S.C. Code Regs. 2-201.11. Responsibility and Reporting Symptoms and Diagnosis

(A) The permit holder shall require food employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee shall 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:

(1) Has any of the following symptoms:

(a) Vomiting, P

(b) Diarrhea, P

(c) Jaundice, P

(d) Sore throat with fever, P 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, P

(ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or

(iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P

(2) Has an illness diagnosed by a health practitioner due to:

(a) Norovirus, P

(b) Hepatitis A virus, P

(c) Shigella spp., P

(d) Shiga toxin-producing Escherichia coli, P

(e) Typhoid fever (caused by Salmonella Typhi) P or

body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P

(2) Has an illness diagnosed by a health practitioner due to:

(a) Norovirus, P

(b) Hepatitis A virus, P

(c) Shigella spp., P

(d) Shiga toxin-producing Escherichia coli, P

(e) Typhoid fever (caused by Salmonella Typhi) P or

(f) Salmonella (nontyphoidal); P

(3) Had Typhoid fever diagnosed by a health practitioner within the past three (3) months without having received antibiotic therapy as determined by a health practitioner; P

(4) Has been exposed to or is the suspected source of a confirmed disease outbreak, because the food 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 (48) hours of the last exposure, P

(b) Shiga toxin-producing Escherichiacoli or Shigella spp. within the past three (3) days of the last exposure, P

(c) Typhoid fever within the past fourteen (14) days of the last exposure, P or

(d) Hepatitis A virus within the past thirty (30) days of the last exposure; P 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 having 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 having knowledge about, an individual diagnosed with an illness caused by:

(a) Norovirus within the past forty-eight (48) hours of the last exposure, P

(b) Shiga toxin-producing Escherichia coli or Shigella spp. within the past three (3) days of the last exposure, P

ends a setting where there is a confirmed disease outbreak, or living in the same household as, and having knowledge about, an individual diagnosed with an illness caused by:

(a) Norovirus within the past forty-eight (48) hours of the last exposure, P

(b) Shiga toxin-producing Escherichia coli or Shigella spp. within the past three (3) days of the last exposure, P

(c) Typhoid fever (caused by Salmonella Typhi) within the past fourteen (14) days of the last exposure, P or

(d) Hepatitis A virus within the past thirty (30) days of the last exposure. P

(B) The person in charge shall notify the Department when a food employee is:

(1) Jaundiced, Pf or

(2) Diagnosed with an illness due to a pathogen as specified under (A)(2)(a) through (f) of this section. Pf

(C) The person in charge shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under (A)(1) through (5) of this section, is:

(1) Excluded as specified under section 2-201.12 (A) -(C), and (D)(1), (E)(1), (F)(1), (G) or (H)(1) and in compliance with the provisions specified under section 2-201.13(A)through (H); P or

(2) Restricted as specified under 2-201.12 (D)(2), (E)(2), (F)(2), (H)(2), or section 2-201.12(I) or (J) and in compliance with the provisions specified under section 2-201.13(D)through (J). P

(D) A food employee shall report to the person in charge the information as specified under (A) of this section. Pf

(E) A food employee shall:

(1) Comply with an exclusion as specified under section 2-201.12(A) through(C) and 2-201.12(D)(1), (E)(1), (F)(1), (G), or (H)(1) and with the provisions specified under section 2-201.13(A)through (H); P or

13(D)through (J). P

(D) A food employee shall report to the person in charge the information as specified under (A) of this section. Pf

(E) A food employee shall:

(1) Comply with an exclusion as specified under section 2-201.12(A) through(C) and 2-201.12(D)(1), (E)(1), (F)(1), (G), or (H)(1) and with the provisions specified under section 2-201.13(A)through (H); P or

(2) Comply with a restriction as specified under 2-201.12(D)(2), (E)(2), (F)(2), (G), (H)(2), or section 2-201.12 (H), (I), or (J) and comply with the provisions specified under section 2-201.13(D) through (J). P