Production Control. a) Production schedules or worksheets must be available in the food preparation area. b) Food shall be prepared in sufficient quantities to serve all participants. Careful planning shall minimize the leftover food and prevent waste. c) Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu guidelines. d) Appropriate utensils for correct and consistent portion control shall be available and used at each site.
Appears in 18 contracts
Samples: Contract No. 20 27 0041, Contract No. 20 27 0041, Contract No. 20 27 0043
Production Control. a) a. Production schedules or worksheets must be available in the food preparation area.
b) b. Food shall be prepared in sufficient quantities to serve all participants. Careful planning shall minimize the leftover food and prevent waste.
c) c. Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu guidelines.
d) d. Appropriate utensils for correct and consistent portion control shall be available and used at each site.
Appears in 6 contracts
Production Control. a) Production schedules or worksheets must be available in the food preparation area.
b) Food shall be prepared in sufficient quantities to serve all participants. Careful planning shall minimize the leftover food and prevent waste.. DocuSign Envelope ID: 87CE9712-9720-487A-A45D-A522FB26486D
c) Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu guidelines.
d) Appropriate utensils for correct and consistent portion control shall be available and used at each site.
Appears in 1 contract
Samples: Contract No. 20 27 0042
