Directions

In this project, answer the question in a 300-word essay at the end of the case study. What should Carlos do? What would you do?
Research the health and safety policies of at least two restaurants. You may be able to find this online, or you may need to contact some restaurants. Whom do they notify if an employee has a food-borne illness? What are their rules for dealing with employee illnesses? Now, create a policy of your own for reporting staff illnesses. What are the symptoms you would look for? When should employees be restricted at the workplace? When should the employee be excluded from the workplace? When should the employee be allowed to return after an illness? When would you need to notify health authorities?
Case Study

Carlos is the manager of a fast-food restaurant in California. He has seven employees on the early shift. One morning, one of his employees does not come to work. He calls Sandra, who worked the late shift the night before, to see if she can come in. Sandra is still tired from the night before but says she'll come in to help out. When Sandra shows up, she seems lethargic. Carlos figures she is just tired. However, he has to remind her of basic sanitation rules such as wearing gloves. He also notices that she has to go to the bathroom often, and she complains of a headache. What do you think Carlos should do?

Carlos should immediately refer to the FDA Employee Health and Personal Hygiene Handbook to encourage practices and behaviors that can help prevent food employees from spreading viruses and bacteria to food. All restaurants follow these procedures and Carlos should immediately remove her from the premise and refer her to a physician. At one big chain restaurant, all employees must wear gloves, sanitize the surface, and wash their hands every 10 minutes for 30 seconds. At a local mom and pop restaurant, the glove procedure is enforced but limited in terms of supplies for cleaning.

Carlos should refer to the six highly infective pathogens that can easily be transmitted by food workers ("Big 6).

The section includes response to contamination events (clean -up of vomiting and diarrheal events)and new question addressing disposition of ready-to-eat food that may have contaminated by an employee who has been restricted or excluded.