Current through Register Vol. 50, page 114, March 25, 2024
The license holder must require food employee applicants to
whom a conditional offer of employment is made and current food employees to
report information to the person in charge about their health and activities as
they relate to diseases that are transmissible through food, including the date
of onset of jaundice or of an illness specified in subdivision (1) of this
section. A food employee or applicant must report the information in a manner
that allows the person in charge to prevent the likelihood of food borne
disease transmission. Information is reportable if the food employee or
applicant meets any of the following conditions:
(1) Is diagnosed with an illness due to:
(a)
Salmonella spp.;
(b)
Shigella spp.;
(c)
Escherichia coli
O157:H7;
(d) Hepatitis A
virus; or
(e) Other diseases
transmissible through food such as:
(i)
Amebiasis;
(ii)Campylobacteriosis;
(iii) Cholera;
(iv) Norwalk virus;
(v) Giardiasis;
(vi) Staphylococcal or streptococcal
infections; or
(vii)
Yersiniosis;
(2) Has a symptom caused by illness,
infection, or another source that is:
(a)
Associated with an acute gastrointestinal illness, such as the following:
(i) Diarrhea;
(ii)Fever;
(iii) Vomiting;
(iv) Jaundice; or
(v) Sore throat with fever; or
(b) A lesion containing pus, such
as a boil or infected wound that is open or draining and is located as follows:
(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;
(3) Had a past illness
from an infectious agent specified in subdivision (1) of this section;
or
(4) Meets one or more of the
following high-risk conditions:
(a) Is
suspected of causing, or being exposed to, a confirmed disease outbreak caused
by
Salmonella spp.,
Shigella spp.,
E. coli
O157:H7, hepatitis A virus illness, or other disease transmissible
through food, including an outbreak at an event such as a family meal, church
supper, or ethnic festival because the food employee or applicant:
(i) Prepared food implicated in the
outbreak;
(ii)Consumed food
implicated in the outbreak; or
(iii) Consumed food at the event prepared by
a person who is infected or ill with the infectious agent that caused the
outbreak or who is suspected of being a carrier of the infectious agent;
or
(b) Lives in the same
household as a person who is diagnosed with a disease caused by
Salmonella spp., Shigella spp., E. coli
0157:H7, hepatitis A virus infection, or other disease transmissible
through food; or
(c) Lives in the
same household as a person who attends or works in a setting where there is a
confirmed disease outbreak caused by Salmonella spp.,
Shigella spp., E. coli O157:H7, hepatitis A virus
infection, or other disease transmissible through food.
General Authority: SDCL
34-1-17,
34-18-22.
Law Implemented: SDCL
34-18-22,
34-18-25.
