Section 446.063 - Handwashing: When requiredFood employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, including, without limitation, working with exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles and:
1. After touching bare human body parts other than clean hands and exposed portions of arms, including, without limitation, surrogate prosthetic devices for hands and arms;2. After using the toilet room;3. After caring for or handling service animals or aquatic animals;4. 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 for working with food; and9. After engaging in other activities that contaminate the hands, including, without limitation, clearing tables or handling money.Nev. Admin. Code § 446.063
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013