Abiko City School Lunch Cooking Services Outsourcing

Abiko City School Lunch Cooking Services Outsourcing Abiko City School Lunch Cooking Services Outsourcing Specifications 1. Subject: Abiko City School Lunch Cooking Services Outsourcing 2. Performance Period: April 1, Reiwa 9 - March 31, Reiwa 12 3. Performance Location: Schools to be outsourced. 4. Target and Number of Meals: The target for school lunch supply is children, students, teachers, and individuals approved by the principal. The number of meals to be cooked shall be based on the attached annual school lunch implementation plan, but the number of school lunch implementation days per month may vary due to school events, natural disasters, etc., with a maximum of 182 days per year. The actual number of meals to be cooked and the meal service times shall be as per the cooking service instruction manual for each school lunch implementation day. 5. Business Hours and Entry into the Kitchen, etc.: Business hours shall be the time necessary to properly carry out the outsourced work as defined in the next section. However, entry into the kitchen shall generally be after 6:30 AM, and the entry and exit times shall be recorded in the "Cooking Service Implementation Confirmation" (Form 5). Entry into the kitchen during the mechanical security period is prohibited. Business hours may be changed due to school events or classes. 6. Basic Compliance Matters: (1) The contractor shall recognize that the outsourced work is school lunch provided as part of education, and shall exercise utmost care in preventing food poisoning and other health hazards, as well as handling food allergies, and shall perform the work in good faith based on the contract, specifications, and cooking service instruction manual. (2) In performing the work, establish and operate based on a unique hygiene management manual based on the Ministry of Education, Culture, Sports, Science and Technology's "School Lunch Hygiene Management Standards," the Ministry of Health, Labour and Welfare's "Hygiene Management Manual for Large-Scale Cooking Facilities," and the "Abiko City School Lunch Hygiene Management Manual." (3) During work, strive to ensure good communication and maintain behavior appropriate for an educational setting towards teachers, students, parents, and visitors. 7. Scope of Work: The outsourced work shall be from ① to ⑯ below, and the specifics shall be in accordance with the separately defined "Abiko City School Lunch Cooking Service Detailed Specifications." ① Daily hygiene management and safety management ② Attendance at material inspection, receipt, inspection, allergen confirmation, and storage ③ Cooking operations ④ Collection, storage, disposal, and recording of sample foods for raw materials and cooked foods ⑤ Portioning, transportation, and collection services ⑥ Washing, disinfection, and storage of tableware, etc. ⑦ Cleaning of facilities, equipment, and appliances in the school lunch preparation room and serving room, as well as areas outside the kitchen and grease traps, safety checks, and recording ⑧ Measurement and recording of leftover food, disposal of kitchen waste, and recycling of waste ⑨ Handling of food allergies, such as providing allergen-free meals ⑩ Assistance in preparing student uniforms for class distribution ⑪ Preparation of work process charts and workflow diagrams ⑫ Preparation and management of display meals ⑬ Preparation of tasting meals ⑭ Cooperation and promotion of food education ⑮ Implementation and participation in training and meetings ⑯ Other necessary work incidental to the preceding items. 8. Loan of Facilities, Equipment, Fixtures, Consumables, etc.: Facilities, equipment, and consumables necessary for cooking operations will be loaned free of charge by the city. Furthermore, the city will be responsible for the installation and management of fixtures in rest areas, such as those requiring building construction, and large electrical appliances (air conditioners, washing machines, sinks, water heaters, refrigerators). Facilities and fixtures must be used with the due diligence of a responsible person. The cost of utilities required for the contractor to perform the outsourced work shall be borne by the Board of Education, and the contractor shall use them efficiently. However, the following shall be borne by the contractor: ① Clothing, etc. required for cooking operations, such as work uniforms, masks, work shoes (for pre-processing, cooking, washing), sandals, aprons, cooking gloves (embossed gloves, rubber gloves, heat-resistant gloves, cloth gloves for washing, work gloves), etc. ② Stationery, sundries, and other consumables: First aid supplies (disinfectants, burn ointment, compresses), disinfection supplies (alcohol for hand washing and equipment disinfection, sodium hypochlorite, chlorine testing agents), writing instruments, nail brushes, paper towels, non-woven fabric, plastic bags (garbage bags), sponges for washing dishes and cooking utensils, plastic wrap, aluminum foil, oven sheets, liquid hand soap. ③ Other items: Items related to rest areas, welfare of cooking staff, and other items deemed necessary by the contractor shall be borne by the contractor. 9. Prohibition of Alteration of Facilities and Obligation of Restoration: ① The contractor shall not modify, discard, add to, newly install, or replace the school lunch cooking facilities and equipment without the permission of the Board of Education. ② Upon expiration of this contract or termination of this contract during the performance period, the contractor shall restore the school lunch cooking facilities and equipment to their original condition at the contractor's expense and return them to the Board of Education immediately. However, this shall not apply if permission has been obtained from the Board of Education. 