PART 2: MANAGEMENT AND PERSONNEL

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Subpart A - Supervision

02100 Responsibility--Assignment (FDA Food Code 2-101.11).

(1) Except as specified in subsection (2) of this section, the PERMIT HOLDER shall be the

PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a

PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.

(2) In a FOOD ESTABLISHMENT with two or more separately PERMITTED departments that are

the legal responsibility of the same PERMIT HOLDER and that are located on the same

PREMISES, the PERMIT HOLDER may, during specific time periods when FOOD is not being

prepared, PACKAGED, or served, designate a single PERSON IN CHARGE who is present

on the PREMISES during all hours of operation, and who is responsible for each

separately PERMITTED FOOD ESTABLISHMENT on the PREMISES.

02105 Demonstration of knowledge ( FDA Food Code 2-102.11).

Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections

and upon request, the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY

knowledge of foodborne disease prevention, application of the HAZARD analysis and CRITICAL

CONTROL POINT principles, and the requirements of this chapter. The PERSON IN CHARGE shall

demonstrate this knowledge by:

(1) Complying with this chapter by having no violations of RED HIGH RISK FACTORS during

the current inspection;

(2) Being a CERTIFIED FOOD PROTECTION MANAGER who has shown proficiency of required

information through passing a test that is part of an ACCREDITED PROGRAM; or

(3) Responding correctly to the inspector's questions as they relate to the specific FOOD

operation. The areas of knowledge include:

Describing the relationship between the prevention of foodborne disease and the

personal hygiene of a FOOD EMPLOYEE;

Explaining the responsibility of the PERSON IN CHARGE for preventing the

transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or

medical condition that might cause foodborne disease;

Describing the symptoms associated with the diseases that are transmissible

through FOOD;

Explaining the significance of the relationship between maintaining the time and

temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention

of foodborne illness;

Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT,

POULTRY, EGGS, and FISH;

Stating the required FOOD temperatures and times for safe cooking of

TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including MEAT, POULTRY, EGGS,

and FISH;

Stating the required temperatures and times for the safe refrigerated storage, hot

holding, cooling, and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;

Describing the relationship between the prevention of foodborne illness and the

management and control of the following:

Cross contamination;

(ii) Hand contact with READY-TO-EAT FOODS;

(iii) Handwashing; and

(iv) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good

repair;

Describing FOODS identified as MAJOR FOOD ALLERGENS and the symptoms that a

MAJOR FOOD ALLERGEN could cause in a sensitive individual who has an allergic

reaction;

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Explaining the relationship between FOOD safety and providing EQUIPMENT that is:
Sufficient in number and capacity; and

(ii) Properly designed, constructed, located, installed, operated, maintained,

and cleaned;

Explaining correct procedures for cleaning and SANITIZING UTENSILS and

FOOD-CONTACT SURFACES of EQUIPMENT;

Identifying the source of water used and measures taken to ensure that it remains

protected from contamination such as providing protection from backflow and

precluding the creation of cross connections;

Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the

procedures necessary to ensure that they are safely stored, dispensed, used, and

disposed of according to LAW;

Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale

or service that when not controlled can contribute to the transmission of

foodborne illness and explaining steps taken to ensure that the points are

controlled in accordance with the requirements of this chapter;

Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply

with the HACCP PLAN if a plan is required by the LAW, this chapter, or an agreement

between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;

Explaining the responsibilities, rights, and authorities assigned by this chapter to

the:

FOOD EMPLOYEE;

(ii) CONDITIONAL EMPLOYEE;

(iii) PERSON IN CHARGE;

(iv) REGULATORY AUTHORITY; and

Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES and CONDITIONAL

EMPLOYEES comply with reporting responsibilities and exclusion or RESTRICTION of

FOOD EMPLOYEES.

