Serving Procedures

Develop good serving procedures to protect food and customers.
  • Employees should wash their hands after busing and cleaning tables and after touching any item that can contaminate their hands.
  • Avoid touching ready-to-eat foods with bare hands. Use a utensil such as a tong, deli tissue or glove.
  • Do not re-serve unwrapped bread, rolls, crackers, salad dressings, or relish trays.
  • Avoid touching the food-contact surfaces of glasses, cups, plates or tableware.