3717-1-03.2(A) Food: protection from contamination after receiving

Preventing contamination from hands.

(1)

Food employees are to wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative Code.

(2)

Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) of this rule, food employees cannot contact exposed, ready-to-eat food with their bare hands and are to use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

(3)

Paragraph (A)(2) of this rule does not apply to a food employee that contacts exposed, ready-to-eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that:

(a)

Contains a raw animal food and is to be cooked in the food service operation or retail food establishment to heat all parts of the food to the minimum temperatures specified in paragraphs (A)(1), (A)(4) and (B) of rule 3717-1-03.3 of the Administrative Code; or

(b)

Does not contain a raw animal food but is to be cooked in the food service operation or retail food establishment to heat all parts of the food to a temperature of at least one hundred forty-five degrees Fahrenheit (sixty-three degrees Celsius).

(4)

Food employees not serving a highly susceptible population, may contact exposed ready-to-eat food with their bare hands if:

(a)

The license holder obtains prior approval from the licensor;

(b)

Written procedures are maintained in the food service operation or retail food establishment and made available to the licensor upon request that include:

(i)

For each bare hand contact procedure, a listing of the specific ready-to-eat foods that are touched by bare hands;

(ii)

Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under paragraphs (G), (L), and (O) of rule 3717-1-05.1 of the Administrative Code, and paragraphs (B), (C), and (E) of rule 3717-1-06.2 of the Administrative Code are in an easily accessible location and in close proximity to the work station where the bare hand contact procedure is conducted.

(c)

A written employee health policy that details how the food service operation or retail food establishment complies with rule 3717-1-02.1 of the Administrative Code including:

(i)

Documentation that food employees and conditional employees acknowledge that they are informed to report information about their health as it relates to gastrointestinal symptoms and diseases that are transmittable through food as specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code;

(ii)

Documentation that food employees and conditional employees acknowledge their responsibilities as specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code; and

(iii)

Documentation that the person in charge acknowledges the responsibilities as specified under paragraphs (B), (C), (D), and (E) of rule 3717-1-02.1 of the Administrative Code.

(d)

Documentation that food employees acknowledge that they have received training in:

(i)

The risks of contacting the specific ready-to-eat foods with bare hands;

(ii)

Proper handwashing as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative Code;

(iii)

When to wash their hands as specified under paragraph (C) of rule 3717-1-02.2 of the Administrative Code;

(iv)

Where to wash their hands as specified under paragraph (D) of rule 3717-1-02.2 of the Administrative Code;

(v)

Proper fingernail maintenance as specified under paragraph (F) of rule 3717-1-02.2 of the Administrative Code;

(vi)

Limitation of jewelry as specified under paragraph (G) of rule 3717-1-02.2 of the Administrative Code; and

(vii)

Good hygienic practices as specified under paragraphs (A) and (B) of rule 3717-1-02.3 of the Administrative Code.

(e)

Documentation that hands are washed before food preparation and as necessary to prevent cross contamination by food employees as specified under paragraphs (A), (B), (C), and (D) of rule 3717-1-02.2 of the Administrative Code during all hours of operation when the specific ready-to-eat foods are prepared;

(f)

Documentation that food employees contacting ready-to-eat food with bare hands use two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:

(i)

Double handwashing;

(ii)

Nail brushes;

(iii)

A hand antiseptic after handwashing as specified under paragraph (E) of rule 3717-1-02.2 of the Administrative Code;

(iv)

Incentive programs such as paid sick leave that assist or encourage food employees not to work when they are ill; or

(v)

Other control measures approved by the licensor; and

(g)

Documentation that corrective action is taken when paragraphs (A)(4)(a) to (A)(4)(f) of this rule are not followed.

(5)

Food employees are to minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.