Michigan Food Employee Foodborne Illness Guidelines Poster

FOOD WORKER FOODBORNE ILLNESS GUIDELINES
ILLNESS SYMPTOMS ACTION GUIDANCE 	(FOOD CODE SECTIONS 2-201.12, AND 2-201.13)	
SYMPTOMS	ACTION	RETURN TO WORK CRITERIA FOR FOOD EMPLOYEES	
LOCAL HEALTH 
DEPARTMENT 
(REGULATORY 
AUTHORITY) 
APPROVAL	
Vomiting	Exclude from food establishment	Symptom free for at least 24 hours or provide medical documentation that 
states the symptom is from a noninfectious condition	
No,	 if not diagnosed 	
as one of the 	Big Six	
Diarrhea	Exclude from food establishment	Symptom free for at least 24 hours or provide medical documentation that 
states the symptom is from a noninfectious condition	
No, 	if not diagnosed 	
as one of the	 Big Six	
Jaundice	
Exclude from food establishment; 
call manager; 	Notify Health 	
Department	
Medical documentation that food employee is free of Hepatitis A virus or 
other fecal-orally transmitted infection	Ye s	
Sore Throat 
with Fever	
Restrict from food area of               
food establishment	
Medical documentation stating received antibiotic therapy for >24 hours; one 
negative throat culture; or is free from infection from Streptococcus pyogenes	No	
*Infected Wound 
or Pustular Boil	
Restrict from food area of             
food establishment	*After the skin, infected wound, cut, or pustule boil is properly covered	No	
If you have been diagnosed with, or exposed to these illnesses, they are so contagious that you must be excluded from work at a food establishment, and you cannot return 
to work at a food establishment until approval has been received from the Local Health Department.
Criteria for Exclusion from Work:	 Any food worker diagnosed with an illness due to the Big Six must report the 	
diagnosis to the manager. The food worker must be excluded from working in the food establishment and the 
law requires the manager to notify the local health department immediately. Before a food worker  is 	allowed  	
to return to work, check with the Local Health Department.	
MICHIGANFOODSAFE	TY.	COM	
Funded by Act No. 92, of P.A. 2000, Industry Food Safety Education Fund	
*Note: Associates hands and wrists must be free of cuts or sores that are red or oozing, unless an impermeable cover is used over the sore and a single-use glove is worn over the impermeable cover. Cuts or sores on 
exposed portions of the arms and other body parts must be covered with an impermeable cover or tight-fitting bandage.	
THE BIG SIX ARE: 	 	
6	5	4	3	2	
Typhoid Fever   	 	
caused by            	
Salmonella typhi  	
Shigella	 	
Shiga toxin-
producing 	
Escherichia coli	
Hepatitis A	Norovirus	Nontyphoidal 
Salmonella	
1