| Step | Food handler | Person in charge | Food safety supervisor | Accountable manager | Guest or customer |
|---|---|---|---|---|---|
| 1. Choose the control for each food | |||||
| 2. Put it out at temperature | |||||
| 3. Put a barrier between people and food | |||||
| 4. Give each food its own utensil | |||||
| 5. Watch the display | |||||
| 6. Read the food, or watch the clock | |||||
| 7. Replenish with a fresh batch | |||||
| 8. Close the service |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.