Health and Sanitation. The Washington State rules and regulations covering health and sanitation shall prevail.
Health and Sanitation. Your Restaurant must be operated and maintained at all times in compliance with any and all applicable health and sanitary standards prescribed by governmental authority. You also must comply with any standards that we prescribe. In addition to complying with such standards, if the Restaurant is subject to any sanitary or health inspection by any governmental authorities under which it may be rated in one or more than one classification, it must be maintained and operated so as to be rated in the highest available health and sanitary classification with respect to each governmental agency inspecting the same. In the event you fail to be rated in the highest classification or receive any notice that you are not in compliance with all applicable health and sanitary standards, you must immediately notify us of such failure or noncompliance.
Health and Sanitation. Vendor will maintain applicable state and local health certifications for all facilities in which meals are prepared for the SFA. All food will be properly stored, prepared, packaged and transported free of contamination and at appropriate temperatures. Vendor will follow applicable Hazard Analysis Critical Control Point (“HACCP”) procedures in the preparation and delivery of vended meals for the SFA.
Health and Sanitation. Licensee's food service business shall be operated and maintained at all times in compliance with any and all applicable health and sanitary standards prescribed by Licensor and by governmental authority including any standards prescribed by Licensor that are more, restrictive than-those set by governmental authority. In addition to complying with such standards, if the Store shall be subject to any sanitary or health inspection by any governmental authorities under which it may be rated in one or more than one classification, it shall be maintained and operated so as to be rated in the highest available health and sanitary classification with respect to each governmental agency inspecting the same.
Health and Sanitation. 9:01 Local 914 shall make all reasonable provisions for the safety and health of the employees during working hours. The Union may from time to time bring to the attention of Local 914 any suggestions in regard to this and also any other suggestions for improvements in conditions of work.
Health and Sanitation. A. Vendor and Center agree that state and local health and sanitation requirements will be met at all times. Vendor will meet all state and local health regulations that apply to Vendor facilities and any other facilities in which meals are prepared. Vendor will maintain applicable health certifications for facilities outside Center in which meals are prepared.
Health and Sanitation. Arrangement concerning quarantine inspection of vessels entering Puget Sound and waters ad- jacent thereto or the Great Lakes via the St. Lawrence River. Exchange of notes at Ottawa October 10 and 23, 1929; entered into force October 23, 1929. 47 Stat. 2573; EAS 1; 6 Bevans 35; 96 LNTS 167. Memorandum of understanding on the moni- toring of food, beverage and sanitary services provided on common carriers operating be- tween the United States and Canada. Signed at Ottawa and at Washington August 20 and Sep- tember 8, 1975; entered into force September 8, 1975. 28 UST 884; TIAS 8485.
Health and Sanitation. The Company shall continue to make provisions for the safety and health of employees during the hours of their employment. Protective devices on machinery and other equipment necessary to safeguard employees from injury shall be provided by the Company and must be used by the employees. All employees involved in maintaining or operating equipment where there is a danger will be instructed in the procedure as developed and updated from time to time by the Any worker a right work that he believes is unsafe. Another worker may be assigned the work refused if he is told the reason for refusal in the presence of a Worker Committee member. That other worker may also refuse to do the work. The procedure set out in the Occupational Health and Safety Act shall be followed, to expeditiously investigate and resume normal operations. As stated in the Occupational Health and Safety Act, there shall be no penalty, coercion, or imposed upon a worker because he has complied with the Act. that well trained safety representatives best serve the interests of the employees and the Company. improve the knowledge level of the safety representatives the Company will the following in-house training: Investigation Safety Law Ergonomics Workplace Inspection Additional external courses are also available and when successfully completed employees will be reimbursed in accordance with the Educational Assistance Policy. In the event of a critical injury, a worker member of the committee must do an investigation to be submitted to the Ministry of Labour. injuries of a less serious nature it is desirable that a Worker Committee member be involved in an investigation. The Company that the process of employee involvement is desirable and will xxxxxx this process by having Worker Committee members take part in making and evaluating recommendations that will improve the ergonomics of plant jobs. Two certified reps will be trained representing SEA with one being the main rep and the second, his/her backup. All rights and privileges established under the Laws of the Province of Ontario in respect to Occupational Health and Safety shall be followed. Cleanliness in dressing rooms and washrooms is to be maintained at all times. Cleanliness, good housekeeping and sanitation are prerequisite to the production of quality products. Privacy in washrooms, as defined by the Health and Safety Act, will be provided by the Company. Work uniforms and equipment must not be removed from the Employees are requ...
Health and Sanitation. (a) Project Company shall provide modern public health facilities, including a sufficient number of clean and accessible toilets, in the Project Area for use by its employees in accordance with generally accepted health and sanitation procedures and standards and in accordance with the Labor Law and other associated Lao PDR Laws.
Health and Sanitation. Vendor will maintain applicable state and local health certifications for all facilities in which meals are prepared for LEA. All food will be properly stored, prepared, packaged and transported free of contamination and at appropriate temperatures. Vendor will follow applicable Hazard Analysis Critical Control Point (HACCP) procedures in the preparation and delivery of vended meals for LEA.
