2-101.11

Assignment

464-19

2-102.11

Demonstration of Knowledge

464-19

2-103.11

Person in Charge

464-21

2-103.11(B)

Persons Unnecessary to the Food Establishment

464-21

2-201.11

Responsibility of the Person in Charge to Require Reporting by Food Employees and Applicants

464-22

2-201.11(A)

Employee is diagnosed with Illness due to…

464-22

2-201.11(B)

Employee has symptoms of Intestinal Illness

464-22

2-201.11(B)(2)

Boil or Infected Wound

464-22

2-201.11(C)

Employee Previously Ill

464-23

2-201.12

Exclusions and Restrictions

464-23

2-201.13

Removal of Exclusions and Restrictions

464-24

2-201.14

Responsibility of a Food Employee or an Applicant to Report to the Person in Charge

464-26

2-201.15

Reporting by the Person in Charge to the Regulatory Authority

464-26

2-301.11

Hands and Exposed Portions of Arms Kept Clean

464-27

2-301.12

Handwashing Procedure

464-27

2-301.14

When to Wash Hands

464-27

2-301.15

Where to Wash Hands (Approved Areas)

464-28

2-301.15(B)

Approval of Prewash Sink for Handwashing

464-28

2-301.16

Hand Sanitizers

464-28

2-302.11

Fingernail Maintenance

464-29

2-303.11

Jewelry Prohibition

464-29

2-304.11

Outer Clothing Kept Clean

464-29

2-401.11

Eating, Drinking, or Using Tobacco

464-30

2-401.11(B)

Employee Use of Closed Beverage Containers

464-30

2-401.12

Discharges from the Eyes, Nose, and Mouth

464-30

2-402.11

Hair Restraints

464-30

2-403.11

Prohibition on Animal Handling

464-30