China Taste

Workers must wash their hands properly to avoid spreading germs to your food.

Code 3-301.11

Packaged and Unpackaged Food-Separation, Packaging, and Segregation

Code 3-302.11

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Code 4-601.11

Before Use After Cleaning

Code 4-702.11

Cooling

Code 3-501.14

Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking

Code 3-501.17

Food Temperature Measuring Devices

Code 4-302.12

In-Use Utensils, Between-Use Storage

Code 3-304.12