WAC 246-215-02205. Employee health — Reportable history of illness

(1) food employees and conditional employees shall report to the person in charge if they: (a) Have diarrhea, vomiting, sore throat with fever, or jaundice (yellow skin or eyes), except as specified under WAC 246-215-02235 ; (b) Have a lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrist; (ii) On exposed portions of the arms; or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; or (c) Have an illness diagnosed by a health practitioner as due to an infection with: (i) Norovirus; (ii) Hepatitis A virus; (iii) Shigella spp.; (iv) shiga toxin-producing escherichia coli ; (v) Salmonella Typhi (Typhoid fever); or (vi) Salmonella (nontyphoidal). (2) In addition to the reporting in subsection (1) of this section, food employees and conditional employees in a food establishment serving a highly susceptible population shall report to the person in charge if they: (a) Have consumed or prepared food implicated in a confirmed disease outbreak ; (b) Have attended or worked in a setting where there is a confirmed disease outbreak ; (c) Live in the same household as someone who works at or attended a setting where there is a confirmed disease outbreak ; or (d) Live in the same household as or have consumed food prepared by a person who is infected or ill with: (i) shiga toxin-producing escherichia coli ; (ii) Shigella spp.; (iii) Salmonella Typhi; (iv) Hepatitis A virus or jaundice; or (v) Norovirus.