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Ordinance No. 13,414ORDINANCE NO. 13,414 AN ORDINANCE OF THE CITY COUNCIL OF THE CITY OF BAYTOWN, TEXAS, AUTHORIZING THE CITY MANAGER TO EXECUTE AND THE CITY CLERK TO ATTEST TO AN EMERGENCY SERVICES FOR FOOD AND SUPPLIES PRE -EVENT AGREEMENT WITH BEN E. KEITH FOODS FOR STANDBY EMERGENCY SERVICES FOR FOOD AND SUPPLIES; AND PROVIDING FOR THE EFFECTIVE DATE THEREOF. ********************************************************************************* BE IT ORDAINED BY THE CITY COUNCIL OF THE CITY OF BAYTOWN, TEXAS: Section 1: That the City Council of the City of Baytown, Texas, hereby authorizes the City Manager to execute and the City Clerk to attest to the Emergency Services for Food and Supplies Pre -Event Agreement with Ben E. Keith Foods for standby emergency services for food and supplies. Such agreement is attached hereto as Exhibit "A" and incorporated herein for all intents and purposes. Section 2: This ordinance shall take effect immediately from and after its passage by the City Council of the City of Baytown. INTRODUCED, READ and PASSED by the affirmative voteo4he City Council of the City of Baytown this the 9th day of February, 2017. „ ALISHA SEGOVIA, Deputy City Clerk APPROVED AS TO FORM: RIFL��f� STYPHAN-W DONCARLOS, ... cobfs01Vega1\Karen\Fi1es,City Counci1\0rdinances\2017\Febnk%y 9\AuthorizePre-EventFoodServiceContract.doc Exhibit "A" Emergency Services for Food and Supplies Pre -Event Agreement STATE OF TEXAS COUNTY OF HARRIS This Emergency Services for Food and Supplies Pre -Event Agreement (the "Agreement"), made and entered into on this _ day of , 2017, by and between Ben E. Keith Company, a Texas corporation, hereinafter called the "Contractor," and the City of Baytown, Texas, a municipal corporation located in Harris and Chambers Counties, Texas, hereinafter referred to as the "City." In consideration of the premises contained herein and acknowledged by both parties, the parties do agree as follows: Definitions. The following terms and phrases, when used in this agreement, shall have the meanings ascribed to them in this section, except where the context clearly indicates a different meaning: Emergency situations means and includes, but is not limited to, hurricanes, tornados, flooding, windstorms, and any act of God, act of terrorism, explosions, fires, chemical spills and any other man-made disaster or accident. USDA/FDA means the United States Department of Agriculture, Food and Drug Administration. 2. Contractor's Responsibilities. 2.01 In General. Prior to, during and/or after the occurrence of an emergency situation when required by the City, the Contractor shall provide: a. water, drinks, food and supplies to the City, as requested by the City based upon the sample menus contained in Exhibit `B," which is attached hereto and incorporated herein for all intents and purposes, and for the prices indicated therein; and b. all expertise, personnel, tools, materials, equipment, transportation, supervision and all other services and facilities of any nature necessary to provide water, drinks, food, supplies, and preparation instructions and training to the City. The packaging, storing, labeling and handling of the foods and products must meet applicable USDA/FDA standards. Emergency Services for Food and Supplies Pre -Event Agreement," Page 1 2.02 Food. a. The meals that the Contractor shall supply shall meet the nutritional guidelines of the USDA/FDA Recommended Daily Allowances and Recommended Daily Intakes using a thirty-year old male as the standard for calculations. Products with reductions in total sodium, sugar, fats, HFCS, and trans fats are desirable and should be included or called out whenever available. Upon request of the City, the Contractor shall provide documentation to prove that these requirements are satisfied. b. Foodstuffs shall be clearly labeled with expiration or "best if used by" dates. 2.03 Food Service Supplies. Food Service supplies such as cups, plates, "take-out" containers, napkins, paper towels and other similar products should be recyclable and not made of non - recyclable materials such as Styrofoam. 2.04 Pickup and/or Delivery. The program for pickup and/or delivery of water, drinks, food and supplies is more specifically described in Exhibit "A," which is attached hereto and incorporated herein for all intents and purposes. 2.05 Exclusion. It is expressly understood and agreed that the delivery requirements herein shall not include distribution of individual foods or supplies to an individual person. Furthermore, the services required herein do not include the preparation of foods. 2.06 Management. The Contractor shall supervise and direct the performance of the services required herein, using skilled labor and proper equipment for all tasks. Safety of the Contractor's personnel and equipment is the responsibility of the Contractor. The Contractor is solely responsible for the means, methods, techniques, safety program. and procedures. Additionally, the Contractor shall pay for all materials, personnel, applicable taxes and fees necessary to perform under the terms of this Agreement. 2.07 Contractor Representative. The Contractor shall have a knowledgeable and responsible representative report to the City's designated representative following the execution of this Agreement. The Contractor's representative shall have the authority to implement all actions required to begin the performance of proposed services as set out in this Agreement. All communications given to the representative by the City shall be as binding as if given to the Contractor. Emergency Services for Food and Supplies Pre -Event Agreement," Page 2 2.08 Stock availability. The Contractor shall have sufficient stock to fill any order within the time stated by the City. The Contractor shall notify the City when out of stock on any item due to circumstances beyond its control. The City may accept a similar substitute for the same pricing as indicated in this agreement if the Contractor cannot provide the products listed herein during the term of this Agreement. Should there be excess products, not utilized by the City, such products may be returned and a 15% restocking fee will be charged; provided the returns meet the following criteria: a. Time. All returns and credit requests must be returned within the following time frames: 1. Fresh meat, poultry and perishable items ....................Time of Delivery 2. Frozen items.................................................................Time of Delivery 3. Dry Goods..................................................................................... 7 days 4. All other items.............................................................................14 days 5. Non -stock order items................................................Time of Delivery* *unless authorized by Contractor after an inspection of the item. b. Temperature. All perishable returns will be stored at proper temperature to maintain product integrity and wholesomeness. c. Packaging. Products are returnable for full credit only when they are in the original package free of markings or damage. d. Miscellaneous. 1. Chemicals must be in original packaging and will be inspected for damage and/or leakage before a pickup or return will be processed. 2. Non -stock items will be inspected for damage and/or leakage before a pickup or return will be processed 2.09 Other contractors. The Contractor understands and agrees that this Agreement is not an exclusive agreement for the provision of water, drinks, food and supplies to the City prior to, during and/or after an emergency situation or disaster event. The Contractor agrees not to interfere with the work of any other Contractor performing services for or on behalf of the City. 2.10 Paperwork. The Contractor will complete paperwork and itemize each order in a form and format which is acceptable to FEMA for FEMA reimbursement to the City. 2.11 Reports. The Contractor shall submit periodic, written reports to the City as and when requested or required, detailing the progress of its services, the delivery and/or Emergency Services for Food and Supplies Pre -Event Agreement," Page 3 pickup of food and materials, or other reports as may be reasonably necessary as determined by the City. The reports shall be on a form and in a format approved by the City and may require additional supporting documentation. At a minimum, the Contractor shall provide the City a line item report of quantities and expenditures on a monthly basis or at any time during the term of this Agreement for materials, commodities or services rendered. 2.12 Standard of Care. The Contractor agrees to perform the services requested by the City in a professional and workmanlike manner and in compliance with all applicable laws, ordinances, rules, regulations and permits. Only the highest quality of service will be acceptable. Food, material and services not conforming to this Agreement may be rejected by the City and the City shall incur no liability for any such food, material or services rejected. 2.13 Damages. The Contractor shall be responsible for conducting operations in such a manner as to cause the minimum damage possible to existing public, private and commercial property and/or infrastructure. The Contractor shall also be responsible for any damages due to the negligence of its employees and subcontractors. 2.14 Cost of Services. The Contractor shall bear the costs of performing all services hereunder, as directed by the City, plus applicable fees and all maintenance costs required to maintain its vehicles and other equipment in a condition and manner adequate to accomplish and sustain all services as set out in this Agreement. 