APRIL HN

The federal food code states that, “food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispens- ing equipment. Ready to eat food is food that is not going to receive any additional heat treatment. This is the most significant point that gloves should be worn in a kitchen. Many employees prefer to wear them when handling dirty dishes, garbage and cleaning so to protect themselves as well. Handwashing and wearing gloves prevent foodborne illness as it prevents the cross contamination of foods. Before putting on gloves, employees must wash their hands using an appropriate method. Studies show that most foodborne illness comes from employees not following proper food safety guidelines, and therefore is preventable. It is the obligation of the food service manager to teach their staff about the proper use of gloves. My recommendation is use color coded gloves. Use green gloves for sanitation, purple gloves for clean dishes, clear gloves for ready to eat food and yellow gloves for the people serving the food. Written by, Beth Torin RD, Chief Operating Officer Food Safety Design and Protection 917.743.0217 www.Bettercallbeth.com FOOD SAFETY https://www.mydexfit.com

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