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?

(See Decision Tree 1 and Table 1a)

Restrict any employee from working with food that has an infected skin lesion with pus, like a boil or infected wound that is not properly covered. The manager can lift the restriction once the infected area is properly covered or healed.

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?