Common use of Menu Clause in Contracts

Menu. 1. FSMC shall serve only meals and food items approved by DCPS in accordance with section C.4. 2. DCPS and FSMC shall work collaboratively to ensure that menus are approved using mutually acceptable and compliant items in accordance with the FSMC procurement timeline. DCPS shall review, give feedback on, and approve all menus, ingredients, and meal components at least 45 calendar days prior to meal service. 3. Product nutrition information in addition to Child Nutrition (CN) labels, Product Formulation Statements (PFS), or Recipe Analysis Workbook (RAW) data (as applicable) shall be submitted and approved by DCPS as part of this solicitation and 60 calendar days prior to start of service each school year following the execution of a contract. Monthly menus/menu cycles and proof of compliance shall be provided at minimum 60 calendar days prior to service and are contingent upon DCPS approval. 4. The FSMC shall supply to the SFA the ingredient specifications and nutrient analysis of all items that are to be processed. The nutrient analysis shall indicate the portion size by weight and nutrient contribution as prescribed in accordance with USDA requirements for each food component provided. The FSMC shall also include the name of the USDA- approved nutrition analysis software system used to prepare the analysis. The FSMC shall provide the appropriate USDA Certification of Compliance for each SBP and NSLP menu. 5. Upon menu approval, final menus and nutrition information, CN labels (as available), PFS information, RAW data, meal ingredients and food origin reports shall be provided to DCPS at minimum 5 business days prior to service. FSMC procurement requirements shall influence the menu submission deadline. 6. All new menu items or products shall be taste tested with authorized FNS staff and DCPS students prior to receiving approval. FSMC shall develop a taste test survey and evaluation rubric (which must be approved by DCPS) to determine student approval for menu items. All menu items shall comply with the nutritional requirements contained herein. 7. FSMC shall obtain prior approval for any substitution of menus or menu items. Any item substituted shall be from the list of approved items. Any substitution shall not impact compliance with daily/weekly menu requirements. Further guidance can be found in C.6.2. 8. FSMC shall train all staff and record validation of learning on menu item preparation prior to service. FSMC shall maintain a standardized recipe book and applicable guides at every school with pictures of each finished menu item and step-by-step instructions for recipe execution. The recipe book may be a physically printed or electronic format. FSMC shall make recipe book and applicable guides available to FNS upon request. 9. Menus shall feature a minimum of three entrée choices in grades K-5 and four choices in grades 6-12 daily for lunch during the traditional school year. Breakfast menus must include a minimum of two entrees daily for the traditional school year. One entrée at each meal, at minimum, must be non-meat. Deviations from this requirement due to unforeseen circumstances must have prior approval from DCPS. 10. FSMC shall provide no meals served to students in Pre-K/Preschool, Kindergarten, or Grade 1 that shall pose a choking hazard or are too large for easy consumption. Meals for this grade range shall be modified to meet the physical development and preference of that age group. (Attachment C). 11. FSMC shall make substitutions in the food components of the meal pattern for students with disabilities when their disability restricts their diet as stated in the student's Individual Educational Plans (IEPs) or 504 Plans and those non-disabled students who are unable to consume regular meals because of medical or other special dietary needs. Substitutions shall be made on a case-by-case basis when supported by a statement of the need for substitutes that includes recommended alternate foods, unless otherwise exempted by USDA. Said statement shall be signed by a medical doctor or a recognized medical authority. There shall be no additional charge to the student for such substitutions. 12. FSMC shall develop daily meals with sides that pair well with the main entree. FSMC shall develop a cycle vegetarian menu that aligns with the other menu options. FSMC shall, at minimum, offer three hot breakfasts per week and one hot lunch per day at each school during traditional and extended year school calendar days. The minimum number of hot breakfasts per week and hot lunch meals per day for summer school shall be evaluated and approved by Food & Nutrition Services during each annual summer planning phase. 13. FSMC shall create a salad bar menu for reimbursable and adult (fruit and vegetable) salad bars for schools with stand-alone or line-based salad bar equipment in operation. Approximately 30% of menu items featured should rotate to increase the variety and express seasonality. All menu items presented on the salad bar shall be legibly labeled. Dressing for the salad bar shall be dispensed in a manner approved by DCPS prior to use. If the salad bar is stand-alone, the product should be presented identically on both sides of the bar to facilitate line flow. 14. FSMC shall create an afterschool supper menu that meets current regulations and features a variety of menu items and includes all five reimbursable meal components. 15. FSMC shall print monthly menus and distribute them to every school under its management. FSMC must ensure that menus are displayed clearly at each meal site per USDA FNS regulations. Printed menus will be provided to students, parents/guardians, or school staff upon request. FSMC shall ensure that menus are posted via print or digital display in the cafeteria line and in the school office. Menus will be printed in English and Spanish for posting and made available in the DCPS mandatory languages for any school that requests it. FSMC shall provide electronic copies of each menu and associated nutritional analysis specific to DCPS filename standards and within a timeframe set by DCPS. FSMC may use a DCPS-approved digital platform to display web-based menus.

