Observed no employee health policy upon request.
The permit holder
shall require food employees and conditional employees to report to the CFSM and 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 CFSM and 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:
- Has any of the following symptoms:
(i) Vomiting, P
(ii) Diarrhea, P
(iii) Jaundice, P
(iv) Sore throat with fever, P or
(v) 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 as specified under subsection(5)(g) of this Rule, P
(II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or
(III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P
- Has an illness diagnosed by a health practitioner due to:
(i) Norovirus, P
(ii) Hepatitis A virus, P
(iii) Shigella spp., P
(iv) Shiga toxin-producing Escherichia coli, P
(v) Salmonella Typhi; P or
(vi) nontyphoidal Salmonella; P
EHS provided the red book.