N.J. Admin. Code § 8:21-13.8
Current through Register Vol. 56, No. 23, December 2, 2024
Section 8:21-13.8 - Personnel(a) No person, while affected by a disease in a communicable form, or while a carrier of such disease, or while affected with boils, sores, infected wounds, or other sources of microbiological contamination, shall work in a plant in any capacity in which there is a reasonable possibility of food or food ingredients becoming contaminated by that person, or of disease being transmitted by that person to other individuals.(b) All persons, while working in direct contact with food preparation, food ingredients, or food contact surfaces shall conform to good hygienic practices to the extent necessary to prevent contamination of food products. The methods for maintaining cleanliness shall include, but are not limited to: 1. Wearing clean outer garments in a manner that prevents the contamination of food;2. Maintaining a high degree of personal cleanliness;3. Washing hands thoroughly (and sanitizing if necessary to prevent contamination by undesirable microorganisms) in an adequate hand-washing facility before starting work, after each absence from work station, and at any other time when the hands may have become soiled or contaminated;4. Removing all insecure jewelry and during periods in which food and beverages are manipulated by hand, removing from hands any jewelry;5. If gloves are used in food handling, maintaining them in an intact, clean, and sanitary condition. Gloves shall be made of non-absorbent material, and can be easily cleaned and sanitized if they are designed for re-use;6. Wearing hair nets, headbands, caps, beard covers, or other effective hair restraints in an effective manner; and7. Refrain from smoking in food preparation areas.N.J. Admin. Code § 8:21-13.8
Recodified by R.1990 d.563, effective 11/19/1990.
See: 22 New Jersey Register 2465(a), 22 New Jersey Register 3559(a).
Text on personnel recodified from 13.7; text on production and process controls recodified to 13.9.