When a food handler experiences vomiting, the immediate and correct response is a fundamental public health measure to prevent foodborne illness outbreaks. Swift reporting of this symptom is a critical step in breaking the chain of transmission for highly contagious pathogens. Failing to act quickly can expose numerous people to viruses and bacteria, potentially leading to sickness among patrons and staff. The process for reporting is specific and requires immediate action to protect the public.
Immediate Reporting Protocol
The first person a food handler should contact when experiencing vomiting is the person in charge (PIC), such as the immediate supervisor or manager. This communication must occur immediately upon the onset of symptoms, ideally before the scheduled shift begins. An ill food handler must not report to the establishment under any circumstances, even to speak with the manager or pick up a paycheck. Contacting the PIC directly allows the establishment to enact its employee health policy and determine the necessary exclusion from work. Vomiting is a symptom that triggers the highest level of restriction due to the high risk of contaminating food, equipment, and surfaces. This initial internal report ensures the establishment can begin taking precautionary steps before the employee enters the premises.
Regulatory Reporting to Public Health Authorities
Once the food handler reports symptoms like vomiting to the PIC, the manager’s responsibilities shift to regulatory compliance. The manager must assess the situation based on the symptoms and any potential diagnoses. The FDA Food Code mandates that the PIC notify the local health department or regulatory authority under specific conditions. The requirement for external reporting is triggered if the employee reports a diagnosis with one of the highly contagious “Big 6” foodborne pathogens, such as Norovirus or Salmonella Typhi. Similarly, the symptom of jaundice, which can indicate Hepatitis A infection, requires immediate reporting to the regulatory authority. This external notification allows public health officials to begin tracing the source of illness and determine if the case is part of a larger outbreak.
Symptoms and Exclusion Requirements
The need for a food handler to be excluded from working with food is determined by the specific symptoms or a confirmed medical diagnosis. Vomiting and diarrhea are considered the most significant symptoms, as they are often caused by pathogens like Norovirus that are easily transmitted. Any food handler experiencing either of these symptoms must be immediately excluded from the food establishment. Other reportable symptoms requiring management action include jaundice, sore throat combined with a fever, or an infected wound that is open and draining. A confirmed diagnosis of a “Big 6” pathogen, including Shigella or Shiga toxin-producing E. coli (STEC), also requires mandatory exclusion and reporting, regardless of whether the employee is showing active symptoms.
Returning to Work Safely
An excluded food handler must meet clear criteria before being allowed to return to work duties. For undiagnosed symptoms of vomiting or diarrhea, the employee must be symptom-free for a minimum of 24 hours without the use of symptom-suppressing medications. The final decision to allow the return rests with the PIC, who must confirm the 24-hour symptom-free period has been completed. For cases involving a diagnosed “Big 6” illness or jaundice, the food handler requires written medical clearance from a healthcare provider or specific authorization from the local health department.