ADVERTISEMENT FOR BIDS - Mercer County

County of Mercer McDade Administration Building, 640 South Broad Street

P.O. Box 8068, Trenton, NJ 08650-0068

REQUEST FOR PROPOSAL

FOOD SERVICES FOR THE MERCER COUNTY NUTRITION

PROGRAM AND MERCER COUNTY CORRECTION CENTER

To Be Received On

December 11, 2018

Prepared By:

Department of Purchasing

CC2018-12

CC2018-12 FOOD SERVICES 2

NOTICE OF RFP

The County of Mercer is soliciting proposals through the competitive contracting process in

accordance with N.J.S.A. 40A:11-4.1, et seq.

Notice is hereby given that on December 11, 2018 at 11:00 A.M. (Prevailing time), sealed proposals

will be received by the Purchasing Agent in the Mercer County McDade Administration Building,

640 South Broad Street, Room 321, Trenton, New Jersey at which time and place bids will be

opened and read in public for:

CC2018-12

FOOD SERVICES FOR THE MERCER COUNTY NUTRITION PROGRAM AND MERCER COUNTY

CORRECTION CENTER

Specifications, Instructions and Proposal Forms may be obtained at the Department of Purchasing

at the Mercer County Administration Building during office hours or on the County website at

www.mercercounty.org/bids.

With the exception of the United States Postal Service, express mail shall be delivered to the

Department of Purchasing, 640 S. Broad Street, Room 321, Trenton, New Jersey 08611.

Addenda will be issued on the website; therefore, all interested respondents shall check the

website from now through the bid opening. It is the sole responsibility of the respondent to be

knowledgeable of all addenda related to this procurement.

Respondents are required to comply with the requirements of N.J.S.A 10:5-31 et seq. and N.J.A.C

17:27et seq.

COUNTY OF MERCER, NEW JERSEY

Department of Purchasing

CC2018-12

609-989-6710

http://www.mercercounty.org/


REQUEST FOR PROPOSAL FOR FOOD SERVICES FOR THE MERCER COUNTY NUTRITION PROGRAM AND

MERCER COUNTY CORRECTION CENTER

INTRODUCTION

The County of Mercer requests proposals from Vendors qualified to provide food service at the

County of Mercer Correction Facility located in Lambertville, New Jersey and the County of

Mercer Nutrition Project. The Nutrition Program currently services twelve sites throughout the

County. The technical specifications follow the County procurement documentation.

The Contractor shall be responsible for all costs of operation of the said food service facilities. There

is also a provision of meals for staff members at the Mercer County Correction Facility which

consists of a meal specifically for the Officer’s Dining Room.

THE COUNTY RESERVES THE RIGHT TO AWARD TWO CONTRACTS AND THE CONTRACT(S) SHALL BE

AWARDED FOR A PERIOD OF THREE YEARS.

SITE VISIT

Contact the county designee to schedule a site. See Below.

SITE VISITS:

MERCER COUNTY NUTRITION PROGRAM:

NOVEMBER 27, 2018 AT 11:00 A.M.

Lawrence Township Senior Center

30 Darrah Lane East

Lawrence Twp, NJ 08648

Contact: Jenifer Williams at 609.989.6650

Chief, Nutrition Project for the Elderly

MERCER COUNTY CORRECTION CENTER:

NOVEMBER 20, 2018 AT 2:30 P.M.

Mercer County Correction Facility

1750 River Road – Route 29

Lambertville, New Jersey 08530

Contact: John Calderone at 609.583.3550

Business Manager

QUESTIONS IN: NOVEMBER 26, 2018

E-MAIL QUESTIONS TO: [email protected]

ADDENDA ISSUED: NOVEMBER 29, 2018

PROPOSALS OPENED: DECEMBER 11, 2018 AT 11:00 A.M.

mailto:[email protected]


ADMINISTRATIVE CONDITIONS AND REQUIREMENTS

The following items express the administrative conditions and requirements of the RFP. They will

apply to the RFP process, the subsequent contract and the project’s production. Any proposed

change, modification, or exception to these conditions and requirements may be the basis for the

County of Mercer to determine the proposal as non-responsive to the RFP and will be a factor in

the determination of an award of contract. The contents of the proposal of the successful

respondent, as accepted by the County of Mercer will become part of any contract awarded as

a result of this RFP.

The County disclaims any responsibility for proposals received late by regular or express mail. If

the proposal is sent by express mail service, the designation must appear on the outside of the

express mail envelope. Proposals received after the designated time and date will be returned

unopened (no exceptions).

Submit One (1) Original and Six (6) copies. Clearly mark the submittal package with the title of this

RFP and the name of the responding firm, addressed to the County of Mercer, McDade

Administration Building, 640 South Broad Street, Trenton, NJ 08611. The original proposal shall be

marked to distinguish it from the copies. Responses delivered before the submission date and time

specified may be withdrawn upon written application of the respondent who shall be required to

produce evidence showing that the individual is or represents the principal(s) involved in the

proposal. After the submission date and time specified above, responses must remain firm for a

period of sixty (60) days.

Submission Office:

USING DEPARTMENT INFORMATION

MERCER COUNTY CORRECTION

1750 River Road


Contact: John Calderone

Business Manager

609.583.3550

MERCER COUNTY NUTRITION PROGRAM

640 S. Broad Street

Trenton, New Jersey

Contact: Jenifer Williams


609.989.6650

COUNTY REPRESENTATIVE FOR THIS SOLICITATION

Please direct all questions to:

Isamar Maldonado

Email: [email protected]

PO Box 8068

640 S. Broad Street

Trenton, New Jersey 08611

Voice: (609) 989-6710

Fax (609) 989-6733

mailto:[email protected]


INTERPRETATIONS AND ADDENDA

Respondents are expected to examine the RFP with care and observe all its requirements. All

questions about the meaning or intent of this RFP, all interpretations and clarifications considered

necessary by the owner’s representative in response to such comments and questions will be

issued by Addenda mailed or posted on the County website at www.mercercounty.org/bids .

Only comments and questions responded to by formal written Addenda will be binding. Oral

interpretations, statements or clarifications are without legal effect. All questions must be received

10 business days in advance of the opening of proposals.

STATUTORY AND OTHER REQUIREMENTS

COMPLIANCE WITH LAWS

Any contract entered into between the contractor and the owner must be in accordance with

and subject to compliance by both parties with the New Jersey Local Public Contracts Law. The

contractor must agree to comply with the non-discrimination provisions and all other laws and

regulations applicable to the performance of services there under. The respondent shall sign and

acknowledge such forms and certificates as may be required by this section.

MANDATORY AFFIRMATIVE ACTION COMPLIANCE

No firm may be issued a contract unless it complies with the Affirmative Action requirements of P.

L. 1975, C. 127 as identified in the documents attached hereto. The form shall be properly

executed.

AMERICANS WITH DISABILITIES ACT OF 1990

Discrimination on the basis of disability in contracting for the delivery of services is prohibited.

Respondents are required to read American with Disabilities language that is part of the

documents attached hereto and agree that the provisions of Title II of the Act are made part of

the contract. The contractor is obligated to comply with the Act and hold the owner harmless.

STATEMENT OF CORPORATION OWNERSHIP 52:25-24.2. BIDDERS TO SUPPLY STATEMENT OF

OWNERSHIP OF 10% INTEREST IN CORPORATION OR PARTNERSHIP

No corporation or partnership shall be awarded any contract nor shall any agreement be entered

into for the performance of any work or the furnishing of any materials or supplies, the cost of

which is to be paid with or out of any public funds, by the State, or any county, municipality or

school district, or any subsidiary or agency of the State, or of any county, municipality or school

district, or by any authority, board, or commission which exercises governmental functions, unless

prior to the receipt of the bid or accompanying the bid, of said corporation or said partnership,

there is submitted a statement setting forth the names and addresses of all stockholders in the

corporation or partnership who own 10% or more of its stock, of any class or of all individual

partners in the partnership who own a 10% or greater interest therein, as the case may be. If one or

more such stockholder or partner is itself a corporation or partnership, the stockholders holding 10%

or more of that corporation's stock, or the individual partners owning 10% or greater interest in that

partnership, as the case may be, shall also be listed. The disclosure shall be continued until names

and addresses of every noncorporate stockholder, and individual partner, exceeding the 10%

ownership criteria established in this act, has been listed.

NON-COLLUSION AFFIDAVIT

The Non-Collusion Affidavit, which is part of this RFP, shall be properly executed and submitted with

the RFP response.

http://www.mercercounty.org/


PROOF OF BUSINESS REGISTRATION P.L. 2009, c.315

Reforms Business Registration Certificate Filing; permits filing prior to award of contracts if not filed

with bid. Effective with bids received and contracts awarded after January 18, 2010, this law

removes the requirement of the Local Public Contracts Law (N.J.S.A. 40A:11-23.2) that required a

bid to be rejected if the bidder failed to include a BRC with the bid, even though it may have

been the otherwise lowest responsible bid. The law now allows the BRC to be filed anytime prior to

award of the contract and the bidder had to have obtained the BRC prior to receipt of bids. This

permits the BRC to be required with a bid, or submitted subsequently. If a BRC is required in a bid,

but not submitted with the bid, it would an immaterial defect; curable by being filed prior to

award of the contract. A BRC is obtained from the New Jersey Division of Revenue. Information

on obtaining a BRC is available on the internet at www.nj.gov/njbgs or by phone at (609) 292-1730.

Pay to Play

Starting in January, 2007, business entities are advised of their responsibility to file an annual

disclosure statement of political contributions with the New Jersey Election Law Enforcement

Commission (ELEC) pursuant to N.J.S.A. 19:44A-20.27 if they receive contracts in excess of $50,000

from public entities in a calendar year. Business entities are responsible for determining if filing is

necessary. Additional information on this requirement is available from ELEC at 888-313-3532 or at

www.elec.state.nj.us.

RECORDS FOR THE NEW JERSEY STATE COMPTROLLER

Pursuant to N.J.S.A. 52:15C-14(d), relevant records of private vendors or other persons entering into

contracts with the County are subject to audit or review by the New Jersey Office of the State

Comptroller. Therefore, the Contractor shall maintain all documentation related to products,

transactions or services under this contract for a period of five years from the date of final

payment. Such records shall be made available to the New Jersey Office of the State Comptroller

upon request.

PROMPT PAYMENT

In compliance with N.J.S.A. 2A:30A-1 et seq., the County of Mercer shall impose the following

payment process:

The County of Mercer shall pay the submitted bill not more than 30 calendar days after the receipt

of the bill by the County if the vendor has performed in accordance with the contract and the

work has been approved and certified by the County. The billing shall be deemed “approved”

and “certified” 20 calendar days after the owner receives it, unless the County provides, before

the end of the 20-day period, a written statement of the amount withheld and the reason for

withholding payment.

HOMELAND SECURITY GRANT PROCUREMENT: EMERGENCY RESPONDER EQUIPMENT PURCHASE

PROGRAM, LOCAL FINANCE NOTICE 2009-20

Mercer County, consistent with LFN 2009-20 authorizes all counties and municipalities in the State of

New Jersey to utilize contracts awarded by the County of Mercer for the Procurement of federal

homeland security goods and services. The procurement must be funded through the New Jersey

Office of Homeland Security and Preparedness; therefore, any county may buy under any other

county's existing contract, under the same terms and conditions, and with the approval of the

County of Mercer and vendor. The County of Mercer Freeholder Board must approve the use of

the contract by other counties through either a generic resolution permitting other counties to use

all contracts or on a case-by-case basis. The resolution shall reference Local Finance Notice 2005-

14, the county’s name and bid number.

http://lis.njleg.state.nj.us/cgi-bin/om_isapi.dll?clientID=139582669&Depth=2&depth=2&expandheadings=on&headingswithhits=on&hitsperheading=on&infobase=statutes.nfo&record=%7b10F0C%7d&softpage=Doc_Frame_PG42

http://www.nj.gov/njbgs

http://www.elec.state.nj.us/


P.L. 2012 BID OR PROPOSAL PROHIBITED

C.52:32-57 “P.L. 2012, c.25 prohibits State and local public contracts with persons or entities

engaging in certain investment activities in energy or finance sectors of Iran.”

C.40A:11-4.4.A. DEPOSIT OR SURETY OR FINANCIAL STATEMENT

No Financial Statement shall be required of vendors if either a guarantee, by certified check,

cashier’s check or bid bond, or a surety company certificate is also required to be furnished by the

bidder, unless any law or regulation of the United States imposes a condition upon the awarding of

a monetary grant to be used for the purchase, which condition requires that a financial statement

be submitted.

INSURANCE AND INDEMNIFICATION

If it becomes necessary for the contractor, either as principal or by agent or employee, to enter

upon the premises or property of the owner in order to construct, erect, inspect, make delivery or

remove property hereunder, the contractor hereby covenants and agrees to take use, provide

and make all proper, necessary and sufficient precautions, safeguards, and protection against the

occurrence of happenings of any accident, injuries, damages, or hurt to person or property during

the course of the work herein covered and his/her sole responsibility. The contractor further

covenants and agrees to indemnify and save harmless the owner from the payment of all sums of

money or any other consideration(s) by reason of any, or all, such accidents, injuries, damages, or

hurt that may happen or occur upon or about such work and all fines, penalties and loss incurred

for or by reason of the violation of any owner regulation, ordinance or the laws of the State, or the

United States while said work is in progress.

The contractor shall maintain sufficient insurance to protect against all claims under Workers

Compensation, General Liability and Automobile and shall be subject to approval for adequacy

of protection and certificates of such insurance shall be provided.

MULTIPLE PROPOSALS NOT ACCEPTED

More than one proposal from an individual, a firm or partnership, a corporation or association

under the same or different names shall not be considered.

FAILURE TO ENTER CONTRACT

Should the respondent, to whom the contract is awarded, fail to enter into a contract within ten

(10) days, Sundays and holidays excepted, the owner may then, at its option, accept the proposal

of another respondent.

COMMENCEMENT OF WORK

The contractor agrees to commence work after the date of award by the owner and upon notice

from the using department.

BID PROHIBITED

It is understood by the Respondent that, if awarded a contract through the request for proposal

process, the Prime Contractor and any Subcontractors utilized for these services are prohibited

from bidding the resultant goods or services required to implement the project.

TERMINATION OF CONTRACT

If, through any cause, the contractor shall fail to fulfill in a timely and proper manner obligations

under the Contract or if the contractor violates any requirements of the Contract, the owner shall

thereupon have the right to terminate the Contract by giving written notice to the contractor of

such termination at least thirty (30) days prior to the proposed effective date of the termination.


Such termination shall relieve the owner of any obligation for the balances to the contractor of

any sum or sums set forth in the Contract.

CHALLENGE OF SPECIFICATIONS

Any respondent who wishes to challenge a specification shall file such challenge in writing with the

Purchasing Agent no less than three (3) business days prior to the opening of the RFP's. Challenges

filed after that time shall be considered void and having no impact on the owner or the award of

contract.

TRANSITIONAL PERIOD

In the event services are terminated by contract expiration or by voluntary termination by either

the Contractor or The County of Mercer, the Contractor shall continue all terms and conditions of

said contract for a period not to exceed thirty (30) days at the County’s request.

SUBCONTRACTORS

(NOT PERMITTED)

PAYMENT

Invoices shall specify, in detail, the period for which payment is claimed, the services performed

during the prescribed period, the amount claimed and correlation between the services claimed

and the Proposal Cost Form.

The owner may withhold all or partial payments on account of subsequently discovered evidence

including but not limited to the following:

Deliverables not complying with the project specification;

Claims filed or responsible evidence indicating probability of filing claims;

A reasonable doubt that the Contract can be completed for the balance then unpaid.

When the above grounds are removed, payment shall be made for amounts withheld because of

them.

LOCATIONS AND QUANTITIES

The County of Mercer reserves the right to add locations and increase or decrease the quantities

at the proposed costs as defined in the awarded contractor’s proposal as may be deemed

reasonably necessary or desirable to complete the work detailed by the contract. Such increase

or decrease shall in no way violate this contract, nor give cause for liability for damages.

STATISTICAL DATA REPORT

The contractor shall provide in writing to the County designee, a statistical data report

identifying all services provided per month. This shall be submitted with their monthly invoice.

BUDGET SEQUESTRATION

All contracts shall include the following language with regard to automatic spending cuts to United

States federal government funding:

“THE CONTRACT AWARD IS CONTINGENT UPON RECEIVING REQUISITE FEDERAL FUNDING

NECESSARY TO COMPLETE THE TERMS OF THE CONTRACT.”


COST LIABILITY AND ADDITIONAL COSTS

The County of Mercer assumes no responsibility and liability for costs incurred by the Respondents

prior to the issuance of an agreement. The liability shall be limited to the terms and conditions of

the contract.

Respondents will assume responsibility for all costs not stated in the proposals. All hourly rates either

stated in the proposal or used as a basis for pricing are required to be all-inclusive. Additional

charges, unless incurred for additional work performed by request of the County of Mercer, for

indirect costs, fees, postage, licensing, commissions, taxes, travel, subsistence, report preparation,

meetings, administrative tasks, administrative and clerical support, overhead, etc. are not to be

billed and will not be paid.

OWNERSHIP OF MATERIAL

The County of Mercer shall retain all of its rights and interest in and to any and all documents and

property both hard copy and digital furnished by the County of Mercer to the contractor, for the

purpose of assisting the contractor in the performance of this contract. All such items shall be

returned immediately to the County of Mercer at the expiration or termination of the work or

completion of any related services, pursuant thereto, whichever comes first. None of such

documents and/or property shall, without the written consent of the County of Mercer, be

disclosed to others or used by the contractor or permitted by the contractor to be used by their

parties at any time in the performance of the resulting contract.

Ownership of all data, materials and documentation originated and prepared for the County of

Mercer pursuant to this contract shall belong exclusively to the County of Mercer. All data, reports,

computerized information, programs and materials related to this project shall be delivered to and

become the property of the County of Mercer upon completion of the project. The contractor

shall not have the right to use, sell or disclose the total of the interim or final work products, or make

available to third parties, without the prior written consent of the County of Mercer.

COMMENCEMENT OF WORK

The contractor agrees to commence work on the project within Thirty (30) calendar days from the

date of award by the County of Mercer.

GENERAL CONSIDERATIONS

Competitive Contracting is a formal procurement process governed by the New Jersey State

Local Public Contracts Law and Rules. The process utilizes an RFP containing thoroughly

developed specifications and scope of services, criteria for evaluating proposals and statutorily

required language and forms. Responses are ranked by a team, on the RFP criteria, using a

detailed methodology leading to a recommendation to the governing body to award a contract

based on price and other factors.

PROVIDING INFORMATION

Information will be made available at the County Office during regular business hours. The County

shall provide access, within reason, and at no cost to the Contractor, to all information on file with

the County and needed by the Contractor to complete the Project.


EVALUATION PROCESS

An Evaluation Team will review all proposals to determine if they satisfy the proposal requirements,

determine if a proposal should be rejected and evaluate the proposals based upon the

Evaluation Criteria. The highest-ranking Respondent will then be recommended by the Evaluation

Team to The Mercer County Board of Chosen Freeholders for award of contract.

Respondents shall limit their response to one-hundred (100) pages including the following and

Respondents shall submit responses and number responses as Sections One through Four as

follows:

EVALUATION CRITERIA

CATEGORY #1

PROCUREMENT TECHNICAL CRITERIA

Is the respondent's proposal complete and responsive to the RFP requirements?

Has the respondent provided the required consent of surety for the full amount of the

proposal?

Respondent provided all required procurement documentation

CATEGORY #2

PROGRAM REQUIREMENTS

Respondent provides a food program which complies with U.S.D.A. regulations, county’s

requirements, and New Jersey Sanitation codes with regard to food transport and on-site

preparation

Respondent provided sample menus as follows:

Correction Center:

Five Week Inmate Menu, One Lockdown Daily Menu, One Sack Lunch menu,

Nutrition Program:

Twelve Month Menu

Respondent has provided a list of food violations and will be rated accordingly for

violations.

Is the respondent experienced and has the respondent provided references in working

within the infrastructure of Government Food Services, specifically Nutrition Programs and

Correction Centers? Does the respondent have a proven record of maintaining multiple

year commitments in the food services industry?

Does the respondent have a network in place to fully support on-site AND OR off-site Food

Services? Where is the off-site preparation facility for the Nutrition Program?

The Respondent has provided their policy for sanitary conditions, recycling, energy

efficiency and waste reduction.

Method of Refrigerated Food Transportation for the Nutrition Program

CATEGORY #3

MANAGEMENT AND STAFF CRITERIA

Is the respondent’s proposed management team and employees specifically trained and

experienced in delivering food services for the referenced Nutrition Program and

Correctional Food Program?

Respondent will provide the services of a licensed, registered dietician for consult.

Respondent has provided resumes for on-site management team for the Correction Center

and Management Team for the Nutrition Program.


CATEGORY #4

COST CRITERIA

All costs are factored into the unit cost per meal for the Correction Center and Nutrition

program

The response includes a detailed three year budget for all costs that are factored into the

unit cost per meal

How does the cost compare to other proposals?

Does the respondent’s specific proposal meet with the current and projected financial

budgetary considerations for each facility operation?

Cost

Lowest cost proposal divided by next low cost, multiplied by points

Example: cost assigned 30 points, lowest cost proposal $100,000 next low $120,000

(Divide the low cost by the next low) multiplied by 30 = (100,000/120,000) * 30 = 25

Low cost respondents earns 30 points, next low earns 25 points, etc.

Notice of Award

The Successful Respondent will be notified of the award of contract upon a favorable decision by

the Office of Purchasing.

Proposals to Remain Subject to Acceptance

RFP responses shall remain open for a period of sixty (60) calendar days from the stated submittal

date. The County will either award the Contract within the applicable time period or reject all

proposals.

The County may extend the decision to award or reject all proposals beyond the sixty (60)

calendar days when the proposals of any Respondents who consent thereto may, at the request

of the County, be held for consideration for such longer period as may be agreed.


PROPOSAL CHECKLIST

The following checklist is provided as assistance to the development of the RFP Response. It in no

way supersedes or replaces the requirements of the RFP. Please initial on the lines below for each

document/section attesting to the fact that you have read and/or included the documents with

your RFP.

Site Visit(s) Highly Recommended ________

Stockholder Disclosure ________

MUST BE SUBMITTED WITH PROPOSAL

NJ Business Registration ________

Bid Guarantee

MUST BE SUBMITTED WITH PROPOSAL ________

(MUST BE A CERTIFIED CHECK, CASHIER'S CHECK OR BID BOND IN THE SUM OF TEN

PERCENT (10%) OF THE TOTAL BID BUT NOT IN EXCESS OF $20,000.00, PAYABLE

TO COUNTY OF MERCER, NEW JERSEY, AS A GUARANTEE TO FURNISH EQUIPMENT

AND/OR SERVICES FOR THE BID PRICE)

Consent of Surety ________

MUST BE SUBMITTED WITH PROPOSAL

(WITH POWER OF ATTORNEY FOR FULL AMOUNT OF BID PRICE)

Iran Certification ________

One Original Proposal and Six Copies ________

Qualification Statement ________

Twelve Monthly Menus for Nutrition Program ________

Menus for Correction Center ________

Inmate Menus (five weeks) One Sack lunch Menu and One Lockdown Meal Menu

Key Personnel Information with Staffing Chart ________

Cost Analysis for Three Years Including: ________

Management and Salary Costs ________

Food Costs ________

Non-Food Provision Costs ________

Food Service Operational Information ________

Contractor Data Sheets ________


PROPOSAL CHECKLIST (CONTINUED)

County Proposal for Food Service Management with All Costs ________

Factored Into Unit Cost Per Meal (EXECEL DOCUMENT)

Acknowledgement of Receipt of Addenda ________

Non-Collusion Affidavit ________

Affirmative Action Statement ________

Affirmative Action Mandatory Language ________

References ________

A list and description of all violations over the past three years ________

Provide copies of Food certification for Person or Persons-in-charge ________

Provide the following in Four Sections. Respondents shall limit their response to

100 single pages or 50 double pages.

SECTION ONE:

PROCUREMENT TECHNICAL CRITERIA

Is the respondent's proposal complete and responsive to the RFP requirements?

Has the respondent provided the required consent of surety for the full amount of the

proposal?

Respondent provided all required procurement documentation

SECTION TWO:

PROGRAM REQUIREMENTS

Respondent provides a food program which complies with U.S.D.A. regulations, county’s

requirements, and New Jersey Sanitation codes with regard to food transport and on-site

preparation

Respondent provided sample menus as follows:

Correction Center:

Five Week Inmate Menu, One Lockdown Daily Menu, One Sack Lunch menu,

Nutrition Program:

Twelve Month Menu

Respondent has provided a list of food violations and will be rated accordingly for

violations.

Is the respondent experienced and has the respondent provided references in working

within the infrastructure of Government Food Services, specifically Nutrition Programs and

Correction Centers? Does the respondent have a proven record of maintaining multiple

year commitments in the food services industry?

Does the respondent have a network in place to fully support on-site AND OR off-site Food

Services? Where is the off-site preparation facility for the Nutrition Program?

The Respondent has provided their policy for sanitary conditions, recycling, energy

efficiency and waste reduction.

Method of Refrigerated Food Transportation for the Nutrition Program


SECTION THREE:

MANAGEMENT AND STAFF CRITERIA

Is the respondent’s proposed management team and employees specifically trained and

experienced in delivering food services for the referenced Nutrition Program and

Correctional Food Program?

Respondent will provide the services of a licensed, registered dietician for consult.

Respondent has provided resumes for on-site management team for the Correction Center

and Management Team for the Nutrition Program.

SECTION FOUR:

COST CRITERIA

All costs are factored into the unit cost per meal for the Correction Center and Nutrition

program in the Proposal pages.

The response includes a detailed three year budget for all costs that are factored into the

unit cost per meal

How does the cost compare to other proposals?

Does the respondent’s specific proposal meet with the current and projected financial

budgetary considerations for each facility operation?


Immigration and Naturalization Laws and Criminal Background Check

Vendors must comply with all Immigration and Naturalization Laws as are currently in force

on each potential employee to work under this contract on County of Mercer.

