CIFOR INDUSTRY GUIDELINES FOODBORNE ILLNESS RESPONSE ...

FOODBORNE ILLNESS RESPONSE GUIDELINES

For Owners, Operators and Managers of Food Establishments

CIFOR INDUSTRY GUIDELINES

3

Even though these Food Establishment Guidelines and the accompanying Tools provide com-prehensive information for the Food Industry in preparation for, and/or involvement in, food-borne disease outbreak investigations, these documents are not intended to replace pre-existing company guidelines or local, state, or federal regulations or procedures. Industry should con-sider using the Guidelines and Tools

DISCLAIMER

DISC

LAIM

ER

4

CIFOR supported the establishment of the CIFOR Industry Guidelines Workgroup to develop foodborne illness response guidelines to help industry in day-to-day operations and during investigations of foodborne illness outbreaks.

Workgroup, CIFOR Council representatives, and others. The CIFOR Industry Guidelines

agencies, and CIFOR Council representatives (members).

This document represents CIFOR’s strong commitment to assist the food industry in its efforts to take an active and educated role in the response and investigation of foodborne illness

these guidelines.

Foundation. The contents of the document are solely the responsibility of the authors and do

ACKNOWLEDGMENTS

Guidelines for Owners, Operators and Managers of Food Establishments

5

ACKN

OWLE

DGM

ENTS

Catherine Adams Hutt, RdR Solutions Consulting; (representing National Restaurant

April Bogard, Environmental Health

Mary Cartagena

Frank Ferko, Director, Distribution Food

Tom Foegle

Lisa Hainstock, Food Safety Specialist,

Rural Development; (CIFOR representative for

Jill Hollingsworth

Institute

Daryl Kellenberger, Director of Food Safety

Kirsten Larson, Senior Specialist, Food

Laboratories

Christopher T. Melchert

Tomeji MillerHealth Department, Texas

Paulo Mohyla

Corporation

George NakamuraNakamura Leasing, California, (CIFORrepresentative for National Environmental

Karen Neilof Foodborne, Waterborne and EnvironmentalDiseases; U.S. Centers for Disease Control and

David C. Nicholas, Epidemiologist/

Department of Health

Richard Parker

Danny Ripley

County, Tennessee

Mary Sandford

Corporation

Becky Stevens-Grobbelaar, Director, Food

Inc.

CIFOR Industry Guidelines Workgroup

cIFOR FOODBORNE ILLNESS RESPONSE

6

ACKN

OWLE

DGM

ENTS

Chair: Timothy Jones, State Epidemiologist, Tennessee Department of Health; CSTE

Chair: Joseph RussellFlathead City-County Health Department,

Robyn Atkinson-Dunn, Director, Utah

Rob Blake, Chief, Environmental Health

David Boxrud

Louisa Castrodale

John Dunn, Deputy State Epidemiologist,

Kathy Fowler

Lisa Hainstock, Food Safety Specialist,

Roberta Hammond, CORE Response

Scott HolmesHealth Division, Lincoln Lancaster County

Kristin Holt

Steve Inghamof Food Safety, Wisconsin Department of

Ernest Julian

Heidi Kassenborg, Division Director, Dairy

Bill Keene

Mel Knight

Susan Lance

Bela Matyas

George Nakamura

Carol SelmanNational Center for Environmental Health; CDC

Donald Sharp, Deputy Director, Food Safety

Kirk Smith, Supervisor, Foodborne, Vectorborne, and Zoonotic Diseases Unit,

Regina Tan

Ian Williams, Chief, Outbreak Response and

CIFOR Council Representatives


7

ACKN

OWLE

DGM

ENTS

Jim Blumenstock

Jeffrey Engel, Executive Director; CSTE

Rebecca Johnson

Abraham Kulungara, Director,

Kirsten Larson, Senior Specialist, Food

Jennifer Li, Director, Environmental Health;

Larry Marcum

Dhara PatelCSTE

Lauren Rosenbergand Communications; CSTE

Sharon Shea

Marion Aller,

John Besser, Deputy Chief, Enteric Diseases

Joseph Corby

Peter Gerner-Smidt, Chief, Enteric Diseases

John J. Guzewich, Environmental Health, Center for Food Safety

Robert HicksEnvironmental Health Services, Virginia

Patrick J. McConnon, Executive Director; CSTE

Randy Robertson, Director, Compliance and Investigations Division, Food Safety and

Doug Saunders, Deputy Director, Division

David Sweat, Foodborne Disease Epidemiologist, North Carolina Division of

Robert Tauxe, Deputy Director, Division of Foodborne, Waterborne, and Environmental Diseases; CDC

CIFOR Association Staff

Contributors and Reviewers

8

………………………………………………………………………………………....................................................................................................................................................................................................................................................................................................

………………………….……………………………………………………….............................................................................................................INTRODUCTION ..…………………..........................................................................................................................................................................

...................................................................................................................................................................................................................................................................

........................................................................................................................................................................................................................................................................................................................................................................................

................................................................................................................................................................................................................................................................................................................................................

.............................................................................................................................................................................TOOLS ................................................................................................................................................................................................................

Tool 1 Tool 2

Tool 6

Tool 7CTool 7DTool 7ETool 7FTool 7G

Tool 10Tool 11Tool 12

Illness Complaint Tracking Log FormCustomer Foodborne Illness Complaint Form

Employee List Form

Employee Illness Decision Guide

My Story Could Change Your LifeDo I Feel Well Today?I Should Have Stayed HomeWould You Want These People in Your Kitchen?

Don’t Let What Happened to Me Happen to You

Sample Chain Of Custody Form

Sample Food Establishment Food Safety Checklist Form

Example Employee Workstation Schematic Sample Re-Opening Self Inspection Checklist Form

10-1112-2021-22

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TABLE OF CONTENTS

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Guidelines for Foodborne Disease Outbreak Response to aid government agencies responsible for preventing and managing foodborne disease by establishing a foundation for outbreak response and encouraging a standardized foodborne disease investigation process across all government agencies.

There is no standard approach utilized by public health/regulatory authorities for foodborne disease outbreak response. No one set of steps is appropriate for all outbreaks. The response

and likely source of exposure).

The CIFOR Industry Guidelines operators, and managers of food establishments in a foodborne illness outbreak investigation. The CIFOR Industry Guidelines

environmental health, laboratory science, communications, and food industry operations and

*Council to Improve Foodborne Outbreak Response (CIFOR). Guidelines for Foodborne Disease OutbreakResponse. Atlanta: Council of State and Territorial Epidemiologists, 2009.

BACKGROUND

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INTRODUCTION TO FOOD ESTABLISHMENTRESPONSE GUIDELINES

CIFOR recognizes the critical role the food industry plays in the prevention of foodborne

disease and the invaluable support they can provide during the foodborne disease in-

vestigation process. The Foodborne Illness Response Guidelines for Owners, Operators

and Managers of Food Establishments was developed as voluntary guidance for own-

ers/operators/managers of Food Establishments (“Industry”) to help outline, clarify, and explain In-

dustry’s recommended role in a foodborne illness outbreak investigation. It provides a step-by-step ap-

proach that Industry can take, including preparation, detection, investigation, control, and follow-up.

The Guidelines also describes key information to assist Industry in understanding what to expect when

first notified of potential illnesses and provides Tools to help guide Industry through the process.


11

Guidelines and included Tools, Industry can take an active and educated role in the outbreak response and investigation, reducing the impact to the public and their

can then move more quickly and accurately, yielding dependable results that are in the

to Industry.

Even though these Guidelines and Tools provide comprehensive information for In-dustry in preparation for and/or involvement in foodborne disease outbreak investigations, these documents are not intended to replace pre-existing company guidelines or local, state, or federal regulations or procedures. In-dustry should consider using these Guidelines

staff.

While foodborne outbreaks represent unique events and government response may vary, CIFOR intends these Guidelines to serve as a foundation for Industry involvement in the foodborne outbreak investigation process

efforts to implement recommended safe food handling practices on a day-to-day basis can inform and support a foodborne outbreak investigation.

an effective response in a foodborne outbreak -

tions on a day-to-day basis.

food establishment.

INTR

ODUC

TION

12

through 2001; and since that time, a revised

regulation to ensure that food at retail is safe and properly protected and presented. The Food Code is available for adoption by govern-ment agencies as the legal basis for their food inspection program and assists regulatory jurisdictions in initiating and maintaining ef-fective programs for prevention of foodborne illness. While the recommendations in these Industry Guidelines is based, in part, on Food

Health Reasons, it is important for users to

• Local and/or State regulatory and/or public health requirements may vary;

• Government agencies leading a food-borne outbreak investigation may differ from the agency engaged on a daily basis, and;

• these Industry recommendations may be

-ing the outbreak investigation.

OUTBREAK INVESTIGATION PREPARATION – RECOMMENDATIONS

FOR FOOD ESTABLISHMENTS

In the interest of public health, food safety should be a Food Establishment owner/operator/manag-

er’s top priority. It is also good business! By understanding and implementing recommended safe food

handling practices on a day-to-day basis, Food Establishment owner/operator/managers can not only

reduce opportunities for contamination, survival and or growth of foodborne pathogens and prevent

illness, they can strengthen their ability to respond effectively should foodborne illness or an outbreak occur.


