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RFP - Morrison Management SpecialistXESPONSE TO REQUEST FOR PROPOSAL For The CITY OF ROSEMEAD CALIFORNIA NOVEMBER • ' 2012 Submitted By Morrison Management Specialists, Inc. dba /Morrison Health Care, Inc. North Hills Culinary Center 8329 De Celis Place North Hills, CA 91343 Tel. (818) 362 -9552 FAX (818) 362 -2878 November 29, 2012 Michelle Ramirez, Community Development Director City of ROSEMEAD 8838 East Valley Boulevard Rosemead, CA 91770 Dear Michelle: It has been a privilege for Morrison to provide your Senior Nutrition Program with daily meals for the past 16 years. We are anxious to continue our service for the upcoming contract period. Our proposal reflects our desire to provide you with a meal program of high quality, responsive service and the lowest, most reasonable cost. Our congregate meal price for the contract period July 1, 2013 through June 30, 2014 is based on our compliance with the conditions set forth in the RFP. The meals will continue be provided from the City of Azusa kitchen based upon mutual agreement by all parties. We know how important price will be in your decision making process, so we are hopeful that our proposed price will allow you to once again select us as your provider. The price for next year will be $3.05 per meal. This meal price is based on serving a menu pattern that follows the specifications set forth in the RFP. Morrison Management Specialist, Inc., doing business in the State of California as Morrison Health Care, Inc., is a proud member of the Compass Group, Locally Morrison provides catering services to 20 Senior Nutrition Programs including the Cities of Azusa, El Monte and Glendale. In all Morrison provides hot, healthy meals to thousands of seniors daily. Morrison Management Specialists, Inc. is a financially solid corporation. We have a great deal of experience serving Seniors throughout Los Angeles County as a subcontractor of both the Los Angeles County Area Agency on Aging (AAA),and the Department of Aging of the City of Los Angeles. In fact, we have provided these services for the past 25 years. While meeting contractual obligations is always important our goal is to provide your Seniors with a nutrition program that meets or exceeds their expectations for home - cooked flavor and variety. We invite you to contact any of our clients as a reference. A complete local list of Senior Nutrition programs is provided in Section 2. Western Region Office 1727 Axenty Way Redondo Beach, CA 90278 Tel: 310- 7984017 Fax: 310-798-4223 MORRISON November 29, 2012 Michelle Ramirez, Community Development Director City of ROSEMEAD 8838 East Valley Boulevard Rosemead, CA 91770 Dear Michelle: It has been a privilege for Morrison to provide your Senior Nutrition Program with daily meals for the past 16 years. We are anxious to continue our service for the upcoming contract period. Our proposal reflects our desire to provide you with a meal program of high quality, responsive service and the lowest, most reasonable cost. Our congregate meal price for the contract period July 1, 2013 through June 30, 2014 is based on our compliance with the conditions set forth in the RFP. The meals will continue be provided from the City of Azusa kitchen based upon mutual agreement by all parties. We know how important price will be in your decision making process, so we are hopeful that our proposed price will allow you to once again select us as your provider. The price for next year will be $3.05 per meal. This meal price is based on serving a menu pattern that follows the specifications set forth in the RFP. Morrison Management Specialist, Inc., doing business in the State of California as Morrison Health Care, Inc., is a proud member of the Compass Group, Locally Morrison provides catering services to 20 Senior Nutrition Programs including the Cities of Azusa, El Monte and Glendale. In all Morrison provides hot, healthy meals to thousands of seniors daily. Morrison Management Specialists, Inc. is a financially solid corporation. We have a great deal of experience serving Seniors throughout Los Angeles County as a subcontractor of both the Los Angeles County Area Agency on Aging (AAA),and the Department of Aging of the City of Los Angeles. In fact, we have provided these services for the past 25 years. While meeting contractual obligations is always important our goal is to provide your Seniors with a nutrition program that meets or exceeds their expectations for home - cooked flavor and variety. We invite you to contact any of our clients as a reference. A complete local list of Senior Nutrition programs is provided in Section 2. As our valued partner we are very open to discuss with you any options or ideas you may have to create the most successful nutrition program. We sincerely have enjoyed our relationship with your staff and program participants over the years and if selected we will work tirelessly to ensure that this relationship will continue to be a "win -win" for both the City of ROSEMEAD Senior Nutrition Program and Morrison. Morrison's proposed lump sum and per unit meal prices for the contract period July 1, 2013 - June 30, 2014 and the following two years can be found on Exhibit "A" in Section,1 of the quotation. Thank you for your consideration. Sincerely yours, Ed Clark Vice President, Western Region Morrison Management Specialists, Inc. dba Morrison Health Care, Inc. EdwardC[ark@lamMorrison.com Western Region Office 1727 Axenty Way Redondo Beach, CA 90278 Tel: 310- 798 -4017 Fax: 310-798-4223 I1ORRlSON November 29, 2012 Michelle Ramirez, Community Development Director City of ROSEMEAD 8838 East Valley Boulevard Rosemead, CA 91770 Dear Michelle: It has been a privilege for Morrison to provide your Senior Nutrition Program with daily meals for the past 16 years. We are anxious to continue our service for the upcoming contract period. Our proposal reflects our desire to provide you with a meal program of high quality, responsive service and the lowest, most reasonable cost. Our congregate meal price for the contract period July 1, 2013 through June 30, 2014 is based on our compliance with the conditions set forth in the RFP. The meals will continue be provided from the City of Azusa kitchen based upon mutual agreement by all parties. We know how important price will be in your decision making process, so we are hopeful that our proposed price will allow you to once again select us as your provider. The price for next year will be $3.05 per meal. This meal price is based on serving a menu pattern that follows the specifications set forth in the RFP. Morrison Management Specialist, Inc., doing business in the State of California as Morrison Health Care, Inc., is a proud member of the Compass Group. Locally Morrison provides catering services to 20 Senior Nutrition Programs including the Cities of Azusa, El Monte and Glendale. In all Morrison provides hot, healthy meals to thousands of seniors daily. Morrison Management Specialists, Inc. is a financially solid corporation. We have a great deal of experience serving Seniors throughout Los Angeles County as a subcontractor of both the Los Angeles County Area Agency on Aging (AAA) and the Department of Aging of the City of Los Angeles. In fact, we have provided these services for the past 25 years. While meeting contractual obligations is always important our goal is to provide your Seniors with a nutrition program that meets or exceeds their expectations for home - cooked flavor and variety. We invite you to contact any of our clients as a reference. A complete local list of Senior Nutrition programs is provided in Section 2. RESPONSE TO REQUEST FOR PROPOSAL For The SENIOR NUTRITION PROGRAM For The CITY OF ROSEMEAD CALIFORNIA Submitted By Morrison Management Specialists, Inc. dba /Morrison Health Care, Inc. North Hills Culinary Center 8329 De Celis Place North Hills, CA 91343 Tel. (818) 362 -9552 FAX (818) 362 -2878 TABLE OF CONTENTS SECTION REQUIRED FORMS 1 Exhibit "A" - Proposal Form Exhibit "B" 8.0 - List of Subcontractors Exhibit "B" 9.0 - Contractor's Certificate — Regarding Worker's Compensation Contractor's Qualification Statement - Senior Nutrition Program QUALIFICATIONS & EXPERIENCE 2 Corporate Capability & Experience References- Senior Nutrition Programs -Los Angeles Area Financial Reports FOOD SERVICE SPECIFICATIONS 3 Current Business & Proposed Concept & Method Meal Standards Delivery Ticket Service Ware Menu Planning & Writing Sample Menu PRODUCTION FACILITY, EMERGENCY PLAN, PACKAGING & EQUIPMENT 4 Packaging and Equipment Emergency Plan Food Production Facility Description of Transport Equipment DELIVERY & VEHICLES 5 Vehicles and Back Up Plan PERSONNEL QUALIFICATIONS g Resident Management Team Management Team Resumes Dietitian Resume QUALITY CONTROL & QUALITY ASSURANCE 7 Quality Control Plan Quality Assurance /satellite Unit Visit Report HACCP Logs Refrigeration & Dishmachine Logs HACCP In- Service Training Food Safety & Sanitation Audit Form LICENSES, PERMITS & CERTIFICATES g Public Health Permit Business License — City of Los Angeles Health Report- Inspection Certified Food Handler Permit ServSafe Certifications CNS Inspection Report Insurance Certificates BILLING PROCEDURES 9 Meal Delivery Ticket Invoice Meal Count Summary AFFIRMATIVE ACTION /EQUAL EMPLOYMENT OPPURTUNITY 10 Statement & Policy CONCLUSION 11 MORRISON A V� aft C�~ great pe Cpl - great sclvicp, great results Exhibit "A" PROPOSAL FORM I have received the proposal documents and have satisfied myself as to the scope of the work. In submitting this proposal, I agree: 1. To hold my proposal open for 180 calendar days from the date of the Proposal. 2. To comply with the provisions in the above - referenced documents. 3. Price shall include bulk food items, beverage, preparation, supplies, utensils, condiments and equipment for a complete meal and delivery of above items. I will provide 600 meals per week (Monday - Friday) for the initial 52 weeks (1st year) for the lump sum price of: _Ninety -five Thousand One Hundred Sixty dollars and no cents $ 95,160.00 (Price in longhand) (Dollars) Cost Per Meal per Person ( $3.05 In addition, I will provide 600 meals per week (Monday - Friday) for the second 52 week period (2nd. year) for the lump sum price of: Ninety -five Thousand One Hundred $ 95,160.00 (plus the annual CPIU Sixty dollars and no cents not to exceed 4 %)* (plus the annual CPIU not to exceed 4 %)* (Dollars) (Price in longhand) Cost Per Meal Per Person ( $3.05 ) (plus the annual CPIU not to exceed 4 %)* I will provide 600 meals per week (Monday - Friday) for the third 52 week period (3rd. year) for the lump sum price of: Ninety-five Thousand One Hundred Sixty dollars and no cents (plus the CPIU for the second year, plus the CPIU for the third year not to exceed 4 %annuallvl* (Price in longhand) Cost Per Meal Per Person $3.05 $95,160.00 (plus the annual CPIU for the second year, plus the CPIU for the third year not to exceed 4% annuallv)* (Dollars) (plus the 2 annual CPIUs not to exceed 4% each annually)* *Corresponding to the annual increase in the Consumer Price Index, US for Los Angeles-Long Beach, CA as Published by the US Department of Labor, Bureau of Labor Statistics. COMPANY NAME: Morrison Management Specialists Inc. dba Morrison Health Care Inc (check one) A Corporation Sole Proprietor A Partnership BY: Edward Clark DATE: 11/28/12 ADDRESS: 1727 Axgnty Way, Redondo Beach, CA 90278 Exhibit "A" Senior Nutrition Services Exhibit "B" SPECIFICATIONS SENIOR NUTRITION PROGRAM 8.0 LIST OF SUBCONTRACTORS The following is a true and complete list showing the name and location of the place of business of each subcontractor Who will perform work or labor or render services to the CONTRACTOR in excess of one -half of one percent (.05 %) of the CONTRACTOR'S total proposal- ( Li'st the portion of the work which will be done by each subcontractor and list only. one subcontractor for each such portion). Work Portion Subcontractor's Name and Business Address NONE N/A Exhibit `B" Senior Nutrition Services 9.0 CONTRACTOR'S CERTIFICATE - Regarding Worker's Compensation Labor Code Section 3700 "Every employer, except the State and all political subdivisions or institutions thereof, shall secure the payment of Compensation in one or more of the following ways: a) By being insured against liability to pay Compensation in one or more insurers duly authorized to write Compensation insurance in this State. b) By securing from the Director of Industrial Relations a Certificate of Consent of Self- Insure, which may be given upon furnishing proof satisfactory to the Director of Industrial Relations of ability to self - insure and to pay any Compensation that may become due to his employees. I am aware of the provisions of Section 3700 of the Labor Code which require every employer to be insured against liability for Worker's Compensation or to undertake self - insurance in accordance with the provisions of that Code, and I will comply with such provisions before commencing the performance of this Contract. i,du,vlo G Signature _Reizional Vice President Title _11/28/2012 Date Edward Clark(alamMorrison.com Email 310.798.4017 Phone Number (In accordance with Article 5 [commencing at Section 1860] Chapter 1, Part 7, Division 2 of the Labor Code, the above Certificate must be signed and filed with the awarding body prior to performing any work under this Contract.) Exhibit `B" Senior Nutrition Services CONTRACTOR'S QUALIFICATION STATEMENT SENIOR NUTRITION PROGRAM The undersigned certifies under oath, the truth and correctness of all statements and of all answers to questions made hereinafter. SUBMITTED BY: Morrison Management Specialists, Inc. dba Morrison Health Care, Inc. Contract North Hills Culinary Center facility: NAME: Nader Poursadeghi, Director Food & Nutrition Services ADDRESS: 8329 De Celis Place North Hills, CA 91343 Regional Western Region — MHC Office: NAME: Edward Clark, Vice President, Joyce Kruesopon, Regional Director, Operations ADDRESS: 1727 AXenty Way Redondo Beach, CA 90278 Corporation J Partnership Individual Joint Venture Other How many years has your organization been in business as a Meal Service Provider? Food Service Management Contracts - over 50 years - -- also see Section 2 "Corporate Capabilities and Experience" 2. How many years has your organization been in business under its present business name? Since June, 1999 as Morrison Management Specialists and since March 1996 as an independent corporation Morrison Health Care, Inc. 2.1 Under what other or former names has your organization operated? Morrison Health Care Division -- A Division of Morrison Restaurants Inc. Morrison Hospitality Group -- A Division of Morrison Restaurants Inc. Morrison Custom Management -- A Division of Morrison Incorporated — Morrison Management Services -- A Division of Morrison Incorporated Exhibit "B" Senior Nutrition Services 3. If a corporation, answer the following 3.1 3.2 3.3 3.4 9.5 3.6 Date of incorporation: State of incorporation: President's name(s): Vice - president's name(s) Secretary's name: Treasurer's name: June,t999 Georgia Adrian L. Meredith Jack Lawless, Division Vice President MHFS Edward Clark, Regional Vice President MHFS Charles Palmer Brown Gary Zauf 4. If an individual or a partnership answer the following: 4.1 Date of organization: 4.2 Name and address of all partners (state whether general or limited partnership): N/A 5. If other than a corporation or partnership, describe organization and name principals: NIA 6. List years, makes and models of delivery vehicles used to transport meals to Rosemead Program: 2009 -- Ford S34 E350 Back -Up Vehicles Available - -- also see Section 5 — Delivery and Vehicles 7. List your kitchen capacity, types and quantities of ovens, ranges, etc.: - -see Section 4 — Food Production Facility 8. List the types, sizes and amounts of your food delivery containers: Equipment used - "Cambro" and "Igloo" also see " Section 4 — Description of Transport Equipment 9. Have you ever failed to complete any contract awarded to you? If so, note when, where, and why: NO -not at this location 10. Within the last five (5) years, has any officer or partner of your organization ever been an officer or partner of another organization when it failed to complete a contract? If so, attach a separate sheet of explanation. NO- not at this location 11. On a separate sheet, provide an outline your billinglinvoice procedure and provide an example. See Section 9 - Billing Procedures Includes procedure, sample forms and sample supporting documents 12. On a separate sheet, list the current contracts your organization has including the name of the company, contact name, phone number, contract amount, length of time you have had the contract. --see Section 2 - References Exhibit `B" Senior Nutrition Services 13. On a separate sheet, list contracts your organization has completed in the past five (5) years, giving the name of the company, contact name, phone number, contract amount and length of time you had the contract. - -see Section 2 - References 14., On a separate sheet, list the food service experience of the key individuals of your organization. f -- see Section 6 - Personnel Qualifications 15, Business references and contact person and phone number: 1. Coca Cola USA Acct. #144657- Michelle Brown. 404 - 676 -5783 2. US Foodservice, Phoenix, AZ- Danielle Lovosco 480 606 5618 3. If additional credit information is required please contact the Credit De artment at 251.461.3020 16. Bank reference, contact person and phone number: I. Bank of America - Global Client Services- Credit Inquiry Reference: Compass Group USA, Inc. Acct. #7188401761 1- 800 - 233 -8820 or 1-800-262-2726 2. 3. 4. 17. Attach a financial statement, audited if available, including Contractor's latest balance sheet and income statement showing the following items: A. Current Assets (e.g., cash, joint venture accounts, accounts receivable, notes receivable, accrued income, deposits, material inventory, and prepaid expenses) B. Net Fixed Assets C. Other Assets D. Current Liabilities(e.g., capital, capital stock, authorized and outstanding shares per values, earned surplus, and retained earnings) E. Other Liabilities (e.g., capital, capital stock, authorized and outstanding shares per values, earned surplus, and retained earnings) Name of firm preparing financial statement and date thereof: Deloitte & Touche 11/23111 Is this financial statement for the identical organization named on page one: No If not, explain the relationship and financial responsibility of the organization whose financial statement is provided (e.g., parent- subsidiary). Parent Company Will this organization act as guarantor of the contract? Yes Exhibit `B" Senior Nutrition Services 18. Dated on this 28_ day of November . 