CDHC Mandates for Food Handlers

The section further specifies a number of actions employees must take to prevent contamination.

This notice is being issued in an effort to clarify the requirements of Section 114020 and as a guide to local enforcement agents in implementation of this section.

The potential for contamination of food by food handlers has been realized on too many occasions, sometimes resulting in food borne illness. Pathogenic bacteria from infected employees may be transferred from the nose or mouth to the hands and then to food. Cuts and sores may contain harmful bacteria or toxins which are carried into food. Lack of proper hand washing following use of the toilet may result in viral or bacterial food contamination. Microorganisms from some raw animal food products (e.g. poultry, hamburger) may cross-contaminate cooked ready-to-eat foods if proper hand washing is not perform between food preparation steps. Food servers who contact customers, dirty dishes, or soiled surfaces with their hands may transfer contaminates to other foods just before serving.

All employees must wash their hands and arms before beginning work and after using the toilet. This includes food preparers, dishwashers, bus-persons, servers and anyone else who has contact with food, food utensils, or food equipment.

All employees must wash their hands and arms whenever they become soiled for whatever reason. This includes all those listed above.

Glove use by persons in contact with food or food contact surfaces is mandated when there are cuts, sores, or rashes on the hands or arms and when the hands and arms are not cleanable because of the presence of artificial fingernails, dirty fingernails, intricate jewelry, or orthopedic support devices (casts, braces, ace bandages, etc.) which cannot be adequately cleaned.

Hands and arms must be washed before donning gloves. Care must be taken to avoid contamination of gloves through deliberate or inadvertent contact with unsanitary surfaces. Gloves should be changed frequently. Gloves which are to be reused after removal must be carefully stored to avoid contamination. Some examples of unacceptable places to store gloves are pockets, the floor, in the waistband or under a belt, on soiled counters or cutting boards, or in a hat. Gloved hands are subject to the same hand washing requirements as ungloved hands. Food handlers who work in moist environments and wear gloves should take care to avoid skin irritation and subsequent rashes which may develop.

As a general rule, bare hand contact with ready-to-eat food should be avoided to the extent possible by all employees. This is most often accomplished through the use of utensils such as tongs, tissues, forks, scoops, or gloves. Food preparers may touch ready-to-eat food with their bare hands when necessary provided they strictly adhere to the hand washing requirements specified in Section 114020. Servers are specifically prohibited from touching ready-to-eat food with their bare hands. This is because servers, while they are subject to the basic hand washing requirements, have contact with customers, dirty dishes, etc. in the normal course of their duties. It is not reasonable that they wash their hands after each occurrence. Therefore, they must use a utensil when handling ready-to-eat food.

In a quick service restaurant there are a number of employees with specific work stations.

What are the rules on bare hand contact? Employees assembling sandwiches or salads may contact ready-to-eat foods with their bare hands (provided they have no cuts, sores, artificial nails, etc.), but should take advantage of utensils where available. This includes paper wraps and packages, tongs, scoops, etc. Placing of condiments such as tomatoes, onions, pickles, etc. with bare hands is acceptable. Other employees (cashiers, beverage servers, servers) may not touch ready-to-eat food unless they wash their hands prior to contact. If the food preparer fills in at a server position he or she must wash their hands before returning to a food preparation station.

What about the roving supervisor or manager who fills in at various places in the operation? The manager/supervisor who fills orders, makes sandwiches, accepts money and cooks must adhere to all hand washing requirements. He or she must wash hands and arms or make sure to avoid bare hand contact with ready-to-eat food after serving customers or handling used trays or customer utensils.

What about servers who have responsibility for food preparation activities such as salad assembly, making toast, etc.? Servers who assemble salads, make toast, cut fruit, fill bread baskets, or cut pies, cakes, and other desserts must avoid any bare hand contact with these foods by using tongs, tissues, or other utensils unless they wash their hands before each occasion they prepare these foods. When customers request that uneaten food be placed into a "take home" container the server must avoid bare hand contact with the food.

What about the single employee operation? When a single employee is responsible for taking orders, preparing food, and serving it bare hand contact with ready-to-eat food must be avoided through the use of gloves or utensils or hands and arms must be washed between each order.