Texas Administrative Code › Title 25 - HEALTH SERVICES › Part 1 - DEPARTMENT OF STATE HEALTH SERVICES › Chapter 229 - FOOD AND DRUG › Subchapter N - CURRENT GOOD MANUFACTURING PRACTICE AND GOOD WAREHOUSING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD › Section 229.217 - Personnel

Current through Reg. 49, No. 28; July 12, 2024
The management of the establishment must take all
					 reasonable measures and precautions to ensure the following.
(1) Disease control and employee health. 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-packaging materials becoming contaminated, must 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 must be instructed to report such health conditions to their
				  supervisors.
(2) Cleanliness. All
				  persons working in direct contact with food, food-contact surfaces, and
				  food-packaging materials must 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:
(A) 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;
(B) maintaining adequate
				  personal cleanliness;
(C) washing
				  hands thoroughly (and sanitizing if necessary to protect against contamination
				  with undesirable microorganisms) in an adequate hand-washing facility that
				  meets the provisions of §
											229.220
				  of this title (relating to Sanitary Facilities and Controls), before starting
				  work, after each absence from the work station, and at any other time when the
				  hands may have become soiled or contaminated;
(D) 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;
(E) maintaining gloves, if they are used in
				  food handling, in an intact, clean, and sanitary condition;
(F) wearing, where appropriate and in an
				  effective manner, hair nets, headbands, caps, beard covers, or other effective
				  hair restraints;
(G) storing
				  clothing or other personal belongings in areas other than where food is exposed
				  or where equipment or utensils are washed;
(H) 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; and
(I) taking any other precautions to protect
				  against allergen cross-contact and against contamination of food, food-contact
				  surfaces, or food-packaging materials with microorganisms or foreign substances
				  including, perspiration, hair, cosmetics, tobacco, chemicals, and medicines
				  applied to the skin.