13

Here are suggested steps to prepare for a pos-

phone numbers (including after-hours numbers) available for reference. Consider

• • -

tor(s)• • Food Establishment Operator/

• •

applicable)• • Distributors and Suppliers, including

those used only occasionally•

-

relationship ahead of time. Trying to do so

C. Identify the media spokesperson for the Food Establishment before any emer-

-resentative and/or Legal Counsel before releasing any media statements regarding the outbreak.

-

information to them about the operations, food safety systems/tools, etc. that might help them to identify the possible source of illness.

-mation for customers, especially for large group reservations, special events, or orders catered outside the facility. Loyalty cards may be a source of contact information;

-

-tion is requested, be sure to tell this to the

Food Establishment’s legal counsel.

of ill customers and other identifying infor-

--

er. They may be able to provide information on numbers of people reporting illness and other information that does not identify individuals.

-tor/manager must share all needed records,

-ules, etc. Certain records, such as customer credit card receipts, may or may not be able to be provided based on various local/

-ator/manager must retain records/record-

• • • -

ceived;

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• Have customers complained of any illness from consuming the food from your Food Establishment? (To record multiple

• Were multiple illnesses reported to the Food Establishment by the Regulatory/

• operator/manager (or the Food

customers that may be part of a larger

ingredient?

illness reports, consult the Regulatory/Health

these guidelines.

MENU / FOOD SERVED

eaten by customers to potentially identify common foods or ingredients that might be

• the time period requested and meals/

• Information about garnishes, sauces, side dishes and variations on basic menu items.

• menu item in question —(Refer to

• If possible, determine the total num-ber of meals and transactions (dine-in, delivery, or carry-out) served or sold during the time period in ques-tion and provide this to the Regulato-

HOW TO KNOW IF YOU HAVE A POSSIBLE OUTBREAK

• Records of all foods picked up locally by the Food Establishment (purchased

-cery stores and produce markets, etc., if applicable).

Should illness occur, it is in a Food Establish-

may be needed to prevent future illness. The -

obtain all information needed for the inves-tigation, and respond quickly. Failure to do

as a loss of reputation impacting sales, future

RECO

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If there is a suspected outbreak involving the Food Establishment, it is important to com-

to inform them of the situation, control ru-mors and clarify expectations.

-break including the organism or chemical

take to protect themselves or others from

C. The expectation that all employees pro-vide all relevant information requested by

their health status.

questions by the public and/or the media, e.g. all question should be directed to man-agement or a designated media spokesper-son.

-mens, e.g. stool or blood if requested by the

F. The expectation of the employee to -

Food Establishment.

of the employee by the Regulatory/Health

chemicals.

sick leave policy. It is suggested that em--

-

If the Food Establishment participates in catering, large group reservations/special eventorders, or delivery, be prepared to provide any available contact information and meals served.

EMPLOYEE COMMUNICATIONS

LARGE ORDERS, SPECIAL EVENT ORDERS, CATERING OR DELIVERY

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Since outbreaks sometimes involve employees

led to the outbreak, the Regulatory/Health

-

-trol measures are necessary.

-

restaurant/Food Establishment.

Food Establishment (identify Food Es-tablishment transfer locations, dates, and tasks performed).

EMPLOYEE WORK HISTORY

-ager require employees to report certain information regarding their health or activi-ties as they may relate to diseases that can be transmitted through food. Information pro-vided by employees should include symptoms such as vomiting, diarrhea, jaundice, etc.; date

a health care provider of illness that could be

Shigella spp., etc. If this information is col-lected by industry on a routine basis for the purposes of excluding and restricting employ-

operator a good model of employee health

better response during a foodborne outbreak event.

illness outbreak, it is important to commu-

provide information to help in protecting them from illness, and to assist the Regulato-

operator/manager. The Food Establishment -

-

as these can provide valuable information on

EMPLOYEE ASSESSMENTS

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• Recent or current employee illness(es) or exposures that could trigger employee

• illness(es) that could require medical

These recommendations are intended for day-to-day operation and management of a Food Establishment. While this can be used as gen-eral guidance in a foodborne outbreak event,

health guidance is recommended.

If employees are ill, the Food Establishment

If the Food Establishment does not already -

•

-

DECISION GUIDE. This tool is based on

and may differ from local/state regulations

is located.

•

-striction in their jurisdiction, they may

-

serving highly susceptible populations, for

your area.

• -

ployees have indicated they have reported

• copy of the employee health policies.

• -

TOOL 7cMy Story Could Change Your Life

TOOL 7dDo I Feel Well Today?

TOOL 7eI Should Have Stayed Home

TOOL 7fWould You Want These People in Your Kitchen?

TOOL 7gDon’t Let What Happened to Me Happen to You

RECO

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It is important to protect the privacy and health information of both employees and consumers; recognize that Regulatory/Health

-

ment’s legal counsel regarding local, state

and consumer privacy and the protections required in safeguarding individual health information.

In some outbreak situations, it might be nec-essary as directed by the Regulatory/Health

employees do not consent to vaccination and/or other treatment (immune globulin-IgG),

(For more information, refer to the Regulato-

may be required from the employee by the

assess employee health and provide the Reg-

valuable information regarding the investiga--

•

outbreak;

• or exclusions should be put in place;

• and/or treatment may be necessary;

•

•

-

employees should undergo a health evaluation and/or laboratory testing. If suspect employ-ee testing is necessary, as directed by the

services are provided by a non-government medical facility through the Food Establish-ment, Industry must ensure local/federal pri-

CONSUMER AND EMPLOYEE PRIVACY

EMPLOYEE SPECIMEN TESTING

EMPLOYEE HEPATITIS A VACCINATION (where applicable)

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-ple foods from the Food Establishment or its supply chain and perform laboratory analysis

contaminated prior to its arrival at the Food Establishment or contaminated onsite by a sick employee; mishandled; cross contaminat-

-nated by the consumer or other food handler/preparer. It is important to rapidly determine the source of the problem and initiate control measures at all appropriate levels including the Food Establishment, Distributor, Suppli-er, etc.

• Immediately consult the Regulatory/

moving or discarding any food that may have been served during the time period of interest for the outbreakimplicated in an outbreak should be held under control until the Regulatory/Health

collect samples for laboratory analysis.

• Industry may voluntarily choose to sample products and have laboratory tests per-

-

do so. This is to ensure adequate product is available for Regulatory/Health testing

accidental contamination of product.

• -try should ensure that their laboratory is

accredited for food testing and collaborate

identify key products of interest for sam-

done, and to ensure sample integrity is maintained and accidental contamination

--

-

• legal advisors, and/or the accredited lab-oratory before having the samples tested to make sure that correct tests are done on the key products of interest.

• Unopened packages of food from the same lot suspected of causing illness may be the

to secure unopened packages and store appropriately until release by the Regula-

• If independent sampling is done, it is important for the Food Establishment

-sentative to collect the samples appropri-ately and maintain the Chain of Custody of

• -

health and/or regulatory actions.

PRODUCT SAMPLES

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to determine if food received by the Food Establishment is the source of the illness. The

needs to provide detailed information about -

tributor or Supplier that delivered to the Food Establishment in the time period in question. This includes lot numbers or other identifying

Food Establishment and consumed by the public.

It is also important that the Food Establish-

unusual occurrences that required them to use a different Supplier or product during the time period in question.

• Identify Distributors and/or Suppliers of suspected products and provide invoices to

•

Distributor AND/OR Supplier INFORMATION

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• manager should consider completing a Food Safety Checklist as a means of as-sessing existing operations for food safe-

If -

dress them immediately and tell the Regulatory/Health Authority what actions were taken.

-

• -stances that occurred during the suspected

-

ken equipment, large unexpected order,

imminent health hazard

•

cooking, holding, cooling and serving of suspected food items or ingredients. (Refer

• cause of the outbreak, provide an

In the event of an outbreak, the Food Establishment owner/operator/manager should be aware

that the Regulatory/Health Authority may conduct an environmental assessment. Work close-

ly with investigators to answer questions, provide information and ensure cooperation by employees.

FOOD ESTABLISHMENT SELF-ASSESSMENT


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• Identify appropriate prevention and con-trol measures.

1.

and the Food Establishment still has the product on-hand, immediately

usually be stored (i.e., if refrigerated,

2. Do not discard food products until the

the Food Establishment to do so. (Re---

ples.)

SELF

-ASS

ESSM

ENT

23

• -try, typically has the primary responsibility for

related to foodborne illness investigations.

• -

sumers of any unsafe products that may be in commerce or people’s homes.

• Releasing information prior to any Regulato-

confuse or confound the outbreak investiga-tion and result in prolonging the investigation process.

• It is advisable that the Food Establishment

the facility’s operation or the Regulatory/-

tion.

• Employees should refer any media questions directed at the Food Establishment to a desig-nated single point of contact.

• relations representative and legal counsel (if any) before making any statements through

risk communications professional may be helpful.

• Create talking points to ensure that all staff are responding to customers correctly and consis-

MEDIA

If the public has heard about the investigation and the Food Establishment is being contacted by

media, it is important for the Food Establishment owner/operator/manager to coordinate with the

Regulatory/Health Authority to ensure an accurate and consistent message is communicated.

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• In addition to meeting the requirements -

-erator/manager should successfully com-plete a Re-Opening Self Inspection and correct any violations prior to re-opening.

