CR 17-074 Rule Text

conditions of exclusion and restriction

2−201.12   Exclusions and Restrictions. The PERSON IN CHARGE shall EXCLUDE or RESTRICT a FOOD EMPLOYEE from a FOOD ESTABLISHMENT in accordance with the following:

symptomatic with vomiting or diarrhea

(A) Except when the symptom is from a noninfectious condition, EXCLUDE a FOOD EMPLOYEE if the FOOD EMPLOYEE is:

Symptomatic with vomiting or diarrhea; P or Symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, Shigella spp., Salmonella (nontyphoidal), or SHIGA TOXIN−PRODUCING E. COLI. P

jaundiced or diagnosed with hepatitis A infection

(B) EXCLUDE a FOOD EMPLOYEE who is: Jaundiced, and the onset of jaundice occurred within the last 7 calendar days, unless the FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER specifying that the jaundice is not caused by hepatitis A virus or other fecal-orally transmitted infection; P Diagnosed with an infection from hepatitis A virus within 14 calendar days from the onset of any illness symptoms, or within 7 calendar days of the onset of jaundice; P or Diagnosed with an infection from hepatitis A virus without developing symptoms. P

diagnosed or reported previous illness with typhoid fever

(C) EXCLUDE a FOOD EMPLOYEE who is diagnosed with Typhoid fever, or reports having had Typhoid fever within the past 3 months as specified under Subparagraph 2−201.11 (A)(3). P

diagnosed with an asymptomatic infection from Norovirus

(D) If a FOOD EMPLOYEE is diagnosed with an infection from Norovirus and is ASYMPTOMATIC: EXCLUDE the FOOD EMPLOYEE for who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P

diagnosed with Shigella spp. infection and asymptomatic

(E) If a FOOD EMPLOYEE is diagnosed with an infection from Shigella spp. and is ASYMPTOMATIC: EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P

diagnosed with STEC and asymptomatic

(F) If a FOOD EMPLOYEE is diagnosed with an infection from SHIGA TOXIN−PRODUCING E. COLI, and is ASYMPTOMATIC:

EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P

diagnosed with nontyphoidal Salmonella and asymptomatic

(G) If a FOOD EMPLOYEE is diagnosed with an infection from Salmonella (nontyphoidal) and is ASYMPTOMATIC, RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION or in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P

symptomatic with sore throat with fever

(H) If a FOOD EMPLOYEE is ill with symptoms of acute onset of sore throat with fever: EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P

symptomatic with uncovered infected wound or pustular boil

(I) If a FOOD EMPLOYEE is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under Subparagraph 2-201.11(A)(1)(e), RESTRICT the FOOD EMPLOYEE. P

exposed to foodborne pathogen and works in food establishment serving HSP

(J) If a FOOD EMPLOYEE is exposed to a foodborne pathogen as specified under Subparagraphs 2-201.11(A)(4)(a-d) or 2-201.11(A)(5)(a-d), RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION. P

Managing Exclusions and Restrictions

2−201.13   Removal, Adjustment, or Retention of Exclusions and Restrictions. The PERSON IN CHARGE shall adhere to the following conditions when removing, adjusting, or retaining the EXCLUSION or RESTRICTION of a FOOD EMPLOYEE: (A) Except when a FOOD EMPLOYEE is diagnosed with Typhoid fever or an infection from hepatitis A virus or Salmonella Typhi:

removing exclusion for food employee who was

(1) Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Subparagraph 2−201.12 (A) (1) if the FOOD EMPLOYEE:   (a)   Is ASYMPTOMATIC for at least 24 hours; P or

symptomatic and not diagnosed

(b)   Provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER that states the symptom is from a noninfectious condition. P

Norovirus diagnosis

(2) If a FOOD EMPLOYEE was diagnosed with an infection from Norovirus and EXCLUDED as specified under Subparagraph 2−201.12 (A) (2):

adjusting exclusion for food employee who was symptomatic and is now asymptomatic

(a) RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least 24 hours and works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (D) (1) or (2) of this section are met; P or

retaining exclusion for food employee who was asymptomatic and is now asymptomatic and works in food establishment serving HSP

(b) Retain the EXCLUSION for the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least 24 hours and works in a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (D) (1) or (2) of this section are met. P

Shigella spp. diagnosis

(3) If a FOOD EMPLOYEE was diagnosed with an infection from Shigella spp. and EXCLUDED as specified under Subparagraph 2−201.12 (A) (2):

adjusting exclusion for food employee who was symptomatic and is now asymptomatic

