The table condiment
On this page10
What it is
A restaurant table condiment: a sauce, a dressing or a syrup in a bottle on a table rather than in a guest room. It sits in this group because the buyer is a hospitality business.
Its archetype is different
A thin pour, 60 to 500 mL, hot filled. That is a food process with a food container, and nothing about the amenity statute touches it.
Hot filled is the key word
It means the container has to tolerate the fill temperature, which rules out ordinary PET and points at glass or a heat-set container.
Which the shelf serves thinly
28 glass containers across the whole group, and the amenity half takes most of the attention. For a hot-filled condiment the glass end of this shelf is the relevant part.
And it is an acidified food question
A shelf stable sauce or dressing that keeps on acid has scheduled processes and filings behind it. The hot sauce, sauces and syrups properties cover that in full.
The table setting is its own constraint
It is handled by strangers, wiped daily, refilled by staff and knocked over. Durability and a closure that cleans easily matter more than they would on a retail shelf.
Refill or replace is the same question again
A refilled table bottle raises hygiene questions in the same shape as a refilled dispenser. Many operations have moved to sealed single-serve for exactly that reason.
Why it is in this property at all
Because the customer is the same. A supplier selling amenities to a hotel is often selling table condiments to its restaurant, and the two craft questions are genuinely different.
So read the food properties for this one
Hot sauce, sauces and syrups carry the acidified food process, the filings and the hot fill detail. This page is here to say that the condiment is a food question rather than an amenity one.