Section 2-201.12 - Exclusions and RestrictionsThe PERSON IN CHARGE shall EXCLUDE or RESTRICT a FOOD EMPLOYEE from a FOOD ESTABLISHMENT in accordance with the following:
(A)Except when the symptom is from a noninfectious condition, EXCLUDE a FOOD EMPLOYEE if the FOOD EMPLOYEE is:(1) Symptomatic with vomiting or diarrhea; P or(2) Symptomatic with vomiting or diarrhea and diagnosed with an infection from Noro-virus, Shigella spp., Salmonella spp. (Non-typhoidal), or ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING E. COLI.P(B) EXCLUDE a FOOD EMPLOYEE who is: (1) Jaundiced, until cause of jaundice is diagnosed by a HEALTH PRACTITIONER and the FOOD EMPLOYEE is determined not to have a condition that is transmissible via food handling; p(2) Diagnosed with an infection from hepatitis A virus through day 10 following onset of jaundice; through day 14 following onset of symptoms if jaundice does not occur; P or(3) Diagnosed with an infection from hepatitis A virus without developing symptoms through day 14 following the date of a positive laboratory result. P(C) EXCLUDE a FOOD EMPLOYEE who is diagnosed with an infection from Salmonella Typhi, or reports a previous infection with Salmonella Typhi within the past 3 months as specified under Subparagraph 2-201.11 (A) (3). P(D) If a FOOD EMPLOYEE is diagnosed with an infection from Norovirus and is ASYMPTOMATIC: (1) EXCLUDE the FOOD EMPLOYEE for 48 hours following diagnosis who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or(2) With APPROVAL from the local public health agency or REGULATORY AUTHORITY; RESTRICT the FOOD EMPLOYEE for 48 hours following diagnosis who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P(E) If a FOOD EMPLOYEE is diagnosed with an infection from Shigella spp. and is ASYMPTOM ATIC: (1) EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or(2) With APPROVAL from the local public health agency or REGULATORY AUTHORITY; RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P(F) If a FOOD EMPLOYEE is diagnosed with an infection from ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING e. coli, and is ASYMPTOMATIC: (1) EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or(2) With APPROVAL from the local public health agency or REGULATORY AUTHORITY; RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P(G) If a FOOD EMPLOYEE is ill with symptoms of acute onset of sore throat with fever: (1) EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or(2) With APPROVAL from the local public health agency or REGULATORY AUTHORITY, RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. P(H) If a FOOD EMPLOYEE is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under Subparagraph 2-201.11 (A) (1) (e), RESTRICT the FOOD EMPLOYEE. P(I) If a FOOD EMPLOYEE is exposed to a foodborne pathogen as specified under Subparagraphs 2-201.11 (A) (4) or (5), RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION. P(J) If a FOOD EMPLOYEE is diagnosed with an infection from Salmonella spp. (non-ty-phoidal), and is ASYMPTOMATIC: (1) EXCLUDE the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION; P or(2) With APPROVAL from the local public health agency or REGULATORY AUTHORITY; RESTRICT the FOOD EMPLOYEE who works in a FOOD ESTABLISHMENT not serving a HIGHLY SUSCEPTIBLE POPULATION. PWis. Admin. Code Department of Health Services § 2-201.12