Common use of Unit Price Schedule Clause in Contracts

Unit Price Schedule. The SFA shall provide the following meals in the estimated quantities to be delivered at location(s) stated on the attached Schedule A. Total Number of Operating Days X Units Needed Per Day X Unit Price ($) = Total All meals served under this Agreement shall meet the meal pattern requirements of 7 C.F.R. § 226.20. Deviation from the meal pattern shall be permitted only upon authorization of the Institution of Facility. Unit price must include food, milk (if applicable), packaging, taxes, transportation, and all related costs. Hot meal unit-packaging shall be suitable for maintaining meals at temperatures in accordance with local health standards. Container and overlay should have an air-tight closure, be of non-toxic material, and be capable of withstanding temperatures of 400oF (204oC) or higher. Hot meals shall be delivered at a temperature of 140oF (60oC). Cold meal unit or unnecessary to heat container and overlay shall be plastic or paper and be of non-toxic material. Cold meals shall be delivered at a temperature of 45oF (7oC). Cartons: Each carton is to be labeled with the following: Processor’s name and address Item identity, meal type Date of production, and Quantity of individual units per carton Meals shall be delivered with the necessary condiments, straws for milk (if applicable), napkins, and single service ware. Meals shall be prepared under properly controlled temperatures and assembled not more than 24 hours prior to delivery. All meat and meat products, except sausage products shall have been slaughtered, processed, and manufactured in plants inspected under a USDA approved inspection program and bear the appropriate seal. All meat and meat products must be sound and sanitary on delivery. They must be free of objectionable odors or signs of deterioration. No preservatives, tenderizers, or coloring agents may be added to any fresh meats or fresh meat products. Imported fresh or frozen meat products are prohibited for any purpose. Milk and milk products are defined as “…pasteurized fluid types of unflavored or whole flavored milk, low-fat milk, skim milk or cultured buttermilk which meet state and local standards for such milk …” and will conform to specifications as prescribed by the appropriate department of the State of North Carolina. In adult day care Institutions or Facilities milk also includes yogurt, natural cheese, and processed cheese. Delivery will be made by the SFA to site(s) in accordance with the order from the Institution or Facility. Meals shall be delivered daily, unloaded, and placed in the designated site area by the SFA’s personnel at the location(s) and time(s) listed in Schedule A. Adequate refrigeration/heating shall be provided during delivery of all food to ensure the wholesomeness of food at delivery in accordance with state and/or local health codes.

Unit Price Schedule. The SFA FSMC shall provide the following meals in the estimated quantities to be delivered at location(s) stated on the attached Schedule A. Total Number of Operating Days X Units Needed Per Day X Unit Price ($) = Total All meals served under this Agreement shall meet the meal pattern requirements of 7 C.F.R. § 226.20. Deviation from the meal pattern shall be permitted only upon authorization of the Institution of Facility. Unit price must include food, milk (if applicable), packaging, taxes, transportation, and all related costs. Hot meal unit-packaging shall be suitable for maintaining meals at temperatures in accordance with local health standards. Container and overlay should have an air-tight closure, be of non-toxic material, and be capable of withstanding temperatures of 400oF (204oC) or higher. Hot meals shall be delivered at a temperature of 140oF (60oC). Cold meal unit or unnecessary to heat container and overlay shall be plastic or paper and be of non-toxic material. Cold meals shall be delivered at a temperature of 45oF (7oC). Cartons: Each carton is to be labeled with the following: Processor’s name and address Item identity, meal type Date of production, and Quantity of individual units per carton Meals shall be delivered with the necessary condiments, straws for milk (if applicable), napkins, and single service ware. Meals shall be prepared under properly controlled temperatures and assembled not more than 24 hours prior to delivery. All meat and meat products, except sausage products shall have been slaughtered, processed, and manufactured in plants inspected under a USDA approved inspection program and bear the appropriate seal. All meat and meat products must be sound and sanitary on delivery. They must be free of objectionable odors or signs of deterioration. No preservatives, tenderizers, or coloring agents may be added to any fresh meats or fresh meat products. Imported fresh or frozen meat products are prohibited for any purpose. Milk and milk products are defined as “…pasteurized fluid types of unflavored or whole flavored milk, low-fat milk, skim milk or cultured buttermilk which meet state and local standards for such milk …” and will conform to specifications as prescribed by the appropriate department of the State of North Carolina. In adult day care Institutions or Facilities milk also includes yogurt, natural cheese, and processed cheese. Delivery will be made by the SFA FSMC to site(s) in accordance with the order from the Institution or Facility. Meals shall be delivered daily, unloaded, and placed in the designated site area by the SFAFSMC’s personnel at the location(s) and time(s) listed in Schedule A. Adequate refrigeration/heating shall be provided during delivery of all food to ensure the wholesomeness of food at delivery in accordance with state and/or local health codes.