Manager/Supervisor Responsibilities
- Exclude anyone from work if they have symptoms of an infection that can be passed on through food and there is any likelihood of them contaminating food directly or indirectly.
- Ensure that all staff handling food and anyone working in a food handling area knows to report the symptoms of infection and if they have close contact with someone with these symptoms.
- Exclude staff with these symptoms from working with or around open food.
- The exclusion period is normally 48 hours from when symptoms stop naturally. Different action is required in special cases.
- When excluded staff return to work ensure that they take extra hygiene precautions, particularly hand washing.
- Managers /Supervisors should assess the risk to food safety of anyone found to have been working with or around food whilst infectious and take the appropriate action to ensure that unsafe food is not released.
- If not sure what to do in any situation, you can seek advice from a health professional or your local authority.