Okla. Admin. Code § 310:257-5-21

Current through Vol. 41, No. 19, June 17, 2024

Section 310:257-5-21 - Preventing contamination from hands

(a) Food employees shall wash their hands as specified under OAC 310:257-3-10.

(b) Except when washing fruits and vegetables as specified in OAC 310:257-5-27 or (d) of this Section, food employees shall 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. This does not apply to a food employee that contacts exposed, ready-to-eat food with bare hands at a time the ready-to-eat food is being added as an ingredient to food that:

(1) Contains a raw animal food and is to be cooked in the food establishment to heat all parts of the food to the minimum temperature as specified in OAC 310:257-5-46 or OAC 310:257-5-47; or

(2) Does not contain a raw animal food but is to be cooked in the food establishment to heat all parts of the food to a temperature of at least 63°C (145°F).

(c) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.

(d) Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if the food establishment obtains prior approval from the regulatory authority and maintains:

(1) A written employee health policy that details how the food establishment complies with OAC 310:257-3-4 through 310:257-3-6 including:

(A) Documentation that food employees and conditional employees acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through food as specified under OAC 310:257-3-4,

(B) Documentation that food employees and conditional employees acknowledge their responsibilities as specified under OAC 310:257-3-4, and

(C) Documentation that the person in charge acknowledges the responsibilities as specified under OAC 310:257-3-4(b) through 310:257-3-4(d), OAC 310:257-3-5 and OAC 310:257-3-6;

(2) Documentation that food employees acknowledge that they have received training in:

(A) The risks of contacting the specific ready-to-eat foods with bare hands,

(B) Proper handwashing as specified under OAC 310:257-3-10;

(C) When to wash their hands as specified under OAC 310:257-3-12;

(D) Where to wash their hands as specified under OAC 310:257-3-13;

(E) Proper fingernail maintenance as specified under OAC 310:257-3-15;

(F) Prohibition of jewelry as specified under OAC 310:257-3-16; and

(G) Good hygienic practices as specified under OAC 310:257-3-18 and 310:257-3-19.

(3) Documentation that food employees contacting ready-to-eat food with bare hands use two (2) or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:

(A) Double handwashing,

(B) Nail brushes,

(C) A hand antiseptic after handwashing as specified under OAC 310:257-3-14, or

(D) Other control measures approved by the Department, and

(4) Documentation that corrective action is taken when this Sub-paragraph is not followed.

Okla. Admin. Code § 310:257-5-21

Added at 23 Ok Reg 2358, eff 6-25-06; Amended at 28 Ok Reg 2289, eff 11-1-11

Amended by Oklahoma Register, Volume 33, Issue 24, September 1, 2016, eff. 9/11/2016

Amended by Oklahoma Register, Volume 38, Issue 24, September 1, 2021, eff. 9/11/2021