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Tobacco use 20. Handwashing 21. Handling of dishware EQUIPMENT/UTENSILS 22. Refrigeration facilities/Thermometers 23. Raw fruits 6. Pork cooking 7. Poultry cooking 8. Other animal cooking 9. Least contact/Reheating 10. Transportation of food 16. Poisonous/Toxic materials PERSONNEL 17. Exclusion of personnel 18. Cleanliness 19. Food container 11. Buffet requirements 12. Self-service condiments 13. Reservice of food 14. Sneeze guards 15. Design and fabrication 28. Installation and location 30....
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