Parts_I,_II,_III.pdf

REQUEST FOR PROPOSALS (“RFP”) – PART I

RFP Template Revised 10/11/23 Page 1 of 6

RFP #: 242562MN

RFP TITLE: CATERING SERVICES FOR EMERGENCY OPERATIONS CENTER

1.0 PURPOSE

Sarasota County (“County”), a political subdivision of the State of Florida, will receive proposals on the date indicated in OpenGov Procurement (OpenGov), the County’s electronic procurement portal, for the purpose of selecting a qualified Proposer to provide catering services for the County’s Emergency Operations Center (EOC) during times of emergency activation. Proposers are required to comply with Part II, Scope of Services and Attachment A - Disaster Related Contract Provisions.

OpenGov is located at https://procurement.opengov.com/portal/scgov

2.0 PROPOSER

2.1 For the purpose of this RFP, the term “Proposer” is defined as the legal entity submitting a proposal.

2.2 Proposers intending to submit a bid as a joint venture with another company must provide documentation attesting to the formation of that joint venture with their submittal. For purposes of this solicitation, all vendors who make up the joint venture will be considered together as the Proposer.

3.0 QUALIFICATIONS

3.1 The Proposer must demonstrate experience providing continuous multiple meal catering services in an indoor environment within the last five (5) years.

3.2 Proposer must be licensed to provide indoor catering services as described in Part II.

3.3 Preferred Qualifications

3.3.1. Experience providing continuous 24-hour multiple meal catering services during a disaster or emergency situation.

3.3.2. Experience providing multiple meals during a 24-hour period for a minimum of 100 people.

4.0 MEETINGS & SCHEDULE

An anticipated schedule is provided in the Timeline posted in OpenGov. All meetings will take place at the time, date, and location specified in the solicitation Timeline.

Short-listed Proposers should be prepared to attend presentations and/or interviews either in Sarasota, Florida or virtually, at the County’s discretion.

5.0 SUBMITTAL INSTRUCTIONS

Refer to Submittal Instructions section in OpenGov for instructions on how to submit a proposal. Proposers are advised to review the General Terms and Conditions of Solicitations which are available in OpenGov.

RFP Template Revised 10/11/23 Page 2 of 6

6.0 VENDOR QUESTIONNAIRE

6.1 All proposers must complete the required forms and information included in the Vendor Questionnaire section of OpenGov. Completed forms and other requested documents must be uploaded with proposer’s submittal in OpenGov. Proposers who fail to complete and upload required forms and documents or fail to provide responses to questions in the Vendor Questionnaire section of OpenGov may be found non-responsive.

6.2 Grant Documents

6.2.1. This project includes FEMA grant funding. All applicable grant documents will be included in OpenGov. Grant documents that require Proposer’s signature will be available in the Vendor Questionnaire section.

7.0 WRITTEN PROPOSALS

The information requested in each section below will be used by the evaluation committee to evaluate and score written proposals. All proposal documents must be submitted in the Vendor Questionnaire section in OpenGov in the format requested.

7.1 Qualifications

7.1.1. Single page Letter of Interest summarizing Proposer’s

qualifications.

7.1.2. Required and preferred Licenses and Certifications. Provide evidence of the appropriate licensing to provide food services from the State of Florida’s Department of Business and Professional Regulation (DBPR) Division of Hotels and Restaurants, the Florida Department of Agriculture and Consumer Services, and/or the Florida Department of Health.

7.1.3. Resumes of key personnel, including subcontractors, demonstrating individual qualifications and experience.

7.2 Experience

7.2.1. Narrative – Provide a narrative that describes the Proposer’s experience, including, but not limited to the number of years in business, pertinent capabilities, and evidence of experience and resources necessary to successfully provide the requested services.

7.2.2. Customer List - Provide a list of customers who have been provided services similar to the services described in this RFP in the last 5 years. Customer list should include contact information for a minimum of 1 and a maximum of 10 customers. At a minimum, include customer name, a brief description of services provided, contract start and end dates, and the name, email, and telephone number of a contact person who can verify information. When possible, include the dollar value of the contract. If unable to provide detailed information regarding private sector customers due to

RFP Template Revised 10/11/23 Page 3 of 6 confidentiality concerns, provide as much information as possible for those customers.

7.3 Approach

7.3.1. Project Approach - Provide a detailed approach for providing the services requested. Anticipated resources, including staffing levels, food delivery and preservation, and equipment should be provided.

