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A food employee may drink from a closed beverage container if it is handled so it does not contaminate hands, the container, exposed food, clean equipment, or unwrapped single-service articles. Open cups and opened cans let condensate, splash, and hand contact reach food, so they are not permitted in prep areas.

Employees may eat, drink, or use tobacco products only in designated areas where contamination of exposed food, clean equipment, utensils, linens, and unwrapped single-service articles cannot result. A quiet corner of the cook line, a dry storage room, and the dish machine all fail that test regardless of how slow the shift is.

Handwashing is required after handling soiled equipment or utensils, because dirty pans carry food soil and the bacteria growing in it. A rinse without a cleaning compound does not meet the twenty-second procedure, and pulling gloves over contaminated hands moves the problem to the glove surface.

The Code lists handwashing when switching between working with raw food and working with ready-to-eat food, along with after using the toilet, after handling soiled equipment, after coughing or eating, and before donning gloves. Clocking out, stocking napkins, and filling in a log are not on that list.

A hand antiseptic may be applied only to hands that have already been cleaned by the full handwashing procedure, so sanitizer is an addition, never a replacement. Alcohol gel also works poorly through food soil and does little against Norovirus, which is the pathogen this cook is most likely carrying to the fruit.

Unless intact gloves in good repair are worn, a food employee may not wear fingernail polish or artificial nails when working with exposed food, and nails must be trimmed, filed, and maintained so the edges are cleanable. Polish chips into food and artificial nails trap soil where a nail brush cannot reach.

An employee excluded for vomiting or diarrhea without a diagnosis may be reinstated once she has been asymptomatic for at least 24 hours, or once she gives the person in charge written medical documentation that the symptom came from a noninfectious condition. Working a different station does not shorten that window.

The alternative that lets food employees touch exposed ready-to-eat food with bare hands is available only with prior approval from the regulatory authority and only where a highly susceptible population is not served, so a hospital cafeteria can never use it. Training and antiseptic do not change that restriction.