{"data":{"id":"us-va/2vac5-585-100","jurisdiction":"us-va","citation":"2VAC5-585-100","heading":"Removal, adjustment, or retention of exclusions and restrictions","body":"The person in charge shall adhere to the following conditions when removing, adjusting, or retaining the exclusion or restriction of a food employee:\n\n1. Except when a food employee is diagnosed with typhoid fever or an infection from Hepatitis A virus:\n\na. Reinstate a food employee who was excluded as specified under subdivision 1 a of 2VAC5-585-90 if the food employee:\n\n(1) Is asymptomatic for at least 24 hours;P or\n\n(2) Provides to the person in charge written medical documentation from a health practitioner that states the symptom is from a noninfectious condition.P\n\nb. If a food employee was diagnosed with an infection from Norovirus and excluded as specified under subdivision 1 b of 2VAC5-585-90:\n\n(1) Restrict the food employee, who is asymptomatic for at least 24 hours and works in a food establishment not serving a highly susceptible population until the conditions for reinstatement as specified in subdivision 4 a or b of this section are met;P or\n\n(2) Retain the exclusion for the food employee, who is asymptomatic for at least 24 hours and works in a food establishment that serves a highly susceptible population, until the conditions for reinstatement as specified in subdivision 4 a or b of this section are met.P\n\nc. If a food employee was diagnosed with an infection from Shigella spp. and excluded as specified under subdivision 1 b of 2VAC5-585-90:\n\n(1) Restrict the food employee, who is asymptomatic, for at least 24 hours and works in a food establishment not serving a highly susceptible population, until the conditions for reinstatement as specified in subdivision 5 a or b of this section are met;P or\n\n(2) Retain the exclusion for the food employee, who is asymptomatic for at least 24 hours and works in a food establishment that serves a highly susceptible population, until the conditions for reinstatement as specified in (i) subdivision 5 a or 5 b of this section, or  (ii) subdivisions 1 c (1) and 5 a of this section are met.P\n\nd. If a food employee was diagnosed with an infection from  Shiga toxin-producing Escherichia coli and excluded as specified under subdivision 1 b of 2VAC5-585-90:\n\n(1) Restrict the food employee, who is asymptomatic for at least 24 hours and works in a food establishment not serving a highly susceptible population, until the conditions for reinstatement as specified in subdivision 6 a or b of this section are met;P or\n\n(2) Retain the exclusion for the food employee, who is asymptomatic for at least 24 hours and works in a food establishment that serves a highly susceptible population, until the conditions for reinstatement as specified in subdivision 6 a or b are met.P\n\ne. If a food employee was diagnosed with an infection from  Salmonella (nontyphoidal) and excluded as specified in subdivision 1 b of 2VAC5-585-90:\n\n(1) Restrict the food employee, who is asymptomatic, for at least 30 days until conditions for reinstatement as specified in subdivision 7 a or b of this section are met;P or\n\n(2) Retain the exclusion for the food employee, who is symptomatic, until conditions for reinstatement as specified in subdivision 7 a or b of this section are met.P\n\n2. Reinstate a food employee who was excluded as specified under subdivision 2 of 2VAC5-585-90 if the person in charge obtains approval from the  department and one of the following conditions is met:\n\na. The food employee has been jaundiced for more than seven calendar days;P\n\nb. The anicteric food employee has been symptomatic with symptoms other than jaundice for more than 14 calendar days;P or\n\nc. 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\n\n3. Reinstate a food employee who was excluded as specified under subdivision 3 of 2VAC5-585-90 if:\n\na. The person in charge obtains approval from the  department;P and\n\nb. 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\n\n4. Reinstate a food employee who was excluded as specified under subdivision 1 b or 4 a of 2VAC5-585-90, who was restricted under subdivision 4 b of 2VAC5-585-90 if the person in charge obtains approval from the  department and one of the following conditions is met:\n\na. 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\n\nb. The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved, and more than 48 hours have passed since the food employee became  asymptomatic;P or\n\nc. The food employee was excluded or restricted and did not develop symptoms and more than 48 hours have passed since the food employee was diagnosed.P\n\n5. Reinstate a food employee who was excluded as specified under subdivision 1 b or 5 a of 2VAC5-585-90 or who was restricted under subdivision 5 b of 2VAC5-585-90 if the person in charge obtains approval from the  department and one of the following conditions is met:\n\na. 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 consecutive negative stool specimen cultures that are taken:\n\n(1) Not earlier than 48 hours after discontinuance of antibiotics;P and\n\n(2) At least 24 hours apart;P\n\nb. The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved, and more than seven calendar days have passed since the food employee became asymptomatic;P or\n\nc. The food employee was excluded or restricted and did not develop symptoms and more than seven calendar days have passed since the food employee was diagnosed.P\n\n6. Reinstate a food employee who was excluded or restricted as specified under subdivision 1 b or 6 a of 2VAC5-585-90 or who was restricted under subdivision 6 b of 2VAC5-585-90 if the person in charge obtains approval from the  department and one of the following conditions is met:\n\na. 