If food is served to guests in a funeral home, what is a requirement for the proprietor?

The requirement for a proprietor serving food to guests in a funeral home involves the necessity for at least one staff member to be present during the service. This stipulation is in place to ensure that there is appropriate oversight and assistance provided to guests, maintaining both safety and service quality during the event. The presence of staff helps manage the food service area effectively and ensures that guests can be attended to promptly.

While catering licenses and food preparation standards, such as working from a commercial kitchen, are important in the broader context of food service, the specific requirement here emphasizes the importance of having staff on hand to facilitate the hospitality aspect of the funeral service. This focus on staffing ensures an organized and respectful environment conducive to commemorating the deceased.