401.12; or

(2) does not contain a raw animal FOOD but is to be cooked in the

RETAIL FOOD ESTABLISHMENT to heat all parts of the FOOD to a

temperature of at least 63°C (145°F).

(E) FOOD EMPLOYEES not serving a HIGHLY SUSCEPTIBLE

POPULATION may contact exposed, READY-TO-EAT FOOD with their

bare hands if:

(1) The LICENSE HOLDER obtains prior APPROVAL from the

DEPARTMENT;

(2) Written procedures are maintained in the RETAIL FOOD

ESTABLISHMENT and made available to the DEPARTMENT upon

request that include:

(a) For each bare hand contact procedure, a listing of the specific

READY-TO-EAT FOODS that are touched by bare hands,

(b) Diagrams and other information showing that handwashing

facilities, installed, located, equipped, and maintained as specified

under subsections 5-203.11, 5-204.11, 5-205.11, 6-301.11, 6-