15A NCAC 18A .0153      PERSONAL HYGIENE

(a)  All employees shall wash their hands with soap and running water before beginning work and again after each interruption. Signs to this effect shall be posted in visible places in the facility by the owner or responsible individual, such that the signs can be seen by employees.

(b)  All individuals handling cooked crustacea or crustacea meat shall sanitize their hands before beginning work and again after each interruption.

(c)  All individuals employed or engaged in the handling, picking, or packing of cooked crustacea or crustacea meat shall wear clean, washable outer clothing.

(d)  Employees shall not eat food, drink, or use tobacco in any form in the areas where cooked crustacea or crustacea meat are stored, processed, or handled.

(e)  Any individual known to be a carrier of any disease that can be transmitted through the handling of cooked crustacea or crustacea meat or who has an infected wound or open lesion on any exposed portion of the body shall be prohibited from handling cooked crustacea or crustacea meat.

(f)  Hair restraints shall be worn by all employees who handle cooked crustacea or crustacea meat.

(g)  The arms of employees who pick or pack cooked crustacea or crustacea meat shall be bare to the elbow or covered with an arm guard that is easily cleanable and capable of being sanitized.

(h)  Employees who pick and pack cooked crustacea or crustacea meat shall have clean fingernails free from nail polish and that are short enough to not extend past the fingertips. Employees shall not wear jewelry other than easily cleanable rings. The use of absorbent wraps or absorbent finger cots shall not be permitted.

History Note:        Authority G.S. 113-134; 113-182; 113-221.2; 143B-289.52;

Eff. October 1, 1992;

Readopted Eff. April 1, 2022.