(a)  All employees shall wear clean outer clothing and shall be clean as to their person and methods of foodhandling.  No employee shall use tobacco in any form while engaged in the washing of eating and cooking utensils or in the preparation, handling, or serving of food.

(b)  Employees shall wash their hands thoroughly in an approved handwashing lavatory before starting work, after each visit to the toilet, and as often as may be necessary to remove soil and contamination.

(c)  Employees engaged in the preparation, handling, or serving of food shall wear hairnets, caps, or other effective hair restraints to prevent the contamination of food or food contact surfaces.  Wigs and hairspray do not constitute compliance with this Rule.

(d)  Cooks and other kitchen employees shall wear clean outer clothing or other special dress (uniforms) when on duty.

(e)  No person who has a communicable or infectious disease that can be transmitted by foods, or who is a carrier of organisms that cause such a disease, or who has a boil, infected wound, or an acute respiratory infection with cough and nasal discharge, shall work in food service in any capacity in which there is a likelihood of such person contaminating food or food contact surfaces, with disease‑causing organisms or transmitting the illness to other persons.


History Note:        Authority G.S. 130A‑248;

Eff. February 1, 1976;

Readopted Eff. December 5, 1977;

Amended Eff. September 1, 1990.