-

• asked or required the Food Establishment

If a Food Establishment has closed due to the investigation, the Regulatory/Health Authority may ask the

Food Establishment to comply with certain requirements prior to re-opening.

STORE CLOSURE AND REOPENING

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• (i.e., formal inspections/audits, temperature logs, employee illness logs, daily Food Safety

• • Could the critical/priority violations have contributed to this outbreak?• Were all critical/priority violations corrected?

It is recommended that a Food Establishment owner/operator/manager complete a Food Safety Checklist

daily as a means of monitoring food safety and preventing foodborne illnesses. If no checklist is avail-

able, refer to Appendix TOOL 11 – SAMPLE FOOD ESTABLISHMENT FOOD SAFETY CHECKLIST FORM.

CONTROL MEASURES

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FLOW DIAGRAM FOR GUIDELINES AND TOOLS

PRE-OUTBREAK INVESTIGATION PREPARATION

FOODBORNE DISEASE OUTBREAK SUSPECTED

COMMUNICATIONSINVESTIGATION MITIGATION/CONTROL

CUSTOMER COMPLAINTNOTIFICATION BY HEALTH/REGULATORY AUTHORITY

FacilityFacilityClosure

Re-Opening

Employee Product Hold/

Remove/Replace

External to Health/Regulatory

Authorities & Media

Internal toEmployees &

BusinessManagement

Product Employee Restrictions/Exclusions/

Training

Monitor Employee Health and General Food SafetyPractices Daily

Tool #4EmployeeCommunications Meeting

Tool #14Re-OpeningSelf Inspection Check-list Form

Tool #10Distribution & Supplier Information

Tool #7 (a-b)EmployeeIllness Deci-sion Guide

Tool #7 (c-g)EmployeeIllness Posters

Tool #1Illness Complaint Tracking Log Form

Tool #3 (a-b)Menu Item Ingredient Listing Form

Tool #5Employee List Form

Tool #6Employee Interview Form

Tool #8Product Sampling Procedure

Tool #9Sample Chain of Custody Form

Tool #11Food Establishment Food Safety Checklist

Tool #12Food Flow Chart Form

Tool #13Facility & Work Station Schematic Example

Tool #2CustomerFoodborne Illness Complaint Form

Terms and Definitions


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Terms and Definitions

CIFOR Guidelines and have been converted to plain language.

-dence of disease or symptoms of illness.

-dence from the time it is collected until it is

-

the evidence’s collection, transportation, and -

the evidence and that at no time did the evi-dence leave their possession.

-

infection, or virus.

more likely than other violations to contribute to food contamination, foodborne illness, or other environmental health hazard.

prepares, packages, serves, vends, or other-

such as (1) a restaurant; satellite, or catered feeding location; catering operation if the op-eration provides food directly to a consumer or to a conveyance used to transport people; market; vending location; conveyance used to transport people; institution; or food bank; and (2) a business that relinquishes posses-

sion of food to a consumer directly, or indi-rectly, through a delivery service such as home delivery of grocery orders or restaurant take-out orders, or delivery service that is provided by common carriers.

-ness of making, transporting, holding, serving, or dispensing foods, such as in a restaurant or other food establishment.

trained and experienced in food safety, includ-ing food microbiology, quality assurance, and food regulation. Examples of food safety pro-fessionals include internal quality assurance personnel and consultants. Resources may be obtained by contacting Regulatory/Health

retail associations.

more likely than other people in the general population to experience foodborne disease

children, or older adults;

-vides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center.

GLOS

SARY


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GLOS

SARY

The entity engaged in the process-ing, preparing, preserving, distributing, hold-ing and/or serving of foods and beverages.

bile pigments in the blood. This is often a sign

and conditions.

-

a common exposure, such as ingestion of a

-

certain rare and serious conditions, such as gastrointestinal anthrax, botulism, or cholera, are considered public health emergencies and should elicit an outbreak-like response.

The individual present at a

operation at the time of inspection.

- Food that

requires time/temperature control for safety (TCS) to limit pathogenic microorganism

heat-treated;

cut leafy greens, cut tomatoes or mixtures

toxin formation; or

C. Garlic-in-oil mixtures that are not

to support pathogenic microorganism

Local, State and/or Federal -

-

health care, or payment for health care that can be linked to an individual. This is inter-preted rather broadly and includes any part of an individual’s medical record or payment history.

The govern-mental agency responsible for matters of pub-lic health and/or regulatory jurisdiction over the food establishment. This may include the

-

jurisdiction over food safety issues. It may -

Service (FSIS), or the U.S. Centers for Disease

Council to Improve Foodborne Outbreak Response (CIFOR). Guidelines for Foodborne DiseaseOutbreak Response

Tools for Guidance

NOTE: These tools are example forms.


32

TOOL 1 - ILLNESS COMPLAINT TRACKING LOG FORM

To provide an electronic linelist of complaints.--

priate.

TOOL

1


33

TOOL

1

Com

plai

nant

Phon

e num

ber

Food

(s) c

onsu

med

Com

men

tsCo

mpl

aina

nt n

ame

DATE

/TI

ME

ILLNE

SS C

OMPL

AINT

TRAC

KING

LOG

FORM


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TOOL 2 - CUSTOMER FOODBORNE ILLNESS COMPLAINT FORM

This form is to be used for documenting calls

purchasing food from, the Food Establishment.

If the Food Establishment already has a form or uses another system of documentation, com-pare forms to ensure that the information collected is complete. If the person is currently experiencing

manager suspects this complaint could be part of a

their jurisdiction.

TOOL

2


35

CUSTOMER FOODBORNE ILLNESS COMPLAINT FORMFood Establishment Name:

Address:

Name of person taking complaint:

Date complaint received: _____ /_____ /_____ (month/day/year)

SUGGESTED COMMENTS AND QUESTIONS:“Thank you for calling (contacting) us. We are sorry for any inconvenience or illness you may have suffered. We investigate claims of illness brought to our attention and would like to ask you some questions about your experi-

What is your name?

What is your relationship to the ill person?

Name of person complaining of illness (if not the caller):

Ill person’s Phone:

Ill person’s Email/Other:

Ill person’s Address:

How many people ate the meal or food (regardless of whether they are ill)?

How many people are ill?

When was the meal, food consumed? Date: _____/_____/_____ (month/day/year) Time:

What did you (or the ill person) have to eat?

When did people become ill? Date: _____/_____/_____ (month/day/year) Time:

What symptoms are/were you (or the person you are reporting for) experiencing?

NOTE: If a person still has symptoms, recommend that they consider seeking medical attention and directly notify the Regulatory/Health Authority.

SUGGESTED ENDING COMMENTS:“Thank you for your call. We regret that you had an unpleasant food experience. We hope that you are doing well and will give us the opportunity to serve you again in the near future.”

Customer comments:

Food Establishment Follow-Up Actions:

If yes, name of organization and date sent:

Other follow-up actions:

TOOL

2


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FOOD ITEM: Is it made in the food establishment?

NO (If NO, who is the Supplier?):

Lot code #s, “Use By” dates, etc.:

INGREDIENT LISTING (Specify type, brand and source, if possible)What are the ingredients (including garnishes) for the FOOD ITEM?

Ingredient:

Ingredient:

Ingredient:

Ingredient:

Ingredient:

Ingredient:

Ingredient:

Ingredient:

Ingredient:

TOOL 3A - FOOD ITEM – INGREDIENT LISTING FORM

The purpose of this document is to identify

of interest in an investigation.

Complete this form listing each ingre-

prepared to provide copies to the Regulatory/Health

TOOL

3A


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prepared to provide an ingredient listing for any food

TOOL 3B - MENU INGREDIENT LISTING EXAMPLE (Pizza)

MENU ITEM: Fabulous Jimmy’s Pizza

Is it made in the food establishment?

NO (If NO, who is the Supplier?):

Lot code #s, “Use by” dates, etc.:

INGREDIENT LISTING (Specify type, brand and source, if possible)

What are the ingredients (including garnishes) for the pizza?

Sauce:Canned tomato sauce: Miller brand, Italian style

Toppings:Pizza cheese: Mama’s Mozzarella, pre-shreddedPepperoni: Bobby’s brand, pre-sliced, cookedSausage: Wolfy’s sausage bits, precooked, 5# bag Green Peppers: Fresh, whole, from Linda’s Great produce and chopped onsiteOnions: Red onion, fresh, whole, from Linda’s Great ProduceMushrooms: Sparky’s brand sliced button mushrooms, canned, #10 size

Crust:

Salt: Iodized, Kosher-style, Marcus brandWater: Municipal

precooked. We didn’t run out of it this time.

TOOL

3B


38

It is suggested that attendance at an employ-ee meeting be required. Employees cannot

one of the employee meetings or have been briefed by the management. It is recom-mended that a meeting roster be created so

a script outlining suggested talking points for the employee meeting.

case) foodborne illness outbreak that is related (or possibly related) to our estab-

the outbreak, reinforce our illness and hygiene policies, and provide some in-

1. -

• Describe foodborne illness out-break and name the disease agent (if

-

of you in private to make sure you un-

have any questions about the foodborne

• sheet from your Regulatory/Health

on . Consider -

tion in other languages).

--

questions. The purpose of these questions is to gather information to determine a possible exposure/cause for the outbreak.