2012. Name of Organization: Morrison Management Specialists Inc dba Morrison Health Care, Inc. By: Title:—Regional Vice President Edward Clark Signature Name Regional Vice President Title 310.798.4017 Phone Number Morrison Management Specialists Inc. dba Morrison Health Care, Inc Organization 11/28/2012 Date Exhibit `B" Senior Nutrition Services 9 A AM 0 An great people great aavice great FeS€ It + CORPORATE CAPABILITY AND EXPERIENCE Morrison Management Specialists, Inc. dba Morrison Health Care, Inc. has the experience and capability to provide Congregate Senior Meals for the City of ROSEMEAD Senior Nutrition Program. Morrison is the nation's only company focused exclusively on providing food, nutrition and dining services to the healthcare and senior nutrition markets. Since 1953, Morrison has grown to employ nearly 20,000 team members, and serve approximately 1,000 clients in 42 states including Washington DC. Our clients include senior nutrition programs, retirement facilities and nursing homes, large hospitals, prominent teaching facilities, major health systems, and specialty hospitals. Originally, a member of the Morrison Restaurants Inc. family, we strengthened our portfolio of services and expertise by joining Compass Group's North American Division in April 2001. This move created an excellent opportunity for our organizations. We retained our strong retail expertise from being part of a 72 -year old restaurant company — while gaining unprecedented flexibility for our industry. Morrison is uniquely positioned to be responsive to clients, capitalize on innovation and adjust operations to serve the evolving health care marketplace. We build long -term relationships that transcend the typical customer /vendor arrangement. Morrison is committed to maintaining and expanding our successful relationship with the City of ROSEMEAD. We support this resolution with strong people resources; on site management is trained to deliver results while regional experts in culinary, nutrition, operations and human resources focus on adding value. Morrison is a market - driven, customer centric company, led by our clients. Our business is making their business better. Our client retention rate has averaged 97.5% over the last several years. Behind this strong retention rate is our Customer's for Life process through which we manage client expectations. In the last few years, the healthcare and senior meals market has seen the value of outsourcing their meal programs to Morrison, the one industry specialist focused solely on these areas. The desire to employ our specialization is reflected in the record amount of new accounts that have joined with Morrison over the past few years. CORPORATE CAPABILITY AND EXPERIENCE (cont.) Morrison Management Specialists, Inc. is a wholly owned subsidiary of Compass Holdings, Inc., and is part of Compass Group's North American Division, which is a leader in contract, foodservice and hospitality. While utilizing the vast resources and diverse experience to serve all global needs at the same levels of quality, each division of Compass Group is backed by dedicated human and financial resources, and this leverages the economies of scale. The secret to Morrison's success is simple and will be applied to the needs and desires of your program recipients. We serve excellent food, prepared from quality ingredients, and proven recipes. This simple statement is the mainstay of any successful food operation. Few have gained the long -term success enjoyed by Morrison. Service to Seniors Morrison is very pleased that our local client base includes 20 Senior Nutrition Programs funded through the Los Angeles City Department of Aging, as well as Los Angeles County Area Agency on Aging, City of Azusa, SASSFA and San Fernando Valley Interfaith Council to name a few. In 1987 Morrison joined into an agreement with the Human Services Association of Bell Garden, California and we are very proud to have retained them as our client for the past 25 years. We know how to meet the needs of the senior population. The Morrison concept for growth in the Southern California area is through local support and supervision. We feel that the reaction time from the closeness of our Regional Office in Redondo Beach, California, does give us the "competitive edge" in service and supervision. Routine visits by members of the Western Region Team will help insure the continued success of your Senior Nutrition Program. Periodically, the Regional Director of Operations, Joyce Kruesopon, the Regional Executive Chef, Joe Kraft and one of the Regional Clinical Nutrition Managers will visit the production kitchen to review compliance with contractual obligations and issues regarding the nutritional needs of the seniors. They will monitor menu compliance, food handling, safety and sanitation practices, employee in- service records, and employee health records. The Regional Clinical Nutrition Managers are also available to answer any questions of a clinical nature and to offer information or suggestions regarding the nutrient analysis of menu components. The Regional Director of Human Resources, Lynn Woodhouse, oversees the coordination of employee services. Her other responsibilities include: training and orientation, employee relations, career planning and development and team building at both the Regional and unit level. She is well informed in the areas of human resources and employee relations and provides assistance whenever necessary to ensure that our teams are the absolute best. Ed Clark, Western Region Vice President, is available to visit with you and your staff to assess and monitor the progress and success of the Program. He is available through the Regional Office in Redondo Beach, should you have any concerns. We encourage you to contact any of our clients listed below as a reference. Note: All information above is proprietary and may not be reproduced without the written permission of . Morrison Management Specialists, Inc. dba Morrison Health Care, Inc. REFERENCES SENIOR NUTRITION PROGRAMS (Programs served from the Morrison North Hills Culinary Center) Account Name Client Contact Date Address Position opened/ City, State, Zip Telephone Extension Meals ASSISTANCE LEAGUE OF Ms. Barbara Linski 1989 -92 SOUTHEAST CALIFORNIA Executive Director 1994 -2012 1360 North St. Andrews Place (323) 957 -3906 -500 Hollywood, CA 90028 CITY OF CULVER CITY Mrs. Roxana Tabibi 1993 - Current 4153 Overland Avenue Senior Nutrition Director -185 Culver City, CA 90230 (310) 253 -6700 CITY OF IRWINDALE Ms. Jackie Delgado 2007- Current 16116 Arrow Highway Nutrition Director -50 Irwindale, CA 91706 (626) 430 -2283 CITY OF ROSEMEAD Ms. Kan Boris 1996 - Current 8838 E. Valley Boulevard Program Supervisor -125 Rosemead, CA 91770 -1559 (626) 569 -2251 SAN FERNANDO INTERFAITH COUNCIL Ms. Sandy Bishop 1991 -93 6541 Sylmar Avenue President 1994 - Current Van Nuys, CA 91401 (818) 718 -6460 -1,165 INERNATIONAL INSTITUTE OF Ms. Estella Mojica 1999 - Current LOS ANGELES -550 435 S.Boyle Ave. (213) 264 -6210 Los Angeles, CA 90033 PEOPLE COORDINATED SERVICES Mr. Jeffrey Caperton 2010 - Current OF SOUTHERN CALIFORNIA Controller 925 1221 South Western Avenue (323) 735 -1231 Los Angeles, CA 90006 JEWISH FAMILY SERVICES OF LA Ms. Diane Schnider 2011- Current 330 North Fairfax Ave. -240 Los Angeles, CA 90036 (323) 937 -5843 CITY OF AZUSA Ms. Leonora Gonzales 1996 - Current Senior Programs Recreation Supervisor -130 740 North Dalton Avenue (626) 812 -5205 Azusa, CA 91702 Note: All information above is proprietary and may not be reproduced without the written permission of . Morrison Management Specialists, Inc. dba Morrison Health Care, Inc. SENIOR NUTRITION PROGRAMS CONTINUED (Programs served from the Morrison North Hills Culinary Center) HUMAN SERVICES Account Name Client Contact Date 1651 W. 162nd St. Address Position opened City, State, Zip Telephone, Extension Meals CITY OF GLENDALE CITY OF CLAREMONT ------- Mr. Jason Lass - - - - -- 2002- Curxent 660 N. Mountain Ave. Senior Program Supervisor -100 Claremont, CA 91711 (909)- 399 -5488 Glendale, CA 91205 CITY OF EL NCgNTE Ms. Jessica Zuniga 1996 - Current 11333 Valley Boulevard Senior Services Manager -100 El Monte, CA 91731 (818) 580 -2210 Bell Gardens, CA 90201 CITY OF SAN FERNANDO Ms. Helen Collins 2009- Current 117 Macneil St. Assistant Director -65 San Fernando, CA 91340 (818) 898 -1242 17400 Victory Boulevard ST. BARNABAS SENIOR SERVICES Ms. Josefina Tuazon 2012 675 S. Carondelet St. Nutrition Coordinator -200 Los Angeles, Ca 90057 (213) 388 -4444 FUNDING AUTHORITY SRO HOUSING CORPORATION Mr. Ervin Munro 2012 354 S. Spring St., Suite 400 Director of Social Services Los Angeles, CA 90013 (213) 229 -9640 CITY OF POMONA Ms. Msyela Aguilar 2012 499 Arrow Highway Pomona, CA 91769 (909) 802 -7731 (Other Senior Nutrition Programs in the Los Angeles Area) CITY OF GARDENA Ms. Kathy Walker 1996 -2012 HUMAN SERVICES Program Director -350 1651 W. 162nd St. (310) 217 -9543 Gardena, CA 90247 CITY OF GLENDALE Ms. Maggie Kavarean 1990 -1994 HUMAN SERVICES Program Director 1995 - current 201 East Colorado Blvd. (818) 548 -4289 -350 Glendale, CA 91205 HUMAN SERVICES ASSOCIATION Ms. Susanne J. Sundberg 1987 - Current 6800 Florence Avenue Executive Director -1400 Bell Gardens, CA 90201 (562) 806 -5400 ORGANIZATION FOR THE NEEDS Mario Heredia 1994 - Current OF THE ELDERLY (O.N.E.) Program Director -500 17400 Victory Boulevard (818) 705 -2345 Van Nuys, CA 91406 SOUTHEAST AREA SOCIAL SERVICES Ms. Nancy Stowe 1997 - Current FUNDING AUTHORITY Senior Program Director -600 10400 Pioneer Blvd. Suite 9 (562) 699 -3231 x261 Santa Fe Springs, CA 90670 Note: All information above is proprietary and may not be reproduced without the written permission of Morrison Management Specialists, Inc. dba Morrison Health Care, Inc. SENIOR NUTRITION PROGRAMS CONTINUED .. (Other Senior Nutrition Programs in the Los .Angeles Area) Account Name Client Contact Date Address , Position opened City, State, Zip Telephone, Extension Meals YMCA OF METRO L.A. / Mr. David Villasenor 1990 - Current TORRANCE -SOUTH BAY BRANCH Senior Director -250 2900 Sepulveda Boulevard (310) 325 -5885 Torrance, CA 90505 ONE GENERATION Ms. Dolores Freeman 1994 - Current 18255 VICTORY Blvd. Project Director -600 Reseda, CA 91335 (818) 708 -6616 VALLEY VILLAGE Ms. Donna Thomas 2001- Current 4727 Fenwick Street Administrator -250 Sunland, CA 91040 (818) 587 -9450 x127 Note: All information above is proprietary and may not be reproduced without the written permission of Morrison Management Specialists, Inc. dba Morrison Health Care, Inc.. Los Angeles Area Account References (Other Food & Nutrition Services Programs provided on site for the immediate Los Angeles Area only) Account Name Address City, State, Zip Barry J. Nidorf Juvenile Hall 16350 Filbert Street Sylmar, CA 81342 Central Juvenile Hall 1605 Eastlake Avenue Los Angeles, CA 90033 Harbor /UCLA Medical Center 1000 West Carson St. Torrance, CA 90502 Client Contact Position Telephone, Extension La Casa Mental Health Rehabilitation Center. 6060 Paramount Blvd. Long Beach, CA 90801 LAC & USC Healthcare Network 1200 North State Street Los Angeles, CA 90033 Los Padrinos Juvenile Hall 7285 Quill Drive Downey, CA 90242 M.L.K Jr. /Drew Medical Center 12021 South Wilmington Avenue Los Angeles, CA 90059 Olive View -UCLA Medical Center 14445 Olive View Drive Sylmar, CA 91342 Challenger Memorial Youth Center 3500 East Avenue I Lancaster, CA 93536 Date Opened Mr. Joe Laschi 1983 - Current General Services Director (818) 364 -2005 Ms. Melissa Stutenroth 1985- Current General Services Director (323) 226 -8671 Ms. Yvette DeJesus -Ruiz 1984 - Current Assistant Hospital Administrator (310) 222 -2104 Ms. Ms. Lisa Steele 1987 - Current Administrator (562) 634 -9534 Mr. Luis Fonseca 1983 - Current Associate Executive Director Support Services (323) 226 -6873 Mr. Juan Peinado 1984 -2000 General Service Director 2006 - Current (562) 940 -8646 Mr. Jimmie Smith 1984 - Current Assistant Hospital Administrator (310) 668 -4111 Ms. Stephanie Johnson 1984 - Current Assistant Administrator (818) 364 -3408 Mr. John Ferguson 1991 -2005 General Service Director 2011- Current (661) - 940 -4001 Note: All information above is proprietary and may not be reproduced without the written permission of Morrison Management Specialists, Inc. dba Morrison Health Care, Inc. Consolidated Financial Statement 2011 & 2010 For additional information please visit www.compass- gtouplxom 1;i. %51�. a! it fl � 1�!i •,. f. !;Iii ;;'.. "vi;-ee;a - =' re�pensil : +i ±;tiers The Annual Report and Accounts complies with the Disclosure and Transparency Roles f DTR'f of the United IGngdan's Financial Services Authority in respect of the requirement to produce an annual finspcal report. The Annual Report and Accounts s the responsibility of, and has been approved by. the Directors. We confirm that to the best of our knowledge: the consolidated financial statements have been prepared in accmdance with International Financial Reporting Standards ('IFRST,, the financial statements give a true and far view of the assets, fabilibes, financial position and profit or toss of the Company and the undatala gs rcluded in the consolidation taken as a whole; and the Annual Report and Accounts inciodes a review of the development and performance of to business and the positron of the Company ad the undertakings included in the consolidation taken as a whop. together with a description of the principal risks and unceraaties tat they face. On bates" of the Board Mork J White General Counsel and Company Secretary 23 November 2011 The Directors are responsible for preparing the Annual Report and the consolidated financial statements. The Directors are required to prepare consolidated frandal statements for the Group in accordance wit International Finani Reporting Standards CIFR.S).. Company law requires the Directors to prepare such financial statements in accordance with FIRS, the Companies Act 2006 and Article 4 of the IAS Regulation. International Accounting Standard 1 requires that financial statements present fairly for each financial year the Gaups financial position, financial performance and cash flours. This requires the f rilhhd rapresentsfion d the effects of transactions, other everts and conditions in accordance with the delinitione and recognition afteda for asset, liebdites, income and expenses set out in the International Accounting Standards Board's 'Framework for the Preparation and Presentation of Financial Statements'. In virtually all cimhmstanras, a lair presentation wR be achieved by compliance with all applicable International Financial Reporting Standards. Diaeciors are also required M: ' prop" select and apply accounting fniciec present information, in ualm accounting policies, in a manner that provides relevant. reliable, comparable and urderstandable information: and provide additional disclosures when compliance with the specific requirements in IFRS is tasutcient to enable users 10 understand the impact of particular transactions, other . events and condtions on the enlity's financial posoon and financial perfornial The Directors are responsible for keeping adequate accounting records which disclose with reasonable aavreoy at any tune the financial position M the Company, for salaguaring the easels for lasing reasonable stets for the prevenfion and detection of heard and other irregularities and for the preparation of a Directors' Report and Directors Remuneration Report which comply with the requvementr of the Canyiahies Act 2006. The Directors, having prepared the financial statements, have permitted the Audtom a take whatever atr{hs and undertake whatever inspections they consider m be approprate for the purpose of ambling them W give their audit opinion. The Directors we responsible for the maintenance and integrity of the Compass Croup PLC websi e. Legislation in the United "dose governing the prepamfion and dissemination of financial statements may drffer from legislation in other Iurisdicliaa. i Total Before We. 2011 on 2010 Dn ,:ach+i u;rn: operation.. UK.- UKra- 1,066 997 1 6 MOsiIii b n omeMeaaon Tank total 1,003 Noes 2011 fln 2011 fn 2011 Fm 2010 on 5) Adjwlmeni to contingent consideration on acquisition 1 _ Share -based payments expense - non - controlling interest call option - Revenue 1 15,633 - 16,633 14,468 Operahng casts 2 14,768 J (55) (14,823) (13.485] Operahog,prof¢ - - _- - _ -_ ... -._ -- 1,066 ._ -... - 155) -. 1,016 983 Share of rofit of associates ..._p__.... -__. .. .. -.. its 6 - 8 6 _ Tonal operating profit _. t 1,071 (56) _— 1,016 98 Finance income x 4 - 4 5 Finance casts ' ? (75) - (75) (BQ Hedge accounting ineffectiveness = 01) - A 4 Change in the fair value of investments and nonconnolling interest put options 4 2 _ 2 1 Gain on remeasuremen1 of pint venture interest on acquisition of control s 16 - 16 _ Prat hefure tax 1,013 (55) 958 913 Income tax expense - - ' -.. - .. a - - -- (273) 9 (264) 94£) Profittor the ye continuing erationa op 1 740- (4 6) 694 _ _ 667 n:i Jfs. L)`YCti=1 iaJ nt vht. +)11.1 Profd for the year from discontinued operations _ - 7 40 - 40 13 .:1'mnni xnn and tll.rnnhm:etl .v = ,"twos _ . ...__ .. ...._. - ...... _.._ -__ -. .. _ . Profit for the year .._ . 780 (46) 734 680 Equity shareholders of the Company 774 (46) 726 675 Non- caftiolling ineres_ts _. .. _ ..- ... _ 6 5 Profit for the year _ __- _ - ..._ .,_ - 780 (46) _ -- _._.734 680 From continuing operations a 36.4p 35.3p From doconanued operations _ e _ 0.7p From continuing and tliscontinrred operations a - "2/p 39.5p 36.0 - From continuing operations a 36.1p 35.1p From discontinued operations e - Min 0.7p _ _ _ From continuing and d- iscontinued operations _ ... ..._ _ _ _ 38.2p 35.8p i Total Toles' We. 2011 on 2010 Dn ,:ach+i u;rn: operation.. Underlying operating profit before share of profit of associates 1,066 997 Share of profit of associates 6 6 Untlertying operating profit' 1,091 1,003 Amarffiation of intangibles arising on acquisition 12 ( ) (51 Acquisition transaction costs (9) 5) Adjwlmeni to contingent consideration on acquisition 1 _ Share -based payments expense - non - controlling interest call option - (2) Operating pal after costs relating to acquisitions and disposals before - - - K re-o UK 1,071 989 -agars anon UK re- organisation Total operating profit. 1,016.. _. - 989 I Undir1r io opemtrng prord Bt+cW. M ro anatissibn. amonhugon of i icsdWes arising m racmi cn. ocna¢IXCn nose . cee, edja,i l to oer in," ttvlsidviio on acquiatim ac] orate tasee cenivnla wpen._ ron.e.nnolMn inorev can motion- - Profit for the year Other comprehensive income Currency translation differences Actuarial gains'oosses) an post- mnremenl emplovae benefils Tax on items relating to the components of other comprehensive income 11 ..__. _. ____ ._.._.. ......... ___. ... Total other cpmprehemmw mcomenloss) forthe yeer Total comprehelreive income Forthe year Equity shareholders of the Company Non-commlling interests Total eomprehenaive income for the year zo++ zots . NMes em 734 880 6 34 n P )67) ._ 6 (q)__ 12. - is __...748. _.. (11) ....669 743 664 _ 6 6 - -- -749 669 2011 2'010 NCes fm Lin GoodwA Is 060 3.833 OMa intangible assets n 719 570 Property, plant and equiprnern 12 655 581 Interests m associates 13 79 32 Other invesrmenls 14 41 37 Trade and 'Other receivables Is 77 72 Delerrecl tax assets' 5 240 296 Derwalive Francis! instruments" _..... 20 64 81 Non current assess . ...... . . .. .... .... .... _..... .. .... . .... . .. _ 6:936 6.502 Invenlones ,.,;. n 270 236 Trade and other receivables 16 2.030 1330 Tax recoverable' 36 31 Cash and cash equivalents" Is 1,110 643 DeavatNe fmsnciel instnanents" 20 29 10 .. ... .. .. . ... _..._ .__._..... 3,475 2.752 Total assets _..__ 9,410 8,254 Shornterm bonowings" w (711) (148) Demanve rmanciat instruments" ao (3) (6) Provisions 22 (136) (130) Current lax liabilities (236) (278) Tmde and other p_ ayables _ _. 21 -f r?. Cunene liabilities __ _ P.9901 _ taro - ':arrant luilrinlr� ' Long-ten borrowings'- 19 (1,2A7) (1.200) Derivseve linsncial instruments" 20 (9) A Poskonnployment beneik obligations 23 (292) (389) Previsions 22 (301) (302) Daferted tax liabilities a (J5) (15) Trade and other payables - 1 9 (31j Non-"rent Rehattes __ ._ ... ...... _)._ (1 917) .. . (1,942( Total liabilities _ _ (5,907) (5781) Net assets 3,603 3.073 Share capital Y 190 189 Share premium account 353 317 Capital reaemplion reserve 44 44 Less: Own shares (1) (1) Other reserves 4,629 4.521 Retained eammgs_ ..._ . __._. _ _ _ _ _ f1.62U} (2,002( Total equity shareholders' funds 3,495 3.068 Non ccntrolling interests 6 5 Total equity - - -- -3,603 . 3.073 ' co,O .vl o1 cwrertl and datannd mxac "' Camparenl of ref debt. Approved by the Board of Directors on 23 November 2011 and signed on their bond by Richard J Cousins, Director Andrew D Martin, Director 2011 eao News em Pm asl; he:i'i'an: cparanag acRO'dm ^- Cash generated Imm operations w 1,296 1,330 One-off employer contributions to post - employment benefd obligations (60) _ interest paid (66) )75) Premium paid on options (1) - interest element of finance lease rentals (2) (2) Tax received 24 24 Tax paid __ ....o ... (233) (227) n Nei cash from/(used in) operating ectivNes of continuing operations � .... ._..._.. 970 1,O5D Nei cash from/(used in) operating activities of discontinued operations 'a (6) 3 _. Net cash from /(used inj operebng ac[Ivibea - - 984 -1,P53 Purchase of subsidiary companies and investments in associated undertakings' 2a (426) (206) Proceeds from sale of subsidiary companies and associated undertakings - discontinued activities' r - (9) Tax on pmllis from sale of subsidiary companies and associated undertakings (3) - Purchase of intangible weals - 11 026) (1221 Purchase of property, plant and equipment (244) (207) Proceeds from sale of property. plant and equipmenbmtangmle assets 30 19 Purchase oI other investments it (2) P) Dividends received from associated undertakings - to 7 6 Interest received _.... _. __._..__. 4 Net c_sfi ron) investing activities by continuing opereliona - (780) (516) Net cash fram(used in) imostng activities by discontinued operations 28 - _ Net cash }rom7(used in)invesbng act ivkies � � -. �- 60 _ _ i6 -.r :: 4nRnUlnq eClfbrLn ^, Proceeds from issue of ordinary Aare capital 31 97 Net increase/(decresse) in borrowings 20 610 (306) Repayment of obligations under finance leases 20 02) (15) Equity dividends paid n (360) (256) Dividends paid to rlon- caniroAing interests (6) (4) Net cash tromqused m) financing activities by coninuing opemtiwcs 263 (466) Net cash from75nsed in) financing activities by discontinued operations 28 - _ Net cash hoM(used ire-) fmancing activities (4e6) *sh. a •:dsn eclan.r.�rtK Net inerease!(decre a e) in cash and cash equivalents 20 467 51 Cash and cash equivalents at beginning or the year 29 643 500 Currency translation gains✓(losses) on cash and cash equivalents .__._d .... ...