Specifications include, but are not limited to: 1. The Contractor must pick up and/or accept food shipments from all Owner authorized suppliers. Contractor SHALL NOT refuse to take any appointments for deliveries of foods. That Contractor will provide, as necessary, services to receive these commodities, provide adequate storage for said items, and deliver said commodities to the various schools at the time designated by the Owner, including, but not by way of limitation, the following: a) That Contractor will provide storage (frozen, cold or dry depending upon the nature of the commodity in question) as needed between time of receipt and delivery to individual schools. b) That Contractor will insure that all food items must be received, stored, and delivered according to HACCP guidelines. 2. The Contractor must, upon receipt of a shipment, count the number of cases and perform a visual inspection for damaged freight. Any damage/discrepancies must be noted on the delivery ticket /receipt provided by the driver. Damages/discrepancies must be communicated to the Owner’s Food and Nutrition Services Department within one business day. a) The Contractor must notify Owner within one business day of any new product accepted into storage on our behalf. The Contractor must assign a unique lot number for each type of product. b) Contractor must secure orders from Owner three (3) working days prior to requested/scheduled school deliveries. Contractor must make delivery on a pre-scheduled basis to all schools at least one (1) time per week. The schools who will receive deliveries under this contract are listed in Exhibit B. c) Contractor must deliver all foods in refrigerated truck to the schools between the hours of 6:30 a.m. and 1:30 p.m. Delivery times may vary based upon individual school hours. See Kitchen hours as listed on Exhibit B.