Hawaii Administrative Rules › Title 11 - DEPARTMENT OF HEALTH › Subtitle 1 - GENERAL DEPARTMENTAL PROVISIONS › Chapter 50 - FOOD SAFETY CODE › Subchapter 3 - FOOD › Section 11-50-32 - Protection from contamination after receiving

Current through June, 2024
(a) Pr
				  eventing contamination from hands,
(1) Food
				  employees shall wash their hands as specified in section
				  11-50-22(b);
(2) Except when washing fruits and vegetables
				  as specified in subsection (g) or as specified in paragraph (4), food employees
				  may not contact exposed, ready-to-eat food with their bare hands - and shall
				  use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves,
				  or dispensing equipment;
(3) Food
				  employees shall minimize bare hand and arm contact with exposed food that is
				  not in a ready-to-eat form;
(4)
				  Paragraph (2) 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 establishment to
				  heat all parts of the food to the minimum temperature specified in section
				  11-50-33(a)(1)-(2)
				  or 11-50-33(b);
				  or
(B) Does not contain a raw
				  animal food but is to be cooked in the food establishment to heat all parts of
				  the food to a temperature of one hundred forty-five degrees
				  Fahrenheit.
(5) Food
				  employees not,serving a highly susceptible population may contact exposed,
				  ready-to-eat food with their bare hands if:
(A) The owner or operator obtains prior
				  approval from the department;
(B)
				  Written procedures are maintained in the food establishment and made available
				  to the department 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 in sections
				  11-50-61(g), (l),
				  (o) and
				  11-50-72(b), (c), and
				  (e), 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 establishment complies with
				  section 11-50-21(a), (b), and
				  (c) including:
(i) Documentation that food employees and
				  conditional employees acknowledge that they are informed to report information
				  about their health and activities as they relate to gastrointestinal symptoms
				  and diseases that are transmittable through food as specified in section
				  11-50-21(a)(1);
(ii) Documentation that food employees and
				  conditional employees acknowledge their responsibilities as specified in
				  section 11-50-21(a) (5);
				  and
(iii) Documentation that the
				  person in charge acknowledges the responsibilities as specified in section
				  11-50-21(a) (2) to (4), (b), and
				  (c);
(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 in
				  section 11-50-22(b);
(iii) When to wash their hands as specified
				  in section
				  11-50-22(c);
(iv) Where to wash their hands as specified
				  in section 11-50 22(d);
(v) Proper
				  fingernail maintenance as specified in section
				  11-50-22(f);
(vi) Prohibition of jewelry as specified in
				  section 11-50-22(g);
				  and
(vii) Good hygienic practices
				  as specified in section
				  11-50-23(a) and
				  (b);
(E) Documentation that hands are washed
				  before food preparation and as necessary to prevent cross contamination by food
				  employees as specified in section
				  11-50-22(a), (b), (c), and
				  (d) 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 in section
				  11-50-22(e);
(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 director; and
(G) Documentation that corrective action is
				  taken when subparagraphs (A) to (F) are not followed.