(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.