Food Procurement Sample Clauses

Food Procurement. 1. Food procurement procedures shall comply with CRFC standards and HACCP principles guidelines. 2. All food shall be of good quality and shall be obtained from sources that conform to federal, State, and local regulatory standards for quality, sanitation, and safety; whether prepared on-site, frozen, non-perishable, boxed or catered. 3. To the extent possible, providers are encouraged to participate in group food purchasing. 4. A comparative cost analysis shall be performed either by the ENP provider or its group purchasing organization on an on-going basis to obtain the highest quality food for the lowest price available.
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Food Procurement. 1. Food procurement procedures shall comply with Title 22, CRFC standards, and HACCP best practices guidelines. 2. All food shall be of good quality and shall be obtained from sources that conform to Federal, State, and local regulatory standards for quality, sanitation, and safety. 3. To the extent possible, providers are encouraged to participate in group food purchasing. 4. A comparative cost analysis shall be performed either by the SNP Provider or its group purchasing organization on an on-going basis to obtain the highest quality food for the lowest price available.
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Food Procurement. Subrecipient shall adhere, but not be limited to, the following food procurement requirements: 1. Food procurement procedures shall comply with CRFC standards and HACCP principles guidelines. 2. All food shall be of good quality and shall be obtained from sources that conform to federal, State, and local regulatory standards for quality, sanitation, and safety; whether prepared on-site, frozen, non-perishable, boxed or catered. 3. To the extent possible, Subrecipients are encouraged to participate in group food purchasing. 4. A comparative cost analysis shall be performed either by the Subrecipient or its group purchasing organization on an on-going basis to obtain the highest quality food for the lowest price available.
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Food Procurement o The Head of Commissary Services of the Service Provider is responsible for determining the quantity and ingredients for the meal service and the quantity and assortment of beverages. o Ingredients and beverages for the meal services are purchased by the Service Provider through the AURA-CAS purchasing department. o Ingredients are purchased in large blanket orders for economy. Competitive prices are sought to control overall costs and help to reduce the price per meal. In some cases suppliers with products superior in quality, variety or freshness are chosen over other lower-cost suppliers. • Food and Beverage Transportation o Food and beverages are delivered weekly to the dining facilities on CT and CP, in a dedicated, refrigerated transport truck. o Fresh bread is delivered daily to both dining facilities in a sealed container aboard the common passenger transportation vehicles that serve the mountain facilities. o Potable water for food preparation is provided through a metered connection to the water systems at CT and CP, (see Section 3, Water & Wastewater). o Bottled water for consumption is purchased and delivered in the same manner as the other consumables. • Menu Planning o The menus for the meals are established on a monthly basis by the Head of Commissary Services. o The menus are based on a set of nutritional and caloric standards which were established in consultation with a certified nutritionist contracted by the Service Provider. These standards take into account the types of activities conducted at the observatory sites. • Meal Preparation o Meals as defined by the menu are prepared fresh daily for every meal period. o Meal preparation conforms to all applicable standards of hygiene and food handling as defined by the Chilean Health and Sanitation Authorities. o Meals are prepared in the quantity required, as accurately as possible. Timely and accurate reporting by Clients of their normal and exceptional demand for meals, results in more economical preparation of food quantities. • Meal Service o Meals are served cafeteria style in the dining facilities. o Cooks and Assistant Cooks attend the hot-food line and refill the serving containers of all main and side dishes when necessary. • Dishwashing and Facility Cleaning o After each meal period, the kitchen staff washes the dishes, using a commercial-grade dishwasher, and the kitchen is cleaned. o All utensils, dishes and vessels used for food preparation and serving are cleaned in conforma...
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Food Procurement. 1. Food procurement procedures shall comply with CRFC standards and HACCP principles guidelines. 2. All food shall be of good quality and shall be obtained from sources that conform to federal, State, and local regulatory standards for quality, sanitation, and safety; whether prepared on-site, frozen, non-perishable, boxed or catered. 3. To the extent possible, providers are encouraged to participate in group food purchasing. DocuSign Envelope ID: 6981E64E-3BCB-4EFB-8056-24CC1EF3B10D 4. A comparative cost analysis shall be performed either by the ENP provider or its group purchasing organization on an on-going basis to obtain the highest quality food for the lowest price available.
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Food Procurement. 1. Food procurement procedures shall comply with CRFC standards and HACCP principles guidelines. 2. All food shall be of good quality and shall be obtained from sources that conform to federal, State, and local regulatory standards for quality, sanitation, and safety; whether prepared on-site, frozen, non-perishable, boxed or catered. 3. To the extent possible, providers are encouraged to participate in group food purchasing. DocuSign Envelope ID: 9923AE6D-7AA6-497C-A7E9-68EA4B6E9470 4. A comparative cost analysis shall be performed either by the ENP provider or its group purchasing organization on an on-going basis to obtain the highest quality food for the lowest price available.
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Food Procurement. 1. Food procurement procedures shall comply with CRFC standards and HACCP principles guidelines. 2. All food shall be of good quality and shall be obtained from sources that conform to federal, State, and local regulatory standards for quality, sanitation, and safety; whether prepared on-site, frozen, non-perishable, boxed or catered. 3. To the extent possible, providers are encouraged to participate in group food purchasing. 4. A comparative cost analysis shall be performed either by the ENP provider or its group purchasing organization on an on-going basis to obtain the highest quality food for the lowest price available. DocuSign Envelope ID: 7FD060D0-FFE9-41B2-B36E-D133C1CFC472
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Related to Food Procurement

