Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-1 - RETAIL FOOD SALES › Rule 40-7-1-.10 - Food: Protection from Contamination after Receiving

Current through Rules and Regulations filed through June 27, 2024
(1)
Preventing Contamination from Hands.
(a) FOOD EMPLOYEES shall wash their hands as
				specified under
				40-7-1-.05(2).
(b)
Except when washing fruits and
				vegetables as specified under
				40-7-1-.10(7) or as
				specified in (d) and (e) of this section
, 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.P
(c) FOOD EMPLOYEES shall minimize bare hand
				and arm contact with exposed FOOD that is not in a READY-TO-EAT
				form.Pf
(d)
Paragraph (b) of this section
				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:
1.
Contains a
				raw animal FOOD and is to be cooked in the FOOD ESTABLISHMENT to heat all parts
				of the FOOD to the minimum temperatures specified in
				40-7-1-.11(1)(a) -
				(b) or
				40-7-1-.11(2);
				or
2.
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 at least 63°C
				(145°F).
(e)
FOOD EMPLOYEES not serving a
				HIGHLY SUSCEPTIBLE POPULATION may contact exposed, READY-TO-EAT FOOD with their
				bare hands if:
1.
The
				LICENSE HOLDER obtains prior APPROVAL from the DEPARTMENT;
2.
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 under
				40-7-1-.26(7),
				40-7-1-.26(12),
				40-7-1-.26(15),
				40-7-1-.32(2),
				40-7-1-.32(3), and
				40-7-1-.32(5), are
				in an easily accessible location and in close proximity to the work station
				where the bare hand contact procedure is conducted;
3.
A written
				EMPLOYEE health policy that details how the FOOD ESTABLISHMENT complies with
				40-7-1-.04(1) - (3)
				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 under
				40-7-1-.04(1)(a),
(ii)
Documentation that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge
				their responsibilities as specified under
				40-7-1-.04(1)(e) and
				(f), and
(iii)
Documentation that the PERSON
				IN CHARGE acknowledges the responsibilities as specified under
				40-7-1-.04(1)(b), (c) and
				(d), and
				40-7-1-.04(2) -
				(3);
4.
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 40-7-1-.05(2),
(iii)
When to
				wash their hands as specified under
				40-7-1-.05(3),
(iv)
Where to
				wash their hands as specified under
				40-7-1-.05(4)
,
(v)
Proper
				fingernail maintenance as specified under
				40-7-1-.05(6)
,
(vi)
Prohibition
				of jewelry as specified under
				40-7-1-.05(7),
				and
(vii)
Good
				hygienic practices as specified under
				40-7-1-.06(1) -
				(2);
5.
Documentation that hands are
				washed before FOOD preparation and as necessary to prevent cross contamination
				by FOOD EMPLOYEES as specified under
				40-7-1-.05(1) - (4)
				during all hours of operation when the specific READY-TO-EAT FOODS are
				prepared;
6.
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
				40-7-1-.05(5),
(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 DEPARTMENT; and
7.
Documentation that corrective
				action is taken when Subparagraphs (e)1 - 6 of this section are not
				followed.