{"id":15661,"date":"2023-01-20T08:29:27","date_gmt":"2023-01-20T13:29:27","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=15661"},"modified":"2023-01-20T08:29:29","modified_gmt":"2023-01-20T13:29:29","slug":"manage-sick-restaurant-employees","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2023\/01\/20\/manage-sick-restaurant-employees\/","title":{"rendered":"How to Manage Sick Foodservice Employees"},"content":{"rendered":"\n<p>According to recent data compiled by the Centers for Disease Control and Prevention (CDC), <strong>sick foodservice employees are the source of hundreds of foodborne illness outbreaks each year.<\/strong> <\/p>\n\n\n\n<p>This article offers recommendations on the best way to manage sick employees in the foodservice industry. Not only do these guidelines benefit your customers and staff, but they also help protect the financial health of your restaurant.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-2-2.jpg\" alt=\"Germs often travel from hands to food. \" class=\"wp-image-15725\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-2-2.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-2-2-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Nine out of ten times, germs from restaurant <a href=\"https:\/\/www.cdc.gov\/nceh\/ehs\/ehsnet\/plain_language\/food-worker-handwashing-in-restaurants.html\" target=\"_blank\" rel=\"noreferrer noopener\">employees&#8217; hands<\/a> are the root cause of foodborne illness outbreaks in foodservice establishments.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Future-Proof Your Foodservice Establishment<\/h2>\n\n\n\n<p>Many preventable outbreaks occur when managers allow their employees to work sick. A single online review on <a href=\"https:\/\/www.cdc.gov\/foodcore\/successes\/nyc-yelp.html\" target=\"_blank\" rel=\"noreferrer noopener\">a site like Yelp <\/a>or <a href=\"https:\/\/en.wikipedia.org\/wiki\/3-1-1\" target=\"_blank\" rel=\"noreferrer noopener\">a simple call to 311<\/a> alerting others that they caught an illness while eating your food may cause a chain reaction. As word catches on, it can be very difficult to rebuild brand trust after an outbreak is tied to your restaurant.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-4.jpg\" alt=\"Uh oh, a woman is sick at her table. Sick foodservice employees. \" class=\"wp-image-15720\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-4.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-4-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Customers who have contracted illnesses from restaurants use their consumer purchasing power to influence others on websites like Yelp. <\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Top 3 Reasons Employees Work While Sick<\/h2>\n\n\n\n<p>CDC data reveals that there are several main reasons why employees work when sick:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Lack of opportunity<\/strong> \u2013 Many restaurants do not provide a documented sick-leave policy, leaving employees to fend for themselves, and offer no paid sick leave.<\/li>\n\n\n\n<li><strong>Sense of duty<\/strong> \u2013 Calling in sick may result in the restaurant being understaffed, especially when operating with a skeleton crew. Many individuals don\u2019t not want to place that burden on their coworkers.<\/li>\n\n\n\n<li><strong>Financial insecurity<\/strong> \u2013 Some individuals fear losing their jobs if they call in sick.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-1.jpg\" alt=\"Two employees who deserve the best in health care and respect. Sick foodservice employees have a hard time not breathing or touching the food.\" class=\"wp-image-15722\" width=\"720\" height=\"480\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-1.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Financial insecurity manifests when foodservice industry members fall ill. Missing pay from one day of work due to a virus presents very real financial consequences for a lot of people in our industry.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">What Can Managers Do to Prevent Foodborne Illness Due to Sick Employees? <\/h2>\n\n\n\n<p>There are many actions restaurant managers can take to reduce the number of foodborne illness outbreaks due to ailing employees. These management solutions work best in conjunction with one and another and will vastly improve the professional lives of your staff. The following recommendations are <a href=\"https:\/\/www.cdc.gov\/foodsafety\/outbreaks\/basics\/data-types-collected.html\" target=\"_blank\" rel=\"noreferrer noopener\">based on data from the CDC <\/a>as well as from <a href=\"https:\/\/www.fdli.org\/2022\/11\/adoption-patterns-of-the-fda-food-code-across-us-states\/\" target=\"_blank\" rel=\"noreferrer noopener\">the FDA\u2019s Food Code<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Certification<\/h3>\n\n\n\n<p>The CDC found that <strong>restaurants with certified kitchen managers are less likely to cause an outbreak<\/strong>. Food-safety certification training courses are available through local and state agencies and <a href=\"https:\/\/www.nytimes.com\/2023\/01\/17\/us\/politics\/restaurant-workers-wages-lobbying.html\" target=\"_blank\" rel=\"noreferrer noopener\">from private companies<\/a> such as <a href=\"https:\/\/www.servsafe.