Working in a food establishment means direct contact with food. This brings about a number of risks which need to be managed to prevent cross-contamination of food which could make customers ill. Here are some of the questions which food establishments need to be asking...
So let me put these questions to you:
Question
What symptoms of foodborne illnesses should food establishments be most concerned about?
Answer
Food establishments should be most concerned about the following symptoms:
* Vomiting
* Diarrhoea
* Jaundice (yellow skin or eyes)
* Sore throat with fever
* Infected cuts and burns with pus on hands and wrists
Question
What should food employees do when they have symptoms of vomiting or diarrhoea?
Answer
If at work:
* Stop work immediately;
* Report to management; and
* Go home and only return after at least 24 hours have passed after the vomiting and diarrhoea symptoms have ended.
If the symptoms occur before the employee arrives to work, he or she should:
* Notify the manager by telephone; and
* Do not report to work until at least 24 hours have passed after the diarrhoea and vomiting symptoms have ended.
Question
What should food employees do if they are not feeling well and their skin or eyes turn yellow?'
Answer
Report the symptoms to their manager or employee health department immediately and seek medical attention. The employee should not return to work until after receiving clearance from a health practitioner. If the employee is jaundiced for more than 7 days, clearance from the local health department is required.
Question
What should food employees do if they have an infected wound or cut on their hand or arm?
Answer
Report the wound or cut to the manager, and then properly cover it with a clean, impermeable bandage and a single-use glove (for hand wounds), before returning to work.
Any related questions that you are wondering about? Please post them in our FOOD FORUM and we will respond A.S.A.P.
Author
Yvette Montalbano
