reglab/housing_qa huggingface dataset:
CA Health & Safety Code § 113953.3 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113953.3.

113953.3.  (a) Except as specified in subdivisions (b) and (c), all employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers. Employees shall wash their hands in all of the following instances:(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.(3) After using the toilet room.(4) After caring for or handling any animal allowed in a food facility pursuant to this part.(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.(6) After handling soiled equipment or utensils.(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.(8) When switching between working with raw food and working with ready-to-eat food.(9) Before initially donning gloves for working with food.(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.(11) After engaging in other activities that contaminate the hands.(b) 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.(c) A food facility may incorporate an alternate glove use procedure in which double gloves are worn to handle raw animal proteins. The loose-fitting outer glove shall be removed in a manner to prevent cross-contamination of the tight-fitting inner glove before the inner glove is used as a barrier to bare hand contact with ready-to-eat food.(Amended by Stats. 2021, Ch. 155, Sec. 5. (AB 831) Effective January 1, 2022.)
CA Health & Safety Code § 113953.4 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113953.4.

113953.4.  (a) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall meet either one of the following requirements:(1) Be an approved drug that is listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an approved drug based on safety and effectiveness.(2) Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Antiseptic Health-Care Drug Products as an antiseptic handwash.(b) In addition to the requirements of subdivision (a), the hand antiseptic used as a topical application, hand antiseptic solution used as a hand dip, or hand antiseptic soap shall meet either one of the following requirements:(1) Have components that are exempted from the requirement of being listed in federal Food Additive regulations as specified in 21 CFR 170.39– Threshold of regulation for substances used in food-contact articles.(2) Comply with, and be listed in, either of the following federal regulations:(A) 21 CFR 178 – Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a Food Additive with conditions of safety use.(B) 21 CFR 182 – Substances Generally Recognized as Safe, 21 CFR 184 – Direct Food Substances Affirmed as Generally Recognized as Safe, or 21 CFR 186 – Indirect Food Substances Affirmed as Generally Recognized as Safe for use in contact with food.(c) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap that meets the requirements of subdivisions (a) and (b) shall be applied only to hands that are cleaned in a manner described in Section 113953.3.(d) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the requirements of subdivision (b), the hand antiseptic or hand antiseptic solution used as a hand dip may be used only if its use is either of the following:(1) Followed by thorough hand rinsing in clean water before hand contact with food directly or with the use of gloves.(2) Limited to situations where bare hands do not come in direct contact with food.(e) A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 mg/l chlorine.(Repealed and added by Stats. 2007, Ch. 96, Sec. 15. Effective July 20, 2007.)
CA Health & Safety Code § 113953.5 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113953.5.

113953.5.  (a) Except as specified in subdivision (b), a sign or poster that notifies food employees to wash their hands shall be posted at all handwashing lavatories used by food employees, and shall be clearly visible to food employees.(b) This section does not apply to toilet rooms in guestrooms of restricted food service facilities.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113961 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113961.

113961.  (a) Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form.(b) Food employees shall use nonlatex utensils, including scoops, forks, tongs, paper wrappers, gloves, or other implements, to assemble ready-to-eat food or to place ready-to-eat food on tableware or in other containers. However, food employees may assemble or place on tableware or in other containers ready-to-eat food in an approved food preparation area without using utensils if hands are cleaned in accordance with Section 113953.3.(c) Food that has been served to the consumer and then wrapped or prepackaged at the direction of the consumer shall be handled only with utensils. These utensils shall be properly sanitized before reuse.(Amended by Stats. 2019, Ch. 254, Sec. 2. (SB 677) Effective January 1, 2020.)
CA Health & Safety Code § 113963 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 4 - Handwashing|Section 113963.

113963.  Consistent with Section 113952, a food employee working in any food facility, as defined in Section 113789 of the Health and Safety Code, shall be permitted to wash their hands every 30 minutes and additionally as needed.(Added by Stats. 2020, Ch. 45, Sec. 2. (AB 1867) Effective September 9, 2020.)
CA Health & Safety Code § 113967 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 5 - Personal Cleanliness|Section 113967.

