2-301 Hands and Arms
2-301.11 Clean Condition.*
FOOD EMPLOYEES shall keep their hands and exposed portions
of their arms clean.
2-301.12 Cleaning Procedure.*
(A) Except as specified in ¶ (B) of this
section, FOOD EMPLOYEES shall clean their hands and exposed portions of their
arms with a cleaning compound in a lavatory that is equipped as specified under
¶ 5-202.12 by vigorously rubbing together the surfaces of their lathered
hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
EMPLOYEES shall pay particular attention to the areas underneath the
fingernails and between the fingers.
(B)
If APPROVED and capable of
removing the types of soils encountered in the FOOD operations involved, an
automatic handwashing facility may be used by food employees to clean their
hands.
2-301.13 Special Handwash Procedures.*
Reserved.
2-301.14 When to Wash.*
FOOD EMPLOYEES shall clean their hands and exposed portions
of their arms as specified under
§
2 -301.12 immediately before
engaging in FOOD preparation including working with exposed FOOD, clean
EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
and:
(A) After touching bare human
body parts other than clean hands and clean, exposed portions of
arms;
(B) After using the toilet
room;
(C) After caring for or
handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as
specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief
or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or
UTENSILS;
(F) During FOOD
preparation, as often as necessary to remove soil and contamination and to
prevent cross contamination when changing tasks;
(G) When switching between working with raw
FOOD and working with READY-TO-EAT FOOD; and
(H) After engaging in other activities that
contaminate the hands.
2-301.15 Where to Wash.
FOOD EMPLOYEES shall clean their hands in a handwashing
lavatory or APPROVED automatic handwashing facility and may not clean their
hands in a sink used for FOOD preparation, or in a service sink or a curbed
cleaning facility used for the disposal of mop water and similar liquid
waste.
2-301.16 Hand Sanitizers.
(A) A hand sanitizer and a chemical hand
sanitizing solution used as a hand dip shall:
(1) Comply with one of the following:
(a) Be an APPROVED drug that is listed in the
FDA publication Approved Drug Products with Therapeutic Equivalence
Evaluations as an APPROVED drug based on safety and effectiveness;
or
(b) Have active antimicrobial
ingredients that are listed in:
(i) The FDA
monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic
handwash, or
(ii) The USDA
List of Proprietary Substances and Nonfood Compounds,
Miscellaneous Publication No. 1419; and
(2) Comply with one of the following:
(a) Have components that are exempted from
the requirement of being listed in federal FOOD ADDITIVE regulations as
specified in
21
CFR
170.39 - Threshold of regulation for
substances used in food-contact articles; or
(b) Comply with and be listed in:
(i)21 CFR
178 - Indirect Food Additives:
Adjuvants, Production Aids, and Sanitizers as regulated for use as a FOOD
ADDITIVE with conditions of safe use, or
(ii)21 CFR
182 - Substances Generally
Recognized as Safe, 21 CFR
184 - Direct Food Substances Affirmed as Generally
Recognized as Safe, or 21 CFR
186 - Indirect Food Substances Affirmed as
Generally Recognized as Safe for use in contact with FOOD; and
(3) Be applied only to
hands that are cleaned as specified under § 2 -301.12.
(B) If a hand sanitizer or a
chemical hand sanitizing solution used as a hand dip does not meet the criteria
specified under Subparagraph (A)(2) of this section, use shall be:
(1) Followed by thorough hand rinsing in
clean water before hand contact with FOOD or by the use of gloves; or
(2) Limited to situations that involve no
direct contact with FOOD by the bare hands.
(C) A chemical hand sanitizing solution used
as a hand dip shall be maintained clean and at a strength equivalent to at
least 100 mg/L chlorine.
2-302 Fingernails
2-302.11 Maintenance.
(A) FOOD EMPLOYEES shall keep their
fingernails trimmed, filed, and maintained so the edges and surfaces are
cleanable and not rough.
(B)
Unless wearing intact gloves in good repair, a FOOD EMPLOYEE
may not wear fingernail polish or artificial fingernails when working with
exposed FOOD.
2-303 Jewelry
2-303.11 Prohibition.
While preparing FOOD, FOOD EMPLOYEES may not wear jewelry
on their arms and hands. This section does not apply to a plain ring
such as a wedding band.
2-304 Outer Clothing
2-304.11 Clean Condition.
FOOD EMPLOYEES shall wear clean outer clothing to prevent
contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
SINGLE-USE ARTICLES.
