Employee Health & Hygiene
Serving safe food starts with a healthy and hygienic food preparation staff. Employees experiencing symptoms of vomiting, diarrhea, or fever with a sore throat must be excluded from work for at least 24 hours of being symptom- and medication-free. All employees in a food establishment must ensure that they are properly and frequently washing their hands to prevent the spread of food contaminants, like illness-causing bacteria.
Bare-hand contact with ready-to-eat foods must be prevented by using single-use gloves, utensils, or another type of barrier. In this video, you will learn about the required employee health and hygiene policies, including the exclusion of sick employees, proper handwashing techniques, and techniques for preventing bare-hand contact with ready-to-eat food.