Foodservice Employee Health Handbook
The Bureau of Environmental Services, Food, Milk, and Lodging Division, in collaboration with the Bureau of Communicable Disease Infectious Diseases & Outbreaks Division, have created the Foodservice Employee Health Handbook (FEHH). FEHH was developed after two years of training staff internally and externally on DETECT Foodborne Outbreak Response Strategies. This resource can assist foodservice managers and employees understand their role in preventing foodborne illness and outbreaks.
You can view the entire FEHH or by sections below:
Page last updated: April 21, 2017