Section 410IAC7-24-128. Hand cleaning and drying procedure

   (a) Food employees shall, except as specified in section 343(c) of this rule, clean their hands and exposed portions of their arms with a cleaning compound at a hand washing sink that is equipped as specified under section 342(a) of this rule by vigorously rubbing together the surfaces of their lathered hands and arms for at least twenty (20) seconds in water having a temperature of at least one hundred (100) degrees Fahrenheit and thoroughly rinsing with clean water. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers. A nail brush shall be used when provided.

  (b) Food employees shall dry their hands utilizing the provisions under section 347 of this rule. The use of a common towel is prohibited.

  (c) For purposes of this section, a violation of subsection (a) or (b) is a critical item. (Indiana State Department of Health; 410 IAC 7-24-128; filed Oct 13, 2004, 12:30 p.m.: 28 IR 843; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)