PERSONNEL 2g Bare hand contact PUBLIC HEALTH SIGNIFICANCE Touching ready-to-eat foods (i.e. foods that will not go through a further cooking process prior to serving) with bare hands increases the risk of the spread of foodborne illness. Ready-to-eat foods cannot be handled with bare hands but may be handled with gloved hands, tongs, or other utensils. IMPROPER CLEANING OF EQUIPMENT AND UTENSILS 12b Non-food contact surfaces PUBLIC HEALTH SIGNIFICANCE The surfaces of cabinets, utensil drawers, shelves, the outsides surfaces of refrigerators, hot holding equipment and other nonfood contact surfaces must be cleaned to keep them free of accumulation of food spills, dirt and grease. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of bacteria. Workers may inadvertently transfer this contamination to food. Accumulation of food spills and food residue on nonfood contact surfaces may also be a source of food and harborage of insects, rodents, and other pest. UTENSILS - SINGLE SERVICE ARTICLES 13b Single service articles improperly stored, dispensed, used PUBLIC HEALTH SIGNIFICANCE Single service items such as paper cups, napkins, straws, plastic “to-go” food containers and plastic tableware must be stored and dispensed in a manner that protects these items from contamination. Single service items must be stored up off the floor. Dispensers can be used to protect these items when in service. Single service items such as tableware may be prewrapped, or provided in a dispenser that presents the utensil handle to the server or consumer.
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