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<br />o Two stage method- cool hot cooked food from 1400F to 700F (600C to 210C) within <br />two hours, and then to 41 of (50C) or lower in additional four hours (total cooling lime <br />of six hours). <br /> <br />· Food that cannot cool within the aforementioned time parameters shall be discarded, <br />without exception. <br /> <br />Food Time and Temperature Control 5 <br /> <br />· Thermometers shall be available in areas where needed and employees shall be trained <br />to use them properly. <br />· Time and temperature controls shall be built Into each recipe. <br />· Only freshly prepared products shall be served. Cook. hold and cool (if necessary). No <br />leftovers will be used. <br />· Food will be discarded if it spends more than four hours total in the temperature danger <br />zone, which is defined as 410F to 1400F (50C to 60oC). <br /> <br />Food Packaging <br /> <br />· Foodservice Contractor shall comply with Department policy prohibiting the use the below <br />items: <br />o Straws <br />o Glass Bottles <br />o Metal Cans <br />o Glass Containers <br /> <br />Contractor shall adhere to a Hazard Analysis Critical Control Point plan (HACCP), which is <br />outlined In subsequent Sanitation and Food Safety section. The Contract Officer must approve <br />this HACCP plan. <br /> <br />SANITATION AND FOOD SAFETY <br /> <br />Upon receipt, the Foodservice Contractor shall make available all heath department inspections <br />to the Contract Officer and or Park/Facility Manager. <br /> <br />All foodservice employees shall possess current food handlers' certification from the governing <br />local or state jurisdiction. <br /> <br />All foodservice managers shall possess a valid National Restaurant Association ServSafe@ <br />certification. <br /> <br />Foodservice Contractor will implement a physical plant cleaning schedule for all outlets operated. <br />This plan must be submitted to and approved by the Contract Officer. <br /> <br />HACCP Plan 6 <br /> <br />Although HACCP plans currently are not mandated by every health department, many are <br />beginning to require them. Therefore, the Foodservice Contractor shall create and codify a <br />HACCP plan. This plan will describe the procedures to be followed in order to: <br /> <br />· Identify foods and procedures most likely to cause food borne illness. <br /> <br />'Ibid. <br />o IbId, <br />