Nov 19, 2025
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
- Observed employee wearing gloves throw cup in trash then touch trash and trash bag then remove gloves and put on new gloves and prepare food along prep line in main kitchen.
- Observed employee touch clothing then put on gloves and return to preparing food on prep line in main kitchen.
C/A: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms;
(ii) After using the toilet room;
(iii) After caring for or handling service animals or aquatic animals;
(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;
(v) After handling soiled equipment or utensils;
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(vii) When switching between working with raw food and working with ready-to-eat food;
(viii) Before donning gloves to initiate a task that involves working with food; and
(ix) After engaging in other activities that contaminate the hands.
COS: Food discarded and employees washed hands.