3 of 42

MISSION

Provide alternative best practices and tools to avoid bare hand contact

Purpose: identify alternative ways to handling food with bare hand contact and address right and wrong ways in handling utensils

Audience: developed for use by industry and regulatory as a training and teaching tool

Document: reflects industry's best practices regarding bare hand contact barriers and will demonstrates alternatives to bare hand contact

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

4 of 42

When Should a Food Worker�Choose a Glove Barrier?

The correct use of glove barriers is important during food handling tasks. Single-use gloves can be an effective barrier against the transmission of microorganisms, such as bacteria & viruses, from fingertips or foods

Hand washing is a primary barrier to cross contamination;

barrier utensils & gloves are a secondary barrier

Single-use gloves are defined as a “utensil” in the FDA Food Code

Glove barriers work when handling any ready-to-eat food and another utensil does not provide the hand dexterity for the task (example: slicing carrots or celery). One glove may work on one hand with a utensil used by the other hand

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

5 of 42

When Should a Food Worker�Choose a Glove Barrier?

Gloves must be worn:

If you have a bandage, infection, cut, or sore on hands or arms

When food workers wear artificial nails or fingernail polish they must wear disposable gloves when handling food

Glove use is optional to handle raw meats, but can be used for preparation tasks such as breading/battering meats, poultry, seafood, or vegetables

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

6 of 42

Glove Barriers Must Be Task-Specific�

Use gloves for designated food task only. Disposable gloves are task-specific and should never be worn continuously

Gloves designated for food use should not be used for non-food tasks, such as taking out the garbage, handling money, cleaning surfaces, etc.

Use vinyl, nitrile synthetic, or latex gloves when handling foods near a heat source cooking area, rather than poly (polyethylene) gloves, which are not resistant to heat

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

7 of 42

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

Poly gloves

Vinyl gloves

Latex gloves

Nitrile gloves

4 Most Common Materials Used�for Food Contact Gloves�

8 of 42

Avoid Cross-contamination by�Washing Hands & Changing Gloves�

If you handle raw meats, poultry, or seafood with gloves on, do not touch ready-to-eat or cooked foods without washing hands and changing gloves

Remove or change gloves when you change activity (for example: making sandwiches or handling money) or whenever you leave your workstation; wash hands before putting on gloves

Consider using task-specific colored gloves for cross contamination prevention

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

9 of 42

Hand washing

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

100°F (38°C)

Wet your hands with running water as hot as you can comfortably stand (at least 100°F (38°C)

Vigorously scrub hands and arms for 10 to 15 seconds. Clean under fingernails and between fingers.

Apply Soap

Dry hands and arms with a single-use paper towel or warm-air hand dryer or a hand drying device that uses high velocity pressurized air

Rinse thoroughly under running water

Follow these five steps to wash your hands properly:

Always wash your hands before putting on a new pair of gloves.

10 of 42

Glove Change Frequency�

Change gloves periodically and wash hands each time before & after gloving

After hand washing, dry hands properly and thoroughly before donning gloves to make them easier to slip on

Base the frequency of glove changing on TASK changes

– remove gloves if doing different task not handling ready-to-eat foods;

– change gloves to handle a raw food or different raw species (for example: raw chicken or raw beef);

– change gloves to handle another ready-to-eat food that might transfer a flavor or food allergen

Wash hands and re-glove if a glove develops a hole or tear during usage

Change gloves after sneezing, coughing, or touching your hair or face

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

11 of 42

Get the Correct Glove Fit�

Glove size is important for safety and comfort
Select the right size for your hand— from small

to extra large

Poly, Vinyl, Latex, & Nitrile usually come in 4 or 5 sizes – Small, Medium, Large, X or XX-Large
Glove sizes are measured across the widest part of the palm as shown

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

12 of 42

Avoid Cross-contamination with �Cut-resistant Gloves

If wearing a cut-resistant glove to cut or handle raw or ready-to-eat food, wear a larger disposable glove over top to avoid cross-contamination of the reusable cut-resistant glove
Wash, rinse & sanitize the cut-resistant glove between uses

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

Cut-resistant Safety Glove Needed	+	Disposable Glove Needed	=	Disposable Glove Over Top

