Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-301 - Preventing Contamination by Food Employees › Section 3-301.11 - Preventing Contamination from Hands

Current through June 24, 2024
(A) FOOD EMPLOYEES
						  shall wash their hands as specified under § 2-301.12.
(B)
Except when washing fruits and
						  vegetables as specified under § 3-302.15 or as specified in ¶ (D) 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) FOOD EMPLOYEES not serving HIGHLY
						  SUSCEPTIBLE POPULATION, may contact exposed, READY-TO-EAT FOOD with their bare
						  hands if:
(1)
The PERMIT HOLDER
						  obtains prior APPROVAL from the REGULATORY AUTHORITY;
(2)
Written procedures are maintained
						  in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon
						  request that include:
(a)
For
						  each bare hand contact procedure, a listing of the specific READY-TO-EAT FOODS
						  that are touched by bare hands,
(b)
Diagrams and other information
						  showing that handwashing facilities, installed, located, equipped, and
						  maintained as specified under §§ 5-203.11, 5-204.11, 5-205.11,
						  6-301.11, 6-301.12, and 6-301.14, 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 §§ 2-201.11, 2-201.12, and 2-201.13
						  including:
(a)
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 ¶ 2-201.11 (A),
(b)
Documentation that FOOD EMPLOYEES
						  and CONDITIONAL EMPLOYEES acknowledge their responsibilities as specified under
						  ¶ 2-201.11 (E) and (F), and
(c)
Documentation that the PERSON IN
						  CHARGE acknowledges the responsibilities as specified under ¶¶
						  2-201.11 (B), (C) and (D), and §§ 2-201.12 and
						  2-201.13;
(4)
Documentation that FOOD EMPLOYEES acknowledge that they have received
						  training in:
(a)
The RISKS
						  of contacting the specific READY-TO-EAT FOODS with bare
						  hands,
(b)
Proper
						  handwashing as specified under § 2-301.12,
(c)
When to wash their hands as
						  specified under § 2-301.14,
(d)
Where to wash their hands as
						  specified under § 2-301.15,
(e)
Proper fingernail maintenance as
						  specified under § 2-302.11,
(f)
Prohibition of jewelry as
						  specified under § 2-303.11, and
(g)
Good hygienic practices as
						  specified under §§2-401.11 and 2-401.12;
(5)
Documentation that
						  hands are washed before FOOD preparation and as necessary to prevent cross
						  contamination by FOOD EMPLOYEES as specified under §§ 2-301.11,
						  2-301.12, 2-301.14, and 2-301.15 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:
(a)
Double handwashing,
(b)
Nail brushes,
(c)
A hand antiseptic after
						  handwashing as specified under § 2-301.16,
(d)
Incentive programs such as paid
						  sick leave that assist or encourage FOOD EMPLOYEES not to work when they are
						  ill, or
(e)
Other
						  control measures approved by the REGULATORY AUTHORITY; and
(7)
Documentation that
						  corrective action is taken when Subparagraphs (D) (1) to (6) of this section
						  are not followed.
Note:
Workers and consumers exposed to
							 latex gloves and other products containing natural rubber latex may develop
							 allergic reactions such as skin rashes; hives; nasal, eye, or sinus symptoms;
							 asthma; and (rarely) shock.