Food Production. 1. Food production procedures shall comply with Title 22, CRFC standards, and HACCP principles guidelines.
Food Production. Although FC strives to make available the best quality food it can find, consistent with organic and other natural farming practices, FC is not responsible for the actual food production practices of its producers and/or manufacturers. However, if it comes to the attention of FC that a particular producer and/or manufacturer is not maintaining the highest quality standards, then their items will be delisted from the FC, if satisfactory measures are not immediately adopted.
Food Production. Subrecipient shall adhere, but not be limited to, the following food production requirements:
Food Production. INDICATOR 1 2 3 NA
Food Production. Phase II (Post-Transition Period). FFG will complete costing and proposed pricing for all Products and services to be provided to BRIAZZ from a particular FFG Facility prior to the expiration of the Transition Period for such facility. FFG and BRIAZZ will agree on prices to be charged for all Products and services within thirty (30) days after FFG submits such pricing to BRIAZZ, and these prices will replace the cost-plus arrangement in Section 5(a)
Food Production. Formatted: Font: Not Bold Formatted: Font: Not Bold Subrecipient shall adhere, but not be limited to, the following food production requirements: Formatted: Font: Not Bold
Food Production. The Council is responsible for all aspects of the food production and determining the most cost effective production methods. This includes: • Menu planning • Production standards and methods • Food purchasing • Quality of food • Compliance with all relevant legislation • Adherence to the national standards for school meals. To support the production of school meals, access to the school’s kitchens will normally be between 07:30 and 14.30 from Monday to Friday during term time or by agreement with the school’s senior leadership team.
Food Production. Phase I (Transition Period). For the first week of production, Briazz will reimburse FFG for all operating costs (including moving, equipment relocation and set up costs). For the next one hundred twenty (120) days for Chicago and Los Angeles, and for the next sixty (60) days for Seattle and San Francisco (such periods referred herein to as the "Transition Period" for such applicable FFG facility), FFG will charge BRIAZZ for Products produced at such FFG facility based on a formula consisting of: (i) Direct Costs; plus (ii) a fee of ten percent (10%) of the Direct Costs. The term "Direct Costs" shall mean all costs incurred by FFG in producing the Products; provided, however, Direct Costs shall not exceed BRIAZZ's most recent comparable costs. BRIAZZ's most recent comparable costs shall be the CK operating costs (before occupancy) for BRIAZZ's two (2) reporting periods prior to transition to the applicable FFG facility, as reflected in BRIAZZ's financial statements for those periods or subject to mutual agreement by the parties. Direct Costs shall include, but not be limited to:
Food Production. Sous Chef 1st Xxxx Pastry Xxxx 2nd Xxxx / Garde Manager Lead Hand Flight Kitchen Assistant Flight Kitchen Assistant Storeman / Receiver Lead Hand Storeman/Receiver
Food Production. Food production at Mansfields Pty Ltd. follows a Hazard Analysis and Critical Control Point Plan. It is a system of food production control based on the prevention of food safety problems. Each food product and process used at Mansfields is examined to determine what food safety risks could occur. Where the risk could cause a hazard to a consumer a plan is put in place to reduce the risk to an acceptable level. These risks are known as critical control points. For each critical control point there is a critical limit set. These limits are monitored and recorded. If a limit is broken, action is taken to get the process back in control & any product made during this time will be isolated & placed on HOLD (see below).
