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(a) Hairnets, headbands, caps or other effective hair restraints shall be worn to keep hair from food and food-contact surfaces.
<br />(b) Keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernails
<br />exceeding one-eighth inch beyond the nail bed shall not be considered trimmed and must comply with paragraph (c) of this
<br />subsection.
<br />(c) Not wear fingernail polish or artificial fingernails when working with exposed food or unwrapped utensils unless wearing
<br />intact gloves in good repair.
<br />(d) Except as specified in paragraph (f) of this section, shall not eat or drink in food storage and preparation areas, or in areas
<br />containing exposed food or unwrapped utensils, or where utensils are cleaned or stored.
<br />(e) Not wear jewelry on their arms and hands while preparing food. This does not apply to a single plain ring such as a
<br />wedding band.
<br />(f) Be allowed to drink from a beverage container with a tight fitting lid, if the container is handled to prevent contamination
<br />of the employees’ hands, the container or unwrapped single-service article; and exposed food, clean equipment, utensils, and
<br />linens.
<br />(3) Tobacco – Employees shall not smoke or use tobacco in any form while engaged in the preparation or service of food or
<br />while handling any utensils or equipment. Smoking shall not be permitted in food storage and preparation areas or in areas where
<br />utensils are cleaned or stored.
<br />(4) Other practices – Spoons, knives and forks shall be picked up and touched only by their handles. Cups, glasses and bowls
<br />shall be handled so that fingers or thumbs do not contact inside surfaces or lip-contact outer surfaces.
<br />(5) Handwashing – Employees shall wash their hands and exposed portions of their arms at designated handwashing facilities
<br />at the following times:
<br />(a) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
<br />(b) After using the toilet room;
<br />(c) After caring for or handling support animals as allowed under subsection 64E-11.008(8), F.A.C.;
<br />(d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (except as noted in
<br />paragraph (2)(f) of this section);
<br />(e) Immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and
<br />unwrapped single-service and single-use articles;
<br />(f) During food preparation, as often as necessary to remove soil and contamination and prevent cross contamination when
<br />changing tasks;
<br />(g) When switching between working with raw foods and working with ready-to-eat foods; and
<br />(h) After engaging in other activities that contaminate the hands.
<br />(6) Other – Infants and children shall not be permitted in food preparation areas. Only authorized individuals, necessary for
<br />the operation of the food service establishment, or as part of an organized educational event, shall be allowed in the food
<br />preparation or utensil washing areas.
<br />Specific Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.25, Amended 2-21-91,
<br />5-12-92, Retained here and Transferred to 7C-4.012, Amended 6-1-93, Formerly 10D-13.025, Amended 3-15-98, 7-14-03.
<br />64E-11.006 Food Equipment and Utensils.
<br />(1) Equipment and facilities provided – Every food service establishment shall be provided with equipment and utensils so
<br />designed, constructed, located, installed, maintained and operated as to permit full compliance with the provisions of this chapter.
<br />Equipment that is certified or classified for sanitation in accordance with American National Standards Institute/National
<br />Sanitation Foundation (ANSI/NSF) standards (Standard 2, July 1, 2002; Standard 3, July 1, 2001; Standard 4, April 26, 2002;
<br />Standard 6, December 6, 2002; Standard 7, April 1, 2001; Standard 8, December 26, 2002; Standard 12, November 1, 1992;
<br />Standard 13, August 1, 2001; Standard 18, August 29, 1996; Standard 20, July 1, 2000; Standard 25, December 26, 2002; Standard
<br />29, November 1, 1990; Standard 36, January 1, 2002; Standard 37, April 26, 2002; Standard 51, June 14, 2002; and Standard 59,
<br />December 26, 2002) by an ANSI accredited program, will be deemed to comply with this section. The following equipment and
<br />facilities shall be provided where applicable to the operations conducted:
<br />(a) Conveniently located refrigeration facilities and hot food storage and display facilities of capacity adequate to maintain all
<br />potentially hazardous foods at safe temperatures during all storage, preparation, display and serving operations. Where temperature
<br />requirements must be met, food storage facilities shall be provided with controls which ensure the maintenance of such
<br />temperatures. Each facility used for the storage of potentially hazardous foods shall be provided with a digital or numerically
<br />scaled indicating thermometer accurate to plus or minus 3 degrees Fahrenheit, located in the warmest or coldest part of the facility
<br />as may be applicable and of such type and so situated that the temperature can be easily and readily observed. Recording
<br />thermometers, accurate to plus or minus 3 degrees Fahrenheit may be used in lieu of indicating thermometers. Where it is
<br />impractical to install thermometers on equipment such as bainmaries, steam tables, steam kettles, heat lamps, calrod units or
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