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MANUAL OF NAVAL PREVENTIVE MEDICINE
with exposed food, clean equipment and utensils, and unwrapped single-
service and single-use articles;
g. During food preparation, as often as necessary to remove soil and
contamination and to prevent cross contamination when changing tasks;
h. When switching between working with raw foods and working with
ready-to-eat foods;
i. After engaging in other activities that contaminate the hands.
2-3.1.4 Where to Wash
a. Food employees shall clean their hands in a hand washing lavatory
when available and should not clean their hands in a sink used for food
preparation, or in a service sink or a curbed cleaning facility used for
the disposal of mop water and similar liquid waste unless no other
facilities are available.
b. Conspicuous signs requiring hand washing must be posted in food
service and toilet areas.
2-3.1.5 Hand Sanitizers
Hand sanitizers may be used in addition to regular hand washing.
Consult the PMA for guidance concerning the use of hand sanitizers.
2-3.2 Fingernails
Food employees shall keep their fingernails trimmed short, filed, and
maintained so the edges and surfaces are cleanable and not rough.
2-3.3 Jewelry
While preparing food, food employees may not wear jewelry on their arms and
hands. This section does not apply to a plain ring such as a wedding band.
2-3.4 Outer Clothing
Food employees shall wear clean outer clothing. When moving from a raw food
operation to a ready-to-eat food operation, food
employees shall wear a clean outer covering over clothing or change to
clean clothing if their clothing is soiled.
2-3.5 Personal Effects
Clothing and personal effects of food service personnel must not be
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