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) Hepatitis A virus;
(ii) Salmonella Typhi (Typhoid Fever);
(iii) Shigella; or
(iv) Enterohemorrhagic or shiga toxin-producing escherichia coli.
(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 an illness diagnosed by a health practitioner as due to an infection with Norovirus or Salmonella other than Salmonella Typhi;
(b) Have consumed or prepared food implicated in a confirmed disease outbreak;
(c) Have attended or worked in a setting where there is a confirmed disease outbreak;
(d) Live in the same household as someone who works at or attended a setting where there is a confirmed disease outbreak; or
(e) Live in the same household as or have consumed food prepared by a person who is infected or ill with:
(i) Enterohemorrhagic or shiga toxin-producing escherichia coli;
(ii) Shigella;
(iii) Salmonella Typhi; or
(iv) Hepatitis A virus or jaundice.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-02205, filed 1/17/13, effective 5/1/13.]
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