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FOOD WORKER ILLNESS FLOWCHART
Use this diagram to help you determine whether a food worker should be
restricted or excluded from food handling at your facility.
Has the food worker been diagnosed
with a specic pathogen infection?
Was the food worker diagnosed
with an infection from Hepatitis A
or Salmonella Typhi?
Was the food worker diagnosed with
an infection from Norovirus, Shigella,
E. coli, or nontyphoidal Salmonella?
Report the illness to the
regulatory authority. Does the
food worker have symptoms of
vomiting or diarrhea?
Report the illness to the
regulatory authority and exclude
the worker from the facility.
Does the
food worker have
symptoms of
vomiting or diarrhea?
Does the food
worker have a
sore throat
with a fever?
Does the food
worker have an
infected wound or
boil that is open or
draining?
Does the
food worker
have
jaundice?
Exclude the
worker from
the facility.
Restrict the
worker from food
preparation and
working with
food-contact
surfaces.
Bandage and
cover the wound
appropriately.
Allow regular
work.
Be aware that establishments that primarily serve highly susceptible populations have more strict guidelines for
exclusion and restriction. For more information, contact your local regulatory authority.