All potentially hazardous foods require special care in storing, cooking, refrigerating, and reheating. Potentially hazardous foods are foods that consist in whole or in part of milk, milk products, eggs, meat, poultry, fish or similar products. Coolers used for storing food on ice must be self- draining to prevent water build up that could contaminate food. Thoroughly wash hands with soap and water before handling, preparing, and serving food, and especially after using the restroom. Portable hand wash facilities must be provided at temporary sites.
Paper towels are to be used for drying hands.
Portable dish and utensil washing is required. Air dry only. Do not use a common towel to wipe dry. Water should be changed regularly to keep it clean. Protect food from potential contamination at all times, including while being stored, prepared, displayed or dispensed.