Food employees wash hands as 2-301.12 requires and do not touch exposed ready-to-eat food with bare hands, using deli tissue, spatulas, tongs, single-use gloves or dispensing equipment (P), except when washing produce or adding ready-to-eat ingredients to food that will then be cooked to the required temperatures (145°F for plant based food), and they minimise bare hand contact with food that is not ready-to-eat (Pf). An establishment not serving a highly susceptible population may allow bare hand contact with specific ready-to-eat foods only with the regulator's prior approval and written procedures kept on site that list the foods, show nearby properly equipped handwashing sinks, document the employee health policy and acknowledgements, document training on bare hand contact risks and hygiene rules, document handwashing during those operations, apply at least two added safeguards (double handwashing, nail brushes, hand antiseptic after washing, incentives such as paid sick leave, or other approved measures), and document corrective action. A utensil used to taste food is not reused (P).
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.