Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 2 - MANAGEMENT AND PERSONNEL › Section 001-331-2-3 - PERSONAL CLEANLINESS

Current through 2024-29, July 17, 2024
2-301 Hands and Arms
2-301.11 Clean Condition.*
FOOD EMPLOYEES shall keep their hands and exposed portions
					 of their arms clean.
2-301.12 Cleaning Procedure.*
(A) Except as specified in ¶ (B) of this
				  section, FOOD EMPLOYEES shall clean their hands and exposed portions of their
				  arms with a cleaning compound in a lavatory that is equipped as specified under
				  ¶ 5-202.12 by vigorously rubbing together the surfaces of their lathered
				  hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
				  EMPLOYEES shall pay particular attention to the areas underneath the
				  fingernails and between the fingers.
(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.
2-301.13 Special Handwash Procedures.*
Reserved.
2-301.14 When to Wash.*
FOOD EMPLOYEES shall clean their hands and exposed portions
					 of their arms as specified under
§
										2 -301.12 immediately before
					 engaging in FOOD preparation including working with exposed FOOD, clean
					 EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
					 and:
(A) After touching bare human
				  body parts other than clean hands and clean, exposed portions of
				  arms;
(B) After using the toilet
				  room;
(C) After caring for or
				  handling SERVICE ANIMALS or aquatic animals as specified in ¶
				  2-403.11(B);
(D) Except as
				  specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief
				  or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or
				  UTENSILS;
(F) During FOOD
				  preparation, as often as necessary to remove soil and contamination and to
				  prevent cross contamination when changing tasks;
(G) When switching between working with raw
				  FOOD and working with READY-TO-EAT FOOD; and
(H) After engaging in other activities that
				  contaminate the hands.
2-301.15 Where to Wash.
FOOD EMPLOYEES shall clean their hands in a handwashing
					 lavatory or APPROVED automatic handwashing facility and may not clean their
					 hands in a sink used for FOOD preparation, or in a service sink or a curbed
					 cleaning facility used for the disposal of mop water and similar liquid
					 waste.
2-301.16 Hand Sanitizers.
(A) A hand sanitizer and a chemical hand
				  sanitizing solution used as a hand dip shall:
(1) Comply with one of the following:
(a) 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;
				  or
(b) Have active antimicrobial
				  ingredients that are listed in:
(i) The FDA
				  monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic
				  handwash, or
(ii) The USDA
List of Proprietary Substances and Nonfood Compounds
,
				  Miscellaneous Publication No. 1419; and