The Mercer County Correction Center requires background checks and the awarded

contractor must contact the New Jersey State Police to perform a Criminal Background

Check on each potential employee to work under this contract on County of Mercer

property. A copy of the results of the Criminal Background Check must be provided to

the County of Mercer designee at least ten (10) days prior to an employee being

permitted access to County of Mercer property. The County of Mercer will notify the

vendor if a proposed vendor employee will not be permitted to work under this contract

within ten (10) work days following receipt of the results. If the County of Mercer does not

notify the vendor of such exclusion within ten (10) days the vendor may assign said

employee to work under the contract.

The awarded contractor must provide the results of a Criminal Background Check on its

employees working under the contract on County of Mercer property every twelve (12)

months.

Please access the following website for Instructions For Obtaining a Criminal History

Record: http://www.state.nj.us/lps/njsp/about/serv_chrc.html

http://www.state.nj.us/lps/njsp/about/serv_chrc.html


COUNTY OF MERCER

ACKNOWLEDGEMENT OF RECEIPT OF ADDENDA

The undersigned Respondent hereby acknowledges receipt of the following Addenda:

Addenda Number Dated

_______________ _________

_______________ _________

_______________ _________

_______________ _________

_______________ _________

Signed: ____________________________

Title: ____________________________

Printed Name: _____________________________

Date: ____________________________

Company: ____________________________


BID BOND

KNOW ALL MEN BY THESE PRESENTS, that we, the undersigned, as

Principal, and as Surety, is

hereby held and firmly bound unto as Owner, in the

Penal Sum of

($ ) for the payment of which,

well and truly to be made, we hereby jointly and severally bind ourselves, successors and assigns.

Signed this day of 2018

The condition of the above obligation is such that whereas the Principal has submitted to

a certain bid, attached hereto and hereby made a part of hereof, to enter into a contract in writing for the

NOW THEREFORE,

A) If said bid shall be rejected or in the alternative,

B) If said bid shall be accepted and the Principal shall execute and deliver a contract in the form of contract

attached hereto (properly completed in accordance with said bid) and shall furnish a bond for his faithful

performance of said contract, and for the payment of all persons performing labor or furnishing materials in the

connection therewith, and shall in all other respects perform the agreement created by the acceptance of said

bid,

Then this obligation shall be void, otherwise the same shall remain in full force and effect; it being expressly

understood and agreed that the liability of the surety for any and all claims hereunder shall, in no event, exceed

the penal amount of this obligation as herein stated.

The Surety, for value received, hereby stipulates and agrees that the obligations of said Surety and its bond shall be

in no way impaired or affected by any extension of the time within which the Owner may accept such bid; and

Surety does hereby waive notice of any such extension.

IN WITNESS WHEREOF, the Principal and the Surety have hereunto set their hands and seals, and such of them as

are corporations have caused their corporate seals to be hereto affixed and these presents to be signed by their

proper officers, the day and year first set forth above.

Principal

BY:

Witness

Surety

BY:

Witness Attorney-in-Fact


CONSENT OF SURETY

KNOW ALL MEN BY THESE PRESENTS, that for and in consideration of the sum of $1.00, lawful money

of the United States of America, the receipt whereof is hereby acknowledged, paid the

undersigned corporation, and for other valuable consideration the

____________________________________________________________________________________________

organized and existing under the laws of the State of _________________________________________

and licensed to do business in the State of ___________________________________________________

certifies and agrees, that if contract for ______________________________________________________

for the County of Mercer is awarded to ______________________________________________________

the undersigned Corporation will execute the bond or bonds as required of the contract

documents and will become Surety in the full amount set forth in the contract documents for the

faithful performance of all obligations of the Contractor.

Signed and sealed this _____ day of _______________.

_________________________________

Attorney-In-Fact


NEW JERSEY STATUTORY

PERFORMANCE BOND

Bond No.

KNOW ALL MEN BY THESE PRESENTS, that we, the undersigned

as Principal, and

a corporation organized and existing under the laws of the State of and duly authorized to do business in the

State of New Jersey, as Surety, are held and bound unto

as Obligee, in the penal sum of ($ )

for the payment of which, well and truly to be made, we hereby jointly and severally bind ourselves, our heirs,

executors, administrators, successors and assigns.

THE CONDITION OF THIS OBLIGATION IS SUCH, that whereas the above named Principal did on the day of

enter into a contract with

for

which contract is made part of this bond and the same as though set forth herein.

NOW, if the said

shall well and faithfully do and perform the things agreed by them

to be done and performed according to the terms of said contract, then this obligation shall be null and void;

otherwise the same shall remain in full force and effect; it being expressly understood and agreed that the

liability of the Surety for any and all claims hereunder shall in no event exceed the penal amount of this

obligation as herein stated.

The said Surety hereby stipulates and agrees that no modifications, omissions or additions in or to the terms of

the said contract; or in or to the plans or specifications therefore, shall, in anyway affect the obligations of said

Surety on its bonds.

This bond is given in compliance with the requirements of the Statutes of the State of New Jersey in respect to

bonds of the contractors on public works. Revised Statutes of New Jersey, 1937, Sections 2A; 44-143-147, and

amendments thereof, and liability hereunder is limited as in said statutes provided.

Signed, sealed and dated this day of

ATTEST:

_________________________________________________ ______________________________________________

Witness Principal

_________________________________________________ ______________________________________________

Witness Surety


NON-COLLUSION AFFIDAVIT

STATE OF NEW JERSEY

COUNTY OF MERCER SS:

I, ____________________________ of the City of___________________,

in the County of_____________________, and the State of___________________,

of full age, being duly sworn according to law on my oath depose and say that:

I am________________________________________________________

of the firm of_______________________________________________________

the vendor making the Proposal for the above named project, and that I executed the said

proposal with full authority so to do; that said vendor has not, directly or indirectly entered into

any agreement, participated in any collusion, or otherwise taken any action in restraint of free,

competitive bidding in connection with the above named project; and that all statements

contained in said proposal and in this affidavit are true and correct, and made with full

knowledge that the County of Mercer relies upon the truth of the statements contained in said

Proposal and in the statements contained in this affidavit in awarding the contract for the said

project.

I further warrant that no person or selling agency has been employed or retained to solicit or

secure such contract upon an agreement or understanding for a commission, percentage,

brokerage or contingent fee, except bona fide employees or bona fide established

commercial or selling agencies maintained by

___________________________________ (Name of Vendor)

Signed: _________________________________

(also type name of affiant under signature)

Subscribed and sworn to before me

This______ day of____________, 20____.

(Signature of Notary Public)

Notary Public of_________________________

My Commission expires ____________, 20___


EEO/AFFIRMATIVE ACTION COMPLIANCE NOTICE

N.J.S.A. 10:5-31 and N.J.A.C. 17:27

GOODS, PROFESSIONAL SERVICE AND GENERAL SERVICE CONTRACTS

All successful bidders are required to submit evidence of appropriate affirmative action

compliance to the County and Division of Public Contracts Equal Employment Opportunity

Compliance. During a review, Division representatives will review the County files to determine

whether the affirmative action evidence has been submitted by the vendor/contractor.

Specifically, each vendor/contractor shall submit to the County, prior to execution of the

contract, one of the following documents:

Goods and General Service Vendors

1. Letter of Federal Approval indicating that the vendor is under an existing Federally approved

or sanctioned affirmative action program. A copy of the approval letter is to be provided by

the vendor to the County and the Division. This approval letter is valid for one year from the

date of issuance.

Do you have a federally-approved or sanctioned EEO/AA program? Yes No

If yes, please submit a photostatic copy of such approval.

2. A Certificate of Employee Information Report (hereafter “Certificate”), issued in accordance

with N.J.A.C. 17:27-1.1 et seq. The vendor must provide a copy of the Certificate to the County

as evidence of its compliance with the regulations. The Certificate represents the review and

approval of the vendor’s Employee Information Report, Form AA-302 by the Division. The period

of validity of the Certificate is indicated on its face. Certificates must be renewed prior to their

expiration date in order to remain valid.

Do you have a State Certificate of Employee Information Report Approval? Yes No

If yes, please submit a photostatic copy of such approval.

3. The successful vendor shall complete an Initial Employee Report, Form AA-302 and submit it to

the Division with $150.00 Fee and forward a copy of the Form to the County. Upon submission

and review by the Division, this report shall constitute evidence of compliance with the

regulations. Prior to execution of the contract, the EEO/AA evidence must be submitted.

The successful vendor may obtain the Affirmative Action Employee Information Report (AA302)

on the Division website www.state.nj.us/treasury/contract_compliance.

The successful vendor(s) must submit the AA302 Report to the Division of Public Contracts Equal

Employment Opportunity Compliance, with a copy to Public Agency.

The undersigned vendor certifies that he/she is aware of the commitment to comply with the

requirements of N.J.S.A. 10:5-31 and N.J.A.C. 17:27 and agrees to furnish the required forms of

evidence.

The undersigned vendor further understands that his/her bid shall be rejected as non-responsive

if said contractor fails to comply with the requirements of N.J.S.A. 10:5-31 and N.J.A.C. 17:27.

COMPANY: ____________________________ SIGNATURE: __________________________

PRINT NAME:__________________________TITLE: ________________________________

DATE: _________________

http://www.state.nj.us/treasury/contract_compliance


(REVISED 4/10)

EXHIBIT A

MANDATORY EQUAL EMPLOYMENT OPPORTUNITY LANGUAGE

N.J.S.A. 10:5-31 et seq. (P.L. 1975, C. 127)

N.J.A.C. 17:27

GOODS, PROFESSIONAL SERVICE AND GENERAL SERVICE CONTRACTS

During the performance of this contract, the contractor agrees as follows:

The contractor or subcontractor, where applicable, will not discriminate against any

employee or applicant for employment because of age, race, creed, color, national origin,

ancestry, marital status, affectional or sexual orientation, gender identity or expression, disability,

nationality or sex. Except with respect to affectional or sexual orientation and gender identity or

expression, the contractor will ensure that equal employment opportunity is afforded to such

applicants in recruitment and employment, and that employees are treated during employment,

without regard to their age, race, creed, color, national origin, ancestry, marital status, affectional

or sexual orientation, gender identity or expression, disability, nationality or sex. Such equal

employment opportunity shall include, but not be limited to the following: employment,

upgrading, demotion, or transfer; recruitment or recruitment advertising; layoff or termination; rates

of pay or other forms of compensation; and selection for training, including apprenticeship. The

contractor agrees to post in conspicuous places, available to employees and applicants for

employment, notices to be provided by the Public Agency Compliance Officer setting forth

provisions of this nondiscrimination clause.

The contractor or subcontractor, where applicable will, in all solicitations or advertisements

for employees placed by or on behalf of the contractor, state that all qualified applicants will

receive consideration for employment without regard to age, race, creed, color, national origin,

ancestry, marital status, affectional or sexual orientation, gender identity or expression, disability,

nationality or sex.

The contractor or subcontractor will send to each labor union, with which it has a collective

bargaining agreement, a notice, to be provided by the agency contracting officer, advising the

labor union of the contractor's commitments under this chapter and shall post copies of the notice

in conspicuous places available to employees and applicants for employment.

The contractor or subcontractor, where applicable, agrees to comply with any regulations

promulgated by the Treasurer pursuant to N.J.S.A. 10:5-31 et seq., as amended and supplemented

from time to time and the Americans with Disabilities Act.

The contractor or subcontractor agrees to make good faith efforts to meet targeted county

employment goals established in accordance with N.J.A.C. l7:27-5.2.


The contractor or subcontractor agrees to inform in writing its appropriate recruitment

agencies including, but not limited to, employment agencies, placement bureaus, colleges,

universities, and labor unions, that it does not discriminate on the basis of age, race, creed, color,

national origin, ancestry, marital status, affectional or sexual orientation, gender identity or

expression, disability, nationality or sex, and that it will discontinue the use of any recruitment

agency which engages in direct or indirect discriminatory practices.

The contractor or subcontractor agrees to revise any of its testing procedures, if necessary, to

assure that all personnel testing conforms with the principles of job-related testing, as established

by the statutes and court decisions of the State of New Jersey and as established by applicable

Federal law and applicable Federal court decisions.

In conforming with the targeted employment goals, the contractor or subcontractor agrees

to review all procedures relating to transfer, upgrading, downgrading and layoff to ensure that all

such actions are taken without regard to age, race, creed, color, national origin, ancestry, marital

status, affectional or sexual orientation, gender identity or expression, disability, nationality or sex,

consistent with the statutes and court decisions of the State of New Jersey, and applicable Federal

law and applicable Federal court decisions.

The contractor shall submit to the public agency, after notification of award but prior to

execution of a goods and services contract, one of the following three documents:

Letter of Federal Affirmative Action Plan Approval

Certificate of Employee Information Report

Employee Information Report Form AA302, electronically provided by the Division and distributed

to the public agency through the Division’s website at:

www.state.nj.us/treasury/contract_compliance

The contractor and its subcontractors shall furnish such reports or other documents to the

Division of Public Contracts Equal Employment Opportunity Compliance as may be requested by

the office from time to time in order to carry out the purposes of these regulations, and public

agencies shall furnish such information as may be requested by the Division of Public Contracts

Equal Employment Opportunity Compliance for conducting a compliance investigation pursuant

to Subchapter 10 of the Administrative Code at N.J.A.C. 17:27.

http://www.state.nj.us/treasury/contract_compliance


EXCERPTS FROM THE EEOC SEXUAL HARASSMENT GUIDELINES

PART 1604 -- GUIDELINES ON DISCRIMINATION BECAUSE OF SEX

1604.11 Sexual Harassment

(a) Harassment on the basis of sex is a violation of Sec. 703 of Title VII (of the Civil Rights Act

of 1964). Unwelcome sexual advances, requests for sexual favors, and other verbal or physical

conduct of a sexual nature constitute sexual harassment when (1) submission to such conduct is

made either explicitly or implicitly a term or condition of an individual’s employment, (2) submission

to or rejection of such conduct by an individual is used as the basis for employment decisions

affecting such individual, or or (3) such conduct has the purpose or effect of unreasonably

interfering with an individual’s work performance or creating an intimidating, hostile or offensive

working environment.

(b) In determining whether alleged conduct constitutes sexual harassment, The Commission

(EEOC) will look at the record as a whole and at the totality of the circumstances, such as the

nature of the sexual advances and the context in which the alleged incidents occurred. The

determination of the legality of a particular action will be made from the facts, on a case by case

basis.

(c) Applying general Title VII principles, an employer, employment agency, joint

apprenticeship committee or labor organization (hereinafter collectively referred to as

“employer”) is responsible for its acts and those of its agents and supervisory employees with

respect to sexual harassment regardless of whether the specific acts complained of were

authorized or even forbidden by the employer and whether the employer knew or should have

known of their occurrence. The Commission will examine the circumstances of the particular

employment relationship and the job functions performed by the individual in determining

whether an individual in determining whether an individual acts in either a supervisory or agency

capacity.

(d) With respect to conduct between fellow employees, employer is responsible for acts of

sexual harassment in the workplace where the employer (or its agents or supervisory employees)

knows or should have known of the conduct, unless it can be show that it took immediate and

appropriate corrective action.

(e) An employer may also be responsible for the acts of non-employees, with respect to

sexual harassment of employees in the workplace, where the employer (or its agents or supervisory

employees) knows or should have known of the conduct and fails to take immediate and

appropriate corrective action. In reviewing these cases the Commission will consider the extent of

the employer’s control and any other legal responsibility, which the employer may have with

respect to the conduct of such non-employees.


AMERICANS WITH DISABILITIES ACT OF 1990

Equal Opportunity for Individuals with Disability

The CONTRACTOR and the County of Mercer do hereby agree that the provisions of Title II of the

Americans With Disabilities Act of 1990 (the “Act”) (42 U.S.C. S12101 et seq.), which prohibits

discrimination on the basis of disability by public entities in all services, programs and activities

provided or made available by public entities, and the rules and regulations promulgated

pursuant hereunto, are made a part of this contract. In providing any aid, benefit, or service on

behalf of the County pursuant to this contract, the CONTRACTOR agrees that the performance

shall be in strict compliance with the Act. In the event that the CONTRACTOR, its agents, servants,

employees, or subcontractors violate or are alleged to have violated the Act during the

performance of this contract, the CONTRACTOR shall defend the County in any action or

administrative proceeding commenced pursuant to this Act. The CONTRACTOR shall indemnify,

protect, and save harmless the County, its agents, servants, and employees from and against any

and all suits, claims, losses demands, or damages, of whatever kind or nature arising out of or

claimed to arise out of the alleged violation. The CONTRACTOR shall, at its own expense, appear,

defend, and pay any and all charges for legal services and any and all costs and other expenses

arising from such action or administrative proceeding or incurred in connection therewith. In any

and all complaints brought pursuant to the County grievance procedure, the CONTRACTOR

agrees to abide by any decision of the County which is rendered pursuant to said grievance

procedure. If any action or administrative proceeding results in an award of damages against the

County or if the County incurs any expense to cure a violation of the ADA which has been brought

pursuant to its grievance procedure, the CONTRACTOR shall satisfy and discharge the same at its

own expense.

The County shall, as soon, practicable after a claim has been made against it, give written notice

thereof to the CONTRACTOR along with full and complete particulars of the claim. If any action or

administrative proceedings is brought against the County or any of its agents, servants, and

employees, the County shall expeditiously forward or have forwarded to the CONTRACTOR every

demand, complaint, notice, summons, pleading, or other process received by the County or its

representatives.

It is expressly agreed and understood that any approval by the County of the services provided by

the CONTRACTOR pursuant to this contract will not relieve the CONTRACTOR of the obligation to

comply with the Act and to defend, indemnify, protect, and save harmless the County pursuant to

this paragraph.

It is further agreed and understood that the County assumes no obligation to indemnify or save

harmless the CONTRACTOR, its agents, servants, employees and subcontractors for any claim

which may arise out of their performance of this Agreement. Furthermore, the CONTRACTOR

expressly understands and agrees that the provisions of this indemnification clause shall in no way

limit the CONTRACTOR’S obligations assumed in this agreement, nor shall they be construed to

relieve the CONTRACTOR from any liability, nor preclude the County from taking any other actions

available to it under any other provisions of the Agreement or otherwise at law.


NEW JERSEY BUSINESS REGISTRATION COMPLIANCE

Goods and Services Contracts (including purchase orders)

Construction Contracts* (including public works related purchase orders)

N.J.S.A. 52:32-44 imposes the following requirements on contractors and all subcontractors that

knowingly provide goods or perform services for a contractor fulfilling this contract:

1) the contractor shall provide written notice to its subcontractors and suppliers to submit proof of

business registration to the contractor;

*2) subcontractors through all tiers of a project must provide written notice to their subcontractors

and suppliers to submit proof of business registration and subcontractors shall collect such

proofs of business registration and maintain them on file;

3) prior to receipt of final payment from a contracting agency, a contractor must submit to the

contacting agency an accurate list of all subcontractors and suppliers* or attest that none was

used; and,

4) during the term of this contract, the contractor and its affiliates shall collect and remit, and

shall notify all subcontractors and their affiliates that they must collect and remit to the

Director, New Jersey Division of Taxation, the use tax due pursuant to the Sales and Use Tax Act,

(N.J.S.A. 54:32B-1 et seq.) on all sales of tangible personal property delivered into this State.

A contractor, subcontractor or supplier who fails to provide proof of business registration or

provides false business registration information shall be liable to a penalty of $25 for each day of

violation, not to exceed $50,000 for each business registration not properly provided or maintained

under a contract with a contracting agency. Information on the law and its requirements is

available by calling (609) 292-9292.


SAMPLES OF THE NEW JERSEY BUSINESS REGISTRATION CERTIFICATE ACCEPTABLE BY THE

COUNTY OF MERCER


ADVISORY

Notice of Disclosure Requirement

“Pay to Play”

P.L. 2005, Chapter 271, Section 3 Reporting

(N.J.S.A. 19:44A – 20.27)

Any business entity that has received $50,000 or more in contracts from government entities in a

calendar year will be required to file an annual disclosure report with ELEC. At a minimum, a list of

all business entities that file an annual disclosure report will be listed on ELEC’s website at

www.elec.state.nj.us. If you have any questions please contact ELEC at: 1-888-313-ELEC (Toll free

in NJ) or 609-292-8700. An analyst from ELEC’s Special Programs Section will assist you.


P.L. 2012 BID OR PROPOSAL PROHIBITED

C.52:32-57 “P.L. 2012, c.25 prohibits State and local public contracts with persons or

entities engaging in certain investment activities in energy or finance sectors of Iran.”

I am the duly authorized agent making certification that there has been no engagement

in certain investment activities in energy or finance sectors of Iran as prohibited by P.L.

2012, c.25. The Chapter 25 list is found at:

http://www.state.nj.us/treasury/purchase/pdf/Chapter25List.pdf

NAME OF BIDDER

_____________________________________________________________________________________

SIGNATURE OF AUTHORIZED REPRESENTATIVE

_____________________________________________________________________________________

TITLE

_____________________________________________________________________________________

DATE

_____________________________________________________________________________________

http://www.state.nj.us/treasury/purchase/pdf/Chapter25List.pdf


STATEMENT OF OWNERSHIP DISCLOSURE

N.J.S.A. 52:25-24.2 (P.L. 1977, c.33, as amended by P.L. 2016, c.43)

This statement shall be completed, certified to, and included with all bid and proposal submissions.

Failure to submit the required information is cause for automatic rejection of the bid or proposal.

Name of Organization:_________________________________________________________________ Organization Address:_________________________________________________________________

Part I Check the box that represents the type of business organization:

Sole Proprietorship (skip Parts II and III, execute certification in Part IV)

Non-Profit Corporation (skip Parts II and III, execute certification in Part IV)

For-Profit Corporation (any type) Limited Liability Company (LLC)

Partnership Limited Partnership Limited Liability Partnership (LLP)

Other (be specific): ______________________________________________

Part II

The list below contains the names and addresses of all stockholders in the corporation who own 10

percent or more of its stock, of any class, or of all individual partners in the partnership who own a 10

percent or greater interest therein, or of all members in the limited liability company who own a 10

percent or greater interest therein, as the case may be. (COMPLETE THE LIST BELOW IN THIS SECTION) OR

No one stockholder in the corporation owns 10 percent or more of its stock, of any class, or no

individual partner in the partnership owns a 10 percent or greater interest therein, or no member in

the limited liability company owns a 10 percent or greater interest therein, as the case may be. (SKIP

TO PART IV)

(Please attach additional sheets if more space is needed):

Name of Individual or Business Entity Home Address (for Individuals) or Business Address


Part III DISCLOSURE OF 10% OR GREATER OWNERSHIP IN THE STOCKHOLDERS, PARTNERS OR

LLC MEMBERS LISTED IN PART II

If a bidder has a direct or indirect parent entity which is publicly traded, and any person holds a 10 percent

or greater beneficial interest in the publicly traded parent entity as of the last annual federal Security and

Exchange Commission (SEC) or foreign equivalent filing, ownership disclosure can be met by providing links

to the website(s) containing the last annual filing(s) with the federal Securities and Exchange Commission (or

foreign equivalent) that contain the name and address of each person holding a 10% or greater beneficial

interest in the publicly traded parent entity, along with the relevant page numbers of the filing(s) that

contain the information on each such person. Attach additional sheets if more space is needed.

Website (URL) containing the last annual SEC (or foreign equivalent) filing Page #’s

Please list the names and addresses of each stockholder, partner or member owning a 10 percent or

greater interest in any corresponding corporation, partnership and/or limited liability company (LLC) listed in

Part II other than for any publicly traded parent entities referenced above. The disclosure shall be continued

until names and addresses of every noncorporate stockholder, and individual partner, and member

exceeding the 10 percent ownership criteria established pursuant to N.J.S.A. 52:25-24.2 has been listed.

Attach additional sheets if more space is needed.

Stockholder/Partner/Member and Corresponding Entity Listed in Part II

Home Address (for Individuals) or Business Address

Part IV Certification

I, being duly sworn upon my oath, hereby represent that the foregoing information and any attachments

thereto to the best of my knowledge are true and complete. I acknowledge: that I am authorized to execute

this certification on behalf of the bidder/proposer; that the COUNTY OF MERCER is relying on the information

contained herein and that I am under a continuing obligation from the date of this certification through the

completion of any contracts with COUNTY OF MERCER to notify the COUNTY OF MERCER in writing of any


changes to the information contained herein; that I am aware that it is a criminal offense to make a false

statement or misrepresentation in this certification, and if I do so, I am subject to criminal prosecution under the

law and that it will constitute a material breach of my agreement(s) with the, permitting the COUNTY OF

MERCER to declare any contract(s) resulting from this certification void and unenforceable.

Full Name (Print): Title:

Signature: Date:


INSURANCE AND INDEMNIFICATION REQUIREMENTS

The selected contractor will maintain:

Workmen’s Compensation and Employer’s Liability Insurance during the life of the contract, covering all

employees engaged in performance of this contract, in accordance with the applicable statute.

Comprehensive General Liability Insurance with a combined single limit of not less than $1,000,000 per

occurrence and $2,000,000.00 aggregate for bodily injury and property damage. The policy shall be a

comprehensive general liability policy and include products/completed operations, independent

contractors, contractual and broad form property damage liability coverage.

Comprehensive Automobile Liability Insurance coverage for claims arising from owned, hired or non-owned

vehicles with a combined single limit of not less than $1,000,000 per occurrence for bodily injury and property

damage.

In all cases where a Certificate of Insurance is required, the County of Mercer is to be named as an

additional insured and named as the certificate holder as follows: “County of Mercer, 640 South Broad

Street, PO Box 8068, Trenton, NJ 08650-0068”. The Certificate shall contain a 30-day notice of cancellation.

INDEMNIFICATION AND HOLD HARMLESS CLAUSE

Contractor shall indemnify, defend and save harmless the County from and against any and all loss cost

(including attorneys’ fees), damages, expenses and liability (including statutory liability and liability under

Workers’ Compensation Laws) in connection with claims for damages as a result of injury or death of any

person or property damage to any property sustained by Contractor or all other persons which arise from or

in any manner grow out of any act or negligence on or about the said premises by the Contractor, their

partners, agents, employees, customers, invitees, contractors, subcontractors, sub-subcontractors, vendors

and the County. This indemnification clause includes any and all claims and costs of same against the

County except for the sole negligence of the County pursuant to N.J.S.A. 2A:40A-1. Further, this

indemnification clause includes any and all claims and costs of same against the County involving

environmental impairment.

