(1) foodemployees shall wash their hands as specified under WAC 246-215-02305.

(2) Except when washing fruits and vegetables as specified under WAC 246-215-03318 or as specified in subsection (4) of this section, foodemployees may not contact exposed, ready-to-eatfood with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

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

(4) foodemployees not serving a highly susceptible population may contact exposed, ready-to-eatfood with their bare hands if:

(a) The permit holder obtains prior approval from the regulatory authority;

(b) Written procedures are maintained in the foodestablishment and made available to the regulatory authority upon request that include:

(i) For each bare hand contact procedure, a listing of the specific ready-to-eatfoods that are touched by the hands;

(ii) Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under WAC 246-215-05230, 246-215-05255, 246-215-05265, 246-215-06310, and 246-215-06320, are in an easily accessible location and in close proximity to the work station where bare hand contact procedure is conducted.

(c) A written employee health policy that details how the foodestablishment complies with Part 2, Subpart B of this chapter.

(d) Documentation that foodemployees acknowledge they have received training in:

(i) The risks of contacting the specific ready-to-eatfoods with bare hands;

(ii) Proper handwashing as specified under WAC 246-215-02305;

(iii) When to wash their hands as specified under WAC 246-215-02310;

(iv) Where to wash their hands as specified under WAC 246-215-02315;

(v) Proper fingernail maintenance as specified under WAC 246-215-02325;

(vi) Prohibition of jewelry as specified under WAC 246-215-02330; and

(vii) Good hygienic practices as specified under WAC 246-215-02400 and 246-215-02405.

(e) Documentation that hands are washed before food preparation and as necessary to prevent cross contamination by foodemployees as specified under WAC 246-215-02300, 246-215-02305, 246-215-02310, and 246-215-02315 during all hours of operation when the specific ready-to-eatfoods are prepared;

(f) Documentation that foodemployees contacting ready-to-eatfood with bare hands use two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:

(i) Double handwashing;

(ii) Nail brushes;

(iii) A hand antiseptic after handwashing as specified under WAC 246-215-02320;

(iv) Incentive programs such as paid sick leave that assist or encourage foodemployees not to work when they are ill; or

(v) Other approved control measures; and

(g) Documentation that corrective action is taken when (a) through (f) of this subsection are not followed.

(1) food employees shall wash their hands as specified under WAC 246-215-02305.

(2) Except when washing fruits and vegetables as specified under WAC 246-215-03318 or as specified in subsection (4) of this section, food employees may not contact exposed, ready-to-eatfood with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

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

(4) Subsection (2) of this section does not apply to a food employee that contacts exposed, ready-to-eat food with bare hands when the ready-to-eat food is to be cooked in the food establishment to heat all parts of the food to a temperature of at least 145°F (63°C) prior to service.

(5) food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if:

(a) The permit holder obtains prior approval from the regulatory authority;

(b) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request that include: Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under WAC 246-215-05230, 246-215-05255, 246-215-05265, 246-215-05270, 246-215-06305, 246-215-06310, and 246-215-06320, are in an easily accessible location and in close proximity to the work station where bare hand contact procedure is conducted.

(c) A written employee health policy that details how the food establishment complies with Part 2, Subpart B of this chapter including:

(i) Documentation that food employees and conditional employees acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through food as specified in WAC 246-215-02200, including a written log of reportable employee illnesses maintained for ninety days;

(ii) Documentation that food employees and conditional employees acknowledge their responsibilities as specified in WAC 246-215-02205 and 246-215-02240; and

(iii) Documentation that the person in charge acknowledges the responsibilities as specified in WAC 246-215-02215, 246-215-02220, 246-215-02255, and 246-215-08520.

(d) Documentation that food employees acknowledge they have received training at least annually in:

(i) The risks of contacting ready-to-eat foods with bare hands;

(ii) Proper handwashing as specified under WAC 246-215-02305;

(iii) When to wash their hands as specified under WAC 246-215-02310;

(iv) Where to wash their hands as specified under WAC 246-215-02315;

(v) Proper fingernail maintenance as specified under WAC 246-215-02325;

(vi) Prohibition of jewelry as specified under WAC 246-215-02330; and

(vii) Good hygienic practices as specified under WAC 246-215-02400 and 246-215-02405.

(e) Documentation that hands are washed before food preparation and as necessary to prevent cross contamination by food employees as specified under WAC 246-215-02300, 246-215-02305, 246-215-02310, and 246-215-02315 during all hours of operation when ready-to-eat foods are prepared;

(f) Documentation that food employees contacting ready-to-eatfood with bare hands use two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:

(i) Double handwashing;

(ii) Nail brushes;

(iii) A hand antiseptic after handwashing as specified under WAC 246-215-02320;

(iv) Incentive programs provided by the food establishment that assist or encourage food employees not to work when they are ill; or

(v) Other approved control measures; and

(g) Documentation that corrective action is taken when (a) through (f) of this subsection are not followed;

(h) If the allowance for a food establishment to contact ready-to-eat food with bare hands is voluntarily or involuntarily discontinued, suspended or revoked, a food establishment may not reinstate bare hand contact with ready-to-eat food without written approval from the regulatory authority.