• 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 protected from potential contamination by employees and consumers.
• TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 2 minor or admin