Salmonella & Food Handlers
Why is Salmonella important for food handlers?
People working with food who are sick with salmonella are a particular risk to others, because they handle the food and drink many other people will consume. A sick food handler can easily – without meaning to – contaminate the food he or she is handling. Many of those eating the contaminated food may become ill, causing an outbreak.
Large outbreaks have occurred in hospitals, institutions for children, restaurants, nursing homes and the community and usually arise from food contaminated at the source, or during handling by an ill person or carrier.
Do not work when you are ill!
Food handlers that exhibit symptoms of salmonella must not work when they are ill until they are symptom-free for 48 hours.
For more information, contact your local health inspector or call 1-800-461-1818
Last reviewed: August 25, 2010