Food Service for County Detention Centers

The County of Solano, on behalf of its Sheriff’s Office, hereinafter referred to as the “County, intends to secure a contract with a qualified proposer to provide cook-serve food service for justice-involved persons housed within its three (3) detention facilities that will meet the following objectives:To maintain or exceed applicable standards set forth in the American Correctional Association’s Standards for Local Detention Facilities; the Food and Nutritional Board of the National Academy of Science‘s Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids; and all federal, state and local laws and regulations, including the State of California’s Title 15 of the California Code of Regulations, U.S. Department of Agriculture regulations related to food handling, preparation distribution, and purchase of surplus foods, and the County’s Policies and Procedures.To deliver high quality food service that meets or exceeds established nutritional and health standards while providing menu variety that demonstrates low repeatable frequency rates for meats, fruits/vegetables and desserts and is reflective of the diverse ethnic population served.To present meals that are acceptable in taste and appearance, to include food preparation methods, food textures, visibly pleasing color combinations and fullness of plate.To implement a written food service plan with clear objectives, policies, procedures and annual evaluation of compliance.To operate the food service program in a professional, humane manner with respect to the minor’s rights to basic health and nutritional standards and religious beliefs.To provide monthly holiday or event meals as an effective morale booster with the anticipated outcome of curbing unwanted behavior.To operate and manage the food service program in a cost-effective and efficient manner that includes optimal staffing, purchasing U.S.D.A. surplus commodities and recycled products, energy conservation, and recycling excess food waste to aid the County sustainability efforts.To educate justice-involved persons of dietary needs and the importance of eating nutritious and healthy meals.To maintain detailed records, including but not limited to, meal counts, menus and purchases, to support food service program costs and for preparation of needed reports.For the purposes of this RFP, the term “County” shall include the Sheriff’s Office; the term “justice-involved persons” shall include incarcerated persons in the custody of the Sheriff’s Office; the term cook-serve refers to the traditional method of food production where items are freshly prepared just prior to serving; and the term “Facilities” shall include those facilities identified in this RFP. Proposer shall submit one response for food service at the three (3) facilities.