d e sample trey. Portion site.taste,I temperature are vented on ea 'V
omits production ghost A Q slily Awew rivet form may moo be completed if required by contract tD
Corrective action are taken prior to end during meal emit* _ C0
—^
8ube ors we rarely male A'maximum of two s beMOM,tubora per week we mode.The mw changss are,h 'maximumrtsm re
recorded vier the name therm,portion,date,meal end supervisor epwture Changes comply with O
Guido.3ubetidficna err ell regular meals,Arvetrte mats,dew or peel"Musing area.we
'adieu 0S on the producbon sleet
A eenwee bey as awed horn each meal end kept rdrigeratsd for 3 days,or as required by the dent The lull -
portion daft items It used.r ewe e a potentially lsmerdous food.arch es a oaserol,pudding or eggs,Is..
ITI
8 farce&art Oro reams,a minimum d 6 ounces inert be awed on the sample bay.The semple a dated
•
Smell 5 ounce portions of ad cans epexest us th potentially hazardoeme e. or ri Ned to 10 more(dista/s )we 1 /x9
Semple Treys Oro dated b dewed, i
PORTION COUNTS we emend on Me Production Sheet for NA onward end served rierrs indicting
Trey Use condiments.A prodution sheet is used for each sexing wee including the OCR.Pen end portion chats ere . lD
• Supervision used to assure adertwts production end limey mast servoe Procedures are Iotorwed to prevent theft 3
e%
-ArtAii RK r.,ss, (D
23
SUPERVISOR'S OP x DETAILED ROAD MA?
/Z dpennismer 'Level 1 Contract Requirements4
a eaige e
*ACA read atges1
'MEAL
Ceegery Rea agrey Dade _ �•
• A.Podland A improvisor oonptuously observes tie bey lire ate eon point of ewemmy or service_PROMS ere
caelatasty checked throughout was for away.Trays w checked for riming items end
canilelene+d each meal.Each noun w metlrpreeenard endkee d eplh and drtpge.
A yasm is used to accurately count ease held or served tall.
Speed Oa S efecwe end elroint A minimum of 10 nays per nines l rsmrten•dd with antes and
—e
Ldvw we eenved .I Ii Sized at a met These taM be noted as Inlay bragM to the Nna"an the
don sat
areal PORT IONSMasanyItems w prapretlaoicMtt asermw area, -at a,desserwadeddthe
ahead>dMserolc.area.
Did stag eora *cwt road ea and portions we served se indicated on die Dist Load Shea.
Ste del rbees4crte we indicated at diet thesis at comply vdit fie a seotid guide.
OW trays,beverages and snooks we papedf hbabd. _
w recorded on net d dieteheadee neatened including cacao made.
W1CCP time& Sal urn,nideavne and add imam Yee w recorded at the lap d the ll4CCP section on the
TeeasweaWa ' sleet for tech service eat.
Twasiunts ore Wan and raided for"oh appagia food dam at each scats ass at art Sr.,aid-
end and of*sae line se altar my addicted 301rirndes intern*for hen-. meat seNdoe-
• Selves trnpereeges meet the standards vat all odd dams silo degrees or bawd and as hot hen*stied
Klan an One The tmpenive of the food aaig plating needs to be odder r hoer se eppmpia,
Smooths hotting lime fast is rewind par to sealed ad die method of distribution.N tmpereasee
not comply,wads we pled from the line ad ratieated or repay stilled.Piadua nut al between TO
120 degrees Ices more than 1 has wdarned.
enoerlree Of lord holding ewbmrt we logged ale road be above 115 degrees. Food is stored e
calker in hot holding apnea end**Was Moxabn tithe epgn»nt is above 145
ogres.
MACCP enl aace of ourceacs who are a or who have open wands is provided on to health ewemp motion d the
Canaalela don Meet Thew.widens do not proows or eerie food.
• wrkrs wish hand,wear nor ratted\tear bard area as plena gloves when handing,
ping or serene food Carton re need to staid woes canbmisebn Wien weaving Plastic gloves.
vend rear tabu,and stoics wen we in good repel and dean.
continent ere aasdzad.Food is protected to portal centime-ea Trraportkp vehicles are Sept
Mat Feed an.
are made and plgey used to era donna volumes idedsenwnps of 5*arm, The number
d pre are amen sent a remrdd n thebeoo tat b the lies"column of Me production Mwit.
n betted tares the laden,lime and ameba w added in fie"slam of sera"as dee
prWedcn eeet and MTh'doing earn.'area When bpd ranee et*ernes.Ont.Temperatures ale tine
rwrdd in fie'end d sen ae"ens of the production tad an de Wet food is poddned al Me service
pond. TempereSxes nay be lken by the that Ford to pent—uncle 40 end-Save 140 degrees are
loop transport.
testes anted octet are entered afte bottom of each pmdudlm aidef for call meet bps eel erne an
Poe4es g ARP W1RM stark kitten wean are OCR meal counts.
Mate completion of meet service.M number of Stover palms n the in.at each service poled sentered
e.Pot Ansysb the prodrdn act for each service era
he dawn bewasa the podire l light to the vas"and the'atone tamer is the'lumber of alone
• ". Thee quanMee re used to verity dm creed portions was end.Excess quondam nay Mate
ArwveMedieaio.
M writhed*me eaPWhebly recorded on prodnaaun end cad bed Mss,to made MOM
'... Commence added in the special cation car on the production sheet hr each sauce area Waeag
• peytd imabwmma for framed and food qua tenants a cause end oandvs actions rkan
Deshler*are made wmaeaieay bsawirg meal serviae rearming the Demand at laves pear to storage.
• HAW Mane are mated in the Diepoedrd area d esd pmdudon sheet rdwned to storeroom,refrigerator,
Lavers framer or thrown out.Storage b prompt to prevent data end excaasiVe Mtlivg timer_
Laevere we quickly re-panned and Mead with pad name.deb and iMwied use her storage Lelmmvare
are paced in the reMgwtr b coding it bb used satin 45 hours or In the freezrwih a specific pained O
two at aurae. .6
Temperatures of leftovers we re
corded ehr 2 hacages
end atter4Ir production
u M or ate (D
degrees a beer.Food at reeds to be coded is n temperature from 140 to 70 degrees s n until
then2
de
Z
a hors y0 m40 degrees in lees tent ad'brW hags or the loot is,discarded.
made forer ea aridg read lists,mopes,productions a,Spe diet Mss,,ad than ma acedeF
Records we
anon adawnicesadeetonablw nabs.Special ancens are ravened wM fee F . O
•
ohs deem. Records wound n the office n a designated are, DJ
ale-Tolled'.. r lea
m
x
'.. Laval 1 Contract Requirements—infonnffibn Section
N
Tins abed awning manes may be met cold Hying water tor a m-xinran d ata hours,wiomwawg
MACCP sham or*coking from haze etas. A
• Tagee,es Theemome s w dated fee soouray by immersing in le water at baling war lee 3 miaee
N
• x'MMtnRK Moe
24
•
SUPERVISORS OP-X DETAILBD ROAD MAP
Cartaot RMuiromst t ,
"•T •ACA SOS N.bN _
DAY
',.. .. _.•
• Orp..tra
N
C+$a.ry a.exwarrr CAWS OAS
•
NACCO Cwt Aston Os - AI miss m MOSSY implauer n Gas mil webs nest*t*
awb.SiRaim sad to papsoaaraon w in Ma lnl wnc fns.Gomm doll.most •
' Om*,sYlen b Wm be.ropy amaYa ,.M Woo&alwaops en;Mull eaaOed '
• tome Slay kmvile Mwidawle bi.M Sups.
•
Al 05.Oat.awmM aJ wpbse•Mann an dean Uncut
Pom as beds boap.•a m dare deed.Ida*yawl w of 040.15
•➢!angora P oolois ;Mv.SMlglan nlo*bay tlIM Mo t
•
• s dole wbme ada4*am in 1.Out,M a nor*%OSMIUM nO 5 sMVAadn.
Eaola a•oetO.upwant in;Mt plod lad In and rap.
Sias maws see ler ash m*0S!
. Man.cis,gismo anti any merviaaSSttt *,$comma*.daft,cant maim In
we a.daaalib*.MwaN...McemMd Cams! ASS caned.
Cian but Mod pea m waded in•den as Ina my to mad drynp end aosO toe
•psSna --E tbeaweaabwaanr.Me•.asewwneonaddsaISnaaa-
AIaN.Many ems&OM Iced livened mdse solo*NN.
•Palau Aw • Ewing data emsi.w es n •Si Om.rd name most.
Tina ednaanra am*,tw Mak at.are!•.sea Mn pulses slimismraha_
•M anew "Ise KaSM w sass MINS*monism.!$dens use pan MI sway Awn maanw*
• -,. ennwamw e&eelnu M m deeds an rasa day nob m.Y.Eaves•ins end
flMrpMems epaW m Mon eM wRMN rtpab.Tales an*a*WaiMaaam m
Stan w!MA oay.MM sense ate m ae*baa.vw hand aM nod.m*UMW.M
• H ,Igns.Mtq MASS SIM Tarpon.dMwmat
• Nptl
..:'EAU as • . .d inn.Namd.me nap ray d y.soap d•Pamn s 1156 many.NO many.
baplad. TOM time•osimb*.Sonia 5dM.aanw We OXUS at
• • PMaa men!r alan mon scow a mead by gbh a has.wallies.Cbeabs ton
.m10 Amp was"no oats seep nand Iota mPaSM,
Pula one 55-55•a.wMnaMon No op.tae a seams.Spats eM•sless M*
.._ " seed a doled mgt
Mugs enpaaaa m daeAarrd Wan—du-e•ay pulp.own rens.»ES
Una.CenedM KIM•ea Man was4.b4ap.raan m fsa Cams Ammonia
shwa...laasa',Sten dmtnms in UMW MUM. F
P.O control Si*Oulu a.amt*,o artronoreMilan-
• womb lath cuunono.w pun,taw.Ni,I on not anMAY and et apt corral.
Donpwe wads Ind len el meet.,sear led IM.Ms soap saps. awry dryad
•two el dean.UanMm we Iaws MI Maned ass
• M a a A Mtlimol aanM day.AneS*d dolly a imply
a au
ra,u ads.ra,bad 5,
aaA •Am.*dw Of mole*and run.Am Ms,of Mass sea wren, ._
• Yobbos CURS and bn•ardor rmu$atd.
SeaMIY • dams drop ad ands aanv.anM.maned.COON 0WMvad loot twigs* seut
tmmwan m a4Naadad n..dd lead Snow,is wme.M.
SRN •KM -Ca15rn vat borwnw Srt600505 Maaa.s6 Mw,M. _
•ea[ aw.iaRp as de.n ad dry.ttMRM.In anus&in LP'4 nook
•CNS.$ws 'Erin mode spews moo..dad4 p.4.d5.WAS molasses are splinted..
Own.*dawn we evtaa Stomp waddedo etl l0ase No wiping is 1011 ri She Seen
I•awn Weston, snMraalprm*wooded n.55 -.ball spews MMmpI.nar..
Ma4Tads of Mon.Conp ntra aL O
'AG Mee WI••a
WEEK H
O
GI.Yery at►Cwparr0emlesw""panRoan aNn.S as, iSaaloe weKnot Amos .and p mbar m n Una aM n eon tore.NoWM .NMa mound Kemal dmea. m• Darren _w,a stare,aeapaa m chaise boas mg tmaoxNm.a minds see em.0MaMeaea t••••••hale wean mw la ted+mM1aroNfweartmwmert
IatwnS d. vas we mode .mwr$d app ad wen0 a INN wearily
•
K►Tara.*,{alresa X• I ro
-Awwa nwem Pmn
25
SUPERVISOR'S OP-X DETAILED ROAD MAP
Ala OperationaloperationalUnion2 ARAMARK Standards
•
W'Sacetrena
'ACA Salad aredrd
,MEAL
Daaadny sWt:aagsry Walls
i.Production OUR Standard napes we teed b ensue ocne11nd quality and pclon03
•
Double woks are Idealled far security Procedaee re leaned to prevail
. 4.PerdeanSl a Calm
'... iipet sea en cbabad from mss on dials.
• COR AppaCrire necks and ooname ta we nude a/ona01e
Products saved on the sand der are egasirg,h sppraxnn serving ashes
and With eats*spade to a items.
Abe bondman ease nest end accurate.
Cap[Mw anima,*is clean,lastlorig pagedy and oapnrtg pigmy
mined product
Slrrb.Tenl of NenCeoplient t
DAY
Seely DbFneeh Nonsad flops anon*dd pedehfa'ash pow.
Paee9ar Arse No Malag taunts adrains.
Coats Ana None*OTaassa des.
SISTeY MNaa-Carsnat X's"Ifs
,WEEK
Slaty text Tablas,dens and eau r nd we h 030d reset,
PuroNasind ItecaVes Mine motive,*we checked Mata1 Ve eevbe.
Prodpls that dh not mil pperesirg abdrde ate noted on tie invoke and
stand at deMasy.Dinars elpreue is obtained b rale the team
Conduct hewsae noted on tat ewes.
Al received psdsa we counted indict weyad beole beg stapled
W►Teel etaenCerpesn We
g Operational Lwa19 ARAMARK EXCELLENCE
• ,MEAL
Fe—
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..aff—autamMMiK Pages
26
Energy Conservation
and Resource _ .
Management
F0m
the moment a food service facility opens in the morning until the last customer is gone,
he clean up crew has finished,and the manager leaves for the night,the food service
business is a heavy consumer of energy. While most people are asleep, its freezers, refrigerators,
and alarm systems are draining energy supplies.
Much of a food service's energy neteAs are essential;energy is an unavoidable cost of doing
business. However,it is also true that there is considerable waste and inefficiency in our daily
use of energy that results in increased costs and unnecessary depletion of energy supplies.
Equipment modification or replacement is one proven method of reducing energy costs,but
there is a less costly method of conserving energy that will produce results.All that is required
are slight changes in the manner we use this resources by implementing the following
guidelines.
• Cook in the largest volume possible.
't Cook at the lowest temperature that still yields satisfactory results.
✓ Use steam cookery as much as possible as it is the most efficient form of energy.
* Avoid unnecessary,open frying, broiling,and griddle cooking.
r Reduce heat loss by carefully monitoring preheat times.
fr Turn off equipment when not in use.
✓ Yellow gas flames mean poor combustion.Adjust the unit.
* Heat only the part of range needed for immediate use.
Clean griddles frequently.
t Filter fryer oil after each use.
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'r Re-calibrate all cooking equipment thermostats. ro
_ Clean fryers and heating tubes frequently.
3
;"r Do not cook bulk frozen foods and meats.Defrost them first.
en
Use overhead heat lamps only when necessary.
* Do not turn equipment on high to preheat. It consumes more energy. t°
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* Turn down heat as soon as food begins to boil and maintain liquids at a simmer.
* Load entire ovens at once and quickly.Avoid drops in interior temperature.
• Reiy on a timer when cooking.Avoid opening the door to check food.
•:s Do not overload equipment. Crowded food takes longer to cook, wasting energy.
Cooking
Approximately 50 percent of the total energy consumed in a food service facility is used to cook and
store food.Most of this energy is used by the cooking equipment. Unfortunately,60 percent of this
energy is lost to the kitchen and is not used to actually cook the food.We can substantially reduce this
loss by adopting the following standards into the procedures required to produce our product.
Refrigeration
'r Open doors as seldom as possible.Try to plan ahead and take out or replace several items at one
time.
z r Allow hot food to cool briefly in the room,in accordance with safe handling practices,before
refrigerating or freezing.
r Check gaskets for damage and remove accumulated debris.A piece of paper inserted between
the gasket and the door frame should resist withdrawal when the door is closed. Make this test
around all sides of the door,even the hinged side.
r Be sure the items stored in refrigerated walk-in rooms are correctly stored, 8" above the floor,
12" down from the ceiling, and 2" clear of wall,to provide adequate air circulation for cooling.
.& Install strip curtains on all walk-in doors.Most suppliers have this item in stock.
Lighting
Turn off unnecessary lights and re-lamp to a lower voltage bulb wherever possible.Remove fluorescent
bulbs in areas where rows of ceiling lights exist. When removing tubes from fixtures holding four
fluorescent tubes,remove two tubes in each fixture rather than all the tubes in alternate fixtures to retain
even lighting level in the room.
Dishwashing O
Dishwashing and utensil sanitation consume about 13 percent of a food facilities energy budget.This ea
energy usage can be reduced by doing the following:
O
't Wait for enough dishes and utensils for a full load. Do not half load a dishwasher.
* Automatic devices can be installed on dishwashers to shut down the unit should it be left
running when the operator leaves the area.
* Be sure the dish machine has a pre-programmed rinse cycle or a final rinse control device.
2g
* Use a wetting agent for drying in lieu of a power dryer.
r Check temperature readings on dish machine periodically. If required,adjust to manufacturers
suggested temperatures or local health code requirements.
r Be sure that adequate water pressure is supplied to the dish machine and check to see whether a
pressure reducing valve is needed.Dishes will not rinse thoroughly if the pressure is too low and
high water pressure will waste heated water.
Hoods
Due to the primary function of the unit,exhaust hoods are the largest single users of energy in a food
service facility.For this reason, care must be exercised in their use. Turn off the exhaust fan when not
required, saving energy and easing the load on the heating and cooling system as a result of drawing less
air from the kitchen. Change and clean filters frequently. Lubricate fan motors and adjust fan belts
periodically.
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Grievance Procedures
The Front Line Manager and the facility administration should determine in advance how routine
complaints will be handled. Standard ARAMARK procedures are as follows:
Check with the client contact prior to beginning service to identify how the facility wants them
handled.
* Read carefully and politely to any grievances.
r Check thoroughly to determine if the complaint is valid. If ARAMARK is at fault,correct the
problem.
-( If it is not an ARAMARK problem, follow the administration's usual policy.
r The Manager should participate in the facility staff meeting a least once a month. This will stop
problems before they become grievances.
Inform administration in writing of how each complaint was resolved.ARAMARK Correctional
Services is committed to encouraging interchange and openness between our employees and those of the
client. After proper investigation of the complaint, grievances from inmates will be responded to by the
ARAMARK Correctional Services Front Line Manager.
A form grievance response sheet will be completed by the ARAMARK Correctional Services manager
after reviewing the complaint. ARAMARK.'s manager will then be responsible for following up on the
complaint to insure the problem has been resolved for the next meal period. ARAMARK Correctional
Services has learned over the years that maintaining open communications reduces problems for both
ourselves and our clients. There are few problems which cannot be resolved if both parties know and
respect each other as professionals.
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Computerized Food •`` "�
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Management System
We utilize a computerized food service management program to facilitate everything from ordering
food to preparation and production.It provides accurate data that allows the Food Service
Director better control of the entire production process.
8steps®is a food production software program developed by ARAMARK.The
01 8 stegsa program is required for food cost management,quality assurance and inventory
control. It assists by providing inventory dates, recipes,production sheets and
menu cost data. These tools are used to improve the total production management process.The computer
software program is called 8steps®to relate it to the 8step management process.The process begins
with the menu; this determines the following steps. Next, we forecast how much food will be required or
how many inmates will be served.The ingredients are determined by establishing needs based on the
recipes.They are then purchased and warehoused.
The Inventory Module:The Inventory Module is the foundation for the other modules.The details for
each inventory item will he the building blocks for recipes and menus, which ensures that pricing,pack
size, and product utilization in the recipes are accurate.
Recipes Module:The Recipe Module feeds from inventory information.The data input for an
ingredient transfers directly to the recipe itself.
The Menu Module: The Menu Module is the final building block.This module is used to obtain instant
accurate meal costs.The recipes have been pre-loaded and will accurately calculate yields and portions
to help you determine quickly and efficiently what a particular meal will cost.
11 Mona Plannina
Q Accaunta>dli 2l Forecasting
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I)Ordering, g,
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Food Production Msnapemsnt System WPM)
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i t
Maintaining Kitchen
„ � t A
Equipment
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Preventive Equipment Maintenance
ARAMARK understands the importance of preventive maintenance for the kitchen equipment.Our
program maintains the equipment properly to ensure reliability,efficiency,and economy in the food
service operation.ARAMARK will work with the appropriate maintenance personnel to service the
equipment properly.
Approach
Although critical areas, such as the components of the freezers and coolers, are the primary maintenance
concerns,ARAMARK does not overlook the importance of maintaining every item from the freezer
door mechanisms to the oil levels in the Hobart mixers.
Our approach to maintenance is systematic.ARAMARK uses a maintenance schedule to identify and
schedule preventive maintenance requirements,which involves creating work orders to identify the
tasks.The schedule ensures the work is completed and records are kept to ensure the tasks are
completed.
We will work with the Maintenance Department to identify the preventive maintenance requirements for
each piece of equipment as identified in the equipment manuals developed by the manufacturers.With
this schedule, we will identify the annual workload and schedule the work evenly throughout the year in
accordance with equipment requirements.
Preventive maintenance will be scheduled around the operation of the kitchen to avoid disruption of the
daily activities in food production. Procedures will also be established to respond to emergency
situations during other than normally scheduled hours.
I Inspections are an important part of preventive maintenance. Inspections tours will be developed to
include all equipment,even if preventive maintenance is not required. Close attention will be given to
the recording of temperature readings from relevant equipment, such as freezers,coolers, and water 0
boosters.
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Work Other than Preventive Maintenance
Throughout the life of the kitchen equipment,repairs will be required, in addition to scheduled
maintenance.The parts and labor for the repair can be tracked so that repair costs can be captured
separately.This allows analysis of the repairs to determine the causes or to forecast equipment problems.
The Weld County North Jail Complex and Centennial Residential Work Release Facility will furnish
repairs to the building structure, including roof,ceilings, walls, floor, docks, exterior surfaces,plumbing,
and sewers behind floor or walls,elevators, general fire protection systems, security monitoring
systems, and all other structural components of the buildings. However, repairs due to negligence or
abuse by ARAMARK's employees will be charged to ARAMARK.ARAMARK will define and
document the need for building repairs by initiating a work order through the County's established
procedures.
