Section 71.04. Personnel standards.

 

(1)   Cleanliness. Every person who handles food at a food warehouse shall observe good hygienic practices during all working periods. Food handlers shall wash their hands before beginning work and upon returning to work after using toilet facilities, eating, smoking, or engaging in other activities which may contaminate their hands.

(2)   Communicable disease. No person infected with a disease that is communicable by food handling may work in a food warehouse in any capacity that may result in the contamination of food.

(3)   Consumption of food, beverages, and tobacco. No person may consume food or beverages, or use tobacco in any part of a food warehouse where food is handled or stored. Consumption of food or beverages, and the use of tobacco shall be confined to clearly designated areas that are separated from food storage and handling areas.

History: Cr. Register, June, 1994, No. 462 , eff. 7-1-94.