Submit details on process of preparation of meals, serving of meals, delivery of boxed meals offsite, if required, and the ratio of personnel per person being fed. Include information regarding your use of environmentally preferable, sustainable, ‘green’ products, materials and supplies to promote a safe and healthy environment.

Proposer may include a description of and pricing for additional optional items not specifically identified on the Price Proposal Form.

DO NOT include pricing for additional optional items on the Price Proposal Form. herein. Maximum ten pages.

7.3.2. Schedule/Timeline – Provide a graphical representation of the proposed schedule/timeline to show how the Proposer will mobilize, stage, and provide all required services within twenty-four (24) hours after notice of activation by the County.

7.3.3. Organization – Provide an organizational chart identifying all key personnel and their role in providing the requested services.

7.3.4. Provide a list of sample menu items that may be prepared for each of the required meals described in Part II, Section 3.0 and 4.0.

Sample menus should be provided for: Breakfast, Lunch, Dinner, Late Night and Cold Box meal.

7.4 Compensation

Provide proposed fees using the form provided.

Provide a description of the total costs associated with this scope of work.

Compensation methods shall include hourly rates and detail all direct expense costs for all anticipated services.

8.0 SELECTION PROCESS

8.1 Written Proposals

8.1.1. All timely responses meeting the criteria set forth in this RFP shall be considered by the County.

8.1.2. Written proposals will be evaluated and scored using the evaluation criteria in the Evaluation Criteria section of OpenGov.

8.1.3. Only proposers who submit required documentation will be eligible to receive Local and American Preference points.

8.1.4. When evaluating written proposals, the evaluation committee will use the scale below to score each criterion. Only whole numbers are

RFP Template Revised 10/11/23 Page 4 of 6 to be used when scoring. Scores will be given weight as indicated in the evaluation criteria in OpenGov.

Score Description

5 Excellent

4 Very Good

3 Good

2 Satisfactory

1 Unsatisfactory

8.2 Presentations

8.2.1. If any member of the evaluation committee requests presentations, presentations shall be scheduled.

8.2.2. If presentations are requested or required, the evaluation committee shall determine the number of Proposers to be short-listed for presentations prior to scoring. The format of presentation will be determined by the County and may consist of presentations, interviews, or a combination of presentations and interviews.

Presentations will be required from no fewer than the three highest scoring Proposers (or all responsive and responsible Proposers if there are 3 or fewer) under the following circumstances.

1. The estimated costs of services are in excess of $350,000 (either annually or for the total project); or

2. Scoring results in 5 points or less between the highest scoring proposer and the 2nd highest scoring proposer; or

3. The solicitation documents specify that presentations or interviews will be required.

4. The Procurement Official has determined that presentations are required for this solicitation.

If this box is checked, the Procurement Official has determined that presentations are required for this solicitation.

8.3 Ranking

Following presentations, the evaluation committee will rank the short-listed proposers. The ranking shall be based on the written proposals, clarifications (if any), and information presented during presentations.

8.4 Evaluation Committee Recommendation of Award

8.4.1. If presentations are not requested or required, the evaluation committee will recommend the highest scoring Proposer for award.

RFP Template Revised 10/11/23 Page 5 of 6

8.4.2. If presentations are requested or required, following presentations the evaluation committee will rank the short-listed Proposers, and recommend the first ranked Proposer for award.

9.0 AWARD

9.1 It is the intent of the County to award up to two (2) contracts to the Proposer(s) who, in the sole opinion of the evaluation committee, is most qualified to provide the scope of services required and will provide the best value to the County.

9.2 The County reserves the right to contract for a term less than or greater than the duration indicated in OpenGov.

9.3 The successful Proposer(s) shall be required to submit proof of licenses or certifications as required by the County.

9.4 In the event of a tie, the RFP tie-breaking procedures identified in the Sarasota County Procurement Manual will apply. To be considered, tied Proposers will be required to provide documentation certifying they have implemented a drug-free workplace program meeting the requirements stipulated in Section 287.087, Florida Statutes. Documentation must be provided within the time specified by the County at the time of request.

9.5 Preferences

Proposers wishing to be considered for Local Business Preference or American Business Preference must complete and submit a Local & American Business Certification Form with their submittal. The Local & American Business Certification Form can be found in the Vendor Questionnaire section of OpenGov.

