1. A. The farm shall provide personnel with adequate, readily accessible hand-washing facilities during growing activities that take place in a fully-enclosed building, and during covered harvest, packing, or holding activities.

2. B. The farm’s hand-washing facilities shall be furnished with all of the following:

   1. 1. Soap (or other surfactant, as appropriate);

   2. 2. Running water:

      1. a. From a municipal water provider; or

      2. b. That has no detectable generic Escherichia coli (E. coli) in 100 milliliters (mL) of

         agricultural water used to wash hands. The use of untreated surface water is prohibited.

   3. 3. Adequate drying devices, such as single service towels, sanitary towel service, or electric hand dryers.

3. C. The farm shall both:

   1. 1. Provide for appropriate disposal of waste, such as waste water and used single-service towels, associated with a hand-washing facility; and
   2. 2. Take appropriate measures to prevent waste water from a hand-washing facility from contaminating with known or reasonably foreseeable hazards, covered produce, food contact surfaces, areas used for a covered activity, agricultural water sources, and agricultural water distribution systems.
4. D. The farm shall not use antiseptic hand rubs as a substitute for soap, or other surfactant, as appropriate, and water.

Historical Note

New Section made by exempt rulemaking at 26 A.A.R. 681, effective August 19, 2019; filed in the Office March 27, 2020 (Supp. 20-1).