Oklahoma Administrative Code › Title 310 - Oklahoma State Department of Health › Chapter 260 - Good Manufacturing Practice Regulations › Subchapter 3 - Manufacturing, Processing, Packing or Holding Human Food › Section 310:260-3-1 - Personnel

Current through Vol. 41, No. 20, July 1, 2024
(a)
Disease control.
Any person
				who, by medical examination or supervisory observation, is shown to have, or
				appears to have, an illness, open lesion, including boils, sores, or infected
				wounds, or any other abnormal source of microbial contamination by which there
				is a reasonable possibility of food, food-contact surfaces, or food-packing
				materials becoming contaminated, shall be excluded from any operations which
				may be expected to result in such contamination until the condition is
				corrected, unless conditions such as open lesions, boils, and infected wounds
				are adequately covered (e.g., by an impermeable cover). Personnel shall be
				instructed to report such health conditions to their supervisors.
(b)
Cleanliness.
All persons
				working in direct contact with food, food-contact surfaces, and food-packaging
				materials shall conform to hygienic practices while on duty to the extent
				necessary to protect against allergen cross-contact and against contamination
				of food. The methods for maintaining cleanliness include, but are not limited
				to:
(1) Wearing outer garments suitable to
				the operation in a manner that protects against allergen cross-contact and
				against the contamination of food, food-contact surfaces, or food-packaging
				materials.
(2) Maintaining adequate
				personal cleanliness.
(3) Washing
				hands thoroughly (and sanitizing if necessary to protect against contamination
				with undesirable microorganisms) in an adequate handwashing facility before
				starting work, after each absence from the work station, and at any other time
				when hands may have become soiled or contaminated.
(4) Removing all unsecured jewelry and other
				objects that might fall into food, equipment, or containers, and removing hand
				jewelry that cannot be adequately sanitized during periods in which food is
				manipulated by hand. If such hand jewelry cannot be removed, it may be covered
				by material which can be maintained in an intact, clean and sanitary condition
				and which effectively protects against the contamination by these objects of
				the food, food-contact surfaces, or food-packaging materials.
(5) Maintaining gloves, if they are used in
				food handling, in an intact, clean, and sanitary condition.
(6) Wearing, where appropriate, in an
				effective manner, hair nets, headbands, caps, beard covers, or other effective
				hair restraints.
(7) Storing
				clothing or other personal belongings in areas other than where food is exposed
				or where equipment or utensils are washed.
(8) Confining the following to areas other
				than where food may be exposed or where equipment or utensils are washed:
				eating food, chewing gum, drinking beverages, or using tobacco.
(9) Taking any other necessary precautions to
				protect against allergen cross-contact and against contamination of food,
				food-contact surfaces, or food-packing materials with microorganisms or foreign
				substances including, but not limited to, perspiration, hair, cosmetics,
				tobacco, chemicals, and medicines applied to the skin.