Personal Cleanliness

CHAPTER 1, FOOD SAFETY

2-3 PERSONAL CLEANLINESS

2-3.1

HANDS AND ARMS

2-3.2

FINGERNAILS

2-3.3

JEWELRY

2-3.4

OUTER CLOTHING

2-3.5

PERSONAL EFFECTS

2-3.1 Hands And Arms

2-3.1.1

Clean Condition

2-3.1.2

Cleaning Procedure

2-3.1.3

When to Wash

2-3.1.4

Where to Wash

2-3.1.5

Hand Sanitizers

2-3.1.1 Clean Condition

Food employees shall keep their hands and exposed portions of their arms

clean.

2-3.1.2 Cleaning Procedure

Food employees shall clean their hands and exposed portions of their arms

with a cleaning compound by vigorously rubbing together the surfaces of

their lathered hands and arms for at least 20 seconds and thoroughly

rinsing with clean water. Employees shall pay particular attention to the

areas underneath the fingernails and between the fingers.

2-3.1.3 When to Wash

Food employees shall clean their hands and exposed portions of their arms

as noted above at the following times:

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 authorized support animals;

d. After coughing, sneezing, using a handkerchief or disposable

tissue, using tobacco, eating, or drinking;

e. After handling soiled equipment or utensils;

f. Immediately before engaging in food preparation including working