Specifications include, but are not limited to: 3.1 The Awarded Bidder shall provide and maintain its own food preparation equipment, food handling equipment, and food delivery vehicle to ensure food safety during transport (https://www.fsis.usda.gov/food-safety/safe-food-handling-andpreparation/food-safety-basics/danger-zone-40f-140f) 3.1.1 Cold foods shall be maintained at 40℉ or lower 3.1.2 Hot foods shall be maintained at 140℉ or higher. 3.2 Bidder shall provide daily breakfasts, lunches, and dinners. 3.3 The Awarded Bidder shall provide complete daily servings for the offered meal package for the duration of the Contract that fulfill requirements specified below. 3.4 The Awarded Bidder shall prepare up to 150 individual servings of fulfilling and nutritious meals (breakfasts, lunches, and dinners) for daily consumption (seven days a week) on the schedule specified herein and to the Location. This will include meals designated as ”special diets” to safely serve the needs of individuals with medical or religious dietary restrictions. Examples include but are not limited to meals that accommodate diabetes, high blood pressure, kosher diets, vegan diets, etc. 3.5 Quantities may vary. The City or designee shall email the Awarded Bidder the amount of meals needed on a weekly basis; no later than 2:00pm on Friday for the following week beginning on Monday. The Awarded Bidder shall confirm receipt of the numbers by return e-mail. 3.6 Breakfasts shall be cold and shall be delivered with the dinners from the previous night to be served the following morning. 3.7 Lunches can be cold or hot and shall be delivered no later than 12:00PM. 3.8 Dinners may alternate between hot and cold with no fewer than four hot dinners per week and shall be delivered no later than 5:00PM. 3.9 The Awarded Bidder shall make sure that the quantity of food sent will be enough to serve the number of meals ordered. 3.10 The Awarded Bidder shall deliver meals timely. 3.11 The Awarded Bidder shall provide eating utensils, individual serving materials/containers, napkins, cups and serving dishes as appropriate for each meal served. 3.12 All meals shall be delivered in a ready-to-eat state to the location.
