A foodemployee with a symptom of gastrointestinal illness, such as vomiting, diarrhea, or jaundice, may work in a foodestablishment without special restriction, provided that the foodemployee furnishes written medical documentation to the regulatory authority from a health practitioner that the symptom is due to a medical condition not transmissible through food, such as Crohn's disease, irritable bowel syndrome, ulcerative colitis, or hepatitis C.