diseases: reporting and restriction Item Details /ST Health of food handlers 3.2.5 Diseases Food handlers who are infected by pathogenic microorganisms transmissible through food must be excluded from food handling activities. 3.2.6 Medical Supervisors should ask the medical staff or other designated crew ST permission written for food handlers to return to their duties after recovery. A record of the written to return to work should be maintained for ST 12 months and be available for inspection. 3.2.7 Reporting Food handlers must report any symptoms of infectious disease symptoms transmissible through food to their supervisor. These usually include: fever38°C100°F abdominal cramps diarrhoea sore throat with fever any discharges from their nose persistent coughing and sneezing visible sores on their hands, arm or face jaundice 3.2.8 Covering of Crew working in food handling areas should cover wounds which have ST wounds the potential to contaminate food (on hands or other exposed parts of the body) with waterproof dressings. Hygiene practices and personal hygiene of food handlers Item Details /ST Food hygiene 3.2.9 Hygiene Food handlers must prevent food by working hygienically. practices
diseases: reporting and restriction Item Details /ST Health of food handlers 3.2.5 Diseases Food handlers who are infected by pathogenic microorganisms transmissible through food must be excluded from food handling activities. 3.2.6 Medical permission Supervisors should ask the medical staff or other designated crew written for food handlers to return to their duties after recovery. ST A record of the written to return to work should be maintained for 12 months and be available for inspection. ST 3.2.7 Reporting symptoms Food handlers must report any symptoms of infectious disease transmissible through food to their supervisor. These usually include: fever38°C100°F abdominal cramps diarrhoea sore throat with fever any discharges from their nose persistent coughing and sneezing visible sores on their hands, arm or face jaundice 3.2.8 Covering of wounds Crew working in food handling areas should cover wounds which have the potential to contaminate food (on hands or other exposed parts of the body) with waterproof dressings. ST Hygiene practices and personal hygiene of food handlers Item Details /ST Food hygiene 3.2.9 Hygiene practices Food handlers must prevent food by working hygienically.