4-4. Food Preparation and Display, Continued
Provide nondairy creaming or whitening agents in individual service
Milk and cream
containers. You also may use protected pour-type pitchers. Alternatively,
you may draw the nondairy creaming or whitening agents from a refrigerated
dispenser that is designed for such service.
Provide milk in individual containers for carry-out service.
Use the following to provide condiments, seasonings, and dressings for
smorgasbord and salad-bar type use:
Containers protected by cabinets, display cases, and other protective
In general, provide condiments, seasonings, and dressings in individual
portions for table or counter service. Exceptions are catsup, mustard, steak sauce,
and other sauces. You may provide these items in their original covered, pour-
type containers or in other approved containers.
Also, provide condiments, seasonings, and dressings for outdoor use. These items
should be provided in individual packages only.
Follow these guidelines for ice dispensing:
Ensure that only employees dispense ice for consumer use.
Have employees use scoops, tongs, or other ice-dispensing utensils.
Use automatic self-service ice-dispensing equipment, when available.
DO NOT use glassware to scoop ice from bins.
Between uses, store ice-transfer utensils outside the ice bin.
Store these utensils so that they are protected from contamination.
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