- (a) Staff, space, and equipment shall be provided for safe and sanitary food storage, preparation, and service.
- (b) Table service shall include a napkin and non-disposable place setting consisting of at least a knife, fork, spoon, plate, and beverage containers. Exceptions may be made on an individual basis and shall be based on documented needs or preferences of the participant.
- (c) If participants require assistance with eating, food shall be maintained at serving temperature until assistance is provided.
History Note: Authority G.S. 131D-6.1;
Eff. April 1, 2017.