Division of Hotels and Restaurants

Bare Hand Contact and

Alternative Operating Procedures

Bare hand contact is not allowed, unless...

This Division enforces the 2001 U.S. Food and Drug Administration (FDA) Food Code as the standard for food safety.  The Food Code is the most scientific model code currently available and requires employees not to handle ready-to-eat foods with bare hands.  Ready-to-eat foods are foods that are save to eat and does not require the food be ready to serve to customers.  Food handlers may use clean utensils, deli tissues or single-use gloves to avoid touching the prepared food.

Sometimes employees are allowed to touch food with bare hands, but the division must first approve strict written operating procedures. Some of the required procedures include ensuring employees are healthy; hands are properly washed, dried and a hand sanitizer used. Employees are trained in personal hygiene and managers must make sure their employees are following the procedures.

Employees must wash their hands when changing jobs; after using the bathroom, eating, coughing, or smoking; or whenever hands become contaminated.  Even if using gloves, employees must wash their hands before wearing gloves.

Nothing takes the place of proper handwashing. Gloves and other utensils are only a barrier to help prevent transmission of germs. 

Industry Guidelines for Preventing Contamination from Hands (pdf)

DBPR Form HR 5030-090, brochure explaining methods for protection of ready-to-eat foods from hand contamination, provided by the Division of Hotels and Restaurants. Help with Downloading

Related Links

Publications and Forms

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Clean Hands Campaign (American Society for Microbiology)

This website provides useful information, a brochure and poster regarding proper hand washing techniques.

Partnership for Food Safety Education "Fight Bac"

This website was designed to educate public and industry about safe food handling to help reduce foodborne illness.