Employee Hygiene

Item 03 Employee Hygiene 5 points

Food employees must vigorously wash their hands and exposed portions of their arms with soap and warm water for at least 20 seconds:

1. Before engaging in food preparation.
2. As necessary to prevent cross-contamination.
3. When switching between working with raw animal foods and working with ready-to-eat foods.
4. After handling soiled equipment or utensils, coughing, sneezing, using a tissue, smoking, eating, drinking, using the toilet room, touching body parts, handling animals, or any activities that contaminate hands.

Food employees must clean their hands in a designated handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or in a service sink used for the disposal of mop water and similar liquid waste.