We recommend that ARAMARK and Weld County North Jail Complex and Centennial Residential
Work Release Facility jointly conduct an initial inventory of the equipment provided by the County,
assessing both the quality and condition of such equipment,as well as any serial and model numbers.
Unless otherwise expressly noted, it will be presumed that ARAMARK accepts the equipment as
initially inventoried,as in good working order and sufficient for the purpose of performing the
Agreement.
ARAMARK will maintain records of all equipment including additions, replacements,and removal from
the initial inventory.
At the end of the contract term,or upon termination, ARAMARK will return all equipment in good
condition.ARAMARK and Weld County North Jail Complex and Centennial Residential Work Release
Facility will jointly conduct a closing inventory, documenting additions and deletions from the initial
inventory and condition of equipment.ARAMARK is operating under the assumption that all equipment
is in good working condition.
Replacement Equipment
The Weld County North Jail Complex and Centennial Residential Work Release Facility will be
responsible for the replacement of all County equipment. On a quarterly basis,ARAMARK will report
to the facility on the status and condition of the equipment.These reports will provide the County with
ARAMARK recommendations for equipment additions and replacement.ARAMARK will use its
knowledge and judgment to anticipate the need for equipment and the timing of our recommendation for
procurement.We understand the need to consider the County procurement process. O
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Opening Plan
Contract Opening Plan
If awarded the contract, ARAMARK will proceed as though it were a new opening, This ensures that
the opening will be accomplished successfully with a "fresh eyes"approach. We will utilize our standard
transition plan, which we have developed through our many years of experience. This includes a step-
by-step list of pre-opening and opening activities and assigns responsibility to specific individuals on the
opening tram
We will utilize the expertise of the on-sitc management team as well as a"Fresh Eyes"Region Opening
Team.
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•
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Standard Opening • p ;
• Activity Checklist
Transition Schedule-1 Week Prior to Opening
Penes CempletasRaas
Rnpennie Tapst Rend
1. Renew seer amnia
• 2. Fans miRmrar of aageann t®en asmasm.
3. Renew ctmfay pd eihna pollees to Scher secsty.
4. Amon sAOYatlprsond 7Atasmy.
S. Finn awl resew Wet miss we We Metal Denman. _
6. Do 6nI ataveen for hay'Sets T anon.
7. Preen and get awes aniaampetaselpipewak
S. Set Up Peltillati8na
e. Annie tor IDWW1
9. Canna is eaenaeyPeon 61 Irte Mee.
10.Suapkle a food ranee anon,tbphae waer.
'.. II. Set a are enroll aid proctis Cappk'ahk,
12. Sean oaamsuo I bout inns saebat.
13. Rake mews on aecnariRpmadtra.
• 14. Rine out Pad sen a day con sheen,to oche weekly summary.
15. Prepare wait and break salient fa meta sad ARAMARK hory eerbyo a.
16 Annie Braces Web onalsterna awe.
17. Arrange e'aumar dal eys.
18. Renew want wincing.
19. Candsnheaken mawdaadeale.
• 20. Review RHINOS FORODTI'RN"a
21. Pogue smrstm abeduk.
22. Set opae.peaSar L- abadde.
23. Stied*Dampen awn oneetint recap.
• 24. So ep sinsfr oast.
•
'.,. 25. Men with Medial mt4 ant a saes at Wet amok end dltoae them(Meant OakBrcuk tat)
26. Conks Anneal Rawest Fro
71 Pants°gibe eta teen
21 Peen work annuli wheat.fer inns ad ARAMARK barb employees.
Transition Schedule-2 Weeks Prior to Opening
Panes
Res.rRi Tamer Anal
1. HIM*tam wait Sagas°Fete M PEW.
2. Sense a Wean bon Wended.
3. Ane5.for nay sewn fended
• 4. Amine drat eon;dhow ay°pea a wrest 5vec.
3. Sebeak s careeialsfftas mole®waning
6 .Amara tMYaonaaes.
1. Inn over feel englo ea St(um=end acepaWCMo fl for toasty Panes, 0
%. aPFanatt of,rsaahA Inc Me font. `a
9. Cetera Setvewip Pnoneene iWbees with d Ptlaws at Ned -
ID. Keep a usegaf'rd canines to N poems that say rat aver a Ike ne kw nen of neaten DI
11, thaws"fimosPOROrTRN"it, ry
12 Cana diem Slatted maotesace Ter as tenet. 0
13. Renew srtbua nehwn Wrenn,
14. Detekpa plop for drain nen no be tanbadby Wenn DI
IS. Fabetaa ad mane meats. fA•
16. Fake autaod ender Si and oen S massing spawn .x
'.,, It Rtvew sonny aoaamt.both ARAMARK's and ones.
t. Procurelrye sr emery. ID
a8. Sat a kale,phone,absaem and Mann 0. fD
19. Cheeks as=t eema[.
20. Drop at Office Waehae Kr Peak Wag sod°na oven
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Transition Schedule-3 Weeks Prior to Opening
Penn CosMWaatrs
Rnp.aMA Taget kraal
i. Ronan d ordinal aM ncbaw Imank re WARNS and ud.Ss raglan.
1 Parra Wax pate.
a. Crier pile by wade.
b.Preb.a 6o by week
c. Peon opcair ardor and terry t*vmy des.
3. Orange sap rake Went aM ex W Y bfamatin
..Raven M ambnm tereekm fed laba*n
b.Dane s0essln reds and pew oter.
c. bYei=tern berm.
d.b ent tamocmz,affet Vac
¢ Baalbek for Mu.
F. Ott 5%aien .alt.(Connors OPS Masud a d ARAMARK Mukagi Car%)
4, Cactm cairns mTeW01t
5. babel at Wren aring Etre,prof®,at=yeas ofam.em.
4. Oahe man asyia.
a.Select=PSD.
'! Annge foie kiwis:
a. LAOS the aeeeb.Icon
b.As aMbaldwpvyou¢
C. Aajlp rmW cos tncoermy.
it Review come rpm with assn team
a Reeya Tax Wawa stern Rao(brace Pads st
9. ARAMARKGatrecrealServiter ID M 23.2778410.
I0. rumor for pined Iran r.we.nry
II. Sarni Sus.,brats,re game cattle*.
12 Oa clink®aayPeedaea
I3, Oa stall ad inane meal adwfl.
14 Wbaeby kr aedanl naan kr Walntmn's(bra dens.
IS. Ravin Men®Wield*and mike say Write.
IC Dealop amplvat.Wepepsr errs,ales ttc miwae Malay Weal ad c9opeam pyblux.
a.armory d n.a,rs a aRilaan ala deem
It Verity bake.rockier*turd rte ictetid defray keys and ban.
It. Rahn dmnalaas decide vital Malt to inn
19. Set op Diet Ha.mudc
20. Pena be of vendors elk time cambers and cant owes.
21. Cd at bead veelas:Syru,ear,!Irak bard reduce caaanm if ended
P. Dias.We&twig with vendors:Yea Need;Deasy Days ed Dan
OrderCanci Pera4Nr a PlanNrnW,Fanner Camel Pane&Copy of Deduct&hate the
23. Sind repeig d seem ken•needed
traps,Prakcie Steen.'Day Diaper.Pm-PSI Stab,Del IoM SwWly ac.
24 Call Wan Rowans f ru and ariurce wit planet at kr eoMeynaal.
25. Cd Aibt tee aM as a to aaant OnY24746%)
•
Transition Schedule-4 Weeks Prior to Opening
Pero Catralera.Doe.
',.. Regina* , Than AcIMI
'.... 1. MSS eosin San see
2 As.ys teem arebers aM tub rewash*.
a.Okra set a
k tStep
tc. Scant
d Ordering and Pro: awn
t,Nov Poiblae'Etta'
• 3. Set creature aS flair Re ram
4. Ctt arpaa.
5. Decide a beam to atipaupou to kr mgpw nRehmd iW*to¢
•
4 Aare reel w reiarbain to none narla
7. Meet wncbe rattle aiocanaaea _.
S. Soevhw fa Sine aadt,aadn ad Mikan.
9. Request east rib ton tedium
19 Cal Wait A
a. CaU215/g3l-Ioo5mgetbpira 0)
b.Wooer
e. Ragan Muxialsafek DW wets and wall holder. - Q
it Set M.S.D.Tanis With ECOLab,
¢ Reset and set der far wring firm eeaeana ni
1.Couplet*wain race sad PAS to Canoe ITS II. Obi rya caroller'. — X
li Aril primal kr ay t aaaR ands et rms.
B. Amain kr peel canal,is larov.l,piano tee,set up dunned it for earner,
14. Order attn Rae Wee.Oed A
a at it ad colon awned dam.DM.
t Cal 103070841501. One On curxmate meter. fl
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Section 3 - Menu Planning
and Development
A RAMARK Correctional Services employs a full-time staff of eight Registered Dietitians, dedicated
.1`-Lto the secured environment,that are responsible for menu planning for the regular population and
therapeutic diets. This team reviews operational standards,and develops product specifications and
recipes based upon contract requirements and nutritional standards. Additionally,they coordinate the
effectiveness of the Quality Assurance Program compliance with American Correctional Association
(ACA) standards. The menu programs included within this section have been customized to meet your
needs.
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CO rrec ti o na1Services
37
•
Preparation Policies
•
Customized Menu Programs
Each Corrections facility is unique. ARAMARK Correctional Services recognizes the importance of
customizing menus to meet the needs of each facility. ARAMARK Correctional Services' Registered
Dietitians have developed a menu and diet program customized for your facility, which meets the most
current Recommended Dietary Allowances and Dietary Reference Intakes, the standards of the
American Correctional Association,and additional guidelines detailed in your specifications. This
program has been corrections tested.
Planning considerations have included the following:
' Nutritional standards including American Correctional Associations, National Commission on
Correctional Health Care,Recommended Dietary Allowances and your specifications.
* Inmate preferences.
* Survey observations and your comments.
* Items best suited to your kitchen storage areas, equipment and service areas.
✓ Each meal's appearance on your service tray.
Consistency in quantity of food for each breakfast, lunch, and dinner meal.
* Variety in type of items,colors, shapes, and texture.
' Adaptability to seasonal changes.
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Documented Menu Substitutions
ARAMARK Correctional Services has strict policies on menu substitutions. The written menu is the
co
served menu. However, if unusual circumstances such as late delivery,vendor outages,or equipment
failure occurs, one time changes may be made by the Front Line Manager following the ARAMARK
Correctional Services' Substitution Guide and the requiieuients set forth in the specifications. The guide
assures food items of similar nutritional quality are selected to replace written menu items. The Director
is required to document menu substitutions and the reason for the change. A written notification will be
provided for the Warden per your specifications.
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Meal Serving Times
The American Correctional Association guidelines recommend that from the service of supper,the last
meal, to breakfast, no more than 14 hours elapse. To comply with these standards we suggest that the
Front Line Manager and your staff mutually agree upon serving hours which respectfully satisfy the
{ facility and the aforementioned recommended standards. A policy for the feeding of late and/or early
"book ins" must also be established. Based on our existing operations,ARAMARK Correctional
Services can offer suggested serving times,but remains flexible to the request of the facility.
Inmate Acceptability
ARAMARK Correctional Services recognizes acceptability as the key in menu development. We have
used proven inmate acceptable products and recipes for your menu.The proposed menus may be revised
based upon your comments. The menus are signed by an ARAMARK Correctional Services Registered
Dietitian and by your designated representative after final approvaL Inmate acceptability is
continuously monitored. The ARAMARK Correctional Services'Dietitian with the Front Line Manager
and District Manager, review this information and may make further menu changes, if necessary, and
approved by you. Menu change requests can be made by the administration at any time throughout the
contract period. Inmate preference studies will also be conducted by ARAMARK Correctional Services
at your request. However,change requests may require price adjustments unless food of equal value is
exchanged. The Dietitian will attempt to suggest acceptable changes which do not impact cost.
Food Presentation
It is impossible to place too much emphasis on the
p appearance of the inmate meal. We have found that
skillful presentation and merchandising of food increases interest in the food. Our menus are planned to
combine menu items that add color variation and are arranged attractively on the tray. Psychologically,
there is a much greater acceptance of an inmate tray that looks good and looks full. ARAMARK
Correctional Services management is well aware of the psychological aspects of tray presentation and
will supervise all meal portioning to ensure equal food quantities and attractive food placement.
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Food Preparation and Production
It is in the preparation where the difference in food is determined. ARAMARK Correctional Services
utilizes a computerized foodservice management program to facilitate everything from ordering to food
preparation and production. It provides accurate data that allows the Front Line Manager better control
of the entire production process.Ordering the necessary amount of food is the first step. Using
historical data and forecasting,the computerized system aids in assuring ample food is ordered.
Standardi7Pfl, tested recipes that are nutritionally approved by Registered Dietitians are then exploded to
the appropriate counts for each meal.The use of these recipes provides consistency. Production sheets
and panning charts are utilized to measure if enough food has been produced based on the yield of the
product. Tray diagrams then instruct servers where to place the food on a tray with proper portioning.
Time and temperatures are recorded and Hazard Analysis Critical Control Point(HACCP)procedures
are followed.
Your benefits include:
Adequate ordering of food
- Consistency in meals
On-time service
Purchasing Specifications
ARAMARK Correctional Services has developed a comprehensive list of food product standards. They
are modified to meet any specification detailed by your facility.
Meats
Meats are purchased only from inspected plants approved for strict compliance to meet food safety
standards. Products are never purchased that do not have a manufacturer's and distributor's assurance of
safe handling. Samples must be submitted to ARAMARK Correctional Services'Registered Dietitians
with nutritional data for prior approval. All must meet inmate acceptability standards. Vegetable protein
may be used if nutritional standards are satisfied. Pre-cooked items arc preferred.
Fresh Produce
Fruits: 138 count(medium size), petite bananas—U.S. No.1 or comparable quality
Produce:U.S. No. 1 or comparable quality
Canned or Frozen Produce
Extra standard or standard, based upon availability for institutional pack
Milk: Reduced fat with vitamin A and D
Fruit Drink: Vitamin C enriched, saccharin sweetened
Coffee: Freeze Dried
40
11,
Diet Procedures f.
A
Standard Diet Program Procedures
A diet system cannot stand alone. It must be properly integrated into its environment with cooperative
efforts by the food staff,medical staff, corrections officers, administration, and inmates involved in the
system. ARAMARK Correctional Services'diet program has been developed to meet the unique needs
of corrections facilities. The program includes the following:
* A written diet procedure established with your medical department and administration
(ARAMARK Correctional Services Diet Manual).
* Detailed diet meal plans developed by registered dietitians(see enclosed CD).
* Set-vice of appropriately authorized medical and religious diets.
* Record keeping and documentation system that can be used for your legal protection.
yr Label system to assist with diet distribution.
IN. Availability of night nourishments for diabetics,pregnant females, and other special needs.
* Isolation trays as authorized.
* Diet"pick-up" records.
These procedures are used by ARAMARK to provide a quality diet program for correctional facilities
and meet recommendations of the American Correctional Association,and the National Commission on
Correctional Health Care of the American Medical Association.
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Diet Meal Plan Sheets
Standard diets are prepared and served following pre-planned diet menus developed by the ARAMARK
Correctional Services'Registered Dietitian. The plan details the food items and portions to be served for
each diet meal. Any diet substitution is recorded on the dated diet menu for the meal following
ARAMARK Correctional Services' substitution guideline and the modification/restrictions in the diet
handbook.
Religious Orders
ARAMARK Correctional Services provides religious diets based upon contract specifications and
policies of the facility. These include Lacto-Ovo-Vegetarian,Vegan(total vegetarian excluding milk and
eggs), and Pork-free diets.ARAMARK Correctional Services recommends that medical staff not order
diets for religious reasons. ARAMARIC's bid price is based upon the service of a Lacto-Ovo-
Vegetarian,Vegan(total vegetarian excluding milk and eggs),and Pork-free diets. Other religious meals
requested, such as prepackaged meals, shall be provided at mutually agreed upon pricing.
An authorized administration staff, classification officer, or chaplain orders religious diets following a
verificationprocedure confirming the inmate is practicing dietary laws for established religious
purposes, not personal food preferences. Inmates are not permitted to switch on and off religious diets.
Religious transmittal diet orders are issued on completed forms to food service, classification, and, if
appropriate, correction officers in housing areas with required information including: Correct diet
terminology, Date of transmittal,Authorization signature,Inmate's housing area,Inmate's name and
classification number- unless a "no name" system is utilized.
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Correctional Services
Proposed Menu
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' Correctional Services
Nutrition Statement
Proposed menus meet the guidelines of the American
Correctional Association which are based upon the
Recommended Dietary Allowances and the Dietary
Reference Intakes by the Food and Nutrition Board of
the Institute of Medicine, National Academy of
Sciences, for males and females ages 19 to 50 years.
A daily minimum of 2800 calories per day is offered.
Adequate levels of vitamin A, vitamin C, thiamin,
riboflavin, niacin, calcium, phosphorus, and iron are
included.
Studick MS,LD,RD#68299;
ARAMARK Correctional Services, Inc.
Dietitian Official Stamp
44
WELD COUNTY, CO J*'
c if, at t iir!Sr�vNcer
r (C)19YP AAANA1K Cometio al welder N. .(ARAMMrp.
Proposed 10-06 Ali now reserved. Conlbente4 and ProCrh*arl Is ARAMARIC.
Ikruthortsed um or copying MI embalm beer or cooler
J wo rsw manor cam
era mera penslues ran roe d enfo .wmt
MINIMUM of 2800 Calories each Day
WEEK I
S Toasted Oats t c Ham&AuGratin Potatoes 10 oz Peanut Butter 3 oz
A Hard Cooked Egg 1 @ (2 oz meal) Jelly 1 oz
T Lyonnaise Potatoes 3/4 a Seasoned Green Beans 1/2 c Home Baked Roll (3 oz) 1 @
I U Bread or Rolls 2 sl or 2 oz Tossed Salad 3/4 c Fresh Fruit 1 @
, R Margarine 112 oz Dressing 1/2 oz Home Baked Cookie 2 az
D 1%Milk 8 oz Cornbread 1/54 1 @ Iced Tea 8 oz
A Coffee 8 oz Margarine 1/2 oz Sugar 1 @
Y Sugar 2 @ Home Baked Cookie 2 az
'Fruit Drink w/C. Ca,8-12 8 oz
S Oatmeal 1 1/2 c Meat,Mac&Tomatoes(2 oz mt) 10 oz Salami 2 oz
U Bologna 1 oz Pintos 3/4 c Cheese 1 oz
N Hash Browns 3/4 c Mixed Vegetables 1/2 c Mustard 2 pc
1 D Cofteecake(1/54) 1 @ Bread or Roils 2 sl or 2 oz Home Baked Roll(3 oz) 1 @
i A Margarine 1/2 oz Margarine 1/2 oz Fresh Fruit 1 @
Y 1%Milk 8 oz Brownie 1/54 1 @ Home Baked Cookie 2 oz
Coffee 8 az Fruit Drink w/C,Ca, B-12 8 oz toed Tea 8 oz
I Sugar 2 @ Sugar 1 @
f M Farina 1 1/2 c Franks(3 oz total) 2 @ Ham 2 oz
O Breakfast Meat Gravy 6 oz Cajun Potatoes 3/4 c Cheese 1 oz
N (1 oz meat) Carrots 1/2 c Ma type Dressing 2 pc
D Cottage Fries 3/4 c Bread or Rolls 2 sl or 2 oz Home Baked Roll (3 oz) 1 @
• A Biscuit(1/54 cut) 2 @ Mustard 1 @ Fresh Fruit 1 @
Y I%Milk 8 oz Iced Cake 1/54 1 @ Home Baked Cookie 2 oz
Coffee 8 oz Fruit Drink w/C,Ca, B-12 8 oz Iced Tea 8 oz
Sugar 2 @ Sugar 1 @
T Oatmeal 1 1/2 c Taco Meat(2 oz meat) 3 oz Turkey 3 oz __
T Ham 1 oz Cheese 1 oz Mayo-type Dressing 2 pc
i Cottage Fries 3/4 c Salsa 1 oz Home Baked Roll(3 oz) 1
! Coffeecake 1/54 1 @ Pinto Beans 3/4 c Fresh Fruit 1
D Margarine 1/2 oz Shredded Lettuce 1/2 c Home Baked Cookie 2 oz
i A 1%Milk 8 oz Rice 1 c Iced Tea 8 oz
Y Coffee 8 oz Corn Tortillas 2 @ Sugar I @
1 Sugar 2 @ Iced Cake 1/54 1 @
Fruit Drink w/C,Ca, 8-12 8 oz
W Farina 1 1/2 c Country Fried Pattie 3 oz Bologna 3 oz
E Hot Ham 1 oz Gravy 3 oz Mustard 2 pc
i O Lyonnaise Potatoes 3/4 c Paprika Potatoes 3/4 c Home Baked Roil (3 oz) 1 @
N Coffeecake 1/54 1 @ Coleslaw 1/2 c Fresh Fruit 1 @
E Margarine 1/2 oz Bread 2 sl Home Baked Cookie 2 oz
S 1%Milk 8 oz Margarine 1/2 oz Iced Tea 8 oz
O Coffee 8 oz Home Baked Cookie 2 oz Sugar I @
l A Sugar 2 @ Fruit Drink w/C,Ca, B-12 8 oz
I Y
T Cold Cereal 1 c Chicken Pattie 3 oz Turkey 3 oz
H Breakfast Meat Gravy 6 oz Mashed Potatoes 3/4 c Mustard 2 pc
U (1 oz meat) Gravy 3 oz Home Baked Roil(3 oz) 1 @
R Cottage Fries 3/4 c Carrots 1/2 c Fresh Fruit 1 @
S Biscuit(1/54 cut) 2 @ Cornbread 1/54 1 @ Home Baked Cookie 2 az
D 1%Milk 8 oz Margarine 1/2 oz Iced Tea B oz
A Coffee 8 oz Iced Cake 1/54 1 @ Sugar 1 @
Y Sugar 2 @ Fruit Drink w/C,Ca,8-12 B oz
F Farina 1 1/2 c Meat&Spanish Rice(2 oz) 10 oz Ham 3 oz
R Applesauce 1/2 c Pintos 3/4 c Mustard 1 pc
•
I Pancakes(7.5 oz total) 2 @ Coleslaw 1/2 c Home Baked Roll (3 oz) 1 @
D Margarine 1/2 oz Dinner Roll 2 oz Fresh Fruit 1 @
¶Syrup 3 oz Margarine 1/2 oz Home Baked Cookie 2 oz
1%Milk 8 oz Biueoerry Square 1154 1 @ Iced Tea 8 oz
Coffee 8 oz Fruit Drink w/C,Ca,8-12 8 oz Sugar 1 @
Sugar 2 @
t AA enhae portions purcheeed fully cookaed,within manufacturer tdAevw apeclhoetlons,me weight measurements prior to reheating. Caracoles end
entree secs male hors scratch ere based upon cooked weight me..uram.nts- Weight*on coolies made from min am prior to baking.Side dishes ere
volume m.eeuraanents. Alt combination dish as are mechanlceny seperaisd poultry unless otherwise Welkrted. All Marches,ysgstabiee,and cooked cereal
`are prepared with margarine tutees Indicated as LF(Low Far).No pant is used unless nee is named pork. entt tten*seem with calcium is used.
