# S.C. Code Regs. 2-201.13: S.C. Code Regs. 2-201.13. Removal, Adjustment, or Retention of Exclusions and Restrictions > South Carolina · Regulations · In force URL: https://www.frixlaw.com/law-library/statutes/STATE_SC_CODEREGS_2_201_13 ## Section - **Citation:** S.C. Code Regs. 2-201.13 - **Heading:** S.C. Code Regs. 2-201.13. Removal, Adjustment, or Retention of Exclusions and Restrictions - **Jurisdiction:** South Carolina - **Kind:** Regulations - **Status:** In force - **Text as of:** August 14, 2026 - **Source:** Compiled text - **Location:** South Carolina Code of Regulations / Chapter 61 DEPARTMENT OF ENVIRONMENTAL SERVICES / S.C. Code Regs. 2-201.13 ## Text The person in charge shall adhere to the following conditions when removing, adjusting, or retaining the exclusion or restriction of a food employee: (A) Except when a food employee is diagnosed with Typhoid fever or an infection from hepatitis A virus: (1) Reinstate a food employee who was excluded as specified under 2-201.12(A)(1) if the food employee: (a) Is asymptomatic for at least twenty-four (24) hours; P or (b) Provides to the person in charge written medical documentation from a health practitioner that states the symptom is from a noninfectious condition. P (2) If a food employee was diagnosed with an infection from Norovirus and excluded as specified under 2-201.12(A)(2): (a) Restrict the food employee, who is asymptomatic for at least twenty-four (24) hours and works in a retail food establishment not serving a highly susceptible population, until the conditions for reinstatement as specified under (D)(1) or (2) of this section are met; P or (b) Retain the exclusion for the food employee, who is asymptomatic for at least twenty-four (24) hours and works in a retail food establishment that serves a highly susceptible population, until the conditions for reinstatement as specified under (D)(1) or (2) of this section are met. P (3) If a food employee was diagnosed with an infection from Shigella spp. and excluded as specified under 2-201.12(A)(2): (a) Restrict the food employee, who is asymptomatic for at least twenty-four (24) hours and works in a retail food establishment not serving a highly susceptible population, until the conditions for reinstatement as specified under (E)(1) or (2) of this section are met; P or employee was diagnosed with an infection from Shigella spp. and excluded as specified under 2-201.12(A)(2): (a) Restrict the food employee, who is asymptomatic for at least twenty-four (24) hours and works in a retail food establishment not serving a highly susceptible population, until the conditions for reinstatement as specified under (E)(1) or (2) of this section are met; P or (b) Retain the exclusion for the food employee, who is asymptomatic for at least twenty-four (24) hours and works in a retail food establishment that serves a highly susceptible population, until the conditions for reinstatement as specified under (E)(1) or (2) or (E)(1) and (3)(a) of this section are met. P (4) If a food employee was diagnosed with an infection from Shiga toxin-producing Escherichia coli and excluded as specified under 2-201.12(A)(2): (a) Restrict the food employee, who is asymptomatic for at least twenty-four (24) hours and works in a retail food establishment not serving a highly susceptible population, until the conditions for reinstatement as specified under (F)(1) or (2) of this section are met; P or (b) Retain the exclusion for the food employee, who is asymptomatic for at least twenty-four (24) hours and works in a retail food establishment that serves a highly susceptible population, until the conditions for reinstatement as specified under (F)(1) or (2) are met. P (5) If a food employee was diagnosed with an infection from Salmonella (nontyphoidal) and excluded as specified under 2-201.12(A)(2): (a) Restrict the food employee, who is asymptomatic for at least thirty (30) days, until conditions for reinstatement as specified under (G)(1) or (2) of this section are met; P or instatement as specified under (F)(1) or (2) are met. P (5) If a food employee was diagnosed with an infection from Salmonella (nontyphoidal) and excluded as specified under 2-201.12(A)(2): (a) Restrict the food employee, who is asymptomatic for at least thirty (30) days, until conditions for reinstatement as specified under (G)(1) or (2) of this section are met; P or (b) Retain the exclusion for the food employee who is symptomatic, until conditions for reinstatement as specified under Paragraphs (G)(1) or (G)(2) of this section are met. P (B) Reinstate a food employee who was excluded as specified under 2-201.12(B) if the person in charge obtains