S.C. Code Regs. 2-301.14. When to Wash

Food employees shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articlesP and:

(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;P

(B) After using the toilet room; P

(C) After caring for or handling service animals, pets, or aquatic animals as specified in 2-403.11(B);P

(D) Except as specified in 2-401.11(B) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P

(E) After handling soiled equipment or utensils; P

(F) During food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(G) When switching between working with raw food and working with ready-to-eat food; P

(H) Before donning gloves to initiate a task that involves working with food; P and

(I) After engaging in other activities that contaminate the hands. P