2.15 Subcontractors. The Contractor may utilize the service of subcontractors and shall be responsible for the acts or omissions of its subcontractors to the same extent the Contractor is responsible for the acts and omissions of its employees. The Contractor shall ensure that all its subcontracts have and carry the same major provisions of this agreement and that the services of its subcontractors are subject to said provisions. Nothing contained in this Agreement shall create any privity between the City and any of Contractor's subcontractors. The Contractor shall supply the names and addresses of subcontractors for approval and when requested to do so by the City. 2.16 Indemnification: THE CONTRACTOR AGREES TO AND SHALL INDEMNIFY, HOLD HARMLESS AND DEFEND, THE CITY, ITS OFFICERS, AGENTS AND EMPLOYEES (HEREINAFTER IN THIS SECTION COLLECTIVELY REFERRED TO AS "CITY"), FROM AND AGAINST ANY Emergencv Services for Food and Supplies Pre -Event Agreement," Page 4 AND ALL CLAIMS, LOSSES, DAMAGES, CAUSES OF ACTION, SUITS AND LIABILITY OF EVERY HIND, INCLUDING ALL EXPENSES OF LITIGATION, COURT COSTS, AND ATTORNEYS' FEES, FOR INJURY TO OR DEATH OF ANY PERSON, FOR LOSS OF REVENUE, OR FOR DAMAGE TO ANY PROPERTY, ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT AND/OR THE SERVICES PERFORMED HEREUNDER, WHERE SUCH INJURIES, DEATH OR DAMAGES ARE CAUSED IN PART BY (I) THE JOINT NEGLIGENCE OF THE CITY AND THE CONTRACTOR AND/OR THEIR RESPECTIVE OFFICERS AGENTS AND/OR EMPLOYEES OR (II) THE SOLE NEGLIGENCE OF THE CONTRACTOR, ITS OFFICERS AGENTS AND/OR EMPLOYEES. IT IS THE EXPRESSED INTENTION OF THE PARTIES HERETO, BOTH THE CONTRACTOR AND THE CITY, THAT THE INDEMNITY PROVIDED FOR IN THIS PARAGRAPH IS AN INDEMNITY BY THE CONTRACTOR TO INDEMNIFY, PROTECT AND DEFEND THE CITY FROM THE CONSEQUENCES OF (I) THE CITY'S OWN NEGLIGENCE, WHERE THAT NEGLIGENCE IS A CONCURRING CAUSE OF THE INJURY, DEATH OR DAMAGE AND FROM THE CONSEQUENCES OF THE CONTRACTOR'S OWN NEGLIGENCE, WHERE THAT NEGLIGENCE IS THE SOLE OR CONCURRING CAUSE OF THE INJURY, DEATH, OR DAMAGE. FURTHERMORE, THE INDEMNITY PROVIDED FOR IN THIS PARAGRAPH SHALL HAVE NO APPLICATION TO THE CITY FOR ANY CLAIM, LOSS, DAMAGE, CAUSE OF ACTION, SUIT AND LIABILITY WHERE THE INJURY, DEATH OR DAMAGE RESULTS FROM THE SOLE NEGLIGENCE OF THE CITY, UNMIXED WITH THE FAULT OF ANY OTHER PERSON OR ENTITY. IN THE EVENT THAT ANY ACTION OR PROCEEDING IS BROUGHT AGAINST THE CITY BY REASON OF THIS AGREEMENT, THE CONTRACTOR FURTHER AGREES AND COVENANTS TO DEFEND THE ACTION OR PROCEEDING BY LEGAL COUNSEL ACCEPTABLE TO THE CITY. Emergency Services for Food and Supplies Pre -Event Agreement," Page 5 The indemnity provided for in this section will survive the expiration or termination of this Agreement. 2.17 Release. By this Agreement, the City does not consent to litigation or suit, and the City hereby expressly revokes any consent to litigation that it may have granted by the terms of this Agreement or any other contract or agreement, any charter, or applicable state law. Nothing herein shall be construed so as to limit or waive the City's sovereign immunity. The Contractor assumes full responsibility for its services performed hereunder and hereby releases, relinquishes and discharges the City, its officers, agents, and employees from all claims, demands, and causes of action of every kind and character, including the cost of defense thereof, for any injury to or death of any person (whether they be either of the parties hereto, their employees, or other third parties) and any loss of or damage to property (whether the property be that of either of the parties hereto, their employees, or other third parties) that is caused by or alleged to be caused by, arising out of, or in connection with the Contractor's services to be performed hereunder. This release shall apply with respect to the Contractor's services regardless of whether said claims, demands, and causes of action are covered in whole or in part by insurance. 2.18 Insurance. Throughout the term of this Agreement, the Contractor at its own expense shall purchase, maintain and keep in force and effect insurance against claims for injuries to or death of persons or damages to property which may arise out of or result from the Contractor's operations and/or performance of the work under this Agreement, whether such operations and/or performance be by the Contractor, its agents, representatives, volunteers, employees or subcontractors or by anyone directly or indirectly employed by any of them, or by anyone for whose acts any of them may be liable. The Contractor's insurance coverage shall be primary insurance with respect to the City and its officers and agents, including the City. Any insurance or self- insurance maintained by the City, its officials, employees or volunteers shall be considered in excess of the Contractor's insurance and shall not contribute to it. Further, the Contractor shall include all subcontractors as additional insureds under its commercial general liability policies or shall furnish separate certificates and endorsements for each subcontractor. All coverages for subcontractors shall be subject to all of the requirements stated herein. The following is a list of standard insurance policies along with their respective minimum coverage amounts required in this Contract: (1) Workers' Compensation Policy • Statutory amounts required by Texas law. • Employer's Liability of $1,000,000. Emergency Services for Food and Supplies Pre -Event Agreement," Page 6 • Waiver of subrogation required. (2) Commercial General Liability Policy • General aggregate of $2,000,000. • Products and Completed Operations Aggregate of $1,000,000. • Personal and Advertising Injury of $1,000,000. • Minimum of $1,000,000 per occurrence. • Fire Damage of $50,000. • Property Damage $1,000,000 each accident $2,000,000 aggregate • Coverage shall be broad form CGL. • Waiver of subrogation required. • No coverage shall be deleted from the standard policy without notification of individual exclusions being attached for review and acceptance. (3) Business Automobile Liability Policy, which shall include the following: • Combined Single Limits of $2,000,000. • Coverage for "Any Auto." • Waiver of subrogation required. Certificates of Insurance provided to the City shall contain a provision that coverages afforded under the policies will not be canceled, suspended, voided, or reduced until at least thirty (30) calendar days' prior written notice has been given to the City via certified mail, return receipt requested. The following are general requirements which are applicable to all policies: • General Liability and Automobile Liability insurance shall be written by a carrier with an A.M. Best Rating of A or higher in accordance with the current Best Key Rating Guide. • Only Insurance Carriers licensed to do business in the State of Texas will be accepted. • Deductibles shall be listed on the Certificate of Insurance and are acceptable only on a per occurrence basis. • Claims -made policies will not be accepted. • With respect to the Project, the City and its officers and employees are to be added as "Additional Insureds" to all commercial general liability and business automobile liability policies. The coverage shall contain no special limitation on the scope of protection afforded to the City. Emergency Services for Food and Supplies Pre -Event Agreement," Page 7 A waiver of subrogation in favor of the City with respect to Workers' Compensation Insurance must be included. • Upon request, certified copies of all insurance policies, declaration pages and/or certificates of insurance shall be furnished to the City at no expense to the City. 3. City's Responsibilities. 3.01 Notice to Proceed. The City shall furnish all information and documents necessary for the commencement of services, to include a valid, written "Notice to Proceed." A representative shall be designated by the City to be the primary point of contact for inspecting the goods and equipment to be provided by the Contractor and for answering any on site questions prior to and after activation of this Agreement via a written "Notice to proceed." 3.02 Payment. The City will pay for services rendered under this Agreement within thirty (30) calendar days after receipt of an approved invoice or receipt of services, whichever is later. 3.03 PricelService Negotiations. Unknown and/or unforeseen events or conditions may require an adjustment to the stated prices of this Agreement. Any amendments, extensions or changes to the scope of contracted services or prices are subject to full negotiation(s) between the City and the Contractor. Any amendments, extensions or changes to the scope of this Agreement agreed upon shall be put in writing, signed by both parties and dated before it becomes effective. 4. Term/Termination of Agreement 4.01 Term. The term of the Agreement shall be for a period of one year and may be renewed for additional one-year periods upon the agreement of both parties. Each year of the Agreement shall commence on February 15th. Each renewal shall be for the same compensation set forth in Exhibit `B" and, commencing in the 2018 Agreement year, prices may be adjusted to reflect the Consumer Price Index (Urban) sixty-four (64) days prior to the effective date of the renewed Agreement. Each renewal must be evidenced in writing and approved by the appropriate authorities of each party 4.02 Termination. This Agreement may be terminated by either party upon thirty (30) calendar days' prior written notice to the other party in the event of substantial failure by a party to perform in accordance with the terms of the Agreement through no fault of the other party. Should the substantial failure identified in the notice of termination Emergency Services for Food and Sunnlies Pre -Event Agreement," Page 8 be cured within the thirty (30) calendar day period, the Agreement shall not terminate. Should the Contractor be terminated, the Contractor shall be paid for services rendered to the City through the date of termination. After receipt of a Termination Notice and except as otherwise directed by the City, the Contractor shall: a) Stop work on the date and to the extent specified; b) Terminate and settle all orders and subcontracts relating to the performance of the terminated work; C) Transfer all work in process, completed work, and other material related to the terminated work to the City; and d) Continue and complete all parts of the work that have not been terminated. In addition, the City may terminate this Agreement, without cause, upon thirty (30) days' written notice to the Contractor. 5. MISCELLANEOUS PROVISIONS. 5.01 Assignment. The Contractor shall not sell, assign, or transfer any of its rights or obligations under this Agreement, in whole or in part, without prior written consent of the City. 5.02 Multiple originals. It is understood and agreed that this Agreement may be executed in a number of identical counterparts each of which shall be deemed an original for all purposes. 