(A) Health and disease control. No person who is affected with a disease in a communicable form, who is a carrier of the disease, or who is afflicted with boils, infected wounds, sores or an acute respiratory infection shall work or be permitted to work in any area of a food service establishment in any capacity in which there is a likelihood of the person’s contaminating food or food contact surfaces with pathogenic organisms or transmitting disease to other persons. If the manager or other person in charge of the establishment has reason to suspect that an employee has contracted any disease in a communicable form or has become a carrier of the disease, the manager or other person shall notify the health authority immediately.
(B) Cleanliness. All employees shall wear clean outer garments, maintain a high degree of personal cleanliness and conform to hygienic practices while on duty. They shall wash their hands thoroughly in an approved hand-washing facility before starting work and as often as may be necessary to remove soil and contamination. No employee shall resume work after visiting the toilet room without first washing his or her hands.
(Ord. passed 10-23-1978)