Food Service Requirements. 1. The SNP Provider shall maintain the following records at each nutrition site, and retain them for a pre-designated period. a. Food Temperature Log – one should be available for congregate meals and one for home delivered meals if hot foods are delivered to the xxxxxx x. Cleaning Schedule. c. Equipment Temperature Log – for all dish machines, refrigerators, and freezers. d. Production Schedule – applicable only if food is cooked at the site. 2. The current Environmental Health inspection shall be available at the site for review. 3. Staff who are handling food shall possess a current Food Handlers’ Card that shall be available for review. Volunteers used routinely in the food service operation should also possess a current Food Handlers Card. 4. Meal delivery vehicles and meal delivery equipment shall be maintained to meet sanitary food standards for the delivery of food.
Appears in 4 contracts
Samples: Agreement, Service Agreement, Agreement
