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o Two stage method- cool hot cooked food from 1400F to 700F (600C to 210C) within two hours, and then to 410F (50C) or lower in additional four hours (total cooling time of six hours). . Food that cannot cool within the aforementioned time parameters shall be discarded, without exception. Food Time and Temperature Control 5 . Thermometers shall be available in areas where needed and employees shall be trained to use them properly. . Time and temperature controls shall be built into each recipe. . Only freshly prepared products shall be served. Cook. hold and cool (if necessary). No leftovers will be used. . Food will be discarded if It spends more than four hours total in the temperature danger zone, which is defined as 41 OF to 1400F (5DC to 60oC). Food Packaging . Foodservice Contractor shall comply with Department poliCY prohibiting the use the below items: o Straws o Glass Bottles o Metal Cans o Glass Containers Contractor shall adhere to a Hazard Analysis Critical Control Point plan (HACCP), which is outlined In subsequent Sanitation and Food Safety section. The Contract Officer must approve this HACCP plan. SANITATION AND FOOD SAFETY Upon receipt, the Foodservice Contractor shall make available all heath department inspections to the Contract Officer and or Park/Facility Manager. All foodservice employees shall possess current food handlers' certification from the governing local or state jurisdiction. All foodservlce managers shall possess a valid National Restaurant Association ServSafe@) certificatIon. Foodservice Contractor will implement a physical plant cleaning schedule for all outlets operated. This plan must be submitted to and approved by the Contract Officer. HACCP Plan 8 Although HACCP plans currently are not mandated by every health department, many are beginning to require them. Therefore, the Foodservice Contractor shall create and codify a HACCP plan. This plan will describe the procedures to be followed in order to: . Identify foods and procedures most likely to cause food borne illness. ~ Ibid. o Ibid.