Current through Vol. 42, No. 1, September 16, 2024
(a) The license
holder shall require food 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 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:
(1) 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 finger cot 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) Has an illness
diagnosed by a health practitioner due to:
(A) Norovirus,
(B) Hepatitis A virus,
(C) Shigella spp.
(D) Shiga Toxin-Producing Escherichia Coli,
(E) Typhoid fever (caused by
Salmonella Typhi) or
(F) Salmonella
(nontyphoidal);
(3) Had
Typhoid fever, diagnosed by a health practitioner, within the past 3 (three)
months, without having received antibiotic therapy, as determined by a health
practitioner;
(4) Has been exposed
to, or is the suspected source of, a confirmed disease outbreak, because the
food 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 48 (forty
eight) hours of the last exposure,
(B) Shiga Toxin-Producing Escherichia Coli or
Shigella spp. within the past 3 (three) days of the last exposure,
(C) Typhoid fever within the past 14
(fourteen) days of the last exposure, or
(D) Hepatitis A virus within the past 30
(thirty) days of the last exposure; or reportable history of exposure.
(5) 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 48 (forty eight) hours of the last exposure,
(B) Shiga Toxin-Producing
Escherichia Coli or Shigella spp. within the past 3 (three) days of the last
exposure,
(C) Typhoid fever (caused
by Salmonella Typhi) within the past 14 (fourteen) days of the last exposure,
or
(D) Hepatitis A virus within the
past 30 (thirty) days of the last exposure.
(b) The person in charge shall notify the
regulatory authority when a food employee is:
(1) Jaundiced; or
(2) Diagnosed with an illness due to a
pathogen as specified under (a)(2)(A) - (F) of this section.
(c) 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) - (5) of
this section is:
(1) Excluded as specified
under OAC 310:285-5-11(a) - (c), and in compliance with the provisions
specified under OAC 310:285-5-11(a) - (h); or
(2) Restricted as specified under OAC
310:285-5-10(d), (e), (f), (h), (i) and in compliance with the provisions
specified under OAC 310:285-5-11(d) - (i).
(d) A food employee shall report to the
person in charge the information as specified under (a) of this section.
(e) A food employee shall:
(1) Comply with an exclusion as specified
under OAC 310:285-5-10(a) - (c) and with the provisions specified under OAC
310:285-5-11(a) - (h); or
(2)
Comply with a restriction as specified under OAC 310:285-5-10(d), (e), (f),
(g), (h), or (i) and comply with the provisions specified under OAC
310:285-5-11(d) - (i).
