FOOD TECHNOLOGY

Detailed explanation-1: -The risk of bacteria spreading is highest when the infected person has diarrhoea and vomiting because there are lots of bacteria and a loose or liquid stool is more likely to contaminate hands and other things.

Detailed explanation-2: -You should stop working immediately and report to management if you experience vomiting or diarrhea since those symptoms can signal a food-borne illness in its most contagious phase. You shouldn’t report back to work until at least 24 hours after the symptoms have passed.

Detailed explanation-3: -Comply with meeting reporting requirements and informing their manager if they are experiencing vomiting, diarrhea, jaundice, sore throat with fever, and/or have a lesion with pus, or open or draining infected wound on the hands or wrists. Keep hands and arms clean. Follow proper handwashing procedures.

Detailed explanation-4: -✓ If the employee has a doctor diagnosed illnesses of: Salmonella, Shigella, E. coli 0157:H7, Entamoeba histolytica, hepatitis A, or Norovirus must be reported to local environmental health agency.