10. Staffing Structure for Cooking Operations: (1) Cooking staff shall consist of a cooking supervisor, assistant supervisor, and other staff for each school, and shall be appropriately assigned according to the number of meals. Personnel for replacement due to leave, etc., shall be promptly replenished, and replenishment shall be carried out in full consultation with the school. In principle, avoid hiring parents of enrolled students. If hiring, consult with the school in advance. (2) Cooking Supervisor: ① A highly experienced and skilled full-time employee shall be assigned as the cooking supervisor for each school. ② The cooking supervisor shall hold a qualification as a cook, nutritionist, or registered dietitian, and shall have at least 5 years of cooking experience and at least 2 years of experience as a school lunch supervisor. For schools other than new outsourcing, a person who has served as an assistant supervisor at that school for 3 years or more, has the ability as a cooking supervisor, and is recognized by the Board of Education may also be appointed. * If the standards are not met, a reason statement must be submitted to the Board of Education in advance for approval. ③ The cooking supervisor shall direct and supervise the cooking staff and coordinate with the school as the person in charge of operations. (3) Assistant Cooking Supervisor: ① A highly experienced and skilled full-time employee shall be assigned as the assistant cooking supervisor for each school. ② The assistant cooking supervisor shall hold a qualification as a cook, nutritionist, or registered dietitian, have at least 2 years of school lunch cooking experience, and possess the technical skills and leadership ability to assist the cooking supervisor. If the standards are not met, a reason statement must be submitted to the Board of Education in advance for approval. ③ The assistant cooking supervisor shall act on behalf of the cooking supervisor in case of absence. * If the absence is long-term, a replacement cooking supervisor shall be assigned and reported to the Board of Education. (4) Number and Hours of Cooking Staff Allocation: The number and hours of cooking staff shall be allocated appropriately to ensure proper hygiene management in accordance with the Food Sanitation Act and other relevant laws and regulations. 11. Notification of Cooking Staff: The "Cooking Staff Report" (Form 1) shall be submitted to the Board of Education and the school five days before the start of cooking operations in the contract month or at the beginning of the fiscal year. If there are any changes in the cooking staff, the school shall be notified in advance, and the "Cooking Staff Change Notification" (Form 3) shall be submitted promptly. For newly hired employees and internally transferred employees, the following documents shall be attached: ① For newly hired employees: Copy of the results of the health examination upon employment as stipulated in Article 43 of the Industrial Safety and Health Act and the results of the bacterial examination conducted within 15 days prior to commencing work. ② For internally transferred employees: Copy of the results of the periodic health examination as stipulated in Article 44 of the Industrial Safety and Health Act and the results of the bacterial examination conducted within 15 days prior to commencing work. ③ For replacement cooking staff due to leave, etc.: Submit the "Cooking Staff Replacement Notification" (Form 11) and the attached documents listed in the same form to the Board of Education and the school in advance and obtain the school's approval before commencing work. Personnel for replacement of vacancies shall be secured at all times. 12. Use of Facilities, Equipment, Fixtures, etc.: (1) Use of Facilities, Equipment, Fixtures, etc.: Cooking operations shall be carried out using the facilities, equipment, and fixtures provided by the school. These items shall not be removed. (2) Facility Management: Before using the facilities, check for any abnormalities. When leaving, ensure that windows and doors are locked, lights are turned off, gas valves are closed, and all equipment is turned off. (3) Reporting of Damage to Cooking Equipment, Fixtures, etc.: If any facilities, equipment, or fixtures are damaged or malfunction, the contractor shall promptly report to the Board of Education through the school and follow its instructions. 13. Safety and Hygiene Management: (1) Appointment and Duties of Food Sanitation Manager: ① Appointment of Food Sanitation Manager: The contractor shall appoint a Food Sanitation Manager at the school and assign them to this duty. ② Duties of Food Sanitation Manager: The Food Sanitation Manager shall pay attention to food safety and hygiene management in accordance with relevant laws and regulations, and shall direct and supervise the cooking staff in ensuring that cooking, distribution, transportation, and washing are performed hygienically. ③ Notification of Food Sanitation Manager: The Food Sanitation Manager shall be notified using the "Cooking Staff Report" (Form 1). (2) Health and Hygiene Management of Cooking Staff: ① The contractor shall conduct periodic health examinations for cooking staff as stipulated in Article 44 of the Industrial Safety and Health Act and health examinations upon employment for newly hired employees as stipulated in Article 43 of the Industrial Safety and Health Act, and submit a copy of the health certificate and the results report from the testing institution conducted within 15 days prior to commencing work when reporting cooking staff. ② In addition to regular health examinations, the contractor shall constantly monitor the health status of the cooking staff, conduct re-examinations promptly if any abnormalities are found, and report the results. ③ The contractor shall not allow individuals who pose a risk to food sanitation, or those suspected of having infectious diseases such as diarrhea, fever, cough, injuries, or