In awarding this RFP, preference shall be given to local businesses and American businesses in accordance with Section 2-215 of the Sarasota County Procurement Code.

Local and American business preferences do not apply to the award of this RFP, due to Grant funding requirements.

9.6 Contract

A draft of the contract that the successful Proposer(s) will be expected to sign (a Term Contract) is posted on the Procurement website, shown below.

The County may, in its sole discretion, select a different contract type or make revisions to the one referenced above following the recommended award of this solicitation.

https://www.scgov.net/government/procurement/contract-templates

10.0 CHANGES IN KEY PERSONNEL

10.1 A change in the key personnel of a short-listed firm after the submission of the response to this RFP could result in reconsideration of the scoring of applicable evaluation criteria, at the sole discretion of the County.

10.2 Any changes in the key personnel of a short-listed firm should be brought to

RFP Template Revised 10/11/23 Page 6 of 6 the attention of the County as soon as possible after the change is made.

The changes, the reasons for the changes, and resumes for the individuals being substituted for an individual identified in the response, must be submitted, prior to oral presentations, to the Procurement Analyst identified on the Solicitation Summary.

10.3 Decreases in scoring may result from the reconsideration of changes in the key personnel of a short-listed firm. No increases in scoring will result from the reconsideration of changes in the key personnel of a short-listed firm.

10.4 After the award of a contract, the successful Proposer shall not be allowed to substitute key personnel named in this response, including subcontractors, without the prior written permission of the County. Substitution may, in the sole opinion of the County, be grounds for cancellation of selection, or termination of contract.

[END OF PART I]

PART II

SCOPE OF SERVICES

Revised 10/07/20 Scope prepared by Emergency Services Dept. Part II - Page 1 of 7

1. REQUIRED SERVICES

A. Contractor shall provide all food and beverage services during activation of the Emergency Operations Center (EOC) as described herein, beginning within 24 hours after notice of an activation by the County, unless the County provides for a longer time to begin service.

B. Services include, but are not limited to: delivery of food, beverages, utensils, and paper products, trash removal, and cleaning of County-owned equipment.

C. Contractor shall provide all management, supervision, labor, materials, supplies, and any additional equipment needed to establish and operate a food service facility for dispensing food and beverages.

D. Service shall be prompt, efficient, sanitary, and courteous and avoid undue interference with the operation of the facility in which services are provided.

The variety, menu and appearance of food shall be consistent with food service industry standards.

E. Contractor may be required to provide and deliver cold box meals to locations within Sarasota County, as directed by the County.

2. CONTRACTOR REQUIREMENTS

A. Contractor shall comply with all applicable federal, state and local laws and regulations.

B. Contractor shall provide proof of appropriate licensure and/or certification at time of deployment or at the request of the County and perform within their licensed scope of work.

i. Such Licenses and Certifications may include:

a. Catering

b. Florida business license

c. Food handler license

d. Department of Health Food Sanitation certificate

e. Food Establishment Permit

C. Every Contractor crew must have at least one employee on site that can effectively communicate in English with the County staff and with the general public.

D. Contractor shall report all malfunctions or damages to county property to the County immediately.

Revised 10/07/20 Scope prepared by Emergency Services Dept. Part II - Page 2 of 7

E. Contractor and personnel shall be expected to perform in a professional manner, be courteous and cooperative, and have a positive, helpful attitude at all times.

F. Contractor shall ensure that employees are neat and clean. All employees shall wear ID tags and/or uniforms (t-shirts are acceptable) that clearly show the employee's name and identifies the Contractor's name.

G. Contractor shall not assign any employee with a known or observable illness to cook or handle food and shall train employees in the importance of hand washing as a means of preventing the spread of food borne illnesses.

H. Contractor shall provide trained staff that can manage and supervise the preparation of all meals. Staff shall be instructed on proper hygiene and appropriate dress while catering operations are taking place. All areas where the Contractor operates shall be cleaned and sanitized on a regular basis.

I. Contractor shall provide all staff necessary to prepare and serve each of the four daily meals. The Contractor shall be prepared, if necessary to provide catering services during period(s) of lockdown. Lockdown is defined as an emergency measure or condition in which people are temporarily prevented from entering or leaving a restricted area or building.

