Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils 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 animal after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking after handling soiled equipment or utensils during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks when switching from working with raw food and working with ready-to-eat foods before initially donning gloves for working with food before dispensing or serving food handling clean tableware and serving utensils in the food service area after engaging in other activities that contaminate the hands. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. “Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer.
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Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer.
Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. “Food-contact surfaces and utensils shall be clean to sight and touch.
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