Study finds sick workers major factor in food-poisoning outbreaks -
A quarter of the cases examined by the CDC in the study featured an ill or infectious employee contaminating food.
Of those, 555, or 69.4%, had a confirmed or suspected illness-causing agent. Norovirus was the most common, causing 47% of outbreaks. Salmonella caused 18.6%, while the variants of E. coli together contributed to 5% of outbreaks. Interviews with 725 separate managers linked to 679 of the outbreaks revealed that there are shortfalls in how food service businesses communicate and enforce guidelines around sick workers.
Among businesses with sick worker restrictions in place, only 62.4% of them had put those policies in writing.
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