J. Contractor shall be responsible for all logistical elements for food service.

K. In the event of a Lockdown, Contractor’s staff can be provided a sleeping area and access to showers for the duration of lockdown if Contractor chooses to stay onsite during the lockdown period.

L. Contractor is responsible for returning all operational areas to original condition at the conclusion of any activation.

M. Contractor shall ensure conditions on the work site reflect good housekeeping and safety practices at all times.

3. EOC FACILITY KITCHEN

A. Contractor shall have full access and use of the onsite EOC kitchen, which has limited food preparation and cooking capabilities as described below.

B. Contractor shall cook and prepare food items on location, bringing in additional equipment and prepped food as required.

C. The EOC Kitchen is equipped to support the service of hot and cold meals.

The layout and equipment is designed primarily to facilitate the holding, final prep, service and cleanup of meals.

D. The following is a list of kitchen equipment available for Contractor's use:

i. Walk-in cooler/freezer, 7'6" H x 6' 9.5" W x 6' 9.5" D

Revised 10/07/20 Scope prepared by Emergency Services Dept. Part II - Page 3 of 7

ii. One (1) Reach-in freezer

iii. Three (3) Reach-in refrigerators

iv. Two (2) Hand sinks

v. One (1) Three-compartment sink w/drainboards and pre-rinse

vi. One (1) Ice cube machine

vii. One (1) Stainless Steel (S/S) worktable with veg. sink & partial undershelf

viii. Two (2) S/S over shelf with pot rack bar

ix. One (1) Dishwasher

x. Two(2) S/S worktables with drawer and undershelf

xi. Two (2) Conveyor oven, TurboChef Model No. HHC2020 VNTLSS

xii. One (1) Hot/Cold drop-in well and unit

Proofer holding cabinet, Alto-Shaam Model No. 1000-UP

xiii. One (1) BUNN Coffee brewer; two brewing stations and four warming stations

xiv. Four (4) Microwave ovens, Panasonic Model No. NE-1022

xv. Various service utensils (scoops, spoons, tongs, knives, ladles, etc.)

E. The EOC has a non-elevated loading dock area with a roll-up garage door and enclosed dock space for some equipment and storage of palletized dry goods.

F. A Sarasota County food service representative will conduct an equipment inventory with the Contractor representative at the beginning and end of service to ensure no change in county kitchen equipment. An inventory list will be provided to the vendor during the initial inventory and validated at the end of service inventory.

4. MEAL REQUIREMENTS

A. Meal service may be required to support up to 350 workers. The County will pay for the number of meals ordered or served, whichever is greater.

B. Four nutritional and well-balanced meals per day (breakfast, lunch, dinner, and late-night service meal) are required during 24-hour activation operations. The County will endeavor to notify the Contractor of any other changes to this meal service requirement 24 hours in advance.

C. Contractor shall provide the identified number of meals and beverage service twenty-four (24) hours a day, seven (7) days per week, including holidays, for the duration of the activation or until notice to end services is provided by the County.

D. The County shall be able to special place orders in support of personnel with specialized dietary requirements no later than 24 hours prior to the prescribed mealtime.

Revised 10/07/20 Scope prepared by Emergency Services Dept. Part II - Page 4 of 7

E. The bundled full day meal service option will provide meals for a 24-hour period defined as the time the first meal is served up to and including all meals served until 24-hours later. For example: Dinner meal is served at 6:00 PM. The 24-hour meal service begins at 6:00 PM and ends at 6:00 PM the next day. A 24-hour meal period shall only include one breakfast meal, one lunch meal, one dinner meal and one late night meal per 24- hour meal period.

F. Contractor shall set up and be ready for service at the designated time for each meal.

G. Meals served within the first six (6) hours of activation may be cold entrees such as a sandwich and accompaniments. All other meals must be provided within 24 hours and shall be served buffet style: breakfast (hot), lunch (cold), dinner (hot) and late service (cold).

H. Meal service times are:

i. Breakfast service - 6:00 a.m. to 8:00 a.m.

ii. Lunch service - 12:00 p.m. to 2:00 p.m.

iii. Dinner service - 6:00 p.m. to 8:00 p.m.

iv. Late service - 12:00 a.m. to 2:00 a.m.

I. Breakfast shall be a balanced hot meal, consisting of at least one source of protein. It will include additional cold meal options such as fresh fruit and dairy items. All other meals will be balanced with protein, starch, fresh fruits, and vegetables, and vegetarian entrée options (if applicable). The lunch and late-night meals will consist of the same level of service and meal options during a 24 hour period to equally accommodate the split in employee shifts. Contractor is only required to provide one entree per meal.