WELD COUNTY,Co .�F- ........--/ e,VA.,.
(e)NW ARAIIAK Carsdahai wile...Mt.ASA
Proposed 10-06 A/Alphas aeay.d CaA..wlel-e I:6r~se ARAwac
wtec al steel veer tempos
b chit moor Wren&pentane too eraaea,we.
MINIMUM o12800 Calories each Day
WEEK 2
---, _
S Farina 1 1/2 c T.Ham 3 oz Peanut Butter 3 oz
A H.C.Egg 1 @ Macaroni&Cheese 3/4 c Jelly 1 oz
T Hash Browns 314 c Seasoned Green Beans 1/2 c 'Home Baked Roll(3 oz) 1 @
U Bread or Rotas 2 al or 202 Tossed Salad 3/4 c Fresh Fruit 1 @
• R Margarine t P2 oz Dressing 112 oz Home Baked Cookie 2 oz
D 1%Mk 8 oz Bread or Rols 2 st or 2 oz Iced Tea 8 oz
A Coffee 8 oz Margarine 112 oz Sugar 1 @
1 Y Sugar 2 c' Iced Cake 1/54 1 @
Fruit Drink wIC,Ca,B-12 8 oz
i S Cold Cereal 1 c Salisbury Pattie 3 oz Turkey 3 oz
1 U Breakfast Meat Gravy 6 oz Mashed Potatoes 3/4 c Mayo type Dressing 2 pc
(1 az meat) Gravy 3 oz Home Baked Roll(3 oz) 1 @
D Biscuit(1/54 cut) 2 @ Mixed Vegetables 172 c Fresh Fruit 1 @
A Collate Fries 3/4 c Dinner Roll(2 oz) 1 @ Home Baked Cookie 2 oz
I
Y 1%Mik 8 oz Margarine 112 oz Iced Tae 8 oz
Coffee 8 oz Home Baked Cookie 2 oz Sugar 1 @
Sugar 2 @ Fruit Drink wefC,Ca,8-t2 8 oz
1
M Oatmeal 1 1/2 c Taco Meat(2 oz) 3 oz Salami 3 oz
j O Hot Ham 1 oz Cheese 1 az Mustard 2 pc
N Hash Browns 3/4 c Salsa 1 or Home Baked Roll(3 oz) I @
I D Cofleecaks 1/54 1 @ Pinto Beans 3/4 c Fresh Fruit 1 @
A Margarine 112 oz Shredded Lettuce 112 c Home Baked Cootie 2 oz
f Y 1%Milk 8 ox Rice 1 c Iced Tea 8 oz
Coffee 8 oz Corn Tortillas 2 @ Sugar 1 @
Sugar 2 @ /kptale Cinnamon Square 1/54 1
i Fruit Drink w/C,Ca,B-12 8 az
{ T Farina 1 1/2 c Chicken Pattie 3 oz ram 3 oz
I U Sausage 1 oz Gravy 3 oz Catsup 2 pc
E Lyonnaise Potatoes 3/4 c Mashed Potatoes 3/4 c Home Baked Roll(3 oz) 1 @
UBread or Rolls 2 st or 2 to Coleslaw 3/4 C Fresh Fruit 1 @
Margarine 112 oz Biscuit(1/54) 2 @ 'Home Baked Cookie 2 az
A 1%Milk 8 oz Margarine 1/2 az (Iced Tea 8 oz
Y Coffee B oz Iced Cake 1/54 1 (p Sugar 1 @
I Sugar 2 @ Fruit Drink w/C,Ca,B-12 8 oz
I
i
W Oatmeal 1 1/2 c Chat w/Plntos(2 az meat) 10 oz Bologna 2az
E Pancakes(7.5 oz total) 2 @ Rica 314 c Cheese 1 oz
D Apple Sauce 1 oz Corn 1/2 c Mustard 1 pc
! N Margarine 112 oz Tosaed Salad 1/2 c Home Baked Roil(3 oz) 1 @
E ,Syrup 3 oz !Dressing 1/2 oz Fresh Fruit 1 @
S 11%Milk B oz !Cornbread 1154 1 411 Home Baked Cookie 2 oz
0 Coffee B oz (Margarine 1/2 oz toed Tea 8 oz
A Sugar 2 @ Iced Cake 1/54 1 @ Sugar 1 @
Free Drink iv/C,Ca,B-12 8 oz
f Egg T Farina 1 112 c Beef Pattie 3 oz Salami 3 oz
ix
U Cottage Fries 3/4 Ricce Peal 1 c Home 2
Baked Roll(3 oz)
@R Biscuit(1/54 cut) 2 @ Seasoned Carrots 1/2 c Fresh Fruit 1 @
s 1%Milk 8 oz Tossed Salad 3/4 c Home Baked Cookie 2 oz
o Coffee 8 oz Dressing 1/2 oz Iced Tea 8 oz
A Sugar 2 @ Dinner Roll 2 az Sugar 1 @
Y Margarine 1/2 oz
Home Baked Cookie 2 oz
Fruit Drink%WC,Ca,B-12 8 az
F Cold Cereal 1 c iRotini and Meat Sauce(2 oz) 10 oz Turkey 2 oz
R Breakfast Meat Gravy 6 oz Seasoned Carrots 1/2 c Cheese 1 oz
E j (1 oz meat) Garden Salad 3/4 c Mustard I pc
0 'Hash Browns 3/4 c Dressing 1/2 oz Home Baked Rol(3 oz) 1 @
A Biscuit(1/54 cut) 2 @ Bread or Rolls 2 star 2 az Fresh Fruit 1 @
Y 1%Milk B oz Margarine 1/2 oz Home Batted Cookie 2 oz
Coffee 8 oz Home Baked Cookie 2 oz Iced Tea 8 oz
Sugar 2 @ Fruit Driryc w/C,Ca,B-12 8 az !Sugar 1 @
I
A!.nun peetlale prod tufty oeosed,wndel n rrnW.ptlw.r rderr,ap eoeotrloetorr,we**pet ehasstxenero trio'eo situp. Casseroles and
entree kerne ores Orem speech ere Mew upon mere eeglt'ewwnwwnts. ri.Igl to on 0.oid..nude'worn net are prror to bleary.Sloe dishes are
Mikes*a seau,atrnes. AS ooaeblernol ashes am eo.,M,tludI7.spaq.d poultry unless of errh.lurk:wee. M mercers.reQeobles.end oa.AW weal
(en pestered with nrrppkne unless Indicated s.LP(Lear Fel}No pork ts used unise.peen Is owned pert. Im&poion cheese with earoiurn I.used.
WELD COUNTY,COr RARK
(d tats MAO'S M t emMane gn.ess,INN.µ{'IAWA%I-
Proposed10-08 Al delis wewered aerdlieele awe prnpdtary a ARMARK,
dawMha,tae0 an w ewers we wales new or=
toad smear Nine*seeAre eta ermaaw,wnt
___T 3 MMI*IUM 012800 Calories each Day
I
S Oatmeal 1 1,2 c that and Spanish Rice 10 oz Bolopna 3 or
A Pancakes(7.5 or total) 2 (2 oz meat) Mustard 2 pc
I T Apple Sauce 1/2 Seasoned Pinto Beans 314 c Home Baked Roll(3 oz) 1 @
U Margarine 1r2 oz Carrot Sticks 1/2 c Fresh Fruit 1 @
R Syrup 3 oz Cornbread 1/54 1 @ Home Baked Cookie 2 az
D 1%Milk 8 cr Margarine 12 oz Iced Tea 8 az
A Coffee 8 az Iced Cake 1/54 1 O Sugar 1 @
Y Sugar 2,t, Fruit Drink w/C,Ca,B-12 8 oz
1
1 S Breakfast Meat Gravy 6 oz Meatbalts 3 az Salami 2 or
U (1 or meat) Gray 3 az Cheese 1 or
N Cottage Fries 3/4 G Noodles 3/4 c Mustard 2 pc
I O Biscuit(1/54 cuts 2 @ Carrots 12 c Home Baked Roil(3 oz) 1 @
I A Margarine 1/2 or Tossed Salad 3/4 c Fresh Fruit 1 @
Y 1%Mik 8 oz Dressing 1/2 or Home Baked Cookie 2 oz
Coffee 8 oz 'Dinner Roil(2 or) 1 @ iced Tea B or
Sugar 2 @ 'Margarine 1/2 oz Sugar 1 @
'Iced Cake 1/54 1 @
Fruit Drink vy/C,Ca,8-12 8 oz
I
IM Oatmeal 1 12 c Chicken Pattie 3 oz Ham 3 oz
I 0 Sausage 1 or Cheese Sauce 1 oz Mustard 2 pc
N Lyonnarse Potatoes 3/4 c Nortnern Beans 3/4 c Home Baked Roll(3 oz) 1 @
D Breed or Rolls 2 tor 2 or Rice 3/4 c Fresh Fruit 1 @
A Maryanne 1/2 oz Coleslaw 12 c Home Baked Cookie 2 az
Y 1%Milk 8 az Bread or Rolls 2 si or 2 oz Iced Tea 8 oz
Sugar� 2 oz Brownie 1154 12 Sug
az
ar 1 @
@
Fruit Drink wit,Ca,B-12 8 or
T Oatmeal 1 12 cSpaghetti with Mead Sauce 10 az Turkey 3 or
U H.C.Epy 1(� 2 oz Meat) Cheese t az
E Cottage Fries 3/4 c Seasoned Mixed Vegetables 12 c Mayo-Type Dressing 2 pc
S Calteecake(1/54) 1 @ Coleslaw 1/2 c Home Baked Roil(3 oz) 1 @
D Margarine 1/2 oz Bread or Rolls 2 st or 2 oz Fresh Fruit 1 @
A I{t%Milk 8 oz Margarine 1/2 oz Houle Baked Cootie 2 oz
w !Coffee 8 oz Home Baked Cookie 2 oz iced Tea 8 oz
Sugar 2 @ Fruit Drink w&C,Ca,B-12 8 oz Sugar 1 @
r
W Farina 1 1/2 c Taco Meat(2 or Meat) 3 oz Bologna 2 or
E Hot Hare 1 oz 'Cheese 1 oz Cheese 1 oz
D Lyonnaise Potatoes 3/4 c Pinto Beans 3/4 c Mustard 2 pc
N Collleecake 1/54 1 @ Shredded Lettuce 112c Home Baked Roll(3 oz) 1 @
' E Margarine 112 oz Rice 1 c Fresh Fru 1 @
S 1%Milk8 oz Salsa 1 Oz Home Baked Cookie 2 oz
D Coffee 8 oz Tortillas 2 @ Iced Tea 8 oz
A Sugar 2 Home Baked Cookie 2 or Sugar 1 @
Fruit Drink w/C,Ca,B-12 8 oz
T Farina 1 1/2 c Meatbat 3 az Salami 3 oz
14 Breakfast Meat Gravy 6 oz Mashed Potatoes 3/4 c Mustard 2 pc
U (1 oz meat) Gravy 3 oz Home Baked Roil(3 az) 1 @
R Hash Browns 314 c 'Seasoned Green Beans 12 c Fresh Fruit 1 @
S Biscuit(1/54 cuts 2@ (Dinner Roll 2 az Home Baked Cookie 2 az
D 1%Mk or
A Coffee 8 oz Horne Baked Cookie 2 az� Sugary 6 @
Y Sugar 2 @ Fruit Dnnk wC,Ca.8-12 B ox
F Offal 11/2c Franks(3 oz total) 2@ Ham 20z
R !Biscuit(1/54 cut) 2 @ Baked Beans 3/4 c Cheese 1 oz
1 Scrambled Eggs 2 1,2 oz Buttered Macaroni 3/4 C Mustard
2 pc
D Lyonnaise Potatoes 3/4 C Corn 112 c Home Baked Roll(3 oz)
A Margarine 112 oz Bread or Robs 2 sl or 2 oz Fresh Fruit 1 @
Y 1%Milk 8 oz Mustard 2 pc Home Baked Cookie 2 oz
Coffee 8 oz Iced Cake 1154 1 @ foes Tea 8 az
1Sugar 2 U. Fruit Dnnk w/C,Ca,B-12 8 oz Sugar 1 @
1
AA antra*Roraima pudawd May weasel,stein nernisrww tolerance epotMo,eons.are weigh eweaur seems Wee to rehwang. Casseroles rod
i entree keme moue Irore aealeh see bared agar cooked wooer mesoreerents.Weights on coolies arcs irate nix set prior to bsa,tp.!We dishes ere
1 volume mrasuennrrta Al oerebkalion diahee tie rbrcesnind d y seemed poetry triode othawtee Mdiostee An Marc ,ree s.gi .i end coat Meal
er
ton pretend wee no4enna unless Inaoeled se IF(tow Fat).No port is used unless Item is named port.Mretwion clew wit,csulum Is used.
f
I -
WELD COUNTY,CO _.,....e.....,,LAR..
Proposed 10 (vi 1.0t AlYlal.lat Crwrtia I$rve.u,re.(AAaM C
All doaa.rwed. Cosee.rW sad pererelnry le AlUaetlIL
taoulrreel one or.epo1ep Ida sedge w o wpm
a sea aware aww*Fr sisme red..h,.___L
MINIMUM of 2800 Calories each Dry
WEEK 4
8 Farina 1 1/2 e T.Ham 3 oz Peanut Butter 3 az
A Bologna 1 az Meshed Potatoes 3/4 c IIy 1 oz '
T Hash Browns 314 c Gravy 3 az Home Baked Roll(3 oz) 1 @
U Bread or Rolls 2 sl or 2 az Seasoned Green Beans 112 c Fresh Fruit 1 @
R Margarine 1/2 oz Tossed Salad 3/4 c Home Baked Cookie 2 oz
az
A Coffee 8 oz Cornbreadlk 8 oz Dressing 112 oz Iced Tea
ead 1154 1 @ Sugar 1 @
Y Sugar 2 @ Margarine 112 oz
tcedC Ike 1/54 1 @
Fruit Drink w,C,Ca.B-12 8 oz
I
S Farina 1 1/2 c Tamale Pie(2 oz meat) 10 oz Bologna 2 oz
U Hot Ham 1 oz Pintos 314 c Cheese 1 or
N Cheese Sauce 1 oz Rice 3/4 c Mustard 2 pc
D Cottage Fries 314 c Corn Tortillas 2 @ Home Baked Roll(3 oz) 1 @
' A Biscuit(1/54 cut) 2 @ Coleslaw 112 c Fresh Fruit 1 @
Y 1%Mirk 8 oz Home Baked Cookie 2 oz Home Baked Cookie 2 oz
Coffee 8 oz Fruit Drink w/C,Ca,B-12 8 oz Iced Tea 8 oz
Sugar 2 @ Sugar 1 @
M Cold Cereal 1 c Chicken Pattie 3 oz 'Salami 3 oz
D Breakfast Meat Gravy 6 or Gravy 3 oz Mustard 2
N (2 oz meat) Mashed Potatoes 314 c Home Baked Roll(3 oz) 1 @
D Hash Browns 3/4 c Seasoned Carrots 1/2 c Fresh Fruit 1 @
A Biscuit(1/54 cut) 2 @ Bread or Roes 2 sl or 2 oz Home Baked Cookie 2 oz
Y 1%Wilk 8 az Margarine 1/2 oz Iced Tea 8 oz
Coffee 8oz Blueberry Oat Square 1/54 1 @ Sugar I @
Sugar 2 @ Fruit Drink w/C,Ca.B-12 8 oz
T Oatmeal 1 1/2 c Chit w/Beans(2 oz meat) 10 oz Ham 3 oz
U Scrambled Eggs 2 1/2 oz Rice 3/4 a Mayo-Type Dressing 2 pc
E Lyonnaise Potatoes 314 C Coleslaw 1/2 c home Baked Rolf(3 or) 2 pc
3 Bsscuts(1154) 2 @ Carrot Sticks 12 c Fresh Fruit 1 @
D 1%Milk 8 oz Cornbread 1/54 1 @ Home Baked Cookie 2 oz
A Coffee 8 az Margarine 1/2 oz Iced Tea B az
Y Sugar 2 Iced Cake 1/54 1 @ Sugar 1 @
Fruit Drink w/C,Ca,8-12 8 oz
W Farina 1 1/2 c Meatballs 3 oz(8 t'C5) Turkey 2 or 1
E Pancakes(7.5 oz total) 2 @ w/Gravy 3 oz Cheese 1 oz
D Apple Sauce 1/2 c Cajun Potatoes 1 c Mustard 2 pc
i N Syrup 3 or Mixed Vegetables 1/2 c Home Baked Roll(3 oz) 1 @
i E 1%Miik 8 az Garden Salad 314 c Fresh Fruit 1 @
B Coffee B oz Dressing 1/2 oz Home Baked Cookie 2 az
A Sugar 2 @ Dinner Roe 2 oz Iced Tea 8 oz
Margarine 1/2 oz Sugar 1 @
Y Home Baked Cookie 2 oz
Fruit Skink w/C.Ca,B-12 8 az
T Oatmeal 1 1/2 c Turkey a la King(2 oz meal) 10 oz Salami 3 oz
H Ham I or caned NoottYes 3/4 c Catsup 2 pc
U Collage Fries 3/4 c Green Beans 112 c Home Baked Roil(3 oz) 1 @
R Coffeecake(1154) 1 @ Tossed Salad 314 c Fresh Fruit 1 @
S Margarine 1/202 Dressing 1/2 oz Home Baked Cookie 2 oz
0 1%Milk 8 oz Dimmer Roil(2 oz) 1 @ Iced Tea 8 oz
A Coffee 8 oz Margarine 1/2 oz Sugar 1 @
Y Sugar 2 @ Peanut Butter Bar 1/54 1 @
Fruit Drink w/C,Ca.B-12 8 oz
r
F Farina 1 1/2 c Enchilada Casserole 10 oz Bologna 2 oz
R H.C.Egg 1 @ (1 oz meal/1 oz cheese) Cheese 1 oz
I Hash Browns 314 c Spanish Rice 3/4 c Mustard 2 pc
D Bread or Roils 2 sl or 2 oz Garden Salad 3/4 c Home Baked Roll(3 oz) 1 O
A Margarine 1/2 oz Dressing 1/2 oz Fresh Fruit 1 @
Y 1%Milk B oz Cornbread 1/54 1 @ Home Baked Cookie 2 oz
Coffee 8 oz Margarine 112 oz Iced Tea
Bmz
Sugar 2 @ Home Baked Cookie 2 oz Sugar @
Fruit Drink w/C,Ca.B-12 8 az
All entree portions purchased Sully 000kerk withal wenuaraturer!Means ep.cY cobra s,its regal rosesurethents prier to nit..itn..Ceasroi.s rid
wired Maws wed.horn.oaten an Semi upon cooked winder resesuressene.Sleights en anaWs made final nee an prior to baling.Side Blanes rer
rotor*n..uwrnenta. AN oombMba diets.an nrnsen oatts..payed perry umi..a otherwise Wilmot AN abrolt.s,wpahbias,sad cooked tweet
re emend with mameries unless*dated as LF(Lips Feld.Ito pork is usad tails.kern le mead port ledtabon canes*wet.ahem Is used.
*ARMMRK
Correctional Services
Sample Sack Lunch
Meat/Cheese 3 oz.
Roll 3 oz.
Mustard 2 @
Fresh Fruit 1 @
Cookies 2 oz.
Fruit Drink or Tea 8 oz.
46
frARAMRK
Correctional Services
Proposed Diet Load Sheets
the ‘,,,„„)le Diet Load 1/4+11( IS arc located on the ( 1) in the
front to( ti of the binder)
47
frARAMARK
Correctional Services
Nutritional Analysis Summary
(I)c(Aid ltcm b�-Item anahSi� anailah ( npOn retlneS1 )
48
-
I
Summary Nutritional Analysis
Weld Co CO
14s10H
r "Ti: 86 - • • CHORD FDODSERVICE MANAGEMENT SYSTEMS ' • • PAGE: 1
9 9.2.3.3. MENU MANAGEMENT SYSTEM - V6.30 OCT 27 05
t .w : 2 ARAIL1RE CORRECTIONAL SERVICES 5.E01 1142 HOURS
NUTRITIONAL MENU ANALYSIS - NON•SELECTIVE MENU
STANDARD PORTION ANALYSIS
IIs16.6H
"'WEEKLY SUMMARY".