- 29 _ 4 equi_... - an cash equivalents e[ end of the year .he na _1,110 643 I Mi G rash oWWreda dusposed anC oaymeas receiwtl s mtWe unOer VrNSIi&.' and indwrerllas. Net cash from operating activities of continuing operations 970 1.060 One-off employer contributions to post - employment benefit obligations 60 - Purchsse of intangible assets (126) (122) Purchase of property, plant and equipment (244) (207) Proceeds from sale of propertyy plant and equipment/intangible assets 30 19 Purchase of other investments (2) (3) Dividends received Imm associated undertakings 7 6 Interest revved 4 5 Dividends pad to Iron -crontrelling interests -._ _...... .. ..._ _.. (4) Free cash /low from continuing operations ng Pe....._ _ -�) 693 744 e't * „b(�Ilt. t1 +'fit The significant accounting policies adopted in the omperalim of the Group's financial statements are set out belay. At. -Oin in CLri `de`i "d i,E ea rn and b)G945 The financaistatements have been prepared in accordance with Intematlonal Financial Reporting Standards ('IFRS') and International Financial Reporting Interpretations Committee ('IFRIC) interpretations as adopted by the European Union that are effective for the year ended 30 September 2011- They have been prepared under the .Itietorical cost convention As modified by the revatuatim of certain financial inatremerts. The financier statements have been prepared m a going concern basis. This is discussed in the Business Review on page 27. Them have been only mina improvements to existing Informational Financial Reporting Standards and interpretations that are effe trm for the first time in the current financial year which have been adopted by the Group with no impact on its consolidated rescue or finarcial position. Certain new slardards, amendments and interpretations of existing standards have been publshed that, once they have been endorsed by the European Union, will be mandatory for the Group's accounting period beginning on 1 October 2011 or for later periods. The Group does not mnently believe that the adoption of these standards or interpretations would have a material effect on the consolidated results or financial position of the Group unless sated otherwise. IFRS 9'Financial instruments' (not yet endorsed by the European Union) removes the multiple classification and measurement modes for financial assets required by IAS 99 and introduces a model that has only two c[assifi dim categories amorlsed mat and fair vaWe. Classification is driven by the business model for managing the financial assets and the contractual cash [low characteristics of those assets. The accounting and presentation for finencie liabilities and for derecogiising financial instruments is relocaled from PAS 39 without any significant changes. The Group is currently assessing the impact this standard would have on its consolidated results and fnancial position. IFRS 10'Gonsofdated fnancia( statements' (trot yet endorsed by the European Union) replaces the guidance of control and consolidation in AS 27 'Consolidated and separate financial statements and SIC 12'C;msolidatim - speclall purpose antges. The core principle that a consolidated study presents a parent and its subsidiams as if they were a single entity remains unchanged as do the mechanics of consolidation. IFRS 11 'Joint anangements' (not yet endorsed by the European Union) requires joint arrangements vc he amounted for as a joint operation or as a joist venture depending upon the rights and obligations of each parry to the arrangement, proportionate consolidation for joint ventures wig be eliminated and equity accounling wig be compulsory. h is anticipated that the application of the standard (which will be effective for the Group in the year ending 30 September 2014) writ result h a decrease to Group revenues. expenses, assets and liabilities but will have no impact on the Groups net profit or net assets. Details of the Group's joint venture arrangements are set out in note 15. IFRS 12 'Disclosure of interests in other entities' (not yet adopted by the European Union) requires enhanced disclosures of Nine nature, risks and financial effects associated with the Group's interests in subsidiaries, associates and joint ventures. IFRS 13 Fair value measurement' (not yet adopted by the Eumpem Union) explans how to measure lair valua and aims to enhance fair vaWe disclosures. The standard does not change the measurement of fair value but codifies n in one place. Amendments to PAS 19'EmploWe benefits' (not yet adopted by the Eumpean Union) change a number of disclosure requirements for post- employment anargements and restricts the options currently available on how to account for defined benefit pension plans. The most significant change that will impact the Group is that the amendment requires expected moms on pension plan assets, currently calculated based on management's expectation of expected returns to be replaced by a credit on the pension plan assets calculated at the lability discount rate. The Group does not expect that ays change ink have a material impact on either finance costs or the Group's rat assets, Amendment to LAS 1 Presentation of financial statements (effective for the Group in the year ending 30 September 2013). IAS 24 (revised)'Raised party disclosutas' LAS 27 (reased)'Sepamte financial statements' IAS 26 (revised)' Associates and pint ventures' Amendment to LAS 94'Interim financial reporting' Amendment to IFRS 7'Disclosure of the financial effect of the extent to which collateral and other credit enhancements mitigate credit risk' Amendment to IFRS 7'DiscN.aures - transfers of financial assets' Amendment to IFRIC 13'Custaner loyalty programmes Amendment to FRIC 141AS 19: The limit on defined benefit assets, minimum handing requirements and their intemctiori The Preparation of the consolidated financial statements requires management to make judgments, estimates and assumptions that affect the application of policies and repotted amounts of assets and liabi:nies, income and expenses These estimates and assumptions are based on historical experience and other factors that are believed to ba reasonable under the circumstances. Aclu it results may differ from these estimates. The estimates and assumptions that have a significant risk of causing a material adjustment to the carrying value of assets and RRIAtie3 in the next financial year am discussed below u,cmum r,a The Group is subject to income taxes in numerous jurisdictions. Significant judgment is required ire determining the waidwide provision for income taxes as them are many transectims and calculations for which the ultimate lax deemtination is uncertain during the ordinary course of business. The Group recognises liabilities hosed on estimates of whether additimal lazes wol be due. Where the final tax outcome of these natters is deferent from the amounts that were initially recorded, such delerances will impact the results for vie year and the respective income Fax and deferred lax provisions in the year in which such deterrnination is made. coon, The Group tests anrwalty whether goodvdti has suffered any immirment in accordance with the accounting polity act out in section M- The recoverable amounts of cash- generamng units have been determined based on value in use calculations. These 91coations require the use of estimates and assumptions consistent velh the most up- to-date budgets and plans that have been formal approved by management The Iccy assumptions used to the value in use calculations are set out in note 10 to the financial statements. Defined benefit schemes are reappraised annually by independent actusdes based on actuarial assumptions- Significant judgment is required a deRVmining these actuarial assumptions. The principal assumplions used are described in note 23 to the financial statements. 'aS >is c Cart >Gl, -,,, or, The consolidated financial statements consist of Me financial statements of the Company entities controlled by the Company ON subsidiaries) and the Grip's share of interests in joint ventures mid associates made up ro 30 September each year. D 1 °15 , <'i i3r;.cg. ;g 4i:C; net's :s Ftd loin! 3un- Subsidiaries eta entities over which the Group has the power to govem the financial and operating polices. The existence and affect of potential voting rights that are currently exercisable a convertbe ea considered when assessing corhtrc. . > vI, nu Joint ventures are entries in which the Group holds an interest on a long -term basis and which are jointly controlled by the Group and other vanturem under a contractors! agreement The Groups share is accounted for using the proportionate consofidalion method. The consolidated income statement and lodance sheet include the Group's share of the income expenses, assets and liabilities. :k:,.,.,1 �11 11 .. Associates are undertakings that are not subsidiaries or joint ventures over which the Group has significant influence and can participate in financial and operating poficy decisions. Investments in associated undertakings are eccounted for using the equity method. The consolidated intone statement inoudea the Croups share of the profit after lax of the associated undetakings. Investments in associates include goodwill identified on acquisition and are carried in the Group balance sheet M coal plus post- acqusiton changes in the Groups sham of the net assess of the associate, leas any anpaiml in value Where necessary, adjustments are made to the financial statements of subsidiaries, associates and joint ventures to bring the accounting pubes used in line will those used by the Group. a, , ,, ru;d u The resufts of subsidiaries,, associates or joint ventures acquired or disposed of during the period are ihChId d in We consolidated intone statement from the effective data of acquisition a up to ale effective date of disposal, as appropriate Lib a -group transactwna All imina group transactions, balances, income and expenses we eliminated on consolidation. Where a Group subsidiary transacts with a joint venture of the Group, profits or losses are eliminated to the extent of the Group's interest in the ml nmrl pint venture, A.cgoi 'lticfts The acquisition of subsidiafies is accounted for using the punitase method. The cost of acquisition a measaed at the aggregate of the fair values. at the date of exchange, of assets given. fiabfitiea im m di or assumed. and equity instruments issued Idenlifiable assets scgwred and liabilities and contingent liabilities assumed are mmgnised at the `air values at the aquisil date. except for non- curreu assets (or disposal groups) that am desisted as held for sale which are recognised and measured at fair value less was to sell The cost of the acquisition in excess of the Group's interest in the net fair value of the identifiable net assets acquired is recorded as goodwill, If the cost of the acquisition a less than the fair value of the net assets of the subsidary acquired. the differenncs is recognised directly in ills, income satemem. The consolidated financial staterneriN are prepared in pounds Sterling, winch is the functional currency of the Company. In preparing the fnancal statements of individual companiesvAhin the Group, transactions in currencies other thin pounds Slering are recorded at the rotes of exchange on the dates of the transaction. At each balance sheet date, monetary assets and liabilities that are denominated in foreign currencies are retranslated at the rates an the balance sheet date. Gains and losses arising an mtranslation are included in the ncoma selement for the period except for where they arils on items taken directly o other comprehensive income. in which case they are also recognised n the consolidated siatennent of comprehensive iricwne. In order to hedge its exposure to certain foreign exchange risks the Group enters into (award currency contracts and cross currency swaps (see section Of or the Group's accounting policies in respect of demative financial instruments),' On conedidation, the assets and liabilities of Me Group's overseas opemthns (expressed in their functional currencies, being the currency, of the primary economic environment n which each entity operales) am translated at the exchange rates on the balance sheet date. Income and expense items are translated at the average exchange rotes for the period. Exchange differences arising it any are classified as eqL* and transferred to the Group's translation reserve. Such translation differences ere recognised as income or expense in the period in which the operation is tleposed of Goodwill and fair value animations arising on the acquisition of a foreign entity are treated as assets and iabilities of the Foreign entity and translated at the coning rate. Revive is recognised in the period in which services are presided in accordance with the tames of the contractual relationships with third padias. Revenue represents the fair value of the comsidemtion received or receivable for goods and services provided in the normal course of business, excluding bade discounts, vane added tax and similar safes taxes. anagm .Una tea .: otl(r tip., Revenue from management fee contracts comprises the total of sales made to consumers, the subsidy charged to clients. togorh_w with the management fee acharged to clients, one- Revenue from faed pioe contracts is recognised in proportion to the volume of sevicea that the Group s contracted to supply in each perod. There a little or no intro- group trading between the reported business segments. Where such trading does take piece it is on similar terms and cond'dims to those available to third parties. 'p— ....r 'UriiS lived Rebates and other amounts received from suppliers include agreed dscourns from suppliers' list prices. value and volume -selared rebates Income from value and volume - rented mbatea is recognised based on actual purchases in the period as a proportion of lotd purchases made a forecast to be trade over the rebate period. Agreed discounts relating to inventories are credited to the income stalement as the goods are consumed. Rebates relating to dams purchased but still held al to balance sheet dale are deducted from the carrying value of these items an that the cost of imentories is recorded net of applicable rebates, Rebates received it respect of plant and equipment are deducted full the costs rapaafised- Bon rwing costs which we directly attributable to the acquisition, constluction or production of a qualifying asset are capitalised ss part of the cost of shat asset. Or -oiug Opamhng Profit is stated before the share d results of associefe;, investment revenue, and finance costs. ExCEiatfonal I?eiw> Exceptional items are dsdosed and desenhed separately in the financial statements where it is necessary to do so to provide further understanding of the financial pedomsrice of the Group. They are material items of intone or expense that have been shown separately due to the significance of their nature o amount. L a3;; Income tax expense comprises current and deterred tax. Tex is recognised in the income statement except wives it relates to items taken directly a the consolidated statement of comprehensive intone or equity, in which case it is recognised in the consolidated statement of comprehensive income or equity as appropriate. Current lax is the expected tax payable on the taxable income for the period. using tax rates that have been anecled a substantively emitted by the balance sheet date. Deferred lair is provided using the balance sheet 6ebilhy method. providing for temporary differences between the carrying amounts of asses and fiabihilie , for financial reporting purposes and the amounts used for tax purposes Deferred tax liabilities are generally recognised for all taxable temporary differences and daeffW tax ascots are recognised a the extern that it is probable that taxable profits mB be available against which deductible temporary differern as can be utilised. Such assets and liabiluies ere not recognised d the temporary diff aence arses from goodwill or from the initial recognifnn (other than in a business combination) of other assets and @abilities in a transaction that effects neither the taxable profit nor the accounting profit Defamed tax liabrFtiat are recogns ed for taxable temporary offeertces arising on irrvesbnents in subsidwies and associates. and inteesi n joint ventures, except where the Group is able to caned the reversal of the ainporary difference and it is probable that the temporary difference will not reverse in the foreseeable future. The carrying amount of deferred tax asses is reviewed at each balance sheet date and reduced to The extent that it is no longer probable that sufficient taxable profits will be available to allow ali or part of the asset to be recovered. Decreed tax is cakdated at the tax rates that are expected to apply in the period when the liability is settled or the asset makeed. Defamed lax assets and liabilities are offset against each other when they relate to income tams levied by the same ax jurisdiction and the Group intends to Who is current tax asses and liabilities on a net bass, hu,'IPt stfe a—,:a . GtWa (3oodwfl arising on consolidation represents the excess at ire cost of acquisition over the fan value of (he Gmups share of the ideri fiable assets and liabilities of the acquired subsidiary, associate o join venture at the dare o acquisition. Gcodwifi is tested annually for imPEHIMM and is carried m cost less any accumulated imparment losses. Goodwill is allocated to each cash - generating unit CCGU') for the purpose of imperilment testing. A CGU is identiled at the lowest aggregation of assets that generate largely independent cash inflows, and that WW-h is hooked at by management for monitoring and managing the business. This is guirvaly the trial business tar a country. However, in some instances, where thane arc district separately managed business activities within a country , the CGU is identifad at a lower levei If the recoverable amount of the CGU is less than the carrying amount, an impartment loss is allocaed first to reduce the carrying amount of any, goodwill allocated to the unit and than m the other assets of the unit pro rate on the bass of the carrying amount of each asset in the uniL Any impairment is immedrmefy recognised in me income statement and an impairment loss recognised for goodwill is not subsequently reversed On dsposaf, the attributable amount of goodwill is iachrded in the determination of the gain or loss on disposal. Goodwill arcing on acquisitions before the data of transition to IFRS has been retained at the previous UK GAAP amounts suhject to bang tested for inpalrnrant al that dare. Goodxill mitten off to reserves under UK GAWP prior a 1998 has nil been mandated and IS not included in determining any subsequent gain or loss on disposal. C -3her :h,£r1p),tolB 85EUA Imangble assets acquired separately are capitalised at coat or. d acquired as part of'a business combination, are capimiked at fair value as at the date of the acquisition. internally generated intangible agars are not capttlsed. Amordswim is charged on a straight-lice basis over the expected useful fives of the assets. The following rues applied for the Grouts: Contract- miated h aNibe wage, the life ol the contract; and Computer software: b% to 33% per annum. fie typical Ile of corn2ct- related intangibles is 2 to 20 years ConlraM- relered intangible assets arising on acquisition of a business ere recognised at fair value, and amdrlsed over the life of the contract Undie10 operating profit and underyimg ee nin s pushers exclude the amorlisdton of contract - related intangible assets arising on acquisition of a business as t is not considered to be relevant to the underlying trading performance of the Group. dill, Cquipin4,r. All tangible fixed assets are reviewed for impairment when there are indications that the carrying value may not be mcoveraW. Freehold land is not depreciated. All other property, plant anti equipment assets are carded at cost less accumulated depreciation and any reragnised impairment in value. Depreciation a provided on a stmight -line basis over the anadpaled useful lives of the assets. The following rates appled for the Grcup Freehold buildings and long -term lonaehold property: 2% per annum. Short-term lessehohf property: the life of the lease: Plant and machinery. 8W to 33% per annum: and Fixtures and fittings: 8% to 33% per annum. When asset are add. the dffewca between sales proceeds and the carrying amount of the assets s dealt with in the income statement. i; 'i,S:i:T f' nia'I'd'o. ,.wiz= Non- cureni asset and dsposal groups are classified as held for sale H the carrying amount will be recovered through a sale transaction rather than through continuing use. The condition is regarded as met only when the sale is highly probable, management a committed to a sale plan, the asset a available for immediate sat in it present condition and the sale is expected to he completed within one year from the date of dassificetion. These assets we measured al the lower of carrying value ant tairvane less costs to sel. - ilh' -a +zvrl8a Irrvadone , are valued at the fewer of cost and net renGsable value,. Cost is calculated using ether the weighled avarege price or the first m. first out method as appropriate to the ckcumstrces Net re ikable value is the estimated sexing pace in the ordinary course of business, less applicable variable soling expenses. - Fina:cial assets and financial lisls4ties are recognised on the Group's balance sheet when the Group becomes a party to the contractual provisions of the instrument Financial assets and liabdhtfas, including derivative financial instrument. denominated in foreign currencies am translated into pounds Sterling at period -end exclarge miles. Gans and losses; we dnah with through the intone statement. unless hedge ac;.ounting treatment is available. ash 'oil ,-sit, ayr[:rntdtl >. Cash and cash eduivaent compnse cash at bank and in hand and short -term deposits with an original maturity, of three months w less. o1YU,gr. Borrowings we recognised initially at the procends received, net of rdrea issue costs. Borrowings are subsequently stated at amomsed cost; any difference between the proceeds (net of direct issue oasts) and the redemption value is recognsed in Na income statement over the period or the borrowings using the effective interest method, unless included in a far value hedge. equnp ms h..."Z' Equity instruments issued by the Company are recorded al the Proceeds received. net of drect issue costs, ixabhn h ,. „ �Fd +a:. � col: s9re hu�,� •, Option agreements that allow minority shareholders to require the Group to purchase the mimrily interest are treated as derivatives wet equity instruments. These are natured in 1he balenon sheet at fair value which is re- evabaled at each period end. Fair value is based on the present value of expected cash outflows. The movement in taQ value is recognised as income or expense within the income statement, Ueuv acv trv, , e r ixh -:acz ah,. h r � =aeon; The Group uses derivative financial instruments such as forward currency contracts. cross currency swaps and idessit rate swaps to hedge the risks associated with changes in foreign exchange mas and interest retes Such den alive financial instrument are initially measured W fair value on the contract date, and are remeas red to fair value at subsequent retorting dates, The use of financial derrtretives s govemed by the Groups policies approved by the Board of Directors tat provide written principles an the use of financial derivatives consistent with the Groups risk management strategy The Group does not use derivative financial instruments for speculative purposes. The fah value of forward currency contracts is calculated by reference to cement forward exchange ties for contracts with snhilar maturity profdos- The far value of interest rate swaps and cross currency swaps is determined by reference to market values for similar instruments. For the purpose of hedge accounting, hedges are classified as miner fair value hedges when they hedge the wgxsuae to changes in the fair value of a recognised asset or lability, or cash flow hedges wimm they hedge the exposure W variability in cavh flows that is ether attributable to a particular ask associated with a recogresed asset or liability or a forecasted transaction. In rotation to tare vane hedges jhnterest rate swaps) which mi the condtione for hedge accounting, any gain or loss from remsesurng the hedging instrument at fair value is recognised immediately n the income statement Any gain or less on the hedged item attabutablis to the hedged nsk is adjusted against the carrying anwunt of the hedged item and eecognised in the income stalemem. Where fide adjustment is to the carrying amount of a hedged interest - hewing financial instrument. the adjnsi n et is amodised to the net profit and loss such that k is fully amortsed by maturity. When fair value hedge accounting is discontinued, any adjustment to the can Ong amount of the hedged item for the designated risk for interestheeiing financial instruments is amortised to profit or loss, with amorksatwn commencirg no later than when the hedged item ceases to be adjusted. The Group's policy is to convert a proportpn of its nosfiig rate debt to fixed rates, using floating to fixed interest rate swaps. The Group designates tYwse as cash flow hedges of interest raw Tisk. In relation to cash flaw hedges (forward currency contracts) to hedge firm commitments which meet the cottons for hedge accounting, jhe portion of ft gain or loss on Ilia hedging instrument Chet s determined lo be an elective hedge is recognised directly in equity and the ineffective portion is recognised in the income statement. When the hedged film commitment results in the recogi n of an asset a liability, than at the firm the asset or liability is recognised. the associated gams or Imms that had previously been recognised in equity are included in the iniial measummem of the acquisition cost and carrying amount of the asset a handy. For all other cash flow hedges, the gains or losses deal we recognised in equity are transferred to the income statement in the same period in whch the hedged fen commitment af%ds the net profit and loss, for example when the future sale actually occurs. For dery idwa financial instruments that do not quality for hedge accounting, any gains or losses arising Iran changes in fair value are taken directly to the income statement in the period Hedge accounting is discontinued when the hedging instrument expires or is sold, terminated or exercised, or no mrger qualities for hedge accounting. At that point in time, any cumulative gain or loss on the hedging instrument recognised in equity is kept in equity until the forecasted imreacton occurs. It a hedged transaction is no longer expected to occur. the net cumulative gain or loss recognised in eque is transferred to the income statement in the pedd- Leases are classified as finance losses whenever the terms of the lease Imnefer substantially all the ticks and rewards of ownership to the losses. All other leases are classified as operating teases. Assets held under finance leases are mcognL%d as assets of the Group at their far value or, if lower, at the present value of the minimum lease payments, each determined at the inception of the lease. The corresponding fiabdity, to the lessor is Included in the balance sheet as a finance lease dAgation. Lease payments sue appor@acd between finance charges and reduction of the lease obligation so as to achieve constant rate of interest on the renaming balance of the liability. Finance charges are charged drcecfy against income. Payments mere under operating leases are charged to bourne on a straight -line basis over the period cl the lease. Any incentives to enter info an operating lease are also spread on a straighl -Sine basis over Um lease farm. S �n ;rd;3tasa Provision are recognised when the Group has a present obligation as a resull of a past went and it is probable that the Group will be required to settle that obligation. Provisions am measured at the Directors bent estimate of the cost of wring these liabilities and are discounted to present value where the effect is material. ?wt ;:ph ohhy +,n wh. Payments made to defined contribution pension schemes are charged as an expense when they fag due Payments made to stets - managed schemes are dealt with w payments to defined contribution schemes where the Groups obligations under the schemes are equivalent to those arising in a defined contribution pension scheme. For defined benefit pension schemes. the cost of providing benefits is delemuned using the Projected UriA Credit Method. with actuarial valuations being camied out at each balance sheet date. Actuenal gains and bases are recogneed Imams" in the consolidated statement of comprefnensrvE income. Past service cost a recognised immediately to the extent that the benefits are almady vested, and otherwise is amortised on a sbaght -Ime basis over the average period until the benefits become vested. The pension obigation recognised in the balance sheet represents the present value of the defined berefil obFgagon as adjusted for unrecognisd past service cost, and as reduced W the fair value of scheme assets. Any asset resulting from this calculation is limited to past service cost, plus the present value of avaiable refunds and reductions b future contributions to the scheme. Oih- i ron ±. Some Croup companies provide other post- employrnem benefits The expected costs of these benefits are accrued over the period of employment using a similar bests b that used for defined benefit pension schemes Actuarial gains and losses are mcogmsed imin adeately in the consolidated statement d comprehensive income. share h' anrf uayrac.Uy The Group issues equity-settled and cash -settled share -based payments to certain ennployses, In accordance with the requirements of IFRS 2'Shae -based Payments', the Group has applied IFRS 2 to at equAy,settkad share options granted after 7 November 2002 than had vested before 1 January 2005. Equity - sehled share -based payments are meesaed at fair vats Oxcl ding the effect of non market -based vesting contlAionsj at the date of grant. The fair value determined at the gram bete of the equity- settled share-based payments is expensed on a straight-line basis over the vesting peed, based on the Groups estimate of the shares that will eventually veal ad adjured fa the effect of non market based vesting conditons. Fair value is measured using either the binomial dstNwton or Block - Schowit pricing models as is most appropriate for each scheme. The expected fife used in the models has been adjusted. based on management's best estimate, for the effects of exercise restrictions and behaviwml considerations For cash -settled share -based payments, a liability equal to the Pathan of the goods or services received is recognised at Ue current (air value determined at each balance sheet date. 4ui.Gn; Paid holidays ad similar entitlements are regarded as an employee benefit and are charged to the income statement as the benefits are earned. An accrual is made at the balance shteat dote to reflect the fair value of holidays eared but not taken. r n �r t t. Section 3 Food Service great pwple great service; great €-ASUlt Description of Current Business Proposed Concept & Method Morrison currently provides over 6,000 senior nutrition meals per day to programs throughout Los Angeles County from our four strategically located production kitchens. Additionally, Morrison manages several on -site Senior Nutrition kitchens including the City of Glendale and the City of Azusa. In the spring 2006 Morrison opened a newly renovated Culinary Center in Long Beach, CA. Morrison also opened another Culinary Center in North Hills, CA in'the winter of 2007. The exclusive purpose of these kitchens is to prepare and provide congregate and home bound meals to Senior Nutrition Programs in the Los Angeles area. These stand alone Culinary Centers allow Morrison to focus exclusively on the needs of our senior nutrition clients. The services we are proposing for your program be provided from the city of Azusa kitchen based upon mutual agreement of all parties. However, we reserve the right to relocate production to our Culinary Center at 8329 De Celis Place, North Hills. Morrison has negotiated a long term lease with the property owner, and completely remodeled this former food production facility for use as a central satellite kitchen. Morrison provides a nutritious meal to meet at least one third of the recommended Daily Allowances for adults 51 years old and older as stated in the Title 111 -C meal pattern requirements. Morrison provides all food, labor and supplies and equipment necessary to prepare and deliver the Congregate meals to your sites. An approved cycle menu is adhered to including allowable substitutions. The special needs of the elderly are considered in all menu planning, food selection and meal preparation. A food preference survey will be conducted periodically to help ensure variety, religious, ethnic, cultural, or regional preference of the majority to be incorporated into the menu. All food will be prepared fresh daily at the production site. All HACCP and health regulations concerning food purchase, storage, and preparation will be observed in compliance with the AAA Nutrition Policy and Procedure Manual. All raw food used in the preparation of meals will be of high quality and food standards will continue to meet or exceed the specifications published in your RFP. Morrison meets the broad spectrum of regulations and statutes required by the Nutrition Programs for the elderly as promulgated by the United State Department of Health and Human Services and administered by the Administration on Aging, the California Department of Aging, and the local Area Agency on Aging (AAA). Additionally Morrison will comply with all of the requirements associated with HUD and the City's CDGB Program. Morrison limits the sodium content of our meals to an average of 1,100 mg /meal for the cycle. Meals are low in fat with an average fat content of no more than 35% of total. Morrison offers a choice of alternate entrees frequently throughout the menu cycle. Morrison makes every effort to offer foods which reflect the dietary preference of religious, ethnic and, minority groups including: Ethnic European (Italian, Irish, Armenian, and Lithuanian), Southern style U.S. /Black American, Hispanics, and Asians. Morrison provides bulk condiments and serve ware (paper and plastic eating utensils) subject to negotiation and agrees to track inventory of same at the sites to control usage. Morrison provides box lunches, holiday meals and special snacks as requested. Holiday meals and special snack prices are subject to negotiation. Additionally we are pleased to provide food service for your catered events. Our Regional Executive Chef, is available should your function require the skills of a Certified Chef. Prices are subject to negotiation. Morrison provides all the necessary labor including a qualified Food Service Manager and access to Regional Clinical Nutrition Managers (Registered Dietitians). Morrison meets all Federal, State and Local Health Regulation as required by law. Morrison keeps accurate sales and procurement records related to sales covered by the contract. All records will be kept by our Accounting Department in Mobile, Alabama. These records will be kept on file for a minimum of three (3) years after the end of the Federal fiscal year to which they pertain. Meal delivery tickets are provided daily for sales records. Weekly meal count summaries and monthly invoices will be prepared and forwarded to the Project Director's office no later than 2 working days following the end of the billing period. Additional information regarding Morrison's Quality Assurance Program, transport equipment, vehicles and staff qualifications follows in this proposal. Every effort will be made to encourage good communication between Morrison Health Care, Inc. and all representatives of the City of ROSEMEAD Senior Nutrition Program. We feel that throughout the years we have been serving the Senior Nutrition Programs, Morrison's flexibility and responsive attitude has been clearly demonstrated in handling various situations. You can be assured of our commitment to the City of ROSEMEAD Senior Nutrition Program to continue to provide the very best in quality meals through our management expertise. MEAL STANDARDS Number of Meals Morrison wiU,provide all meals ordered by the City of ROSEMEAD currently estimated to be about 600 meals per week, Monday through Friday excluding program holidays. Meals will be based on the negotiated and approved six week cycle menu. Meals are ordered one working day in advance allowing the site managers as much flexibility as possible in meeting the daily counts. A meal delivery ticket is used to verify the number of meals delivered to the sites on a daily basis. The meal delivery ticket is also used to record the following day's meal order. Occasionally, even under the best of circumstances, problems occur. We will do our utmost to rectify the problem should you receive a food shortage or receive foods at an unacceptable temperature. Because we have a backup vehicle at this location we can generally correct issues in a timely manner. Additionally Morrison manages a Culinary Center kitchen in North Hill, CA that could assist in an emergency. The meal delivery ticket is also used for billing purposes. Daily meal counts are recorded on a monthly meal count summary and these documents along with the monthly invoice are forwarded to your program offices within 2 business days following the end of the month. A sample of the meal delivery ticket, meal count summary and the monthly invoice is provided on the following pages. Changes can be made to either document should it be required by the City of ROSEMEAD. Acceptability of Meals Morrison agrees to honor the terms and conditions stated in the Meal Standards section of the RFP with regard to quality, quantity and acceptability of meals and meal replacement cost. Furthermore Morrison will comply with requests for a chemical analysis of the food supplied and will bear the financial liability of the analysis under the conditions stated in the RFP. Morrison will package and transport all food under conditions that will ensure temperature control to prevent bacterial contamination, spillage and /or insect infestation. Please refer to Section 4 of this proposal for a detailed description of food packaging and transport equipment, and to Section 5 for a detailed description of vehicles. Food Temperatures are recorded throughout the preparation process, at the time of packing and upon delivery. Please see the Meal Delivery Ticket below. Meal Delivery Tickets are kept on file for audit purposes. Every effort will, made to replace foods that are delivered to the site at unsuitable temperatures using our back -up vehicle and /or assistance from the Culinary Center kitchen. Morrison will adhere to the time restraints addressed in the RFP and will deliver meals by 11:00 am. The delivery tickets with the instructions regarding portion size, will be in duplicate and one copy will be left at the site (see sample Meal Delivery Ticket). All food items such as sheet cakes and casserole dishes etc. will be pre- scored for appropriate serving size. Morrison will remove all delivery equipment from the meal locations daily. Morrison does not provide any electrical equipment to the meal location sites. Morrison will comply with all Federal, State and Local Health Department laws and regulations. A copy of the Health Department License for the Culinary Center is included in this proposal along with information regarding the health inspection. The City of Azusa holds the Health Department License for its kitchen in Azusa. Please see the management Qualifications section for information about meal service operation supervision. Morrison Health Care, Inc. Meal Delivery Ticket for City of Rosemead Senior Nutrition Program WEEK: DATE: SITE NAME: Driver's Name: TRUCK -Left Kitchen at: Arrived at- Serving Time: Did delivery exceed two (2).hours? "- It a qi( -Signatures: Meal Counts 1 ORD;._ TRECE _ _ NEXT DAY'S ORDER CONGREGATE Meals: Milk: Other Low Fat HDM -HOT FiDM Fro. n ` Non Fa[ ve , a ' )AYIS NIL 'r en - Site Information Items ervil ; L 'ons ,'I nfo 'o Amount Food Temp ii• st ,.;ratureI Received I Arrival Served 'i Kitchen h Au "COY P" 1n he hPln , d - .,,ho., I—A-1 hutial vuiv� ouup �., tub. l uoiurS. cans: Jneetpans Delivered Picked Up ORDER 6/03 Recv'd by: Port. Siz Serv. Inst Amount sent Temperature Received Arrival Served Serving X X X X X Kitchen Management -Initial sire Manager- Wtial vuiv� ouup �., tub. l uoiurS. cans: Jneetpans Delivered Picked Up ORDER 6/03 Recv'd by: Transport and Service Ware Meals are to be delivered in bulk. Bulk foods will be delivered in hotel pans, securely wrapped and - labeled with the food item and amount in each pan. Morrison will provide all serving trays and utensils, as well as all transport/holding equipment necessary for delivery,to the sites in order to maintain proper temperatures as specified herein, and shall provide servicing of the equipment and /or replacement. All food will be packaged, transported and temperatures documented as specified above Our proposal cost is based on providing the following disposable items. If your program has different requirements we will be happy to work with you to address your needs. ITEM (List) SPECIFICATIONS Disposable plates 5 compartment foam laminated plate Disposable Soup Bowls Foam bowl Disposable juice cups I If required by menu and packaging Disposable Flatware I Med. Wt. plastic fork, knife, spoons Napkins 18" x 13.5" Frontier Fixture Fold Table covering I Paper Placemats Hairnets I Disposable Aprons I Disposable Serving Gloves I Disposable This is a list of the items currently supplied by Morrison. Should you have other or different needs in the future Morrison will work with you to source supplies that meet your needs. Should the City or any other governing agency require the use of supplies that are significantly different from those listed above (example -made from recycled material, recyclable, "green "), the price per meal will need to be amended. Morrison staff monitors and records food temperatures throughout the preparation process and at the time of packing to ensure food safety. Temperatures are also recorded upon delivery to your sites. Menu Planning and Writing Morrison, along with input from the City and the County will develop a six week cycle menu for the City of ROSEMEAD Senior Nutrition Program. The menu will carry all the required approvals and will comply with the Title III meal pattern. All substitutions will be approved in advance, time permitting, and will be documented. Morrison will provide the program with computer generated monthly menus It is our company policy to provide on -going food safety in -service training. Training records will be maintained for review. All managers and key positions are ServSafe Certified by the Education Foundation of the National Restaurant Association. Meals that are prepared fresh daily will be in compliance with the Minimum Grades stated in the RFP. Simple sugars, sodium and fat will be limited to that allowed by the Los Angeles County Area on Agency standards. Sites will have a choice of low fat and /or non fat milk daily. Morrison will provide all condiments which normally accompany menu items The current six week cycle is attached. This menu has been approved for the current fiscal year by the Consulting Dietitian, the Area Agency on Aging and the City of ROSEMEAD. The six week cycle menu for the contract period July 1, 2013 -June 30, 2014 will be similar to this menu. SAMPLE MENU - WEEK 1 MENU PATTERN: Monson M.S. C -1 & C -2 Iraaale Type of Meal Beainnvle ante Fncl n9 poles call We aouce Mal'^". 1/2 cup serving m unit mn comporelas. In cup eervbg ATer ALTERNATE e os. eooksd all porrbn trot p.Man elze and read mmpo- nem of all cadenced weves, Hercule bran name of frozen bell,retie. ponbn sbe Beef E,P c. = #8 Swap Two V2c servings MaamnA Pinto Banns tot... usr be served on 112 C. 4oz Spootlle 3 eepamte two pervneX, 1oz Sauce inr®m Mm' ^ ^. E: Cole slew' it orvegelaWeHs Mason 12 CUp #B SCOOP A a c source Indicate with 1 o Sauce 6 oz adle 16 oz Ladle WEEK NUMBER D Retention, paka Encon, pasts A: Chicken Divan A: Stuffed Pepper' 3oz. Chicken 2 cz Sauce 3oz Gr Beef & Turkey 4oz Spootlle 1oz Sauce B: Turkey a Is King B: Meet loaf 3oz Tukey 3cz Gr Beef Turkey 2oz sauce=4oz Spootlle 1 o Sauce Buttered Noodles Mashed Potatoes 12 c. =4oz Noodles 112 c = #8 Scoop Corn Bread (2 "x2 "sq.) Wheat Bread 1 Slice Broccoli- Caul'rfoware 1st c.=4oz Spootlle Trans Fet Free MaMenne 12 c= 4 oz Spoodle Carrot a Raisin Salad^ Trey Fit Free Merrill Green Bean Selatl 12c. = #8 Scoop 12 c= 4oz Spootlle 3 oz. Breaded (not ground) 1 cz sauce B: BBC Chicken Salad Cold Plate Buttered Spaghetti 112 c. =4 oz Spoodle Wheal Breed 1 sl. E: Mixed Vegetables" 112 c =4oz spootlle E: Combinabon Salad 1/2 C= 4 cz. Spootlle AGENCY NAME: City of Azusa For AAA Office Use Only Change Juice =4 oz Baked Fish w /Crumb Toppi 3 cz Fish, Tarter Sauce 1 ea DR: Chili Egg Puff 1 agg 1 oz Cheese 1/2c Cott thesse 2 "X2' sq.. Cven Roasted Potatoes 12 c. = #8 Scoop Nheat Bread I Slice aarsly Carrots^ 112 c = 4 oz Spoodle .ettuceBTomam Salad 2 c. 4 oz. spootlle 000 island Dr.1 so Fod. Trans Fat Froe Man,atlne IT—Far Free Magoon, Trans Fet Free MaMenne Tars Fat Free Mehl Trey Fit Free Merrill 1TRP 1 tap 1 is 1 N DESSERTS Banana' Peanut Butter Cookle Pineapple Chunks Jc Pik Citrus Fruit cup' Chocolate Pudding um mmn rood ens aomvonem leach 2small on large 112 c.= 4oz. Spootlle 12 cup =4oz Spootlle (No Trans Fat) vi ou serve 1/2 C #8 scoop hi s ounces LF or NF Milk LF Or NF Milk LF or NF Milk LF w NF Milk LF or NF Milk Boz S oz 6 cz. S oz, 8 oz. Tolal C =27hng re,eZVOo SAMPLE MENU - WEEK 2 Mordecai M. S. C -1 & C -2 IeaciTWe of Meal Bilateral, papa Brr9m Bays WEEK NUMBER: 1 2 Sedu mNa Bates Ending wee AGENCY NAME: Gq of Azusa For AAA Office Use Only e ca.rel Ec rurvrc INSTRUCTIONS Malay Tuesday Wild eeday Thursday Fadey Serhaday Sunray Irdi.e Vite source Wall . to sup serving Carol Soup Minestrone Soup Soup: usueod components. 