Food Handling And Serving Practices Clause Samples

Food Handling And Serving Practices. The contractor shall ensure that all service staff are aware of and follow proper food handling and serving practices to prevent contamination of food. The service staff should: - Turn away from food and cover their noses and mouths with tissue paper or handkerchiefs when sneezing or coughing. Wash their hands thoroughly after sneezing or coughing - Do not touch cooked or ready-to-serve food with bare hands when serving food. Care should be taken to ensure that their thumbs or fingers are not in contact with the food. - Always use tongs, ladles or spoons to handle cooked, ready-to-eat food or cut fruits. When necessary, wear disposable gloves when handling cooked ready-to-eat food or cut fruits. Discard the gloves after each use. - Handle crockery and utensils by the base, handle or areas that are not in contact with food. Ensure that crockery and utensils are not dirty, chipped, broken or cracked. - Do not touch the inside and rim of cups or glasses. Use a food tray when serving drinks. - Do not use bare hands to handle or place ice into glasses. Always use tongs, scoops or other ice dispensing utensils or equipment to handle ice. - Always provide serving spoons to patrons who are sharing dishes. - Do not serve cooked or ready-to-eat food which has dropped on the floor or exposed to contaminants e.g. cleaning chemicals, pests. - Keep the dining environment clean and do not sweep crumbs or remnants onto the floor. Staff should wipe tables with clean cloth.