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Oklahoma Administrative Code (Last Updated: March 11, 2021) |
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TITLE 310. Oklahoma State Department of Health |
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Chapter 257. Food Establishments |
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Subchapter 5. Food |
SECTION 310:257-5-21. Preventing contamination from hands
Latest version.
- (b) Except when washing fruits and vegetables as specified in OAC 310:257-5-27 or (d) of this Section, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli-tissue, spatulas, tongs, single-use gloves, or dispensing equipment. This does not apply to a food employee that contacts exposed, ready-to-eat food with bare hands at a time the ready-to-eat food is being added as an ingredient to food that:(1) Contains a raw animal food and is to be cooked in the food establishment to heat all parts of the food to the minimum temperature as specified in OAC 310:257-5-46 or OAC 310:257-5-47; or(2) Does not contain a raw animal food but is to be cooked in the food establishment to heat all parts of the food to a temperature of at least 63°C (145°F).(c) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.(d) Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if the food establishment maintains:(1) A written employee health policy that details how the food establishment complies with OAC 310:257-3-4 through 310:257-3-6 including:(A) Documentation that food employees and conditional employees acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through food as specified under OAC 310:257-3-4,(B) Documentation that food employees and conditional employees acknowledge their responsibilities as specified under OAC 310:257-3-4, and(C) Documentation that the person in charge acknowledges the responsibilities as specified under OAC 310:257-3-4(b) through 310:257-3-4(d), OAC 310:257-3-5 and OAC 310:257-3-6;(2) Documentation that food employees acknowledge that they have received training in:(A) The risks of contacting the specific ready-to-eat foods with bare hands,(B) Proper handwashing as specified under OAC 310:257-3-10;(C) When to wash their hands as specified under OAC 310:257-3-12;(D) Where to wash their hands as specified under OAC 310:257-3-13;(E) Proper fingernail maintenance as specified under OAC 310:257-257-3-15;(F) Prohibition of jewelry as specified under OAC 310:257-3-16; and(G) Good hygienic practices as specified under OAC 310:257-3-18.(e) The Department shall make available educational materials, forms, and decision trees or algorithms to assist license holders, persons in charge, and employees in complying with this section.