301.14, and 2-301.15 during all hours of operation when the

READY-TO-EAT FOODS are prepared;

(6) Documentation that FOOD EMPLOYEES contacting READY- TOEAT FOOD with bare hands use two or more of the following control

measures to provide additional safeguards to HAZARDS associated with

bare hand contact:

(a) Double handwashing,

(b) Nail brushes,

2-301.16,

(d) Incentive programs such as paid sick leave that assist or

encourage FOOD EMPLOYEES not to work when they are ill, or

(e) Other control measures APPROVED by the DEPARTMENT;

and

(7) Documentation that corrective action is taken when

Subparagraphs (E)(1) - (6) of this section are not followed.

3-301.12 Preventing Contamination When Tasting.

A FOOD EMPLOYEE may not use a UTENSIL more than once to taste FOOD

that is to be sold or served. P

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

(A) FOOD shall be protected from cross contamination by:

(1) Except as specified in (1)(c) below, separating raw animal FOODS

during storage, preparation, holding, and display from:

(a) Raw READY-TO-EAT FOOD including other raw animal FOOD

such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw

READY-TO-EAT FOOD such as fruits and vegetables, P

and

(b) Cooked READY-TO-EAT FOOD; P

(d) (c) Frozen, commercially processed and packaged raw animal

FOOD may be stored or displayed with or above frozen,