Has few food handling operations and includes facilities that routinely:
1. Hold hot or cold food for use that day, or
2. Prepare menu items that require minimal handling, or
3. Menu items requiring complex preparation are prepared from canned, frozen, or fresh-prepared foods to limit handling.
Have few or no food handling operations and include facilities that routinely:
1. Serve only pre-packaged foods, or
2. Prepare and serve only non-potentially hazardous food such as snack foods or soda, or
3. Serve only non-alcoholic or alcoholic beverages.
