Employee Hand Washing and Personal Hygiene
- Hands should be washed frequently with soap and water.
- A hand washing sink must be available in each temporary food facility, and be provided with HOT and COLD water from a mixing valve.
- Temporary food facilities that operate for three (3) days or less may use a container that is able to provide a continuous stream of 100 degree F potable water instead of a traditional handwash sink. This setup must allow both hands to be free for vigorous rubbing with soap and water for at least ten to fifteen (10-15) seconds.
- Liquid soap in a dispenser and paper towels must be provided at each handwash sink or station. Wastewater must be collected and emptied into an approved sewer system.
- Food workers must practice good personal hygiene.
- Clothing should be clean and long hair confined.
- Hands and forearms should be free of skin injuries.
- Bare hand contact with foods should be avoided, particularly when handling ready-to-eat foods. Disposable gloves may be used but must be changed as often as hands should be washed. Also, hands must be washed in between each change of gloves.
Hand sanitizers are allowed, but are not a replacement for hand-washing.
Smoking near outside BBQ’s or within the food booth is prohibited.
No employees shall be sick while working the event.