§ 50-121. Employee health.

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No person, while infected with a disease in a communicable form that can be transmitted by foods or who is a carrier of organisms that cause such a disease or while afflicted with a boil, an infected wound or an acute respiratory infection, shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic organisms or transmitting the disease to other persons.

(Code 1970, § 11-65; Ord. No. 80-24, § 3.1, 9-23-80)

                    
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