Sweet Bloom Health & Safety

Sweet Bloom Health & Safety

Sweet Bloom Employee Handbook

4.10 Health and Safety in a Retail Food Establishment 


Responsibility of Licensee, Person in Charge, and Employees

From the Colorado Retail Food Establishment Rules and Regulations


  1. The licensee shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report pertinent information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, if the food employee or conditional employee:
  2. Has any of the following symptoms:
  • Vomiting;
  • Diarrhea;
  • Jaundice;
  • Sore throat with fever; or
  • A lesion containing pus such as a boil or infected wound that is open and/or draining and is:
    • (1)  On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover;

(2)  On exposed portions of the arms, unless the lesion is protected by an impermeable cover; or

(3)  On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage.

  1. Has an illness diagnosed by a health practitioner due to:
  • Norovirus;
  • Hepatitis A virus;
  • Shigella spp.;
  • Enterohemorrhagic or Shiga Toxin-Producing Escherichia coli;
  • Salmonella Typhi; or
  • Other enteric bacterial pathogen such as Salmonella or Campylobacter.
  • Had a previous illness, diagnosed by a health practitioner, within the past three (3) months due to Salmonella Typhi, as determined by a health practitioner.
  • The person in charge shall notify the Department when a food employee is:

    1. Jaundiced; or
    2. Diagnosed with an illness due to a pathogen as specified in Subparagraphs (A)(2) and (A)(3) of this section.
    • The person in charge shall ensure that a conditional employee who exhibits or reports a symptom, or who reports a diagnosed illness as specified in Subparagraphs (A)(1)-(3) of this section, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified section 2- 203.

    • The person in charge shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness as specified in subparagraphs (A)(1)-(3) of this section is:
    1. Excluded as specified in 2-202 (A)-(D)(1), (E)(1), (F), (G)(1), and in compliance with the provisions specified under 2-203(A) - (F); or
    2. Restricted as specified in subparagraphs 2-202 (D)(2), (E)(2), (F), (G)(2), (H), and in compliance with the provisions specified under 2-203 (A)-(F).

    • A food employee or conditional employee shall report to the person in charge the information as specified in (A) of this section.

    A food employee shall:

    1. Comply with an exclusion as specified in 2-202 (A)-(D)(1), (E)(1), (F), (G)(1); or
    2. Comply with a restriction as specified in subparagraphs 2-202 (D)(2), (E)(2), (F), (G)(2), (H), and in compliance with the provisions specified under 2-203 (A)-(F).

    Exclusions and Restrictions

    The person in charge shall exclude or restrict a food employee from a food establishment in accordance with the following:

    • Except when the symptom is from a noninfectious condition, exclude a food employee if the food employee is:
    1. Symptomatic with vomiting or diarrhea; or
    2. Symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, Shigella spp., or Enterohemorrhagic or Shiga toxin-producing E. coli.
  • Exclude a food employee who is:
    1. Jaundiced and the onset of jaundice occurred within the last seven (7) calendar days, unless the food employee provides to the person in charge written medical documentation from a health practitioner specifying that the jaundice is not caused by hepatitis A virus or other fecal-orally transmitted infection;
    2. Diagnosed with an infection from hepatitis A virus within fourteen (14) calendar days from the onset of any illness symptoms, or within seven (7) calendar days of the onset of jaundice; or
    3. Diagnosed with an infection from hepatitis A virus without developing symptoms.
    • Exclude a food employee who is diagnosed with an infection from Salmonella Typhi, or reports a previous infection with Salmonella Typhi within the past three (3) months as specified under Subparagraph 2-201(A)(3).
    • If a food employee is diagnosed with an infection from Shigella spp. and is asymptomatic:
    1. Exclude the food employee who works in a food establishment serving a highly susceptible population; or
    2. Restrict the food employee who works in a food establishment not serving a highly susceptible population.
  • If a food employee is diagnosed with an infection from Enterohemorrhagic or Shiga toxin-producing E. coli, and is asymptomatic:
    1. Exclude the food employee who works in a food establishment serving a highly susceptible population; or
    2. Restrict the food employee who works in a food establishment not serving a highly susceptible population.

    • If a food employee is diagnosed with another bacterial enteric pathogen and is asymptomatic consult with the Department to determine the need for exclusion or restriction.
    • If a food employee is ill with symptoms of acute onset of sore throat with fever:
    1. Exclude the food employee who works in a food establishment serving a highly susceptible population; or
    2. Restrict the food employee who works in a food establishment not serving a highly susceptible population.

    If a food employee is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified in section 2- 201(A)(1)(e), restrict the food employee.

