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This month, we’re bringing you a four-part Tip of the Quarter
series looking at employee illness.
Approximately 60 percent of foodborne illness outbreaks in
Minnesota are due to norovirus. Norovirus is very easily passed from an ill
person to anything they touch. This is one reason poor employee health and
hygiene is one of the major risk factors for foodborne illness.
Ill employees are a leading cause of foodborne illness
outbreaks. Proper handwashing and minimizing bare hand contact with
ready-to-eat foods are two effective ways to help to prevent disease
transmission through food. The first, and most effective step, however, is
excluding ill employees.
To properly exclude ill employees, it is crucial for a food
establishment to have an adequate employee illness policy in place and to
ensure that the policy is being properly implemented. When reviewing an
establishment’s employee illness policy to determine compliance, inspectors
should go well beyond a simple question such as, “Do you have an illness
recording log?”
Watch your inbox this month for these four Tips:
- Employee
and PIC Responsibilities
- Exclusions
and Restrictions
- Recording
Employee and Customer Complaints
- Reporting
to the Health Authority
Sarah and the PWDU team
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June planning meeting
The FSP Steering Committee will meet in June to plan for the upcoming FSP video-conference meeting scheduled for Wednesday, September 19, 2018. The topic for the meeting will be Minnesota Food Code Rule Revision. Presenters will include trainers from MDH and MDA retail food regulatory programs.
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Members can help
The Steering Committee wants your input to help set the agenda
for our September session. Let us know what aspects of Minnesota Food Code Rule
Revision you’d like to hear more about.
If you have questions you’d like us to answer, or topics from the revised code that you think we should be sure to address during the FSP session, email Sarah Leach. Responses received by May 31 will be considered at the June Steering Committee meeting.
Find out more
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