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