Employee Health and Personal Hygiene Handbook. This document is also available in PDF (1.
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MB). To order this publication send an email to: CFSANPublication. Re@fda. hhs. gov and request the publication by name and publication number: IFS 0. Table of Contents. The Food and Drug Administration (FDA) has developed this Employee Health and Personal Hygiene Handbook to encourage practices and behaviors that can help prevent food employees from spreading viruses and bacteria to food.
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It provides information in a question- and- answer format that food establishment management and food employees can use to prevent the spread of disease. This handbook also provides easy reference to forms and tables that food establishments and the public health community may find useful when training staff and addressing employee health and hygiene matters. The information in this handbook is taken from those provisions in the 2. FDA Food Code and its Supplement aimed at preventing ill food employees from transmitting disease. The Centers for Disease Control and Prevention (CDC) and FDA cite five highly infective pathogens that can easily be transmitted by food workers and cause severe illness. These five foodborne pathogens, also known as the 'Big 5,' include Norovirus, the Hepatitis A virus, Salmonella Typhi, Shigella spp., and Escherichia coli (E.
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O1. 57: H7 or other Enterohemorrhagic or Shiga toxin- producing E. Other, less infectious pathogens that can also be transmitted by food employees to consumers through contaminated food include Staphylococcus aureus, Salmonella spp., and Streptococcus pyogenes. This handbook highlights a combination of three interventions that can be effective in prevention of the transmission of foodborne viruses and bacteria in food establishments. These interventions include: (a) restricting or excluding ill food employees from working with food; (b) using proper handwashing procedures; and (c) eliminating bare hand contact with foods that are ready- to- eat (RTE). Concurrent use of each intervention will help prevent the transmission of viruses, bacteria, and protozoan oocysts from food employees to consumers through contaminated food.
Proper management of a food establishment involves ensuring that food employees do not work when they are ill and having procedures for identifying employees who may transmit foodborne pathogens to food, other employees, and customers. Management must ensure that food employees and . When a food employee or conditional food employee reports either an exposure to, symptoms of, or a diagnosis with foodborne illness, the person in charge (PIC) must take action to prevent the transmission of foodborne bacteria and/or viruses from the infected food employee to the food.
The PIC must understand the requirements for restricting, excluding, and reinstating food employees. A correlation between the severity of a food employee's clinical illness and the level of exclusion and restriction required to eliminate the risk has been established. These levels were created to protect public health while avoiding unnecessary disruption to the employee schedule and the retail establishment's operation.
Proper handwashing reduces the spread of fecal- oral pathogens from the hands of a food employee to foods. Handwashing can also help reduce the transmission of other pathogens from environmental sources. Effective handwashing includes scrubbing, rinsing, and complete drying of hands and is essential for minimizing the likelihood of cross- contamination. The fingernails and surrounding areas are often the most contaminated parts of the hand and are also the most difficult part of the hand to get clean.
Every stage of handwashing is equally important and has an effect in reducing contamination of the hands. Handwashing alone might not always successfully remove pathogens from heavily contaminated hands, and infected food employees may not always be identified and removed from food preparation activities. This practice provides a secondary protection against the contamination of foods that do not require further cooking with microbial pathogens from the hands of ill food employees. The 2. 00. 5 FDA Food Code recognizes the increased risks of foodborne illness in highly susceptible populations (HSPs) such as the very young, older adults, and those with compromised immune systems. Food establishments in health care; assisted living, child or adult day care, hospitals, nursing homes, nursery schools, and senior citizen centers are required to take additional precautions to prevent the transmission of foodborne illness. For additional information about food safety, employee health and hygiene, and prevention of foodborne illness, go to the FDA/Center for Food Safety and Applied Nutrition’s (CFSAN’s) Retail Food web page.
SOURCE: Adapted from the 2. FDA Food Code and its Supplement, U. S. Department of Health and Human Services, Public Health Service, Food and Drug Administration(FDA 2. Food Code)(Supplement to the 2. Food Code)Acknowledgements: FDA National Retail Food Team- Marketing Work Group. FDA CFSAN Retail Food Protection and Cooperative Programs Coordination Staff/ Retail Food Protection Teamback to top.
What causes foodborne illness? Over 4. 0 different kinds of bacteria, viruses, parasites, and molds that may occur in food can cause foodborne illness.
A foodborne illness is commonly referred to as food poisoning or . Those individuals categorized as part of a Highly Susceptible Population (HSP) are more likely to experience a severe case of foodborne illness because they are: Immunocompromised, that is, have an immune system which has been impaired by disease or medical treatment; Preschool- age children; Elderly; Sick; or Confined to facilities that provide custodial care. What are the . These Big 5 pathogens have a low infectious dose, contaminate the gastrointestinal system after ingestion, and are shed in feces. These pathogens shed in high numbers. A food employee infected with a Big 5 pathogen will typically shed hundreds of thousands of pathogens in their feces that can be easily transmitted to food even when good handwashing practices are used.
Consequently, the illness experienced by the consumer can be very severe. The Big 5 includes: Norovirus; Salmonella Typhi (typhoid- like fever); E. The employee should not return to work until after receiving clearance from a health practitioner. If the employee is jaundiced for more than 7 days, clearance from the local health department is required. What should food employees do if they have an infected wound or cut on their hand or arm? Report the wound or cut to the manager, and then properly cover it with a clean, impermeable bandage and a single- use glove (for hand wounds), before returning to work. What should food employees do if they have a sore throat with fever?
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 an HSP, such as a hospital, nursing home, assisted living facility, or a day care center, the employee must stop working and go home until obtaining a clearance from a health practitioner and presenting it to the manager. Where can food employees learn more about preventing foodborne illness and following effective food safety practices? Foodborne illness information resources: FDA/CFSAN Foodborne Illness link.
The . Department of Agriculture, a tribal authority, or a public research university or extension program. Employee Health - Management Responsibilities. What is a food establishment manager’s responsibility for ensuring that food employees are trained on the reporting of symptoms and the diagnosis of foodborne illness? The manager or PIC is to make certain that food employees are trained on the subject of the: Causes of foodborne illness; Relationship between the food employee’s job task, personal hygiene, and foodborne illness; Requirements for reporting; and.
Specific symptoms, diagnoses, and exposures that must be reported to the PIC. What is a manager’s responsibility regarding informing food employees of their reporting requirements?(See Form 1- B and refer to Guide 3- C in Annex 7 of the 2. Food Code)Management should explain to food employees the importance of reporting specifi c symptoms and any diagnoses or exposures to foodborne illness. Things to be reported to management include: Vomiting, diarrhea, jaundice, sore throat with fever, or any exposed boil or open, infected wounds or cuts on the hands or arms; An illness diagnosed by a health practitioner that was caused by: Salmonella Typhi or typhoid- like fever, Shigella spp., Norovirus, hepatitis A virus, E.
Permit a return to work no sooner than 2. What should a manager do when a food employee reports symptoms of jaundice?(See Decision Tree 1 and Table 1a)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?(See Decision Tree 1 and Table 1a)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 an HSP, exclude the food employee from the food establishment.