Too Sick to Work?

Purpose: To inform food service employees when and what symptoms and exposures they should communicate to their Person in Charge.

Objectives: By the end of this training module, participants should be able to:

• Explain how employee health is related to foodborne illness.

• List the signs and symptoms that need to be reported to the Person in Charge (PIC).

• List the diagnoses and exposures that must be reported to the PIC.

• Describe how proper hand hygiene and no bare hand contact with Ready To Eat food can prevent food borne illness.

• Too Sick to Work Documents

• Too Sick to Work Presentation