Reporting Illness in Food Workers
Safe Food is Good Business
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Food Worker Responsibilities
You MAY NOT WORK if you have:
- Diarrhea
- Vomiting
If you have been told you have one of the following infections, you must report the infection to your manager:
- E. coli 0157:H7
- Salmonella
- Shigella
- Hepatitis A
Because infections that cause diarrhea or vomiting can be transmitted from food workers to customers, you may temporarily be given work assignments that do not put customers at risk of infection.
Reporting Policy
You must report any incident of diarrhea, vomiting, jaundice (yellow skin or eye color) to your manager. You must also report to your manager if you have an open, infected wound so precautions can be taken to prevent food contamination.
For more information, contact:The Minnesota Department of Health at 651-201-5414 or toll free at 1-877-676-5414.
Manager Responsibilities
Ill Employee Policys
Exclude all ill employees from the establishment while they have:
- Diarrhea
- Vomiting
Restrict an employee from working with food or clean equipment, including utensils, if the person is infected with:
- E. coli 0157:H7
- Salmonella
- Shigella
- Hepatitis A
Notify the regulatory authority of any employee infected with any of the disease-causing organisms listed above.
Record all employee reports of diarrhea or vomiting. Upon request, report these illnesses to the regulatory authority.
Customer Complaint Policy
Notify the regulatory authority of complaints from customers who report becoming ill with diarrhea or vomiting after eating at the establishment.
Notify the regulatory authority of complaints from customers who test positive for E. coli 0157:H7, Salmonella, Shigella, or Hepatitis A after eating at the establishment.
Notify the following person in your establishment of any employee illness or customer complaint:
Name: __________________________
Title: ___________________________
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