1. (a) Employees shall be instructed that handwashing is the single most important line of defense in preventing the transmission of disease‑causing organisms. Employees shall wash hands upon reporting for work; before and after handling food; before feeding participants; before handling clean utensils or equipment; after toileting or handling of body fluids (e.g., saliva, nasal secretions, vomitus, feces, urine, blood, secretions from sores, pustulant discharge); after clothing changing; after handling soiled items such as garbage, mops, cloths, and clothing; and after removing disposable gloves.
2. (b) Participants shall wash hands upon arrival at the facility; after each clothing change or visit to the toilet; before eating meals or snacks; and after handling animals or animal cages.

3. (c) Proper handwashing procedures shall include:

   1. (1) Using soap and tempered running water;
   2. (2) Rubbing hands vigorously with soap and tempered water for 15 seconds;
   3. (3) Washing all surfaces of the hands, to include the backs of hands, palms, wrists, under fingernails, and between fingers;
   4. (4) Rinsing well for 10 seconds;
   5. (5) Drying hands with a paper towel or mechanical dryer; and
   6. (6) Turning off faucet with paper towel.

History Note: Authority G.S. 130A-285;
Eff. August 1, 2002;
Pursuant to G.S. 150B-21.3A, rule is necessary without substantive public interest Eff. July 20, 2019.