Section 144-200-2-3 - PERSONAL CLEANLINESS2-301.11 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 ¶ (D)of this section, Food Employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under¶ 5-202.12 and Subpart 6-301.(B) Food Employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water;(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;(3) Rub together vigorously for at least 20 seconds while:(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;(4) Thoroughly rinse under clean, running warm water; and(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12.(C) To avoid recontaminating their hands or surrogate prosthetic devices, Food Employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a Handwashing Sink or the handle of a restroom door.(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 or surrogate prosthetic devices. 2-301.13 Special Handwash Procedures.* Reserved.
2-301.14 When to Wash.* Food Employees shall clean their hands and exposed portions of their arms as specified under
§ 2-301.1 2 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; and
(H)After engaging in other activities that contaminate the hands.
2-301.15 Where to Wash.Food Employees shall clean their hands in a Handwashing Sink or Approved automatic handwashing facility and may not clean their hands in a sink used for Food preparation, or Warewashingor in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
2-301.16 Hand Antiseptics. (A) A hand antiseptic used as a topical application, hand antiseptic solution used as a hand dip or a hand antiseptic soap shall:(1) Comply with one of the following: (a) Be an Approved drug that is listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations, 32nd edition, (commonly known as the Orange Book). The approved drug list, based on safety and effectiveness, may be located at www.fda.gov/ Drugs/ DevelopmentApprovalProcess/ucm079068.htm; or(b) Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash, and(2) Comply with one of the following: (a) Have components that are exempted from the requirement of being listed in federal Food Additive regulations as specified in 21 CFR 170.39 (Threshold of regulation for substances used in food-contact articles); or(b) Comply with and be listed in: (i)21 CFR 178 (Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a Food Additive with conditions of safe use); or
(ii) 21 CFR 182 (Substances Generally Recognized as Safe), 21 CFR 184 (Direct Food Substances Affirmed as Generally Recognized as Safe), or 21 CFR 186 (Indirect Food Substances Affirmed as Generally Recognized as Safe for use in contact with Food), and(3) Be applied only to hands that are cleaned as specified under §2-301.12.(B) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the criteria specified under Subparagraph (A)(2) of this section, use shall be: (1) Followed by thorough hand rinsing in clean water before hand contact with Food or by the use of gloves; or(2) Limited to situations that involve no direct contact with Food by the bare hands.(C) A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 mg/L chlorine. 2-302Fingernails 2-302.11 Maintenance. (A) Food Employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.(B) Unless wearing intact gloves in good repair, a Permit Holder must ensure that a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed Food. 2-303Jewelry 2-303.11 Prohibition. Except for a plain ring such as a wedding band, while preparing food, Food Employees may not wear jewelry including medical information jewelry on their arms and hands.
2-304Outer Clothing 304.11 Clean Condition. Food Employees shall wear clean outer clothing to prevent contamination of Food, Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
10-144 C.M.R. ch. 200, § 2-3