Employee Health Policy
Purpose
LThe purpose of the Employee Health Policy is to prevent the spread of foodborne illness. The Operator/Leadership will inform Team Members of their responsibility to report information to leadership about their health and activities as they relate to diseases that are transmissible through food. This policy will be used to assist with determining when a Team Member must be excluded from the restaurant or restricted from working with food to prevent foodborne illness associated with the contamination of food by ill or infected Team Members.
Team Members are responsible to notify leadership when you experience any of the conditions below, so that the appropriate steps are taken to reduce the possibility of transmission of food borne illness or communicable diseases.
Reportable Symptoms:
Chick-fil-A is committed to ensuring the health, safety and well being of our employees and customers by complying with all health department regulations. All team members must report if they are experiencing any of the following symptoms:
Diarrhea
Fever
Vomiting
Jaundice
Sore throat with fever
Lesions (such as boils and infected wounds or burns, regardless of size) containing pus on the fingers, hand or any exposed body part
Team members should also notify the person in charge whenevr diagnosed by a healthcare provider as being ill with any of the following diseases that can be transmitted through food or person to person by casual contact such as:
Salmonella Typhi*
Non-typhodial Salmonella
Other Salmonella
Shigella
E-coli*
Hepatitus A*
Hepetitus E*
Norovirus
Staph wound/infection on hands/arms
Strep wound/infection on hands/arms
*requires a medical professional to report a confirmed case to the local health department to protect the public health
In addition to the above conditions, team members must notify their leader if they have been exposed to the following high risk conditions:
exposure to or suspicion of any confirmed outbreak involving the above illnesses
a member of their household is diagnosed with any of the above illnesses
a member of their household is attending or working in a setting that is experiencing a confirmed outbreak of the above illnesses.
All food employees must follow the reporting requirements specified above involving symptoms, diagnosis and high risk conditions specified. All team members should comply with these requirements as well as follow good hygienic practices at all times.
Hygiene and Handwashing:
Food Safety and Personal Hygiene is extremely important at Chick-fil-A. Hand washing is the most important barrier to cross contamination of products and health of our team members. You must always wash your hands with soap and hot water, scrubbing for a minimum of 20 seconds, rinse and dry thoroughly at the handwashing sink. Hand washing should take place:
Before you start work
Before handling any unpackaged food products
After touching or taking out the trash
After eating or drinking
After touching any part of your face, body hair or clothing
Whenever changing jobs or duties
Hand washing must be done twice when using the restroom. Once in the restroom and once when you return from the front counter
Time and Temperature:
The greatest threat to food safety comes from the growth of bacteria in food. High levels of bacteria and bacteria waste (toxins) in food may lead to foodborne illness. Bacteria growth is slowed between the temperatures of 40 degrees and 140 degrees. Therefore, an important rule when handling perishable food items (chicken, milk wash, coater, produce, salads, lemonade, soup, cooked chicken, tomatoes etc…) is to keep it cold (below 40) or hot (above 140) degrees at all times. Food left in the danger zone, between 40-140 degrees for more than 4 total hours must be thrown away.
Other important health and food safety tips include:
Sanitize all food preparation areas before preparing food, and at least every hour
Label all products stored in refrigerators with Day Dot stickers. Ensure this food is rotated with the First in First out (FIFO) policy.
No eating or drinking EVER in the boards or food prep areas. This is state law!
Hairnets or hats should be worn in food preparation areas at all times
Clear gloves must be worn at all times in the kitchen and food prep areas. Yellow gloves must be worn at all times when handling raw chicken products.
Cuts must be covered with a blue bandage and a glove worn at all times
Cleaning supplies must be properly labeled and ONLY stored in the proper bins located under the sinks. Cleaning bottles may NEVER be left near any food
Raw chicken dishes must be stored and kept in a separate area, and must be washed separately from all other products.
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