Learn the health requirements of food handlers, including common symptoms of foodborne illnesses and proper hygiene practices to prevent contamination and ensure food safety.
Food safety is a top priority in any establishment that handles food, and ensuring that food handlers are healthy and follow proper hygiene practices is essential for preventing foodborne illnesses. In this blog, we will discuss the importance of food handler health, the common symptoms of foodborne illnesses, and the policies and procedures that food handlers must follow to prevent food contamination. We will also explore the proper hygiene practices that food handlers should follow to ensure that the food they prepare and serve is safe for consumption.
Food Handlers & Foodbourne Diseases
Foodborne illnesses can be caused by a variety of pathogens, including bacteria, viruses, parasites, and toxins. These can be present in raw food materials or be introduced during processing, handling, or preparation. When contaminated food is consumed, it can lead to a range of symptoms, from mild gastrointestinal discomfort to severe illness and even death.
Food handlers who are sick can easily contaminate the food they are preparing or handling, either by direct contact or through the release of droplets or aerosols from coughing or sneezing. For example, if a food handler with a cold or flu touches their nose or mouth and then handles food without washing their hands, they can transfer the pathogen to the food, which can then be consumed by a customer.
To prevent the transmission of foodborne illnesses, food handlers should be trained to recognize the symptoms of illness and be instructed to stay home if they are feeling unwell.
They should also be reminded to practice good personal hygiene, including frequent hand washing, wearing clean and appropriate protective clothing, and avoiding touching their face, nose, or mouth while preparing food. Proper food handling and storage techniques, such as maintaining proper temperature control, separating raw and cooked foods, and avoiding cross-contamination, are also important in preventing the spread of foodborne pathogens.
Common Foodbourne Diseases Transmitted by Food Handlers
There are several foodborne diseases that can be transmitted by food handlers to consumers. Some of the most common ones are:
Norovirus: Norovirus is highly contagious and can spread quickly through contaminated food or surfaces. Symptoms include diarrhoea, vomiting, nausea, and stomach pain. Food handlers who are infected with norovirus can easily contaminate food or surfaces by not washing their hands properly.
Salmonella: Salmonella is a bacterial infection that can cause fever, diarrhoea, and abdominal cramps. Food handlers who handle raw or undercooked poultry, eggs, or meat can easily spread salmonella if they do not follow proper food handling and cooking procedures.
E. coli: Escherichia coli (E. coli) is a bacterium that can cause severe diarrhoea and abdominal pain. Food handlers who do not properly wash their hands or who handle contaminated food can spread E. coli to others.
Hepatitis A: Hepatitis A is a viral infection that can cause liver damage and flu-like symptoms. It can be transmitted through contaminated food or water. Food handlers who are infected with hepatitis A can easily spread the virus by handling food without proper hand hygiene.
Listeria: Listeria is a bacterial infection that can cause fever, muscle aches, and gastrointestinal symptoms. Pregnant women and individuals with weakened immune systems are at a higher risk of developing severe illness from listeria. Food handlers who handle contaminated food, such as deli meats or soft cheeses, can easily spread listeria.
Preventing the transmission of these and other foodborne diseases requires proper food handling practices and good personal hygiene. Food handlers should always follow proper handwashing procedures, wear clean clothing and gloves when handling food, and avoid handling food if they are sick. Additionally, it is essential to follow proper food storage and cooking procedures to prevent the growth and spread of harmful bacteria.
Symptoms of Foodbourne Illnesses
Food handlers should be trained to identify symptoms of foodborne illnesses in themselves, as well as in their co-workers, to prevent the spread of disease to others. Some common symptoms of foodborne illnesses include:
Nausea and vomiting: Foodborne illnesses can cause nausea and vomiting, which can be severe in some cases.
Diarrhoea: Diarrhoea is a common symptom of foodborne illnesses, and it can be accompanied by dehydration, cramping, and abdominal pain.
Fever: Many foodborne illnesses can cause a fever, which is a sign of infection and inflammation in the body.
Stomach pain and cramping: Abdominal pain and cramping are common symptoms of foodborne illnesses, and they can be severe in some cases.
Dehydration: Diarrhea and vomiting can cause dehydration, which can be severe in some cases and lead to further complications.
