(Excluding Botulism and Salmonella infections). A reportable case of food poisoning is defined as follows: any person with symptoms of acute gastroenteritis, vomiting, diarrhea, or neurologic symptoms whose illness occurs in association with a group of other persons who may have consumed a common food or beverage. The etiologic agents include:

Upon receiving the report, the health officer shall make or cause to be made an investigation in an effort to determine the source and cause of the outbreak. If the responsible food is one distributed outside the area over which he has jurisdiction, he shall immediately report his findings to the Director of the State Department of Health Services and to those local health officers concerned. There are no restrictions on cases or contacts.