44:02:07:13General employee cleanliness.

Employees must vigorously wash their hands and the exposed portions of their arms with soap and warm water for at least 20 seconds at the following times: (1) Immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles; (2) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (3) When switching between working with raw foods and working with ready-to-eat foods; (4) After handling soiled equipment or utensils; (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (6) After using the toilet room; (7) After eating, drinking, or smoking; (8) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (9) After caring for or handling support animals; or (10) After engaging in other activities that contaminate the hands. Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Source: 23 SDR 195, effective May 26, 1997.