Page 29 - Comprehensive Food Safety

31.03.2020

SICKNESS

Harmful bugs can be transferred to food through a sick person’s faeces, vomit and other body
fluids (et blood, snot). It is important to have procedures in place to ensure that any staff
member or visitor who is known to be, or suspected of being, sick does not contaminate food
or food-related accessories. In all cases, a staff member who is sick should advise their
manager straight away so a decision can be made on the best course of action.

VOMITING OR DIARRHOEA
• No-one is permitted in a food-handling area if suffering from vomiting or diarrhoea.
• Anyone who has vomited or had diarrhoea in the 48 hours before entering the food

premises, or on the food premises, must report it to the day-to-day manager or
delegated person immediately and seek medical advice if it has happened 2 or more
time.
• If a food handler has vomited at work:
o The food handler must be excluded immediately from all food handling areas
and sent home.
o The affected area and all contaminated surfaces, including equipment and
utensils, must be cleaned and sanitised.
o Any food that may have become contaminated must be disposed of.

COLDS AND FLU
Colds and flu viruses can be highly infective.

• Exclude from food handling work until well.
• The day-to-day manager or delegated person will decide if the sick food handler can be
given safe alternative work that does not involve direct contact with open food or
surfaces and equipment in any food area.

SINUS INFECTIONS
• Exclude from food handling work until well.
• The day-to-day manager or delegated person will decide if the sick food handler can be

given safe alternative work that does not involve direct contact with open food or
surfaces and equipment in any food area.

HEPATITIS A

• Anyone either infected, or suspected of being infected, with hepatitis A must be
excluded from food handling for at least 7 days after the onset of symptoms.
• Advice in all cases should be sought from the Medical Officer of Health at the public
health unit.

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