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007.04.7-2. HANDS AND ARMS

AR ADC 007.04.7-2Arkansas Administrative Code

West's Arkansas Administrative Code
Title 007. Department of Health
Division 04. Environmental Health Services
Rule 7. Handwashing in a Food Service Establishment (Refs & Annos)
Ark. Admin. Code 007.04.7-2
007.04.7-2. HANDS AND ARMS
Currentness
A. Clean condition. Food employees shall keep their hands and exposed portions of their arms clean.
B. Cleaning procedure. Food employees shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is dedicated to hand washing, using warm water, by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. Employees shall clean the areas underneath the fingernails and between the fingers. Hands are then dried using a disposable paper towel or with an air dryer.
C. If approved by an American National Standard Institute approved third party, and effective in removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands. This equipment must be installed and operated per the manufacturer's instructions.
D. When to wash. Food employees shall clean their hands and exposed portions of their arms as specified under 2B. of this section at the following times:
i. At the beginning of each shift.
ii. After touching bare human body parts, other than clean hands and clean exposed portion of arms.
iii. After touching lacerations/cuts, sores or infected areas of the skin.
iv. After using the toilet.
v. After caring for or handling animals.
vi. After coughing, sneezing, using a handkerchief or disposable tissue.
vii. After using tobacco.
viii. After eating or drinking.
ix. After handling soiled equipment or utensils.
x. Prior to glove use.
xi. Immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles.
xii. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
xiii. When switching between working with raw foods and working with ready-to-eat foods.
xiv. Before touching or handling ready-to-eat foods, such as breads, delicatessen meats, cheese, fruits, vegetables, etc.
xv. After engaging in other activities that contaminate the hands.
xvi. When hands are visibly soiled.
Current with amendments received through February 15, 2024. Some sections may be more current, see credit for details.
Ark. Admin. Code 007.04.7-2, AR ADC 007.04.7-2
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