Workers must report gastric illness or communicable disease (eg. influenza, hepatitis) to their relevant supervisor and must not handle produce if suffering from these illnesses.  Employees must also inform their supervisor prior to starting work if they have any of the below conditions:

• jaundice
• diarrhoea
• vomiting
• fever
• sore throat with fever
• discharge from the ear, eye or nose
• visibly infected skin lesions (boils, cuts, etc)

Employees must cover all wounds with a clean, coloured plastic adhesive bandage and a glove if required.  Workers and visitors with open cuts / lesions are prohibited from handling fresh produce.

Employees must report any situations that could affect food safety or produce quality to the relevant staff member or supervisor.