3717-1-02.1(A) Management and personnel: employee health

The license holder will ensure food employees and conditional employees report to the person in charge information about their health as it relates to diseases that are transmissible through food. A food employee or conditional employee is obligated to 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 care provider due to:

(a)

Campylobacter;

(b)

Cryptosporidium;

(c)

Cyclospora;

(d)

Entamoeba histolytica;

(e)

Shiga toxin-producing Escherichia coli;

(f)

Giardia;

(g)

Hepatitis A;

(h)

Norovirus;

(i)

Salmonella (nontyphoidal);

(j)

Salmonella Typhi;

(k)

Shigella spp.;

(l)

Vibrio cholerae; or

(m)

Yersinia.

(3)

Had a previous illness, diagnosed by a health care provider, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health care provider;

(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 a person who is infected or ill with:

(a)

Norovirus within the past forty-eight hours of the last exposure;

(b)

Shiga toxin-producing Escherichia coli within the past ten days of the last exposure;

(c)

Shigella spp. within the past four days of the last exposure;

(d)

Salmonella Typhi within the past fourteen days of the last exposure;

(e)

Hepatitis A virus within the past fifty days of the last exposure; or

(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 forty-eight hours of the last exposure;

(b)

Shiga toxin-producing Escherichia coli, within the past ten days of the last exposure;

(c)

Shigella spp. within the past four days of the last exposure;

(d)

Salmonella Typhi within the past fourteen days of the last exposure; or

(e)

Hepatitis A virus within the past fifty days of the last exposure.