The total complement during peak hours will be assessed when establishing a food service operation. Use this table to determine the type of food service operation required, based on the number of employees that must occupy a facility, station, or plant during peak hours:
Number of employees that must occupy a facility, station, or plant during peak hours
Type of food service operation
10 to 799
Snack vending services
800 to 999
Cafeteria with no grill
1,000 or more
Cafeteria with grill
When good, economical commercial sources are available and located so that employees can use them for meal breaks on all tours, the need for in-house food service may be limited to vending in work areas or to meet assessed needs.
When reliable in-house service is the only workable solution, employee needs must be satisfied by a cafeteria, vending machines, or the most appropriate food service operation.
