(b) Condiments — Protection.

1. (1) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
2. (2) Condiments at a vending machine location shall be in individual packages or provided in dispensers that are filled at an approved location, such as the retail food establishment that provides food to the vending machine location, a food processing plant that is regulated by the agency that has jurisdiction over the operation, or a properly equipped facility that is located on the site of the vending machine location.

(c) Consumer self-service operations.*

1. (1)

   1. (A) Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. ^P
   2. (B) This paragraph does not apply to:

(i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish;

1. (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or

   1. (iii) Raw, frozen, shell-on shrimp or lobster.
2. (2) Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. ^Pf

3. (3) Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures. ^Pf

   1. (d) Returned food and reservice of food.*
4. (1) Except as specified in subdivision (d)(2) of this section, after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption. ^P

5. (2) Except as specified under 20 CAR § 192-801(7), a container of food that is not time/temperature control for safety food may be re-served from one (1) consumer to another if:

   1. (A) The food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or
   2. (B) The food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition.