Oklahoma Administrative Code
Title 310 - Oklahoma State Department of Health
Chapter 285 - Lodging Establishments
Subchapter 5 - Sanitary Operations and Controls
Section 310:285-5-7 - Employees

(a) No person known or suspected of being infected with a disease in a communicable form, or who is a carrier of organisms that cause such a disease or while affected with a boil, an infected wound, or an acute respiratory infection, shall work in a lodging establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms or transmitting disease to other persons. Such areas include but are not limited to the food service area, guest rooms, laundry room, and the rooms in which multi-use utensils are cleaned, sanitized and stored.

(b) Clean outer garments shall be worn and good personal hygiene shall be practiced by all employees.

(c) Whenever the responsible person knows or suspects that a guest room has been occupied by a person with a reportable infectious illness, the guest room shall be thoroughly cleaned and sanitized, including fumigation, as needed, depending on the suspected or known pathogen.

(d) Food employees shall wash their hands and any exposed portions of their arms, as described in OAC 310:285-5-12 of this Chapter, before handling clean utensils or dishware, ice, beverages, food, or clean laundry.

(e) Food employees shall not use bare hands to handle ready-to-eat foods, except as where provided in OAC 310:285-5-8(d) in this Chapter.

(f) Single use gloves shall be available for food employees, housekeeping, and laundry staff and provided in the food, laundry, and housekeeping areas. Single use gloves shall be used for only one task, such as handling ready-to-eat food, used for no other purpose, and discarded when damaged, soiled, contaminated, or when interruptions occur in the operation.

(g) Employee personal items shall not be stored with food, equipment or utensils, or bedding items.