Figure 15 17.3.6 Use tray rail surfaces that are sealed, coved, or have an open design and are easily cleanable in accordance with guidelines for food splash zones.
17.3.7 Consideration should be given to the length of the food pans in relation to the distance a consumer must reach to obtain food. 17.3.8If soups, oatmeal, and similar foods are to be self-served, equipment must be able to be placed under a sneeze guard.