5.03 Captions. Captions contained in this Agreement are for reference only, and therefore, have no effect in construing this Agreement. The captions are not restrictive of the subject matter of any section in this Agreement. 5.04 Independent contractor. Contractor shall perform its obligations under this Agreement as an independent contractor and not as an employee of the City. 5.05 No arbitration. Notwithstanding anything to the contrary contained in this Agreement, the City and the Contractor hereby agree that no claim or dispute between the City and the Contractor arising out of or relating to this Agreement shall be decided by any arbitration proceeding including, without limitation, any proceeding under the Federal Arbitration Act (9 U.S.C. Sections 1-14), or any applicable State arbitration statute, including, but not limited to, the Texas General Arbitration Act, provided that in the event that the City is subjected to an arbitration proceeding notwithstanding this provision, the Contractor consents to be joined in Emergency Services for Food and Supplies Pre -Event Agreement," Page 9 the arbitration proceeding if the Contractor's presence is required or requested by the City for complete relief to be recorded in the arbitration proceeding. 5.06 Notice. All notices required to be given hereunder shall be given in writing either by telecopier, overnight, or facsimile transmission, certified or registered mail at the respective addresses of the parties set forth herein or at such other address as may be designated in writing by either party. Notice given by mail shall be deemed given three (3) days after the date of mailing thereof to the following addresses: Contractor BEN E. KEITH COMPANY Attn: President 7650 Will Rogers Boulevard Fort Worth, TX 76140 Citv City of Baytown Attn: City Manager 2401 Market Street Baytown, Texas 77520 5.07 Applicable law and venue. The applicable laws of the State of Texas shall govern this Agreement. Venue for all purposes shall be in Harris County, Texas. 5.08 Entire contract. This Agreement (including any schedules or exhibits attached hereto) constitutes the entire agreement and understanding between the parties with respect to the matters contained herein. This Agreement supersedes any prior contracts and/or understandings relating to the subject matter hereof. This Agreement may be modified, amended or extended by a written instrument executed by both parties. 5.09 Waiver. In the event one of the parties waives a default by the other, such a waiver shall not be construed or deemed to be a continuing waiver of any subsequent breach or default of the other provisions of this Agreement, by either party. 5.10 Severability. If any provision of this Agreement is deemed or becomes invalid, illegal or unenforceable under the applicable laws or regulations of any jurisdiction, such provision will be deemed amended to the extent necessary to conform to applicable laws or regulations. If it cannot be so amended without materially altering the intention of the parties, it shall be stricken and the remainder of this Agreement will remain in full force and effect. Emergency Services for Food and Sunnlies Pre -Event Agreement," Page 10 5.11 No third party beneficiaries. This Agreement shall not bestow any rights upon any third party, but rather, shall bind and benciit the Contractor and the City only. 5.12 Ambigi ty. In the event of any ambiguity in any of the terms of this Agreement, it shall not be construed for or against any party hereto on the basis that such party did or did not author the same. 5.13 Authority The officers executing this Agreement on behalf of the parties hereby represent that such officers have full authority to execute this Agreement and to bind the party he represents. IN WITNESS 1NI-iEREOF, the parties have executed this Agreement on this the _ date of , 2017. Attest: CITY OF BAYTOWN By: _ RICHARD L. DAVIS City Manager LETICIA BRYSCH City Clerk BEN. KEIC MPANY (Signature) k (Printed Name) (Title) and Supplies Pre -Event Ajrtwment." Page t t STATE OF TEXAS § COUNTY OF § Before me, \ t 1. the personally appeared Dlital BEN E. KEITH COMPANY, undersigned notary public, on this da the l of known to me proved to me on the oath of or proved to me through his current (description of identification card or other document issued by the federal government or any state government that contains the photograph and signature of the acknowledging person) (check one) to be the person whose name is subscribed to the foregoing instrument, and acknowledged to me that he executed that instrument for the purposes and consideration therein expressed. Given under my hand and seal of office this `Aay of .2017. Notary Public in and for the State of Texas My commission expires: KA881E CHADWELL Natny ID d 130718008 My Comnission Expires Jun► 27, 2020 Emergency Smiees_for EWd and firs Pre- n " Page 12 Exhibit "A" Program for Pickup and/or Delivery Pickup. The City may desire to pick up water, drinks, food and supplies. The City will provide the Contractor with a list of City personnel authorized to pick up water, drinks, food and supplies. Pickup shall be at the sole discretion of the City. Delivery. The Contractor shall be required to deliver water, drinks, food and supplies to the locations designated by the City at the time of the order. Location for delivery may be changed during the course of an emergency at the sole discretion of the City. The Contractor shall verify that the delivery times meet the City's requirements. If a product is short on delivery or is damaged, the Contractor shall make an adjustment on the invoice. The City may return items not meeting its requirements at the time of delivery and adjustments shall be noted on the invoice. 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Hohen Beef Patty 4' 1 domes le 75.25 1 100 $30.87 CS 530.87 3743? 1 2 B 5 Lb Kitchsen Beer Pot Roast 1 1 10.0 $66.95 CS 566.95 ;rtFn c 7 B i Lb Winn BccMQ Bam Lean 1 10.0 556.96 CS 5.56.96 88i012 1 G 1 B I 9600 I Essntial I Bleach Keith Ultra I 1 1 44 s 1 $10 50 CS I 510.50 SS502: 14 1 B I I Gal I Essential I De greaser Cleaner Y es I I 1 34 3 1 S2695 C Exhibit 'B, • Page I 840038 8 125 Ct Chinet Bowl Paper l2OzChinet White 1 21, SI 10.80, 5110.88 372838 1 500 Ct Merico Bos Chicken Auto'tiX_ 5 In 1 00 561.79 C 561.79 290020 8 2407 Frsh/Kt Brad Sandwich White Loaf 1 12.0 516.85 C 516.85 414560 4 B 53 Oz Sara Lee Cake Chocolate 9 I Round I 1 i z 552 78 CS 552.75 773510 3 B 16 Ct Kelloggs Cereal Bar Apple Cmnnmon 1 '49 S26 96 CS $2696 77251 1 3 B 16 Ct Kelloggs Cereal Bar Blue 1 i 9 $26 96 CS $26.96 772513 3 B 16 Ct Kelloggs Cereal Bar Strawberry 1 "+ 9 526 96 CS $26.96 799091 96 B .89 Oz Kelloegs Cereal Bo„ I Asst ra, orite War 1 5 t S51 77C $51.77 199865 60 B 1.8 Oz I GetMills Cereal Cup Asst Fami ly 6bnr 1 68 $58 89 C 558.89 890-114 1 20 Lb Ro,alonk Charcoal Natural Wood 1 200 51696 C 516.96 415175 4 B 68 Oz Swt Strt Cheesecake New York Plain 1 170 588.88 C SSS.88 110616 4 48 Ct Elis Cheesecake Vartely Pack T!! 1 100 569.98 CS 569.98 375211 4 B 95 Oz Stouffer Chicken S Dumplings 1 218 S76 96 CS 576.96 457936 1 B 15 Lb Pierce Chicken S Pe Super Chicken Ckd I 150 S65 95 C $65.95 438.421 2 B 5 Lb Plathvst Chicken Breast Bist 4 Oz k f 1 100 SIO 74 C 530.78 101559 3 50 Ct Nioday Chip Vancty Single Sry GF 1 94 546 88 C $46.88 41602'1 B SLb Old Da Cobbler Peach 1 200 S40 86 C 540.86 872353 1 B 200 Ct 13a Cont Pa er limed 3-C 8XSX3 1 00 $66 37 C $66.87 3?fi4901 12 1 B 2.5 Lb Mrlm/Fc I Com Cut I 1 300 SY2 77 C 532.77 8131 i 0 I B 1000 Ct Solo Cu Paper 16 OZ Hot White I 300 592 78 C 592.78 SS502: 14 1 B I I Gal I Essential I De greaser Cleaner Y es I I 1 34 3 1 S2695 C Exhibit 'B, • Page I 774068 1 B 21 Oz McCormick Garlic Powder Premium 1 1.3 $ 12.89 CS 883958 4 B 500 Ct Fssmial Glove Poly Large 1 4.8 $25.77 CS S2i.71 883830 4 B 100 Ct Essntial Glove Vinyl Large Powdered 1 5.3 $24.79 CS $24.79 121936 6 B 24 Oz Gldhrvst Gravy Mix Peppered Homesl le 1 9.0 $21.95 CS S219i 538690 40 B 5 Oc Hitshire Ham Steak Bone In 1 13.5 $5.37 LB $72.44 383476 4 B 96 Oz Stouffer Lasagna Chicken 1 24.0 $97.85 CS $97.85 383460 4 B 96 Oz Stouffer Lasagna Meat 1 24.0 584.77 CS 584.7? 372050 4 B 96 Oz Stouffer Lasagna Vegetable 1 24.0 $75.87 CS S75.87 817647 1 B 100 Ct Pactiv Lid Alum Steam Table Half 1 3.8 $24.87 CS $24.87, 813152 10 B 100 Cl Solo Lid Plas Dome 10-24 Oz Traveler 1 8.4 $33.96 CS 533 96 102876 1 B 1000 Ct Solo Lid Plas Dome 8 Oz Traveler 1 6.0 543.97 CS $4197 875476 1 B 1000 Ct Dixie Liner Pan Liftoff Grease Proof 1 22.2 545.95 CS S45.9; 879184 5 B 20 Ct Fssmial Liner Trash 60 Gal Black 1 13.1 $32.87 CS 532.8.' 372047 4 B 76 Oz Stouffer Macaroni &. Cheese Tray Pak 1 19.0 545.95 CS 545.95 871317 1 250 Max Pkg Meal Kit Black Mw Kfs Nap S&P 1 9.1 $27.85 CS $27.85 522109 1 120 B .5 Oz Beko Meatball .5 Oz Cooked 1 10.0 544.88 CS I 544.88 114981 4 1 Gal Dairypur Milk Homo Gallon 1 34.4 521.98 CS I 521.98 116189 8 B 500 Cl Fssmiel Napkin Bev 1 Ply I 8.3 $15.79 CS S I5.7q 779054 1 B 35 Lb Ch tide Oil Com No Trans Fat 1 35.0 $35.87 CS S35.87, 817511 1 B 40 Ct Pactiv Pan Alum Steam Table Full Deep 1 10.8 $48.98 CS $48.98 817526 2 B 50 Ct Pactiv Pan Alum Steam Table Half 1 9.2 $44.99 CS 544.99 817649 I B 40 Ct Pactiv Pan Alum Steam Table Full 1 9.2 544.97 CS 54497 817650 1 B 100 Ct Pactiv Pan Alm Steam Table Half 1 14.8 $91.87 CS 591.87 307517 2 1 5 Cb Dole Peach Sliced I f 1 10.0 $21.99 CS 321.99 774163 1 B 5 Lb McCormick Pepper Black Ground Tobie 1 5.0 $75.88 CS S75.83 676009 1 1000 Ct Diacrys Pepper Pc 2 Fluted 1 0.7 $22.77 CS S'_2.%' 374155 4 B 83 Oz Stouffer Pepper Stuffed Green 1 20.8 580.88 CS $80.88 840165 4 B 125 Ct Chinet Plate Paper 10.5 In Round 1 28.3 599.77 CS 599.7' 840180 8 B 125 Ct Chinet Plate Paper 6 1n. Round White 1 14.5 $66.95 CS 566.95 363425 6 B 4 Lb Lamb Sup Potato Mashed Homes le 1 24.0 $30.97 CS $30.9' 654140 1 25 Lb Unclbcns Rice Brown Whole Grain 1 25.0 $31.96 CS 53196 501023 2 1 9 Lb Beefinll Roast Beef Cooked 1 15.2 $4.77 LB $72.41 374616 4 B 69 Oz Stouffer Salisbury Steak W Beef Gravy 1 17.3 $77.87 CS S%' 676026 1 B 25 Lb Morton Salt Iodized Table 1 25.0 56.99 CS 5699 676007 1 B IOW Ct Kth/Excl Salt Pc Pouch 1 4.0 $8.88 CS $3.88 885915 6 B 1 Qt Ssdc Sanitizer Redi-San Rtu 1 12.5 $25.97 CS 52597 540060 160 1 Oz Jones Sausage Patty 1 Oz Cooked 1 10.0 $28.99 CS 528.99 774410 1 5 Lb Lawrys Seasoning Salt No Msg 1 5.0 517.87 CS $17.8? 