Fatigue: Foodborne illnesses can cause fatigue and weakness, making it difficult to perform daily tasks.
Headache: Some foodborne illnesses can cause headaches, which can be severe in some cases.
Muscle aches: Muscle aches and weakness are common symptoms of foodborne illnesses, and they can be severe in some cases.
It is important for food handlers to be aware of these symptoms and to stay home if they experience any of them. They should also seek medical attention if their symptoms are severe or if they suspect they have contracted a foodborne illness.
What to do if you are Experiencing symptoms?
Food handlers who experience any of the symptoms of a foodborne illness should report their symptoms to their supervisor immediately. This is important because food handlers who are sick can easily spread illness to others by contaminating food or surfaces during food preparation and handling.
Reporting symptoms to a supervisor allows for proper action to be taken to prevent the spread of illness. The supervisor can remove the sick food handler from food handling duties and provide instructions on when it is safe for them to return to work. In addition, the supervisor can take steps to disinfect surfaces and equipment that may have been contaminated.
It is important to note that some symptoms, such as vomiting or diarrhoea, can be caused by conditions other than foodborne illness. For example, pregnancy or other medical conditions can cause these symptoms. However, if a food handler is experiencing these symptoms and is unsure of the cause, it is best to err on the side of caution and report the symptoms to a supervisor.
When to Start Working Again?
Food handlers who exhibit symptoms of a foodborne illness should refrain from handling food where there is a reasonable likelihood of contamination. Whether a food handler is able to safely perform their duties involving food handling should be assessed on a case-by-case basis by the relevant authority, in consultation with the affected food handler and their supervisor.
State and territory health authorities have established policies outlining the circumstances under which individuals must be excluded from certain duties. Generally, it is unacceptable for a food handler to work while experiencing vomiting and/or diarrhoea. Food handlers may be legally obligated to comply with an exclusion notice issued by a health authority. In determining which duties an affected food handler should be excluded from, the following factors must be considered: the food handler's illness, their duties, whether they work at a business that serves a susceptible population, and the duration since they last showed symptoms.
Continuing to Work
If a food handler is allowed to continue working despite experiencing symptoms of a foodborne illness, every precaution must be taken to prevent the contamination of food with the disease. The food handler should be allocated administrative or general cleaning duties that do not require direct contact with food. If there are no tasks that the affected food handler can perform without posing a risk to the food, they may need to be temporarily excluded from work.
Food handlers who are ill can easily spread illness to others through direct or indirect contact, so it is important to minimize the risk of contamination. This can be done by requiring the food handler to wear gloves, masks, or other protective gear, as well as ensuring that surfaces and equipment are thoroughly disinfected.
Additionally, the food handler should be instructed to wash their hands frequently and avoid touching their face or other objects that could spread illness.
If there are no tasks that the affected food handler can perform without posing a risk to the food, they should be excluded from work until they are no longer symptomatic and have been cleared by a healthcare professional. This helps to ensure that the food they handle is not contaminated with the disease and that other individuals are not at risk of becoming ill.
Infected Skin and Bodily Discharge
Food handlers who have an infected skin lesion on an unexposed part of their body must ensure that it is covered so that it cannot come into contact with food during preparation. They should take all measures necessary to prevent contamination resulting from the condition, including covering the lesion with bandages or dressings, or with a waterproof cover.
Food handlers should also avoid touching the infected skin lesion, as well as any discharge from their ears, nose, or eyes, in order to prevent contamination of food. If they do touch the lesion or discharge, they should immediately wash and dry their hands thoroughly to prevent the spread of bacteria.
It is important to note that if the lesion is on an exposed part of the body, such as the hands, it may be necessary for the food handler to be excluded from handling food until the lesion has healed or has been treated by a healthcare professional. This is to prevent the spread of infection to other individuals through direct contact with the lesion or indirect contact with contaminated food.
Suspecting Contamination
If food handlers suspect that food has been contaminated in any way, they must immediately report it to their supervisors. This includes incidents such as accidentally using the same gloves for handling raw meat and cooked food, having jewellery fall into food, or having broken glass or chemicals fall into food.
It is important for food handlers to report any incidents that could potentially result in food contamination, as this allows for prompt action to be taken to prevent further contamination and to ensure that the affected food is not served to customers.
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