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