CHALLENGER MOTOR FREIGHT

Raw foods must be stored separately and below cooked or ready-to-eat foods to prevent contamination.

The dishwashing machine must use proper water temperature, timing, and sanitizer levels to kill germs effectively—either chlorine at a specific concentration for 45 seconds or hot water at 82°C for at least 10 seconds.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.