Food employees shall clean their hands and exposed portions of their arms as specified in § 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and:

1. (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
2. (b) After using the toilet room; P
3. (c) After caring for or handling aquatic animals as specified in § 503.2; P
4. (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
5. (e) After handling soiled surfaces, equipment, or utensils; P
6. (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P
7. (g) After each absence from the work station; P
8. (h) Immediately before touching ready-to-eat food or food-contact surfaces; P
9. (i) When switching between working with raw food and working with ready to-eat food; P
10. (j) Before donning gloves for working with food; P and
11. (k) After engaging in other activities that contaminate the hands. P

SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).