Handling Illness

Handling Illness


Well, I guess you all heard about the
closing of our youth Sickie elementary and the foodborne illness outbreak! Yeah, I heard it was caused by a school cook who came to work sick! I heard it was
caused by pest infestation! Well, I heard it was caused by this kid! Enough! There are many pathogens that
can cause foodborne illness. The investigators will
let us all know the root cause, eventually! Our main concern is that we
follow our food safety policies and procedures, and most importantly if
you’re sick or have symptoms of concern, that you let me know immediately.
Then I will determine if you’re excluded from work or restricted from certain
duties on the job to prevent foodborne illness. Agreed?
Agreed! It is critical that
everyone understands the requirements for restricting or excluding symptomatic
school nutrition employees! If you are experiencing vomiting, diarrhea or
jaundice, a yellowing of the skin or eyes, you will not be permitted to come to
work. This requirement applies to areas where food is received, prepared, stored,
packaged, served, vended, transported or purchased! If you serve a population
highly susceptible to foodborne illness, such as preschool children and have a
sore throat with a fever, you will be excluded from working in your kitchen.
Otherwise if you have a sore throat with a fever or an infected sore, you may be
restricted from working with or around food. If you have been placed on
restricted duty, you may work as a cashier, stocked canned or packaged food
products, or work in cleaning and maintenance outside of the production
kitchen. If your symptoms were vomiting or diarrhea, you must be symptom-free for
at least 24 hours prior to returning to work. Written documentation from a
medical provider is required for sore throat with a fever, and contact your
local health department for information on returning to work after Hepatitis A
diagnosis. Exclusion requirements for school nutrition employees diagnosed with one of the big six foodborne illnesses is a must to protect your
customers! Norovirus, Salmonella including Salmonella Typhi also called Typhoid
fever, e.Coli, Shigella or Hepatitis A should be
reported immediately. School districts should consult the local regulatory
authority, such as the Health Department in determining a return to work date. Hey Brenda! You got a minute? Sure, come on in! I remember you said
to let you know immediately if we had any symptoms before we got to work or
once we got here, and I got a sore throat and I’m coming down with a fever. So what
do you want me to do for today? I’m supposed to serve in a few minutes.
I think to be on the safe side today, let’s restrict your work to non-food duties.
Why don’t you cashier and I’ll let someone else work the serving line?
Sounds like a plan! Oh, Alicia have you touched any food or been around the
equipment this morning? Oh, no I was just breaking down boxes for recycling!
Okay good, make sure you wash your hands frequently and stay away from the
preparing any food or using any equipment! Hey Grace! How’s it going? Oh, I’m
so proud you selected baby carrots! Yeah, I’m trying to improve my vision! What are
you doing down here at the end of the line ? They put me on restriction!
Oh no, I hope they didn’t take your cell phone away! Do the right thing for you,
your team and the customer! Exclude or restrict symptomatic employees! For more
information on employee health and personal hygiene visit our website!
www.theicn.org

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