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Employee Illness and Health Reporting in Food Service Operations

The FDA Food Code defines employee illness reporting in retail operations. The current pandemic has resulted in additional concerns for food service operations related to employee health.

Updated:

July 20, 2020

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Food Code Guidance

Good personal hygiene on the part of a food worker is a key component for any operation that prepares, serves, and/or provides food to the public. The Food and Drug Administration (FDA) Food Code outlines specific guidelines around employee health and hygiene in a retail food service operation. These guidelines spell out the responsibilities of both the food worker and the person in charge surrounding hygienic practices designed to prevent contamination of food to prevent a foodborne illness.

Section 2-2, Employee Health, of the FDA Food Code outlines the specific roles and responsibilities around employee illness and reporting in retail operations. A food employee is required to report to the person in charge health information related to illnesses caused by:

Norovirus
Hepatitis A virus
Shigella spp.
Shiga toxin producing E. Coli
Salmonella Typhi
Nontyphoidal Salmonella

Additionally, they must report the following symptoms:

vomiting
diarrhea
jaundice
sore throat with fever
lesion that is open or draining on the hand or arms if it cannot be safely covered

Once reported, it is up to the manager/person in charge to take action to exclude or restrict the employee from working with or around food and follow proper protocol for reporting specific illnesses and symptoms.

A study by the Environmental Health Specialist Network (EHS-Net) identified a number of factors among food service workers that influence their decision to work if they have symptoms of vomiting or diarrhea. To resolve these issues, it is important for managers to understand and address these reasons with their employees. An important step in this process is talking with employees about these issues. As a person in charge, you have the right and responsibility to educate staff about reportable illnesses and symptoms. Work with your employees to create a culture of open communication. Talk with employees about why it is critical to report symptoms and illnesses. Use the FDA Food Code guidelines as a starting point for the discussion.

If you are concerned about the legalities of asking an employee about their health in terms of determining whether they should be working around food, the Centers for Disease Control and Prevention (CDC) provides a fact sheet titled "Can Restaurant Managers Talk with Sick Workers? 3 Things Restaurant Managers Need to Know."

COVID-19*

SARS-CoV-2, the strain of virus causing COVID-19, is primarily spread from person to person via respiratory droplets. While there is currently no evidence that this virus is spread through food, good employee hygiene and health is a critical factor to minimize risk of transmission among employees and customers in a food operation. The CDC and Pennsylvania Department of Health (PA DOH) have detailed guidance and best practices outlining procedures that retail operations must follow. It is important for managers to remain up to date on the guidance as it changes and communicate with employees on a routine basis.

From an employee health perspective, the following are some basic requirements that must be followed.

Educate staff on the symptoms of COVID-19 and the importance of staying home if they have any of these symptoms. Symptoms can include fever or chills, cough, shortness of breath or difficulty breathing, fatigue, muscle or body aches, headache, new loss of taste or smell, sore throat, congestion or runny nose, nausea or vomiting and/or diarrhea
If an employee has tested positive for COVID-19, has had recent close contact with someone who tested positive or has COVID-19 they should NOT report to work until medically cleared. Follow CDC and PA DOH protocols for cleaning and disinfecting work areas and contact tracing if an employee is diagnosed.
In addition to following normal handwashing guidelines, increase the frequency of handwashing, and review proper handwashing procedures. Have hand sanitizer that contains at least 60% alcohol for use after handwashing.
Masks or cloth facing coverings are required by all staff. Provide information on proper use, removal and disposal or washing of face coverings.
Post signs in highly visible areas to remind staff of proper procedures and review these at the beginning of each shift.
Maintain social distancing among staff as much as possible during working hours.
Encourage employees to take the same precautions when not at work.

For further detailed information

Guidance

Posters

Communication Resources – CDC at the bottom of the page
Food Handlers and COVID-19 – Penn State Extension

*The information provide on COVID-19 is based on information available as of July 2020. For more current information please visit the websites provided or check with your state or local agencies on revised or updated requirements.