Food Safety Team Member Exclusion Guidelines

If a team member is diagnosed with E.coli, what is the appropriate action?

What action should be taken if a team member shows symptoms of vomiting or diarrhea without a diagnosis of any restricted illnesses?

A team member has jaundice. What is the required next step?

If a team member has a sore throat with a fever and no other symptoms, what should be done?

If a team member is reported to have an infected open wound on their hands, what is the correct action?

What steps should be taken if a team member has symptoms of diarrhea but has not been diagnosed with any specific illness?

When should a team member be reported to the local regulatory authority?

What is the minimum symptom-free duration required before a team member can return to work after being excluded?

Team Member Illness Flowchart

This flowchart helps determine if a team member should be restricted or excluded from work.

Diagnoses Requiring Exclusion

Diagnoses requiring exclusion include Norovirus, E. coli, Salmonella (nontyphoidal), Shigella, Hepatitis A, or Salmonella Typhi.

Symptoms Requiring Exclusion

Vomiting or diarrhea warrants exclusion.
A fever of 100°F or higher with a sore throat warrants restriction.
An open lesion or infected wound on the hands warrants restriction.
Jaundice warrants exclusion.

Actions for Restriction

Members restricted from working with exposed food, clean equipment, utensils, unwrapped single-serve items, and FCS.
Members with open lesions or wounds require appropriate protection (impermeable cover and single-use glove).

Actions for Exclusion

Exclude members with vomiting/diarrhea symptoms from the facility until symptom-free for 24 hours.
Report the illness to the local regulatory authority in all cases requiring exclusion or restriction.
Await further instructions from the local regulatory authority.

General Information

The flowchart guides decisions regarding team member work responsibilities when they exhibit illness symptoms or have been diagnosed with relevant conditions.
Actions include restriction, exclusion from facility, and reporting to the local regulatory authority.

This quiz covers the essential guidelines for restricting or excluding team members based on illness symptoms and diagnoses in food service settings. Understand the appropriate actions to take for vomiting, diarrhea, and other health concerns that could impact food safety. Test your knowledge on the flowchart for food safety regulations.