WAIVER OF SUBROGATION CLAUSE

Consultant, as a material part of the consideration to be rendered to the County, hereby waives all claims

against the County for damages to the goods, wares and merchandise in, upon or about said premises, and

consultant will hold the County exempt and harmless from any damage and injury to any such person or to

the goods, wares or merchandise of any such person, arising from the use of the premises by the consultant

or from failure of the consultant to keep the premises in good condition and repair as herein provided.

______________________________________________________________________

Dated and Signed


INSURANCE CERTIFICATE

PLEASE TAKE NOTE OF THE FOLLOWING CHANGE

As you may be aware, there has been a recent change to the ACCORD insurance

certificate which precludes placing the number of days for cancellation notification in the

lower left hand box. You may fulfill the requirement for a 30-day notice of cancellation

for a County of Mercer contract in any one of the following ways:

1. indicate a 30-day notice of cancellation in the Description of Operations box at the

bottom of the certificate

2. indicate a 30-day notice of cancellation on a separate page

3. provide a copy of the cancellation clause from the policy (you do not need to

provide a copy of the entire policy, only the page(s) referencing the cancellation

clause)

If you need further clarification on this or other insurance certificate issues, please contact

the Insurance and Property Management Office at 609-989-6655.


PROPOSAL

The undersigned bidder declares that he/she has read the Notice to Bidders, Instructions, Affidavits

and Scope of Work and that he/she has determined the conditions affecting the bid agrees, if this

proposal is accepted, to furnish and deliver the following:

CC2018-12

FOOD SERVICES FOR THE COUNTY OF MERCER NUTRITION PROGRAM AND MERCER COUNTY

CORRECTION CENTER FOR A PERIOD OF THREE YEARS

_____________________________________________________________________________________

(SIGNATURE BY AUTHORIZED REPRESENTATIVE)

The undersigned is a Corporation, Partnership or Individual under the laws of the State of

___________________ having its principal office at___________________________________

COMPANY ___________________________________________________________

ADDRESS ___________________________________________________________

ADDRESS ___________________________________________________________

NAME ___________________________________________________________

TELEPHONE ___________________________________________________________

FAX ___________________________________________________________

E-MAIL ___________________________________________________________

DATE ___________________________________________________________


EXCEPTIONS

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________


CONTRACT AWARD

Upon opening bids, pricing shall remain firm for a period of sixty (60) calendar days. In the

event that the award is not made within sixty (60) calendar days, bidders may hold their bid

consideration beyond sixty days or until the contract is awarded.

Check here if willing to hold the pricing consideration beyond sixty days or until the

contract is awarded.

Check here if not willing to hold the pricing consideration beyond sixty days or until the

contract is awarded. _____________________________________________________________________

AUTHORIZED SIGNATURE


CONTINUITY OF OPERATON DURING EMERGENCIES

In the event of an emergency, Vendor will provide priority service for Mercer County.

CONTINUITY OF OPERATION DURING EMERGENCY

YES

NO

Contractors shall have contingency plans to ensure that Services continue during

emergency periods such as, but not limited to, major equipment breakdown, national or

local strikes, severe weather conditions, power outages and traffic disruptions. Indicate your

continuity of operation plan for ensuring services during emergencies.

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________


FOOD SERVICES TABLE OF CONTENTS

I. GENERAL DESCRIPTION OF RFP

II. GENERAL FOOD SERVICES INFORMATION

III. CURRENT OPERATIONS

MERCER COUNTY CORRECTION CENTER

MERCER COUNTY NUTRITION PROJECT

IV. CONTRACT REQUIREMENTS

V. FACILITIES AND EQUIPMENT

CONTRACTOR DATA SHEET

PROPOSAL

APPENDICES A THROUGH L


REQUEST FOR PROPOSALS

FOOD SERVICE MANAGEMENT FOR THE COUNTY OF MERCER CORRECTION CENTER AND

NUTRITION PROGRAM

I. GENERAL DESCRIPTION OF RFP

A. REQUEST FOR SERVICES

The County of Mercer requests proposals from Vendors qualified to provide food service at the County of

Mercer Correction Facility located in Lambertville, New Jersey and the County of Mercer Nutrition Project

providing meals at twelve (12) sites throughout the County. The Contractor shall be responsible for all costs of

operation of the said food service facilities. Provision of meals shall also be made available for staff members of

the Correction Facility. THE COUNTY RESERVES THE RIGHT TO AWARD TWO CONTRACTS. The contract(s) shall be

awarded for a period of three years. The proposal is based upon statistical history; however, the number of

meals may increase or decrease based upon the fluctuating inmate population at the Correction Center and

meals served through the Nutrition Program. The county shall pay only for those meals served. Food is prepared

on-site at the Correction Center and off-site for the Nutrition Site.

CONTACT:

MERCER COUNTY CORRECTION

Contact: John Calderone, M.B.A.

Business Manager

1750 River Road


609.583.3550

MERCER COUNTY NUTRITION PROGRAM

Contact: Jenifer Williams


640 S. Broad Street

Trenton, New Jersey

609.989.6650

The County of Mercer will provide the physical kitchen facilities for the Correction Center. The contractor shall

purchase all food and food supplies. Managers and other supervisory personnel, cooks, chefs, kitchen help,

cleaning help, and other employees required by the contractor shall be employed by and paid by the

contractor(s). The Vendor must prepare food off-site for the Nutrition Project; there are NO available onsite

food preparation facilities for the Nutrition Project Sites.

FOOD SERVICE OPERATES 7 DAYS PER WEEK, 365 DAYS A YEAR AT THE MERCER COUNTY CORRECTION FACILITY.

RESPONSIBILITIES OF CONTRACTOR

Provide food, food supplies, beverages, small kitchen utensils, paper products, china, glassware, silverware,

colored trays, mats, facility-chosen colored insulated meal service cups, bowls, plate covers and other

movable kitchen and service equipment. Provide maintenance of all dining room, auxiliary furnishings and

furniture. Maintain in proper condition and repair, replacing all loss and breakage, with the exception of all

dining room tables and chairs, while operating the facility. The successful contractor(s) is responsible for the

administrative costs of operation. The successful contractor(s) is responsible for laundry, paper, kitchen supplies

and all cleaning associated with dishes and food preparation service. Clean-up is the responsibility of the

Contractor. Cleaning shall include floors, windows, tables and chairs, and all facility areas utilized by the

Contractors. The contractor removes trash to dumpsters. The Vendor will bear all Financial Responsibility for

Contracted Services.


The Contractor shall remove daily all trash and debris generated through food service facility operations. The

County will bear the cost of cartage and tipping of dumpster. The Contractor must meet all sanitation and

health regulations as set forth in the New Jersey State Sanitary Code. It is understood that the premises shall be

subject to inspection by the State Department of Health as well as by the State's designated representative.

The State reserves the right to inspect any time the sanitary conditions in all areas covered by this RFP.

COMPLIANCE WITH N.J.A.C. 8:24-1 ENTITLED “CHAPTER 24 SANITATION IN RETAIL FOOD ESTABLISHMENTS AND

FOOD AND BEVERAGE VENDING MACHINES”

ALL RESPONDENTS SHALL COMPLY WITH N.J.A.C. 8:24-1 entitled “Chapter 24 Sanitation in Retail Food

Establishments and Food and Beverage Vending Machines”) INCLUDING New Jersey’s Food Manager’s

Sanitation Certification program for Foodservice Managers for on-site services at the Correction Center and for

all off-site preparation.

PIC (PERSON IN CHARGE) MUST DEMONSTRATE KNOWLEDGE OF FOOD SAFETY PRINCIPLES.

The Person In Charge has three assigned responsibilities, namely presence, demonstration of knowledge and

duties. The Person in charge must be present and have oversight and routine monitoring of duties (active

managerial control) to ensure employees are complying with measures to prevent food borne illness risk

factors.

Risk factors are food preparation practices and employee behaviors most commonly reported to the Centers

for Disease Control and Prevention (CDC) as contributing factors in foodborne illness outbreaks. Risk factors

include: Food from Unsafe Sources, Improper Holding Temperatures, Inadequate Cooking, Contaminated

Equipment, and Poor Personal Hygiene. These items are prominent on the Food Establishment Inspection Report

because maintaining these items in compliance is vital to preventing foodborne illness. The five key

interventions are: Demonstration of Knowledge, Employee Health Controls, Controlling Hands as a Vehicle of

Contamination, Time and Temperature Parameters for Controlling Pathogens, and the Consumer Advisory.

The food handlers must conform to all sanitary regulations as they apply to the wearing of hair-nets, sanitary

gloves, etc.

All food service employees assigned to duty in the facilities covered by this RFP must agree to submit to health

examinations prior to hire and periodically thereafter as required by law, and to submit to the County’s

designated representative, satisfactory evidence of compliance with all health regulations.

The Contractor must take steps within twenty-four (24) hours to correct conditions resulting in an unsatisfactory

rating by the New Jersey Department of Health and/or the County Of Mercer has the right to intercede using its

staff or Contractors to correct such conditions. Reimbursement of actual cost must be made to the County by

the Contractor.

MERCER COUNTY NUTRITION PROJECT FOR THE ELDERLY

There are twelve (12) Senior Centers:

VENDOR MUST PREPARE FOOD OFF-SITE; THERE IS NO ONSITE FOOD PREPARATION FACILITIES AT THE NUTRITION

PROJECT SITES.

The County of Mercer food service contract(s) will be between the Vendor(s) and the County of Mercer, New

Jersey. This document provides information on the food service operational goals, the nature of the facilities in

operation, the terms of the contractual relationship between the County of Mercer and selected Vendor(s),

the present food service programs and other information which will be required to formulate proposals.

Vendor(s) shall provide a Staffing chart with their proposal.

The awarded Vendor shall submit Weekly Meal Count Reports, Refer to Appendix K.


B. SITE VISIT

It is highly recommended that prospective vendors make arrangements with the designated County

Representative to tour each facility. It is the policy of the Office of Purchasing to accept questions and inquiries

from all vendors receiving this RFP. Vendors should make arrangements to visit the two locations if they

anticipate responding for each program.

SITE VISITS:

MERCER COUNTY NUTRITION PROGRAM:

November 20, 2018 AT 11:00 A.M.


30 Darrah Lane East

Lawrence Twp, NJ 08648



MERCER COUNTY CORRECTION CENTER:

NOVEMBER 20, 2018 AT 2:30 P.M.


1750 River Road – Route 29


Contact: John Calderone, M.B.A. at 609. 583.3550 Business Manager

B. PROPOSAL PREPARATION AND SUBMISSION

The following documentation shall be submitted with the proposal. Vendors must furnish all requested

information in each of the parts of this section. Information provided must conform to the specifications

provided in other sections of this document. Each part of your proposal must be numbered and labeled in

accordance with the outline of this section. Clearly identify any requirement of this RFP that cannot be

satisfied.

VENDOR INFORMATION (CONTRACTOR SHEETS FOLLOW SPECIFICATIONS)

Name of company, name of parent company, if applicable, headquarters address, address of nearest

regional office, address of highest level office in the County of Mercer, name and telephone number of nearest

contact person within your company.

QUALIFICATION STATEMENT

The Vendor(s) must be organized for the purpose of providing food services for Correctional Facilities and/or

Nutrition Programs. Vendors must comply with USDA standards. Vendor must have capability to supervise and

monitor the program(s) ensuring satisfactory provision of services. Vendor must have five (5) years of

experience with proven effectiveness in administering the referenced food service programs in each given field

e.g. Food Services within a Healthcare Division, Food Services in Correctional Facilities, and Food Services for

Nutrition Programs. Vendors providing a proposal for the Correction Facility must comply with American

Correctional Association standards for local detention facilities and attain ACA certification for food services.

Contractor will provide a list of three references in food service operations for an Adult Correctional Facility and

Nutrition Program. If providing a partial proposal please provide three applicable references. Include the

name, address, telephone number, contact person and dates of service, number of employees and number of

meals. Respondents shall employ a Dietician for consultation.

EACH VENDOR WILL PROVIDE:

SAMPLE MENUS IN ACCORDANCE WITH THE REQUIREMENTS OF THE SPECIFICATIONS AND WILL PROVIDE MENUS

WITH THEIR PROPOSAL.

PERSONNEL INFORMATION

A STAFFING CHART REFLECTING THE POSITIONS PROPOSED FOR EACH FACILITY SHALL BE SUBMITTED WITH THE

PROPOSAL.


Contractor will provide the following information for each employee:

Name, title, job description and resume, including experience and certifications, on all staff that will be on-site.

Replacement or temporary employees will be subject to the above.

COST ANALYSIS

The Vendor shall provide a detailed cost analysis to provide dietary services for each year of the 3-year

proposal(s). Vendor will provide a separate cost analysis for each facility proposed. If proposing service for one

facility only – provide analysis for that facility. This analysis must detail with documented assumptions, the

following information:

MANAGEMENT COSTS

FACILITY FOOD COSTS

Correction Facility

Nutrition Project

NON-FOOD PROVISION COSTS

Non-Food costs shall be factored and detailed as follows:

Dishes, utensils, Paper products, plastic bags and all container devices including coffee urns, There is an add-

alternate proposal for decaffeinated coffee and urns for the Nutrition Sites. All chemicals used for cleaning,

sanitizing and related equipment.

IN-HOUSE STAFFING COSTS

The Vendor must detail by position and cost their proposed in-house staffing needs including a Registered

Dietician for consult. The proposal response must include the number of shifts and their commencement and

ending times.

RFP ASSOCIATED COSTS

It is the responsibility of the Vendor to bare all costs incurred as a result of activities associated with their

investigation of and response to the RFP.

MONTHLY REPORTING

The Awarded contractor shall provide detailed monthly, quarterly and annual report of all deliveries and

supplies stated in quantities.

C. FOOD SERVICE OPERATIONAL INFORMATION SUBMITTED WITH PROPOSAL

1. Operating Budget for each Food Service Plan as specified in the Request for Proposal.

2. An Operational Plan.

3. A table of organization for each facility.

4. A representation that prices submitted must remain firm and in accordance with terms of

proposal during the three years of the Food Service Contract.

5. A list of names of materials that Vendor proposes to use in the performance of its work. No

materials shall be used that the County of Mercer determines to be unsuitable for the purpose

intended or is determined to be harmful to persons or equipment to which it is to be applied.

6. Copy of the policy/procedure manual to be utilized in administering the food service functions,

including but not limited to, policies/procedures on equipment, preventive maintenance,

employee safety, inventory management, sanitation, pest control, employee training, cash


management and security in accordance with all governing rules and regulations in including

USDA.

7. Copy of Vendor's intended procedure for customer relations, including survey procedures and

forms and the operational mechanisms by which information obtained is analyzed and

managed for change.

8. Sample reports that will be generated weekly by the Vendor for the County’s review in the areas

of inventory, food and food supply, equipment, payroll, personnel, revenue and expense. The

contractor shall provide reports on a weekly basis to the County designee.

9. A copy of the Vendor's plan for emergency feeding, when necessitated by utility disruption or

weather conditions. The plan shall include the source for these feedings, the amount of feedings

that can be sustained for a stated period of time and a listing of the types of food that will be

provided in this way.

D. GENERAL PROPOSAL INFORMATION

The successful proposer(s) shall deliver high quality food service that can be audited against established

Federal and State Nutritional and Health standards. Must operate the program(s) in a cost effective manner

with full disclosure to the County of Mercer. Must implement written food service plans with clear objectives and

policies and annual evaluation of Compliance. Must maintain an open collaborative relationship with the

County of Mercer Administration and staff. Must maintain standards established by the County of Mercer, ACA

and State of New Jersey Corrections, Department of Health, Medicare and Medicaid. MUST comply with all

local, state and federal rules and regulations in accordance with each program.

Prices submitted as part of this proposal shall include all charges incurred by the Vendor to provide services as

specified. It is the responsibility of the Vendor to carefully review this RFP and thoroughly inspect the facilities.

Be advised that the County has no intention now or in the future of subsidizing the program nor will any increase

be considered during the term of this agreement, except as herein

stipulated.

E. COUNTY FACILITY OVERSIGHT

Each facility has a County designated food service Manager providing contract oversight at each facility. The

awarded Vendor shall submit Weekly Meal Count Reports to the County Coordinator.

Nutrition Program




Contact information will be released upon award


II. GENERAL FOOD SERVICE INFORMATION

A. CURRENT SERVICES

Food Services are currently provided at:

1. MERCER COUNTY CORRECTION CENTER

2. MERCER COUNTY NUTRITION SITES: THE AWARDED CONTRACTOR MUST PREPARE

FOOD OFF-SITE; THERE IS NO ONSITE FOOD PREPARATION AT THE TWELVE

NUTRITION SITES. ALL FOOD IS PREPARED OFF-SITE.

The Correction Center prepares food on-site, the Nutrition Site re-thermalizes pre-cook meals and is equipped

with refrigerators/freezers and dry storage as well as a full production kitchen to allow meal preparation on-site.

The Correction Center is an 880-bed facility. Meals are prepared for inmates, officers and staff seven days a

week; three meals per day. The menu is a five-week menu cycle which is revised seasonally. The kitchen

consists of well-maintained equipment. The food is distributed to the units in individual trays PROVIDED BY THE

CORRECTION CENTER.

The awarded Contractor must provide Food Services in accordance with the New Jersey Administrative Code,

Title 10A, Chapter 31, Subchapter 10. Food Service.

The Food for the Nutrition Project is prepared utilizing a re-thermalizing system. It is a cook-chill system that

incorporates the latest preparation, packaging and rapid chill technology. The county provides pans for all re-

thermalizing ovens. The items are prepared by the Vendor off-site according to the menu, and are then

partially cooked and chilled by blast chill refrigeration. The meals are then transported by the Vendor the

following day to each Nutrition Site where the food is fully cooked and/or reheated by use of a re-thermalizing

oven. Each site has the minimum equipment of a refrigerator and a re-thermalizing oven. Meals typically

produced by the re-thermalizing system consist of soups, sauces, gravies, vegetables, casseroles, and cooked

solid meats. The Mercer County Nutrition Project serves lunch Monday through Friday. The Vendor delivers

perishable, nonperishable foods, and non-food supplies to all the satellite centers. (VENDOR MUST PREPARE

MEALS OFF-SITE FOR THE NUTRITION PROJECT)

The Contractor must provide periodic training programs for the food service workers employed. A copy of the

training schedule, topics to be covered, and type of training is to be submitted to the County’s designated

representative for review after contract award. Typical subjects should include principles of food service

sanitation, prevention of food-borne illnesses, use and care of equipment and utensils, portion control, methods

of serving, and the like. Contractor will provide food service and safety orientation to Correction Facility

Inmates prior to commencement of duties. The Vendor shall provide inmates with a handbook, as well as

provide the County with documentation verifying that each inmate received training and a handbook.


III. CURRENT OPERATIONS

A. MERCER COUNTY CORRECTION CENTER

The Correction Center is located at 1750 River Road, Lambertville, NJ. The facility is not currently accredited by

the American Correctional Association. Meals are distributed three times a day, breakfast, lunch and supper,

seven days per week to the inmate population and staff. The inmate census currently fluctuates between 400

to 450 daily. The County shall pay for actual meals served. There is an average number of 190 employees

working each weekday and 160 employees working Saturday and 160 employees working Sundays in a 24-

hour cycle. (190 x 5) + 160 + 160. Meals are prepared on-site and packaged and delivered to inmates in

Styrofoam trays. The Styrofoam trays are procured by the County under a separate contract and trays are

provided to the awarded food service contractor.

The proposal is based upon history for the past three years; however, the population may increase or decrease.

The County will pay for the number of meals in accordance with the daily count.

Contractor must provide Food Services in compliance with Subchapter 10A - Food Service of the New Jersey

Statute and provide written verification of ability to comply. Contractor shall document that the system of

dietary allowance is reviewed at least annually by the awarded contractor’s a dietician, registered by the

American Dietetic Association to ensure compliance with recommended food allowance as stated by the

National Academy of Sciences; report shall be forwarded to the Warden. Contractor must operate the food

service program in a humane manner with respect to inmates’ right to health and nutritional standards. Sample

meals are provided and there may be specific dietary meals required as directed by the Medical Department.

standards.

The awarded contractor shall comply with the Mercer County Improvement Authority Recycling Program. Refer

to Appendix J.

The contractor shall be responsible for purchasing, receiving and storage of all food necessary for preparation

of each mail in sufficient quantity to meet the needs of inmates and staff during the period of the contract.

Food inventories purchased by the contractor are the property of the contractor and contractor shall be

responsible for any loss, damage or spoilage. Contractor shall be responsible that deliveries are made to

correspond with scheduling and security procedures of the Mercer County Correction Facility. During

emergency situations, i.e. lockdowns, the contractor shall be obligated to enforce procedures to mitigate

damages that may result from an emergency change of menu.

Surplus Federal Government food, when available through the New Jersey Department of Agriculture or the

New Jersey Distribution Center or any other entity may be acquired by the contractor through the County of

Mercer. All commodities must be used for Correctional Facility meals only. The contractor shall refund the

County in the form of a credit against the contractor’s charge for services provided.

Contractor agrees to exercise security measures consistent with the County of Mercer rules and policies

including the Recycling Policy as established by the Mercer County Improvement Authority. At all times, the

contractor staff shall comply with all the rules, regulations, directives and bulletins of the County of Mercer.

Contractor staff and vehicles, if located on the grounds of the County of Mercer, shall be subject to search.

Vendor employees, who are assigned to the Correction Center, and those who make deliveries to the facility,

shall be subject to a background check prior to entering the facility.

The food services site manager shall be available to attend a food service meeting with Correction Center

Administration on a weekly basis.

Complaints originating from the Warden’s office or the food service liaison shall be addressed in writing by the

awarded contractor within 24 hours of receipt.


CORRECTION CENTER INMATE LOCATIONS AND MAXIMUM BED COUNT:

There are 15 inmate locations and maximum bed count is as follows:

West Wing 72 inmates

Star PC 12 inmates

Northeast 1 84 inmates

Northeast 2 84 inmates

Southeast 1 72 inmates

Southeast 2 84 inmates

Annex 54 inmates

Medical 8 inmates

Detention Floor 35 inmates

A Pod upper 37 inmates

Apod lower 39 inmates

BPod upper 39 inmates

BPod lower 39 inmates

CPod 136 inmates

D-Pod 136 inmates

This bed count is the space available in each unit and does not reflect the current inmate census.

GENERAL FOOD SERVICE OPERATIONS

A. A five-week menu cycle is used and revised seasonally. (Refer to Appendix A). Daily caloric intake for

inmate meals must equal or exceed 3,000 calories per day for males and females. Therapeutic diets account

for approximately 2% of all inmate meals and are ordered by the physician. It is the Vendors’ responsibility to

adhere to the doctors’ order and prepare the special diets as required. Likewise, the Vendor must provide

nutritional supplements such as Ensure and Boost and any other enteral products ordered by the physician.

Enteral nutrition formulas are used as nutritional replacements for patients who are unable to get enough

nutrients in their diet. These formulas are taken by mouth or through a feeding tube and are used by the body

for energy and to form substances needed for normal body functions.

There are currently four cases of Ensure or Boost provided per month. Bidders shall provide the cost

per case on the proposal pages.

Inmates will provide feedback and other food related concerns through a grievance process which will be

addressed by Mercer County Correction Center Administration.

Any reference to ham or sausage in the enclosed sample menu shall be interpreted to be pork-free. Vendors

must interpret as poultry ham or poultry/beef sausage.

B. The facility reserves the right to make nutritionally acceptable changes to the menu with a two week notice.

Menu substitutions are to be reported to the Warden’s designee in advance of the affected meal. Likewise,

meals that will be served late are to be reported to the facility liaison or the Shift Commander as soon as it is

known. Pork based products including pork based gelatin shall not be served to the inmate population.

The contractor shall insure that all raw food used for meals shall meet the following specifications:

Beef, Veal, Lamb – U.S.D.A. Inspected

Poultry – U.S.D.A. Grade A No. 1

Eggs and Dairy Products – U.S.D.A. Grade A

Frozen Foods – U.S.D.A. Grade A

Milk – 2% or Low Fat


SACK LUNCH OR BAGGED LUNCH

BAG LUNCH

Sack (Bag) lunches must be prepared Monday through Friday for male and female inmates who are scheduled

for court appearances or off-site work programs. The sack (bag) lunch shall consist of two sandwiches

containing a minimum of 4 oz. of meat or cheese, a dessert, one package of pretzels or chips and a beverage.

The Contractor shall vary the type of meat and other similar items in the sandwiches to avoid repetition. Sample

court lunch shall consist of:

3 oz. meat

1 oz. cheese

4 slices of bread (assorted – white, grain, etc.)

2 condiments

1 snack item

1 dessert

8 oz. beverage (carton of milk)

Bagged lunches shall be provided daily, depending upon court dates and work detail. The number will

fluctuate on a daily basis. The lunches must be delivered to Reception Area no later than 7:00 a.m. each day.

The Vendor will be informed of the required number of lunches between 5:00 and 5:30 a.m., Monday through

Friday. There shall be no additional charge for bagged lunch. Contractor shall submit a sample menu for

bagged lunch covering a period of one week with their proposal. There are approximately fifteen to thirty-five

sack lunches required on a daily basis depending upon court dates and work detail.

CORRECTION CENTER EQUIPMENT

The awarded contractor shall maintain all county-owned equipment and all county-owned equipment is

currently in good working order. A schedule of equipment follows:

4 walk in refrigerators

1 walk in freezer

3 Steam Kettles 60 gal.

3 Double Dutch ovens (Vulcan Electric)

1 ice machine

2 Grille stand up unit

2 Refrigerator Box

1 Steam table 4 wells


1 Steam Grille

8 Food Cars

There are two offices in the central kitchen for the Vendor’s use. Due to dry storage space limitations, additional

dry storage may be required. The Vendor will alert the designated county representative with this information

and mutual rental arrangements shall be agreed upon between the County and Vendor.

REFRIGERATED TRAILER RENTAL COST PER DAY

The awarded contractor shall provide the daily rental cost for a 45 foot refrigerated trailer if necessitated.