13 of 42

Removing Gloves Correctly

To remove disposable gloves correctly, grasp at the cuff and peel them off inside-out

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

✰DO NOT remove and re-use gloves OR re-wash single-use food contact gloves for multiple tasks

14 of 42

Utensils�(scoops, spoons, ladles, spatulas, tongs, forks, chopsticks, toothpicks)

The construction and design of the food contact surface should follow FDA Food Code requirements in section 4-201.11 and be durable and able to retain its characteristic qualities under normal conditions

All utensils should be washed, rinsed, sanitized and air dried between uses and at least every 4 hours when being used.

All in-use utensils shall be changed at least every 4 hours during continual use

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

15 of 42

Utensils�(scoops, spoons, ladles, spatulas, tongs, forks, chopsticks, toothpicks)

When not in use, utensils must be stored in a manner to prevent bacterial growth such as in the food, in a clean and protected environment, under running water, or in a container at a minimum temperature of 135°F (57°C)

In-use utensils may not be stored in chemical sanitizer or ice

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

16 of 42

Scoops

Scoops are used by food preparers, servers and customers when preparing, portioning or serving liquid or solid food

Scoops can be used with or without the use of other barriers

When using a scoop with a release trigger, prevent the release trigger from touching the food. This prevents pathogens from the hand transferring to the food

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

17 of 42

Spoons

Spoons typically have no predetermined serving size or shape

Spoons are used by food preparers, servers and customers when preparing, portioning or serving liquid or solid food

When using spoons for tasting, the spoon used for tasting must only be used once. Disposable or single serving utensils can be used for this task

Improper use of tasting spoons can lead to foodborne illness

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

18 of 42

Ladles

Ladles are available in many different sizes and are an ideal utensil for portion control

Ladles are used by food preparers, servers and customers when preparing, portioning or serving liquid or solid food

Ladles can be used with our without the use of other barriers

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

19 of 42

Spatulas

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

20 of 42

Spatulas

Find a spatula that works best for the task. There are generalized and highly adapted designs widely available

Spatulas are used to stir, scoop, spread or lift food

Spatulas are a practical alternative to handling food with bare hands in many situations

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

21 of 42

Using Spatulas

Spatulas are used by food preparers and servers when preparing or serving food

Spatulas should be dedicated to a specific task

Wash, rinse, sanitize and air dry spatulas between different tasks

Spatulas may be used as a stand alone tool or in conjunction with another barrier, such as gloves

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

22 of 42

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

Bread or pastry

A wide variety of tongs

Color coded, different sizes, multi-use tongs

Tongs

Keeping hands off food

23 of 42

Tongs

Tongs are a practical alternative to handling food with bare hands in many situations

Tongs are a group of kitchen tools that are used to grip or lift food

They are typically used to move a food from one location to another during preparation or service

They can also be used to rotate food during cooking, especially during grilling

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

24 of 42

Tongs for the Task

Find a tong that works for the task. There are generalized and highly adapted designs widely available. Tongs are a practical alternative to handling food with bare hands in many situations

There are specific designs that are intended to pick up and maneuver sugar cubes, asparagus, shredded cheese, ice, salad, spaghetti, hamburgers, fish bones, melon balls, bagels, cooked crabs, garnishes and tea bags

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

25 of 42

Using Tongs

Tongs should be dedicated to a specific task.

Wash, rinse, sanitize, and air dry all tongs between different tasks

Use the right tong for the job. Tongs can be used as a stand alone tool or in conjunction with another barrier such as gloves

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

26 of 42

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

Bagel or toast tongs

Garnish tongs

Sushi tongs

Tender touch pastry tongs

Multi-purpose tongs

Asparagus tongs

27 of 42

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

High Heat nylon tongs

Pastry or meat tongs

Cake tongs

Spaghetti tongs

Buffet tongs

Pickle tongs

Fine tip tongs

28 of 42

Forks

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

29 of 42

Forks

Forks are a practical alternative to handling food with bare hands in many situations

Forks are used to grip or lift food

They are typically used to move food from one location to another or rotate food (while grilling for instance) during preparation

