Serve the first-cooked meats first. Make sure the food is used before the temperature drops under 140 degrees, and within two hours. Cold foods need to be kept cold. Keep them refrigerated (at 40o F) or stored in coolers with lots of ice until ready to eat.

Before serving, wash your hands thoroughly. Avoid touching food such as rolls, bread etc. with your bare hands. Wash your hands after touching raw or undercooked foods.

Use a utensil when serving food.

Refrigerate any leftovers immediately! Never leave food at room temperature for more than two hours.