Jaundice, characterized by the yellowing of the skin and eyes, signals an underlying medical condition that may pose a significant risk of transmitting foodborne illness. Regulatory guidelines require immediate action to protect customers and employees. Understanding the strict protocols for exclusion and the specific criteria for a safe return to work is paramount for food service management and personnel to maintain compliance and ensure public safety.
Understanding Jaundice in the Food Service Context
Jaundice is a medical symptom strongly associated with infection by the Hepatitis A virus (HAV), which causes an acute liver infection. A food handler infected with HAV can transmit the virus to patrons by contaminating food, surfaces, or utensils.
Transmission of the Hepatitis A virus occurs primarily through the fecal-oral route, spreading when an uninfected person ingests food or water contaminated with an infected person’s feces. An infected food handler who does not practice meticulous handwashing can easily contaminate ready-to-eat foods. Consequently, regulatory guidelines, such as those based on the FDA Food Code, mandate the immediate exclusion of any food employee presenting with jaundice due to the potential for spreading disease.
Mandatory Reporting and Exclusion Protocols
When a food handler exhibits jaundice, they must immediately report the symptom—yellowing of the skin or eyes—to the Person in Charge (PIC) or manager. This self-reporting is a required component of employee health policies in food establishments.
Upon receiving this report, the Person in Charge must immediately exclude the employee from the food establishment. Exclusion means the employee is not permitted to work in or enter any area of the establishment where food is received, prepared, stored, packaged, served, or transported. The PIC must also notify the local health authority or regulatory body of the employee’s symptoms or diagnosis. This notification is a legal requirement, and the regulatory authority will then oversee the subsequent investigation.
The Specific Criteria for Returning to Work
The return-to-work criteria for a food handler excluded due to jaundice are strict and require specific approvals. The ultimate decision rests with the local regulatory authority, but the requirements are generally derived from the FDA Food Code. The employee cannot return to work until they have obtained a written medical release from a healthcare practitioner.
For a food handler diagnosed with a foodborne illness like Hepatitis A, the regulatory exclusion period requires the employee to remain excluded until one of two conditions is met. First, the employee must have been jaundiced for more than seven days. This time frame is based on the period during which an infected individual is most likely to transmit the virus. Second, the regulatory authority’s approval is required before the employee can resume work duties.
If the onset of jaundice occurred within the last seven days, the employee must remain excluded. The full return to work requires both written medical clearance and final approval from the local health department. This approval often involves laboratory tests to confirm the individual is no longer shedding the virus. If the employee’s jaundice is determined to be from a non-infectious condition, such as certain liver diseases, a written release from a medical practitioner stating this fact may permit an earlier return to work.
Employer and Employee Responsibilities Post-Return
Once a food handler has received the necessary medical clearance and regulatory approval to return to work, both the employee and the employer have ongoing responsibilities. The employer must reinforce comprehensive training on personal hygiene practices, emphasizing handwashing. This includes ensuring the employee washes hands thoroughly with soap and water for at least 20 seconds, especially after using the restroom and before handling any food.
The employee must adhere to safety protocols, which often include the proper use of barriers, such as single-use gloves, when handling ready-to-eat foods. The Person in Charge is responsible for monitoring the returning employee for any recurrence of symptoms or the development of new illnesses, as the employee still has a duty to report any signs of sickness. Continuous vigilance and reinforcement of food safety training are necessary.
Navigating State and Local Health Department Requirements
While federal guidance, such as the FDA Food Code, establishes a baseline for food safety and employee health, state, county, and municipal health departments possess the legal authority. These local regulatory authorities adopt the Food Code but often modify or supplement the requirements based on regional public health needs. This means that the specific rules governing exclusion periods, required medical tests, and the final approval process for a food handler with jaundice can vary from one jurisdiction to another.
For example, some local regulations may require a specific negative laboratory test result for Hepatitis A before reinstatement, even if the seven-day exclusion period has passed. The final requirements for returning to work rest with the local health department governing the food establishment’s location. Food service operators and employees must contact their local health authority directly to confirm the procedures needed to ensure compliance and a safe return to work.