VENDOR RESPONSIBILITIES

CENTRAL KITCHEN AND OFFICERS DINING ROOM (ODR)

A responsible and certified SERVSAFE supervisor shall be on duty seven (7) days per week during normal kitchen

hours (5:00 a.m. – 4:30 p.m.). The designated supervisor must be present and in the central kitchen at the time

each inmate meal (breakfast, lunch and supper) is prepared and delivered to the housing units. The awarded

contractor shall carefully monitor the preparation of inmate trays and ensure that the required caloric content

and portions are served with each tray.


An awarded contractor’s employee must accompany the trays to the housing units as they are delivered. The

inmate meal schedule including all housing units, the Annex and delivery of special diets shall begin and

conclude as follows:

Breakfast 6:30 a.m. until 8:00 a.m.

Lunch 10:45 a.m. until 12:15 p.m.

Dinner 4:00 p.m. Until 5:40 p.m.

Condiments are to be served in individual packages with all inmate meals and include: ketchup, mustard,

butter, syrup, salt and pepper.

INMATE MEAL DELIVERY

Meal Delivery to the inmates throughout the facility and in the annex is the responsibility of the awarded

contractor; however, when available, the County of Mercer may provide inmate workers (male and female)

per shift at the Correction Center to assist in food serving for inmates, sanitation and other activities the County

determines can be appropriately handled by inmate workers. The Vendor agrees to establish a Culinary

Apprenticeship Program, whereby participating inmates may become certified in food service/preparation.

The Vendor shall document and report to the County designee any violations by inmates working in the food

service facility. The County shall be responsible for taking the necessary steps for disciplinary action, where

appropriate. Vendor shall have the right to request the County of Mercer to remove inmate workers from

assignment to food service.

The Vendor acknowledges that in the event they are unsuccessful in using inmate labor, the Vendor may not

assert any inability to perform the contract against the County of Mercer nor may a Vendor allege breach

against the County of Mercer. The County makes no guarantee concerning either the qualifications/abilities

and/or the number of inmates to be provided to the Vendor. The vendor will be responsible to ensure that

delivery of all meals is provided with or without inmate labor.

Inmates work five to seven and one-half hours daily. There are currently ten to fourteen inmates per shift; both

day and evening to prepare trays, assist in meal preparation, clean kitchen area and distribute meals to units.

Inmate workers shall be compensated monetarily per day basis. This amount needs to be in a check to the

County Correction Center, specifying each inmate name and amount. These checks should be on the same

payroll schedule as Vendors company payroll schedule.

STAFF MEALS

A food service employee shall be assigned to prepare all staff meals. A food service employee is to be

assigned to the Officer’s Dining Room (ODR) for the staff meal periods on A,B and C tours. The B tour meal

period for officers and staff begins at 10:30 A.M. and ends at 1:00 P.M. The meal period on C tour shall begin at

3:30 P.M. and ends at 7:00 P.M. The A tour meal period shall begin at 11:30 P.M. and end at 2:00 A.M. The ODR

contracted employee must remain in the ODR area from start to finish and supervise throughout the meal

period. The awarded contractors’ employees shall prepare and serve all staff meals. The awarded contractors’

employees shall prepare and serve all staff meals. At no time should an inmate serve any correctional staff,

civilian or custody staff.

The Vendor employee assigned to the ODR shall be responsible to stock the designated refrigerator with a

prepared and contractually required meal for the all tours and on a daily basis. Staff and officer meals shall

consist of the prescribed meal, with an additional entrée, salad, chips, cookies, carbonated beverages and

dessert; either pudding, jell-o or cake. Condiments, including, butter, syrup, mayonnaise, ketchup, mustard, salt

and pepper must be available with all meals. The condiments are to be served in individual packaging. The

carbonated beverage machine in the ODR must be filled and available around the clock. It must be cleaned

once each week.

MEAT AND POULTRY SHALL CONTAIN 100% MEAT OR 100% POULTRY AND SHALL CONTAIN NO BY-PRODUCTS.


ESTIMATED STAFF MEALS PER SHIFT

Meals are prepared for officers and staff seven days a week; three meals per day. Refer to the proposal pages

for annual meals served.

Staff and Custody Staff

Day Shift: 45 Civilian and 72 Custody Staff

Evening Shift: 11 Civilian and 52 Custody Staff

Night Shift: 9 Civilian and 33 Custody Staff

VENDOR SHALL SUPPLY WEEKLY MEAL COUNTS (BY HOUSING UNIT) TO THE CORRECTION CENTER BUSINESS OFFICE.

The site manager shall be available to attend food service meeting at least weekly with the Correction Center

Designee. Special meals shall be prepared on or for the following holidays: Easter, 4th of July, Thanksgiving,

Christmas and Eid-Al-Adha. Menus will be in keeping with traditions associated with the holiday. The Muslim

celebration of Ramadan shall require some adjustments to the schedule and menu during the month long

celebration. Special Meals are provided in lieu of the regular meal at no additional cost.

LOCKDOWN PROCEDURES

The awarded Contractor shall maintain dietary operations during lockdown. If possible, prior notification shall

be given to the awarded Contractor. When the lockdown is limited in size and scope, there shall be a provision

to provide the standard meal.

When this becomes unreasonable, the contractor will serve the special lockdown menu. The contractor shall

have on hand, menu items that can be utilized during the lockdown situation and/or absence of utility service.

Proposers shall provide a sample lockdown menu with their proposal. Sample menu shall cover a period of five

Days; sample menu for absence of utilities shall cover a period of three days. Meals shall be prepared and

Proportioned by Contractor’s personnel during a lockdown. Meals shall be delivered to living units by

contractor Personnel and County of Mercer Staff. Contractor shall keep in stock, on-site, appropriate

containers, utensils and flatware for at least five day lockdown situations or three day period without utilities.

There shall be no additional charge for lockdown meals. A variety of meals must be provided during Lockdown

event or utility failure. Responders shall have the ability or provide a refrigerated trailer for food storage in the

event of utility failures. Trailer shall be a minimum forty-five feet long, refrigerated and connected to a

generator. The generator shall be provided by the County.


B. MERCER COUNTY NUTRITION SITES

Lunch and supplies are delivered to twelve (12) Mercer County Nutrition Sites located throughout Mercer

County. The Vendor shall factor the cost of supplies and meals in the unit cost per meal. The Vendor must

provide a proposal for off-site preparation of food for the Nutrition Project. Each Nutrition Site must receive the

meal delivery between 7:30 A.M. and 10:30 A.M. (excepting designated legal holidays) on a five day a week

schedule. Meals must be delivered to sites in the order specified by the Nutrition Office. The Nutrition Sites are

operated by Mercer County Staff and upon delivery to each site, Mercer County Staff re-heat meals. The

Vendor must attend the monthly Advisory Council Meeting held at 12:00 P.M. on a weekday in the second

week of each month. The location rotates throughout the Nutrition Sites. Meetings begin after lunch.

ALTERNATE BID

The county requests bidders to provide an alternate bid for decaffeinated coffee and urns specifically

designated for decaffeinated coffee.

The on-site equipment at each facility is owned and maintained by the County.

Menus are prepared by the County Nutrition Staff and the Vendor’s Dietician and revised monthly. Refer to

APPENDIX D for Monthly sample menus which reference special event menus, and holiday’s menus.

SPECIAL EVENT SUPPLIES

In addition to the Nutrition Meal Menus, the below listed items shall be supplied by the Vendor at the cost

provided in the proposal and refers to Healthy Meals, Special Event and Holiday Meals and Picnic Meals.

All provisions and necessary preparation will be furnished for the Nutrition All Site Picnic held annually.

Special functions held throughout the year at each site to include all extras including special

placemats, napkins and/or desserts (examples: candy corn, doughnuts and apple cider for Halloween)

and all other related requests.

One centerpiece, pineapple for example, per table at all Nutrition Sites for the Hawaiian Luau which is

held at each site in August.

SPECIAL MEALS

The county will provide sample menus for the following:

“HEALTHY MEALS”

The county requires a monthly “healthy” meal, which shall include food items that are of high quality, (once a

month, location rotates), approximately 550 meals annually.

“SPECIAL EVENT AND HOLIDAY MEALS”

The county requires special meals, namely “BIRTHDAY BASH” once a month at each location, “ADVISORY

COUNCIL”, once a month at one location, “THREE DAY HAWAIIAN MEAL” three days, and “MULTICULTURAL

MEALS” bi-monthly at each location.

“PICNIC MEALS”

The county requires a picnic meal annually which shall be delivered to the Mercer County Park Skating Center,

approximately 550 meals.

STANDARD MEAL

All meals shall comply with Title III meal pattern and/or the Nutrient Standard method of meeting Title III

requirements, as determined by the Project Nutritionist. Under Title III Guidelines, the following meal pattern is

used to determine all menus:

Meat, fish, fowl, protein 3 oz.

Potatoes or alternate ½ cup

Vegetables ½ cup

Dessert ½ cup

Milk 8 oz. (Individual Container)

Bread & margarine 1 serving

Juice 4 oz. (Individual Container)

S Soup 6 oz. (Family Style Service)


The Vendor will comply with all Federal, State and local laws and regulations governing the preparation,

handling and serving of foods, and will produce and keep in effect all necessary licenses, and agrees to post

within the working areas in a prominent place such permits and/or as are required by law.

Local, State and Federal program authorities must have the right to inspect the premises and request formal

inspection by the health officials, if deemed necessary. Failure to comply with applicable health requirements

shall result in the termination of the contract in accordance with the cancellation and penalty clauses of the

contract. The Vendor must provide a copy of any Sanitation report by State and Local Health Departments,

within 48 hours of each inspection to the Nutrition Project.

VENDOR RESPONSIBILITY

The Vendor is responsible for the following:

Preparation and delivery of all meals and supplies referenced on Appendix E. Factor supplies into the unit cost

per meal. Billing is coordinated with Nutrition Office County Food Service designee. Vendor shall store supplies

off-site, if necessary.

NUTRITION SITE LOCATIONS

Site locations for the Mercer County Nutrition Sites are provided on Appendix G.

In the event of a closing or relocation of a Nutrition Site, the Vendor agrees to make the necessary

arrangements to accommodate such a move when needed.

FOOD PRODUCT REQUIREMENTS

HOT ITEMS

Meat, potatoes and vegetables and other meal components will be delivered in separate electrically chilled

containers or a refrigerated truck, equipped to hold these components at not more than 40 degrees F, upon

delivery to each site.

b. All meat and meat products, including meats used in the manufacture of provisions, shall have been

slaughtered, processed and manufactured in plants operated under a USDA acceptance inspection program

and bear the appropriate seal. All meat and meat products must be sound and sanitary on delivery. No

preservatives, tenderizers, or coloring agents may be added to any fresh meat or fresh meat products.

Imported fresh or frozen meat products are prohibited for any purpose. Provisions shall be Grade "A" or Grade

"No. 1" and shall be manufactured in plants operated under a USDA Inspection program.

COLD ITEMS

Milk must be provided daily and maintained between 35° - 40° F. Milk which is delivered at a temperature

above 40° F. will not be accepted. Outdated milk will not be accepted by the program. Dairy providers and

Vendor shall deliver milk in clean delivery crates and in clean sanitary trucks.

Fresh fruit will be delivered in bulk, in the appropriate boxes or crates which will assure a bruise-free acceptable

fruit. Salads, desserts and canned fruits shall be packed in individual closed containers and maintained at

temperatures between 35° - 40° F and delivered in clean containers that protect products from spillage and/or

leaking. Individual margarine cups shall be provided. Extra margarine will be provided when stipulated on the

menu. Margarine shall be made from cottonseed oil, corn oil, or peanut oil and shall contain no artificial

flavoring. Oil shall be properly refined and deodorized and shall contain a minimum of 15,000 units Vitamin A

per pound as prescribed by USDA.

Dairy Products:

Milk Products:

USDA Grade A milk must be provided daily and maintained between 35° - 40° F.

Chocolate flavored drinks or beverages are not to be served in place of milk.

Eggs

Fresh USDA or State Grade A


Cheese

USDA Grade A Processed type

Ice Cream or other Frozen Food shall be delivered at the proper temperature to keep it in the solid state. Fresh

fruit and vegetables shall be USDA Fancy or No. 1 for all graded fresh fruit and fresh vegetables. Salads shall be

made of fresh vegetables or other ingredients and shall be prepared daily with wholesome, high quality items

processed, handled and properly stored under refrigeration.

Tossed Salad shall contain lettuce, fresh tomato, and cucumber. COLESLAW shall contain cabbage and

carrots. Desserts shall be products that are acceptable to the Elderly, palatable, attractive in appearance and

nutritious. Cream filled bakery products shall be under constant refrigeration. Custard food must be served

within 24 hours after cooking.

Canned tuna fish shall be chunk light meat tuna packed in water and packed in plants under the inspection of

the US Department of Interior. Canned fruits and juices shall be USDA (Grade A Choice) or better. Canned fruit

shall be juice or water packed. Juices shall be individually sealed in 4 oz. containers, and will be 100% fruit

juice.

OTHER FOOD ITEMS

Bread and other baked goods will be delivered in the original wrappers, with freshness dates visible. No

outdated or crushed bread will be accepted. Bread, cookies, crackers, etc., used as components of a meal,

must be made with enriched flour. Bread and rolls shall be made from enriched ingredients fortified with

Thiamin (Vitamin B1), Riboflavin (Vitamin B2), Niacin and Iron as prescribed by the USDA. Prepackaged items as

ordered on the menus, (i.e., catsup, mustard, salad dressing, mayonnaise, tartar sauce, cookies) shall be

distributed in individual closed containers. Canned Vegetables shall be USDA Fancy (Grade). Frozen

Vegetables shall be USDA Grade A or US Fancy.

CONTINGENCY MEALS

The Vendor will provide a two-day contingency food supply annually consisting of canned or boxed foods at

all sites based upon 550 meals, 2 times annually, throughout the year, for a total of 1,100 contingency meals

that will be kept at each site and will supply the required Title III nutritional requirements. The following is

required for the one-day contingency supply: Beef stew, corn, green beans, dry mashed potatoes, soup, juice,

fruit cocktail and individual portion brick pack shelf stable milk. The second contingency meal will be

comparable to the first and will be determined by the Vendor and the Project's Nutritionist. The Nutrition Office

will determine the amount for each site. In the event of unforeseen emergency circumstances, the Vendor is

required to immediately notify the Nutrition Office by telephone. When the contingent food is used, it must be

replaced by the Vendor within 24-48 hours.

In the event that an emergency situation lasts longer than one day, cold meals may be necessary for the

duration of the emergency. In these cases, the Vendor and the Nutrition Office will coordinate the meal

to ensure that the necessary nutritional requirements are met. In the event of emergency situations or

inclement weather related problems when the utilization of meals are a concern of the County, the County

reserves the right to cancel orders, without penalty, up to 7:00 a.m. on the day of a scheduled delivery.

Emergency situations affecting the Vendor's ability to deliver meals, or County's ability to utilize meals, for

periods longer than twenty four hours will mutually be agreed upon by the Vendor and County.

SHELF STABLE MEALS

Twice yearly, the Nutrition Office will order meals that consist of individual shelf stable food items that in

combination will become emergency blizzard box meals for approximately 550 clients or 3,300 shelf stable

meals over the term of the contract. They will be ordered under the direction of the County Project Director

and provide the necessary nutritional requirements of the program; they will be delivered in anticipation of

possible emergencies.

NON-FOOD ITEMS

THE VENDOR SHALL FACTOR THE COST OF ALL SUPPLIES INTO THE UNIT COST PER MEAL..


Vendors must provide all supplies as stated on Appendix E and all supplies shall be delivered weekly. PLEASE

REFER TO SUPPLY COUNT REFERENCED IN APPENDIX F. Vendor shall provide the service supplies and cleaning

supplies as shown on the Nutrition Site Supplies Form (Appendix E) on a weekly basis on a day agreed upon by

the Nutrition Office and the Vendor.

HOTEL PANS

HOTEL PANS ARE PROVIDED BY THE NUTRITION PROJECT AND RESPONDENTS ARE NOT RESPONSIBLE TO PROVIDE.

ANNUAL COFFEE SERVICE

Refer to Appendix H for the required annual coffee service for each Nutrition Site. Please note, the requirements

reflect annual numbers. Respondents shall factor the cost for three years. All equipment and urns shall be new

and unused. Refurbished equipment is not acceptable.

ADD ALTERNATE BID FOR DECAFFEINATED PERCOLATED COFFEE (ANNUAL REQUIREMENT)

The county requests an add-alternate cost for 18 additional 50 cup coffee urns, 6 additional 100 cup coffee urns

and 1,248 pounds of decaffeinated coffee. This shall be provided annually.

GENERAL OPERATIONS

Meals must be prepared without salt or seasonings containing sodium. All soups must be homemade. Soups

shall be delivered in bulk, in a sealed container to prevent spillage and contamination.

Legal holidays within the contract period when meals are not served include the following:

New Year's Day Martin Luther King's Birthday

Washington's Birthday Good Friday

Memorial Day Fourth of July

Labor Day Columbus Day

Veteran's Day General Election Day

Thanksgiving Day Day after Thanksgiving

Christmas Day

The following occurrences will result in the non-payment of a bill or possible contract termination upon

notification:

Continued failure of bulk meal components to yield the specified number of servings in the specified

amount.

An inspection rating of less than satisfactory.

Delivery of any meal component which is not delivered at the proper receiving temperature of 40° F or

less.

The Vendor is presently providing an average of approximately 2,750 meals weekly. Any subsequent

changes will be made at the discretion of the County Director of the Nutrition Project.

. All meal components must be prepared no earlier than one day preceding their respective delivery. No

reconstituted meats and vegetables will be accepted. Menus will be prepared by the County Project

Nutritionist to conform to nutritional requirements of the program; therefore, any menu changes must be

discussed with the Nutrition Director or the Nutritionist at least 24 hours prior to delivery of the meal to determine

completeness and nutritional requirements The Vendor will be penalized by withholding $.50 per item for menu

substitutions that occur without contacting the Nutrition Office 24 hours prior to the meal delivery for approval.

Vendor will be charged an additional $1.00 per substitution item that is not of equal value but accepted by the

Nutrition Office to be served.

. Vendor will be held responsible to accuracy of the number of meals delivered. Vendor will provide the number

of meals ordered. Counts of meals will be made at the site before meals are accepted for payment. Damaged

or incomplete meals will not be included when the meals are delivered. Delivery trucks shall carry extra meal

items and/or delivery personnel must possess the ability to purchase meal items to compensate for shortages


and/or unacceptable items; otherwise, the Vendor must provide at second delivery of a comparable

replacement meal item.

The County reserves the right to refuse payment on any meals not supplied within (1) one hour of specified

delivery time. County reserves the right to obtain meals from other sources with the Vendor responsible for any

cost variance.

EMERGENCY CIRCUMSTANCES PRECLUDING DELIVERY OF MEALS ON THE REQUIRED DAY(S), IS THE RESPONSIBILITY

OF THE VENDOR. THE VENDOR WILL BE PENALIZED FOR MEALS DELIVERED AND RECEIVED AFTER 11:00 A.M. BY

WITHHOLDING $1.00 PER MEAL FOR EACH HALF-HOUR LATENESS: PORTIONS OF HALF-HOURS INCREMENTS WILL BE

COMPUTED AS FULL HALF-HOURS.

All transporting and other food service equipment shall be cleaned and sanitized on a daily basis or more often

as required and open to inspection by the Nutrition Project.

The County and the New Jersey Department of Health reserve the right to inspect the Vendor’s preparation

facilities at any time without notice during the contract period.

In addition to the above, Vendor must meet with County supervisors for review and evaluation of services. The

County reserves the right to require the attendance of the Vendor or their representatives at meetings which

the County calls to resolve emergencies associated with the Vendor’s performance.

The Vendor shall provide management supervision at all times and maintain constant quality control

inspections to check for portion size, food temperatures, appearance and packaging in addition to the quality

of products. The Vendor is to contact Nutrition Office each morning with any problems regarding the delivery

the delivery of meals before the food arrives at the first sites, this is mandatory. A supervisor is to be available to

the Nutrition Office staff through the food delivery each day to discuss any unusual situations that may arise

and a representative of the Vendor is to be available to address any issues.

The County reserves the right to cancel this contract if the Vendor fails to comply with any of the requirements

of this contract or attachments. In instances where the Vendor has been notified of noncompliance to the

terms of the contract and has not taken corrective action, the County shall have the right, upon written notice,

of immediate cancellation of the contract and the Vendor shall be liable.

This portion of the contract is expressly hereby made contingent upon adequate funding from Federal, State

or local services, and in the event that adequate funding shall not be made available to enable the County to

continue this Project or satisfy its financial obligations hereunder, then the sponsor shall have the option of

terminating this contract by giving the Vendor five days written notice. It is further understood in the event of

termination as herein described that the County shall only be released from liability for food ordered by the

Vendor before notice is given.

RECORD KEEPING

Daily delivery notices must be prepared and fully itemized to show the number of meals and supplies included

in the delivery. Prior to signing the receiving notice, designees of the County at each site will check and

reconcile the delivery notice for accuracy of meals and supplies delivered. The Vendor shall furnish itemized

statements on a monthly basis to the County.

The Vendor shall maintain all records (supported by invoices, receipts, or other evidence) and provide monthly

invoicing and supporting documentation to the County. Monthly billing is required for the Nutrition Project. All

transactions of billing and payment are handled through the Nutrition Office, Department of Human Services,

and the Vendor. The County is not responsible for the process in which the Vendor applies payments within the

guidelines of its company’s policy.


IV. CONTRACT REQUIREMENTS

GENERAL TERMS

Upon selection of successful Vendors, a contract between said Vendors and the County of Mercer shall be

signed to include the requirements as set forth in this Request for Proposal. The contract shall be awarded for a

term of three years.

THE COUNTY SHALL PROVIDE THE FOLLOWING UTILITIES:

Utilities including electricity, heat, water, gas and air conditioning. The Vendor is responsible for telephone, fax

and modem and monthly payments (with the exception of the Nutrition Project Sites). The Vendor will not have

access to Mercer County Office equipment.

WASTE REMOVAL:

Waste removal excluding pallets, bread boxes and milk crates. The Contractor shall remove daily all trash,

garbage, and debris generated through food service facility operations from the building. The County will bear

the cost of cartage and tipping of dumpster.

V. FACILITIES AND EQUIPMENT FOR THE CORRECTION FACILITY

The Contractor shall have use of the fully equipped, ready to operate food service facilities which include

kitchen, dining rooms, auxiliary furniture, furnishings and existing dishes, utensils, silverware, and all other dining

room and kitchen equipment owned by the County. The Contractor agrees to conserve utilities and treat all

facilities and equipment with prudent care. The Contractor shall keep all of said fixtures and equipment in

proper condition and repair, replace all loss and breakage and at the expiration of the contract, surrender

same to the County in good operating condition. Once a year during the period of the contract, an inventory

of all items will be taken by the Contractor and County. The Contractor will be responsible for all chemicals,

equipment, and services required ensuring the cleanliness of the areas under his control and occupancy. The

standards defined in the New Jersey State Sanitary Code relating to operation and maintenance shall be met

as well as the Standards of the New Jersey Department of Health and the Federal Standards for participation in

the Medicare and Medicaid Programs. Chairs must be put up on tables and floors swept and mopped daily.

Meals are prepared on-site and packaged and delivered to inmates in Styrofoam trays. The trays are procured

by the County under a separate contract; however, the awarded contractor shall provide approved plastic

utensils. THE COUNTY WILL HAVE ACCESS TO ALL FACILITIES THROUGHOUT THE TERM OF THIS CONTRACT.

PREVENTIVE MAINTENANCE

The Contractor will be responsible for upkeep, repair and preventive maintenance of the furnishings, fixtures,

and equipment in the food service facilities, during established operating hours. The County will provide the

Contractor with all available manufacturers' information describing required preventive maintenance. When

an item of furniture, fixtures, or equipment supplied by the County for use in the performance of this contract

has outlived its useful life, the Contractor will notify the County’s designated representative of this fact. It is the

County’s responsibility to replace such items or to declare them as surplus property. The County will make the

final determination as to repair or replacement of the item. The County will not purchase equipment or supplies

from the Vendor or Vendor’s subsidiary. The awarded contractor is not responsible to provide capital

equipment at the Correction Center. Supplies required are stated in the bid specifications.

The Contractor's failure to protect the County’s investment in furnishings, fixtures, and equipment may

constitute a cause for contract cancellation. The Vendor will have a functional preventative maintenance and

equipment-sanitizing program for all equipment to maintain regulatory agencies standards. The schedule will

be communicated to all dietary staff and employee signatures will be required to denote completion of

assigned duties. The Vendor must have the equipment inspected twice annually and properly tagged by a

licensed electrician. The Vendor will maintain all equipment and work/storage areas in sanitary conditions. The

Vendor will post a cleaning log indicating when grease traps, hoods and equipment are cleaned.

The County will provide all equipment required for the operation. However, if the equipment has met its useful

life and is deemed officially unrepairable by two outside service repair companies, the county will replace.


The Contractor shall remove daily all trash, garbage, and debris generated through food service facility

operations from the building. The County will bear the cost of cartage and tipping of dumpster. The Contractor

must meet all sanitation and health regulations as set forth in the New Jersey State Sanitary Code. It is

understood that the premises shall be subject to inspection by the State Department of Health as well as by the

County’s designated representative. The County reserves the right to inspect any time the sanitary conditions in

all areas covered by this RFP. The food handlers must conform to all sanitary regulations as they apply to the

wearing of hair nets, sanitary gloves, etc.

The Contractor must take steps within twenty-four (24) hours to correct conditions resulting in an unsatisfactory

rating by the New Jersey Department of Health and/or the County Designee Manager or the County has the

right to intercede using its staff or Contractors to correct such conditions. Reimbursement of actual cost must

be made to the County by the Contractor. Painting and structural repairs to the food service facilities covered

by this RFP are the responsibility of the County.