  • CFR PART 200 Procurement of Recovered Materials A non-Federal entity that is a state agency or agency of a political subdivision of a state and its contractors must comply with section 6002 of the Solid Waste Disposal Act, as amended by the Resource Conservation and Recovery Act. The requirements of Section 6002 include procuring only items designated in guidelines of the Environmental Protection Agency (EPA) at 40 CFR part 247 that contain the highest percentage of recovered materials practicable, consistent with maintaining a satisfactory level of competition, where the purchase price of the item exceeds $10,000 or the value of the quantity acquired during the preceding fiscal year exceeded $10,000; procuring solid waste management services in a manner that maximizes energy and resource recovery; and establishing an affirmative procurement program for procurement of recovered materials identified in the EPA guidelines. Does vendor certify that it is in compliance with the Solid Waste Disposal Act as described above? Yes

  • Strategic procurement Aim of strategic procurement: No strategic procurement

  • Public Procurement The Parties shall cooperate to develop conditions for open and competitive award of contracts for goods and services in particular through calls for tenders.

  • Required Procurement Procedures for Obtaining Goods and Services The Grantee shall provide maximum open competition when procuring goods and services related to the grant- assisted project in accordance with Section 287.057, Florida Statutes.

  • ASSISTANCE IN RELATED PROCUREMENTS 5.1. Where a Relevant Supplier is bidding to provide New Services in circumstances where the Supplier or an Affiliated Company of the Supplier is already providing (or due to provide Legacy Services to a Contracting Body, the Supplier shall promptly provide the relevant Contracting Body and/or the Relevant Supplier with all reasonable information and assistance as may be required from time to time to enable the relevant Contracting Body and/or the Relevant Supplier, as appropriate, to: 5.1.1. carry out appropriate due diligence with respect to the provision of the New Services; 5.1.2. effect a smooth transfer and/or inter-operation (as the case may be) between the Legacy Services and the New Services; 5.1.3. carry out a fair Further Competition Procedure for the New Services; and 5.1.4. make a proper assessment as to the risk related to the New Services. 5.2. When performing its obligations in Clause 5.1 the Supplier shall act consistently, applying principles of equal treatment and non-discrimination, with regard to requests for assistance from and dealings with each Relevant Supplier.