No Bare Hands When Handling Ready-to-Eat Foods
Protecting the consumer by not handling ready-to-eat (RTE) food with bare hands.
Statistics show that improper food handling by a food employee is one of the most common causes of foodborne illness. A food employee with poor handwashing practices can transfer viruses and germs from their hands directly to the food the customer eats.
The Alaska Food Code states, "Food that is exposed and in a ready-to-eat form is prepared with no barehand contact by the proper use of utensils, except when washing fruits and vegetables".
Preventing contamination by prohibiting bare hand contact helps to eliminate the possibility of a food employee transferring viruses and germs to foods with their hands and causing a foodborne illness.
Ready-To-Eat Food
A ready-to-eat food is a food that can be eaten without washing, cooking, or additional preparation by the food employee.
Examples of ready-to-eat food include:
- Sandwiches
- Salads
- Rolls and muffins
No Barehand Contact
Utensils to handle ready-to-eat foods include:
- Deli paper
- Tongs
- Spatula
- Single-use gloves
- Chopsticks
- Toothpicks
- Scoops
- Ladles
- Other utensils
Handwashing
Use of utensils, such as gloves, or the use of hand sanitizers is not a substitute for proper handwashing. Always use warm water and soap for at least 20 seconds to make sure you are practicing good handwashing.
Single-Use Gloves
Many employees wear gloves too often and do not change them often enough. In general, change gloves frequently if performing the same task for an extended period of time. Remember that gloves are not an extension of your hand. If gloves become soiled, they can pass contamination just as easily as unclean hands. Be sure to wash your hands before and after using gloves.
Food Code Reference
Definitions
- Foodborne Illness
- Often called "food Poisoning", this is an illness caused by eating food contaminated with bacteria, parasites, viruses, chemicals, or other harmful substances.
- Handwashing
- The vigorous rubbing together of all surfaces of lathered hands, followed by rinsing under warm water.
- No Bare Hand Contact
- No unprotected bare hands or arms are allowed to make contact with exposed food that is ready-to-eat.
- Ready-To-Eat Food
- Foods that are eaten without additional cooking or washing to remove germs. They include:
- Any food not cooked after final preparation, such as sushi or sandwiches
- Washed produce that is eaten raw, such as fruits or salads
- Bakery or bread items, such as toast or rolls
- Cooked food, such as pizza or hamburgers
- Garnishes, like parsley, lemon wedges, or pickles on plates
- Fruits or vegetables for mixed drinks or smoothies
- Ice
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