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<br />· Develop procedures that will reduce the risk of a foodborne illness outbreak. <br />· Monitor procedures to keep food safe. <br />· Verify that the food served will be consistently safe. <br /> <br />Plan Principles <br /> <br />The plan created, written, and strictly followed by the Foodservice Contractor shall consist of the <br />seven basic HACCP principles. <br /> <br />· Conduct a Hazard Analysis. <br />· Determine Critical Control Points. <br />· Establish Critical Limits. <br />· Monitor Critical Control Points (regularly). <br />· Perform Corrective Action (as necessary). <br />· Verify Procedures (regularly). <br />· Establish Record-Keeping and Documentation Procedures (on-going). <br /> <br />Plan Implementation <br /> <br />Once the HACCP plan has been submitted and approved by the Contract Officer, the <br />Foodservice Contractor will implement It. <br /> <br />Logbooks shall be created and consistently used to regularly document activities. Examples of <br />records include time-temperature logs, procedures for taking temperatures, standard operating <br />procedures, calibration records, corrective aclions, monitoring schedules, employee hand <br />washing, and product speclficaUons. <br /> <br />Contract Officer and/or ParklFacility Manager shall have full access to these logbooks. <br /> <br />CUSTOMER STANDARDS AND PROCEDURES <br /> <br />In addition to service standards agreed to by the Foodservice Contractor (Second Amendment to <br />License and Concession Agreement dated 4 March 1986 section 6 titled Service Standards), the <br />Foodservice Contractor will: <br /> <br />· Regularly conduct quarterly customer service seminars with all foodservlce employees. <br /> <br />· Recognize and accommodate the needs and preferences of a diverse customer base by <br />providing through varied men51 u choices. <br /> <br />· Ensure customers will be greeted with a courteous greeting and thanked for each sale. <br /> <br />· Provide sufficient resources to insure that no wait in line is longer than 5 minutes from the <br />lime of entry until an order is taken and not more than 4 minutes from the placing of an <br />order for the delivery of food. <br /> <br />· Develop a marketing plan with monthly promotions and submit to Contract Ofricer in <br />advance. <br /> <br />PREVENTIVE MAINTENANCE PROGRAMS <br /> <br />Foodservice Contractor will provide and pay for routine maintenance and repairs for all <br />Contractor-owned equipment. <br />