Current through Vol. 42, No. 1, September 16, 2024
(a)
Employee reporting. The
license holder shall require food employees and conditional employees to report
to the person in charge information about their health and activities as they
relate to diseases that are transmissible through food. A food employee or
conditional employee shall report the information in a manner that allows the
person in charge to reduce the risk of foodborne disease transmission,
including providing necessary additional information, such as the date of onset
of symptoms and an illness, or of a diagnosis without symptoms, if the food
employee or conditional employee:
(1)
Reportable symptoms. Has any of the following symptoms:
(A) Vomiting,
(B) Diarrhea,
(C) Jaundice,
(D) Sore throat with fever; or
(E) A lesion containing pus such as a boil or
infected wound that is open or draining and is:
(i) On the hands or wrists, unless an
impermeable cover such as a fingercot or stall protects the lesion and a
single-use glove is worn over the impermeable cover,
(ii) On exposed portions of the arms, unless
the lesion is protected by an impermeable cover, or
(iii) On other parts of the body, unless the
lesion is covered by a dry, durable, tight-fitting bandage;
(2)
Reportable
diagnosis. Has an illness diagnosed by a health practitioner due to:
(A) Norovirus,
(B) Hepatitis A virus,
(C)
Shigella
species,
(D) Shiga toxin-producing
Escherichia coli,
(E) Typhoid fever (caused by
Salmonella Typhi), or
(F)
Salmonella
(non-typhoidal);
(3)
Reportable past illness. Had Typhoid fever, diagnosed by a health
practitioner, within the past three (3) months, without having received
antibiotic therapy, as determined by a health practitioner;
(4)
Reportable history of
exposure. Has been exposed to or is the suspected source of, a confirmed
disease outbreak, because the food employee or conditional employee consumed or
prepared food implicated in the outbreak, or consumed food at an event prepared
by a person who is infected or ill with:
(A)
Norovirus within the past forty-eight (48) hours of the last
exposure,
(B) Shiga Toxin-Producing
Escherichia coli or Shigella spp. within the
past three (3) days of the last exposure,
(C) Typhoid fever within the past fourteen
(14) days of the last exposure, or
(D) Hepatitis A virus within the past thirty
(30) days of the last exposure; or
(5)
Reportable history of
exposure. Has been exposed by attending or working in a setting where
there is a confirmed disease outbreak, or living in the same household as, and
has knowledge about, an individual who works or attends a setting where there
is a confirmed disease outbreak, or living in the same household as, and has
knowledge about, an individual diagnosed with an illness caused by:
(A) Norovirus within the past forty-eight
(48) hours of the last exposure,
(B) Shiga Toxin-Producing Escherichia
coli or Shigella spp. within the past three (3) days
of the last exposure,
(C) Typhoid
fever (caused by Salmonella Typhi) within the past fourteen
(14) days of the last exposure, or
(D) Hepatitis A virus within the past thirty
(30) days of the last exposure.
(b)
Responsibility of person in charge
to notify the regulatory authority. The person in charge shall notify
the regulatory authority within twenty-four (24) hours or the next business
day, if the facility or regulatory authority is not open the following day,
when a food employee is:
(1) Jaundiced,
or
(2) Diagnosed with an illness
due to a pathogen as specified under (a)(2) (A) through (F) of this
Section.
(c)
Responsibility of the person in charge to prohibit a conditional employee
from becoming a food employee. The person in charge shall ensure that a
conditional employee:
(1)
Has symptoms
or diagnosis. Who exhibits or reports a symptom, or who reports a
diagnosed illness as specified under (a)(1) through (a)(3) of this Section, is
prohibited from becoming a food employee until the conditional employee meets
the criteria for the specific symptoms or diagnosed illness as specified under
OAC
310:257-3-6;
and
(2)
Had exposure.
Who will work as a food employee in a food establishment that serves a highly
susceptible population and reports a history of exposure as specified under
(a)(4) through (a)(5) of this Section, is prohibited from becoming a food
employee until the conditional employee meets the criteria as specified under
OAC
310:257-3-6(a)(10).
(d)
Responsibility of the person in
charge to exclude or restrict. The person in charge shall ensure that a
food employee who exhibits or reports a symptom, or who reports a diagnosed
illness or a history of exposure as specified under (a)(1) through (a)(5) of
this Section is:
(1)
Exclusions.
Excluded as specified under OAC
310:257-3-5
(relating to exclusions and restrictions) and in compliance with OAC
310:257-3-6
(relating to removal, adjustment, or retention of exclusions and restrictions);
or
(2)
Restrictions.
Restricted as specified under OAC
310:257-3-5
and in compliance with the provisions specified under OAC
310:257-3-6.
(e)
Responsibility of food employees
and conditional employees to report. A food employee or conditional
employee shall report to the person in charge, prior to beginning duties in the
food establishment, the information as specified under (a) of this
Section.
(f)
Responsibility
of food employees to comply. A food employee shall:
(1)
Comply with exclusion.
Comply with the exclusion as specified under OAC
310:257-3-5
and with the provisions specified under OAC
310:257-3-6.
(2)
Comply with restrictions.
Comply with the restrictions as specified under OAC
310:257-3-5
and comply with the provisions specified under OAC
310:257-3-6.
Added at 23 Ok Reg 2358,
eff 6-25-06; Amended at 28 Ok Reg 2289, eff
11-1-11
