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#1 TNA180

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Posted 03 June 2015 - 06:23 PM

Hi All,

 

I was wondering if anyone in Ontario could help me out in terms of what appropriate questions to ask in a medical questionnaire? I have one already written out, but I need guidance to make sure our bases are covered (in terms of legality) and that we aren't asking questions that will make our employees feel discriminated against in any way.

 

Please respond!

 

Thanks,

TNA


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#2 TomLovesStarch

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Posted 04 June 2015 - 05:39 PM

Hello TNA,

 

I'm not in Ontario, but I wonder if this might be any help?

 

The UK Food Standards Agency has published pretty detailed guidance, it was a few years ago, but our visitors and return to work questionnaire is based on the example in the Annex of their guidance, and it's always been fine for BRC.

 

https://www.food.gov...odhandlersguide

 

Kind regards,

 

Tom

 

 

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#3 Scampi

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Posted 04 June 2015 - 06:40 PM

I'm in Ontario and this is my statement that is signed by each  new hire.

Many illnesses are transmittable from humans to food that we all eat. In order to preserve food safety, it is our policy that employees cannot handled our product while suffering from transmissible diseases (salmonella, Shigella, etc.). Employees are to notify supervisor immediately if they are vomiting, coughing uncontrollably, suffering from diarrhoea.

The caveat is not to let employees use this as a reason not to come to work. My visitor log states something very similar.

 

May i ask what you are processing? If it's meat, or even if it isn't, i try to take things like this directly from CFIA's website where i can


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#4 TNA180

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Posted 04 June 2015 - 07:10 PM

Thanks for the reply, scampi! We produce baking cases (such as muffin cups... the packaging). Any advice on how to approach this? 

 

 

I'm in Ontario and this is my statement that is signed by each  new hire.

Many illnesses are transmittable from humans to food that we all eat. In order to preserve food safety, it is our policy that employees cannot handled our product while suffering from transmissible diseases (salmonella, Shigella, etc.). Employees are to notify supervisor immediately if they are vomiting, coughing uncontrollably, suffering from diarrhoea.

The caveat is not to let employees use this as a reason not to come to work. My visitor log states something very similar.

 

May i ask what you are processing? If it's meat, or even if it isn't, i try to take things like this directly from CFIA's website where i can

 

Thanks


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#5 Scampi

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Posted 05 June 2015 - 01:30 PM

I would re phrase the statement I have used to read about handling the packaging, which may be even more important as the packaging is for RTE foods as opposed to my product which is ready to cook. If the employees are not comfortable signing it AFTER training on GMP's then perhaps you don't want them in your facility anyway......Good luck


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#6 Scampi

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Posted 05 June 2015 - 01:33 PM

Here's a link to the food safety enhancement program from CFIA, it's directed at meat in particular but lots of good info!

http://www.inspectio...7674768_eng.pdf


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