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Hygiene & Health Checks·Support CodeHACCP-004

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.

health checkHACCPsymptomatic employeesfood hygienepre-work health screeningwork restriction

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