Processed Products Regulations

17. (1) No person who is suffering from or is a known carrier of a communicable disease or who has an open and infected lesion shall work in any area of a registered establishment where there is a danger of contaminating a food product or a food product contact surface with pathogenic micro-organisms.

(2) Every person engaged in the preparation, packaging, marking, storing or other handling of a food product in a registered establishment shall clean his hands thoroughly immediately after using toilet facilities and as frequently as necessary to prevent the contamination of a food product.

(3) Every person handling a food product in a registered establishment shall wear sanitary clothing and hair covering and, where gloves are used in the handling of a food product, only gloves that are made of an impermeable material and are maintained in a sound, clean and sanitary condition.

(4) No person shall use tobacco in any form, chew gum or consume food of any kind except water dispensed from a drinking fountain in any part of a registered establishment in which a food product is prepared, packaged, marked, stored or otherwise handled.

(5) No person engaged in the preparation or packaging of a food product in a registered establishment shall wear an object or use a substance that may fall into or otherwise contaminate the food product.