Single-use disposable gloves are frequently used during food handling activities, especially when handling ready-to-eat foods (foods that require no additional preparation or cooking before eating). Learn more about how to safely use single-use disposable gloves when preparing, handling and serving food.
Sanitation and preventing illness
Sanitation videos
Wash fruits and vegetables
Wash hands before glove use
Using hand sanitizer safely
Sanitation, illness and allergies
|
For optimum food safety, we need to keep our kitchen clean. Start with the refrigerator freezer, then tackle kitchen cabinets and pantries. Always wash hands with soap and warm water for 20 seconds before handling food in storage.
Animal contact in public settings has a number of risks involved. Includes recommendations for animal areas such as: food and beverages; cleaning; supervision of children; volunteers, owners, workers and supervisors; and feeding animals.
Some unbroken, clean, fresh shell eggs may contain Salmonella bacteria that can cause foodborne illness. To be safe, eggs must be properly handled, refrigerated and cooked.
When preparing or serving food, you have a very important job in providing safe food for family and friends. Use correct kitchen habits and learn to practice good personal hygiene. Dirty kitchens, bad personal hygiene or careless food handling can carry bacteria that infect food and cause foodborne illnesses.
Norovirus is extremely contagious causing vomiting and/or diarrhea. Norovirus is spread through person-to-person contact or by touching infected surfaces. Cleaning and decontaminating surfaces is critical to remove and destroy the virus.
Using a thorough sanitation routine for equipment and food contact surfaces is one way to prevent cross-contamination and cross-contact. Learn more about the five steps of an effective sanitation routine.
Fresh produce may become contaminated with bacteria, viruses and parasites at any point during its farm to table journey. Safe handling of produce can reduce contamination so you don't get sick.
- E. coli - Centers for Disease Control and Prevention (CDC), E. coli
Current outbreak alerts, e. coli basics and publications. - Salmonella - Centers for Disease Control and Prevention (CDC), Salmonella
Current outbreak alerts, Salmonella basics and publications.
- Animal contact in public settings
Risk of contact with animals at petting zoos, farms, and fairs; and tips for avoiding diseases from animal contact. - Supervision of children sign
How to prevent disease after contact with animals (PDF).
- E. coli - Centers for Disease Control and Prevention (CDC), E. coli
Current outbreak alerts, e. coli basics and publications. - Salmonella - Centers for Disease Control and Prevention (CDC), Salmonella
Current outbreak alerts, Salmonella basics and publications. - Food worker illness - Minnesota Department of Health
Fact sheets, decision guide, illness log, and posters.
Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets. As a food manager or worker you have a responsibility to protect yourself and your guests from foodborne illness.
Page survey