Certain foods that have been served to guests can be served again to other guests – but those foods need to meet strict criteria. As Statefoodsafety.com reports, food in an unopened package that shows no signs of contamination can be served again. So, undisturbed packets of condiments, creamer, sweeteners and crackers are all fair game. The same cannot be said of the bread basket that returns to the kitchen untouched.

New proposed legislation at both the federal and local levels that is aimed at restricting the use of plastics is also posing some unintended challenges to operators. For one, it’s raising questions about how operators can reliably protect food safety when they must wash and sanitize straws, for example, that they once discarded. Steelys Straws, which manufactures reusable straws, advises restaurants to take these steps when cleaning its stainless steel straws: Designate a small soaking tub with hot, soapy water to clean the straws, as well as a second tub with sanitizing solution. After a straw is used by a guest, place it in the soapy water to soak, and then, if it had been used to drink a beverage with pulp or other ingredients that could collect on the straw, scrub it with a thin cleaner brush. Rinse the soapy straws in clean, hot water and place them in a bulk utensil rack in the dishwasher. Finally, soak the straws for at least one minute in the sanitizing solution to ensure you’ve killed all germs.