Food Code Fact Sheet #5 What You Should Know About the Code

Food Code Fact Sheet #5 What you should know about the Code

WWW.HEALTHOREGON .ORG / FOODSAFETY Employee Illness Policy OAR 333-150-0000, Do you have a written or verbal Employees may not return to CHAPTER 2-201.11-13 Employee Illness Policy? If not, work for at least 24 hours after 2-201.11 Responsibility of Permit Holder and Person in you need one to prevent food- symptoms of vomiting, diarrhea Charge borne illness associated with or fever with sore throat have

2-201.12 Exclusions and Re- food contaminated by an ill or gone. strictions infected food employee. The per- The person in charge shall exclude son in charge and food employ- or restrict a food employee: (A) Except when the symptom is ees should be familiar with the from a noninfectious condition, Employee Illness Policy and be exclude a food employee that has any of the following signs or symp- able to provide information when toms: interviewed by facility managers (1) Vomiting;P (2) Diarrhea;P or regulatory officials. (3) Sore throat with fever;P or (4) Jaundice.P A good Employee Illness (B) Exclude or restrict a food employee that has a lesion containing Policy consists of three pus that is open or draining and is: parts: (1) On the hands or wrists, unless an impermeable cover protects the 1. Management is responsible lesion and a single use glove is to inform employees of the worn over the impermeable cover;P (2) On exposed portions of the Employee Illness Policy and arms, unless the lesion is protected to train employees on symp- by an impermeable cover;P or toms and illnesses. (3) On other parts of the body, Many people use the term unless the lesion is covered by a 2. The employee should recog- ‘stomach flu’ to describe their dry, durable, tight-fitting ban- nize symptoms of foodborne dage.P symptoms (C) Exclude a food employee if the illness and know that it is his food employee is diagnosed by a responsibility to report to Exclude or restrict employees health practitioner or presumptive with: management if he has any of from food service, if diagnosed (1) Norovirus;P the symptoms listed below. with any of the following: (2) Hepatitis A virus;P 3. A management plan to re- E.coli O157:H7 (3) Shigella spp.;P (4) Enterohemorrhagic or Shiga strict or exclude employees Salmonella typhi Toxin-Producing E. coli;P or that have symptoms of, diag- Shigella (5) Salmonella Typhi.P nosis of, or exposure to, food- Hepatitis A 2-201.13 Removal of Exclu- borne illness. Norovirus sions and Restrictions Foodborne illness symptoms are More information is available at: PUBLIC HEALTH any one of the following: http://www.fda.gov/food/ REASONS: Diarrhea guidanceregulation/ Many illnesses that cause diarrhea Vomiting retailfoodprotection/ or vomiting are transmitted from Sore throat with fever industryandregulatoryassis- ill food workers to customers. Jaundice (yellowing of eyes tanceandtrainingresources/ Excluding or restricting ill employees from working with food is and skin) ucm266434.htm; the 2009 FDA one of the critical factors to pre- Infected cuts or burns on Food Code, Annex 7 ; by contact- venting foodborne illness from hands or arms ing your Local Health Depart- occurring in your facility. The ment. other two critical factors are proper handwashing and no bare hand contact of ready-to-eat food. Foodborne Illness Prevention Program November 2014