Do food employees have a responsibility to prevent foodborne illness?
Yes, food employees share the responsibility with management for preventing foodborne illness and are required to know: • The relationship between their job responsibilities and the potential risks of foodborne illness; • How employee health is related to foodborne illness; • The need to immediately report symptoms of vomiting, diarrhea, jaundice, sore throat with fever, diagnosis of illness caused by a Big 5 pathogen, exposure to a Big 5 pathogen, or an exposed infected wound or cut on the hands or arms to their manager (see Form 1-B); • How restriction and/or exclusion from working with food prevents foodborne illness; and • How proper hand hygiene and no bare hand contact with RTE food can prevent foodborne illness.
