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1. Special Dietary Requirements: Used when specific dietary restrictions or allergies need to be acknowledged and addressed

2. Multiple Location Services: Include when food services are provided at multiple locations

3. Equipment and Facilities: Required when specific equipment or facility requirements need to be detailed

4. Staff Requirements: Include when staff qualifications or requirements need to be specified

5. Insurance Requirements: Used when specific insurance coverage needs to be maintained

6. Quality Control Measures: Include when specific quality control or monitoring processes need to be established

7. Emergency Procedures: Required when specific emergency response procedures need to be outlined

1. Schedule A - Service Specifications: Detailed description of food items, preparation methods, and service standards

2. Schedule B - Allergen Information: Comprehensive list of allergens and food sensitivity information

3. Schedule C - Safety Protocols: Detailed food safety and handling procedures

4. Schedule D - Service Locations: List and details of all service locations if applicable

5. Schedule E - Price List: Pricing details and payment terms if applicable

6. Appendix 1 - Required Certifications: Copies of relevant food safety and handling certifications

7. Appendix 2 - Incident Report Form: Template for reporting any food-related incidents or issues