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State of Florida Department of Children and Families Florida State Hospital Invitation to Bid For FOOD SERVICE ITEMS: DISPOSABLE FLATWARE SERVING SETS ITB # FSH 2014005Commodity Codes: 640350 Food
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How to fill out food service items

01
Start by gathering all the necessary food service items, such as plates, cutlery, napkins, and cups.
02
Set up a clean and sanitary area for filling out the items.
03
Place the empty plates, cutlery, and cups in an organized manner on the filling station.
04
Ensure that the necessary food is prepared and ready to be served.
05
Using clean hands or sanitized gloves, portion out the food onto each plate.
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Be mindful of any dietary restrictions or allergies of the individuals who will be consuming the food.
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If necessary, label the plates or cups with the type of food or any special instructions.
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Place the filled food service items in a designated area for easy access by the individuals or staff members.
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Dispose of any waste or leftover food properly to maintain cleanliness.
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Regularly check and refill the food service items as needed.
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Clean and sanitize the filling station regularly to prevent any contamination.
12
Follow any specific guidelines or regulations set by the food service establishment or health department.

Who needs food service items?

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Food service items are needed by various individuals or establishments, including:
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- Restaurants and cafes
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- Catering companies
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- Food trucks
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- Hospitals and healthcare facilities
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- Schools and universities
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- Office buildings
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- Event organizers
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- Home-based or small-scale food businesses
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Food service items refer to all items used in the preparation, serving, or storage of food in a restaurant or food establishment.
Food service establishments such as restaurants, cafes, and food trucks are required to file food service items.
Food service items can be filled out by listing all items used in the preparation, serving, or storage of food along with their quantities and values.
The purpose of food service items is to keep track of all items used in food establishments for inventory management and financial reporting.
Information such as item descriptions, quantities, values, and usage must be reported on food service items.
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