J. Contractor shall provide the following beverages at the County's request and shall price items separately from the per meal or bundled meal pricing:

i. 12 oz. cans of soft drinks, regular and diet (name brand only - Coke, Pepsi, Canada Dry, etc.)

ii. Coffee (caffeinated and decaffeinated)

iii. Iced tea

iv. 16.9 oz. bottled water

K. Juice and milk shall be provided at breakfast and shall be included in the Contractor's breakfast and bundled meal price via the Fee Schedule.

L. Contractor shall furnish all items required for service, including, but not limited to, dishes, glassware, utensils, serving spoons, food tables, chafing dishes, beverage urns, hot/cold cups, napkins, and condiments in single serve packets.

Revised 10/07/20 Scope prepared by Emergency Services Dept. Part II - Page 5 of 7

M. Contractor should use environmentally friendly, sustainable, 'green' products, materials and supplies to promote a safe and healthy environment.

N. Contractor shall provide meals in clam-shell or similar container on request for those wishing to dine outside of the cafeteria area.

O. Contractor shall remove catering items from serving area, including but not limited to, dishes, glassware, utensils, serving spoons, food tables, and chafing dishes, within two hours of meal end time.

P. Contractor will label and date leftovers which are to be boxed up and placed in the refrigerator(s) for EOC personnel to access at a later time.

Q. Contractor shall be responsible for removal of all trash to the designated dumpsters onsite, weather permitting. Any disposal of waste material and garbage generated from catering services shall be disposed of in designated locations.

R. In the event normal food suppliers in the area may be closed, without power or unavailable for re-supply purposes, the Contractor must ensure arrangements for restocking from outside the immediate area have been made.

5. COLD BOX MEAL REQUIREMENTS

A. Cold box meals should include a deli style sandwich or salad with protein option, bag of chips, piece of fruit, cookie, napkin and bottle of water.

Similar items are acceptable upon approval by the County.

B. Contractor shall provide all required packaging for cold box meals. The County shall determine if the cold box meals shall be picked up by County staff or delivered by the Contractor.

C. Cold box meals should be delivered to the locations assigned by the County following the meal schedule displayed above.

6. SNACK SERVICE REQUIREMENTS

A. The Contractor shall provide ongoing snack service during activation to include coffee and tea. Snack items should include healthy options with availability throughout the day.

i. Healthy options may include fresh produce, yogurts, mixed nuts, etc.

ii. Additional snack items may include chips, crackers, and cookies.

iii. Coffee (caffeinated and decaffeinated) shall be brewed onsite.

iv. Hot water and tea bags shall be provided.

Revised 10/07/20 Scope prepared by Emergency Services Dept. Part II - Page 6 of 7

v. All other materials needed to brew and consume the coffee and tea shall be provided by the Contractor, including, but not limited to: coffee, filters, cups, and condiments (sugar, sugar substitute, creamer, flavored creamer).

B. Contractor shall begin coffee/tea service within 6 hours of notification by the County.

7. ACTIVATION

A. Contractor shall provide services which may consist of any or all of the following: Breakfast, lunch, dinner, late meal, snacks and beverages across any or all shifts of EOC activation. The quantity of meals and number of services per day are generally determined by the staffing level and hours of the EOC.

B. Response Time

i. All calls placed to the Contractor by the County to activate services shall be considered an "emergency". Contractor shall verbally respond to each request for services within one hour of notification. The County will follow up with an email notification and purchase order.

ii. Full onsite service will be required within 24 hours of notification;

however, every attempt will be made by the County to provide up to 36 hours of advance notification.

C. Should any County requirements change, the Contractor will be notified no later than six (6) hours prior to their anticipated arrival. Contractor shall provide a dedicated phone number and email to receive requests for service. The phone number must be monitored 24-hours a day to allow the County to contact and arrange for service.

8. MEAL COUNT PROCESS

A. Contractor shall manage the distribution process and account for each individual meal provided through each meal period.

B. At the end of each meal period, a reconciliation of total meals and costs for specified meal period shall be performed by the Contractor and County within one hour of completed service. The report shall be provided as a monitored paper-based signature process, or by electronic means.