02107 Certified food protection manager (FDA Food Code 2-102.12).

(1) By March 1, 2023, FOOD ESTABLISHMENTS must have at least one CERTIFIED FOOD

PROTECTION MANAGER on staff as evidenced by a valid certificate available from an

ACCREDITED PROGRAM. The certificate must be available upon request. If the CERTIFIED

FOOD PROTECTION MANAGER leaves employment for any reason, the FOOD

ESTABLISHMENT must have another CERTIFIED FOOD PROTECTION MANAGER on staff within

sixty days.

(2) This section does not apply to certain types of FOOD ESTABLISHMENTS deemed by the

REGULATORY AUTHORITY to pose minimal risk of causing, or contributing to, foodborne

illness based on the nature of the operation and extent of food preparation.

02110 Duties – Food protection manager certification (FDA Food Code 2-102.20).

CERTIFIED FOOD PROTECTION MANAGER responsibilities include training and implementing a

program of food protection and education for each PERSON IN CHARGE, so each PERSON IN

CHARGE is able to successfully demonstrate knowledge described in 02105, and fulfill the

duties as described in 02115 to maintain ACTIVE MANAGERIAL CONTROL.

02115 Duties – Person in charge (FDA Food Code 2-103.11).

The PERSON IN CHARGE shall ensure that:

(1) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used

as living or sleeping quarters as specified under 06290;

(2) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the

FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and

tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that

exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped

SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;

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(3) EMPLOYEES and other PERSONS such as delivery and maintenance PERSONS and

pesticide applicators entering the FOOD preparation, FOOD storage, and WAREWASHING

areas comply with this chapter;

(4) EMPLOYEES are effectively cleaning their hands by routinely monitoring the EMPLOYEES'

handwashing;

(5) EMPLOYEES are visibly observing FOODS as they are received to determine that they are

from APPROVED sources, delivered at the required temperatures, protected from

contamination, not ADULTERATED, and accurately presented, by routinely monitoring the

EMPLOYEES' observations and periodically evaluating FOODS upon their receipt;

(6) EMPLOYEES are verifying that FOODS delivered to the FOOD ESTABLISHMENT during

nonoperating hours are from APPROVED sources and are placed into appropriate

storage locations such that they are maintained at the required temperatures, protected

from contamination, unADULTERATED and accurately presented;

(7) EMPLOYEES are properly cooking TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, being

particularly careful in cooking those FOODS known to cause severe foodborne illness

and death, such as EGGS and COMMINUTED MEATS, through daily oversight of the

EMPLOYEES' routine monitoring of the cooking temperatures using appropriate

TEMPERATURE MEASURING DEVICES properly scaled and calibrated as specified under

04220 and 04580(2);

(8) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR

SAFETY FOODS that are not held hot or are not for consumption within four hours,

through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures

during cooling;

(9) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL

FOR SAFETY FOOD during hot and cold holding through daily oversight of the EMPLOYEES'

routine monitoring of FOOD temperatures;

(10) CONSUMERS who order raw or partially cooked READY-TO-EAT FOODS of animal origin are

informed as specified under 03620 that the FOOD is not cooked sufficiently to ensure its

safety;

(11) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before

they are reused, through routine monitoring of solution temperature and exposure time

for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure

time for chemical SANITIZING;

(12) CONSUMERS are notified that clean TABLEWARE is to be used when they return to

self-service areas such as salad bars and buffets as specified under 03345;

(13) Except when approval is obtained from the REGULATORY AUTHORITY as specified under

03300(5), EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with

bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs,

SINGLE-USE gloves, or dispensing EQUIPMENT;

(14) EMPLOYEES are properly trained in FOOD safety, including FOOD allergy awareness, as it

relates to their assigned duties; and

(15) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of

their responsibility to report in accordance with LAW, to the PERSON IN CHARGE,

information about their health and activities as they relate to diseases that are

transmissible through FOOD, as specified under 02205; and

(16) Written procedures and plans, such as a clean-up plan for vomit and diarrhea, where

specified by this chapter and as developed by the FOOD ESTABLISHMENT to ensure

ACTIVE MANAGERIAL CONTROL, are maintained and implemented as required.

