Barriers to Bare Hand Contact

1. Barriers to Bare Hand Contact

2. There is a Tool for Every Job!

3. New slide to address the purpose of the committee • 1) charge • 2) intended use of the documents • 3) the different types of barriers addressed

4. When Should a Food WorkerChoose a Glove Barrier? • The correct use of glove barriers for certain food handling tasks, single-use gloves can be an effective barrier against the transmission of microorganisms, such as bacteria & viruses, from fingertips or foods • Handwashing is a primary barrier to cross contamination; barrier utensils & gloves are a secondary barrier • Single-use gloves are defined as a “utensil” in the FDA Food Code • Glove barriers work when handling any ready-to-eat food and another utensil does not provide the hand dexterity for the task (example: slicing carrots or celery). One glove may work on one hand with a utensil used by the other hand.

5. When Should When Should a Food WorkerChoose a Glove Barrier? Gloves mush be worn: • If you have a bandage, infection, cut or sore on hands or arms and avoid direct food handling duties temporarily. • When food workers wear artificial nails or fingernail polish must wear disposable gloves when handling food. • Glove use is optional to handle raw meats, but can be used for preparation tasks such as breading/battering meats, poultry, seafood, or vegetables

6. Glove Barriers Must Be Task-Specific • Use gloves for designated food task only. Disposable gloves are task-specific and should never be worn continuously. • Gloves designated for food use should not be used for non-food tasks, such as taking out the garbage, handling money, cleaning surfaces, etc. • Use vinyl, nitrile synthetic, or latex gloves when handling foods near a heat source cooking area, rather than poly (polyethylene) gloves, which are not resistant to heat.

7. Always wash your hands before putting on a new pair of gloves. Follow these five steps to wash your hands properly: Handwashing 1 2 100°F (38°C) Apply Soap Wet your hands with running water as hot as you can comfortably stand (at least 100°F (38°) 3 4 5 Dry hands and arms with a single-use paper towel or warm-air hand dryer. Vigorously scrub hands and arms for 10 to 15 seconds. Clean under fingernails and between fingers. Rinse thoroughly under running water

8. Avoid Cross-contamination byWashing Hands & Changing Gloves • If you handle raw meats, poultry, or seafood with gloves on, do not touch ready-to-eat or cooked foods without washing hands and changing gloves. • Remove or change gloves when you change activity (from making sandwiches to making change) or whenever you leave your workstation; wash hands in between before re-gloving. • Consider using task-specific colored gloves for cross contamination prevention.

9. Glove Change Frequency • Change gloves periodically and wash hands each time before & after gloving. • After handwashing, dry hands thoroughly before donning gloves to make them easier to slip on • Base the frequency of glove changing on TASK changes. – remove gloves if doing different task not handling ready-to-eat foods (RTE);- please explain… – change gloves to handle a raw food or different raw species (raw chicken to raw beef); – change gloves to handle another RTE food that might transfer a flavor or food allergen) • Wash hands and re-glove if a glove develops a hole or tear during usage. • Change gloves after sneezing, coughing, or touching your hair or face.

10. 4 Most Common Materials Usedfor Food Contact Gloves Latex gloves Poly gloves Nitrile gloves Vinyl gloves

11. Get the Correct Glove Fit • Glove size is important for safety and comfort. • Select the right size for your hand— from small to extra large. • Poly, Vinyl, Latex, & Nitrile usually come in 4 or 5 sizes – Small, Medium, Large, X or XX-Large • Glove sizes are measured across the widest part of the palm as shown.

12. Avoid Cross-contamination with Cut-resistant Gloves • If wearing a cut-resistant glove to cut or handle raw or ready-to-eat food, wear a larger disposable glove over top to avoid cross-contamination of the reusable cut-resistant glove. • Wash, rinse & sanitize the cut-resistant glove between uses.

13. Removing Gloves Correctly • To remove disposable gloves correctly, grasp at the cuff and peel them off inside-out. DO NOT remove and re-use gloves OR re-wash single-use food contact gloves for multiple tasks.

