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Employees should wear gloves when setting up displays, individual wrapping of items is recommended, and sanitize trays and tools used for service.

Utilize sneeze guards, provide service utensils for each item, and ensure frequent replenishment of items to maintain freshness.

Provide individual samples in disposable containers, use one utensil per sample dish to serve, and sanitize hands frequently.

Regularly wipe down service counters, encourage the use of gloves or tongs for serving, and ensure a handwashing station is available.

Use chafing dishes to maintain temperature, cover food during transport, and ensure proper hand hygiene amongst staff.

Ensure all serving utensils are handled with clean hands, food is kept at the correct temperatures, and serving areas are sanitized regularly.

Staff should wash hands frequently, use clean linen to handle hot plates, and avoid touching food contact surfaces.

Clean and sanitize the equipment regularly, provide disposable cups and lids, and position waste receptacles conveniently.

Chefs should sanitize hands between orders, use fresh gloves when handling different ingredients, and keep raw and cooked items separate.