410 IAC 7-26-142 When to wash hands

Sec. 142. (a) Food employees shall clean their hands and exposed portions of their arms as specified under section 141 of this rule 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 152(b) of this rule; (4) except as specified in section 148(b) of this rule, after: (A) coughing; (B) sneezing; (C) using a handkerchief or disposable tissue; (D) using tobacco products; (E) eating; or (F) drinking; (5) after handling soiled surfaces, equipment, or utensils; (6) during food preparation, as often as needed to remove soil and contamination and prevent cross-contamination when changing tasks; (7) when switching between working with raw food and ready-to-eat food; (8) before putting gloves on to initiate a task that involves working with food; and (9) after engaging in other activities that contaminate the hands. (b) For purposes of this section, a violation of subsection (a) is a P item.