Specifications include, but are not limited to: Deliveries are to be made in refrigerated trucks to 29 kitchen and 1 catering kitchen delivery sites. Temperature will be checked upon delivery. Temperature must be below 40 degrees. Kitchen sites are to receive multiple deliveries per week no later than 9:00AM. All kitchen sites need the option to add additional deliveries, if needed. Deliveries made after the specified times may be refused and may disqualify vendors. Deliveries shall include the inspection and signed acceptance by the cafeteria manager. If produce is received in over-ripe, spoiled, damaged or otherwise unusable condition, we have the option to refuse the product(s) and request replacement with expectable goods, at no additional cost. If expectable product is unavailable, a credit must be issued immediately. Replacement product must be received the following day no later than 9:00 AM at all. Late deliveries must be called into sites as soon as possible, and the new arrival time must be given.
