Board Policies


Adoption Date: Jan 28, 2011
8500.01 AG - FOOD SERVICE EMPLOYEE ILLNESS GUIDELINES

Employee Illness Guidelines

 

All Marion Community School Food Service employees are required under this guideline to report to their supervisor and/or the Food Service Coordinator about their health and activities as they relate to diseases that are transmissible through food.

 

If an employee is diagnosed with an illness due to: Salmonella, Shigella, Shig toxin- producing Escherichia coli, Hepatitis A virus, Norovirus, it is mandatory that the employee notify their supervisor of the illness. In addition, an employee is to also notify their supervisor if they are having symptoms associated with an acute gastrointestinal illness such as diarrhea, fever, vomiting, jaundice, sore throat with a fever. 

 

Lesions containing pus such as a boil or infected wounds that is open and draining on their hands or wrist should be covered at all times and single use gloves worn.

 

It is the responsibility of the employee to report their illness to their supervisor. The Food Service supervisor and/or Food Service Coordinator are not to allow the employee to work in the food service department if the employee is vomiting, and/or having diarrhea symptoms. If an employee is diagnosed with one of the five reportable illnesses such as Salmonella, Shigella, Shig toxin producing Escherichia Coli, Norovirus, or Hepatitis A, the employee will need clearance from a physician to return to work. 

 

Failure to comply with this guideline may result in disciplinary action up to and including discharge.

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