Ensure that all food handlers are using plastic gloves

Continuous observations for possible cross contamination

Monitor refrigerators’ temperature

Hand contact with food, drink, ice or the surface of containers which came into contact with food

Ensure that all food department personnel, when on duty, wear a hat

Potential contamination of food due to perspiration of food handlers caused by inadequate ventilation and/or exhaust system

Uncovered food containers within refrigerators

The “Nesting” of stacking of food containers in such manner that the food is exposed to contamination

The re-use of original product containers designed for single use

Unclean, uncovered containers used for the storage of flour, sugar, seasoning, meats or other food

Improper storage of food in galley, refrigerated space and dry store rooms. All food must be stored at a minimal distance of 6 inches off any deck and preferably 12 inches

Food not properly wrapped or covered during storage

Hand contact with food contact surfaces of clean utensils and equipment used for the preparation, serving and storage of potentially hazardous food

The re-use of single service food containers or utensils

Use of outdated fresh milk in open container

The nesting of eggs and other food items

Storage of display items including ice, not intended for human consumption in the same refrigerator or other area with food