02120 Food worker cards.

(1) The PERMIT HOLDER and PERSON IN CHARGE of the FOOD ESTABLISHMENT shall ensure

that all FOOD EMPLOYEES are in compliance with the provisions of chapter 69.06 RCW

and chapter 246-217 WAC for obtaining and renewing valid FOOD WORKER CARDS.

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(2) The PERMIT HOLDER and PERSON IN CHARGE of the FOOD ESTABLISHMENT shall display or

file the original or a copy of the FOOD WORKER CARD of each FOOD EMPLOYEE at the

EMPLOYEE'S place of employment, to be available for inspection by the REGULATORY

AUTHORITY upon request.

(3) This section does not add to, or remove from, the provisions of chapter 69.06 RCW and

chapter 246-217 WAC regarding FOOD WORKER CARDS.

Subpart B - Employee Health

02200 Employee health--Reporting policy.

The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the

PERSON IN CHARGE information about their health and activities as they relate to diseases that

are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the

information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne

disease transmission, including providing necessary additional information, such as the date

of onset of illness symptoms, diagnosis, or exposure to illness.

02205 Employee health--Reportable history of illness.

(1) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES shall report to the PERSON IN CHARGE if

they:

Have diarrhea, vomiting, sore throat with fever, or jaundice (yellow skin or eyes),

except as specified under 02235;

Have a lesion containing pus such as a boil or infected wound that is open or

draining and is:

On the hands or wrist;

(ii) On exposed portions of the arms; or

(iii) On other parts of the body, unless the lesion is covered by a dry, durable,

tight-fitting bandage; or

Have an illness diagnosed by a HEALTH PRACTITIONER as due to an infection with:
Norovirus;

(ii) Hepatitis A virus;

(iii) Shigella spp.;

(iv) SHIGA TOXIN-PRODUCING ESCHERICHIA COLI;

Salmonella Typhi (Typhoid fever); or

(vi) Salmonella (nontyphoidal).

(2) In addition to the reporting in subsection (1) of this section, FOOD EMPLOYEES and

CONDITIONAL EMPLOYEES in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE

POPULATION shall report to the PERSON IN CHARGE if they:

Have consumed or prepared FOOD implicated in a CONFIRMED DISEASE OUTBREAK;
Have attended or worked in a setting where there is a CONFIRMED DISEASE

OUTBREAK;

Live in the same household as someone who works at or attended a setting

where there is a CONFIRMED DISEASE OUTBREAK; or

Live in the same household as or have consumed FOOD prepared by a PERSON

who is infected or ill with:

SHIGA TOXIN-PRODUCING ESCHERICHIA COLI;

(ii) Shigella;

(iii) Salmonella Typhi; or

(iv) Hepatitis A virus or jaundice; or

Norovirus.

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02210 Employee health--Prohibit a conditional employee from becoming a food employee.

The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE who exhibits or reports

symptoms or a diagnosed disease as described in 02205 (1) does not become a FOOD

EMPLOYEE until they meet the requirements for the removal of RESTRICTION or EXCLUSION in

02245 and 02250. A CONDITIONAL EMPLOYEE that reports a history of exposure to disease in

02205 (2)(a) through (d) may not become a FOOD EMPLOYEE in a FOOD ESTABLISHMENT serving

a HIGHLY SUSCEPTIBLE POPULATION until the requirements in 02250 are met.

02215 Employee health--Notify health officer.

The PERSON IN CHARGE shall notify the LOCAL HEALTH OFFICER and the REGULATORY AUTHORITY,

if not the same agency, when a FOOD EMPLOYEE is:

(1) Jaundiced; or

(2) Diagnosed with an illness due to a pathogen as specified under 02205 (1)(c) and (2)(a).

