(1) Cottage food operators must not manufacture cottage food products (for example, working with exposed food; working with cleaning equipment, utensils, and linens; or working with unwrapped single-service or single-use articles) while experiencing the following symptoms:

(a) vomiting;

(b) diarrhea;

(c) jaundice;

(d) sore throat with fever;

(e) a lesion containing pus such as a boil or infected wound that is open or draining and is:

(i) on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover;

(ii) on exposed portions of the arms, unless the lesion is protected by an impermeable cover; or

(iii) on other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage;

(f) symptoms of any of the following illnesses as diagnosed by a health practitioner:

(i) norovirus;

(ii) hepatitis A virus;

(iii) shigella spp.;

(iv) shiga toxin-producing escherichia coli;

(v) salmonella typhi; or

(vi) nontyphoidal salmonella.

(2) A cottage food operator experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth must not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.

History: 50-50-103, 50-50-116, MCA; IMP, 50-50-103, 50-50-105, 50-50-116, MCA; NEW, 2015 MAR p. 1494, Eff. 9/25/15.