TOOL 4 - EMPLOYEE COMMUNICATIONS MEETING

TOOL

4

-

duties. The recommendations under Recommended

outbreak event should be sought from the Regulatory/


39

may be asked to give a specimen (e.g.,

--

media unless your supervisor directs you to do so.

-mended policies regarding employee health

-tices and illness prevention and management

-rarily make the glove policy more stringent,

These are considered model practices. They

-diction.

A. Proper Hand Washing

• sinks only.

• -ter.

• -orously to produce lather for at least 20 seconds.

• Thoroughly rinse soap from hands using

•

• •

• • -

ing device at ambient air temperatures.•

• entering the kitchen.

• your uniform.

• Each time you enter the food preparation area. (Wait staff, servers and non-food

hands before performing direct food han-

TOOL

4


40

dling task if they have performed a non-food handling task immediately prior).

• • • -

ing utensils.• When changing tasks.•

protein/meat foods (such as chicken, beef

• non-food contact surfaces.

• other people, such as shaking hands.

•

tables, chemicals or cleaning - and return-ing to a direct food handling task.

• Coughing, sneezing, using a handkerchief

• • • -

able gloves.• • -

mals or aquatic animals (such as mollus-

• -curred.

B. Disposable glove use (Gloves are never a substitute for hand washing):

• Single-use disposable gloves shall be used

• Single-use disposable gloves may be re-

• -

• Never reuse a pair of disposable gloves that have been removed.

• Gloves must be immediately disposed of

• Touching the body or other people.• Sneezing or coughing.• Drinking, eating or smoking.•

or item.• They have become damaged (e.g. torn)

or soiled.• Changing tasks.

C. Illness Prevention and Manage-ment:

• Have any foodborne illness or any infec-tious or contagious disease that can be transmitted by food

• • Have diarrhea or loose stools •

Employees must immediately inform the

• Have recently been or are currently experi-encing nausea, vomiting, fever, sore throat

• Have been exposed to any foodborne ill-ness or a communicable disease that can be transmitted through food.

• foodborne illness or communicable disease that can be transmitted by food.

• any foodborne illness or communicable disease that can be transmitted through food.

TOOL

4


41

•

illness or communicable disease that can be transmitted by food.

• -

municable disease that can be transmitted by food.

• --

nicable disease that can be transmitted by food.

• during, or after their shift.

• -toms of vomiting, diarrhea, sore throat

Employees must immediately inform the

• Salmonella Typhi• Shigella spp.• Norovirus• Enterohemorrhagic or Shiga Toxin-pro-

ducing Escherichia coli (E. coli)• • Other foodborne diseases reportable in

your state (ask your local Regulatory/

listed above might be restricted or excluded -

lations. In some cases approval from the Reg-TO

OL 4


42

To identify all current and past employees

-

To be completed by Food Establishment.

TOOL 5 - EMPLOYEE LIST FORM

Owner/Operator/Manager during the period

from _____/______/______ (mm/dd/yy)

to _____/______/______ (mm/dd/yy)

Food Establishment Name:

Address:

Food Establishment Contact:

Phone Number:

TOOL

5


43

EMPL

OYEE

LIST

FORM

Ph

on

e N

um

ber

(Ho

me)

Wo

rk a

t o

ther

fo

od

est

ablis

hm

ent(

s)Ill

du

rin

g th

is

tim

e fr

ame?

Y/N

Empl

oyee

Add

ress

Nam

eP

ho

ne

Nu

mb

er(C

ell)

Dat

e o

f B

irth

(mm

/dd

/yy)

curr

ent E

mpl

oyee

s

(Tim

e p

erio

d t

o b

e d

efin

ed b

y th

e R

egu

lato

ry/H

ealt

h A

uth

ori

ty a

s __

____

/___

___/

____

__ t

o _

____

_/__

____

/___

___

Loca

l Ad

dre

ssY

/N

(mm

/dd

/yy)

(mm

/dd

/yy)

TOOL

5


44

TOOL

5

Ph

on

e N

um

ber

(Ho

me)

Addr

ess

Nam

eP

ho

ne

Nu

mb

er(C

ell)

Dat

e o

f B

irth

(mm

/dd

/yy)

Past

Empl

oyee

s

(Tim

e p

erio

d t

o b

e d

efin

ed b

y th

e R

egu

lato

ry/H

ealt

h A

uth

ori

ty a

s __

____

/___

___/

____

__ t

o _

____

_/__

____

/___

___

Last

Dat

eW

ork

ed

(mm

/dd

/yy)

(mm

/dd

/yy)

EMPL

OYEE

LIST

FORM


45

TOOL 6 - EMPLOYEE HEALTH ASSESSMENT

-

person asking the questions to remind the employee of company health policies and provide an opportunity

may have.

This form is based on one found in the

designated Food Establishment person may assess the health of the employees using this tool, to cover a time

-ity. Local regulations may be different, so consult the

this form routinely.

due to pregnancy, etc., please note the reason on the form next to the symptom. It should be clearly indicated to

additional questions.

TOOL

6


46

Date: ______ /______ /______ (mm/dd/yy)

Establishment: __________________________________ City/State: __________________________________

Employee Name: ___________________ Date of Birth: _____/_____/_____(mm/dd/yy)

1. Have you experienced any of the following symptoms within the time period of _____/_____/_____ (mm/dd/yy) to _____/_____/_____? (mm/dd/yy) (Check all that apply)

� ��

within the period mentioned? (Check all that apply)

� ��

_____/_____/_____ and _____/_____/_____? (mm/dd/yy)

� �

Dates worked: ____________________________________________________________________________

Positions/Tasks (examples: cook, cashier, wait staff, prep staff, dishwasher, etc.)________________________________________________________________________________________

Foods prepared: __________________________________________________________________________

Additional instructions for the Person-in-Charge or Owner/Operator/Manager:

- Review the following disease/illness prevention guidelines with employee:

o Review of disease/illness symptomso Proper hand washingo Workplace exclusion if illo Proper hygiene

- Let the employee know that the Food Establishment is working with the Regulatory/Health Authorities, so it is important to remind the employee to cooperate, stay calm and not spread rumors.

- Ask the employee if they have any questions and thank them for their assistance

��

*For more information on exclusions and restrictions, refer to the Regulatory/Health Authority and Tools # 7A or 7B.

TOOL

6

EMPLOYEE HEALTH ASSESSMENT


47

The Decision Trees and tables should be used

Tree.

-

to have a more stringent policy that requires sick food employees to go home. The Decision Trees are based on food employee symptoms,

• Start at the top box. • •

• should use.

• Go to the table that is stated in the box.•

-

The Decision Trees lead to the

-

• Go to the appropriate table based on the

• Look at the leftmost column for the appro-priate symptom or diagnosis.

•

employee must go home (exclude) or if

• There is also a box indicating the require-

necessary.

TOOL 7A - EMPLOYEE ILLNESS DECISION GUIDES FOR PERSON-IN-CHARGE

Charge.

-

spread of foodborne bacteria, parasites, and/or viruses

environment, and other employees. It is also useful in

matters.

Chapter 2 and its Supplement aimed at preventing ill food employees from transmitting disease during the course of routine day-to-day management of a food establishment. Local and State Regulatory/Health

-tion or exclusion under these circumstances. Refer to

employee health guidelines or requirements during a

TOOL

7A

48

Decision Tree 1When to Exclude or Restrict a Food Employee Who Reports a Symptom and When to Exclude a Food Employee

-

IS THE FOOD EMPLYOEE REPORTING LISTED SYMPTOMS?

If reporting a diagnosis with Hepatitis A virus, or Typhoid fever

If reporting a diagnosis with Shigellosis, Norovirus, or EHEC/STEC and symptoms of V or D

Symptoms of V, J, D

Exclude per table 1a.

Exclude per table 1b.

Exclude per table 1b.

Symptoms of InfectedWound or Cut

Restrict per table 1a.

Symptoms of ST with F

HSP gen. pop(Non-HSP)

Yes

Exclude per table 1A.

Restrict per table 1A.

49

Decision Tree 2

or Shiga toxin-producing Escherichia coli;

Is the Food Employee reporting diagnosiswith infection due to...

Is the Food Employee reporting exposure to Norovirus, E. coli 0157:H7 or other EHEC, HAV, Shigella, or Typhoid fever (S. Typhi)?

Educate on symptoms; reinforce requirement to report listed symptoms; ensure compliance with good hygienic practices, handwashing, and no bare hand contact with ready-to-eat food.

YesYes

Yes

NoNoNo

No

No

S. Typhi or Hepatitis A virus?

Shigella spp. or EHEC? Norovirus?

HSP

HSP

HSPgen. pop

(Non-HSP)gen. pop

(Non-HSP)

No actionnecessary

gen. pop(Non-HSP)

Exclude per table 2 or 3.



Restrict per table 4.

Restrict per table 2 or 3.

Restrict per table 2 or 3.

Yes

IS THE FOOD EMPLYOEE REPORTING LISTED SYMPTOMS?


