Food Code - St. Louis County

(2) RESTRICT the FOOD EMPLOYEE who works in a FOODESTABLISHMENT not serving a HIGHLY SUSCEPTIBLEPOPULATION.diagnosed withShigella spp. infectionand asymptomatic(E) If a FOOD EMPLOYEE is diagnosed with an infection fromShigella spp. and is ASYMPTOMATIC:(1) EXCLUDE the FOOD EMPLOYEE who works in a FOODESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION;or(2) RESTRICT the FOOD EMPLOYEE who works in a FOODESTABLISHMENT not serving a HIGHLY SUSCEPTIBLEPOPULATION.diagnosed with EHECor STEC andasymptomatic(F) If a FOOD EMPLOYEE is diagnosed with an infection fromENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING E. COLI, andis ASYMPTOMATIC:(1) EXCLUDE the FOOD EMPLOYEE who works in a FOODESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION;or(2) RESTRICT the FOOD EMPLOYEE who works in a FOODESTABLISHMENT not serving a HIGHLY SUSCEPTIBLEPOPULATION.symptomatic with sorethroat with fever(G) If a FOOD EMPLOYEE is ill with symptoms of acute onset ofsore throat with fever:(1) EXCLUDE the FOOD EMPLOYEE who works in a FOODESTABLISHMENT serving a HIGHLY SUSCEPTIBLE POPULATION;or(2) RESTRICT the FOOD EMPLOYEE who works in a FOODESTABLISHMENT not serving a HIGHLY SUSCEPTIBLEPOPULATION.symptomatic withuncovered infectedwound or pustular boil(H) If a FOOD EMPLOYEE is infected with a skin lesion containingpus such as a boil or infected wound that is open or drainingand not properly covered as specified under Subparagraph2-201.11(A)(1)(e), RESTRICT the FOOD EMPLOYEE.34