PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.
C/A: 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
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Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; P
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Had 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:
(i) Norovirus within the past 48 hours of the last exposure, P
(ii) Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P
(iii) Salmonella Typhi within the past 14 days of the last exposure, P or
(iv) Hepatitis A virus within the past 30 days of the last exposure; P or
- 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:
(i) Norovirus within the past 48 hours of the last exposure, P
(ii) Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P
(iii) Salmonella Typhi within the past 14 days of the last exposure, P or
(iv) Hepatitis A virus within the past 30 days of the last exposure. P
(b) Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is:
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Jaundiced, Pf or
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Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. P
(c) Person in Charge’s Responsibility to Prohibit a Symptomatic Conditional Employee. The person in charge shall ensure that a conditional employee:
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Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; P and
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Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5
of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule.
(e) Responsibility of Food Employee and Conditional Employee to Report. A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule.
(f) Responsibility of Food Employee to Comply. A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction.
COS: EHS provided employee health policy to PIC; all employees were informed of reporting responsibilities and signed documentation.