Tennessee Code Title 68. Health, Safety and Environmental Protection § 68-14-727

(1) Samples must be prepared on clean surfaces;

(2) Food must be in good, sound condition, free from spoilage, filth, or other contamination;

(3) Food must be honestly presented and safe for human consumption;

(4) Cut produce should be discarded after two (2) hours;

(5) Persons preparing or dispensing samples must wash their hands frequently or have and use disposable gloves;

(6) A barrier must be maintained between hands and food, such as gloves, tongs, toothpicks, or napkins; and

(7) Sneeze guards or plastic or glass coverings are required to protect open food products from contamination, such as insects, dirt, and customers.