Common use of Temperature Checks Clause in Contracts

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. 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. daily (1) 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