Sec. 438.034. EMPLOYEE CLEANLINESS. (a) A person handling food or unsealed food containers shall: (1) maintain personal cleanliness; (2) wear clean outer garments; (3) keep the person's hands clean; and (4) wash the person's hands and exposed portions of the person's arms with soap and water: (A) before starting work; (B) during work as often as necessary to avoid cross-contaminating food; and (C) to maintain cleanliness, after smoking, eating, and each visit to the toilet. (b) A person handling food or unsealed food containers may not contact with bare hands exposed ready-to-eat food unless: (1) documentation is maintained at the food service establishment listing the foods and food handling activities that involve bare-hand contact; and (2) the food service establishment uses two or more of the following contamination control measures: (A) requiring employees to perform double hand washing; (B) requiring employees to use fingernail brushes while hand washing; (C) requiring employees to use a hand sanitizer after hand washing; (D) implementing an incentive program that encourages employees not to come to work when ill; and (E) any other contamination control measure approved by the regulatory authority.
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