food safety updated february 2012 gordon food service training too sick to work?
TRANSCRIPT
FOOD SAFETY
Updated February 2012GORDON FOOD SERVICE Training
Too Sick To Work?
GORDON FOOD SERVICE Training
The purpose of this training is to inform food service employees when and what symptoms and exposures they should communicate to their Person in Charge.
By the end of thistraining module, youwill 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.
ObjectivesPurpose
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FOOD SAFETY: Too Sick To Work?
GORDON FOOD SERVICE Training
Why do we need to care?
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FOOD SAFETY: Too Sick To Work?
Foodborne Illnesses…
• Affect millions and cause thousandsof deaths each year
• Cost billions of dollars each year
• Can be attributed to 25% of outbreaks
• Can result in legal action and damaged reputation
It may cost you your job!
EACH YEAR:
48 million people get sick from foodborne illnesses
More than 128,000 people are hospitalized related to foodborne illnesses
About 3,000 people die from foodborne illnesses
According to the CDC…
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FOOD SAFETY: Too Sick To Work
NorovirusAbout half of all food related outbreaks of illness are caused by Norovirus
People with norovirus are contagious from the moment they feel ill to at
least 3 days after recovery.
Did you know?
• Commonly called the “stomach flu”
• Results in diarrhea, vomiting, nausea, and stomach cramping
• Noroviruses are found in vomit and stool (fecal matter):
• 18 to 1,000 particles is enough to make someone sick
• 30,000,000 particles in one episode of vomiting
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FOOD SAFETY: Too Sick To Work
NorovirusThis virus spread quickly and easily
If a person vomits – particles can be found up to 25’ away.
This organism can survive up to 2 weeks or even longer on inanimate objects (door handles, light switches, etc.)
Did you know?
• People can become infected by:
• Eating food that is contaminated
• Touching surfaces that are contaminated, then their mouths
• Food can become infected by:
• Direct contact with contaminated hands
• Direct contact with surfaces that are contaminated with infected stool or vomit
• Tiny droplets that spray through the air when an infected person vomits
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Reduce Foodborne Illness
• Remove ill employees from food preparation
• Use proper handwashing techniques
• No bare-hand contact with ready-to-eat foods
FOOD SAFETY: Too Sick To Work?
Reducing foodborne illness by 10% would keep about 5 million Americans from getting sick each year.
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FOOD SAFETY: Too Sick To Work?
Do your partTalk to your manager!It is your responsibility to report certain symptoms and illness to your manager.
Your manager may restrict or exclude you from working with food, based on your symptoms/exposure.
• Restrict: tasks are limited and cannot include exposed food or clean equipment
• Exclude: employee is not allowed to work
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If you have any of the following symptoms
caused by illness or infection:
Do Your Part:Report Immediately
FOOD SAFETY: Too Sick To Work?
• Vomiting
• Jaundice (yellowing of the eyes and skin)
• Diarrhea
• Sore throat with fever
• Infected wounds or lesions with pus
(on hands or exposed body parts)
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If you or a household member has been
diagnosed by a doctor with:
Do Your Part:Report Immediately
FOOD SAFETY: Too Sick To Work?
• Norovirus
• Salmonella typhi (typhoid fever)
• E. coli
• Hepatitis A
• Shigellosis
•Nontyphoidal Salmonella
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When you have:
Do Your Part:Report Immediately
FOOD SAFETY: Too Sick To Work?
•Consumed or handled food that was implicated in a foodborne outbreak.
•Attended or worked in a location that had a confirmed foodborne illness outbreak.
•Live with someone who works or was in a location that was known to have had a foodborne illness outbreak.
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Don’t touch ready-to-eat foods
with bare hands
FOOD SAFETY: Too Sick To Work?
Wash hands properly
Break the Chain:Stop the Spread of Infection
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Hand Washing
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FOOD SAFETY: Too Sick To Work?
Before handling or serving food
After using the restroom
After sneezing or blowing nose
After taking a break, eating, or smoking
After touching face or hair
After returning to kitchen from another area
After handling uncooked foods
After taking off gloves
After busing tables or handling dirty dishes
After working with chemicals
FOOD SAFETY: Too Sick To Work?
Updated February 2012GORDON FOOD SERVICE Training
Activity – Must we report it?
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FOOD SAFETY: Too Sick to Work?
Should this be Reported to a Supervisor?
Amelia, a sandwich maker, has developed a fever since arriving at work.No. She has a fever, but that doesn’t need to be reported. She would need to report it if she had a sore throat with the fever.
Clay, a prep chef, has itchy eyes and a runny nose while preparing vegetables.
No. There is probably little risk. He should avoid touching his eyes or nose, and if he does, he should wash his hands properly.
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FOOD SAFETY: Too Sick to Work?
Should this be Reported to a Supervisor?Paula, a pizza maker, vomited several times before coming to work.
Yes, vomiting requires reporting.
Joe, a grill operator, has been feeling tired for several days. While at work, a coworker comments that Joe's skin looks yellow.
Yes, fatigue and yellowing of his skin may indicate jaundice.
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FOOD SAFETY: Too Sick to Work?
Should this be Reported to a Supervisor?
Mary, a salad maker, has had a sore throat for several days but otherwise feels fine.
No, she does not have a fever.
Rhonda, a chef, has a stomach ache and has made several trips to the restroom during her shift due to diarrhea.
Yes, she has diarrhea, she shouldn’t be handling food.
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Should this be Reported to a Supervisor?Rick, a grill cook, has had to cough several times while grilling hamburgers.
No. A cough is not necessarily a risk to the safety of the food he is handling. However, he must cough into his hands, away from food, and then properly wash them.
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TOO SICK TO WORK?Do Your Part.
MANDATORY. Reporting symptoms is
FOOD SAFETY: Too Sick To Work?
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FOOD SAFETY: Too Sick To Work?
Questions?
Gordon Food Service Nutrition Resource Center
[email protected] or 1.800.968.4426