3717-1-02.2(B) Management and personnel: personal cleanliness

Hands and arms - cleaning procedure.

(1)

Except as specified in paragraph (B)(4) of this rule, food employees are to clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms for at least twenty seconds, using a hand cleaner in a handwashing sink that is equipped as specified under paragraph (C) of rule 3717-1-05.1 of the Administrative Code and paragraphs (A) to (F) of rule 3717-1-06.2 of the Administrative Code.

(2)

Food employees are to use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(a)

Rinse under clean, running warm water;

(b)

Apply an amount of hand cleaner recommended by the product manufacturer;

(c)

Rub together vigorously for at least ten to fifteen seconds while:

(i)

Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; and

(ii)

Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers.

(d)

Thoroughly rinse under clean, running warm water; and

(e)

Immediately follow the cleaning procedure with thorough drying using a method as specified under paragraph (C) of rule 3717-1-06.2 of the Administrative Code.

(3)

To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

(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 or surrogate prosthetic devices.