Guidelines Target Infected Food Handlers, UK

Main Category: Nutrition / Diet
Also Included In: Public Health
Article Date: 16 Jun 2008 - 4:00 PDT

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New guidelines from the Royal College of Physicians and NHS Plus aim to prevent the transmission of disease by food handlers. This is a major problem, as there were 765,000 recorded cases of food-borne diseases in 2005 in England and Wales, costing the economy an estimated £1.4 billion.1

'Infected food handlers: Occupational aspects of management', produced by the Occupational Health Clinical Effectiveness Unit (OHCEU), makes a series of recommendations based on a review of evidence. It is intended to assist employers by providing advice on the management of infected food handlers and prevention of the transmission of infection from food handlers to food.

The guidelines include examples of how infections have spread, ranging from poor hand-washing technique to nappy changing facilities being too close to food preparation areas. In addition, the evidence shows that infected food handlers working while suffering from diarrhoea and vomiting have caused outbreaks of food-borne disease.

Importantly, the guidelines emphasise that a food handler may be infectious but have no symptoms of illness and that food handlers should be aware that even if they are symptom-free, they could be infected by other family members with diarrhoea and vomiting.

The term 'food handlers' covers not just people who prepare food in the manufacturing, catering and retail sectors, but also those who maintain or repair equipment in food handling areas.

Food-borne infections from infected food handlers are usually gastrointestinal, resulting in symptoms such as diarrhoea, nausea and vomiting. Norovirus is the main cause of food-borne disease from infected food handlers in the UK, followed by Salmonella enteritidis and Salmonella typhimurium. The guidelines set out employer and employee responsibilities. For employers these include:

- carrying out risk assessments and making sure effective controls are in place
- providing separate hand-washing and toilet facilities for food handlers
- ensuring food handlers use effective hand-washing techniques
- making sure food preparation and nappy changing areas are separate

Food handlers must:

- report infectious or potentially infectious conditions to their manager
- leave the food handling area immediately if suffering from diarrhoea and vomiting
- stay away from work for 48 hours after the symptoms subside
- ensure finger nails are short enough to be effectively cleaned
- be aware that they are more likely to transmit infection if they change nappies at home or at work.

Dr Ira Madan, Director of Clinical Standards at NHS Plus, said:

"Food borne disease transmitted from food handlers is readily preventable. Our new guidelines provide the tools for both managers and employees to prevent outbreaks of the these dangerous and distressing illnesses."

1 Food Standards Agency and Health Protection Agency

Royal College of Physicians