Food Production. 1. Food production procedures shall comply with Title 22, CRFC standards, and HACCP principles guidelines.
2. Food production and meal service shall be under the supervision of a staff person trained in food service management to ensure food service sanitation and the practices of hygienic food handling techniques are followed. This person shall function with the advice of the provider’s registered dietitian.
3. Meals shall be served as indicated on the certified menus. In the event that a menu substitution must occur, the following procedure must be followed:
a) The provider’s Registered Dietitian must approve all menu substitutions.
b) A menu substitution form must be completed and signed by the provider’s Registered Dietitian.
c) The completed menu substitution form shall be kept on file for County review.
Food Production. Although FC strives to make available the best quality food it can find, consistent with organic and other natural farming practices, FC is not responsible for the actual food production practices of its producers and/or manufacturers. However, if it comes to the attention of FC that a particular producer and/or manufacturer is not maintaining the highest quality standards, then their items will be delisted from the FC, if satisfactory measures are not immediately adopted.
Food Production. Subrecipient shall adhere, but not be limited to, the following food production requirements:
1. Ensure that meals are compliant with the Older Californians Nutrition Program Menu Guidance.
2. Serve meals that provide one-third (1/3) of the Dietary Reference Intakes (DRIs), are safe, of good quality, and at the lowest reasonable cost.
3. Meals shall be served as indicated on the certified menus. If a menu substitution must occur, the following procedure must be followed:
a) The Subrecipient’s Registered Dietitian must approve all menu substitutions.
b) A menu substitution form must be completed and signed by the Subrecipient’s Registered Dietitian.
c) The completed menu substitution form shall be kept on file for County review.
4. Food production procedures shall comply with Title 22, CRFC standards, and HACCP principles guidelines.
5. Food production and meal service shall be under the supervision of a staff person trained in food service management to ensure food service sanitation and the practices of hygienic food handling techniques are followed.
a) This person shall function with the advice of the provider’s registered dietitian.
6. Production schedules or worksheets must be available in the food preparation area.
7. Food shall be prepared in sufficient quantities to serve all participants.
a) Careful planning shall minimize the leftover food and prevent waste.
8. Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu guidelines.
9. Appropriate utensils for correct and consistent portion control shall be available and used at each site.
10. Food shall be packaged and transported in a manner in which it is protected from potential contamination and maintains appropriate hot and cold food temperatures.
11. Meals shall be served to seniors as “offer versus serve.”
Food Production. The Council is responsible for all aspects of the food production and determining the most cost effective production methods. This includes: • Menu planning • Production standards and methods • Food purchasing • Quality of food • Compliance with all relevant legislation • Adherence to the national standards for school meals. To support the production of school meals, access to the school’s kitchens will normally be between 07:30 and 14.30 from Monday to Friday during term time or by agreement with the school’s senior leadership team.
Food Production. Subrecipient shall adhere, but not be limited to, the following food production requirements:
1. Ensure that meals are compliant with the Older Californians Nutrition Program Menu Guidance.
2. Serve meals that provide one-third (1/3) of the Dietary Reference Intakes (DRIs), are safe, of good quality, and at the lowest reasonable cost.
3. Meals shall be served as indicated on the certified menus. If a menu substitution must occur, the following procedure must be followed:
a) The Subrecipient’s Registered Dietitian must approve all menu substitutions. b) A menu substitution form must be completed and signed by the Subrecipient’s
Food Production. The tenant shall use the plot as an Allotment only for the production of vegetables, fruit and flowers and shall keep it clean and in a good state of cultivation. The tenant may not use the allotment for trade or business. You may not flytip or dump rubbish or waste on your allotment or any other part of the allotment site Livestock is not permitted.
Food Production. Phase I (Transition Period). For the first week of production, Briazz will reimburse FFG for all operating costs (including moving, equipment relocation and set up costs). For the next one hundred twenty (120) days for Chicago and Los Angeles, and for the next sixty (60) days for Seattle and San Francisco (such periods referred herein to as the "Transition Period" for such applicable FFG facility), FFG will charge BRIAZZ for Products produced at such FFG facility based on a formula consisting of: (i) Direct Costs; plus (ii) a fee of ten percent (10%) of the Direct Costs. The term "Direct Costs" shall mean all costs incurred by FFG in producing the Products; provided, however, Direct Costs shall not exceed BRIAZZ's most recent comparable costs. BRIAZZ's most recent comparable costs shall be the CK operating costs (before occupancy) for BRIAZZ's two (2) reporting periods prior to transition to the applicable FFG facility, as reflected in BRIAZZ's financial statements for those periods or subject to mutual agreement by the parties. Direct Costs shall include, but not be limited to:
Food Production. Phase II (Post-Transition Period). FFG will complete costing and proposed pricing for all Products and services to be provided to BRIAZZ from a particular FFG Facility prior to the expiration of the Transition Period for such facility. FFG and BRIAZZ will agree on prices to be charged for all Products and services within thirty (30) days after FFG submits such pricing to BRIAZZ, and these prices will replace the cost-plus arrangement in Section 5(a) above. The four components of pricing include:
(i) food and packaging costs (adjusted for Shared Savings);
(ii) direct labor costs for food production and incremental labor costs for related kitchen functions;
(iii) incremental operating costs (e.g., uniforms, utilities, USDA costs); and
(iv) profit.
Food Production. Allowance of $1, 000,000 to create the opportunity to grow produce to sustain the community and create employment opportunities.
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1. Ensure that meals are compliant with the Older Californians Nutrition Program Menu Guidance.
2. Serve meals that provide one-third (1/3) of the Dietary Reference Intakes (DRIs), are safe, of good quality, and at the lowest reasonable cost.
3. Meals shall be served as indicated on the certified menus. If a menu substitution must occur, the following procedure must be followed:
