|
U. S. Department of Health and Human Services
Public Health Service
Food and Drug Administration
2001 Food Code
Note: Emphasis added in bold type
face.
Management and Personnel - Duties
2-103.11 Person in Charge.
The person in charge shall ensure that:
(D) Employees are effectively cleaning their hands, by routinely
monitoring the Employees' handwashing;
Hands and Arms
2-301.11 Clean Condition.*
Food Employees shall keep their hands and exposed portions of their arms clean.
2-301.12 Cleaning Procedure.*
(A) Except as specified in ¶ (B) of this section, food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms)
for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under § 5-202.12.
(B) Food employees shall use the following cleaning procedure:
(1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by;
(2) Thorough rinsing under clean, running warm water; and
(3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under § 6-301.12.
(C) Food Employees shall pay particular attention to the areas underneath the fingernails during the cleaning procedure.
(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.
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 articles and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled equipment or utensils;
(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw food and working with ready-to-eat food;
(H) Before donning gloves for working with food; and
(I) After engaging in other activities that contaminate the hands.
2-301.15 Where to Wash.
Food Employees shall clean their hands in a handwashing lavatory 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.
Preventing Contamination by Employees
3-301.11 Preventing Contamination from Hands.*
(A) Food employees shall wash their hands as specified under § 2-301.12.
(B) Except when washing fruits and vegetables as specified under § 3-302.15
or when otherwise approved, 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 form.S
3-304.15 Gloves, Use Limitation.
(A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
Related
Links:
2001
FDA Food Code (The full 2001 FDA Food Code)
HyGenius
AOP
("Otherwise Approved" exception to no-bare hand contact glove
requirement)
|
|
|
|
