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<br />6 11 <br />HINT: Open kitchens <br />and Expo areas are <br />very trendy. Managers <br />working Expo can <br />sometimes send the <br />wrong message by <br />using their bare hands <br />when they should not <br />and by not correcting <br />the staff. <br />Fixing Bare Hand Situations <br /> Prepare as much garnish in advance, using <br />pre-made skewers, slices, and twists. <br /> Prepare pre-made garnishes in kitchen, not <br />in the FOH. <br /> Use tongs and kitchen shears to handle <br />and to cut herbs for garnish or muddling. <br /> Use tongs for melon, berries, cherries, ol- <br />ives, and pearl onions. <br /> Use a scoop for ice. <br /> Use small deli paper for sliced fruit and rim- <br />ming. <br /> Use tongs for rolls, biscuits, and pastries. <br /> Use scoop for the chips. <br /> Use clean linen to hold loaf breads. <br /> Use gloves when no utensil is appropriate. <br />More About Gloves <br />Gloves are a great solution for <br />avoiding bare hand contact, but <br />they can be inconvenient. When <br />gloves are inconvenient, they can <br />be substituted by utensils that <br />employees use to handle food <br />instead of touching it directly. <br />Notes:_________________________________________________________ <br />_______________________________________________________________ <br />_______________________________________________________________ <br />_______________________________________________________________ <br />Miscellaneous Sources of Contamination <br />This page is dedicated to specific, yet miscellaneous, sources of <br />contamination that may be associated with the operation of the <br />front of the house. <br /> <br />Cell Phones <br />Cell phones are potentially the worse source3 of hand related contami- <br />nation that a FOH staff person will contact without washing his/her <br />hands. It is important for employers to designate and area and a time <br />for cell phone usage. Need to know the time: Hang a wall clock and <br />use timers. <br /> <br />Bar Towels <br /> A bar towel must always be clean to sight and touch. <br /> A bar towel maybe (1) dry and in use; (2) damp and in use; (3) in the <br />bucket of sanitizer in between uses; or (4) in the soiled linen storage. <br /> A bar towel may not be stored in the apron strings or in the back <br />pocket on a FOH staff person. <br /> A bar towel may not be rinsed in the hand sink. <br />HINT: Employers must des- <br />ignate an area for food <br />employees to eat and drink <br />and store personal items <br />like cell phones, purses, <br />backpacks, lunchboxes, <br />medicines, and clothes.