Menu. 1. FSMC shall serve only meals and food items approved by DCPS in accordance with section C.4. 2. DCPS and FSMC shall work collaboratively to ensure that menus are approved using mutually acceptable and compliant items in accordance with the FSMC procurement timeline. DCPS shall review, give feedback on, and approve all menus, ingredients, and meal components at least 45 calendar days prior to meal service. 3. Product nutrition information in addition to Child Nutrition (CN) labels, Product Formulation Statements (PFS), or Recipe Analysis Workbook (RAW) data (as applicable) shall be submitted and approved by DCPS as part of this solicitation and 60 calendar days prior to start of service each school year following the execution of a contract. Monthly menus/menu cycles and proof of compliance shall be provided at minimum of 60 calendar days prior to service and are contingent upon DCPS approval. 4. The FSMC shall supply to the SFA the ingredient specifications and nutrient analysis of all items that are to be processed. The nutrient analysis shall indicate the portion size by weight and nutrient contribution as prescribed in accordance with USDA requirements for each food component provided. The FSMC shall also include the name of the USDA- approved nutrition analysis software system used to prepare the analysis. The FSMC shall provide the appropriate USDA Certification of Compliance for each SBP and NSLP menu. 5. Upon menu approval, final menus and nutrition information, CN labels (as available), PFS information, RAW data, meal ingredients and food origin reports shall be provided to DCPS at minimum 5 business days prior to service. FSMC procurement requirements shall influence the menu submission deadline. 6. All new menu items or products shall be taste tested with authorized FNS staff and DCPS students prior to receiving approval. FSMC shall develop a taste test survey and evaluation rubric (which must be approved by DCPS) to determine student approval for menu items. All menu items shall comply with the nutritional requirements contained herein. 7. FSMC shall obtain prior approval for any substitution of menus or menu items. Any item substituted shall be from the list of approved items. Any substitution shall not impact compliance with daily/weekly menu requirements. Further guidance can be found in C.6.2. 8. FSMC shall train all staff and record validation of learning on menu item preparation prior to service. FSMC shall maintain a standardized recipe book and applicable guides at every school with pictures of each finished menu item and step-by-step instructions for recipe execution. The recipe book may be a physically printed or in electronic format. FSMC shall make recipe book books and applicable guides available to FNS upon request. 9. Menus shall feature a minimum of three entrée choices in grades K-5 and four choices in grades 6-12 daily for lunch during the traditional school year. Breakfast menus must include a minimum of two entrees daily for the traditional school year. One entrée at each meal, at minimum, must be non-meat. Deviations from this requirement due to unforeseen circumstances must have prior approval from DCPS. 10. FSMC shall provide no meals served to students in Pre-K/Preschool, Kindergarten, or Grade 1 that shall pose a choking hazard or are too large for easy consumption. Meals for this grade range shall be modified to meet the physical development and preference of that age group. (Attachment C). 11. FSMC shall make substitutions in the food components of the meal pattern for students with disabilities when their disability restricts their diet as stated in the student's Individual Educational Plans (IEPs) or 504 Plans and those non-disabled students who are unable to consume regular meals because of medical or other special dietary needs. Substitutions shall be made on a case-by-case basis when supported by a statement of the need for substitutes that includes recommended alternate foods, unless otherwise exempted by USDA. Said statement shall be signed by a medical doctor or a recognized medical authority. There shall be no additional charge to the student for such substitutions. 12. FSMC shall develop daily meals with sides that pair well with the main entree. FSMC shall develop a cycle vegetarian menu that aligns with the other menu options. FSMC shall, at minimum, offer three hot breakfasts per week and one hot lunch per day at each school during traditional and extended year school calendar days. The minimum number of hot breakfasts per week and hot lunch meals per day for summer school shall be evaluated and approved by Food & Nutrition Services during each annual summer planning phase. 13. FSMC shall create a salad bar menu for reimbursable and adult (fruit and vegetable) salad bars for schools with stand-alone or line-based salad bar equipment in operation. Approximately 30% of menu items featured should rotate to increase the variety and express seasonality. All menu items presented on the salad bar shall be legibly labeled. Dressing for the salad bar shall be dispensed in a manner approved by DCPS prior to use. If the salad bar is stand-alone, the product should be presented identically on both sides of the bar to facilitate line flow. 14. FSMC shall create an afterschool supper menu that meets current regulations and features a variety of menu items and includes all five reimbursable meal components. 15. FSMC shall print monthly menus and distribute them to every school under its management. FSMC must ensure that menus are displayed clearly at each meal site per USDA FNS regulations. Printed menus will be provided to students, parents/guardians, or school staff upon request. FSMC shall ensure that menus are posted via print or digital display in the cafeteria line and in the school office. Menus will be printed in English and Spanish for posting and made available in the DCPS mandatory languages for any school that requests it. FSMC shall provide electronic copies of each menu and associated nutritional analysis specific to DCPS filename standards and within a timeframe set by DCPS. FSMC may use a DCPS-approved digital platform to display web-based menus.