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These general guidelines for applying Colorado grocery store rules and regulations are provided by the Environmental Health and Sustainability Division of the Colorado Department of Public Health and Environmental Affairs.
Background
Handwashing is important for food safety, but recent studies show that handwashing alone is not sufficient to prevent foodborne illness. The main reason not to touch ready-to-eat food with bare hands is to prevent viruses and bacteria that live in your body from contaminating your food. And (especially after toileting) can get on your hands. The Colorado Retail Food Establishment Regulations and the
Regulation prohibit bare-hand contact with ready-to-eat food and require thorough hand washing by employees of food services.
How can you prevent contamination of the food you prepare or serve?
By maintaining good personal hygiene, you can minimize the transmission of contamination to your customers. Recognizing potential hazards and trying to minimize them is a huge step in the right direction.
When must you wash your hands?
- When you go back to the kitchen.
- After coughing, sneezing, using handkerchiefs or disposable handkerchiefs, smoking, eating or drinking.
- After touching any naked body part other than exposed parts of clean hands and clean arms.
- Remove soil and contaminants as needed during meal preparation to avoid cross-contamination when changing jobs.
- Before putting on disposable food-handling gloves and between putting on dirty gloves and putting on clean gloves.
- After handling dirty equipment or utensils.
- After caring for or handling animals.
- After participating in an activity that contaminated hands.
What is good hand washing?
All employees involved in food preparation must wash their hands and exposed arm areas with soap and water. Thorough hand washing is done by vigorously rubbing together the surfaces of
lathered hands and arms for at least 20 seconds followed by a thorough rinse with clean water. Use a
single-service towel or hot air dryer to dry hands. No special soaps, such as antibacterial soap, are needed.
Hand sanitizers may be used following appropriate hand washing, but not in place of hand washing.
What foods are considered ready-to-eat and should not be touched with bare hands?
- fresh prepared fruits and vegetables
- served raw
- salads and salad ingredients
- meats and sandwiches for lunch
- shredded cheese
- breads, toasts, rolls and pastries
- garnishes such as lettuce, parsley, lemon
- seasonings, chips or pickles
- fruit or vegetables to eat mixed drinks in preparation activities
- ice cream
- any food will not thoroughly cooked or reheated after preparation
Allow bare hands contact with food to be cooked, such as pizza toppings, raw meats, and
recipe ingredients before cooking cook.
How can I prepare or serve ready-to-eat food without bare hands?
You can use any of the following utensils to prepare or serve food without touching your bare hands:
- tongs
- forks and spoons
- cold napkins
- disposable gloves
- wax paper
- spoons
- spoons
Do I have to wear disposable hygiene gloves?
No. The regulations do not require the wearing of gloves, but do require that ready-to-eat food be prepared and served without bare hand contact. Wearing disposable sanitary gloves is one of
acceptable ways to comply with regulations. Remember that gloves are just an extension of your hand.
If gloves are soiled, they can transmit contamination as easily as dirty hands.
When should gloves be changed or changed?
Always change gloves if they are torn, torn or contaminated. Infection can occur after using the restroom, smoking, coughing, sneezing, and preparing raw food. You should always remove
gloves before leaving the station, then wash your hands. Food worker hands should be washed and
thoroughly dried before wearing new gloves.
What is the “right way” to change gloves?
Remove and discard old gloves. Wash hands thoroughly and dry. Wear a new, clean pair of gloves and don’t touch anything else.
Should short-term chefs wear gloves?
Short-term cooks must not touch ready-to-eat foods with their bare hands. Disposable gloves are a viable way to avoid contact with ready-to-eat foods with bare hands. Another way is to use tools such as forks, tongs, and spoons, or divide tasks between as many people as possible.
Are there any concerns about glove use and latex allergies?
Food establishment personnel who repeatedly use latex gloves may be at risk of latex sensitization. Allergens from gloves can be transferred to foods and cause reactions in people with allergies. Good substitutes for latex gloves are available and include vinyl, nitrile, polyvinyl, chloroprene or polyethylene gloves, tissues and tongs.
Are there alternatives other than using utensils or gloves?
Yes. Some establishments have approved bare-hand contact exemptions, allowing them to touch ready-to-eat food with their bare hands. Parameters of this waiver generally include, but are not limited to, frequent hand washing and hand washing logging. Failure to meet immunity parameters
may result in the regulator revoking the waiver.
What to do with ready-to-eat food if you touch it with bare hands?
You can reheat food completely to the temperature required for cooking or reheating, or discard food if touched with bare hands.
Where can I learn more about hand washing and bare hands contact with ready-to-eat food?
Your local health department can answer your questions or give you more information about hand washing, nudity hand contact with ready-to-eat food and additional important information on prevention diseases.
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