302.11,

(f) Prohibition of jewelry as specified under Section 2-303.11, and

(g) Good hygienic practices as specified under Sections 2-401.11

and 2-401.12;

(5) Documentation that hands are washed before FOOD

preparation and as necessary to prevent cross contamination by FOOD

EMPLOYEES as specified under Sections 2-301.11, 2-301.12, 2-