The following are basic guidelines that should be followed to minimize the transmission of foodborne disease. Some or many of these guidelines may not be applicable to your specific event. Adequate ventilation is available to prevent the buildup of grease and odors. Adequate lighting is available to perform all food service functions. Adequate toilet facilities are available.
Handwashing facilities are available on site.
Handwashing shall follow use of the restroom, smoking and otherwise periodically throughout the working day. Hot water is available on site. Water may be provided from a coffee urn or heated on grills. All utensils used in the preparation or serving of food shall be clean and in good repair. Utensils must be washed in the first container, rinsed off in the second, and immersed in the last container for at least one minute.