Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Our Blog,Shigella on October 16, 2024
How often is Shigella infection spread by food workers and how exactly does it happen? A question many are pondering as the numbers of Shigella cases are rising in certain parts of the country.
While specific statistical analysis of this scenario is not widely researched, according to the Centers for Disease Control and Prevention (CDC), “Shigella outbreaks have been linked to contaminated foods prepared by sick food workers.” A phenomenon common and serious enough for the agency to give specific advice to food service managers and the food handlers they work with.
Shigella is a type of bacteria responsible for gastrointestinal illness. Some cases of shigellosis (the illness associated with Shigella infections) may be mild. However, some could be so severe that hospitalization is required.
Many people recover on their own without medical intervention in a about a week. Others, unfortunately, develop serious complications that can leave lasting effects for week, months, or even cause death.
Since food workers come into contact with food during preparation, plating, and serving, there are various steps where an infected food worker may contaminate a meal. Since a potentially contaminated food worker often comes in contact with many dishes meant for many different patrons in a single shift, the impact of one sick food worker could multiply dramatically.
In some cases, this happens when a food worker reports to work while sick. In other cases, however, someone who is infected shows no symptoms and therefore does not know that they are sick. For those situations, safe food handling practices and appropriate hand washing activities can help reduce the spread of infection.
Unfortunately, many food workers may not report their illness because they do not get sick leave. When they do not work, they do not make money. This can significantly impact their finances and livelihoods.
It is a lose-lose situation.
An infected food worker continues to work while not feeling well. And they potentially spread their illness to hundreds of other people.
Shigella bacterial infections can spread quite easily. It doesn’t make much to make a person sick. Even trace amounts so small that you cannot see it with the naked eye.
Shigella lives in the feces (poop) of an infected person. One of the more common ways Shigella is spread in a restaurant setting involves a food worker not properly washing their hands after using the bathroom.
When the food worker touches the bathroom door, picks up kitchen tools, touches equipment, prepares food, or even touches a food contact surface like a prep table, the bacteria can transfer to additional surfaces. From there, those nasty germs can make their way into the food of an unsuspecting patron.
Prevention strategies for Shigella infections spread by food workers starts with education and policies. Both are generally required in health codes for food safety courses required by food workers and managers. While renewed periodically, a vast amount of information is thrown at a person before the certificate is printed.
Continued education and focus, along with training and setting a good example are key ways that food workers can keep important policies and prevention strategies in the forefront of their mind while performing in the kitchen.
Food service managers have an obligation to reduce the risk of Shigella infection spread by food workers. There are a few simple things a food service manager can do to that can help. Many of which are required by health code.
Food service managers should require food handlers to report illnesses. For diarrheal illnesses, food workers should stay home for at least two days after their diarrheal symptoms end. Many bacterial infections continue to pass through feces several days after symptoms resolve.
A food service manager may not always be able to tell if a food worker is sick. However, there are a few signs a manager can look for.
The CDC recommends food service managers to create schedules and policies to reduce pressure for food handlers to work while sick. They recommend “having on-call workers for every shift, cross-training employees to fill gaps, and finding a replacement for the sick food worker.”
The most effective way to reduce Shigella spread by food workers is strict hand washing policies. Be sure that food workers are washing their hands before, during, and after preparing foods. Also, after using the restroom and after handling garbage.
Food workers should be washing their hands at key times during their shift, and cleaning/sanitizing food preparation surfaces and utensils as needed. Food service managers should be observing these activities as well as the use of gloves, tongs, or other kitchen utensils when handling ready-to-eat foods to avoid bare hand contact.
A food service manager should be correcting deviations and training staff as needed.
When consumers eat food prepared by a restaurant, there are a few expectations. The food tastes good, it comes as ordered, and it won’t make them sick.
According to a US Foods survey, the average American dines out three times per week. That is a lot of opportunities for foodborne illness.
If you have become sick from a restaurant Shigella outbreak, you may have experienced significant hardship. Lost wages, medical bills, or long-term health complications. All preventable.
If you wish to file a claim for legal compensation, The Lange Law Firm, PLLC can help. The Lange Law Firm, PLLC has successfully won millions of dollars for clients with situations just like yours.
Call (833) 330-3663 or send an email for a free, no obligation consultation to go over the details of your situation.
By: Heather Van Tassell (contributing writer, non-lawyer)