44:02:07:21Preventing contamination by employees.

Employees in a food establishment must adhere to the following requirements to prevent contamination of food: (1) Wash hands as specified under § 44:02:07:13; (2) Avoid contact with exposed ready-to-eat food with bare hands by using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. However, bare hand contact is allowed when washing fruits and vegetables or as otherwise authorized by the regulatory authority; (3) Minimize contact of bare hands and arms with exposed food that is not in a ready-to-eat form; (4) Use single-use gloves for only one task, such as working with ready-to-eat food or with raw animal food; use them for no other purpose; and discard them when they are damaged or soiled or when interruptions occur in the food operation; and (5) Use a utensil only once to taste food that is to be sold or served.

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