(a) The operator of a food establishment
shall ensure that employees do not eat, drink, or use any form of tobacco in
preparation, processing, service, or warewashing areas. However, an employee
may
(1) taste food for culinary purposes,
using a single-use utensil; or
(2)
drink from a closed beverage container if the container is handled to prevent
contamination of
(A) the employee's hands and
arms;
(B) the container;
and
(C) exposed food, clean
food-contact surfaces, linens, and unwrapped single-service or single-use
articles.
(b)
The operator of a food establishment shall ensure that each area designated for
employees to eat, drink, or use tobacco is located so that exposed food, clean
food-contact surfaces, linens, unwrapped single-service or single-use articles,
and other items needing protection are protected from contamination.
(c) The operator of a food establishment
shall ensure that
(1) employees keep their
fingernails trimmed, filed, and maintained so that the edges and surfaces are
cleanable and not rough;
(2) unless
wearing intact single-use gloves in good repair, employees do not wear
fingernail polish or artificial fingernails when working with exposed
food;
(3) while preparing food,
employees do not wear jewelry on their exposed arms and hands, except that a
smooth band ring may be worn;
(4)
employees wear clean outer clothing to prevent contamination of food,
food-contact surfaces, linens, or single-service or single-use articles;
and
(5) employees who prepare or
serve unwrapped, unpackaged food, or that present a risk of contaminating food
or food-contact surfaces, wear hair restraints and clothing that cover body
hair and that are designed and worn effectively to keep their hair from
contacting food or food-contact surfaces.
