Where can food service employees smoke?

Food service employees should only smoke in designated areas to maintain a safe and hygienic environment. These designated smoking areas are specifically established to prevent any contamination of food, cooking surfaces, and equipment that could occur if smoking happens near food preparation or serving areas.

By restricting smoking to designated areas, food safety practices are upheld, and the risk of exposing food and clean surfaces to harmful substances associated with smoking is minimized. This practice also helps comply with health codes and regulations that pertain to public health and safety standards in food service environments.

Other areas, such as food prep zones, kitchens, or anywhere outside randomly, could introduce risks such as contamination, which could lead to foodborne illness. These options do not align with established food safety protocols, highlighting the importance of having specifically allocated zones for smoking.