14. Selecting the Right Glove for the Job • TASK SPECIFIC usage & qualities-- not time specific • Overall durability—Nitrile & Latex for durability for longer single tasks. Vinyl & Polyethylene for shorter general food handling tasks • Light duty tasks  to high dexterity & durability (loose fit polyethylene vs. form fitting) • Texture on gloves for grip, tactile sensitivity or comfort • Powdered or powder-free • Color-coded for cross-contamination prevention & visibility when handling foods • Heat resistance around cooking equipment • Cuff length extended (elbow length) • Dispensing -- station based for one quick use or location for RTE food handling & handwashing • Cost

15. What About the Quality of Single-useFood Contact Gloves? • Standards do exist for quality food gloves to help insure their durability, cleanliness & safety • ASTM (Amer. Society for Testing & Materials) has developed several voluntary standards related to quality of medical disposable gloves & an ASTM food gloves standard will be published by 2008. • NSF Protocol P155 for Disposable Food Contact Gloves was published in 2001 & addresses glove quality factors,glove factory audits, bioburden testing, toxicology of glove ingredients, & glove testing for certification. • All food glove ingredients must comply with provisions in the Federal Food, Drug & Cosmetic Act and 21 CFR (Code of Fed. Reg.) Parts 170-199 Indirect Food Additives. Some medical glove ingredients may not meet this requirement (% allowed) for use with food

16. Powdered or Powder-freeGlove Barriers • Powder makes gloves easier to put on & absorbs perspiration, but some users prefer no powder • Level of donning powder (if used) – Powdered gloves do not exceed 120 mg per glove (vinyl, nitrile, latex) • USP (United States Pharmecopia) Monograph for sterile Absorbable Dusting Powder • Acts as a donning lubricant • Must be minimal • No talc or unsterilized powders – Powder-free gloves (vinyl, nitrile, latex) • Contain no more than 2 mg trace powder per glove • Some form-fit gloves are polyurethane coated or washed in chlorine to eliminate powder • Poly gloves contain no powder

17. Basic Poly or Cast Poly Gloves • “Basic seamed poly” glove –film extruded known as “blown polyethylene” & can be white, opaque, or colored. Usually a loose fit. Less dexterity than form-fit gloves. Do not contain powder. Seamed on the edges. • “Cast poly” has a better fit & softer feel than basic blown poly. Easier to slip on & sometimes textured for better grip. • Light duty, short tasks & not best for cooking areas (approx. melt point 200 degrees F.) • Lowest cost for all poly types • Elbow length gloves are for special light duty tasks requiring arm length reach or deep containers

18. Rapid Dispensing or Short Task Poly Gloves • Loose fitting gloves are also designed in fingered glove or a mitt with unique dispensing systems to enable quick one-handed donning • For single tasks that require frequent glove changing in a fast-paced • environment. Applications may only use one glove • Seamed edge glove • HDPE is more heat-resistant (different resin) than LDPE (200°F vs. 240°F for HDPE), but not best for hot food tasks • Low cost

19. Example Tasks for POLYETHYLENE Gloves • Best for simple cold food applications • Sandwich making & best for sushi prep • Employee service at cold display case • Serving line, packaging area, display case or plate garnishing • Handling / dispensing baked breads, cakes, rolls, bagels • Customer courtesy gloves for bulk dispensing / salad bar re-filling • Taking several food temps. with a stem thermometer • Silverware wrapping, filling ice buckets, food sampling staff • Pizza or taco preparation • Display case set-up or breakdown • Handling pre-portioned lunch meat & cheese • Dispensing salad into bowls

