I googled my local laws on it (seems to go by state and county laws) and this is what Nebraska specifies:
Live animal prohibited from premises of food est., except service,
sentry (loose in outside fenced areas), or police or security patrol
dogs.
A service animal is a dog specifically trained for the benefit of the
individual with a disability.
Live animals and live or dead fish bait may be allowed if contamination
of food, clean equipment, utensils, and linens, and unwrapped
single-service and single-use articles CANNOT result.
Food employees shall clean their hands and exposed portions of their
arms immediately before engaging in food preparation including
working with exposed food, clean equipment and utensils, and
unwrapped single-service and single-use articles and;
After touching bare human body parts other than clean hands and arms;
After using the toilet room;
After caring for or handling service animals or aquatic animals;
Except as specified in 2-401.11(B), after coughing, sneezing, using
handkerchief or disposable tissue, using tobacco, eating, or
drinking;
After handling soiled equipment or utensils;
During food preparation as often as necessary to remove soil and
contamination and to prevent cross contamination when changing
tasks;
Employees shall keep hands and exposed portions of arms clean.
Except as specified in (D), food employees shall clean their hands and
exposed portions of their arms for at least 20 seconds, using a
cleaning compound in a hand-washing sink that is equipped as
specified under 5-202.12 and Subpart 6-301.
Food employees shall use the following cleaning procedure in the order
stated to clean their hands and exposed portions of their arms:
(1) Rinse under clean, running warm water;
(2) Apply an amount of cleaning compound recommended by
manufacture;
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from
underneath fingernails during cleaning procedure, and
(b) Creating friction on surfaces of hands and arms, finger
tips, and areas between the fingers;
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough
drying using a method as specified under 6-301.12.
To avoid re-contaminating their hands, food employees may use
disposable paper towels or similar clean barriers when touching
surfaces such as manually operated faucet handles on a hand-
washing sink or the handle of a restroom door.