1. Food Preparation and Service. a. The vendor must manage meal preparation, distribution, and coordination of emergency food service 24 hours a day, 7 days a week, at the EOC and ERB. b. Vendor shall support emergency feeding operations at designated off-site locations when conditions are amenable. c. Hot bulk meal selections shall be included for breakfast, lunch, dinner, and the midnight meal with a single beverage option. Food options for each meal shall be rotated to prevent repetition. 2. Due to the shift change, personnel could overlap in feeding operations for breakfast and dinner. a. Breakfast: 06:00 AM - 09:00 AM b. Lunch: 11:30 AM - 1:30 PM c. Dinner: 5:00 PM - 07:30 PM d. Midnight Meal: 11:30 PM - 1:30 AM e. Snacks, coffee, & other refreshments available 24/7: 3. The County will furnish feeding numbers for the initial 48 hours, provide daily updates, and work with the vendor daily. The feeding numbers can vary depending on the incident.