approval from the Department and one of the following conditions is met; (1) The food employee has been jaundiced for more than seven (7) calendar days; P (2) The anicteric food employee has been symptomatic with symptoms other than jaundice for more than fourteen (14) calendar days; P or (3) The food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of a Hepatitis A virus infection. P (C) Reinstate a food employee who was excluded as specified under 2-201.12(C) if the food employee provides to the person in charge written medical documentation from a health practitioner that states the food employee is free from Typhoid fever. P (D) Reinstate a food employee who was excluded as specified under 2-201.12(A)(2) or (D)(1) who was restricted under 2-201.12(D)(2) if: (1) The excluded or restricted food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of a Norovirus infection; P od employee is free from Typhoid fever. P (D) Reinstate a food employee who was excluded as specified under 2-201.12(A)(2) or (D)(1) who was restricted under 2-201.12(D)(2) if: (1) The excluded or restricted food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of a Norovirus infection; P (2) The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved and more than forty-eight (48) hours have passed since the food employee became asymptomatic; P or (3) The food employee was excluded or restricted and did not develop symptoms and more than forty-eight (48) hours have passed since the food employee was diagnosed. P (E) Reinstate a food employee who was excluded as specified under 2-201.12(A)(2) or (E)(1) or who was restricted under 2-201.12(E)(2) if one of the following conditions is met: (1) The excluded or restricted food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of a Shigella spp. infection based on test results showing two (2) consecutive negative stool specimen cultures that are taken: (a) Not earlier than forty-eight (48) hours after discontinuance of antibiotics, P and (b) At least twenty-four (24) hours apart; P (2) The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved, and more than seven (7) calendar days have passed since the food employee became asymptomatic; P or ultures that are taken: (a) Not earlier than forty-eight (48) hours after discontinuance of antibiotics, P and (b) At least twenty-four (24) hours apart; P (2) The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved, and more than seven (7) calendar days have passed since the food employee became asymptomatic; P or (3) The food employee was excluded or restricted and did not develop symptoms and more than seven (7) calendar days have passed since the food employee was diagnosed. P (F) Reinstate a food employee who was excluded or restricted as specified under 2-201.12(A)(2) or (F)(1) or who was restricted under 2-201.12(F)(2) if one of the following conditions is met: (1) The excluded or restricted food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of an infection from Shiga toxin-producing Escherichia coli based on test results that show two (2) consecutive negative stool specimen cultures that are taken: (a) Not earlier than forty-eight (48) hours after discontinuance of antibiotics; P and (b) At least twenty-four (24) hours apart; P (2) The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved and more than seven (7) calendar days have passed since the food employee became asymptomatic; P or (3) The food employee was excluded or restricted and did not develop symptoms and more than seven (7) days have passed since the food employee was diagnosed. P (G) Reinstate a food employee who was excluded as specified under 2-201.12(A)(2) or who was restricted as specified under 2-201.12(G) if one of the following conditions is met: e food employee became asymptomatic; P or (3) The food employee was excluded or restricted and did not develop symptoms and more than seven (7) days have passed since the food employee was diagnosed. P (G) Reinstate a food employee who was excluded as specified under 2-201.12(A)(2) or who was restricted as specified under 2-201.12(G) if one of the following conditions is met: (1) The excluded or restricted food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee is free of a Salmonella (nontyphoidal) infection based on test results showing two (2) consecutive negative stool specimen cultures that are taken; (a) Not earlier than forty-eight (48) hours after discontinuance of antibiotics, P and (b) At least twenty-four (24) hours apart; P (2) The food employee was restricted after symptoms of vomiting or diarrhea resolved and more than thirty (30) days have passed since the food employee became asymptomatic; P or (3) The food employee was excluded or restricted and did not develop symptoms and more than thirty (30) days have passed since the food employee was diagnosed. P (H) Reinstate a food employee who was excluded or restricted as specified under 2-201.12(H)(1) or (2) if the food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee meets one of the following conditions: (1) Has received antibiotic therapy for Streptococcus pyogenes infection for more than twenty-four (24) hours; P (2) Has at least one negative throat specimen culture for Streptococcus pyogenes infection; P or oyee provides to the person in charge written medical documentation from a health practitioner stating that the food employee meets one of the following conditions: (1) Has received antibiotic therapy for Streptococcus pyogenes infection for more than twenty-four (24) hours; P (2) Has at least one negative throat specimen culture for Streptococcus pyogenes infection; P or (3) Is otherwise determined by a health practitioner to be free of a Streptococcus pyogenes infection. P (I) Reinstate a food employee who was restricted as specified under 2-201.12(I) if the skin, infected wound, cut, or pustular boil is properly covered with one of the following: (1) An impermeable cover such as a finger cot or stall and a single-use glove over the impermeable cover if the infected wound or pustular boil is on the hand, finger, or wrist; P (2) An impermeable cover on the arm if the infected wound or pustular boil is on the arm; Por (3) A dry, durable, tight-fitting bandage if the infected wound or pustular boil is on another part of the body. P (J) Reinstate a food employee who was restricted as specified under 2-201.12(J) and was exposed to one of the following pathogens as specified under 2-201.11(A)(4)(a) through (d) or 2-201.11(A)(5)(a) through (d): (1) Norovirus and one of the following conditions is met: (a) More than forty-eight (48) hours have passed since the last day the food employee was potentially exposed; P or (b) More than forty-eight (48) hours have passed since the food employee’s household contact became asymptomatic. P (2) Shigella spp. or Shiga toxin-producing Escherichia coli and one of the following conditions is met: (a) More than three (3) calendar days have passed since the last day the food employee was potentially exposed; P or ly exposed; P or (b) More than forty-eight (48) hours have passed since the food employee’s household contact became asymptomatic. P (2) Shigella spp. or Shiga toxin-producing Escherichia coli and one of the following conditions is met: (a) More than three (3) calendar days have passed since the last day the food employee was potentially exposed; P or (b) More than three (3) calendar days have passed since the food employee’s household contact became asymptomatic. P (3) Typhoid fever (caused by Salmonella Typhi) and one of the following conditions is met: (a) More than fourteen (14) calendar days have passed since the last day the food employee was potentially exposed; P or (b) More than fourteen (14) calendar days have passed since the food employee’s household contact became asymptomatic. P (4) Hepatitis A virus and one of the following conditions is met: (a) The food employee is immune to Hepatitis A virus infection because of a prior illness from Hepatitis A; P (b) The food employee is immune to Hepatitis A virus infection because of vaccination against Hepatitis A; P (c) The food employee is immune to Hepatitis A virus infection because of IgG administration; P (d) More than thirty (30) calendar days have passed since the last day the food employee was potentially exposed; P (e) More than thirty (30) calendar days have passed since the food employee’s household contact became jaundiced; P or (f) The food employee does not use an alternative procedure that allows bare hand contact with ready-to-eat food until at least thirty (30) days after the potential exposure as specified in (I)(4)(d) and (e) of this section, and the food employee receives additional training about: ty (30) calendar days have passed since the food employee’s household contact became jaundiced; P or (f) The food employee does not use an alternative procedure that allows bare hand contact with ready-to-eat food until at least thirty (30) days after the potential exposure as specified in (I)(4)(d) and (e) of this section, and the food employee receives additional training about: (i) Hepatitis A symptoms and preventing the transmission of infection, P (ii) Proper handwashing procedures, P and (iii) Protecting ready-to-eat food from contamination introduced by bare hand contact. 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