(a) A person handling food or unsealed food containers shall:
(1) maintain personal cleanliness;
(2) wear clean outer garments;
(3) keep the person's hands clean; and
(4) wash the person's hands and exposed portions of the person's arms with soap and water:
(A) before starting work;
(B) during work as often as necessary to avoid cross-contaminating food; and
(C) to maintain cleanliness, after smoking, eating, and each visit to the toilet.
(b) A person handling food or unsealed food containers may not contact with bare hands exposed ready-to-eat food unless:
(1) documentation is maintained at the food service establishment listing the foods and food handling activities that involve bare-hand contact; and
(2) the food service establishment uses two or more of the following contamination control measures:
(A) requiring employees to perform double hand washing;
(B) requiring employees to use fingernail brushes while hand washing;
(C) requiring employees to use a hand sanitizer after hand washing;
(D) implementing an incentive program that encourages employees not to come to work when ill; and
(E) any other contamination control measure approved by the regulatory authority.