Meal Delivery. 2.7.1. The Caterer’s meal delivery vehicle must be adequately constructed so as to protect the food, foodservice equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals.
Meal Delivery. The Vendor meal delivery vehicle must be adequately constructed so as to protect the food, foodservice equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals.
Meal Delivery. (Change “Catering SFA” to “SFA” if meals are being picked up instead of delivered)
Meal Delivery i. Meals will be provided based on case management specific authorization as to day(s) per week and number of meals per day.
Meal Delivery. Facility personnel shall receive meals at the County kitchen, shall transport such meals to appropriate areas, and shall return all trays and delivery equipment to Aramark at the County kitchen, in a timely manner.
Meal Delivery. Service that includes costs associated with vehicle operation, scheduling, dispatching, vehicle maintenance, and supervision for the purpose of delivering meals, whether provided in-house, through contracts, via taxicab, or by grantees. See Meals on Wheels.
Meal Delivery. C.3.40.1 All milk and juice and cold food shall be delivered in refrigerator trucks or insulated coolers at a maximum temperature of 40 degrees.
Meal Delivery. The Vendor meal delivery vehicle must be adequately constructed to protect the food, food service equipment, and utensils from contamination at all times during transportation. The delivery vehicle interior surfaces must be clean at all times during transportation of meals. During the transportation of meals, hot foods that are temperature controlled for safety, must be kept at a minimum temperature of 135° F at all times. During the transportation of meals, cold foods that are temperature controlled for safety, must be kept at or below 41° F at all times and be transported in containers capable of maintaining temperatures at or below 41° F. The Vendor must monitor and document temperatures of menu items prior to transport, upon arrival, and at the time of serving. A temperature log for each menu item served must be completed daily and maintained. The Vendor temperature log must be made available to the SFSP Vended Operator once requested.
