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.
【Pre-work health screening items】
· Fever (≥37.5°C as a guideline)
· Diarrhea, vomiting, or abdominal pain
· Suspected gastroenteritis with vomiting or diarrhea
· Hand wounds, sores, or pus (risk of Staphylococcus aureus)
· Eye discharge or sore throat
【Restricting symptomatic employees】
Norovirus and enterohemorrhagic E. coli are highly contagious — even trace contamination can cause large-scale food poisoning outbreaks.
· If an employee has diarrhea or vomiting: immediately remove from food handling duties
· Direct them to see a physician
· Do not return them to food handling for at least 2–3 days after symptoms resolve
【Recording method and retention】
· Records must be made daily (verbal confirmation alone is insufficient)
· Self-reported by employees or confirmed and recorded by manager
· Electronic records via WorkVell's daily health check function
【Stool testing】
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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