Ex. 3- GSA LEVELS OF FOOD SERVICE.pdf
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- Solicitation number
- RL0399ZZ2023
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This document outlines seven levels of food service operations in federal facilities and relates to a federal contract opportunity for cafeteria food service at a federal courthouse in Brooklyn, New York. The levels range from basic vending machines to full cafeterias, with each higher level including services from the levels below as well as additional food preparation capabilities. The related federal contract opportunity is for cafeteria food service at the federal courthouse in Brooklyn and will require complex food service equipment, utilities, and food preparation practices consistent with a full cafeteria-level operation as defined in the document.
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EXHIBIT 3
GSA Levels of Food Service Operations in Federal
Facilities
Level of food service Description
1. Vending machine Vending machines are machines that automatically dispense goods or sundries following payment. Food products are prepared and packaged off-premises by licensed commissaries.
Products may include prepackaged and onsite mixed beverages, and prepackaged milk, soups, salads, sandwiches, meals, snacks, pastries, and ice cream. The service may or may not have an onsite operator.
2. Sundry Sundry may include newsstand materials, gifts, cards, state sanctioned lotteries, snacks, candy, beverages, and other sundry items. Sundry stands generally exclude food items and have an onsite operator.
3. Prepackaged snack bar and micro-market In addition to the products offered in a sundry, prepackaged snack bars and micro- markets may include self-served selections of packaged or onsite mixed beverages and prepackaged foods.
Prepackaged snack bars have no onsite food preparation and may have attendants and an onsite manager.
4. Limited on-site snack bar In addition to the products offered in prepackaged snack bars, limited on-site snack bars include food preparation on premise, require sanitation inspections by certified sanitation workers, and may have attendants and an onsite manager. These food service operations may offer a limited range of food prepared on premise, such as soups, salads, and cold sandwiches that are self or attendant served.
5. On-site grill In addition to the products offered in limited on-site snack bars, on-site grills may include a full line of prepared hot food from a grill and fryer station. This level of service requires complex food service equipment, building utilities, and operational food preparation practices. On-site grills require sanitation inspections and must have attendants and an onsite manager.
6. Cafe In addition to the products offered in on-site grills, cafes may include a limited line of prepared hot vegetables and entrees each day. This level of service requires complex food service equipment, building utilities, and operational food preparation practices. Cafes require sanitation inspections and must have attendants and an onsite manager.
7. Cafeteria In addition to the products offered in cafes, cafeterias may include a wide range and selection of hot and cold foods each day. This level of service requires complex food service equipment, building utilities, and operational food preparation practices.
Cafeterias require sanitation inspections and must have attendants and an onsite manager.
File details come from the government source that posted it. Updated .