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The following is an excerpt from the FDA's "Employee Health Personal Hygiene Handbook"
When hands are heavily contaminated, effective hand washing practices may not be enough to prevent the transmission of transient pathogens from the hands to RTE foods. The
2009 FDA Food Code does not allow bare hand contact with RTE food (i.e., food that is eaten without further washing or cooking) and requires the use of suitable utensils such as scoops, spoons, forks, spatulas, tongs, deli tissue, single-use gloves, or dispensing equipment when handling these food items.
Bare hand contact with RTE foods, such as sandwiches or salads, can result in contamination of food and contribute to foodborne illness outbreaks. Therefore, food employees should always use suitable utensils such as spatulas, tongs, single-use gloves, or dispensing equipment when handling RTE foods. Single-use gloves used along with hand washing can be an effective barrier to decrease the transfer of microorganisms from the hand to food. However, gloves are not total barriers to microbial transmission, and will not be an effective barrier alone for food workers without education on proper glove use and hand washing requirements.
Use the following cleaning method in the order stated to clean your hands and exposed portions of your arms:
Rinse your hands under clean, running warm water at a temperature of at least 100 degrees fahrenheit;
Apply liquid soap;
Rub hands together vigorously for at least 15 seconds while: Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and creating friction on the surfaces of the hands and arms, finger tips, and areas between the fingers;
Thoroughly rinse under clean, running warm water for 10 seconds; and
Immediately follow the cleaning procedure with thorough drying using a disposable paper towel or other hand drying device;