Specifications include, but are not limited to: Offeror willing to provide transportation, set-up, food preparation, and service for the requested number and type of meals (50 minimum and 350 maximum number for each hot food service). The minimum and maximum numbers are based on the duration of the incident and proximity to the Offeror’s point of hire and requests may be adjusted on min/maximum numbers. The Offeror will perform in a professional, cooperative, and workmanlike manner. All equipment and services are required to meet current Federal, State, and local laws and/or regulations, the National Electric Code (NEC), the Uniform Plumbing Code (UPC), Federal and State potable water codes, Occupational Safety and Health Administration (OSHA), Food and Drug Administration Food Code (Food Code), National Restaurant Association Standard (NRA), National Sanitation Foundation Standards (NSF). In addition, the Offeror will be required to follow DOT regulations at all times. These emergency services will include complete management, control, purchase, receipt, storage, issue, handling, processing, packaging, preparation, food serving, clean-up, transport, repair, and maintenance.
