Step four: Wash hands and put on food handling gloves
Food-handlers must wash hands and wear gloves prior to handling food products to prevent cross-contamination and food-borne illness.
Information about gloves
Gloves are worn by food-handlers, or mostly all restaurant workers, while preparing ready-to-eat food as well as with raw ingredients such as chicken or beef. Gloves are used to prevent cross-contamination, which can cause food-borne illness and are also used to prevent the spread of communicable diseases.
Tips for handwashing
Before the salad portioning process, a food handler is required to wash their hands and apply gloves prior to handling ready to eat food.
- Washing your hands is not a complex task, but it must be done correctly in order to prevent the spread of germs that can cause foodborne illness.
- Food workers will need to wash their hands with hot water and soap while vigorously rubbing their hands together under the water for at least 20-25 seconds and then dry your hands with a single use paper towel.
- Once you have washed your hands, you may put on your food handling gloves in order to handle ready to eat food and prevent cross-contamination.
Procedures on glove use
Click on each of the numbered buttons for the procedures in glove use. Please click on the buttons in sequential order.
Applying gloves
Removing gloves (after all steps are completed)
Procedures in text format
The procedures on glove use are available in text format for users who experience issues viewing the procedure images or have a disability that does not allow them to view the images.
Click on the link below to view the procedures in text format.
Begin step five
To continue to step five, click the menu link for step five or the link below.
