HACCP. 2.13.1. The Caterer shall ensure compliance with a food safety management system that complies with the Hazard Analysis and Critical Control Point (HACCP) principles or meets the USDA guidance for developing a process approach to HACCP. [Public Law 108-265] The Caterer will ensure compliance with site-specific written food safety plans based on HACCP.
2.13.2. The Caterer will provide the SFA, upon request, evidence of daily worksheets that detail Hazard Analysis and Critical Control Point (HACCP) compliance from receipt to delivery of the finished product. [7 CFR 210.13(c)]
HACCP. 2.13.1. The Catering SFA shall ensure compliance with a food safety management system that complies with the Hazard Analysis and Critical Control Point (HACCP) principles or meets the USDA guidance for developing a process approach to HACCP. [Public Law 108-265] The Catering SFA will ensure compliance with site-specific written food safety plans based on HACCP.
2.13.2. The Catering SFA will provide the SFA, upon request, evidence of daily worksheets that detail Hazard Analysis and Critical Control Point (HACCP) compliance from receipt to delivery of the finished product. [7 CFR 210.13(c)]
HACCP. Vendor will provide the Vended Sponsor, upon request, evidence of daily worksheets that detail Hazard Analysis and Critical Control Point (HACCP) compliance from receipt to delivery of the finished product.
HACCP. If, in accordance with Vendor’s permitted use of the Premises under this Agreement, Vendor prepares and serves to the public any “Potentially Hazardous Food” (as such term is defined in the Food and Drug Administration Food Code) then Vendor shall adopt and implement a Hazard Analysis and Critical Control Point (“HACCP”) program which shall be used by Vendor in the operation of its business. Upon receipt of a written request, Disney shall provide Vendor a copy of the Xxxx Disney World Co. HACCP plan for informational, comparative and illustrative purposes only.
HACCP. When applicable, Company will always provide and comply with a comprehensive Hazard Analysis Critical Control Points (“HACCP”) plan to ensure food safety and quality standards. The following prerequisite programs will be included and accounted for in the Company’s HACCP plan and will be reviewed by REEF or its designee: Approved Supplier program Allergen Management, Pest Control Program, Cleaning/Sanitation Program, Facility and Maintenance Program, Cross Contamination Prevention Program, Food Preparation, Health and Hygiene Program, Imminent Health Hazard, Receiving and Transportation Program, 3rd Party Auditing Program, and training.
HACCP. Better 4 You Meals will provide Aspire Public Schools, upon request, evidence of daily worksheets that detail Hazard Analysis and Critical Control Point (HACCP) compliance from receipt to delivery of the finished product.
HACCP. Demonstrated experience in the training of staff.
HACCP. Maintains accurate HACCP requirements according to district program (i.e. Food temps, ph, thermometer calibration).
HACCP. SUPPLIER hereby represents that it shall produce all Ingredients pursuant to the HACCP plan currently in place at the facilities. At the discretion of BUYER, SUPPLIER may be required to provide a representation on at least a semi-annual basis that it is in compliance with the HACCP plan at the facilities. SUPPLIER represents that it will update the HACCP plan as required by governmental agencies and that it shall make such updates available for review.
HACCP. Bay State agrees to maintain an HACCP program and to provide copies of the required HACCP documentation to AIPC upon reasonable request.
