SEE ALSO:
Communicable Diseases
COVID-19
Healthcare-Associated Infections (HAI)
Influenza (Flu)
Legionella
Mpox
Mosquito-Borne Diseases
Tick-borne Diseases
Toxicology
Viral Hemorrhagic Fevers
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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:
Foodborne Illness Frequently Asked Questions
Foodborne Outbreak Investigation
Americans with Disabilities Act
Highly Susceptible Populations
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
Page last updated: May 13, 2021
SEE ALSO:
Communicable Diseases
COVID-19
Healthcare-Associated Infections (HAI)
Influenza (Flu)
Legionella
Mpox
Mosquito-Borne Diseases
Tick-borne Diseases
Toxicology
Viral Hemorrhagic Fevers
NEED HELP?
Having trouble finding what you are looking for? Use our A to Z Index.