(A) Personnel shall wash their hands to prevent the contamination of food, especially after using the toilet room or handling raw meat or poultry.
(C) Based upon the types of food products being offered for sale and the amount of food handling at the facility, the director may approve an alternative method of handwashing, such as the use of alcohol towelettes or a non-permanent handwashing facility.
Five Year Review (FYR) Dates: 01/03/2017 and 03/20/2022
Promulgated Under: 119.03
Statutory Authority: 3717.221
Rule Amplifies: 3717.221
Prior Effective Dates: 3/31/2004, 11/04/2010