02220 Employee health--Conditions of exclusion.

Except as provided in 02235, the PERSON IN CHARGE of a FOOD ESTABLISHMENT shall EXCLUDE

any FOOD EMPLOYEE who is known to have:

(1) Diarrhea or vomiting;

(2) Jaundice;

(3) A diagnosed infection (symptomatic or ASYMPTOMATIC) with Salmonella Typhi, Shigella,

SHIGA TOXIN-PRODUCING ESCHERICHIA COLI, Norovirus, or hepatitis A virus;

(4) A sore throat with fever and works in a FOOD ESTABLISHMENT serving a HIGHLY

SUSCEPTIBLE POPULATION; or

(5) A previous infection with Salmonella Typhi within the past three months without having

antibiotic therapy.

02225 Employee health--Conditions of restriction.

The PERSON IN CHARGE of a FOOD ESTABLISHMENT shall RESTRICT any FOOD EMPLOYEE who is

known to have:

(1) A lesion that appears inflamed or contains pus and that is not covered;

(2) Exposure to foodborne pathogens as described in 02205 (2)(a) through (d) and works

in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; or

(3) A sore throat with fever.

02230 Employee health--Aiding illness investigations.

The PERSON IN CHARGE of a FOOD ESTABLISHMENT and all EMPLOYEES shall cooperate with the

REGULATORY AUTHORITY and the LOCAL HEALTH OFFICER investigating:

(1) A foodborne disease outbreak or a suspected foodborne disease outbreak; or

(2) A FOOD EMPLOYEE suspected to be infected with a disease agent that can be

transmitted from a FOOD EMPLOYEE through food.

02235 Employee health--Other conditions.

A FOOD EMPLOYEE with a symptom of gastrointestinal illness, such as vomiting, diarrhea, or

jaundice, may work in a FOOD ESTABLISHMENT without special RESTRICTION, provided that the

FOOD EMPLOYEE furnishes written medical documentation from a HEALTH PRACTITIONER to the

REGULATORY AUTHORITY or PERSON-IN-CHARGE that the symptom is due to a medical condition

not transmissible through FOOD, such as Crohn's disease, irritable bowel syndrome, ulcerative

colitis, or hepatitis C, cancer or pregnancy.

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02240 Employee health--Complying with local health officer.

The PERSON IN CHARGE of a FOOD ESTABLISHMENT and FOOD EMPLOYEES shall comply with

orders issued by the LOCAL HEALTH OFFICER for EXCLUDING EMPLOYEES from a FOOD

ESTABLISHMENT or RESTRICTING EMPLOYEE activities due to a diagnosed or suspected infection

by a disease agent that can be transmitted from a FOOD EMPLOYEE through FOOD until the

LOCAL HEALTH OFFICER rescinds the order.

02245 Employee health--Removal of exclusion or restriction based on diagnosis.

Except as specified under 02250, the PERSON IN CHARGE shall obtain approval from the LOCAL

HEALTH OFFICER before reinstating a FOOD EMPLOYEE who was RESTRICTED or EXCLUDED based

on measures the LOCAL HEALTH OFFICER deems necessary using professional judgment,

current standards of practice, and the best available medical and scientific information.

02250 Employee health--Removal of exclusion or restriction based on symptoms.

The PERSON IN CHARGE shall adhere to the following conditions when reinstating a FOOD

EMPLOYEE who was RESTRICTED or EXCLUDED due to:

(1) Diarrhea or vomiting: Remove EXCLUSION when ASYMPTOMATIC for more than

twenty-four hours;

(2) Jaundice: Remove EXCLUSION with approval of the LOCAL HEALTH OFFICER and

REGULATORY AUTHORITY if not the same agency;

(3) Sore throat with fever: Remove EXCLUSION when ASYMPTOMATIC; or

(4) Uncovered infected wound or pus-filled boil: Remove RESTRICTION when skin, wound,

or pus-filled boil is properly protected by an impermeable cover and, if on the hand or

wrist, with a SINGLE-USE glove.

