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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
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