(a) Employee Health.
(1) No person, while infected with a disease in a communicable form, afflicted with a boil, an infected wound, or an acute respiratory infection, shall work in a food establishment in any capacity in which there is a likelihood of the person contaminating food or food contact surfaces with pathogenic organisms or transmitting disease to other persons.
(2) When the permittor or its authorized representative has reasonable cause to suspect possible disease transmission by an employee of a food establishment, the permittor or authorized representative may secure a morbidity history of the suspected employee or make any other investigation as indicated. The permittor or its authorized representative shall notify the operator of measures that are necessary for the operator to achieve compliance with subsection (a)(1) hereof.
(b) Personal Cleanliness and Employee Practices.
(1) Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods in the food establishment.
(2) Employees shall thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work, during work as often as is necessary to keep them clean, immediately prior to handling single-service utensils packaged in bulk containers, and after smoking, eating, drinking, or using the restroom facilities. Employees shall keep their fingernails clean and trimmed.
(3) Employees shall consume food or use tobacco only in designated areas. Such designated areas must be located so that the eating or tobacco use of an employee does not result in contamination of food, equipment, or utensils.
(4) Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing.
(5) The use of lavatories and utensil washing, equipment washing, or food preparation sinks for the disposal of mop water or similar liquid waste is prohibited.
(c) Clothing and Hair Control .
(1) The outer clothing of all employees shall be clean.
(2) Employees shall keep personal belongings and clothing in appropriate storage areas or facilities.
(3) Employees shall wear their hair clean, neat, and under control at all times. Beards or mustaches shall be neatly trimmed or a snood is to be worn. Employees shall refrain from unnecessary handling of their hair and shall wash their hands after combing or brushing their hair.
(Res. 1-95. Passed 1-19-95.)