Buffet tables, salad bars and drink stations must be at least six feet from customer seating and lines cannot extend into seating areas. Directional signage also is required indicating where the line begins.
The self-serve areas must be continually monitored by staff, which includes monitoring customer hand sanitizing practices, the revised order stated.
Other guidelines include:
- Frequent, at least hourly, replacement or sanitizing of serving utensils. It is recommended that customers use disposable napkins, tissues, wax paper, etc., when handling serving utensils, and operators of self-service food stations are encouraged to make them available. A trash receptacle should be conveniently located.
- Use of individually packaged condiments is recommended instead of shared or bulk condiment dispensers.
- Frequent cleaning and sanitizing of commonly touched surfaces.
- Food must be protected from contamination, including sneeze guards on self-serve equipment.