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http://www.stpaul.gov/code/lc33I.html ~ Regulations, Title 7, Section 162.10, and Minnesota Statutes, Section 18B.14) for easy identification of contents. (3) Poisonous or toxic materials consist of the following categories: a. Insecticides and rodenticides; and b. Detergents, sanitizers, related cleaning or drying agents, caustics, acids, polishes and other chemicals. Materials in each of these two (2) categories shall be stored separately from each other and shall not be stored above food, food equipment, utensils or single-service articles. Toxic materials shall be obtained, identified, stored and used only in such manner and under such conditions as will not contaminate food or constitute any other hazard to man. The office shall have the right to designate the proper storage of toxic materials. (4) Sanitizers, cleaning compounds, or other compounds intended for use on food contact surfaces shall not be used in a way that leaves a toxic residue on such surfaces or that constitutes a hazard to employees or other persons. Poisonous or toxic materials shall not be used in a way that contaminates food, equipment or utensils, nor in a way other than in full compliance with the manufacturer's labeling. (5) Personal medications and first aid supplies shall be stored to prevent them from contaminating food and food contact surfaces. (C.F. No. 93-1755, ~ 11, 12-9-93) Sec. 331.11. Disease prevention and control. (a) Prohibited persons. 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 or an infected wound, 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 disease to other people. (b) Procedure when infection is suspected When the office has reason to suspect disease transmission from any food service establishment employee, the office shall require an illness or morbidity history of the suspected employee or make any other investigation as may be indicated and take appropriate action. The office may require any or all of the following measures: (1) The immediate exclusion of the employee from all work activity in food service establishments. (2) The immediate closure of the food service establishment concerned until, in the opinion of the office, no further danger of disease transmission exists. (3) Restriction of the employee's services to an area of the establishment where there would be no danger of transmitting the disease. (4) Adequate medical examinations and laboratory tests of employee(s) to confirm the presence or absence of communicable disease. Such examinations and tests shall be conducted without expense to the office. (c) Cleanliness. (1) All employees shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to hygienic practices during all periods of duty. (2) Hair nets, caps or other effective and approved hair restraints shall be used to prevent contamination of food, utensils and equipment. Hair spray is not an acceptable hair restraint. 17 of 31 6/28/99 2:52 PM