A caterer is evaluating an outdoor event site with no building access. Which finding should stop the event plan until it is resolved?
a.The site is a 20-minute drive from the commissary, so hot food will travel in insulated carriers
b.Guests will serve themselves from chafing dishes, each set under a sneeze guard, with its own clean serving utensil
c.The site has no access to safe drinking water for handwashing, utensil cleaning, or food prep
d.The venue has picnic tables instead of banquet tables, so the crew will bring linens for each one
Explanation
Off-site service still requires the basics of a safe operation: potable water, handwashing capability, waste disposal, and temperature control. Without safe water the crew cannot wash hands or clean utensils, so the manager must arrange potable water or change the plan before serving food. A short haul in insulated carriers, guarded chafing dishes with proper utensils, and picnic tables with linens are all workable arrangements that do not stop the event.
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