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-10- <br />that cause such a disease or while afflicted with <br />a boil, an infected wound, or an acute respiratory <br />infection, shall work in a food service establish- <br />ment in any capacity in which there is a likelihood <br />of such person contaminating food or food contact <br />surfaces with pathogenic organisms or transmitting <br />disease to other persons. <br />(b) Personal Cleanliness. Employees shall thoroughly <br />wash their hands and the exposed portions of their <br />arms with soap and warm water before starting work, <br />during work as often as is necessary to keep them <br />clean, and after smoking, eating, drinking, or <br />using the toilet. Employees shall keep their <br />fingernails clean and trimmed. <br />(c) Clothing. <br />(1) The outer clothing of all employees shall be <br />clean. <br />(2) Employees shall use effective hair restraints <br />to prevent the contamination of food or food- <br />contact surfaces. <br />(3) Employees shall remove all insecure jewelry, <br />and during periods when food is manipulated by <br />hand, remove from hands any jewelry that cannot <br />be adequately sanitized. <br />(d) Employee Practices. <br />(1) Employees shall consume food only in designated <br />dining areas. An employee dining area shall <br />not be so designated if consuming food there <br />may result in contamination of other food, <br />equipment, utensils, or other items needing <br />protection. <br />(2) Employees shall not use tobacco in any form <br />while engaged in food preparation or service, <br />nor while in equipment-washing or utensil- <br />washing or food preparation areas. Employees <br />shall use tobacco only in designated areas. <br />An employee tobacco use area shall not be <br />designated for that purpose if the use of <br />tobacco there may result in contamination of <br />food, equipment, utensils, or other items <br />needing protection. <br />(3) Employees shall handle soiled tableware in <br />a way that minimizes contamination of their <br />hands. <br />(4) Employees shall maintain a high degree of <br />personal cleanliness and shall conform to <br />good hygienic practices during all working <br />periods in the food service establishment. <br />Sec'. 11-5. Equipment and Utensils. <br />(a) Materials. <br />(1) General. Multi-use equipment and utensils <br />shall be constructed and repaired with safe <br />materials, including finishing materials; <br />shall be corrosion resistant and nonabsorbant; <br />and shall be smooth, easily cleanable, and <br />durable under conditions of normal use. Single