BOH agenda 062718 - Laserfiche WebLink

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12 5 Bare Hand Contact According to the FDA, bare hand contact can transfer dangerous pathogens from hands to food, spreading foodborne illness2. In fact, bare hand contact with ready-to-eat foods is responsible for 30% of restaurant foodborne illness outbreaks. Bare hand contact is espe- cially problematic with ready-to-eat foods because they are intended to be eaten without any additional washing or cooking. That’s why the NC Food Code prohibits bare hand contact with ready-to-eat foods. FOH Bare Hands, Where?  A bar back preparing bar garnishes including washing and juicing fruit, trimming herbs like mint or basil, and refilling garnish centers and rimmers  A bartender garnishing skewers, garnishing glasses, and bruising herbs, etc.  A wait staff person cutting baguettes or refilling chips basket  A wait staff person touching diners’ food while putting it in the take- out box  A wait staff person refilling the parmesan grinder Scooping with the Glass This should be common sense. Never use the glass as a scoop. The glass may break which is a physical contaminant (and broken glass looks quite a bit like ice). Hands may come into contact with the ice while scooping. Refills Use care to never touch the rim of a diner’s glass with the refilling ves- sel, pitcher, soda gun, etc. POS, Debit and Credit Cards, and Currency FOH staff act in the cashier capacity. The “touchscreen” is not clean. Money is not clean. Debit and credit cards are potential sources of con- tamination from the consumers’ hands, pockets, wallets, and purses and, of course, everywhere else they have presented their cards previ- ously. Hand washing is the best, only defense for the FOH handling the point-of-sale computers and tablets, and currency and card payments. Storage on the Floor Storage is never permitted on the floor. This includes bus pans and chemical supplies. These items may be on the lowest shelf of a table or cabinet rack. The Code also states that sanitizer buckets may not be stored on the floor. The reasons are very simple. The floor may ap- pear clean but it is not cleaned and sanitized like other surfaces in the FOH area. One may transfer unknown contamination from the floor to a clean surface by moving an item from the floor. Employee Beverages  Food employees may have beverages in the FOH work area such that the beverage is: -Covered, -Stored in an area away from food preparation or food storage (down and away), and -Consumed in a manner that does not contaminate the hands of the food employee. No screw-caps. Sport bottles, sippy cups, and disposable cups with a lid and straw that can be used for consumption without touching the mouth-contact part are perfect for this.