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Virginia Administrative Code (Last Updated: January 10, 2017) |
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Title 12. Health |
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Agency 5. Department of Health |
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Chapter 421. Food Regulations |
Section 80. Responsibility of permit holder, person in charge, and conditional employees
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Article 2. Employee Health
A. The permit holder shall require food employees and conditional employees to report to the 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 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:
1. Has any of the following symptoms:
a. Vomiting;P
b. Diarrhea;P
c. Jaundice;P
d. Sore throat with fever;P or
e. A lesion containing pus such as a boil or infected wound that is open or draining and is:
(1) 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;P
(2) On exposed portions of the arms, unless the lesion is protected by an impermeable cover;P or
(3) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage;P
2. Has an illness diagnosed by a health practitioner due to:
a. Norovirus;P
b. Hepatitis A virus;P
c. Shigella spp.;P
d. Shiga toxin-producing Escherichia coli; P
e. Typhoid fever (caused by Salmonella typhi);P or
f. Salmonella (nontyphoidal);P
3. Had typhoid fever, diagnosed by a health practitioner, within the past three months, without having received antibiotic therapy, as determined by a health practitioner;P
4. Has 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:
a. Norovirus within the past 48 hours of the last exposure; P
b. Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure;P
c. Typhoid fever (caused by Salmonella typhi) within the past 14 days of the last exposure;P or
d. Hepatitis A virus within the past 30 days of the last exposure;P or
5. 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, and individual diagnosed with an illness caused by:
a. Norovirus within the past 48 hours of exposure;P
b. Shiga toxin-producing Escherichia coli or Shigella spp. within the past three days of the last exposure;P
c. Typhoid fever (caused by Salmonella typhi) within the past 14 days of the last exposure;P or
d. Hepatitis A virus within the past 30 days of the last exposure.P
B. The person in charge shall notify the regulatory authority when a food employee is:
1. Jaundiced;Pf or
2. Diagnosed with an illness due to a pathogen as specified under subdivisions A 2 a through f of this section.Pf
C. The person in charge shall ensure that a conditional employee:
1. Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subdivisions A 1, 2, and 3 of this section, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under 12VAC5-421-100;P and
2. Who will work as a food employee in a food establishment that serves a highly susceptible population and reports a history of exposure as specified under subdivisions A 4 and 5 of this section, is prohibited from becoming a food employee until the conditional employee meets the criteria specified under subdivision 10 of 12VAC5-421-100.P
D. The person in charge shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or history of exposure as specified under subdivisions A 1 through 5 of this section is:
1. Excluded as specified under subdivisions 1, 2, and 3 of 12VAC5-421-90, and subdivisions 4 a, 5 a, 6 a, 7, or 8 a of 12VAC5-421-90 and in compliance with the provisions specified under subdivisions 1 through 8 of 12VAC5-421-100;P or
2. Restricted as specified under subdivision 4 b, 5 b, 6 b, or 8 b of 12VAC5-421-90, or subdivision 9 or 10 of 12VAC5-421-90 and in compliance with the provisions specified under subdivisions 4 through 10 of 12VAC5-421-100.P
E. A food employee or conditional employee shall report to the person in charge the information as specified under subsection A of this section.Pf
F. A food employee shall:
1. Comply with an exclusion as specified under subdivisions 1, 2, and 3 of 12VAC5-421-90 and subdivision 4 a, 5 a, 6 a, 7, or 8 a of 12VAC5-421-90 and with the provisions specified under subdivisions 1 through 8 of 12VAC5-421-100;P or
2. Comply with a restriction as specified under subdivisions 4 b, 5 b, 6 b, 7, or 8 b of 12VAC5-421-90, or subdivision 8, 9, or 10 of 12VAC5-421-90 and comply with the provisions specified under subdivisions 4 through 10 of 12VAC5-421-100.P
Historical Notes
Derived from Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 26, Issue 07, eff. January 1, 2010; Volume 32, Issue 22, eff. July 12, 2016.