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<br />ATTACHMENT "B" <br /> <br />Minimum Operating Standards for Foodser.vice <br /> <br />FOOD HANDLING AND PRODUCTION <br /> <br />Contract Officer or Park/Facility Manager <br /> <br />· May direct the Foodservice Contractor to improve the quality of his offerings and the <br />method in which they are produced, held, and served. <br />· At all times the Contract Officer and/or the Facility or Park Manager shall have access to <br />all foodservice facilities and areas. <br /> <br />Foodservice Employee Hygiene <br /> <br />· Employees with boils, infected wounds, respiratory infections, or other communicable <br />diseases shall be prohibited in areas where there is a likelihood of transmission of <br />disease to patrons or to other employees. <br />· Employees shall be prohibited from smoking or using other tobacco products in any form <br />while in food production or service areas. <br />· Employees shall thoroughly wash their hands and exposed portions of their arms with <br />soap and warm water before starting work. during work. or as often as necessary to <br />keep them clean, especially after smoking. eating, drinking, or using the restroom. <br />· Employees shall keep their fingernails clean and trimmed. <br />· Employees will consume food only in designated areas. <br />· Employees will wear hairnets or hats to keep hair from contaminating food. <br />· Uniforms shall be kept clean. One contact with soiled clothing is enough to start the <br />contamination cycle: from clothing to hands to food. <br />· Employees who may come Into contact with food shall use disposable latex or plastic <br />food handler's gloves. They are to be changed after each task with hand washing and <br />sanitizing in between glove changes. <br /> <br />Minimum Purchase Specifications <br /> <br />· All meats, meat products, poultry, poultry products, and fish must be U.S. Government <br />inspected. <br />· Beef, lamb, and veal shall be U.S.D.A. Grade Choice or betler. <br />. Pork shall be U.S. NO.1. <br />. Poultry shall be U.S. Government Grade A. <br />· Fresh fish and seafood shall be top grade; frozen fish and seafood shall be a nationally <br />distributed brand, packed under continuous inspection of the U.S.DA <br />. Dairy products: <br />o Eggs- fresh U.S.D.A. or state graded "A". <br />o Buller- U.S.DA Grade "A" (92) score. <br />o Cheese- U.S.D.A. Grade "AU for all graded cheese. <br />o Milk and milk products- U.S.D.A. Grade "AU. <br /> <br />· Fresh fruits and vegetables- U.S.D.A. fancy to U.S.D.A. Number "1" shall be used for all <br />graded fresh vegetables and fruit as a minimum specification. <br />