ANFP Marketplace

Asset and risk - nothing could be truer than when we’re talking about employee illnesses in foodservice operations and the policies and procedures put in place for reporting, restricting and excluding sick foodservice workers. As a foodservice manager, a sick employee can be your worst nightmare, with the potential to harm, sicken and even kill guests who dine at your facilities. The motto, ‘Don’t let employees come to work when they’re sick’ sounds simple – black and white – but employee illness reporting and lack of reporting is a vast grey area.

Learning Objectives

Upon completion of this course, the successful learner will be able to:

• Name the “Big 6” and describe how COVID-19 plays a role in food safety.
• Discuss reportable symptoms, reportable diagnosis and reportable exposure.
• Describe the differences between restriction and exclusion.Discuss why ill employees come to work.
• Detail how we create a food safety culture that helps employees connect the dots between their health and the overall safety of our guests.

Sponsored by:

All webinars are non-refundable. CE credit will be given upon successful completion of all required areas of the webinar including the quiz and evaluation form.

This course is a level II continuing competence.
View continuing competence level descriptions here.