Current through Rules and Regulations filed through September 23, 2024
(1)
Clean Condition. FOOD
EMPLOYEES shall keep their hands and exposed portions of their arms
clean.P
(2)
Cleaning Procedure.
(a) Except as specified in (d) of this
section, FOOD EMPLOYEES shall clean their hands and exposed portions of their
arms, including surrogate prosthetic devices for hands or arms for at least
twenty (20) seconds, using a cleaning compound in a HANDWASHING SINK that is
equipped as specified under
40-7-1-.26(3) and
40-7-1-.32(1) -
(6).P
(b) FOOD EMPLOYEES shall use the following
cleaning procedure in the order stated to clean their hands and exposed
portions of their arms, including surrogate prosthetic devices for hands and
arms:
1. Rinse under clean, running warm
water;P
2. Apply an amount of cleaning compound
recommended by the cleaning compound
manufacturer;P
3. Rub together vigorously for at least ten
(10) to fifteen (15) seconds while:
(i) Paying
particular attention to removing soil from underneath the fingernails during
the cleaning procedure,P and
(ii) Creating friction on the surfaces of the
hands and arms or surrogate prosthetic devices for hands and arms, finger tips,
and areas between the fingers;P
4. Thoroughly rinse under clean, running warm
water;P and
5.Immediately follow the cleaning procedure
with thorough drying using a method as specified under
40-7-1-.32(3).P
(c)
To avoid
recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may
use disposable paper towels or similar clean barriers when touching surfaces
such as manually operated faucet handles on a HANDWASHING SINK or the handle of
a restroom door.
(d)
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 or surrogate prosthetic
devices.
(3)
When to Wash. FOOD EMPLOYEES shall clean their hands and exposed
portions of their arms as specified under
40-7-1-.05(2)
immediately before engaging in FOOD preparation including working with exposed
FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE
ARTICLES
P and:
(a) After touching bare human body parts
other than clean hands and clean, exposed portions of
arms;P
(b) After using the toilet
room;P
(c) After caring for or handling SERVICE
ANIMALS or aquatic animals as specified in
40-7-1-.06(4)(b);P
(d) Except as specified in
40-7-1-.06(1)(b),
after coughing, sneezing, using a handkerchief or disposable tissue, using
tobacco, eating, or drinking;P
(e) After handling soiled EQUIPMENT or
UTENSILS;P
(f) During FOOD preparation, as often as
necessary to remove soil and contamination and to prevent cross contamination
when changing tasks;P
(g) When switching between working with raw
FOOD and working with READY-TO-EAT FOOD;P
(h) Before donning gloves to initiate a task
that involves working with FOOD;P and
(i) After engaging in other activities that
contaminate the hands.P
(4)
Where to Wash. FOOD
EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic
handwashing facility and may not clean their hands in a sink used for FOOD
preparation or WAREWASHING, or in a service sink or a curbed cleaning facility
used for the disposal of mop water and similar liquid
waste.P
(5)
Hand Antiseptics.
(a) A hand antiseptic used as a topical
application, a hand antiseptic solution used as a hand dip, or a hand
antiseptic soap shall:
1. Comply with one of
the following:
(i) 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;Pf or
(ii) Have active antimicrobial ingredients
that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug
Products as an antiseptic handwash,Pf and
2. Consist only of components
which the intended use of each complies with one of the following:
(i) A threshold of regulation exemption under
21 CFR
170.39 - Threshold of regulation for
substances used in food-contact articles;Pf
or
(ii) 21 CFR 178 - Indirect Food
Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a
FOOD ADDITIVE with conditions of safe use,Pf
or
(iii) A determination of
generally recognized as safe (GRAS). Partial listings of substances with FOOD
uses that are GRAS may be found in 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 in FDA'S Inventory of GRAS
Notices,Pf or
(iv) A prior sanction listed under 21 CFR 181
- Prior Sanctioned Food Ingredients,Pf or
(v) A FOOD Contact Notification that is
effective,Pf and
3. Be applied only to hands that are cleaned
as specified under
40-7-1-.05(2).Pf
(b) If a hand antiseptic or a hand
antiseptic 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;Pf or
2. Limited to situations that involve no
direct contact with FOOD by the bare
hands.Pf
(c) A hand antiseptic solution used as a hand
dip shall be maintained clean and at a strength equivalent to at least 100 MG/L
chlorine.Pf
(6)
Maintenance.
(a) FOOD EMPLOYEES shall keep their
fingernails trimmed, filed, and maintained so the edges and surfaces are
cleanable and not rough.Pf
(b)
Unless wearing intact gloves in
good repair, a FOOD EMPLOYEE may not wear fingernail polish or
artificial fingernails when working with exposed
FOOD.Pf
(7)
Prohibition.
Except
for a plain ring such as a wedding band, while preparing FOOD, FOOD
EMPLOYEES may not wear jewelry including medical information jewelry on their
arms and hands.
(8)
Clean
Condition. FOOD EMPLOYEES shall wear clean outer clothing to prevent
contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
SINGLE-USE ARTICLES.
O.C.G.A. Secs.
26-2-1 et.
seq.
