West Virginia Food Code Food Employee Health Reporting Requirements

1. West Virginia Food CodeFoodEmployee Health Reporting Requirements Management Responsibilities 1/09

2. Managers! • Please use this information for training food service Supervisors. • All Employee Health Reporting training materials can be found on WVU Environmental Health and Safety’s web site http://ehs.wvu.edu/programs/FS_Training OR by calling us at 293-3792 1/09

3. WV Food Code Requirements • The WV Food Code stipulates: • The permit holder must require employees or conditional employees to tell the supervisor of a food service about their health and activities as it relates to diseases that are transmissible through food. 1/09

4. The Employee Health Notification Process! • Train FTE’s, Temps, and Student employees before starting first day of work. • Keep employee medical information confidential. • Respond promptly to employee health notifications & issues. • Return employee to work in compliant fashion. 1/09

5. STEP 1: Training • Dining Services will provide all EHN training. • Includes FTE’s, Temps, and Students. • Training must be conducted on the first day of work before employees begin performing ANY job duties. • But you cannot start training until AFTER an employee is hired or given a Conditional Offer of Employment. 1/09

6. Employee Training • Management provides employee training. • Use Power Points or printed training documents from EHS. • Help employees with any questions they may have. • Employee reads, completes, and signs Food Code Forms 1A and 1B. • Manager reviews forms for completeness and health issues; then signs both forms too. • Manager responds to issues noted by employee before employee can start to work. 1/09

7. Confidential! • Employee medical info is confidential! • Only share with those needing it for official business. • Forms 1A and 1B distribution and filing. • Manager forwards original signed Forms 1A and 1B to Human Resources Medical Management, • Manager keeps a copy of Form 1B at Employees’ work site, and • Forwards a copy of Form 1B to Environmental Health and Safety. 1/09

8. Management Response • Form-1A asks confidential medical questions • Any YES answer requires assessment and possible management action. • If YES, review your Health Department Poster and call EH&S concerning your findings. • Based upon Code and health info; new employees will either start work, be restricted from some work activities, or be excluded from the food service, until they are cleared. 1/09

9. Managers must report too! • Food service managers MUST notify the health department if an employee reports that they have been diagnosed with E. Coli, Salmonella Typhi, Shigella, Norovirus, or hepatitis A. • Call Environmental Health and Safety immediately upon being notified by employee of these diagnoses. 1/09

10. Returning to Work • The Food Code sets the guidelines for returning to work. • See your Health Department poster for details (next slide). • If needed, contact EH&S for a new poster. • Some restrictions can be lifted by Management. • Other restrictions require medical referral and/or health department approval. 1/09

11. What employees report to you. How To apply & remove restrictions Health Department Poster 1/09

12. Definitions HSP: (Highly Sensitive Population) Persons who are likely to experience severe foodborne disease because elderly, very young, immunocompromised and they obtain food at a custodial or health care facility. General: A food service not serving a HSP. All: General and HSP food service operations. PIC: Person In Charge (person at a food service operation and is the designated manager responsible for operational decision making.) HD: Health Department representative responsible for food service in question and the legal enforcement of the food code. MD: An employee’s licensed health care provider. 1/09

13. NOTE: If employees have symptoms and are diagnosed with any of these illness they must be excluded from all food services. BUT: Non-HSP facilities can return employees diagnosed with E. coli, Shigella or Norovirus to restricted work activities when symptoms are no longer present. 1/09

14. Food Employee Health Reporting The Forms! 1/09

15. Form 1-AConditional Employee and Food Employee Interview • Form 1-A is used to determine a new or conditional employee’s past and current health status. • This form DOES contain confidential medical information. It must be kept secure! • No copies are made and the original goes to WVU Medical Management offices. • Please review Form 1-A on the next slide. 1/09

16. Form 1-A Page One Of Two 1/09

17. Form 1-A Page Two Of Two 1/09

18. Form 1-BConditional Employee and Food Employee Reporting Agreement • Is used to inform food employees of their reporting responsibilities. • No personal medical information is contained on this form. • A copy of this form must be kept at the employee’s work site and a copy must be sent to EHS. 1/09

19. Form 1-B Page One Of One 1/09

20. Form 1CFood Employee Medical Referral • This form is ONLY used if a Food Employee reports a health condition that requires a Health Practitioner’s approval for the employee’s return to work. • Do not use this form for training new employees. 1/09

21. Food Employee Health ReportingContact Information Environmental Health and Safety 304-293-3792 Mike Trantham, MPH, R.S. 304-276-5583 mike.trantham@mail.wvu.edu http://ehs.wvu.edu/ or http://ehs.wvu.edu/programs/FS_Training Human Resources Medical Management Amanda Watkins or Nancy Naylor Twardus 293-5700, ext 8 1/09

22. The End Please contact WVU Environmental Health and Safety if you have any program questions. 1/09