Section 446.062 - Handwashing: Procedure1. Except as otherwise provided in subsection 2: (a) Food employees must clean their hands and exposed portions of their arms for at least 20 seconds using a cleaning compound in an approved handwashing sink.(b) Food employees must use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms: (1) Rinse under clean, running warm water;(2) Apply an amount of cleaning compound recommended by the manufacturer of the cleaning compound;(3) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; and(II) Creating friction on the surfaces of the hands and arms, fingertips and areas between the fingers;(4) Thoroughly rinse under clean, running warm water; and(5) Immediately follow the cleaning procedure with thorough drying using an approved method.2. 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 and arms.Nev. Admin. Code § 446.062
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013