Management should explain to food employees the importance of reporting specific symptoms and any diagnosis or exposures to foodborne illness. Things to be reported to management include:
- Vomiting, diarrhea, jaundice, sore throat with fever, or any exposed boil or open, infected wounds, burns or cuts to the hands or arms
- An illness diagnosed by a health practitioner that was caused by: Salonella Typhi or typhoid like fever, Shigella spp., Norovirus, Hepatitis A, E. coli O157:H7 or other Enterohemorrhagic or Shiga toxin-producing E. coli.
- Past illnesses with typhoid like fever within the past 3 months, unless treated with antibiotics
- Exposure to typhoid-like fever, shigellosis, Norovirus, Hepatitis A virus, E. coli O157:H7 or other Enterohemorrhagic or Shiga toxin-producing E. coli, or eating or serving food that was implicated in a foodborne illness outbreak or if residing with a diagnosed individual.
See Form 1-B and refer to Guide 3-C in Annex 7 of the 2009 Food Code