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.