Fda Food Code Handwashing

[Bazara Benavides]

a)Except as specified in subdivision (b), all employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of clean hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers. Employees shall wash their hands in all of the following instances:

Clean equipment and utensils, and unwrapped single-use food containers and utensils. 2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. 3) After using the toilet room. 4) After caring for or handling any animal allowed in a food facility pursuant to this part. 5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or

Cross-contamination when changing tasks. 8) When switching between working with raw food and working with ready-to-eat food. 9) Before donning gloves for working with food 10) Before dispensing or serving food or handling clean tableware and serving utensils in the food

Service area. 11) After engaging in other activities that contaminate the hands. (b)If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.

(b) Food employees shall use utensils, including scoops, forks, tongs, paper wrappers, gloves, or other implements, to assemble ready-to-eat food or to place ready-to-eat on tableware or in other containers. However, food employees may assemble or place on tableware or in other containers ready-to-eat food in an approved food preparation area without using utensils if hands are cleaned in accordance with Section 113953.3.

(c) Food that has been served to the customer and then wrapped or pre-packaged at the direction of the customer shall be handled only with utensils. These utensils shall be properly sanitized before reuse.

(c) If used, single-use gloves shall be used for only one task, such as working with ready-to-eat food or with raw food of animal origin, used for no other purpose, and shall be discarded when damaged or soiled, or when interruptions in the food handling occur.

(d) Except as specified in subdivision (e), slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used only with food that is subsequently cooked as specified in Section 114004, such as frozen food or a primal cut of meat.

(e) Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface or if the slash- resistant glove, or a single-use glove.

Food employees experiencing, while at work in a food facility, persistent sneezing, coughing, or runny nose that is associated with discharges from the eyes, nose, or mouth, and that cannot be controlled by medication, shall not work with exposed food; clean equipment, utensils, or linens; or unwrapped single-use utensils.

Beginning Jan. 1, 2019, the Minnesota food code will no longer require nail brushes at handwashing sinks. Also, heated-air and air-knife hand dryers are now allowed at handwashing sinks in the kitchen.

After Jan. 1, operators will no longer be required to provide or maintain nail brushes at handwashing sinks. New technology dries hands safely; hand dryers or individual disposable towels both get the job done, when used properly.

There are several options for drying hands at a handwashing sink, including individual, disposable towels; heated-air hand dryer; hand dryer with an air-knife system that delivers high velocity, pressurized air; and continuous towel system that supplies the user with a clean towel.

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On October 20, 1999, the Food Safety Inspection Service (FSIS) published a final rulemaking in the Federal Register that establishes regulatory sanitation performance standards applicable to all official meat and poultry establishments. (FSIS Docket 96-037F; 64 FR 56400) Performance standards set forth requirements in terms of an objective to be achieved, but do not prescribe the means to achieve that objective. Therefore, to meet the sanitation performance standards, establishments may develop and employ sanitation or processing procedures customized to the nature and volume of their production.

In this document, FSIS presents or references methods already proven to be effective in maintaining sanitary conditions in meat and poultry establishments. Past FSIS regulations and guidance, as well as recommendations from the 1999 Food Code and other technical sources, are included or cited. Establishments that follow the guidance in this document can be fairly certain that they are meeting the sanitation performance standards. Establishments should keep in mind, however, that each processing environment is unique and that in some cases, the methods presented in this document may be inadequate to ensure sanitary conditions or prevent the adulteration of meat and poultry products.

Establishments in compliance with past FSIS requirements may not want to change their procedures for maintaining sanitation. Such establishments may use this document as a reference, as it contains the past regulatory requirements governing sanitation (in the Appendix 1), as well as other guidance. Establishments that choose to innovate or customize their sanitation procedures also may find this document useful as a starting point for designing their new sanitation procedures.

Relevant recommendations from the 1999 Food Code; we are including only sections that seem most applicable to most meat and poultry establishments; many establishments likely will find additional useful information in the Food Code that is not presented here

Finally, the specific sanitary practices described in this document are not requirements. Establishments must comply with the regulatory performance standards for sanitation cited below, but may do so by whatever means they determine to be appropriate. FSIS inspection personnel will verify that official establishments comply with the performance standards, regardless of whether the establishments follow the guidance in this document

The 1999 Food Code, published by the Food and Drug Administration, is a reference document for regulatory agencies responsible for overseeing food safety in retail outlets such as restaurants and grocery stores and institutions such as nursing homes and child care centers. It is neither federal law nor federal regulation and is not preemptive, but may be adopted and used by agencies at all levels of government that have responsibility for managing food safety risks at retail. Although the Food Code specifically addresses retail and institutional food service operations, many of its recommendations are applicable to official meat and poultry establishments.

You also can purchase printed copies and CD-ROM and computer diskette versions of the 1999 Food Code from the National Technical Information Service (NTIS). You can order from NTIS on the Internet at: or by mail from:

In this guide, FSIS cites construction, plumbing, and sewage disposal guidance, standards, and codes developed other Federal agencies and by private standards organizations. FSIS does not require compliance with any of the private organizations' standards or codes and does not specifically endorse their use. However, these standards and codes provide useful information concerning construction, plumbing, and sewage disposal and, in many cases, compliance with them by meat and poultry establishments can ensure compliance with the sanitation performance standard regulations. Establishments, of course, may use other codes or information and should always comply with all applicable Federal, State, and local laws governing construction, plumbing, and sewage disposal. FSIS plans to reference additional codes and standards, as appropriate, in future versions of this compliance guide.

If the desired information cannot be found within the Compliance Guideline, FSIS recommends that users search the publicly posted Questions & Answers (Q&As) in the askFSIS knowledgebase or submit questions through askFSIS. Documenting these questions helps FSIS improve and refine present and future versions of the Compliance Guideline and associated issuances.

Subject Field: Sanitation Performance Standards Compliance Guide

Question Field: Enter question with as much detail as possible.

Product Field: Select General Inspection Policy from the drop-down menu.

Category Field: Select Sanitation from the drop-down menu.

Policy Arena: Select Domestic (U.S.) Only from the drop-down menu.

Proper sanitation is a fundamental requirement under both the Federal Meat Inspection Act (FMIA) and the Poultry Products Inspection Act (PPIA). Meat and poultry products produced, packed, or held under insanitary conditions, where they may have become contaminated with filth or may have been rendered injurious to health, are adulterated.

Grounds and pest control. The grounds about an establishment must be maintained to prevent conditions that could lead to insanitary conditions, adulteration of product, or interfere with inspection by FSIS personnel. Establishments must have in place a pest management program to prevent the harborage and breeding of pests on the grounds and within establishment facilities. Pest control substances used must be safe and effective under the conditions of use and not be applied or stored in a manner that will result in the adulteration of product.

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