What can food employees do to help prevent the spread of disease in a food establishment that serves a HSP?

Food employees should:

  • Comply with meeting reporting requirements and inform their manager if they are experiencing vomiting, diarrhea, jaundice and/or sore throat with fever
  • Keep hands and arms clean
  • Follow proper hand washing procedures
  • Maintain trimmed fingernails
  • Do not wear jewelry on hands and arms except for a simple wedding band
  • Use single-use gloves for one task
  • Do not touch RTE (Ready to Eat) food with bare hands and minimize bare hand contact with exposed food that is not RTE
  • Wear clean clothes and hair restraints
  • Do not work with exposed food if experiencing persistent sneezing, coughing, or a running nose or discharge from the eyes, nose or mouth

FDA Employee Health and Personal Hygiene Handbook

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1. What can food employees do to help prevent the spread of disease in a food establishment that serves a HSP?
2. What makes a population highly susceptible?
3. What should the manager of a food establishment serving a HSP do when an employee reports an exposure to foodborne illness?
4. What should the manager of a food establishment serving HSP do to protect the HSP from exposure to viruses and harmful pathogens?