What is a "restriction"?

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.

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1. What is a "restriction"?
2. What is an "exclusion"?
3. Who can exclude or restrict a food employee?
4. Who can lift the exclusion or restriction?