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, take down and clean up of the designated eating area. 2. The contractor will provide personnel to prepare and serve food; cooking, serving equipment, service ware, paper plates, paper cups, napkins, disposable-eating utensils, and plastic gloves for food servers. 3. No barehanded contact of food, use barriers such as tongs, spoons and gloves to prepare and serve food. 4. Store cold foods in a refrigerator, (cold foods should be kept at 40oF or below). Be sure hot foods stay hot (hot foods should be kept at 140oF or above). 5. Keep food safe from cross contamination with careful storage and sanitizing. 6. Keep serving area clean and safe 7. Lunch will begin at 10:00 am and consist of: 10 salmon provided by F&W (to be cooked morning of May 23, by (Miller & crew) barbeque chicken, beef or angus beef hotdogs and buns, rolls or corn bread or fry bread, potato salad, fruit salad (mixture of fresh fruit), cupcakes, pies, cookies, coffee, bottled Gatorade and bottled water. Each person will be served a portion of the first salmon. (We expect to have approximately 200 people). 8. The proposal must be in writing and signed with a total proposal amount. 9. Staff must have a valid/current food handler’s permit and a copy must accompany your bid proposal. 10. All remaining food will be packaged for attendees within 1 hour of serving the meal. Cooks are not to take food or drinks home with them.
