1. 7-1. Key Sanitation Condition No. 7: Manage persons who are diagnosed with or have symptoms of an illness, wounds or other afflictions that could be a source of microbial contamination.

2. 7-2. Goal: The primary goal of monitoring employee health is to control conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces. 7-3. Common symptoms and Conditions to be Aware of in Processing Plant Employees:  diarrhea;  sore throat with fever;  fever;  open skin sores or cuts;  vomiting;  boils; and  jaundice (yellow skin or eyes);  dark urine.

3. 7-7. Management responsibilities concerning employee health:  Set company policy – when to restrict or exclude an ill employee and when to allow such an employee to return to work;  Set company policy – health and personal hygiene;  Provide a good example;  Monitor employees;  Provide proper design and maintenance of facilities, and  Provide training.

4. 7-8. Personnel Responsibilities:  Maintain good health;  Report illness;  Wash hands after sneezing, coughing, scratching, etc.; and  Be aware of conditions that might cause contamination.