A sick employee can infect many guests through the food. The rule is in Annex II, Chapter VIII, point 2 of the Hygiene Regulation and in section 22 of the Hygiene Guidance.
The main rule
If you have an illness that can be spread through food, you must not work with food. You must not go to places where food is handled either. This applies even if you only suspect that you are ill or carrying an infection.
You must tell your manager. You and your manager agree together when it is safe to come back to work.
What should you be particularly alert to?
Be on your guard if you have:
- vomiting
- diarrhoea
- a sore throat or other local infections, for example in the eyes and ears
- infected wounds, boils or skin infections
- a diagnosis of norovirus or hepatitis A
- a bacterial stomach infection, for example salmonella, campylobacter or E. coli
A stomach infection is the biggest risk of spreading infection through food. Also be careful with wounds, where bacteria can get into the food.
Norovirus (roskildesyge)
Norovirus is highly contagious. Only a very few virus particles are needed to make a guest ill.
- You can shed the virus for up to about 30 days after the symptoms have gone.
- The risk of infection is greatest in the first 48 hours after the symptoms.
- That is why you should stay away from food for at least 48 hours after the symptoms have stopped.
- When you come back, wash your hands extra thoroughly with soap and water. Hand sanitiser does not work against norovirus.
- Your manager may consider putting you on other work for a period.
Illness in the family
You can also carry infection with you if someone in your household has had vomiting and diarrhoea. Fødevarestyrelsen has seen outbreaks where parents of sick children spread infection even though they had no symptoms themselves. So tell your manager if anyone in your household has been ill with vomiting and diarrhoea in the past week. Your manager can then put you on other work if necessary. Wash your hands often, wear clean work clothes and cover your hair.
Serious illnesses
With a few illnesses it is not enough for the symptoms to have gone. This applies to typhoid and paratyphoid, shigella and particularly dangerous E. coli bacteria (STEC). Here two negative stool samples are needed before you may handle food again, in line with the guidelines of the Danish Health Authority (Sundhedsstyrelsen).
What may the manager ask about?
When you report in sick, the manager may ask whether you have symptoms that can be spread through food. This is not interference. The manager has a duty to look after the food. If you have been ill at work, the business may need to clean and "reset" the areas where you worked.
There is no requirement for a health certificate or health check for staff in food businesses.
If the food has made guests ill
If food from the business has caused infection, the business must notify Fødevarestyrelsen. This applies both to goods sold and to meals that guests have eaten at your premises.
Remember
- Ill with vomiting or diarrhoea: stay at home and tell your manager.
- Norovirus: stay away for at least 48 hours after the symptoms have stopped.
- Alcohol-based sanitiser does not work against norovirus. Soap and water do.