Shigella bacteria can lead to unpleasant symptoms like diarrhea, fever, and abdominal discomfort. The transmission of Shigella occurs primarily through the consumption of food or water that has been contaminated with fecal matter from an infected individual.
Contamination of food by an infected food worker can easily spread the bacteria to others.
Outbreaks of Shigella have been traced back to contaminated food prepared by ill food workers. These outbreaks typically happen because a food worker with a Shigella infection:
- Continues to work while experiencing symptoms.
- Fails to practice proper hand hygiene after using the restroom.
- Directly handles food with their bare hands.
Essential Information for Food Service Workers and Managers
To help prevent the spread, here are some useful resources:
Information for Food Service Workers and Managers – English [PDF – 1 page]
Información para los trabajadores y administradores de servicios alimentarios – Spanish [PDF – 1 page]
Prevention Strategies and Practical Tips for Food Workers
Preventing the spread of foodborne illnesses, including those caused by Shigella, requires vigilance and adherence to best practices. Here’s what a food worker should do to prevent contamination:
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Inform Your Supervisor: Immediately notify your manager when you feel unwell.
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Stay Home When Sick: Do not come to work from the moment you start feeling sick. Remain at home until at least 48 hours (2 days) after your diarrhea has completely subsided.
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Practice Diligent Handwashing: Upon returning to work, wash your hands meticulously before, during, and after food preparation, after restroom visits, and after handling any waste.
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Complete Comprehensive Food Safety Training: Regularly participate in food safety training sessions and strictly adhere to all established food safety protocols.
- Use gloves, tongs, or other kitchen utensils to avoid direct contact with ready-to-eat foods such as salads, sandwiches, and fruits.
- Clean and sanitize all food preparation surfaces and utensils frequently.
- Cook, handle, and store all food items at the correct temperatures.
Best Practices for Food Service Managers
Food service managers play a vital role in preventing the spread of foodborne illnesses. Here are several strategies they can implement:
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Enforce Sick Leave Policies: Require all food handlers to report any illness to management and to stay home until at least two days after diarrhea has stopped.
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Obtain Kitchen Manager Certification: Pursue certification through a recognized kitchen manager certification program to ensure a high standard of food safety knowledge.
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Develop Supportive Scheduling and Policies: Implement schedules and policies that reduce the pressure on food handlers to work while ill. This could include having on-call staff, cross-training employees, and readily finding replacements for sick employees.
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Mandatory Handwashing: Require all food handlers to wash their hands thoroughly and frequently, especially before, during, and after preparing food, after using the restroom, and after handling garbage.
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Ensure Comprehensive Training and Adherence to Food Safety Practices: Verify that all food handlers are well-trained in food safety practices, which include:
- Washing hands with soap at critical times throughout their shift.
- Using gloves, tongs, or other utensils to prevent bare hand contact with ready-to-eat foods.
- Cleaning and sanitizing food preparation areas and utensils with appropriate sanitizing solutions.
- Cooking, holding, and storing food items at safe temperatures.
Resources
For additional information, consult the following resources:
- Centers for Disease Control and Prevention (CDC): https://www.cdc.gov
- FoodSafety.gov: https://www.foodsafety.gov
By diligently following these guidelines, food workers and managers can significantly reduce the risk of spreading foodborne illnesses and protect public health.
