(a) The license 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: - (i) Has any of the following symptoms:
- (D) Sore throat with fever, or;
- (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;
- (ii) Has an illness diagnosed by a health practitioner due to:
- (C) Enterohemorrhagic or Shiga toxin-producing Escherichia coli;
- (D) Hepatitis A virus; or
- (E) Viral Gastroenteritis including Norovirus
- (iii) Had a previous illness, diagnosed by a health practitioner:
- (A) Salmonella spp. within the past three months,
- (B) Shigella spp. within the past month,
- (C) Shiga toxin-producing Escherichia coli, within the past month; or
- (iv) 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) Viral Gastroenteritis including Norovirus within the past 48 hours of the last exposure,
- (B) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure,
- (C) Salmonella spp. within the past 14 days of the last exposure,
- (D) Hepatitis A virus within the past 30 days of the last exposure; or
- (v) 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 attends or works in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by:
- (A) Viral Gastroenteritis including Norovirus within the past 48 hours of the last exposure,
- (B) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure,
- (C) Salmonella spp. within the past 14 days of the last exposure,
- (D) Hepatitis A virus within the past 30 days of the last exposure.
(b) The person in charge shall notify the regulatory authority when a food employee is: - (i) Jaundiced, or
- (A) Diagnosed with a current or previous illness due to a pathogen as specified in Chapter 1, Section 12(a) (ii) (A)-(E) or (iii) (A)-(D).
(c) The person in charge shall ensure that a conditional employee: - (i) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified in Chapter 1, Section 12(a) (i)- (iii), is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified in Chapter 1, Section 14; and
- (ii) 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 in Chapter 1, Section 12(a) (iv)-(v), is prohibited from becoming a food employee until the conditional employee meets the criteria as specified in Chapter 1, Section 14(a) (ix).
(d) The person in charge shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified in Chapter 1, Section 12(a) (i)-(v) is: - (i) Excluded as specified in Chapter 1, Section 13(a) (i)- (iii), and Section 13(a) (iv) (A), (v) (A), (vi) (A), or (vii) (A) and in compliance with the provisions specified in Chapter 1, Section 14(a) (i)- (vii); or
- (ii) Restricted as specified in Chapter 1, Section 13(a) (iv) (B), (v) (B), (vi) (B), (vii) (B), or Section 13(a) (viii) or (ix) and in compliance with the provisions specified in Chapter 1, Section 14(a) (iv)-(ix).
(e) A food employee or conditional employee shall report to the person in charge the information as specified in Chapter 1, Section 12(a).
(f) A food employee shall: - (i) Comply with an exclusion as specified in Chapter 1, Section 13(a)(i)- (iii) and Section 13(a) (iv) (A), (v) (A), (vi) (A), or (vii) (A) and with the provisions specified in Chapter 1, Section 14(a) (i)- (vii); or
- (ii) Comply with a restriction as specified in Chapter 1, Section 13(a) (iv) (B), (v) (B), (vi) (B), (vii) (B), or Section 13(a) (viii) or (ix) and comply with the provisions specified in Chapter 1, Section 14(a) (iv)-(ix).
010-1 Wyo. Code R. § 1-12