Bare-hand contact with food is something that every food handler should be aware of when trying to serve safe food to their customers in the food industry.
After all, not wearing gloves or being aware of best food practices may increase the risk of foodborne illnesses for you and your customers. But what are the rules when it comes to bare hands and gloves? When are food workers required to wear gloves, do you have to wear gloves when handling food, and what is the best way to reduce bare-hand contact? You can learn the answers to all these questions and others below.
Bare Hands Meaning
When referring to ‘bare hands’ in the food industry, we’re referring to not wearing anything on our hands, such as single-use gloves, when preparing food or serving food to customers.
When Are Food Workers Required to Wear Gloves?
There is no requirement for food handlers to wear gloves in the food service industry, according to FDA Food Code regulations. However, there are regulations for food handlers to serve ready-to-eat food without bare-hand contact. This means that they must use something in place of their own bare hands, such as gloves, wax paper, deli tissue, and utensils like ladles, tongs, and spatulas.
Food handlers are also required to wear gloves in the food service industry if they have cuts, burns, or other open wounds.
What Is Ready to Eat Food?
Ready-to-eat food, also known as RTE food, describes food that is ready to eat and doesn’t require any further preparation before it’s served to the customer. If you’re wondering which food should not be handled with bare hands because it’s ready to eat, here are some great examples:
- Egg rolls
- Burritos
- Pizza by the slice
- Corn dogs
- Sandwiches
- Deli meats
- Salads
- Ice cream cones
When Is Bare Hand Contact with Ready-to-Eat Food Permitted?
Food handlers are taught to refrain from using their bare hands to serve ready-to-eat food to their customers. However, there are some situations in which bare-hand contact with ready-to-eat food is permitted.
If you’re wondering what is required to allow bare-hand contact with ready-to-eat foods, we’ve got the answer. According to Texas Health and Human Services under the Texas Department of State Health Services, food establishments must have approval from their regulatory authority and utilize two or more control measures:
- Double handwashing
- Hand sanitizer after handwashing
- The use of nail brushes
- Incentive programs, such as food employees not working when they’re sick
- Other regulatory authority-approved control measures
What is the Best Way to Reduce Bare Hand Contact?
There are many effective strategies for reducing bare-hand contact with ready-to-eat foods, such as:
- Wearing gloves
- Carrying plates in the palms of your hands with thumbs and fingers tucked underneath
- Carrying utensils, glasses, and cups by handles
- Using toothpicks for securing lemon and lime wedges in drinks
- Slicing bread with a fork to secure it in place
- Preparing food with deli tissue
- Using tongs, ladles, and spatulas when working on service lines
How Should Ready-to-Eat Food Be Handled?
Unsafe handling of RTE food can lead to foodborne illnesses through cross-contact and cross-contamination. As a result, it can be crucial to know how to handle such food types for your customers’ safety.
You can learn all about safe food handling practices in a Texas Food Handlers certification course. However, we’ve included some helpful tips below:
- Use a barrier between your hands and the food, such as gloves, deli tissue, or serving utensils
- Store refrigerated RTE foods on top shelves of refrigerators to avoid contamination from non-RTE food
- Clean and sanitize food contact surfaces
- Maintain good personal hygiene
- Prioritize safe food storage temperatures
Learn More About Bare-Hand Contact with TABC Pronto
If you’d like to learn more about bare-hand contact with ready-to-eat food so you can keep your customers safe, enroll in our Texas Food Handlers certification course today. Our 100% online course is DSHS-approved and can answer many of your burning questions about glove usage, foodborne pathogens, food safety practices, and more.