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What symptom must be reported to a manager?

If you are experiencing vomiting, diarrhea, jaundice, or a fever accompanied by a sore throat, the FDA requires that you report your symptoms to your manager. You may feel like you are doing the responsible thing by hiding the truth from your manager.

statefoodsafety.com - When to Stay Home Sick from Work - State Food Safety

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According to recent reports, 51 percent of food handlers have admitted to working while they are sick. No one wants to find out their food has been handled by an ill person. Avoid passing symptoms on to an unsuspecting victim and keep your consumers safe by knowing what symptoms and illnesses are required to be reported to a supervisor. Let’s take a look at what information you should notify to your manager.

Symptoms

You may feel some days that you should just tough it out and go to work instead of informing your manager that you aren’t feeling well, but that could be dangerous. If you are experiencing vomiting, diarrhea, jaundice, or a fever accompanied by a sore throat, the FDA requires that you report your symptoms to your manager. You may feel like you are doing the responsible thing by hiding the truth from your manager. Going to work when sick could endanger numerous customers and other employees. Be responsible and report any of the above symptoms to your manager and stay home to avoid spreading of the illness.

Foodborne Illness

In addition to the above symptoms, you are required to report to your manager if you have been diagnosed with any of the “Big 5”, the five most common foodborne illnesses. These illnesses are:

E. coli

Salmonella

Norovirus

Shigella

Hepatitis A

These illnesses are very contagious, so if you suspect that you have been exposed, report it to your manager and stay home. Reporting it to your manager could prevent an outbreak of the illness from your restaurant. Although it may be tempting to go to work, especially if you do not exhibit severe symptoms right away, staying home could prevent spread of any illnesses.

Responsibility of Managers

It is the manager’s responsibility to ensure their employees are educated on the importance of staying home when sick with any of the above conditions. Often, employees try to hide their illness or symptoms to help out with the workload or because they believe they cannot afford to miss work. Encourage your employees to be responsible and report symptoms or illnesses to you. Ensure them that there will be no pressure to work when sick. Emphasize the importance of protecting customers. You are responsible for the safety of your customers, so remember to report to your manager if you are experiencing vomiting, diarrhea, jaundice, a fever accompanied by a sore throat, or have been exposed to one of the “Big 5.”

For more information or other food safety tips, visit StateFoodSafety.com.

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However, not all canned foods are equal, and here are a few canned items that are best left unopened. Canned soups with high sodium and fat content. ... Fruit canned in syrup. ... Vegetables canned in brine. ... Canned corned beef. ... Canned pre-cooked pasta. ... Canned sausages. ... Canned refried beans. ... Canned whole chicken. More items... •

tastingtable.com - 10 Worst Canned Foods You Can Buy - Tasting Table

10 Worst Canned Foods You Can Buy

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Convenient, affordable, and in many cases, tasty and healthy, there's plenty to love about canned food. Its history can be traced back to the 18th century when the French fought wars in Europe and the Caribbean (via History). Pioneered by Nicolas Appert, the French chef started experimenting by preserving food like fruit, meat, fish, and dairy in sealed champagne bottles and glass containers. By 1804, his factory jumped into the world of tin cans, proving that those that didn't swell after months of storage were safe for selling. By the next century, canned food meant that the armies fighting battles in the US Civil War and the Franco-Prussian War had access to long-lasting food that was also safe to eat. Over the years, the development of refrigerating and freezing technologies and microwaves has allowed us to store and cook food in several other convenient ways. However, an issue to consider when choosing canned items is the possible presence of BPA (Bisphenol A). These chemicals can have adverse effects on our brain, leading to increased blood pressure, heart disease, and type 2 diabetes, according to the Mayo Clinic. Also, some nutrients, such as water-soluble vitamins like vitamins B and C, can get diluted during the canning process, which affects our nutrient intake. All things considered, canned food can still be a great part of anyone's food pantry. However, not all canned foods are equal, and here are a few canned items that are best left unopened.

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