Food Control Plan Checklist - Tararua District Council

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RecordSicknessNameSymptoms (state if vomited atwork)Date ofsymptomonsetDatenotified Action takenFaecal result(if any)Date excludedfrom workDate returnedto work
GuidanceExclusion of infected persons1. Exclusion controls for unspecified vomiting and diarrhoeaVomiting is an important symptom of a viral or bacterial infection. A food handler who has vomited (in the absence of otherobvious causes, eg, alcohol poisoning, morning sickness, etc) in the 48 hours prior to starting work must be excluded and theill person must seek medical advice. The person must tell the doctor that they work as a food handler (the doctor should thenarrange for faecal testing).Diarrhoea other than that associated with conditions such as irritable bowel syndrome, Crohn’s disease or ulcerative colitis mayalso indicate the presence of an infection (see also section 6 of this guidance). Anyone suffering from diarrhoea must cease workimmediately. If there is only one episode of diarrhoea and no other symptoms such as ongoing nausea, abdominal cramps orfever, the person may resume food handling duties again after 48 hours of being symptom free. They should be reminded of theimportance of good hand hygiene practice, particularly hand washing and thorough drying. If symptoms persist, the person shouldseek medical advice. The person must tell the doctor that they work as a food handler (the doctor should then arrange for faecaltesting).Faecal (poo) testingIt is important that faecal specimens of food handlers who have been ill are tested if they have vomited or have had twoor more episodes of diarrhoea.There are also some specific illnesses where clearance with faecal specimens is required so it is important to know theidentity of the cause of the illness (see next section). Clearance with faecal specimens can be arranged by a doctor orthrough the local public health unit.2. Exclusion controls for specific illnessesOrganism (Hazard)CampylobacterCryptosporidiumGiardiaHepatitis AAction to be taken (Control)Exclude from work until well and without diarrhoea for a period of 48 hours.Exclude from work until well and without diarrhoea for a period of 48 hours.Exclude from work until well and without diarrhoea for a period of 48 hours.Exclude from work until until cleared by the Medical Officer of Health.See section 3 Illnesses requiring special consideration for further control measures.ShigellaSalmonellaOrganismscausing Typhoid,Paratyphoid andCholeraVTEC (such as E.coli0157:H7)Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have beenconfirmed.*Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have beenconfirmed.*Exclude from work until clearance is given by a Medical Officer of Health.See section 3 Illnesses requiring special consideration for further control measures.Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have beenconfirmed.*The number of organisms needed to cause infection is low and the health implications forhigh-risk groups such as the elderly, young, pregnant and immuno-compromised can beserious, with some cases resulting in death.YersiniaViruses (such asNorovirus)- presenting as gastrointestinalillness consisting of diarrhoea,nausea or vomitingExclude from work until well and without diarrhoea for a period of 48 hours.Exclude from work until well and without diarrhoea for a period of 48 hours.Highly infective. Virus particles survive in the environment for long periods. Seek immediateadvice from the public health unit regarding disinfecting work areas and disposal ofpotentially contaminated food.* Illnesses that require medical clearance before returning to work. Specimens should be collected at least 48 hours afterthe last dose of any antibiotic treatment. Negative faecal specimens are required as the organism may still be excreted evenafter the symptoms have stopped.Food Control Plan Version 3.0 2011R3
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Food Control PlanVersion 3.0Food Se
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ContentsVersion RefIntroductionCont
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IntroductionGetting startedThis off
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IntroductionHow to use the DiaryThe
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ManagementManagement detailsThe Foo
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ManagementDocumentation and record
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ManagementTraining and supervision1
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The BasicsWater supply1 Goal 2 Why?
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The BasicsHealth and sickness1 Goal
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The BasicsPersonal hygiene1 Goal 2
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The BasicsDesigning a cleaning sche
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The BasicsFood allergens1 Goal 2 Wh
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The BasicsFood labelling1 Goal 2 Wh
Page 47: The BasicsWaste management1 Goal 2
Page 51: The BasicsMaintenance1 Goal 2 Why?T
Page 55: The BasicsMaintenance schedule*Reco
Page 59: Serve SafeChecking temperatures1 Go
Page 63: Serve SafeStorage1 Goal 2 Why?To st
Page 67: Serve SafeDefrosting frozen food1 G
Page 71: Serve SafeCooking poultry1 Goal 2 W
Page 74 and 75: Serve Safe:Poultry time/temperature
Page 77: Serve SafeCooking1 Goal 2 Why?To en
Page 81: Serve SafeCooling hot prepared food
Page 85: Serve SafeDisplay and self-service1
Page 89: Serve SafeTransporting food1 Goal 2
Page 93: RecordDay-to-day manager’s traini
Page 97: RecordSicknessNameSymptoms (state i
Page 101 and 102: RecordCooking poultry temperatureDi
Page 103: Record2hr hot-held foodHot-held foo
Page 106 and 107: RecordTransporting readily perishab
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Food Control Plan Checklist - Tararua District Council

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