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.
1. Users will provide their own cleaning towels and supplies, cooking items, ingredients, utensils, small wares and other special items necessary to their specific production needs.
2. No equipment or items owned by the County of Xxxx shall ever leave the premises.
3. Users will strictly follow the cleaning guidelines provided by the County of Xxxx before, during and after each use of the facility.
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 Users are required to successfully complete the Kitchen orientation before they may use the kitchen.
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. User is responsible for obtaining and providing a valid and current Food Manager Certification administered by the State of Minnesota Department of Health before entering this Agreement. User is responsible for maintaining and renewing such certification. User may use Hamline Church facilities for up to 45 days while completing food safety training and application for Food Manager Certification.
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 Client is responsible for obtaining and providing all valid permits, licenses and other similar items to be able to operate their food business in compliance with all local, state and federal rules and regulations. All businesses in operation in LA CUCINA LLC are required to have along with the City of Lake Xxxxxxx/Calcasieu Parish/State of Louisiana permitting requirements, a Food Safety Certification. Cleaning Supplies. Client is responsible for supplying their own dish soap, sanitizer, sponges, and towels to clean their own pots, pans and utensils. Used towels are never to be left overnight in the kitchen and must be removed from the premises each day. LA CUCINA LLC will provide cleaning supplies and equipment to use for the mandatory cleaning of the kitchens’ equipment and floors.
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.
