B
bbqjoe
Guest
Right to the point:
Is a person infected with HIV or AIDS allowed to work in a kitchen that serves food to the general public?
__________________________________________________________________
The answer is yes.
Employees who handle food should be clean and show no symptoms of disease. Disease can be transmitted when there is direct contact with food or other people. Employees who show signs of illness such as fever, diarrhea, coughing, vomiting, sore throat, jaundice, or have oozing burns and cuts should be sent home until they are no longer sick.
People who are infected with HIV or AIDS do not pose a threat to the food preparation process, and should not be restricted from working.
All employees should report information about their past and present health status.
The person in charge has the authority to remove an employee if they have been diagnosed with Salmonella typhi, Shigella spp., E Coli, or Hepatitis A. Managers should report an employee diagnosed with anyone of these illnesses to the local health department. The employee cannot return to work unless he/she has medical clearance or clearance from the health department.
People can also be a carrier of disease. A carrier of a disease is someone who carries bacteria that causes disease but has no symptoms themselves. That is why it is important to always follow necessary food handling precautions (wash hands frequently) and also reports to the manager any exposure to a contagious disease.
Is a person infected with HIV or AIDS allowed to work in a kitchen that serves food to the general public?
__________________________________________________________________
The answer is yes.
Employees who handle food should be clean and show no symptoms of disease. Disease can be transmitted when there is direct contact with food or other people. Employees who show signs of illness such as fever, diarrhea, coughing, vomiting, sore throat, jaundice, or have oozing burns and cuts should be sent home until they are no longer sick.
People who are infected with HIV or AIDS do not pose a threat to the food preparation process, and should not be restricted from working.
All employees should report information about their past and present health status.
The person in charge has the authority to remove an employee if they have been diagnosed with Salmonella typhi, Shigella spp., E Coli, or Hepatitis A. Managers should report an employee diagnosed with anyone of these illnesses to the local health department. The employee cannot return to work unless he/she has medical clearance or clearance from the health department.
People can also be a carrier of disease. A carrier of a disease is someone who carries bacteria that causes disease but has no symptoms themselves. That is why it is important to always follow necessary food handling precautions (wash hands frequently) and also reports to the manager any exposure to a contagious disease.
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