(a) The licensee must monitor the food handling and hygiene of employees and enforce safe practices. The licensee must also monitor employees for overt symptoms of gastrointestinal illness and skin wounds or infections, and must take appropriate action to stop an employee with these conditions from handling food or drink or food contact surfaces.
(b) When the director has reasonable cause to suspect that disease may be transmitted by any food or drink in a food service facility or by any employee, the director must secure a morbidity history of each suspected employee, inspect the food service facility, obtain food or drink samples for analysis, investigate other relevant facts, and take appropriate action. An order issued under this section takes effect immediately unless the order specifies otherwise.
(c) The director may, when appropriate:
(1) Exclude an employee from all food service facilities;
(2) Restrict an employee to an area of a food service facility with no danger of transmitting disease;
(3) Close a food service facility until the director finds no further danger of disease transmission; or
(4) Require medical and laboratory examinations of an employee, and of an employee's blood and body discharges. (Mont. Co. Code 1965, § 82-6; 1972 L.M.C., ch. 16, § 13; 1989 L.M.C., ch. 1, § 3.)
Editor's note-Formerly, § 15-6. Former § 15-4 specified general sanitation requirements and was derived from Mont. Co. Code 1965, § 82-4, and 1980 L.M.C., ch. 25, § 1. It was repealed by 1989 L.M.C., ch. 1, § 2.