Section 1-13 - Exclusions and Restrictions of Food Employees (a) The person in charge shall exclude or restrict a food employee from an establishment or processing plant in accordance with the following: - (i) Except when the symptom is from a noninfectious condition, exclude a food employee from working with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles, in an establishment or processing plant if the food employee is:
- (A) Symptomatic with vomiting or diarrhea; or
- (B) Symptomatic with vomiting or diarrhea and diagnosed with an infection from viral gastroenteritis including Norovirus, Shigella spp., or Enterohemorrhagic or Shiga toxin-producing Escherichia coli.
- (ii) Exclude a food employee who is:
- (A) Jaundiced and the onset of jaundice occurred within the last 7 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;
- (B) Diagnosed with an infection from hepatitis A virus within 14 calendar days from the onset of any illness symptoms, or within 7 calendar days of the onset of jaundice; or
- (C) Diagnosed with an infection from hepatitis A virus without developing symptoms.
- (iv) 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; or
- (B) Restrict the food employee who works in a food establishment not serving a highly susceptible population.
- (v) If a food employee is diagnosed within the past month 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; or
- (B) Restrict the food employee who works in a food establishment not serving a highly susceptible population.
- (vi) If a food employee is diagnosed within the past month with an infection from enterohemorrhagic or shiga toxin-producing E. coli, and is asymptomatic:
- (A) Exclude the food employee who works in a food establishment serving a highly susceptible population; or
- (B) Restrict the food employee who works in a food establishment not serving a highly susceptible population.
- (vii) 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; or
- (B) Restrict the food employee who works in a food establishment not serving a highly susceptible population.
- (viii) 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 Chapter 1, Section 12(a) (i) (E), restrict the food employee.
- (ix) If a food employee is exposed to a foodborne pathogen as specified under Chapter 1, Section 12(a) (iv) or (v), restrict the food employee who works in a food establishment serving a highly susceptible population.
010-1 Wyo. Code R. § 1-13