Section 25-B2807. PREVENTING CONTAMINATION BY EMPLOYEES

 

2807.1In accordance with chapter 4, in any area where shellfish are shucked or packed and in any area that is used for cleaning or storage of utensils, employees shall not:

 

(a)Store clothing or other personal belongings;

 

(b)Eat or drink;

 

(c)Spit; or

 

(d)Use tobacco in any form.

 

2807.2Any employee handling shucked shellfish shall:

 

(a)Wear effective hair restraints;

 

(b)Remove any hand jewelry that cannot be sanitized or secured;

 

(c)Wear finger cots or gloves if jewelry cannot be removed; and

 

(d)Wear clean outer garments, which are rinsed or changed as necessary to be kept clean.

 

2807.3The dealer shall ensure that supervisors, in accordance with chapter 2:

 

(a)Are trained in proper food handling techniques and food protection principles;

 

(b)Are knowledgeable about personal hygiene and sanitary practices;

 

(c)Train employees and monitor employee compliance with required hygiene practices, including hand washing, the prohibition on eating and smoking at work stations, and the requirement that personal items and clothing be stored in accordance with chapter 4; and

 

(d)Comply with chapter 3 through employee training and monitoring of employees' health.

 

2807.4In accordance with section 303.1, the dealer shall exclude or restrict an employee who exhibits or reports a symptom or who reports a diagnosed illness as specified in sections 300.3 through 300.5.

 

2807.5An employee with a lesion containing pus such as a boil or infected wound that is open or draining shall report it to his or her supervisor and keep it covered in accordance with section 300.3.

 

2807.6If used, finger cots or gloves shall be:

 

(a)Made of impermeable materials except where the use of such material is inappropriate or incompatible with the work being done;

 

(b)Sanitized at least twice daily;

 

(c)Cleaned more often, if necessary;

 

(d)Properly stored until used; and

 

(e)Maintained in a clean, intact, and sanitary condition.

 

source

Final Rulemaking published at 56 DCR 5245 (July 3, 2009).