4630.2900 Food Service Personnel Health And Cleanliness

Published: 2015

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All persons shall wear clean outer garments and shall keep their hands clean at all times while engaged in handling food, drink, utensils, or equipment. No person shall resume work after visiting the toilet without first thoroughly washing his or her hands. Separate hand-washing facilities with hot and cold water, soap, and approved sanitary towels or other approved hand-drying devices shall be provided for use of the kitchen and food service personnel in the food service area. No person shall expectorate or use tobacco in any form in rooms in which food is prepared. No person who has, or is a carrier of, a communicable disease, or who has infected sores or wounds, shall engage in the handling, preparation, or serving of food and drink, nor shall any person so affected be delegated duties that could cause the disease to be communicated to other camp occupants or visitors.