6oz ladle 60. ladle 113 cup he MEAT or ALTERNATE A: Baked Turkey 3 oz. Turkey A: Hot Rat Beef Sandwich 3 oz. Pardon A: Chicken Chow Mein 3oz. SI, Chicken 1oz Sauce A: Spaghetti & Meat Sauce 2oz grd meat in sauce Fish W /Lelmon Sauce 3 oz.Poi Unpoilk.4esrrdfoodicern - 1oz. gairey 1cz. Gravy w /Chinese Veg 4oz Spoodle 4oz5 optle Ioz. Sauce OR rem of all ederded emi se. B: Oven Brown Chicken B: Beef Stew B: Baked Herbed Chile Pork Roast Spinach Quiche eaioate Mena dime eurezen 3 oz. Chicken 3 oz- Beer 2 oz Gravy 3 oz. Chicken 3oz Pork 1 oz Gravy 2.5 oz Eggs and Cheese email. 1 oz. Grew 4 oz. 5 Odle 116th of a pie STARCH or BREAD ALTERNATE Sweet Potato^ 112 c = 4 ce. Spool A Fort. Mashed Potatoes 112 c.=#8 Scoop AL V2 White & 12 Bm. Rice 12 c #8 scoop A: Spaghetti 112 c. ,,/ tangs Rice Pilaf 12 c, #8 scoop eaEae porem see B: Boiled Polatces B: Rice Pilari Wh.& B_ Mashed Potatoes 12 c. =4m Spoodle 1213m 1/2 Cup = #8 swap 12 c. =#B Scoop_ Biscuit 1 each Wheal Bread A: Fried Chinese Noodles . Wn.le Grain Bread A. Wheat Breed 1 slice 114 clip I Slice 1 slice B: Wheat Bread 1 Slice VEGETAISLEIFRUR Broccoli' 112 c. = 4 ez. Spoodle A: Peas & Carrots" I Q c. = 4 oz. spoodle Brussel Sprouts&Garmcs" 112 Cup #4 Spoodle Buttered Zucchini 1/2 c = 4oz $poodle Succalash 12 c.= 4 oz. sp000le Two gSeservirrgs V'mmu A cared be aeraed an B Stew Vegetables- 3 aepnee don per week 12 c. =4 ced. Sip..dle indicate wM ^, Three-Bear Salad Confetti Cabbage Slaw' Combination Salad Leduce &Tomato Salad Mannagated Tom. Gr, If din orvegaidu, is Val 12 cup =4oe Spoce le 314 c. =6 oz. Spoedle 1 cup =24 oz. Spoodles 12 a Pepper. & Onion' A & C sowre IMlcaexiN "^' 4oz Spoodle French Dr. 1 WD Ranch Or 2 tap 10001s, Dressing =I is C2 aroNer ALTERNATE Fudged Teen Fat Free Margadrre Trans Fat Free Margarine Trans Fat Free Margarine Trans For Free dual Team Far Free Margarine ree Margarine 'ITSP 1 is 1 Sic 1 tap 1 tsc. DESSERT: Gingered Pears 1/2 c,= 4 oz. Spoodle Seasonal Fruit (no melon, erenge)V2 c. or l ea, Tapioca Pudding (No Trans Fat) Citrus Fruit Cup' 12c. =4oz Spoodle jSkd.Peach Crisp w/ Topping Uae mein rood and comppram Into sw 1/2 c. = #8 scke e Scan MIt4: Sources LF or NF Milk LF or NF Milk LFOI NF MIIlk LF or NF Milk Milk 8 oz_ 6 oz. 8 03. Ground Meat = 2n per week only SAMPLE MENU - WEEK 3 MENU PATTERN:. Morrison M. S. CA &C -2 WEEK NUMBER: 0 AGENCY NAME: City of Azusa I.s- .Typeur Meai Begtnbg Oates Ending Oalns Begtnlnp cores Ending Oats For AAA Office Use Only a ENTREE CHOICE INSTRUCTIONS Monday Tuesday Wednesday Thunder Friary a.m., Sunday Indicate Ud,Cs ume Win 112 cap servers Barley Lentil Soup Chicken Noodle Soup Orange Juice'4oz Sop: tletfoDd comporreds. SOz Ladle 6. Ladle 93 cup serving MEAT er ALTERNATE Taco Salad 2 cz.Grd. Bad #12 Scoop A: BBq Chicken 3oz E. P. 1 oz sauce Sweet & Sour Pork 3 oz Pork PIA, Gr. Pepper A: Beef Lasagna 1 c. = 2 #S Scoops Baked Fish wt Tarar So. 3 oz Fish 2 oz Sauce a ea. asked edible pamen use mall tize and loud comp.- 1oz. Chasse Onion 6czSpoodle Icz cheese 2oz and beef OR: neotofall eaterdedammus. B: Creole Chicken B: Vegetarian Lasagna Roast Beef Indian brand name at tmzsn 3 oz E.P. I oz Sauce 2 oz cheese 112c Vegs. 3oz. Beef erase. 1c. =2#B Scoops tNa 1w Gravy STARCH or SRESD ALTERNATE Tex MBx Rim 1/2 a = 4SI Scoop Potato Wedges 112 c, = 4 oz Spoodle Wn do Rim 12 c. = #8 Scoop Pasta in EnWe 12 cup Fort . Mash Potato' 112 c. = #B scoop Indicate porddn sae Tortilla Chips 112 c. Corn Bread WW eat Bread French Bread 1 slice Whole Gres Bread 1 sq. 2'SQ" 1 Slice 1 Slice VEGETABLEFRLAT Pinta Beans 112 a = 4 oz, spoodle Peas &Canoes^ 1/2 c. = 2oz Spoodle Chinese Vegetable Blend 12 c. = 4 Do Spoodle Green Beans wl com 1.2 c = 4 oz spoodle Broccoli' 12 c, = 4cz Spoodle Two Irt— ervings vm.Wn A a mnstde xrvea on 3sammtxdawpervwek indi.uftr —'. Lettuce & Tomato Salad Cola Slew Lettuce Salad w/112 c. Spinach Salad" Carrot & PIA Salad^ If TmitorvegeWilet Vitamin scup French Dr. 2 pkg. 314c. =#6 Scoop Sliced Mushrooms 3/4c =6 oz Spoodle 1 /2d. =4oz Spoodle A 6 C.pure Vocals Wd " —" Ranch Dressing 1 tap Italian Dr.2 tap. C2 voNrt PLTERMTE F.mrad Trw Far Free Mangum. s Fal Margarinel Tm. Fat Free Margarine, Tans Far Fme Margarine Trans Fat Free Maryerine Trans Faf Free Margarina nap Pk Me nn aise 1 to . 1 is . 1 to DESSERT: EB:1 taloupe— im, 112 c. Banana Pudding 1/2 c. =#S Scoop Citrus Fruit Cup- 1 12c4oz Spoodle Oahneat Cookle(s) I large. or 2 small Chocolate Cake Trans Fat Fras Lae mainfacd.rd component locula.urvin, 2 Mara anees LF or NF LF or NF LF or NF LF or NF Milk LF Or NF Milk S oz 8 oz S oz. B oz. I oral G = ecmg c rev.Marga NOTE: At mew ch ices ewve W be al oved at lames make in advance. -Man made EMee dmiaa remember tln Llbwmcl Ground Meat =2x per week only High Sodium ( Ham, Sausage = 1x perweek)- (Cheese =lx perweek) ZY- 10I9 0 0JU 1_DRIMMIA12AS! MENU PATTERN: Morrison M.S. C -1 B C-2 WEEK NUMBER: ® AGENCY NAME: City of Azusa Irdlcare Type of Meal B rm nhg owner seen, Oates aegNnMg OMs Ending babe For AAA Office Use Only " ENTREE CHOICE INSTRUCTIONS Mmdsy Tuesday Mannered, Thursday Fade, spend, sunder, Indicate Yl.c source wAh... lrs cup aer.hs Orange Juice- Tomato Bisque Soup Barley Mushroom Soup Sow: us food or nponen¢. 4 oz. 6 oz. Ladle 6 oz. Ladle 1I2cri sarvna MEAT or ALTERNATE A: Hamburger Pattie 3oz Grd. Basil oz cheese Roast Turkey 3 oz Turkey 1 oz Gravy Beef Burgandy 3 oz. Beef A: Hawaiian Chicken 3 oz. Chicken 1 oz. Sauce Baked Fish Vem Cruz 3 oz Fish aoz cooked et pmrun List portion rice and food compo- 1 PkQ must. M o.ralfiu 1oz. Gravy 1 o Sauce nerd.falleMkEedwdreas. B:Slbppy Joe. Hot Turkey Sandwich B: Egg Noodles B: Chicken w / Ginger OR: [Milan Sausage TNa w/ Indimnbrerdnrmemnezan 3oz Grd. Beet oz Sauce 3 oz Turkey 2 oz. Gravy 1/2 c. = 4 oz. Spoodle 3 oz Chicken Green Peppers and Onions aro-ee. 4. Spoodle (open face Fortified Mashed Potatoes 12c =#8 Somp 2 cz sauce 3cz Beef Sausage STARCH or SREArD ALTERNATE BBC Beans 12c = #4 Spoodle Rice Pilaf to M. 6 M Br. 112 c.= #&Smop Spagheftiwith Marmara Sc, 1/2 c, =4oz Spcadle InJhan portnn arse Whole VMeatHamburger Bun Whole Grain Bread 1 Slice Wheat Bread 1 Slice Wheat Bread 1 Slice Italian Bread 1 each 1 sl VEGETABLEIFRUIT Green Beans and Cam 112 c. -4 oz S broad le Haven Beets 12 c. =4oz Spoodle Zucchimi 8 Tomato 1/2c =4 oz. Spoodle Green Peas V2C. 4ozspmdle Normandy Vegetables— 4oz. spoodle=1/2c Two We aping: woodn A a pmt be salved pn tsmaretedayaperweek ind ®nwith - ". A SI. Lettuce,Tomad&Pickle Broccoli 8 Carport Slaw" Spinach Salad°w/Mush. Cabbage & Bell Pepper Mked grcens with ramot IfRuecrvegenble la Unmb 12 c= 4 oz spoodle 12 c. =4 oz, Spoodle 112 c. = 4 oz. Spomle Salad- Salad 12 c.=#B Spoodle As c source Indicate with ° B: Lettuce & Tomato Salad 314 c. = 4 oz. Spoodle Ranch Dressing 1 tap_ 10001s. Dr. 1 le . Italian Dr. 1 is . C2 or ocher ALTERNATE Fors Trans Far Free Margarine Tram Fat F— Margarine Tram Fa[ Free Ment n- Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine 1TSIP so 1 bad, 1 led. 1 tap 1 led. DESSERT Gingered Pears 1/2 e. =4oz Spoodle Apples Crisp w/ Oatmeal Crumb Topping Orange' 1 each Pumpkin Bread° 1Sq. =2 "1Q' Vanilla Pudding (NO Trans fat) ust main food and component frz cup 1 12 c. = #B Scoop 12c. - #8 Swap MILK:eoueae LF Or NF Milk LF Or NF Milk LF Or NF Milk LF or NF Milk LF Or NF Milk _ e oz. a oz. IS ad: 8 oz. B oz. rev512W0 NOTE :At mom oblcee love to be approved M least 6 weep; In warrantor. -Men meek, Entree chorcesremnnbcne filbMrp: Ground Meat = 2n per week only SAMPLE MENU - WEEK 5 MENU PATTERN- Morrison M.S. C 11 & C -2 Iwlaae Typeor Meal Beginning Dabs EnaMg gabs WEEKNUMBER: D AGENCY NAME: City GF Azusa Beginnvg Da.s End'm9 Dais For AAA Office Use Only ENTREE CHOICE INSTRUCTIONS Monday Tuesday Weaneaary, Thursday Friday Saunter Sunday Indcbh N[G ar NJt "- ". in cup eehiag Buttemut Squash Soupw /Ginger Beat Barley Soup Sow: uauood wmponema. 6 o Ladle 6cz Ladle 12 a ry m Bkd. Fish w /Crumb Topping MEAT or ALTERNATE A: Chicken Enchilada A: Vegetable Quiche A: Chicken ale Morrison Pork Oriented 3 o:_ aoodal edlbb portion Casserole 2.5 oz. Chicken 2.5 oz. Egg &Cheese 3oz. Chicken sod Pori l oz. Ski 3oz. Fish use porgansize and rood Farl 1/2 oz eh ease 2 #8 Scoods 116 Pia ioz Sauce 4oz. speedo OR: B: Shepherd's Pie B:Chieken Caesar Salad Plate abol anardsd entrees. B: Soft Chicken Taeoa BBQ Beef Indicate brand name of frozen 2.5ozEthreGded chicken 98 Sol 2 oz. Ground Beef 2oz sauce 3oz Beef amee. 1 Oz, Cheese 6oz. Spoodle 1 oz sauce Potato wedges 12c =#8 spoodle STARCH or BREAD ALTERNATE Spanish Rice 1/2 c.=#e scoop Red Potatoes 12c= 4oZSpoonle A: Parslied Noodles V2 c. =4oz Spoodla Brovm Noo Indicates pm luxe in c.RIS scoop B. Meshed Potatoes B- See Cold Plate Menu 112 c in Entree A: Flour Tortilla (1) in Shares Wheat Bread A: Whole Grain Bread l Slice A Wheal slice Corn Bread B: Flour Tortillas (1 Ig2 Small) 1 Slice B; See Cold Plate Menu Z50 sq. Green Beans 1/2 c,= 4 oz spackle VEGETABIEWRUIT Pinto Beans t/2 c. =4oz. Spoodle AI Peas and Canots° 1/2 a =4oz Spoodle Z=cNnl &Tomato Two uxc..rynae viwrerA - mu[be.ar -cm s3..pare. B: See Cold Plate Menu lac. =4 oz spoode days per week, Lail& tomato Salad Spinach Salad WOranges— A: American Salad Iniana wl —. Comets SOw Marinated Tomato, Or Pepper eranme,mostei.V'namb 12 c.=4=spoodle is =6 cz spoodle 112 c =4oz Spoodle 314 p=as swop &Onion Salad' A& Cwurwlrlarste vmh ^... 114 c, Oranges B: See Cold Plate Menu 1/2 c,= 4 oz. SpeDlde 10001s. Or. 1 tap Creamy Italian Dr, 1 tsp. Trans Fat Free Melgarine C2or.nzr ALTERNATE FORT, Trans Fat Free Marianne sour Cmam 1.zneiza lax Trans Fat Rma M.,,. Trans Fat Free Margarine Trans Fee Free Mar,mw 1TSP 1 is 1 tad 1.. 1 15 OaldnelCooke Cookie DESSERT: Orange Sections• Orange act Bananal ea. Melon cad cNOwabrakel cals, I2'aq. otV ual men food and wmporem leech V2e =4oz Spoodle 4oz$pa l each 2smnl In inae servo Aip—me uil =llx au LF Or NF Milk MILK re odious LF ar NF Milk LF or NF Milk LF or NF Milk tF Or NF MI. 8 oz S oz 8 oz, B cz. Total C= revMWOO NOTE: NI menu dwiow havelo be epprovednkazteweassmaMarce -W nmaKi EN oioe mmember MerollmWn: Ground Meat = 2x per week only ICE CREAM needs Dietitian's approval for each site SAMPLE MENU - WEEK 6 MENU PATTERN: Morrison M.S. Inmate Typeof Meal scenting Dales Ending Dozes WEEKNUMBER: 1 6 Begihnhg coke swung Data AGENCY NAME: City Of Azusa For AAA Office Use Only = =MnTaf= runlr= INSTRUCTIONS Mmmy T.weaay Wednesday Tho entry Friday sewmey sunny comma VLCs je wM —. Orange Juice' Spanish Bean Soup lamp avrvhe - 4oz, Soup: Est food components. 6 oz Ladle 1/2, earvvy A: Beef Stregonoff B: Rodesserie Chicken A: Roast PorklGravy 13 MEAT or ALTERNATE A:Teriyakl Chicken w/ low Baked Fish w/ Summer Vega 3 e cooked edible poram sodium soy sauce 3oz. Beef 20z Sauce oz Chicken 3oz. Pak & Canon- 3oz, fish Lin prow size and rood comm- 3 oz chicken l as Sauce #B Scoop fez. Gns 1oz. sauce motored eatemdedetmee.. B:Chicken Fajitas w /Pepper e: Chili Macaroni B: Beef Burgundy Meat Loaf mmmkwataneme offroz.n and Onions 2oz gid, beef 3 oz, Beef 2 oz. sauce 3oz Beef 2 oz Gravy apes. 2.5oz Beef Boa S oodle 1 oz Sauce 2#8 Scocps 4 oz S oodle A Buttered Noodles B: Sweet Potato" Patslied Egg Noodles 1/2 a = 40z Spoedle 1/2 c.= #8 Scoo Islas S eedle 3oz Beef 2 oz Gravy STARCH or BREADALTERNATE Rice Pilaf W Brown Rice 1/2 c. _ #B Scoop Scalloped Potatoes #8 Scoop nak.k pdNet see B: 12 c. Macaroni in casssrole Wheat Bread l Slice Wheal Bread Whole Grain Bread A: Whole Wheat Bread Corn Bread i slice 1 slice 1 slice 2 "x2" sq. B Flour Tortilla 1 VEGETABUF Uln A:Canots Coins^ 4 oz. spoodle 12 c Normandy Vegetables— 112 c. = 4oz Spaodla Green Beans and Conn 1/2 c = 4 oz. 9poodle Stewed Tomatoes' 17mg C 4 oz, spoodle 1/2 c Havard Beets 112 c. = 4 oz. Spoodle Two Igo semhgs warm, A soundow must be eemed on B: Pinto Beams 3aepwnedaysperwaek 112 c. 4.S oodle indicate Whin ..... Marinated Zucchini Slices Sunshine Salad Spinach Salad" Green Pea Salad' 8mg C Confetti Cole Slaw' Ifnvltor vegetable is Mtmnn 12 c= 4oz, Spocdle Lemon Gelatin, mand, Oranges, 314 c. 282 RE A Tongs 112 cup =4 oz. Spoodle 12 c#8 scoop ABC SOV<alrom vvAh ^ ^' Carrots, Celery Creamy Italian Dl Ihp. 2'x2 " sq. -12 cu G2 or other ALTERNATE Tram Fat Free Me,rem. Trans Fat Free Margarine Trans Fat Flee Margarine Tom Fat Free Margarine Trans Fat Free Margarine ITSP 1 tsp. 1 t8 1 t9 1 tsp. 1 is DESSERT Lemon Cake (NO Trans Fat) Cinnamon Spiced Apples 12 c. = 4oz Spoolde Citrus Fruit CUp' Tapicoe Pudding 12 cup= #8 Swop Cantaloupe "' 112 c.or Honeydew' 3A c. ustnizuo food and compomnt u2 <up mrvn 2 "• 's 1/2 c.=4 oz. S oodle or Banana' 1 MIU(: a..— LFor NF Milk LF or NF Milk LF on NF Milk 140 RE A LF or NF Milk LF or NF Milk- .. oz. 8 oz. 8 oz 8. 140A B oz. t aalH =Rana Iotalc =[erg total c= 3emg:b2mg ..W2&aa Total MpA= 42dR.E SAMPLE MENU - HOLIDAY MENU PATTERN: Morrison M.S. C -1 & C4! WEEK NUMBER: H1 Indicate Type of Meel steering Dms ending Dabs seehnhe Dena En&r9 Dtlm IMapandanw Day Tabor Day Mar. Independerue adebar Feat AGENCY NAME: City of Azusa For AAA Office Use Only Nalewem Tlv M,ivng Dry Christmas INSTRUCTIONS MokI -TFmrm Week 3- Pwrlta Weeks -Tt.ftsda Afeek4 -7Ueed kB - Fntl W 3 -7larsd ook1- TM1USOey In9ose YRCaourte WIM1 ^ ". lactipservrn9 Orange Juice• Orange Juice` Orange Juice Orange Juice- Cragne Juice` Orange Juice• Soup: Ustfood mmporenm, 4oz. 4 oz. 4 of 4 oz. 4 oz. 4 oz. 112cupsertdra MEAT.ALTERNATE Ad All Beal Hat Dog TNa 3oz. Beef Frank A: SW Chicken 3 oz. Chicken E. P. A. Chili Casserole TNa 3/4 c. serving with A: Knockwurst TNa 3 meat A: Ghost's Eyes (B) (Meatoalls/Gravy) Sliced Turkey w/ Gravy and Stuffing A: Baked Hem w/ Raisin 3oz. Ham TNa 3w.cookadedek:pvfien uvportlon sue am road mmpa- 1 Ketch.Must Relish 1 oz. Sauce 3 oz. Cheese =6 cz spoodle 3 oz BeN /1 cz .G 3 oz. Turk , 1 is . cranb. sauce 1 oz. Raish Sauce -3,favaeoaedvaeea. B: Baked Chicken B: Not SI.Seef Hero Sw. B: Chicken Mole B:Herb Seasoned Chix. B: Skeleton Bones (2) 12 c. Stuffing B: Raast Beef Indeshbradrvmeork —n 3 cz, Chicken E.P. Sod Bodo 3 oz. Chicken E.P, 3 oz, Chicken E.P. (Chicken Drums/Gravy) 2 oz. Gravy 3 oz. Beef entree. 1 M. au 'us 1 oz. Sauce 1 oz. Sauce 3 oz. Chicken E.P. #B.ccod 1 oz Gravy STARCN prBREADALTFItNATE Potato Salad 12 c=#e scoop Corn Cobetle 1 each = 12 c, Spanish Rice (1/2 White & 112 B. Rice) Mashed! Potatoes 112 c A:OIE Sorcerees Hair (Spaghett-1/2 c.=#8 scoop) Mashed Potatoes 1/2 c,= 12 potato Au Gralin Potatoes 112 c.=#8 scoop comae'' see 12 cite scoop #8 scoop B: Toad's Stool #BSCOOp A:. Whole Grain Bun - leach A: Biscuit - leech Tonillal each Rye Bread Soft ROCk Combread Onion Roll B: Whoal Grain Roll -1 each (No There Fat) 1 slice ( Whole Grain Roll) 1 ea. 1 slice 1 slice B: Roll -1 each 1 each VEGHTABLFJFRUIT Baked Beans 4 oz. spoodle Baked Beans 4 oz, spoodle Mexican Conn 4 m spoodle A: Sauerkreul 4 oz spoodle Monster TeaW8mgc ( Pees) Green Bean Almondine 4 oz spoDdle Peas Onions & Mushrooms Two 1Rc cervbas Vmmhr A saws muel be served oar 4 oz. spoodle 4 oz. Spcodle a aepane dayapvvreek IrswuWm °-. Colrslaw' Watermelon Lettuce w/TOmato B:Mixad Graers/Calrols •' Goblins Salad `28mgc Jellied Cranberry Salad Ref Sunset Salad d rrarorvesemMels unmla 112 e =4 oz spoodle 12 c. 4 oz Spoedle 12 c =#8 scoop 12 c. Red & Greer Cabbage Salad. 112 c.=08 scoop 12 c.= 8 oz scoop A a c aura Indicate Wm— 3/4 c ^6 cz spoedle Italian Dr. 1TW French Dr: lTs . C2 or oevrALTERNATE FORTTre s; Far Free Mvaarhe Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine iTSP 1 tap, 1 up, 1 is _ 1 tap. 1 red. 1 up. 1 is DESSERT: Watermelon 12 c. 4 cz Spoodle Sunset Si lad'Rlsp cannot 112 c = #8 scoop Flan 12 c = #6 scoop Black Forest Cake I 1 each - 2n2" "Jack -O- Lantern" Pumpkin Breed ^ I 181 Pumpkin Tart ^ I with Topping 1 ea. =112 cup Red Velvet Cake I 1 each -2x2" Ustmdo kad antl mmpanam uz cup servilm Art, Fruit =12 cu Aft. Fruit =l2 cu it Fruit =1/2a it Fall 112 cup MILK eounra LF w NF Milk LF a NF Milk LF Or NF Milk LF a NF Mik LF or NF Milk LF Or NF Milk LF Or NFMilk a.. 8 oz. 8 oz. a oz. B.. 8 oz. B oz. Pope G - a] mg rev.erzald) NOTE: All menu choices have to be appmsetl at least 6 weeks in advance, - When making Entree choices remember the following: Ground Meet =2x per week only SAMPLE MENU - HOLIDAY MENU PATTERN: Morrison M.S. C-1 & C -2 Intllcale Type M Meal Baahril peaks Evans Dates New Vean Eve Mean LuNer King Prestlents. D, WEEKNUMBER: H2 BealnnlnB bites Entling D. Vskrehe's Day St, Rents spry AGENCY NAME: City of Azusa For AAA Office Lee Pusaaer Easier INSTRUCTIONS MoMay eek S- Thursday Week 3- TiLand, Weak 3 -F., eek2- Thwmday Weeks - Wed ... day Week 5- Thwad, Indata c eovae w0 ", fez aP samba Orange Juice* Orange Juice Orange Juice• Orange Juice soup uet mod aomponem. 4 oz. Mushroom Batley Soup Cam Chowder 4 oz 4oz. Chicken Noodle Soup 4 oz. 112 tealp wevine 6 oz. ladle 6 oz ladle 6 oz ladle MEAT ar ALTERNATE A: Roast Beef 3 oz. Beet A: Turkey Drum or Wing 3 oz. Turkey E, P- Not Hero Sandwich 3 oz. Sliced Beef 0. Chicken Parmesan 3 oz. Chicken E.P. A: Corned Beef tNa 3 oz. Conned Beet A: Baked Chicken 3 oz. Chicken E . A Baked Ham TNa 3 oz, Ham 3 a. tasked a lbre pmtlen Lao Forename anafuoe compo- 1 oz. Gravy 1 oz. Gravy 1 oz at lus 1 oz. Sauce 1 Tso Mustard 1 oz. Gravy I oz. Retain Sauce .. a?0 wbeek. wire.. B: Sliced Turkey B: Meatball In Gravy B:Spaghetd &Meatsauce En Salisbury Steele B: Sliced Turkey Indicate eam mme of frozen 3 oz. Turkey 3 oz. But 6balle 3 oz_ Gr.Beef 6 Oz spoodle 3 oz Gr Beef & Turkey 3 oz Turkey nmae. 1 oz. Grew 1 oz Grew 2 oz. Saute I cz Gravv 1 oz Grew STARCH cr BREAD ALTERNATE Mashed Potatoes 112 c= #8 scoop Mashed Patatees' 20mg C Inc = #B Swop Potato Salad' 5mg C in e. = #B Swop A_ Fettucini w /Marinas 4oz spoodle A Boiled Potatoes- 112 c. 4oz spoodle Roasted Patexass 1nc Sweet Potatoes 112 c =4 cz spoodle IMentepmtionaue B: SpagM1etli 4oz spoodle 7/2 c. = #8 Scoop Wheat Bread A: CDm1bread-1 ea =2#" Steak Rail - i each Mole Greln Breed Rye Bud Matzoh Cpmbread I slice B: Whole Grain Breatl-1 all. i slice 1 slice i each i each =2X ' Spinach— 4 oz. spoodle Collal Gleans -23mgC 4 oz, spocdie Green Beans w /Red Peppers 4 oz. spoodie Peas &Onions 4 oz. spoedie A.�Cabbage 1/2 c, =4 oz spocki Carot Tzimmb, 4 oz spoodie4 oz spwtlie Creemed SpinacheaagsvaambA 4 oz. spoodie 7VEGET��RU7 eet eeaemed on Blackeyed Peas for B: Broccoli•1/2e b Ee.Perweea Good Luck 4oz spoodle Creamy Cole Slaw• Selatl Greens Creamy Cote Slaw•26mgC Lettuce Salatl Gar den Glean Salatl Orange Selatl Greens a.kabAv wa 3/4 c.= 6 oz spoodle 1p c. in c. 314 c.= 8 oz spoodle 112 .=&Tomato 1n c. =#6 SCOOP 1/2 c. Salad' in c. 112. A etwewbella, Aa a source Inelmu Tim 1/2 a= 4 of epoatlle 1000 Island Dr. -ITS . Ranch Dr.1 tap Blue Cheese Dc -1 Tab. 1000 Island Dr4Ts - C2 amber ALTERNATE FORT Tam Far Free Mareanm Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Marganne Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine ITSP its. 1 Its, 1ca. its. 1ts. 1ts. DESSERT Apple Tart with Topping l teach Honsytlew/Cantalcupe• 1/2 c, Cherry Tan 1 /4cfruitwiTopping leach Sweetheart Cake l Isach.=2X2" Decorated Cake 2'W" Macaroons 2men Easter Cake l each =2Z' Lin rramfa..d. pamrt frzcu lemur Alt. Fruit =1/2 cup Alt Fruit =l/2 cup Alt Fmlt =1/2 cup Alt. Fruit =l2w Aft. Fruit =ln cup Alt. Fruit =lnw MIIx:9oumez LF or NF Milk LF or NF Milk LF or NF Milk LF or NF Milk LF or NF Milk LF or NF Milk LF a NF Milk 8 oz. B oz. 8 Oz 6 oz. 8 oz, � 8 M. 8 oz, Tend C at 30-46 mg Total C= 43 mg rev srzaroo NOTE: All menu choices have to be appmsed at least 6 weeks in advance, -When making Entree choices remember the fallowing: Ground Meat = 2x perweek only SAMPLE MENU - HOLIDAY MENU PATTERN: Morrison M.S. F1 & C-2 Indicate Type a MaeI Beginning Ca an, Enema Babc clr..de Meye Mode". gay MemaHl Day WEEK NUMBER: H3 AGENCY NAME: City of AZUS8 Beginning Oates Ending aNes r For AAA Office Use Only pamer.o.y Rosh HashanM INSTRUCTIONS ThWWey eek3- 1Twstley eek5 -TruMa eek3- TBVStley Immate veC aouma sib" - lrtcupeemna Orange Julce' Orange Juice' Orange Juice' Orange Juice' Orange Juice' Programs / Shag may choose 3 additional Holidays sow: us W d apmpdn . 4 oz. 4 oz. 4 oz. am. 4 oz, 12,opearvin, as they best ft Into their calendars -such as: Hawaiian Day MEAT brALTERNATE Chlpolte Chicken 3 oz- Chicken A: Chicken in Wing Sauce 3 oz Chicken E.P. A: Hamburger Steek 3m, Gr.Beef Yankee Pot Roast 3 oz, Beef Roast Chicken w/ Honey Glaze 3 m. amine edible pwNn u.t pomon eve cord mod mmpe- 1 oz. Sauce 1 oz Sauce 1 Ts . Ketchup 1 oz. Grew 3 oz. Chlx. i oz Sauce Hanukkah eart0 d ema d.d eme... Western Day Iraiare harm namaofrmzen Chinese New Year erdrae. Respect for the Aged Day (Japanese) or any other of their choice STARCH or BREAD ALTERNATE Mexican Rice 12 c. = #8 scoop Imperial Rice 12 c.=#S scoop Potato Salad 12 C. = #8 swop Mashed Potatoes 12 c.=18 smog Nocdle Kugel 12 c =#B.00p Iadwau po ll eve 112 c. =4 s oodle These days and menus will have to be coordinated and approved Tortilla -1 each Biscuit (No Trans Fat) Hamburger Bun BisDlllt (No Trans Fat) Egg Bread by Monlson (Caterer) AND CNS (program Dietitian) 1 each (Whale Grain)l each 1 slice 1 slice at least B weeks in advance (= priorto eny menu publications) vEGETABLE/FRUn Refried more 4 oz. spoodle Peas 8 pimientos 4 oz. spwdie Baked Beans 4 oz. spoodle Pees 8 Cam 4 oz. spoodie Honey Carrots ^ 4 oz. spoodie Twe42e.evhas YeamrA soi.oes T.1 be served on s a.,rram day. par vzek - 4 az, sxogtl a ..... _ imlam rah ^•". Cucumber Mix WaItlM Salatl Lettuce BTomdW W sco Coleslaw nrn,rt m 112 c.4oz spootlle 12 a =#e scoop Red Onion Cl =ffa 12 c�tB SCOOP 12 c�l8 scoop C.urmMndicue A 6 C somm etlubwM " ^" 12 C. 1000 Island Dr -1Tap. C2 crother ALTERNATE FORT To. F.t F..M.remre Trade Fiat Free Margarine Trans Fat Free Marganne Trans Fat Free Margarine Trans Fat Free Margarine Trans Fat Free Margarine ITSP 1 ton. 1 led. 1 tap 1 tap, 1 tsp. DESSERT. Caplrolada I 12 c. =2x1' Cream Layer Cake I 1 each = 2x2" Watermelon 12 C. Chocolate Tart I with Topping 12 C 1 ea. Honey Cake I or Apple Tan I = 12 C Litt mam mod am oomporem 1rlo ae AIL Fruit =l2 cup Alt Fruit= 112 cup All Fruit =12 Cup AIL Fruit= 112 cu MIlH:6ource. LF or NF Milk LF or NF Milk LF or NF Milk LF or NF Milk LF Cr NF Milk 8 CC. B oz. S Cz. I 8 m. 1 8 oz, rweR mo NU I C All menu Cy0dCES Me" to be approved at least 8 weeks in advance. - When making Entree choices remember the fallowing: Ground Meat= 2xperweekonly High Sotllum( Ham, Sausage= lx perweek)- (Cruse =ix per week) SAMPLE MENU - COLD PLATES MENU PATTERN: Morrison M.S. C -1 S C -2 Intllcate Type of Meet Neatness; three Ending Datm WEEK NUMBER' I CP Beganng Dabs Ending Dates AGENCY NAME. City of Azusa For AAA Office Gse Onl INSTRUCTIONS week s -Thi week Wednesday Indri Vd.O Source csiti , 112 cup servers Soup: List rood comporeMs. Lentil Soup Orange Juice' Chicken Rice Soup Orange Juke' Beef Barley Soup trz cup ""he B pup, ladle 4. 