    Removal, Adjustment, or Retention of Exclusions and Restrictions

    The person in charge shall adhere to the following conditions when removing, adjusting, or retaining the exclusion or restriction of a food employee:

    • Reinstate a food employee who was excluded as specified in section 2-202(A)(1) if the employee:
    1. Is asymptomatic for at least 24 hours; or
    2. Provides to the person in charge written medical documentation from a health practitioner that states the symptom is from a noninfectious condition.
    3. If a food employee was diagnosed with an infection from Norovirus and excluded as specified in section 2-202(A)(2) , the food employee should not be reinstated until the employee has been asymptomatic for at least 48 hours and the person in charge obtains approval from the Department.
    4. If a food employee was diagnosed with an infection from Shigella spp. and excluded as specified in section 2-202(A)(2) , the food employee should not be reinstated until the employee has met parameters listed in the Colorado Communicable Disease Manual and the person in charge obtains approval from the Department.
    5. If a food employee was diagnosed with an infection from Enterohemorrhagic or Shiga toxin-producing Escherichia coli and excluded as specified in section 2- 202(A)(2), the food employee should not be reinstated until the employee has met parameters listed in the Colorado Communicable Disease Manual and the person in charge obtains approval from the Department.

    • Reinstate a food employee who was excluded as specified under Subparagraphs 2-202(B) if the employee has met parameters listed in the Colorado Communicable Disease Manual and the person in charge obtains approval from the Department.
    • Reinstate a food employee who was excluded as specified in 2-202(C). If the employee has met parameters listed in the Colorado Communicable Disease Manual and the person in charge obtains approval from the Department.
    • Reinstate a food employee who was restricted as specified in 2-202(H) if the skin, infected wound, cut, or pustular boil is properly covered with one of the following:
    1. An impermeable cover such as a finger cot or stall and a single-use glove over the impermeable cover if the infected wound or pustular boil is on the hand, finger, or wrist;
    2. An impermeable cover on the arm if the infected wound or pustular boil is on the arm; or
    3. A dry, durable, tight-fitting bandage if the infected wound or pustular boil is on another part of the body.

    • Reinstate a food employee who was excluded as specified under subparagraphs 2- 202(D)(1) or who was restricted under Subparagraph 2-202(D)(2). The food employee should not be reinstated until the employee has been asymptomatic for at least 48 hours and the person in charge obtains approval from the Department.
    • Reinstate a food employee who was excluded or restricted as specified in Subparagraphs 2-202(H)(1) or (2) if the food employee provides to the person in charge written medical documentation from a health practitioner stating that the food employee meets one of the following conditions:
    1. Has received antibiotic therapy for Streptococcus pyogenes infection for more than 24 hours;
    2. Has at least one negative throat specimen culture for Streptococcus pyogenes infection; or
    3. Is otherwise determined by a health practitioner to be free of a Streptococcus pyogenes infection.

    Discharges from the Eyes, Nose and Mouth

    Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose or mouth may not work with exposed food, clean equipment, utensils, and linens, or unwrapped single-service or single-use articles.

    AUTHORIZED PERSONNEL

    Only persons necessary to the operation and maintenance of the retail food establishment shall be allowed in food preparation, food storage, food equipment storage, and warewashing areas.

    PERSONAL CLEANLINESS

    Food employees shall keep their hands and exposed portions of their arms clean.

    Cleaning Procedure

    • Food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms with soap and water for at least 20 seconds and shall use the following cleaning procedure:
    1. Vigorous friction on the surfaces of the lathered fingers, fingertips, areas between the fingers, hands and arms for at least 15 seconds, followed by;
    2. Thorough rinsing under clean, running warm water; and
    3. Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms with disposable or single use towels or a mechanical hand drying device.

    • Food employees shall pay particular attention to removing soil underneath the fingernails during the cleaning procedure.
    • If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility installed and operated as per section 5- 208(I) may be used by food employees to clean their hands.

    When to Wash

    Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

    • Before leaving the restroom, and after returning to food and beverage preparation, food storage, equipment storage and warewashing areas from using the restroom;
    • After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
    • When switching between working with raw foods of animal origin and working with ready-to-eat foods;
    • After touching bare human body parts other than clean hands and clean, exposed portions of arms;
    • During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;
    • Before handling or putting on single-use gloves for working with food, and between removing soiled gloves and putting on clean gloves;
    • After handling soiled equipment or utensils;
    • After caring for or handling any animals;
    • After engaging in any activities that contaminate the hands; and
    • After handling fish in aquariums, shellfish, or crustacea in display tanks.

    Hand Antiseptics

    Hand antiseptics may be used in addition to but not in place of proper handwashing.

    Where to Wash

    Food employees shall clean their hands in a hand sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, in a dump sink, or in a utility sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

    Fingernail Care

    • Food employees shall keep their fingernails clean, trimmed, filed and maintained so the edges and surfaces are cleanable and not rough.
    • Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.

    Clothing

    Employees shall wear clean outer clothing to prevent cross-contamination.

    HYGIENIC PRACTICES General

    Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods. Proper hygienic practices must be followed by retail food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food.

    Eating, Drinking, or Using Tobacco

    • Except as specified in paragraph B, employees shall consume food, drink or use tobacco only in designated areas. Such designated areas must be located so that eating or tobacco use by an employee does not result in contamination of food, equipment, utensils, or other items needing protection.
    • An employee may drink from a closed beverage container such as pop top sport bottles when teeth or mouth are used to open the top, cups with a lid and a straw, and cups with snap-on lids with a hole in the top if:
    1. The container is clean;
    2. It does not contaminate the employee's hands; and
    3. It is stored to prevent the contamination of exposed food, clean equipment, utensils, linens, unwrapped single-service and single-use articles