15A ncac 18a .1324 EMPLOYEES
(a) While on duty, all employees shall wear visibly clean outer clothing and shall be clean as to their persons. No employee shall use tobacco in any form while engaged in the preparation and handling of food. Employees shall wash or decontaminate their hands:
(1) before beginning work;
(2) after each visit to the toilet;
(3) before and after patient contact, including oral feeding;
(4) after contact with a source of microorganisms (body fluids and substances, mucous membranes, nonintact skin, inanimate objects that are likely to be contaminated); and
(5) after removing gloves.
(b) When hands are visibly soiled, routine handwashing shall include a vigorous rubbing together of all surfaces of lathered hands for at least 10 seconds followed by thorough rinsing under a stream of water and drying with individual disposable towels or hand drying devices. When hands are not visibly soiled, hand antiseptics with alcohol-based hand rubs shall be acceptable for decontamination of hands. In the event of interruption of water supply or in settings where handwashing facilities are inadequate or inaccessible, hand decontamination can be achieved by using detergent containing toweletts and alcohol-based hand rubs.
(c) No person who has a communicable or infectious disease that can be transmitted by foods, or who knowingly is a carrier of organisms that cause such a disease, or who has a boil, infected wound, or an acute respiratory infection with cough or 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‑235;
Eff. February 1, 1976;
Readopted Eff. December 5, 1977;
Amended Eff. March 1, 2003 (see S.L. 2002-160); September 1, 1990.