Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 3 - FOOD › Subpart C - Preventing Contamination After Receiving › Section 246-215-03300 - Preventing contamination by employees-Preventing contamination from hands (FDA Food Code 3-301.11)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 FOOD EMPLOYEES shall wash their hands as specified under WAC
					 246-215-02305.
(2) Except when washing fruits and vegetables
					 as specified under WAC
					 246-215-03318 or as specified in
					 subsection (4) 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.
(3) FOOD EMPLOYEES shall
					 minimize bare hand and arm contact with exposed FOOD that is not in a
					 READY-TO-EAT form.
(4) Subsection
					 (2) of this section does not apply to a FOOD EMPLOYEE that contacts exposed,
					 READY-TO-EAT FOOD with bare hands when the READY-TO-EAT FOOD is to be cooked in
					 the FOOD ESTABLISHMENT to heat all parts of the FOOD to a temperature of at
					 least 145°F (63°C) prior to service.
(5) FOOD EMPLOYEES not serving a HIGHLY
					 SUSCEPTIBLE POPULATION may contact exposed, READY-TO-EAT FOOD with their bare
					 hands if:
(a) The PERMIT HOLDER obtains prior
					 approval from the REGULATORY AUTHORITY;
(b) Written procedures are maintained in the
					 FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request
					 that include: Diagrams and other information showing that handwashing
					 facilities, installed, located, equipped, and maintained as specified under WAC
					 246-215-05230,
					 246-215-05255,
					 246-215-05265,
					 246-215-05270,
					 246-215-06305,
					 246-215-06310, and 246-215-06320,
					 are in an easily accessible location and in close proximity to the work station
					 where bare hand contact procedure is conducted.
(c) A written EMPLOYEE health policy that
					 details how the FOOD ESTABLISHMENT complies with Part 2, Subpart B of this
					 chapter 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 in WAC
					 246-215-02200, including a
					 written log of reportable EMPLOYEE illnesses maintained for ninety
					 days;
(ii) Documentation that FOOD
					 EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge their responsibilities as
					 specified in WAC
					 246-215-02205 and
					 246-215-02240; and
(iii) Documentation that the PERSON IN CHARGE
					 acknowledges the responsibilities as specified in WAC
					 246-215-02215,
					 246-215-02220,
					 246-215-02255, and
					 246-215-08520.
(d) Documentation that FOOD
					 EMPLOYEES acknowledge they have received training at least annually in:
(i) The RISKS of contacting READY-TO-EAT
					 FOODS with bare hands;
(ii) Proper
					 handwashing as specified under WAC
					 246-215-02305;
(iii) When to wash their hands as specified
					 under WAC
					 246-215-02310;
(iv) Where to wash their hands as specified
					 under WAC
					 246-215-02315;
(v) Proper fingernail maintenance as
					 specified under WAC
					 246-215-02325;
(vi) Prohibition of jewelry as specified
					 under WAC
					 246-215-02330; and
(vii) Good hygienic practices as specified
					 under WAC
					 246-215-02400 and
					 246-215-02405.
(e) Documentation that hands are
					 washed before FOOD preparation and as necessary to prevent cross contamination
					 by FOOD EMPLOYEES as specified under WAC
					 246-215-02300,
					 246-215-02305,
					 246-215-02310, and
					 246-215-02315 during all hours of
					 operation when READY-TO-EAT FOODS are prepared;
(f) 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 WAC
					 246-215-02320;
(iv) Incentive programs provided by the FOOD
					 ESTABLISHMENT that assist or encourage FOOD EMPLOYEES not to work when they are
					 ill; or
(v) Other APPROVED control
					 measures; and
(g)
					 Documentation that corrective action is taken when (a) through (f) of this
					 subsection are not followed;
(h) If
					 the allowance for a FOOD ESTABLISHMENT to contact READY-TO-EAT FOOD with bare
					 hands is voluntarily or involuntarily discontinued, suspended or revoked, a
					 FOOD ESTABLISHMENT may not reinstate bare hand contact with READY-TO-EAT FOOD
					 without written approval from the REGULATORY AUTHORITY.