Meal Preparation A. Meals must be prepared in a state—and locally—inspected and approved production facility for the duration of the Contract and meet nutritional standards. B. The meal production facility must have a Hazard Analysis and Critical Control Points (HACCP) Plan available for review upon request. C. All sandwich meals must be prepared fresh—not greater than 24 hours prior to delivery. 1.3.3. Meal Packaging and Transportation A. Meals must be individually portioned, packaged, delivered, and served as a unit. 1. The milk or juice may be packaged separately but must be served with the meal unit. 2. Each sandwich must be individually sealed. B. Meals must be packed in an appropriately sized container to minimize damage to individual packages (Breakfast 25 per case and Lunch 30 per case). C. Delivery containers and unit containers must not have any product or company name except for the name of the Contractor. D. The Contractor must have a minimum of 2 refrigerated trucks used for daily route delivery and an additional refrigerated truck as an emergency back-up. 1.3.4. Meal Composition and Delivery A. The Contractor must not deliver meals more than one hour in advance of the start time of the meal service.
