Person in charge: Duties regarding conditional employees.

1. The person in charge shall ensure that a conditional employee: (a) Who exhibits or reports a symptom or who reports a diagnosed illness as provided in this chapter is prohibited from becoming a food employee until the conditional employee meets the relevant criteria for the specific symptoms or diagnosed illness as provided in this chapter. (b) Who will work as a food employee in a food establishment that serves a highly susceptible population and who reports a history of exposure as provided in this chapter is prohibited from becoming a food employee until the conditional employee meets the relevant criteria provided in this chapter. (c) Who has been exposed by attending or working in a setting where there is a confirmed disease outbreak or who is living in the same household as, and has knowledge about, a person who works in or attends a setting where there is a confirmed disease outbreak, or who is living in the same household as, and has knowledge about, a person diagnosed with an illness caused by: (1) Norovirus within 48 hours after the last exposure; (2) Enterohemorrhagic Escherichia coli , Shiga toxin-producing Escherichia coli or Shigella species within 3 days after the last exposure; (3) Salmonella typhi within 14 days after the last exposure; or (4) The hepatitis A virus within 30 days after the last exposure, Ê is prohibited from becoming a food employee until the conditional employee meets the relevant criteria provided in this chapter. 2. As used in this section: (a) “Confirmed disease outbreak” means a foodborne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative agent and an epidemiological analysis implicates the food as the source of the illness. (b) “Foodborne disease outbreak” means the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.