Hygienic Practices

CHAPTER 1, FOOD SAFETY

kept in food preparation and serving areas; nor will personnel use

these same areas for changing their clothes.

2-4 HYGIENIC PRACTICES

2-4.1

FOOD CONTAMINATION PREVENTION

2-4.2

HAIR RESTRAINTS

2-4.3

ANIMALS

2-4.1 Food Contamination Prevention

2-4.1.1 Eating, Drinking, or Using Tobacco.

2-4.1.2 Discharges from the Eyes, Nose, and Mouth.

2-4.1.1 Eating, Drinking, or Using Tobacco

a. Except as specified in paragraph b. of this section, an employee

shall eat, drink, or use any form of tobacco only in designated areas where

the contamination of exposed food; clean equipment, utensils, and linens;

unwrapped single-service and single-use articles; or other items needing

protection can not result.

b. A food employee may drink from a closed beverage container if the

container is handled to prevent contamination of:

(1) The employee's hands;

(2) The container;

(3) Exposed food; clean equipment, utensils, and linens; and

unwrapped single-service and single-use articles.

2-4.1.2 Discharges from the Eyes, Nose, and Mouth

Food employees experiencing persistent sneezing, coughing, or a runny nose

that causes discharges from the eyes, nose, or mouth may not work with

exposed food; clean equipment, utensils, and linens; or unwrapped single-

service or single-use articles.

2-4.2 Hair Restraints (Effectiveness)

a. Except as provided under Paragraph b. of this section, food

employees shall wear hair restraints such as washable or disposable hats,

hair coverings or nets, beard restraints, and clothing that covers body

hair, that are designed and worn to effectively keep their hair from

contacting exposed food; clean equipment, utensils, and linens; and

unwrapped single-service and single-use articles. Washable hats shall be

laundered regularly.