Proposal Requirements: 1. The Contractor will provide all personnel, equipment and materials necessary or required, including meal preparation, delivery, and set-up, takedown and clean-up of the designated eating area. 2. The Contractor will coordinate with the Contracting Officer’s Representative regarding location for setting up food, preparation, serving and eating area. 3. The Contractor will provide personnel to prepare and serve food; cooking, serving equipment, paper plates, paper cups, napkins and disposable eating utensils (sealed in plastic) and gloves for food servers. 4. There will be no barehanded contact of food, use barriers such as tongs, papers, spoons or gloves to prepare and serve foods. 5. Store cold foods in a refrigerator, as much as possible, until luncheon is ready to be served. Be sure potentially hazardous hot foods stay hot. 6. Keep food safe from cross contamination with careful storage and sanitizing. 7. Keep serving area clean and safe. 8. Proposal must be in writing with a total proposal amount. 9. Copy of valid/current food handler’s permit must accompany proposal.
