Wyoming Administrative Code
Agency 010 - Agriculture, Dept. of
Sub-Agency 0003 - Medicine, Board of
Chapter 1 - LICENSE ELIGIBILITY, APPLICATION AND INTERVIEWS
Section 1-13 - Exclusions and Restrictions of Food Employees
Universal Citation: WY Code of Rules 1-13
Current through September 21, 2024
(a) The person in charge shall exclude or restrict a food employee from an establishment or processing plant in accordance with the following:
(i) Except when the symptom is from a
noninfectious condition, exclude a food employee from working with exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles, in an establishment or processing plant if the food
employee is:
(A) Symptomatic with vomiting or
diarrhea; or
(B) Symptomatic with
vomiting or diarrhea and diagnosed with an infection from viral gastroenteritis
including Norovirus, Shigella spp., or Enterohemorrhagic or
Shiga toxin-producing Escherichia coli.
(ii) Exclude a food employee who is:
(A) Jaundiced and the onset of jaundice
occurred within the last 7 calendar days, unless the food employee provides to
the person in charge written medical documentation from a health practitioner
specifying that the jaundice is not caused by hepatitis A virus or other
fecal-orally transmitted infection;
(B) Diagnosed with an infection from
hepatitis A virus within 14 calendar days from the onset of any illness
symptoms, or within 7 calendar days of the onset of jaundice; or
(C) Diagnosed with an infection from
hepatitis A virus without developing symptoms.
(iii) Exclude a food employee who is
diagnosed with an infection from
Salmonella spp, or reports a previous infection with Salmonella spp within the past 3 months as specified under Chapter 1, Section 12(a) (iii).
(iv) If a food employee is diagnosed with an
infection from Norovirus and is asymptomatic:
(A) Exclude the food employee who works in a
food establishment serving a highly susceptible population; or
(B) Restrict the food employee who works in a
food establishment not serving a highly susceptible population.
(v) If a food employee is
diagnosed within the past month with an infection from
Shigella spp. and is asymptomatic:
(A) Exclude the food employee who works in a
food establishment serving a highly susceptible population; or
(B) Restrict the food employee who works in a
food establishment not serving a highly susceptible population.
(vi) If a food employee is
diagnosed within the past month with an infection from enterohemorrhagic or
shiga toxin-producing E. coli, and is asymptomatic:
(A) Exclude the food employee who works in a
food establishment serving a highly susceptible population; or
(B) Restrict the food employee who works in a
food establishment not serving a highly susceptible population.
(vii) If a food employee is ill
with symptoms of acute onset of sore throat with fever:
(A) Exclude the food employee who works in a
food establishment serving a highly susceptible population; or
(B) Restrict the food employee who works in a
food establishment not serving a highly susceptible population.
(viii) 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 Chapter 1,
Section
12(a) (i)
(E), restrict the food employee.
(ix) If a food employee is exposed to a
foodborne pathogen as specified under Chapter 1, Section
12(a) (iv) or
(v), restrict the food employee who works in
a food establishment serving a highly susceptible
population.
Disclaimer: These regulations may not be the most recent version. Wyoming may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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