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