Regulation .14 Personnel Health and Sanitation.
Regulation .14 Personnel Health and Sanitation.LinkCopy Citation
The person-in-charge shall ensure that:
A.
As set forth in COMAR 10.06.01.06E, a food handler does not serve or handle food intended for public consumption if the food handler:
(1)
Has any of the following diseases:
(a)
Diarrhea caused by Entamoeba histolytica;
(b)
Cholera;
(c)
Disease causing diarrhea, unless physician-certified as noninfectious;
(d)
E. coli O157:H7;
(e)
Hepatitis A;
(f)
Diarrhea caused by Salmonella;
(g)
Shigellosis;
(h)
Streptococcal infection caused by group A beta-hemolytic Streptococcus; or
(i)
Typhoid fever; or
(2)
Is a carrier of Salmonella Typhi;
B.
An employee experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth does not work with:
(1)
Exposed food;
(2)
Clean equipment, utensils, and linens; or
(3)
Unwrapped single service or single use articles;
C.
An employee who has a disease that may be transmissible through food reports the condition to the person-in-charge;
D.
The approving authority is notified when an employee of a food service facility is known to have or is suspected of having a disease that is transmissible by food;
E.
An employee washes hands and exposed arm areas thoroughly with soap and warm water:
(1)
Before handling:
(a)
Exposed foods; or
(b)
Food-contact surfaces;
(2)
Before starting work;
(3)
As often as required to remove soil and contamination;
(4)
After using toilet facilities; and
(5)
Before and between glove use;
F.
An employee washes hands, exposed portions of the arms, between the fingers, and underneath the fingernails:
(1)
With a cleaning compound;
(2)
At a hand washing facility that is equipped as specified in Regulation .18K and L of this chapter; and
(3)
By:
(a)
Vigorously rubbing together the surfaces of lathered hands and arms for at least 20 seconds;
(b)
Cleaning under the nails with a brush if needed; and
(c)
Thoroughly rinsing the hands and arms with clean water;
G.
An employee keeps hands clean while engaged in handling food and food-contact surfaces;
H.
An employee who handles exposed food and food-contact surfaces:
(1)
Keeps fingernails clean and neatly trimmed;
(2)
Unless wearing gloves that are in good repair, does not wear fingernail polish or artificial fingernails;
(3)
Except for a plain, smooth ring such as a wedding band, does not wear jewelry;
(4)
Wears outer garments that are clean;
(5)
Uses hairnets, caps, or other effective hair restraints in order to keep hair from contacting food and food-contact surfaces;
(6)
Maintains personal cleanliness; and
(7)
Except as provided in §L of this regulation, does not eat, drink, or use tobacco in any form while working;
I.
An employee does not use bare hands for handling ready-to-eat foods, as set forth in Regulation .09E of this chapter;
J.
An employee using gloves to protect exposed food:
(1)
Uses gloves only for one task;
(2)
Does not use the same gloves while working with ready-to-eat food and raw food; and
(3)
Discards used gloves when:
(a)
The gloves are damaged or soiled;
(b)
An interruption occurs in the operation; or
(c)
After 2 hours of continuous use;
K.
An employee receives training in proper food handling and sanitation as it relates to assigned duties; and
L.
When in a food preparation or utensil washing area, an employee:
(1)
Drinks only from a covered beverage container; and
(2)
Handles the container in a way that prevents contamination of:
(a)
The employee's hands;
(b)
Exposed food;
(c)
Clean equipment;
(d)
Utensils;
(e)
Linens; and
(f)
Unwrapped single service and single use articles.