Current through Vol. 42, No. 1, September 16, 2024
(a)
Food employees shall wash their hands as specified under OAC
310:257-3-10.
(b) Except when washing fruits and vegetables
as specified in OAC
310:257-5-27
or (d) of this Section, food employees shall not contact exposed, ready-to-eat
food with their bare hands and shall use suitable utensils such as deli-tissue,
spatulas, tongs, single-use gloves, or dispensing equipment. This does not
apply to a food employee that contacts exposed, ready-to-eat food with bare
hands at a time the ready-to-eat food is being added as an ingredient to food
that:
(1) Contains a raw animal food and is to
be cooked in the food establishment to heat all parts of the food to the
minimum temperature as specified in OAC
310:257-5-46 or
OAC
310:257-5-47;
or
(2) Does not contain a raw
animal food but is to be cooked in the food establishment to heat all parts of
the food to a temperature of at least 63°C (145°F).
(c) Food employees shall minimize bare hand
and arm contact with exposed food that is not in a ready-to-eat form.
(d) Food employees not serving a highly
susceptible population may contact exposed, ready-to-eat food with their bare
hands if the food establishment obtains prior approval from the regulatory
authority and maintains:
(1) A written
employee health policy that details how the food establishment complies with
OAC
310:257-3-4
through
310:257-3-6
including:
(A) Documentation that food
employees and conditional employees acknowledge that they are informed to
report information about their health and activities as they relate to
gastrointestinal symptoms and diseases that are transmittable through food as
specified under OAC
310:257-3-4,
(B) Documentation that food employees and
conditional employees acknowledge their responsibilities as specified under OAC
310:257-3-4,
and
(C) Documentation that the
person in charge acknowledges the responsibilities as specified under OAC
310:257-3-4(b)
through
310:257-3-4(d),
OAC
310:257-3-5
and OAC
310:257-3-6;
(2) Documentation that food employees
acknowledge that they have received training in:
(A) The risks of contacting the specific
ready-to-eat foods with bare hands,
(B) Proper handwashing as specified under OAC
310:257-3-10;
(C) When to wash their hands as specified
under OAC
310:257-3-12;
(D) Where to wash their hands as specified
under OAC
310:257-3-13;
(E) Proper fingernail maintenance as
specified under OAC
310:257-3-15;
(F) Prohibition of jewelry as specified under
OAC
310:257-3-16;
and
(G) Good hygienic practices as
specified under OAC
310:257-3-18
and
310:257-3-19.
(3) Documentation that food employees
contacting ready-to-eat food with bare hands use two (2) or more of the
following control measures to provide additional safeguards to hazards
associated with bare hand contact:
(A) Double
handwashing,
(B) Nail
brushes,
(C) A hand antiseptic
after handwashing as specified under OAC
310:257-3-14,
or
(D) Other control measures
approved by the Department, and
(4) Documentation that corrective action is
taken when this Sub-paragraph is not followed.
Added at 23 Ok Reg 2358,
eff 6-25-06; Amended at 28 Ok Reg 2289, eff
11-1-11