50

TABLE 1a

The Person-in-Charge shall prohibit a conditional employee who reports a listed symptom from becoming a food employee until

Esche-richia coli;

When the excluded food employee has

or provides medical documentation

Exceptions: If diagnosed with Norovirus, Shigella spp., E. coli O157:H7 or other

S. Typhi

When the excluded food employee has

or provides medical documentation

Exceptions: If diagnosed with Norovirus, E. coli O157:H7 or other EHEC/STEC,

S. Typhi

When food employee provides written

When the infected wound or boil is

When approval is obtained from the RA

• Food employee has been jaundiced for

(1), or • Food employee provides medical

No if notdiagnosed

No if notdiagnosed

No

No

EXCLUDE

EXCLUDE

RESTRICT

RESTRICT

EXCLUDE

if the onset occurred within the last 7 days

EXCLUDE

EXCLUDE

EXCLUDE

RESTRICT

EXCLUDE

if the onset occurred within the last 7 days

Symptom

Vomiting

Diarrhea

Sore Throat with Fever

Infected wound orpustular boil

Jaundice

Exclusion or restriction RA Approval Needed toReturn to

Work?Facilities NotServing an

HSP

FacilitiesServing an

HSP

Removing Symptomatic Food Employees from Exclusion or

Restriction

TOOL

7A


51

TABLE 1B

Food employees and conditional employees shall report a listed Diagnosis with symptoms immediately to the Person-in-Charge

• The Person-in-Charge shall notify the RA when a food employee is jaundiced or reports a listed diagnosis.• The Person-in-Charge shall prohibit a conditional employee who reports a listed diagnosis with symptoms from becoming

symptomatic food employee.

Continued...

and: • The food employee has been jaundiced for more

• The anicteric food employee has had symptoms for

• The food employee provides medical documentation

(1), and:• Food employee provides medical documentation, that states the food employee is free of a S. Typhi

1. Serving a non-HSP facility

symptoms resolve and remains restricted until meeting

Serving an HSP facility -mains excluded until meeting the requirements listed

Restriction or Exclusion remains until:

• More than 7 calendar days have passed since the

to an HSP or to return unrestricted; not required to work on a restricted basis in a non-HSP facility

EXCLUDE

any symptom, or within 7 days of jaundice

EXCLUDE

EXCLUDEBased on vomiting or diarrhea symptoms, under

Diagnosis

Hepatitis A virus

Typhoid Fever (S. Typhi)

E. coliO157:H7 or other EHEC/

STEC

Exclusion(Facilities Serving

an HSP or Not Serving an HSP)

RA Approval Needed to Return to

Work?

Removing Diagnosed, Symptomatic Food Employees from Exclusion

TOOL

7A

producing Escherichia coli;


52


after symptoms resolve and remains restricted until

Serving an HSP facilityRemains excluded until meeting the requirements



symptoms resolve, and remains restricted until

Serving an HSP facilityRemains excluded until meeting the requirements in


• More than 7 calendar days have passed since the food employee became asymptomatic

to an HSP or toreturnunrestricted; not required to work on a restrictedbasis in a non-HSP facility

to an HSP or toreturnunrestricted; not required to work on a restricted basis in a non-HSP facility



Diagnosis

Norovirus

Shigella spp.

Exclusion(Facilities Serving

an HSP or Not Serving an HSP)


Work?

Removing Diagnosed, Symptomatic Food Employees from Exclusion

TOOL

7A

TABLE 1BContinued...


53


• Food employee provides medical documentation, which states the food employee is free of an S. Typhi infection

1. Serving a non-HSP facility:

resolve, and remains restricted until

Serving an HSP facility(b): Remains excluded until meeting the

Restriction or Exclusion remains until:• Approval is obtained from the RA

• More than 7 calendar days have passed since the food employee became

Table 1b).


EXCLUDE

RESTRICT

EXCLUDE

EXCLUDE

Typhoid fever(S. Typhi) including

previous illness with S. Typhi

Shigella spp.

TABLE 2

Food employees and conditional employees shall report a listed Diagnosis with symptoms immediately to the Person-in-Charge.

• The Person-in-Charge shall notify the RA when a food employee reports a listed diagnosis.• The Person-in-Charge shall prohibit a conditional employee who reports a listed diagnosis from becoming a food employ-

Continued...

TOOL

7A

Pathogen diagnosis


Work?

Removing Diagnosed Food Employees with Resolved Symptoms

from Exclusion or Restriction

Exclusion or restriction

Facilities NotServing an

HSP


HSP


54


hours after symptoms resolve and remains restricted until meeting the requirements listed

Serving an HSP facilityRemains excluded until meeting the require-

Restriction or Exclusion remains until:• Approval is obtained from the RA

the food employee became asymptomatic

1. Serving a non-HSP facility:

resolve and remains restricted until meeting the

Serving an HSP facilityRemains excluded until meeting the require-


and

• More than 7 calendar days have passed since the food employee became asymptomat-


• The food employee has been jaundiced for

• The anicteric food employee has had symp-

• The food employee provides medical docu-



RESTRICT

RESTRICT

EXCLUDE

of any symp-tom, or within 7 days of jaundice

EXCLUDE

EXCLUDE

EXCLUDE

of any symp-tom, or within 7 days of jaundice

Pathogen diagnosis


Work?

Removing Diagnosed Food Employ-ees with Resolved Symptoms from

Exclusion or Restriction

Hepatitis A virus

Norovirus


STEC

TOOL

7A



HSP


HSP

Continued...TABLE 2



55

Pathogen diagnosis


Food employee provides medical documenta-tion, specifying that the food employee is free of a S. Typhi

Remains excluded or restricted until approval is obtained from the RA, and:

• More than 7 calendar days have passed since the food employee was last diagnosed

Remains excluded or restricted until approval is

Remains excluded or restricted until approval is

• More than 7 calendar days have passed since


• The anicteric food employee has had symp-

• The food employee provides medical docu-

EXCLUDE

RESTRICT

EXCLUDE

EXCLUDE

Typhoid fever(S. Typhi) in-

cluding previous illness with S. Ty-phi

Shigella spp.

an HSP or to return unrestrict-ed; not required to work on a restricted basis in a non-HSP facility



RESTRICT

RESTRICT

EXCLUDE

EXCLUDE

EXCLUDE

EXCLUDE

Hepatitis A virus

Norovirus


STEC


Facilities notserving an

HSP

Facilitiesserving an

HSP

TABLE 3

Food Code Section 2-201.12)

Food employees and conditional employees shall report a listed Diagnosis immediately to the Person-in-Charge.

• The Person-in-Charge shall notify the RA when a food employee reports a listed diagnosis .• The Person-in-Charge shall prohibit a conditional employee who reports a listed diagnosis from becoming a food employee

TOOL

7A


Work?

Removing Diagnosed Food Employ-ees with Resolved Symptoms from

Exclusion or Restriction



56

passed since the food employee’s household contact became asymptomatic.

have passed since the food employee’s house-hold contact became asymptomatic.

passed since the food employee’s household contact became asymptomatic.

-dar days has passed since the food employ-ee’s household contact became asymptomatic.

When any of the following conditions is met:--

since the last exposure, or since the food em-ployee’s household contact became jaundiced; or • The food employee does not use an alter-native procedure that allows BHC with RTE

-posure, and the employee receives additional training.

Pathogen diagnosis

Typhoid fever(S. Typhi)

Shigella spp.

RAapproval needed?

When can the restricted food employee return to

work?

No

RESTRICT

Norovirus

E. coli O157:H7 or other

EHEC/ STEC

Hepatitis A virus

TOOL

7A



HSP


HSP

TABLE 4

Food employees and conditional employees shall report a listed exposure to the Person-in-Charge.

• The Person-in-Charge shall prohibit a conditional employee who reports a listed exposure from becoming a food employ-

an exposed food employee.• The Person-in-Charge shall reinforce and ensure compliance with good hygienic practices, symptom reporting require-

ments, proper handwashing and no BHC with RTE foods for all food employees that report a listed exposure.

RESTRICT

RESTRICT

RESTRICT

RESTRICT

Educate food employ-ee on symptoms to watch for and ensure compliance with GHP, handwashing and no BHC with RTE foods.

Educate food employ-ee on symptoms to watch for and ensure compliance with GHP, handwashing and no BHC with RTE foods.Educate food employ-ee on symptoms to watch for and ensure compliance with GHP, handwashing and no BHC with RTE foods.



No

No

No

No

Escherichia coli;


57

(For Establishments not serving highly sus-ceptible populations)

EVENT

It serves as an example document that a Food -

foodborne bacteria and/or viruses from the infected

and other employees. Note that this tool does not take

exclusion or restriction of employees.

Some states have different or additional

reference in your Food Establishment. Detailed Deci-

a Food Establishment is serving a highly susceptible

adult day care center, senior center, etc., it must use the appropriate guidance for their jurisdiction.

