§ 46.113. Duty to impose exclusions and restrictions.

 (a)  General exclusions and restrictions. A person in charge shall impose the following exclusions and restrictions:

   (1)  Exclude a food employee from a food facility if the food employee is diagnosed with an infectious agent specified in §  46.112(1) (relating to diseases or medical conditions that must be reported).

   (2)  Restrict a food employee from working with exposed food; clean equipment, utensils, linens and unwrapped single-service and single-use articles, in a food facility if the food employee is either of the following:

     (i)   Experiencing a symptom specified in §  46.112(3) or (4).

     (ii)   Not experiencing a symptom of acute gastroenteritis specified in §  46.112(3), but has a stool that yields a specimen culture that is positive for Salmonella typhi, Shigella spp. or Shiga toxin-producing Escherichia coli.

 (b)  Special exclusions with respect to a food employee who is jaundiced. If a food employee is jaundiced, the person in charge shall exclude the food employee as a food handler until 7 days after the onset of jaundice. If a food employee is jaundiced more than 7 days after onset, the person in charge shall restrict the food employee from working with exposed food and clean equipment, utensils, linens and unwrapped single service and single use articles in a food facility.

 (c)  Special exclusions with respect to a food facility serving a highly susceptible population. If the population served by the food facility is a highly susceptible population, a person in charge shall impose any exclusions or restrictions required under subsection (a) and also exclude a food employee from the food facility if the food employee is any of the following:

   (1)  Experiencing a symptom of acute gastrointestinal illness specified in §  46.112(3) and meets any of the high-risk conditions specified in §  46.112(5), (6), (7) or (8).

   (2)  Is not experiencing a symptom of acute gastroenteritis specified in §  46.112(3), but has a stool that yields a specimen culture that is positive for S. typhi, Shigella spp. or Shiga toxin-producing Escherichia coli.

   (3)  Had a past illness from S. typhi within the last 3 months.

   (4)  Had a past illness from Shigella spp. or Shiga toxin-producing Escherichia coli within the last month.

   (5)  Jaundiced, regardless of the time of onset.

   This section cited in 7 Pa. Code §  46.114 (relating to duty to comply with exclusions and restrictions); 7 Pa. Code §  46.115 (relating to removing exclusions and restrictions); and 7 Pa. Code §  46.441 (relating to discarding or reconditioning unsafe, adulterated or contaminated food).