Physical barriers which include such items as tongs, spatulas, bakery papers and gloves are required when handling ready-to-eat-foods in restaurants.

Handwashing is the top priority. Handwashing is one of the most important steps in helping to control foodborne illness both in a food service establishment and in your home. There are many utensils that could be used such as tongs, forks, foil, napkins, deli tissues etc. Gloves are only one physical barrier that can be used when handling ready-to-eat foods.

Ready-to-eat foods are foods that go directly to customers without further cooking or a heat step that would kill the germs.

Gloves and other barriers do not replace handwashing. Gloves must be changed when job duties change. If doing jobs like taking out the garbage, then gloves should be removed, hands should be washed and new gloves should be put on before going back to handling ready-to-eat food.

Related food safety webpages:

• Watch a streaming video through your Internet browser on handwashing
• Foodborne diseases
• Food Safety Basics for Working Healthy (in English and Spanish)