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:

Introduction

Foodborne Illness Frequently Asked Questions

Foodborne Outbreak Investigation

Manager's Responsibilities

Employee's Responsibilities

Exclusions and Restrictions

Americans with Disabilities Act

Highly Susceptible Populations

Handwashing

No Bare Hand Contact with Ready-to-Eat Food

Form 1: Foodservice Employee Interview

Form 2: Foodservice Employee Reporting Agreement

Form 3: Foodservice Employee Medical Referral

Table 1: Summary of Requirements for Foodservice Employee with Symptoms

Table 2: Summary of Requirements for Foodservice Employee Diagnosed with Symptoms

Table 3: Summary of Requirements for Foodservice Employee Diagnosed with Resolved Symptoms

Table 4: Summary of Requirements for Foodservice Employee Diagnosed with No Symptoms

Table 5: Summary of Requirements for Foodservice Employee with Exposure and No Symptoms or Diagnosis

Decision Tree 1: Exclude or Restrict Foodservice Employee with Symptoms

Decision Tree 2: Exclude or Restrict Foodservice Employee Diagnosed

Decision Tree 3: Exclude or Restrict Foodservice Employee Diagnosed or Exposed

Contact Information and Resources