A. 
An employee with a disease in a communicable form or who is a carrier of such disease may not work in a public eating or drinking place in a capacity which brings him into contact with the production, handling, storage or transportation or food or equipment used in public eating or drinking places.
B. 
A proprietor may not employ a person suspected or having a disease in a communicable form or of being a carrier of such disease.
C. 
An employee who has a discharging or infected wound, sore or lesion on hands, arms, or an exposed portion of the body shall be excluded from those operations which will bring him into contact with food, beverages, utensils or equipment used in public eating or drinking places.
When suspicion arises as to the possibility of transmission of infection from an employee, the Public Health Officer is authorized to require the following measures:
A. 
The immediate exclusion of the employee from the eating or drinking place.
B. 
The immediate closing of the eating or drinking place concerned until, in the opinion of the Public Health Officer, no further danger of disease outbreaks exists.
C. 
Restriction of the services of the employee to some area of work where there would be no danger of transmitting disease.
D. 
Adequate medical examinations of the employee and of his associates, with laboratory examinations if necessary.
A. 
Employees shall wear and clean outer garments, maintain a high degree of personal cleanliness and conform to hygienic practices while on duty. They shall wash their hands thoroughly in an approved handwashing facility before starting work and as often as may be necessary to remove soil and contamination. An employee may not resume work after visiting the toilet room without washing his hands with soap and warm water.
B. 
Hair nets, caps or other effective hair covering shall be used by employees engaged in the preparation and service of food or washing of utensils and equipment to keep hair from food and food contact surfaces.
C. 
Persons engaged in the preparation, handling or service of food may not use tobacco in any form while in equipment and utensil washing, food preparation, or food serving areas. However, designated locations in such areas may be approved by the Public Health Officer for smoking where no contamination hazards will result.