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PERSONNEL 2a. Personnel with infections restricted PUBLIC HEALTH SIGNIFICANCE Sick food workers suffering from an illness that can be transmitted through food must be restricted from handling food, clean equipment and utensils. Workers with gastrointestinal illnesses such as diarrhea, fever, vomiting, or with bad colds accompanied by heavy nasal discharge, persistent coughing or sneezing can transmit the disease-causing agent they have into the foods they are handling and on to the individuals that consume the food product. |
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