A cook arrives at the start of the shift and tells the manager he has had watery diarrhea since this morning but no fever. What is the correct action under California's employee health rule?
Explanation
California Retail Food Code HSC §113949.1 and §114403 require the person in charge to EXCLUDE any food employee who is experiencing vomiting, diarrhea, jaundice, sore throat with fever, or an infected open lesion. Exclusion means the employee may not work in the food facility in ANY capacity, including dishwashing or front-counter service, because pathogens such as norovirus and Shiga-toxin-producing E. coli are shed in extremely high concentrations during diarrhea and can transfer to food, utensils, and surfaces despite gloves and handwashing. The employee may return to work only when symptom-free for at least 24 hours (most facilities use 48 hours for vomiting/diarrhea aligned with FDA Food Code 2-201.13), and if a Big 6 illness is diagnosed, written medical clearance is required before return. Options A, B, and C all keep the sick worker on premises, which is non-compliant and is the leading documented cause of foodborne outbreaks in U.S. restaurants per CDC data.
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