Section 11-50-22 - Personal cleanliness(a) Food employees shall keep their hands and exposed portions of their arms clean.(b) Cleaning procedure. (1) Except as specified in paragraph (4), food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least twenty seconds, using a cleaning compound in a handwashing sink that is equipped as specified in sections 11-50-61(c) and 11-50-72(a) to (f);(2) Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:(A) Rinse under clean, running water;(B) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;(C) Rub together vigorously for at least ten to fifteen seconds while:(i) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure;(ii) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;(D) Thoroughly rinse under clean, running water; and(E) Immediately follow the cleaning procedure with thorough drying using a method as specified in section 11-50-72(c);(3) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door;(4) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.(c) Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:(1) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(2) After using the toilet room;(3) After caring for or handling service animals or aquatic animals as specified in section 11-50-23(d)(2);(4) Except as specified in section 11-50-23(a) (2), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;(5) After handling soiled equipment or utensils;(6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;(7) When switching between working with raw food and working with ready-to-eat food;(8) Before donning gloves to initiate a task that involves working with food; and(9) After engaging in other activities that contaminate the hands.(d) Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.(e) Hand antiseptics.(1) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall:(A) Comply with one of the following:(i) Be an approved drug that is listed in the FDA publication "Approved Drug Products with Therapeutic Equivalence Evaluations" as an approved drug based on safety and effectiveness; or (ii) Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash;(B) Consist only, of components which the intended use of each complies with one of the following: (i) A threshold of regulation exemption as specified in 21 CFR 170.39, entitled "Threshold of regulation for substances used in food-contact articles"; (ii) Comply with and be listed in 21 CFR 178, entitled "Indirect food additives: adjuvants, production aids, and sanitizers" as regulated for use as a food additive with conditions of safe use; or (iii) A determination of generally recognized as safe (GRAS). Partial listings of substances with food uses that are GRAS may be found in 21 CFR 182, entitled "Substances generally recognized as safe", 21 CFR 184, entitled "Direct food substances affirmed as generally recognized as safe", or 21 CFR 186, entitled "Indirect food substances affirmed as generally recognized as safe", for use in contact with food, and in FDA's Inventory of GRAS Notices, or (iv) A prior sanction listed in 21 CFR 181, entitled "Prior Sanctioned Food Ingredients," and(C) Be applied only to hands that are cleaned as specified in subsection (b);(2) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the criteria specified in paragraph (1)(B), use shall be: (A) Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; or(B) Limited to situations that involve no direct contact with food by the bare hands;(3) A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength equivalent to at least one hundred milligrams per liter of chlorine.(f) Fingernails maintenance. (1) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough;(2) Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.(g) Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.(h) Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. [Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)