Food employees keep hands and exposed arms clean (P) and wash them, including prosthetic devices, for at least 20 seconds with cleaning compound at a properly equipped handwashing sink: rinse under clean running warm water, apply the maker's recommended amount of cleaning compound, rub vigorously for 10 to 15 seconds cleaning under nails and between fingers, rinse thoroughly, and dry at once by an approved method; paper towels may be used to avoid recontamination and approved automatic handwashing facilities may be used (P). They wash immediately before food preparation or handling clean equipment, utensils or unwrapped single-service items, and after touching body parts, using the toilet, handling service animals or aquatic animals, coughing, sneezing, using tissues or tobacco, eating or drinking, handling soiled equipment, as often as needed during preparation, when switching between raw and ready-to-eat food, before putting on gloves, and after any other contaminating activity (P). Hands are washed only in a handwashing sink or approved automatic facility, never in food preparation, warewashing or service sinks (Pf). Hand antiseptics must be approved drugs or have monograph listed active ingredients, with components cleared for food contact, used only on washed hands, followed by rinsing or limited to no bare hand food contact if not cleared, and hand dips kept clean and at least as strong as 100 mg/L chlorine (Pf).
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.