6 oz. ladle 4oz 6 oz ladle MEATor ALTERNATE BBO Chicken Salad 3oz. Galled Chicken 2oz El St. Tuna Salad 3oz. Tuna & egg Sliced Roast Beef 3 oz. Beef Si. Ham B Cheese TNa 2 1/2 oz Turkey Ham Chicken Caesar Salad 3 oz Chicken s oz cooked edl person outpordon size or4 food compo- #e S400D #a S.. 112 oz Cheese #e scoop nmrpfel snsrded sweet. Lime- Cilantro Winne and 1 Mayonnaise 1 Mayonnaise Imicmebnndnmeofrmzw Brown Rice 112 c. =#8 Swop 1Mustard IMuni wee. STARCH orBREAD ALTERNATE Blark &Whit, Kemal COm 112 cup 4oz Spwdle see Bread see Bread see Bread Croutons 1/4c #16 swop Parmesan Cheese 1/2 ox MEiraR portion Am Flwr Tortilla -1 each Whole Grain Bread French Roll Whole Grain Bread Whole Grain Roll 2 sl 1 roll 2 slices -1 VEGETABLBFRUP Lime Gelatin with Pears 3"k3 Square Chick Pea Salad Potato Salad^ with Shredded carrots 2 Tbs. Three Bean Salad 112 c. = #a swap Romaine Lettuce 1cup 5mgc Two Uld sewnm vimmm A sourcerousti 1/2 #Bscoop 3senratedeyspervsek, Caesar Dressing 1Tb indioae vim'•^'. Salad greens, Tomato chunks, Confetti Cabbage Slew- Green Salad wl Tomato Wedge- CantaloupeMoneydew' Carrot & Raisin Salad- if hug or vegeolol, is vnemm Grsen onionsi cup -Tongs I@ c. =4 oz spwdle 1/2 c. = 4 oz. spwdle Cant 112 C 1/2 c= #e Swop A s "cods ntione Wor Hone 314 C Italian Dressno Nap DP or hair ALTERNATE FORTIFIED MARGARINE or BUTTER Trans fat free Margarne Trere fat free Margarine Trans fat free Marsedne Tmns rat free Mereadne Trans ON free Margarine 1TSP 1 led. 1 re . 1 IN D. 1 tap [s . DESSERT: Citrus Fruit Cup• 112 Cup = 4 oz Spwdle Yellow Cake w/ Icing n. 2 "x2" Orange' 1 as =1/2 c Vanilla Pudding (No Trans Fat( Melon Medley 1!2 c. =1 ea Latmainmoderd—pomm fn cup mnng Aft . Fmil = 112 cu 114 c 4ozs wdle MILK. sources LF or NF Milk LF or NF Milk LF or NF Milk LF or NF Milk LF or NF Milk a oz_ 180 180 IS oz. S oz. I otal r:= aumg vg u= dump re¢e135ro0 NOTE: AY menu dmkas husto Ue apprhred el leeat6w2eks in advance. -W rrugnOEMee creImember M1afolbving: Ground Mew = 2x per week only r great people great see icy great e-esults Packaging and Equipment Morrison Management Specialists, Inc. agrees to prepare, package as specified, and deliver meals to the two City of ROSEMEAD sites established by your bid specification from our production site at the City of Azusa kitchen facility at 740 North Dalton Avenue, Azusa, CA. Our packaging and packaging equipment is always equal to or better than the standard in the industry. We understand that food presentation is everything in our industry. All equipment used in the preparation of food will meet standards set by the State Board of Health and are approved by the National Sanitation Foundation and UL listed. In case of an emergency, arrangements will be formulated through Morrison and the Program':, Director to provide a balanced meal. The program will be reimbursed for any out -of- pocket expenses incurred when replacing part or all of a meal that is not edible due to improper preparation. Emergency Plan An emergency plan has been developed, and is on file in our offices. It outlines the procedures to provide your seniors and staff with nutritious meals in the event of a variety of emergency situations. Other Morrison managed facilities and staff that may be enlisted to assist in an emergency include: Morrison Culinary Center in North Hills, CA, Central Juvenile Hall, LAC & USC Medical Center, Olive View Medical Center, Barry J. Nidorf Juvenile Hall, Harbor -UCLA Medical Center and Long Beach Culinary Center. Every effort will be made to encourage good communication between Morrison Management Specialists, Inc. and all representatives of the City of ROSEMEAD Senior Nutrition Program. We feel that throughout the years we have been serving the senior nutrition programs, Morrison's flexibility and responsive attitude has been clearly demonstrated in handling various situations. You can be assured of our commitment to your seniors to provide the very best in quality meals through our management expertise. In the aftennath of Hurricane Katrina we continued to service our clients and customers in the affected regions. In anticipation of the hurricane, Eurest, along with their clients, had organized and prepared food services, water and basic living supplies for thousands of evacuees. Over 20,000 meals were served daily. Food Production Facility City of Azusa Kitchen 740 North Dalton Avenue Azusa, CA KITCHEN SIZE (Azusa) Kitchen Size (so. ft.): 2,605 Total Meals Currently Provided Per Day: 0 (Does not include Senior Meals) Total Senior Meals Per Day: 350 Total Meals Including Senior Meals: 350 All food will be prepared fresh daily at the production site. The following is a description of the kitchen: • Food Preparation area: 1,500 sq feet • Cold storage area: 105 square feet • Dry storage area: 3,524 square feet. • Warewashing /janitorial area: 500 sq feet All health regulations concerning food purchasing, storage and preparation will be observed. All raw food used in the preparation of meals will be of high quality and food standards will meet or exceed the specifications in the NIB. KITCHEN EQUIPMENT: List major refrigeration, cooking and ware- washing annliances_ tvne and ammint- TYPE NUMBER SIZE AGE MAKE MODEL Convection Ovens 2 Blodgett Mark V Conventional Ovens 1 Barker Gas Range Stove (4 burner ) 2 Barker Grills 2 Mixers 1 Choppers 1 Slicers 2 Dishwasher 1 Hobart Warming Cabinet 1 Traulsen Walk in Refrigerators 1 Ice Makers 1 Crystal Tins Ice Makers Freezer I Morrison Management Specialists, Inc. North Hills Culinary Center 8329 De Celis Place North Hills, CA 91343 Food Production Facility Food preparation and storage areas Approximate size of production facility is 6,300 square feet. Major food service equipment Convection Ovens= 10 Stem Jacketed Kettles = 5 Large Buffalo Chopper = 1 Slicers = 2 Icemaker /1000 lb.= 2 Trayline = 2 Alto Sham Ovens = 7 Floor Mixer = 1 Vegetable Chopper = 1 Walk -In Refrigeration = +2000 sq. ft. Walk -In Freezers = 2 Rangetop = 1 Percentage of food production facility & equipment used for senior programs: 100% percent Number of meals that can be prepared at one time Approximately 3,500 meals. DESCRIPTION of TRANSPORT EQUIPMENT Our food transport containers are made by "Cambro ". Cambro containers are known in the food service industry as excellent transport containers, which maintain required food temperatures and are manufactured to last. Hot Food: Camcarrier - Model No. 30OMPC Cold Food: Camcarrier- Model No. 100MPC (Each Camcarrier holds 4 each 2 inch hotel pans with a capacity of 180 portions per carrier) Igloo Insulated Containers - 48 qt. Milk and juices are packed with ice. Other foods will be packed with ice if needed. Soup: Camtainer - Model No. 350 LCD Should your program require alternative delivery equipment Morrison will assist in sourcing the equipment. Purchase and ownership of the alternative equipment will be based on negotiation. All transport equipment is marked to identify the meal program location. Serving pans used to transport meals are marked with location, contents and count Meal delivery tickets as reporting mechanisms are being used. These tickets are prepared in duplicate, so that the kitchen as well as the program can keep accurate and identical records. The information given on these tickets can be modified at any time to specific requirements and informational needs. The drivers are responsible to keep all transport equipment clean and sanitary at all times. Maintenance and repairs are done by our own staff as needed. Management does check the equipment for cleanliness and repairs frequently. Serving pans and transport equipment are washed and sanitized daily at the production site. If additional equipment is needed on occasion, the production kitchen does have an extra supply of Cambro or Igloo containers as well as insulated meal bags. great p �ipfc- great see v €co great rsci� #s DELIVERY & VEHICLES Back up Plan Morrison is the first owner of all vehicles which are used in the senior meal programs. All trucks and vans in the Los Angeles area are made by the Ford Motor Company. Models used: Ford - Econoline Vans Ford - Econoline Step Van with a 14ft. "Satellite" box Two back -up vehicles are part of our fleet at the North Hills Culinary Center. We will be able to respond quickly on short notice and in times of emergencies. We also have an agreement with a truck rental agency within a few miles to pick up vehicles as needed. Our vehicles are serviced on a regular basis and repairs are done by a certified service garage. We have been put on their priority list, if we are in need of road service and /or towing. All company vehicles are insured through American Home Assurance Company, with coverage of 5 million combined single limit (see Insurance Certificate). Our drivers have a cellular telephone in their vehicles, so that we can reach them at all times. It also enables them to communicate with us, the police and their respective program sites if unforeseen situations should occur. We are doing everything we can to have safe vehicles, safe drivers and avoid any delays in delivery schedules. All drivers must submit to and clear the Morrison /Compass driver background check before operating any of our vehicles. The delivery routing for your program is done according to your requirements of receiving and serving times. We shall work with you to establish the best delivery system possible. Section 6 Personnel Qualifications great people great service greatres it #s Qualified local management is essential to a successful foodservice program. As such, Morrison has a qualified, professional Director of Food Services at the North Hills Culinary Center. The Director of Food Services is your key point of contact and the leader of the management team that will support your program. The Director of Food Services, Nader Poursadeghi, has over 20 years experience in the provision of meals for Senior Nutrition Programs contracted through the County AAA and /or the City DOA. Morrison's Assistant Director, Carlos Geise has nearly 20 years experience in Senior Nutrition Programs and is primarily responsible for safe and,sanitary food production and food delivery. All members of the management team are ServSafe certified, possess or have applied for Food Handler Certificates and have completed Morrison's Management Training Program. At least one member of the on -site team will be ServSafe Certified and have a Los Angeles County Food Handlers Certificate. In addition to the on -site Management team, Morrison has on staff a Regional Clinical Nutrition Manager (RD) who provides the assistance necessary to meet the requirements of the County on an as needed basis. She is responsible for oversight of menu development and nutrient compliance. She will also be available to consult on any clinical nutrition issues that may arise. The management team is assigned to the North Hills Culinary Center and can be reached through the facility office in North Hills at 818 - 895 -1161. The management team is also there to assure the continued success of your Senior Nutrition Program. Resumes for key positions can be found on the following pages. "} am;kforrison. I am a.PYofess6am my actions; l earn the TRUST of my clk and team members. My TEAM and I on meetigg our CUST01 ERS' needs oLw.,Clients for Lifel ,Fbel!eve cc )FIT for out cgnpany and by creatin (to for our STAFFING OVERVIEW MANAGEMENT: Director of Food & Nutrition Services: Nader Poursadeghi Approximately 30 years experience in food service management & over 20 years Senior Program experience. Responsible for the overall food service operation and contract compliance at North Hills Culinary Center and the City of Azusa Kitchen. Responsible for program supervision to include: menu development in conjunction with the Area Agency on Aging and CNS, nutrient compliance and working with the City of Rosemead Nutrition Program for the Elderly staff to correct problems if necessary. Assistant Director Senior Nutrition Services: Carlos Geise • Approximately 28 years experience in food service supervision /management & nearly 20 years Senior Program experience ♦ Responsible for quality assurance and delivery systems. • Responsible for Senior Nutrition Program Management including production, purchasing, deliveries, periodic site visits, communication with site management and daily monitoring of adherence to program guidelines. • Direct supervision of the Azusa kitchen staff. Assistant Manager /Production: Hector Lope Approximately 20 years experience in food service supervision /management & 12 years Satellite Program experience. Responsible for quality assurance and delivery systems. Responsible for Senior Nutrition Program Management including production, purchasing, deliveries, communication with site management and daily monitoring of adherence to program guidelines. Emphasis on ordering, production, packing routes, HACCP. Shift Supervisors 2 Each at North Hills and 1 at Azusa Kitchen PRODUCTION STAFF: Cooks /Baker • 1 Lead Cook, 4 Assistant/Prep Cooks, 1 Baker and 1 Lead Cook at Azusa Kitchen • Food preparation of hot foods using Morrison approved recipes ♦ Pan and pack food by route using weight or count, label pans with item, site & count • Follow all HACCP policies and procedures ♦ Attend daily production meetings Cold Food Preparation Staff • 4 Cold Food Production/Trayline Staff and up to 1 Prep /Driver at Azusa Kitchen • Cold food preparation using Morrison approved recipes • Pan and pack food by route using weight or count, label pans with item, site & count • Follow all HACCP policies and procedures • Attend daily production meetings OTHER • 1 General Utility/Dish room ♦ 1 Office Staff Drivers ♦ 9 Drivers ♦ Responsible to deliver all foods and supplies according to delivery slips and place items as directed by site staff. Record temperatures. Document shortage or overage. Picks up soiled items and returns to food production site. Responsible for cleanliness of all transport equipment. Nader Poursadeghi Current Position: Director of Food and Nutrition Services Morrison Management Specialists, Inc. North Hills Culinary Center /Barry J. Nidorf Juvenile Hall 8329 De Celis Place North Hills, CA 91343 Years With Morrison: 26 years Education: Bachelor of Science, Electrical Engineering University of District of Columbia, Washington D.C. Relevant Skills and Experience: ♦ 30 years experience in food service operations including fine dining, higher education campus dining services, corrections and Senior Nutrition Dining ♦ Menu Cost Analysis, Purchasing and Procurement, Staff Training, General Accounting, Customer Service, Inventory Control, Catering, Quality Control /Quality Assurance, Safety and Sanitation ♦ ServSafe certified by the Educational Foundation of the National Restaurant Association ♦ Certified Food Handler ♦ Fluent in English and Farci Employment History: 1991 - Present Director of Food and Nutrition Services for Morrison Management Specialists, Inc. North Hills Culinary Center /Barry J. Nidorf Juvenile Hall, Sylmar, California Corrections facility, 2,600 meals per day 1990-1991 Food Service Director for Morrison Health Care, Inc. Dominican College, San Rafael, California College Board Program of 2,100 meals per day. Annual revenue $1,000,000 +. 1986-1990 Assistant Director of Food and Nutrition Services for Morrison Health Care, Inc. Central Juvenile Hall, Los Angeles, California. Corrections facility, 3,200 meals per day 1985-1986 Catering and Dining Room Manager for Morrison Health Care, Inc. Rossmoor Towers Retirement Community, Laguna Hills, California. 1984-1985 Restaurant Manager Marquis French Cuisine, Santa Clara, California. 1978-1984 Assistant Manager and Maitre'D at two Country Clubs in Washington, D. C. area. Carlos Giese Current Position: Assistant Director of Food and Nutrition Services Morrison Management Specialists, Inc. North Hills Culinary Center 8329 De Cells Place North Hills, CA 91343 Years,With Morrison: 28 years Education: Escuela Preparatoria San Luis Potosi, Mexico San Fernando Valley High School San Fernando, California GED & ESL Courses Completed Relevant Skills and Experience: ♦ 29 years experience in food service operations for corrections and Senior Nutrition Program Dining ♦ Menu Cost Analysis, Purchasing and Procurement, Staff Training, Food Production, Customer Service, Inventory Control, Catering, Quality Control /Quality Assurance, Safety and Sanitation, Medical Diets. ♦ ServSafe certified by the Educational Foundation of the National Restaurant Association ♦ Certified Food Handler ♦ Fluent in English and Spanish Employment History: 1994 - Present Assistant Director of Food and Nutrition Services for Morrison Management Specialists, Inc. at North Hills Culinary Center & Satellite Programs /Barry J. Nidorf Juvenile Hall; Sylmar, California 1991 -1994 Production Supervisor for Morrison Health Care, Inc. at Barry J. Nidorf Juvenile Hall, Sylmar, California. 1988-1991 Cook and Production Supervisor for Morrison Health Care, Inc. at Barry J. Nidorf Juvenile Hall, Sylmar, California 1983-1988 Cook and Trayline Supervisor for Morrison Health Care, Inc. at Barry J. Nidorf Juvenile Hall, Sylmar, California. 1981-1983 Cook for Zsabo Food Service at Barry J. Nidorf Juvenile Hall, Sylmar, California. Hector Lepe Current Position; Assistant Director of Food and Nutrition Services Satellite Program Morrison Management Specialists North Hills Culinary Center 8329 De Celis Place North Hills, California Years With Morrison: 25 Years Education: Sylmar High Sylmar, California Relevant Skills and Experience: Since the beginning of his employment with Morrison Hector has demonstrated outstanding dedication, motivation and energy. His determination and ability to perform as a coach and mentor have resulted in his steady climb from a food service worker to his current position as Assistant Director. He has completed the Morrison Management Training program and is competent in the following areas: Food Production, Purchasing, Staff Training, Medical Diets, General Accounting, Catering, Quality Control /Quality Assurance, Safety and Sanitation. He is ServSafe certified by the Educational Foundation of the National Restaurant Association. He is certified as a Food Handler by the Los Angeles County Department of Health Services. He is fluent in English and Spanish. Employment History: 2007 - Present Assistant Director of Food and Nutrition Services /Satellite Program for Morrison Management Specialists at North Hills Culinary Center in North Hills, California. 1991 -2007 Supervisor at Challenger Memorial Youth Center in Lancaster, California. 