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410 IAC 7-21 Section 36 - Personnel Hygienic Practices

All persons working in direct contact with food, food-contact surfaces, and food-packaging
materials shall conform to good hygienic practices while on duty. The methods for maintaining good hygiene include, but are not limited to the following:

  1. Wearing clean outer garments suitable to the operation in a manner that protects against the contamination of food, food-contact surfaces, or food-packaging materials.

  2. Maintaining adequate personal cleanliness including keeping clean, neatly trimmed and not wearing fingernail polish or artificial fingernails while working with exposed food.

  3. Washing hands thoroughly in an adequate handwashing facility as follows:

  1. Before starting work.

  2. After each absence from the work station.

  3. After touching bare human body parts other than clean hands and clean, exposed portions of arms.

  4. After using the toilet room.

  5. After caring for or handling service animals or aquatic animals.

  6. After coughing, sneezing, or using a handkerchief or disposable tissue.

  7. After drinking, unless the handling of the container allows for no direct contamination, and after eating or using tobacco.

  8. After handling soiled surfaces, equipment, or utensils.

  9. During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.

  10. When switching between working with raw food and working with ready-to-eat food.

  11. Directly before touching ready-to-eat food or food-contact surfaces.

  12. At any other time when the hands may have become soiled or contaminated.

  1. Wearing no jewelry while preparing food. If hand jewelry cannot be removed or if approval is given by supervisory personnel for the wearing of a wedding band, it may be covered by an impermeable cover, such as a glove, that can be maintained in an intact, clean, and sanitary condition and that protects against contamination.

  2. Maintaining gloves in an intact, clean, and sanitary condition if they are used in direct contact with food. The gloves shall be made of an impermeable material.

  3. Wearing hair restraints, such as nets, hats, beard restraints, and clothing that covers body hair, which are designed and worn effectively to keep hair from contacting exposed food, clean food-contact equipment and utensils.

  4. Storing employees' food and personal belongings in a designated location separate from food processing, storage and packaging areas.

  5. Confining the following to areas other than where food and food processing equipment may be exposed or where equipment or utensils are washed and stored.

  1. eating food,

  2. chewing gum,

  3. drinking beverages, or

  4. using tobacco.

  1. (9) Taking any other necessary precautions to protect against contamination of food, food-contact surfaces, or food-packaging materials with microorganisms or foreign substances including, but not limited to, the following:

  1. Perspiration.

  2. Hair.

  3. Cosmetics.

  4. Tobacco.

  5. Chemicals.

  6. Medicines applied to the skin.