UNIT :1 MAIN SERVING UNIT
. CY-MO-WR:01 01 01
• 4 MALE/FEMALE AGE 19-50 YEARS DRI-RDA -- ••---
CAL PRO CEO PAT Chol DFib Na VitA Gel. Vitc 8-1 8-2 Nie B-6 Pole B-12 Ca Phoc Iron
Kcal gm gm gm mg GM mg RE micro
g mg mg mg mg m6 mtV mcq mg mg mg
2900 63 350 95 300 20.00 4000 1000 55.00 90 1.20 1.30 16.0 1.300 400.00 2.400 1000 700 18.0
SATURDAY 10107/06=------ ===.=m.=-.=__--.=:_•• __...._____-- ---..==.z== .-
2838 75 370 125 279 25.19 3448 1179 66.70 303 1.85 2.23 22.7 1.954 399.75 4.111 1008 1624 22.3
1011' 119% 106% 132% 93% 126% 968• 118% 121% 337% 154% 172% 142% 1504 100% 171% 1.01% 232% 124%
Percent of CAL from PRO = 10.3% Percent of CAL from CHO = 50.9% Percent of CAL from FAT = 38.7%
SUNDAY 10/08/06.============ .=--- ___ .. ...-._ ._ _- _ ._...__.___. --_-_ --_-_ _`__
2818 85 396 102 161 36.26 4123 1191 72.05 292 2.25 1.86 19.7 1.755 683.35 2.546 1045 1381 25.7
101%' 1351 113% 107% 54% 181% 103%' 119% 131% 324% 188% 143% 123% 135% 171% 106% 105% 197% 143%
Percent of CAL from PRO . 12.0% Percent of CAL from CHO = 55.7% Percent of CAL from FAT = 32.3%
( MONDAY 10;09/06.- . _ "___= =a-•==' __`-=.�__.:..____ _. _:._ _-�______
2928 77 407 112 159 19.23 5555 2128 81.79 274 2.33 2.25 27.1 1.725 277.41 0.984 1268 1707 I6.9
1059• 1224 116% 112$ 53% 96% 139%• 213% 149% 304% 194% 173% 159% 133% 69% 124% 127% 244% 94%
Percent of CAL from PRO = 10.5% Percent of CAL from CHI = 55.3% Percent of CAL from FAT = 34.2%
TUESDAY 10/10/06 ..-__.- --- =- _-=.__"___ -_"__`_=.._...=..=s.==..__..__.:_ - - - - -_
2843 62 392 106 162 33.07 3948 926 51.70 233 2.01 1.6(1 20.0 1.949 708.21 2.453 928 1681 17.5
102%• 130% 112% 112% 54% 165E 99%' 93% 94% 259% 168% 123% 125% 150% 177% 102% 93% 240% 97%
Percent of CAL from PRO • 11.5% Percent of CAL from CHO = 55.0% Percent of CAL from FAT = 33.5%
WEDNESDAY 10111/06=.=.-.-=`------=------------------ -u..._..:_ ------.-_..__.__..--__
2845 67 365 126 157 17.25 4500 711 53.01 304 1.80 1.81 21.0 1.804 320.18 3.024 722 1227 20.8
102%` 106% 104% 133% 52% 86% 113%' 71% 96% 338% 150% 139% 131% 139% 80% 126% 72% 175% 116%
Percent of CAL from PRO = 9.4% Percent of CAL from CHO - 51.0% Percent of CAL from FAT - 39.6%
THURSDAY 10/12/06---==.__..—..z_--- -____>_--:._. ..----------------- ..._.=--.u=-.x=__= -___- ..-__`_`----•----
2969 73 406 113 153 17.65 5595 2647 57.01 234 2.44 2.42 31.3 2.272 442.41 2.819 1065 1775 22.9
106%' 116% 116% 119% 51% 89% 140%• 265% 104% 260% 203% 186% 196% 175% 111% 1:7% 107% 254% 127%
Percent. of CAL from PRO = 10.1% Percent of CAL from CHO = 55.4% Percent of CAL from FAT - 34.7%
F"DAY 10/13106._.- -:.._- ---_---..------ .==..__..__ ••-_ ::._----._s_..._____..>�.-_- --->-__-_
'1 76 456 89 142 29.09 4187 641 36.61 312 2.44 1.99 19.7 1.593 764,20 2.300 952 1683 21.8
' 121% 130% 94% 47% 145% 105%' 64% 67% 347% 203% 153% 123% 123% 191% 96% 95% 240% 121%
Percent of CAL from PRO 10.4% Percent of CAL from CHO = 62.3% Percent of CAL from FAT = 27.3%
WEEK 1 AVERAGE PER DAY f 7 DAY(S11 ----_. ._ - -
2882 76 399 110 173 25.39 4479 1346 59.84 279 2.16 2.02 23.1 1.865 513.64 2.891 998 1583 21.1
1031' 121% 114% 116% 58% 127% 112%• 135% 109% 310% 180% 155% 144% 143% 128% 1208 100% 226% 117%
Percent of CAL from PRO . 10 6% Percent of CAL from CHO = 55.1% Percent of CAL from PAT = 34.3%
Iia16.6H
_I (e16.69(
NOTES: 1. THIRD LINE OF COL HEADINGS IS 100% OF SELECTED RnA.
2. NUTRIENT VALUES ARE FOR TOTAL PORTION AS SERVED.
3. PORTION SIZE DESCRIPTION: R=RAW WEIGHT. C=COOKED WEIGHT, F-FILLING WEIGHT
4. FIRST DETAIL LINE INDICATES AMOUNT OF NUTRIENTS; SECOND LINE INDICATES PERCENTAGE or RDA.
5. NUTRIENTS BARRED WITH "' HAVE INFORMATION AVAILABLE IN ALL INGREDIENTS. OTHERS MAY BE UNDERREPORTED DUE TO LACK OF DATA.
6 ON THE AVERAGE. . MG OF ADDITIONAL. NIACIN IS DERIVED FROM EACH 60 MG OF TRYP^.'OPHAN,
I IelOH
Summary Nutritional Analysis
Weld Co CO
P 'T%: 86 * * * CHORD FOODSERVICE MANAGEMENT SYSTEMS * . * PACE: 2
: 9.2.3.3. MEN'J MANAGEMENT SYSTEM - '/6.30 OCT 27 06
L. : 2 ARAMARR CORRECTIONAL. SERVICES S*E01 1142 BOORS
NUTRITIONAL MENU ANALYSIS NON-SELECTIVE M4U
STANDARD PORTION ANALYSIS
Iis1.6.6H
***WEEKLY SUMMARY
UNIT :1 MAIN SERVING UNIT
CY-MO-WK:01 01 02
•• - 4 HALE/FEMALE AGE 19-50 YEARS DKI-RDA
• CAL PRO CHO PAT Chol Drib Na VitA 5e.. VitC B-1 B-2 Nia B-6 Fo1a 0-12 Ca Phos Iron
Kcal gm gm gm eq GM eq RE microg mg op mg mg mg mcg mcg mg mg mg
2800 63 350 95 300 20.00 4000 1000 55.00 90 1.20 1.30 16.0 1.300 400.00 2.400 1000 700 18.0
SATURDAY 10114/06.c.....=-...cr,.=.a.=c...r-c.x=c=xc..c.=..�_:x„�ccx===x==_:.c_=c=_=..xx
2972 85 374 130 283 22.30 3396 794 69.98 339 2.38 2.43 23.6 1.232 476.90 2.851 878 1522 15.5
106%' 135% 207% 137E 94% 112% 85%• 79% 121% 377% 198% 187% 148% 95% 119% 119% 88% 217% 86%
Percent of CAL from PRO x 11.3% Percent of CAL from CHO = 49.8% Percent of CAL from PAT s 38.9%
• SUNDAY 10/15/06=. _ _. w..-...z.= =czar=
2946 78 404 113 135 20.01 5493 1493 46.48 300 2.32 2.47 29.8 2.043 332.32 2.957 1053 1730 34.2
105%- 124% 115% 119% 45% 100% 137%' 149% 85% 333% 193% 190% 186% 157% 83% 123% 105% 247% 190%
Percent of CAL from PRO • 10.6% Percent of CAL from CHO = 54.9% Percent of CAL from FAT = 34.5%
MONDAY 10/16/06..-.__- ---_ .. .. ==c.c=c.=_=.::...:....... ... ...........cx=nc.=..=-=..xx =__
2856 84 391 108 174 32.94 4012 854 66.30 233 1.91 1.56 17.6 1.940 709.67 2.431 952 1566 24.0
102%= 133% 112% 114% 58% 165% 100%• 85% 121% 259% 164% 12.0% 110% 149% 177% 101% 95% 227% 133%
Percent Of. CAL from PRO . 11.7% Percent of CAL from CHO 54.5% Percent of CAL from FAT : 33.8%
TUESDAY 1Or17;C6= ===.za====zac-.c-..=== .x=zc===.=____='===za=====---_----_==:c==x`===cc------x===x==..==za:=x=x.=xx=----------------
2832 71 382 110 115 1'1.45 5220 741 50,38 313 2.25 2.16 24.7 1.530 272.19 2.843 919 1683 15.7
101%• 113% 109% 116% 38% 87% 131%• 74% 92% 348% 188% 166% 154% 118% 68% 118% 92% 240% 87%
Percent of CAL from PRO = 10.19 Percent of CAL from CHO = 54.5% Percent of CAL from FAT = 35.3%
WEDNESDAY 10/18/06
2945 73 458 96 161 29.58 4197 884 54.15 262 2.18 1.65 17.1 1.814 634.47 2.575 1166 1920 21-1
105%` 116% 131% 101% 54% 148% 105% 88% 98% 291% 182% 127% 107% 140% 159% 107% 117% 274% 117%
Percent of CAL from PRA = 9.8% Percent of CAL from CHO - 61.3% Percent of CAL from FAT = 28.9%
THURSDAY 10/19/06 -- --
2830 76 395 106 334yQ1T 93 4777 2236 13.68 277 2.56 2.36 = 24.2 1.672 4f7.93 3.398 848 2738 23.0
101%• 121% 113% 112% 111% 90% 119%* 224% 134% 308% 213% 182% 151% 129% 117% 142% 85% 248% 128%
Percent of CAL from PRO c 10.79 Percent of CAL from CHO • 55.7% Percent of CAL from FAT = 33.6%
Fo'nAY _------`- ------------'---_..__...
8 76 419 112 ,47 17 95 4826 2549 77.40 306 2.73 2.55 30.9 2.128 548.27 4.159 1280 1582 26.9
121% 120% 118% 49% 90% 121%• 255% 141% 340% 227% 196% 193% 164% 137% 173% 128% 226% 149%
Percent of CAL from PRO = 10.2% Percent of CAL from CHO = 56.1% Percent of CAL from PAT - 33.7%
WEER 2 AVERAGE PER DAY ( 7 DAY(S)) ___=====cx==. ===---x.rr.x---------- =---------..________
2906 79 403 111 193 22.59 4560 1364 62.62 290 2.34 2.17 24.0 1.766 491.39 3.031 1014 1660 22.9
104%` 124% 115% 117% 64% 113% 114% 136% 114% 322% 195% 167% 150% 136% :23% 126% 101% 240% 127%
Percent of CAL from PRO = 10.6% Percent of CAL from CHO = 55.2% Percent of CAL from FAT . 34-18
I (816.6H
_) (s16.6H
NOTES: 1. THIRD LINE Of COL HEADINGS IS 100% OP SELECTED RDA.
2. NUTRIEMI VALUES ARE FOR TOTAL PORTION AS SERVED.
3. PORTION SIZE re c^RIPTICN: R.RAW WEIGHT, C•COOKED WEIGHT, F.FILLING WEIGHT
4. FIRST DETAIL LINE INDICATES AMOUNT OF NUTRIENTS; SECOND LINE INDICATES PERCENTAGE OF RDA.
5. NUTRIENTS MARKED WITH '•' HAVE INFORMATION AVAILABLE IN ALL INGREDIENTS. OTHERS MAY BE UNDERREPORTED DUE TO LACK OF DATA.
6. ON THE AVERAGE, 1 MC OF ADDITIONAL NIACIN TS DERIVED FROM EACH 60 MC OF TRY TOPHAN.
jI )a10H
Summary Nutritional Analysis
Weld Co CO
T TI: 86 * ' • CHORD FOCDSE'RVICE MANAGEMENT SYSTEMS • * • PAGE: 3
.V : 9.2.3.3. MENU MANAGEMENT SYSTEM - V6..30 OCT 27 06
Da--s : 2 ARAPLRRII CORRECTIONAL SERVICES S-E01. 1142 HOURS
NUTRITIONAL MENU ANALYSIS - NON-SELECTIVE MENU
• STANDARD PORTION ANALYSIS
8 (616.6H
***WEEKLY SUMMARY***
UNIT :1 MAIN SERVING UNIT
CY-MO-WR:O1 01 03
- 4 MALE/FEMALE AGE 19-50 YEARS ORI-RDA
CAL PRO CHO FAT Choi DFib Na VitA Scl. VitC 8-1 B-2 Nia B-6 Fold 8-12 Ca Phos Iron
Kcal gm gm gm mg GM mg RE microp mg mg Mg mg mg mcp mc9 up mg Mg
2800 63 350 95 300 20.00 4000 1000 55.00 90 1,20 1.30 16.0 1.300 400.00 2.400 1000 700 18.0
i SATURDAY 10/21/06-
2950 75 454 94 146 31.17 4123 1660 47.01 284 2.42 1.77 18.1 1.593 720.23 2.331 904 1794 25.2
1051- 119% 130% 99% 49% 156% 113%* 166% 85% 316% 2021 136% 113% 123% 180% 97% 90% 256% 140%
Percent of CAL from PRO = 10.1% Percent of CAL from CEO . 61.3% Percent of CAL from FAT = 28.6%
SUNDAY 10/22/06=_____________ __________• :===..a=r.===.===.z.=.=,_=====s.==��==-a==
2993 78 410 114 145 17.89 5630 2575 90.95 289 2.77 2.60 30.3 2.073 459.88 3.448 1214 1616 26.0
1071* 124% 117% 120% 48% 89% 141%• 258% 165% 321% 231% 300% 189% 159% 215% 144% 1211 2311 1441
Percent of CAL from PRO = 10.5% Percent of CAL from CHO = 55.19 Percent of CAL from FAT = 34.5%
MONDAY 10/23/06== s=.===a= ._..m ===========.========__.....==.r..c..=
2998 87 418 108 116 29.10 4958 763 68.06 306 2.62 2.02 24.1 1.876 675.85 2.812 1003 1955 21.2
• 107%• 138% 119% 111% 39% 146% 124%* 76% 1241 340% 218% 155% 151% 144% 1691 117% 100% 279% 118%
' Percent of CAL from PRO = 11.6% Percent of CAL from CHO . 55.9% Percent of CAL from FAT a 32.51
TUESDAY 10/24/06==.===m=.===.._. -. ________�.. ......... _=====a===..c==.= -__ .---=____=________
2813 75 381 110 345 23.28 3834 1278 89.61 319 2.06 1.98 19.8 1.620 512.54 2.976 113) 1337 18.2
100%* 119% 109% 116% 115% 116% 969* 128% 163% 353% 172% 152% 124% 125% 128% 124% 1031 191E 101%
Percent of CAL from PRO . 10.71 Percent of CAL from CHO 54.2% Percent of CAL from FAT = 35.2%
WEDNESDAY 10/25/06•====__-------a----•
2910 78 398 114 162 29.31 4120 786 46.12 236 1.92 1.66 18.0 1.845 724.79 2.626 1155 1444 23.3
104%* 124% 114% 120% 54% 147% 103%' 79% 84% 2521 160% 128% 113% 142% 181% 109% 116% 206% 129%
Percent of CAL from PRO • 1C.6% Percent of CAL from CEO = 54.31 Percent of CA; From FAT • 35.01
THURSDAY 10/26/06 `_____•_______________`___________ ____'-- ____."--.__.__ _•__" _______..==_=._= �_____:__=
2973 83 402 116 146 18.63 5371 872 60.21 290 2.32 2.13 24.3 1.457 305.33 2.940 1071 1721 34.7
106%* 132% 115% 122% 49% 93% 1341* 87% 109% 322% 193% 164% 152% 112% 76% 122% 107% 246% 193%
Percent of CAL from PRO = 11.11 Percent of CAL from CHO = 53.9% Percent of CAL from FAT = 35.0%
F--"AY 10/27/06.....__....=...=a=...=__...==.m====•________________ ____.________ ___: Y'__ -
90 439 95 226 25.66 5116 761 112.95 278 2.86 2.46 25.8 1.859 645.11 3.02d 1187 2087 18.8
143% 125% 100% 75% 128% 1781* 761 205% 309% 238% 189% 161% 143% 161% 126% 119% 298% 104%
Percent of CAL from PRO • 12.11 Percent of CAL from CHO = 59.1% Percent of CAL from PAT = 28.8%
WEEK 3 AVERAGE PER DAY ( 7 DAY(S)) __-_
2940 81 415 107 184 25.01 4736 1242 73.59 286 2.42 2.09 22.9 1.760 577.53 2.880 1081 1708 23.9
1051' 129% 119% 113% 61% 125% 118%' 124% 134% 3181 202% 161% 143% 135% 1441 120% 106% 244% 1336
Percent of CAL from PRO = 11.0% Percent of CAL from CEO . 56.3% Percent of CAL from FAT 32.8%
I (#16.68
_I (216.68
NOTES: 1. THIRD LINE OF COL HEADINGS IS 100% OF SELECTED RDA.
2. NUTRIENT VALUES ARE FOR TOTAL PORTION AS SERVED.
3. PORTION SIZE DESCRIPTION: R=RAW WEIGHT, C=COOKED WEIGHT, F-FILLING WEIGHT
4. FIRST DETAIL LINE INDICATES AMOUNT OF NUTRIENTS: SECOND LINE INDICATES PERCENTAGE OF RDA.
5. NUTRIENTS MARRED WITH "' HAVE INFORMATION AVAILABLE IN ALL INGREDIENTS. OTHERS MAY BV UNDERREPORTED DUE TO LACY OF DATA.
6. ON THE AVERAGE, 1 MG OF ADDITIONAL NIACIN IS DERIVED FROM EACH 60 MG OF TRYPTOPHAN.
I Is10H
Summary Nutritional Analysis
Weld Co CO
T1, 86 ' • • CHORD FOODSERVICE MANAGEMENT SYSTEMS + • ' PAGE: 4
A : 9,2.3.3, MENU MANAGEMENT SYSTEM - V6.30 OCT 27 06
. .n4 : 2 ARAMARR CORRECTIONAL SERVICES $.E01 1142 HOURS
NUTRITIONAL MENU ANALYSIS - NON-SELECTIVE MENU
STANDARD PORTION ANALYSIS
9(s16.68
***WEEKLY SUMMARY***
UNIT :1 MAIN SERVING UNIT
CY-MO-WK:O1 01 04
.. ----• 4 MALE/FEMALE AGE 19-50 YEARS DRI-RDA -- -----.. .. -'
CAL PRO CEO FAT Chol. DFib Na VitA Sel, VitO 8-1 B-2 Nis 8-6 Fola 8-12 Ca Phos Iron
Kcal gm gm gm mg GM rig RE microg mg ap mg mg rag mcg mcg mg mg mg
2800 63 350 95 300 20.00 4000 1000 55.00 90 1.29 1.30 16.0 1.300 400.00 2.400 1000 700 18.0
SATURDAY 10/28/06-..==..._... <__•__
2981 77 377 134 105 22.61 3969 739 44 99 } 2964•=1.98 2.03 21.8 1.227.355.67Y•2,411 870 1633=Rs 16.4
106%• 122% 108% 141% 35% 113% 49%' 74% 82% 329% 165% 156% 136% 94% 89% 100% 87% 233% 91%
Percent of CAL from PRO . 10.2% Percent of CAL from CHO = 49.9% Percent of CAL from FAT • 39.98
SUNDAY .==a.=rr•.r==- ---—•
3047 83 460 101 156 34.74 5256 572 58.65 290 2.51 2.11 23.7 2.018 722.75 2.672 1343 2132 27.5
1098' 132% 131% 106% 52% 174% 131%' 57% 107% 322% 209% 162% 148% 155% 181% 111% 134% 305% 153%
Percent of CAL from PRO • 10,8% Percent of CAL from CHO = 59.7% Percent of CAL from FAT - 29.5%
MONDAY 10;30/06..=r••.....•__._•• :.___-.___.____ --__===.•r=•..•__.•___..
