Addressing Employee Health in Retail Food Establishments Donna M. Wanucha, REHS Regional Retail Food...
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Addressing Employee Health in Retail Food Establishments
Donna M. Wanucha, REHSRegional Retail Food SpecialistUS Food and Drug AdministrationSoutheast Region
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Overview
Is the health of an employee important? What intervention strategies can prevent
food borne illness from employees? What are the diseases and symptoms of
concern? How can the message of employee health be
delivered to the front line employee?
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CDC, December 20113
CDC Estimates of Foodborne Illness
CDC estimates that each year roughly 1 out of 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.
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Food borne Illnesses
Improper behaviors with handling of food
Infected food workers
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Pathogens Often Transmitted by Food Contaminated by Infected Workers
Norovirus Hepatitis A virus Shigella spp. Enterohemorrhagic or Shiga toxin-producing E. coli Salmonella Typhi
“The Big 5 Pathogens”
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Controls to Prevent the Big 5
Hand washing
No bare hand contact of ready-to-eat foods
Employee Health Policies– Reporting– Excluding – Restricting
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Controls to Prevent the Big 5
Handwashing
– 2-3 log reduction– Transfer rate to food
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Controls to Prevent the Big 5
No Bare Hand Contact with Ready-to-Eat Food– Physical barrier between hands and food– Utensils
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Controls to Prevent the Big 5
Employee Health Policies
– Employees reporting symptoms and exposures to management
– Excluding– Restricting
Based on 4 levels of risk
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Reporting Requirements
Active Symptoms- vomiting, diarrhea, sore throat with fever, jaundice, infected cut
Diagnosis with or exposure to Big 5
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Exclusion and Restriction
Removes infected food workers when most likely to transmit a pathogen to food items
Balances employee’s needs with risk to the public
Provides guidance on safely allowing infected employees to return to duties
Specific to population served- HSP
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Science versus Practice
So why do sick employees still go to work?
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Factors Affecting the Ability of Food Workers to Prepare Food Safely
(Green and Selman, 2005)
Time Pressure Structural environments, equipment, and
resources Management and coworker emphasis on food
safety Worker characteristics Negative consequences for those who do not
prepare food safely Food safety education and training Restaurant procedures Glove and sanitizer use
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Food Service Employee Research
Food workers view their business as low risk (Clayton et al., 2002)
Behavior is motivated by values and interpretations of situations and events (Burke, 1990)
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Food Service Employee Research
Some research has shown that workers are more likely to implement safe practices if they understand the importance of implementing those practices (Clayton et al., 2002)
Research suggests that real-life examples get food workers and managers’ attention and help them learn (Beegle, 2004)
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Oral Versus Print Culture Learners
Dr. Donna Beegle, 2004
Oregon Environmental Health Specialist Network (EHS-Net) Communication Study
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Communication of Risk
Study conclusion:
Food employees = oral culture learners
Regulators = print culture learners
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Most Food Safety Education Today
Presented in print or verbally in unfamiliar abstract language
Presented by someone of power and/or someone who does not understand what it is like to work in a foodservice establishment
Good behavior is often not modeled or made a priority in restaurant environment (i.e. lack of food safety culture)
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Most Food Safety Education Today
Often describes “how” but not “why” If provided, the “why”is often presented:
– In a language that is not familiar (maybe too technical)
– In a way that does not relate to food employees’ personal experiences
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Most Food Safety Education Today
Examples:
Classroom style/computer-based learning Written manuals, pamphlets, SOPs Step-by-step “how to”posters Training provided by people of power Health inspectors Agents of the health department Industry QA staff
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IAFP Food Safety Icons -2003
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IAFP Food Safety Icons -2003
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Recommendations for Communicating Food Safety Concepts to Oral Culture Learners (Beegle, 2004)
Use stories and sayings with vivid examples to allow food employees to “feel” the impact of a behavior
Stress importance of role models who show and model appropriate behavior in supportive ways
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Recommendations for Communicating Food Safety Concepts to Oral Culture Learners (Beegle, 2004)
Whenever possible, information should be provided by people with whom the food employees have a relationship
Use familiar words and examples that food
employees can relate to
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Recommendations for Communicating Food Safety Concepts to Oral Culture Learners (Beegle, 2004)
Focus on the big picture
Allow for two-way communication
Demonstrate concepts and have food employees demonstrate the concepts back to you
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Getting the Message Across
Investing time with front line employees
Management documentation of training on employee health
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Audio
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Oral Learner Project
fda.gov/Food/FoodSafety/RetailFoodProtection
Audio of victims of foodborne illnesses- 2012
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Summary
Employee Health is essential in foodborne illness prevention
There must be controls in place to control fecal-oral route pathogens
Employees must know the symptoms and conditions to report
Regulators and management must get the message across to front line employees
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Questions?
Donna M. Wanucha, REHS
Regional Retail Food Specialist
FDA, State Cooperative Programs
678-616-5600