Preventing the Transmission of Food-borne Illness
Escherichia coli, Hepatitis A Virus, Norovirus, Salmonella, or Shigella Shiga toxin-producing are leading causes of the transmission of food-borne illness from a food handler or other food service employee to consumers/patrons.
In the interest of mitigating and avoiding the transmission of food-borne illness to consumers, this interview is designed to inform the person in charge (PIC) of any food handlers or other conditional employees who have displayed the following described conditions in the past or currently displays such conditions. This action is necessary to protect the health and well-being of everyone. The PIC will take appropriate steps to preclude the transmission of food-borne illness.
|ORGANISM||COMMON NAME OF ILLNESS||SIGNS & SYMPTOMS||DURATION|
|E. coli (Escherichia
|E. coli infection||Watery diarrhea, abdominal cramps,
|3-7 or more
|Hepatitis A||Hepatitis||Diarrhea, dark urine, jaundice, and
ﬂu-like symptoms, i.e., fever, headache,
nausea, and abdominal pain
|Noroviruses||Variously called viral gastroenteritis, winter diarrhea, acute nonbacterial gastroenteritis, food poisoning, and
|Nausea, vomiting, abdominal
cramping, diarrhea, fever, headache.
Diarrhea is more prevalent in adults,
vomiting more common in children
|Salmonella||Salmonellosis||Diarrhea, fever, abdominal cramps,
|Shigella||Shigellosis or Bacillary dysentery||Abdominal cramps, fever, and
diarrhea. Stools may contain blood