Recordkeeping and Availability of Records. A. Vendor will keep and maintain all HACCP food safety records, including HACCP process, and time and temperature monitoring.
Recordkeeping and Availability of Records. A. Recipient SFA will maintain daily production records. Vendor SFA will complete all applicable sections. The Recipient SFA will be responsible for completing sections pertaining to HACCP and meal service on site as well as all other required and/or applicable sections. Recipient SFA will maintain on file all completed production records for the Recipient SFA sites listed in Section XVI.
Recordkeeping and Availability of Records. X. Xxxxxx agrees to maintain full and accurate records, which Center requires to meets its responsibility for claiming reimbursements through the Child and Adult Care Food Program. Required Food Production records including: 1) daily menu and portion records; 2) daily quantities of food in particular amount of protein prepared, and any mixed item recipes, processed food labels,; nutritional and ingredient label information regarding whole grain rich items, and sugar content of yogurt and cereals, by type of meal 3) daily number of meals furnished, by type of meal.
Recordkeeping and Availability of Records. A. Vendor agrees to maintain full and accurate records, which SFA needs to meets its responsibility for claiming reimbursements through the Child and Adult Care Food Program. Required records include: 1) daily menu records; 2) daily quantities of food prepared, by type of meal; 3) daily number of meals furnished, by type of meal (RRN tracks and records meals & a la carte items served)
Recordkeeping and Availability of Records. Vendor agrees to maintain full and accurate records, which Sponsor requires to meet its responsibility for claiming reimbursements through the Child and Adult Care Food Program. Required records include: 1) daily menu records; 2) daily quantities of food prepared, by type of meal; 3) daily number of meals furnished, by type of meal; 3) recipes; 4) product labels, as appropriate. At the end of each month, Vendor will submit copies of the records of menus and numbers of meals furnished to Sponsor. Vendor will submit copies of food production records to Sponsor upon request. Vendor agrees that books and records pertaining to Vendor’s food service fund will be made available to Sponsor upon request and agrees to retain all records for inspection and audit by representatives of Sponsor, Rhode Island Department of Education, USDA, and U.S. General Accounting Office, at any reasonable time and place for a period of three (3) years after the final payment for the contract, except that in circumstances where audit findings have not been resolved the records must be retained beyond the three-year period until resolution of the audit. Vendor will cooperate in studies and evaluations conducted by or on behalf of USDA related to programs authorized under the Xxxxxxx X. Xxxxxxx National School Lunch Act and the Child Nutrition Act of 1966.
Recordkeeping and Availability of Records a. Pursuant to the provisions of the Summer Food Service Program Regulations, the Vendor will assure that said meals and snacks meet the minimum requirements for nutritive value and content, and will maintain full and accurate records that the Summer Food Service Program Sponsor will need to meet its responsibility, including the following: • Daily menu and daily production records listing the total amount of food prepared, and daily delivery records listing amounts of food supplied. If meals are supplied in bulk (i.e., non- unitized), the vendor must provide the Sponsor with adequate information so to determine portion sizes required to meet the meal pattern requirements. • Child Nutrition Labels, Product Formulation Statements, and/or Standardized Recipes to support the contribution combination items make to the SFSP meal pattern requirements. • Invoices, receipts or other evidence to support the products purchased for the SFSP meals. A bill including the total number of meals and snacks supplied by type and total charge must be reported to the Summer Food Service Program Sponsor promptly at the end of each month.
Recordkeeping and Availability of Records. Recipient SFA will maintain daily production records to include: meals received and meals served. Vendor SFA will maintain daily production records and temperature logs. Vendor SFA will provide records relating to vended meals as needed, including but not limited to, the following: standardized recipes, nutrient information, child nutrition labels and/or manufacturer product formulation statements for all meal components served as a part of the reimbursable vended meals.
Recordkeeping and Availability of Records a. Vendor agrees to maintain full and accurate records, which SFA needs to meets its responsibility for claiming reimbursements through FFVP. Required records include: 1) daily menu records, 2) daily number of snacks or quantities of food items provided to SFA.
Recordkeeping and Availability of Records a. Vendor will maintain such records (supported by invoices, receipts or other evidence) as Sponsor will need to meet its responsibilities for participation in SFSP, and will submit all required reports to Sponsor promptly at the end of each month, unless more frequent reports are required by Sponsor. Vendor will submit daily production records for each meal type, numbers of meals furnished to Sponsor, and applicable meal counts to Sponsor by the day of each month.
Recordkeeping and Availability of Records a. Vendor will maintain such records (supported by invoices, receipts or other evidence) as the Institution will need to meet its responsibilities for participation in SFSP, and will submit all required reports to the Institution promptly at the end of each month, unless more frequent reports are required by the Institution.
