1. Please provide a list of all planned food vendors. (sect. 155)

2. What is the procedure for receiving food shipments? (sect. 162) Are temperatures checked and containers inspected for damage?

What is the anticipated frequency of food deliveries for:

3. Is your facility required to have pasteurized products? (sect. 225) Yes No

4. Do you intend to make low-acid or acidified foods and intend your products to be shelf stable? If so, have you passed the Better Process and Control School exam? (sect. 156) (Please include a copy of the certification.)

5. Do you intend to make reduced oxygen packaged (ROP, definition sect 97) foods? (sect. 218)

If yes, please list out the ROP foods.

6. If foods are prepared a day or more in advanced, please list them out.