Specifications include, but are not limited to: 1. The Contractor will provide all personnel, equipment and materials necessary or required, including meal preparation, delivery, 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, service ware (paper plates, paper cups, and napkins), and disposable-eating utensils (sealed in plastic); plastic gloves for food servers and garbage containers. 4. There will be no barehanded contact of food, use barriers such as tongs, papers, spoons or gloves to prepare and serve foods
