Cycle Menu Clause Samples
A Cycle Menu clause defines a rotating schedule of meals or menu items that repeat over a set period, such as weekly or monthly. This clause typically outlines the specific dishes to be served on each day within the cycle and may specify the duration of the cycle and any procedures for making changes. Its core practical function is to ensure consistency and predictability in meal planning, which helps streamline food preparation, control costs, and meet dietary requirements.
Cycle Menu. A standard list of food items organized into daily meals meeting the USDA meal pattern. Cycle menus are provided in specific sequence and arrangement to vary the diet of CCFP participants and remain in compliance with the USDA meal pattern standards.
Cycle Menu. Institution must remove blank page and insert Cycle Menu of choice (A, B, or C; no pork or no peanut version of A, B, or C; or Kosher menu) – pages iv-viii Attachment 3 Minimum Food Specifications and Exhibit A – Grains/Breads Requirement The Caterer shall purchase and provide foods according to the following food specifications and Cycle Menu, Attachment 2. Contract price shall include price of food (including condiments), milk, disposable meal service products, packaging, utensils, preparation and transportation. The Caterer shall not be paid for unauthorized menu changes, incomplete meals, or meals not delivered within the specified delivery time period. The Caterer must ensure that meals are delivered in packaging suitable for maintaining meals in accordance with local health standards. Containers and overlays must have airtight closures, be of non- toxic material, and be capable of maintaining internal temperatures of hot food at or above 135°F and cold foods at or below 41°F. Menu substitutions shall be made for emergency circumstances only and must be documented by the Caterer. The Caterer shall inform the Institution or facility of menu substitutions prior to delivery. A designee(s) of the Institution or facility shall ensure adequacy of delivery and meals, and verify food temperatures, before signing the delivery ticket. Date and time of delivery shall be noted and any cold food product delivered at or above 42°F or any hot food product delivered at or below 134°F will not be accepted. The Caterer shall maintain records supported by delivery tickets, purchase orders, invoices, production records for this contract or other evidence for inspection and reference to support payments, and claims. These records shall also include cooking temperature and holding temperature logs, storage and transportation temperature logs of all foods catered to the Institution and/or facilities. Milk Must meet State and local standards for fluid milk. Must be pasteurized whole, or lowfat, or fat free, or cultured buttermilk. Must contain vitamins A and D at levels specified by the Food and Drug Administration. Note: Milk must be served with each breakfast, lunch and supper meal. Between a child’s first and second birthday, serving whole milk is strongly recommended. After the child’s second birthday, it is required that lowfat or fat free milk be served. If necessary, lowfat flavored milk may be served. Bean, Dip (Variety, flavors) Prepared, ready-to-eat, Must be from ...