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3
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PF
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750.500 a): a) The permit holder shall require 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. An employee or conditional employee shall report the information within 24 hours and 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 employee or conditional employee: 1) Meets one of the following symptoms: A) Vomiting, B) Diarrhea, C) Jaundice, D) Sore throat with a 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, wrists or forearms ii. On other parts of the body, other than hands or forearms, unless the lesion is covered by a dry, durable, tight-fitting bandage; 2) Has an illness diagnosed by a health care practitioner due to: A) Norovirus, B) Hepatitis A Virus,
C) Shigella spp., D) Shiga toxin-producing Escherichia coli, E) Salmonella Typhi; or
F) nontyphoidal Salmonella; 3) Had a previous illness, diagnosed by a health care practitioner, within the past three (3) months due to Salmonella Typhi; 4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the 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 48 hours of the last exposure, B) Shiga toxin-producing Escherichia coli, nontyphoidal Salmonella spp. or Shigella spp. within the past three (3) days of the last exposure, C) Salmonella Typhi within the past 14 days of the last exposure, or D) Hepatitis A virus within the past 30 days of the last exposure; 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 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, B) Shiga toxin-producing Escherichia coli, nontyphoidal Salmonella spp. or Shigella spp. within the past three (3) days of the last exposure, C) Salmonella Typhi within the past 14 days of the last exposure, or D) Hepatitis A virus within the past 30 days of the last exposure.
There is no verifiable evidence that could confirm management requiring employees to report diseases and symptoms that pose a risk to food.
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(Correct By: Feb 2, 2023)
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