Persons serving foods must have clean hands at all times, clean outer garments, adequate hair restraints (caps or hairnets), and not suffer from respiratory, intestinal, or skin infections. In addition, the food service provider must:
- Wash their hands before handling food and at frequent intervals.
- Smoking in food booths or by serving areas is prohibited. Smoke only in designated smoking areas.
- Avoid direct contact with food and should instead use scoops, tongs, or disposable gloves.
- Wash their hands each time they leave the stand, after taking breaks or using toilet facilities.
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