Rule 37.110.506 - COTTAGE FOOD OPERATOR HEALTH(1) Cottage food operators must not manufacture cottage food products (for example, working with exposed food; working with cleaning equipment, utensils, and linens; or working with unwrapped single-service or single-use articles) while experiencing the following symptoms: (d) sore throat with fever; (e) a lesion containing pus such as a boil or infected wound that is open or draining and is: (i) 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; (ii) on exposed portions of the arms, unless the lesion is protected by an impermeable cover; or(iii) on other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage;(f) symptoms of any of the following illnesses as diagnosed by a health practitioner: (iv) shiga toxin-producing escherichia coli;(vi) nontyphoidal salmonella.(2) A cottage food operator experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth must not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.Mont. Admin. r. 37.110.506
NEW, 2015 MAR p. 1494, Eff. 9/25/2015.AUTH: 50-50-103, 50-50-116, MCA; IMP: 50-50-103, 50-50-105, 50-50-116, MCA