N.J. Admin. Code § 8:24-2.2
Current through Register Vol. 56, No. 9, May 6, 2024
Section 8:24-2.2 - Employee health(a) Persons, while affected with any disease in a communicable form or while a carrier of such disease or while affected with boils, infected wounds, sores, acute respiratory infection, jaundice, sore throat with fever, nausea, vomiting, or diarrhea which could cause foodborne diseases such as staphylococcal intoxication, shiga toxin-producing E. coli, salmonellosis, shigellosis or the hepatitis A virus, shall not work in any area of a food establishment 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 individuals and no person known or suspected of being affected with any such disease or condition shall be employed in any such area or capacity.(b) If the manager or person in charge has reason to suspect that any employee has contracted any disease in a communicable form which could result in foodborne disease or has become a carrier of such disease, he or she shall advise the employee to contact his or her physician for treatment and shall relieve him or her of duties relating to food handling or food contact surfaces.(c) The Department or health authority may use the following sources as guidelines for determining the characteristics and control of foodborne diseases: 1. The American Public Health Association's (APHA) text, Control of Communicable Diseases Manual (David L. Heymann, MD ed., APHA Press 20th ed. 2016), as amended and supplemented. The Control of Communicable Diseases Manual is available from the American Public Health Association, 800 I Street, NW, Washington, DC 20001, telephone: (202) 777-2742, email: apha@pbd.com and through the internet at http://secure.apha.org/imis/ItemDetail?iProductCode=978-087553-0185&CATEGORY=BK; orN.J. Admin. Code § 8:24-2.2
Amended by 53 N.J.R. 2196(a), effective 12/20/2021