9. CANCELLATION

The County may cancel a purchase order at any time. For cancellations that occur within the first six hours of issuance, the County shall pay a cancellation fee of 8% of the expected cost of the first day of meals being

Revised 10/07/20 Scope prepared by Emergency Services Dept. Part II - Page 7 of 7 mobilized on the purchase order. For cancellations that occur after 6 hours of issuance, the cancellation fee shall be equal to one day's order (24 hours) as described on the purchase order.

[END OF PART II]

PART III – INSURANCE REQUIREMENTS

Insurance Template 1 Revised 05/13/16 Page 1 of 2

CONTRACTOR’S INSURANCE

Contractor shall, on a primary basis and at its sole expense, maintain in full force and effect, at all times during the life of this Contract, insurance coverage (including endorsements) and limits as described herein. These requirements, as well as the County’s review or acceptance of insurance maintained by Contractor, are not intended to and shall not in any manner limit or qualify the liabilities or obligations assumed by Contractor under this Contract.

Insurance requirements itemized in this Contract and required of the Contractor shall extend to all subcontractors to cover their operations performed under this Contract.

The Contractor shall be responsible for any modifications, deviations, or omissions in these insurance requirements as they apply to subcontractors.

Insurance carriers providing coverage required herein must be licensed to conduct business in the State of Florida and must possess a current A.M. Best’s Financial Strength Rating of A- Class VII or better.

Each insurance policy required by this Contract shall apply separately to each insured against whom claim is made and suit is brought, except with respect to limits of the insurer’s liability.

The Contractor shall be solely responsible for payment of all premiums for insurance contributing to the satisfaction of this Contract and shall be solely responsible for the payment of all deductibles and retentions to which such policies are subject.

Contractor shall furnish Certificates of Insurance to the County Administrative Agent evidencing the types and amounts of coverage, including endorsements, required by this Contract prior to commencement of work and prior to expiration of the insurance contract, when applicable. Such Certificate(s) of Insurance shall, to the extent allowable by the insurer, include a minimum thirty (30) day notice of cancellation (10 days for non-payment of premium) or non-renewal of coverage. Notwithstanding these notification requirements, the Contractor will be required to provide County with 5-day prior written notice of any policy cancellation or non-renewal.

The County reserves the right to review, modify, reject, or accept any required policies of insurance, including limits, coverage, or endorsements, herein from time to time throughout the term of this Contract. County reserves the right, but not the obligation, to review and reject any insurer providing coverage due to its poor financial condition or failure to operate legally.

A. WORKERS’ COMPENSATION: Contractor agrees to maintain Workers’ Compensation insurance in accordance with Florida Statutes, Chapter 440.

Employers Liability to be included with a minimum limit of $500,000 per accident/per disease/per employee. If work is to be performed over or adjacent to navigable water and involves maritime exposure, applicable LHWCA, Jones Act, or other maritime law coverage shall be included.

PART III – INSURANCE REQUIREMENTS

Insurance Template 1 Revised 05/13/16 Page 2 of 2

In the event the Contractor has “leased” employees, the Contractor or the employee leasing company must provide evidence of a Workers’ Compensation policy for all personnel on the worksite.

Contractors who are exempt from Florida’s Workers’ Compensation law must provide proof of such exemption issued by the Florida Department of Financial Services, Bureau of Workers’ Compensation.

B. COMMERCIAL GENERAL LIABILITY: Contractor agrees to maintain Commercial General Liability per ISO form CG0001 or its equivalent, including but not limited to coverage for premises and operations, personal injury, products & completed operations, liability assumed under an insured contract, and independent contractors with limits of not less than $1,000,000.00 each occurrence, $2,000,000.00 aggregate covering all work performed under this Contract. Contractor agrees to endorse Sarasota County Government as an additional insured on the Commercial General Liability coverage.

C. BUSINESS AUTOMOBILE LIABILITY: Contractor agrees to maintain Business Automobile Liability with limits not less than $500,000.00 combined single limit for each accident covering all Owned, Non-Owned & Hired automobiles used in the performance of this Contract. In the event Contractor does not own automobiles, Contractor agrees to maintain coverage for Hired & Non-Owned Auto Liability, which may be satisfied by way of endorsement to the Commercial General Liability policy or separate Business Auto Liability policy.

If the Contractor is shipping a product via common carrier, the contractor shall be responsible for any loss or damage sustained in delivery/transit.