Oklahoma Administrative Code
Title 310 - Oklahoma State Department of Health
Chapter 257 - Food Establishments
Subchapter 3 - Management and Personnel
Section 310:257-3-5 - Exclusions and restrictions

(1) Symptomatic with vomiting or diarrhea. Except when the symptom is from a noninfectious condition, exclude a food employee if the food employee is:

(2) Jaundiced or diagnosed with hepatitis A infection. Exclude a food employee who is:

(3) Diagnosed or reported previous illnesswith Typhoid fever. Exclude a food employee who is diagnosed with Typhoid fever or reports having had Typhoid fever within the past three (3) months as specified under OAC 310:257-3-4(a)(3).

(4) Diagnosed with an asymptomatic infection from Norovirus. If a food employee is diagnosed with an infection from Norovirus and is asymptomatic:

(5) Diagnosed with Shigella spp. infection and asymptomatic. If a food employee is diagnosed with an infection from Shigella spp., and is asymptomatic:

(6) Diagnosed with Shiga toxin-producing E. coli (STEC) and asymptomatic. If a food employee is diagnosed with an infection from Shiga Toxin Producing E. coliand is asymptomatic:

(7) Diagnosed with nontyphoidal Salmonella and asymptomatic. If a food employee is diagnosed with an infection from Salmonella(nontyphoidal) and is asymptomatic, restrict the food employee who works in a food establishment serving a highly susceptible population or in a food establishment not serving a highly susceptible population.

(8) Symptomatic with sore throat with fever. If a food employee is ill with symptoms of acute onset of sore throat with fever:

(9) Symptomatic with uncovered infected wound or pustular boil. If a food employee is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under OAC 310:257-3-4(a)(1)(E), restrict the food employee.

(10) Exposed to foodborne pathogen and works in food establishment serving highly susceptible population. If a food employee is exposed to a foodborne pathogen as specified in OAC 310:257-3-4 or OAC 310:257-3-5, restrict the food employee who works in a food establishment serving a highly susceptible population.