Food Employee Illness Guidelines
An illness symptoms action guidance chart showing illnesses/conditions, the action foodworkers should take, criteria for returning to work, and other helpful information.
Revised 3/2010
- Download a print version of this document:
Food Employee Illness Guidelines (PDF)
Spotlight
Keeping Food Safe During Buffets or Picnics
Buffets or picnics can be a means to transmit disease among your guests if care is not taken in how the food is handled.
Preventing Illness Associated with Animal Contact
How to stay healthy around household pets, petting zoos and fairs.
Waterborne Illness
Waterborne illness is caused by recreational or drinking water contaminated by disease-causing microbes or pathogens. Of note, many waterborne pathogens can also be acquired by consuming contaminated food or beverages, from contact with animals or their environment, or through person-to-person spread.
There's No Such Thing as "Stomach Flu" (PDF)
Complaints of "stomach flu" are usually norovirus, the most common cause of gastrointestinal illness.
Food Safety Basics: Preventing Foodborne Illness
There's a lot you can do to handle and prepare your food safely. Learn what you can do to prepare, serve and store food safely.
If you have questions or comments about this page, please use our Food Safety Comment Form.
