South Carolina Code of Regulations
Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL
Subchapter 61-25 - Retail Food Establishments
Chapter 61-25.2 - MANAGEMENT AND PERSONNEL
Part 61-25.2-3 - PERSONAL CLEANLINESS
Section 61-25.2-301 - Hands and Arms
Universal Citation: SC Code Regs 61-25.2-301
Current through Register Vol. 48, No. 9, September 27, 2024
2-301.11 Clean Condition.
Food employees shall keep their hands and exposed portions of their arms clean. P 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 twenty (20) seconds, using a cleaning compound in a
handwashing sink that is equipped as specified under 5-202.12 and
6-301.P
(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;
P
(2) Apply an amount of cleaning compound
recommended by the cleaning compound manufacturer;
P
(3) Rub together vigorously for at least ten
(10) to fifteen (15) seconds while:
(a)
Paying particular attention to removing soil from underneath the fingernails
during the cleaning procedure,
P 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;
P
(4) Thoroughly rinse under clean, running
warm water;
P and
(5) Immediately follow the cleaning procedure
with thorough drying using a method as specified under
6-301.12.P
(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.
2-301.12 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
twenty (20) seconds, using a cleaning compound in a handwashing sink that is
equipped as specified under 5-202.12 and
6-301.P
(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;
P
(2) Apply an amount of cleaning compound
recommended by the cleaning compound manufacturer;
P
(3) Rub together vigorously for at least ten
(10) to fifteen (15) seconds while:
(a)
Paying particular attention to removing soil from underneath the fingernails
during the cleaning procedure,
P 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;
P
(4) Thoroughly rinse under clean, running
warm water;
P and
(5) Immediately follow the cleaning procedure
with thorough drying using a method as specified under
6-301.12.P
(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.
2-301.14 When to Wash.
Food employees shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articlesP and:
(A) After touching bare human body parts
other than clean hands and clean, exposed portions of
arms;P
(B) After using the toilet room;
P
(C) After caring for or handling service
animals, pets, or aquatic animals as specified in
2-403.11(B);P
(D) Except as specified in 2-401.11(B) after
coughing, sneezing, using a handkerchief or disposable tissue, using tobacco,
eating, or drinking;
P
(E) After handling soiled equipment or
utensils;
P
(F) During food preparation as often as
necessary to remove soil and contamination and to prevent cross contamination
when changing tasks;
P
(G) When switching between working with raw
food and working with ready-to-eat food;
P
(H)
Before donning gloves to initiate a task that involves working
with food;
P and
(I) After engaging in other activities that
contaminate the hands.
P
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 warewashing or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf
2-301.16 Hand Antiseptics.
(A) A hand antiseptic used as a topical
application, a 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 as an approved drug based on
safety and effectiveness;
Pf or
(b) Have active antimicrobial ingredients
that are listed in the FDA monograph for OTC Health-Care Antiseptic
Drug Products as an antiseptic handwash,
Pf and
(2) Consist only of components which the
intended use of each complies with one of the following:
(a) A threshold of regulation exemption under
21
CFR 170.39, Threshold of Regulation
for Substances Used in Food-Contact Articles;
Pf or
(b)21 CFR 178, Indirect Food
Additives: Adjuvants, Production Aids, and Sanitizers as regulated for
use as a food additive with conditions of safe use;
Pf or
(c) A determination of generally recognized
as safe (GRAS). Partial listings of substances with food uses that are GRAS may
be found in 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 in FDA's Inventory of GRAS Notices;
Pf or
(d) A prior sanction listed under 21 CFR
181,Prior Sanctioned Food Ingredients,
Pf or
(e) a Food Contact
Notification that is effective,
Pf and
(3) Be applied only to hands that are cleaned
as specified under 2-301.12.
Pf
(B) If a hand antiseptic does not meet the
criteria specified under (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;
Pf or
(2) Limited to situations that involve no
direct contact with food by the bare hands.
Pf
(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.
Pf
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