15A NCAC 18A .2219. FOOD SERVICE PERSONS

(a)  Persons, while preparing or serving food or washing equipment or utensils, shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygienic practices.  They shall wash their hands thoroughly before starting work and as often as necessary to remove soil and contamination.  After visiting a toilet room, persons shall wash their hands thoroughly in a lavatory and in no case in the kitchen sink.  They shall not use tobacco in any form while preparing or serving food.

(b)  No person while infected with a disease in a communicable form, or while a carrier of such a disease, or while afflicted with boils, infected wounds, sores, or an acute respiratory infection, shall work in any capacity in which there is a likelihood of that person contaminating food or food‑contact surfaces with pathogenic organisms.  If the permittee has reason to suspect that any person has contracted any disease in a communicable form or has become a carrier of such disease, he shall notify the local health department immediately.

 

History Note:        Authority G.S. 130A‑250;

Eff. April 1, 1984.