20. Vinyl or Poly Vinyl Chloride (PVC)Smooth or Textured Vinyl,Stretch Synthetic, or Vinyl Blends • Form-fitting medium duty glove for better fit & high dexterity tasks • Less elasticity (memory) & durability than latex or nitrile, but most commonly used for general food applications • Higher melt point for use at hot food or cooking areas (degrades at approx. 350 to 400° F) • Usually opaque or beige color. Colored vinyl (blue, green, red, yellow) can be used for designated tasks, visibility & cross-contamination prevention • Powdered and powder free • Cost: moderate to low, but higher than poly

21. Example Tasks for Vinyl Gloves • Prep of cream-filled pies & pastries, foods that are hand frosted • Handling precooked hams including bone-in hams & smoked chops • Preparation of ready-to-eat meat salads such as ham, tuna, etc. • Vacuum packaging area, cooked meat carving at buffet • Seafood prep (glove change between raw & cooked) • Trimming produce, fresh squeezed juice prep, re-filling salad bar • Taking several food temps. with a stem thermometer • Good for those with a sensitivity to natural rubber latex • Employee service at steam table, expediter tasks, catering tasks • Serving line, packaging area, display case garnishing • Grill line / plating area, breakfast grill, cracking eggs • General food prep, salad prep, pizza, taco, & fast food prep • Handling or separating cheese slices / shingling deli meats • Sushi preparation / peeling or dispensing cooked shrimp • Cooking areas with heat source such as grill, broiler, oven, fryer

22. Natural Rubber LatexLow Protein NR Latex • The most elasticity & durability. Superior tactile sensitivity & second skin feel – greatest barrier if high quality glove • New generation latex is processed to minimize the risk of glove related chemical or latex protein allergies • Powder-free has the lowest NR Protein content (should be less than 50 micrograms/gram) • Higher heat degradation point (+400°F) for repeated short touch • Cost: moderate, usually less than nitrile

23. Example Tasks forLow Protein Latex Gloves • Preparing sandwiches, fruits or vegetables • Extreme dexterity for plate garnishing, decorating foods • Preparation of appetizer / veggie platters • Cooking areas with heat source such as grill, broiler, oven, fryer • Vacuum packaging area, meat grinder area • Some people may have an sensitivity to latex—In this case, consult a physician and use vinyl, nitrile, synthetic, or poly gloves when handling ready-to-eat foods • Latex is used for any food tasks requiring ultimate dexterity & sensitivity • General food prep, salad prep, pizza, taco, & fast food prep • Handling, slicing, prep, mixing of ready-to-eat foods • Slicer area for cheeses, luncheon meat / sushi preparation • Breakfast grill, cracking eggs • Cake decorating, hand glazed or frosted foods, dough handling • Cutting meat or disposable glove over top of a cut resistant glove

24. Nitrile or Synthetic Nitrile • Extremely durable, long-wearing gloves for special tasks – very puncture resistant & form fitting • Highly resistant to animal fats and many chemicals • Usually textured to enhance grip and control, wet or dry—usually colors of light blue, bright blue or white • Highest heat degradation temperature (+450°F) • Cost: Higher cost than other glove types, so must be right for the task (longer singular tasks)

25. Example Tasks for Nitrile Gloves • Nitrile is commonly used in food processing and meat preparation areas as this glove material is very resistant to breaking down when in contact with animal fats • Nitrile is durable & resistant to snags, abrasion, or tears, but does not have the elasticity of latex • Resistant to cleaning chemicals • Tasks such as intricate garnishing & handling delicate foods, sushi preparation • Good for handling shellfish, de-boning meats, handling hot peppers • Handling raw poultry • Chicken breading area & when filling fryer or broaster • Raw meat cutting area • Meat grinder area • Glove change between raw meat species (beef, pork, chicken, seafood) • Meat smoking area, vacuum packaging of raw meats • Raw meat wrapping & packaging or service case • Handling raw seafood, mixing raw meat loaf

26. Deli and Bakery Wrap • Deli and Bakery Wrap can be used as a barrier to bare-hand contact. • Sheets are single-use and can be used in the foodservice area, by wait-staff, and customers. • Sheets can be purchased in a variety of sheet sizes and packages from any restaurant or foodservice supply vendor.

