(a) No employee of a food establishment, while infected with a communicable disease, boils, infected wounds or acute respiratory infection shall work in a food establishment in any capacity in which there is the possibility of contamination of food, food products or food-contact surfaces, or the spread of pathogenic organisms to other persons.
(b) Employees engaged in food preparation and warewashing operations shall thoroughly wash their hands and exposed portions of their arms with soap or detergent and warm water before beginning work; after smoking, eating or using the toilet; before and after handling raw meat, or poultry or raw seafood; and as often as is necessary during working hours to keep them clean. Employees shall keep their fingernails trimmed and clean.
(c) Employees of food establishments shall wear clean clothing and use effective hair restraints where necessary to prevent the contamination of food and food-contact surfaces.
(d) Employees shall maintain personal cleanliness and shall conform to good hygienic practices at all times during working hours. Employees shall not consume food or use tobacco products in areas other than those so designated for such activities.
(e) When there is reasonable cause to suspect possible disease transmission from any food establishment employee, the Health Commissioner may secure a morbidity history of the suspected employee, or make any other investigation indicated and shall take appropriate action. The Health Commissioner may require:
(1) The immediate exclusion of the employee from employment in all food establishments;
(2) The immediate closing of the food establishment concerned until, in the opinion of the Health Commissioner, no further danger of disease outbreak exists;
(3) Restriction of the employee's service to some area of the food establishment where there is no danger of transmitting disease;
(4) Adequate medical and laboratory examination of the employee, or other employees, and the body discharges of such employees.
(Ord. 89-20. Passed 1-10-89.)