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CHAPTER 1, FOOD SAFETY
3-2.8
SINGLE-USE GLOVES, USED FOR ONE PURPOSE AND
DISCARDED
3-2.1 Preventing Contamination From Hands
a. Food employees shall wash their hands as specified under section 2-
3.1
b. Except when washing fruits and vegetables, food employees must not
touch exposed, ready-to-eat food with their bare hands and shall use
suitable utensils such as deli tissue, spatulas, tongs, single-use gloves
or other dispensing equipment to handle food products.
c. Food employees shall minimize bare hand and arm contact
with exposed food that is not in a ready-to-eat form.
3-2.2 Preventing Contamination When Tasting
A food employee may not use a utensil more than once to taste food that is
to be sold or served.
3-2.3 Packaged and Unpackaged Food - Separation, Packaging
and Segregation
a. Food shall be protected from cross contamination by separating raw
animal foods during storage, preparation, holding, and display from:
(1) Raw ready-to-eat food including raw animal food such as fish
for sushi or molluscan shellfish, or other raw ready-to-eat food such as
vegetables, and
(2) Cooked ready-to-eat food;
b. Except when combined as ingredients, separating types of raw animal
foods from each other such as beef, fish, lamb, pork, and poultry during
storage, preparation, holding, and display by:
(1) Using separate equipment for each food type, or
(2) Arranging each type of food in equipment so that cross
contamination of one type with another is prevented, and
(3) Preparing each type of food at different times or in separate
areas.
c. Cleaning equipment and utensils and sanitizing as specified in this
chapter;
d. Storing food in packages, containers, or wrappings;
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