They may also be used during service, such as, to hold or grip a roast on a meat carving station

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

30 of 42

Using Forks

Forks should be dedicated to a specific task

Wash, rinse, sanitize and air dry forks between different tasks

Forks designed and intended for single-use only must be discarded after each use

Forks may be used as a stand alone tool or in conjunction with another barrier, such as gloves

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

31 of 42

DELI PAPER

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

32 of 42

Deli and Bakery Wrap

Deli and Bakery Wrap can be used as a barrier to bare-hand contact

Sheets are single-use and can be used in the foodservice area, by wait-staff, and customers

Sheets can be purchased in a variety of sheet sizes and packages from any restaurant or foodservice supply vendor

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

33 of 42

Selecting Bakery or Deli Wrap

The main purpose of the wrap is to act as a sanitary barrier between the bare hand and food. Food service operators should select wrap based on intended purpose

Wrap can be dry waxed or without wax. Dry wax will absorb some liquid and prevent the seeping of product liquid onto the hands

Wraps without wax are generally intended to be used for bakery products. Food service operators should select wrap based on intended purpose

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

34 of 42

Selecting Bakery or Deli Wrap

Operators or purchasing agents must ensure all wrap components are in compliance with the FDA, Title 21, CFR 177.1520

Sheets are manufactured in accordance to Good Manufacturing Practices

Manufacturers of food contact wraps or sheets must demonstrate that all components are safe for use and do not leach components or toxic elements onto the food

Dispensing packages should be well made to prevent contamination of the sheets from external debris and permit easy access to the sheet

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

35 of 42

Deli and Bakery Wrap Benefits

Dispensing container protects the sheets from contamination before use

Easy to use for foodservice employees and customers

Helps keep food fresh

Absorbs grease and oil while acting as a barrier for food

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

36 of 42

Using Deli and Bakery Wrap

Sheets should be dispensed one at a time without tearing or contaminating the remaining sheets

If sheets are used as the primary barrier, food preparers should discard used sheets immediately after use. Sheets should not be reused or remain with the food

Store the dispensing container in a location so as to prevent cross contamination from other food or debris

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

37 of 42

Chopsticks

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

38 of 42

Chopsticks

Chopsticks may be an alternative to handling food with bare hands

They are typically or most commonly used for eating but may be used to move food from one location to another during preparation or service

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

39 of 42

Using Chopsticks

Chopsticks should be task specific

Chopsticks may be constructed of a variety of woods, plastics or metals

Chopsticks constructed to be a multi-use item must be washed, rinsed, sanitized, and air dried between different tasks

Chopsticks designed and intended for single-use only must be discarded after each use

Chopsticks are generally used as a stand alone tool/barrier, but may be used in conjunction with another barrier

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

40 of 42

Toothpicks

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

41 of 42

Toothpicks are typically used to prevent bare hand contact with ready-to-eat foods such as hors d’oeuvres, but are also used to hold stacked/layered sandwiches or other items together and/or upright

Toothpicks should be placed in food, by staff, prior to service or presented/provided to consumer in a manner that will prevent possible contamination of the food contact portion of the toothpick, such as, upright in a small/slender glass or container

Toothpicks may be constructed of a variety of woods, plastics or metals. In almost all cases, toothpicks are designed to be single-use items only, discarded after use

If designed to be multi-use, toothpicks must be washed, rinsed, sanitized, and air dried between tasks

Presentation prepared by the Food Contact and Utensil Barrier Usage Committee for the Conference for the Food Protection Revised December 2009

Toothpicks

1 of 42

2 of 42

3 of 42

4 of 42

5 of 42

6 of 42

7 of 42

8 of 42

9 of 42

10 of 42

11 of 42

12 of 42

13 of 42

14 of 42

15 of 42

16 of 42

17 of 42

18 of 42

19 of 42

20 of 42

21 of 42

22 of 42

23 of 42

24 of 42

25 of 42

26 of 42

27 of 42

28 of 42

29 of 42

30 of 42

31 of 42

32 of 42

33 of 42

34 of 42

35 of 42

36 of 42

37 of 42

38 of 42

39 of 42

40 of 42

41 of 42

42 of 42