Statutes, codes, and regulations
Virginia Administrative Code
Title 2 - AGRICULTUREAgency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICESChapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONSPart II - Management and Personnel
Article 2 - Employee Health
Section 2VAC5-585-90 - Exclusions and restrictions.*

2 Va. Admin. Code § 5-585-90

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Current through Register Vol. 41, No. 8, December 2, 2024
Section 2VAC5-585-90 - Exclusions and restrictions.*

The person in charge shall exclude or restrict a food employee from a food establishment in accordance with the following:

1. Except when the symptom is from a noninfectious condition, exclude a food employee if the food employee is:
a. Symptomatic with vomiting or diarrhea;P or
b. Symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, Shigella spp., Salmonella (nontyphoidal), or Shiga toxin-producing E. coli.P
2. Exclude a food employee who is:
a. Jaundiced and the onset of jaundice occurred within the last seven 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;P
b. Diagnosed with an infection from Hepatitis A virus within 14 calendar days from the onset of any illness symptoms, or within seven calendar days of the onset of jaundice;P or
c. Diagnosed with an infection from Hepatitis A virus without developing symptoms.P
3. Exclude a food employee who is diagnosed with typhoid fever, or reports having had typhoid fever within the past three months as specified in 2VAC5-585-80 A 3.P
4. 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;P or
b. Restrict the food employee who works in a food establishment not serving a highly susceptible population.P
5. 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;P or
b. Restrict the food employee who works in a food establishment not serving a highly susceptible population.P
6. 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;P or
b. Restrict the food employee who works in a food establishment not serving a highly susceptible population.P
7. If a food employee is diagnosed with an infection from Salmonella (nontyphoidal) and is asymptomatic, restrict the food employee who works in a food establishment serving a highly susceptible population or in a food establishment not serving a highly susceptible population.P
8. 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;P or
b. Restrict the food employee who works in a food establishment not serving a highly susceptible population.P
9. 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 2VAC5-585-80 A 1 e, restrict the food employee.P
10. If a food employee is exposed to a foodborne pathogen as specified under 2VAC5-585-80 A 4 or 5, restrict the food employee who works in a food establishment serving a highly susceptible population.P

2 Va. Admin. Code § 5-585-90

Derived from Virginia Register Volume 24, Issue 2, eff. October 16, 2007; amended, Virginia Register Volume 26, Issue 7, eff. January 1, 2010; Amended, Virginia Register Volume 32, Issue 22, eff. 7/12/2016.

Statutory Authority: § 3.2-5121 of the Code of Virginia.