(a) Employee Health.
(1) No person, while infected with a disease in a communicable form that can be transmitted by foods, or who is a carrier of organisms that cause such a disease, or while afflicted with a boil, an infected wound or an acute respiratory infection, shall work in a food establishment operation in any capacity in which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic organisms or transmitting disease to other persons.
(2) When the Health Commissioner has reasonable cause to suspect possible disease transmission by an employee of a food establishment operation, he/she may secure a morbidity history of the suspected employee or make any other investigation as indicated and shall take appropriate action. The Health Commissioner may issue an order requiring any or all of the following measures:
A. The immediate exclusion of the employee from employment in food establishment operations;
B. Restriction of the employee's services to some area of the operation where there would be no danger of transmitting disease;
C. Adequate medical and laboratory examination of the employee and of other employees, and of the body discharges;
D. The immediate suspension of the license of a food establishment operation until, in the opinion of the Health Commissioner, no further danger of disease outbreak exists; provided, however, the operation of a food establishment operation shall not be suspended unless an opportunity is provided to the operator of the food establishment operation for a hearing before the Board of Health at the earliest reasonable time. The Board of Health may affirm, revoke or modify the order of the Health Commissioner suspending the operation of the food establishment operation.
(b) Personal Cleanliness and Employee Practices.
(1) Employees that work in meat, bakery and deli departments shall be properly instructed to 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, and after smoking, eating, drinking or using the restroom facilities. Employees shall keep their fingernails clean and trimmed.
(2) Employees shall not use tobacco in any form while engaged in food preparation, nor while in areas used for equipment or utensil washing or for food preparation. Employees shall use tobacco only in designated areas. An employee tobacco use area shall not be designated for that purpose if the use of tobacco therein may result in contamination of food, equipment, utensils or other items needing protection.
(3) Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods in the food preparation and handling operation.
(c) Clothing and Hair Restraints.
(1) The outer clothing of all employees shall be clean. All employees shall be neat and clean at all times. Employees working in deli, bakery and meat departments shall use effective hair restraints to prevent contamination of food or food contact surfaces.
(2) Beards and moustaches shall be neatly trimmed. There shall be no undue handling of hair. Hair shall not come into contact with food or food contact surfaces.
(Res. 94. Passed 6-29-88.)