General. Contractor shall: Use their expertise to process, package, and deliver fresh local perishable produce to the schools listed herein on a weekly and as-needed basis. Each district will work with the Contractor to set an agreed-upon weekly delivery day. Orders will be placed weekly at least 24 hours prior to requested delivery date. Ensure that all produce items listed herein meet the regulations of the Maryland Health Department, US Department of Agriculture, the County School System, the Federal Food, Drug and Cosmetic Act, and any other mandatory requirements. Work closely with the District Food Services Supervisor and managers to provide the quality of product required. Provide a weekly produce list with pricing via email to all food service managers and supervisor. Deliver each school location's products during the hours of 6:30 a.m. and 1:30 p.m. local time on the delivery dates provided by the school district. Deliveries are not to be left outside the building for any reason. All Fresh Produce shall be placed in the cooler by the contractor in such a way as to ensure proper rotation of produce. Product to be bulk placed either in bins or other mutually agreeable shipping container. Each bin or shipping container is to be labeled with items and quantities in the container. Where appropriate, products shall be palletized. Pallets may be exchanged at time of delivery. Label delivery boxes with the company name, product enclosed, ingredients (pre-made products), and shelf life of pre-cut or IW products. Pack boxes appropriately to ensure integrity of the produce and in accordance with accepted trade practices. All deliveries are subject to inspection upon delivery. The delivery person will be required to wait until the food service employee can account for and sign the deliver invoice; otherwise, the contractor will accept the food service employees count for payment. Notify the District Contract Representative at least 24 hours in advance if delivery is to be delayed. Credit the District for any product that is deemed by the District as damaged or unacceptable. Replacement of damaged or unacceptable produce may be made within 24 hours of original delivery. Shortages on orders are the responsibility of the Contractor and shall be delivered to the school in sufficient time to meet menu requirements. Contractor's delivery trucks shall be equipped with back up alarms. Contractor's trucks shall be refrigerated. Temperature of product shall be maintained to retain high quality and prevent freezing. Provide the District a copy of its insurance certificate. Provide monthly velocity reports by school and by district of the quantity of produce purchased. Contractor shall be required to deliver to any new schools or programs that may develop over the school year subject to all terms and conditions of the IFB.
