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PPriority · FDA Food Code 3-301.11 · 24-72 hours (Priority)

How to fix: Bare-Hand Contact with Ready-to-Eat Food

Employee handled ready-to-eat food without gloves, tongs, or other barrier — a direct pathogen transfer risk.

What this violation means

FDA Food Code 3-301.11 prohibits employees from touching ready-to-eat food with bare hands because hands carry bacteria and viruses even when recently washed. Ready-to-eat foods (sandwiches, salads, sliced deli meats, cooked items) will not be cooked again to kill pathogens introduced during handling. Barrier methods — single-use gloves, tongs, deli paper, or utensils — are required whenever bare-hand contact with RTE food would otherwise occur.

Step-by-step: how to fix this before re-inspection

1Brief all employees before re-inspection: no bare-hand contact with any ready-to-eat food
2Stock single-use gloves at every prep station and at the front-of-house serving area
3Provide tongs or deli paper as an alternative at stations where gloves are impractical
4Document the training with a sign-off sheet for each employee
5Post a visual reminder at each prep station listing foods that require a barrier

What the inspector rechecks at re-inspection

WHAT THE INSPECTOR CHECKS

Inspectors do not just look at the surface. For this violation, expect them to verify:

☐Directly observes food handling during the re-inspection visit
☐Checks glove inventory and availability at each prep station
☐Reviews whether employees understand which foods require barriers
☐Looks for tongs, deli paper, or utensils at each serving station
☐Reviews written policy or training documentation on bare-hand contact

How to prevent this violation from recurring

Add glove usage to new-hire orientation
Keep a glove inventory on your supply order checklist
Train supervisors to spot-correct bare-hand contact in real time

Related violations to check

Employee Handwashing — Improper Procedure→No Employee Illness Policy→Cross-Contamination — Raw Over Ready-to-Eat→
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This document is for informational purposes only. It is not legal advice and does not guarantee a passing re-inspection score. Always verify requirements with your local health department. Fix steps are based on FDA Food Code 3-301.11; individual jurisdictions may have additional requirements.

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