(a) RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least 24 hours and works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (E) (1) or (2) of this section are met; P or

retaining exclusion for food employee who was asymptomatic and is now asymptomatic

(b) Retain the EXCLUSION for the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least 24 hours and works in a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (E) (1) or (2), or (E) (1) and (3) (a) of this section are met. P

STEC diagnosis

(4) If a FOOD EMPLOYEE was diagnosed with an infection from SHIGA TOXIN−PRODUCING ESCHERICHIA COLI and EXCLUDED as specified under Subparagraph 2−201.12 (A) (2):

adjusting exclusion for food employee who was symptomatic and is now asymptomatic

(a) RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least 24 hours and works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (F) (1) or (2) of this section are met; P or

retaining exclusion for food employee who was symptomatic and is now asymptomatic and works in food establishment serving HSP

(b) Retain the EXCLUSION for the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least 24 hours and works in a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, until the conditions for reinstatement as specified under Subparagraphs (F) (1) or (2) are met. P

Nontyphoidal Salmonella diagnosis

(5) If a FOOD EMPLOYEE was diagnosed with an infection from Salmonella (nontyphoidal) and EXCLUDED as specified under Subparagraph 2-201.12(A)(2):

Adjusting exclusion for food employee who was symptomatic and is now asymptomatic

(a) RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least 30 days until conditions for reinstatement as specified under Subparagraphs (G)(1) or (2) of this section are met; P or

Retaining exclusion for food employee that remains symptomatic

(b) Retain the EXCLUSION for the FOOD EMPLOYEE who is SYMPTOMATIC, until conditions for reinstatement as specified under Paragraphs (G)(1) or (G)(2) of this section are met. P

hepatitis A virus or jaundice diagnosis - removing exclusions

(B) Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under ¶ 2−201.12 (B) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one of the following conditions is met: (1) The FOOD EMPLOYEE has been jaundiced for more than 7 calendar days; P

The anicteric FOOD EMPLOYEE has been symptomatic with symptoms other than jaundice for more than 14 calendar days; P or The FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of a hepatitis A virus infection. P

Typhoid fever diagnosis - removing exclusions

(C) Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under ¶ 2−201.12 (C) if: The PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY; P and The FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER that states the FOOD EMPLOYEE is free from Typhoid fever. P

Norovirus diagnosis - removing exclusion or restriction

(D) Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Subparagraphs 2−201.12 (A) (2) or (D) (1) who was RESTRICTED under Subparagraph 2−201.12 (D) (2) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one of the following conditions is met: The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of a Norovirus infection; P The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms of vomiting or diarrhea resolved, and more than 48 hours have passed since the FOOD EMPLOYEE became ASYMPTOMATIC; P or The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop symptoms and more than 48 hours have passed since the FOOD EMPLOYEE was diagnosed. P

Shigella spp. diagnosis – removing exclusion or restriction

(E) Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Subparagraphs 2−201.12 (A) (2) or (E) (1) or who was RESTRICTED under Subparagraph 2−201.12 (E) (2) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one of the following conditions is met: (1)   The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of a Shigella spp. infection based on test results showing 2 consecutive negative stool specimen cultures that are taken: Not earlier than 48 hours after discontinuance of antibiotics, P and At least 24 hours apart; P

The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms of vomiting or diarrhea resolved, and more than 7 calendar days have passed since the FOOD EMPLOYEE became ASYMPTOMATIC; P or The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop symptoms and more than 7 calendar days have passed since the FOOD EMPLOYEE was diagnosed. P

STEC diagnosis — removing exclusion or restriction

(F) Reinstate a FOOD EMPLOYEE who was EXCLUDED or RESTRICTED as specified under Subparagraphs 2−201.12 (A) (2) or (F) (1) or who was RESTRICTED under Subparagraph 2−201.12 (F) (2) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one of the following conditions is met: The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of an infection from SHIGA TOXIN−PRODUCING ESCHERICHIA COLI based on test results that show 2 consecutive negative stool specimen cultures that are taken: Not earlier than 48 hours after discontinuance of antibiotics; P and At least 24 hours apart; P The FOOD EMPLOYEE was EXCLUDED or RESTRICTED after symptoms of vomiting or diarrhea resolved and more than 7 calendar days have passed since the FOOD EMPLOYEE became ASYMPTOMATIC; P or The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop symptoms and more than 7 days have passed since the FOOD EMPLOYEE was diagnosed. P

nontyphoidal Salmonella – removing exclusion or restriction

(G) Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under Subparagraph 2-201.12(A) (2) or who was RESTRICTED as specified under ¶ 2201.12(G) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY P and one of the following conditions is met: (1) The EXCLUDED or RESTRICTED FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE is free of a Salmonella (nontyphoidal) infection based on test results showing 2 consecutive negative stool specimen cultures that are taken; Not earlier than 48 hours after discontinuance of antibiotics, P and At least 24 hours apart; P

