2006 Nebraska Revised Statutes - § 81-2,272.04 — Foodborne disease transmission; person in charge; duties.

Section 81-2,272.04
Foodborne disease transmission; person in charge; duties.

To prevent the likelihood of foodborne disease transmission, the person in charge of the food establishment shall:

(1) Exclude a food employee from a food establishment if the food employee is diagnosed with an infectious agent specified in subdivision (1) of section 81-2,272.03;

(2) Except as specified under subdivision (3) of this section, restrict a food employee from working with exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles in a food establishment if the food employee:

(a) Is suffering from a symptom specified in subdivision (2) of section 81-2,272.03; or

(b) Is not experiencing a symptom of acute gastroenteritis specified in subdivision (2)(a) of section 81-2,272.03 but has a stool that yields a specimen culture that is positive for Salmonella typhi;

(3) If the population served is highly susceptible, exclude a food employee who:

(a) Is experiencing a symptom of acute gastrointestinal illness specified in subdivision (2)(a) of section 81-2,272.03 and meets a high-risk condition specified in subdivision (4) of such section;

(b) Is not experiencing a symptom of acute gastroenteritis specified in subdivision (2)(a) of section 81-2,272.03 but has a stool that yields a specimen culture that is positive for Salmonella typhi, Shigella spp., or Escherichia coli 0157:H7;

(c) Had a past illness from Salmonella typhi within the last three months; or

(d) Had a past illness from Shigella spp. or Escherichia coli 0157:H7 within the last month; and

(4) For a food employee who is jaundiced:

(a) If the onset of jaundice occurred within the last seven calendar days, exclude the food employee from the food establishment; or

(b) If the onset of jaundice occurred more than seven calendar days before:

(i) Exclude the food employee from a food establishment that serves a highly susceptible population; or

(ii) Restrict the food employee from activities specified in subdivision (2) of this section, if the food establishment does not serve a highly susceptible population.

Source:

Laws 1997, LB 199, § 29

~Reissue Revised Statutes of Nebraska