Food Employee Illness Guidelines
An illness symptoms action guidance chart showing illnesses/conditions, the action foodworkers should take, criteria for returning to work, and other helpful information.
Revised 3/17/2010
- Download a print version of this document:
Food Employee Illness Guidelines (PDF: 148KB/15 pages)
Spotlight
Food Safety Alert:
Shell Eggs and Salmonella Enteritidis (August, 2010)
Food Safety Alerts and Food Recalls
Information on recent food safety alerts, and lists of food product recalls.
Norovirus Infection
Noroviruses are members of a group of viruses called caliciviruses also known previously as “Norwalk-like viruses.” Learn more about Norovirus, how to minimize your risk of acquiring norovirus infection, required reporting information, clinical features, laboratory diagnosis, treatment and more.
Hand Hygiene: Wash Your Hands!
Hand hygiene is a term used to cover both hand washing using soap and water, and cleaning hands with waterless or alcohol-based
hand sanitizers.
Foodworker Illness Awareness
Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets. As a food manager or worker you have a responsibility to protect yourself and your guests from foodborne illness.
If you have questions or comments about this page, please use our Foodsafety Comment Form.