113967.  No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.(Amended by Stats. 2007, Ch. 96, Sec. 17. Effective July 20, 2007.)
CA Health & Safety Code § 113968 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 5 - Personal Cleanliness|Section 113968.

113968.  Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113969 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 5 - Personal Cleanliness|Section 113969.

113969.  (a) Except as specified in subdivision (b), all food employees preparing, serving, or handling food or utensils shall wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair from contacting nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.(b) This section does not apply to food employees, such as counter staff who only serve beverages and wrapped or prepackaged foods, hostesses, and wait staff, if they present a minimal risk of contaminating nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.(Amended by Stats. 2009, Ch. 571, Sec. 25. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113971 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 5 - Personal Cleanliness|Section 113971.

113971.  Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-use articles.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113973 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 6 - Hygienic Practices|Section 113973.

113973.  (a) Single-use nonlatex gloves shall be worn when contacting food and food-contact surfaces if the employee has any cuts, sores, rashes, artificial nails, nail polish, rings, other than a plain ring, such as a wedding band, uncleanable orthopedic support devices, or fingernails that are not clean, smooth, or neatly trimmed.(b) Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required by this part. Single-use gloves shall not be washed.(c) If used, single-use gloves shall be used for only one task, such as working with ready-to-eat food or with raw food of animal origin, used for no other purpose, and shall be discarded when damaged or soiled, or when interruptions in the food handling occur.(d) Except as specified in subdivision (e), nonlatex, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used only with food that is subsequently cooked as specified in Section 114004, such as frozen food or a primal cut of meat.(e) Nonlatex, slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove.(f) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked.(g) The use of latex gloves is prohibited in food facilities and retail food establishments. Types of nonlatex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.(Amended by Stats. 2019, Ch. 254, Sec. 3. (SB 677) Effective January 1, 2020.)
CA Health & Safety Code § 113974 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 6 - Hygienic Practices|Section 113974.

113974.  Food employees experiencing, while at work in a food facility, persistent sneezing, coughing, or runny nose that is associated with discharges from the eyes, nose, or mouth, and that cannot be controlled by medication, shall not work with exposed food; clean equipment, utensils, or linens; or unwrapped single-use utensils.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113975 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 6 - Hygienic Practices|Section 113975.

113975.  (a) Except as provided in subdivision (b), an employee who has a wound that is open or draining shall not handle food.(b) A food employee who has a wound is restricted from food handling unless the food employee complies with all of the following:(1) If the wound is located on the hand or wrist, an impermeable cover, such as a finger cot or stall, shall protect the wound. A single-use glove shall be worn over the impermeable cover.(2) If the wound is located on exposed portions of the arms, an impermeable cover shall protect the wound.(3) If the wound is located on other parts of the body, a dry, durable, tight-fitting bandage shall cover the wound.(4) For purposes of this section, a wound also includes a cut, sore, rash, or lesion.(Added by Stats. 2013, Ch. 556, Sec. 11. (AB 1252) Effective January 1, 2014.)
CA Health & Safety Code § 113976 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 6 - Hygienic Practices|Section 113976.

113976.  Unless a utensil used to taste food is discarded after the first time it is used for this purpose and before the next tasting or any other use, the utensil shall be washed, rinsed, and sanitized pursuant to Chapter 5 (commencing with Section 114095) between tastings and before any other use.(Amended by Stats. 2009, Ch. 571, Sec. 26. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113977 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 6 - Hygienic Practices|Section 113977.

113977.  (a) Except as specified in subdivision (b), an employee shall eat, drink, or use any form of tobacco only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.(b) A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, nonprepackaged food, and food-contact surfaces.(Amended by Stats. 2007, Ch. 96, Sec. 18. Effective July 20, 2007.)
CA Health & Safety Code § 113978 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 3 - Management and Personnel|ARTICLE 6 - Hygienic Practices|Section 113978.