The FOOD EMPLOYEE was RESTRICTED after symptoms of vomiting or diarrhea resolved, and more than 30 days have passed since the FOOD EMPLOYEE became ASYMPTOMATIC; P or The FOOD EMPLOYEE was EXCLUDED or RESTRICTED and did not develop symptoms and more than 30 days have passed since the FOOD EMPLOYEE was diagnosed. P

sore throat with fever — removing exclusion or restriction

(H) Reinstate a FOOD EMPLOYEE who was EXCLUDED or RESTRICTED as specified under Subparagraphs 2−201.12 (H) (1) or (2) if the FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER stating that the FOOD EMPLOYEE meets one of the following conditions: Has received antibiotic therapy for Streptococcus pyogenes infection for more than 24 hours; P Has at least one negative throat specimen culture for Streptococcus pyogenes infection; P or Is otherwise determined by a HEALTH PRACTITIONER to be free of a Streptococcus pyogenes infection. P

uncovered infected wound or pustular boil — removing restriction

(I) Reinstate a FOOD EMPLOYEE who was RESTRICTED as specified under ¶ 2- 201.12(I) if the skin, infected wound, cut, or pustular boil is properly covered with one of the following: An impermeable cover such as a finger cot or stall and a SINGLE-USE glove over the impermeable cover if the infected wound or pustular boil is on the hand, finger, or wrist; P An impermeable cover on the arm if the infected wound or pustular boil is on the arm; P or A dry, durable, tight-fitting bandage if the infected wound or pustular boil is on another part of the body. P

exposure to foodborne pathogen and works in food establishment serving HSP – removing restriction

(J) Reinstate a FOOD EMPLOYEE who was RESTRICTED as specified under ¶ 2201.12(J) and was exposed to one of the following pathogens as specified under Subparagraph 2-201.11(A)(4)(a-d) or 2-201.11(A)(5)(a-d):

Norovirus

(1) Norovirus and one of the following conditions is met:

More than 48 hours have passed since the last day the FOOD EMPLOYEE was potentially exposed; P or More than 48 hours have passed since the FOOD EMPLOYEE’S household contact became ASYMPTOMATIC. P

Shigella spp. or STEC

(2) Shigella spp. or SHIGA TOXIN PRODUCING ESCHERICHIA COLI and one of the following conditions is met: More than 3 calendar days have passed since the last day the FOOD EMPLOYEE was potentially exposed; P or More than 3 calendar days have passed since the FOOD EMPLOYEE’S household contact became ASYMPTOMATIC. P

Typhoid fever (S. Typhi)

(3) Typhoid fever (caused by Salmonella. Typhi) and one of the following conditions is met: More than 14 calendar days have passed since the last day the FOOD EMPLOYEE was potentially exposed; P or More than 14 calendar days have passed since the FOOD EMPLOYEE’S household contact became ASYMPTOMATIC. P

hepatitis A

(4) Hepatitis A virus and one of the following conditions is met: The FOOD EMPLOYEE is immune to hepatitis A virus infection because of a prior illness from hepatitis A; P The FOOD EMPLOYEE is immune to hepatitis A virus infection because of vaccination against hepatitis A; P The FOOD EMPLOYEE is immune to hepatitis A virus infection because of IgG administration; P More than 30 calendar days have passed since the last day the FOOD EMPLOYEE was potentially exposed; P More than 30 calendar days have passed since the FOOD EMPLOYEE’S household contact became jaundiced; P or The FOOD EMPLOYEE does not use an alternative procedure that allows bare hand contact with READY−TO−EAT FOOD until at least 30 days after the potential exposure, as specified in Subparagraphs (J) (4) (d) and (e) of this section, and the FOOD EMPLOYEE receives additional training about:

Hepatitis A symptoms and preventing the transmission of infection, P Proper handwashing procedures, P and Protecting READY−TO−EAT FOOD from contamination introduced by bare hand contact. P

