Physical barriers:
(1) room design and ventilation to direct potential contaminated airflow away from foods
(2) food shields
(3) separate work clothing with gloves and hair nets
(4) utensils (spoon, forks, tongs, deli papers, etc) to prevent direct contact with food
(5) insect and animal control
(6) furniture and equipment selection based on the ability to sanitize
Chemical barriers:
(1) sanitizing solutions on surfaces
(2) laundering of uniforms, work clothes and soiled linens
(3) dishwashing
(4) cleaning of floors and carpets
Operational barriers:
(1) keeping the cashier role separate from food handling
(2) policies to avoid fomites
(3) work policies addressing the sick employee
