OCT.

28-BOBOS-EHRWIN JOHN-TASKSHEET-3

Task Sheet 3

Title: Case Study 3

Michelle is in charge of all the cold salad preparation at local hotel restaurant.

Her main responsibility is to prepare green salads for the evening meal. When

she arrived at work one day, the food manager on duty noticed that she was

coughing and sneezing frequently. Michelle also indicated that she was battling

a case of the flu.

QUESTIONS:

How should the food manager handle this situation?

ANSWER:

Future prevention efforts should focus on addressing the sick worker policy and
practice shortcomings found in this study.

Restaurants should be encouraged to

 Include information in their policies about which symptoms should lead to

workers being kept from working.
 Address managers’ and workers’ reasons for working when sick.

Managers should be encouraged to take a more proactive role in deciding

whether sick workers should work.

Managers and workers should be encouraged to not work when sick with
foodborne illness symptoms.