O-1991-1743 - Laserfiche WebLink

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e e Texas Department of Health Division of Food and Drugs Page 10 of~ '(b) Personal Cleanliness: Employees shall thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work, during work as often as is necessary to keep them clean, and after smoking, eating, drinking, or using the toilet. Employees shall keep their fingernails clean and trimmed.' (c) Clothing. (1) The outer clothing of all employees shall be clean. (2) Employees shall use effective hair restraints to prevent the contamination of food or food-contact surfaces. (3) Employees shall remove all insecure jewelry, and during periods when food is manipulated by hand, remove from hands any jewelry that cannot be adequately sanitized. (d) Employee Practices. (1) Employees shall consume food only in designated dining areas. An employee dining area.shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils, or other items needing protection. . (2) Employees shall not use to~acco in any form while engaged in food preparation or service, nor whil~ in equipment-washing or utensil-washing or food preparation areas. Employees shall use tobacco only in designated areas. An employee tobacco use area shall not be designated for that purpose if the use of tobacco there may result in contamination of food, equipment" utensils, or other items needing protection. (3) Employees shall handle soiled tableware in a way that minimizes contamination of their hands. (4) Employees shall maintain in high degree of personal cleanliness and shall conform to good hygienic practices during alll working periods in the food service e~tablishment. ' 1229.165 Equipment and Utensils~ (a) Materials. (1) General. Multi~use equipment and utensils shall be constructed and repaired with safe materials, including finishing materials; shall be corrosion resistant and nonabsorbent; and shall be smooth, easily cleanable, 'and durable under conditions of normal use. Single-service articles shall be made from clean, sanitary, safe materials. Equipment, utensils, and single- service articles s~all not impart odors, color, ,or taste, nor contribute to the contamination of food.