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Restriction means a food employee’s activities are limited to prevent the risk of transmitting a disease that is transmissible through food. A restricted employee cannot work with exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.
Exclusion means a food employee is not permitted to work in or enter a food establishment as a food employee.
The PIC (Person in Charge) of an establishment has the authority to exclude or restrict a food employee from a food establishment to prevent the transmission of disease through food.
In many cases, the manager or PIC (Person in Charge) removes, adjusts or retains the exclusion or restriction.