Ensure that enough hot and cold food display units are available to maintain the
required temperature of PHFs. Protect open food or drink from contamination by
the consumer or any other contamination sources. Such food service operations
include smorgasbords, buffets and cafeterias. Use the following items to protect
Counter-protector devices that are easily cleaned.
Cabinets and display cases.
Other effective equipment.
Make sure that such protective equipment effectively intercepts a direct line
between the consumer's mouth and any food.
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