1. (a) The operator of a food establishment shall ensure that employees do not eat, drink, or use any form of tobacco in preparation, processing, service, or warewashing areas. However, an employee may

   1. (1) taste food for culinary purposes, using a single-use utensil; or

   2. (2) drink from a closed beverage container if the container is handled to prevent contamination of

      1. (A) the employee's hands and arms;
      2. (B) the container; and
      3. (C) exposed food, clean food-contact surfaces, linens, and unwrapped single-service or single-use articles.
2. (b) The operator of a food establishment shall ensure that each area designated for employees to eat, drink, or use tobacco is located so that exposed food, clean food-contact surfaces, linens, unwrapped single-service or single-use articles, and other items needing protection are protected from contamination.

3. (c) The operator of a food establishment shall ensure that

   1. (1) employees keep their fingernails trimmed, filed, and maintained so that the edges and surfaces are cleanable and not rough;
   2. (2) unless wearing intact single-use gloves in good repair, employees do not wear fingernail polish or artificial fingernails when working with exposed food;
   3. (3) while preparing food, employees do not wear jewelry on their exposed arms and hands, except that a smooth band ring may be worn;
   4. (4) employees wear clean outer clothing to prevent contamination of food, food-contact surfaces, linens, or single-service or single-use articles; and
   5. (5) employees who prepare or serve unwrapped, unpackaged food, or that present a risk of contaminating food or food-contact surfaces, wear hair restraints and clothing that cover body hair and that are designed and worn effectively to keep their hair from contacting food or food-contact surfaces.

(Eff. 5/18/97, Register 142; readopt 12/19/99, Register 152; am 12/28/2006, Register 180)

Authority: AS 17.20.005, AS 17.20.072, AS 17.20.290, AS 17.20.020, AS 17.20.180, AS 44.46.020