The owner who has a food safety certificate issued pursuant to Section 113947.1 or the food employee who has this food safety certificate shall instruct all food employees regarding the relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors, and food employee health to foodborne illness. The owner or food safety certified employee shall require food employees to report the following to the person in charge:

1. (a) If a food employee is diagnosed with an illness due to one of the following:

   1. (1) Salmonella typhi.
   2. (2) Salmonella spp.
   3. (3) Shigella spp.
   4. (4) Entamoeba histolytica.
   5. (5) Enterohemorrhagic or shiga toxin producing Escherichia coli.
   6. (6) Hepatitis A virus.
   7. (7) Norovirus.

2. (b) If a food employee has a wound that is one of the following:

   1. (1) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the wound and a single-use glove is worn over the impermeable cover.
   2. (2) On exposed portions of the arms, unless the wound is protected by an impermeable cover.
   3. (3) On other parts of the body, unless the wound is covered by a dry, durable, tight-fitting bandage.