(b) Cleaning procedure.*

1. (1) Except as specified in subdivision (b)(4) 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 twenty (20) seconds using a cleaning compound in a handwashing sink that is equipped as specified under 20 CAR §§ 194-202(b) and 195-301. ^P

2. (2) 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:

   1. (A) Rinse under clean, running warm water; ^P
   2. (B) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; ^P
   3. (C) Rub together vigorously for at least ten to fifteen (10 – 15) seconds while:

(i) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; ^P and

1. (ii) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, fingertips, and areas between the fingers; ^P

   1. (D) Thoroughly rinse under clean, running warm water; ^P and
   2. (E) Immediately follow the cleaning procedure with thorough drying using a method as specified under 20 CAR § 195-301(c). ^P
2. (3) 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 manually operated faucet handles on a handwashing sink or the handle of a restroom door.

3. (4)

   1. (A) 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. (B) This equipment must be installed and operated per the manufacturer’s instructions.

      1. (c) Reserved for future use.
      2. (d) When to wash.* Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) of this section immediately before engaging in food preparations, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, ^P and:
4. (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; ^P
5. (2) After touching lacerations/cuts, sores, or infected areas of the skin; ^P
6. (3) After using the toilet room; ^P
7. (4) After caring for or handling service animals or aquatic animals as specified in 20 CAR § 191-403(b); ^P
8. (5) Except as specified under 20 CAR § 191-401(a)(2), after coughing, sneezing, or using a handkerchief or disposable tissue; ^P
9. (6) After using tobacco; ^P
10. (7) After eating or drinking; ^P
11. (8) After handling soiled equipment or utensils; ^P
12. (9) Before donning gloves to initiate a task that involves working with food; ^P
13. (10) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; ^P
14. (11) When switching between working with raw food and working with ready-to-eat food; ^P
15. (12) After engaging in other activities that contaminate the hands; ^P and
16. (13) When hands are visibly soiled. ^P

(f) Hand antiseptics.

1. (1) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall:

   1. (A) Comply with one (1) of the following:

      1. (i) Be an approved drug that is listed in the Food and Drug Administration publication Approved Drug Products with Therapeutic Equivalence Evaluations as an approved drug based on safety and effectiveness; ^Pf or
      2. (ii) Have active antimicrobial ingredients that are listed in the Food and Drug Administration monograph for over-the-counter (OTC) Consumer and Health Care Antiseptic Products as an antiseptic handwash; ^Pf

   2. (B) Consist only of components the intended use of each of which complies with one (1) of the following:

      1. (i) A threshold of regulation exemption under 21 C.F.R. § 170.39, Threshold of regulation for substances used in food-contact articles; ^Pf
      2. (ii) 21 C.F.R. pt. 178, Indirect food additives: Adjuvants, production aids, and sanitizers as regulated for use as a food additive with conditions of safe use; ^Pf
      3. (iii)

(b) (b) Partial listings of substances with food uses that are GRAS may be found in 21 C.F.R. pt. 182, Substances generally recognized as safe, 21 C.F.R. pt. 184, Direct food substances affirmed as generally recognized as safe, or 21 C.F.R. pt. 186, Indirect food substances affirmed as generally recognized as safe for use in contact with food, and in the Food and Drug Administration’s GRAS Notice Inventory; ^Pf

1. (iv) A prior sanction listed under 21 C.F.R. pt. 181, Prior-sanctioned food ingredients; ^Pf or

   1. (v) A Food Contact Notification that is effective; ^Pf and
   2. (C) Be applied only to hands that are cleaned as specified under subsection (b) of this section. ^Pf

2. (2) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the criteria specified under subdivision (f)(1)(B) of this section, use shall be:

   1. (A) Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; ^Pf or
   2. (B) Limited to situations that involve no direct contact with food by the bare hands. ^Pf
3. (3) A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength equivalent to at least one hundred milligrams per liter (100 mg/L) chlorine. ^Pf