Dear All, 7.1 H
For the prerequisite program of food safety system, we need to make sure that employee do not transfer the transferable diasease into the food. As Codex also require in the health status a below:
7.1 HEALTH STATUS
People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to
be transmitted through food, should not be allowed to enter any food handling area if there is a
likelihood of their contaminating food. Any person so affected should immediately report illness
or symptoms of illness to the management.
Could you share what disease should be consider in above requirement? What kind of check up should be done?
Some standard mention should be based on the national regulation, could you share the excample of regulation? Maybe different continent can be different diseases, but, for excample in Asia, what are relevant check up should be done?