10.3.1.1 Personnel who are known to have been known to be carriers, or are carriers, of infectious diseases that present a health risk to others through the packing or storage processes shall not engage in the processing or packing of food or enter storage areas where food is exposed.
Just curious as to what other people are addressing as infectious diseases. Do you call out specific diseases pertaining to food safety: E. coli, salmonella, staph. a, etc. or just leave it as a blanket statement?