What other precautions can a food employee take to prevent the spread of foodborne illness?

Food employees can prevent foodborne illness by:

  • Not touching RTE (Ready to Eat) food with bare hands
  • Washing hands frequently, especially whenever they are soiled or have touched anything that has contaminated them
  • Not working when ill
  • Knowing all aspects of food handling and the risk factors associated with foodborne illness
  • Being aware that uncontrolled risk factors can cause consumers to have foodborne illness

FDA Employee Health and Personal Hygiene Handbook

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1. Can food employees work if their symptoms are from a non-infectious condition?
2. Do food employees have a responsibility to prevent foodborne illness?
3. If an infected wound, cut, or burn is covered can an employee continue working?
4. What types of exposure must food employees report to management?
5. What hand washing steps do employees need to follow?
6. What other precautions can a food employee take to prevent the spread of foodborne illness?
7. What should food employees do if they are not feeling well and their skin or eyes turn yellow?
8. What should food employees do if they have a sore throat with fever?
9. What should food employees do if they have an infected wound, burn or cut on their hand or arm?
10. What should food employees do when they have symptoms of vomiting or diarrhea?
11. When should food employees wash their hands?
12. Where can food employees learn more about preventing foodborne illness and following effective food safety practices?