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Yes, food employees can work as long as they can provide medical documentation indicating that the symptoms are from a non-infectious condition. Some non-infectious conditions include Crohn's disease, irritable bowel syndrome, some liver diseases, and symptoms commonly experienced during stages of pregnancy.
FDA Employee Health and Personal Hygiene Handbook
Yes, food employees share the responsibility with management for preventing foodborne illness and are required to know:
Yes, food employees, can continue working as long as the wound, cut, or burn is properly covered with a waterproof cover like a finger cot and disposable glove, or a dry, durable, tight-fitting bandage.
If a food employee is exposed to any of the following situations it must be reported:
Clean hands and exposed portions of arms for at least 20 seconds by the following method:
Food employees can prevent foodborne illness by:
Report the symptoms to their manager and seek medical attention. The employee should not return to work until after receiving clearance from a health practitioner. If the employee is jaundice for more than 7 days, clearance from the local health department is required.
Report the illness to the manager and, if possible, continue working while remaining aware that the manager could consider reassignment to a position that does not include the handling of food, food-contact equipment, utensils, or single-service articles. If the employee works in a food establishment serving a Highly Susceptible Population (HSP), such as a hospital, nursing home, assisted living facility, or a daycare center, the employee must stop working and go home until he or she obtains clearance from a health practitioner and presents it to the manager.
Report the wound, burn or cut to the manager and properly cover it with a clean, impermeable bandage and a single-use glove (for hand wounds) before returning to work.
If at work:
If the symptoms occur before the employee arrives to work, he or she should:
They should do this immediately after engaging in activities that contaminate the hands and:
Foodborne illness information resources: