§ 46.131. Cleanliness of hands and exposed portions of arms.

 (a)  Responsibility of food employees. Food employees shall keep their hands and exposed portions of their arms clean.

 (b)  Cleaning procedure.

   (1)  General procedure. Except as specified in paragraph (2), food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds using a cleaning compound in a handwashing sink that is equipped as specified in §  46.822(b) (relating to design, construction and installation of plumbing systems) by using the following cleaning procedure:

     (i)   Create vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands and arms) for at least 10—15 seconds.

     (ii)   Thoroughly rinse under clean running, warm water.

     (iii)   Immediately follow the rinse with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method specified in §  46.941(c) (relating to handwashing facilities: numbers and capacities).

     (iv)   Employees shall pay particular attention to the areas underneath the fingernails and between the fingers during this cleaning procedure.

   (2)  Alternative procedure. An automatic handwashing facility may be used by food employees to clean their hands if the facility is approved and capable of removing the types of soils encountered in the food operations involved.

   This section cited in 7 Pa. Code §  46.132 (relating to duty of food employees to wash); 7 Pa. Code §  46.134 (relating to hand sanitizers); 7 Pa. Code §  46.153 (relating to animals); and 7 Pa. Code §  46.261 (relating to preventing contamination from food employees’ hands).