Food Handling Clause Samples

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Food Handling. Agency will ensure safe and proper handling of Products in compliance with all federal, state, and local laws including, without limitation, keeping storage areas sanitary and free from infestation, stocking Products separately in an identifiable manner, safeguarding against theft, spoilage, and misuse, and maintaining refrigerators, freezers, and other equipment in proper working order to ensure Products remain in good condition from the point they are accepted from Client until they are distributed or otherwise used by Agency.
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Food Handling. 20.1 Contractor shall adhere to all HACCP rules, regulations, and operating requirements. 20.2 The Contractor shall inspect all merchandise upon delivery for quality and quantity compliance with the original order and shall store all food and beverage merchandise in proper areas in sanitary containers which are dated for effective rotation of stock on a first-in, first-out basis. The Contractor shall cover all refreshments and food exhibited for sale in showcases or other suitable containers. The Contractor shall wrap all pre- packaged sandwiches, cakes, and other similar products in cellophane or similar transparent wrapping appropriate to the food service industry. 20.3 The Contractor agrees to operate the foodservice facilities and perform all work in connection therewith in a professional and resourceful manner, complying with all public health regulations including a Grade “A” sanitation rating to the satisfaction of all authorized local Health Department officers and the CVB.
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Food Handling. At least one person, during a self-catered camp, must be responsible for all food preparation and handling.
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Food Handling. Partner will ensure safe and proper handling of Products in compliance with all federal, state, and local laws, including, without limitation: (a) storing Products in a secure, sanitary, and temperature controlled place away from cleaning materials and toxic chemicals; (b) storing Products at least six inches off the floor, away from the wall, and six inches below the ceiling;
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Food Handling. Contractor agrees to provide the Services and operate the Locations in a professional and resourceful manner, complying with all public health regulations including a Grade “A” sanitation rating to the satisfaction of all authorized local Health Department officers and OSU. Contractor is solely responsible for complying with all industry standard food safety procedures, including hazard analysis and critical control points, and for any health issues arising from the service of food by Contractor or any of its employees or agents. Alcoholic Beverage Service: Contractor’s Alcoholic Beverage Service shall be subject to all applicable laws, regulations, policies and procedures of the State of Oregon, City of Corvallis and OSU. Alcoholic Beverage Service shall be confined to Locations designated by OSU and approved by the licenses and permits held by Contractor for the sale of Alcoholic Beverages. OSU may also confine sales of certain types of Alcoholic Beverages within certain Locations or confine all sales of Alcoholic Beverages based on the type of event. The final decision as to when, where, if and which types of Alcoholic Beverages may be sold rests within the sole discretion of OSU, to the extent permitted by applicable law. The decision to provide or refuse Alcoholic Beverage Service to any individual shall be the sole responsibility of Contractor. Marketing: Contractor will coordinate the marketing of Services with OSU Departmental Administrator. Contractor shall not advertise in any manner other than as approved by the OSU Departmental Administrator. Miscellaneous Promotional Efforts: From time to time, in the best interests of OSU, OSU may work with Contractor to develop promotional efforts to increase sales of food, beverage or other services. When these promotional efforts occur, Contractor and OSU shall mutually agree on the terms and document the effort, in writing, with the details including a description of the effort and pricing. Business Reviews: Contractor will participate in business reviews as requested by OSU Procurement, Contracts, and Materials Management. Business reviews will be scheduled by the Contract Administrator in OSU Procurement, Contracts, and Materials Management. The reviews may include discussion of Contract terms and conditions, work performed under the Contract, financial data, proposal of Contract improvements for increased service or lower costs, and any potential changes to the Contract. MENUS AND PRICING. Concession a...
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Food Handling. 24.2.1 Bare hand contact with ready-to-eat food is prohibited so you must use suitable utensils or gloves. 24.2.2 Employees must closely monitor critical processes such as cooking, cooling, and reheating. Routinely checking food temperatures with a clean and sanitized thermometer are keys to food safety. 24.2.3 Eating food during food preparation and/or serving is strictly prohibited. 24.2.4 In tasting food during its preparation, the food shall be placed in a small dish or spoon and tasted. Be sure to wash hands properly after tasting food. 24.2.5 Food is not to be saved from the serving line for employees. 24.2.6 Food is not to be carried out of the building daily. On Fridays, or at the beginning of a vacation period, food which would not keep well may be carried out per the direction of the cook-manager or supervisor.
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Food Handling. The processing and preparation, including cooking, of any food that is to be served or sold at the event, must begin no earlier than four (4) hours before the time of sale or serving. • The food should be of good quality and fresh in the sense of not being outdated or in a deteriorating condition. • The internal temperature of those foods that are reheated or cooked should reach 165°F during the reheating or cooking process. • The food held in storage or on the serving line must be at a temperature either above 140°F or below 45°F. • Protect the food from dust, flies, and contamination by either you or the customer. Must provide sneeze guard. • If you must handle the food, wear disposable gloves and change them frequently. • All food handlers must wear hair restraints. • Use only single-service containers and utensils in your food-service to the customer. • All foods and single-service items must be stored off the ground at least six (6) inches. • Do not let melting ice, leaking cartons, or dropped food make a nuisance condition on the ground in your area of operation. • Utensils and containers used in the preparation or storage of food, which includes crushed ice for drinks, must be designed and constructed for that intended use and they must be designed and constructed for that intended use, and they must be kept as clean as possible during such use. • Each booth must have a thermometer for routine checking of temperatures.
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Food Handling. All food which is handled, stored, packaged, displayed and transported, shall be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed by humans.
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Food Handling 
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Related to Food Handling

