• Food can become contaminated by sick people or dirty clothing.

• Your customers can bring bugs into your food business. Harmful bugs can be transferred to foods through a sick person's faeces, vomit and other body fluids (e.g.

snot and blood).

• Poorly arranged self-serve displays can increase the risk of customers transferring bugs to your food, (e.g. reaching across food).

• Ready-to-eat food for customer self-selection must be: (tick as appropriate):

pre-wrapped before display, or

protected with sneeze guards and covers.

• If you are serving hot food, you must follow the rules for 'Keeping food hot'.

• Display ready-to-eat foods that would normally be kept cold or hot for no more than 4 hours (after more than 4 hours between 5°C and 60°C it must be thrown away).

• Always provide clean serving utensils. Utensil handles must not touch the food. Replace utensils when dirty (e.g. customer drops spoon on the floor) or the batch

or dish changes.

• Have dedicated serving utensils for foods that contain the allergens listed in the Know in the 'Separating food' card and foods that don't contain those allergens.

What do you need to show?

• Show your verifier:

◦◦ how you make sure that food for self-service is kept safe, (e.g. how you take the temperature of your food, how long that your food is left out for),

◦◦ how you display your food for self-service and stop your customers contaminating your food.