Food Hygiene Sample Clauses

Food Hygiene. The Hirer shall, if preparing, serving or selling food, observe all relevant food health and hygiene legislation and regulations. In particular dairy products, vegetables and meat on the premises must be refrigerated and stored in compliance with the Food Temperature Regulations. A refrigerator and freezer may be hired on the premises.
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Food Hygiene. Xxxxxx should be made aware at the time of booking the importance of basic food hygiene standards if using the kitchen facilities. Information on food hygiene can be obtained from the Hall Managers. A copy of the food hygiene basics are displayed in the kitchen. Outside caterers may be used for some events, these persons shall be required to hold valid Food Hygiene Certificates. The kitchen is subject to inspection by Salisbury District Council Environmental Health Services. The kitchen and all catering areas support hygiene control by adopting practices that will reduce the risk of clean food becoming contaminated and by measures in place to prevent the spread of bacteria and ensure chemical and physical hazards do not contaminate the food. Controlling food to food contamination. Persons should always assume that raw meat and especially poultry are heavily infected with bacteria when brought into the kitchen. To prevent cross contamination persons should: Identify and separate parts of the work area for dealing with Raw meat/poultry Other foods which will be eaten without further treatment (e.g. cooking) Keep other raw foods away from foods that could be similarly contaminated. Keep the raw foods on the lower shelves of the refrigerator and other foods above them. If prepared foods cannot be stored in the refrigerator they should be placed in the coolest part of the room, kept covered away from any windows or waste bins and nowhere near to where cleaning is taking place. Controlling equipment to food contamination. Contaminated surfaces or equipment will pass on bacteria to food with which it comes into contact. Thoroughly and immediately clean work surfaces where raw meat and poultry have been handled. Keep utensils and equipment used in the preparation of raw meat and poultry separate from those used for other foods. This can be achieved by colour coding them or if this is not possible, they must be thoroughly washed and disinfected before being used on any other foods. Maintain a high standard of general cleanliness of worktops and equipment. Keep separate wiping cloths for use with different kinds of foods. Keep wiping cloths used for raw food areas out of other areas. Use disposable cloths if possible. Work with clean cloths and disinfect them regularly. Controlling contamination from food handler to the food Food that has passed its shelf life should never be used or offered for sale. Raw and high-risk foods should never be mixed or handled with the...
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Food Hygiene. 3.1 All potentially hazardous foods to be stored or displayed cold must be at less than 5º C or if hot at 60º C or above at all times unless the food is under actual preparation;
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Food Hygiene. The training equipped the VCPC members with basic WASH information so that they can relay similar information to flood-affected households. The District Environmental Health Office (DEHO) for Xxxxxx and Xxxxxxxx assigned officers from the Environmental Health Department to assist in the delivery of the sanitation and hygiene component. The Njira agricultural advisor assisted in the assessment of soil conditions, selection of seeds and vines, and development of planting strategies. PCI and EI submitted a concept note to the USAID Food for Peace Office in February 2015 for additional resources to address the projected food insecurity issues in the Njira project area, and continue to await a response. Satellite Imagery PCI worked with SpaceUnited to acquire a donation of satellite imagery from DigitalGlobe Inc. (xxx.xxxxxxxxxxxx.xxx) for Njira. This will include approximately 2,000 square kilometers of satellite imagery and up to 12 individual satellite images, which Njira hopes to use in watershed management planning in conjunction with the Ministry of Forestry. Cross-Cutting Themes‌
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Food Hygiene. The canteen has a 5H award for hygiene, the highest food award. Criteria used to measure our hygiene rating are:-
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Food Hygiene. The Hirer shall, if preparing, serving, or selling food, observe all relevant food hygiene legislation and regulations. Allergen advise posters are displayed in the kitchen and should be read before supplying / serving food. The Premises are provided with a refrigerator which will contain a fridge thermometer which should read no higher than 8 degree celsius.
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Related to Food Hygiene

  • Health and hygiene The Hirer shall, if preparing, serving or selling food, observe all relevant food health and hygiene legislation and regulations. In particular dairy products, vegetables and meat on the premises must be refrigerated and stored in compliance with the Food Temperature Regulations. The premises are provided with a refrigerator and thermometer.

