ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”