Current through Register Vol. 41, No. 3, September 23, 2024
A. Food employees shall wash their hands as
specified under
2VAC5-585-140.
B. Except when washing fruits and vegetables
as specified under
2VAC5-585-510 or as specified in
subsections D and E 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.P
C. Food employees shall minimize bare hand
and arm contact with exposed food that is not in a ready-to-eat
form. Pf
D. Subsection B of this section does not
apply to a food employee who contacts exposed, ready-to-eat food with bare
hands at the 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 temperatures specified in
2VAC5-585-700 A and B or
2VAC5-585-710; 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 145°F (63°C).
E. Food employees not serving a highly
susceptible population may contact exposed, ready-to-eat food with their bare
hands if:
1. The operator obtains prior
approval from the department;
2.
Written procedures are maintained in the food establishment and made available
to the department upon request that include:
a. For each bare hand contact procedure, a
listing of the specific ready-to-eat foods that are touched by bare hands;
and
b. Diagrams and other
information showing that handwashing facilities, installed, located, equipped,
and maintained as specified under
2VAC5-585-2230,
2VAC5-585-2280,
2VAC5-585-2310,
2VAC5-585-3020,
2VAC5-585-3030, and
2VAC5-585-3045, are in an easily
accessible location and in close proximity to the work station where the bare
hand contact procedure is conducted;
3. A written employee health policy that
details how the food establishment complies with
2VAC5-585-80,
2VAC5-585-90, and
2VAC5-585-100 including:
a. Documentation that the 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
2VAC5-585-80 A;
b. Documentation that food employees and
conditional employees acknowledge their responsibilities as specified under
2VAC5-585-80 E and F; and
c. Documentation that the person in charge
acknowledges the responsibilities as specified under
2VAC5-585-80 B, C, and D,
2VAC5-585-90, and
2VAC5-585-100;
4. Documentation that the food employees
acknowledge that they have received training in:
a. The risks of contacting the specific
ready-to-eat foods with their bare hands,
b. Proper handwashing as specified under
2VAC5-585-140,
c. When to wash their hands as specified
under 2VAC5-585-160,
d. Where to wash their hands as specified
under 2VAC5-585-170,
e. Proper fingernail maintenance as specified
under 2VAC5-585-190,
f. Prohibition of jewelry as specified under
2VAC5-585-200, and
g. Good hygienic practices as specified under
2VAC5-585-220 and
2VAC5-585-230;
5. Documentation that hands are washed before
food preparation and as necessary to prevent cross-contamination by food
employees as specified under
2VAC5-585-130,
2VAC5-585-140,
2VAC5-585-160, and
2VAC5-585-170 during all hours of
operation when the specific ready-to-eat foods are prepared;
6. Documentation that food employees
contacting ready-to-eat food 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 as specified under
2VAC5-585-180,
d. Incentive programs such as paid sick leave
that assist or encourage food employees not to work when they are ill,
or
e. Other control measures
approved by the department; and
7. Documentation that corrective action is
taken when subdivisions 1 through 6 of this subsection are not
followed.
Statutory Authority: § 3.2-5121 of the Code of
Virginia.
