18 AAC 31.310. Personal cleanliness

(a) The operator of a food establishment shall ensure that employees thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work and during work as often as needed to keep hands and arms clean. Employees shall also wash their hands

(1) before preparing ready-to-eat food;

(2) after handling raw meat, raw poultry, raw seafood, soiled utensils, chemicals, or garbage; and

(3) after using tobacco, coughing, sneezing, eating, using the toilet, touching the face, mouth, or hair, or doing any other unhygienic act.

(b) Bacteriocidal and viricidal hand rinses or hand dips may be

(1) located only adjacent to an employee handwash sink; and

(2) used in addition to handwashing but not as a substitute for handwashing.

(1) maintain a high degree of personal cleanliness and conform to hygienic practices while on duty;

(2) keep outer clothing clean;

(3) remove unsecured jewelry and other objects that might fall into food;

(4) use a hair restraint such as a hat, hair covering, or net that

(A) prevents hair from falling into or contacting food; and

(B) minimizes hand contact with hair; and

(5) keep fingernails clean and trimmed; an employee with artificial fingernails shall wear single-use gloves when processing or preparing food.

History: Eff. 5/18/97, Register 142; readopt 12/19/99, Register 152; am 6/28/2001, Register 158

Authority: AS 17.20.005

Editor's note: Effective 12/19/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 31.310, without change, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 31 from AS 03.05 to AS 17.20.

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