Current through Reg. 49, No. 38; September 20, 2024
The management of the establishment must take all
reasonable measures and precautions to ensure the following.
(1) Disease control and employee health. Any
person who, by medical examination or supervisory observation, is shown to
have, or appears to have, an illness; open lesion, including boils, sores, or
infected wounds; or any other abnormal source of microbial contamination by
which there is a reasonable possibility of food, food-contact surfaces, or
food-packaging materials becoming contaminated, must be excluded from any
operations which may be expected to result in such contamination until the
condition is corrected, unless conditions such as open lesions, boils, and
infected wounds are adequately covered (e.g. by an impermeable cover).
Personnel must be instructed to report such health conditions to their
supervisors.
(2) Cleanliness. All
persons working in direct contact with food, food-contact surfaces, and
food-packaging materials must conform to hygienic practices while on duty to
the extent necessary to protect against allergen cross-contact and against
contamination of food. The methods for maintaining cleanliness include:
(A) wearing outer garments suitable to the
operation in a manner that protects against allergen cross-contact and against
the contamination of food, food-contact surfaces, or food-packaging
materials;
(B) maintaining adequate
personal cleanliness;
(C) washing
hands thoroughly (and sanitizing if necessary to protect against contamination
with undesirable microorganisms) in an adequate hand-washing facility that
meets the provisions of §
229.220
of this title (relating to Sanitary Facilities and Controls), before starting
work, after each absence from the work station, and at any other time when the
hands may have become soiled or contaminated;
(D) removing all unsecured jewelry and other
objects that might fall into food, equipment, or containers, and removing hand
jewelry that cannot be adequately sanitized during periods in which food is
manipulated by hand. If such hand jewelry cannot be removed, it may be covered
by material which can be maintained in an intact, clean, and sanitary condition
and which effectively protects against the contamination by these objects of
the food, food-contact surfaces, or food-packaging materials;
(E) maintaining gloves, if they are used in
food handling, in an intact, clean, and sanitary condition;
(F) wearing, where appropriate and in an
effective manner, hair nets, headbands, caps, beard covers, or other effective
hair restraints;
(G) storing
clothing or other personal belongings in areas other than where food is exposed
or where equipment or utensils are washed;
(H) confining the following to areas other
than where food may be exposed or where equipment or utensils are washed:
eating food, chewing gum, drinking beverages, or using tobacco; and
(I) taking any other precautions to protect
against allergen cross-contact and against contamination of food, food-contact
surfaces, or food-packaging materials with microorganisms or foreign substances
including, perspiration, hair, cosmetics, tobacco, chemicals, and medicines
applied to the skin.
