Utah Admin. Code R392-106-13 - Personal Cleanliness and Protection from Contamination

The operator shall ensure that:

(1) employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment;

(2) employees minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form;

(3) employees use single-use gloves, as needed, for only one task such as working with ready-to-eat food, for no other purpose, and discard when damaged or soiled, or when interruptions occur in the operation;

(4) employees keep their hands and exposed portions of their arms clean using the cleaning procedure specified in Subpart 2-301.12 of the FDA Food Code immediately before engaging in handling of food or clean equipment and utensils 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 coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;

(d) after handling soiled equipment or utensils;

(e) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;

(f) when switching between working with raw food and working with ready-to-eat food;

(g) before donning gloves to initiate a task that involves working with food; and

(h) after engaging in other activities that contaminate the hands;

(5) a sign or poster is placed near each handwashing station in a conspicuous location that notifies employees to wash their hands;

(6) employees clean their hands in a handwashing station as required in Subsection R392-106-6(7)(a);

(7) employees keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough;

(8) employees do not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact gloves in good repair;

(9) employees do not wear jewelry including medical information jewelry on their arms and hands except for a plain ring such as a wedding band;

(10)

(a) employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles; and

(b) employees dress or change clothing outside of the kitchen facility;

(11) employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting:

(a) exposed food;

(b) clean equipment, utensils, and linens; and

(c) unwrapped single-service and single-use articles;

(12) employees do not use a utensil more than once to taste food that is to be sold; and

(13) the microenterprise home kitchen is maintained free of insects, rodents, and other pests, and their presence is controlled and prevented by:

(a) routinely inspecting incoming shipments of food and supplies;

(b) routinely inspecting the microenterprise home kitchen for evidence of pests; and

(c) using pest management methods, if pests are found, such as trapping devices, eliminating harborage, or other means of pest control.

Notes

Utah Admin. Code R392-106-13

Adopted by Utah State Bulletin Number 2021-23, effective 11/16/2021