1986-1991 Food Service Worker promoted to Supervisor, Morrison at Barry J. Nidorf Juvenile Hall, Sylmar, CA. Joyce Kruesopon Region Director, Operations Morrison Management Specialists, Inc. PROFESSIONAL SKILLS: • Leadership, Team Building, Personnel Management • Food Safety, Sanitation and Nutrition Services Operations Management • Financial Analysis, Contract Negotiations, Client Relations • Twenty -three Years Management Experience in the Healthcare Food Service Industry • Large Scale Multi- Department responsibility for 14 Managers and 300 Support Staff controlling $16,000,000 in managed volume with a Food Service Budget of $8,000,000 • Five'Years prior experience with Los Angeles County Contract Food Service Management • BS Degree in Dietetics and Twenty -three years experience with modified medical diets • Excellent results from JC /DHS and Centers for Medicare & Medicaid Services (CMS) surveys EXPERIENCE: Morrison Management Specialists, Inc. 11/2011 — to present Region Director, Operations Central Satellite Kitchens in Long Beach and North Hills, Los Angeles County Probation Juvenile Halls and Challenger Memorial Youth Center ARAMARK Inc 11/2005 — 11/2011 General Manager Support Services at Huntington Hospital, Pasadena, CA Responsible for multi- department direction of 14 Managers /Supervisors and 300 support staff including Food Service and EVS. Overall budget of $16,000,000 and a Food Service Budget of $8,000,000 Achievement demonstrated by improve satisfaction scores, successful Joint Commission, Department of Health Services and CMS(CA State) surveys. Exceeded budget expectations by increasing sales and decreasing expenses. ARAMARK Inc 05/2001— 11/2005 General Manager Support Services at Saint Joseph of Orange, Orange, CA Multi- department responsibility including a $7,000,000 Food Service Department Budget ARAMARK Inc Director of Food and Nutrition Services at Huntington Hospital, Pasadena, CA ARAMARK Inc Regional Retail Director at Providence St. Joseph Hospital, Burbank, CA ARAMARK Inc Retail Director at St. John's Hospital, Santa Monica, CA ARAMARK Inc Retail Director at LA County /Rambo L.orAmigos National Rebabilitation Center Morrison Management Specialists, Inc. Retail/ Catering Manager at L-4 County LAC&USC Healtbcare Network EDUCATION: BS Home Economics, Dietetics California State University of Los Angeles CREDENTIALS: ServSafe® Certified CONTACT INFORMATION: 1727 Axenty Way, Redondo Beach, CA 90278 (310) 798 -4017 (714) 319 -2896 cell (310) 798 -4223 fax logcel<.ruesopon@lamMorrison.com 12/1999 — 05/2001 12/1998 — 12/1999 06/1994 — 12/1998 08/1989 — 06/1994 05/1988 —08/1989 Lisa Trombley, MA, RD, CSNC Regional Clinical Nutrition Manager Regional Director, Operations Morrison Management Specialists, Inc. PROFESSIONAL SKILLS: • Leadership, team building, personnel development • Clinical nutrition and patient food service management • Food safety and sanitation • Patient satisfaction, client relations • Multi-unit responsibility overseeing clinical nutrition services in Los Angeles and Orange County • Assisted implementation of innovative patient service programs throughout California • Instructor Medical Nutrition Therapy at California State University Long Beach EXPERIENCE: Morrison Management Specialists, Inc. 07/2011 - to present Regional Director, Operations, MHFS Western Region Regional Clinical Nutrition Manager 01/2012 — to present Morrison Management Specialists, Inc. 11/ 2008 — 12/2012 Senior Director Food & Nutrition Services, LAC &USC Healthcare Network Morrison Management Specialists, Inc. Director Food & Nutrition Services, Martin Luther King, Jr. Multi- Service Ambulatory Care Center California State University Long Beach Part Time Instructor of Medical Nutrition Therapy Morrison Management Specialists, Inc. Western Regional /System Clinical Nutrition Manager Western Region LA County Juvenile Halls Morrison Management Specialists, Inc. Director of Patient & Clinical Nutrition Services Harbor-UCLA Medical Center Kaiser Permanente Hospital Clinical Dietitian, Los Angeles, CA 09/2006 —11/2008 01/2008 —05/2008 07/2005 —01/2007 01/2012 — present 07/2001 —07/2005 03/2001 —07/2001 Henry Ford Hospital — Detroit MI 1993-2001 Clinical Nutritionist, Clinical Support Services, Dept. of Pharmacy Researcher, Clinical Dietitian Adjunct Instructor- Clinical Nutrition (Madonna University, Livonia, MI) Author /Presenter 32 Professional articles and /or presentations published and /or presented EDUCATION: MA. Nutritional Science, Wayne State University, Detroit, MI B.S. Nutritional Science, Pepperdine University, Malibu, CA CREDENTIALS: Registered Dietitian, Registration # 808891, Expires August, 2012 Certified Nutrition Support Clinician Servsafe Certified /Instructor Certified Food Handler Lisa Trombley, MA, RD, CSNC PROFESSIONAL AFFILIATIONS: A.D.A. American Dietetic Association California Dietetic Association Los Angeles County Patient Safety Member Michigan Dietetic Association 1992 -2001 Southern Michigan Dietetic Association 1992 -2001 AWARDS AND HONORS Director of the Year -Clark Region, Morrison Healthcare Food Services, 2011 LAC&USC Healthcare Network, St. Director Clark Region Be A Star Account of the Year, 2011 Award of Excellence for Outstanding Support in Dietetic Education, Oakwood Dietetic Internship, 2008 Steritech Star of the Year (Food Safety & Sanitation Award) MLK, Jr. Hospital /Clark Region, 2007 Regional Clinical Nutrition Manager of the Year, MHFS, 2006 Nominated for Excellence in Clinical Dietetics Award, CA Dietetic Association, 2004 Distinguished Faculty Award, Henry Ford Hospital, 1995 & 2000 Janet Letmineaux Scholarship, 1999 Dietetic Internship Roll of Honor, Henry Ford Hospital, 1993 Sandpipers Scholarship, 1991 CONTACT INFORMATION: 1727 Axenty Way, Redondo Beach, CA 90278 1727 Axenty Way Redondo Beach, CA 90278 Tel: 310-798-4017 Fax: 310-798-4223 LsaTrombley@lamMorrison.com Morrison Corporate Support Regional Team — Southern California Regional Vice President • . • I Regional Director of Operations - - • • • isa Trombley MA, RD, CNSC ➢n ..�... �l�..n �n J � M ! i a- v.v _.v --r% � Z 0�.� .a. Corporate Executive Chef SR Human Resources Consultant • Human Resources Manager • - Rhonda Kanatzar Regional Safety Manager . • - Support Services Coordinator • - EXAM FORM NO. 4673 CERTIFICATE NO. 8652895 ServSafe@ Certification for successfully completing the standards set forth for the SewSafee Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute IANSII— Conference for Food Protection (CFI). 12/10/2011 DATE OF EXAMINATION 12/10/2016 DATE OF EXPIRATION Local laws apply. Check wittl your local regulatory agenry for recemfcation requirements. 1 ® Paul Hineman #0655 Executive Director, National Restaurant Association Solutions 910111 Nadonaf RmeuamAUwleEOn FEUCesonel kundesan. AO neAU reaerrM.5er5ale and Neserv5ale logo ere rag6mretlaademaM of are Natlenal AesburamASSOaadan Etlucadonal kundav[n. aM tins uMer fce se by NaMnel flemurenl AVaocia6on RdMOnv,LLC� a wAN1y wmeEVUbnI?ary oltiv Nalioml Rnleumm Aan[iafian. This recurrent cannot be ranoduc d ur earned, isobar, v.1112 NATIONAL RESTAURANT ASSOCIATION® Irsery EXAM FORM NO. 4673 CERTIFICATE NO. 86528" Seim ►a►fer, Certification ter sF=fccQw,?U;fy co,orewlq ?he sta"dard? wr VO fur Ow Sery SaW Form P[swt,vri Manager Cervinw,xi Exarntnuiaorl wrwM a accred -fed eI the Armen Can Nalima4 Sla:Aafaq Lm,me ANSU Conlpm,ci, for rood Fl,otano, JCFP) 12/10/2011 12/10/2016 NATIONAL RESTAURANT ASSOCIATION, 1114 .11 1i1_ D, I.F. VFW 1' 41. t" EXAM FORM NO. 4673 CERTIFICATE NO. 8652084 SesvSafel, Certification Fc, F0.r�essfuzly comp nng 0a manlae47, Sol laph fa: the S4"safe' F,4d prolocnor 10anage,, Fxvm w!or ,,?wre 3 ac,fPdetPd ny ihf American Nat,Y15i Standards InSftl.le foe Foxl P,otecioe, tC.Pi 12/10/2011 I CIO E 14M fi,", O,, 12/10/2016 NATIONAL RESTAURANT ASSOCIATION, I, I I I! 117 11 7 - / I - This dirijazent fie-recl i-cayie-i Mat Hemr Lope !Cas succes ul�y compkaeda azard.Anaos-is Oitk!al-Concral-4bilit Coul-se lw . A COP r7cmPlelion Dm� MAn-010 CST T. y ie., FL ,-iSerA F. Quality C• • ; Quality great people great service great I- GSUItS QUALITY OF FOOD SERVED Briefly describe Quality Assurance Program Morrison understands the performance standard required for food /nutrition and sanitation. The previous sections and the Quality Control Plan describe our method for insuring quality food service that meets or exceeds our client's standards. Quality is a key issue for Morrison Management Specialists. It is part of our corporate philosophy to be quality oriented. "There is no quality without consistency." Policv Services provided to seniors shall be reviewed on a regular basis. Areas to be reviewed should include appropriateness of quality and cost effectiveness of services rendered. Purpose To provide guidelines to ensure that services rendered meet the needs of the seniors and are of the highest quality obtainable, utilizing available resources. Food Preparation Production Sheets System Staff will use daily production sheets to assure food quality and proper quantities. Method Assistant Manager will fill out production sheets one week in advance based on the current counts. Counts will be adjusted daily for actual production. Substitutions and leftovers will be recorded for each meal. Production sheets will meet all requirements for the Senior Nutrition Program. Director of Food Services will check production sheets for discrepancies weekly. The Project RD will approve all substitutions as required. The Morrison Corporate Executive Chef or designee will evaluate the procedure semi - annually. A file of inspections will be kept on hand and all copies of production sheets will be kept on file for a minimum of two years. Corrective Action In the event quantity is found to be inadequate the Director of Food Services shall take immediate corrective action. If a substitution is required it will be made, approved and documented on the production sheet. Food Quality System All food purchased will meet quality standards established by the Senior Nutrition Program'and'the RFP. Method Invoices Will be monitored by the Director of Food Services and checked semi- annually by the Corporate Executive Chef or designee and the Regional Clinical Nutrition Manager. Periodic checks are also made by Morrison's Corporate Purchasing Department (FoodBuy).. All invoices will be kept on file. Corrective Action Should the food quality be found to be below standard upon delivery, the foods will be returned to the purveyor for credit. Should the food quality be found to be below standard before or during the production process the Director of Food Services will take immediate corrective action. If a substitution is required it will be made, approved and documented. Should the Corporate Executive Chef or designee find foods to be below standards during his audits a corrective action plan will be developed. Food Portions System Proper utensils will be used to portion foods. Portions will meet the requirements on the 6 -week cycle menu. Meal Delivery Tickets will state serving utensils to be used at the serving sites. Method Supervisors will check foods to insure proper portioning. This will be recorded on the Taste and Temperature Report at each meal. The supervisor will monitor portions daily. The Director of Food Services or designee will monitor portioning randomly to ensure consistency. The Taste and Temperature Reports will be kept on file for 1 year for inspection. Adequacy of Prepared Food System A proven recipe will be used to prepare all menu items. Quality will be checked at each meal. Method The cook/supervisor or designee will taste test all foods during and at the completion of preparation. The taste - tester will make written comments on the production sheets and review these with the production staff each day at production meetings. The Assistant Food Service Director and or the Food Service Director will taste test the food periodically to ensure quality and recipe adherence. The Corporate Executive Chef or designee will evaluate food production semi - annually. Corrective Action Should the taste of the food be found to be unacceptable during the production process the supervisor and or the assistant director will work with the cooking staff to make immediate correction. The Corporate Executive Chef or designee will be consulted regarding any issues related to the Morrison Recipes. Food Temperature System Foods will be maintained at the required temperatures during storage, production, assembly, packing and delivery to nutrition sites. Method Temperatures will be monitored in storage by the use of Daily Refrigerator Temperature Logs. All production personnel will monitor temperatures during production and immediately before tray assembly begins. Managers will take the food temperatures during assembly and record on the Taste and Temperature Report. All temperature records will be maintained on file for 1 year. Corrective Action Should cold storage temperatures be found to be inadequate during inspection cold foods will be relocated to another storage site. The refrigeration system will be evaluated by a trained service person. If required the unit will be repaired. Should deviant temperatures be discovered prior to or during food packaging, the Manager will return food to the production staff for heating or cooling. Pre -Meal Preparations A. Vegetables B. Foods C. Leftovers System All vegetables will be cooked the same day as served. All other foods will be prepared no earlier than one day before service. Leftovers will be properly labeled and stored not more than two (2) days in the refrigerator. Method Meal preparation and leftover storage will be monitored by the supervisors daily, by the Director of Food Services, Assistant Manager randomly throughout the month, and by the Corporate Executive Chef or designee semi - annually. Corrective Action Assistant Manager will check the refrigeration units daily to assure proper disposition of leftovers. Should leftovers be improperly stored or exceed the 2 day limit the food will be immediately discarded. Sanitation System Morrison will maintain a cleaning schedule covering all kitchen equipment and all kitchen and dining room areas. After meal clean -up will be completed and will meet all State and County health regulations. Method The Assistant Director or Lead will record daily tasks completed on the cleaning schedule. Inspection will be performed by the Director of Food Services. The Assistant Director will insure all hair restraints are in place and that gloves are worn. Cleaning schedules and inspections will be kept on file. The Regional Director of Operations and the Regional Clinical Nutrition Manager will inspect all areas of the Unit semi - annually for adherence to all safety and sanitation requirements. Corrective Action Should the shift supervisor find cleaning assignments incomplete the tasks will be assigned to other Food Service Workers for completion. Should any other deficiencies be noted the Director of Food Services will be responsible for taking immediate corrective action. Quality Surveys System A monthly food service questionnaire will be distributed, collected and scored by the Director of Food Services. The food service Quality Survey will be used as a tool to monitor service and as a guideline for performance improvement. Method Acceptable levels will be established. A plan for performance improvement will be developed. The Regional Director of Operations, Corporate Executive Chef or designee and Regional Clinical Nutrition Manager will monitor and mentor the improvement process. Scores will be kept on file. Corrective Action The Regional Director of Operations will be responsible for assuring the Quality Surveys are conducted on a consistent basis, and that the performance improvement plan is completed and followed. Failure on the part of Morrison on -site Management to follow the policy may result in disciplinary action. QUALITY ASSURANCE SATELLITE UNIT VISIT REPORT Fair Poor Quantity Temperature Quality Entree Date: Day: Meal: Visited By: Unit: Staff Name: Good Fair Poor Comments Presentation Service Promptness Cambros was the meal delivered? Seniors ate at? cambros closed properly? Y N Cambros were clean? Y N Suggestions can you make to Improve our daily service? Summary And Action Plan Good Fair Poor Quantity Temperature Quality Entree And Starch Quantity Vegetable Of: Salad Dessert Milk Good Fair Poor Comments Presentation Service Promptness Cambros was the meal delivered? Seniors ate at? cambros closed properly? Y N Cambros were clean? Y N Suggestions can you make to Improve our daily service? Summary And Action Plan Morrison Health Care, Inc. HACCP RECEIVING LOG DATE ACTION TAKEN IF FOOD FOOD TEMP FOOD TEMP FOOD TEMP FOOD TEMP FOOD TEMP FOOD TEMP STANDARD NOT MET ge rlages and what damages, sho lams land Whai ou did to comxt . FROZEN FOOD FROZEN MEAT OF OF OF OF °F OF OF OF OF OF OF °F °F OF OF OF °F OF OF OF OF OF OF OF FROZEN POULTRY OF OF OF OF °F OF OF OF OF OF °F OF OF OF OF OF °F OF OF OF OF OF °F OF FROZEN FISH °F °F °F °F °F °F °F °F °F °F °F OF rROZEN EGG °F °F °F °F °F OF REFRIGERATED FOOD SHELL EGG OF OF OF OF OF OF LIQUID EGG OF OF OF °F OF OF YOGURT OF OF OF OF °F OF - MILK OF OF OF OF OF OF OP ROUND: TEMP OF OF °F OF OF OF OP ROUND: PACKING DATE shsdtl be 2 weeks hm MFR date dale dale dale dale dale dale Re FROZEN FOOD STANDARDS 15F or below No freezer burn or refreezing detected Packaging clean and unbroken Appropriate color, odor, and texture Dating Code within standards Vehicle clean and holding correct temps. REFRIGERATED FOOD STANDARDS 41 F or below Eggs - none cracked or dirty Eggs - yoke firm and appropriate color Packaging clean and unbroken Dating Code within standards Vehicle clean and holding correct temps. No odor MORRISON HEALTH CARE, INC. KITCHEN REFRIGERATOR TEMPERATURE LOG MONTH OF: 2012 DATE 1 MEAT 2 SALAD 3 PRODUCE 4 TRAYLINE 5 BAKER AM PM AM PM AM PM AM PM AM PM 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 TEMPERATURE STANDARD: FREEZER 0 °F OR BELOW, REFRIGERATOR 34'F-41'F. NOTIFY MANAGEMENT WHENEVER TEMPERATURES FALL BELOW STANDARDS AT x_ DO NOT USE REACH -IN WHEN TEMPERATURE FALLS BELOW STANDARD - MOVE ITEMS. Percent Compliance Calculation (Benchmark = 100 %) Morrison Health Care, Inc. DISHMACHINE TEMPERATURE LOG MONTH: 2012 List comments or problems under "Actions Taken ". Notify manager whenever temperature does not meet standards. IF RINSE TEMPERATURE < 180 °F: * notify manager turn on Ecosan dispenser and test 50 ppm ONLY USE ECOSAN IF FINAL RI NSE 165 °F OR LESS. Ecosao is a chlorine chernlcal sanitizer call Ecolab M -F For emergency and ask them to page the technician on duty! Percent Compliance Calculation (Benchmark = 100%) IWal lamps adoin STO total temps rewmea %compliance BREAKFAST LUNCH DINNER DATE TIME PREWASH 150For> WASH PRERINSE 180For> FINAL RINSE TIME PREWASH 15OFor> WASH PRERINSE 18OFor> FINAL RINSE TIME PREWASH 15OFor> WASH PRERINSE 18OFor> FINAL RINSE sup. INIT. CORRECTIVE ACTION TAKEN 1 2 ' 3 4 5 6 7 8 9 10 11 12 13 14 151 1 16 17 18 19 20 21 22 23 30 31 List comments or problems under "Actions Taken ". Notify manager whenever temperature does not meet standards. IF RINSE TEMPERATURE < 180 °F: * notify manager turn on Ecosan dispenser and test 50 ppm ONLY USE ECOSAN IF FINAL RI NSE 165 °F OR LESS. Ecosao is a chlorine chernlcal sanitizer call Ecolab M -F For emergency and ask them to page the technician on duty! Percent Compliance Calculation (Benchmark = 100%) IWal lamps adoin STO total temps rewmea %compliance HACCP TRAINING 2012 RECEIVING FOOD • Inspect for damage (do not accept dented cans, spoilage), insect infestation, or mishandling. • Return damaged items or dented cans to Warehouse. • Store food promptly upon receiving. • Do not store raw foods above cooked foods. • Store six inches off the floor and twelve to eighteen inches from the ceiling. • Rotate stock using first- in/first -out (FIFO) method. • Keep storage area clean and neat. • Maintain refrigeration temperatures at 41'F or below; freezer temperatures at 0 °F or below. HACCP TRAIMNG 2012 PREPARING FOOD • Wash all raw fruits and vegetables under Victory Wash (especially melons). • Use separate equipment for raw vs. cooked — Keep raw foods and cooked foods separate. — Use separate, sanitized cutting boards and knives. — Never allow equipment with raw food to come in contact with cooked food. • Clean and sanitize can openers daily. • Proper Cooking Temperatures: ❑ Roast Beef, Fish 145 °F ❑ Eggs 155 °F ❑ Poultry 165 °F ❑ Hamburger, Pork 155 °F STORING & THAWING FOOD • Chill prepared foods to less than 41'F within four hours. Place in shallow pans two- inches deep. • Cover, date, label and rotate all stored food items. • Store in proper (dated, labeled, sealed) storage containers. Use Morrison food labels. • Prepared foods should be thrown out after three days. • All foods must be covered, labeled, and dated in the refrigerator or in dry storage. THAW FOODS ONLY: 1. In refrigerator 41'F or below 2. Under running water (70 °F or below) 3. In the oven as part of the cooking process. HACCP TRAINING 2006 HANDLING DISHWARE Do not touch food contact surfaces (pick up dishware by the rim: glasses on the outside and silverware by the handle). Double -check dishware for clean, spot -free appearance. Never use chipped or cracked dishware. Use utensils to serve food. Always wear disposable gloves when'working with food. Use scoop to handle ice. Wash scoop container daily in dishmachine. Store all utensils in a clean, covered container. Only use utensils in good, clean condition. Check dishmachine temperatures daily. ODOUBLE CHECK THESE PRACTICES HACCP REVIEW Feb 2012Inservice Ask employees these questions: 1. What is HACCP? Safe food handling 2. Why should we be concerned about food temperatures and handling? Prevent illness 3. Can we completely prevent illness by keeping ourselves clean? No 4. What does the "danger zone of food" mean? Unsafe temperature where bacteria grows 5. What is the danger zone temperatures? 41 °F -140 °F 6. What temperature do we work in? 70 -80F — the danger zone! 7. What are the some ways to properly thaw meat? cool running water, refrigerator, oven 8. Why do cooks have to take internal temperature of meat — deep inside the meat? Cooks the slowest 9. What is correct internal temperature for: Roast beef? 145 °F Hamburger? 155 °F Turkey? 165 °F 10. What temperature should sandwiches be held at? 01'F or below 11. What is the correct holding temperature for hot foods (steamtable)? 140 °F 12. Can you chill a big roast beef in the refrigerator to 40F in four hours? No — have to slice in 4 pieces 13. Can you chill a big pot of soup to 40F in four hours? No — have to pour in smaller containers. 14. What temperature should food going to the steamtable be? 140 °F 15. What if you receive food from the cooks that is 120 °F? return it — tell them to heat it up. 16. How do you know refrigerators are working? Check the thermometer twice each day: 40 °F or below 17. What is the proper way to wash hands? Warm water, soap, rinse, use paper towel. 18. What has more bacteria ... feces or urine? Feces is full of bacteria and urine is almost sterile. 19. What has more bacteria ... toilet or sink? It's the sink! People wipe their bottoms and then take their dirty hands to the sink faucet. 20. Tell the story about Jack -in- the -Box employee who did not wash his hands then went to cook hamburgers and did not cook them to 155 °F — 10 kids died! We must wash hands and check our hamburger are cooked to 155 °F (CAF# EMPLOYEES MUST REALLY START DOING THIS DAILY) 21. How should you turn off the sink faucet and open the bathroom door? With a paper towel 22. Do all people wash their hands? All Morrison employees MUST!!! But ... not everyone else does so WASH YOUR HANDS AND DON'T TOUCH BATHROOM FAUCET OR DOOR WITHOUT PAPER TOWEL. 23. Is it okay to dry your hands on your apron? No — it is full of germs. 24. How many times can we reheat food? Once 25. What temperature do we have to reheat food to? 165 °F 26. Can we use dented cans? No — can lead to botulism poisoning which kills! 27. Do we throw dented cans away? No — return to dented can shelves in warehouse for credit. MOROIS®N Food Safety and Sanitation Audit Form: Steritech Page 2 of 4 7 cru ak Premises &Equipment 23 s 1' II food contact surfaces of equipment and utensils in good condition, durable, non - toxic, and easily cleanable 3 502* dequate hot and cold water available and from an approved ource. 