Employee Health

Each licensed and inspected food establishment 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. The FOOD EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.

The following information deals with the health status of employees, exclusions and restrictions, and the removal of exclusions and restrictions.

Food employees are responsible for reporting to the PIC regarding their health, as well as complying with any exclusions and restrictions that are applied toward their employment. The PIC shall notify the regulatory authority whenever an employee is diagnosed with an illness due to Salmonella Typhi, Shigella ssp., Escherichia coli O157:H7, or hepatitis A virus.

Discharges from the Eyes, Nose, and Mouth

FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.