Beyond guards and clean utensils, what else does the Food Code require of a salad bar?
a.It is monitored by food employees trained in safe operation
b.It is restocked from the back of the line every 45 minutes
c.It is drained and rebuilt whenever the ice melts halfway
d.It is photographed at open and close for the daily record
Explanation
Consumer self-service operations such as buffets and salad bars must be monitored by food employees trained in safe operating procedures, which is how a guest reusing a plate, double-dipping a ladle, or reaching under a guard actually gets caught. Restocking schedules and photo records are management choices, not Code requirements.
Law Reference: FDA Food Code §3-306.13Practice all 500 questions free — no signup required.
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