According to a recent report released by the Centers for Disease Control and Prevention (CDC), workers who showed up to their restaurant jobs while sick were responsible for 40% of food poisoning outbreaks with known causes between 2017 and 2019. The report highlights the need for policies that support sick workers, including paid leave, in order to combat such outbreaks in dining establishments.
The Findings:
The CDC's report, based on a comprehensive review of 800 food poisoning outbreaks using data provided by 25 state and local health departments, revealed some concerning trends. Out of the 500 outbreaks where investigators were able to identify at least one cause, 205 were attributed to workers reporting for duty while being ill. The report also identified other common causes, including contaminated raw food items in 88 cases and cross-contamination of ingredients in 68 cases.
The Importance of Supporting Sick Workers:
Highlighting the potential impact of paid sick leave and other supportive policies, the report suggests that implementing such measures could significantly improve food safety outcomes. By enabling sick workers to stay home and recover rather than exposing them to the risk of spreading pathogens, these policies could play a crucial role in preventing foodborne illnesses.
Types of Pathogens and Causes:
In the majority of the 555 outbreaks where investigators determined the responsible pathogen or cause, salmonella and norovirus emerged as the primary culprits. These findings underline the importance of addressing the spread of these pathogens in the food service industry and implementing robust preventive measures.
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