The Person in Charge (PIC) shall provide training and education to Food Employees about the need to report diseases that can be transmitted to others through the food that they prepare or handle while at work.
The PIC Shall Ensure That:
2.201.11 (A)—Food employees are informed of their responsibility to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food.
In order to inform employees, a written policy should contain the following information to be reported by the food employee(s) to the PIC:
— Symptoms of Illness
— Diagnosed Illness
Additionally, a retail food establishment shall have a written policy to exclude, restrict or reinstate food employees for conditions as specified in 2-201.12.
2.201.11 (B)—If the PIC knows that a food employee has been diagnosed with an enteric foodborne disease, the PIC shall report the disease to DHEC.
Food Employees Shall:
2-201.11 (C) & (D)—Report to the PIC any onset of the following symptoms, either while at work or outside of work, including the date of onset:
- Sore throat with fever, or
- Infected cuts or wounds or lesions containing pus such as a boil, burn or infected wound, that is open or draining on the hand, wrist, or other exposed body parts.
2-201.12 (A) & (B)—Notify their PIC whenever diagnosed by a health care provider with any of the following reportable diseases:
- Hepatitis A virus