Food Employee Health

Many food poisonings have started due to sick employees going to work. Staying home when sick can prevent a food poisoning event from occurring at your establishment. Managers and operators must know when a food employee is not permitted to work (exclusion) and when a food employee task are limited to non-food production or storage areas (restriction). All employees and conditional employees must be trained on the Big 6 foodborne pathogens and the key symptoms. This should be a weekly topic of discussion to remind all of the importance of not working while sick.

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Big 6 Foodborne Pathogens: Hepatitis A, E. coli, Salmonella Typhi, Salmonella (NTS), Shigella, Norovirus

Key Symptoms: Vomiting, Jaundice, Diarrhea, sore throat with fever, infected wounds

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SGB Food Safety Consultants LLC | Phone: 762-441-0317

Helping you identify food safety risk to protect your customers, employees, and brand.