3717-1-02.2 Management and personnel: personal cleanliness.

 

 

 

3717-1-02.2                 Management and personnel: personal cleanliness.

 

 

 

(A)  Hands and arms - clean condition.

 

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

 

(B)  Hands and arms - cleaning procedure.

 

Food employees shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under paragraph (C) of rule 3717-1-05.1 of the Administrative Code by vigorously rubbing together the surfaces of their lathered hands and arms for at least twenty seconds and thoroughly rinsing with clean water. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.

 

(1)Food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under paragraph (C) of rule 3717-1-05.1 of the Administrative Code.

 

(2) Food employees shall use the following cleaning procedure:

 

(a) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by;

 

(b) Thorough rinsing under clean, running warm water; and

 

(c) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under paragraph (C) of rule 3717-1-06.2 of the Administrative Code.

 

(3)Food  employees  shall  pay  particular  attention  to  the  areas  underneath  the fingernails during the cleaning procedure.

 

(4)If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.

 

(C)  Hands and arms - when to wash.

 

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

 

 

specified under paragraph (B) of this rule immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single-service or single-use articles and:

(1)   After touching bare human body parts other than clean hands or clean, exposed portions of arms;

(2)   After using the toilet room;

(3)    After caring for or handling service animals or aquatic animals as specified in paragraph (D) of rule 3717-1-02.3 of the Administrative Code;

(4)     After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking except as specified in paragraph (A) of rule 3717-1-02.3 of the Administrative Code for a food employee drinking from a closed beverage container;

(5)   After handling soiled equipment or utensils;

(6)   During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(7)   When switching between working with raw food, and working with ready-to-eat food;

(8)   After engaging in any other activities that contaminate the hands; and

(9)   Before putting on single-use or durable non-absorbent gloves for working with food.

(D)  Hands and arms - where to wash.

Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water or and similar liquid waste.

(E)  Hand sanitizers.

(1)    A hand sanitizer and a chemical hand sanitizing solution used as a hand dip shall:

(a)   Comply with one of the following:

(i)   Be an approved drug that is listed in the F.D.A. publication approved drug products with therapeutic equivalence evaluations as an approved drug based on safety and effectiveness; or

(ii)    Have active antimicrobial ingredients that are listed in the F.D.A. monograph for over-the-counter health-care antiseptic drug products as an antiseptic handwash; and:

(a) The  F.D.A.  monograph  for  over-the-counter  health-care antiseptic drug products as an antiseptic handwash, or

(b) The  U.S.D.A.  list  of  proprietary  substances  and  nonfood compounds, miscellaneous publication no. 1419; and

(b)   Comply with one of the followingConsist of components that are:

(i) Have components that are exempted from the requirement of being listed in federal food additive regulations as specified in 21 C.F.R. 170.39 - threshold of regulation for substances used in food-contact articles; or

(ii) Comply with and be listed in:

(a) 21 C.F.R. 178 - indirect food additives: adjuvants, production aids, and sanitizers as regulated for use as a food additive with conditions of safe use, or

(b) 21 C.F.R. 182 - substances generally recognized as safe, 21 C.F.R. 184 - direct food substances affirmed as generally recognized as safe, or 21 C.F.R. 186 - indirect food substances affirmed as generally recognized as safe for use in contact with food; and

(i) Listed for such use in contact with food in 21 CFR 178 - indirect food additives: adjuvants, production aids, and sanitizers; or

(ii) Exempt from regulation as food additives under 21 CFR 170.39 - threshold of regulation for substances used in food-contact articles; or

(iii) Generally  recognized  as  safe  (GRAS)  for  the  intended  use  in contact with food within the meaning of the Federal Food, Drug

and Cosmetic Act (FFDCA); or

(iv) Permitted for such use by an effective food contact substance notification as defined by paragraph 409(h) of the FFDCA and listed in FDA's Inventory of effective premarket notifications for food contact substances; and

(c) Be applied only to hands that are cleaned as specified under paragraph (B) of this rule.

(2)    If a hand sanitizer or a chemical hand sanitizing solution used as a hand dip does not meet the criteria specified under paragraph (E)(1)(b) of this rule, use shall be:

(a)    Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; or

(b)   Limited to situations that involve no direct contact with food by the bare hands.

(3)    A chemical hand sanitizing solution used as a hand dip shall be maintained clean and at a strength equivalent to at least one hundred parts per million (MG/Lmg/L) chlorine.

(F)   Fingernails - maintenance.

(1)    Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.

(2)    Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nailsfingernails when working with exposed food.

(G)  Jewelry - prohibition.

While preparing food, food employees may not wear jewelry on their arms or hands. This prohibition does not apply to a plain ring such as a wedding band.

(1) Except as provided in paragraphs (G)(2) and (G)(3) of this rule, while preparing food, food employees may not wear jewelry on their arms or hands.

(2) A medical alert bracelet is permitted when a reasonable accomodation is made, such as wearing the bracelet high on the arm or secured in a manner that does

not pose a risk to the food but provides emergency medical information if it is needed.

(3) A plain ring such as a wedding band may be worn.

(H)  Outer clothing - clean condition.

Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, or single-service or single-use articles.

Replaces:                                 901:3-02, 3701-21-06, 3701-21-47

Effective:                                03/01/2005

R.C. 119.032 review dates:    07/26/2004 and 03/01/2010

CERTIFIED ELECTRONICALLY

Certification

11/05/2004

Date

Promulgated Under:   119.03

Statutory Authority:   3717.05

Rule Amplifies:           3717.05

Prior Effective Dates: 3/1/2001