Contractor evaluation Score Sheet

instructions
1. Follow the Rating Criteria below, and rate each company 1 10 (1=Low, 10= High) for each category 2. If certain criteria are more important to you weight these areas appropriately. 3. Comment on significantly different company ratings 4. Total scores for each company

rating criteria
1. Contractor overview/Financial Status (Maximum Score 5 points) General Background General Reputation Size Current Financial Status Food Service Experience Financial Stability 2. reputation and experience (Maximum Score 10 points) Extent of Corrections Focus Years of Experience in Corrections Number and Size of Correctional Accounts Similar to your Facility Size Length of Correctional Contracts Current Client Comments Number of Clients that are ACA Accredited 3. Food Service operations Plan (Maximum Score 10 points) Purchasing Receiving & Storing Preparation/Production Service Method Meal Delivery System Sanitation Safety Security

rate each contractor on a 1 10 scale.

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4. Menu (Maximum Score 15 points) Calorie Requirements Met Nutritional Analysis Statement Signed by a Dietitian Detail of Portion Sizes Food Safety of Purchased Products Consistency of Meal Size Popularity of Items Fat Portions % of Fat Daily Food Group Quantities Types of Meat Medical Diet System Religious Diet System Staff Meals Sack Lunches
A detailed Menu Comparison Form that includes your specifications is recommended. Refer to the sample Menu Comparison Form on the facing page. Remember, the menu is the foundation of the most expensive and visible component of the Food Service contract.

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Menu coMpariSon
Fill in your specific menu requirements in place of the example below. Compare all of the menus proposed from all vendors using this form. a registered dietitian may be helpful to utilize for this process.
CATEGORy ITEm REqUIRED SpECIFICATIONS COmpANy A mENU COmpANy b mENU COmpANy C mENU COmpANy D mENU

nutritional Quality

Average calories Average % fat Nutritional analysis Dietitian statement Dietitian corrections experience Safe Products Cycle Menu

2500 37 detailed Signed 3 years Written procedures 4 weeks

Meal pattern
(Excludes a count for condiments, non-juice beverages, and breads.)

Number of main items Breakfast Lunch Dinner 4 items 4 items 4 items

Meat/eggs
(Includes peanut butter. Excludes cheese and beans.)

Daily average Breakfast Lunch Dinner 1 oz 2 oz 2 oz

fruits/ vegetables

Avg. daily c servings Fruit Vegetables Total fruits & vegetables 0-1 4-5 5

portions

Size of one serving Margarine, maximum oz.

Special Meats & other items

Number per cycle Number of casseroles Chicken whole quarters 16 1

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5. Personnel (Maximum Score 5 points) Experience/Training of Food Service Director Overall Staff Coverage Civilian Staff Training Utilization of Inmate Workers Inmate Supervision Chain of Command Correctional Experience of Support Staff Availability of Staff Support Wages Benefits Offered 6. transition Plans (Maximum Score 5 points) Menu Phase-in Transition Staff Orientation Program Transition Procedures 7. Financial alternatives (Maximum Score 25 points) Contract Price/Fee Payment Schedule Contract Price Adjustment Equipment Smallwares 8. Quality assurance (Maximum Score 5 points) Raw Product Selection Recipes Quality Assurance Procedures Support Staff Inspections Complaint Procedures ACA/NCCHC Accreditation if Applicable

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9. Contingency Plans (Maximum Score 5 points) Written Plans by Contingency Notification Procedure Type Staffing Menu Guidelines Emergency Equipment Arrangements Emergency Supply Arrangements Emergency Meal Distribution Plan 10. references (Maximum Score 10 points) Food Service Expertise Corrections Experience Buying Power Leverage Responsiveness to Problems that Arise Responsiveness to Requests Quality of the Meals for the Price 11. innovations (Maximum Score 5 points) Alternative Menu Ideas Alternative Staffing Ideas Officers Dining Room Ideas Quality Assurance Programs

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contractor evaluation
coMpanY a Contractor overview & Financial Status reputation & experience Food Service operations Plan Menu Personnel transition Plans Financial details Quality assurance Contingency Plans references innovations total Scores coMpanY B Contractor overview & Financial Status reputation & experience Food Service operations Plan Menu Personnel transition Plans Financial details Quality assurance Contingency Plans references innovations total Scores coMpanY c Score coMMentS Score coMMentS Score coMMentS

Selecting a contractor

Contractor overview & Financial Status reputation & experience Food Service operations Plan Menu Personnel transition Plans Financial details Quality assurance Contingency Plans references innovations total Scores

66

| Contractor evaluation Score Sheet