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

Hands and arms - when to wash. Food employees are to 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 and utensils; and unwrapped single-service and single-use articles and:

(1)

After touching bare human body parts other than clean hands and 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 (E) of rule 3717-1-02.3 of the Administrative Code;

(4)

After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, 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)

Before donning gloves to initiate a task that involves working with food; and

(9)

After engaging in any other activities that contaminate the hands.