CORRECTION CENTER EQUIPMENT

The awarded contractor shall maintain all county-owned equipment and all county-owned equipment is in

good working order. A schedule of equipment follows:

4 walk in refrigerators

1 walk in freezer

3 Steam Kettles 60 gal.

3 Double Dutch ovens (Vulcan Electric)

1 ice machine

2 Grille stand up unit

2 Refrigerator Box in Officer’s Dining Room



1 Steam Grille

8 Food Cars

THE VENDOR SHALL:

Ensure that no equipment of any type shall be removed or relocated from the County Facilities except for

incidents of repair and then only with the prior notice and authority as given by the County of Mercer.

THE AWARDED CONTRACTOR SHALL:

FURNISH AND MAINTAIN AN ADEQUATE INVENTORY OF SERVICE WARE (SILVERWARE & KITCHEN UTENSILS) AND

SUPPORT EQUIPMENT, POTS, PANS, BEVERAGE CONTAINERS, UTENSILS FOR USE AT THE CORRECTION CENTER. THE

CORRECTION CENTER WILL PROVIDE PLASTIC TRASH BAGS.

MONTHLY REPORTING

T The Vendor shall submit monthly inspection reports detailing condition of kitchen equipment, service performed

on kitchen equipment, and service needed on kitchen equipment, if any. The Vendor shall immediately report to the

County representative, any accidents, or loss of kitchen utensils, equipment and supplies.

EQUIPMENT REPLACEMENT

The Vendor may recommend equipment replacement if necessary to the county’s food service designee. The

county will replace and purchase all capital equipment independently.

a. SURRENDER OF EQUIPMENT, FURNITURE AND FURNISHINGS

b. The Vendor shall surrender to the County of Mercer all equipment and furnishings located in the food service

facilities of the County of Mercer upon termination of any agreement for any cause, entered into between the

parties. Such property or equipment, or its equivalent replacement, shall be returned to the County of Mercer

in the same good order and condition as when received for use by Vendor. The County upon termination of

the agreement between the parties shall perform an inventory and evaluation of the facility(s) and equipment.

This evaluation shall determine the status of all facilities and equipment so used by the Vendor in performance

under contractual agreement. The Vendor shall correct and/or replace any missing equipment at the sole


expense of Vendor and title thereto passing to the County of Mercer. This replacement of equipment shall be

of equivalent quality as those items being replaced from the original inventory.

i. Be required to use equipment, machinery, fixtures or any other County of Mercer property in a safe and proper

manner at all times, prevent any damage to same and keep them in proper operating condition and in a state

of cleanliness that adheres to the New Jersey State Sanitary Codes.

THE VENDOR SHALL REPAIR AND REPLACE ANY EQUIPMENT SO OWNED AND SUPPLIED BY THE COUNTY OF

MERCER DUE TO THE NEGLIGENCE OF THE VENDOR, ITS EMPLOYEES, REPRESENTATIVES OR AGENTS AND IT IS THE

SOLE RESPONSIBILITY OF THE VENDOR FOR REPAIR OR REPLACEMENT COST OF EQUIVALENT QUALITY. THE TITLE TO

SAID REPLACED EQUIPMENT SHALL BE TO THE COUNTY OF MERCER.

MAJOR NEW EQUIPMENT THAT THE VENDOR IS REQUESTING AND IS NOT INCLUDED CURRENTLY ON THE EQUIPMENT

INVENTORY SHALL BE THE RESPONSIBILITY OF THE VENDOR AND VENDOR SHALL RETAIN TITLE. THE VENDOR SHALL

CONFER WITH THE COUNTY PRIOR TO THE PURCHASE. All equipment, supplies, tools etc. owned by the awarded

contractor shall remain the responsibility of the contractor.

The Contractor must provide periodic training programs for the food service workers employed. A copy of the

training schedule, topics to be covered, and type of training is to be submitted to the County’s designated

representative for review after contract award. Typical subjects should include principles of food service

sanitation, prevention of food-borne illnesses, use and care of equipment and utensils, portion control, methods

of serving, and the like. Contractor will provided food service and safety orientation to Correction Facility

Inmates prior to commencement of duties. A handbook for inmates, WHICH SHALL BE APPROVED BY THE

CORRECTION CENTER, shall be provided by Vendor and documentation that each inmate received training

and handbook shall be provided to the County.

VENDOR SPECIFIC TERMS

The contracted Vendor(s) are responsible for providing:

1. EMPLOYEES

The Vendor shall employ all food service personnel necessary to provide the food service operation as

described in this Request for Proposal. Management shall be available to the County 24 hours per day on one-

hour notice in the event of an emergency.

The Vendor shall employ a qualified registered dietician to plan menus (regular and special diets), approve

menu changes, and to perform other dietary clinical tasks if required.

The Vendor shall provide a qualified executive chef to oversee food production on a full time basis

experienced in Correctional and Senior Program food production.

REQUIREMENT FOR EXECUTIVE CHEF

EDUCATION:

Graduation from an accredited college or university with a Bachelor's degree. Or Graduation from an

accredited college with a Bachelor's degree in Dietetics, Food Science, Food Service Management, Food

Technology, OR Nutrition.

EXPERIENCE:

Five (5) years of experience involving work in a major phase of a large-scale food management program, two

(2) years of which shall have been in a supervisory capacity.

Providing competent and qualified personnel including food service manager, supervisor, dietician and all

others required to perform and provide dietary services as described in this RFP.

Replacement staff are subject to background check prior to entering facilities.

Providing employee compensation, including all applicable taxes, insurance and benefits. Shall also be

responsible for any losses incurred by the County of Mercer as a result of the Vendor’s employee dishonesty,


employee commitment of fraud, or any negligence act or acts so committed by successful contractor(s)

employees or agents while in the employment of Vendor and performing for the County of Mercer.

Vendor must adhere to Mercer County Drug and Alcohol Free Workplace Program Policy. (Refer to Appendix

I.)

Ensuring that all of its employees have undertaken a drug test and medical physical pre-employment

examinations prior to handling or serving of foods and beverages or food supplies. Such physical examinations

will be conducted and performed by the Vendor and/or employee's personal physician. This will be

accomplished prior to employment and thereafter as required. The Vendor must provide a criminal

background check for all employees.

The Vendor must submit a list of all employees listing the date of their physical examination, drug test and date

of the completed background check to the County’s Director of Employee Relations prior to beginning

employment.

Ensuring that all its employees conform to the wearing and displaying on their person identification badges

while in the performance of their duties during work hours. Employees shall also conduct themselves in

accordance with the personnel standards as set forth by the County of Mercer.

Ensuring that all of its employees attend orientation.

Examining all food handlers visually, daily. This is to aid and ensure that such food handlers are adhering to and

following established hygienic practices in the matter of handling food and food related items. This will include

the following mandatory regulations:

Wearing clean uniforms, uniforms must be approved by the County. Vendor shall be responsible for

providing and laundering inmates kitchen uniforms and this cost shall be factored into the cost per meal

Proper protective footwear for all kitchen workers (including inmates) shall be provided by the Awarded

Contractor. (ie, waterproof over sock protective boot)

Keeping fingernails short and clean

Beards must be trimmed

Using hairnets (applicable to male and female employees).

Remove wristwatches, rings and all other jewelry or attachments worn on hands, arms and facial

piercing, during the preparation of food.

Washing hands and forearms with warm water and soap, particularly upon the reporting of symptoms

of infectious diseases, including the "common" cold to the County of Mercer.

Ensuring that all employees are actively involved with ongoing training programs to include mandatory,

weekly training in sanitation, food borne illness, cross contamination and other training programs

determined by the County.

Food service workers shall be required to change their work clothes on a daily basis.

PURCHASE, STORAGE, PREPARATION AND DELIVERY OF FOOD

Vendors will be charged $0.50 per meal for meals that are served late, there will be a five minute grace period.

When meals are incomplete there will also be a charge of $0.50 per item that is missing from the scheduled

meal. In addition, when food is served at an unacceptable temperature the County staff has the right to send

the food back. Inmate meals delivered more than a half hour than the beginning of the scheduled meal

period will result in a fine of $0.50 per meal. Vendors must assure delivery and daily availability of beverages,

all foods, condiments, paper products, plastic utensils (Mercer County Correction Facility provides trash bags).

When Vendors have a complaint or concern they will contact the County food service representative. The

County will have the ability to make reasonable changes to the menu to improve taste, appearance, and

quality as well as to meet guidelines set forth by Federal and State guidelines. When Vendor has a menu

change, the Vendor will reimburse the County $0.50 per meal when they fail to provide three hours advanced

notice to the County Supervisor on duty. Any substitution must be of equal or greater nutritional value and be

of a similar nature.


Contractor is responsible for the purchasing, receiving, storage, preparing, delivery and serving of all foods and

supplies to residents, inmates, staff and other personnel so directed and approved by the County of Mercer.

Preparing and serving only good, wholesome, palatable foods and beverages at all times and in compliance

with all applicable health laws. Outdated foods and beverages will not be accepted by the County.

Purchasing and paying for all foods, beverages, supplies and minor utensils necessary for the provision of

standards and proper food service program as required and stated herein by this PROPOSAL or implied therein.

Such purchases shall also include and apply to all supply and other sundry items which are not currently

available on site in the County of Mercer, but are necessary and required for compliance with this PROPOSAL

and contractual agreement.

At no time or incident shall any purchase transaction or charges emanating from, so made by the Vendor, be

made in the name of the County of Mercer. The Vendor shall verify their purveyors’ qualifications and perform

assessments of such, in writing, and make available to authorized Mercer County personnel.

Assuming the responsibility for the transport of food, the Vendor shall be responsible on a timely basis for

delivering food carts to each floor and the returning of carts with soiled ware to the food service production

facility. The costs of meal and food delivery, warranted service thereto and the return of meals and soiled ware

is an allowable cost of food service operation and shall be included in the operating proposal submitted by the

Vendor.

Ensuring that prepared foods which were not served and are left over from serving lines are not to be refrozen.

They may be labeled, dated and refrigerated, but must be served in accordance with FDA standards. Certain

food and food items that are poor growth media for bacteria, such as packaged condiments are exempted.

Ensuring proper food storage, including but not limited to:

All food storage areas shall be kept clean, sanitary and free of insects and rodents and in accordance with all

New Jersey State Department of Health codes and regulations.

Refrigerators and cold storage facilities have visible and operational thermometers maintained by the County

of Mercer in accordance with state and local health department regulations.

Foods and foodstuffs stored in refrigerators and cold storage facilities shall be maintained at the following

temperatures in accordance with FDA rules and regulations.

SANITATION

Maintaining standards of sanitation as determined by Federal, State and Local government laws, codes, rules

and regulations, the County of Mercer Authorities, and the "Right to Know" policy and regulations. Ensuring that

all food service areas shall meet or exceed the sanitation requirements established by State, Federal and Local

health board codes, County of Mercer policies and all other applicable codes, rules and laws.

SECURITY

Contractor will adhere to county security policies specific to each location regarding equipment, food,

inventory and all other items of value.

RECORD KEEPING AND BILLING PROCESS

Producing and properly maintaining all complete and detailed records of food service operations in an

accurate and updated manner, separating records by facility, in support of contractual terms and conditions

and in accordance with acceptable accounting standards and principals and making said records

available to authoritative Federal, State and County of Mercer personnel, their agents or representatives and

to other authoritative personnel at any time.

The Vendors shall be responsible for the filing of required and necessary returns. Weekly reports shall be

provided for each facility and any additional reporting as requested by the County. The awarded Vendor will

provide separate invoicing for the Correction Center and Nutrition Program.


Vendors shall bill County on a monthly billing schedule (30 or 31 days) as per the calendar month. Meal counts

must be verified and agreed upon by the County before invoice is submitted to County. The monthly

accounting statements shall be submitted no later than five (5) working days after the month’s activity to the

County representative. The monthly accounting statements shall provide a breakdown of costs in accordance

with the contract. The Vendors shall plan their cash flow requirements on these facts and not impose or request

either prepayments or auto-payments. All credits due to the County must be submitted on credit memo

invoices.

LAWS, RULES AND REGULATIONS

Strictly adhering and complying to all applicable pure food laws, rules, regulations and ordinances which apply

to and control food service operations as adopted or promulgated by Federal, State, County, local or other

governmental agency of the jurisdiction having authority, whether specific, implied or by reference. Ensuring

that all of its employees comply with all laws, rules, regulations of Federal, State, County and local governments

with respect to codes of cleanliness.

PHONE LINE CHARGES

The Vendors shall be responsible for installation, maintenance and payment for all telephone, fax, and modem

lines.

EMERGENCY MASS FEEDING

The Vendors shall provide emergency mass feeding when required, directed and authorized by management.

Costs in the event of such a requirement shall be clearly defined and detailed on the operating statement. The

emergency meals shall be billed in accordance with pricing structure for each facility.

ADVERTISEMENTS

Vendors shall ensure that no other displays, signs or advertising material of any kind be posted or used in a

facility unless authorized and approved by the County of Mercer or its agents.

PROPERTY CHANGES

The Vendors shall make no alterations, changes or improvements to areas granted to perform its obligations

under contract without the prior and expressed permission of approval from the County of Mercer.

FOOD SERVICE BUDGET

The Vendors shall prepare and submit a monthly and year to date food service budget to the Facility. Such

budget(s) shall show all food costs, labor costs, non-food costs, including cleaning supplies, paper goods,

uniforms, etc. and related costs to perform and comply with contractual agreement emanating from this

proposal.

INSURANCE

The Vendors shall provide for its own fire, theft and other required insurance, at its own expense, to cover any

risk to Vendors property located on the premises. The Vendors further shall provide theft and other insurance

for the coverage of clothing and personal articles owned by and in possession of, its employees while

performing for Vendors on the premises of the County of Mercer. In the event of fire, damage by any means,

casualty, force majeure, the agreement resulting from this PROPOSAL may unconditionally be terminated by

the County of Mercer without payment for any claim or claim for damage.

DISHWASHING

The Vendors shall ensure the utilization of proper dishwashing techniques, including but not limited to:

Soiled dishes shall be pre-washed in warm water with a detergent which has been approved for use by local

Board of Health. Wash times, water temperature, pressure and quantity are to be adhered to as prescribed by

the local Board of Health. Water temperature during final rinse shall be at a minimum of 180 degrees F. Washed

and cleaned dishes, glassware, trays, and other utensils, shall be stored in such a manner as to prevent

contamination from dust, dirt, insects and personnel mishandling.

MAINTENANCE, CLEANING, EXTERMINATION AND NEW JERSEY RIGHT TO KNOW LAWS.

The Vendors shall ensure maintenance and proper sanitary and housekeeping procedures, at its own expense

to include, but not limited to: Kitchen grease traps, drains and hoods after each meal shall be maintained and


cleaned. The monthly cleaning schedule shall be provide to and approved by the County indicating the

dates, times and locations of all service maintenance. Walls, ceilings, windows, ducts, fan blades and screens

shall be kept clean and free from dust, dirt and grease at all times. Floors shall be cleaned by washing and

mopping after each meal.

Steam tables, coffee urns, griddles, condiment tables and any other surface or container which has or had

foods and beverages thereon-therein, shall be cleaned after each meal and after every use.

Routine cleaning and housekeeping in the food preparation and food service areas including pantries (as

located on each floor level), cleaning of dining tables, chairs, floors, walls, windows, light fixtures and the

waxing and buffing of dining room floors. The cleaning and janitorial services shall be performed on a regularly

scheduled basis and shall meet the highest standards of sanitation. Resilient tile floors shall be thoroughly

washed and mopped after each meal. Duct work in the cafeteria and main kitchen shall be cleaned on a

regularly scheduled basis which meets the approval of the Fire Marshal of the County of Mercer.

Equipment used in the performance of cleaning and janitorial services, shall be of type and sufficient capacity

to ensure high quality performance and shall be applied for use only with the approval of the County of Mercer

and meet all County and State standards.

Vendors shall provide and pay for monthly and any additionally required exterminations in kitchens and any

area used by Vendors for food and paper storage at all facilities excepting the Nutrition Sites. Exterminations

may occur more frequently if determine necessary by the County of Mercer. A Vendor’s Representative shall

be present at the facility during the time of extermination. Vendors shall maintain a monthly pest control

schedule which shall be provided to and approved by the County indicating dates, times and locations of the

extermination. Vendors shall contract these services by a County approved licensed Exterminator.

PERMITS AND LICENSES

The Vendors shall provide and maintain at its own expense all necessary permits and licenses. Vendor shall

comply with all rules and regulations of any governmental department.

MENU

The Vendors shall have menus certified by the Vendor’s dietician and the County with complete nutritional

analysis and cooked weight portion size examined for each item of the specified menu for each meal as

required in these specifications.

MENU SUBSTITUTIONS

In all cases where such unauthorized substitution is made (whether for all meals served or for any number of

substitute meals served) by the Vendors a written report will be submitted to the County Designee. Said report

will document the reason for the substitution, the number of substitute meals served, the location of substitute

meals served and steps the Vendor will take to prevent future substitutions. This report will be sent to the County

Designee.

CONTRACT PERFORMANCE

Performance shall be according to the terms and conditions as set forth in this PROPOSAL and the agreement

emanating from and according to the highest standards of the food service industry and commercial

practices. Any charge of inadequate performance lodged against the Vendor shall be documented by the

County of Mercer and submitted to the Vendor.

Whenever charges are lodged a review meeting shall be convened between the County of Mercer and

authoritative officials and personnel of the Vendor(s). Thereafter, a corrective action plan agreeable to both

parties shall be developed, drafted and implemented.

INDEPENDENT CONTRACTOR

The Vendor shall be an independent contractor in every respect and not an agent of the County. The Vendor

shall be the sole employer of any personnel in his/her custody and control and shall accept full responsibility for

all lost or damaged property and injury to persons resulting from the execution of the Contract as well as for

any claims made by or on behalf of the Vendor's agents, servants and employees arising out or their


employment or work pertaining to the performance of this Contract. The Vendor shall not incur any obligation

on the part of the County of Mercer without prior written consent from the County designee.


CONTRACTOR DATA SHEET TO BE COMPLETED BY VENDOR

NOTE: YOU MUST USE THE CONTRACTOR DATA SHEETS BELOW. PLEASE FEEL FREE TO MAKE COPIES OF THE DATA

SHEETS IF ADDITIONAL SPACE IS NEEDED.

1. THE NUMBER OF YEARS YOUR FIRM HAS BEEN PROVIDING FOOD SERVICES:

________________

2. HOW MANY FULL TIME PERSONNEL WILL BE AVAILABLE TO WORK ON THIS

CONTRACT: __________

3. INDICATE NUMBER OF CALENDAR DAYS REQUIRED AFTER NOTIFICATION OF

AWARD TO ASSUME ALL CONTRACTUAL DUTIES AND RESPONSIBILITIES:

________

4. LOCATION OF OFFICE THAT WILL BE RESPONSIBLE FOR MANAGING THIS CONTRACT.

NAME: _____________________________________________________________________________

ADDRESS: __________________________________________________________________________

_____________________________________ ______________________________________________

PHONE#: _____________________________________

5. NAME AND TELEPHONE NUMBER OF MANAGEMENT CONTACT:

NAME: _____________________________________________________________________________

PHONE NUMBER: _____________________________________

NAME: _____________________________________________________________________________

PHONE NUMBER: _____________________________________

7. REFERENCES

PLEASE LIST THREE REFERENCES (IF PROVIDING A PROPOSAL FOR MORE THAN ONE FACILITY, PLEASE PROVIDE

REFERENCES FROM SIMILAR FACILITIES: CORRECTION CENTER AND OR NUTRITION PROJECT – PROVIDE

REFERENCES FROM SIMILAR TYPE PROGRAM)

PENAL INSTITUTIONS:

1. CLIENT NAME, CONTACT PERSON, ADDRESS AND PHONE NO.

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

LENGTH OF CONTRACT

__________________________

NUMBER OF MEALS SERVED

______________________

NUMBER OF EMPLOYEES

______________________


____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________


LENGTH OF CONTRACT

__________________________


______________________

NUMBER OF EMPLOYEES

______________________


____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

LENGTH OF CONTRACT

__________________________


______________________

NUMBER OF EMPLOYEES

______________________


REFERENCES CONTINUED:

NUTRITION PROJECT:


____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

_____________________________________________________

LENGTH OF CONTRACT

__________________________


______________________

NUMBER OF EMPLOYEES

______________________


____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

_____________________________________________________

LENGTH OF CONTRACT

__________________________


______________________

NUMBER OF EMPLOYEES

______________________


____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

_____________________________________________________

LENGTH OF CONTRACT

__________________________


______________________

NUMBER OF EMPLOYEES

______________________


4. PROVIDE A HISTORY OF ASSESSED VIOLATIONS AND THE CORRECTIVE ACTION TAKEN INCLUDING FOOD SAFETY

VIOLATIONS.

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________ ____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________

____________________________________________________________________________________________________________


PROPOSAL FOR FOOD SERVICE MANAGEMENT

(FOLLOWING IS PROVIDED IN EXCEL FORMAT ON THE COUNTY WEBSITE)

The undersigned agrees to furnish and deliver all goods and services as appropriate and required by the

solicitation contained in this Request for Proposal. Please note that the quantities listed are estimates. The

County does not guarantee any minimum or maximum quantities.

A. MERCER COUNTY CORRECTION FACILITY

Description Estimated Number of Meals Cost per Meal Extended Cost

YEAR ONE

Inmate Meals 860,000 $ _____ $__________

Staff Meals 77,500 $_________ $__________

YEAR TWO

Inmate Meals 860,000 $ ______ $__________

Staff Meals 77,500 $ _ $__________

YEAR THREE

Inmate Meals 860,000 $ $__________

Staff Meals 77,500 $ $__________

TOTAL YEARS ONE, TWO AND THREE

Description Estimated Number of Meals Extended Cost

Inmate Meals 2,580,000 $__________

Staff Meals 232,500 $__________

GRAND TOTAL $________

________________________________________________________________________________

GRAND TOTAL IN THE WRITTEN WORD

Enteral Products Cost per Case

Ensure or equivalent $____________

8 oz. 24/case

DAILY RENTAL FOR 45 FOOT REFRIGERATED FOOD TRAILER IN THE EVENT OF UTILITY FAILURE

$___________


B. MERCER COUNTY NUTRITION SITES

The Vendor shall factor the cost of supplies for 12 sites into the unit cost per meal.

YEAR ONE

Cost Per DAILY MEAL $______________

Cost for 124,300* DAILY MEALS $______________

*INCLUDES CONTINGENCY MEALS

MONTHLY SPECIAL MEALS

Healthy: 550

Special Event: 11,550

(14) Holiday Celebrations: 7,700

Picnic: 550

TOTAL SPECIAL MEALS 20,350

Cost Per SPECIAL MEAL $______________

Cost for 24,350 SPECIAL MEALS $______________

TOTAL YEAR ONE $______________

YEAR TWO





Healthy: 550



Picnic: 550




TOTAL YEAR TWO $______________


YEAR THREE





Healthy: 550



Picnic: 550




TOTAL YEAR THREE $______________

SHELF STABLE MEALS

Twice yearly, the Nutrition Office will order meals that consist of individual shelf stable food

items that in combination will become emergency blizzard box meals for approximately 550

of the Project’s clients. They will be ordered under the direction of the County Project

Director and provide the necessary nutritional requirements of the Project; and delivered in

anticipation of possible emergencies.

Cost per SHELF STABLE MEAL $___________

Cost for 3,300 SHELF STABLE MEALS* $___________

TOTAL YEARS ONE, TWO AND THREE

Total Cost for a period of three years for all meals

Nutrition Site Meals including Shelf Stable Meals total of 437,250 Meals

3,900* $_________________

________________________________________________________________________________

GRAND TOTAL IN THE WRITTEN WORD

*County reserves the right to increase or decrease number of meals based on need.


ADD ALTERNATE FOR DECAFFEINATED COFFEE AND URNS

The county requests the cost for 18 additional 50 cup coffee urns, 6 additional 100 cup coffee

urns and 1,248 pounds of decaffeinated coffee. (OVER THE THREE YEAR PERIOD)

UNIT COST FOR 50 CUP URNS

$__________________ $_________________

1.TOTAL COST FOR 18, 50-CUP URNS

$__________________ $_________________

UNIT COST FOR 100 CUP URN $_________________

$__________________ $_________________

2.TOTAL COST FOR 6, 100-CUP URNS $_________________

$__________________ $_________________

UNIT COST PER POUND FOR DECAFFEINATED COFFEE $_________________

$__________________ $_________________

3.TOTAL COST FOR 1,248 POUNDS OF DECAFFEINATED COFFEE $_________________

$__________________ $_________________

GRAND TOTAL ADD ALTERNATE FOR ALL URNS AND COFFEE, ADD LINES 1, 2 AND 3

$__________________


APPENDICES

APPENDIX A MERCER COUNTY CORRECTION FACILITY SAMPLE FIVE WEEK MENU FOR

INMATES AND CORRECTION CENTER STAFF

APPENDIX B NEW JERSEY ADMINISTRATIVE CODE, TITLE 10A, CHAPTER 31, SUBCHAPTER

10. FOOD SERVICE AS AMENDED

APPENDIX C NUTRITION PROGRAM DAILY MEAL COUNT

APPENDIX D NUTRITION PROGRAM SAMPLE MENUS (TWELVE MONTHS)

APPENDIX E NUTRITION PROGRAM SUPPLY FORM

APPENDIX F NUTRITION SITES (ALL LOCATIONS) SUPPLY HISTORY

APPENDIX G NUTRITION SITE LOCATION AND CONTACT INFORMATION

APPENDIX H NUTRITION PROGRAM PROJECTED REPLACEMENT REGULAR COFFEE URNS

APPENDIX I 2005 DRUG AND ALCOHOL FREE WORKPLACE

PROGRAM

APPENDIX J RECYCLING IN MERCER COUNTY

APPENDIX K DAILY MEAL COUNT REPORT WHICH IS PROVIDED TO THE

AWARDED VENDOR FOR THE NUTRITION PROGRAM

APPENDIX L WEEKLY MEAL COUNT REPORT (TO BE SUBMITTED TO THE

CORRECTION CENTER ON A WEEKLY BASIS)


APPENDIX B

NEW JERSEY ADMINISTRATIVE CODE AS AMENDED

CHAPTER 31. ADULT COUNTY CORRECTIONAL FACILITIES

TITLE 10A. DEPARTMENT OF CORRECTIONS

SUBCHAPTER 10. FOOD SERVICE

10A:31-10.1 Nationally recommended dietary allowance:

Each adult county correctional facility shall document that the system of dietary allowance is

reviewed at least annually by a dietician, registered by the American Dietetic Association, to

ensure compliance with nationally recommended food allowances as stated by the National

Academy of Sciences.