  • COMPLAINTS HANDLING 44.1 Either Party shall notify the other Party of any Complaints made by Other Contracting Bodies, which are not resolved by operation of the Supplier's usual complaints handling procedure within five (5) Working Days of becoming aware of that Complaint and, if the Supplier is the Party providing the notice, such notice shall contain full details of the Supplier's plans to resolve such Complaint. 44.2 Without prejudice to any rights and remedies that a complainant may have at Law (including under this Framework Agreement and/or a Call Off Agreement), and without prejudice to any obligation of the Supplier to take remedial action under the provisions of this Framework Agreement and/or a Call Off Agreement, the Supplier shall use its all reasonable endeavours to resolve the Complaint within ten (10) Working Days and in so doing, shall deal with the Complaint fully, expeditiously and fairly. 44.3 Within two (2) Working Days of a request by the Authority, the Supplier shall provide full details of a Complaint to the Authority, including details of steps taken to achieve its resolution.

  • Specialty Prescription Drugs (+ Prorated copayments for a shorter supply period may apply for network pharmacy only. See Prescription Drug section for details. When purchased at a Specialty Pharmacy (+): For maintenance and non-maintenance prescription drugs, a copayment applies for each 30-day period (or portion thereof) within the prescribed dosing period. Tier 5: $125 - After deductible Not Covered When purchased at a Retail Pharmacy (+): For maintenance and non-maintenance prescription drugs, a copayment applies for each 30-day period (or portion thereof) within the prescribed dosing period. Specialty Prescription Drugs purchased at a retail pharmacy will require a significantly higher out of pocket expense than if purchased from a Specialty Pharmacy. Our reimbursement is based on the pharmacy allowance. Tier 5: 50% - After deductible Not Covered When purchased at a Mail Order Pharmacy: Not Covered Not Covered (+) Preauthorization is required for this service. Please see Preauthorization in Section 3 for more information. You Pay You Pay Infertility Prescription Drugs - Three (3) in-vitro cycles will be covered per plan year with a total of eight (8) in-vitro cycles covered in a member’s lifetime. When purchased at a Specialty, Mail Order, or Retail Pharmacy Tier 1: 20% - After deductible Not Covered Tier 2: 20% - After deductible Not Covered Tier 3: 20% - After deductible Not Covered Tier 4: 20% - After deductible Not Covered When purchased at a Specialty Pharmacy (+) Tier 5: 20% - After deductible Not Covered When purchased at a Retail Pharmacy (+): Specialty Prescription Drugs purchased at a retail pharmacy will require a significantly higher out of pocket expense than if purchased from a specialty pharmacy. Tier 5: 20% - After deductible Not Covered Contraceptive Methods - Preventive Coverage includes barrier method (diaphragm or cervical cap), hormonal method (birth control pill), and emergency contraception. For non-preventive contraceptive prescription drugs and devices, the amount you pay will depend on the tier placement of the contraceptive prescription drug or device. See above for details. When purchased at a Retail Pharmacy: Up to a 365-day supply of contraceptive prescription drugs is available at all network retail pharmacies. For more information about this option, visit our website. Tier 1: $0 Not Covered When purchased at a Mail Order Pharmacy: Up to a 90-day supply. Tier 1: $0 Not Covered

  • DELIVERY, STORAGE, AND HANDLING The Contractor shall be responsible to inspect all components on delivery to ensure that no damage occurred during shipping or handling for furnish and installation projects. For equipment only purchases, the ordering entity shall be responsible to inspect all components on delivery. Materials must be stored in original undamaged packaging in such a manner to ensure proper ventilation and drainage, and to protect against damage, weather, vandalism, and theft until ready for installation.