Food and Equipment Safety and Sanitation. All Users and their employees are required to successfully complete the Kitchen orientation on Food Safety and Sanitation before they may use the Kitchen. Use of specialized equipment requires special training and authorization from the Kitchen Manager. Each person using the facility must receive specific authorization before using the facility and certain equipment. Housekeeping Policies: User policies include but are not limited to the following:
Food and Equipment Safety and Sanitation. All Users and their employees must demonstrate that they have clear knowledge and understanding of sanitation principles, as well as knowledge of use of the requisite kitchen equipment.
Food and Equipment Safety and Sanitation. The Customer is responsible for obtaining and providing a valid and current Food Service Sanitation Certificate from the County of San Diego prior to entering into this agreement.
Food and Equipment Safety and Sanitation. All Users and their employees must demonstrate that they have clear knowledge and understanding of sanitation principles, as well as knowledge of use of the requisite kitchen equipment. Proper training on specialized ANC owned equipment is required before first use.
Food and Equipment Safety and Sanitation. All Members and their employees will be required to complete an approved Food Manager’s Certification. All Members are required to be trained on any piece of equipment they use. Training on specific equipment shall be done by the Facilities Manager prior to the use of any shared equipment. All Cottage Foods must be labeled, and the producer must show proof of having attended a Cottage Foods course.
Food and Equipment Safety and Sanitation. MCK requires at least one individual to have a Food Manager’s Certificate. All other employees of the Customer working in the kitchen must have a valid Food Handlers Card.
Food and Equipment Safety and Sanitation. The Client and Authorized Users in its employ must abide by all local, state and federal regulations concerning personal hygiene, attire and sanitation procedures while producing food in HCK. The Client is responsible for ensuring its employees, contractors or any of its Authorized Users observe proper safety procedures while using the HCK. The Client is responsible for immediately contacting the HCK manager if any equipment provided by HCK malfunctions. HCK is responsible for maintenance of the provided equipment and will arrange to have the equipment repaired as quickly as possible if it malfunctions. HCK is also responsible for fire suppression and fire extinguisher inspections, and pest control services.
Food and Equipment Safety and Sanitation. The CLIENT is responsible for obtaining and providing a valid and current Northern Virginia Certified Food Service Manager Card issued by ORS Interactive, Inc. at all times the CLIENT will use the Facility.
Food and Equipment Safety and Sanitation. The Customer is responsible for obtaining and maintaining any state required certifications and/or licensure(s) as required by the Tennessee Department of Agriculture (TDA), TN branch of the Food and Drug Administration, USDA or the Tennessee Department of Health and Environment (TDH&E). It is also the Customer’s responsibility to be familiar with all of the required regulations of TDA Tennessee Food, Drug and Cosmetic Act and Good Manufacturing Practices (GMP’s) and maintain their production and storage in compliance with any and all regulatory agencies that govern TPATCK.
Food and Equipment Safety and Sanitation. Elixir requires at least one individual to have a Food Managers Certificate issued by the City of Fort Worth. All other employees of the Customer working in the kitchen must have a valid Food Handlers Card from the City of Fort Worth.
