Violation ExplanationOfficial Report Wording, Item #11
1. Sick employees restricted from handling food and utensils. (20 pts.)
2. Cuts, burns and bandages covered. (20 pts.)
PUBLIC HEALTH REASON
1. Sick food workers suffering from an illness that can be transmitted through food must be restricted from handling food, clean equipment and utensils. Workers with gastrointestinal illnesses such as diarrhea, fever, vomiting, or with bad colds accompanied by heavy nasal discharge, persistent coughing or sneezing can transmit the disease-causing agent they have into the foods they are handling and on to the individuals that consume the food product.
2. Cuts or burns on a food workers hands are a direct threat for introducing disease-causing bacteria, such as Staphylococcus aureus into food. A water-tight barrier is required to cover cuts and burns on worker's hands and wrists. Cuts or burns on the arms are less of a concern when usual food preparation practices are employed, therefore, no barrier is required. However, if the food preparation practices involve contact of the exposed portions of the arms with food, a barrier equivalent to that required for the hands and wrist would be necessary. Bandages worn over cuts and burns are not considered adequate covers. Bandages must be covered with a water tight barrier to prevent leakage from the cut or burn through the bandage into the food.
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