Where to Wash

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