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#1 Ruthie1


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Posted 16 June 2020 - 01:10 PM Personnel who are known to have been known to be carriers, or are carriers, of infectious diseases that present a health risk to others through the packing or storage processes shall not engage in the processing or packing of food or enter storage areas where food is exposed.



Just curious as to what other people are addressing as infectious diseases. Do you call out specific diseases pertaining to food safety: E. coli, salmonella, staph. a, etc. or just leave it as a blanket statement?

#2 SQFconsultant



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Posted 16 June 2020 - 01:31 PM

TB and sexually transmitted, Hep, etc.

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#3 olenazh


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Posted 16 June 2020 - 01:46 PM

Diseases potentially transmissible through food. Please, see attached as reference.

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#4 The Food Scientist

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Posted 16 June 2020 - 02:23 PM

What olenazh said : "transmitted through food'. That is really our concern. So yeah Salmonella, E.coli are applicable. You do not want them contaminating the area.



However we know COVID-19 cannot be transmitted through food but its highly contagious and causes risk to others. 

Edited by The Food Scientist, 16 June 2020 - 02:24 PM.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.

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