483460 4 B 4 Lb Cheffren Soup Boston Clam Chowder 1 16.0 564.96 CS 56496 483469 4 B 4 Lb Cheffian Soup Chicken Gumbo I 16.0 563.79 CS 563.79 48471 4 B 4 Lb Cheffran Soup Chicken Noodle 1 16.0 555.97 CS 555.97 483,410 4 B 4 Lb Cheffian Soup Cream Of Broccoli 1 16.0 558.98 CS 558.98 483556 4 B 4 Lb Cheff mr Soup Pasta Fagioli 1 16.0 $61-80 CS ;61.80 483156 4 B 4 Lb Cheffran Soup Tomato Basil 1 16.0 $50.77 CS ;50.77 43347_0 4 B 4 Lb Cheffmn oup Vei;emble BeefW Berner 16 S62 85 CS 562.85 675029 1 B 2000 Ct Swidlitc Sx%cctener [link Pallet 44 $16.88 CS 516.88 675001 I B '_000 Cl Kth'Excl Sweztener Sugar Kath Packet 0(. 515.88 CS 515.85 883011 1 Roll Nal)Ir 'fable Cot er Roll Plas \\9we O (' $21.79 CS 821 .9 546556 2 5 L6Su rane Taco NIml Cooked 10 ( $37.77 CS $3.7 88103'_ 30 B 100 Sht I'Irl I %%cl Roll 2 Ph \\'hl IOOShectIS $36.85 CS VU5 881110 1 B ISO Ct Brawn 'I owel \4i .AII I'u xc 11X24 4 5 $5096 CS 550.96 349702 12 B 2.5 Lb \Irkn, rc Ve¢anble Blend Peas & Carrots -0( $30.97 CS 53097 6.30029 6 1 Gal Ozarka \Cater5 nn $7.77 CS 1 57?7 Exhibit" B;' Page 2 This action plan is to assure the proper steps to feed the personnel within your establishment. Please follow the following procedures step-by-step to assure proper cooking, consistency and safety of the products. Below is a snap shot of the meal times and the respected number of people that will be eating. Breakfast Time - 6:00 a.m. (500 people) Lunch -12:00 p.m. (500 people) Dinner- 6:00 p.m. (500 people) Late Meal- 12:00 a.m. (100 people) DAY BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 4 cases of bacon, 7 cases of bagels and 5 cases of cereal. With your serving time (rb 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water'/ of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees. DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. 3. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of bacon that will need to be laid out on a sheet pan and placed in the oven (c 300 degrees and flip over bacon every 5 minutes. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 full cases out of the freezer 1 hour and 30 nunutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in % and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 1/2 BAGELS) are cooked. 5. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 P.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of turkey, 5 cases of sandwich bread and 4 cases of chips. Exhibit `B," Page I *With your serving time L? 12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The TURKEY will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The fruit should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 9 cases of cheesecake, 15 cases of bone in ham, 10 cases of vegetable blend, and 10 bags of brown rice. *With your serving time @ 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The BONE IN HAM will be frozen so you will need to pull 15 full cases out of the freezer 2 howl prior to 6:00 p.m. (4:00 p.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 3. The VEGETABLE BLEND will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The VEGETABLE BLEND should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the VEGETABLE BLEND under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the VEGETABLE BLEND packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the VEGETABLE BLEND and put in the proper serving container. 4. The BROWN RICE will be in a 251b. sack. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 Ib. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the BROWN RICE about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an Exhibit `B," Page 2 hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the rice. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (CHEESECAKE) will be frozen so you will need to pull 9 cases out of the fi•eezer 2 hours prior to 6:00 p.m. (4:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of turkey, 1 cases sandwich bread and 1 case of chips. *With your serving time L! 12:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. Tile SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are S loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The TURKEY will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to — 12:00 a.m. (10:00 p.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY out and put on the sandwich bread along with the sides. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUiT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 2 77-71 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 7 cases of sausage, 7 cases of bagels and 5 cases of cereal. *With your serving time L 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 fiull cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water'/ of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180.190 degrees - DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired text -Lire. Please read the detailed instructions located directly behind this paper. Exhibit `B," Page 3 3. The PRECOOK SAUSAGE will be frozen so you need to pull 7 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 160 pieces of PRECOOKED SAUSAGE that will need to be laid out on a sheet pan and placed in the oveni� 300 degrees. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases { 160 pieces) are cooked. 4. The BAGELS will be frozen so you will need to pull 10 full cases out of the freezer l hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in `h and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 1/2 BAGELS) are cooked. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of ham, 5 cases of sandwich bread and 4 cases of chips. *With your serving time rL 12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are R loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. The HAM will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). Tile HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper- serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 5 cases of peach cobbler, 13 cases of beef pot roast, 5 bags of brown rice and 10 cases of green beans. *With your serving time @6:00 p.m. please follow these easy steps to assure that you will be prepared with a little tirne to spare. Exhibit `B," Page 4 1. Please wash your hands and wear gloves when preparing any food items. The BEEF POT ROAST will be frozen so you will need to pull 13 frill cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the BEEF POT ROAST on a baking tray in the center of the oven for 1 hour and 10 minutes - do not loosen the lid and stir during heating. This will leave you 20 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. 3. The GREEN BEANS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The GREEN BEANS should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the GREEN BEANS under the water for about 30 minutes and turn the bag every 10 minutes. This will leave I hour to open the GREEN BEANS packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the GREEN BEANS and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 lb. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (PEACH COBBLER) will be frozen so you will need to pull 5 cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat oven to 350 degrees and place frozen cobbler on a baking pan or cookie sheet in the center of the oven. The bake time is 1 hour and 10 minutes or until crust is golden brown. Please read the detailed instructions included. LATE MEAL (12:00 a.m. SERVING TIME) -100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of ham, I case of sandwich bread and 1 case of chips. *With your serving time 012:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The HAM will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer I hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the Exhibit `B," Page 5 water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 3 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 4 cases of bacon, 7 cases of bagels and 5 cases of cereal. *With your serving time @ 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water'/� of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees - DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of PRECOOKED BACON that will need to be laid out on a sheet pan and placed in the oven ir7 300 degrees and flip over the PRECOOKED BACON every 5 minutes. Each sheet should be frilly cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in 1/2 and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144'/2 BAGELS) are cooked. 5. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. These cases will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of mixed fruit, 10 cases of roast beef, 5 cases of sandwich bread and 4 cases of chips. *With your serving time 012:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. Exhibit `B," Page 6 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The ROAST BEEF will be frozen so you will need to pull 10 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The ROAST BEEF should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the ROAST BEEF under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the ROAST BEEF out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 10 fill cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 9 cases of chocolate cake, 10 cases of lasagna, 10 cases of corn and 5 bags of brown rice. *With your serving time @r 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The LASAGNA will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the LASAGNA on a baking tray in the center of the oven for 1 hour and 15 minutes- remove the lid the last 15 minutes. This will leave you 15 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. The CORN will be frozen so you will need to pull 10 full cases out of the freezer I hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The CORN should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the CORN under the water for about 30 minutes and turn the bag every 10 minutes. This will leave I hour to open the CORN packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the CORN and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 lb. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. Exhibit `B," Page 7 The DESSERT (CHOCOLATE CAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 p.m. (4:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of roast beef, 1 case of sandwich bread and 1 case of chips. *With your serving time @ 12:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The ROAST BEEF will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The ROAST BEEF should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the ROAST BEEF under the water for about an 1101,11- and ourand turn the bag every 10 minutes. This will leave I hour to take the ROAST BEEF out and put on the sandwich bread along with the sides. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. Exhibit `B," Page 8 This action plan is to assure the proper steps to feed the personnel within your establishment. Please follow the following procedures step-by-step to assure proper cooking, consistency and safety of the products. Below is a snap shot of the meal times and the respected number of people that will be eating. Breakfast Time - 6:00 a.m. (500 people) Lunch -12:00 p.m. (500 people) Dinner- 6:00 p.m. (500 people) Late Meal- 12:00 a.m. (100 people) DAY 1 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 4 cases of bacon. 7 cases of bagels and 5 cases of cereal. With your serving time @ 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water Y4 of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees. DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. 3. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of bacon that will need to be laid out on a sheet pan and placed in the oven a. 300 degrees and flip over bacon every 5 minutes. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 full cases out of the freezer 1 hour and 30 nunutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in %z and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 1/2 BAGELS) are cooked. 5. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. This case will consist of an assortment of CEREALS. Exhibit `B," Page 9 LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of turkey, 5 cases of sandwich bread and 4 cases of chips. *With your serving time rr.�12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The TURKEY will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave I hour to take the TURKEY out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer I hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The fruit should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 9 cases of cheesecake, 15 cases of bone in ham, 10 cases of vegetable blend and 10 bags of brown rice. *With your serving time @ 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The BONE IN HAM will be frozen so you will need to pull 15 frill cases out of the freezer 2 hours prior to 6:00 p.m. (4:00 pan.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 3. The VEGETABLE BLEND will be frozen so you will need to pull 10 fill] cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The VEGETABLE BLEND should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the VEGETABLE BLEND under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the VEGETABLE BLEND packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the VEGETABLE BLEND and put in the proper serving container. Exhibit "B," Page 10 4. The BROWN RICE will be in a 251b. sack. Start boiling water I hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 lb. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the BROWN RICE about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the rice. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (CHEESECAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 pan. (4:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of turkey, 1 cases sandwich bread and 1 case of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 3 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The TURKEY will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to — 12:00 a.m. (10:00 p.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 2 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 7 cases of sausage, 7 cases of bagels and 5 cases of cereal. *With your serving time @ 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. Exhibit `B," Page 11 2. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water %2 of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180.190 degrees - DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. 3. The PRECOOK SAUSAGE will be frozen so you need to pull 7 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 160 pieces of PRECOOKED SAUSAGE that will need to be laid out on a sheet pan and placed in the oven 300 degrees. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases { 160 piecesl are cooked. 4. The BAGELS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. Tire BAGELS will be sliced so take each bagel and split them in %2 and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144'/2 BAGELS) are cooked. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of ham, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The HAM will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.rn.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. Exhibit "B," Page 12 DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 5 cases of peach cobbler, 13 cases of beef pot roast, 5 bags of brown rice and 10 cases of green beans. *With your serving time a 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The BEEF POT ROAST will be frozen so you will need to pull 13 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the BEEF POT ROAST on a baking tray in the center of the oven for I hour and 10 minutes- do not loosen the lid and stir during heating. This will leave you 20 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. The GREEN BEANS will be frozen so you will need to pull 10 full cases out of the fl•eezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The GREEN BEANS should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the GREEN BEANS under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the GREEN BEANS packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the GREEN BEANS and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 251b. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (PEACH COBBLER) will be frozen so you will need to pull 5 cases out of the freezer lhour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat oven to 350 degrees and place frozen cobbler on a baking pan or cookie sheet in the center of the oven. The bake time is 1 hour and 10 minutes or until crust is golden brown. Please read the detailed instructions included. LATE MEAL (12:00 a.m. SERVING TIME) -100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of ham, 1 case of sandwich bread and 1 case of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The HAM will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The HAM should be in plastic bags. Place the bags in a clean sink under Exhibit `B;' Page 13 cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in fi-eezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 3 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This ineal will consist of 10 cases of eggs, 4 cases of bacon, 7 cases of bagels and 5 cases of cereal. *With your serving timeav 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water'/ of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees - DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer I hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of PRECOOKED BACON that will need to be laid out on a sheet pan and placed in the oven ) 300 degrees and flip over the PRECOOKED BACON every 5 minutes. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 full cases out of the fi•eezer I hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in 1/2 and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 !/z BAGELS) are cooked. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. These cases will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of mixed fruit, 10 cases of roast beef, 5 cases of sandwich bread and 4 cases of chips. Exhibit `B," Page 14 *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 4 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The ROAST BEEF will be frozen so you will need to pull 10 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The ROAST BEEF should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the ROAST BEEF under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the ROAST BEEF out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 9 cases of chocolate cake, 10 cases of lasagna, 10 cases of corn and 5 bags of brown rice. *With your serving time @6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The LASAGNA will be frozen so you will need to pull 10 frill cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the LASAGNA on a baking tray in the center of the oven for 1 hour and 15 minutes- remove the lid the last 15 minutes. This will leave you 15 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. The CORN will be frozen so you will need to pull 10 fiull cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The CORN should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the CORN under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the CORN packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the CORN and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 1 b. bag of BROWN RICE you Exhibit `B," Page 15 would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (CHOCOLATE CAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 p.m. (4:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of roast beef, 1 case of sandwich bread and 1 case of chips. *With your serving time tr 12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The ROAST BEEF will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The ROAST BEEF should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the ROAST BEEF under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the ROAST BEEF out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 4 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 4 cases of bacon. 7 cases of bagels and 5 cases of cereal. *With your serving time @ 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little tirne to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water ?4 of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees - Exhibit "B," Page 16 DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a. n. (4:30 a.m.). These 4 cases will consist of 1200 slices of PRECCOKED BACON that will need to be laid out on a sheet pan and placed in the oven @ 300 degrees and flip over the PRECOOKED BACON every 5 minutes. