Employee Health Checks Under HACCP
Pre-work health screening of food handlers is mandatory under HACCP prerequisite programs. Restricting symptomatic employees and keeping records are essential for food poisoning prevention.
ใPre-work health screening itemsใ
ยท Fever (โฅ37.5ยฐC as a guideline)
ยท Diarrhea, vomiting, or abdominal pain
ยท Suspected gastroenteritis with vomiting or diarrhea
ยท Hand wounds, sores, or pus (risk of Staphylococcus aureus)
ยท Eye discharge or sore throat
ใRestricting symptomatic employeesใ
Norovirus and enterohemorrhagic E. coli are highly contagious โ even trace contamination can cause large-scale food poisoning outbreaks.
ยท If an employee has diarrhea or vomiting: immediately remove from food handling duties
ยท Direct them to see a physician
ยท Do not return them to food handling for at least 2โ3 days after symptoms resolve
ใRecording method and retentionใ
ยท Records must be made daily (verbal confirmation alone is insufficient)
ยท Self-reported by employees or confirmed and recorded by manager
ยท Electronic records via WorkVell's daily health check function
ใStool testingใ
Not legally required, but recommended for new hires and during infectious disease outbreaks.
Annual or semi-annual routine testing is effective for maintaining hygiene standards.
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