Exclusions and restrictions P

OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 22 (a) Conditions for exclusion or restriction. The person in charge shall exclude or restrict a food employee from a food establishment in accordance with the following: (1) Symptomatic with vomiting or diarrhea. Except when the symptom is from a noninfectious condition, exclude a food employee if the food employee is: (A) Symptomatic with vomiting or diarrhea; or (B) Symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, non-typhoidal Salmonella, Shigella spp., or Shiga toxin-producing E. coli. (2) Jaundiced or diagnosed with hepatitis A infection. 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 from the onset of any illness symptoms, or within seven (7) calendar days of the onset of jaundice; or (C) Diagnosed with an infection from hepatitis A virus without developing symptoms. (3) Diagnosed or reported previous infection due to Salmonella. Exclude a food employee who is diagnosed with an infection from Salmonella Typhi, or reports a previous untreated infection from Salmonella Typhi within the past three (3) months as specified under OAC 310:257-3-4(a)(3). (4) Diagnosed with an asymptomatic infection from Norovirus. If a food employee is diagnosed with an infection from Norovirus and is asymptomatic: (A) Exclude the food employee who works in a food establishment serving a highly susceptible population; or (B) Restrict the food employee who works in a food establishment not serving a highly susceptible population. (5) Diagnosed with Shigella spp. infection and asymptomatic. If a food employee is diagnosed with an infection from Shigella spp., and is asymptomatic: (A) Exclude the food employee who works in a food establishment serving a highly susceptible population; or (B) Restrict the food employee who works in a food establishment not serving a highly susceptible population. (6) Diagnosed with Shiga toxin-producing E. coli (STEC) and asymptomatic. If a food employee is diagnosed with an infection from Shiga Toxin Producing E. coli and is asymptomatic: (A) Exclude the food employee who works in a food establishment serving a highly susceptible population; or (B) Restrict the food employee who works in a food establishment not serving a highly susceptible population. (7) Symptomatic with sore throat with fever. If a food employee is ill with symptoms of acute onset of sore throat with fever: (A) Exclude the food employee who works in a food establishment serving a highly susceptible population; or (B) Restrict the food employee who works in a food establishment not serving a highly susceptible population. OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 23 (8) Symptomatic with uncovered infected wound or pustular boil. If a food employee is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under OAC 310:257-3-4 (a)(1)(E), restrict the food employee. (9) Exposed to foodborne pathogen and works in food establishment serving highly susceptible population. If a food employee is exposed to a foodborne pathogen as specified in OAC 310:257-3-4 or OAC 310:257-3-5, restrict the food employee who works in a food service establishment serving a highly susceptible population. (10) Diagnoised with nontyphoidal Salmonella and asymptomatic. If a food employee is diagnosed with an infection from nontyphoidal Salmonella and is asymptomatic, restrict the food employee who works in a food establishment from serving a highly susceptible population. (b) Availability of educational materials. The Department shall make available educational materials, forms, and decision trees or algorithms to assist license holders, persons in charge, and employees in determining when a food employee shall be excluded or restricted.