(A) 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) Has any
of the following symptoms:
(a) Vomiting,
P
(b) Diarrhea,
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(c) Jaundice,
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(d) Sore throat with fever,
P 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,
P
(ii) On exposed portions of the arms,
unless the lesion is protected by an impermeable cover,
P or
(iii) On other parts of the body,
unless the lesion is covered by a dry, durable, tight-fitting bandage;
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(2) Has an illness diagnosed by a
HEALTH PRACTITIONER due to:
(a) Norovirus,
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(b) Hepatitis A virus,
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(c) Shigella spp.,
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(d) SHIGA TOXIN-PRODUCING ESCHERICHIA
COLI,
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(e) Typhoid fever (caused by
Salmonella Typhi);
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(f) Salmonella (nontyphoidal);
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Note: A complete listing of communicable
diseases that can be transmitted through FOOD can be obtained from any local
health department.
(3) Had Typhoid fever, diagnosed by a HEALTH
PRACTITIONER, within the past 3 months without having received antibiotic
therapy, as determined by a HEALTH PRACTITIONER;
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(4) 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 an PERSON who is infected or ill with:
(a) Norovirus within the past 48 hours of the
last exposure,
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(b) SHIGA TOXIN-PRODUCING ESCHERICHIA
COLI or Shigella spp. within the past 3 days of the
last exposure,
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(c) Typhoid fever within the past 14 days of
the last exposure, or
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(d) Hepatitis A virus within the past 30 days
of the last exposure;
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(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
hours of the last exposure,
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(b) SHIGA TOXIN-PRODUCING ESCHERICHIA
COLI, or Shigella spp. within the past 3 days of the
last exposure,
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(c) Typhoid fever (caused by
Salmonella Typhi) within the past 14 days of the last
exposure,
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(d) Hepatitis A virus within the past 30 days
of the last exposure.
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(B) The PERSON IN CHARGE
shall notify the REGULATORY AUTHORITY when a FOOD EMPLOYEE is:
(1) Jaundiced,
Pf or
(2) Diagnosed with an illness due to a
pathogen as specified under Subparagraphs (A)(2)(a)- (f) of this section.
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(C) The PERSON IN CHARGE shall ensure that a
CONDITIONAL EMPLOYEE:
(1) Who exhibits or
reports a symptom, or who reports a diagnosed illness as specified under
Subparagraphs (A)(1)- (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 § 2201.13;
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(2) Who will work as a FOOD EMPLOYEE in a
FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a
history of exposure as specified under Subparagraphs (A)(4)- (5), is prohibited
from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria
as specified under ¶ 2-201.13(J).
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(D) 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 Subparagraphs (A)(1)- (5)
of this section is:
(1) EXCLUDED as specified
under ¶¶ 2-201.12 (A)- (C), and Subparagraphs (D)(1), (E)(1), (F)(1),
(G) or (H)(1) and in compliance with the provisions specified under
¶¶ 2-201.13(A)- (H);
P or
(2) RESTRICTED as specified under
Subparagraphs 2-201.12 (D)(2), (E)(2), (F)(2), (H)(2), or ¶¶
2-201.12(I) or (J) and in compliance with the provisions specified under
¶¶ 2-201.13(D)- (J).
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(E) A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE
shall report to the PERSON IN CHARGE the information as specified under ¶
(A) of this section.
Pf
(F) A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE
shall report to the PERSON IN CHARGE the information as specified under ¶
(A) of this section.
Pf
(1) Comply with an EXCLUSION as specified
under ¶¶ 2-201.12(A)- (C) and Subparagraphs 2-201.12(D)(1), (E)(1),
(F)(1), (G), or (H)(1) and with the provisions specified under ¶¶
2-201.13(A)- (H);
P or
(2) Comply with a RESTRICTION as specified
under Subparagraphs 2201.12(D)(2), (E)(2), (F)(2), (G), (H)(2), or ¶¶
2-201.12 (H), (I), or (J) and comply with the provisions specified under
¶¶ 2-201.13(D)- (J).
P