TOOL 7b - EXAMPLE OF EMPLOYEE ILLNESS DECISION QUICK GUIDE FOR FOOD ESTABLISHMENT PERSON-IN-CHARGE

Salmonella is a pathogen that can be transmitted by food employees and it is common-

Salmonella, it is recommended that the Regulatory/Health

TOOL

7B


58

TOOL

7B

Send employee home

Restricted Jobs only




Send employee home


Send employee home ANDReport to Regulatory/Health Authority

Send employee homeAND

Report to Regulatory/Health Authority

-ately if employee is immune, vaccinated, or has received an lgG inoculation

When wound is covered or healed

With doctor’s note

Regulatory/Health Authority Approval Required

Regulatory/Health Authority Approval Required

Hepatitis A

Typhoid fever (Salmonella Typhi)

E. coli O157:H7 or other EHEC/ STEC

Hepatitis A

Infected wound or boil

Shigella

Diarrhea

Typhoid fever (Salmonella Typhi)


Norovirus

Jaundice(yellow skin or eyes)

E. coli O157:H7 or other EHEC/ STEC

When to return to work or off restriction:

When to return to work or off restriction:

When to return to work:

Person-in-Charge take these actions:



If an employee has symptoms of:

If an employee has been exposed to some-

one diagnosed with:

If an employee has been diagnosed with:



Shigella

Norovirus

Escherichia coli

EXAMPLE OF EMPLOYEE ILLNESS DECISION QUICK GUIDE FOR FOOD ESTABLISHMENT PERSON-IN-CHARGE

59

My

Nam

e Is

Mar

iela

an

d M

y S

tory

Co

uld

Ch

ang

e Yo

ur

Lif

e

Pro

tect

Peo

ple

Eve

ryw

her

e.

Sta

y h

om

e if

yo

u a

re s

ick.

I fel

t sic

k in

the

mid

dle

of th

e ni

ght,

but I

had

to g

o to

wor

k th

e ne

xt d

ay.

I sho

uld

have

sta

y ho

me,

but

I fe

lt A

t wor

k, I

pick

ed u

p th

e ch

ips

with

my

The

re w

as a

fam

ily c

eleb

ratin

g th

eir

son’

s be

tter.

I did

n’t k

now

the

germ

s fr

om

bare

han

ds.

4th

birt

hday

. His

nam

e w

as J

ose

Ant

onio

. m

y si

ckne

ss w

ere

on m

y ha

nds.

Jose

Ant

onio

love

d th

e ch

ips

I ser

ved

him

. I

Whi

le I

was

at h

ome

sick

, rep

orts

sta

rted

com

ing

into

the

heal

th

If I c

ould

do

it ov

er a

gain

, I w

ould

hav

e ne

ver

wen

t hom

e an

hou

r la

ter

beca

use

I fel

t sic

k de

part

men

t fro

m a

ll ov

er. I

n al

l, ov

er 2

0 pe

ople

got

sic

k fr

om

gone

to w

ork

that

day

. Hav

ing

a ch

ild m

ysel

f, I

agai

n. I

was

sic

k fo

r tw

o m

ore

days

.ea

ting

at o

ur r

esta

uran

t. T

hey

dete

rmin

ed th

at I

serv

ed a

ll of

ca

n’t g

et li

ttle

Jose

Ant

onio

out

of m

y m

ind.

He

the

peop

le th

at w

ere

sick

. su

ffere

d be

caus

e of

me.

TOOL

7C

60

Pro

tect

Peo

ple

Eve

ryw

her

e B

y N

ot

Wo

rkin

g W

hen

Yo

u A

re S

ick.

TOOL

7D

61

I wok

e up

feel

ing

awfu

l. I h

ad d

iarr

hea

and

was

A

ll I w

ante

d to

do

was

go

back

to b

ed, b

ut w

ith

I got

to w

ork

and

punc

hed

in. I

am

sur

e I l

ooke

d as

si

ck a

t the

sam

e tim

e.bi

lls p

iling

up,

I co

uldn

’t af

ford

to s

tay

hom

e.ba

d as

I fe

lt. I

knew

I sh

ould

n’t b

e he

re.

Ord

ers

wer

e st

acki

ng u

p, s

o I i

mm

edia

tely

beg

an

Car

los

was

hav

ing

a gr

eat t

ime

with

his

fam

ily. T

his

Whe

n th

e fo

od c

ame,

he

dug

right

in a

nd

to p

repa

re b

urge

rs.

was

his

favo

rite

rest

aura

nt.

Tha

t nig

ht, C

arlo

s do

uble

d ov

er w

ith a

sto

mac

h I f

ound

out

33

othe

r pe

ople

got

ill f

rom

me

ache

. He

was

so

sick

. He

ende

d up

bei

ng ta

ken

to

hand

ling

thei

r fo

od w

hen

I was

sic

k. T

he

the

emer

genc

y ro

om.

Hea

lth D

epar

tmen

t clo

sed

the

rest

aura

nt.

I sho

uld

have

don

e w

hat I

kne

w w

as r

ight

and

sta

yed

hom

e. I

coul

d ha

ve p

reve

nted

all

of th

is. B

ecau

se th

e re

stau

rant

was

cl

osed

for

awhi

le, I

lost

inco

me.

I w

as a

lso

emba

rras

sed.

Pro

tect

Peo

ple

Eve

ryw

her

e. S

tay

ho

me

if y

ou

are

sic

k.

I Sh

ou

ld H

ave

Sta

yed

Ho

me

TOOL

7E

62

Would you want these people in your kitchen?

Then why would you go to work sick?

Protect People Everywhere... Stay Home When You Are Sick.

Vomiting


Diarrhea

Yellow Skin/Eyes (Jaundice)

TOOL

7F

63

Do

n’t

Let

Wh

at H

app

ened

to

Me,

Hap

pen

to

Yo

u

Pro

tect

Peo

ple

Eve

ryw

her

e: W

ash

Yo

ur

Han

ds,

Use

Glo

ves

or

Ute

nsi

ls, a

nd

N

ever

Wo

rk W

hen

Yo

u A

re S

ick.

My

nam

e is

Dav

id. O

ne d

ay, w

hile

at

I did

not

kno

w I

had

germ

s on

my

. . .

and

to th

e cu

cum

bers

. . .

w

ork,

I st

arte

d fe

elin

g si

ck a

nd r

an fo

r sh

ift. I

nee

ded

the

mon

ey. A

n or

der

hand

s. I

pas

sed

my

germ

s to

the

the

bath

room

. ca

me

in fo

r a

sala

d. I

forg

ot to

was

h to

mat

oes

. . .

my

hand

s or

wea

r gl

oves

.

. . .

and

to th

e en

tire

sala

d . .

. . .

. an

d to

a li

ttle

girl

nam

ed A

shly

nn w

ho a

te th

e sa

lad

that

I pr

epar

ed.

The

nex

t day

, Ash

lynn

got

so

sick

with

sto

mac

h cr

amps

and

vo

miti

ng. I

n fa

ct, d

ozen

s of

peo

ple

got s

ick

beca

use

I con

tinue

d to

pr

epar

e fo

od th

at d

ay.

I cou

ld h

ave

prev

ente

d th

is fr

om h

appe

ning

.

TOOL

7G


64

your store or contacts you asking to collect

hold the product in the food establishment

• If not already frozen, DO NOT FREEZE unless directed to do so by the Regulatory/

• If the food is already frozen, DO NOT

• If product is intended to be held at room temperature, continue doing so unless directed differently by the Regulatory/

If you consider testing, it is strongly rec-ommended that samples be collected from the same product container that the suspect meal came from, if still available. Often, if

available, they can collect additional samples and provide them to the Food Establishment. This is termed ‘split sampling.’

plan to collect food samples, coordinate sam-

laboratory or through your corporation (if applicable). If you are sampling your food to have it tested at a private accredited laborato-

-

submitting an adequate amount of product in an acceptable container.

TOOL 8 - PRODUCT SAMPLING PROCEDURE

TOOL

8

This tool directs product sampling by the

appropriate. Food samples and test results can often be one of the most important pieces of information in a foodborne illness or outbreak investigation.

If you plan to collect a sample and submit

available for split samples, and to minimize the chanc-


65

1. -dures

b. Wash, rinse and sanitize the surface you

c. Wash and sanitize hands, and put on a

sampled on the sanitized surface.

f. Using a cleaned and sanitized utensil,

the laboratory (or as much as you have if you don’t have enough left) of product in the bag

touch the product or the inside of the bag or

-tic securely around the product.

2.

_______________________________

-

a. Name of product

at the Food Establishment, if possible

applicable

information

f. Use by date(s) (including lot numbers, if applicable)

freezer, cooler, make table, salad bar, etc.)

sample

a. Name of product

freezer, cooler, make table, salad bar, etc.)

sample

6.

a refrigerated product) or freezer (if it is a frozen product).

7. laboratory instructions.

TOOL

8


66

To legally document that a sample was under the direct control of an individual while it was in their possession.

Submitter Information

• Filled out by collecting person

• Filled out by collecting person • • -

ing to the total number of samples•

condition of specimen and container if applicable

•

• If a sample is transferred externally, it is important to make a copy of this form and

Receipt of Sample

• turned over to the lab. If they change hands for some reason before reaching the lab, they must be transferred on paper from person to person. Use the second line in the Receipt of Sample section to record this information.

•

• Reason for transfer must be given – (ex-ample-transport to lab, testing, etc.).

• The original form must accompany the sample to the receiving lab.

TOOL 9 - SAMPLE CHAIN OF CUSTODY FORM

TOOL

9


67

Food Establishment: Phone #:Address:

City: Fax #:State: Zip:

Contact person:

Outbreak Name - if applicable:

Collection Location:

Item number Description of Sample Sample Collection (Partial/Whole Sample)

Date Item number(s) Sample Released by

Signature

Name (printed)

Signature

Name (printed)

Miscellaneous comments:

Submitter Information

Sample Identification

Receipt of Sample

TOOL

9

Sample Chain of custody Form

Sample Received by Reason for transfer

Signature

Name (printed)

Signature

Name (printed)


68

If information concerning ingredients, groups of ingredients, product types, and/or menu items is requested by Regulatory/Health Authority, provide the name of the Distributor and/or source,

-ber(s) or other identifying information, on this Tool. Do only for the ingredients, groups of ingredients, product types, and/or menu

-ditional information may be requested by and should be provided to the Regulatory/Health

• -ceiving documents, product records, and receipts for all foods of interest purchased off-site by the establishment and brought back to the establishment.