2955 89 390 115 153 17.74 5421 2437 58.53 296 2.27 2.33 28.0 1.995 286.71 2.855 1049 1439 27.7
106%' 127% 111% 121% 51% 69% 136%• 264E 106% 329% 189% 179% 175% 153% 728 1191 105% 2066 154%
Percent of CAL from PRO = 11.0% Percent Of CAL from CHO - 53.5% Percent of CAL from PAT . 35.5%
TUESDAY 10/31106===•== ====:___"__="===r==_=.__-:..•_-...___.•.:_:_____.____` ----
2407 85 426 96 280 34.03 4689 1902 97.78 293 2.53 2.23 22.4 2.229 664.14 2.868 1108 2219 19.5
104%• 135% 122% 103% 93% 170% 117% 190% 176% 326% 211% 172% 140% 171% 166% 119% 111% 3:7% 108%
Percent of CAL from PRO = 11.6% Percent of CAL from 0710 = 58.2% Percent of CAL from FAT = 30.1%
WEDNESDAY 11/01/06---- ---r..r•.==r==.==�_:__:__
2840 63 433 96 110 19.14 4418 1106 44.70 275 1.94 1-92 21.5.1.510 272.40 3.080 • 981' 1655 11,1
101%' 100% 124% 101% 37% 968 112t' 111% 81% 306% 162% 148% 134% 116% 68% 128% 98% 236% 95%
Percent of CAL from PRO - 8.8% percent of CAL from CRO = 60.8% Percent of CAL from PAT = 30.3%
THURSDAY 11/02/06•----=---- - - - - v
--- - - --- --- _ .... .-----•-
2667 84 377 112 162 20.00.1 4587 1024 .17.48 288229__ 1.93 `•23.5 1,676 508.09 2.696 819 1341 21.1
102%• 133% 10R% 118% 54! 100% 115%` 102% 214% 320% 191% 1483 147% 129% 127% 112% 82% 192% 117%
Percent of CAL from PRO = 11.88 Percent of CAL from CEO = 52.9% Percent of CAL from FAT = 35.3%
'1/03/06------r.••.=------=--.___• == r a1
9 72 386 113 319 22.d1 3990= 811 55.18 293 12.10 2.05 19.0 1.611=563 35r 2.996 1140 1543 21.9
s' 114% 110% 119% 106% 112% 100%' 81% 100% 326% 175% 158% 119% 124% 141% 125% 114% 220% 122%
1•....:ent of CAL from PRO . 10.1% Percent of CAL from CHO = 54.2% Percent of CAL from PA? = 35.7%
WERE 4 AVERAGE PER DAY ( 7 DAVIS)) ••• __•_____ "'--'_
2915 78 407 110 184 24.38 4627 1227 68.17 290 2.23 2.09 22.8 1.752 481.87 2.797 1044 1709 21.6
104%" 124% 116% 116% 619 122% 116% 123% 124% 322% 186% 161% 1.43% 135% 1208 1178 1048 244% 120%
Percent of CAL from PRO = I0.6% Percent of CAL from CHO = 55.6% Percent of CAL from FAT = 33.8%
I is16.6H
{s16.6N
NOTES: 1. THIRD LINE OF COL HEADINGS IS 100% OF SELECTED RDA.
2. NUTRIENT VALUES ARE FOR TOTAL PORTION AS SERVED.
3. PORTION SIZE DESCRIPTION: R=RASE WEIGHT, C=COOKED WEIGHT, F.FILLING WEIGHT
4. FIRST DETAIL LINE INDICATES AMOUNT OF NUTRIENTS; SECOND LINE INDICATES PERCENTAGE: OP RDA.
5. NUTRIENTS MARLED WITH "' HAVE. INFORMATION AVAILABLE IN ALL INGREDIENTS. OTHERS KAY 8E UNDERREPORTED DUE TC LACK oF DATA.
6. ON THE AVERAGE, 1 MG OF ADOrTIONAI, NIACIN IS DERIVED ?R0)8 EACH 60 MG OF TRYPTOPHAN.
•
14s10R
i
Summary Nutritional Analysis
Weld Co CO
. `.'P4: 86 • • • CBORD FOODSERVICE MANAGEMENT SYSTEMS • • • PAGE( 5
N 9.2.3.3. MENU MANAGEMENT SYSTEM - v6.30 OCT 27 06
: 2 ARAMARK CORRECTIONAL SERVICES S=E01 1142 HOURS
NUTRITIONAL MENU ANALYSIS - NON-SELECTIVE MENU
STANDARD PORTION ANALYSIS
i 1 (616.6H
...MONTHLY SCRB4ARY••*
UNIT :1 MAIN SERVING UNIT
CY-MO-WK:01 01 ••
I -----• - 4 MALE/FEMALE AGE 19-50 YEARS DRI-RDA
CAL PRO CHO FAT Cho1 DFib Na VitA Sel. VitC B-1 B-2 Nia 8-6 Fola B-12 Ca Phom Iron
Kcal gm gm gm mg GM mg RE Micro mg mg mg m9 mg mcp !C9 m9 eW mg
2800 63 350 95 300 20.00 4000 1000 55.00 90 1.20 1.30 16.0 1.300 400,03 2.400 1000 700 18.0
WEEK 1 AVERAGE PER DAY ( 7 DAY IS)1 ____ ------________________-- ..
-•-__„-.•_---___-_:_._--:_ --_ -_
2882 76 399 110 173 25.39 4479 1346 59.84 279 2.16 2.02 23.1 1.865 513.64 2.891 998 Ss 1583 21.1
103%• 121% 114E 116E 58% 127E 112% :35% 1090 310E 180% 155E 144E 1438 128E 120% 100% 2268 117%
Percent of CAL from PRO = 10.6% Percent of CAL from CHO = 55.1E Percent of CAL from FAT = 34.3%
WEEK 2 AVERAGE PER DAY ( 7 DAY(S))
2906 78 403 111 193 22.59 4560 1364 62.62 290 2.34 2.17 24.0 1.766 491.39 3.031 1014 1680 22.9
1048` 124% 115% 117E 64% 113E 114% 136% 114% 322% 195E 167% 150% 136% 123% 126% 101% 240E 127%
Percent of CAL from PRO = 10.6% Percent of CAL from CHO = 55.2% Percent of CAL from FAT = 34.1%
WEEK 3 AVERAGE PER DAY 17 DAY(S)) ---• __________•..___.___-=.=--r=�=�,_.. _ =-z=. __
2940 81 415 107 184 25.01 4736 1242 73.59 286 2.42 2.09 22.9 1.760 577.53 2.880 =1081 1708 23,9
105%• 129% 119E 113E 61% 125E 1181• 1248 134% 318E 202% 161% 143% 135% 144E 1208 1088 244% 133%
Percent of CAL from PRO . 11.0% Percent of CAL from CHO • 56.38 Percent of CAL from PAT • 32.8E
WEER 4 AVERAGE PER DAY 1 7 DAYISI) _________=---==_•.____. ===z--- - .._--.---_--_ --
2915 78 407 110 184 24.38 4627 1227 68.17 290 2.23 2.09 22.8 1,752 481.87 2.797 1044 1709 21.6
104*• 124% 116E 116% 61% 122E 116% 123% 124% 322% 186% 161% 143% 135% 120% 117% 1048 244E 120%
Percent of CAL from PRO .. 10.6% Percent of CAL from CHO - 55.6% Percent of CAL from FAT = 33.8E
H0%P1'H 1 AVERAGE PER DAY ( 28 DAY(51) ..=__====.n. .t_...=______:_-_____________•__'__.__�.__=-_`=====s.=_
2911 78 406 110 183 24.34 4601 1295 66,06 286 2.29 2.09 23.2 1.786 516,11 2.930 1034 1670 22.4
104%• 124% 116% 116E 61% 122% 115% 130% 1201 318% 191% 161% 145% 137% 129% 121E 103% 239% 124%
Percent of CAL from PRO - 10.7% Percent of CAL from CHO - 55.6% Percent of CAL from FAT • 33.7%
% (610E
i (e16.6H
_I )a16.6H
M^S: 1. THIRD LINE OF COL HEADINGS IS 100% OF SELECTED RDA.
2. NUTRIENT VALUES ARE FOR TOTAL PORTION AS SERVED.
3. PORTION SIZE DESCRIPTION: R=RAW WEIGHT, C•COORED WEIGHT, F=PIL1.IFG WEIGHT
6. FIRST DETAIL LINE INDICATES AMOUNT OF NUTRIENTS; SECOND LINE INDICATES PERCENTAGE OF RDA.
5. NUTRIENTS MARRED WITH "' HAVE INFORMATION AVAILABLE IN ALL INGREDIENTS. OTHERS MAY BE UNDERREPORTED DUE TO LACE OF DATA.
5. ON THE AVERAGE, 1 MG OF ADDITIONAL NIACIN IS DERIVED PROW EACH 60 MG OF TRYPTOPHAN.
I (610H
Summary Nutritional Analysis
Weld Co CO
P "If: 86 • • • CSORD FOODSERVICE MANAvS:EN: SYSTEMS * • • PAGE: 6
7 : 9.2.3.3. MENU MANAGEMENT SYSTEM V6.30 OCT 21 06
L. : 2 ARAMARK CORRECTIONAL SERVICES S-E01 1142 HOURS
NUTRITIONAL MENU ANALYSIS - NON-SELECTIVE MENU
STANDARD PORTION ANALYSIS
COMPARED TO NUTRIENT GOAL
NONSELECTIVE ANALYSIS
CALCULATED PORTION WEIGHTS SUPPRESSED
PORTION COSTS SUPPRESSED
SYSTEM RECIPE NUMBERS PRINTED
NON-SELECTED RECIPE DETAIL SUPPRESSED
, SELECTED RECIPE DETAIL SUPPRESSED
MEAL TOTALS SUPPRESSED
DAILY SUMMARY SUPPRESSED
WEEKLY =WART PRINTED
MONTHLY SUMMARY PRINTED
CYCLE SVMNART SUPPRESSED
REPORTS: 86 • • • CHORD FOODSERVICE MANAGEMENT SYSCtNS • • ' PAGE: 1
ovrioN : 9.2.3.3. MENU MANAGEMENT SYSTEM -• V6.30 OCT 27 06
USERS : 2 ARAMARK CORRECTIONAL SERVICES 6=E01 1142 HOURS
PRINT MENU ANALYSIS REPORTS
MENU SELECTION
Menu Menu Unit CY-MO-WK Cycle Starting Ending
1ieDr Title tlabr Start Day Nmhr Day Nmbr
791 WELD BID TK-ME 10-06 WI.WI 1 01-01-01 10/07/06 1 7
788 WELD DID 10-06 W1W2 1 01-01-02 10/16/06 1
789 WELD BID 10-06 1113! 1 01-01-03 10/21/06 1 7
790 WELD HID 10-06 191114 1 01-01-01 10/28/06 1 7
I (alON
ti
Section 4 - Management
and Staffing
RAMARK provides a depth of management resources not found in other outsourcing management
companies.This management support includes a vast array of technical support representatives,line
of service leaders, people development personnel, people services personnel, recruiters,research and
development personnel,regional district managers,regional vice presidents, and corporate leadership.
The end result is that Weld County North Jail Complex and Centennial Residential Work Release
Facility has access to a level of expertise and experience that is unavailable with other companies_These
combined skills and resources ensure the support needed to address all facility needs.
We propose to Weld County a Food Service Director with over ten(10)years correctional
experience,a General Manager who is a Registered Dietitian with twenty(2)years of experience,a
District Manager with sixteen(16)years of correctional experience and a Regional Sales Director
with twenty(20) years of experience. The General Manager and District Manager both live within
forty(40)miles of Weld County and the Regional Sales Director is very familiar with the needs of
Weld County. The combined sixty-four(64)plus years of correctinal experience offered by
ARAMARK to Weld County is a substantial benefit to the County.
F�1
- k
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a_. ~ Y fi .
k ......, -'.,...../4
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, .„, , ,„___
......._ _ _
•
A7ARAMARK
Correctional Services
49
i
The County also benefited flow ARAMARK servicing twelve (12)other correctional facilities in
Colorado. We employ over fifteen (15)correctional trained Food Service Directors and Assistant Food
Service Directors in Colorado. Additionally, we employ in excess of seventy(70)hourly trained
employees in Colorado. Another benefit to Weld County is the other Line of Business units we service
in Colorado and the Denver area. We are uniquely positioned to handle any emergency situation if it
was to arise.
ARAMARK Correctional Services Management Team is comprised of top professional managers who
will provide the ongoing resources necessary to manage the operation.ARAMARK's background and
experience in the corrections industry is unmatched by any competitor. Following is ARAMARK's
customized staffing plan for Weld County North Jail Complex and Centennial Residential Work Release
Facility. Additionally,we haveprovided Profiles and Resumes of Y, personnel who will support the food
service operation at the Weld County North Jail Complex and Centennial Residential Work Release
Facility. Also included in this section is an ARAMARK Coi,ectional Services internal organizational
chart.
The ability ARAMARK has to recruit, select,train,and hire new employee's is the cornerstone to our
organizational strength.
al
knt
_
I-
a,
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a,
50
I
Our Team Bios
f ,
FRONT LINE MANAGER,Raymond Billington
The Front Line Manager is responsible for supervising and directing all the activities of a food service
operation in a manner that is consistent with client, corporate, and division policies and goals.The Front
Line Manager provides a food service program that consistently achieves client and division standards in
sanitation, quantity, and quality of food and service,and safety and delivery of meals within the client's
security restrictions.The Front Line Manager also implements and maintains a client relations program
designed to achieve consistently high levels of client and customer satisfaction. The Front Line Manager
directs all unit activity to"stay close to the customer"in order to satisfy his or her objectives and
anticipate future needs.The Front Line Manager listens and reacts promptly to real or perceived
customer or client concerns.
GENERAL MANAGER,Peggy Ilonn
During regular visits,the General Manager will review the food service operation for quality,
achievement of operational goals and budgets, safety, sanitation,and security.The General Manager will
help ensure that your objectives are met.Most important, the General Manager provides a separate,
distinct,open,and available communication link between you as our client and ARAMARK.We
consider ARAMARK as a Company to be your Department Manager, not just the individual who serves
you as your Front Line Manager. This ensures a dramatic sense of urgency and provides a new and
higher level of control than would otherwise be available to you. The General Manager will schedule
frequent visits to the Weld County North Jail Complex and Centennial Residential Work Release
Facility. These visits will be in tandem with such duties as client meetings(scheduled),unit audits, and
other miscellaneous areas of operation.
DISTRICT MANAGER,Brian Mathiews
During regular visits,the District Manager will review the food service operation for quality,
achievement of operational goals and budgets, safety, sanitation, and security. The District Manager will
help ensure that your objectives are met. Most important,the District Manager provides a separate,
distinct, open, and available communication link between you as our client and ARAMARK. We
consider ARAMARK as a Company to be your Department Manager not just the individual who serves
you as your Front Line Manager.This ensures a dramatic sense of urgency and provides a new and
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higher level of control than would otherwise be available to you.The District Manager will schedule
frequent visits to the Weld County North.fail Complex and Centennial Residential Work Release
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Facility. These visits will be in tandem with such duties as client meetings(scheduled), unit audits,and 3
other miscellaneous areas of operation.
REGIONAL SALES DIRECTOR,Bob Foringer
The Regional Sales Director is responsible for client retention, expanding
S p and adding to our current
business, and for growing our business with new clients within the marketplace. The Regional Sales
Director is responsible for the survey and proposal process.As the facilitator in new and re-bid business
opportunities, the Sales Director must ensure ARAMARK that we are meeting or exceeding our tes
customers'expectations, as well as establishing an avenue of lead generation.The Regional Sales
Director meets with our direct client liaison in addition to the Sheriff's Department and other
facility staff and local officials in county and state government. 51
PRESIDENT,Tim Campbell
The President of Correctional Services is keenly interested in the performance of our operation and
strives to deliver "Operational Excellence"at all of the correctional facilities we serve. Retention of
existing clients, the successful measured growth of our division, supporting our team,and searching to
locate and to retain the best team of talent available to serve our customers are the primary focuses of
Tim Campbell.
SENIOR VICE PRESIDENT OF SALES AND MARKETING,John Robinson
John is responsible for all sales and marketing activities for the corrections division.John has 20 years
experience working in criminal justice and corrections, 10 years as Undersheriff of Cook County,
Illinois. John is also responsible for contract administration and consultation on all legal matters for the
division.
VICE PRESIDENT OF FINANCE,Mike Morgioni
Mike is responsible for analysis and evaluation of the financial position of the business,which includes
balance sheet, income statement,and cash flow statements. He monitors control of our company's assets
and operating contracts. He supports the on-site management team with financial policies, procedures,
and training to provide for the achievement of company and client objectives.He administers
compliance with the company's business conduct policy,
VICE PRESIDENT OF HUMAN RESOURCES,Susan Meier
The Vice President of Human Resources supports our on-site management team and our client with
applicable information and assistance in regards to human resources policies and procedures, recruiting,
handling employee grievances, incentive programs,training curriculums,and informing the field of
changes to Federal Laws and guidelines affecting employees within our provided services.
REGIONAL VICE PRESIDENT, Hugo Guerra
The Regional Vice President is responsible for overseeing the on-site management team and our support
staff to assure we are meeting or exceeding our clients'expectations. The Regional Vice President
reviews the financial performance of each account and with the Director of Sales,meets with our direct
client liaison,administrative staff,county supervisors, and so on. to ensure that we are meeting their
expectations within our program.
DIRECTOR OF PURCHASING,Carey Lieberman
Carey oversees ARAMARK purchasing programs for ARAMARK Correctional Services clients and
provides support to our on-site management teams.
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DIRECTOR OF MENU PROGRAMS,Kristin Busehe
Kristin manages a staff of four corrections dietitians responsible for menu planning, special diets, and
operational standards. She develops product specifications and recipes based on contract requirements 3
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and nutritional standards. She coordinates the effectiveness of the Quality Assurance Program as well as
compliance with HACCP. er
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52
RAYMOND BILLINGTON
FOOD SERVICE MANAGER
EXPERIENCE
2005 to Present ARAMARK Correctional Services,Inc.
Food Service Director-Weld County
2002-2004 Texas Department of Criminal Justice
2003 -2004 Eastham Unit-Food Service Manager IV
2002-2003 Smith Unit-Food Service Manager IIl
2001 -2002 ARAMARK Correctional Services,Inc.
SNMCF-Food Service Director
1996-2001 Texas Department of Criminal Justice
1999 - 2001 Michael Unit-Food Service Manager III
1996- 199 Lynaugh Unit-Food Service Manager lU
EDUCATION
1991 Texas Tech University
Bachelor Degree in Restaurant,Hotel, Institutional Management
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PEGGY HONN
GENERAL MANAGER
EXPERIENCE
2001 to Present ARAMARK Correctional Services, Inc.
2004 to Present Regional General Manager
2001 - 2004 District Manager
1989- 2001 Service America
1996-2001 Regional Manager
1994- 1996 District Manager
1989 - 1994 Area Supervisor
1986 - 1989 Manager,Food Service
1981 - 1985 Jennie Stuart Medical Center
Food Service Director
1976- 1981 University of Iowa Hospitals and Clics
Food Production Manager
EDUCATION
I974 Colorado State University
Bachelor Degree in Food Science and Nutrition
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BRIAN MATHIEWS
DISTRICT MANAGER
EXPERIENCE
2001-Present ARAMARK Correctional Services, Inc.
2006 - Present District Manager
2005-Present Regional Vice President
2001-2005 District Manager
1996-2001 Correctional Foodservice Management
Phoenix,Arizona
1999-2001 Vice President, Operations
1998-1999 Senior Regional Manager
1996-1998 Training and Transition Manager
1989-1996 ARAMARK Correctional Services, Inc.
1991-1996 Food Service Director
1989-1991 Assistant Food Service Director
1986-1989 State Group Incorporated
Manager/Vice President,Operations
EDUCATION
1988 University of North Texas
Bachelor of Arts
Major: Psychology
Minor. Business Administration a'
ACHIEVEMENTS
3
1991 ARAMARK Food Service Training Program
1992 ARAMARK Computer Training Program ru
1992 ARAMARK Certificate for outstanding Performance
1992 ARAMARK Certification for Best Financial Turnaround
1995 National Education Foundation-Safe Serve Certificate
National Education Foundation-Teacher's Certification
55
BOB FORINGER
REGIONAL SALES DIRECTOR
EXPERIENCE
1986-Present ARAMARK Correctional Services,Inc.
2006-Present Regional Sales Director
West Region
2001-2006 District Manager
Northwest Region/Rocky Mountain District
1997-2001 General Manager
Salt I a r County Jails
1993-1997 District Manager
Midwest Region
1990-1993 General Manager
Multnomah County Jail
1987-1990 Food Service Director
Arapahoe County Jail
1986-1987 Assistant Food Service Director
Cook County Jail
1982-1986 Tri-R Vending,Inc.
1984-1986 Commissary Purchasing Agent
1982-1984 Food Service Director-Fisher Body Corp.
1979-1982 Saga Food Corp
1980-1982 Food Service Director-International Harvester
1979-1980 Chef-Allstate Insurance Company tt)
1975-1979 United States Navy
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EDUCATION a.
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1985 College of DuPage-Wheaton, Illinois
Associate of Arts in Food Service
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56
TIM CAMPBELL
PRESIDENT
EXPERIENCE
1999-Present ARAMARK Corporation
2004-Present ARAMARK Correctional Services, Inc.
President
2002-2003 ARAMARK ServiceMaster Healthcare Services
Executive Vice President
1999-2002 ARAMARK Facility Services
Regional Vice President
1996-1999 Sodexho Services
1998-1999 Senior Vice President
1998-1999 Vice President of Campus Housing
1997-1998 Division Vice President of Business and Industry
1996-1997 Vice President of Sales and Business
1986-1996 Rollins, Inc.
1993-1996 Vice President Administrative and Service Operations
1992-1993 Group Vice President
1991-1992 Vice President of Human Resources
1989-1991 Director Payroll and Benefits
1988-1992 Assistant to Senior Vice President
1987-1988 Manager—Orkin Exterminating Company
1987-1987 Manager—Orkin Lawn Care
1986-1987 Senior Business Analyst
EDUCATION
1985 University of Georgia
M.S. Electronic/Systems Engineering
1983 University of Georgia
B.S. Engineering,Minor in Management Science/Operations ManagementDJ
Graduated Magna Cum Laude
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JOHN ROBINSON
SENIOR VICE PRESIDENT, SALES AND MARKETING
EXPERIENCE
2002-Present ARAMARK Correctional Services, Inc.
