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| Food Program |
| Food Establishment Permits |
Food Establishment Regulations |
| Subpart B - Employee Health |
Healthy food workers are one of the most important ingredients in foodborne illness prevention. Even with strong food safety practices, ill food employees may unintentionally spread illness if they work while sick. To protect public health, ill food employees must either be restricted from certain food handling activities or excluded from working in food establishments. |
| Employee Illness |
According to the Food Code, employees must notify their supervisor or the Person in Charge (PIC) if they have:
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In addition to the items listed above, a food employee that works in a food establishment serving a Highly Susceptible Population, must report to the PIC if they:
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| Notifying the Health Officer and Health Department |
The PIC must notify the local health department and the health officer when a food employee is diagnosed with:
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| Excluding Ill Employees |
The PIC should exclude any food employee who is known to have:
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Some illnesses (such as the ones listed above) require the regulatory authority to exclude the ill employees from working in the establishment until medically cleared. If a facility has different sections (such as in a department store) the employee that is excluded from food service may be permitted to work in an area that is away from food preparation, service, or storage areas. However, a food employee with a symptom of gastrointestinal illness, such as vomiting, diarrhea, or jaundice, may work in a food establishment without special restriction, provided that the food employee furnishes written medical documentation to the health department from a health practitioner that the symptom is due to a medical condition not transmissible through food, such as Crohn's disease, irritable bowel syndrome, ulcerative colitis, or hepatitis C. |
| Diseases Transmitted Through Food |
| For more information on illnesses transmitted through food, please visit: FDA Food Safety. Some common illnesses are: Norovirus, Hepatitis A, Salmonella, Shigella, Staph. Aureus, and certain types of E.Coli. Certain medical conditions, such as Crohn’s Disease, Hepatitis C and Irritable Bowel Syndrome, can cause gastrointestinal symptoms that do not spread illness. If an employee with these conditions provides medical documentation to the regulatory authority, the employee may work in food service without special restriction. |
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