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 frill cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in',/z and place them on a sheet pan with the cut side facing up. This product requires just S minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 %z BAGELS) are cooked. 5. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 frill cases. These cases will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of turkey, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @ 12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 3 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The TURKEY will be frozen so you will need to pull 20 frill cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer I hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The fruit should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME)- 500 PEOPLE This meal will consist of 9 cases of cheesecake, 15 cases of stuffed green peppers, 10 cases of vegetable blend and 10 bags of brown rice. Exhibit `B," Page 17 *With your serving time @ 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. The STUFFED GREEN PEPPERS will be frozen so you will need to pull 15 full cases out of the freezer Ihour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the STUFFED GREEN PEPPERS on a baking tray in the center of the oven for 1 hour and 15 minutes- remove the lid the last 15 minutes. This will leave you 15 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. 3. The VEGETABLE BLEND will be frozen so you will need to pull 10 full cases out of the freezer I hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The VEGETABLE BLEND should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the VEGETABLE BLEND under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the VEGETABLE BLEND packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the VEGETABLE BLEND and put in the proper serving container. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 251b. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the BROWN RICE about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the rice. Take the BROWN RICE and put in the proper serving container. 5. Tile DESSERT (CHEESECAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 p.m. 14:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of turkey, 1 case sandlA ich bread and 1 case of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The TURKEY will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to -- 12:00 a.m. (10:00 p.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY out and put on the sandwich bread along with the sides. Exhibit `B," Page 18 4. The MIXED FRUIT will be frozen so you will need to pull 4 frill cases out of the freezer I hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 5 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 7 cases of sausage, 7 cases of bagels and 5 cases of cereal. *With your serving time @ 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water %z of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180.190 degrees - DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. 3. The PRECOOK SAUSAGE will be frozen so you need to pull 7 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 160 pieces of PRECOOKED SAUSAGE that will need to be laid out on a sheet pan and placed in the oven (y) 300 degrees. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases ;160 pieces; are cooked. 4. The BAGELS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in % and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144'l2BAGELS) are cooked. 5. The CEREAL will be in a ready -to -serve bowls and you will need to pull 5 frill cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of ham, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. Exhibit "B," Page 19 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are S loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The HAM will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. Tile CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of chicken & dumplings, 5 bags of brown rice and 10 cases of green beans. *With your serving time @6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. Please wash your hands and wear gloves when preparing any food items. 2. The CHICKEN & DUMPLINGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the CHICKEN & DUMPLINGS on a baking tray in the center of the oven for 1 hour and 15 minutes- remove the lid the last 15 minutes. This will leave you 15 minutes to put them In the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. 3. The GREEN BEANS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The GREEN BEANS should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the GREEN BEANS under the water for about 30 minutes and turn the bag every 10 minutes. This will leave I hour to open the GREEN BEANS packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the GREEN BEANS and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 lb. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. Exhibit `B," Page 20 5. The DESSERT (PEACH COBBLER) will be frozen so you will need to pull 5 cases out of the freezer I hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat oven to 350 degrees and place frozen cobbler on a baking pan or cookie sheet in the center of the oven. The bake time is 1 hour and 10 minutes or until crust is goldein each casen brown. Please read the detailed instructions included. LATE MEAL (12:00 a.m. SERVING TIME) -100 PEOPLE This meal will consist of 4 cases of mixed frit, 4 cases of ham, 1 case of sandwich bread and 1 case of chips. *With your serving time 012:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The HAM will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer I hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. Exhibit `B," Page 21 This action plan is to assure the proper steps to feed the personnel within your establishment. Please follow the following procedures step-by-step to assure proper cooking, consistency and safety of the products. Below is a snap shot of the meal times and the respected number of people that will be eating. Breakfast Time - 6:00 a.m. (500 people) Lunch -12:00 p.m. (500 people) Dinner- 6:00 p.m. (500 people) Late Meal- 12:00 a.m. (100 people) DAY BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 4 cases of bacon, 7 cases of bagels and 5 cases of cereal. With your serving time @ 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water '/a of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees. DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. 3. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer I hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of bacon that will need to be laid out on a sheet pan and placed in the oven @ 300 degrees and flip over bacon every 5 minutes. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 fill cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in 'l2 and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 112 BAGELS) are cooked. 5. The CEREAL will be in ready -to -serve bowls and you xrill need to pull 5 full cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of turkey, 5 cases of sandwich bread and 4 cases of chips. Exhibit "B," Page 22 *With your serving time @r712:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The TURKEY will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The fruit should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in the case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 9 cases of cheesecake, 15 cases of bone in ham, 10 cases of vegetable blend and 10 bags of brown rice. *With your serving time @ 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The BONE IN HAM will be frozen so you will need to pull 15 full cases out of the freezer 2 hours prior to 6:00 p.m. (4:00 p.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. The VEGETABLE BLEND will be frozen so you will need to pull 10 full cases out of the freezer I hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The VEGETABLE BLEND should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the VEGETABLE BLEND under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the VEGETABLE BLEND packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the VEGETABLE BLEND and put in the proper serving container. 4. The BROWN RICE will be in a 251b. sack. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 lb. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the BROWN RICE about 10 Exhibit `B," Page 23 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the rice. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (CHEESECAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 p.m. (4:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fnuit, 4 cases of turkey, I cases sandwich bread and I case of chips. *With your serving time @ 12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The TURKEY will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to — 12:00 a.m. (10:00 p.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool tanning water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY" out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MI,XED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 2 7771 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs. 7 cases of sausage, 7 cases of bagels and 5 cases of cereal. *With your serving time (cis 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little tirne to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water V2 of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180.190 degrees - DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove Exhibit `B," Page 24 bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. 3. The PRECOOK SAUSAGE will be frozen so you need to pull 7 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 160 pieces of PRECOOKED SAUSAGE that will need to be laid out on a sheet pan and placed in the oven !ir 300 degrees. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases f 16 piecesl are cooked. 4. The BAGELS will be frozen so you will need to pull 10 frill cases out of the fi•eezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in % and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 :z BAGELS) are cooked. Tile CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of ham, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are R loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. The HAM will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave I hour to take the HAM out and put on the sandwich bread along with the sides. