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[DOCX File]On-Site Corrective Action Policy - NACCHO
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On-Site Corrective Action Policy. Gwinnett, Newton, and Rockdale County Board of Health, Division of Environmental Health, inspectors are charged with the responsibility of regulating food service establishments must have the person in charge adhere to the rule specified in the Georgia Food Service Rules and Regulations 290-5-14-.10 (2) (i) (1).
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[DOCX File]SMI Review Food Based Menu Planning and Production Record
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Select an additional fruit choice to offer on the menu. The serving(s) offered must credit as ½ cup of fruit, to meet the minimum daily requirement, for grades 9-12. *Note: The fruit choice is encouraged for grades K-5 and 6-8, but not required.
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[DOC File]Making Mealtimes Better: Audit Tool for the Dining …
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Environment 1. Is the menu posted near the dining area? 2. Are mealtimes free from distractions? 3. Is the dining room clean; has a pleasant odor, free from debris on floor, spills cleaned promptly, and furniture in good repair? Is the lighting adequate? Temperature comfortable? 4. Is there clear access to tables by residents or staff? 5.
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[DOC File]Army Food Program (AFP) FAA
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The HQDA 28-Day CONOPS Menu as published by ACES is used as the standardized menu platform for sustained deployments within contingency zones. ... clean and free of rust IAW the unit recovery schedule at the conclusion of all exercises or training. ... whether authorized to eat free or if he/she must pay cash for the meal IAW AR and DA Pam 30-22.
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[DOC File]Food Safety Plan for Schools Under Joint Agreement or From ...
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The menu items in one month’s menu are categorized as process 1 or process 2 on the chart. Menu items will continually add to the as each monthly menu is reviewed until the list is completed. The responsibility for updating the food safety program to include additional menu items is:
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[DOCX File]Temporary Food Serivce Permit Application
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For outdoor events, hot food may be stored in clean insulated containers as long as proper holding temperatures are maintained. Food prepared in advance must be cooled properly for storage; from 135˚ to 70˚ within 2 hours, and from 70˚ to 41˚ within additional 4 hours.
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[DOC File]SMI Review Food Based Menu Planning and Production Record
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692 1113 7.8% 788 1162 7.4% Recipes for the Week. Day Recipe Name Recipe Number HKM Recipe. Page Number Monday Pig in a Blanket 30 27 Tuesday Chicken Wrap. Spanish Brown Rice. Oatmeal Cookie (9-12 only) 158. 237 37 15. 82 73 Wednesday Spaghetti & Meat Sauce. Garden Salad. Whole Wheat French Garlic Bread 170. 164 163 31. 55 89 Thursday Taco ...
7 day clean eating challenge

[DOC File]Clean Eating
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Clean carbs: (Yes, you get to eat good carbs!) Veggies (any) Fruit (any) Gluten-free grains like oats, barley, quinoa, brown rice, and amaranth. Healthy fats: (25-35 grams a day) Avocados. Any kind of nuts (Stay away from peanut butter, no nutritional value) Almond butter. Flaxseed oil. Olive oil. Coconut oil. Fruits: (2 to 3 servings a day ...
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[DOC File]Instructions for the NC Daily Transported Meal (catered ...
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It is recommended that sections 1 (Menu items and target temperatures), 3, 6, 7, 8, 9a 9b, 9c be completed at least 1-2 weeks ahead of the day of actual meal service to allow the production record to be used as a tool for ordering/purchasing food. Other sections must be completed on the day of meal service. (1) MENU --
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[DOC File]HACCP-Based Standard Operating Procedures (SOPs)
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Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 7 days. Indicate with a separate label the date prepared, the date frozen, and the date thawed of any refrigerated, ready-to-eat, potentially hazardous foods. Calculate the 7-day time period by counting only the days that the food is under refrigeration. For example:
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7 day eat clean menu