CDC: Sick workers are responsible for most viral food outbreaks

A new Centers for Disease Control report details how people get sick from food at retail establishments. Sick food workers cause most viral foodborne outbreaks, while food contaminated before arrival at retail establishments is responsible for most bacterial foodborne outbreaks.

If you don’t already have one, every food establishment should have an employee illness and injury policy as part of its employee handbook. In addition, food establishments must report employee illnesses to the regulatory authority. All employees must be trained in reporting requirements and when not to come to work. Injury and illness reporting is covered in our Food Handler Training program.

Below are a few guidelines to prevent viral foodborne illness outbreaks.

Food establishment employees with injuries to their hands and lower arms shall report to the person in charge (PIC), especially open wounds or wounds containing pus. All open wounds to the body must be covered (clothing or bandage). Wounds on the hands must be washed and covered with a water-resistant band-aid, and gloves must be worn. Finger cots are optional, but a glove must also be worn if a finger cot is worn. Blue is the suggested band-aid color.

Employees must report to the PIC if they have been diagnosed with or exposed to norovirus, hepatitis A, shigella, salmonella typhi, or nontyphoidal salmonella. The PIC must also report these illnesses to the regulatory authority (health department).

Employees must also report symptoms such as vomiting, diarrhea, jaundice (yellowing skin and eyes), or a sore throat with a fever. Employees with jaundice symptoms must seek medical attention to determine if they have hepatitis A. If so, that employee may not return to work until medically cleared by a doctor. The same procedure applies if medically diagnosed with other foodborne illnesses. Employees with symptoms of vomiting, diarrhea, or sore throat with a fever must be excluded from food preparation and handling. They must be symptom-free for at least 24 hours before returning to work.

Since most bacterial foodborne outbreaks are caused by contaminated food being delivered and then served to customers, below are some helpful tips for preventing contaminated food from entering the food establishment.

1. Purchase food from commercial sources under regulatory control.
2. Suppliers need to meet the necessary legal requirements.
3. Ensure that your supplier has liability insurance and request proof.
4. Buy only as much as is anticipated will be needed until the next delivery to ensure freshness.
5. Always check the temperature, condition (for evidence of contamination), and quantity for each delivery.
6. Store food immediately and at the correct temperature after receiving.
7. Cold foods must be stored at 41 degrees Fahrenheit or below, hot foods at 135 degrees or above, frozen foods at zero degrees or below, and dry foods between 50 and 70 degrees.
8. Maintain strong supplier relationships and report delivery issues immediately to your supplier.
9. Adhere to strict food safety standards starting with receiving, then proper storage, handling, and preparation.

Bacteria, viruses, employee hygiene and illnesses, and proper receiving and storage are just a few of the topics we cover in our Certified Food Safety Manager classes. Join us today!