does anyone know the rules for placement of needed equipment for prep,cooking and presenting the product? how do i insure the safety of the people present and myself before, during and after the presentation?
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thank you for answering so fast. my problem is that management wants the presentation area to be reduced in size and i am afraid that this would put the customer(s) and myself in possible danger from HOT food items and cooking instruments that are required. are there any specific rules such as how close to the heat,hot water, hot oil,etc. can they be allowed 12 inches or 3 feet i would like to find something in print to show management i do not want to hurt anyone.
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