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EFH_Food Employee Health Policy

Code: EFH

FOOD EMPLOYEE HEALTH POLICY

 

Intent:

The purpose of the Food Employee Illness Reporting Policy is to ensure that all food employees notify the Food Service Manager when you experience any of the conditions listed so that appropriate steps are taken to preclude transmission of foodborne illness or communicable diseases.

 Policy:

The Sublette County School District #9 School Board is committed to ensuring the health, safety, and well-being of our employees and students and complying with all health department regulations.  The district recognizes the importance of providing safe meals for all students and staff.  In order to protect student health, the district has taken precautions and implemented the Employee Health Policy to provide guidance to food service employees regarding personal illness and/or injury as follows:

 1.      All food service employees shall report any incident of illness or injury to the Food Service Manager and/or the Food Service Director prior to working directly with food or food contact surfaces.

 2.     Any food service employee that becomes ill or suffers from any injury while working is required to immediately report their condition to the Food Service Manager and/or the Food Service Director.  If food or food contact surfaces could become contaminated, the food service employee must stop working and see a medical authority.

 3.     Any food service employee exhibiting one or more of the following conditions will not be permitted to work until symptom-free and/or declared fit for duty by a medical authority:

·       Persistent sneezing

·       Persistent coughing

·       Persistent runny nose causing discharge from the eyes, nose, or mouth

 4.     Any food service employee exhibiting one or more of the following symptoms of gastrointestinal illness will not be permitted to work until symptom-free and/or declared fit for duty by a medical authority:

·       Diarrhea

·       Fever

·       Vomiting

·       Jaundice

·       Sore throat with fever

5.     If a food service employee has been diagnosed with a foodborne illness, the employee will not be permitted to work and the Food Service Manager and the Food Service Director must be notified immediately.

·       Salmonellosis   

·       Shigellosis

·       Escherichia Coli

·       Hepatitis A

·       Norovirus

 

The food service employee with work with a medical physician and/or local health department to determine when they can safely return to work and provide the district with appropriate documentation to ensure the district that the employee is able to return to work.

 6.     Any cuts, burns, boils, sores, skin infections, or infected wounds must be covered with a bandage when the food service employee is working with or around food or food contact surfaces.  The following protocol will be followed by all food service employees to properly cover the above mentioned skin conditions:

·       Bandages must be clean, dry, and must prevent leakage from the wound.

·       Waterproof disposable gloves or finger cots should be worn over bandages on hands.

·       Food service employees wearing bandages may need to be temporarily restricted from work or reassigned to duties not involving contact with food or food contact surfaces.

 

Adopted: 7/16/14 

Ċ
Tanya Greenwell,
Jul 17, 2014, 7:14 AM
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