Oklahoma Administrative Code
Title 310 - Oklahoma State Department of Health
Chapter 285 - Lodging Establishments
Subchapter 5 - Sanitary Operations and Controls
Section 310:285-5-8 - Preventing contamination from hands
Universal Citation: OK Admin Code 310:285-5-8
Current through Vol. 42, No. 1, September 16, 2024
(a) Employees shall wash their hands as specified under OAC 310:285-5-12.
(b) Except when washing fruits and vegetables or as specified in (d) of this section, food employees may 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.
(c) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat food form.
(d) Food employees may contact exposed, ready-to-eat food with their bare hands if:
(1) The permit holder obtains prior approval
from the regulatory authority;
(2)
A written employee health policy that details how the establishment complies
with OAC 310:285-5-9, OAC 310:285-5-10, and OAC 310:285-5-11 including:
(A) Documentation that 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 310:285-5-9(a),
(B) Documentation that employees acknowledge
their responsibilities as specified under OAC 310:285-5-9(e), and
(C) Documentation that the person in charge
acknowledges the responsibilities as specified under OAC 310:285-5-9(b), (c)
and (d), and OAC 310:285-5-10, and OAC 310:285-5-11;
(3) Documentation that 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
310:285-5-12,
(C) When to wash
their hands as specified under OAC 310:285-5-13,
(D) Where to wash their hands as specified
under OAC 310:285-5-14,
(E) Proper
fingernail maintenance as specified under OAC 310:285-5-15,
(F) Prohibition of jewelry as specified under
OAC 310:285-5-16, and
(G) Good
hygienic practices as specified under OAC 310:285-5-17 and OAC
310:285-5-18;
(4)
Documentation that employees contacting ready-to-eat foods with bare hands use
two 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,
or
(D) Other control measures
approved by the Department; and
(5) Documentation that corrective action is
taken when (d)(1) - (5) of this section are not followed.
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