Employee Illness

Subject: Employee Illness

What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

• Confirm that they have not been diagnosed with an illness due to any of the following BIG SIX:

  • Norovirus

  • Salmonella Typhi (Typhoid Fever)

  • Shigella (Shigellosis)

  • Escherichia Coli O157:H7

  • Hepatitus A virus

  • NTS (nontyphoidal Salmonella)

In addition to adhering to KVCC employee illness policy

 employees must:

• Report if they have any of the BIG SIX.

• Report if they have diarrhea, fever, vomiting, jaundice, sore throat with fever, or lesions containing pus on an exposed body part.

• Report if they have been exposed to or are suspected of causing a confirmed outbreak, of any of the BIG SIX.

• They also must report if:

  • They live with a household member who has any of the BIG SIX, or

  • If a household member works in or attends a setting where any of the BIG SIX have caused a confirmed outbreak.

  • Refrain from working until at least 24 hours after symptoms cease, or in the case of sore throat with fever, at least 24 hours after antibiotic treatment has begun, or after one negative throat culture.

Who will make sure it's done and how?

• Team leaders will visually observe employees and question if symptoms appear.

• Team leaders will exclude from the premises employees diagnosed with any of the BIG SIX.

• Team leaders will restrict or exclude employees with other symptoms.

• Team leaders will contact the local health department when questions arise around handling an ill employee.

How should problems be fixed?

• Team leaders will notify the local health department when a food employee is diagnosed with an illness due to any of the BIG SIX: Norovirus, Salmonella typhi (Typhoid Fever), Shigella (Shigellosis), Escherichia Coli O157:H7 (E. coli), NTS (nontyphoidal Salmonella), or Hepatitis A virus.

• Team leaders must immediately re-train and counsel employees who do not follow these procedures.

• Discard all potentially contaminated foods.

What records will be kept?

• Completed training checklist.

• Employee Illness Log

Created(Date): 1/4/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 8/27/2024

By: Jeff Sobolewski, Operations Coordinator

Document available here - 1.3 Employee Illness SOP