113978.  Food facilities shall have a “no smoking” sign posted in the food preparation, food storage, and warewashing areas.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113980 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 1 - Protection from Contamination|Section 113980.

113980.  All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage; shall have been obtained from approved sources; shall be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination; shall otherwise be fully fit for human consumption; and shall conform to the applicable provisions of the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)).(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113982 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 1 - Protection from Contamination|Section 113982.

113982.  (a) Except as specified in subdivision (b), food shall be transported in a manner that meets the following requirements:(1) The interior floor, sides, and top of the food holding area shall be constructed of a smooth, washable, impervious material capable of withstanding frequent cleaning.(2) The food holding area shall be constructed and operated so that no liquid wastes can drain onto any street, sidewalk, or premises.(3) Except as provided in subdivision (a) of Section 113996, potentially hazardous food shall be maintained at the required holding temperatures.(b) (1) Ready-to-eat food delivered through a third-party food delivery platform shall be transported in a manner that meets all of the following requirements:(A) The interior floor, sides, and top of the food holding area shall be clean and capable of withstanding frequent cleaning. (B) Ready-to-eat food shall be protected from contamination in accordance with Section 113980.(C) The food shall be maintained at holding temperature necessary to prevent spoilage.(2) All bags or containers in which ready-to-eat foods are being transported or delivered from a food facility to a customer through a third-party food delivery platform shall be closed by the food facility with a tamper-evident method prior to the food deliverer, who transports and delivers ready-to-eat food for the third-party food delivery platform, taking possession of the ready-to-eat food.(3) Enforcement officers may recover from a third-party food delivery platform reasonable costs that are associated with the enforcement of this section against food deliverers who transport and deliver ready-to-eat food for the third-party food delivery platform.(c) (1) This section shall not apply to the transportation of prepackaged nonpotentially hazardous foods.(2) Paragraph (2) of subdivision (b) shall not apply to food transported as part of a charitable feeding program or food being donated to a food bank, as defined in Section 113783.(Amended by Stats. 2020, Ch. 105, Sec. 2. (AB 3336) Effective January 1, 2021.)
CA Health & Safety Code § 113984 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 1 - Protection from Contamination|Section 113984.

113984.  (a) Adequate and suitable counter space shall be provided for all food preparation operations.(b) Except as specified in subdivision (c), food preparation shall be conducted within a fully enclosed food facility.(c) Limited food preparation shall be conducted within a food compartment or as approved by the enforcement agency. Subject to subdivision (g), this subdivision does not require an additional food compartment when adding ingredients to a beverage or dispensing into a serving container when the beverage is prepared for immediate service in response to an individual consumer order.(d) Food shall be prepared with suitable utensils and on surfaces that, prior to use, have been cleaned, rinsed, and sanitized as specified in Section 114117 to prevent cross-contamination.(e) Overhead protection shall be provided above all food preparation, food display, warewashing, and food storage areas.(f) All food shall be thawed, washed, sliced, and cooled within an approved fully enclosed food facility.(g) Based upon local environmental conditions, location, and other similar factors, the enforcement officer may establish additional structural or operational requirements, or both, for mobile food facilities as necessary to ensure that foods, food-contact surfaces, and utensils are of a safe and sanitary quality.(Amended by Stats. 2015, Ch. 615, Sec. 7. (AB 226) Effective January 1, 2016.)
CA Health & Safety Code § 113984.1 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 4 - General Food Safety Requirements|ARTICLE 1 - Protection from Contamination|Section 113984.1.

113984.1.  Consumer access to a food facility through the food preparation area is permissible, at the discretion of the permitholder, if ready-to-eat foods are prepared in approved areas separated from sources of contamination by a space of at least three feet from the consumer and in areas that are separate from raw or undercooked foods. The route of access shall be separated from the required space by a rail or wall at least three feet high or otherwise clearly delineated.(Amended by Stats. 2007, Ch. 96, Sec. 21. Effective July 20, 2007.)