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AG 2001 03 26
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AG 2001 03 26
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Last modified
3/25/2002 4:51:10 PM
Creation date
11/27/2017 11:45:14 AM
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Template:
Meeting Minutes
Doc Type
Agenda
Meeting Minutes - Date
3/26/2001
Board
Board of Commissioners
Meeting Type
Regular
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November 23, 2001 <br />Christmas ..... i .................................................... December 24, 2001 <br /> December 25, 2001 <br />New Year's Holiday ............................................... January 1, 2002 <br />Martin Luther King's Birthday ............................ January 21, 2002 <br />Good Friday ............................................................ March 29, 2002 <br />Memorial Day ........................................................... May 27, 2002 <br /> <br />The purchase and delivery price for all. meals ordered by the Purchaser shall be as <br />follows: unit price of $3.241 plus applicable sales tax. <br /> <br />The purchase price shall include disposable supplies delivered by the caterer to the <br />meal sites as follows: <br /> <br />Nine inch 15y twelve inch six-compartment styrofoam trays <br />Eight ounce styrofoam cups for coffee and twelve ounce styrofoam cups for tea.. <br />Plastic-ware kits, (sealed) with medium weight plastic knives, spoons, forks, <br />napkin, salt packet and pepper packet <br />Napkins, one-quarter fold. <br />Trash can liners, forty gallon heavy weight, two mil. weight. <br />Disposable plastic gloves. <br />Straws for milk containers. <br />Ten ounce bowls for soups, stews and desserts. <br /> <br />All disposable supplies must be approved in advance by the Purchaser and meet the <br />following standards. Knives should cut without bending. Spoons should not bend, melt <br />or break. Fork tines should not break off when used for eating. Trays should have non- <br />absorbing quality so that gravy will not soak into plates. Trays should have strength to <br />support the weight of food. Trays should be deep enough to hold the serving without <br />spillage. Cups should be easy to hold, should retain temperatures and have fiat <br />bottoms. <br /> <br />Condiments appropriate for each meal shall be supplied by the Caterer to each meal <br />site: salt, pepper, ice for cold beverages, etc. The following condiments must be <br />individually packaged: mustard, ketchup, vinegar, salad oil or dressing, sugar, artificial <br />sweetener, non-dairy creamer, tartar sauce, lemon juice. The Caterer must supply <br />these in case quantities. The Caterer will supply decaffeinated coffee and tea to all <br />mealsites for daily serving. <br /> <br />The Purchaser will evaluate food service quarterly and request a meeting if needed to <br />discuss service, program operation, and food quality. All foods shall be prepared on the <br />day to be served and meals will be provided by the Caterer to the Program as specified <br />in the menus. Any deviation from the approved menus must be approved by the <br />Purchaser at least forty-eight (48) hours prior to the serving time. Substitutions must be <br /> <br /> <br />
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