19.1 All persons working in direct contact with milk, milk-contact surfaces, and milk-packaging materials adhere to hygienic practices while on duty to the extent necessary to protect against contamination of milk.

19.2 The methods for maintaining cleanliness include, but are not limited to:

19.2.1 Wearing outer garments suitable to the operation in a manner at protects against the contamination of milk, milk-contact surfaces, or milk packaging materials. Wear a gown, apron, or lab coat that covers clothing.

19.2.2 Maintaining adequate personal cleanliness.

19.2.3 Washing and sanitizing hands and arms from elbows downward thoroughly before starting work, whenever work area is left and become soiled or contaminated. Immediately dry hands and arms with an individual single-use-only towel. Put on disposable gloves after washing hands.

19.2.4 Not washing hands in sinks used for milk preparation or washing equipment. Keeping hand-washing facilities in a clean condition and in good repair.

19.2.5 Removing all unsecured jewelry or other objects that might fall into milk, equipment, or containers. Rings may be left on fingers and covered by gloves after hands are washed.

19.2.6 Covering hair with hair nets, caps, or other effective hair restraints; include beard covers when appropriate. Dangling earrings must be tucked under hair net.

19.2.7 No eating food, chewing gum, drinking beverages, or using tobacco in areas where milk may be exposed or where equipment or utensils are washed.

19.2.8 Excluding everyone with an illness -- e.g., vomiting, diarrhea, jaundice, sore throat with fever, and open lesion, or other abnormal source of microbial contamination -- from the milk-processing and milk-handling areas.

19.2.9 Reporting potential exclusion to a milk bank staff member designated to decide appropriateness of potential exclusion.

19.2.10 Preparing milk in a dedicated clean space with facilities for aseptic technique.

19.2.11 Cleaning and sanitizing milk-contact surfaces and work areas by a process that is effective in destroying microorganisms of public health significance before handling or processing milk and after any interruption in processing that may lead to contamination.

19.2.12 Making clean sinks and sanitizing dispensers available in the milk-handling area.

19.2.13 Ensuring that personnel responsible for identifying sanitation failures or milk contamination have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe milk.

19.2.14 Ensuring that milk handlers and supervisors receive appropriate training in proper food-handling techniques and food-production principles and that they are informed of the danger of poor personal hygiene and unsanitary practices.

19.2.15 Ensuring that competent supervisory personnel take responsibility for assuring compliance by all lab personnel.

19.2.16 Cleaning all food-contact surfaces, including utensils and food-contact surfaces of equipment, as frequently as necessary to protect against contamination of food.