  • Food Safety A. The SFA shall comply with food safety inspection requirements as prescribed by USDA for its facilities and shall ensure that all state and local regulations are being met by the selected FSMC preparing or serving meals at any SFA facility.

  • ENVIRONMENTAL PROTECTION STANDARDS CONTRACTOR shall be in compliance with the Clean Air Act (Title 42 USC Section 7401 et seq.), the Clean Water Act (Title 33 USC Section 1251 et seq.), Executive Order 11738 and Environmental Protection Agency, hereinafter referred to as “EPA,” regulations (Title 40 CFR), as any may now exist or be hereafter amended. Under these laws and regulations, CONTRACTOR assures that:

  • Safety Where an employee is prevented from working at the employee’s particular function as a result of unsafe conditions caused by the inclement weather, the employee may be transferred to other work in the employee’s classification on site, until the unsafe conditions are rectified. Where such alternative is not available and until the unsafe conditions are rectified, the employee shall remain on site. The employee shall be paid for such time without reduction of the employees’ inclement weather entitlement.

  • Health Overcoming or managing one’s disease(s) as well as living in a physically and emotionally healthy way;

  • Electrical Safety Only UL approved items are permitted in Housing & Residence Life. Extension and multi-use cords must be heavy duty, single plug, and be UL approved. Altering or adapting electrical outlets and equipment and overloading circuits jeopardize safety and thus are not permitted.

  • Sanitation The Purchaser’s operations, as described by this contract, shall comply with all applicable State laws, rules and regulations concerning sanitation in operations. Refuse resulting from the Purchaser’s activities, including the use, servicing, repair, or abandonment of equipment, shall be removed, buried or otherwise disposed of in a manner that complies with all State laws and meets the approval of the Forest Officer. The Purchaser shall not service tractors, trucks and similar pieces of equipment on lands that directly drain into or are within 100 feet of lakes, streams or recreational facilities. No logging camp will be located on the gross sale area without prior approval by the Forest Officer.

  • OCCUPATIONAL SAFETY AND HEALTH The parties desire to deal with safety and health complaints, and to attempt to correct any health or safety violations, internally. Accordingly, neither the Association nor an employee may file a complaint alleging a health or safety violation with the Ohio Department of Industrial Relations pursuant to R.C. §4167.10 until the following process has been completely exhausted:

  • Environmental Safety Upon encountering any previously unknown potentially hazardous material, or other materials potentially contaminated by hazardous material, Contractor shall immediately stop work activities impacted by the discovery, secure the affected area, and notify the ODR immediately.

  • HEALTH & WELFARE 16:1 The parties signatory hereto shall enter into a Health and Welfare Plan for which there is a Trust Agreement, known as the Line Construction Benefit Fund, for the purpose of providing insurance benefits for eligible employees and/or their dependents. Effective the first of the month following the signature date of this Agreement, the Employer shall pay to the Line Construction Benefit Fund the sum of $6.50 for each hour worked. Hours worked shall be deemed to include straight-time hours worked, overtime hours worked, and report time not worked. Remittance shall be forwarded to the place designated by the parties hereto on or before the fifteenth (15th) day of each month for each hour worked in weekly payroll periods ending during the preceding month, together with a monthly payroll report on a form to be furnished to the Employer. It is understood and intended by the parties to this Agreement that the purpose of this clause is to establish an Employer financed Health and Welfare Trust and that contributions thereto shall not be deemed to be wages to which any employee shall have any right other than the right to have such contributions paid over to the Trust fund in accordance herewith. Failure of an individual Employer to make all payments provided for, including liquidated damages for late payments, within the time specified, shall be a breach of this Agreement and will further require action by the Trustees as set forth in the Trust Agreement. Any increase in the required contributions set forth above will be paid equally (50% by the Employer and 50% by the Employee). The amount paid by the Employee will come from their NEAP contribution.

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