Section 410IAC7-24-129. When to wash hands

   (a) Food employees shall clean their hands and exposed portions of their arms as specified under section 128 of this rule immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and the following:

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

(2) After using the toilet room.

(3) After caring for or handling service animals or aquatic animals as specified in section 435(b) of this rule.

(4) After coughing, sneezing, or using a handkerchief or disposable tissue.

(5) After drinking, other than as specified in section 136(b) of this rule, using tobacco, or eating.

(6) After handling soiled surfaces, equipment, or utensils.

(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.

(8) When switching between working with raw food and working with ready-to-eat food.

(9) Before touching food or food-contact surfaces.

(10) Before placing gloves on hands.

(11) After engaging in other activities that contaminate the hands.

  (b) For purposes of this section, a violation of subsection (a) is a critical item. (Indiana State Department of Health; 410 IAC 7-24-129; 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)