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| equipment such as chafing dishes, steam tables, and heated cabinets specifically designed to hold food at an internal temperature of 135°F or higher |
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| equipment specifically designed to hold cold food at an internal temperature of 41°F or lower. |
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| Food shield placed over self-service displays and food bars, which extend seven inches beyond the food and fourteen inches above the counter |
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| machine that dispenses hot and cold food, beverages, and snacks. |
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| Disposable tableware designed to be used only once. |
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| A self-service area customers coose their food from |
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| Food services that include delivery, mobile/temporary kitchens and vending machines |
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| Mobile units ranging from concession standsto elaborate field kitchens |
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| A kitchen that is operation for less than 14 days(Fairs or special events) |
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| Packaged Foods sold in a machine that customers deposit money into |
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