What is a manager's responsibility for ensuring employees are trained on reporting of symptoms & diagnosis of foodborne illness?

The manager or Person in Charge (PIC) is to make certain that food employees are trained on the subject of the:

  • Causes of foodborne illness
  • Relationship between the food employee's job task, personal hygiene, and foodborne illness
  • Requirement for reporting
  • Specific symptoms, diagnoses, and exposures that must be reported to the PIC

FDA Employee Health and Personal Hygiene Handbook

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1. What is a manager's responsibility for ensuring employees are trained on reporting of symptoms & diagnosis of foodborne illness?
2. What is a manager's responsibility regarding informing food employees of their reporting requirements?
3. What should a manager do when a food employee has or reports an exposed or infected would that is open and/or draining on the hands or arm?
4. What should a manager do when a food employee reports symptoms of jaundice?
5. What should a manager do when a food employee reports symptoms of sore throat with fever?
6. What should a manager do when a food employee reports symptoms of vomiting or diarrhea?
7. What symptoms of foodborne illness should food establishments be most concerned about?