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Foodborne Outbreaks and Employee Illness |
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The most common cause of foodborne outbreaks is contamination from sick food workers. Any employee experiencing certain symptoms, such as vomiting and diarrhea, are at risk for contaminating ready-to-eat foods or surfaces.
It is important and required by the WI Food Code that establishments exclude or restrict certain sick employees.
Workers are required to report to the Person in Charge:
- Any of the following symptoms:
- Vomiting
- Diarrhea
- Jaundice
- Sore throat with fever
- Infected wounds on hands, wrists, or other exposed body parts
- Medical diagnosis or possible exposure to:
- Norovirus
- Hepatitus A
- Salmonella Typhi
- Shegella
- Shiga toxin-producing E. coli
- Typhoid Fever
- Any other pathogen that can be transmitted through food
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The Person in Charge is required to:
- Ensure staff understand reporting requirements
- Ensure staff report when required
- Exclude staff from work or restrict staff from food preparation areas as required
- Authorize staff to return to work or remove restrictions
- Notify the Health Department when an employee is jaundiced or diagnosed by a medical professional with any of the illnesses listed above
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2023-2024 Permit Renewals
Renewal notices for the 2023-2024 permit year will be mailed out in early May.
Fees are due by June 30, 2023
- If received July 1st through July 10th - $85 late fee
- If received July 11th through July 15th - $105 late fee
- Facilities that do not renew by July 15th are subject to closure
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Fun Food Facts
A singular strand of spaghetti is called a spaghetto
Lemons float - but limes sink
Chickpeas and almonds contain almost as much protein as steak
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Rock County Public Health Department serves Rock County residents by improving population health outcomes and removing barriers through community partnerships to provide everyone the opportunity to reach their full health potential. Visit the Rock County Public Health Department website and follow them on Facebook and Instagram. |
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