02255 Employee health--Removal of exclusion or restriction based on exposure.

The PERSON IN CHARGE of a facility that serves a HIGHLY SUSCEPTIBLE POPULATION shall get

approval from the LOCAL HEALTH OFFICER and the REGULATORY AUTHORITY before reinstating a

FOOD EMPLOYEE who was RESTRICTED due to any condition under 02205(2).

Subpart C - Personal Cleanliness

02300 Hands and arms--Clean condition (FDA Food Code 2-301.11).

FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean.

02305 Hands and arms--Cleaning procedure (FDA Food Code 2-301.12).

(1) Except as specified in subsection (4) of this section, FOOD EMPLOYEES shall clean their

hands and exposed portions of their arms, including surrogate prosthetic devices for

hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING

SINK that is equipped as specified under 05210 and Part 6, Subpart C of this chapter.

(2) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean

their hands and exposed portions of their arms, including surrogate prosthetic devices

for hands and arms:

Rinse under clean, running warm water;
Apply an amount of cleaning compound recommended by the cleaning compound

manufacturer;

Rub together vigorously for at least ten to fifteen seconds while:
Paying particular attention to removing soil from underneath the fingernails

during the cleaning procedure; and

(ii) Creating friction on the surfaces of the hands and arms or surrogate

prosthetic devices for hands and arms, finger tips, and areas between the

fingers;

Thoroughly rinse under clean, running warm water; and

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Immediately follow the cleaning procedure with thorough drying using a method

as specified under 06310.

(3) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES

may use disposable paper towels or similar clean barriers when touching surfaces such

as manually operated faucet handles on a HANDWASHING SINK or the handle of a

restroom door.

(4) If APPROVED and capable of removing the types of soils encountered in the FOOD

operations involved, an automatic handwashing facility may be used by FOOD

EMPLOYEES to clean their hands or surrogate prosthetic devices.

02310 Hands and arms--When to wash (FDA Food Code 2-301.14).

FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under

02305 immediately before engaging in FOOD preparation including working with exposed

FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE

ARTICLES and:

(1) After touching bare human body parts other than clean hands and clean, exposed

portions of arms;

(2) After using the toilet room;

(3) After caring for or handling SERVICE ANIMALS or aquatic animals as specified under

02415(2);

(4) Except as specified under 02400(2), after coughing, sneezing, using a handkerchief or

disposable tissue, using tobacco, eating, or drinking;

(5) After handling soiled EQUIPMENT or UTENSILS;

(6) During FOOD preparation, as often as necessary to remove soil and contamination and

to prevent cross contamination when changing tasks;

(7) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;

(8) Before donning gloves for working with READY-TO-EAT FOOD unless a glove change is

not the result of contamination; and

(9) After engaging in other activities that contaminate the hands or gloves.

02315 Hands and arms--Where to wash (FDA Food Code 2-301.15).

FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic

handwashing facility and may not clean their hands in a sink used for FOOD preparation or

WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop

water and similar liquid waste.

02320 Hands and arms--Hand antiseptics (FDA Food Code 2-301.16).

(1) A hand antiseptic used as a topical application, hand antiseptic solution used as a hand

dip, or a hand antiseptic soap must:

Comply with one of the following:
Be an APPROVED drug that is listed in the FDA publication Approved Drug

Products with Therapeutic Equivalence Evaluations as an APPROVED drug

based on safety and effectiveness; or

(ii) Have active antimicrobial ingredients that are listed in the FDA monograph

or OTC Health-Care Antiseptic Drug Products as an antiseptic handwash;

and

Consist only of components which the intended use of each complies with one of

the following:

A threshold of regulation exemption under 21 C.F.R. 170.39 – Threshold of

Regulation for Substances Used in Food Contact Articles; or

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(ii) 21 C.F.R. 178 – Indirect Food Additives: Adjuvants, Production Aids, and

Sanitizers as regulated for use as a FOOD ADDITIVE with conditions of safe

use; or

(iii) A determination of generally recognized as safe (GRAS). Partial listings of

substances with FOOD uses that are GRAS may be found in 21 C.F.R. 182 –

Substances Generally Recognized as Safe, 21 C.F.R. 184 – Direct Food

Substances Affirmed as Generally Recognized as Safe, or 21 C.F.R. 186 –

Indirect Food Substances Affirmed as Generally Recognized as Safe for

use in contact with FOOD, and in FDA’s Inventory of GRAS Notices; or

(iv) A prior sanction listed under 21 C.F.R. 181 – Prior Sanctioned Food

ingredients; or

A FOOD Contact Notification that is effective; and
Be applied only to hands that are cleaned as specified under 02305.

