NEW YORK – California restaurant operators must now use gloves or utensils when handling ready-to-eat foods, part of a change to the state’s retail food code that took effect January 1, Nation’s Restaurant News reports.

A soft rollout of the law will help operators adapt to the new rules. The California Department of Public Health and the California Conference of Directors of Environmental Health agreed to note violations as a warning on inspection reports, educating restaurant operators about the specifics of the new rules during the soft rollout period.

Previously, the California Retail Food Code attempted to minimize bare-hand contact with prepared food, but the new rules ban such contact, except in specific situations where the restaurant seeks an exemption from their local health officials.

The rules apply to any ready-to-eat food item that will not be cooked or reheated, including sushi, bread, baked goods, salads and garnishes.

The new rules require such foods to be handled with single-use gloves or utensils. Additionally, foodservice workers must thoroughly wash their hands with soap and warm water before entering a food preparation area, before putting on clean gloves or between glove changes.

Hand washing is also required for the following:

• Before preparing or dispensing food
• After using the restroom
• After touching any bare part of the body
• After coughing, sneezing, blowing nose, smoking, eating or drinking.
• During food preparation to prevent cross-contamination
• When switching between work with raw ingredients and ready-to-eat foods