R392-102-14. Personal Cleanliness and Protection from Contamination

  (1) Food truck employees may 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.

  (2) Food truck employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.

  (3) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

  (4) Food truck employees shall keep their hands and exposed portions of their arms clean using the cleaning procedure specified in Subpart 2-301.12 of the FDA Food Code immediately before engaging in handling of food or clean equipment and utensils and:

  (a) after touching bare human body parts other than clean hands and clean, exposed portions of arms;

  (b) after using the toilet room;

  (c) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;

  (d) after handling soiled equipment or utensils;

  (e) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

  (f) when switching between working with raw food and working with ready-to-eat food;

  (g) before donning gloves to initiate a task that involves working with food; and

  (h) after engaging in other activities that contaminate the hands.

  (5) The operator shall supply each handwashing sink with:

  (a) a supply of hand cleaning liquid, powder, or bar soap; and

  (b) individual, disposable towels and an associated waste receptacle;

  (c) a continuous towel system that supplies the user with a clean towel;

  (d) a heated air hand drying device; or

  (e) a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperature.

  (6) Near each handwashing sink in a conspicuous location, the operator shall place a sign or poster that notifies food truck employees to wash their hands.

  (7) Food truck employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing.

  (8) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall:

  (a) be applied only to hands that are cleaned as specified in Subsection R392-102-14(4); and

  (b) comply with the requirements of 2-301.16 of the FDA Food Code.

  (c) Except as temporarily allowed by the health officer, the use of a hand antiseptic shall not replace the requirement for hand washing in Subsection R392-102-14(4).

  (9) Food truck employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.

  (10) Unless wearing intact gloves in good repair, a food truck employee may not wear fingernail polish or artificial fingernails when working with exposed food.

  (11) Except for a plain ring such as a wedding band, food truck employees may not wear jewelry including medical information jewelry on their arms and hands.

  (12) Food truck employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

  (13) Food truck employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.

  (14) Food truck employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles

  (15) A food truck employee may not use a utensil more than once to taste food that is to be sold or served.

  (16) Toilet rooms shall:

  (a) have a supply of toilet tissue available at each toilet;

  (b) be conveniently located and accessible to employees during all hours of operation;

  (c) be provided with a covered waste receptacle;

  (d) be completely enclosed and provided with a tight-fitting door. Except during cleaning and maintenance operations, toilet room doors shall be kept closed.