The permittee shall ensure that each agent: Practices good personal hygiene and does not contaminate ingredients or edible cannabis products; Wears clean outerwear and, if necessary, a hair or beard covering, or both; Wears gloves when handling any cannabis plant material or cannabis concentrate; If wearing gloves: Uses gloves that are intended for food contact; Washes their hands thoroughly before putting on the gloves; and Washes their hands and replaces the gloves in accordance with COMAR 10.15.03.14J and after an activity that: Is likely to soil the gloves; or Damages the gloves; If not wearing gloves, washes their hands and the exposed portions of their arms: Frequently, and after an activity that is likely to soil their hands; Immediately upon entrance to any area containing ingredients or edible cannabis products; Immediately before engaging in preparation for the production of edible cannabis products; After using the lavatory; After coughing, sneezing, or using a handkerchief or disposable tissue; After using tobacco; After eating or drinking; After handling soiled linens, equipment, or cookware; During preparation for production of edible cannabis products, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; When switching between working with ingredients or unfinished edible cannabis products and working with fully processed edible cannabis products; Before donning gloves for working with edible cannabis products or ingredients; and After engaging in any other activities that may contaminate the hands; If handling ingredients or edible cannabis products, maintains trim and clean fingernails and does not wear artificial fingernails; and Is excluded from working with ingredients or edible cannabis products, packaging materials, labeling materials, clean equipment, clean utensils, or clean linens: If the agent has any disease caused by: Entamoeba histolytica; Vibrio cholera; Staphylococcus aureus; Escherichia coli O157:H7or other Enterohemorrhagic or Shiga-toxin producing Escherichia coli; Hepatitis A; Salmonella spp.; Shigella spp.; Norovirus; Group A beta-hemolytic Streptococcus; or Salmonella Typhi, typhoid-like fever or carrier thereof; If the agent has an: Illness transmissible through food or edible cannabis products; or Exposed and open sore or cut; or If the agent is experiencing: Persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth; Fever; Diarrhea, unless a physician has certified the agent as noninfectious; Vomiting; or Jaundice, unless a physician has certified the agent as noninfectious. The premises shall ensure good personal hygiene by providing: Lockers or similar storage facilities for the secure storage of personal items in a designated non-working area; Adequate hand-washing facilities as set forth in this chapter; Signage in each lavatory that instructs agents to wash their hands before returning to work; A water fountain or other water dispenser that provides potable water without the use of reusable cups; An area for agents to consume food and beverages that is not used in conjunction with the processing or storage of: Ingredients; Edible cannabis products; Packaging and labeling materials; or Cookware; and If necessary, to ensure safety and sanitation, sanitizer foot baths, footwear covers, or hand dips. The permittee shall: Ensure that each agent who handles ingredients or edible cannabis products successfully completes a food handler certificate course, from an entity accredited by the American National Standards Institute (ANSI) or an equivalent food safety accrediting body: Within 90 days of commencing employment at the premises; and Every 3 years during employment; and Maintain a log of agent training in ingredient and edible cannabis product handling.