410 IAC 7-26-138 Exclusions and restrictions

Sec. 138. (a) The person in charge shall exclude or restrict a food employee under the following conditions: (1) Except when the symptom is from a noninfectious condition, such as a pregnancy related illness or Crohn's disease, exclude a food employee who is: (A) symptomatic with vomiting or diarrhea; or (B) symptomatic with vomiting or diarrhea and diagnosed with an infection from norovirus, Shigella spp., Salmonella (nontyphoidal), or STEC. (2) Exclude a food employee who is: (A) jaundiced and the onset of jaundice occurred within the last seven (7) calendar days, unless the food employee provides to the person in charge written medical documentation from a health practitioner specifying that the jaundice is not caused by hepatitis A virus or other fecal-orally transmitted infection; (B) diagnosed with an infection from hepatitis A virus within fourteen (14) calendar days after the onset of any illness symptoms, or within seven (7) calendar days after the onset of jaundice; or (C) diagnosed with an infection from hepatitis A virus without developing symptoms. (3) Exclude a food employee diagnosed with or reports having had typhoid fever within the past three (3) months as specified under section 137(a)(3) of this rule. (4) If a food employee is diagnosed with an infection from norovirus and is asymptomatic: (A) exclude the food employee who works in a retail food establishment serving a highly susceptible population; or (B) restrict the food employee who works in a retail food establishment not serving a highly susceptible population. (5) If a food employee is diagnosed with an infection from Shigella spp. and is asymptomatic: (A) exclude the food employee who works in a retail food establishment serving a highly susceptible population; or (B) restrict the food employee who works in a retail food establishment not serving a highly susceptible population. (6) If a food employee is diagnosed with an infection from STEC and is asymptomatic: (A) exclude the food employee who works in a retail food establishment serving a highly susceptible population; or (B)restrict the food employee who works in a retail food establishment not serving a highly susceptible population. (7) If a food employee is diagnosed with an infection from Salmonella (nontyphoidal) and is asymptomatic, restrict the food employee from working at all retail food establishment. (8) If a food employee is ill with symptoms of acute onset of a sore throat with fever: (A) exclude the food employee who works in a retail food establishment serving a highly susceptible population; or (B) restrict the food employee who works in a retail food establishment not serving a highly susceptible population. (9) If a food employee is infected with a skin lesion containing pus, such as a boil or an infected wound that is open or draining and not properly covered, as specified under section 137(a)(1)(E) of this rule, restrict the food employee. (10) If a food employee is exposed to a foodborne pathogen as specified under section 137(a)(4)(A) through 137(a)(4)(D) of this rule or section 137(a)(5)(A) through 137(a)(5)(D) of this rule, restrict the food employee who works in a retail food establishment serving a highly susceptible population. (b) For purposes of this section, a violation of subsection (a) is a P item.