Employee Health
Exclusions and Restrictions
The PERMIT 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,
(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) ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING ESCHERICHIA COLI, or
(e) Salmonella Typhi;
Restrictions and exclusions vary according to the population served because highly susceptible populations have increased vulnerability to foodborne illness. For example, foodborne illness in a healthy individual may be manifested by mild flu-like symptoms. The same foodborne illness may have serious medical consequences in immunocompromised individuals. This point is reinforced by statistics pertaining to deaths associated with foodborne illness caused by Salmonella Enteritidis. Over 70 percent of the deaths in outbreaks attributed to this organism occurred among individuals who for one reason or another were immunocompromised. This is why the restrictions and exclusions listed in the Code are especially stringent for food employees serving highly susceptible populations.
The PERSON IN CHARGE shall EXCLUDE or RESTRICT a FOOD EMPLOYEE from a FOOD ESTABLISHMENT in accordance with the following tables:
Table 1a: Summary of Requirements for Symptomatic Food Employees
Table 1b: Summary of Requirements for Diagnosed, Symptomatic Food Employees
Table 2: Summary of Requirements for Diagnosed Food Employees with Resolved Symptoms
Table 3: Summary of Requirements for Diagnosed Food Employees Who Never Develop Gastrointestinal Symptoms
Table 4: History of Exposure, and Absent Symptoms or Diagnosis