If a food handler has a symptom that indicates that they may be suffering from a food-borne disease, or knows that they are suffering from a food-borne disease, or are a carrier of a food-borne disease, there are a number of things the food handler must do:
- report that they are suffering from, or carrying the disease
- not engage in any food handling activities where there is a reasonable likelihood of contamination as a result of this disease •
- and if continuing to engage in other work on the premises, take all practical measures to prevent food from being contaminated as a result of the disease.
Symptoms that may be experienced by a person suffering a food-borne disease include:
- a sore throat with fever;
- or jaundice.
In addition to food-borne illnesses, there are other conditions whereby a food handler must take action if they are suffering.
Such conditions include infected skin lesions (infected skin sores, boils, acne, cuts or abrasions) or discharges from the ear, nose or eyes. Such discharges may be a result of colds, flu, sties or allergies.
If a food handler is suffering from one of these conditions and there is a reasonable likelihood of food contamination as a result of the condition then the food handler must report this condition to their supervisor. The food handler must notify their supervisor if they know or suspect that they may have contaminated food.
If continuing to engage in handling of food or other work the food handler must take all practical measures to prevent food being contaminated as a result of the condition.
Some practical measures that can be taken include:
- covering exposed skin lesions;
- taking medication to dry up discharges;
- and washing and drying hands thoroughly if they come into contact with an infected skin lesion or discharge.