Shared condiment containers such as ketchup and mustard bottles or salt, pepper and grated parmesan cheese shakers should no longer be used. Therefore, procedures need to be developed to eliminate the use of these while allowing customers access to the condiments.
Individual portion-control packets can be used in informal settings and, upon request, can be served by an employee wearing gloves. For more formal settings, condiments can be served to guests at a table in a ramekin, a small sauce dish or mini-salt cellar. These need to be removed from the table and cleaned and sanitized between each guest.