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TextEmployee Health Policy
DO YOU HAVE AN EMPLOYEE HEALTH POLICY?
Food safety equals the prevention of foodborne illness. With that in mind, all food service establishments should have an Employee Health Policy in place. A good Employee Health Policy consists of three parts:
- Employee training on foodborne illness, particularly symptoms and prevention of the Big Five.
- Documentation that employees have been instructed of their responsibility to report to management their symptoms of, diagnosis of or exposure to foodborne illness; and
- A management plan to restrict or exclude employees, as applicable, who have symptoms of, diagnosis of or exposure to foodborne illness.
A fuller explanation is below.
1) Employee training on foodborne illness – How can a foodborne illness outbreak effect the business of the food establishment? What is foodborne illness, what are the symptoms and how does an employee prevent the spread of a foodborne illness? Particular attention should be paid to the Big Five. Use this foodborne illness information sheet to help with the training - English, Spanish, Korean, Chinese, Vietnamese, Thai.
2) An employee is responsible for reducing the risk of spreading a foodborne illness in the food establishment. The employee should recognize symptoms and know what his responsibility is to management if he/she has foodborne illness symptoms. Use the Employee Illness Reporting Agreement to inform employees of their responsibility to prevent foodborne illness in a food establishment - English, Spanish, Korean, Chinese, Vietnamese, Thai.
3) Management also has a responsibility in the Employee
Health Policy. Employee training must be provided on points #1 and
#2 above. Management must know what to do if an employee has symptoms of,
or is diagnosed with, a foodborne illness. Use the Employee Health Guidelines to decide if
an ill employee can come to work.
There are specific guidelines if your
establishment serves a Highly Susceptible Population (HSP)
English, Spanish,
Korean,
Chinese,
Vietnamese,
Thai
There are different guidelines if your
establishment does NOT serve a Highly Susceptible Population
(non-HSP)
English,
Spanish,
Korean,
Chinese,
Vietnamese,
Thai
Your area inspector may ask if you have an Employee Health Policy. The information provided above will help you implement this policy. Training on an Employee Health Policy can be arranged through the Health Department. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
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