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 consecutive negative stool specimen cultures that are taken:\n\n(1) Not earlier than 48 hours after the discontinuance of antibiotics;P and\n\n(2) At least 24 hours apart;P\n\nb. The food employee was excluded or restricted after symptoms of vomiting or diarrhea resolved and more than seven calendar days have passed since the food employee became asymptomatic;P or\n\nc. The food employee was excluded or restricted and did not develop symptoms and more than seven days have passed since the food employee was diagnosed.P\n\n7. Reinstate a food employee who was excluded as specified under subdivision 1 b of 2VAC5-585-90 or who was restricted under subdivision 7 of 2VAC5-585-90 if the person in charge obtains approval from the departmentP and one of the following conditions is met:\n\na. 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 consecutive negative stool specimen cultures that are taken:\n\n(1) Not earlier than 48 hours after discontinuance of antibiotics,P and\n\n(2) At least 24 hours apart;P\n\nb. The food employee was restricted after symptoms of vomiting or diarrhea resolved, and more than 30 days have passed since the food employee became asymptomatic;P or\n\nc. The food employee was excluded or restricted and did not develop symptoms and more than 30 days have passed since the food employee was diagnosed.P\n\n8. Reinstate a food employee who was excluded or restricted as specified under subdivision  8 a or b of 2VAC5-585-90 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:\n\na. Has received antibiotic therapy for Streptococcus pyogenes infection for more than 24 hours;P\n\nb. Has at least one negative throat specimen culture for Streptococcus pyogenes infection;P or\n\nc. Is otherwise determined by a health practitioner to be free of Streptococcus pyogenes infection.P\n\n9. Reinstate a food employee who was restricted as specified under subdivision  9 of 2VAC5-585-90 if the skin, infected wound, cut, or pustular boil is properly covered with one of the following:\n\na. 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\n\nb. An impermeable cover on the arm if the infected wound or pustular boil is on the arm;P or\n\nc. A dry, durable, tight-fitting bandage if the infected wound or pustular boil is on another part of the body.P\n\n10. Reinstate a food employee who was restricted as specified under subdivision  10 of 2VAC5-585-90 and was exposed to one of the following pathogens as specified under 2VAC5-585-80 A 4 or 5:\n\na. Norovirus and one of the following conditions is met:\n\n(1) More than 48 hours have passed since the last day the food employee was potentially exposed;P or\n\n(2) More than 48 hours have passed since the food employee's household contact became asymptomatic.P\n\nb. Shigella spp. or  Shiga toxin-producing Escherichia coli and one of the following conditions is met:\n\n(1) More than three calendar days have passed since the last day the food employee was potentially exposed;P or\n\n(2) More than three calendar days have passed since the food employee's household contact became asymptomatic.P\n\nc.   typhoid fever (caused by Salmonella typhi) and one of the following conditions is met:\n\n(1) More than 14 calendar days have passed since the last day the food employee was potentially exposed;P or\n\n(2) More than 14 calendar days have passed since the food employee's household contact became asymptomatic.P\n\nd. Hepatitis A virus and one of the following conditions is met:\n\n(1) The food employee is immune to Hepatitis A virus infection because of prior illness from Hepatitis A;P\n\n(2) The food employee is immune to Hepatitis A virus infection because of vaccination against Hepatitis A;P\n\n(3) The food employee is immune to Hepatitis A virus infection because of IgG administration;P\n\n(4) More than 30 calendar days have passed since the last day the food employee was potentially exposed;P\n\n(5) More than 30 calendar days have passed since the food employee's household contact became jaundiced;P or\n\n(6) The food employee does not use an alternative procedure that allows bare hand contact with ready-to-eat food until at least 30 days after the potential exposure, as specified in subdivision  10 d (4) and (5) of this section, and the food employee receives additional training about:\n\n(a) Hepatitis A symptoms and preventing the transmission of infection;P\n\n(b) Proper handwashing procedures;P and\n\n(c) Protecting ready-to-eat food from contamination introduced by bare hand contact.P","path":["Title 2. Agriculture","Agency 5. Department of Agriculture And Consumer Services","Chapter 585. Retail Food Establishment Regulations","Part II. Management and Personnel","Article 2. Employee Health"],"source_url":"https://law.lis.virginia.gov/admincode/title2/agency5/chapter585/section100/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:44:59Z","sha256":"91399dc1916211ed9735b914b5899cd571be11c67b1e94368832d7a156eb71d0","source_id":"us-va-vac","stale":false,"prev":"us-va/2vac5-585-90","next":"us-va/2vac5-585-130"},"notice":"GroundRules: Original legal text. Not legal advice."}