{"data":{"id":"us-va/12vac5-421-90","jurisdiction":"us-va","citation":"12VAC5-421-90","heading":"Exclusions and restrictions","body":"The person in charge shall exclude or restrict a food employee from a food establishment in accordance with the following:\n\n1. Except when the symptom is from a noninfectious condition, exclude a food employee if the food employee is:\n\na. Symptomatic with vomiting or diarrhea;P or\n\nb. Symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, Shigella spp., Salmonella (nontyphoidal), or Shiga toxin-producing Escherichia coli.P\n\n2. Exclude a food employee who is:\n\na. Jaundiced and the onset of jaundice occurred within the last seven calendar days, unless the food employee provides to the person in charge written medical documentation from a health practitioner specifying that the jaundice is not caused by Hepatitis A virus or other fecal-orally transmitted infection;P\n\nb. Diagnosed with an infection from Hepatitis A virus within 14 calendar days from the onset of any illness symptoms, or within seven calendar days of the onset of jaundice;P or\n\nc. Diagnosed with an infection from Hepatitis A virus without developing symptoms.P\n\n3. Exclude a food employee who is diagnosed with Typhoid fever, or reports having had Typhoid fever within the past three months as specified in 12VAC5-421-80 A 3.P\n\n4. If a food employee is diagnosed with an infection from Norovirus and is asymptomatic:\n\na. Exclude the food employee who works in a food establishment serving a highly susceptible population;P or\n\nb. Restrict the food employee who works in a food establishment not serving a highly susceptible population.P\n\n5. If a food employee is diagnosed with an infection from Shigella spp. and is asymptomatic:\n\na. Exclude the food employee who works in a food establishment serving a highly susceptible population;P or\n\nb. Restrict the food employee who works in a food establishment not serving a highly susceptible population.P\n\n6. If a food employee is diagnosed with an infection from Shiga toxin-producing Escherichia coli, and is asymptomatic:\n\na. Exclude the food employee who works in a food establishment serving a highly susceptible population;P or\n\nb. Restrict the food employee who works in a food establishment not serving a highly susceptible population.P\n\n7. If a food employee is diagnosed with an infection from Salmonella (nontyphoidal) and is asymptomatic, restrict the food employee who works in a food establishment:\n\na. Serving a highly susceptible population,P or\n\nb. Not serving a highly susceptible population.P\n\n8. If a food employee is ill with symptoms of acute onset of sore throat with fever:\n\na. Exclude the food employee who works in a food establishment serving a highly susceptible population;P or\n\nb. Restrict the food employee who works in a food establishment not serving a highly susceptible population.P\n\n9. If a food employee is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under 12VAC5-421-80 A 1 e, restrict the food employee.P\n\n10. If a food employee is exposed to a foodborne pathogen as specified under 12VAC5-421-80 A 4 or 5, restrict the food employee who works in a food establishment serving a highly susceptible population.P","path":["Title 12. Health","Agency 5. Department of Health","Chapter 421. Food Regulations","Part II. Management and Personnel","Article 2. Employee Health"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/section90/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:50:13Z","sha256":"96994afab0e1861e30a00528076a2627856f6dae8ec9ccf007276cd5a0d44b48","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-421-80","next":"us-va/12vac5-421-100"},"notice":"GroundRules: Original legal text. Not legal advice."}