CHELOCHI

Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.

Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.

Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.