Current through 2024-38, September 18, 2024
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 ¶ (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 20
seconds, using a cleaning compound in a handwashing sink that is equipped as
specified under¶ 5-202.12 and Subpart 6-301.
(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;
(2) Apply an amount of
cleaning compound recommended by the cleaning compound manufacturer;
(3) Rub together vigorously for at least 20
seconds while:
(a) Paying particular attention
to removing soil from underneath the fingernails during the cleaning procedure,
and
(b) 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;
(4) Thoroughly rinse under clean, running
warm water; and
(5) Immediately
follow the cleaning procedure with thorough drying using a method as specified
under § 6-301.12.
(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.
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
§ 2-301.1 2 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
Sink or Approved automatic handwashing facility and may not clean their hands
in a sink used for Food preparation, or Warewashingor in a service sink or a
curbed cleaning facility used for the disposal of mop water and similar liquid
waste.
2-301.16
Hand
Antiseptics.
(A) A hand antiseptic
used as a topical application, hand antiseptic solution used as a hand dip or a
hand antiseptic soap 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, 32nd edition,
(commonly known as the
Orange Book). The approved drug list, based on safety and effectiveness, may be
located at
www.fda.gov/
Drugs/ DevelopmentApprovalProcess/ucm079068.htm; or
(b) Have active antimicrobial ingredients
that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug
Products as an antiseptic handwash, 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 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; or
(2) Limited to situations that involve no
direct contact with Food by the bare hands.
(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.
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 Permit Holder must ensure that a
Food Employee may not wear fingernail polish or artificial fingernails when
working with exposed Food.
2-303
Jewelry
2-303.11
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.
2-304
Outer Clothing
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.
