EMPLOYEE HEALTH

Working sick puts everyone at risk – employees and customers alike!

ASK: What poses the biggest food safety risk?

ANSWER: Sick employees who come to work.

ASK: Who should you tell if you are sick?

ANSWER: Your shift manager or supervisor.

ASK: What symptoms are of most concern?

ANSWER: Vomiting Diarrhea Jaundice – yellow skin or eye color, sore throat with fever

ASK: If you have diarrhea or vomiting, how long must you stay home?

ANSWER: Until at least 24 hours after your symptoms end.

ASK: What should you do if you have a cut or open wound?

ANSWER: Cover the cut or open wound with an impermeable bandage. If the cut or open wound is located on your hand, use a single-use glove.

ASK: What foodborne illnesses must be reported to your shift supervisor or manager and the health department?

ANSWER: If you are diagnosed with Norovirus, Hepatitis A virus, E. coli, Shigella, Salmonella (non-typhoidal), or Typhoid Fever (caused by Salmonella Typhi), you must report it to your shift supervisor or manager.

ASK: What if you have been exposed to someone with one of these diseases?

ANSWER: Report your exposure to your shift supervisor or manager. In most cases you can continue to work unless you become ill yourself.

prevent foodborne illness poster.pdf

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