Food Handling - Employee Health Policy Agreement

10 Employee Health Policy Agreement Reporting Symptoms of Illness I agree to report to the manager when I have 1 Diarrhea 2 Vomiting 3 Jaundice yellowing of the skin and or eyes 4 Sore throat with fever 5 Infected cuts or wounds , or lesions containing pus on the hand , wrist , an exposed body part such as boils and infected wounds , however small Reporting Diagnosed Illnesses I agree to report to the manager when I have 1 Norovirus 2 Salmonella Typhi typhoid fever 3 Shigella spp infection 4 E coli infection Escherichia coli O157 H7 or other EHEC STEC infection 5 Hepatitis A Note The manager must report to the Health Department when an employee has one of these illnesses Reporting Exposure of Illness I agree to report to the manager when I have been exposed to any of the illnesses listed above through 1 An outbreak of Norovirus , typhoid fever , Shigella spp infection , E coli infection , or Hepatitis A 2 A household member with Norovirus , typhoid fever , Shigella spp infection , E coli infection , or hepatitis A 3 A household member attending or working in a setting with an outbreak of Norovirus , typhoid fever , Shigella spp infection , E coli infection , or Hepatitis A Exclusion and Restriction from Work If you have any of the symptoms or illnesses listed above , you may be excluded or restricted from work If you are excluded from work you are not allowed to come to work If you are restricted from work you are allowed to come to work , but your duties may be limited Returning to Work If you are excluded from work for having diarrhea and or vomiting , you will not be able to return to work until more than 24 hours have passed since your last symptoms of diarrhea and or vomiting If you are excluded from work for exhibiting symptoms of a sore throat with fever or for having jaundice yellowing of the skin and or eyes , Norovirus , Salmonella Typhii typhoid fever , Shigella spp infection , E coli infection , and or Hepatitis A , you will not be able to return to work until Health Department approval is granted Agreement I understand that I must 1 Report when I have or have been exposed to any of the symptoms or illnesses listed above ; and 2 Comply with work restrictions and or exclusions that are given to me I understand that if I do not comply with this agreement , it may put my job at risk Food Employee Name please print Signature of Employee Date Manager Person - in - Charge Name please print Signature of Manager Person - in - Charge DatePageThese are some of the Bacterium and Viruses spread from Food Handlers to Food E Coli Overview A bacterium that can produce a deadly toxin and causes an estimated 70,000 cases of foodborne illnesses each year in the US Sources Meat , especially undercooked or raw hamburger , produce and raw milk Incubation period 2 - 10 days Symptoms Severe diarrhea , cramping , dehydration Prevention Cook implicated food to 155F , wash hands properly and frequently , correctly wash rinse and sanitize food contact surfaces Shigella Overview Shigella is a bacterium that causes an estimated 450,000 cases of diarrhea illnesses each year Poor hygiene causes Shigella to be easily passed from person to person Ways of Prevention Sources Salad , milk , and dairy products , and unclean water Incubation period 1 - 7 days Symptoms Diarrhea , stomach cramps , fever , chills and dehydration Prevention Wash hands properly and frequently , especially after using the restroom , wash vegetables thoroughly Salmonella Overview Salmonella is a bacterium responsible for millions of cases of foodborne illnesses a year Elderly , infants and individuals with impaired immune systems are at risk to severe illness and death can occur if the person is not treated promptly with antibiotics Sources raw and undercooked eggs , undercooked poultry and meat , dairy products , seafood , fruits and vegetables Incubation period 5 - 72 hours up to 16 days has been documented for low doses 1 Handwashing is the MOST Symptoms Nausea , vomiting , cramps , and fever CRITICAL control step in Prevention Cook all food to proper temperatures , chill food rapidly , and eliminate sources of cross prevention of disease Invest 20 seconds to follow contamination ie proper meat storage , proper wash , rinse , and sanitize procedure these 6 simple steps 1 Wet your hands and arms Hepatitis A with warm running water Overview Hepatitis A is a liver disease caused by the Hepatitis A virus Hepatitis A can affect anyone In the 2 Apply soap and bring to a United States , Hepatitis A can occur in situations ranging from isolated cases of disease to widespread good lather 3 Scrub hands and arms epidemics vigorously for 10 to 15 Incubation period 15 - 50 days seconds clean under nails Symptoms Jaundice , nausea , diarrhea , fever , fatigue , loss of appetite , cramps and between fingers 4 Rinse hands and arms Prevention Wash hands properly and frequently , especially after using the restroom thoroughly under running water Norovirus 5 Dry hands and arms with a Overview This virus is the leading cause of diarrhea in the United States Any food can be contaminated with single - use paper towel or norovirus if handled by someone who is infected with the virus This virus is highly infectious warm - air hand dryer 6 Use the towel to turn off Incubation period 6 - 48 hours faucets and open door Symptoms Nausea , vomiting , diarrhea , and cramps handles so you don't re - Prevention Wash hands properly and frequently , especially after using the restroom obtain food from a contaminate your hands reputable food source and wash vegetables thoroughly 2 Don't go to work when you Staph Staphylococcus aureus are sick Overview Staph food poisoning is a gastrointestinal illness It is caused by eating foods contaminated with 3 No bare hand contact with toxins produced by Staphylococcus aureus Staph can be found on the skin , in the mouth , throat , and nose of ready - to - eat foods many employees The hands of employees can be contaminated by touching their nose , infected cuts or other body parts Staph produces toxins that are extremely heat stable and are not inactivated by normal reheating temperatures It is important that food contamination be minimized Incubation period Staph toxins are fast acting , sometimes causing illness in as little as 30 minutes after eating contaminated foods , but symptoms usually develop within one to six hours Sources Ready - to - eat foods touched by bare hands Foods at highest risk of producing toxins are those that are made by hand and require no cooking Symptoms Patients typically experience several of the following nausea , vomiting , stomach cramps , and diarrhea The illness lasts one day to three days In a small minority of patients the illness may be more severe Prevention No bare hand contact with ready - to - eat foods Wash hands properly Do not prepare food if you have a nose or eye infection Do not prepare or serve food for others if you have wounds or skin infections on your hands or wrists If food is to be stored longer than two hours , keep hot foods hot over 135 ° F and cold foods cold 41 ° F or under Properly cool all foods Page