2−3	PERSONAL CLEANLINESS Subparts 2−301 Hands and Arms 2−302 Fingernails 2−303 Jewelry 2−304 Outer Clothing

Hands and Arms

2−301.11   Clean Condition. FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean. P 2−301.12   Cleaning Procedure. Except as specified in ¶ (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5−202.12 and Subpart 6−301. P FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: Rinse under clean, running warm water; P Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

Rub together vigorously for at least 10 to 15 seconds while: Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers. P Thoroughly rinse under clean, running warm water; P and

(5)   Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6−301.12. P To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manual operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic devices.   2−301.13   Special Handwash Procedures. Reserved.   2−301.14   When to Wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2−301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE−SERVICE and SINGLE− USE ARTICLES, P and: After touching bare human body parts other than clean hands and clean, exposed portions of arms; P After using the toilet room; P After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2−403.11 (B); P Except as specified in ¶ 2−401.11 (B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P After handling soiled EQUIPMENT or UTENSILS; P During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P When switching between working with raw FOOD and working with READY−TO−EAT FOOD; P Before putting on gloves to initiate a task that involves working with FOOD; P and After engaging in other activities that contaminate the hands. P

2−301.15   Where to Wash. (A) FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf   2−301.16   Hand Antiseptics. (A) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall: Comply with one of the following: Be an APPROVED drug that is listed in the FDA publication, Approved Drug Products with Therapeutic Equivalence Evaluations as an APPROVED drug based on safety and effectiveness; Pf or Have active antimicrobial ingredients that are listed in the FDA monograph for Over The Counter Health−Care Antiseptic Drug Products as an antiseptic handwash; Pf and Consist only of components which the intended use of each complies with one of the following: A threshold of regulation exemption under 21 CFR 170.39 - Threshold of regulation for substances used in FOOD-contact articles; Pf or 21 CFR 178 -Indirect FOOD ADDITIVES: Adjuvants, Production Aids, and Sanitizers as regulated for use as a FOOD ADDITIVE with conditions of safe use, Pf or

A determination of generally recognized as safe (GRAS). Partial listings of substances with FOOD uses that are GRAS may be found in 21 CFR 182 -Substances Generally Recognized as Safe, 21 CFR 184 -Direct FOOD Substances Affirmed as Generally Recognized as Safe, or 21 CFR 186 – Indirect FOOD Substances Affirmed as Generally Recognized as Safe for use in contact with FOOD, and in FDA’s Inventory of GRAS Notices, Pf or A prior sanction listed under 21 CFR 181 – Prior Sanctioned FOOD Ingredients, Pf or A FOOD Contact Notification that is effective, Pf and

(3)   Be applied only to hands that are cleaned as specified under § 2−301.12. Pf If a hand antiseptic or a chemical hand antiseptic solution used as a hand dip does not meet the criteria specified under Subparagraph (A) (2) of this section, use shall be: Followed by thorough hand rinsing in clean water before hand contact with FOOD or by the use of gloves; Pf or Limited to situations that involve no direct contact with FOOD by the bare hands. Pf A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength equivalent to at least 100 MG/L chlorine. Pf

Fingernails

2−302.11   Maintenance. FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Pf Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf

Jewelry

2−303.11   Prohibition. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

Outer Clothing

2−304.11   Clean Condition. FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE−SERVICE and SINGLE−USE ARTICLES.

2−4	HYGIENIC PRACTICES Subparts 2−401 Food Contamination Prevention 2−402 Hair Restraints 2−403 Animals

Food Contamination Prevention

2−401.11   Eating, Drinking, or Using Tobacco. (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE−SERVICE and SINGLE−USE ARTICLES; or other items needing protection cannot result.

(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE’S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE−SERVICE and SINGLE−USE ARTICLES. 2−401.12   Discharges from the Eyes, Nose, and Mouth. FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE−SERVICE or SINGLE−USE ARTICLES. 2-401.13 Bandages, Finger Cots, or Stall products on Wrists, Hands or Fingers An impermeable cover such as a bandage, finger cot or stall located on the wrist, hand or finger of a FOOD EMPLOYEE working with exposed FOOD shall be covered with a single-use glove. Pf

Hair Restraints

2−402.11   Effectiveness. Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall 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 exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE−SERVICE and SINGLE−USE ARTICLES. This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE−SERVICE and SINGLE−USE ARTICLES.