Too Sick to Work?

Purpose: To inform food service employees when and what symptoms and exposures they should communicate to their Person in Charge.

Objectives: By the end of this training module, participants should 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.