Section 410IAC7-24-171. Preventing contamination from hands

   (a) Food employees shall wash their hands as specified under section 128 of this rule.

  (b) Except when washing fruits and vegetables as specified in section 175 of this rule, shucking oysters and clams, deveining shrimp and other crustaceans, applying a garnish, or when otherwise approved through a variance, food employees shall not contact exposed, ready-to-eat food with hands that have not been washed as specified in sections 129 and 130 of this rule and shall use suitable utensils, such as the following:

(1) Deli tissue.

(2) Spatulas.

(3) Tongs.

(4) Single-use gloves.

(5) Dispensing equipment.

  (c) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.

  (d) For purposes of this section, a violation of subsection (a) or (b) is a critical item.

  (e) For purposes of this section, a violation of subsection (c) is a critical or noncritical item based on the determination of whether or not the violation significantly contributes to food contamination, an illness, or an environmental health hazard. (Indiana State Department of Health; 410 IAC 7-24-171; filed Oct 13, 2004, 12:30 p.m.: 28 IR 852; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)