skin diseases, to engage in cooking operations, in addition to the results of hygiene management in ① and ② above. If a norovirus infection is identified, the individual shall not engage in cooking operations until a highly sensitive bacterial test shows negative results. If a cooking staff member becomes infected, other cooking staff members working at the same school shall also be tested. ④ The status of health and hygiene management of cooking staff shall be recorded in the "School Lunch Daily Inspection Sheet" and the "Individual Hygiene Management Inspection Sheet." (3) Bacterial Examination of Cooking Staff: The contractor shall conduct regular bacterial examinations of cooking staff twice a month (with an interval of approximately 15 days between the first and second examinations) and report the results using the "Bacterial Examination Results Report" (Form 2). The examination items shall include Shigella, Salmonella, Enterohemorrhagic E. coli (O-157), and other necessary items. If a positive case is identified, the school principal and the Board of Education shall be notified immediately, and the contractor shall take appropriate emergency measures. (4) Cooperation with On-site Inspections, Investigations, and Patrol Guidance, etc.: Cooperate promptly with on-site inspections by inspection bodies such as the Board of Education, public health centers, and school pharmacists, as well as facility and equipment inspections and investigations by the Board of Education, and other necessary inspections and investigations. If improvement guidance is given as a result, take prompt action. Furthermore, cooperate with patrol guidance conducted by the public health center at the performance location based on the Health Promotion Act and the Food Sanitation Act. The cooking supervisor or the contractor's representative shall attend the review meeting of the results conducted as part of the guidance on the day of guidance. In addition, the contractor's representative shall visit the school at least once a month for patrol guidance. During such visits, verbally explain the guidance content to the school management staff or equivalent, and submit a "Patrol Guidance Report" (Form 12) by the deadline. 14. Reports and Notifications, etc.: (1) The contractor shall prepare the prescribed documents for the following matters and submit them by the deadline. Reports and notifications shall be submitted in duplicate to the "Reporting Destination" in the table below. However, if the reporting destination is both the Board of Education and the school, a copy of the report or notification submitted to the school may be used as the submission to the Board of Education. Content | Reporting/Notification Period | Reporting Destination Cooking Staff Report (Form 1) | 5 days before the start of cooking operations in the contract month or at the beginning of the fiscal year | Board of Education, School Health Examination Certificate (including chest X-ray) | Immediately after results are known | Board of Education Bacterial Examination Results Report (Form 2) | Monthly, immediately after the results of the second examination are known | School Cooking Staff Change Notification (Form 3) | Promptly upon any change | Board of Education, School Training Report (Form 4) | Within 14 days after implementation | Board of Education, School Cooking Service Implementation Confirmation (Daily) (Form 5) | At the end of each day's work | School Cooking Service Completion Report (Monthly) (Form 6) | By the 7th of the following month | Board of Education, School Accident Report (Form 7) | Promptly upon occurrence | Board of Education, School Cooking Service Outsourcing Status Improvement Report (Form 8) | Within 14 days after notification (Monthly) | Board of Education, School Cleaning Work Plan During Long-Term School Closures (Form 9) | 7 days before the start of the long-term closure | Board of Education, School Cleaning Work Completion Confirmation During Long-Term School Closures (Form 10) | 7 days after the end of the long-term closure | Board of Education, School Cooking Staff Replacement Notification (Form 11) | Promptly upon any change (after prior notification) | Board of Education, School Patrol Guidance Report (Form 12) | Within 14 days after implementation | Board of Education, School Note: If no form is specified, use any format. (2) The "Cooking Service Implementation Confirmation" (Form 5) shall be presented to the school at the end of each day's work and confirmed. (3) The contractor shall strive to make improvements so as not to repeatedly request the submission of the "Cooking Service Outsourcing Status Improvement Report" (Form 8) for the same "problem." If improvements are not made and similar指摘 are repeated, the Board of Education or the school may provide improvement guidance or issue orders as appropriate. 15. Implementation of Training and Education, etc.: (1) The contractor shall ensure that staff fully understand the purpose of school lunches and shall regularly provide education on safety and hygiene management and technical skills for the acquisition and improvement of knowledge and skills. (2) The contractor shall conduct training at least once per semester from the perspective of improving cooking techniques and ensuring thorough safety and hygiene management. In particular, newly hired employees must undergo training based on the School Lunch Hygiene Management Standards before commencing work, and submit a "Training Report" (Form 4) to the Board of Education and the school. 16. Prevention of Foreign Object Contamination: The contractor shall ensure safety from the inspection of food ingredients to cooking operations to prevent foreign object contamination. Furthermore, before starting work and after finishing work, confirm that there are no damaged parts in the equipment, etc., or no risk of damage, and provide warnings, etc.