HACCP Sample Clauses

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. 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. Each production line producing Product is required to have a documented HACCP program in place with fully supportive pre-requisite programs. The pre-requisite programs must include personal hygiene practices (GMPs), prevention of cross contamination, cleaning & sanitizing, integrated pest management, preventative maintenance of equipment and facilities and a complete training program. The HACCP program must identify critical control points throughout the entire process.

HACCP. Bay State agrees to maintain an HACCP program and to provide copies of the required HACCP documentation to AIPC upon reasonable request.

HACCP. Maintains accurate HACCP requirements according to district program (i.e. Food temps, ph, thermometer calibration).

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.