Module 4 — Employee Illness and Injury

Summary

The video script emphasizes the importance of food safety, highlighting the risks of handling food while sick. It warns against spreading germs through food, which can lead to illnesses like typhoid fever, salmonella, and hepatitis A. The script advises food handlers with symptoms like vomiting, diarrhea, or fever to avoid food preparation and suggests alternative tasks like cashier work or cleaning. It also stresses the need to inform supervisors about health issues to ensure food safety.

Takeaways

• 🤒 Being sick while handling food is a significant food safety risk.
• 🦠 Illnesses like viruses, bacteria, and fungi can spread through food.
• 🤢 Diseases such as E. coli, typhoid fever, salmonella, cholera, norovirus, and hepatitis A can be foodborne.
• 🚫 If experiencing symptoms like vomiting, diarrhea, jaundice, fever with sore throat, or infected wounds, avoid food handling.
• ⏱️ Stay away from food handling areas until you have been symptom-free for at least 24 hours.
• 🗣️ Inform the person in charge if you're feeling unwell.
• 🏠 You may be sent home or assigned to non-food handling tasks.
• 💼 Alternative tasks could include cashier, table busing, stocking, or handling canned/packaged foods.
• 🧹 Non-food duties like cleaning or maintenance can also be assigned.
• 🎵 The script emphasizes the importance of food safety with the use of music.

Q & A

Why is it risky to handle food when you are sick?

Handling food while sick is risky because it can greatly increase the chance of spreading germs to customers, potentially making dozens of people sick.

What types of pathogens can be transmitted through food?

Viruses, bacteria, and fungi can be transmitted through food, leading to illnesses.

Can you name some diseases that can be transmitted by contaminated food?

Diseases like E. coli, typhoid fever, salmonella, cholera, norovirus, and hepatitis A can be transmitted by contaminated food.

What are the symptoms that should prevent someone from working with food?

Symptoms like vomiting, diarrhea, jaundice, fever with sore throat, or having an infected wound on hands or arms should prevent someone from working with food.

What should you do if you feel unwell while working in a food handling area?

Inform the person in charge that you don't feel well, and they may send you home or assign you to different work.

What alternative tasks can a sick employee be assigned if they cannot handle food?

A sick employee can be assigned to tasks like cashier, table busing, stocking, handling canned or packaged foods, non-food cleaning, or maintenance duties.

How long should a person wait before returning to food handling duties after being sick?

A person should wait until they have been symptom-free for at least 24 hours before returning to food handling duties.

What is the importance of informing the person in charge when feeling unwell in a food service environment?

Informing the person in charge is important to prevent the spread of illness and to ensure the safety and health of both employees and customers.

How can food safety be compromised by an ill food handler?

Food safety can be compromised if an ill food handler contaminates food with their germs, leading to foodborne illnesses among consumers.

What are some preventive measures to avoid spreading germs in a food service setting?

Washing hands regularly, wearing gloves, and staying away from food handling areas when sick are some preventive measures to avoid spreading germs.

Why is it crucial to maintain personal hygiene when working with food?

Maintaining personal hygiene is crucial to prevent the transmission of diseases and to ensure the food served is safe for consumption.