Meal Packaging Requirements Sample Clauses

Meal Packaging Requirements a. In accordance with the Meal Services to be Provided (Attachment 5), the Caterer will ensure that: 1) Any product or substance that comes into contact with food, including but not limited to products used to package, contain, or serve food meets the federal food safety standards, including but not limited to 21 U.S.C. § 348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. 2) All foods are packed suitably in accordance with local health standards. Thermal transport containers and overlay must have an airtight closure, be of non-toxic material, and be capable of maintaining internal temperatures of cold food at 41°F or below and hot food at 135°F or above at the time of delivery. Pack cold and hot foods separately. 3) Containers must be closed and maintain an airtight closure or seal until opened at the Institution’s or Facility’s destination. 4) An adequate number of thermal transport containers are available for daily delivery to the Institution or Facility. Pick-up empty containers the next following delivery date. Caterers may collect empty containers on Friday afternoons or in the afternoon, the day before a holiday.
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Meal Packaging Requirements a. In accordance with Attachment 5, Meal Services to be Provided, the Caterer shall ensure that: (1) Any product or substance that comes into contact with food, including but not limited to products used to package, contain or serve food shall meet federal food safety standards, including but not limited to 21 USC §348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. (2) All foods are packed suitably in accordance with local health standards. Thermal transport containers and overlay must have an airtight closure, be of non-toxic material, and be capable of maintaining internal temperatures of cold food at 41°F or below and hot food at 135°F or above. Cold and hot foods must be packed separately. (3) Containers must be closed and maintain an airtight closure or seal until opened at the Institution’s destination. (4) An adequate number of thermal transport containers are available for daily delivery/drop-off to institution/facility. Empty containers must be picked-up the following day at delivery. b. Each container (bulk or carton with unitized meals) shall be labeled. Each label or other form shall include: (1) Xxxxxxx’s name and address; (2) Date of production; (3) Food item and number of portions by age group (i.e. ages 1-5 and 6-12; portions for ages 1- 5 based on meal pattern portion sizes for ages 3-5); (4) Serving size information by cups, ounces, and individual pieces; (5) Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. Caterer must supply this documentation to institution/facility.
Sample 1
Meal Packaging Requirements a. In accordance with Attachment 5, Meal Services to be Provided, the Caterer shall ensure that: (1) Any product or substance that comes into contact with food, including but not limited to products used to package, contain or serve food shall meet federal food safety standards, including but not limited to 21 USC §348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. (2) All cold foods are packed suitably in accordance with local health standards. Container and overlay must have an airtight closure, be of non-toxic material, and be capable of maintaining internal temperatures of cold food at 41°F or below. (3) All hot foods are packed suitably in accordance with state health standards. Container and overlay must have an airtight closure, be of non-toxic material, and be capable of maintaining internal temperatures of hot food at 135°F or above. (4) Containers must be closed and maintain an airtight closure or seal until opened at the Institution’s destination. b. Each container (bulk or carton with unitized meals) shall be labeled. Each label or other form shall include: (1) Xxxxxxx’s name and address; (2) Food item and number of portions by age group (i.e. ages 1-5 and 6-12; portions for ages 1- 5 based on meal pattern portion sizes for ages 3-5); (3) Serving size information by cups, ounces, and individual pieces; and (4) Date of production.
Sample 1
Meal Packaging Requirements a. In accordance with the Meal Services to be Provided (Attachment 5), the Caterer will ensure that: 1) Any product or substance that comes into contact with food, including but not limited to products used to package, contain, or serve food meets the federal food safety standards, including but not limited to 21 U.S.C. § 348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. 2) All foods are packed suitably in accordance with local health standards. Thermal transport containers and overlay must have an airtight closure, be of non-toxic material, and be capable of maintaining internal temperatures of cold food at 41°F or below and hot food at 135°F or above at the time of delivery. Pack cold and hot foods separately. 3) Containers must be closed and maintain an airtight closure or seal until opened at the Institution’s or Facility’s destination. 4) An adequate number of thermal transport containers are available for daily delivery to the Institution or Facility. Pick-up empty containers the next following delivery date. Caterers may collect empty containers on Friday afternoons or in the afternoon, the day before a holiday. b. Provide the following information on the delivery ticket or on a label affixed to each container (bulk or carton with unitized meals): 1) Meal type; 2) Food item or items; 3) Date of production; and 4) Serving size information by cups, ounces, and individual pieces.
Sample 1
Meal Packaging Requirements a. In accordance with Attachment 5, Meal Services to be Provided, the Caterer will ensure that: (1) Any product or substance that comes into contact with food, including but not limited to products used to package, contain or serve food must meet federal food safety standards, including but not limited to 21 USC §348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. (2) All foods are packed suitably in accordance with local health standards. Thermal transport containers and overlay must have an airtight closure, be of non-toxic material, and be capable of maintaining internal temperatures of cold food at 41F or below and hot food at 135F or above at the time of delivery. Cold and hot foods must be packed separately. (3) Containers must be closed and maintain an airtight closure or seal until opened at the Institution’s destination. (4) An adequate number of thermal transport containers are available for daily delivery/drop-off to Institution or Facility(s). Empty containers must be picked-up the following day at delivery. b. Each container (bulk or carton with unitized meals) must be labeled. Each label or other form shall include: (1) Meal type; (2) Food item(s) (3) Date of production; (4) Serving size information by cups, ounces, and individual pieces;
Sample 1
Meal Packaging Requirements. In accordance with the Meal Services to be Provided (Attachment 5), the Caterer will ensure that: Any product or substance that comes into contact with food, including but not limited to products used to package, contain, or serve food meets the federal food safety standards, including but not limited to 21 U.S.C. § 348(h)(6), and instructions or regulations issued by the United States Food and Drug Administration. All foods are packed suitably in accordance with local health standards. Thermal transport containers and overlay must have an airtight closure, be of non-toxic material, and be capable of maintaining internal temperatures of cold food at 41F or below and hot food at 135F or above at the time of delivery. Pack cold and hot foods separately. Containers must be closed and maintain an airtight closure or seal until opened at the Institution’s or Facility’s destination. An adequate number of thermal transport containers are available for daily delivery to the Institution or Facility. Pick-up empty containers the next following delivery date. Caterers may collect empty containers on Friday afternoons or in the afternoon, the day before a holiday. Meal Delivery Requirements: Meals shall be delivered in accordance with the Delivery Schedule (Attachment 6). Accept delivery site additions and deletions upon written notice from the Institution or Facility at least seven calendar days prior to the date of delivery. Deliver and unload all food and dairy products at the specified time and location according to Meal Services to be Provided (Attachment 5) and Delivery Schedule (Attachment 6). Provide personnel to deliver meals pursuant to the Delivery Schedule (Attachment 6). Deliver the food and dairy products in clean vehicles with adequate refrigeration and heating during the delivery of all food and dairy products to ensure the wholesomeness of the food and dairy products are in accordance with state and local health codes at delivery. Ensure meals for this contract are delivered at safe temperatures: All cold foods must be held and delivered at or below 41°F. All hot foods must be held and delivered at or above 135°F. Provide the exact number of meals ordered. Any damaged, spoiled, unwholesome, or incomplete meals will not be included when the Institution or Facility determines the number of meals delivered. Bulk canned fruit must be delivered in suitable food-grade storage containers with tight fitting lids. Inform the Institution or Facility in writin...
Sample 1

Related to Meal Packaging Requirements

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