| Operational Manual Section: : FOOD SAFETY |
VSP Requirement
7.3.3.1.2 : Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. |
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Summary: Variance to allow bare-hand contact when preparing sushi.
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Summary: Variance to allow bare-hand contact when preparing sushi.
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