Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

1. (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
2. (2) After using the toilet room;
3. (3) After caring for or handling service animals or aquatic animals;
4. (4) Except as specified in OAC 310:257-3-18(b), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
5. (5) After handling soiled equipment or utensils;
6. (6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
7. (7) When switching between working with raw food and working with ready-to-eat food;
8. (8) Before donning gloves to initiate tasks that involve working with food; and
9. (9) After engaging in other activities that contaminate the hands.

Added at 23 Ok Reg 2358, eff 6-25-06

Amended at 33 Ok Reg 1520, eff 9-11-16

Amended at 38 Ok Reg 1947, eff 9-11-21