Vendor Handbook – Serving Requirements

Serving Requirements for Food Prepared On Site

  • All food is to be kept covered at all times unless being served
  • Condiments:
    • Sauces must be offered in individual packages or dispensed from containers that protect them from contamination (i.e. squeeze or pump bottles)
    • Provide tongs, forks, or spoons for each type of condiment being offered
  • Clean the serving area often, being especially careful to pick up food scraps that fall to the ground
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