• manager must report all product of inter-est used during the time period, regardless

• -

grocery stores.

• -

been used.

TOOL 10 - Distributor AND Supplier INFORMATION FORM

TOOL

10

Name of Product,and Name of

Originating Packer/Supplier, if known. Include lot codes, if

known

Name of Product, and

Name(s) of Company (Packed by/

Distributed by) on package

Dates and Times of Delivery/Receipt at Food Establishment

during Period of Time Under Investigation

Distributor(s) or Source(s) (food

market, retail store, etc): Name,

Address, City, State, Zip

Name ofIngredients

and/or menu items

EXAMPLE: Menu Item: Hamburger SandwichGround beef patties

Shredded Lettuce5 X 5 whole Tomatoes

Beef Patties and Buns from

St, Chicago, IL 60007Lettuce and Tomatoes from

Chicago, ILWhole lettuce, Grocery Store X

(see invoices)

-uted by ABC Brand

by Fun Bakery

Lewiston, ME

Salinas, CA

The purpose of this Tool is to document the immediate sources of food ingredients received by the Food Establishment during an outbreak investigation.

food common to ill persons. Since sources of ingredi-ents can vary from day to day, it is critically important to provide accurate and complete information.

identify possible ingredients, groups of ingredients, product types, and/or menu items that may be indi-

foods to better prepare to provide information on all sources as the investigation develops).


69

Distributor and Supplier Information Form - Part 1

Date:

Person completing the form:

Title:

Food Establishment name:

Address:

Contact name: Phone:

The “Period of Time Under investigation” is from ______/______/______ to ______/______/______ (month/day/year)

Lot numberS or other identifying numbers (date of pack/use by date):Please explain if you track or record original lot numbers on products that you use.

Provide the individual product/ingredient shelf life, both the use by or sell by dates, as well as how quickly the product

was rotated through the food establishment during the time frame in question.

TOOL

10


70

Nam

e of

pro

duct

, an

d na

me

of o

rigi-

natin

g Pa

cker

/Sup

-pl

ier,

if kn

own.

(The

Su

pplie

r’s fa

cilit

y th

at p

acke

d th

e pa

ckag

e.) I

nclu

de

lot c

odes

, if k

now

n

Dat

es a

nd ti

mes

of

Del

iver

y/R

ecei

pt a

t Fo

od E

stab

lishm

ent

durin

g pe

riod

of ti

me

Und

er In

vest

igat

ion

Nam

e of

pro

duct

, and

nam

e(s)

of C

ompa

ny(p

acke

d by

/dis

trib

uted

by)

on

pac

kage

Dis

trib

utor

(s) o

r Sou

rce(

s)(fo

od m

arke

t, re

tail

stor

e,

etc)

: Nam

e, A

ddre

ss, C

ity,

Stat

e, Z

ip

Nam

e of

ingr

edie

nts

and/

or m

enu

item

s

TOOL

10

Distributor and Supplier Information Form - Part 2


71

TOOL 11 - SAMPLE FOOD ESTABLISHMENT FOOD SAFETY CHECKLIST FORM

Use for self-assessment

• • • •

completed checklist

•

or state regulatory requirements to ensure local

TOOL

11


72

TOOL

11

INSTRUCTIONS: May be used twice a day Indicate Action Taken on all “NO” responses Food Establishment Person in Charge signs off on completed checklist Prompt corrective action on “NO” responses could prevent Health/Regulatory Authorityviolations or customer illness and complaints. Check with local or state regulatory requirements to ensure local compliance. .

Food Establishment:_______________________________ MORNING (Opening- pm) closing)Person in Charge on Duty:____________________________ Name / Time Name / TimeDate: __________________ SU MN TU WE TH FR SA ________/________ ________/________FROZEN STORAGE Opening P.M.

1. Walk-in Freezer ___°F ___°FReach-in freezer ___°F ___°F

COLD STORAGE (< 41º F) Opening P.M.

1. Walk-in cooler ___°F ___°F

Reach-in cooler #1: ___°F ___°FReach- ___°F ___°FSandwich /Assembly Table food temps

Produce - Any Item ___________________ ___°F ___°FProduce - Any Item ___________________ ___°F ___°F

Walk-in cooler food temps

Produce - Any Item ___________________ ___°F ___°F5. Cold product dispenser machines ___°F ___°F

STORAGE (Freezer, Cooler, Dry etc.) Opening P.M.

1. No expired products. Rotation evident. N NAll food labeled, dated and covered. N NAll ingredients/products from approved

sources. N N

No damaged, dented or swollen cans. N NTHAWING Opening P.M.

1. Frozen items thawed using approved methods.

N N

EQUIPMENT Opening P.M.

1. Working, calibrated thermometers in all equipment.

N N

Working, calibrated thermometers in use. N NCook, chill or heat equipment is properly

calibrated. N N

List equipment #1 ________________ ___°F ___°F5. ___°F ___°F6. ___°F ___°F7. ___°F ___°F

List equipment #5 ________________ ___°F ___°F

FINAL COOKING TEMPERATURE Opening P.M.

LIST FOOD ITEMS:1. ___°F ___°F

___°F ___°F

___°F ___°F___°F ___°F

5. ___°F ___°F6. ___°F ___°F7. ___°F ___°F

COOLING 70F within hours or less) Opening P.M.

1. Cooling products (Start ____ end time _____)LIST FOOD ITEMS: TEMP:

N N

HOT HOLDING Typically or above.Consult Regulatory/Health Authority to verify regulations in your jurisdiction.

Opening P.M.

LIST FOOD ITEMS: TEMP: N N

1. N NN NN NN N

5. N N6. N N7. N N

EMPLOYEE HEALTH & HYGIENE Opening P.M.

1. Hair restraints are worn in food prep area. N NSick employees are not present. N NIf gum, tobacco use, eating or drinking is observed, is in approved areas. N N

Proper disposable glove use procedures are followed, if applicable. N N

5. Employees are clean and well-groomed, with clean clothing. N N

6. Cross-contamination is not observed. N N7. Personal food items properly stored.

Wounds are properly bandaged and covered. N N

HAND HYGIENE PRACTICES Opening P.M.

1. Hand wash sinks are properly stocked and accessible.

N N

Proper, timely and adequate hand washing is observed. N N

Disposable gloves used properly. N NNo jewelry, except plain band. N N

PEST CONTROL Opening P.M.

1. No evidence of pest infestation. N NNo unapproved pesticides evident. N NPest control plan in place. N N

CLEANING AND MAINTENANCE Opening P.M.

1. Chemical and cleaning supplies are properly labeled, stored and from approved sources.

N N

Three-compartment sink or dish machine is set up properly.

N N

Sanitizer test strips are readily available. N NSanitized wiping cloths are stored properly. N N

5. Plumbing is operable sewage and/or waste water backup is not present.

N N

6. Hot and cold running water is available in the restaurant and at hand wash sinks.

N N

SAMPLE FOOD ESTABLISHMENT FOOD SAFETY CHECKLIST FORM


73

Date: Completion date:(Complete for all “N” responses or “out of standard/policy” findings.)

1.

2.

3.

4.

5.

6.

7.

Comments:

TOOL

11

SAMPLE FOOD ESTABLISHMENT FOOD SAFETY CHECKLIST FORM

FREEZER INGREDIENT STORAGE

COLD INGREDIENT STORAGE -- Ambient Air = less than or equal to 41º F (air temperature taken with calibrated thermometer).

HAND HYGIENE

CLEANING AND MAINTENANCE

PEST CONTROL

COOKING

COOLING (135F to 70F within 2 hours or less, to 41F within total of 6 hours)

HOT HOLDING

EMPLOYEES

EQUIPMENT

THAWING

STORAGE ( Freezer, Cooler, Dry)

1. Thermometers calibration checked. Thermometer = 32º F ± 2º F in 50/50 ice water (Fill container with ice then fill to top with water covering ice. Ensure all food is frozen solid.

1-2. Thermometers calibration checked. Thermometer = 32° F + 2° F in 50/50 ice water (Fill tumbler with ice then fill to top with water covering ice).3-4. Food Temperatures: stir product, then insert the sanitized thermometer probe 1 - 2 “ below the surface and record the stabilized temperature. Packaged items temperature: fold package around thermometer probe and record the stabilized temperature, or place between two packages.

1. Hand wash sinks = hot water (100° F), equipped with approved soap, single-use disposable towels, and trash can. Hand washing sign is visibly posted at every hand wash sink (including the restroom). Anything blocking the hand wash sink or in the hand wash sink bowl is unacceptable. HAND SANITIZER USE IS NOT A SUBSTITUTE FOR HANDWASHING!2. Hands are properly washed for 20 seconds with hot water (100° F) and approved soap, then rinsed and dried. Hands must be washed after using the restroom, upon entering the Food Establishment or before handling food.3. Use single use disposable gloves or utensils when handling ready to eat foods. Gloves must be disposed of and replaced when soiled or torn.

