[Adopted 11-1-1988]
All food establishment personnel shall use effective hair restraints,
(hair nets, caps, hats or meat-cutters' helmets) when working in food preparation
areas and where necessary to prevent the contamination of food or food contact
surfaces. Hair restraints shall cover the entire hair area, and smoking, tobacco
chewing, snuff usage and consumption of food shall not be allowed in the food
preparation areas.
All restaurant, store, delicatessen and sub shop personnel handling
money and preparing, cutting, slicing and/or wrapping shall wear hair/head
restraints and wash hands with soap and water in an adequate washing facility
before starting work, between any changes in processing or operations and
as often as necessary to remove soil and contamination. Employees performing
cashier and food preparation duties shall wash their hands between each change
in operation. The hands of all employees shall be kept clean while engaged
in the handling of food and food contact surfaces.
All unwrapped bakery products served to customers in any food-service
establishment shall be handled with waxed tissue paper or paper appropriately
designed for this purpose.
Any other unsanitary practices or acts, while handling or preparing
food, not specified in this article shall constitute a violation of this regulation.
Penalties for this article shall be in accordance with MGL c. 111, §§ 187
and 188, or any other penalty clauses adopted by this Board.
