§ 37.122. Personnel hygiene.
(a) The services of an employe with any open sore on an exposed portion of the body or one afflicted with an infectious or contagious disease shall not be used except that services of employes with finger cuts or with bandages, finger cuts and similar type coverings may be utilized on the condition that the employe wears rubber gloves.
(b) —
(1) Any employe with an upper respiratory infection shall be assigned duties outside of the areas of food preparation, processing and packaging.
(2) Visitors to food preparation, processing and packaging areas shall comply with employe requirements.
(c) Practices for employes handling unpackaged food shall be as follows:
(1) Employes shall wear head covering and shall keep clothing in a clean condition consistent with the duty being performed.
(2) Before beginning work, after each absence from post of duty and after contact with nonsanitized surfaces, each employe shall:
(i) Wash his hands with liquid or powdered soap and warm water dispensed from a foot or elbow operated device (Existing faucet facilities need be changed to a foot or elbow operated device; only when a new hand washing facility is installed.).
(ii) Rinse his hands in a chlorinated spray or other approved sanitizing agent, unless a bacteriostatic soap is used in washing.
(iii) Dry his hands with single service towels or with electric hot air dryers.
(d) Hand contact with food products shall be minimized.
(e) Use of a common dip bowl or tank is prohibited.
(f) Whenever rubber gloves are used they shall be cleaned and sanitized in accordance with the hand washing specifications in subsection (c).
(g) Use of tobacco in any form, chewing gum or eating in rooms where food products are stored, handled or prepared shall not be permitted.
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