Guidance
If a food handler is suffering from a condition, a foodborne disease, and/or has symptoms of a foodborne disease or is a carrier of a foodborne disease, they must:
- report this to their supervisor;
- not engage in any food handling that could contaminate the food as a result of the disease [see Standard 3.2.2 cl 14(1), (2) of the Code].
Symptoms of foodborne illness or condition that may contaminate food include diarrhoea, vomiting, sore throat with fever, fever or jaundice.
Non-complianceMinor- N/A
- A food handler has not reported to his or her supervisor that they may be suffering from a food-borne disease or condition that may contaminate food.
- A food handler is engaged in the handling of food whilst they have symptoms of a food-borne disease or a condition that may contaminate food.
- A food handler suffering from food-borne disease symptoms or a condition has not taken all practicable measures to prevent food from being contaminated whilst working in another area of the food premises.
- A food handler is engaged in the handling of food knowing they are suffering from, or are a carrier of, a food-borne disease or condition that may contaminate food.
- A food handler is handling ready-to-eat foods whilst suffering symptoms of a food borne disease including: diarrhoea, vomiting, sore throat with fever, fever or jaundice.
Any infected skin lesion or discharges from the ear, nose or eye. Examples of an infected skin lesion include an infected skin sore, boil, acne, cut or abrasion.
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Illness Reporting for Food Service Fact Sheet
Revised 1/2019
MDH Foodborne Illness Hotline: 1-877-FOOD-ILL (1-877-366-3455)
- Download a print version of this document:
Illness Reporting for Foodservice Fact Sheet (PDF)- Illness Reporting for Foodservice Fact Sheet in Hmong/English (PDF)
- Illness Reporting for Foodservice Fact Sheet in Somali/English (PDF)
- Illness Reporting for Foodservice Fact Sheet in Spanish/English (PDF)
- Illness Reporting for Foodservice Fact Sheet in Hmong/English (PDF)
Person in Charge (PIC) responsibilities:
The PIC must exclude all ill employees from the establishment while they have:
- Diarrhea
- Vomiting
Employees with diarrhea or vomiting cannot return to work for at least 24 hours after symptoms end.
Record all employee reports of diarrhea and vomiting including onset date in an Employee Illness Log.
The PIC must notify your local health department or MDH of any employee diagnosed with any of these illnesses:
- Norovirus
- Salmonella
- Shigella
- Hepatitis A virus
- Shiga toxin-producing E. coli
- Infection with another bacterial, viral or parasitic pathogen
Exclusions and restrictions may apply if an employee has been diagnosed with any of the illness listed above.
Employee responsibilities
Some illnesses can be transmitted through food from employees to customers. Therefore, employees cannot work if they have:
- Diarrhea
- Vomiting
Employees with diarrhea or vomiting cannot return to work for at least 24 hours after symptoms end.
Employees must report to the PIC if they have any of the following symptoms:
- Diarrhea
- Vomiting
- Jaundice (yellowing of skin or whites of eyes)
- Sore throat with fever
- Open, infected wound
Employees must report to the PIC if they have any of the following infections:
- Norovirus
- Salmonella
- Shigella
- Hepatitis A virus
- Shiga toxin–producing E. coli
- Infection with another enteric bacteria, viral or parasitic pathogen
Employees must report to the PIC if they have been exposed to, or are a suspected source of a disease outbreak in the last 30 days.
Report customer illness complaints
The PIC is required to notify your local health department or MDH of complaints from a customer who:
- Reports becoming ill with diarrhea or vomiting after eating at the establishment.
OR - Reports having or is suspected of having norovirus, hepatitis A virus, Salmonella, Shigella, Shiga toxin-producing E. coli,
or another enteric bacterial, viral or parasitic pathogen after eating at the establishment.
Customer complaints may also be reported directly to the MDH Foodborne Illness Hotline: 1-877-FOOD-ILL (1-877-366-3455) or fill out the online Minnesota Foodborne & Waterborne Illness Report.
Resources
- Minnesota Department of Health Food Business Safety
- Employee Illness Log
- Minnesota Foodborne & Waterborne Illness Report
According to recent reports, 51 percent of food handlers have admitted to working while they are sick. No one wants to find out their food has been handled by an ill person. Avoid passing symptoms on to an unsuspecting victim and keep your consumers safe by knowing what symptoms and illnesses are required to be reported to a supervisor. Let’s take a look at what information you should notify to your manager.
Symptoms
You may feel some days that you should just tough it out and go to work instead of informing your manager that you aren’t feeling well, but that could be dangerous. If you are experiencing vomiting, diarrhea, jaundice, or a fever accompanied by a sore throat, the FDA requires that you report your symptoms to your manager. You may feel like you are doing the responsible thing by hiding the truth from your manager.
Going to work when sick could endanger numerous customers and other employees. Be responsible and report any of the above symptoms to your manager and stay home to avoid spreading of the illness.
Foodborne Illness
In addition to the above symptoms, you are required to report to your manager if you have been diagnosed with any of the “Big 5”, the five most common foodborne illnesses. These illnesses are:
- E. coli
- Salmonella
- Norovirus
- Shigella
- Hepatitis A
These illnesses are very contagious, so if you suspect that you have been exposed, report it to your manager and stay home.
Reporting it to your manager could prevent an outbreak of the illness from your restaurant. Although it may be tempting to go to work, especially if you do not exhibit severe symptoms right away, staying home could prevent spread of any illnesses.
Responsibility of Managers
It is the manager’s responsibility to ensure their employees are educated on the importance of staying home when sick with any of the above conditions. Often, employees try to hide their illness or symptoms to help out with the workload or because they believe they cannot afford to miss work.
Encourage your employees to be responsible and report symptoms or illnesses to you. Ensure them that there will be no pressure to work when sick. Emphasize the importance of protecting customers.
You are responsible for the safety of your customers, so remember to report to your manager if you are experiencing vomiting, diarrhea, jaundice, a fever accompanied by a sore throat, or have been exposed to one of the “Big 5.”
For more information or other food safety tips, visit StateFoodSafety.com.