Communicable Diseases and Food Premises Occupiers / Proprietors Responsibilities
September 2004

While it is the responsibility of every food worker suffering from a communicable or gastrointestinal disease to stay off work while they have symptoms and until 48 hours after the symptoms have finished, the food premises occupier/proprietor also has a legal responsibility in that ~

If any occupier of a food premises has reason to believe or suspect that any person, whether suffering from a communicable or gastrointestinal disease or not, is likely to transmit disease-producing organisms to any food, the occupier shall ensure that the person is excluded from working in any food premises until they have been free from symptoms of the infection for a period of 48 hours, or from any condition causing a discharge of pus or serum from any part of the head, neck, hands, or arms.

COMMUNICABLE and GASTROINTESTINAL DISEASES

These include ~

For more information see Health - Infectious Diseases.

GENERAL SYMPTOMS

Symptoms of these diseases include ~

Diarrhoea - sometimes profuse and watery, sometimes containing blood, Vomiting, Abdominal pains/cramps, Fever, Headache, Nausea, Dehydration, Aches and pains, Fatigue.
Symptoms usually last (depending on the illness) between 1 to 14 days.
It is extremely important that workers with symptoms of these diseases are not involved in any food process (manufacture, preparation, handling, packing or sale) whatsoever, as the organisms that cause them can live and multiply in food.

It should be remembered that this also applies to the working food business owner/occupier, not just to staff members.

As the food premises occupier it is essential therefore that you have policies and procedures in place to deal with this possible or probable occurrence.

A suitable template for such a policy can be downloaded from the NZ Food Safety Authority's website.

Such policy must be known by all staff, it must be written and documented, and should include procedures covering ~

There must be no compulsion placed on any food worker to return to work before the end of the 48 hour free from symptoms period. Therefore sick leave provisions must be adequate to cover these situations.

The reputation and future of your business could depend on such policies and procedures being established and strictly adhered to.

Health | Diseases | Food Safety

Christchurch City Council, PO Box 237, Christchurch Mail Centre, Christchurch 8140, New Zealand
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