(servers food running /ResumeOK, AP)

Uncovering the poison that creates

disease: Could the outbreak of Hepatitis be
linked to poor employee benefits?
By Faith Hurlbert

Scottsdale, Arizona—November 16, 2018— Earlier this month, concerned citizens were
terrified to discover Santiago’s, a popular Mexican chain, served customers with contaminated
food that was prepared by a cook infected with Primary Hepatitis A. The contamination rapidly
developed into an outbreak of Primary and Secondary Hepatitis A. The disease is, “a highly
contagious liver infection caused by the Hepatitis A virus”, a Mayo Clinic patient care and health
article reads, “the virus can cause inflammation and affect your liver's ability to function.”

The outbreak was covered by media outlets, reported as hard news nationally, while a mandatory
warning was issued by the State’s Department of Health. Individuals who had eaten in the
restaurant were expected to receive a mandatory vaccine (Ig shot), if symptoms had not yet been
discovered, but the vaccine cannot cure the virus in victims who have already become ill of the
disease. Some of these individuals are still in treatment to fight off this illness as it can take up to
6 months for the bacteria to fully leave the body. With 663 known victims of the contamination,
it is no easy job to simply forget the dangers of food contamination and why they occur.

The member of Santiago’s cooking staff who was infected by the virus and chose not to report
his diagnosis or symptoms to management represents the many food service workers who may
be too afraid to report.

An anonymous employee from Santiago’s reached out to us regarding their personal experience
with sick leave: “In the past, I have been unable to call out sick, when visibly sick with the flu or
cold, due to strict management. If I come into work ill and the manager notices, [he/she] will
send me home halfway through my shift. I am a host, so when that happens I do not get my tips
for the night and I do not get the full day pay.”

Management decisions are often traced back to employee benefit contracts. If the company’s
contract is required to abide by requirements by the U.S. Department of Labor, they may have
certain restrictions. It is not unusual for companies to deny paid sick leave, especially if
contracted under family and Medical Leave Act. A report by the U.S. Department of Labor
explains, “Currently, there are no federal legal requirements for paid sick leave.” Many
companies do not give paid sick leave to employees, which almost encourage workers to show
up to work with contagious illnesses.

The fear that motivates employees to show up to work, while ill, simply derives from the time
not counted towards their pay- decreasing the amount they could expect to receive on payday.
Food contamination is a serious issue that can spread quickly, without proper warning. And, with
40 million Americans not having access to paid sick days, it is no wonder coming in sick to work
has become a far too common phenomenon for many food & beverage employees.

Further reports from the State’s Department of Health claimed the virus was reported in the
victims two weeks after contamination. The extended length of time was the virus’s perfect
opportunity to spread and disease more victims. Simply put, time can contaminate more food if
cleaning habits and sickness is not taken seriously by individual or management. To elaborate, if
an employee is ill and continues to come to work, they will spread the virus each hour they are in
and around the restaurant. Since the employee was a cook, everything prepared by the cook will
become contaminated if touched with his or her hands. After the cook touched green onions,
ungloved, it could have been served to the restaurant’s staff who then spread the virus to
customers.

Keeping up with good hygiene at work is equally important when working with a co-worker who
is ill. The problem is worsened if employees who come in contact with the virus do not wash
their hands thoroughly prior to interacting with customers. If the virus is in the hands of a server,
the food they serve will be contaminated- which causes the virus to spread more quickly. The
hypothetical situation describes above is a portrayal of what could have happened at Santiago’s
on November 3rd.
A preventable solution to outbreaks, in the future, would be to establish a sick leave for
employees working both part-time and full-time. The food industry can be risky, especially when
dealing with food-borne illness, employees, and customers. An article written by the Journal of
Environmental and Occupational Health Policy is advocating for education on paid sick leave in
the food industry. They believe paid sick leave could reduce dangers involving food
contamination and could contribute to the greater wellness of our nation: “Paid sick leave
policies for restaurant workers may be particularly beneficial, since these workers are less likely
to have these benefits and have the potential to spread infection through food-handling and
engagement with the public.”

In the meantime, prior to any lawful action is established, a tip from the Center of Disease
Control is to maintain good hygiene and wash your hands with soap and hot water for at least 20
seconds- getting in that routine can help reduce illness, even as powerful as both primary and
secondary Hepatitis A.

The food contamination outbreak that occurred earlier this month should stand as a lesson for all
people to recognize and understand. Employee benefit laws, Hepatitis A, and working while ill
are all powerful causes to this unfortunate outbreak. Viruses, being as small as they are, are
infectious and will create insurmountable damage with time. So, what is that simple solution?
The poison these viruses create can be prevented by revising employee benefits and adopting
good hygiene habits, both at work and at home.