Employee Illness Reporting For Food Service Operations

Course overview

Proper food facility management includes ensuring that food handlers do not work when sick. This involves implementing organizational measures to identify individuals who may spread foodborne diseases to food, other staff, or customers. This course discusses the employees' and management's responsibilities in preventing the transmission of foodborne illnesses and what to do when certain symptoms are present. Designed for all food workers globally, this Employee Illness Reporting training can be delivered to your team today. It can be completed in under 35 minutes, and is accessible on any device. DISCLAIMER: This course has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the course no longer meeting HACCP International standards. (Last updated: September 2024)

The full course includes

1. Final Assessment
2. Foodborne Illness
3. Management Responsibilities
4. Employee Responsibilities