27. Selecting Bakery or Deli Wrap • The main purpose of the wrap is to act as a sanitary barrier between the bare hand and food. Food service operators should select wrap based on intended purpose. • Wrap can be dry waxed or without wax. Dry wax will absorb some liquid and prevent the seeping of product liquid onto the hands. • Wraps without wax are generally intended to be Food service operators should select wrap based on intended purpose. used for bakery products.

28. Selecting Bakery or Deli Wrap • Operators or purchasing agents must ensure all wrap components are in compliance with the FDA, Title 21, CFR 177.1520 • Sheets are manufactured in accordance to GMPs. • Manufacturers of food contact wraps or sheets must demonstrate that all components are safe for use and do not leech components or toxic elements onto the food. • MSD Sheets should be available to document wrap components and confirm compliance to federal regulations. • Dispensing packages should be well made to prevent contamination of the sheets from external debris and permit easy access to the sheet.

29. Deli and Bakery Wrap Benefits • Dispensing container protects the sheets from contamination before use • Easy to use for foodservice employees and customers • Helps keep food fresh • Absorbs grease and oil while acting as a barrier for food

30. Using Deli and Bakery Wrap • Sheets should be dispensed one at a time without tearing or contaminating the remaining sheets. • If sheets are used as the primary barrier foodhandlers should discard used sheets immediately after use. Sheets should not be reused or remain with the food. • Store the dispensing container in a location to prevent cross contamination from other food or debris.

31. Color coded, different sizes, multi-use tongs Keeping hands off food A wide variety of tongs Tongs Bread or pastry

32. Tongs • Tongs are a practical alternative to handling food with bare hands in many situations. • Tongs are a group of kitchen tools that are used to grip or lift food. • They are typically used to move a food from one location to another during preparation or service. • They can also be used to rotate food during cooking, especially during grilling.

33. Tongs for the Task • Find a tong that works for the task. There are generalized and highly adapted designs widely available. tongs are a practical alternative to handling food with bare hands in many situations. • There are specific designs that are intended to pick up and maneuver sugar cubes, asparagus, shredded cheese, ice, salad, spaghetti, hamburgers, fish bones, melon balls, bagels, cooked crabs, garnishes and tea bags.

34. Using Tongs • Tongs should be dedicated to a specific task. • Wash, rinse and sanitize all tongs between different tasks. • Use the right tong for the job. Tongs can be used as a stand alone tool or in conjunction with another barrier such as gloves.

35. Garnish tongs Asparagustongs Multi-purpose tongs Bagel or toast tongs Tender touch pastry tongs Sushi tongs

36. Spoons, Scoops and Ladles • Spoons, scoops and ladles are used by foodhandlers, servers and customers when preparing, portioning or serving liquid or solid food. • The construction and design of the food contact surface should follow FDA Food Code requirements in section 4-201.11 and be durable and able to retain the characteristic qualities under normal conditions. • All utensils should be washed, rinsed, sanitized and air dried between uses. • When there are pauses in the preparation, portioning or serving of food. in-use utensils must be stored in a manner to prevent bacterial growth such as in the food, in a clean and protected environment, or under running water at a minimum temperature of 135F • In-use utensils may not be stored in chemical sanitizer or ice

37. Using Scoops • Scoops are available in many different sizes and are an ideal utensil for portion control. • Scoops can be used with our without the use of other barriers. • When using a scoop with a release trigger prevent the release trigger from touching the food. This prevents pathogens from the hand transferring to the food.

38. Spoons • Spoons typically have no predetermined serving size or shape. • When using spoons for tasting, the spoon used for tasting must only be used once. Disposable or single serving utensils can be used for this task. • Improper use of tasting spoons can lead to foodborne illness

39. Fine tip tongs Pastry or meat tongs High Heat nylon tongs Spaghetti tongs Cake tongs Buffet tongs Pickle tongs