CONTENTS:
Why Read This Website
Your Own Health Comes First
What Makes People Sick from Food
Food Temperatures
Use Wholesome Food
Handling Ready-To-Eat Foods
Date Marking
A Clean Workplace is Safer
Imminent Health Hazards
Consumer Advisories
Key Points

Glossary  

Class Schedule
Testing Information
Inspection Form (pdf)

Below are some examples of differences:

More ready to eat foods! (Raw veggies)
There are three ways a ready-to-eat food may be handled. Start by washing your hands thoroughly and then you may use:

1.) gloves
2.) clean utensil or barrier such as deli tissue or waxed paper
3.) bare hand contact

The rules are stricter if you are serving a high risk population. A high risk population is a group of people whose immune systems may be weak and thus more susceptible to food-borne illness. This would include people in hospitals, nursing homes, and schools. In these establishments you may not have bare hand contact with ready-to-eat food. You must use gloves or a clean utensil. If you are not serving a high risk population, and are using the bare hand method, there are additional control methods to insure the safety of the consumer. They include:

- Documentation that the employee has received training in proper hand-washing procedures and food handling (i.e. food handler’s card).

- Documentation at the establishment that two or more of the following control measures are used:

Double hand washing
Nail brushes (must be kept clean)
Hand sanitizer after washing
Incentive programs (rules for sick employees)
Other control measures approved by the Health Department

In other words, after washing your hands properly, two of the above control measures must also be in place, such as using a nail brush while hand-washing, and then using hand sanitizer. Be sure to find out the policy on handling ready–to–eat foods at your place of employment.