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: 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.
Sample 1
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. 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

  • Procurement All goods, works and services required for the Project and to be financed out of the proceeds of the Financing shall be procured in accordance with the provisions of Section III of Schedule 2 to the Financing Agreement.

  • Green Economy/Carbon Footprint a) The Supplier/Service Provider has in its bid provided Transnet with an understanding of the Supplier’s/Service Provider’s position with regard to issues such as waste disposal, recycling and energy conservation.

  • PUBLIC CONTRACTS AND PROCUREMENT FRAUD Contractor represents and warrants that, within the three (3) year period prior to this Contract, neither Contractor nor its principals or affiliates: (a) have been convicted of or had a civil judgment rendered against them for commission of fraud or a criminal offence in connection with obtaining, attempting to obtain, or performing a public (federal, state, local, or tribal) contract or purchase order under a public contract; (b) have been in violation of federal or state antitrust statutes or commission of embezzlement, theft, forgery, bribery, falsification or destruction of records, making false statements or receiving stolen property; (c) have been indicted for or otherwise criminally or civilly charged by a government entity (federal, state, local, or tribal) with commission of any of the offense enumerated in subsection (b) of this provision; or (d) had one or more public contracts (federal, state, local, or tribal) terminated for cause or default.