402.1 Food employees shall clean their hands and exposed portions of their arms as specified in section 401 immediately before working in direct contact with food, equipment, utensils, food-contact surfaces, or food-packaging materials, and:

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

SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).