Specifications include, but are not limited to: Overall Quality:Contractor shall work to provide maximum quality of food and service.Menu Availability:Daily and weekly menus, which include ingredients and nutritional information for menu items shall be available through various media including the food service provider website, publications and brochures.Minimum Standards:Minimum standards for any food product will be mutually agreed upon. These food specifications may be modified, by either party, due to changes in the grading standards, supply shortages or other valid reasons.CONTRACTOR shall use reasonable and customary care to assure that all consumable items which require continuous freezing or refrigeration are maintained at the appropriate temperature, including but not limited to on-site storage, delivery, etc.CONTRACTOR shall comply with all federal, state or municipal statutes, ordinances or regulations pertaining to food service or other business operations.Service Problems:Service problems shall be anticipated and resolved within a reasonable time by CONTRACTOR. Health and Safety:CONTRACTOR shall comply with all University guidelines and policies and all federal, state and local regulations relating to health, safety, food service and handling, including but not limited to all the provisions of the Kentucky Board of Health regulations and any requirements of the University's Office of Environmental Health and Safety. CONTRACTOR shall provide training to food service employees prior to the commencement of work regarding proper food sanitation and food handling methods and requirements. Food and BeveragesCONTRACTOR will furnish all food, beverages, condiments, and utensils for the operation of its food service, at its sole cost. CONTRACTOR shall sell only soda and related products, including fountain drinks, from the company designated by the University, based on University contractual commitments.