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 13 cases of beef pot roast, 5 bags of brown rice and 10 cases of green beans. Exhibit `B," Page 25 *With your serving time @6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The BEEF POT ROAST will be frozen so you will need to pull 13 fiill cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the BEEF POT ROAST on a baking tray in the center of the oven for 1 hour and 10 minutes - do not loosen the lid and stir during heating. This will leave you 20 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. The GREEN BEANS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The GREEN BEANS should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the GREEN BEANS under the water for about 30 minutes and turn the bag every 10 minutes. This will leave I hour to open the GREEN BEANS packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the GREEN BEANS and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 lb. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (PEACH COBBLER) will be frozen so you will need to pull 5 cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat oven to 350 degrees and place frozen cobbler on a baking pan or cookie sheet in the center of the oven. The bake time is 1 hour and 10 minutes or until crust is golden brown. Please read the detailed instructions included. LATE MEAL (12:00 a.m. SERVING TIME) -100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of ham. 1 case of sandwich bread and 1 case of chips. *With your serving time @12:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The HAM will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. Exhibit "B," Page 26 4. The MIXED FRUIT will be frozen so you will need to pull 4 frill cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 3 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 4 cases of bacon, 7 cases of bagels and 5 cases of cereal. *With your serving time a 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water `/ of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees - DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. 3. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer I hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of PRECCOKED BACON that will need to be laid out on a sheet pan and placed in the oven @ 300 degrees and flip over the PRECOOKED BACON every 5 minutes. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in V2 and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 %2 BAGELS) are cooked. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. These cases will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of mixed fruit, 10 cases of roast beef, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. Exhibit `B," Page 27 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The ROAST BEEF will be frozen so you will need to pull 10 full cases out of the freezer 2 hours prior to 12:00 p.tn. (10:00 a.m.). The ROAST BEEF should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the ROAST BEEF under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the ROAST BEEF out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 P.m. SERVING TIME) - 500 PEOPLE This meal will consist of 9 cases of chocolate cake, 13 cases of beef lasagna, 10 cases of corn and 5 bags of brown rice. *With your serving time 06:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The BEEF LASAGNA will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the BEEF LASAGNA on a baking tray in the center of the oven for 1 hour and 15 minutes- remove the lid the last 15 minutes This will leave you 15 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. 3. The CORN will be frozen so you will need to pull 10 fiill cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The CORN should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the CORN under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the CORN packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the CORN and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 lb. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off Exhibit `B," Page 28 your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (CHOCOLATE CAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 p.m. (4:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of roast beef, 1 case of sandwich bread and 1 case of chips. *With your serving time cr 12:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull I case. 3. The ROAST BEEF will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The ROAST BEEF should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the ROAST BEEF under the water for about an hour and tarn the bag every 10 minutes. This will leave 1 hour to take the ROAST BEEF out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 pan.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 4 7771 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs. 4 cases of bacon, 7 cases of bagels and 5 cases of cereal. *With your serving time Cis 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water '/a of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees - DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove Exhibit `B," Page 29 bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of PRECCOKED BACON that will need to be laid out on a sheet pan and placed in the oven @ 300 degrees and flip over the PRECOOKED BACON every 5 minutes. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in 1/2 and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 ',/x BAGELS) are cooked. 5. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. These cases will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fait, 20 cases of turkey, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There ares loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The TURKEY will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave I hour to take the TURKEY out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The fruit should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME)- 500 PEOPLE This meal will consist of 9 cases of cheesecake, 15 cases of stuffed green peppers, 10 cases of vegetable blend and 10 bags of brown rice. Exhibit `B," Page 30 *With your serving time @ 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The STUFFED GREEN PEPPERS will be frozen so you will need to pull 15 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the STUFFED GREEN PEPPERS on a baking tray in the center of the oven for 1 hour and 15 minutes- remove the lid the last 15 minutes. This will leave you 15 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. The VEGETABLE BLEND will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The VEGETABLE BLEND should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the VEGETABLE BLEND under the water for about 30 minutes and turn the bag every 10 minutes. This will leave I hour to open the VEGETABLE BLEND packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the VEGETABLE BLEND and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 251b. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the BROWN RICE about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the rice. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (CHEESECAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 p.m. 14:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of turkey, 1 case sandwich bread and 1 case of chips. *With your serving time @12:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The TURKEY will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to — 12:00 a.m. (10:00 p.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY out and put on the sandwich bread along with the sides. Exhibit `B," Page 31 The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. )DAY 5 BREAKFAST MEAL (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 7 cases of sausage. 7 cases of bagels and 5 cases of cereal. *With your serving time Ca, 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer I hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water !4 of the way to the top. Put the bags in the water and adiust the heat to maintain a low simmer of 180.190 degrees- DO egreesDO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. Please read the detailed instructions located directly behind this paper. 3. The PRECOOK SAUSAGE will be frozen so you need to pull 7 full cases out of the freezer I hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 160 pieces of PRECOOKED SAUSAGE that will need to be laid out on a sheet pan and placed in the oven @ 300 degrees. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases {320 pieces} are cooked. 4. The BAGELS will be frozen so you will need to pall 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in 'h and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 '.z BAGELS) are cooked. The CEREAL will be in ready to serve bowls and you will need to pull 5 full cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed fruit, 20 cases of ham, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. Exhibit "B," Page 32 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The HAM will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 4. Tile MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 5 cases of peach cobbler, 10 cases of chicken & dumplings, 5 bags of brown rice and 10 cases of green beans. *With your serving time rr 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. Please wash your hands and wear gloves when preparing any food items. 2. The CHICKEN & DUMPLINGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the CHICKEN & DUMPLINGS on a baking tray in the center of the oven for 1 hour and 15 minutes- remove the lid the last 15 minutes. This will leave you 15 minutes to put them In the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. 3. The GREEN BEANS will be frozen so you will need to pull 10 firll cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The GREEN BEANS should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the GREEN BEANS under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the GREEN BEANS packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the GREEN BEANS and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 lb. