Ala. Admin. Code r. 420-3-15-.04

Current through Register Vol. 43, No. 3, December 31, 2024

Section 420-3-15-.04 - [Effective 2/14/2025] Personnel

(1)Health and Disease Controls:

(a) No person, while infectious for any disease that can be transmitted through food, whether ill, or while afflicted with boils, infected wounds or sores shall work in any area of a crab meat processing plant in any capacity in which there is a likelihood of such person contaminating crab meat or utensil and equipment surfaces with pathogenic organisms. If the manager or person in charge of the plant suspects that any employee may be infectious for any disease that can be transmitted through food, he shall notify the Health Officer or designee immediately.

(b) When the Health Officer or designee has reasonable cause to suspect possible disease transmission by an employee of a crab meat processing plant, he shall secure a morbidity history of the suspected employee or make any other investigation as indicated and shall take appropriate action. The Health Officer or designee may require any or all of the following measures:

1. The immediate exclusion of the employee from crab meat processing plants.

2. The immediate closing of the crab meat processing plant concerned until, in the opinion of the Health Officer, no further danger of disease outbreak exists.

3. Restriction of the employee's services to some area of the plant where there would be no danger of transmitting disease.

4. Adequate medical and laboratory examination of the employee and of other employees and of his and their body discharges.

(2)Cleanliness:

(a) Handwashing:

1. All employees shall thoroughly wash with soap and warm water and sanitize their hands before starting work, after each absence from the work station, after visiting the toilet room, and any other time when the hands may have become soiled or contaminated.

2. The hands of all employees shall be kept clean while engaged in the handling of cooked crabs, crab meat, and food contact surfaces or equipment and utensils.

(b) Clothing:

1. All employees shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygienic practices while on duty, to the extent necessary to prevent contamination of food, food contact surfaces, or food packaging materials.

2. Employees shall wear hair nets, headbands, caps, beard covers, or other effective hair restraints.

3. Employees shall remove all items such as, but not limited to, jewelry and electronic devices when food is manipulated by hand. If jewelry cannot be removed, it may be covered by material which can be maintained in an intact, clean, and sanitary condition which effectively protects against contamination of the food, food contact surfaces, and food packaging materials by these objects.

4. Employees' gloves used for food handling shall be intact, clean, and in sanitary condition. Such gloves should be of an impermeable material except where their usage would be inappropriate or incompatible with the work involved.

5. Employees shall not store clothing or other personal belongings, eat food or drink beverages, or use tobacco in any form in areas where food or food ingredients are exposed, or in areas used for washing equipment or utensils.

6. Employees shall take any other necessary precautions to prevent contamination of foods with microorganisms or foreign substances including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and medications.

Ala. Admin. Code r. 420-3-15-.04

Filed September 1, 1982. Repealed and New Rule: Filed December 20, 2006; effective January 24, 2007.

Adopted by Alabama Administrative Monthly Volume XLIII, Issue No. 03, December 31, 2024, eff. 2/14/2025.

Author: Lewis A. Byrd, Ph.D., Toni Ackerson, Nan Steedley

Statutory Authority: Code of Ala., 1975, § 22-2-2(6), 22-20-5.