Sealed bids are requested by the Town of Plymouth for a food inspector to conduct onsite inspections of food establishmentsto ensure compliance with applicable State, Federal, and local laws and regulations. Bids are to be submitted by 11:00 a.m., Thursday, July 1, 2021, at which time they will be publicly opened and read.
FY20 Food Establishment Inspection Services Organization:Town of Stoughton Department:PO138 - Procurement Office Location:PO138 - Procurement Office Bulletin Desc:The Town of SToughton is soliciting bids using MGL30B from qualified consultants to provide professional inspector services for the inspection of food and retail establishment Type Code:NS - Non-Statewide Solicitation
Department Inspectional Services Department (ISD) Bid Number IFB 23-55 Release Date Thu, 04/06/2023 - 12:00pm Bid Description IFB 23-55 Restaurant Food Health Inspectors Bid Notice Ad for IFB 23-55 Restaurant Food Health Inspector.pdf Bid Package File IFB 23-55 Restaurant Food Health Inspector.pdf
Hagler, Procurement Officer, phagler@townhall.plymouth.ma.us Bid Type: OPEN Informal Bid Flag: No Purchase Method: Open Market Pre Bid Conference: N/A Bulletin Desc: On-call food inspector to inspect food establishments. Bid documents are available to download from www.plymouth-ma.gov/current-bids.
IFB 21-03 Restaurant/Food Health Inspector
Scope of Services/Specifications Vendor shall provide food inspectors that are qualified in accordance with the Massachusetts Department of Public Health requirements to conduct interim routine food inspections and re-inspections in compliance with the 105CMR590.00, the 2013 Federal Food Code and all applicable local regulations and ordinances, using a risk-based HACCP approach.
Scope of Services/Specifications Vendor shall provide food inspectors that are qualified in accordance with the Massachusetts Department of Public Health requirements to conduct interim routine food inspections and re-inspections in compliance with the 105CMR590.00, the 2013 Federal Food Code and all applicable local regulations and ordinances, using a risk-based HACCP approach.
