Required Reportable Diseases For Foodservice Workers

1. Hepatitis A
   1. http://www.cdc.gov/hepatitis/Choosea.htm
2. E. coli 0157:H7
   1. http://www.cdc.gov/ecoli/
3. Shigella
   1. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/shigellosis/
4. Salmonella typhi
   1. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/typhoid_fever/
5. Norovirus
   1. http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus.htm

FDA Employee Health and Hygiene Handbook

Basic information for restaurant manager:
Decision tree from FDA regarding restricting and excluding employees

Information and restrictions:

1. When to exclude or restrict an employee a Food Employee Who Reports a Symptom and When to Exclude a Food Employee Who Reports a Diagnosis with Symptoms Under the Food Code.
2. When to Exclude or Restrict a Food Employee Who is Asymptomatic and Reports a Listed Diagnosis and When to Restrict a Food Employee Who Reports a Listed Exposure Under the Food Code

If you are a food service worker who has been diagnosed with a foodborne illness, please call the Environmental Related Illnesses program with Maricopa County Environmental Services at (602) 506-6982 or (602) 506-7171.

If you are a food service worker who is ill and suspects a foodborne illness, please contact your healthcare provider for treatment and diagnosis.

The Maricopa County Public Health Dept. can be contacted at (602) 372-2604 or at epidemiology@mail.maricopa.gov