roposal Requirements: 1. The Contractor will provide all personnel, equipment and materials necessary or required, including meal preparation, delivery, and set-up, takedown, and clean-up of the designed 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. There will be no smoking in the immediate area of food preparation or serving. 4. 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. 5. There will be no barehanded contact of food, use barriers such as tongs, papers, spoons or gloves to prepare and serve foods. 6. Store cold foods in a refrigerator, as much as possible, until dinner is ready to be served. Be sure potentially hazardous hot foods stay hot. 7. Keep food safe from cross contamination with careful storage and sanitizing. 8. Keep serving area clean and safe. 9. All remaining food will be sacked up and handed out to the people in attendance. 10. Proposal must be in writing with a total proposal amount. 11. Copy of valid/current food handler’s permit must accompany proposal.
