Single-Used Gloves, Used for One Purpose and Discarded

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;