10A:31-10.2 Food service management

A staff, experienced in food service management, shall be designated to be responsible for

food service management and operations within the adult county correctional facility.

10A:31-10.3 Menus

(a) Menu evaluations shall be conducted and maintained at least quarterly by the adult

county correctional facility food service supervisory staff to verify adherence to nationally

recommended basic daily serving.

(b) The signature of a registered dietician on the menus shall indicate official approval of the

nutritional adequacy of food served to inmates within the facility.

(c) All menus including special diets shall be planned, dated and available for review at least

one week in advance.

(d) In any case when a food substitution is made, the food that is substituted shall be of equal

nutritional value and a notation of the substitution shall be made on the menu.

(e) A file of tested recipes, adjusted to prepare the number of meals appropriate to the size of

the facility, should be maintained on the premises of the facility.

10A:31-10.4 Special diets or alternate foods

(a) Provisions shall be made for special diets as prescribed by a physician or dentist of the

adult county correctional facility.

(b) When the religious beliefs of an inmate(s) require the inmate(s) to adhere to dietary laws,

provisions shall be made for alternate food items.

10A:31-10.5 Serving of meals

(a) Three meals shall be provided at regular meal times during each 24 hour period. Two of the

three meals provided shall be hot meals unless an emergency situation precludes the serving

of hot meals. No more than 14 hours shall elapse between the evening and breakfast meals.

(b) All meals shall be served under direct supervision of staff members in order to ensure

sanitary conditions and avoid favoritism, careless serving and waste.


(c) A uniform system to record the number, type, cost of meals served to inmates, staff and

visitors and any variances due to an emergency situation shall be established and maintained.

(d) A sanitary space shall be provided for group dining. Meals shall not be served in cells unless

it is necessary for purposes of safety or security and only if a small table, shelf and seating

arrangement can be provided.

(e) Compartment type trays, bowls and cups shall be utilized.

10A:31-10.6 Prohibited use of food for discipline

Food shall not be used as a disciplinary measure.

10A:31-10.7 Medical examination of food service personnel

(a) All food service personnel and inmates shall receive a pre-assignment medical

examination to insure freedom from illnesses transmissible by food.

(b) All food service personnel and inmates shall receive a medical examination prior to

resumption of duties if, for any reason, the inmate(s) or food service personnel have been

away from the job for 30 days or more.

10A:31-10.8 Personal hygiene of food service personnel

(a) All food service personnel shall maintain high standards of personal hygiene and comply

with Federal, State and local laws and regulations for food handlers.

(b) All food handlers shall wash their hands upon reporting to duty and after using toilet

facilities.

(c) A daily inspection of food handlers for cleanliness and to detect any illness or infection shall

be conducted by the food service supervisor.

(d) Written documentation that food service personnel comply with applicable health

regulations shall be available for review.

10A:31-10.9 Inspection of food service areas and equipment

(a) A weekly inspection of all food service areas and equipment shall be conducted by

administrative or dietary personnel.

(b) A daily check of refrigerator and water temperatures by administrative or dietary

personnel shall be made.

(c) Written documentation that food service facilities and equipment meet established safety

and protection standards and requirements shall be available for review.

10A:31-10.10 Storage areas

(a) Sanitary temperature controlled storage areas for all foods shall be provided in:


1. Refrigerators and freezers;

2. Cool, dry storage areas; and

3. Lockable areas for pepper, nutmeg, vanilla, yeast, dry fruit, or other food additives which

may be utilized to manufacture illegal products.

10A:31-10.11 Security in the food service area

(a) Written procedures shall be developed and implemented that govern the safe and secure

storage of all cutlery items and hazardous kitchen utensils.

(b) A designated staff person shall be accountable for maintaining an ongoing inventory of all

cutlery items.

10A:31-10.12 Budgeting, purchasing and accounting procedures

(a) The food service operation shall follow written budgeting, purchasing and accounting

procedures to ensure nutritional and economical meals with minimum waste.

(b) When the adult county correctional facility's food services are provided by an outside

agency or individual, the facility shall have written verification that the outside provider

complies with the State and local regulations regarding food service.

10A:31-10.13 Written policies and procedures

Each adult county correctional facility shall develop written policies and procedures

consistent with this subchapter.


APPENDIX C 2019- 2021 MERCER COUNTY NUTRITION PROJECT DAILY MEAL COUNT

(I.E.; HEALTHY, SPECIAL EVENT, HOLIDAY AND PICNIC MEALS)

Nutrition Site Average Daily Meal Count

East Windsor Senior Center

40 Lanning Boulevard

East Windsor, NJ 08520

(609) 443-3949

70

Ewing/Hollowbrook Community Center

323 Hollowbrook Drive

Ewing Twp., NJ 08638

(609) 883-4150

35

Hamilton Township Senior Center

409 Cypress Lane

Hamilton Twp., NJ 08619

(609) 586-7272

170

Hopewell Valley Senior Center

395 Reading Street

Pennington, NJ 08534

(609) 737-3855

20

Jennye Stubblefield Senior Center

301 Prospect Street

Trenton, NJ 08618

(609) 394-2656

30

John O. Wilson Neighborhood Service Center

169 Wilfred Avenue

Hamilton Twp., NJ 08610

(609) 394-1617

10


30 Darrah Lane East

Lawrence Twp., NJ 08648

(609) 883-8085 Kitchen [844-7052]

90

Princeton Nutrition Center

45 Stockton Street

Princeton, NJ 08540

(609) 577-3076

15

Reading Terminal Senior Citizen Center

15 Ringold Street

Trenton, NJ 08618

(609) 394-9201

40

Sam Naples Community Center

611 Chestnut Avenue

Trenton, NJ 08611

(609) 394-7880

10

South Ward Senior Center

870 South Broad Street


(609) 392-8208

25

Robbinsville Township Senior Center

1117 U.S. Route 130

Allentown Robbinsville Road

Robbinsville, NJ 08691

(609) 259-1567

35

Total –Daily Average Meal Count 550


APPENDIX D

MERCER COUNTY NUTRITION SAMPLE MENUS JANUARY (Month specific, not year specific.)

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

3 NEW YEAR’S LUNCH

ROAST PORK W/GRAVY

BLENDED JUICE

POTATO COINS

PEAS & CARROTS

WHOLE WHEAT BREAD

APPLESAUCE

4

BBQ CHICKEN TENDERS

LENTIL SOUP

SWEET POTATOES CHUNKS

SPINACH

RYE BREAD

ICE CREAM

5 MULTICULTURAL

COSTA RICAN CHICKEN

PINEAPPLE JUICE

ARROZ BLANCO CON

FRIJOLE NEGROS

BROCCOLI

PLANTAINS

RICE PUDDING

W/CINNAMON

6

MEATLOAF W/

MUSHROOM GRAVY

GRAPE JUICE

MASHED POTATOES

SLICED ZUCCHINI

PUMPERNICKEL BREAD

TANGERINE

7

FISH W/ LEMON BUTTER &

TARTER SAUCE

CORN CHOWDER SOUP

MACARONI & CHEESE

CARROTS COINS

WHOLE WHEAT DINNER ROLL

PINEAPPLE CHUNKS

10 HEATHLY MEAL

CHICKEN PICADILLO

APPLE JUICE

BROWN RICE

MIXED VEGETABLES

RYE BREAD

DICED PEACHES

11 ADVISORY COUNCIL

MEATBALLS W/ SAUCE

CHICKEN NOODLE SOUP

SPAGHETTI W/ SAUCE

SCANDINAVIAN VEGETABLE MIX

PUMPERNICKEL BREAD

BANANA

12 BIRTHDAY BASH

HOT DOGS (2) W/ KETCHUP

& MUSTARD PACKETS

JUICE BLEND

VEG BAKED BEANS

CAESAR SALAD

W/CROUTONS & PARMESAN CHEESE

WHOLEWHEAT ROLLS (2)

APPLE SLICES

13

ORIENTAL PEPPER STEAK

CRANBERRY JUICE

LO MIEN NOODLES

ORIENTAL VEGETABLES

RYE BREAD

MANDARIN ORANGE

SLICES

14

PIZZA W/MUSHROOMS

CHICKEN CONSOMME

TOSSED SALAD W/ FAT-

FREE DRESSING

BRUSSEL SPROUTS

FRUIT COCKTAIL

17

SITE

CLOSED

18

CHICKEN MARSALA

ORANGE JUICE

ROASTED RED SKIN POTATOES

BEETS

RYE BREAD

ORANGE

19 KING’S BIRTHDAY

CELEBRATION

FRIED CHICKEN

TOMATO BARLEY

MASHED SWEET

POTATOES

COLLARD GREENS

BISCUIT

PEACH PIE

20

POTATO CRUSTED FISH W/ TARTER SAUCE

PINEAPPLE JUICE

CONFETTI RICE

SPINACH

WHOLE WHEAT BREAD

BLACK & WHITE COOKIE

21

SALISBURY STEAK W/GRAVY

GRAPE JUICE

POTATO AU GRATIN

CAULIFLOWER

PUMPERNICKEL BREAD

ORANGE SHERBET

24

SWEDISH MEATBALLS

W/GRAVY

APPLE JUICE

BROWN/WILD RICE MIX

SUCCOTASH

WHOLE WHEAT BREAD

GRANOLA BAR

25

ITALIAN SAUSAGE

TOMATO BASIL SOUP

TRI-COLORED ROASTED POTATOES

PEPPERS & ONIONS

CLUB ROLL

LEMON SHERBET

26

ROAST TURKEY W/ GRAVY

CRANBERRY SAUCE

APPLE JUICE

MASHED POTATOES

GREEN BEANS

WHOLE WHEAT BUN

FIG BAR

27

BEEF STROGANOFF

FRUIT JUICE

EGG NOODLES

PEAS

DINNER ROLL

RASPBERRY SHERBET

28

CHICKEN W/SALSA

SPLIT PEA

CONFETTI RICE

BROCCOLI

RYE BREAD

TROPICAL FRUIT

31

BEEF RIBQUE W/ BBQ SAUCE

CHICKEN RICE SOUP

TATER TOTS

MIXED VEGETABLES

CLUB ROLL

BUTTERSCOTCH PUDDING

31

BRIAN M. HUGHES

COUNTY EXECUTIVE

MENU IS SUBJECT TO

CHANGE WITHOUT

NOTICE.

DAILY MEAL INCLUDES:

MILK, MARGARINE AND HOT BEVERAGE


MERCER COUNTY NUTRITION LUNCHES FEBRUARY


1

KIELBASA

GRAPE JUICE

POTATO PIEROGI

BEETS

CLUB ROLL

FRUITED JELLO

2 GROUNDHOG DAY

HEALTHY MEAL

FISH W/LEMON BUTTER SAUCE

CHICKEN CONSOMME

ROASTED POTATOES

BABY CARROTS

RYE BREAD

PEAR

3

POT ROAST W/ GRAVY

APPLE JUICE

MASHED POTATOES

BRUSSEL SPROUTS

PUMPERNICKEL BREAD

PEACH SLICES

4

STUFFED SHELLS W/ TOMATO SAUCE

ESCAROLE BEAN SOUP

ITALIAN VEGETABLES

ITALIAN BREAD

COOKIE

7 SUPER BOWL

BIRTHDAY BASH

HOAGIE (HAM, SALAMI & CHEESE) LETTUCE , TOMATOES & ONIONS

FRUIT PUNCH

POTATO CHIPS INDIVIDUAL BAG

COLESLAW

CLUB ROLL

BROWNIE

8 CHINESE NEW YEAR

ADVISORY COUNCIL

CHICKEN CHOW MIEN

SWEET & SOUR SOUP

BROWN RICE

ORIENTAL VEGETABLES

WHOLE WHEAT BREAD

MANDARIN ORANGE SLICES

9 ASH WEDNESDAY

ITALIAN SAUSAGE

APPLE JUICE

TATER TOTS

PEPPERS & ONIONS

CLUB ROLL

BANANA

10

LOW SALT BAKED HAM W/ PINEAPPLE SAUCE

ORANGE JUICE

GLAZED YAMS

SNAP PEAS

WHEAT DINNER ROLL

LEMON SHERBET

11

SITE

CLOSED

14 VALENTINES’S DAY

LINCOLN’S BIRTHDAY

STUFFED CABBAGE W/TOMATO SAUCE

FRUIT JUICE BLEND

HOME FRIES

GREEN BEANS

WHOLE WHEAT BREAD

RASPBERRY POUND CAKE

15

BROCCOLI & CHEESE STUFFED CHICKEN

BREAST

SPLIT PEA SOUP

CORN W/ RED PEPPERS

SPINACH

RYE BREAD

VANILLA PUDDING

16

ROAST TURKEY W/GRAVY

PINEAPPLE/ORANGE JUICE

MASHED POTATOES

BUTTERNUT SQUASH

DINNER ROLL

FRUIT COCKTAIL

17

EGGPLANT ROLLATINI W/ SAUCE & CHEESE

MUSHROOM SOUP

PENNE PASTA

W/MARINARA SAUCE

PEAS & CARROTS

PUMPERNICKEL BREAD

ICE CREAM

18

POTATO CRUSTED FISH

GRAPE JUICE

MACARONI & CHEESE

STEW TOMATOES

WHOLE WHEAT ROLL

TAPIOCA PUDDING

21

SITES

CLOSED

22 BLACK HISTORY

PRESIDENT’S DAY

LUNCH

FRIED CHICKEN

ORANGE JUICE

SWEET POTATOES CHUCKS

OKRA & STEWED

TOMATOES

BISCUIT

PEACH PIE

23

PEPPER STEAK

VEGETABLE SOUP

LO MEIN NOODLES

ORIENTAL VEGETABLES

DINNER ROLL

ORANGE

24

SWEET & SOUR MEATBALLS

APPLE JUICE

MASHED POTATOES

RED CABBAGE

PUMPERNICKEL BREAD

CHOCOLATE PUDDING

25

WESTERN OMELET

ORANGE JUICE

HOME FRIES

PEPPERS & ONIONS

CORN MUFFIN

TROPICAL FRUIT COCKTAIL

25 28

CHICKEN FRANCAISE

PINEAPPLE JUICE

RICE PILAF

BRUSSEL SPROUTS

RYE BREAD

APPLE SLICES

DAILY MEAL INCLUDES: MILK, MARGARINE AND

HOT BEVERAGE

BRIAN M. HUGHES

COUNTY EXECUTIVE

MENU IS SUBJECT TO

CHANGE WITHOUT

NOTICE


MERCER COUNTY NUTRITION LUNCHES MARCH


BRIAN M. HUGHES

COUNTY EXECUTIVE

1

MEATLOAF W/MUSHROOM GRAVY

BEFF CONSOMME

MASHED POTATOES

SCANDINAVIAN

VEGETABLES

RYE BREAD

PINEAPPLE TIDBITS

2

VEGETABLE LASAGNA W/CHEESE SAUCE

GRAPE JUICE

GARDEN SALAD W/ TOMATOES, CARROTS &

FAT FREE DRESSING

ITALIAN FLAT BEANS

ITALIAN BREAD

ICE CREAM

3

SWEAT & SOUR CHICKEN

BREAST

APPLE JUICE

ROASTED POTATOES W/

PARSELY

BROCCOLI

WHOLE WHEAT BREAD

PEACH YOGURT

4

CRAB CAKES W/ TARTAR

SAUCE

CORN CHOWDER SOUP

VEGETABLE RICE

SPINACH

RYE/PUMPERNICKEL

SWIRL

DICED PEARS

7

ITALIAN SAUSAGE W/ SAUCE

CRAN-APPLE JUICE

PEPPERS, ONIONS &

POTATOES

PEAS

CLUB ROLL

LEMON SHERBET

8 ADVISORY

COUNCIL

GRILLED CHICKEN W/ LEMON SAUCE

SPLIT PEA W/ HAM SOUP

RICE PILAF

SLICED CARROTS

WHOLE WHEAT BREAD

CEREAL BAR

9

BEEF & BROCCOLI

PINEAPPLE JUICE

LO MEIN NOODLES

ORIENTAL VEGETABLES

RYE BREAD

ORANGE

10

BEEF BUGER W/KETCHUP

LENTIL SOUP

MACARONI SALAD

TOMATO & CUCUMBER SALAD

WHOLE WHEAT BUN

CINNAMON GRAHAM CRACKERS

11

CHEESE OMELET

ORANGE JUICE

HASH BROWN (2)

SLICED TOMATOES

W/BASIL

BANANA BREAD

FRUIT CUP

14

BAKED ZITI WITH MEAT SAUCE

CLAM CHOWDER SOUP

ITALIAN BLENDED VEGETABLES

DINNER ROLL

BANANA

15

CHICKEN FLORENTINE

FRUIT JUICE BLEND

BROWN RICE PILAF

SLICED BEETS

WHOLE WHEAT BREAD

OATMEAL COOKIE

16

SWEDISH MEATBALLS

APPLE JUICE

EGG NOODLES

ASPARAGUS PIECES

PUMPERNICKEL BREAD

APPLESAUCE

17 ST. PATRICK’S DAY

CORNED BEEF W/

CABBAGE

PINEAPPLE/ORANGE JUICE

BOILED POTATOES

CARROT COINS

RYE BREAD

GREEN GELATIN

W/ TOPPING

18

PIZZA W/PEPPERONI

MUSHROOM RICE SOUP

TOSSED SALAD W/ CHICK

PEAS

ITALIAN FLAT BEANS

BROWNIE

21 SPRING

BIRTHDAY BASH

BAKED HAM W/ CHERRY SAUCE

ORANGE JUICE

GLAZED YAMS

GREEN BEANS

DINNER ROLL

COCONUT CUSTARD

22 MULTICULTURAL

CHICKEN FAJITA

GRAPE JUICE

SPANISH RICE

SAUTÉED PEPPERS & ONIONS

ROUND ROLL

GRAHAM CRACKERS

23

SALISBURY STEAK WITH GRAVY

TURKEY VEGETABLE SOUP

MASHED POTATOES

SPINACH

RYE BREAD

FROZEN YOGURT

24 HEALTHY MEAL

ROSEMARY CHICKEN BREAST

APPLE JUICE

VEGETABLE BROWN RICE

ZUCCHINI SLICES

MULTIGRAIN BREAD

TANGERINE

25

OVEN CRISPY FISH W/ TARTAR SAUCE

TOMATO BASIL

TATER TOTS

BROCCOLI

WHOLE WHEAT BUN

CHOCOLATE PUDDING

28

TURKEY HOT DOGS (2)

CHICKEN CONSOMME

COLESLAW

VEGETARIAN BAKED BEANS

HOT DOG ROLL (2)

APPLE SLICES

29

HONEY-MUSTARD CHICKEN CUTLET

FRUIT PUNCH

ROASTED POTATOES

BUTTERNUT SQUASH

WHOLE WHEAT BREAD

ORANGE SHERBET


MILK, MARGARINE AND

HOT BEVERAGE

MENU IS SUBJECT TO

CHANGE WITHOUT

NOTICE.


MERCER COUNTY NUTRITION LUNCHES APRIL


BRIAN M. HUGHES

COUNTY EXECUTIVE


MILK,

MARGARINE AND

HOT BEVERAGE

MENU IS SUBJECT TO CHANGE WITHOUT

NOTICE.

1 APRIL FOOLS DAY

LEMON PEPPER FISH W/TARTAR SAUCE

GRAPE JUICE

BROWN/WILD RICE

MIXED VEGETABLES

WHOLE WHEAT HAMBURGER ROLL

PINEAPPLE CHUNKS

4 HEALTHY MEAL

GRILLED CHICKEN W/LEMON SAUCE

BEEF BARLEY SOUP

VEGETABLE FRIED RICE

OKRA

WHOLE WHEAT BREAD

PEAR SLICES

5

MEATBALLS W/SAUCE

APPLE JUICE

PENNE PASTA W/ TOMATO SAUCE

ITALIAN BLENDED

CLUB ROLL

FRUIT COCKTAIL

6

ROASTED PORK WITH GRAVY

CRAN-APPLE JUICE

SWEET POTATOES TIDBITS

BROCCOLI

RYE BREAD

TANGERINE

7

BBQ CHICKEN BREAST

ORANGE JUICE

SWEET MASHED POTATOES

COLLARD GREENS

PUMPERNICKEL BREAD

ICE CREAM

8 BIRTHDAY BASH

TORTELLINI W/TOMATO SAUCE

VEGETARIAN VEGETABLE SOUP

GARDEN SALAD W/DRESSING

ZUCCHINI

DINNER ROLL

CINNAMON BUN

11

SWEDISH MEATBALLS

APPLE JUICE

ROASTED RED SKIN

POTATOES

CORN W/RED PEPPERS

WHOLE WHEAT BREAD

LEMON GELATIN

12 ADVISORY COUNCIL

VEGGIE BURGERW/KETCHUP

CLAM CHOWDER SOUP

POTATO SALAD

LETTUCE & TOMATO

HAMBURGER ROLL

OATMEAL COOKIE

13

BREAST OF CHICKEN CACCIATORE

PINEAPPLE JUICE

CONFETTI RICE

BUTTERNUT SQUASH PIECES


PEACH SLICES

14

TURKEY TETRAZZINI

FRUIT PUNCH

EGG NOODLES

PEAS & CARROTS

RYE BREAD

BANANA

15 PASSOVER

LEMON BUTTER FISH W/TARTAR SAUCE

CORN CHOWDER SOUP

MACARONI & CHEESE

STEWED TOMATOES

WHOLE WHEAT BREAD

MANDARIN ORANGE

18

CHICKEN POT PIE

ORANGE JUICE

CAESAR SALAD


WHOLW WHEAT BREAD

FRESH FRUIT COCKTAIL

19

KNOCKWURST

W/SAUERKRAUT GARNISH

TOMATO BASIL SOUP

POTATO PANCAKES

GREEN BEANS

DINNER ROLL

APPLESAUCE

20

SALISBURY STEAK

W/GRAVY

CRAN-GRAPE JUICE

MASHED POTATOES

SPINACH

PUMPERNICKEL BREAD

FRUITED GELATIN

21

CHICKEN CUTLET W/

LETTUCE LEAF & MAYO

LENTIL SOUP

SWEET POTATO CHUNKS

PEAS & PEARL ONIONS

WHOLE WHEAT HAMBUGER BUN

FIG BAR

22

EGGPLANT ROLLATINI

APPLE JUICE

PENNE PASTA W/GARLIC

SAUCE

BROCCOLI

RYE BREAD

CHOCOLATE PUDDING

25 EASTER

GOOD FRIDAY BRUNCH

WESTERN OMELET

ORANGE JUICE

ROASTED POTATOES

CANADIAN BACON

CORN BREAD

FRESH MIXED FRUIT CUP

26

LOW SALT HAM W/ PINEAPPLE SAUCE

FRUIT BLEND

VEGETABLE RICE

SPINACH

RYE BREAD

27

CHICKEN MARSALA

LENTIL SOUP

EGG NOODLES

ASPARAGUS PIECES

PUMPERNICKEL BREAD

STRAWBERRY YOGURT

28

ROLLED BEFF W/ GRAVY

APPLE JUICE

TATER TOTS

BROCCOLI & CAULIFLOWER

DINNER ROLL

RICE PUDDING

29

CRAB CAKE

GRAPE JUICE

RICE PILAF

BRUSSEL SPROUTS

WHOLE WHEAT BREAD

APPLE SLICES


MERCER COUNTY NUTRITION LUNCHES MAY


2 MULTCULTURAL

CURRIED CHICKEN


BROWN/WILD RICE

SCANDINAVIAN

VEGETABLES

WHOLE WHEAT BREAD

MANDARIN ORANGE

3


GRAPE JUICE

BUTTERED GRITS

COLESLAW

CLUB ROLL

ICE CREAM

4

VEAL MARSALA

APPLE JUICE


FRENCH CUT GREEN BEANS

RYE BREAD

NECTARINE

5 CINCO DE MAYO

CHICKEN FAJITA

BLACK BEAN SOUP

CORN

PEPPERS & ONIONS

FLOUR TORTILLA

SLICED PEARS

6

LOW SALT HAM W/PINEAPPLE GLAZE

FRUIT JUICE BLEND

SWEET POTATOES CHUCKS

CAULIFLOWER

PUMPERNICKEL BREAD

APPLE SLICES

9 MOTHER’S DAY

GARDEN CHEESE OMELET

ORANGE JUICE

SAUSAGE PATTY

HASH BROWNS

MUFFIN


10 ADVISORY COUNCIL

ROASTED TURKEY W/GRAVY

PINEAPPLE JUICE

BOILED POTATO SLICES

BRUSSEL SPROUTS

RYE BREAD

ICE CREAM

11

CHICKEN CACCIATORE

SPLIT PEA W/HAM

ROTINI

SPINACH

PUMPERNICKEL BREAD

TANGERINE

12

STUFFED SHELLS W/MEATSAUCE

GRAPE JUICE

SPINACH

ITALIAN BLENDED VEGETABLES

DINNER ROLL

CEREAL BAR

13

GRILLED CHICKEN BREAST

CORN CHOWDER

MASHED SWEET POTATOES

COLLARD GREENS

WHOLE WHEAT BREAD

PUDDING

16

SEAFOOD SALAD W/MAYO & LETTUCE LEAF

ORANGE JUICE

THREE BEAN SALAD

CARROT/PINEAPPLE

RAISIN SALAD

WHEAT DINNER ROLL

BANANA

17

BAKED ZITI W/MEATSAUCE

CHICKEN CONSOMME

MIXED VEGETABLES

ITALIAN BREAD

COOKIE

18

CHICKEN FLORENTINE

CRAN-APPLE JUICE

EGG NOODLES

BEET SALAD

PUMPERNICKEL BREAD

PUDDING

19

STUFFED CABBAGE

CHICKEN VEGETABLE

MASHED POTATOES

BROCCOLI

WHOLE WHEAT BREAD

FRUITED JELLO

20

POTATO CRUSTED FISH

FRUIT PUNCH

MACARONI & CHEESE

OKRA & STEWED TOMATOES

RYE/PUMPERNICKEL

SWIRL

ORANGE

23


TOMATO BARLEY

POTATOES AU GRATIN

SNAP PEAS

RYE BREAD

LEMON BARS

24

CHEESE LASAGNA W/BECHAMEL SAUCE

APPLE JUICE

ZUCCHINI & TOMATOES

DINNER ROLL

TANGERINE

25

TUNA SALAD PLATE

LENTIL SOUP

PASTA SALAD VINAIGRETTE

LETTUCE & SLICED

TOMATOES

RYE BREAD (2)

