Employee Illness Reporting (Food Service Operations)

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LESSON 1 FOOD SAFETY: A REVIEW

WELCOME! Before we begin our discussion on Employee Illness Reporting, let us first have a recap of what you have learned from the previous lessons on food safety. After taking this lesson, you should be able to review your understanding of safe food preparation and handling. The following are the specific topics that will be covered: Food Preparation and Service Food Safety Hazards Food Safety Standards Foodborne Illnesses ARE YOU READY? Tap the button below to get started.

Let's review!

LESSON 2 EMPLOYEE RESPONSIBILITIES

HELLO THERE! As a food handler, you are advised to follow certain measures to avoid spreading viruses or bacteria to food. This lesson will guide you on your responsibilities in reporting foodborne illnesses. Specifically, the following will be answered: What are your responsibilities in preventing foodborne illnesses? What should you report to management? What other precautions can you take to avoid spreading foodborne illnesses? ARE YOU READY? Tap the button below to get started.

Food poisoning happens when people eat contaminated food.

Sometimes, food served at a restaurant can get contaminated as a result of how the staff handles it. For example, if food handlers are unable to properly wash their hands, food contamination may occur.

If food contamination happens and a customer becomes ill after eating at a restaurant, the consequences might be serious.

Which of the following are the possible consequence of food contamination? Select all possible answers

LET'S REVIEW! Preventing the spread of foodborne illnesses is one of your main responsibility as a food service staff. You can help prevent foodborne illnesses by following some precautions. Swipe up or use the arrows to learn more

#1 Use gloves when handling ready-to-eat (RTE) food.

#2 Wash your hands often, especially when they are heavily soiled or when it touched a contaminated surface.

#3 Do not report to work when ill. Inform your manager or person in charge (PIC) and let them advise you on the proper course of action.

#4 Understand all elements of food handling and the risk factors for foodborne illnesses.

#5 Be aware that uncontrolled risk factors might lead to foodborne illness among customers.

Take these precautions to protect yourself and your customers. We appreciate your service!

LESSON 3 MANAGEMENT RESPONSIBILITIES

HELLO THERE! Now that you know your responsibilities as food handlers, let's talk about how your manager or person in charge (PIC) will handle situations involving employees reporting symptoms or illness. This lesson will guide you on how management decides the proper course of action for these cases. Specifically, the following will be answered: What are the management's responsibilities in preventing foodborne illnesses? How does the management decide whether to exclude or restrict food employees? Does your employer comply with OSHA memorandum Employer Safety Incentive and Disincentive Policies and Practices? ARE YOU READY? Tap the button below to get started.

You have learned that food employees should immediately report to their manager or person in charge (PIC) to prevent the spread of foodborne illnesses at work.

PIC is in charge of mandating food employees and job applicants to provide information about their health and activities as these are associated with illnesses transmissible through consumption.

In addition, the manager or PIC ensures that all food personnel gets food safety training focusing on the following topics: What causes foodborne illness? What is the relationship between the food employee's task, their personal hygiene, and foodborne diseases? What are the requirements for reporting? What are the specific symptoms, diagnoses, and exposures that should be reported?

LEARN MORE You can access the FDA Employee Health and Personal Hygiene Handbook in the Briefcase of this course to learn more about the guidelines.

ALMOST THERE!