1 Person in charge present, demonstrates knowledge, and performs duties

2 Management awareness, policy present

3 Proper use of reporting, restriction & exclusion

4 Proper eating, tasting, drinking, or tobacco use

5 No discharge from eyes, nose, and mouth

6 Hands clean and properly washed

7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed

27 Compliance with variance, specialized process, and HACCP plan