SECTION 310:257-3-12. When to wash

  Food employees shall clean their hands and exposed portions of their arms as specified under OAC 310:257-3-10 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 in OAC 310:257-3-21(b);

(4)   Except as specified in OAC 310:257-3-18(b), 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 to initiate tasks that involve working with food; and

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

[Source: Added at 23 Ok Reg 2358, eff 6-25-06; Amended at 33 Ok Reg 1520, eff 9-11-16]