2006-Present Senior Vice President, Sales and Marketing
2002-2006 Vice President, State System Development
1991-2000 Cook County Sheriff's Department
Undersheriff
1988-1991 Cook County Adult Probation Department
Chief Probation Officer
1985-1988 Office of Thomas Chase
Attorney
1981-1985 Illinois Department of Children&Family Services
19841985 Deputy/Director for Program Operations
1982-1984 Aurora Regional Administrator
1981-1982 Rockford Regional Administrator
1978-1981 16th Judicial Circuit Court
1978-1981 Deputy Director/Adult Court Services for Operations
1978-1979 Director of Community Court Services
EDUCATION
1999 University of Illinois at Chicago
Ph.D—Public Policy Analysis
1983 Syracuse University
Certificate of Advanced Study in Educational Administration
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1978 Northern Illinois University 3
)urns Doctor
1973 State University of New York at Albany
MS Degree in Educational Administration
1970 Carroll College
BA Degree in Political Science
58
MIKE MORGIONI
VICE PRESIDENT AND CFO
EXPERIENCE
1997 -Present ARAMARK Corporation
2003 - Present ARAMARK Correctional Services.Inc.
Vice President, Finance and Chief Financial Officer
2000- 2003 ARAMARK Sports and Entertainment Group, Stadiums and Arenas
Division
Vice President,Finance and Chief Financial Officer
1999-2000 ARAMARK Sports and Entertainment Group
Director of Planning and Analysis
1997- 1999 ARAMARK Corporate Planning
Senior Business Planner
1994- 1997 ARCO Chemical Company
Planning Manager,Corporate Finance Analyst, Business Analyst
EDUCATION
1994 University of Pennsylvania,The Wharton School
M.B.A.—Finance and Operations Management
1986 University of Rochester
BA.—Political Science and Economics
MILITARY
1986 - 1992 United States Navy
Lieutenant,Nuclear Trained Submarine Officer
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SUSAN MEIER
VICE PRESIDENT, HUMAN RESOURCES
EXPERIENCE
1999-Present ARAMARK Corporation
2006-Present ARAMARK Correctional Services,Inc.
Vice President.Human Resources
2004-2006 ARAMARK Corporation
Associate Vice President,Human Resources
2003-2004 Human Resources Director,Athens Olympics
1999-2003 Human Resources Director
1995-1999 Circuit City Stores, inc.
1997-1999 Human Resources Director
1996-1997 Management Development Manager
1995-1996 Personnel Manager
1990-1995 G-N Distributing Company(McDonald's)
Personnel Manager
EDUCATION
2002 St.Joseph's University
Executive MBA
1990 Kent State University
B.B.A, Human Resources
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HUGO GUERRA
REGIONAL VICE PRESIDENT
EXPERIENCE
2006-Present ARAMARK Correctional Services, Inc,
Regional Vice Piesident, West Region
1997-2006 Nestle Waters
Zone Manager
1995-1997 Quaker Oats Beverages
1996-1997 Area Manager
1995-1996 Distribution Manager
1994-1995 Canada Dry Bottling/Coors Distributing
Chain Account Manager
1989-1994 Pepsi Cola Company
1992-1994 Key Account Manager
1991-1992 District Sales Manager
1989-1991 Account Representative and Management Trainee
EDUCATION
1989 Sam Houston State University
Bachelor of Business Administration Degree in Marketing
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CAREY J. LIEBERMAN
PURCHASING DIRECTOR
EXPERIENCE
1992 -Present ARAMARK Corporation
1999 -Present ARAMARK Correctional Services,Inc.
Purchasing Director
ARAMARK Corporation
1998 - 1999 Senior Regional Distribution Manager
1994 - 1998 Regional Distribution Manager-Eastern Region
1992- 1994 Regional Distribution Manager-Western Region
1990- 1992 Nutrition Management Services Company
Vice President,Operations
1988 - 1990 Geriatric and Medical Centers
Corporate Director,Food and Nutrition
1982 - 1988 Nutrition Management Services Company
1988 - 1988 Vice President,Operations- Retail Division
1985 - 1988 Director,Quality Assurance
1984 - 1985 District Manager
1982 - 1984 Director of Food Services
1978 - 1982 Red Coach Grill Restaurants
General Manager
1975 -1978 Pizza Hut,Inc.
General Manager
EDUCATION
1978 State University at Binghamtom
Bachelor of Science—Management
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KRISTIN BUSCHE
DIRECTOR OF MENU PROGRAM DEVELOPMENT
EXPERIENCE
1997-Present ARAMARK
J er ( c Inc. CDR •.�ez a+:a-e:•.s�tc.!-r.
ARAMARK Correctional Services, L
Kristin E Busch.
._'.'Myp!..I,L'nn1.:M.v7�nor•.+..,v,'i am
2005-Present Director of Menu Program Development �j swum 8/31/10'
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1999-2005 Corporate Dietitian
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Summers Dietitian's Assistant& Special Projects
1997-1998
Spry
1997 University of Illinois at Champaign-Urbana
Teaching Assistant
Summers Marionjoy Rehabilitation Hospitals and Clinics
Diet Clerk
EDUCATION
2006 University of Illinois at Chicago
Master of Business Administration-Candidate
1998 University of Illinois at Champaign-Urbana
Bachelor of Science
1999 ARAMARK Dietetic Internship
PROFESSIONAL
AFFILIATIONS
American Dietetic Association-8875419
American Correctional Food Service Association
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Offering the Vast
Expertise of our •
People Resources
AhaRAMARK's excellent record of client retention,as well as the number of partnerships that we have
d long term, demonstrates our ability to meet customer requirements. We have served:
A 6 clients for 40 years or more.
A 20 clients for 30 years or more.
-* 64 clients for 25 years or more.
A 160 clients for 10 years or more.
Division Resources
ARAMARK's management support services structure is a distinguishing benefit of partnering with
ARAMARK. Specifically:
A The entire inventory of support and expertise is focused on the individual ARAMARK Front
Line Manager.ARAMARK provides this individual state-of-the-art management tools and ready
access to expert assistance and consultation..
ARAMARK has invested heavily in the leadership quality of our support resources—both
systems and people.We intend to ensure they remain firmly on the leading edge and set the
standard for our industry.
-A In areas other than quality, standards, and compliance, flexibility is virtually unlimited in the
application of our systems and programs.Our responsiveness is the key to your control.
Our people resources include experts and support in the following areas:
* Human Resources—Provides support to ARAMARK's Front-Line Managers by managing and
developing competitive compensation and benefits programs, and conducting salary and wage
surveys. This group develops training programs to meet the needs of ARAMARK managers and
hourly employees.This group also develops recruiting programs.Other responsibilities include
management succession planning,human resources audits, employee opinion surveys,EEO
compliance,and affirmative action plans.ARAMARK's Management Development Review 3
(MDR)system and programs for appraisal and performance development are also handled in
this group.
Training—Develops and refines ARAMARK in-service and management training curricula and
ensures that appropriate and ongoing training is available to all employees.
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.r Accounting—Establishes,coordinates, and administers a plan for control of operations.The
group provides tools for both client and internal management reporting to compare performance
with operating plans and budgets. The team formulates accounting policies, coordinates systems
and procedures, and prepares operating data and special reports as required.Accounting also
ensures protection of the business's assets through internal control, internal auditing,and proper
insurance coverage.
i't Information Technology and Support Services--Develops and supports all computerized
system applications for operations.ARAMARK annually invests significant research and
development capital into technology and systems.
✓ Marketing—Develops marketing concepts and services, and communicates topical issues and
market trends to field operations.Our marketing staff monitors satisfaction through ongoing
client surveys. The marketing team also surveys the marketplace to understand the needs and
issues facing organizations, especially as they relate to support services.
it Business Development—Responsible for the sales strategy and implementation of all new
business development activities. This group analyzes industry trends and coordinates market
research activities and tracks sales and related market statistics.This group supports STAR Team
audits and rebids at current accounts and establishes public relations with industry organizations
and affiliations.
Corporate Resources
ARAMARK has invested in a broad support staff of experts at the corporate level to provide expertise
applicable across multiple ARAMARK divisions,including:
Information Technology(IT)Systems Specialists—Provide development and support for
ARAMARK's software management systems and ensure that ARAMARK's systems remain at
the forefront of the industry.
? Purchasing Specialists—Establish standards and negotiate national and regional agreements
ensuring competitive pricing and high-quality standards.
✓ Equipment Engineers—Provide testing, evaluation,and calibration of equipment and methods,
ensuring clients of immediate application of advanced technology and expert advice.
✓ Safety Engineers and Risk Management Specialists—Implement risk management programs
to control and prevent employee injuries and vehicle accidents.They are also responsible for
training on OSHA compliance.
co
r Labor Relations Attorneys—Monitor,negotiate, and administer labor agreements and guide
efforts to maintain fair and harmonious relations between labor and management,
3
L'r Security Specialists--Assist field operations in the development and implementation of loss
prevention systems (for both products and cash).ARAMARK field level security personnel au
conduct investigations when necessary.
7:r Internal Auditors and Analysts—Secure the controls of the central accounting system to
ensure validity and consistency. .,
66
✓ Facility Analysts and Interior Designers—Plan the efficient layout of production facilities,
recommend delivery systems, develop functional designs of dining areas, and provide distributor
pricing for equipment procurement on behalf of ARAMARK clients.
• Sanitation Experts—Responsible for research and development of sanitation programs, and
they provide training in housekeeping and safe food-handling procedures.
ARAMARK recognizes that the challenges the facility faces are unique to Weld County North Jail
Complex and Centennial Residential Work Release Facility and the community; therefore we tailor our
solutions to facility specific requirements. Flexibility is at the core of our approach.As a part of the
facility team, we do not dictate solutions;we tailor our service to help address specific needs and goals.
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..______..... ......____... .......
Section 5 - Employee
Training and Development
ARRAMA.RK processes and programs will provide Weld County North Jail Complex and Centennial
esidential Work Release Facility with well-trained,motivated personnel.Our goal is to attract,
select, develop,and retain a diverse team that performs to its highest potential. After recruiting and
selecting the best of the best,we focus on the development of each employee—to prepare workers for
their present job responsibilities while setting the stage for continuous career growth.To help people
develop, we have established the foremost multi-level employee training program in the service industry.
We allocate substantial corporate resources for recruiting,selecting, training,skills development, and
motivational programs for our staff.We will provide Weld County North Jail Complex and Centennial
Residential Work Release Facility with reduced turnover, reduced injuries, and improved service
delivery.
We are very proud to state that our compensation package is the most competitive in the
correctional industry.
Wage Scale and Benefit Package:
ARAMARK Manager Wage Scale: $50,000-$65,000
ARAMARK Hourly Wage Scale Average: $11.25 per hour
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Correctional Services
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The following documents can be located in the appendices section of this proposal.
ARAMARK EEO Summary.
ARAMARK Job Descriptions
ARAMARK Employee Handbook
ARAMARK Employee Benefits Overview
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Offering
Comprehensive
Management Training ` � '`
A RAMARK Correctional Services,Inc.,provides a full spectrum of quality training and
2ldevelopment that meet ACA guidelines for all levels of employees .New managers start with an
orientation program,On Your Mark. This program introduces new managers to ARAMARK
Corporation. Next, the new Correctional Services manager begins LEAD,ARAMARK Correctional
Services'new manager training program. During this program,the new manager is assigned to a
qualified trainer and qualified training site to be trained and coached for a food service management
position with ARAMARK Correctional Services.
There are other training programs that management employees are provided on an ongoing basis such as
ServSafe, Human Resources Workshops, Leadership Development, Safety, Security,Accident
Prevention, First Aid, Chemicals,and Fire Safety.These programs are delivered through classroom
training, meetings, self-study, videotape, reading, and professional associations.All training is conducted
on a regular basis to meet, at a minimum, the 40-hour ACA annual training requirement.All training is
documented and kept on record when completed.
Below are sample lesson plans that are delivered through the Corrections Division handbook.Through
our best practices approach to continuous improvement,ARAMARK has initiated web-based training
programs. We utilize this web training to ensure the latest correctional industry technology and process
enhancements arc available to our management and staff throughout the term of this contract.
Lesson Plan: Management Skills—Inmates
Objectives:To understand the background of inmates;understand how inmates are faced with fear,
anxiety, and loss of privacy,constant contact with others.
Assignment: Read Games Criminals Play; review handbook from location with manager;prepare an
inmate orientation briefing on Correctional Services.
References: Games Criminals Play, Corrections Division Handbook, Training Films:I Live in a Prison, .i
Doing Time--Life as an Inmate,New Man at Millersville. a,
Lesson Plan: Management Skills—Security t°
a►
Objectives:To become aware of the importance of security in a corrections facility; to understand the
Training Facilities Security'Program; to learn the management actions required to develop and O
implement a Security Program; to prepare a written report on security and a security briefing.
References: Corrections Division Handbook:; Location Security Program; Security Training Program. a
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Lesson Plan: The American Jail—Its Origins and Development Objective
Objectives: The student is expected to know and understand how the historical development of j ails in
the United States contributed to the problems jails faced in the 1990's.The student is expected to know
and understand the role of jails in the American Criminal Justice System.
References: Corrections Division Handbook
Lesson Plan: Staffing/Facility Analysis
Objectives: To understand all the factors that must be considered when staffing an account; to conduct a
facility analysis of the training location; to conduct a detailed physical review of the labor paying special
attention to factors that impact the amount and skill level of the work force; to prepare a written report
on all the factors that impact staffing.
References:ARAMARK Correctional Services Staffing Manual; Corrections Division Handbook;
Location Contract.
Lesson Plan: Staffing Scheduling
Objectives:To gain an understanding of the proper steps involved in efficiently staffing a location; to be
able to write position descriptions and work routines; to develop a manning table for the training
location.
References:ARAMARK Correctional Services Staffing Manual; Corrections Division Handbook.
Lesson Plan: Staffing/Hiring
Objectives:To understand and be able to use the four major sources of new employees; to learn and
practice the steps involved in the interview process; to review the hiring process with the training
director.
References:ARAMARK Correctional Services Staffing Manual; Corrections Division Handbook.
Lesson Plan: Staffing/Training Evaluation
Objectives:To understand the importance of orientation;to be able to conduct an orientation session; to
conduct a training session following the recommended training process; to become familiar with the
principles involved in evaluating performance,progressive discipline, termination.
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References:ARAMARK Correctional Services Staffing Manual; Corrections Division Handbook.
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Non-Management t
Training - ": :
Tn addition to management training and development,ARAMARK Correctional Services, Inc.,
iprovides a complete training program for hourly employees that also meets ACA guidelines.New
employees start with an orientation program which introduces them to ARAMARK and the client's
specific operation.They are then trained through Operational Excellence Food Service Road Maps,
which include detailed standards that must be met.This acts not only as a training tool,but as a job
description as well.Additionally,detailed in-service lesson plans have been developed for supervisor
and inmates called the 15-Minute Training Series.During this program,the new employee is either
trained by a manager or a Lead Supervisor, or a combination. Both of the programs have been
copyrighted and trademarked for the exclusive use of ARAMARK.
There are other training programs that non-management personnel are provided on an ongoing basis
such as food safety, employee safety, security,accident prevention, first aid,and fire safety.These
programs are delivered through in-service training sessions typically held on location.All training is
conducted on a regular basis to meet,at a minimum, the 40-hour ACA annual training requirement.All
training is documented and kept on record when completed.
Our Operational Excellence Program for training hourly employees is the only one of its kind in
the industry.
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On Your Mark
Objectives:
Provide a fun and interactive way for new managers to meet co-workers,gain a better understanding of
the large& dynamic company they have joined and how to utilize their skills to make a difference&
achieve career goals. ALL participants receive handouts on benefits contacts,acronym dictionary,
description of each Line of Business, employee referral program and more. Participants are also able to
network with other new ARAMARK managers.
Topics:
f Mission One
✓ Company History&"Dreamers &Doers" video.
T Our Vision.. Guiding Principles, Definition of Diversity, and Principles for Valuing Diversity
✓ Company Structure and Lines of Business Discussion,"We Can Do it All" video
• ARAMARK's"Wow"benefits(tuition reimbursement, discounts, etc)appear on the screen
throughout the day(rather than a module on benefits)
* How YOU can make a difference to the business: Founders Fund, Volunteer opportunities
t Career Opportunities and how to find them
✓ Training&Development Opportunities and how to take advantage of them
• * How to stay on track with performance: Key Success Measures,Management Dimensions and
the Career Management Process.
' Rewards for performance: Promotions, Incentives, Merit Increases
�t 401(k)
▪ "Continuing Your Adventure"Fax back completed sheet(optional homework)and receive a
prize
Target Audience:
Front Line Managers
Length:
1 Day(10:00 am to 3:30 pm)
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Lead
Description:
LEADERSHIP EXCELLENCE AND DEVELOPMENT FOR NEW CORRECTIONAL SERVICES
MANAGERS
LEAD is an action-learning program which introduces new managers to our business, systems and
language. Participants are assigned to a Training Site where they will be coached and trained by
experienced managers.
A Correctional Food Production Management
Accounting and Profitability
* Sanitation
-zr Safety and Security
i' Human Resources
• Technology
''t Juvenile Facilities
' Commissary Operations
LEAD employs a variety of learning methods including structured one-on-one instruction, videotape,
self-study,CD-ROM and readings.
Objective:
.r To prepare new managers to successfully run a Correctional Services account.
* To enhance managerial skills.
* To provide a consistent means of training new managers in ARAMARK Correctional Services
Target Audience:
Employees new to management or new to ARAMARK Correctional Services
Length:
Approximately 6-8 weeks
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Se ry Safe
Description:
SERVSAFE APPLIED FOOD SERVICE SANITATION CER1 IHCATION
'A This workshop is a comprehensive and up-to-date food safety and sanitation certification course.
The following modules are included:
✓ Introduction to Food Safety
✓ Personal Hygiene
yr Managing Food Safety: A Practical Approach to Hazard Analysis Critical Control Point
(HACCP)
• Receiving and Storage
A- Preparation, Cooking, Service, Proper Cleaning and Sanitizing
Objectives:
✓ To reinforce the "urgency"of safe food handling.
r To teach food safety and sanitation techniques to new managers and reinforce techniques to
experienced managers.
Target Audience:
Food Service Supervisors and Managers
Length:
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Strategic Leadership Institute (SLI)
Who should attend:
District Managers, Senior Sales Directors,Human Resource Directors and other Regional/Headquarters
Staff(Band 5 & above).
Program Description:
SLI addresses market focus, service excellence, financial acumen and organizational alignment concepts.
( Participants work on Application Projects and
l� PP a present outcomes on final day.
Program topics are:
-A Outdoor Leadership Experience
A. Strategies for Business Development
✓ Relationship Management
A Marketing and Pricing
Analysis for Growth
t Strategic Alignment and Communication
-A Vision Into Action
✓ Change for Growth
-A Diversity Module
Advanced Leadership Development Program (ADLP)
Who should attend:
GM and similar staff levels with MDR rating of Candidate for Promotion or Demonstrates Potential who
have potential to assume multi-service/unit responsibility.Also Managers new to multi-service/unit
responsibility with MDR rating of Solid Contributor.
Program Description:
ALDP addresses the skills needed to successfully manage complex and/or multi-unit accounts.
Participants assess their current strengths and developmental needs, as well as work on Application
Projects. Outcomes are presented on the final day.
Program topics are:
-A Leadership Development Planning
A- Interpersonal Effectiveness -
± A Financial Management
A Client Relations 3'
r Change Management
Leveling
Commitment to Diversity
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Leadership Development Program (LDP)
Who should attend:
Managers who have primary or secondary responsibility for day-today client relationships AND
Headquarters or Regional Staff Managers(Band 6& 7).
Program Description:
LDP develops leadership skills, financial management skills and improving client relations. Includes
and Application Project that will help participants reach business objectives.
Program topics are:
The Mission One-Team Challenge
* Leadership Development Survey/Career Management Strategies
'Y Situational Leadership
r Leading Change/Mobilizing Teams
* Financial Management-Zodiak Game
' Creating Unlimited Partnerships
* Leading Diversity
Building Leadership Skills (BLS)
Who should attend:
Front-line supervisors&managers (Band 7& 8)
Program Description:
BLS addresses handling increasing responsibilities in an efficient,effective and legal way.
Program topics are:
' Introduction to Leadership
't Understanding Diversity
• Understanding Behavior
* Interactive Communication
A Coaching for Performance
• Leveling
* Time Challenged
* Conflict Resolution
! r Managing Change —�
r The BLS Challenge o'
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Section 6 - Inmate Training
and Supervision
AasRAMARK Correctional Services recommends the use of inmate labor in the food service operation
a cost-effective alternative to an all civilian staff.Our experience in this area is extensive, and
we will implement our inmate supervisory and training program.
ARAMARK Correctional Services recognizes that any correctional food service using inmate labor must
practice rigid enforcement of rules and regulations;monitor inmate behavior;and closely supervise
inmate workers to ensure maximum productivity and deter theft.Without constant supervision,
contraband increases and a disorganized food service results. Correctional institutions using inmate labor
face an ever-changing workforce. To provide continuity of service and to facilitate training,ARAMARK
Correctional Services'managers will a standard work routine for each g prepare position. This work
description tells the inmate what to do by the time of day. By coordinating all routines,the manager
ensures each job will be completed every day.
For a new inmate, we supplement the routine sheet with verbal instructions and demonstrations. Most
inmates have never worked in food service; some are illiterate and need help getting started.
Routines, however,can help them stay on track.The time preparing these routines is well spent.The
four steps of training apply to inmates as well as to any other employees:
A Prepare the inmate for training.
w Present the job.
Observe the inmate's performance.
A Follow-up with additional instruction based upon observation of performance.• .
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ARAMARK offers two(2)types of programs:
1. Inmate to Workmates®Program
2. Inmate Supervision and Training
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1 . inmate to
Workmatesm Program
With our proposal, we would like to offer the ARAMARK Correctional Vocational Training
Program, referred to as the Inmate to Workmate',Program, is unique within the corrections
marketplace.ARAMARK has invested significant expense and expertise into this program to train
inmates, then provide placement into local ARAMARK business operations upon release.
