Which symptom must be reported to the manager

Food workers are required to report to their managers when they have a lesion containing pus, such as a boil or an infected wound. Other symptoms they should report are vomiting, diarrhea, jaundice, and sore throat with fever. When someone has the symptoms of diarrhea, vomiting or jaundice, they should stay away from the workplace, according to Bucknavage. And if they have a sore throat and fever, they should be restricted from preparing and serving food. Restrict the food handler from working with food.

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? Exclude the food handler from the operation. Managers must report these diagnoses to the local regulatory authority. The food worker should stay home until the regulatory authority gives them permission to work again.

If a food handler has a food-borne illness Food handlers must tell their work supervisor if they have any of the following symptoms while they are at work — vomiting, diarrhoea, a fever or a sore throat with a fever.

Food handlers should be excluded from work until 48 hours after vomiting has ceased and provided the person is well to return to work. Be careful not to punish employees for reporting when they are sick. If employees feel that reporting illness will threaten their job security, they may not be honest with you about their symptoms.

Make sure your shift managers and supervisors can answer questions that other employees may have about reporting symptoms and illnesses. Encourage employees to ask questions when they need help instead of guessing at the right answer. The When to Stay Home video describes what illnesses and symptoms must be reported to a food manager to keep customers safe. View the Spanish version of this video: Cuando Quedarse en Casa. Print out the free Feeling Sick? The Food Worker Illness Flowchart poster is a handy resource to help managers remember when they should exclude or restrict a sick food worker.

Answer the questions on the chart to arrive at the course of action recommended in the FDA Food Code. Note this resource does not cover when you should exclude or restrict employees if your establishment primarily serves a highly susceptible population. Did you use this stand-up training in your establishment?

Take a minute to do our feedback survey. Toggle navigation search. Log In. These five pathogens are: Shigella, E. Coli, Salmonella, Hepatitis A, and Norovirus. As the old saying goes, it is better to be safe than sorry.

The food safety principles taught in this article are captured in our Feeling Sick? Print the poster and use it to review this critical message with your staff. Let them know how important it is to protect customers from foodborne illness carried by sick food handlers. Hang the poster in areas of your work establishment where employees will see it, like the break room or next to a handwashing sink.

Encourage food employees to acknowledge their illnesses and reassure them that there will be no pressures to work while ill. Remind employees that you are depending on them to take responsibility to report their symptoms.