Infected food workers present a severe food safety risk.
The person in charge is required to notify the local health department or the Minnesota Department of Health (MDH) if any food employees are known to be infected with
- Another bacterial, viral or parasitic pathogen.
- Hepatitis A virus
- Shiga toxin-producing E. coli
Employee illness resources
- Employee Illness Decision Guide (MDH)
- Employee Do Not Work flyer (MDH)
- Illness Reporting for Food Establishments (MDH)
Sick and Safe Time
- Norovirus information in English
- Norovirus information in Spanish
- How to clean up vomit and diarrhea
- When you are sick with vomiting or diarrhea, do not work in a food establishment. Avoid preparing food while you have symptoms and for at least three days after you recover.
- No bare hand contact with ready-to-eat food including garnishes and ice
- Practice proper glove use
If a sick customer or employee vomits or has diarrhea in your establishment:
- Clean up vomit and diarrhea right away. Wear protective clothing, gloves and mask. Use absorbent material to soak up liquids. Do not vacuum. Wash surfaces that contacted vomit or diarrhea with soapy water.
- Disinfect surfaces with a chlorine bleach solution
- Wash your hands thoroughly with soap and water. Hand sanitizers may not be effective against norovirus
Foodborne illness outbreak investigatons
Learn about foodborne illnesses outbreak investigations.