The purpose and goal of the Inmate to Workmatesm Program has been to implement a process that will
enable us to train participants in the food service industry's best practices, then certify them in order to
help them obtain future employment, particularly as members of the ARAMARK team.ARAMARK has
the depth of commitment and resources to make this exciting program successful. It can be an integral
component of the industry needs and enhance the re-integration of inmates into the community.
It is ARAMARK's objective to be more than just a supplier to the corrections marketplace.As part of
the facility team, our goal is to be part of the total process,including rehabilitation and long-term re-
entry by inmates into the outside world. Inmate to Workmate can be an integral cog in the success of
this process.
The ARAMARK Correctional Services Inmate to Workmate Program is protected by copyright and is
the sole property of ARAMARK Correctional Services.The objective of the Inmate to Workmate
Program is to invest in vocational training of inmates(juveniles and adults)and facilitate placement into
ARAMARK units.
How the Program Works
▪ Candidates are interviewed for placement in the(VTP)Vocational Training Program.
• Each student must successfully complete the VTP and pass exam.
ARAMARK organizes a job fair that includes representatives from each of our lines of business a
(as the graduate approaches his release date). ea
:r A telephone or one-on-one interview takes place and a job offer may be made. -'
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• The job offer is either accepted or rejected. ARAMARK tracks the results of the program by site 1.O
as follows:
• Number of inmates eligible for training(GED or
L� equivalent).
• Number selected. c
• Number who complete the VTR
• Number of inmates offered jobs.
• Number of inmates who accepted jobs. p'
• Number still working at three, six,nine,and twelve month mark.
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Program Components
* Formal vocational training in both a classroom setting and hands-on applications.
., Funding for materials.
• Mentoring of former inmates after hire.
c Tracking of program results based on individual worker successes.
Teachers (if needed).
• ARAMARK Job Fair for all graduates to attend prior to release.
't External mentors jointly identified through community-based local service organizations.
Anticipated Results
✓ Increased trained workforce.
Lower recidivism.
? Community support and involvement.
C Evaluation of job performance.
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z. r'
Programsi
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Accomplishments
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ARAMARK Correctional Services has always supported Culinary Arts training in our facilities. In
000,we took the next step, dedicating resources to enhance facility driven programs with set
training criteria and structured agendas.Because ARAMARK operates food service businesses besides
Corrections, we can offer unique opportunities to place released, trained,and accredited inmates in those
businesses.
Chester County Prison, Pennsylvania
ARAMARK trained eight students over eight-week periods. Roberts Francis is the County Instructor.
West Chester University, an ARAMARK Campus account, has partnered with us to help transition
released trainees back into the workforce.To date they have taken five trainees.
Okeechobee Juvenile Correction Center, Florida
The Okeechobee County Public School Board sponsors the culinary arts training that takes place for
residents in our kitchen there.At any given time,40 to 48 students are learning basic food production
skills.At last count, three were working in local restaurants and one had entered a community college in
the area.
Pendleton Juvenile Detention Center, Indiana
We worked with local officials to secure funds for setting up an Inmate to Workmate program as an
adjunct to the Culinary Arts program.ARAMARK assisted in the curriculum and provides entree to
nearby ARAMARK Business Dining Services and Campus Services food service accounts.
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2. Inmate Supervision y ; .
and Trainin •
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It is the policy of ARAMARK Correctional Services that all inmates, while on assignment, are
carefully supervised,and that all inmates under the supervision of food service staff receive proper
guidance, direction,and training.The following procedures are in effect for supervising inmates at the
facility who are involved in the food service area:
All inmates will be required to maintain necessary sanitary and safety standards in accordance
with OSHA requirements and other related health safety standards.
Under no circumstances will an inmate be given the authority to have control over other
inmates, and all inmates should be carefully supervised when handling utensils,especially
cutlery. Full tool control should be maintained and shadow boards used when applicable.
r Under no circumstances will inmates be allowed to carelessly serve other inmates, waste food,
or show favoritism toward other inmates. Food should be served in a manner which all inmates
receive their appropriate portion.
For those inmates who create disciplinary problems, immediate disciplinary action will be taken and
necessary disciplinary reports prepared. Only properly screened inmates are allowed in the kitchen.
Training Inmates
The Inmate Training Program will be offered to all inmates assigned as workers to the food service
operation.The participants should exhibit adequate comprehension skills to function as a useful entity in
the kitchen. Development of the on-site hands-on training program will be executed and coordinated by
the ARAMARK manager on site. Evaluation of progress will be through observation of actual ability to
perform.A certificate will be given upon satisfactory completion of the program, per the specifications.
ARAMARK is prepared to give basic food service training in these areas: grill cooking; egg cookery;
sandwich preparation; salad preparation.;deep fat frying;dish machine operation; pot and pan washing; 3
meat cookery;vegetable preparation; recipes, weights and measure; preventing waste; cleaning and
sanitation.; safety in food service.
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Inmate Pre-service Meeting
A pm-service meeting with the inmate workers will be held before serving each meal.A diagram of food
placement on the tray will be prepared by management prior to service and reviewed during the pm-
service meeting, to inform each inmate server of item placement.Use of the diagram reduces confusion
when more than one item is in a tray compartment. It illustrates where each is placed and which item
will be on top. During this meeting,temperatures of each item will be checked and,if necessary,
corrections made. Inmate workers restocking the line during service will check product temperature and
correct any deficiencies before adding food to the line.Inmate workers will be shown the appropriate
serving utensils,which are reviewed during the meeting.
Philosophy of Inmate Supervision
The ARAMARK Correctional Services manager's attitude toward inmates should be one of authority
and dignity. When giving directives,profanity and vulgarity shall never be used.Managers should not
encourage or sympathize with inmate complaints and should refrain from giving inmates any advice
about personal or family matters. In these circumstances,the manager should report the complaints or
problems to the appropriate correctional officer.The ARAMARK Correctional Services manager never
becomes a correctional officer or deputy. However, the managers must be alert to problems that might
develop within the facility and be responsive to them.Although members of ARAMARK Correctional
Services management are not correctional officers,their authority should be evident to inmates. Setting
the right example in work style and in standards of performance are essential. While authority must be
handled cautiously, an honest, firm, and fair approach will establish authority without imposing it. Rules
and regulations should be established and always upheld.As the leader, the manager must treat inmate
workers as paid civilians. He or she is aware that inmates, given the opportunity,will take advantage of
any situation.
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Inmate Four Step
Training Method
Step 1—Preparation
;A Prepare presentation.
* Why is it important?How does it relate to overall team?
- Objectives of the work project: outline key points and operation standards.
A' Explain what should be learned by the cnd of training.
Ar Prepare to explain the project in a logical manner.
* Review to check for understanding and offer a conclusion.
5. Summarize key points.
- Provide supplies, equipment,smallwares, and other tools.
* Place students at ease and be ready to listen.
' Create interest and explain the importance of the project.
Step 2—Explanation of Demonstration
* Demonstrate the work project.
* Use simple language.
* Explain the reasons.
' Set the standards for performance.
Step 3—Performance
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A' Perform the inmate work project.
* Correct errors but maintain the inmate's self-esteem. Q"
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* Reverse roles: have the inmate explain to the trainer what we are doing wrong, what sequence
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he is doing it in,and why he is doing it that way.
A Allow for additional practice. O
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Step 4 Follow Up
-Cr Allow each person to practice.
-Or Encourage questions and check for understanding.
r Confirm standards and evaluate performance.
Finally
Taking time and effort to use the four-step training method with inmates saves time in retraining. It is a
proven training tool. Used correctly, this process will deliver well-trained inmates every time.
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Inmate Training for — : : -
Kitchen Equipment _.
Operationsyip fir.%
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Equipment
;fir Acquaintance with control switches.
A— Discuss maximum or minimum for requirement(i.e.,hot or cold).
• Usage of equipment.
✓ Using proper utensils.
-A Operating parts.
• Method for filling and emptying product from equipment.
Items to avoid when operating(e.g.,not over-heating grills).
Cleaning
'A Familiarization with tear down.
* What needs to be taken apart.
..A How to put back together.
.A Areas to avoid while cleaning.
fis See cleaning schedules.
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Sanitizing
-A Proper methods.
-A Proper chemicals. �.
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Safety
. According to manufacturers'and OSHA's standards for operation.
t Proper use of safety equipment and cleaning of equipment for operation.
Safety Rules
Safety rules will be enforced at all times each day.
r Each worker must take a shower before reporting to work each morning.
' Authorized head-ware must be worn while on duty at all times.
'c Each worker must be clean shaven, and fingernails must be kept neat and clean.
No smoking is allowed in the kitchen except in the designated area.
r No eating is allowed in the kitchen. The break room should be used for snacks and beverages at
the authorized time.
' Operation of kitchen equipment will only be allowed after the worker has been instructed on the
proper methods and safety precautions.
* Any worker abusing equipment will be removed from kitchen work status.
- Workers will abide by all facility and ARAMARK Correctional Services rules and regulations
while in the kitchen.
it No horse play or fighting allowed.
A clean uniform is to be worn daily along with the appropriate shoes (no open toes).
�t Workers attempting to remove food from the kitchen area to take back to their housing area fur
use in bartering shall be dealt with in accordance with facility procedures.
* Foul language will not be used in the kitchen area.
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▪ Workers shall abide by their posted work schedules and job descriptions unless directed
otherwise by food service personnel.
ARAMARK will respect each worker and expects the same from the workers.
'> Workers observed attempting to send oversize
p g portions out of the kitchen shall be removed from DJ
the kitchen status.
* Workers are required to perform any duty assigned by ARAMARK personnel whenever and
wherever necessary,
* No gratuities will be given to inmates for working in the kitchen. v,'
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'r All inmates should practice safety procedures at all times while in the kitchen.
' Cook supervisors on duty are required to monitor and ensure that all safety procedures are
adhered to.
* All inmates should be made aware of safety rules before starting work.
'r Inmate kitchen workers are subject to strip search or pat-down search according to the rules and
regulations of the facility.
No running will be allowed in the kitchen.
✓ All floors will be kept clean and dry at all times. If water or food is spilled on the floor, it will
be cleaned up immediately.The motto: If you mess it up, clean it up.
w A first-aid kit will be kept in the office and maintained continuously.
* All injuries are to be reported to the Front Line Manager no matter how minor or major.
'L`r Ensure carts are not overloaded;and no Aladdin trays are overlooked.
A Heavy items will be stored on bottom shelves; light items will be stored on top.Use care when
opening boxes or crates with nails.
✓ When operating machinery,use special care.
* All equipment should be kept in good working order.
-t When cleaning equipment or machinery, make sure the machine is unplugged or turned off.
t Check all equipment to ensure it is re-plugged before turning it on.
r Keep hands away from mixers and grinder.
• When cleaning the Buffalo Chopper,ensure the machine is off and unplugged.
'it Leave the Buffalo Chopper in an open place.
c Return the Buffalo Chopper to the shadow board (ARAMARK Supervisor on duty).
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Cleaning Of The Kitchen
* The entire kitchen will be kept clean and sanitary at all times.
. Inmates assigned to sanitation will be responsible for keeping the kitchen floors, tables, walls,
and equipment clean at all times.
A All kitchen equipment and floors shall remain clean through each shift change.
Sto
r Each shift sanitation person will be responsible for keeping a clean unit.
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Safety in Food Preparation
• When handling hot items, use clean dry towels.
7 r When lifting lid covers on steam pots, lift the lid cover away from oneself to avoid steam
coming up in your face.
* All equipment will be cleaned after each use.
• When lifting a heavy item,another person should assist in lifting.
• Hot water from the coffee urn should be drawn slowly.
• Be sure stoves are turned off when not in use.
* Make sure pans are not overfilled.
A No horse play is allowed in the kitchen area.
* Make sure all equipment is kept in good working condition.
* Report any hazardous conditions immediately to the supervisor on duty.
• Make sure all tables and floors are kept clean at all times.
* The supervisors are responsible for the supervising of all food preparation.
Ovens and stoves are to be cleaned on a regular basis.
Food Contact Surface
-Cr All food surfaces, such as tables,equipment, and utensils,will be kept clean and sanitized after
each use.
A Hands will be kept clean and sanitary while preparing the food.
* Clean gloves will be used when handling the food.
Food dropped on the floor will be thrown away.
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A A clean spoon will be used each time to test food.
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A All toilet facilities in the immediate area of the kitchen and all hand washing sinks will bear the
sign: EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK.
' All surfaces will be cleaned with solution and sanitizing solution.
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Housekeeping
It is difficult to work in a cluttered kitchen.We insist all kitchen workers understand the following:
✓ Keep paper and food off the floors. Ensure enough trash containers are available and they are
emptied periodically, washed, and new liners inserted.
* Large scale dry sweeping should not occur while food is being prepared.
✓ Dust rises in the air and will settle on the food and worktables.
* Spilled dry food should be swept up immediately by the person responsible.
* Wet food spilled on the floor should be wiped up immediately.
* Worktables should be cleared and wiped off as the preparation progresses. Do not allow soiled
pots, utensils, towels,or empty cans to accumulate.This limits work space and hinders
production.
* Surplus equipment should be put in storage and not take up space in the kitchen.
* Condiments and other ingredients should be returned to their proper place after use.
✓ Surplus items should be returned to the stockroom for safe keeping.
* Table drawers must be kept clean and orderly.Articles that cannot be disposed of must not be
accumulated.
* Splatters on walls should be wiped off immediately.
* Grease traps are to be checked and cleaned weekly.
* Light fixtures are to be cleaned weekly.
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Section 7 - Emergency
Procedures
No food service operation in a correctional facility will fulfill the needs of the facility unless it can
react to emergency situations. Because ARAMARK Correctional Services has a variety of
correctional clients across the country,we have at one time or another experienced emergency situations
that have included client employee strikes, blizzards, tornadoes,power failures,public transportation
strikes, floods, and hurricanes.
At Weld County,we have contingency plans that allow us to continue service in spite of extreme
circumstances. In addition,we have the unique ability to call upon our sister companies for support,
equipment,and alternative preparation sites, if needed. It is the intention of ARAMARK Correctional
Services to provide our regular menu on time unless this becomes absolutely impossible.ARAMARK
has several safeguards built into our program to ensure continuity.
We are confident that our experience with disasters in the past to include the recent hurricanes in
Florida will be a benefit to Weld County and the community surrounding Weld County.
ARAMARK has the resources to provide portable kitchens,restroom facilities,and water and
power resources to the County. These types of resources were very instrumental with assisting
Florida during their disaster.
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ARAMARK not only operates other key Correctional Facilities in Colorado,but also operates
several Business Dining,Sports Complexes,Campus Services,Health Care and Facility accounts
in the Denver area. We serve several thousand customers in Colorado. Our organization has also
reached out to the Denver area Chapter of the Red Cross to assist if an emergency were to arise.
We also maintain a staff of troubleshooters who are trained to respond to any event such as a natural
disaster, terrorist attack, disease pandemic, extreme weather, power, utility outages, earthquakes, and
other emergency situations.
In the event that the facility is not operable,ARAMARK Correctional Services submits the following
overview of our emergency plans.A short-term contingency menu developed by the District Manager
and the ARAMARK Dietitian will be submitted for your approval upon award of the contract. The menu
is designed for service on paper-ware.
ARAMARK would immediately implement a three-day menu on disposable dishes until resumption of
service. In the event of a longer disruption,the three-day menu could be repeated.Refrigeration would
be maintained by the use of dry ice and cubed ice purchases from our purveyors.The Food Service
Management and Operation Agreement usually specifies that the County will bear any additional cost
incurred during an emergency. No refrigeration, steam,or cooking gas is needed. The menu assumes that
potable water is available for food preparation.All attempts to follow this basic menu pattern will be
made.Appropriate changes will be made by the Front Line Manager for the emergency at hand.
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Utility Contingency Menu
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DAY 1 DAY 2 DAY 3
No refrigeration,steam or cooking No refrigeration is needed. No refrigeration is needed
gas is needed.
Assumes that potable water is Assumes that potable water is
Assumes that potable water is evadable for food preparation. available for food preparation.
available for food preparation. Assumes that steam and coking gas Assumes that steam and cooking
are available gas arc available.
Attempt to follow this basic menu
pattern. Make changes as appropriate Attempt to follow this basic menu Attempt to follow this basic menu
to the emergency at hand. pattern. Make changes as appropriate pattern. Make changes as
to the emergency at hand. appropriate to the emergency at
EreaLfast hand
Fresh Fruit Breakfast
or Juice 1 ea.OR 1/2 up Fresh Fruit I @ Breakf I
Dry Cereal 1 cup Hut Cereal 1 cup Fresh Fruit l '
Bread 4 slices Donut 1 @ Hot Cereal 1 cup
Peanut Butter 4 Than. Bread 4 a Donut
Jelly 1 oz Jelly V2 oz (or Coffeecake) 1 a
"Milk-2% 8 oz Coffee 8 oz Bread 2 @
Sugar Packet 3 @ Sugar Packet 3 @ Jelly t/s oz
Salt/Pepper 1 @ Coffee 6 oz
kdincll Sugar Packet 3 @
Cheese 3 oz inch Salt/Pep 1 @
Bread 4 slices Spaghetti 1 c
Condiments 2 @ Meatless Sauce %c I Unrh
Chips 1 tu'1 Cheese 1 oz Nachos.
Fresh Fruit 1 @ Bra 4 @ Refried Berms %c
Cookies 3 a Fresh Fruit 1 @ Cheese Sauce
Beverage 8 oz Cookies 3® (dry mix) 2 oz
Beverage 8 oz Tortilla Chips 1 Vs 02
Dinner Salt!Pepper 1 @ Hot Sauce 'h oz
Haan 3 oz Cannes!Jalapeaws(if
Bread 4 slices Dill= available) 3 a1.
Condiments 2 @ Peanut Butter 4 TBSP Canned diced tomatoes-
Chips 1 @ Bread 4 slices drained '/.c
Fresh Fruit 1(a). Jelly I oz Spanish Rice %e
Cookies 3 @ Chips %oz Vegetable 1/2 c
Beverage 8 oz Fresh Fruit 1 @ Iced Cake 1 @
Cookies 3 @, Beverage 8 oz
"Assumes that milk in coolers Beverage 8 oz Salt/Pepper 1 @
would be served at the meal following Salt/Pepper 1 @
loss of electricity if coolers are kept NMI
closest and milk temperatures stay Tuna&Noodles(2 az)10 oz
below 40'F. If milk is above 40°F, Bread 3 slices
replace dry cereal with 2 more slices Vegetable 112 c
of bread and 2 more Tbsp of peanut Fresh Fruit I @
butter. Replace milk and sugar with Cookies 3 @ rn
fruit drink and 1 more jelly Beverage 8 oz a
Sall/Pepper 1® tb
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This basic pattern can be repeated if needed to meet longer term needs,up to 2 weeks.ARAMARK 3
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Correctional Services Dietitians are available to modify these menus to meet you needs as appropriate. a.
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Sample Lock Down Menu
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5
Finds Fruit I @ Weill Runt 1 G§ Fresh Pr,n 1(PP ?ma Rose 1 @ PnaL Frost I
e
R Dry Cereal I or Dry Cereal I oz Dry Coal 1 oz Dry Carnal 1 ca Dry Cum; lox
P
A Hard Cooked Ear 2 @I Dents 2* Had Cooked Eggs 21 T.Hasa Cheese 2 or I I or Donut 2 @
IC Jelly l l Jelly 1 @ Jelly I@ idly 1 @ Jelly S @
F Bread 4 @ Brad 4l Brad 4 A Bread 4(d, Brad 4#
A
S Margarine 1* Magariae 1 Margarine I d Margarine 1.o) Margaine 1
T 2%641k w/A&D 8 or 2% Milk 8 ac 2%Milk wiA&D 8 m. 2%Milk w/A&.[J 8 oz 2%Mi8t rIARD 8 at
w/A&D
Coffee 8 at Coffee 8 ox Coffee 8 ax Copse 8 ax Coffee 8 or
Sager .143' Sugar 3( Sugar 3 g Strga 3@ Sow 3
L T.H.mIClreeae 2adloz T.Hot Dogs 2 @ 'deellcal. 4 me T.Salami/Chasse 2oe1 loin Hnfbtxgei 3 az
11 Chaps 1 1* CLps 1 pk Chas i Pk Chins I pk Chtps I pt
N Fresh Fruit t t Presb Frail 1* Fresh Ruh 1 0
C Erwin Proit I* Ranh Fruit 1#
H Bred 4(d Bann 2* BM I(ril Brad 4 @ND 1 0
Mussed I(d Muward 1 g Casttp I* Mustard 1* Miatnd 1 @
Cookiee 10 Cookies 3`p] Cookies 3 @l Cookies 3 @ Cooties 3(Dd
Peed Drib 16 oe Fruit Drill( 10 or Fork Drat 16 oz Prim Drat 16 or Peet Drink 16 or
2%or Skins Mg Poe 214ar Skim Mllk 8 o 2%er Skin Mi& 2 o 2%arSttmABt 8 a 2%or Skins MIk Box
D Cowan,Pty 4 or Fish Squsse 4 or ludo* 3 or SpagldIl&Mt Sauce 10 ea Ctakeo Piny 4 nR
I Mashed PoYloa Lc Pinky Poutnes lc Rico I c Masted Potatoes I c
N Mued Vegetabka L'2 a Carrots 112 e. Peas 1/2 c Coen Boom 12 c Omen Ir2 c
14 "found Salad 1.2 c
E Dream L2 az
A Brad 30 fled 3@ Brad 3# Brad 3@ Braid 3 Q
Margarine I a) Margvne 1® Margarine 1 @ Margarine 1 @ Matryarae I @
Cooklea 3(a) Cookies 3* Cookies 3# Cookies 3 @ Coekiea 31a
Fruit Drink 16 a Pr*Dust 16 or Fruit Drat 16 ea Fruit Drnk lb ax F'rwwl Lusk 10 net
1
All entree poeticits siclaldmg cassanies an cooked
weight measurements.
