15A NCAC 18A .0153       PERSONAL HYGIENE

(a)  All employees shall wash their hands with soap and running water before beginning work and again after each interruption.  Signs to this effect shall be posted in conspicuous places in the facility by the owner.

(b)  All persons handling cooked crustacea or crustacea meat shall sanitize their hands before beginning work and again after each interruption.

(c)  All persons employed or engaged in the handling, picking or packing of cooked crustacea or crustacea meat shall wear clean, washable outer clothing.

(d)  Employees shall not eat food, drink nor use tobacco in any form in the areas where cooked crustacea or crustacea meat are stored, processed or handled.

(e)  Any person known to be a carrier of any disease which can be transmitted through the handling of cooked crustacea or crustacea meat or who has an infected wound or open lesion on any exposed portion of the body shall be prohibited from handling cooked crustacea or crustacea meat.

(f)  Hair restraints shall be worn by all employees who handle cooked crustacea or crustacea meat.

(g)  The arms of personnel who pick or pack cooked crustacea or crustacea meat shall be bare to the elbow or covered with an arm guard approved by the Division.

(h)  Personnel who pick and pack cooked crustacea or crustacea meat shall have clean short fingernails, free from nail polish and shall not wear jewelry other than easily cleanable rings.  The use of absorbent wraps or absorbent finger cots shall not be permitted.

 

History Note:        Authority G.S. 130A‑230;

Eff. October 1, 1992.