This file contains UNDERSCORE. If you cannot see the UNDERSCORE attribute or would like to change how this attribute is displayed, please use the following form to make the desired change.

House Journal: Page 246: Monday, February 16, 1998

17   contact with ready-to-eat foods, no single method or
18   device is universally practical or necessarily the
19   most effective method to prevent the transmission of
20   pathogenic organisms in all situations.  As such, each
21   public food service establishment shall review its
22   operations to identify procedures where ready-to-eat
23   food must be routinely handled by its employees and
24   adopt one or more of the following sanitary
25   alternatives, to be used either alone or in
26   combination, to prevent the transmission of pathogenic
27   organisms:
28     (a)  The use of suitable food handling materials
29   including, but not limited to, deli tissues,
30   appropriate utensils, or dispensing equipment.  Such
31   materials must be used in conjunction with thorough
32   hand washing practices in accord with paragraph (c).
33     (b)  The use of single-use gloves, for the purpose
34   of preparing or handling ready-to-eat foods, shall be
35   discarded when damaged or soiled or when the process
36   of food preparation or handling is interrupted.
37   Single-use gloves must be used in conjunction with
38   thorough hand washing practices in accord with
39   paragraph (c).
40     (c)  The use, pursuant to the manufacturer's
41   instructions, of anti-microbial soaps, with the
42   additional optional use of anti-bacterial protective
43   skin lotions or anti-microbial hand sanitizers,
44   rinses, or dips.  All such soaps, lotions, sanitizers,
45   rinses, and dips must contain active topical anti-
46   microbial or anti-bacterial ingredients, registered by
47   the United States environmental protection agency,
48   cleared by the United States food and drug
49   administration, and approved by the United States
50   department of agriculture.

Page 2  

 1     (d)  The use of such other practices, devices, or
 2   products that are found by the division to achieve a
 3   comparable level of protection to one or more of the
 4   sanitary alternatives in paragraphs (a) through (c).
 5     (3)  Regardless of the sanitary alternatives in
 6   use, each public food service establishment shall
 7   establish:
 8     (a)  Systematic focused education and training of
 9   all food service employees involved in the identified
10   procedures regarding the potential for transmission of
11   pathogenic organisms from contact with ready-to-eat
12   food.  The importance of proper hand washing and
13   hygiene in preventing the transmission of illness, and
14   the effective use of the sanitary alternatives and
15   monitoring systems utilized by the public food service
16   establishment, shall be reinforced.  The content and

© 1998 Cornell College and League of Women Voters of Iowa

Comments about this site or page? hjourn@legis.iowa.gov.
Please remember that the person listed above does not vote on bills. Direct all comments concerning legislation to State Legislators.

Last update: Tue Feb 17 13:40:03 CST 1998
URL: /DOCS/GA/77GA/Session.2/HJournal/00200/00246.html
jhf