(a) All food and drinks must be of safe quality and must be stored, prepared, and served under sanitary and safe conditions.(b) You must keep furniture, equipment, food contact surfaces, and other areas where food is prepared, eaten, or stored clean and in good repair.(c) Persons who handle food and/or eating utensils for the group must:(1) Maintain personal cleanliness;(2) Keep hands clean at all times;(3) Be free of infections commonly transmitted through the handling of food or drink and free of communicable diseases; and(4) Minimize food contamination through the use of utensils.(d) Food must be protected from contamination.(e) When you serve an infant or toddler:(1) If the child is capable of sitting up, you must serve food on plates, napkins, or other sanitary holders, such as a high chair tray; and(2) You must not serve food that presents a risk of choking.(f) Utensils and containers intended for one-time use, such as paper and plastic dishes, must not be used more than once.