Food Quality. For the duration of this Agreement and all subsequent renewal Terms, as applicable, FSMC will purchase foods and beverages that are equivalent or better in quality and variety to those required by the 21-day cycle menu, per the requirements outlined above and the food specifications contained in this Agreement. Further, any purchase of food must meet any additional specifications provided by SFA or set by any applicable regulation.
Food Quality. 21.1 The Contractor shall sell only foods that comply with all applicable federal, state, and local laws, acts, orders, or regulations including, without limitation on the generality of the foregoing, the applicable sections of the following laws, acts, and regulations: • The Food and Drug Act. • Applicable Meat Inspection Regulations. • The Humane Xxxxxxxxx of Animals and Humane Xxxxxxxxx Regulations. • The Official Methods of Analysis and Association of Official Analytical Chemists. • The Federal Department of Agriculture – Products Regulations. • The Fish Inspection Act and Regulations. • Meat and Canned Foods Act. • Fresh and Processed Fruit and Vegetable Regulations. • The U.S. Grain Act and Grain Regulations
Food Quality. In the context of food production, quality refers to a product’s taste, texture, appearance, color, variety, nutritional value and overall level of excellence. To achieve an excellent finished product each time the following should be adhered to: Do not overcook foods. Prepare and xxxx foods to enhance flavor and to maintain color and texture. Prepare different types of food for each meal (Example: chicken, ham, roast beef, etc.). Use different methods of food preparation (Example: baking, boiling, steaming, etc.) Use a variety of textures (Example: mashed potatoes and carrot sticks). Two colorful food items will be used in each meal (Example: green beans and peaches). Garnishes can and should be used to add color and to “dress up” the food item (Example: whip topping on apple crisp; nutmeg on custards, etc.). Serve fruits, custards, puddings, etc. chilled. Use herbs and spices to enhance flavors. (Example: nutmeg, garlic or onion powder, parsley flakes, etc.) Use only good quality foods. Serve hot foods at 140 degrees F or above and cold foods at 40 degrees F or below. The minimum standard of food to be used by the Contractor will include: Canned fruit and vegetable - USDA Grade A. Fresh fruit and vegetables - No. 1 quality. Poultry - USDA Grade A or better. Beef - USDA Choice or better. Ground beef should be no more than 20% fat content. Pork - USDA No 1. or better Eggs and Dairy Products - USDA Grade A or better. Eggs can be purchased from licensed farm (license # must be on file at the center). Salt - iodized.
Food Quality. The Contractor shall sell only foods that comply with all applicable federal, state, and local laws, acts, orders, or regulations including, without limitation on the generality of the foregoing, the applicable sections of the following laws, acts, and regulations: The Food and Drug Act. Applicable Meat Inspection Regulations. The Humane Xxxxxxxxx of Animals and Humane Xxxxxxxxx Regulations. The Official Methods of Analysis and Association of Official Analytical Chemists. The Federal Department of Agriculture – Products Regulations. The Fish Inspection Act and Regulations. Meat and Canned Foods Act. Fresh and Processed Fruit and Vegetable Regulations. The U.S. Grain Act and Grain Regulations Items To Be Sold The Contractor shall sell those products, commodities, and articles normally found in operations of this type, subject to the approval of the CVB, which approval may be granted or denied, in CVB’s sole discretion. The CVB may require the Contractor to sell items which, in the CVB’s sole discretion, are necessary for the Operation of the foodservice facilities and may limit, prohibit, or require discontinuance of the sale of any products, commodities, or articles. As a matter of general policy, prices shall not be higher than those charged at comparable arenas, stadiums, theaters, bars, snack facilities, hotels, convention centers, restaurants, etc., for the same quality merchandise and services within the Midwestern Region of the United States of America. Prices must be posted in displays on all stands and vendor equipment. Within thirty (30) days after execution of the Contract Agreement, the Contractor shall submit a Proposal for price signs to be provided by the Contractor for the written approval of the CVB’s Designee. The CVB’s Designee shall be the sole and final judge of prices, sign quality, size of letters, and propriety of any advertising proposed. The Contractor shall submit a detailed price schedule based on current market conditions for all items it proposes to sell showing size, weight, quantity, and prices of items. This includes items sold in the bars, concession stands, in lounge areas, mobile “special emphasis” food services areas, in vending machines, etc., meeting rooms, for all catered services, etc. All prices finally adopted will require approval of the CVB’s Designee. The CVB’s Designee and the Contractor shall, on a quarterly basis, or as deemed necessary by the CVB or the Contractor, review the general price structure of all c...
Food Quality. A. The following items offered for sale or used in items offered for sale must meet the standards stated here. Deviations from these standards require prior written approval from County.
