Text: H08051 Text: H08053 Text: H08000 - H08099 Text: H Index Bills and Amendments: General Index Bill History: General Index
PAG LIN
1 1 Amend the amendment, H-8045, to House File 2166 as
1 2 follows:
1 3 #1. Page 1, by inserting after line 1 the
1 4 following:
1 5 #"___. Page 7, by inserting after line 5 the
1 6 following:
1 7 "6A. 3-301.11(B) shall be amended by deleting the
1 8 section and replacing it with the following:
1 9 (1) Except when washing fruits and vegetables,
1 10 food employees should, to the extent practicable,
1 11 avoid contact with exposed, ready-to-eat food with
1 12 their bare hands. Where ready-to-eat food is
1 13 routinely handled by employees, employers should adopt
1 14 reasonable sanitary procedures to reduce the risk of
1 15 the transmission of pathogenic organisms.
1 16 (2) In seeking to minimize employees' physical
1 17 contact with ready-to-eat foods, no single method or
1 18 device is universally practical or necessarily the
1 19 most effective method to prevent the transmission of
1 20 pathogenic organisms in all situations. As such, each
1 21 public food service establishment shall review its
1 22 operations to identify procedures where ready-to-eat
1 23 food must be routinely handled by its employees and
1 24 adopt one or more of the following sanitary
1 25 alternatives, to be used either alone or in
1 26 combination, to prevent the transmission of pathogenic
1 27 organisms:
1 28 (a) The use of suitable food handling materials
1 29 including, but not limited to, deli tissues,
1 30 appropriate utensils, or dispensing equipment. Such
1 31 materials must be used in conjunction with thorough
1 32 hand washing practices in accord with paragraph (c).
1 33 (b) The use of single-use gloves, for the purpose
1 34 of preparing or handling ready-to-eat foods, shall be
1 35 discarded when damaged or soiled or when the process
1 36 of food preparation or handling is interrupted.
1 37 Single-use gloves must be used in conjunction with
1 38 thorough hand washing practices in accord with
1 39 paragraph (c).
1 40 (c) The use, pursuant to the manufacturer's
1 41 instructions, of anti-microbial soaps, with the
1 42 additional optional use of anti-bacterial protective
1 43 skin lotions or anti-microbial hand sanitizers,
1 44 rinses, or dips. All such soaps, lotions, sanitizers,
1 45 rinses, and dips must contain active topical anti-
1 46 microbial or anti-bacterial ingredients, registered by
1 47 the United States environmental protection agency,
1 48 cleared by the United States food and drug
1 49 administration, and approved by the United States
1 50 department of agriculture.
2 1 (d) The use of such other practices, devices, or
2 2 products that are found by the division to achieve a
2 3 comparable level of protection to one or more of the
2 4 sanitary alternatives in paragraphs (a) through (c).
2 5 (3) Regardless of the sanitary alternatives in
2 6 use, each public food service establishment shall
2 7 establish:
2 8 (a) Systematic focused education and training of
2 9 all food service employees involved in the identified
2 10 procedures regarding the potential for transmission of
2 11 pathogenic organisms from contact with ready-to-eat
2 12 food. The importance of proper hand washing and
2 13 hygiene in preventing the transmission of illness, and
2 14 the effective use of the sanitary alternatives and
2 15 monitoring systems utilized by the public food service
2 16 establishment, shall be reinforced. The content and
2 17 duration of this training shall be determined by the
2 18 manager of the public food service establishment.
2 19 (b) A monitoring system to demonstrate the proper
2 20 and effective use of the sanitary alternatives
2 21 utilized by the public food service establishment."
2 22 #___. By renumbering as necessary."
2 23
2 24
2 25
2 26 HEATON of Henry
2 27 HF 2166.703 77
2 28 rn/sc/28
Text: H08051 Text: H08053 Text: H08000 - H08099 Text: H Index Bills and Amendments: General Index Bill History: General Index
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