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Page 2 of 10 <br /> <br />OONTRACT FOR FOOD SERVICE <br /> <br />~ne purchase price shall include disposable supplies delivered by <br />the caterer to the meal sites as follows: <br /> <br />ae <br /> <br />Nine inch by twelve inch six-o~a~b,ent trays--either china <br />School T,tnch Tray (22020), China Foam Tray, laminated <br />(30-256), Foamware 10-955, Amoco China Foam 33-235 or equal. <br /> <br />b. Nine Ounce Styrofoam cups. <br />c. Plastic-ware kits (sealed), medium weight plastic knives, <br /> spoons, forks. <br />d. Napkins, one-~a~er fold. <br />e. Trash can liners, forty gallon hea~y weight, two mil. weight. <br />f. Disposable plastic gloves. <br />g. Straws for milk containers. <br />h. Bowls for soups or stews. <br /> <br />All disposable supplies must be approved in advance by the <br />Pro~iam Coordinator and ~t the following standards: <br /> <br />a. Knives should cut without bending. <br />b. Spoons should not bend, melt or break. <br />c. Fork tines should not break off when used for sating. <br />d. Trays should have non-_~___hsorbing quality so that gravy will not <br /> 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 <br /> spillage. <br />g. Cups should be easy to hold, should retain ~atures and <br /> have flat bottoms. <br /> <br />Condiments appropriate for sach meal shall be supplied by the <br />Caterer to sach ~eal site: <br /> <br />Salt, pepper, ice for beverages, etc. ~ne following condiments <br />must be individually packaged: mustard, ketchup, vinegar, salad <br />oil or dressing, sugar, artificial sweetener, non-dairy crew_ruer, <br />tartar sauce, lemon ju/ce. Caterer must supply these in case <br />~3~ntities. <br /> <br />Caterer will supply decaffeinat_~a_ coffee or tea to all meal <br />sites. (Coffee will be provided October through M~rch and tea <br />will be provided April through September or at the discretion of <br />sach sits. <br /> <br />Caterer will ~.~ct with Purcba~_r one time per c~:m~cer (of more <br />frequency, if requested) to evaluate food service, program <br />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 <br />ProgYam as specified in the approved menus. Any deviation from <br />the approved menus must be approved by the Program Ooor~nator at <br />least twenty-four (24) hours prior to the servirg time. <br />Substitutions must be certified by a registered dietitian provided <br />by the caterer when menu substitutions are necessary with the <br />substitutions recorded on a designated form. (Schedule B). <br /> <br /> <br />