(a)  All food service workers shall wear clean outer garments and conform to proper hygienic practices.  They shall wash their hands thoroughly in an approved handwashing facility before starting work, and as often as may be necessary to remove soil and contamination.

(b)  No worker shall resume work after visiting the toilet room without first washing his hands.  Hair nets, headbands, caps, or other effective hair restraints, shall be used by workers engaged in the preparation and service of food to keep hair from food and food‑contact surfaces.  Workers shall not use tobacco in any form while engaged in food preparation, or while in equipment and utensil‑washing or food‑preparation areas.

(c)  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.

(d)  If the custodian has reason to suspect that any person has contracted any disease in a communicable form or has become a carrier of such disease, he shall notify the local health department or county physician immediately.


History Note:        Authority G.S. 153A‑226;

Eff. February 1, 1976;

Readopted Eff. December 5, 1977;

Amended Eff. September 1, 1990.