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a) Nine inch by twelve inch six-compartment trays - either China School Lunch Tray <br /> (22020, China Foam Tray, laminated (30-256), Foamware 10-955, Amoco China <br /> Foam 33-235 or equal. <br /> <br />b) Nine-Ounce Styrofoam cups. <br /> <br />c) Plastic-ware kits, (sealed); medium weight plastic knives, spoons, forks. <br />d) Napkins, one-quarter fold. <br />e) Trash can liners, forty gallon heavy weight, two mil. weight. <br />f) Disposable plastic gloves. <br />g) Straws for milk containers. <br />h) Bowls for soups or stew. <br /> <br />All disposable supplies must be approved in advance by the Purchaser and meet the <br />following standards: <br /> <br />a) Knives should cut without bending. <br /> <br />b) Spoons should not bend, melt or break. <br /> <br />c) Fork tines should not break off when used for eating. <br /> <br />d) Trays should have non-absorbing quality so that graw will not soak into plates. <br />e) Trays should have strength to support the weight of food. <br />f) TraYs should be deep enough to hold the serving without spillage. <br />g) Cups should be easy to hold, should retain temperatures and have fiat bottoms. <br /> <br />Condiments appropriate for each meal shall be supplied by the Caterer to each meal <br />site: <br /> <br />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 coffee and/or tea to each mealsite. <br /> <br />6. The Purchaser will evaluate food service quarterly and request a meeting if needed <br /> to discuss service, program operation, and food quality. All foods shall be prepared <br /> <br /> <br />