Temperature Checks i. All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked daily immediately prior to dispatch from the central kitchen.
ii. All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked at satellite congregate sites upon delivery and at all congregate sites immediately before meal service.
iii. The ENP provider must have written procedures for monitoring food temperature.
iv. The ENP provider must use a form to document food temperatures daily (i.e. Food Temperature Log).
v. The ENP provider shall have a staff member review the completed Food Temperature Logs at random a minimum of every other month. If problems are discovered, an action plan must be developed to resolve the issue.
vi. Documentation of temperatures for hot/cold foods at the end of each HDM route delivery are required on a monthly basis.
vii. All completed Food Temperature Logs must be maintained on file for County review.
Temperature Checks i. Employees may be subject to temperature checks, to take place at least once per day.
ii. Employees who do not pass the temperature check will not be permitted on the premises and will be directed to contact their healthcare provider, provided that an employee who does not pass a temperature check conducted at the work site may rest for fifteen (15) minutes (or will be advised to return to the temperature checkpoint after fifteen (15) minutes), before having his/her temperature checked again. If the employee does not pass the second temperature check, he/she will be denied entry to the premises and will be directed to contact his/her healthcare provider. No payment is due for time that an employee spends undergoing a temperature check at the entrance to the work site. Employees who are denied entry to the premises due to a failed temperature check will be paid pursuant to any sick leave provisions of the applicable collective bargaining agreement or an applicable statute, if any, and once exhausted, pursuant to the temporary COVID-19 paid sick leave policy in this Agreement.
Temperature Checks i. Employees may be subject to temperature checks, to take place at least once per day.
ii. If a Producer elects to utilize temperature checks, the following shall apply: Employees who do not pass the temperature check will not be permitted on the premises and will be directed to contact their healthcare provider, provided that an employee who does not pass a temperature check conducted at the work site may rest for fifteen (15) minutes (or will be advised to return to the temperature checkpoint after fifteen (15) minutes), before having his/her temperature checked again. If the employee does not pass the second temperature check, he/she will be denied entry to the premises and will be directed to contact his/her healthcare provider. No payment is due for time that an employee spends undergoing a temperature check at the entrance to the work site. Employees who are denied entry to the premises due to a failed temperature check will be paid pursuant to any sick leave provisions of the applicable collective bargaining agreement or an applicable statute, if any, and once exhausted, pursuant to the temporary COVID-19 paid sick leave policy in this Agreement.
Temperature Checks i. The Producer may require temperature checks one or more times per day.
ii. If an employee fails a temperature check, they may rest for 15 minutes before having their temperature once again. If they do not pass the 2nd temperature check, the employee will be directed to contact their healthcare provider. They will be paid any sick leave they have accrued under the contract, and once that is exhausted, will be paid COVID-19 sick leave.
iii. No payment is due for time spent undergoing a temperature check at the entrance to a work site.
Temperature Checks. All Employees may be subject to temperature checks at least once per day. Employees who do not pass temperature check must be given the opportunity to recheck temperature after resting for fifteen (15) minutes. Employees who do not pass the temperature check will not be permitted on the premises and will be directed to contact their healthcare provider. No payment is due for time that an Employee spends undergoing a temperature check at the entrance to the work site. Employees who are denied entry to the premises due to a failed temperature check will be paid pursuant to any sick leave provisions of the applicable collective bargaining agreement or an applicable local, state, or federal statute, if any, pursuant to the temporary COVID-19 paid sick leave policy in this Agreement.
Temperature Checks. All Individuals may be subject to temperature checks at least once per day. Individuals who do not pass temperature check must be given the opportunity to recheck temperature after resting for fifteen (15) minutes. Individuals who do not pass the temperature check will not be permitted on the premises and will be directed to contact their healthcare provider. No payment is due for time that an Individual spends undergoing a temperature check at the entrance to the work site.
Temperature Checks a) All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked daily immediately prior to dispatch from the central kitchen and checked at all congregate sites upon delivery and immediately before meal service.
b) Have written procedures for monitoring food temperature.
c) Use a Food Temperature Log to document food temperatures daily i. Review the completed Food Temperature Logs at random a minimum of every other month. If problems are discovered, an action plan must be developed to resolve the issue.
d) Document temperatures for hot and cold foods at the end of each HDM route once a month.
e) Completed Food Temperature Logs must be maintained on file for County review.
f) Prepared food's holding time shall be kept to a minimum and not exceed two
Temperature Checks i. Employees may be subject to temperature checks, to take place at least once per day.
ii. If a Producer elects to utilize temperature checks, the following shall apply:
Temperature Checks. Temperature checks will be taken at the door and access to the gym will be denied if temperatures are above 100◦.
Temperature Checks. All BB&T Arena working staff and facility sub-contractors, vendors and suppliers will undergo health screening and temperature checks before entering the facility. The health screening queueing lines will be configured in conjunction with the security screening. Personnel will be required to complete the health screening process prior to proceeding to security screening for entry. • Sanitization: Hand sanitizers will be installed at a maximum level. Stations will be readily and highly visible interior of the facility and easily accessible for guests throughout. Hand sanitizing stations (either single piece models or pods) will be located in high trafficked areas. Guests Services personnel will frequently monitor and confirm that an adequate supply of hand sanitizers are sufficient.
