(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
(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;
(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
(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.