3 03 Plumbing in good working order (adequate pressure, air aps/back0ow prevention devices in place). 2 04` Pest prevention program is effective. 4 551 hemicals and spray bottles properly labeled, used and stored. 2 552 Cleaning tools and brushes appropriate for use, properly stored. 2 553 Non -Food contact surfaces properly cleaned 2 54 it non -food contact surfaces of equipment and utensils in good ndition, durable, non - toxic, and easily cleanable. 1 55 Floors, walls, ceilings free of excessive dust, debris, standing water. 2 56 entilation adequate; vents, fan guards, and filters clean. 1 57 nterior garbage containers cleaned, lined, and emptied as needed. 1 58 Floors, walls, and ceilings properly constructed and in good repair. 1 559 Lighting adequate; safety shields in place and in good condition. 1 560 No pest entry points or harborage sites. 1 561 Pest control devices properly installed and maintained. 1 62 lExterior garbage storage and removal adequate, covered, kept clean. 1 cmma,a Customer Areas 10 pis, 51 Non -food contact surfaces properly cleaned. 2 52 Floors, walls, ceilings free of excessive dust, debris, standing water. 2 53 Ventilation adequate; vents, fan guards, and filters clean. 1 54 Floors, walls, and ceilings properly constructed and in good repair. 1 55 Interior garbage containers cleaned, lined, and emptied as needed. 1 56 Dinin area tables and chairs clean and orderly. 1 657 ableware properly presented. 2 Gurah Cleaning & Sanitizing 17 pts. 01' Food contact surfaces properly cleaned, sanitized, and air tlrled. 3 02' acilities for manual washing and sanitizing of equipment rid utensils properly maintained and operated. 3 703' 5anitizer solutions at proper concentration and temperature. 3 04• ishwashing machines operating properly (temperatures and ressure). 3 51 lean utensils and equipment properly stored. 2 52 Sanitizer test kits available and used. 1 53 Ariping cloths Stored in approved saoitizer, properly used. 2 �s I._._ I Staff Standards I 1801• (Proper handwashing practices followed. 4 lam, Infected assoclates or those who present a risk are restricted bare hand contact with ready -to -eat food. vas properly maintained and used appropriately. Id hygiene practices; clean outer clothing, proper hair saints used, etc. 4 1833 (Personal items properly stored in designated areas away from I ' I Food, utensils, and equipment. ,cm;ca, Staff Facilities a Pts. 61• Handwashing facilities in food prep adequate and accessible 3 681 landwashing facilities in food prep areas clean and fully stocked. 2 82 Restrooms clean, fully stocked, and in good repair Doors are elfclosing. Trash cans covered where required. 2 83 rea(s) for eating, drinking and tobacco use designated, 1 84 rea s for store a of ersonal belon in s desi natetl. 1 M cmmma QA Program Management 8 p1s. 901 Cerffled Food Safety Manager on premises. 2 951 Policies and Procedures Manual readily available. 2 953 Food safety signage posted appropriately. 2 54 Facility is appropriately licensed /permitted to operate. 2 956 Master Cleaning Schedule for the entire operation is effective. 0 wucai Deficiencies Total Number of Critical Deficiencies C f.. Section 8 Certifications greatpp -ogle great see haq great � 'Sulu I THIS CERTIFICATE MUST BE POSTED AT PLACE OF BUSINESS CITY OF LOS ANGELES TAX REGISTRATION CERTIFICATE THIS CERTIFICATE IS GOOD UNTIL SUSPENDED OR CANCELLED BUSINESS TAX ISSUED: 1/21/2006 ACCOLINTNO. FUNDICLASS DESCRIPTION STARTED STATUS 0000309122-0002-3 1 L167 Retail Sales 1 02/01/2006 1 Active MORRISON MANAGEMENT SPE S u LICENSE/TAX NO HILLS CTR #7< E 8329 DE CELLS PLACE D NORTH HILLS, CA 91343-6103 T 0 8329 DE CELIS PLACE NORTH HILLS, CA 91343-6103 ISSUED BY. P, cArli� DIRECTOR OF FINANCE m- v"I'm Ur rIMANUL IN WHIJINU OF ANY CHANGE IN OWNERSHIP OR ADDRESS P.O, BOX 53200, LOS ANGELES CA 90053-0200 FORM 2000 (rev. 6101) IMPORTANT- READ REVERSE SIDE zmp ��.'. A ICENSE M1$T BE CDNSPIQIDUSLY DISPLA � ��.c; n..- ?+..sfis.a w' +c nei TREY eia �i COUNTY OF LOS ANGELES 01487 PUBLIC HEALTH LICENSE ee averse e Issued to: X MORRISON MANAGEMENT SPEC INC 2730 JUN 30, 2012 NORTH HILLS CULINARY CENTER 125680 LICENSE AND TAX #18845 4721 MORRISON DR #300 IssuE DATE MOBILE, AL 36609 OCT 19, 2011 10 FD $ROC WHLS 6000+ COUNTY OF LOS ANGELES LOCATION OF BUSINESS BEING LICENSED By 8329 DE CELI S PEACE NOR 91343 ( ��'LJ' �l� -.CL_ `a •� A UOUMTY AUDITOR I��� �n ''�'"1 �� �„ �"L"*n. xex °� � .A.w h.ubt.F':SG ✓F"n,}Y. O(YN i!' .iP�F, TfiIS LICENSE IS NOT T1tpNSe �$.. ,.i`` .OMEC�^ieo "s a'" " a' WHOLESALE FOOD OFFICIAL COUNTY OF LOS ANGELES INSPECTION REPORT 0 DEPARTMENT _ ENVIRONMENIAL OF PUBLIC HEALTH HEALTH �OFlEPNOR INIT41L5: _ NRMdabam Hbserved WTmealhnPecUon ePpanBWtyNazardwsFpak —� LLCamplamtNfepaupns NWOhsmrvad _I fUOD / EMPLOYEE PNACTI ES 7 VEN /_.WATER / SANITITIN6! SEWAC,E _ S. Holding Tmnpeaures of PNF '719 Pa!L/' _,__ _ - 0 702' Cagng 1720 CacWOazhes _ Reread /Pure Poe .721 - Flies 704 _Dlllgent ...T- --1722 Prepamuon_ _ IO�her lluecls __-� { °0 705 Thawing firenberMeglod 723 Open Door /Window /Ap In Missing 707 Risk for rage UnapWOyery MOa/VseperAr 724 NDVVa NOt FWIy EndosedCUrta----- 707 Improgan Food Sonata- ImMOpeNy Cmered /Eleuaad /hnpoperWae g- 725. No Water 708. . _ ._._ Finished 'find- possible Camamnalwn _ 72f No How"" "yNll w 709 _ Urlapprouee Source 7271 Sentlltng Medical /Procedures o - t z e 710 Aehotsn Fads SaMtizer - Ins Improper Caaentagon 711 Impmperlmpmbmat OeRmyl Tmnsporhhon_ 729 5 age Disposal System G - O y, S 712 AcIWAcagon /Labeling - WERRAL - SU 47741 738 oAets -Diewe pair /Unclean /TOgetTissue /Seri - Closing Door _m i>r�T� 713 Disease Transmission - Game, l Lnion /Rash 731 Toilet Fep l�ea-alPUlle�ndoan V 714 Iaa Washing - Fmpbyee OM NOt Wash Hands_ 732 Bakilow /Back Siprmnage z�Q _ €2 £� 4' U W w 3m 715 Taacca /FaUn9 /DrtRmg /lase /Bemvbm . —._ 733 — /DLVeparllmppmpdale Uw w 7161 _ Hair Restrains/ OWar Garmena l Naia /Rage_ 734 46rftdvo7FIlkw Snips- Mlsang /UnGeenl Disrepair w z 0 U 6 _. •+0 1 N 717 Personal It" 735 Deals Was _ /LgpaldWash Cnappmued DListance/I15who /Mistl; 1' 718 Personal Hygiene -ON: 736 Critical Sink l FlMwe Hand Wash /Food Prep Sink Mop Sink 0 N r- °' --10 la z w „.,.Soap SEC 'OPE9ATI /W IlS.l.FLOORS/ lUTENSRS %N?AdENT... - -� WS737 /DryngOevlce- Dispenser Empty /Disrepair/ 747 Rars /Walls /Cmllrgs Nm'Mamalmtl Camt_ 748 N Wsis /Equipment /SheNltlg /Ceblpas- PoO�MWnalned Lean w Urfelow lType /Unclean 738 Hazardous Materials L'IlwniclllslJudicial Stange /USa 74g Unapproved Equlpme rill Improper Use /Impmpar insialletlon, rc_9 ' ,� t4 ¢ 739 Shelglsh Tags /Affords 750. - Unappmyetl lRegldis/Impmpar Use 740 Imem Pr 105 - Castoffs /Tools / Union; /Unifmms 751 yi Coaitan- Disrepai r(Utl.WEquipment /Shehmg /Cabinetj 1 w 741 LNi89 Sleeping Quarters a A y 752 Unless Equipment- Storage 742 — Animal /Bud /Fowl 753 y _ _ ood Unclean /Dlsrepar /Equlpmem NOt UrWer Hood ,11L je I 743 Relusel Cpnainers /Food Wesa Stoats 754 Venhlehon- General - ---� 744 Espalier Premises .. _ {I 7551 - Lighting /LIBAl Slams /Emcpical _ -- - } }O ' 745 re-ng Roam / _ Laders/ ma lospate Numbe _ ? 56 Wroing Cmihs Unclean llnadequale SeniHZer /TurbW /Srorege I - w 745 ` Deterioration l Unapproved Materials 75 Thermomear Refrigeration /Note m -F �' o ,.h ¢ `+„R, ¢ 1759 SECTipN7IPLICENSE /SIfd /OI &POSAL LICENSE / SIGNS _ - -- 758 PuNrc Health License Cmtlmtl Fad Hentllar CHbhcaa 760 Skills WashlRg /6molung TRA MIlCGOSU E /AGM — VE ACTH DNS - -_- VOLUNTARY — ISPOSAL 7641 VOWM'AR_Y IR700 DISC_ TOTAL lion. Most _ Lbs Dairy Ids Canned Ggotls Lbs pwn _ - Foe Processor RegisVahan_ Sealaod/Rah I.gs. Produce Lbs. Eggs __ Lb.. w .., O m` UI 2('•$761 ._ _ - Poultry 1A5. Nua /Grab WS. Misc. -Us. - m x o -' 0 762 Coumy enhance licence _ NOT WATER TEMPERATURE ,. °F m '� > ¢ y 763 BTAAeglSUallon 6ANi1ZER: CHLORINE INAA �IOOINE DTIER m � ¢ - m I _ TRAINING PROVIDED LOS ADMINISTRATIVEACTIONS 765 Sartltratran _FCa ConactSudaces 766 ._Hand Wahlbg -. 771 772 _CURE! Atlmin atative Rayimv /DMyCe -- _ Hearst ___ Su spenann /Revoceton of Public Health Licence _ w _ �2 '767 D0ive Prom ry- P Inspection Mematl 768 Cooing _ ___— _ Ul Methods 774 Rderral- Stare /Federal /Ca IaSHA - -- Q O -� 769 Holding Temperatures .. Pe11NFORMA710pl.Un ( padmeilg x cc w a o O1 r i I ' ' nD oerrmti /mawin Method -� 776 Bulletins J W 1, "Y ..SECTION IY: RJTB 777 No Fadd Ne Ion Observed al 1 paral' Yrmam mpaNbn $TA 780 INFORMATION — FaL Q _ __USDA ff i._.s778 FagIryNW OpereTng at Time of Inspection 781 Approve HACCPPIan IZD -.r maw” a 7791 Nol Open /NO INOParIUng Available 782 SSOPAvaitrble - I > U Z -- Sea Ravmao Side For TheOenarel BrpWmmenh - That ortaapond To Eanh Yrolmlan iieee6 Aheve - .._...___- 1. Fallon ne a arecldwgepllWa by lintne inoentake ma' Man x. mmalpmMe amsnmrarrsgateagmmamagm are WWdlgwralfwa ter rnaaktls, -- - -- oZLLX 30ii 6— mss• K I MD f m mrlmapn Una 9whvmwimlHWta oflkel�rJkdm MarmwLlMhl aueM1 bemlaatMe Mae mu mar tllaarss tlw cOnanbaynwib [Ilnpihe supervleprmme gq_rpwMyenEwea Eee®IOgme�rayon YUll remtlom eXU_cl. ._..... .) 'e It is improper and dispel for am County oMc . ampbyes or -� inspector w coach bribes gift or gmtult innT , rp W ','^ F - armedion with pedarmirrg Melr ofgciW dWles. 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UXSAbO 3WVnlq Blv Odsiaisfsatat 083$ east Tm11My R1veF_ �gd, 3 91776 AOGMRUIVIDE WfTI! 711E PgIOGY PRIYYWIOlM. ai1iN61@6RfMHy%ASIQ LTRl1119XT62R'EFLIL519518 CerC118998487 0790- 2RMACOR OCOWGJEATIOR.ANFI"M16WY06. ACORO 25I2810Mq _ TM ACORO RMSe 00 IQDS M MaBsfswdMINKSOTACORO Section 9 Am w great l .ogle great sA-:r..Acp- great results DAILY COUNTS Morrison uses the daily Meal Delivery Tickets (see form in this section) as a record of the day's billable meals. Any shortages or other changes are recorded by the route driver and the site staff on the daily Meal Delivery Tickets. A copy of the delivery ticket is left at the site dnd a copy is returned to Morrison. WEEKLY COUNTS On a weekly basis Morrison tallies the number of meals per day on the Meal Count Summary Record (see form in this section) and reconciles the daily and weekly totals with the site manager and/or the programs business office. MONTHLY INVOICE Using the Weekly Meal Count Record as supporting documentation, Morrison produces an itemized Monthly Client Invoice (see form in this section) that is forwarded to your program business office for payment. This is completed by the second business day of the following month. Generally, by the time the Monthly Invoice is generated any inaccurate daily meal counts have been corrected. Should you or any of your sites feel there is a problem with the meal counts you may contact our Food and Nutrition Services Director, Nader Poursadeghi who will work with you to rectify any issues that might arise. Morrison Health Care, Inc. Meal Delivery Ticket for City of Rosemead Senior Nutrition Program WEEK: DATE: SITE NAME: Driver's Name: TRUCK, -Left Kitchen at: Arrived at: Serving Time: Did delivery exceed two (2) hours? YES NO } Total number of senior Signatures: Meal Courts - ORDERED RECEIVED Served Left-Over NEXT DAY'S ORDER CONGREGATE Meals: Milk: Low Fat Non Fat Other HDM -HOT HDM Frozen TODAY'S MENU I-lot Items Port. Size Serv. Inst Cold Items _ Port. V1n, a . Delivered: Soup Cambros: 6/03 RecJd by 411 "HUI" foods ' o be above 176 'wn naded. Caterer Kite. T f - ..6 •rma P )unt nnooul. nt Te -c, vec ■ R Pans: T- SUPPLY ORDER Site site Delivered Picked Up 1® MORRISON -- MANAGEM EItlT SPEC PH LASTS q Membtt oFIM1a Cemponn Gmup® NORTH HILLS CULINARY CENTER INVOICE # Meals Served for Month: p Morrison Management Specialists, REMIT TO Inc. BILL TO CITY; o0l'k a MEAD dba Morrison Health Care, Inc. Senior Citizen Nutrition Program 8329 De Celis Place 8638 E. valley Blvd. North Hills, CA 91343 Rosemead, CA 91770 DESCRIPTION C -2HDM SUB TOTAL TOTAL CLIENT Page: 1 of 1 MEAL NUMBER MEALS RATE TOTAL ppp- EXEMF r $ _ copy of this INVOICE with your payment RECEIVED AUTHORIZED ON By Payment is due within 30 days of the date of receipt of Morrison's billing 0 0 Thank you for choosing Morrison visit our Website: www- lamMorrison.com RSM - CITY OF ROSEMEAD I GARVEY 8838 E. Valley Blvd. Rosemead, CA 91770 TTN: MEALS SERVED FOR MONTH OF: D RCRC GARVEY CENTER !� OTHER m � AMEN � . �s A CONG BOX $ CONG BOX OTHERS MEAL MEAL T S LUNCH S LUNCH E C1 C1r -. C1 C1 C1 C1 4 5 6 11 I- TH's TOTAL 19 Cabs Giese AUTHORIZED BY. MORRISON REP. AUTHORIZED BY AGENCY REP. MORRISON HEALTH CARE NORTH HILLS CULINARY CENTER 8329 De Cells Place North Hills, CA 91343 818.895.1161 fax 818.895.1177 2007 MARCH ra- k SPECIAL GRAND NEWS�+ TOTAL �. Rai iw IMSEM MR !� m � AMEN � . �s .� A mm Cl- • BOX LUNCH —OTHERS SPECIAL x SUB TOTAL TAX $ TOTAL CLIENT BILLING $ I. Section 10 Ism IF NEES= great people great s ep;Ficlp. great �,Gsults MORRISON MANAGEMENT SPECIALISTS EQUAL EMPLOYMENT STATEMENT OF COMPANY POLICY Morrison Management Specialists, a member of the Compass Group, has in place an Equal Employment Opportunity policy addressing procedures to ensure fair labor practices regarding recruiting, hiring and advancement. All Morrison managers are trained with regard to fair employment practices and the Human Resource team is always there to advise and assist. Morrison managers are required to participate in annual Sexual and Workplace Harassment Training. As a diverse organization Morrison /Compass Group embraces and values diversity in the workplace and has established goals to improve the quality of life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. Our holistic diversity strategy is a roadmap that will direct us toward diversity maturity. To be a diversity mature organization we must attract Great People from a variety of backgrounds, provide support and development that will allow them to fulfill their potential, continually educate our Associates so that we can create and maintain a positive work environment, while leveraging diversity to improve our bottom line. To further our diversity initiative all managers participate in the Power of Many Training Power of Many is an awareness -based training designed to focus on creating a positive, productive work environment. It is designed to help people to understand how biases play a role in our decision- making and leadership process. Finally, it creates a personal commitment to begin to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for all associates. Our Equal Opportunity Employment Policy follows in this section. Human Resources Recruitment & Staffing EQUAL EMPL©YIVIENT OPPORTUNITY Date Issued: 5102 Date ReAsed: L POLICY11IIRPOSE Morrison Management Specialists (MMS) stands committed to its philosophy that all associates are entitled to equal employment opportunities. MMS will affirmatively recruit, hire, train, and promote associates based on their abilities, achievements, experience. and other bona -fide job - related criteria mthout regard to race, color, religion, sex, age, disability, national origin, veteran status or any other factors unrelated to individual merit or qualifications. This policy applies to all other personnel actions, including compensation, benefits, discipline, transfer, education, leaves of absence, and participation in MMS administered actiknues. IvMIS will adhere to all applicable federal, state and local laws pertaining to equal employment opportunity. II. ASSOCIATES COVERED BY THE POLICY All associates of MMS are covered by this policy. III. RESPO1 rSIRILTIY FOR ADMEN ISTRATION The Vice President of Human Resources and all levels of management are responsible for administration of this policy. IV. PROCEDLWS A. Charges of Discrimination; If a charge of discrimination is received, the Legal department trust be notified immediately. The Legal department will initiate an investigation of the charge and direct IaMWs response to the appropriate agency. B. Sexual or Workplace Harnssaaent: MNIS seeks to ensure that the work environment is free from any form of sexual or workplace harassment, as defined by federal, stare or local late. (Refer to the Harassment — (,Sexual And Workplace) Policy). C. Religion: VRVIS, as an employer, has an obligation to reasonably accommodate a current or prospective associate`s religious practices. Equal Employment 4ppoammty Page 1 o;'2 D, ` Policies, Procedures, and Practices: All Human Resource policies, procedures and practices of M0, including compensation, benefits; discipline, safety and health programs will be administered and conducted without regard to any individual's race, color, religion, sex, age, national origin, disability, veteran status or Other criteria as specifically prohibited by any state or local law•;. r�NS will continually review its policies, practices and procedures to ensure that all persons adhere to NMIS's commitment to equal employment opportunity (EEO) principles. E. Associate's Responsibility: All associates are responsible for adhering to this policy and its applications. F. Supervisor's Responsibilities: All supenisors and managers of hIMS are responsible for adhering to and enforcing MMS's policy and commitment to Equal Employment Opportunity. Each supervisor has the responsibility to immediately contact the Human Resources department with any complaint or notification of possible discrimination. G. EEO Associate Complaints: Associates who have EEO- related questions, problems, or complaints should communicate their concerns to their immediate supervisor. If an associate is not comfortable discussing the situation with the immediate supervisor heishe mac approach any manager. within the associate`s chain of cnrnmaud, or go directly to a Humaia Resources Director (BRD). If he�she is dissatisfied with the supervisor's handling of the matter, he'she may pursue her +iris complaint by using the steps outlined in the Open CommtrnicationNair• Treatment Pahcv. An associate may, at any time. contact the appropriate HRD Related Policies That May Require Coordination With This Policy: POLICY REFERENCESECTION Harassment — (Sexual And Workplace) Conduct & Work Rules Open Commu mcationfFair Treatment Communications Required Postings Recruitment & Staffing Rules And Regulations — (Workplace) Conduct & Work Rules Equal Emptaymmt opporlunuv Page " of 2 Section 1 Conclusion great people great wNice greaf reSults Summary As dedicated strategic business partners, Morrison Management Specialists, Inc. and the City of ROSEMEAD Senior Nutrition Program share a 16 year history of mutual goals and outstanding service. With a deep understanding of your current needs and expectations, Morrison represents the low -risk proven solution for the future of food service excellence at the City of ROSEMEAD ,.. Senior Nutrition sites. Our proposal provides the City with the latest in innovative senior nutrition food service concepts, and management expertise to meet and exceed your goals for quality care, great client and customer satisfaction, and continued cost predictability. Morrison is dedicated to service excellence. We concentrate exclusively on health care food and senior dining nutrition services and our competencies are well defined in this area. In fact, by focusing our services exclusively around your priorities, we bring much more than food to the table. Out focus on innovation and developing programs to meet the changing senior nutrition market needs positions us as the leader in our field. Each of our customers has unique individual needs; we customize our services to best meet your needs, based on what you have identified as important to you. Through our Vision, Key Result Areas and Values Morrison will continue to provide you with a Senior Nutrition Program that will meet and in many areas exceed the requirements of your Performance Work Statement. Out Vision, Key Result Areas and Values are: Vision ♦ Great People Key Result Areas ♦ Great Service ♦ Becoming the Preferred Employer Values ♦ Great Results ♦ Operational Excellence ♦ "Can Do" ♦ Customer and Client Satisfaction • Embrace Diversity • Financial Performance ♦ Share Success • Market Leadership _ ♦ Passion for Quality ♦ Wm Through Teamwork Benefits Regarding your Contract Relationship with MORRISON MANAGEMENT SPECIALISTS, INC. ♦ You will have NO learning curve if you select Morrison. We know your needs and understand your business. ♦ Morrison programs are tailored to meet your specific needs. We are a flexible, innovative partner. ♦ Morrison and Compass have a very large base of accounts in the Los Angeles market. Additional support for special events, special needs and emergencies is just a phone can away. ♦ Nationally our client retention rate is an impressive 97.5 %. In your region, Morrison's first Senior program Human Service Association has been our client for 25 years. ♦ We have outstanding inspection results as a company and locally due to our training tools and support structures. You can count on us. ♦ Our history with the City of ROSEMEAD Senior Nutrition Program demonstrates that we do what we say we will do and more. ♦ More control over your food service operations. ♦ Our management assumes the responsibility of handling day -to -day details of your food service. ♦ A guarantee of continuous professional management. ♦ The ability to provide a unique quality- dining program and to support the success of your program. ♦ A team of food service specialists who work for you. ♦ Reserve management to protect our mutual interests. ♦ Exchange of ideas within Morrison to benefit your food service operation. o Continual research regarding new products and systems. ♦ Our management manages, not just supervises, your program. We produce what we promise. Most importantly, the confidence that you will receive the best food service programs at a realistic cost. Morrison Management Specialists, Inc. would like to serve you and maintain our reputation for excellence. Your reference is important to us. Our Incentive to do a great job is evident! FOR GIVING US THE OPPORTUNITY TO SERVE YOU AND YOUR SENIORS! WE AT MORRISON PROMISE TO DO OUR BEST IN PROVIDING QUALITY FOOD AND SERVICE. YOU CAN COUNT ON US!