Develop good serving procedures to protect food and customers.

• Employees should wash their hands after busing and cleaning tables and after touching any item that can contaminate their hands
• Avoid touching the food-contact surfaces of glasses, cups, plates or tableware
• Do not touch ready-to-eat foods with bare hands; use a utensil such as a tong, deli tissue or glove
• Do not re-serve returned or unused food, including unwrapped bread, rolls, crackers, salad dressings, or relish trays