Section 001-358-6 - PersonnelA. Shall wash hands thoroughly in an adequate handwashing facility and sanitize hands by immersion in a hand dip solution supplying 100 parts per million active chlorine or equivalent before starting work, after each absence from work station, and after any other time when the hands have become soiled or contaminated.B. Food handlers, for example crabmeat pickers and packers, shall wear clean aprons which cover the front and sides of the body, and caps or nets which cover the hair. Arms should be bare to the elbow.C. There shall be no eating, gum chewing, use of tobacco in any form in food processing or packaging areas.D. Personnel shall not be permitted to move freely between the raw product areas and cooked product areas (as in the case or raw crab areas to cooked crab areas) since foot traffic will spread bacteria. A chlorinated foot bath may be provided for personnel occasionally going directly from the raw to cooked product areas.01-001 C.M.R. ch. 358, § 6