bake - January 2015 - 14

food safety

Management's Responsibility
What is a food establishment manager's responsibility for

What should a manager do when a food employee reports

ensuring that food employees are trained on the reporting

symptoms of sore throat with fever?

of symptoms and the diagnosis of foodborne illness?

* Place the employee on restricted duty, that is, no working

The manager or person in charge needs to make certain that

* Allow food employees to return to work with written medical

with or around food
food employees are trained on the subjects of:
* Causes of foodborne illness
* Relationship between the food employee's job task, personal
hygiene, and foodborne illness
* Requirements for reporting

documentation from a health practitioner
* If the food employee works in a facility that serves a highly
susceptible population such as very young, older adults or
those with compromised immune systems, exclude the food
employee from the food establishment

* Speciﬁc symptoms, diagnoses, and exposures that must
be reported to the person in charge

What should a manager do if a food employee has or reports
an exposed boil or infected wound that is open and/or drain-

Management should explain to food employees the importance

ing on the hands or arms?

of reporting speciﬁc symptoms and any diagnoses or expo-

* Restrict any employee from working with food that has an

sures to foodborne illness.

infected skin lesion, like a boil or infected wound that is not
properly covered. The manager can lift the restriction once

What should a manager do when a food employee reports

the infected area is properly covered or healed

symptoms of a possible foodborne illness?
* Ask the food employee to stop work immediately and leave

What should the manager of a food establishment serving a

the food establishment. Permit a return to work no sooner

highly susceptible population do if an employee reports an

than 24 hours after symptoms have ended.

exposure to foodborne illness?
* Restrict the food employee and make sure that training

What should a manager do when a food employee reports

is provided about:

symptoms of jaundice?

› The foodborne illness and related symptoms

* Have the food employee stop work immediately

› Hand washing procedures

* Inquire about how long the employee has been experiencing

› The prevention of bare hand contact with

jaundice or associated symptoms of jaundice
* Have the food employee leave the food establishment if he
or she has had jaundice orhas been experiencing symptoms
of jaundice for less than 7 days
* Report cases to the regulatory authority and have the food
employee's return approved by a regulatory authority

ready-to-eat foods
› The length of restriction and what is required
to have the restriction lifted.
* The manager must restrict food employees exposed to:
› Norovirus, for at least 48 hours from the time of exposure
› Shigella spp. or E. coli O157:H7, for at least 3 days from
exposure
› Salmonella Typhi, for at least 14 days from exposure

Explain the importance of
reporting foodborne illness.

› Hepatitis A virus, until after training has been given about
symptoms, the use of bare hand contact with ready-toeat food to avoid contamination, proper hand washing,
or until at least 30 days from the initial exposure.
SOURCE: WWW.FDA.GOV

14 < JAN 2015 | bakemag.com
http://WWW.FDA.GOV http://www.bakemag.com
bake - January 2015

Table of Contents for the Digital Edition of bake - January 2015
