(A) Personnel shall wash their hands to prevent the contamination of food, especially after using the toilet room or handling raw meat or poultry.

(B) Except as permitted in paragraph (C) of this rule, handwashing facilities shall consist water as defined in rule 901:3-6-06 of the Administrative Code, soap, and disposable towels.

(C) Based upon the types of food products being offered for sale and the amount of food handling at the facility, the director may approve an alternative method of handwashing, such as the use of alcohol towelettes or a non-permanent handwashing facility.