PINEAPPLE TIDBITS

26

ITALIAN SAUSAGE W/ TOMATO SAUCE

GRAPE JUICE

TATER TOTS

PEPPERS & ONIONS

CLUB ROLL

VANILLA PUDDING

27 INDOOR PICNIC

MEMORIAL DAY

BBQ CHICKEN LEG

QUARTER

ORANGE/PINEAPPLE JUICE

CORN ON THE COB

BEET & ONION SALAD


ICE CREAM

30

SITE

CLOSED

31 HEALTHY MEAL

WARM GRILLED CHICKEN BREAST W/ LETTUCE &

TOMATO MAYO/MUSTARD

APPLE JUICE

GARDEN SALAD W/ CHICK

PEAS

MARINATED GREEN BEAN & TOMATO SALAD

WHOLE WHEAT ROUND ROLL

FROZEN YOGURT

DAILY MEAL INCLUDES: MILK,

MARGARINE AND

HOT BEVERAGE


NOTICE

BRIAN M. HUGHES

COUNTY EXECUTIVE


MERCER COUNTY NUTRITION LUNCHES JUNE


BRIAN M. HUGHES

COUNTY EXECUTIVE


MILK,

MARGARINE AND HOT BEVERAGE


NOTICE

1

SEAFOOD SALAD ON LETTUCE CUP

TOMATO BARLEY SOUP

POTATO SALAD

BROCCOLI SALAD

WHOLE WHEAT BREAD

BANANA

2

SWEET AND SOUR MEATBALLS

APPLE JUICE

EGG NOODLES

BABY CARROTS

PUMPERNICKEL BREAD

CHOCOLATE PUDDING

3

CHICKEN LEG QUARTER W/ CACCIATORE SAUCE

GRAPE JUICE

PENNE PASTA

GREEN BEANS

ITALIAN BREAD

PEACH

6

LEMON BUTTER FISH W/TARTAR SAUCE

FRUIT PUNCH

MASHED POTATOES

CALIFORNIA BLEND

VEGETABLES


NECTARINE

7

BEEF & BROCCOLI

ORANGE JUICE

LO MEIN NOODLES

ORIENTAL VEGETABLES

RYE BREAD

PINEAPPLE TIDBITS

8

CHEESE LASAGNA W/ MEAT SAUCE

APPLE JUICE

CEASAR SALAD


PUMPERNICKEL BREAD

RASPBERRY YOGURT

9


GRAPE JUICE

SWEET POTATOES TIDBITS

BRUSSEL SPROUTS

WHOLE WHEAT BREAD

RICE PUDDING

10 FLAG DAY


CHICKEN VEGETABLE

TATER TOTS

TOMATO & CUCUMBER

SALAD

CLUB ROLL

MANDARINE ORANGE

13

COLD CHICKEN CUTLET W/MAYONNAISE

CORN CHOWDER SOUP

PASTA SALAD

COLESLAW

RYE BREAD (2)


14 FLAG DAY

ADVISORY COUNCIL

BEEF POT PIE

CRAN-APPLE JUICE

GARDEN SALAD W/

CARROTS, TOMATOES AND CROUTONS &

ITALIAN DRESSING

APPLE PIE

15

POTATO CRUSTED FISH

ORANGE JUICE

MACARONI & CHEESE

STEWED TOMATOES

PUMPERNICKEL/RYE SWIRL

FROZEN YOGURT

16

LIGHTLY BREADED PORK STEAK

PINEAPPLE JUICE

ORZO

KALE

WHOLE WHEAT BREAD

TAPIOCA PUDDING

17

PEPPER STEAK

GRAPE JUICE


LIMA BEANS

DINNER ROLL

FRUITED GELATIN

20 FATHER’S DAY

BBQ CHICKEN BREAST

FRUIT JUICE BLEND

POTATO SALAD

CARROT/PINEAPPLE SALAD

RYE BREAD

CUP CAKE

21

TURKEY & BEAN CHILI

APPLE JUICE

BROWN/WILD RICE

OKRA

CORN MUFFIN

FRUIT COCKTAIL

22

SALISBURY STEAK W/ GRAVY

PINEAPPLE JUICE

MASHED POTATOES

BROCCOLI

DINNER ROLL

GRANOLA BAR

23 HEATHLY MEAL

SLICED TURKEY & SWISS

CHICKEN CONSOMME

THREE BEAN SALAD

LETTUCE LEAF & SLICED TOMATO

WHOLE WHEAT BREAD (2)

PEACH SLICES

24

HAWAIIAN CHICKEN STRIPS W/PINEAPPLE SAUCE

ORANGE JUICE

CONFETTI RICE

CALIFORNIA BLEND VEGETABLES

RYE BREAD

APPLE SLICES

27

POT ROAST W/ GRAVY

FRUIT PUNCH

MASHED POTATOES

GREEN BEANS

WHOLE WHEAT BREAD

DICED PEARS

28

BEEF STROGONOFF

FRUIT JUICE BLEND

EGG NOODLES

BUTTERNUT SQUASH

TIDBITS

RYE BREAD

FIG BAR

29 BIRTHDAY BASH

HOT DOGS (2) W/MUSTARD & RELISH


VEGETARIAN BAKED BEANS

CARROT & PINEAPPLE SALAD

HOT DOG ROLLS ( 2 )

ICE CREAM

30

CHICKEN CUTLET W/PINEAPPLE SALSA

BLACK BEAN SOUP

MEXICAN CORN

SPINACH

PUMPERNICKEL BREAD

VANILLA PUDDING


MERCER COUNTY NUTRITION LUNCHES JULY


BRIAN M. HUGHES

COUNTY EXECUTIVE


MILK,

MARGARINE AND

HOT BEVERAGE


NOTICE

1 MULTICULTURAL

ORIENTAL CHICKEN W/ BROCCOLI

PINEAPPLE JUICE

BROWN RICE

ORIENTAL VEGETABLES

EGG ROLL

MANDARIN ORANGES

4

SITE

CLOSED

5 FOURTH OF JULY

BEEF BUGER W/ KETCHUP & MAYONNAISE

ORANGE JUICE

PASTA SALAD

COLESLAW

WHOLE WHEAT BREAD

PINEAPPLE TIDBITS W/ICE CREAM

6

GROUND BEEF W/SHREDDED CHEESE

APPLE JUICE

RICE AND BEANS

STEW TOMATOES

SOFT TORTILLIAS (2)

LEMON SHERBET

7

TUNA SALAD

CHICKEN RICE SOUP

LETTUCE CUP & 2 TOMATO SLICES

MARINATED THREE BEAN SALAD

RYE BREAD (2)

RICE PUDDING

8


GRAPE JUICE

SWEET POTATOES

PEAS & ONIONS

DINNER ROLL

ICE CREAM

11

CRAB CAKES

FRUIT PUNCH

MASHED POTATOES

STEWED TOMATOES

RYE/PUMPERNICKEL

SWIRL

FRESH PEACH

12

VEGETABLE LASAGNA W/MEATSAUCE

APPLE JUICE

CALIFORNIA BLEND VEGETABLES

WHOLE WHEAT BREAD


13

BEEF BOURUIGNON

GRAPE JUICE

EGG NOODLES

SNAP PEAS

PUMPERNICKEL BREAD

OATMEAL COOKIE

14

CHICKEN SALAD ON BED OF LETTUCE

ORANGE JUICE

MACARONI SALAD

TOMATO & GREEN BEAN SALAD

RYE BREAD (2)

BUTTERSCOTCH PUDDING

15 HEALTHY MEAL

SEAFOOD SALAD ON LETTUCE CUP

BEEF CONSOMME

CARROT, PINEAPPLE & RAISIN SALAD

BROCCOLI SALAD

MULITGRAIN BREAD

APPLE SLICES

18

CORNED BEEF


BOILED POTATOES

CABBAGE

WHOLE WHEAT BREAD

ORANGE SHERBET

19

MANICOTTI W/MEAT SAUCE

CORN CHOWDER SOUP

TOSSED SALAD

W/TOMATOES, CROUTONS & DRESSING

RYE BREAD

APPLESAUCE

20

CHICKEN CUTLET PARMESAN W/ TOMATO

SAUCE

APPLE JUICE

ROTINI

SPINACH

DINNER ROLL

TAPIOCA PUDDING

21

SLICED TURKEY

GRAPE JUICE

BLACK BEAN & CORN SALAD

CARROT & RAISIN SALAD


ORANGE

22

OVEN BAKED FISH W/TARTAR SAUCE

FRUIT JUICE BLEND

MASHED SWEET

POTATOES

MIXED VEGETABLES

WHOLE WHEAT BUN

STRAWBERRY YOGURT

25

BROCCOLI & CHEESE STUFFED CHICKEN

ORANGE JUICE

BROWN/WILD RICE

BRUSSEL SPROUTS

WHOLE WHEAT BREAD

DICED PEARS

26

LOW SALT SLICED HAM

ORANGE JUICE

SCALLOPED POTATOES

CAULIFLOWER

RYE BREAD

CEREAL BAR

27

STUFFED SHELLS W/ TOMATO SAUCE &

MOZZARELLA

CRAN-APPLE JUICE

ITALIAN FLAT BEANS

ITALIAN BREAD

BANANA

28

SWEDISH MEAT BALLS

FRUIT JUICE BLEND

MASHED POTATOES

BROCCOLI

PUMPERNICKEL BREAD

GRAHAM CRACKERS

29

SLICED CHICKEN BREAST

TOMATO BASIL

CALIFORNIA COLESLAW

LETTUCE CUP & (2 ) TOMATO SLICES

RYE BREAD (2)

VANILLA PUDDING


MERCER COUNTY NUTRITION LUNCHES AUGUST


1

CHICKEN SALAD

SPIT PEA SOUP

THREE BEAN SALAD

CALIFORNIA COLESLAW


ICE CREAM

2


GRAPE JUICE

EGG NOODLES

BROCCOLI

PUMPERNICKEL BREAD

PEACH SLICES

3

PIZZA

FRUIT PUNCH

CEASAR SALAD W/COURTONS &

PARMESAN CHEESE

PEPPERS & ONIONS

FRESH PLUM

4 HEALTHY MEAL

SLICED TURKEY W/LIGHT MAYONNAISE

TOMATO BASIL SOUP

TOSSED SALAD W/

MANDARIN ORANGES & LOW FAT DRESSING

SLICED TOMATO

RYE BREAD (2)


5

MEATBALLS W/ TOMATO SAUCE

APPLE JUICE

PENNE PASTA

PEPPERS & ONIONS

CLUB ROLL

ICE CREAM

8

EGG SALAD ON LETTUCE

CUP

ORANGE JUICE

POTATO SALAD

CARROT & PINEAPPLE SALAD

DINNER ROLL

NECTARINE

9 ADVISORY COUNCIL

SLOPPY JOE MANWICH

GRAPE JUICE

CONFETTI RICE

CALIFORNIA BLEND

VEGETABLES

WHOLE WHEAT BREAD

RICE PUDDING

W/CINNAMON

10

BREADED FISH FILET

CRAN-APPLE JUICE

MACARONI & CHEESE

STEWED TOMATOES

RYE BREAD

PEAR

11

COLD ROAST BEEF

TOMATO BARLEY

SPIRAL PASTA SALAD

BEET SALAD

RYE/PUMPERNICKEL

SWIRL (2)

PINEAPPLE TIDBITS

12

CHICKEN FRANCAISE

FRUIT JUICE BLEND

ROASTED RED POTATOES

SNAP PEAS

WHOLE WHEAT DINNER

ROLL

APPLE SLICES

15

SOUTH OF THE BORDER

FISH CAKES

MUSHROOM RICE SOUP

SCALLOPED POTATOES

OKRA & STEWED TOMATOES

RYE BREAD

BANANA

16

MEATLOAF W/MUSHROOM GRAVY

GRAPE JUICE

MASHED POTATOES

PEAS & CARROTS

PUMPERNICKEL

RASPBERRY YOGURT

17

OAHU FEAST

SEAFOOD SALAD ON

LETTUCE CUP

CHICKEN CONSOMME

PLANTAIN

COLESLAW

RYE BREAD

FRUIT COCKTAIL

18

MAUI SPECIAL

CHICKEN W/ MANGO

SAUCE

FRUIT PUNCH

SWEET POTATOES

SPINACH

WHOLE WHEAT BREAD

MANDARIN ORANGES

19

HAWAIIAN LUAU

ROAST PORK LOIN

W/GRAVY & APPLESAUCE


ROASTED RED SKIN

POTATOES

STIR FRY VEGETABLES

DINNER ROLL

COCONUT PIE

22

GRILLED CHICKEN W/SALSA

ORANGE JUICE

CORN & BLACK BEAN SALAD

CARROT COINS

GRAHAM CRACKERS

23

CHICKEN POT PIE

PINEAPPLE JUICE

BROWN RICE

BRUSSEL SPROUTS

CHOCOLATE PUDDING

24

MEATBALL STROGONOFF

GRAPE JUICE

MASHED POTATOES

BROCCOLI

DINNER ROLL

APPLESAUCE

25 BIRTHDAY BASH

TORTELLINI ALFREDO

CRAN-APPLE JUICE

PEAS & CARROTS

TOSSED SALAD W/VINAIGRETTE

WHOLE WHEAT BREAD


26

TUNA SALAD

CLAM CHOWDER SOUP

MACARONI SALAD

MARINATED BEET SALAD W/ DICED ONIONS

RYE BREAD (2)

PEANUT BUTTER BAR

29

CHICKEN CUTLET W/ HONEY MUSTARD SAUCE

FRUIT JUICE BLEND

YELLOW/WHITE CORN

SPINACH

WHOLE WHEAT BREAD

DICED PEARS

30

STUFFED SHELLS W/TOMATO SAUCE &

MOZZARELLA

VEGETABLE SOUP

ITALIAN BLEND

VEGETABLES

ITALIAN BREAD

CHERRY GELATIN

31

BRATWURST W/MUSTARD

APPLE JUICE

POTATOES AU GRATIN

GREEN BEANS

RYE BREAD

FIG BAR

BRIAN M. HUGHES

COUNTY EXECUTIVE


MILK, MARGARINE AND

HOT BEVERAGE


NOTICE


MERCER COUNTY NUTRITION LUNCHES SEPTEMBER


BRIAN M. HUGHES

COUNTY EXECUTIVE


MILK, MARGARINE AND

HOT BEVERAGE


NOTICE.

1


GRAPE JUICE

MASHED POTATOES

SPINACH

PUMPERNICKEL BREAD

CHOCOLATE PUDDING

2 LABOR DAY INDOOR

PICNIC

CHICKEN LEG QUARTER W/ CACCIATORE SAUCE

NAVY BEAN SOUP

PENNE PASTA

FLAT GREEN BEANS

WHOLE WHEAT BREAD

APPLE PIE

5

SITE

CLOSED

6

ROAST PORK W/APPLE GRAVY

ORANGE JUICE

EGG NOODLES

BROCCOLI & CAULIFLOWER

RYE BREAD

ICE CREAM

7

CRAB CAKES

GRAPE JUICE

SCALLOPED POTATOES

CARROT COINS

WHOLE WHEAT BREAD

FRUIT COCKTAIL

8

LIGHTLY BREADED PORK STEAK

APPLE JUICE

BAKED BEANS

COLESLAW

WHOLE WHEAT DINNER

ROLL

PLUM

9 BIRTHDAY BASH

CHEESE STEAK SANDWICH

CORN CHOWDER

POTATOES, PEPPERS & ONIONS

GARDEN SALAD W/ITALIAN DRESSING

CLUB ROLL

FRUITED LIME GELATIN

12 GRANDPARENT’S DAY

GARDEN CHEESE OMELET

ORANGE JUICE

SAUSAGE PATTY

HASH BROWNS

BROCCOLI

BLUEBERRY MUFFIN

FRUIT CUP

13 ADVISORY COUNCIL

BREADED CHICKEN

W/CHICKEN GRAVY

FRUIT PUNCH

CONFETTI RICE

GREEN BEANS

WHOLE WHEAT BREAD

ORANGE SHERBET

14

BBQ BEEF RIBQUE


POTATO SALAD

COLESLAW

CLUB ROLL

VANILLA PUDDING

15

BEEF BOURGUIGNON

GRAPE JUICE


SPINACH SALAD

RYE BREAD

BANANA

16

NUTRITION

ANNUAL

RED WHITE & BLUE

PICNIC

19

MEATLOAF W/MUSHROOM

GRAVY

APPLE JUICE

MASHED POTATOES

OKRA

WHOLE WHEAT BREAD

PINEAPPLE TIDBITS

20

LOW SALT HAM

W/PINEAPPLE SAUCE

CHICKEN VEGETABLE SOUP

YAMS

BROCCOLI

RYE BREAD

CUPCAKE

21

CHICKEN MARSALA


BROWN RICE

MIXED VEGETABLES

ITALIAN BREAD

APPLESAUCE

22

POTATO CRUSTED FISH

TOMATO BASIL SOUP

MACARONI & CHEESE

STEWED TOMATOES

PUMPERNICKEL BREAD

FRESH PEAR

23 MULITCULTURAL

SWEET ITALIAN SAUSAGE

W/TOMATO SAUCE

GRAPE JUICE

ROASTED POTATOES

PEPPERS/ONIONS

CLUB ROLL

LEMON SHERBET

26

CHICKEN FLORENTINE

BEEF BARLEY SOUP

ORZO

PEAS & ONIONS

WHOLE WHEAT BREAD

APPLE SLICES

27 HEALTHY MEAL

BAKED LEMON PEPPER FISH

ORANGE JUICE

WILD RICE

BRUSSEL SPROUTS

MULTIGRAIN BREAD

FRESH PEACH

28

TUNA SALAD

LENTIL SOUP

POTATO SALAD

ROMAINE SALAD

ITALIAN BREAD

GRANOLA BAR

29 ROSH HASHANAH

STUFFED CABBAGE W/ TOMATO SAUCE

CRAN-APPLE JUICE

BOILED SLICED POTATOES

BUTTERNUT SQUASH

OATMEAL COOKIE

30

CHICKEN STUFFED W/CHEESE & BROCCOLI

FRUIT JUICE BLEND

ORZO

ASPARAGUS PIECES

DINNER ROLL

FRUITED GELATIN


MERCER COUNTY NUTRITION LUNCHES OCTOBER

3

VEAL MARSALA

GRAPE JUICE

BROWN RICE

GREEN BEANS

WHOLE WHEAT BREAD

RASPBERRY SHERBET

4

CHICKEN FRANCAISE

ORANGE JUICE

MASHED POTATOES

SCANDANAVIAN VEGETABLES

PUMPERNICKEL BREAD

STRAWBERRY YOGURT

5

SOUTH OF THE BORDER FISH


CORN WITH RED PEPPERS

SPINACH


FRUIT COCKTAIL

6

OPENED FACED TURKEY SANDWHICH W/GRAVY

PINEAPPLE JUICE

MASHED SWEET POTATOES

PEAS & MUSHROOMS

RYE BREAD (2)

TAPIOCA PUDDING

7 COLUMBUS DAY

CELEBRATION

SWEDISH MEATBALLS

TOMATO BARLEY SOUP

EGG NOODLES

BABY CARROTS

RYE/PUMPERNICKEL SWIRL

ICE CREAM

10

SITE

CLOSED

11 ADVISORY COUNCIL

SALISBURY STEAK WITH

GRAVY

ORANGE JUICE

MASHED POTATOES

SPINACH GREENS

W/VINAIGRETTE

WHOLE WHEAT BREAD

APPLESAUCE

12

BEEF & BROCCOLI

APPLE JUICE

LO MEIN NOODLES

ORIENTAL VEGETABLES

RYE BREAD

FIG BAR

13

CHEESE LASAGNA

W/MEAT SAUCE

LENTIL SOUP

ROMAINE SALAD

W/TOMATOES, CARROTS & DRESSING

ITALIAN BREAD

BANANA

14


GRAPE JUICE

SWEET POTATOES

COLLARD GREENS

PUMPERNICKEL BREAD

CHOCOLATE PUDDING

17

CHICKEN CACCIATORE

SPLIT PEA SOUP W/HAM

PASTA W/ CACCIATORE SAUCE

SNOW PEAS

WHOLE WHEAT BREAD

PEACH SLICES

18

CHICKEN CUTLET WITH LEMON SAUCE

APPLE JUICE

ORZO

BROCCOLI


ORANGE SHERBET

19

TUNA SALAD

NAVY BEAN SOUP

MACARONI SALAD

MARINATED BEET SALAD

RYE BREAD (2)

APPLE SLICES

20 OCTOBER FEST

BIRTHDAY BASH

KNOCKWURST

CRANBERRY JUICE

POTATO PANCAKES

W/APPLESAUCE

RED CABBAGE

DINNER ROLL

APPLE PIE W/ ICE CREAM

21

GROUND SEASONED BEEF

W/SHREDDED CHEESE

ORANGE JUICE

SPANISH RICE

SHREDDED LETTUCE & TOMATOES

SOFT TORTILLAS

FRESH PEACH

24

PEPPER STEAK


LO MEIN NOODLES

ORIENTAL VEGETABLES

WHOLE WHEAT BREAD

VANILLA PUDDING

25

CHICKEN CUTLET W/HONEY MUSTARD

SAUCE

GRAPE JUICE

MASHED POTATOES

MIXED VEGETABLES

PUMPERNICKEL BREAD

PINEAPPLE TIDBITS

26


CHICKEN VEGETABLE

EGG NOODLES

ZUCCHINI SLICES

RYE BREAD

PEAR SLICES

27

PIZZA

APPLE JUICE

CAESAR SALAD


ITALIAN FLAT BEANS

RASPBERRY SHERBET

28

BREADED CHICKEN W/CHICKEN GRAVY

ORANGE JUICE

SWEET POTATO TIDBITS

CUCUMBER SALAD

WHOLE WHEAT BREAD

FRUITED GELATIN

31 HALLOWEEN

BEEF STEW

APPLE CIDER

EGG NOODLES

BEET SALAD

CORN BREAD

GINGERBREAD W/TOPPING

CANDY CORN


MILK,

MARGARINE AND HOT BEVERAGE


NOTICE.

BRIAN M. HUGHES

COUNTY EXECUTIVE


MERCER COUNTY NUTRITION LUNCHES NOVEMBER


1 MULTICULTURAL

CHICKEN PICADILLO (CHICKEN W/SPANISH

SAUCE)

GRAPE JUICE

SPANISH RICE

TOSSED SALAD

W/DRESSING

BREAD STICKS

PINEAPPLE CHUNKS

2

SWEDISH MEATBALLS

NAVY BEAN

EGG NOODLES

PEAS & CARROTS

PUMPERNICKEL BREAD

CHOCOLATE PUDDING

3

POTATO CRUSTED FISH

GRAPE JUICE

CORN WITH RED PEPPERS

GREEN BEANS

RYE BREAD

FRUIT COCKTAIL

4

CHICKEN W/MANGO SAUCE


SWEET POTATOES

SPINACH

WHOLE WHEAT BREAD

MANDARIN ORANGES

7

STUFFED PEPPERS

APPLE JUICE

ROASTED RED SKIN

POTATOES

MIXED VEGETABLES

RYE BREAD

APPLE PIE

8

SITE

CLOSED

9 ELECETION DAY

LUNCHEON

CHICKEN FRANCAISE

ORANGE JUICE

MASHED POTATOES

BEETS

WHOLE WHEAT BREAD

ICE CREAM

10

MEATBALLS

CHICKEN CONSOMME

SPAGHETTI W/ TOMATO

SAUCE

ROMAINE SALAD

ITALIAN BREAD

BANANA

11

SITE

CLOSED

14 SALUTE TO OUR

VETERANS

ITALIAN SAUSAGE W/ TOMATO SAUCE

ESCAROLE/WHITE BEAN

SOUP

PEPPERS & ONIONS

SNAP PEAS

CLUB ROLL

LEMON PIE

15 HEALTHY MEAL

CHICKEN CUTLET W/LEMON SAUCE

APPLE JUICE

BROWN/WILD RICE

GREEN BEANS

MULTIGRAIN BREAD

TANGERINE

16

HOMEMADE BEEF STEW

GRAPE JUICE

ORZO

CARROT COINS

PUMPERNICKEL BREAD

TAPIOCA PUDDING

17

SWEET & SOUR MEATBALLS

ORANGE JUICE

EGG NOODLES

BROCCOLI

RYE BREAD

ICE CREAM

18


TOMATO BASIL

MASHED POTATOES

SPINACH SALAD

WHOLE WHEAT BREAD

APPLESAUCE

21

CHICKEN BREAST W/ BBQ SAUCE

GRAPE JUICE

SWEET POTATOES

OKRA

RYE BREAD

FRESH PEAR

22

PEPPER STEAK


LO MEIN NOODLES

ORIENTAL VEGETABLES

PUMPERNICKEL BREAD

VANILLA PUDDING

23 THANKSGIVING

LUNCHEON

ROAST TURKEY WITH GRAVY W/CRANBERRY SAUCE

APPLE JUICE

STUFFING

BABY CARROTS

DINNER ROLL

PUMPKIN PIE

24

SITE

CLOSED

25

SITE

CLOSED

28

STUFFED SHELLS W/MARINARA SAUCE & PARMESAN CHEESE

VETGETARIAN VEGETABLE SOUP

ITALIAN VEGETABLES

ITALIAN BREAD

FRUIT COCKTAIL

29

ROLLED ROAST BEEF W/GRAVY

ORANGE JUICE

SCALLOPED POTATOES

SNOW PEAS

RYE BREAD

RICE PUDDING

30

HONEY MUSTARD

GRILLED CHICKEN

FRUIT PUNCH

POTATOES AU GRATIN

SPINACH

WHOLE WHEAT BREAD

GRAHAM CRACKER

BRIAN M. HUGHES

COUNTY EXECUTIVE


MARGARINE AND

HOT BEVERAGE


NOTICE.


