How Long Can I Safely Freeze Meat_

Ensuring staff **fitness to work** in a food business is a key element of food safety. Employees must be in good health to prevent the contamination of food and the spread of illnesses to customers. Here’s a comprehensive guide:

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### **1. Fitness to Work Requirements**
Food business staff must:
- Be free from any illnesses or conditions that could contaminate food.
- Follow hygiene practices, such as frequent handwashing.
- Report any health issues to their supervisor immediately.

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### **2. Common Health Conditions of Concern**
Employees should not work with food if they have:
- **Gastrointestinal illnesses**: Vomiting, diarrhea, or stomach cramps.
- **Infections**: Skin infections, boils, or open wounds.
- **Respiratory illnesses**: Coughing or sneezing that could contaminate food.
- **Foodborne illnesses**: Diagnosed cases of salmonella, E. coli, norovirus, hepatitis A, or similar.

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### **3. Procedures for Staff Reporting Illness**
1. **Self-Reporting**: Staff should report any symptoms or illnesses immediately to their manager.
2. **Management Response**:
- Assess the symptoms and determine if the staff member should be excluded from work.
- If symptoms pose a risk to food safety, exclude the individual from food handling until they are symptom-free for at least **48 hours**.

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### **4. Return-to-Work Policy**
- Employees should not return to food-handling duties until they are symptom-free for **48 hours**.
- If the illness is a reportable disease (e.g., salmonella or norovirus), clearance from a healthcare professional may be required.

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### **5. Staff Hygiene Practices**
All employees must:
- Wear clean uniforms and protective clothing.
- Cover wounds with waterproof dressings.
- Wash hands:
- Before handling food.
- After using the restroom.
- After sneezing, coughing, or touching face/hair.

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### **6. Regulatory Requirements**
Compliance is usually based on food safety regulations, such as:
- **Codex Alimentarius** (international guidelines)
- **FDA Food Code** (USA)
- **Food Safety and Standards Regulations** (EU, UK, and other regions)

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