Regardless of the time of year, food service workers may become ill and try to come to work with a sore throat, fever, jaundice, diarrhea, and/or vomiting. The employee may think he can manage his symptoms and make it through the business day, but his continued presence in your establishment could spread the illness to your customers and co-workers, and ultimately result in a foodborne illness outbreak.
Beginning on page 34, the Rules and Regulations for Food Service address employee health and establishes the criteria to help you determine if a food service worker exhibiting any of these symptoms needs to be restricted from his duties or excluded from work altogether. And if an employee is excluded, details are provided for determining when he can be cleared to come back to work.
To help guide you through assessing and addressing employee health in your facility, the Georgia Department of Public Health provides many useful tools at the following link:
Scroll down to the Employee Health Information section to find quick decision guides, medical clearance forms, an employee health and hygiene handbook, a list of approved disinfectants, and more!