(2) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the

requirements specified under subsection (1)(b) of this section, use must be:

Followed by thorough hand rinsing in clean water before hand contact with FOOD

or by the use of gloves; or

Limited to situations that involve no direct contact with FOOD by the bare hands.

(3) A hand antiseptic solution used as a hand dip must be maintained clean and at a

strength equivalent to at least 100 MG/L chlorine.

02325 Fingernails--Maintenance (FDA Food Code 2-302.11).

(1) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the

edges and surfaces are cleanable and not rough.

(2) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail

polish or artificial fingernails while preparing FOOD.

02330 Jewelry--Prohibition (FDA Food Code 2-303.11).

Except for a single ring or wedding ring set covered by a glove in good repair, FOOD

EMPLOYEES may not wear jewelry including medical information jewelry on their arms or hands

while preparing FOOD.

02335 Outer clothing--Clean condition (FDA Food Code 2-304.11).

FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT,

UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

Subpart D - Hygienic Practices

02400 Food contamination prevention--Eating, drinking, or using tobacco (FDA Food Code

2-401.11).

(1) Except as specified in subsection (2) of this section, an EMPLOYEE may only eat, drink,

or use any form of tobacco only in designated areas where exposed FOOD; clean

EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE

ARTICLES; or other items needing protection cannot be contaminated.

(2) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is

handled to prevent contamination of:

The EMPLOYEE'S hands;
The container; and
Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped

SINGLE-SERVICE and SINGLE-USE ARTICLES.

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02405 Food contamination prevention--Discharges from the eyes, nose, and mouth

(FDA Food Code 2-401.12).

FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes

discharges from the eyes, nose, or mouth may not work with exposed FOOD; clean EQUIPMENT,

UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.

02406 Food contamination prevention--Use of bandages, finger cots, or finger stalls (FDA

Food Code 2-401.13).

If a FOOD EMPLOYEE working with exposed FOOD uses an impermeable cover such as a

bandage, finger cot or finger stall located on the wrist, hand or finger, the FOOD EMPLOYEE shall

cover the area with a single-use glove.

02410 Hair restraints--Effectiveness (FDA Food Code 2-402.11).

(1) Except as provided in subsection (2) of this section, FOOD EMPLOYEES shall wear short

hair or use hair restraints such as hats, hair coverings or nets, rubber bands, or hair

clips to keep their hair off the face and behind their shoulders, and clothing that covers

body hair to protect exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and

unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

(2) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve

BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present

a minimal RISK of contaminating exposed FOOD, clean EQUIPMENT, UTENSILS, and

LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

02415 Animals--Handling prohibition (FDA Food Code 2-403.11).

(1) Except as specified in subsection (2) of this section, FOOD EMPLOYEES may not care for

or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets

that are allowed as specified under 06570 (2)(b) through (e).

(2) FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS

and FOOD EMPLOYEES may handle or care for FISH in aquariums or MOLLUSCAN

SHELLFISH or crustacean in display tanks if they wash their hands as specified under

02305 and 02310(3).

02500 Responding to contamination events--Clean-up of vomiting and diarrheal events (FDA

Food Code 2-501.11).

(1) A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when

responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal

matter onto surfaces in the FOOD ESTABLISHMENT.

(2) The procedures shall address the specific actions EMPLOYEES must take to minimize

the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and

surfaces to vomitus or fecal matter.

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