Division of Hotels and Restaurants
Infectious Disease Information
All information on this page is current and was last reviewed by the division on March 28, 2012.
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The most effective way to combat infectious disease is by practicing proper hygiene and exercising caution in the manner that food is handled.
Food service employees must successfully complete an approved Food Handler Training program. Food managers must continually emphasize the need for proper handwashing and food handling techniques. As a matter of daily practice Certified Food Managers must be current in their training and monitor the actions and health of staff.
Employees infected with hepatitis A, Salmonella Typhi, Shigella, or Escherichia coli 0157:H7 must be excluded completely from the workplace until they receive written approval by a licensed physician and approval from the health department to return. This is mandated by Florida law. Employees infected with HIV/AIDS do not have to be excluded from work.
Below are materials designed to help raise awareness of proper hygiene and health practices. Feel free to print them out and give a set to each employee. All managers and employees should read and understand the content. If you have any questions please call the Division.
It is important that the food service industry increase its awareness to combat infectious disease outbreaks. Please join in this effort by distributing the materials and reinforcing the importance of everyone exercising proper personal and professional hygiene and safe food handling every shift, every day.
Other Helpful Information
- Bare Hand Contact / Alternative Operating Procedures
- Food Manager Testing
- Food Handler Training
- Food Safety and Handwashing Signs and Charts
- The Facts on Hepatitis A - English
- The Facts on Hepatitis A - Spanish
- Food and Drug Administration
- FDA Center for Disease Control (CDC):
- FDA Center for Food Safety and Applied Nutrition Bad Bug Book:
- FDA Employee Health Interactive Resource Disk
This disk is a tool that quickly provides the information needed to prevent a sick food employee from transmitting a foodborne disease. It is not meant to be used as a tool to diagnose foodborne disease or as a substitute for consultation with a regulatory authority or a health practitioner.