Food Hygiene Sample Clauses
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Food Hygiene. The Hirer shall, if preparing, serving or selling food, observe all relevant food health and hygiene legislation and regulations. In particular dairy products, vegetables and meat on the premises must be refrigerated and stored in compliance with the Food Temperature Regulations. A refrigerator and freezer may be hired on the premises.
Food Hygiene. ▇▇▇▇▇▇ should be made aware at the time of booking the importance of basic food hygiene standards if using the kitchen facilities. Information on food hygiene can be obtained from the Hall Managers. A copy of the food hygiene basics are displayed in the kitchen. Outside caterers may be used for some events, these persons shall be required to hold valid Food Hygiene Certificates. The kitchen is subject to inspection by Salisbury District Council Environmental Health Services. The kitchen and all catering areas support hygiene control by adopting practices that will reduce the risk of clean food becoming contaminated and by measures in place to prevent the spread of bacteria and ensure chemical and physical hazards do not contaminate the food. Persons should always assume that raw meat and especially poultry are heavily infected with bacteria when brought into the kitchen. To prevent cross contamination persons should: Identify and separate parts of the work area for dealing with Raw meat/poultry Other foods which will be eaten without further treatment (e.g. cooking) Keep other raw foods away from foods that could be similarly contaminated. Keep the raw foods on the lower shelves of the refrigerator and other foods above them. If prepared foods cannot be stored in the refrigerator they should be placed in the coolest part of the room, kept covered away from any windows or waste bins and nowhere near to where cleaning is taking place. Contaminated surfaces or equipment will pass on bacteria to food with which it comes into contact. Thoroughly and immediately clean work surfaces where raw meat and poultry have been handled. Keep utensils and equipment used in the preparation of raw meat and poultry separate from those used for other foods. This can be achieved by colour coding them or if this is not possible, they must be thoroughly washed and disinfected before being used on any other foods. Maintain a high standard of general cleanliness of worktops and equipment. Keep separate wiping cloths for use with different kinds of foods. Keep wiping cloths used for raw food areas out of other areas. Use disposable cloths if possible. Work with clean cloths and disinfect them regularly. Food that has passed its shelf life should never be used or offered for sale. Raw and high-risk foods should never be mixed or handled with the same utensils. Avoid handling unwrapped foods, tongs, gloves, bags or wrappers should be used. Avoid touching the parts of the dishes and cu...
Food Hygiene. 3.1 All potentially hazardous foods to be stored or displayed cold must be at less than 5º C or if hot at 60º C or above at all times unless the food is under actual preparation;
3.2 All food in stalls, or being transported/delivered around the grounds, is to be protected at all times from physical contamination associated with dust, dirt, other materials and insects; and
3.3 All stalls preparing, storing or selling potentially hazardous food must have on site at all times a working and calibrated digital probe thermometer. Probe thermometers are to be cleaned and sanitised between use and stored in a clean container when not in use.
Food Hygiene. The canteen has a 5H award for hygiene, the highest food award.
Food Hygiene. The Hirer shall, if preparing, serving, or selling food, observe all relevant food hygiene legislation and regulations. Allergen advise posters are displayed in the kitchen and should be read before supplying / serving food. The Premises are provided with a refrigerator which will contain a fridge thermometer which should read no higher than 8 degree celsius.
Food Hygiene. The Hirer shall, if preparing or serving food or drinks, observe all relevant food, health and hygiene regulations and in particular the Food Safety Act 1990 and the Food Safety & Hygiene (England) Regulations 2013 as amended from time to time.
Food Hygiene. The training equipped the VCPC members with basic WASH information so that they can relay similar information to flood-affected households. The District Environmental Health Office (DEHO) for ▇▇▇▇▇▇ and ▇▇▇▇▇▇▇▇ assigned officers from the Environmental Health Department to assist in the delivery of the sanitation and hygiene component. The Njira agricultural advisor assisted in the assessment of soil conditions, selection of seeds and vines, and development of planting strategies. PCI and EI submitted a concept note to the USAID Food for Peace Office in February 2015 for additional resources to address the projected food insecurity issues in the Njira project area, and continue to await a response. PCI worked with SpaceUnited to acquire a donation of satellite imagery from DigitalGlobe Inc. (▇▇▇.▇▇▇▇▇▇▇▇▇▇▇▇.▇▇▇) for Njira. This will include approximately 2,000 square kilometers of satellite imagery and up to 12 individual satellite images, which Njira hopes to use in watershed management planning in conjunction with the Ministry of Forestry. Cross-Cutting Themes
Food Hygiene. Hirers that use the Charity’s premises do so at their own risk and are responsible for meeting all food and hygiene law and regulations. In particular dairy products, vegetables and meat on the premises must be refrigerated and stored in compliance with the Food Temperature Regulations. All catering arrangements must be agreed with Officers at the time of booking.