Current facility (bakery) does not use gloves, post bake. Discussed implementing glove policy, but after doing some research, unsure if that is the route to take. I understand hand washing and the importance, but would like thoughts on how often are hands to be washed (or sanitized?). For example, operator makes an adjustment to the equipment (pressing a button on a control panel) and then needs to inspect the product. Should the operator wash hands prior to handling the product? Wash hands after touching a 'non food contact' surface? Or ..?
Any thoughts, ideas, or suggestions would be greatly appreciated.