2VAC5-585-160: When to wash

Food employees shall clean their hands and exposed portions of their arms as specified under 2VAC5-585-140 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articlesP and:

1. After touching bare human body parts other than clean hands and clean, exposed portions of arms;P

2. After using the toilet room;P

3. After caring for or handling service animals or aquatic animals as allowed under 2VAC5-585-250 B;P

4. Except as specified in 2VAC5-585-220 B, after coughing, sneezing, using a handkerchief or disposable tissue, using a tobacco product, eating, or drinking;P

5. After handling soiled equipment or utensils;P

6. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;P

7. When switching between working with raw food and working with ready-to-eat food;P

8. Before donning gloves to initiate a task that involves working with food;P and

9. After engaging in other activities that contaminate the hands.P