1. Infestation = live/dead roaches, rodents, rodent droppings, excessive flies, drain flies, boxes/packaging in storage with chew holes, evidence of nesting material. Mice can get in through a hole the size of a dime. Rats get through a hole the size of a quarter.2. Pesticides should ONLY be applied by the PCO/Pest Control Operator.

1-8. Insert sanitized thermometer probe into the food and record stabilized temperature.

1. Cool products to 41° F within six hours after removing from line. Record time and temperature of start and end time.

1-8. Insert sanitized thermometer probe into the food and record stabilized temperature.

1. All hair must be properly restrained.2. Sick = sore throat with fever, vomiting, diarrhea, fever, jaundice (yellow skin/eyes)3. Eating, drinking, gum chewing or tobacco use only in designated, non-food prep/storage areas.4. Bandages and single use disposable gloves are stocked in the first aid kit at all times. False fingernails and/or polish/decals must be covered with single use disposable gloves when handling food. Cuts/wounds are covered with bandage and single-use disposable glove.5. Fingernails must be clean and trimmed, and artificial or polish-covered nails require glove use.6. Clothing must be clean.7. Cross contamination = any activity that could transfer harmful substances/microbes to food from utensils, hands, surfaces, etc.8. Employee food or personal items are stored separate from production food/ingredients (covered and labeled, if in cooler or freezer).

1-2. Thermometers calibration checked. Thermometer = 32° F + 2° F in 50/50 ice water (Fill tumbler with ice then fill to top with water covering ice).3-8. Record equipment temperatures.

1. Look for any potentially hazardous ingredients/products being thawed at room temperature. These ingredients and products must always be thawed using approved methods.

1. Products are dated with receiving date and expiration date. None are past Use By date. Rotation evident. Older products are in the front of newer products.2. Products are labeled with name and securely covered to prevent contamination of contents.3. All ingredients/products are approved.4. Look for any size dents, bulging tops, and swollen sides on canned food items.

1. Chemicals are stored in a designated area away from food and food packaging. Only approved chemicals are used. All chemicals must be labeled with the name of the chemical (color coding only is not acceptable).2. The three compartment sink is set up properly at all times. Check concentration of the sanitizer compartment containing the chemical with appropriate test strips.3. Test strips are in close vicinity of the sink and/or dishwasher.4. Wiping towels must be stored properly. Sanitizer buckets and spray bottles must be labeled “SANITIZER.”5. All plumbing in good operating condition and there is no wastewater backup or sewage present.6. All sinks have hot and cold running water.


74

-tions that may be asked about the suspect

investigation. They should be consulted for -

prepared or handled during the time period in question may also be asked by the Regulatory/

listed separately (include all ingredients). Some foods may not incorporate all these steps. It may require multiple forms for indi-

page.

TOOL 12 - FOOD FLOW CHART FORM

Date and Time received?How was it received?(fresh/frozen/raw/pre-package/pre-cooked)Supplier?Condition acceptable?Inspected?Temperature (if applicable)?Lot #?

Location?Temperature?First In/First Out (rotation)?

How was food thawed? Did em-ployee monitor the temperature?

How was food portioned? Was food measured?

Were ingredients processed on same work surface? Were multi-ple lots or sources mixed?

How was food mixed? Was there hand contact?

How was food cooled?Did employee monitor the tem-perature?Cooling time?Temperature?Cooling at end of shift or day?

Equipment and thermometers calibrated? Temperature?

How was food reheated? Did em-ployee monitor the temperature? Temperature?

Contamination? Holding food without temperature control? Controlling your self-service areas?

Temperature?

Temperature?

Temperature? Food integrity?

Receiving

Storage

Prep (D) Defrost/Thaw

Prep (P) Portion/Pack

Prep (B) Break Down

Prep (C) Com-bine/Mix

Other

Cool Process/Close

Cook-Kill

Reheat

Service

Hot-Hold

Cold-Hold

Delivery or Catering?

Step name Step nameQuestions Questions

Process Guide

TOOL

12


75

For All Prep Processes:

Food Preparation areas cleaned and sanitized?

Produce and other foods properly washed?

Avoid cross contamination during preparation?

Steps in process?

Possible hazards?

Possible contaminations?

Establishment Name:

Date:

Person Completing This Tool:

Suspect Food Item:

Ingredients:

Step(List Step From Notes

Food flow overview

Employeeassigned task

Step #1 - Receiving

Step #2 -

Step #3 -

Step #4 -

Step #5 -

Step #6 -

Step #7 -

Step #8 -

Step #9 -

Step #10 -

TOOL

12

FOOD FLOW CHART FORM


76

This tool is to provide information

employee activities and food handling.

-

schematic.

TOOL 13 - FACILITY AND WORK STATION SCHEMATIC EXAMPLE

TOOL

13


77

TOOL 14 - SAMPLE RE-OPENING SELF INSPECTION CHECKLIST FORM

This Re-Opening Self Inspection Checklist can be used as an example to help prepare the Food Establishment for re-open-ing.

Consult the Regulatory/Health

requirements for your Food Establishment prior to re-opening.

TOOL

14

Food Establishment Name:

Location:

Date:

Person-in-Charge Name:


78

TOOL

14

TOOL 14 - SAMPLE RE-OPENING SELF INSPECTION CHECKLIST FORM

1. All equipment at correct storage/holding temperatures

2. Thermometer in refrigerated storage and/or holding equipment.

3. Walk-in door closes automatically.

4. All equipment/food contact surfaces are clean and sanitized (free of all grease and food

debris), in good repair and functioning properly. Such as, not limited to:

• Drink Stations

• Heated Cabinet

• Cold Line/ Prep table

• Display Cases

• Hot wells/hot hold units

• Ice Machine (scoop stored properly)

• Ovens/microwave

• Fryers

• Grills/Clamshells/Toasters

• Gaskets (reach-in coolers etc.)

• Prep table, mixer, dough roller, etc.

5. Calibrated thermometer available to check equipment and product temperatures.

6. Utensils are clean and sanitized, free of food debris and properly stored.

7. Dishwasher is clean, equipped with soap; and sanitizer (low temp machine) or reaches

180°F rinse (high temperature)

8. Sanitizer test strips available.

9. Wiping towels properly stored in sanitizer bucket when not in use.

1. All holes and cracks (floors, walls, ceilings, doorways) are sealed.

2. All floor/coving tiles are in good repair.

3. All lights (such as walk-in, freezer, hoods, ceiling) are in working order, covered and

shielded.

4. Hoses/pipes have appropriate backflow device/air gap.

5. Plumbing in good repair, not leaking (sinks, toilets).

6. Excess/unused equipment, supplies, packaging etc. removed from premises to prevent

rodent/insect harborage.

7. Hot water heater is functioning properly, hot water (100°F min.) to hand sink.

8. Dumpster area clean, lid closed, free of pests.

9. All hand wash sinks functional and fully stocked (soap, paper towels, hand wash sign

etc.).

10. All toilets clean, functional and good working order.

11. All storage racks/shelves are 6 inches off floor, clean and free of grease and food debris.

12. All packaging, food ingredients, chemicals stored at least 6 inches off floor.

13. All floor drains clean, free of debris/flies, free flowing and have a secure grate.

14. Floor, coving, floor corners/edging free of grease, debris, and buildup.

15. Ceiling tile in good repair and ceiling is clean.

16. Dining room furniture, fixtures (lights, pictures, posters) clean and in good repair.

17. Recommend the Kitchen hand wash sink have disposable glove dispenser.

18. First Aid Kit available and stocked (bandages, CPR mask etc.).

19. Choking Poster posted as required by regulatory authority.

20. Health Permit/License available as required by regulatory/health authority.

21. Food Manager Certificate and/or Food Handler Cards current and on file.

22. Electricity and water available.

23. No sewage backup; grease traps operational – no odor.

24. No evidence of smoking, if applicable.

1. No insect infestation evident (roaches, fruit/drain/house flies)2. No rodent issue/infestation evident • mouse/rat feces (floor perimeter, in ceiling, attic, basement) • urine trails (need black light to assess) • gnawed packaging • nesting areas3. No unapproved pesticides and/or baited traps evident.

1. Employees or persons assigned or hired to clean facility asymptomatic for 24 hours prior to cleanup (i.e. NO symptoms of nausea, vomiting, diarrhea, jaundice, etc).

2. Employees assigned to clean facility AND previously diagnosed with Hepatitis A, E. coli O157/STEC, shigellosis, typhoid fever or Norovirus or other diseases regulated in the jurisdiction have received Regulatory/Health Authority approval to return to work.

1. No expired ingredients. Receiving date and rotation evident.2. Only approved ingredient/chemicals evident.3. All food, packaging, chemicals are properly stored to prevent cross contamination.4. Cans are not dented or swollen.5. Refrigerator food temperatures are less than or equal to 41°F.6. Hot food temperatures are at least 135°F.

EQUIPMENT COMMENTS / CORRECTIVE ACTIONY N

FACILITIES INCLUDING STORAGE AREAS (basement, attics, sheds):

PEST ELIMINATION

EMPLOYEES

FOOD, PACKAGING AND SUPPLIES

CIFOR INDUSTRY GUIDELINES FOODBORNE ILLNESS RESPONSE ...

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