NAC446.200. Employees required to keep hands clean; use of gloves.  


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  •      1. Employees of food establishments must thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work, during work, after using tobacco, eating, drinking or using the toilet, before and after handling raw meat, raw poultry or raw seafood, before handling clean tableware and after handling soiled tableware, including ashtrays, after caring for or handling support animals, after coughing, sneezing or using a handkerchief or disposable tissue, or as often as is necessary to keep them clean.

         2. Employees must keep their fingernails clean and trimmed.

         3. When washing their hands, employees must use a nailbrush to clean their fingertips, under their fingernails and between their fingers.

         4. A supply of nailbrushes intended for a single use must be available at each sink that is used by food handlers for washing hands. One nailbrush intended to be used more than once may be supplied instead of nailbrushes intended for a single use if it is stored in a sanitizing solution of 50 parts per million (ppm) of chlorine or another sanitizer that has been approved by the health authority.

         5. An employee of a food establishment must not use a pair of gloves intended for a single use for more than one purpose and must discard the gloves after they are damaged or soiled or after the process of preparing food has been interrupted.

     [Bd. of Health, Food Establishments Reg. Art. 4 § 4.1 subsecs. 4.1.1 & 4.1.2, eff. 9-17-82]—(NAC A 10-14-88; 5-23-96)