| A | B |
|---|
| policies | rules for doing business |
| bare-hand contact | skin of hands touches food, employee has not gloves on |
| utensils | a tool for eating or serving food – includes knives, forks, spoons |
| tongs | V-shaped tool to hold and lift things |
| service staff | employees that serve food to customers |
| preset | on the table before customers arrive |
| re-serve | give food left by one customer to another customer |
| self-service area | food bar or buffet where customers can choose what they want to eat and serve themselves |
| sneeze guard | food shield over self-service food bars that is 7 inches beyond the food and 14 inches above the food |
| beverage | something to drink |
| bulk food | food that is in a large container from which customers take some of the food to buy |
| off-site service | serving food in a place different than where it is prepared or cooked – includes catering and vending |
| vehicle | machine to transport things – includes car, truck, van |
| container | an object for holding things – includes can, carton, box, bottle |
| vending machine | machines that dispense hot and cold food, beverages and snacks |
