Table of Contents

• Introduction
  • Foodborne Illness
  • Foodborne Illness Symptoms and Diagnoses
  • Restriction and Exclusion of Employees from Work
  • Reinstating Employees After Restrictions Or Exclusions
  • Handwashing Information
  • References
• Foodborne Illness
• Management's Responsibilities
• Employee's Responsibilities
• Employee Health and Hygiene Exclusions and Restrictions
  • Decision Tree
  • Decision Tree 1-When to Exclude or Restrict a Food Employee Who Reports a Symptom and When to Exclude a Food Employee Who Reports a Diagnosis with Symptoms Under the Food Code
  • Decision Tree 2-When to Exclude or Restrict a Food Employee Who is Asymptomatic and Reports a Listed Diagnosis and When to Restrict a Food Employee Who Reports a Listed Exposure Under the Food Code
• ADA, HIPAA, AND FOOD SAFETY
• Forms
  • Form 1-A Conditional Employee and Food Employee Interview
  • Form 1-A Conditional Employee and Food Employee Interview (continued)
  • Form 1-B Conditional Employee or Food Employee Reporting Agreement
  • Form 1-B Conditional Employee or Food Employee Reporting Agreement (continued)
  • Form 1 D Application for Bare Hand Contact Procedure
  • Form 1 D Application for Bare Hand Contact Procedure (continued)
• Tables
  • Table 1b: Summary of Requirements for Diagnosed, Symptomatic Food Employees
  • Table 1b: Summary of Requirements for Diagnosed, Symptomatic Food Employees (continued)
  • Table 2: Summary of Requirements for Diagnosed Food Employees with Resolved Symptoms (continued)
  • Table 3: Summary of Requirements for Diagnosed Food Employees Who Never Develop Gastrointestinal Symptoms
  • Table 3: Summary of Requirements for Diagnosed Food Employees Who Never Develop Gastrointestinal Symptoms (continued)
  • Table 4: History of Exposure, and Absent Symptoms or Diagnosis Key for Table 4
• Highly Susceptible Populations
• Handwashing 101