A. 
No employee with any disease in a communicable form, or who is a carrier of such disease, shall work in any food establishment in any capacity which brings him in contact with the production, handling, storage or transportation of food or equipment used. No proprietor shall employ in any such capacity any such person, or any person suspected of having any disease in a communicable form, or of being a carrier of such disease. Any employee who has a discharging or infected wound, sore or lesion on hands, arms or any portion of body, shall be excluded from those operations which bring him into contact with food, beverages, utensils or equipment used in food establishments.
B. 
When suspicion arises as to the possibility of transmission of infection from any employee, the Department is authorized to require any or all of the following measures:
(1) 
The immediate exclusion of employee from the food establishment.
(2) 
The immediate closing of the food establishment concerned until, in the opinion of the Department, no further danger of disease outbreaks exists.
(3) 
Restriction of the employee's services to some area of work where there would be no danger of transmitting disease.
(4) 
Adequate medical examinations of the employee and of his associates, with such laboratory examinations as may be indicated.
A. 
All employees shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygienic practices while on duty. Employees shall wash their hands thoroughly in approved handwashing facility before starting work, and as often as may be necessary to remove soil and contamination. No employee shall 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 shall 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 Department for smoking where no contamination hazards result and when all food handlers thoroughly wash their hands before returning to work.
A. 
No employee shall expectorate in any room where food is prepared, served or stored.
B. 
A placard, containing the warning with respect to washing hands with soap and water after visiting the toilet room and expectorating, shall be posted in all employee toilet rooms.