FOOD SAFETY Updated February 2012 GORDON FOOD SERVICE Training Too Sick To Work?

GORDON FOOD SERVICE Training The purpose of this training is to inform food service employees when and what symptoms and exposures they should communicate to their Person in Charge. By the end of this training module, you will be able to: Explain how employee health is related to foodborne illness. List the signs and symptoms that need to be reported to the Person in Charge (PIC). List the diagnoses and exposures that must be reported to the PIC. Describe how proper hand hygiene and no bare hand contact with ready-to-eat food can prevent food borne illness. Objectives Purpose 2 FOOD SAFETY: Too Sick To Work?

GORDON FOOD SERVICE Training Why do we need to care? 3 FOOD SAFETY: Too Sick To Work? Foodborne Illnesses… Affect millions and cause thousands of deaths each year Cost billions of dollars each year Can be attributed to 25% of outbreaks Can result in legal action and damaged reputation It may cost you your job! EACH YEAR: 48 million people get sick from foodborne illnesses More than 128,000 people are hospitalized related to foodborne illnesses About 3,000 people die from foodborne illnesses According to the CDC…

GORDON FOOD SERVICE Training 4 FOOD SAFETY: Too Sick To Work Norovirus About half of all food related outbreaks of illness are caused by Norovirus People with norovirus are contagious from the moment they feel ill to at least 3 days after recovery. Did you know? Commonly called the “stomach flu” Results in diarrhea, vomiting, nausea, and stomach cramping Noroviruses are found in vomit and stool (fecal matter): 18 to 1,000 particles is enough to make someone sick 30,000,000 particles in one episode of vomiting

GORDON FOOD SERVICE Training 5 FOOD SAFETY: Too Sick To Work Norovirus This virus spread quickly and easily If a person vomits – particles can be found up to 25’ away. This organism can survive up to 2 weeks or even longer on inanimate objects (door handles, light switches, etc.) Did you know? People can become infected by: Eating food that is contaminated Touching surfaces that are contaminated, then their mouths Food can become infected by: Direct contact with contaminated hands Direct contact with surfaces that are contaminated with infected stool or vomit Tiny droplets that spray through the air when an infected person vomits

GORDON FOOD SERVICE Training 6 Reduce Foodborne Illness Remove ill employees from food preparation Use proper handwashing techniques No bare-hand contact with ready-to-eat foods FOOD SAFETY: Too Sick To Work? Reducing foodborne illness by 10% would keep about 5 million Americans from getting sick each year.

GORDON FOOD SERVICE Training 7 FOOD SAFETY: Too Sick To Work? Do your part Talk to your manager! It is your responsibility to report certain symptoms and illness to your manager. Your manager may restrict or exclude you from working with food, based on your symptoms/exposure. Restrict: tasks are limited and cannot include exposed food or clean equipment Exclude: employee is not allowed to work

GORDON FOOD SERVICE Training 8 If you have any of the following symptoms caused by illness or infection: Do Your Part: Report Immediately FOOD SAFETY: Too Sick To Work? Vomiting Jaundice (yellowing of the eyes and skin) Diarrhea Sore throat with fever Infected wounds or lesions with pus (on hands or exposed body parts)

GORDON FOOD SERVICE Training 9 If you or a household member has been diagnosed by a doctor with: Do Your Part: Report Immediately FOOD SAFETY: Too Sick To Work? Norovirus Salmonella typhi (typhoid fever) E. coli Hepatitis A Shigellosis Nontyphoidal Salmonella

GORDON FOOD SERVICE Training 10 When you have: Do Your Part: Report Immediately FOOD SAFETY: Too Sick To Work? Consumed or handled food that was implicated in a foodborne outbreak. Attended or worked in a location that had a confirmed foodborne illness outbreak. Live with someone who works or was in a location that was known to have had a foodborne illness outbreak.

GORDON FOOD SERVICE Training 11 Don’t touch ready-to-eat foods with bare hands FOOD SAFETY: Too Sick To Work? Wash hands properly Break the Chain: Stop the Spread of Infection

GORDON FOOD SERVICE Training Hand Washing 12 FOOD SAFETY: Too Sick To Work?  Before handling or serving food  After using the restroom  After sneezing or blowing nose  After taking a break, eating, or smoking  After touching face or hair  After returning to kitchen from another area  After handling uncooked foods  After taking off gloves  After busing tables or handling dirty dishes  After working with chemicals

FOOD SAFETY: Too Sick To Work? Updated February 2012 GORDON FOOD SERVICE Training Activity – Must we report it?

GORDON FOOD SERVICE Training 14 FOOD SAFETY: Too Sick to Work? Should this be Reported to a Supervisor? Amelia, a sandwich maker, has developed a fever since arriving at work. No. She has a fever, but that doesn’t need to be reported. She would need to report it if she had a sore throat with the fever. Clay, a prep chef, has itchy eyes and a runny nose while preparing vegetables. No. There is probably little risk. He should avoid touching his eyes or nose, and if he does, he should wash his hands properly.

GORDON FOOD SERVICE Training 15 FOOD SAFETY: Too Sick to Work? Should this be Reported to a Supervisor? Paula, a pizza maker, vomited several times before coming to work. Yes, vomiting requires reporting. Joe, a grill operator, has been feeling tired for several days. While at work, a coworker comments that Joe's skin looks yellow. Yes, fatigue and yellowing of his skin may indicate jaundice.

GORDON FOOD SERVICE Training 16 FOOD SAFETY: Too Sick to Work? Should this be Reported to a Supervisor? Mary, a salad maker, has had a sore throat for several days but otherwise feels fine. No, she does not have a fever. Rhonda, a chef, has a stomach ache and has made several trips to the restroom during her shift due to diarrhea. Yes, she has diarrhea, she shouldn’t be handling food.

GORDON FOOD SERVICE Training 17 FOOD SAFETY: Too Sick to Work? Should this be Reported to a Supervisor? Rick, a grill cook, has had to cough several times while grilling hamburgers. No. A cough is not necessarily a risk to the safety of the food he is handling. However, he must cough into his hands, away from food, and then properly wash them.

GORDON FOOD SERVICE Training 18 TOO SICK TO WORK? Do Your Part. MANDATORY. Reporting symptoms is FOOD SAFETY: Too Sick To Work?

GORDON FOOD SERVICE Training 19 FOOD SAFETY: Too Sick To Work? Questions? Gordon Food Service Nutrition Resource Center or