(1) No person while affected with a disease in a communicable form, or while a carrier of such disease, or while afflicted with boils, infected wounds, or an acute respiratory infection, shall work in a food service establishment in an area and capacity in which there is a likelihood of transmission of disease to patrons or to fellow employees, either through direct contact or through the contamination of food or food contact surfaces with pathogenic organisms. The manager or person in charge of the establishment shall notify the health authority when any employee of a food processing establishment is known or suspected of having a disease in a communicable form.

(2) All employees shall thoroughly wash their hands and arms with a liquid soap and warm water before starting work, and shall wash hands during work hours as often as may be required to remove soil and contamination, as well as after visiting the toilet room. This is especially important before handling cooked foods likely to be consumed without further heating or cooking. The hands of all employees shall be kept clean while engaged in handling food and food contact surfaces. Employees shall keep their fingernails clean and neatly trimmed. Germicidal or bacteriostatic soaps are strongly recommended for routine hand washing.

(3) The outer garments of all persons, including utensil and equipment washers, engaged in handling food or food contact surfaces, shall be clean. Hair nets, caps, or other effective hair restraints shall be used by employees engaged in the preparation of food to keep hair from falling into food and food contact surfaces. Hair sprays are not acceptable in lieu of one or the other of the above hair restraints.

(4) Employees shall not use tobacco in any form while engaged in food preparation or service, or while in equipment and utensil washing or food preparation areas; provided that designated locations in such areas may be approved by the health authority for smoking, where no contamination hazards will result.

(5) Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods.