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Retail-Employee Health-EHPHH
Table of Contents
1 Introduction
3 Foodborne Illness
4 Employee Health and the Food Establishment
5 Employee Health Management Responsibilities
7 Employee Health Employee Responsibilities
8 Employee Health Exclusions and Restrictions
10 Employee Health and the Americans with Disabilities Act
12 Employee Health and Highly Susceptible Populations
14 Personal Hygiene
17 No Bare Hand Contact with Ready-to-Eat Foods
18 Responding to Contamination Events
20 Forms, Tables, and Decision Trees
21 Form 1-A Conditional Employee and Food Employee Interview
23 Form 1-B Conditional Employee or Food Employee Reporting Agreement
25 Form 1-C Conditional Employee or Food Employee Medical Referral
27 Form 1-D Application for Bare Hand Contact Procedure
29 2-201.12 Table 1a Summary of Requirements for Symptomatic Food
Employees
30 2-201.12 Table 1b Summary of Requirements for Diagnosed,
Symptomatic Food Employees
32 2-201.12 Table 2 Summary of Requirements for Diagnosed Food
Employees with Resolved Symptoms
34 2-201.12 Table 3 Summary of Requirements for Diagnosed Food
Employees Who Never Develop Gastrointestinal Symptoms
36 2-201.12 Table 4 History of Exposure, and Absent Symptoms or Diagnosis
38 2-201.11 / 2-201.12 Decision Tree 1
When to Exclude or Restrict a Food Employee Who Reports a Symptom
and When to Exclude a Food Employee Who Reports a Diagnosis with
Symptoms Under the Food Code
39 2-201.11 / 2-201.12 Decision Tree 2a
When to Exclude or Restrict a Food Employee Who is Asymptomatic and
Reports a Listed Diagnosis Under the Food Code
40 2-201.11 / 2-201.12 Decision Tree 2b
When to Restrict a Food Employee Who Reports a Listed Exposure
Under the Food Code |
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