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an ]lour. Turn off Exhibit `B," Page 33 your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (PEACH COBBLER) will be frozen so you will need to pull 5 cases out of the freezer I hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat oven to 350 degrees and place frozen cobbler on a baking pan or cookie sheet in the center of the oven. The bake time is 1 hour and 10 minutes or until crust is golden brown. Please read the detailed instructions included. LATE MEAL (12:00 a.m. SERVING TIME) -100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of liam, I case of sandwich bread and 1 case of chips. *With your serving time @ 12:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The HAM will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The HAM should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the HAM under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the HAM out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 6 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 4 cases of bacon, 7 cases of bagels and 5 cases of cereal. With your serving time @ 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water'/4 of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 180-190 degrees. Exhibit `B," Page 34 DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure uniform. Remove bags from the pot when cooked to the desired texture. 3. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of bacon that will need to be laid out on a sheet pan and placed in the oven L' 300 degrees and flip over bacon every 5 minutes. Each sheet should be fully cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 frill cases out of the freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in 1/2 and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 1,2 BAGELS) are cooked. 5. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 frill cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of mixed fruit, 10 cases of roast beef, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The ROAST BEEF will be frozen so you will need to pull 10 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The ROAST BEEF should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the ROAST BEEF under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the ROAST BEEF out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 10 fiill cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE Exhibit `B," Page 35 This meal will consist of 9 cases of chocolate cake, 10 cases of chicken lasagna, 10 cases of corn and 5 bags of brown rice. *With your serving time @6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. The CHICEKN LASAGNA will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the CHICKEN LASAGNA on a baking tray in the center of the oven for 1 ]lour and 15 minutes - remove the lid the last 15 minutes. This will leave you 15 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. The CORN will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The CORN should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the CORN under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the CORN packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the CORN and put in the proper serving container. 4. Tile BROWN RICE will be in a 25 lb. sack. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 Ib. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the rice about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the BROWN RICE. Take the BROWN RICE and put in the proper serving container. Tile DESSERT (CHOCOLATE CAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 p.m. (4:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of roast beef, I case of sandwich bread and 1 case of chips. *With your serving time @12:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are R loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The ROAST BEEF will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to 12:00 a.m. (10:00 p.m.). The ROAST BEEF should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the ROAST BEEF under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the ROAST BEEF out and put on the sandwich bread along with the sides. Exhibit `B," Page 36 The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DAY 7 BREAKFAST (6:00 a.m. SERVING TIME) - 500 PEOPLE This meal will consist of 10 cases of eggs, 4 cases of bacon, 7 cases of bagels and 5 cases of cereal. With your serving time @ 6:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The EGGS will be frozen so you will need to pull 10 full cases out of tine freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). Get a large pot and fill it up with water %, of the way to the top. Put the bags in the water and adjust the heat to maintain a low simmer of 1,90- 190 degrees. DO NOT BOIL. Stir the water and bags occasionally every 5 minutes to assure unifornn. Remove bags from the pot when cooked to the desired texture. 3. The PRECOOK BACON will be frozen so you need to pull 4 full cases out of tine freezer 1 hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 4 cases will consist of 1200 slices of bacon that will need to be laid out on a sheet pan and placed in the oven @. 300 degrees and flip over bacon every 5 minutes. Each sheet should be filly cooked in 10 minutes. Place to the side and repeat these steps until all cases (1200 slices) are cooked. 4. The BAGELS will be frozen so you will need to pull 7 full cases out of the freezer I hour and 30 minutes prior to 6:00 a.m. (4:30 a.m.). These 7 cases will consist of 72 BAGELS. The BAGELS will be sliced so take each bagel and split them in %z and place them on a sheet pan with the cut side facing up. This product requires just 5 minutes in the oven. Place to the side and repeat these steps until all cases (72 BAGELS or 144 1/2 BAGELS) are cooked. 5. The CEREAL will be in ready -to -serve bowls and you will need to pull 5 full cases. This case will consist of an assortment of CEREALS. LUNCH (12:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 20 cases of mixed frit, 20 cases of turkey, 5 cases of sandwich bread and 4 cases of chips. *With your serving time @ 12:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. Exhibit `B," Page 37 L Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 5 cases. 3. The TURKEY will be frozen so you will need to pull 20 full cases out of the freezer 2 hours prior to 12:00 p.m. (10:00 a.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave 1 hour to take the TURKEY out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 20 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 p.m. (10:30 a.m.). The fruit should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. DINNER (6:00 p.m. SERVING TIME) - 500 PEOPLE This meal will consist of 9 cases cheesecake, 15 cases of salisbury steak w/beef gravy, 10 cases of vegetable blend and 10 bags of brown rice. *With your serving tirne a 6:00 p.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SALISBURY STEAKW/BEEF GRAVY will be frozen so you will need to pull 15 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Preheat your oven to 350 degrees and set the SALISBURY STEAK W/BEEF GRAVY on a baking tray in the center of the oven for 1 hour and 15 minutes remove the lid the last 15 minutes. This will leave you 15 minutes to put them in the proper container or feel free to leave them in their original containers. Please read the detailed instructions included. The VEGETABLE BLEND will be frozen so you will need to pull 10 full cases out of the freezer 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). The VEGETABLE BLEND should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the VEGETABLE BLEND under the water for about 30 minutes and turn the bag every 10 minutes. This will leave 1 hour to open the VEGETABLE BLEND packages and pour the contents into a large pot with water. Bring the contents to a boil, strain the water and take the VEGETABLE BLEND and put in the proper serving container. 4. The BROWN RICE will be in a 25 lb. sacks. Start boiling water 1 hour and 30 minutes prior to 6:00 p.m. (4:30 p.m.). Bring the large pot to a brisk boil and then lowering the heat without ever lifting the cover is the key to even cooking. With this being a 25 Ib. bag of BROWN RICE you would need 100 cups of water or 25 quarts. You will need to stir the BROWN RICE about 10 times and make sure you stir all the way to the bottom. The cook time should be 45 minutes to an Exhibit `B," Page 38 hour. Turn off your flame the last 15 minutes and let the steam finish cooking off the rice. Take the BROWN RICE and put in the proper serving container. 5. The DESSERT (CHEESECAKE) will be frozen so you will need to pull 9 cases out of the freezer 2 hours prior to 6:00 p.m. (4:00 p.m.). Please allow this product to thaw at room temperature. LATE MEAL (12:00 a.m. SERVING TIME) - 100 PEOPLE This meal will consist of 4 cases of mixed fruit, 4 cases of turkey, I cases sandwich bread and I case of chips. *With your serving time @12:00 a.m. please follow these easy steps to assure that you will be prepared with a little time to spare. 1. Please wash your hands and wear gloves when preparing any food items. 2. The SANDWICH BREAD will have 24 slices plus heels (12 sandwiches per loaf). There are 8 loaves per case so that is 96 sandwiches per case. You would need to pull 1 case. 3. The TURKEY will be frozen so you will need to pull 4 full cases out of the freezer 2 hours prior to — 12:00 a.m. (10:00 p.m.). The TURKEY should be in plastic bags. Place the bags in a clean sink under cool running water. Leave the TURKEY under the water for about an hour and turn the bag every 10 minutes. This will leave I hour to take the TURKEY out and put on the sandwich bread along with the sides. 4. The MIXED FRUIT will be frozen so you will need to pull 4 full cases out of the freezer 1 hour and 30 minutes prior to 12:00 a.m. (10:30 p.m.). The MIXED FRUIT should be in freezer bags. Place the bags in a clean sink under cool running water. Leave the MIXED FRUIT under the water for about an hour and turn the bag every 10 minutes. This will leave 30 minutes to take the MIXED FRUIT out and put in the proper serving container. Please read the detailed instructions included. 5. The CHIPS will be in ready -to -serve individual assorted bags. There will be 150 CHIPS in each case. Exhibit `B," Page 39