What should food workers used to handle ready to eat pastries?

Food workers should use the following practices and tools when handling ready-to-eat pastries to ensure safety and sanitation:

1. Gloves: Food workers should wear disposable gloves when handling ready-to-eat pastries to prevent contamination. Gloves should be changed frequently and whenever they become soiled or when switching tasks (for example, after handling raw food).

2. Clean Utensils: Use clean utensils such as tongs, spatulas, or clean hands to handle pastries instead of direct contact whenever possible. This helps minimize the risk of cross-contamination.

3. Proper Hygiene: Food workers should wash their hands thoroughly with soap and water before handling pastries and after any potential contamination moments, such as using the restroom, touching surfaces, or handling raw food.

4. Sanitized Surfaces: Ensure that all surfaces where pastries are prepared or displayed are properly sanitized and clean. This reduces the risk of pathogens coming into contact with the pastries.

5. Storage: Ready-to-eat pastries should be stored in clean, covered containers to protect them from contaminants. Make sure the storage area is at the correct temperature to prevent spoilage.

By following these practices, food workers can ensure that ready-to-eat pastries are handled safely, protecting both the food and the consumers.