37.110.507 PERSONAL CLEANLINESS
(1) Cottage food operators must keep their hands and exposed portions of their arms clean.
(2) Cottage food operators must use the following procedure in order to keep their hands and exposed portions of their arms clean:
(a) rinse under clean, running warm water;
(b) apply an amount of soap;
(c) rub together vigorously for at least 10 to 15 seconds while:
(i) paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; and
(ii) creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;
(d) thoroughly rinse under clean, running warm water; and
(e) immediately follow the cleaning procedure with thorough drying using a single use towel.
(3) Cottage food operators must clean their hands and exposed portions of their arms immediately before engaging in food preparation, which includes working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, and:
(a) after touching bare human body parts other than clean hands and clean, exposed portions of arms;
(b) after using the toilet room;
(c) after caring for or handling service animals, household pets, or aquatic animals;
(d) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(e) after handling soiled equipment or utensils;
(f) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(g) when switching between working with raw food and working with ready-to-eat food;
(h) before donning gloves to initiate a task that involves working with food; or
(i) after engaging in other activities that contaminate the hands.
(4) Cottage food operators must keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a cottage food operator may not wear fingernail polish or artificial fingernails when working with unpackaged food.
(5) Except for a plain ring such as a wedding band, cottage food operators may not wear jewelry on their arms and hands while preparing food, including medical information jewelry.
(6) Cottage food operators must wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
History: 50-50-103, MCA; IMP, 50-50-103, 50-50-116, MCA; NEW, 2015 MAR p. 1494, Eff. 9/25/15.