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SAFE FOOD FACT SHEET BUTTE-SILVER BOW HEALTH DEPARTMENT 25 West Front Street Butte, Montana 59701 Office Number: (406) 497-5020 Fax Number: (406) 497-5096 Minimizing Bare-Hand Contact Food workers can spread foodborne illness in the food service environment when their hands come into contact with pathogens from their gastrointestinal tracts, from other objects, or from food contaminated with pathogens. The Administrative Rules of Montana for Food Service establishments (37.110.210.6) states that whenever possible, bare-hand contact with ready-to-eat-food must be minimized. This includes raw, washed and cut fruits and vegetables, and any other foods that require no additional cooking. To prevent bare-hand contact with ready-to-eat-foods, food service workers may use: • Deli tissue • Spatula • Tongs • Forks • Dispensing equipment • Single-use gloves Guidelines for Single-Use Gloves • Good handwashing practices must still be followed , even while using single-use gloves. • Wash hands before putting on gloves. • Put gloves on only when you are ready to handle ready-to-eat-food. • Use gloves only for one task, such as ready-to-eat-foods, then discard. • If you are interrupted during food preparation, remove your gloves. Use clean gloves when you resume food preparation. • Dispose of gloves as soon as they are removed. • Single-use gloves should not be used around heat or hot fats. • Gloves are susceptible to contamination, so throw them away when they are soiled or damaged. • Fabric or re-useable gloves may not be used with ready-to-eat-food.