Ask the food employee to stop work immediately and leave the food establishment. Permit a return to work no sooner than 24 hours after symptoms have ended.
What should a manager do when a food employee reports symptoms of jaundice?
- Have the food employee stop work immediately.
- Inquire about how long the employee has been experiencing jaundice or associated symptoms of jaundice.
- Have the food employee leave the food establishment if he or she has had jaundice or has been experiencing symptoms of jaundice for less than 7 days.
- Report cases of jaundice to the regulatory authority and have the food employee’s return to work approved by a regulatory authority.
What should a manager do when a food employee reports symptoms of sore throat with fever?
- Place the employee on restricted duty, that is, no working with or around food.
- Allow food employees to return to work with written medical documentation from a health practitioner.
- If the food employee works in a facility that serves a highly susceptible population such as very young, older adults or those with compromised immune systems, exclude the food employee from the food establishment.
What should a manager do if a food employee has or reports an exposed boil or infected wound that is open and/or draining on the hands or arms?
Restrict any employee from working with food that has an infected skin lesion, like a boil or infected wound that is not properly covered. The manager can lift the restriction once the infected area is properly covered or healed.
What should the manager of a food establishment serving a highly susceptible population do if an employee reports an exposure to foodborne illness?
Restrict the food employee and make sure that training is provided about:
- The foodborne illness and related symptoms;
- Hand washing procedures;
- The prevention of bare hand contact with ready-to-eat foods; and
- The length of restriction and what is required to have the restriction lifted.
The manager must restrict food employees exposed to:
- Norovirus, for at least 48 hours from the time of exposure;
- Shigella spp. or E. coli O157:H7, for at least 3 days from exposure;
- Salmonella Typhi, for at least 14 days from exposure; or
- Hepatitis A virus, until after training has been given about symptoms, the use of bare hand contact with ready-to-eat food to avoid contamination, proper hand washing, or until at least 30 days from the initial exposure.