Common use of Temperature Checks Clause in Contracts

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. 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.. County of Orange 35 Community SeniorServ, Inc. dba Meals on Wheels OC Attachment A-56

Temperature Checks. i. a) All hot, cold, and frozen potentially hazardous meal components, including milk, shall be checked daily immediately prior to dispatch from the central kitchen. ii. b) 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. c) The ENP provider must have written procedures for monitoring food temperature. iv. d) The ENP provider must use a form to document food temperatures daily (i.e. Food Temperature Log). v. e) 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. f) Documentation of temperatures for hot/cold foods at the end of each HDM route delivery are required on a monthly basis. vii. g) All completed Food Temperature Logs must be maintained on file for County review.