15a ncac 18a .3328       HANDWASHING

(a)  Employees shall be instructed that handwashing is the single most important line of defense in preventing the transmission of disease‑causing organisms.  Employees shall wash hands upon reporting for work; before and after handling food; before feeding participants; before handling clean utensils or equipment; after toileting or handling of body fluids (e.g., saliva, nasal secretions, vomitus, feces, urine, blood, secretions from sores, pustulant discharge); after clothing changing; after handling soiled items such as garbage, mops, cloths, and clothing; and after removing disposable gloves.

(b)  Participants shall wash hands upon arrival at the facility; after each clothing change or visit to the toilet; before eating meals or snacks; and after handling animals or animal cages.

(c)  Proper handwashing procedures shall include:

(1)           Using soap and tempered running water;

(2)           Rubbing hands vigorously with soap and tempered water for 15 seconds;

(3)           Washing all surfaces of the hands, to include the backs of hands, palms, wrists, under fingernails, and between fingers;

(4)           Rinsing well for 10 seconds;

(5)           Drying hands with a paper towel or mechanical dryer; and

(6)           Turning off faucet with paper towel.

 

History Note:        Authority G.S. 130A-285;

Eff. August 1, 2002.