# Ohio Admin. Code 3717-1-02.1: Rule 3717-1-02.1. Management and personnel: employee health > Ohio · Regulations · In force URL: https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_02_1 ## Section - **Citation:** Ohio Admin. Code 3717-1-02.1 - **Heading:** Rule 3717-1-02.1. Management and personnel: employee health - **Jurisdiction:** Ohio - **Kind:** Regulations - **Status:** In force - **Text as of:** August 14, 2026 - **Source:** Compiled text - **Location:** Ohio Administrative Code / Agency 3717 / Chapter 3717-1 / Rule 3717-1-02.1 ## Text 119.03 (A) The license holder will ensure food employees and conditional employees report to the person in charge information about their health as it relates to diseases that are transmissible through food. A food employee or conditional employee is obligated to report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting; (b) Diarrhea; (c) Jaundice; (d) Sore throat with fever; or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover; (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover; or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage. (2) Has an illness diagnosed by a health care provider due to: (a) Campylobacter; (b) Cryptosporidium; (c) Cyclospora; (d) Entamoeba histolytica; (e) Shiga toxin-producing Escherichia coli; (f) Giardia; (g) Hepatitis A; (h) Norovirus; (i) Salmonella (nontyphoidal); (j) Salmonella Typhi; (k) Shigella spp.; (l) Vibrio cholerae; or (m) Yersinia ion is covered by a dry, durable, tight-fitting bandage. (2) Has an illness diagnosed by a health care provider due to: (a) Campylobacter; (b) Cryptosporidium; (c) Cyclospora; (d) Entamoeba histolytica; (e) Shiga toxin-producing Escherichia coli; (f) Giardia; (g) Hepatitis A; (h) Norovirus; (i) Salmonella (nontyphoidal); (j) Salmonella Typhi; (k) Shigella spp.; (l) Vibrio cholerae; or (m) Yersinia. (3) Had a previous illness, diagnosed by a health care provider, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health care provider; (4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (a) Norovirus within the past forty-eight hours of the last exposure; (b) Shiga toxin-producing Escherichia coli within the past ten days of the last exposure; (c) Shigella spp. within the past four days of the last exposure; (d) Salmonella Typhi within the past fourteen days of the last exposure; (e) Hepatitis A virus within the past fifty days of the last exposure; or (5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (a) Norovirus within the past forty-eight hours of the last exposure; (b) Shiga toxin-producing Escherichia coli, within the past ten days of the last exposure; (c) Shigella spp. within the past four days of the last exposure; (d) Salmonella Typhi within the past fourteen days of the last exposure; or (e) Hepatitis A virus within the past fifty days of the last exposure with an illness caused by: (a) Norovirus within the past forty-eight hours of the last exposure; (b) Shiga toxin-producing Escherichia coli, within the past ten days of the last exposure; (c) Shigella spp. within the past four days of the last exposure; (d) Salmonella Typhi within the past fourteen days of the last exposure; or (e) Hepatitis A virus within the past fifty days of the last exposure. (B) The person in charge is to notify the licensor when a food employee is diagnosed with an illness due to a pathogen specified under paragraph (A)(2) of this rule. (C) The person in charge is to ensure that a conditional employee: (1) Who exhibits or reports a symptom as specified under paragraph (A)(1) of this rule, or who reports a diagnosed illness as specified under paragraph (A)(2) or (A)(3) of this rule, is precluded from becoming a food employee until the conditional employee meets the criteria as specified under paragraph (E) of this rule; and (2) Who will work as a food employee in a food service operation or retail food establishment that serves a highly susceptible population and reports a history of exposure as specified under paragraphs (A)(4) and (A)(5) of this rule, is precluded from becoming a food employee until the conditional employee meets the criteria as specified under paragraph (E) of this rule. (D) Conditions of exclusion and restriction - exclusions and restrictions. (1) The person in charge will restrict the duties of a food employee of a food service operation or retail food establishment that has any of the symptoms listed in paragraph (A)(1) of this rule; and (2) The person in charge will restrict the duties of a food employee or exclude a food employee diagnosed with illnesses listed in paragraph (A)(2) of this rule from a food service operation or retail food establishment in accordance with rule 3701-3-13 of the Administrative Code. (E) Removal of exclusions and restrictions t that has any of the symptoms listed in paragraph (A)(1) of this rule; and (2) The person in charge will restrict the duties of a food employee or exclude a food employee diagnosed with illnesses listed in paragraph (A)(2) of this rule from a food service operation or retail food establishment in accordance with rule 3701-3-13 of the Administrative Code. (E) Removal of exclusions and restrictions. The person in charge may remove an exclusion or restriction specified under paragraph (D) of this rule if the food employee is released by a health care provider or by approval of the licensor. This provision does not prevent a person in charge from removing the restriction of a food employee if the restriction was due to symptoms listed in paragraph (A)(1) of this rule, the symptoms have ceased, and the illness was not from an infectious disease agent listed in paragraph (A)(2) of this rule. Last updated September 5, 2024 at 11:02 AM Supplemental Information Authorized By: 3717.04 , 3717.05 Amplifies: 3717.04 , 3717.05 8/26/2029 3/1/2009 ## Nearby sections - [Ohio Admin. Code 3717-1-01 Rule 3717-1-01. State of Ohio Uniform Food Safety Code and definitions](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_01.md) - [Ohio Admin. Code 3717-1-02 Rule 3717-1-02. Determination of the primary business of a facility for purpose of licensure](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_02.md) - [Ohio Admin. Code 3717-1-02.1 Rule 3717-1-02.1. Management and personnel: employee health](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_02_1.md) - [Ohio Admin. Code 3717-1-02.2 Rule 3717-1-02.2. Management and personnel: personal cleanliness](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_02_2.md) - [Ohio Admin. Code 3717-1-02.3 Rule 3717-1-02.3. Management and personnel: hygienic practices](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_02_3.md) - [Ohio Admin. Code 3717-1-02.4 Rule 3717-1-02.4. Management and personnel: supervision](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_02_4.md) - [Ohio Admin. Code 3717-1-03 Rule 3717-1-03. Food - safe, unadulterated, and honestly presented](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_03.md) - [Ohio Admin. Code 3717-1-03.1 Rule 3717-1-03.1. Food: sources, specifications, and original containers](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_03_1.md) - [Ohio Admin. Code 3717-1-03.2 Rule 3717-1-03.2. Food: protection from contamination after receiving](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_03_2.md) - [Ohio Admin. Code 3717-1-03.3 Rule 3717-1-03.3. Food: destruction of organisms of public health concern](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_03_3.md) - [Ohio Admin. Code 3717-1-03.4 Rule 3717-1-03.4. Food: limitation of growth of organisms of public health concern](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_03_4.md) - [Ohio Admin. Code 3717-1-03.5 Rule 3717-1-03.5. Food: food identity, presentation, and on premises labeling](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_03_5.md) - [Ohio Admin. Code 3717-1-03.6 Rule 3717-1-03.6. Food: discarding or reconditioning unsafe, adulterated or contaminated food](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_03_6.md) - [Ohio Admin. Code 3717-1-03.7 Rule 3717-1-03.7. Food: special requirements for highly susceptible populations](https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_03_7.md) --- Source: Frix Law Library, https://www.frixlaw.com/law-library/statutes/STATE_OH_ADC_3717_1_02_1. Check the current official text before relying on it. Not legal advice.