It is the intent of the state legislature to reduce the likelihood of foodborne disease transmission by preventing any food employee who is suffering from symptoms associated with an acute gastrointestinal illness, or known to be infected with a communicable disease that is transmissible through food, from engaging in the handling of food until the food employee is determined to be free of that illness or disease, or incapable of transmitting the illness or disease through food as specified in Section 113949 through 113950.5 of the Health and Safety Code. (Ord. 147 N.S., 4-47; amd. Ord. 836-20, 5-5-2020)