1/09

West Virginia Food Code

Food Employee Health Reporting Requirements

Management Responsibilities

Managers!

• Please use this information for training food service

Supervisors

.

• All Employee Health Reporting training materials can be found on WVU Environmental Health and Safety’s web site http://ehs.wvu.edu/programs/FS_Training OR by calling us at 293-3792 1/09

WV Food Code Requirements

1/09 • The WV Food Code stipulates: – The permit holder must require employees or conditional employees to tell the supervisor of a food service about their health and activities as it relates to diseases that are transmissible through food.

The Employee Health Notification Process!

1/09 • Train FTE’s, Temps, and Student employees before starting first day of work.

• Keep employee medical information confidential.

• Respond promptly to employee health notifications & issues.

• Return employee to work in compliant fashion.

STEP 1: Training

1/09 • Dining Services will provide all EHN training.

– Includes FTE’s, Temps, and Students.

– Training

must

be conducted on the first day of work before employees begin performing

ANY

job duties.

– But you cannot start training until

AFTER

an employee is hired or given a

Conditional Offer of Employment

.

1/09

Employee Training

1. Management provides employee training.

1.

Use Power Points or printed training documents from EHS.

2. Help employees with any questions they may have.

3. Employee reads, completes, and signs Food Code Forms 1A

and

1B.

4. Manager reviews forms for completeness and health issues; then signs both forms too.

5. Manager responds to issues noted by employee before employee can start to work.

Confidential!

1/09 • Employee medical info is confidential!

– Only share with those needing it for official business.

• Forms 1A and 1B distribution and filing.

– Manager forwards original signed Forms 1A and 1B to Human Resources Medical Management, – Manager keeps a copy of Form 1B at Employees’ work site, and – Forwards a copy of Form 1B to Environmental Health and Safety.

Management Response

1/09 • Form-1A asks confidential medical questions – Any

YES

answer requires assessment and possible management action.

– If

YES

, review your Health Department Poster and call EH&S concerning your findings.

– Based upon Code and health info; new employees will either start work, be restricted from some work activities, or be excluded from the food service, until they are cleared.

Managers must report too!

1/09 • Food service managers

MUST

notify the health department if an employee reports that they have been diagnosed with E. Coli, Salmonella Typhi, Shigella, Norovirus, or hepatitis A.

• Call Environmental Health and Safety

immediately

upon being notified by employee of these diagnoses.

Returning to Work

1/09 • The Food Code sets the guidelines for returning to work.

– See your Health Department poster for details (next slide).

– If needed, contact EH&S for a new poster.

•

Some

restrictions can be lifted by Management.

• Other restrictions require medical referral and/or health department approval.

1/09

What employees report to you.

How To apply & remove restrictions

1/09

Definitions HSP

: (Highly Sensitive Population) Persons who are likely to experience severe foodborne disease because elderly, very young, immunocompromised and they obtain food at a custodial or health care facility.

General

: A food service not serving a HSP.

All

: General and HSP food service operations.

PIC

: Person In Charge (person at a food service operation and is the designated manager responsible for operational decision making.)

HD

: Health Department representative responsible for food service in question and the legal enforcement of the food code.

MD

: An employee’s licensed health care provider.

NOTE: If employees have symptoms and are diagnosed with any of these illness they must be excluded from all food services.

1/09 BUT: Non-HSP facilities can return employees diagnosed with E. coli, Shigella or Norovirus to restricted work activities when symptoms are no longer present.

1/09

Food Employee Health Reporting The Forms!

Form 1-A

Conditional Employee and Food Employee Interview 1/09 • Form 1-A is used to determine a new or conditional employee’s past and current health status.

• This form DOES contain confidential medical information. It must be kept secure!

• No copies are made and the original goes to WVU Medical Management offices.

• Please review Form 1-A on the next slide.

1/09 Form 1-A Page One Of Two

1/09 Form 1-A Page Two Of Two

1/09

Form 1-B

Conditional Employee and Food Employee Reporting Agreement • Is used to inform food employees of their reporting responsibilities.

• No personal medical information is contained on this form.

• A copy of this form must be kept at the employee’s work site and a copy must be sent to EHS.

1/09 Form 1-B Page One Of One

1/09

Form 1C Food Employee Medical Referral

• This form is

ONLY

used if a Food Employee reports a health condition that requires a Health Practitioner’s approval for the employee’s return to work.

• Do

not

use this form for training new employees.

1/09

Food Employee Health Reporting Contact Information

Environmental Health and Safety 304-293-3792 Mike Trantham, MPH, R.S.

304-276-5583 [email protected]

http://ehs.wvu.edu/ or http://ehs.wvu.edu/programs/FS_Training Human Resources Medical Management Amanda Watkins or Nancy Naylor Twardus 293-5700, ext 8

1/09 The End Please contact WVU Environmental Health and Safety if you have any program questions.