MACEWEN PETROLEUM

Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.

Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.

The restaurant must have at least one staff member with food handler training present at all times while the business is open.

Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.

The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.