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">ServSafe<\/a>. We recommend that the foodservice establishment pays for these courses rather than the employee. Supporting staff and customer health is a fine investment for your business. Additionally, education helps to accelerate your employee\u2019s career. &nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-3.jpg\" alt=\"Don't forget to protect the little ones. \" class=\"wp-image-15727\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-3.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-3-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Keep kids safe with a knowledgeable certified kitchen manager.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Create &amp; Document an Employee Sick Policy<\/h3>\n\n\n\n<p>If your foodservice establishment doesn\u2019t have a written sick workers policy, make one to protect your staff and customers. Implementing a sick workers policy in your foodservice establishment <a href=\"https:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2022\" target=\"_blank\" rel=\"noreferrer noopener\">based on the FDA\u2019s Food Code <\/a>is key in preventing foodborne illnesses.<\/p>\n\n\n\n<p>For instance, <strong>the Food Code dictates employees with specific symptoms should remain home<\/strong>. These symptoms include vomiting, diarrhea, jaundice, sore throat with fever, or messy open wounds. The CDC, however, discovered that many managers don\u2019t ask their sick employees if they are experiencing any of these symptoms.<\/p>\n\n\n\n<p>Having a clear policy removes the confusion that employees face when ill. Your staff will be better managed and feel more respected as individuals.<strong> Establishing a clear sick policy will lessen the stress<\/strong> associated with potential job loss. We highly recommend establishing a paid sick leave policy. However, if your establishment is unable to offer this benefit, unpaid days are the second-best option.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-6.jpg\" alt=\"Talk to your staff about your new, documented sick policy and you will manage sick foodservice employees. \" class=\"wp-image-15724\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-6.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-6-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Open communication between managers and staff members results in smoother implementations of new policies. Establish rules when it comes to sick foodservice employees that benefit everyone. <\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Allow Kitchen Managers to Manage Sick Foodservice Employees<\/h3>\n\n\n\n<p>Research has also found that managing sick employees is easier when the following procedures are in place:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Employees tell their managers when they are sick, and they decide together if it is safe to work based upon the FDA\u2019s Food Code.<\/li>\n\n\n\n<li>Communicate to employees that calling out sick will not result in job loss.<\/li>\n\n\n\n<li>Creating a system where <strong>employees take turns being on call<\/strong>, to prevent an understaffed shift. In this case, it is important to assign a back-of-house employee to be on call as well as a front-of-house employee.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-5-1.jpg\" alt=\"Document a policy for sick restaurant employees. \" class=\"wp-image-15726\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-5-1.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2023\/01\/sick-restaurant-employees-5-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">A clearly documented and observed sick policy reduces employee confusion and stress. <\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Preventative Health Practices in Your Restaurant<\/h2>\n\n\n\n<p>Better management of sick foodservice employees reduces the number of foodborne outbreaks in your community. Additionally, following best practice guidelines protects the reputation of your business. <\/p>\n\n\n\n<p>Having a certified kitchen manager on staff who handles ailing employees responsibly and establishes a clear sick policy may save you thousands in associated costs. With planning and preparation, the consequences that follow an outbreak linked to your foodservice establishment can be avoided.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\"><a href=\"https:\/\/www.wasserstrom.com\/blog\/2022\/11\/30\/isi-eco-series\/\" target=\"_blank\" rel=\"noreferrer noopener\">Next Up: The iSi Eco Series &#8212; Better for the Earth &amp; Your Budget<\/a><\/h5>\n","protected":false},"excerpt":{"rendered":"<p>According to recent data compiled by the Centers for Disease Control and Prevention (CDC), sick foodservice employees are the source of hundreds of foodborne illness outbreaks each year. This article offers recommendations on the best way to manage sick employees in the foodservice industry. Not only do these guidelines benefit your customers and staff, but [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":15716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[124,200],"class_list":["post-15661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-management","tag-restaurants","tag-safety"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Manage Sick Foodservice Employees | The Official Wasserstrom Blog<\/title>\n<meta name=\"description\" content=\"Want to learn how to manage sick employees in the foodservice industry to benefit 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