Side dish portions including cooked cereals,starches,vegetables,salads and In
puddings are volume measurements. m
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Items which typically coma in pock are poultry products unless indicated with an
asterisk(•). imitation dtee with calcium is used tQ
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Contingency Policies
Event Short Term Solution Long Term Solution
Strike by Supplier ARAMARK Correctional Services Change supplier to
would retain a minimum two week previously determine
supply of produce on the premises. alternate.
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Lockout of Employees ARAMARK Correctional Services will Advertise for additional
have the Front Line Manager.District personnel.
Manager and other previ ousiy screened
personnel on call. In the event that
sufficient staff is unavailable to
produce the menu,an alternate menu*
would be,iron_ ARAMARK
Correctional Services will have back -
up personnel to call on.
( Lockdown of Inmates Alternate menus may be used until Utilize staff on call and
sufficient staff is available for normal newly hired personnel to
production. produce and preplate
thermal trays.
Loss of Utilities and/or Depending on the situation, An alternate menu will be
facilities due to ARAMARK Correctional Services will developed according to
flooding,earth quake, utilize an alternate menu*and/or food the production capab ilities
fire,explosion, i produced at other facilities m the area_ of the kitchen.
hurricane,etc.
Loss of regular kitchen Will utilize an alternate menu*. Hire temporary staff to
workers replace crew. rD
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Equipment Utilize other production techniques Assist you in replacing
Breakdowns and/or make substitutions to any equipment not -�
accommodate equipment still in repairable.
operation.
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Disturbances and
Strikes
Disturbances
If a disturbance in the facility or serving area requires a lockdown,our manager must respond
immediately. Each ARAMARK Correctional Services Manager must be totally familiar with procedures:
In all instances,the kitchen should be immediately secured.
✓ All potential weapons should be returned to the shadow board.
✓ Exterior entrances,including loading docks, should be secured.
✓ Elevators should be returned to the kitchen level and locked.
Cr Unnecessary movement in the food service area should cease.
The manager should assign responsibilities for lockdown procedures in advance;however,
everyone without an assignment should stay where they are.
'r The jail administration will keep the manager advised of the situation and the lifting of the
kickdown.
Strike Planning
When it becomes apparent that a strike is imminent, location planning must begin.Through careful
planning, this unpleasant situation can become bearable.
The management team has specific tasks and assignments to complete prior to the strike deadline. Each
person must complete their assignment for the overall plan to work.
Personnel Coordinator Duties
• Prepares a list of current names, addresses, and social security numbers for all employees.
i Maintains a supply of envelopes to mail checks to any employees who do not cross picket lines.
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-A Ensures all employees have appropriate I.D. badges.
Prepares a notice of strike letter for each employee.
Conducts meetings for all employees.The agenda should include the following facts and
statements: We are not on strike and jobs will be secure; Inmates depend on us for meal service; es-
State worker compensation will not he paid;When we feel the strike might begin; Special
instructions,i.e. dress code,shuttle service,parking arrangements.
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District Manager Strike Coordinator Duties
-r Notify ARAMARK.division Piesident and Operations Vice President when a strike is likely and,
if needed, request additional assistance such as Dietitian, Purchasing Director,Personnel
Specialist, Management personnel with strike experience.
Seek permission to contact local ARAMARK Regional Vice President about available hourly
employees in area.
* With managers, ensure all equipment is operable.
it Meet with client contact and ranking facility officer to determine:
•Probable length of the job action and type of action anticipated—violent or non violent.
•If it is a union sanctioned strike.
•If a strike fund is available.
• If a lockdown is likely.
• If the facility will function as usual with court movement,etc.
•Who will man the facility if officers walk out.
• If they will assist in transporting ARAMARK employees into the area.
•If our employees will not cross picket lines,will inmate or other labor be available.
• If outlet and parking space for a refrigerated truck is available for backup storage.
• Develop a strike menu if needed,plus three consecutive cold meals.
Purchasing Director Duties
Works with authorized suppliers to:
• Ensure increased deliveries.
r Set up consignment arrangement for paper with return privileges.
Develop home numbers of suppliers in case of emergencies.
✓ Determine union and non-union houses, and establish supervisory deliveries.
-A Establish a special drop location for supplies, complete with surety bonds.
* Arrange for special equipment as needed.
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* Develop plans for subsequent deliveries. 3
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Arrange for the latest possible expiration date on milk and bread.
r Arrange for special vehicles as needed.
'A- Set up for outside repair and maintenance if in house personnel will be on strike. O
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Unit Manager Duties
Determine that all equipment is in working order.
Order any necessary office supplies.
1..\- Develop special cleaning schedules.
.r Rearrange all refrigerator, freezer, and dry storage to accommodate large orders.
Prepare strike food and supply orders for length of time specified by the District Manager: food,
paper, cleaning supplies, linen, and other special items needed.
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Section 8 - Safety,
Security, and Sanitation
Security is the primary concern to the facility administration;therefore,we present the following
overview of ARAMARK Correctional Services'standard procedures. If any of these practices does
not coordinate with the current system, we will modify our security program to fit the security policies
of the facility.
All food service staff must function in accordance with the security policies,procedures, and guidelines
of the facility. Each facet of the security procedures must be understood in depth,thereby reducing
breaches of security.The employee must obtain a security clearance as a condition to hire.
The Front-Line Manager will arrange security briefings for new employees upon hire.The security
briefing program will be at the discretion of the facility administrator as to length and time.
Documentation of the security briefing will be placed in each employee's personnel file.
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Monthly Security
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Briefings 4 • :
C ecurity briefings are presented to each employee every month. Sample topics of those briefings
►J include:
t Securing of doors and gates
* Badges and identification
t? Securing of cells and lockdown
t Discipline of inmates and food service responsibility
t Corrections officers—stations and relief
* Classification of inmates—housing assignments
✓ Various privilege levels of inmates
* Corrections officers'rounds
t Shakedown and contraband
_ Inmates'and detainees'visiting privileges
Emergencies—response to facility fights, escapes, and inmate or detainee injuries
' Daily count routine
r:r Use of force on inmates and detainees
c Court procedures
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.t Bookings,processing, and arraignment
yr Transfer of inmates to another facility
Inmate worker status I
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Security Procedures "
ARAMARK Correctional Services maintains a stringent security policy for all personnel that
ust be adhered to by all employees. As a company that specializes in working on the
"inside,"we are cognizant of the need for strict security policies in a correctional food service
operation.
It is our standard policy to:
' Utilize secured shadow boards for serving and preparation utensils, especially in inmate
labor scenarios.
ar Maintain strict control over food products that could be used in making contraband.
• Eliminate to the fullest extent possible the use of food products as inmate currency.
✓ Subject our employees to required background checks for employment within the
institution.
A Review on a regular basis with the facility our security procedures and their compliance
with the facility's standards.
A Require each employee to sign an affirmation regarding his or her duties relative to
security and continued employment. Security clearance is a condition of employment
with ARAMARK Correctional Services.
• Ensure that all members of the food service staff function in accordance with the
security policies,procedures, and guidelines of the facility.
✓ Identify the various segments of security in an organised manner so each team member
becomes responsible for his own actions relative to security.We explore each aspect of ate'+
security in depth,thereby reducing breaches of security. rD
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Key Control
Front-Line Managers should have a set of internal security keys to walk-ins, storerooms, spice cabinets,
and so on. Main control should also have a set that is kept in a sealed envelope. When the seal is broken
for an extra key, a report is filed Inmates should never receive keys to storage areas or have access to
keys.All external security keys for doors and loading docks should be in the possession of correctional
officers only.ARAMARK personnel should never have the responsibility of these keys. Special
attention will be given to keys used in the Food Service department. Keys will be affixed to the belt with
a choker chain and kept in a pouch or pocket. Keys will be drawn from the control room upon entering
on duty.A name sheet will be required when keys are issued by the control room officer.When going
off duty,the Front Line Manager will return the keys to the control room.
Security Institutional Procedure
Written institutional procedures relating to custody and security are adopted by the Front Line Manager
in cooperation with Weld County North Jail Complex and Centennial Residential Work Release Facility
staff to include:
Buildings and areas considered within the supervisory,management,and maintenance control of
the Food Service Department.
Inmate traffic both within and outside the department,which includes inmate workers,the
general population,and those activities related to the commissary.
Inmate behavior, including the posting and enforcement of work rules and regulations.
Control of supplies,including ordering, storage,movement,and proper utilization of all items
for which the Food Service Department has responsibility.
•Or Control of hot items, such as knives, cleavers, saws,tableware and other utensils, having a
custodial hazard potential.
The Front Line Manager will work closely with the correctional staff to maintain a uniform
approach to custody and security.
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Contraband and Potential Weapons
Certain items have a greater value within correctional facilities than in the outside world. Generally,
these items have barter value, can be used to produce a forbidden product such as alcohol,or can be
used in an escape attempt.These materials are known collectively as contraband. Each ARAMARK
Front-Line Manager must be aware of the facility considers contraband.In general, however, some items
are excluded or controlled in all correctional facilities. If the kitchen has drawers with inserts,the inserts
should be removed to prevent storage of contraband.
Medication
Medication includes all prescription and non-prescription medicines,as well as syringes. If secured,
aspirin is allowed in some units.
Potential Weapons
Any article that could be used as a weapon is considered contraband(i.e.knives, fingernail files,
scissors,razors, hammers, chisels, forks, spoons and pot lids). In effect,any item that can be concealed
in a person's clothing, anything that can be sharpened or broken to achieve a sharp edge, or item used to
hurt someone is considered to be a potential weapon.
Shadow Boards
Store all kitchen knives, cleavers,and sharpening stones on locked shadow boards in a highly visible
location. Knives should also be tethered to work areas.Inmates should not leave the area, even for meal
service, until all equipment is in place.A Front Line Manager should mentally catalog all potential
weapons in the kitchen and should know where each item is at all times.
Food Related Items
Certain items should be locked in storage areas and issued only as needed,because they can be used to
produce contraband products or used in an attempted escape. These include yeast,raisins,nutmeg, mace,
cinnamon, chili powder,pepper, alcohol-based extracts, sugar, and all chemicals. Wherever practical,
lock up all spices. Powdered milk, cream,and even instant potatoes can be ignited and used as a
weapon.
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Cigarettes
In many facilities, cigarettes are the most popular form of contraband.
Chemicals =c
or
Cleaning chemicals are also potential weapons.
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Staff Attitudes and F
Uniforms
Working in a correctional institution requires an understanding of both inmate and institutional
attitudes and knowledge of the special characteristics and requirements of correctional facilities.
All institutions have different personalities.As with people, many factors influence the personality;
geography,size,age, financial status, and leadership.The attitude of the inmates greatly affects the
tightness of security and correctional officers'attitudes toward their job.
The ARAMARK Front Line Manager must be a stable,confident, sincere,practical, and optimistic
individual.The ability to train people,to make quick but sound decisions,to accept authority, and to
remain flexible are desirable traits.
The Front Line manager must understand the role of food service in a correctional institution.A civilian
employee must always be on the job whenever the kitchen is open and in operation. Inmates must never
be left in the kitchen area without a civilian supervisor.
ARAMARK staff must be able to handle both daily tasks and any emergencies that arise. Because of the
potential for difficulties, supervisors must have experience in the direction of inmates before being
assigned to direct a unit by themselves.
The ARAMARK Director's attitude toward inmates should be one of authority and dignity. Directors
should not encourage or sympathize with inmates'complaints and should refrain from giving inmates
any advice about personal or family matters. In these circumstances,the director should report the
complaints or problems to the appropriate correctional officer. The Director never becomes a
correctional officer of deputy.However,the Director must be alert to problems which might develop
within the facility and be responsive to feedback.
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Uniforms
A way of distinguishing food service staff from correctional officers and inmates is a distinctive
uniform.Although uniforms may be worn by inmate food service workers as well as civilian employees, N
the Director should be careful not to provide a complete uniform for inmates that could allow them to
escape under the guise of being a civilian employee.A dress code has been established for ARAMARK
management personnel for each facility. ,c
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Sanitation and Food ;' .•
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Safety Manual it viii,_.
ArARK Correctional Services believes that a safe work place is essential. The Sanitation and
Safety Manual mandates frequent inspections by the Food Service Director. Our Safety
Awareness Program is part of our ongoing corporate goals with employees receiving recognition
throughout the year for maintaining a safe and accident-free operation.
Sanitation is critically important to a correctional institution.ARAMARK Food Support Services will
develop an intense sanitation schedule for the food service operation. Our sanitation program involves
more than elbow grease and strong soap_Acceptable results require an ongoing program of training and
supervision.
Each ARAMARK director has in his possession an ARAMARK Food Support Services Sanitation and
Food Safety Manual. The manual is in constant use as a management training guide for new employees
and for the continuous retraining of existing employees. The table of contents for this manual has been
provided in the appendix of this proposal.The full manual is available for review upon request.
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Section 9 - Financial and
Legal Statements
ARAMARK Correctional Services is an indirect,wholly-owned subsidiary of ARAMARK
Corporation,a nearly $11.0 billion publicly held corporation.
Our financial strength and depth of corporate support are unsurpassed in the industry. Over the
years,ARAMARK has continued to strengthen its financial position,as well as our market
position. During the rocky economic tunes, we not only held our own, we continued to grow
while reanaining financially stable.
We have enclosed our 2005 financial report(form 10K)for your examination at the end of this
section.
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Correctional Services
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Weld County Pricing
Leal prices will be billed on an ordered or served basis,whichever is greater. Special functions and
catering meal services will be mutually negotiated.
North Jail Complex:
Number of inmates and Staff Meals Weld County Pricino
500- 549 $0.965
550- 599 $0.927
600-649 * $0927
650-699 $0.905
700 - 749 $0.887
750 and above $0.871
North Jail Complex Snack Price: $0.927
Centennial Residential Work Release Facility Price Per Day $2.94
*Special Note:At 600 and above inmate population level,ARAMARK will replace an hourly position
with a management position to insure seven days a week management coverage.
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Financial Plan r
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ARAMARK Correctional Services has developed the following financial plan that addresses,in detail,
the needs of Weld County North Jail Complex and Centennial Residential Work Release Facility.The
criteria used in the development of this plan are as follows:
ARAMARK Expenses and Responsibilities
✓ The costs for expenses such as; chemicals, paper products,laundry,uniforms, general liability
insurance, long distance telephone expenses,computer for our use, office supplies, postage, food
products, taxes and licenses, employment advertising expenses, and others as per your
specifications,will be the responsibility of ARAMARK.
• ARAMARK Correctional Services will provide the managerial and administrative expertise to
operate the Food Service Program.
• ARAMARK Correctional Services will assume the responsibility for all management functions
including purchasing,accounting,employee supervision,technical assistance,and planning.
ARAMARK Correctional Services will own the food and supplies inventory.A physical
inventory is taken weekly by the Front Line Manager or Assistant and one other ARAMARK
Correctional Services employee.The information is recorded in the computer and transmitted to
the office in Downers Grove, Illinois. Copies of inventory are always available for inspection.
The Weld County Expenses and Responsibilities
i Weld County will provide adequate heat, lights, ventilation,and all other utilities, as well as
repairs and maintenance of kitchen equipment.
✓ Weld County will provide local business telephone service to the vendor at no charge.Long
distance, fax,and modem lines will be ARAMARK's responsibility. �'•
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* Weld County will provide extermination services and the removal of trash and garbage from the
facility trash removal containers. m`
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'"t Weld County will provide general maintenance to the building structure including,but not
limited to, the maintenance of gas, water,sewer, ventilation, lighting,air conditioning,
refrigeration, duct work, floor coverings, wall, and ceiling surfaces.
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r Weld County will provide adequate preparation, storage,serving and holding equipment, and
utensils, including maintenance for same.
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i Weld County will provide security,control,and limitation of inmate movement in, to and from 3
the food service area, including physical security of employees,suppliers, and other authorized
visitors. v'�+
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Termination
Per the specifications,either party may terminate the contract for any reason upon sixty(60)days
written notice. In the event of termination for convenience,the County will pay ARAMARK
Correctional Services for meals ordered or served,whichever is greater, in accordance with financial
terms proposed herein,up to and including the termination date. In the event Weld County pays for the
cost of supplies or materials obtained for use under this agreement, said supplies or material will become
the property of Weld County and will be delivered to Weld County as designated by the County.
ARAMARK Correctional Services will not have continuing liability subsequent to termination under
this section with the exception of accountability for materials and supplies existing at the time of
termination.
Indemnification
ARAMARK Correctional Services agrees to defend, indemnify, and hold harmless Weld County, its
officers,employees,agents,and servants for any and all claim for accidents for occurrences involving
death, bodily injury, and damage to tangible property caused by the negligent acts of ARAMARK
Correctional Services arising out of the performance of the agreement, and to pay all claims,damages,
judgments, legal costs,adjuster fees, and attorney fees related thereto.
However,it is expressly understood that ARAMARK Correctional Services will not be responsible for
damages caused by inmates, unless damage was the result of negligent supervision by ARAMARK
Correctional Services.
Employees, agents, and inmates of Weld County are not agents or employees of ARAMARK
Correctional Services and, as such,no liability is to be incurred by ARAMARK Correctional Services
by reason of said employment and except for personal injury to such persons caused by ARAMARK
Correctional Services'negligence,Weld County agrees to defend, indemnify and hold ARAMARK
Correctional Services harmless from any liability claim by or through such persons against ARAMARK
Correctional Services.
Commodities Information
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ARAMARK will assist Weld County m the acquisition of Federal commodities for the jail, if available.
All usable commodities will be blended into the menu and credited at the USDA published rate.
Insurance n,
ARAMARK Correctional Services will provide the levels of insurance set forth in the specifications and r-
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has provided a certificate(s)of insurance evidencing appropriate coverage.
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Price Re-determination Perspective
The unit prices stated in this proposal are firm for a one-(1)year period. Unit prices for the subsequent
12-month period and any subsequent 12-month extension(s) shall be re-determined prior to the
beginning of each such period. Unit prices per meal may not be increased or decreased during and shall
remain firm for,any such 12-month period.
The base period for comparison for price redetermination shall be an annual average and shall be based
upon the Consumer Price Index,All Urban Consumers(CPI-I), U.S. City Average,Food Away From
Home Index,published by US Department of Labor(the"index").
Annual Meal Counts
The estimated number of annual inmate meals is based on information provided at our site visit and in
the bid specifications.
Food Costs
Your menu has been costed at the current pricing available from our suppliers and based upon your bid
specifications.
Labor
ARAMARK Correctional Services will assign the management and labor set forth in the labor section of
this proposal to operate the facility kitchen. Shift coverage will be provided for all 21 meals.All salaries,
wages, workers compensation insurance,and other benefits will be borne by ARAMARK Correctional
Services. ARAMARK Correctional Services will require all employees to undergo a physical
examination at least as stringently as required by law.
Additional Services
Food services required outside the scope of this contract will be provided by ARAMARK Correctional
Services upon written authorization by Weld County Administration and mutually agreed upon price for
such services.Weld County will supply reasonable and adequate security at all times while food service
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operations are underway. �.
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Current Litigation Statement
In the opinion of senior management of ARAMARK Correctional Services, Inc. there is no pending or
threatened litigation or other proceeding against ARAMARK Correctional Services,Inc. which is or
could be material to ARAMARK Correctional Services, Inc.'s business, operations, or financial
condition or which could materially adversely affect or impair ARAMARK Correctional Services,Inc's
ability to fully and timely perform its contractual obligations, including any contractual obligation which
result from this RFP.
Ownership Statement
ARAMARK Correctional Services,Inc. is a wholly-owned subsidiary of ARAMARK Services, Inc.,
which in turn is a wholly-owned subsidiary of ARAMARK Corporation,a publicly traded company
listed on the New York Stock Exchange. Joseph Neubauer is the Chairman of the Board of Directors of
ARAMARK Corporation, and as of December 23, 2004,beneficially owns approximately 36.1% of the
Class A Common Stock and 18.5% of the Class B Common Stock(including the shares of Class A
Common Stock which are convertible into shares of Class B Common Stock)of ARAMARK
Corporation. To the best of our knowledge, Mr.Neubauer is the only individual to hold a 10%or
greater interest in ARAMARK Corporation. Mr.Neubauer's address is ARAMARK Corporation,
ARAMARK Tower, 1101 Market Street,Philadelphia,PA 19107.
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Credit Information �� cy _. .r.•
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ARAMARK principle banking relationships are maintained with:
Chase Manhattan Bank Margie Pastore
Credit Inquiry Department PHN: 718-242-2930
4 Chase Metro Tech Center, 6th Floor FAX: 718-242-5813
Brooklyn,NY 11245
First Union National Bank Credit Information Exchange
Charlotte,NC PHN: 336-651-5827
FAX: 336-651-5849
FAX: 336-651-5324
PNC Bank Credit Investigation Dept,
1600 Market Street, 11th Floor PHN: 215-585-5204
Philadelphia,PA 19103 FAX: 215-585-8859
Wachovia Bank Credit Information
Operational Services Corporation Only mail requests will be honored.
1628 Browning Road, SC8928-C
Columbia, SC 29226
Summary financial information on ARAMARK is available through Dun&Bradstreet.
Our Dun and Bradstreet number is 17-686-7331.
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Remittance and Other ''
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Information "
Remittance Information
The County will remit payment within thirty(30)days of receipt of invoice to:
Lock Box Address
Regular Mail
ARAMARK Correctional Services
P.O.Box 406019
Atlanta, GA 30384-6019
Invoice
ARAMARK Correctional Services will invoice at the end of each week, for all meals ordered or served,
whichever is greater. Invoiced meal prices will be calculated on the price included in this proposal.
Seperate invoices will be billed to the Work Release facility and the North Jail Complex.
Meal counts will be called in to the Front Line Manager by the designated representative per meal
period at the North Jail Complex.
For the Work Release facility, the previous nights,midnight census will be utilized for the proceeding
per day cost.
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