t. Cleanliness and Health of Personnel.
(1) Cleanliness. All employees must wash their hands before beginning
work and upon returning to work after using toilet facilities, eating, smoking, or
otherwise soiling their hands. They must keep their hands clean and follow good
hygienic practices while on duty. Eating, expectorating, or use of tobacco in any form
must be prohibited in each room and compartment where any food products or supplies
are prepared, stored, or otherwise handled. Personnel must not wear fingernail polish
or insecure jewelry. All persons engaged in receiving, testing, processing,
manufacturing, packaging, or handling food products must wear clean, white, or
light-colored washable or disposable outer garments. Hairnets, headbands, caps,
beard nets, or other effective hair restraints to effectively cover hair must be worn so as
to prevent contamination of food and food contact surfaces. Employees' personal
effects must not be stored in production areas.
(2) Health. No person afflicted with a communicable disease must be
permitted in any room or compartment where products are prepared, manufactured, or
otherwise handled. No person who has a discharging or infected wound, sore, boil, or
lesion on hands, arms, neck, face, or other exposed portion of the body should be
permitted to work in any processing rooms or in any capacity resulting in contact with
the processing or handling of products, containers, or equipment. Where health
authorities require health certificates, they must be kept on file at the plant office. Plant
personnel must receive appropriate training in proper food handling techniques and
food protection principles with on-the-job training on a frequent basis, and should be
always alert to the danger of poor personal hygiene and unsanitary practices in regard
to self, for fellow-workers, and to the public.