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Home > Food from Farm to Table > Food Safety > Minnesota Food Code Fact Sheets > Employee Illness Reporting Guidelines Update

Employee Illness Reporting Guidelines Update


For use and distribution are a Reporting Employee Illness poster, fact sheet and an example of a log covering employee illness reporting requirements  in the Minnesota Food Code. In addition, a question was raised regarding whether the regulatory authority can request operators of retail food establishments to keep an employee illness log (see below for requirement in Minnesota Food Code). The Attorney General's office affirmed that the code is clear on this issue and the word "shall" for recording is mandatory and cannot be ignored.

General

  • As required in the Minnesota Food Code 4626.0060 A., the Person in Charge at a food establishment must report when an employee is infected with Salmonella spp., Shigella spp., Escherichia coli 0157:H7, or other enteric bacterial pathogen, or the hepatitis A virus. This report must be made to the regulatory authority and should be reported as soon as possible - preferably by the next working day.
  • As required in the Minnesota Food Code 4626.0060 C., the Person in Charge at a food establishment must report any complaint form a customer having or suspected of having diarrhea, vomiting, or infection with Salmonella spp., Shigella spp., Escherichia coli 0157:H7 or other enteric bacterial pathogens capable of being transmitted by food, or a hepatitis A virus. This report must be made to the regulatory authority and should be reported as soon as possible - preferably by the next working day.
  • The Minnesota Food Code 4626.0050, requires that an employee that has been restricted because they pose a risk for transmission of foodborne disease (as related to outbreaks and confirmed Salmonella, Shigella, E. coli or other pathogen infection) must remain restricted until the Minnesota Department of Health and the licensing regulatory authority determine through investigation that there is no longer a risk.
  • An employee that has reported symptoms of diarrhea or vomiting could return to work when they are free of symptoms, which could be the next day.
  • As required in the Minnesota Food Code 4626.0060 B., the Person in Charge at a food establishment must record all reports of diarrhea or vomiting made by food employees and report those illnesses to the regulatory authority at the request of the regulatory authority. It is recommended that these records be maintained on site and be kept for one year.

Resources

MDA Contact

Dairy & Food Inspection Division
651-201-6027