• Commercially manufactured food from approved source with required labels. Parasite destruction as required. Time temperature control for safety (TCS) food received at proper temperature.
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• Chemicals properly identified, stored, and used.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 1 minor or admin