Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 332 - RABBIT PROCESSING
Section 001-332-16 - CLEANLINESS AND HYGIENE OF PERSONNEL
Universal Citation: 01 ME Code Rules ยง 001-332-16
Current through 2024-38, September 18, 2024
A. All persons working in direct contact with food, food-contact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food. The methods for maintaining cleanliness include, but are not limited to:
(1) Wearing outer garments suitable to the
operation in a manner that protects against the contamination of food,
food-contact surfaces, or food-packaging materials.
(2) Maintaining adequate personal
cleanliness.
(3) Washing hands
thoroughly (and sanitizing if necessary to protect against contamination with
undesirable microorganisms) in an adequate hand-washing facility before
starting work, after each absence from the work station, after using the
bathroom and at any other time when the hands may have become soiled or
contaminated.
(4) Removing all
unsecured jewelry and other objects that might fall into food, equipment, or
containers, and removing hand jewelry that cannot be adequately sanitized
during periods in which food is manipulated by hand. If such hand jewelry
cannot be removed, it may be covered by material which can be maintained in an
intact, clean, and sanitary condition and which effectively protects against
the contamination by these objects of the food, food-contact surfaces, or
food-packaging materials.
(5)
Maintaining gloves, if they are used in food handling, in an intact, clean, and
sanitary condition. The gloves should be of an impermeable material.
(6) Wearing, where appropriate, and in an
effective manner, hair nets, headbands, caps, beard covers, or other effective
hair restraints.
(7) Storing
clothing or other personal belongings in areas other than where food is exposed
or where equipment or utensils are washed.
(8) Confining the following to areas other
than where food may be exposed or where equipment or utensils are washed:
eating food, chewing gum, drinking beverages, or using tobacco.
(9) Taking any other necessary precautions to
protect against contamination of food, food-contact surfaces, or food-packaging
materials with microorganisms or foreign substances including, but not limited
to, perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to
the skin.
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