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 (2) hours outside temperature control. g) Milk and milk products shall be provided in individual, commercially filled containers, or shall be poured by a staff member directly from commercially filled bulk containers into the glass or cup from which it is consumed. h) Single service utensils and tableware shall be used one time only and discarded after use. i) Have a sign posted in the congregate site stating, “Food removed from the congregate site is at your own risk.” i. Safety of the food after it has been served at the congregate site and then removed by the participant from the congregate site is the sole responsibility of the participant and may be consumed by the participant as he/she deems it appropriate.