Keep handsinks supplied with soap and paper towels or hand drying devices.
Hands and exposed portions of arms must be washed well with soap and warm water; 20-second wash (the use of a fingernail brush is recommended) then a thorough rinse.
Hands should be washed:
After touching bare human body parts other than clean hands and clean, exposed portions of arms.
After using the toilet room.
After caring for or handling any animals.
After coughing, sneezing, using a handkerchief, or disposable tissue, using tobacco, eating, or drinking.
After handling soiled equipment or utensils.
Immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
During food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks, such as when changing from poultry to beef, beef to pork, or raw animal food to vegetables or other ready-to-eat foods.
After engaging in other activities that contaminate the hands.
Do not wash hands in the food preparation sink or mop sinks.
Use paper towels for hand drying rather than common cloth towels.
No jewelry, bracelets, etc., other than plain wedding bands.
2. Food handlers must not work around food if they have any infections, such as boils, infected wounds, colds, or flu.
Eat, drink, and smoke in appropriate places.
Eating, drinking, and the use of tobacco must not occur in areas where there is a risk of contaminating food, utensils, or single-service articles.
Designated safe areas and places should be planned for and used.
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of:
The employees hands.
Exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
Never reuse cooking utensils after tasting food while cooking or serving, never lick the fingers, eat or sample food while the food is being prepared and served.