Food Employee Health Policy
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.
Food Employee Health Program Questionnaire
FOOD EMPLOYEE HEALTH PROGRAM QUESTIONNAIRE
| ORGANISM | COMMON NAME OF ILLNESS | SIGNS & SYMPTOMS | DURATION |
| E. coli (Escherichia coli)producing toxin |
E. coli infection | Watery diarrhea, abdominal cramps, some vomiting |
3-7 or more days |
| Hepatitis A | Hepatitis | Diarrhea, dark urine, jaundice, and flu-like symptoms, i.e., fever, headache, nausea, and abdominal pain |
Variable, 2 weeks-3 months |
| Noroviruses | Variously called viral gastroenteritis, winter diarrhea, acute nonbacterial gastroenteritis, food poisoning, and food infection |
Nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults, vomiting more common in children |
12-60 hrs |
| Salmonella | Salmonellosis | Diarrhea, fever, abdominal cramps, vomiting |
4-7 days |
| Shigella | Shigellosis or Bacillary dysentery | Abdominal cramps, fever, and diarrhea. Stools may contain blood and mucus |
24-48 hrs |