Bare Hand Contact


1 Page of 3 1 Fact Sheet: No Bare Hand Contact (NBHC) with RTE foods Definition: - - to - eat Food Ready at (RTE) f - Ready - e to ood is ready to be consumed and does not require any additional heat treatment steps to make it safe. Food that typically should be cooked further to render it safe, such as a rare hamburger or a - eat provided the consumer has been advised of sauce containing raw eggs, can also be considered ready - to orders the food undercooked. the potential risks and bare Why is hand contact with RTE foods hazardous? - F ood that is ready - to eat may become contaminated by food handlers’ bare hands . Even properly Although thorough and washed hands can contaminate foods. frequ ent handwashing can reduce this risk , it does not eliminate it. Examples of Ready to Eat foods: ” eat food - to - “Ready before it is eaten, so is not cooked again be killed and harmful microorganisms from bare hands will not Cooked foods  can cause foodborne illness. Washed  fresh fruits and vegetables What ca n be used to handle ready to eat foods to  Salads and salad ? prevent bare hand contact ingredients as Garnishes such  - food without touching ready - to Food employees can handle eat parsley or lemon or tools it with bare hands by using any of the following utensils : to create a barrier between hands and RTE foods wedges  Cold meats and -  Clean, single use disposable gloves sandwiches  tongs , scoops and spatulas forks,  Raw sushi  deli paper ingredients  toothpicks fish, including vegetables and rice hands? with bare What activities can be safely performed Bread, toast, rolls,  and baked goods the cooking process aw foods Preparation of r  prior to  hole fruits and vegetables ashing of w W

2 Page of 3 2 Fact No B are Hand Contact (NBHC) with RTE foods Sheet: stablishments that wish to handle RTE foods may do so by applying for a ar iance from Food e v c ontact and complying with the requirements in the approved variance : no bare h and C Variance from N o B are H and ontact (NBHC) is not available to establishments serving (Note - such as nursing homes, hospitals and childcare centers highly susceptible population ) . Obtain prior approval from the Department . 1. written 2. rocedures are maintained onsite and avai lable that describe : Written p a. A listing of the specific RTE foods that are touched by bare hands b. Diagrams showing the properly equipped handwashing facilities that are in close accessible to where the bare hand procedure is conducted proximity and easily Written e mployee health policy that includes: 3. onal employees acknowledge a. Documentation that food employees and conditi they are informed to report information about their health and activities as they relate to - intestinal ( GI ) symptoms and diseases that are transmissible gastro through food. Documentation that f ood employees acknowledge they have received training in: 4. a. The risks of contacting the specific food items with bare hands Proper handwashing b. c. When to wash their hands wash their hands d. Where to e. Proper fingernail maintenance f. Prohibition of jewelry g. Good hygienic practices 5. Documentation that hands are washed before food preparation and as necessary to l hours of operation when the specific RTE f ood prevent cross contamination during al items are prepared. 6. Documentation that food employees contacting RTE food with bare hands use two or more of the following control measures: a. Double handwashing b. Nail brushes c. Hand antiseptic after handwashing d. Incentive programs such as paid sick leave t o encourage food employees not to work when they are ill 7. Docume n tation that corrective actions are taken when Requirement 6 a - d are not followed.

3 3 of Page 3 No Bar e Hand Contact (NBHC) with RTE foods Fact Sheet: Application for Bare Hand Contact Procedure : ontact procedure is available at application for approved b are h and c An Once a complete application is received by the Department, notification of the Department’s decision will be provide d to the operator within 6 0 days. I do with a “ready - to - eat ” What must food item if it was touched with bare hands? Except under an approved variance, RTE foods handled with bare hands : must either be or reheat  Properly cook ed ed , or  D iscarded . Proper h andwashing is crucial. F handlers are required to wash their hands : ood  When entering a food preparation area .  Before putting on clean, single - us e gloves for working with food .  Immediately before engaging in food preparation .  Before handling clean and single - use equipment and utensils . During food preparation, as often as necessary to remove soil  ing and contamination and to prevent - co ntamination when changing tasks . cross  When changing tasks and switching between handling raw foods and working with ready - to - eat foods .  After using the toilet room .  After engaging in other activities that contaminate the hands or gloves .

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