Specifications include, but are not limited to: Deliveries to be made Monday thru Friday between the hours of 6:30 a.m. and 9:30 a.m. for BAKED products and Monday and Thursday between the hours of 7:00 a.m. and 9:30 a.m. for BREAD Products. NO DELIVERIES ARE TO BE MADE WHEN SCHOOLS ARE CLOSED. NOTE: A sample delivery schedule is to be prepared by the distributor and submitted in writing for approval by the Food Service Director. No delivery is to be made before an employee is on duty in the cafeteria. All bread items are to be delivered inside the kitchen area at each school (see attached list of locations) unless satisfactory locking bread boxes are provided for outside. An invoice must accompany each delivery. The successful bidder is to provide bread storage rack(s) as required by volume of business. In all schools the distributor will promptly remove on a regular basis all empty bread delivery racks and/or cartons. The district will not be held liable or responsible for bakery racks and/or cartons left longer than three (3) days in any school. The distributor shall submit monthly bills, in duplicate, by the 5th of the month, for items supplied to the schools for the previous month. All damaged products and all products not conforming to these specifications will be returned for credit. Credit is to be given in the form of a signed credit slip for each school returning items for credit. A nutrient analysis of food products should be submitted with the bid or available upon request for all bid items. The school lunch requirements require whole grain breads. Please indicate any items that are whole grain.
