{"id":3330,"date":"2023-08-28T07:10:00","date_gmt":"2023-08-28T12:10:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=3330"},"modified":"2023-09-06T13:16:12","modified_gmt":"2023-09-06T18:16:12","slug":"fundamentals-of-bare-hand-contact-rules-for-a-cfpm","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/fundamentals-of-bare-hand-contact-rules-for-a-cfpm\/","title":{"rendered":"Fundamentals Of Bare Hand Contact Rules For A CFPM"},"content":{"rendered":"\n

The current food code clearly states what is acceptable and what is not, but there are certain regulations where there may not be a clear definition of nuances. One such rule that a Certified Food Protection Manager- CFPM must be prepared to enforce is the no bare hand contac<\/a><\/strong>t<\/strong><\/a> rule.<\/p>\n\n\n\n

This rule came to the forefront of food safety news earlier this year when California restaurateurs fought to repeal the ban on bare hand contact with ready-to-eat foods. It is important to understand how to properly comply with this rule in our state.<\/p>\n\n\n\n

\"Fundamentals<\/a><\/figure>\n\n\n\n

Image credit: Free Images on Pixabay<\/em><\/p>\n\n\n\n

CFPMs Training for Bare Hand Contact Have Alternatives<\/strong><\/h2>\n\n\n\n

Certified food protection managers can teach several alternatives to handling ready-to-eat food with bare hands.<\/p>\n\n\n\n

    \n
  • Gloves<\/li>\n\n\n\n
  • Tongs<\/li>\n\n\n\n
  • Deli tissue<\/li>\n\n\n\n
  • Spoons and other utensils<\/li>\n<\/ul>\n\n\n\n

    The most common of these options is to require food handlers to use gloves. The most commonly used types of gloves currently used are either latex or vinyl. Due to potential allergies, 5 states have passed legislation to ban the use of latex products in food service and other industries. Expect this trend to continue as other states are sure to follow suit. At present both latex and vinyl gloves are acceptable in MN. However, it is likely that health department inspectors will recommend vinyl at the next visit.<\/p>\n\n\n\n

    While gloves are preferred, deli tissue can be used at service counters or in situations where constant glove changing would be necessary. Hot foods require the use of utensils.<\/p>\n\n\n\n

    Since the implementation of the no bare hands rule, the health department has noticed a downward trend in proper hand-washing procedures. A  CFPM needs to provide their employees with proper education concerning no bare hand contact and hand washing. Here are a few points that should be monitored.<\/p>\n\n\n\n

      \n
    • You must use soap during handwashing<\/li>\n\n\n\n
    • Hand washing should take at least 20 seconds<\/li>\n\n\n\n
    • Gloves cannot simply change after handling food, employees must wash their hands between glove changes.<\/li>\n<\/ul>\n\n\n\n

      These are three simple things that certified food production managers may overlook as glove use increases. Along with the current trend to ban latex, another potential increase in bare hand contact regulations may be to require that gloves be worn at all times whether with ready-to-eat foods, raw foods, or utensils that may come in contact with food products.<\/p>\n","protected":false},"excerpt":{"rendered":"

      The current food code clearly states what is acceptable and what is not, but there are certain regulations where there may not be a clear definition of nuances. One such rule that a Certified Food Protection Manager- CFPM must be prepared to enforce is the no bare hand contact rule. This rule came to the forefront of food […]<\/p>\n","protected":false},"author":660,"featured_media":3337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3,370],"tags":[3439,3440,3441],"class_list":["post-3330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-manager-mn","category-certified-food-protection-manager","tag-bare-hand-contact","tag-handling-ready-to-eat-food","tag-latex-and-vinyl-gloves"],"yoast_head":"\nFundamentals Of Bare Hand Contact Rules For A CFPM<\/title>\n<meta name=\"description\" content=\"One rule that a\u00a0Certified Food Protection Manager- CFPM must be prepared to enforce is the\u00a0no bare hand contact\u00a0rule.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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