MERCER COUNTY NUTRITION LUNCHES

DECEMBER



MARGARINE AND

HOT BEVERAGE


NOTICE

BRIAN M. HUGHES

COUNTY EXECUTIVE

1

SALISBURY STEAK

GRAPE JUICE

MASHED POTATOES

BROCCOLI

RYE BREAD

RICE PUDDING

2 BIRTHDAY BASH PENNE W/ VODKA SAUCE

ESCAROLE/WHITE BEAN

CAESAR SALAD W/ COURTONS & PARMESAN

CHEESE

BRUSSEL SPROUTS

ITALIAN BREAD

APPLE SLICES

5

TURKEY TETRAZZINI

CHICKEN VEGETABLE

EGG NOODLES

CARROTS

PUMPERNICKEL BREAD

CHOCOLATE PUDDING

6

EGGPLANT ROLLATINI

W/ TOMATO SAUCE &

GRATED CHEESE

FRUIT JUICE BLEND

PENNE PASTA W/ SAUCE

ROMAINE SALAD

ITALIAN BREAD PINEAPPLE TIDBITS

7 PEARL HARBOR DAY

CHICKEN W/ MANGO

SAUCE

APPLE JUICE

ROASTED POTATOES

SPINACH

WHOLE WHEAT BREAD

BANANA

8

KIELBASA

CHICKEN NOODLE SOUP

PIEROGIES

GREEN BEANS

RYE BREAD

FRUIT COCKTAIL

9

BBQ CHICKEN LEG QTR

ORANGE JUICE

BAKED BEANS

COLESLAW

CORN MUFFIN

ICE CREAM

12

PEPPER STEAK

VEGETABLE SOUP

BROWN RICE

ORIENTAL VEGETABLES

WHOLE WHEAT BREAD

VANILLA PUDDING

13 ADVISORY COUNCIL

KNOCKWURST

ORANGE JUICE

POTATOES PANCAKES

RED CABBAGE

PUMPERNICKEL BREAD

POUND CAKE

14

SWEET AND SOUR

MEATBALLS

NAVY BEAN SOUP

RICE AND PEAS

CARROTS

RYE BREAD

BAKED APPLE SLICES

15

STUFFED SHELL

W/TOMATO SAUCE

GRAPE JUICE

CAESAR SALAD

WCROUTONS

ITALIAN BREAD

PEAR HALVES

16

CHICKEN FLORENTINE

PINEAPPLE JUICE

MASHED POTATOES

PEAS & ONIONS

WHEAT DINNER ROLL

ORANGE

19 HOLIDAY MEAL

HAM W/CHERRY GLAZE

CRANBERRY JUICE

SWEET POTATOES

BROCCOLI

DINNER ROLL

APPLE PIE W/ ICE CREAM

20

POTATO CRUSTED FISH

GRAPE JUICE

POTATO PANCAKES

MIXED VEGETABLES

RYE BREAD

LEMON SHERBET

21

SEAFOOD SALAD

TOMATO BARLEY SOUP

POTATO SALAD

COLESLAW

PUMPERNICKEL BREAD

CHOCOLATE PUDDING

22 HEALTHY MEAL

BAKED LEMON PEPPER FISH

CRAN-APPLE JUICE

BROWN RICE

BRUSSEL SPROUTS

RYE/PUMPERNICKEL

SWIRL

SLICED PEACHES

23

ITALIAN SAUSAGE

W/TOTMATO SAUCE

FRUIT PUNCH

GRAPE JUICE

PEPPERS & ONIONS

ROASTED POTATOES

CLUB ROLL FRUIT COCKTAIL

26

SITE

CLOSED

27

STUFFED CABBAGE


ROASTED POTATOES

GREEN BEANS

WHOLE WHEAT BREAD

PEACH SLICES

28

BEEF RIBQUE W/BBQ SAUCE

ORANGE JUICE

POTATOES AU GRATIN

SPINACH

RYE BREAD

CEREAL BAR

29

CORNED BEEF & CABBAGE

APPLE JUICE

BOILED POTATOES

BABY CARROTS

PUMPERNICKEL BREAD

MANDARIN ORANGES

30

CHICKEN POT PIE

PINEAPPLE JUICE

GARNDEN SALAD W/LOW FAT ITALIAN DRESSING

BROCCOLI

FRUITED GELATIN


APPENDIX E

NUTRITION SITE SUPPLY ORDER FORM

MERCER SUPPLY

ORDER 7 6 13 2 12 1 11 8 3 4 5 14

COFFEE CUPS CS

TEA BAGS REG BX

TEA BAGS DECAF BX

COFFEE BG

SANKA BX

SUGAR CS

SUGAR SUBSTITUTE CS

STIRRERS BX

CREAMERS 1/2&1/2 CS

COMPARTMENT TRAYS BX

SALAD BOWLES BX

NAPKINS PK

KITS 5 PIECE BX

SANDWICH BAGS BX

PLACEMATS BX

FOOD GLOVES PKG

PAM CAN

FOIL RL

SARAN WRAP RL

DISH LIQUID GAL

BLEACH GAL

CLEANSER CAN

SCOURING PADS EA

HANDI WIPES BX

GARBAGE BAGS CS

MARG INDIV PC BX

MARG BLOCK LB

CRACKERS BX

SALAD DRESSING BX

CC2018-12 FOOD SERVICES

91

APPENDIX F SUPPLY HISTORY AND APPROXIMATE UNITS REQUIRED

ANNUAL REQUIREMENTS (MULTIPLY BY

THREE FOR TOTAL AMOUNT REQUIRED

FOR THREE YEARS)

(ANNUAL)

UNITS PER

CASE, BOX

ETC.

PACKAGING TOTALS

COFFEE CUPS 1000 CS 289

TEA BAGS REG 100 BX 361

TEA BAGS DECAF 100 BX 361

COFFEE 1 LB 2496

DECAF COFFEE 1 LB 550

SPECIAL PLACEMATS 1000 CS 25

SANKA PACKETS 100 BX 206

SUGAR 2000 CS 180

SUGAR SUBSTITUTE 3000 CS 48

STIRRERS 5" 1000 BX 143

1/2 & 1/2 CREAMERS 200 BX 723

COMPARTMENT TRAYS 500 CS 289

SALAD BOWLS 5 OZ 500 BX 27

NAPKINS 500 PK 578

6-PIECE PACKET CONSISTING OF

NAPKINS, KNIFE, FORK, SPOON, SALT &

PEPPER SERVING KITS

250 CS 578

SANDWICH BAGS WET WAX 6 X1.1X7 1000 BX 144

WHITE DAILY PLACEMATS 10 X 14 1000 CS 144

FOOD GLOVES POLYETHYLENE

(MD/LG/XLG) 100 EA 300

PAM 17 OZ 1 CAN 288

ALUMINUM FOIL COMMERCIAL 18 X

1000 1 RL 144

SARAN WRAP-COMM 18 X 2000 1 ROL 12

DISH DETERGENT 1 GAL 216

BLEACH 1 GAL 144

CLEANSER 21 OZ CAN 1 CAN 12

SCOURING PADS-WIRE 1 EA 624

HANDI WIPES 200 BX 144

GARBAGE BAGS LG 42 X 5 X 47 X 5 100 BX 72

MARG. IND. PIECES 900 CS 161

CRACKERS 500 BX 144

SALAD DRESSING BG 15

SOUP BOWLS 1000 CS 54

MARG. BLOCK 1 LB 624


APPENDIX G

2019-2021 MERCER COUNTY NUTRITION PROJECT FOR THE ELDERLY

MAIN OFFICE JENIFER WILLIAMS 609-989-6650

SITE MANAGER SITE NAME AND ADDRESS SITE PHONE NUMBER

City of Trenton Sites:

George Williams Jennye Stubblefield Senior Center (609) 394-2656

301 Prospect Street

Trenton, NJ 08618


Gwen Manson Reading Terminal Senior Citizen Center (609) 394-9201

15 Ringold Street


Alberta Jenkins Sam Naples Community Center (609) 394-7880

611 Chestnut Avenue


Barry Kirby South Ward Senior Center (609) 392-8208

870 South Broad Street


East Windsor Site: East Windsor Township Senior Center (609) 443-3949

Loraine Tanguay 40 Lanning Boulevard

East Windsor, New Jersey 08520

Ewing Site: Ewing/Hollowbrook Community Center (609) 883-4150

Wanda Campbell 323 Hollowbrook Drive

Ewing Township, New Jersey 08638

Hamilton Sites:

Stephanny Gonzalez Hamilton Township Senior Center (609) 586-7272

409 Cypress Lane

Hamilton, New Jersey 08619

Joyce Gant John O. Wilson Neighborhood Service Center (609) 394-1617

169 Wilfred Avenue

Hamilton Township, New Jersey 08610

Lawrence Site: Lawrence Township Senior Center (609) 883-8085

Esther Green 30 Darrah Lane East

Lawrence Township, New Jersey 08648

Hopewell Site: Hopewell Valley Senior Center (609) 737-3855

Jenifer Williams 395 Reading Avenue

Pennington, New Jersey 08534

Princeton Site: Princeton Nutrition Center (609) 577-3076

Jenifer Williams 45 Stockton Street

Princeton, New Jersey 08540

Robbinsville Site: Robbinsville Township Senior Center (609) 259-1567

Renee Burns Allentown Robbinsville Road @ US Route #130

Robbinsville, NJ 08691


APPENDIX H

2019-2021 Mercer County Nutrition Project

(Projected replacement Urns for Regular Coffee)

Nutrition Site and Daily Number Served Replacement Urns Per

Year/ Urn Size

East Windsor Senior Center: 70

4/100 Cups

Ewing/Hollowbrook Community Center: 35

2/50 Cups

2/100 Cups

Hamilton Township Senior Center: 170

8/100 Cups

Hopewell Valley Senior Center: 20

2/50 Cups

2/100 Cups

Jennye Stubblefield Senior Center: 30

2/50 Cups

2/100 Cups

John O. Wilson Neighborhood Service Center:

10

4/50 Cup

Lawrence Township Senior Center: 90

4/100 Cups

Princeton Nutrition Center: 15

4/50 Cups

Reading Terminal Senior Citizen Center: 40

2/50 Cups

2/100 Cups

Sam Naples Community Center: 10

4/50 Cups

South Ward Senior Center: 25

4/50 Cups

Robbinsville Township Senior Center: 35

2/50 Cups

2/100Cups

Total Number of Urns for Regular Coffee 26/50 Cups And

26/100 Cups


APPENDIX I

DRUG AND ALCOHOL FREE WORKPLACE PROGRAM

SEE BELOW

2000 DRUG AND ALCOHOL FREE WORKPLACE PROGRAM

1. PURPOSE

The purpose of this memorandum is to set forth a policy concerning a Drug and Alcohol Free Work Place.

2. STATEMENT

The County of Mercer is committed to maintaining a drug and alcohol free workplace in order to protect the health and safety of County employees and the public. This policy is in compliance with Federal Law and State guidelines establishing drug and alcohol free workplace policies in government.

3. GENERAL BACKGROUND

Illegal drug and alcohol use is seriously impairing a portion of the national and local work force, resulting in the loss of billions of dollars each year. The County as a large employer in Mercer County has a compelling interest in establishing reasonable conditions of employment. Furthermore, the County is concerned with the well being of its employees and the ability of government to achieve its goals. While the County will provide confidential referrals for any individual with a problem, the illegal use of drugs, which infringes upon the work place, is neither acceptable nor compatible with County employment.

4. STATEMENT OF POLICY

The County has numerous departments, which have different objectives and goals. Some of those departments, such as the Sheriffs Office, Prosecutors Office and Correction Facilities, are involved in law enforcement. Clearly, individuals involved in those types of functions are charged with the enforcement of our drug laws. To suggest that individuals employed in those critical areas can be permitted to use drugs either at home or in the work place provides a clear contradiction to the goals of their particular offices. It is incongruous to suggest that drug users can investigate, arrest, prosecute or guard drug sellers and users. In fact, it is more likely that anyone involved in law enforcement who use drugs may become involved with individuals who are selling or using drugs.

In order to have a successful drug & alcohol free work place program the following components are necessary:

1. A system to distribute information to all employees concerning the hazards of drug and alcohol use.

2. An assistance program which will be open to all employees.

3. Assurances that the system is confidential concerning treatment.

5. SCOPE

The Mercer County Drug and Alcohol Free Workplace program will also involve drug and alcohol testing.

Drug testing will be utilized under the following circumstances.

1. New employee testing.

2. All employees entering a law enforcement field.

3. Reasonable suspicion and/or probable cause testing.

4. Voluntary Testing

5. Follow-Up Testing

6. All testing as required under the federal guidelines with respect to drug and alcohol testing for all employees holding the commercial drivers license (CDL).

The drugs for which individuals should be tested are as follows:

1. Cannabinoids (marijuana), cocaine, amphetamines, phencyclidine (PCP), opiates. Drug testing is to be done by urinalysis. Alcohol testing for CDL. purposes and for other employees is to be done by breathalizer.

6. POSITIONS COVERED

All positions in County Government shall be covered by this policy.

7. RESPONSIBILITY

The Division of Employee Relations shall have the overall responsibility for the drug and alcohol free work place program. The Director of Employee Relations shall be charged with the responsibility of accomplishing the following goals:

1. Arranging for all testing authorized under the program.

2. Insuring that a reliable laboratory is being utilized and the results are accurate.

3. Obtaining the testing of the specimens and the interpretation of results.

4. Transmitting the results of any drug test to the appropriate supervisor.

5. Advising and assisting various manager in taking the appropriate treatment and if necessary disciplinary actions related to positive findings.

6. Establishing a program to publicize and distribute drug program educational material.

7. Establishing training programs and education sessions for all employees regarding drug and alcohol use, and the availability of the County assistance program and rehabilitation programs that are available.

8. Establishing a strong County employee assistance program (currently Metro Employee Advisory Service 396-5877) which will provide counseling and relief al services for all employees referred to the program by their supervisor, or by an individual contacting the program on his or her own. The program should be designed to not only provide counseling and referral service but also to provide a monitoring service of all employees that are involved in a rehabilitation program. The program may have drug testing if recommended as part of the monitoring program.

9. Monitoring the progress of all employees who have been referred to the County Employee Assistance Program both during and after rehabilitation.

10. Establishing a training program for all supervisors so they may recognize and document certain facts that will support a finding of probable cause or reasonable suspicion that an employee may be using illegal drugs, to support the requirement of a reasonable suspicion drug test.

11. Providing semi-annual reports to the County Executive concerning all the activities that have taken place

an a result of the drug and alcohol free work place program being implemented.

8. EMPLOYEE RIGHTS

1. All bargaining union employees are entitled to have a union representative accompany them to the site where the collection of a sample will take place. However, the union representative will not have the right to be in the area where the sample itself will be taken nor will they be permitted to interfere with proper test administration. The Union representative may remain in a designated observation area or lobby outside the testing area. Non- bargaining unit employees have the right to have legal representation at the site where the test will be administered. However, the legal representative will not have the right to be in the area where the sample itself will be taken nor will they be permitted to interfere with proper test administration and/or delay the test for an unreasonable period of time.

2. The employee has the right to consult with their union representative for a reasonable period of time prior to arriving at the collection site; however, that consultation cannot be of such a length as to delay or interfere with the scheduled test.

3. No employee should be subjected to urine testing as a punitive measure. All employees will be given a reasonable period of time to review any materials or notices concerning the drug testing program. They may consult for a reasonable time with their union representatives concerning this demand.

4. The County will maintain the right to privacy and confidentiality that is required in all personnel matters.

9. APPLICANT TESTING

a. COVERAGE. All prospective employees will be required to undergo a drug test. There is no drug test necessary when an individual is re-assigned. However, if a County employee is going from a non-law enforcement office to a law enforcement office, that individual will be required to take a drug test prior to appointment. Any employee going from a non-CDL title to a CDL required position will be required to take a drug test prior to appointment.

b. NOTIFICATION. At the time of notification that a Prospective employee may be selected for a position covered by the program, the applicant will be advised that their prospective employment is contingent upon successful completion of a drug testing, physical examination and in the case of public safety personnel background check and, if applicable, psychological examination.

Any position that is subject to drug testing shall have that fact set forth in any notice concerning a vacancy in a position or make reference to the County's policy on its drug and alcohol free workplace policy in the County's Employee Handbook.

Each prospective employee who is required to go through drug screening shall be given written notice specifying when and where they are required to appear. This notice shall contain the following information:

1. That the employee is entitled to union representation at all stages of the proceedings, except prospective applicants.

2. The right to withdraw from consideration for the vacancy without any record in their official personnel file or other repercussions.

3. The right to apply for future positions after withdrawal; and

4. A statement indicating that if their urine specimen test is confirmed positive, they will be given the opportunity to discuss with a medical officer designated by the County the use of any prescription or over the counter drugs that they have taken, or other pertinent information before a final decision is rendered regarding whether they have used illegal drugs.

Any person tentatively selected for a position where urine testing is a prerequisite to hiring or appointment who decides to withdraw their name from consideration, shall not have a record kept in their personnel folder which indicates their decision not to submit to a drug test.

Drug testing for correction officers in attendance at the training academy (COTA) shall adhere to COTA standards as well as guidelines governing law enforcement drug testing. The same law enforcement standard shall apply to Sheriff's Officers.

Any attempt to substitute another person's urine for or to change, alter or modify the sample or fraudulently change results, may result in disciplinary action against employees and may result in the failure to have applicants appointed to a Position.

All individuals who take tests and have negative readings will be so advised by the Office of Personnel. Any individual who has a positive finding will be so notified by the health care provider implementing the drug testing. These individuals will be given the opportunity to provide evidence to justify the positive findings to the health care provider.

In the case of CDL testing there should always be two (2) samples taken from an individual so an additional test may be made on the second sample if necessary.

10. ACTIONS TAKEN

1. If any employee is found to have been using illegal drugs or abusing alcohol they will be mandatorily referred to the County Employees Assistance Program. If that person occupies a safety sensitive position they will be removed from that position. For CDL employees, the appropriate federal regulations will apply. For law enforcement employees, all appropriate requirements will apply.

Any time an individual has confirmed positive test results demonstrating that they used illegal drugs; they are also subject to disciplinary action. An employee will be given the opportunity to mandatorily attend the County's

Employee Assistance Program. Refusal to attend the County Employee Assistance Program or the completionof a County Employee Assistance Program may be grounds for removal from their position.

2. Any employee who does not wish to challenge the positive findings may voluntarily resign their position.

11. TEST REFUSAL

Any person who refuses to undergo drug testing in conjunction with an employment opportunity will lose consideration for that position; however, subject to any requirements unique to CDL, law enforcement, or othersafety sensitive employees, the refusal to submit to a drug test will not exclude an individual from applying for a similar position after a period of two (2) years.

12. REASONABLE SUSPICION PROBABLE CAUSE TESTING

a. Grounds. Reasonable suspicion and/or probable cause testing may be based upon, among other things:

1 . Observation of drug or alcohol use or possession of narcotics or narcotics paraphernalia, or the physical symptoms of being under the influence of a drug,

2. A pattern of abnormal conduct or erratic behavior;

3. Arrest or conviction for a drug related offense, or the identification of an employee as the focus of a criminal investigation into illegal drug possession, use or trafficking;

4. Evidence that an employee has tampered with a previous drug test, or

5. Post-accident testing as defined under the County's CDL policy.

b. Procedures. If a supervisor believes that an employee has been using alcohol or illegal drugs, the supervisor shall gather all the information that they can to support their conclusion. If a probable cause or reasonable suspicion has been established they shall provide in writing, the reasons to the Office of Personnel and to the Office of Security Operations for their review. The reports should contain the following information-

1. Dates and times of reported drug or alcohol related activities.

2. A description of how the information concerning the drug or alcohol activity was obtained.

3. The reasons for the supervisor's belief that a drug or alcohol test should be required.

4. Any and all evidence of any nature which the supervisor believes justifies the reasonable suspicion or probable cause for testing.

If individuals are directed to submit a urine sample as a result of reasonable suspicion or probable cause, they will be directed to a location for collection of the sample within two (2) hours of receiving their notification. Appropriate procedures, including use of photographic I.D., should be used to insure the person directed to have a sample taken is the one that in fact given the sample.

If a supervisor believes that an employee is unfit for duty as the result of drug or alcohol use, the supervisor shall immediately remove that employee from duty, notify the Office of Personnel and Security Operations and arrange for an immediate test.

13. VOLUNTARY TESTING PROGRAM

Any individual may voluntarily subject himself or herself to random drug testing. Such a person may withdraw from their participation in such voluntary testing program at any time.

14. FOLLOW-UP TESTING

Any employee who tests positive for narcotics or alcohol and is permitted to undergo counseling or rehabilitation for illegal drug use will be subject to unannounced random testing following the completion of such program for a period of one (1) year at a frequency of at least one (1) test per month. Such testing is different and &part from any testing which way be imposed as a component of a counseling or rehabilitation program.

On the day the sample is to be collected, the individual will be notified approximately one (1) hour prior to the actual collection.

16. FUNDING OF DRUG USE AND DISCIPLINARY CONSEQUENCES

a. Determination. An employee may be found to have used illegal drugs based on appropriate evidence, including but not limited to:

1. Direct observation.

2. Evidence obtained from an arrest or criminal conviction.

3. A verified positive test result.

4. An employee's voluntary admission.

5. Other credible evidence.

b. Refusal to take Drug Test when Required

1. Reasonable suspicion and Follow-up. Any employee who refuses to be tested when so required will be subjected to a full range of disciplinary action up to and including removal.

2 Applicant testing. Any person who applies for a position will not be considered for that position if they refuse to be tested.

3 Any attempt to alter or substitute the specimen in any fashion, will be considered a refusal to take the test.

Also any attempt by an employee to alter or change or forge the specimen results shall result in disciplinary action which may include removal from their position.

16. LABORATORY ANALYSIS

The County will select a certified laboratory for the testing of all specimens.

17. TESTING RESULTS

a. The County shall be given written notification of all test results.

b. The employee or applicant shall be provided with complete chain of custody information by the health care provider administering the test.

c. If there is a positive result then a split-sample portion of the original sample may be sent to another certified laboratory for confirmation at the expense of the employee. If an employee has a positive test they shall be permitted to resign if the resignation is prior to a receipt of a proposed notice of disciplinary action. As stated in Section 9 of this policy, all CDL testing shall adhere to the split sample testing as required under federal regulations.

d. If the split-sample test is positive, the employee is required to pay for this test. If the split-sample test is negative the County will pay for this second test.

18. REHABILITATION

If any employee is determined to be abusing alcohol or using illegal drugs, that person shall be referred to the County Employee Assistance Program. They will be given an opportunity to voluntarily enter an alcohol or drug rehabilitation program. Such a referral to CAP or the entry into a rehabilitation program of the employee's choice approved by the County's Employee Assistance Program will not prohibit the commencement of disciplinary action should the employee not complete the program. Any rehabilitative efforts by employees may be given consideration in determining the appropriate penalty if necessary to be imposed for abuse of alcohol or illegal drug use.

19. ALCOHOL

No alcoholic beverages shall be consumed during normal working hours and/or overtime or emergency situations. Alcoholic beverages are not permitted in County equipment, in County vehicles, or on County property. The County has the right to search County vehicles if there is reasonable suspicion that employees may be violating the public trust. All CDL holders are subject to testing pursuant to Federal Regulations and the County's CDL Drug and Alcohol testing policy.

20. RECORDS AND REPORTS

The Offices of Personnel and Medical Services shall maintain separate records concerning drug or alcohol testing of any individual. They shall maintain all records concerning the certification of laboratories.

Any employee who is subject to drug or alcohol testing shall have the right to gain access to their records upon written request to the Office of Personnel. An applicant has no right to these records other than to the results of their test.

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APPENDIX J

COUNTY OF MERCER RECYCLING POLICY

SEE BELOW

All recyclables must be in official buckets and at the curb by 7:00 a.m. • No Items in plastic bags will be collected

If collection day falls on a holiday Christmas/New Year’s Day/Memorial Day/Fourth of July/Labor Day/Thanksgiving collection will be the following Saturday

Mixed Paper, Office Paper, & Window EnvelopesCorrugated Cardboard (flatten boxes and/or cut into manageable bundles)Telephone Books & “Soft” Cover Books Hard Cover Books (hard cover must be removed)Glass Food & Beverage Jars/Bottles (all colors) Aluminum & Metal Beverage ContainersPet Food CansMilk Jugs & Plastic Beverage Bottles Detergent & Shampoo ContainersJuice Boxes & Juice/Beverage CartonsPlastics with #1 or #2 Symbols

ACCEPTED MATERIALS

NEVER MISS ANOTHER COLLECTION DAY!

Download the FREE Recycle Coach App!

MATERIALS NOT ACCEPTEDPlastic BagsPizza BoxesLight BulbsAluminum Foil/Baking PansStyrofoamDrinking Glasses, Dishes & Broken Window GlassCeramics & PotteryAerosol CansMotor Oil & Anti-Freeze ContainersClothes HangersBandage Tins & Cookie TinsCarbon & Waxed PaperTissue Paper, Napkins, Paper Plates & Paper TowelsPlastics with #3 - #7 Symbols

FOR MORE INFORMATION CALL 609-278-8086 OR VISIT WWW.MCIANJ.ORG

MERCER COUNTY CURBSIDE RECYCLING INFORMATIONSINGLE STREAM RECYCLING


APPENDIX K

MERCER COUNTY NUTRITION PROJECT DAILY MEAL COUNT

WEEK

DATE MON TUES WED THURS FRI

SITE 1

SITE 3

SITE 4

SITE 5

SITE 6

SITE 7

SITE 8

SITE 10

SITE 11

SITE 12

SITE 13

SITE 14

TOTAL 0 0 0 0 0

COMMENTS:


APPENDIX L

COUNTY OF MERCER WEEKLY MEAL COUNTS, SUPPLEMENTS AND SERVICE FOR THE MERCER COUNTY CORRECTION CENTER

DESCRIPTION COST PER MEAL COST PER CASE/SERVICE SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY TOTAL

CORRECTION CENTER

INMATE MEALS

STAFF MEALS

ENTERAL PRODUCTS

TOTAL CORRECTION CENTER

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