Man’amko meals up for privatization

After many years of handling its own meal requirements, the Office on Aging has come up with a new plan that would not only bring potential savings to the agency but would promote transparency to its operations.

Aging Center executive director Walter Manglona disclosed to Saipan Tribune that the center is now ready to privatize its kitchen operation where all daily meals served to the elderly are being cooked and prepared.

Next week, the bidding process for the private contractors is expected to commence.

The Aging Center is serving free meals to nearly 200 homebound clients, 80 plus congregates at the center, and to a number of caregivers and providers. Meals being served each day are free of charge and approved by a registered dietician.

Manglona said privatizing the meal requirements for the man’amko is anticipated to bring significant savings to the agency.

“We’re trying to save cost because we need to turn on our chillers 24/7. We’re spending too much on power. We’re also purchasing so much on gas and other stuff [for the kitchen],” he told Saipan Tribune, adding that the agency’s kitchen has big chillers that need to be maintained for proper food preservation.

Additionally, the facility—which has long been built—needs some repairs and renovation that would require significant amount of funding.

The free meals provided by the Aging Center to the man’amko are funded by federal grants. Specific standards and requirements, from both local and federal agencies, have to be fully complied including sanitation of the facility.

Manglona shared that for the required renovation alone, the center may need over $40,000.

Once privatized, the contracted food vendor is responsible in the food preparation each day and when needed. Food packages will be delivered at the center where staff will do the dissemination to clients.

“It’s a lot more established and we can easily control if we have a vendor. The contracted vendor will now be the one to make sure they keep count and make sure how many meals they give out. All the food they prepare has to be certified by a dietician and they are required to bring it here in a certain time,” explained the executive director.

Another reason for privatization, Manglona revealed, is to clear “cloudy areas” that continues to surface from the past. He’s alluding to issues of “missing purchases” and “overpricing” that was previously raised. “We don’t want to deal with those issues anymore,” he said, confident that the privatization will bring transparency to its funding operation.

Saipan Tribune learned that the center has four FTEs working in the kitchen. These personnel, if privatization is finalized, will continue to be onboard but will be tasked to assist in the dissemination/delivery of food requirements to the clients.

For Vicenta Rosy, the agency’s cook for nine years now, the “meal privatization” is welcome news for the crew who described the plan as “long overdue.” Rosy said any amount that could be saved from the privatization would be a great assistance to the Aging Center.

In a visit to the center’s kitchen area, Saipan Tribune was shown some old kitchen equipment that needs to be replaced to ensure all standards and safety measures are satisfied.